All Reports articles – Page 6
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ReportsKnead to Know: Gluten-free
Gluten is the protein matrix that confers unique viscoelastic properties to the dough.
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ReportsKnead to Know: Gluten- and wheat-free
Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.
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ReportsKnead to Know: Dough
Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.
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ReportsValentines for those not feeling the love
Not everyone gets the feel for 14 February, and there’s a chance for bakers to woo a different sort of seasonal shopper.
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ReportsBreakfast Bakery: Going to work on a healthier sandwich
Can breakfast sandwiches shed their greasy image in favour of a more wholesome one?
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ReportsBakers’ blank canvas: adapting bread mixes
Bakers often turn to bread mix suppliers to help meet demand for variety – and some are using mixes as a base for their own creations.
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ReportsComing clean: how to select ware-washing kit
Choosing effective ware-washing kit depends on parameters including the bakery needs, hardness of water and the machine’s potential longevity.
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ReportsIcing & Sugarcraft: experts reveal trends driving cake design
British Baker asked some of the biggest names in cake decorating to give their views on the trends and techniques likely to shape the craft in the future.
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ReportsGoing global to curry favour with pastry fans
Pies offer a comforting hit of pastry and fillings, but with global flavours making waves on the UK stage, is it time manufacturers branched out of their comfort zone?
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ReportsGut feeling: health and longer fermentation
Breads that help to target gut health are gaining increasing traction in the market, with suppliers investing in their development.
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ReportsHow do you make a star Christmas bakery product?
Each year, British Baker holds the Christmas Stars competition to find standout examples of festive baked goods.
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ReportsCan sweet pastries rise to the occasion?
There’s stiff competition for a place on the cake stand at any afternoon tea, but sweet pastry manufacturers think their products can shine on any occasion.
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ReportsAncient grains: Bakers rediscover the wisdom of the ancients
Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.
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ReportsCovering all the bases with pizza innovation
Variety is the spice of life and the sheer variation in pizza base and toppings recipes is continuing to excite consumers and evolve the category.
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ReportsWaste management: Opportunities bakers cannot afford to waste
Implementing a waste management plan in a bakery offers up a host of economical, social and environmental benefits. Even small steps can make a big difference.
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ReportsTraybakes & Slices: How the rocky road can take a healthy turn
As with many other bakery categories, the demand for healthier choices is driving new product development in traybakes. And the options, it seems, are limitless.
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ReportsCheesey choc? Hunt for the perfect pairing
Sweet and savoury flavour combinations are nothing new, but some bakers are pushing the boat out in an attempt to offer something new and exciting.
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ReportsTrays, Tins & Release Agents: Greasing the wheels of bakery success
Bakers cannot afford to ignore the condition of their bakeware, but getting the right coatings for tins and using the correct release agents for different products is no straightforward process.
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ReportsClassic cakes ready to make a comeback
Diving back into the archives could provide modern bakers with a treasure trove of new ideas, with a host of traditional bakes waiting to be rediscovered.