Subscribe now to British Baker
  • Bakery Info

Ingredients

Bakery trends to watch in 2019: Rhubarb

Rhubarb season is nearly upon us, meaning it’s set to pop up on seasonally-themed menus across the UK, most likely as a crumble or a tart.

Businesses urged to take action over CO2 supply

CO2 users have been warned to look at their procurement practices to help prevent a supply crisis similar to the one that hit the baking industry last summer.

Nevis Bakery fined over allergen labelling error

A Scottish bakery has apologised to the family of a child who suffered an allergic reaction after eating a biscuit that contained egg.

Cargill launches coatings with sustainable coconut oil

Cargill Cocoa & Chocolate has launched a range of coatings and fillings, including coconut oil sourced from Rainforest Alliance Certified farms.

Campden BRI seeks help for egg alternatives project

Campden BRI is launching a project to investigate non-allergenic egg replacements.

Nicholas Marston joins Openfield non-exec team

Farmer-owned grains co-operative Openfield has appointed former Berry Gardens boss Nicholas Marston to its board

Algeria offers new export opportunity for biscuit flour

Algeria may become a destination for UK biscuit wheat exports following a visit by state officials.

Tricks & Tips: seeded bread, oven use, cutting dough

Every month, bakers, their suppliers and other industry experts offer advice on a wide range of topics from sugar craft to equipment use.

Heygates introduces KWS Extase buy-back contracts

Buy-back contracts are being offered on new Group 2 milling wheat KWS Extase by Heygates.

Dawn Foods expands range of gluten-free ingredients

Dawn Foods has improved and expanded its range of gluten-free ingredients to meet increased demand for free-from bakery.

Calendar