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Ingredients

Südzucker and DouxMatok to market 'breakthrough' sugar reduction system

Sugar supplier Südzucker has formed a partnership to market a system claimed to reduce the sugar content in products by up to 40%

What does wheat genome decoding mean for bakers?

Scientists have unlocked the genetic code of bread wheat, a breakthrough that could result in more consistent dough and longer shelf lives for baked goods.

Dawn Foods launches range of Layer Cake Mixes

Dawn Foods has launched a range of American Style Layer Cake Mixes, available in three flavours.

Low-carb diets should be discouraged, says study

Weight loss diets that switch out carbs in favour of meat or fat are associated with a higher mortality rate, according to a new study.

CSM revamps packaging for Craigmillar mixes

CSM Bakery Solutions has redesigned its Craigmillar cake mix packaging to make it easier for bakers to store.

Teenage apprentice joins Edme team

Ingredients supplier Edme has appointed a teenage apprentice.

Scotland The Bread to open flour mill in Fife

A new flour mill is to begin operation at an artisanal food hub in Fife, Scotland.

Hot weather pushes feed wheat to five-year high

Wheat prices have continued to rise across the UK and Europe as a result of the hot, dry weather.

Bakers urged to use high-fibre alternative flours

Bakers could capitalise on the wellness trend by introducing more fibre-rich flours into their recipes, a registered nutritional therapist has claimed.

EHL Ingredients launches Lähde foodservice division

Supplier EHL Ingredients has launched a new foodservice brand that will be run by a dedicated team.

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