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Ingredients

Pidy’s Chefs’ Choice success flags up charcoal trend

Pidy has won a Chefs’ Choice Award for its The Black Mussel Shell canapé case – another sign of growing interest in charcoal as a bakery ingredient.

Cornelius appoints Joy Thomas as UK business manager

Speciality ingredients supplier Cornelius Group has named Joy Thomas as UK business manager.

Calorie reduction: industry and experts respond

Public Health England has launched a new campaign calling on businesses to slash 20% from the calorie content of certain foods by 2024.

Stacey’s Bakery launches new loaf with traditional recipe

Stacey’s Bakery has rolled out a limited-edition bread loaf using an 80-year old recipe as part of Real Bread Week (24 February – 4 March).

Fears raised over stem rust risk to UK wheat crop

UK wheat may be at renewed risk from stem rust – a disease associated with crop failure and famine – according to a new study.

Vegan Bakery: Industry is rising to the challenge

Veganism is becoming increasingly mainstream as consumers adopt the lifestyle for a variety of reasons, and bakers of all sizes are catching on to the trend rapidly

Openfield profits down in tough trading conditions

A weak harvest has contributed to a £3.3m loss at grain supplier Openfield.

CSM refreshes Craigmillar cake mixes

CSM Bakery Solutions has revamped its range of Craigmillar Cake Mixes.

Speciality Breads rolls out first frozen dough range

Margate-based Speciality Breads is hoping to drive “kitchen and menu creativity” with its first-ever frozen dough range.

Puratos unveils first mixes in new vegan range

Puratos has launched two cake mixes that mark the debut of a new vegan range.

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