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Ingredients

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.

IFE 2019: Which trends are set to impact UK bakery?

The International Food & Drink Event (IFE) took place at ExCeL London last week, featuring hundreds of exhibitors from across the globe showcasing their wares.

No-deal tariffs plan ‘offers no advantage to industry’

Government tariff plans in the event of a no-deal Brexit have come under fire from trade bodies.

UK could import battery hen eggs in no-deal Brexit

A no-deal Brexit could see the UK import billions of eggs from battery hens, the British Egg Industry Council (BEIC) and Compassion in World Farming (CIFW) have warned.

Mono hosts chocolate workshop for bakers

Mono Equipment has hosted a chocolate workshop for bakers, run by master chocolatier Beverly Dunkley.

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