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  • Bakery Info


Is there a winning approach to supermarket ISBs?

With the major retailers taking different approaches to in-store bakery, which strategy now seems more likely to win consumers’ spend?

Can your dough lines handle the peaks?

Good planning and operational efficiency will get the most out of dough handling equipment, but what other tips do suppliers have for managing unexpected production peaks?

Is a revolution underway in bakery technology?
Bakery technology: you say you want a revolution?

A look at some of the technologies that have been heralded as the next big thing in bakery.

Ovens: stacking the deck in your favour

How do you ensure your deck oven is working as efficiently as it can – and keeps doing so for as long as possible?

Temperature: a vital part of the dough mix

Dough and batter temperature are crucial elements in the mixing process – and getting them right can make a huge difference to quality and efficiency.

Cleaning up your act when things go wrong

Prevention is by far the best approach to hygiene and cleaning in a bakery, but occasionally things go wrong. So, what should a business do when an issue is identified?

Sheeting & laminating: Making the most of the middle ground

Medium-sized businesses have become a focus for suppliers of sheeting and laminating kit as bakers seek to automate labour-intensive operations.

Packaging: Bakery weighs in on the plastic debate

The Attenborough effect is in full swing, leading companies across the baking industry to reduce the amount of plastic they put on the market. Here’s what progress has been made so far…

Ovens: Unlock the potential of bakery food-to-go

With growing consumer demand for food-to-go options across the day, oven suppliers offer suggestions on the best combinations to maximise bakery sales.

Gently does it: dealing with artisan doughs

Sticky, wet and easily damaged, artisan breads require careful handling, but suppliers of dividing and moulding equipment have risen to the challenge.