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Ingredients
Tips & Tricks: From boozy bakes to wood-fired ovens
Bakers, their suppliers and other industry experts offer advice on a range of topics.
Has the reign of royal icing come to an end?
What can be done to ensure royal icing remains relevant to the modern consumer?
Can bread gain from the plant-based boom?
Vegetable-infused loaves have struggled to find a mainstream audience in the UK – but could veganism offer new hope?
Sprouted grains take root in baked goods
Once considered a mistake, sprouted grains are now a major health trend. But using them is not without its challenges.
Tips & Tricks: Cake experts offer showstopper advice
Cake specialists offer advice on a range of topics.
Sugar reduction: Can chocolate fill a gap?
While baked goods continue to face pressure from health campaigners and government agency Public Health England, what role can chocolate play in sugar reduction?
Tips & Tricks: toasting oats, madeleines and storytelling
Bakers, their suppliers and other industry experts offer advice on a range of topics.
What’s bubbling under in yeast development?
Suppliers continue to work on yeasts that play functional roles in baking – and there is more progress to come.
Tips & Tricks: prunes, herbs and puff pastry
Bakers, their suppliers and other industry experts offer advice on a range of topics.
Dust: a danger that can’t be ignored
Dust from flours, grains and other ingredients is an occupational hazard in bakeries and, long-term, can be life-threatening, so bakers cannot afford to ignore the dangers.
