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Ingredients
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.
Mind the fibre gap: the role of flours in NPD
As the nation struggles to get enough fibre, Britain’s bakers are presented with an opportunity to enhance their loaves to fill the gap.
Tips & Tricks: doughnuts, breakfast & gluten-free bakes
Bakers, their suppliers and other industry experts offer advice on a range of topics.
Tips & Tricks: flavour, fruit and fusion food
Bakers, their suppliers and other industry experts offer advice on a range of topics.
Say it with flowers: the flavour trends to watch
Botanicals such as flowers and tea are gaining traction in bakery as Brits seek similar flavours to those found in their beloved gin and tonics.
Plump it up! How to boost interest in dried fruits
They are traditional and dependable but dried fruits don’t exactly have the X-factor when it comes to 21st century bakery inclusions. What’s more, they’re losing ground to on-trend nuts, seeds and ancient grains.
Tips & Tricks: equipment, icing and perfect pastry
Bakers, their suppliers and other industry experts offer advice on a range of topics.
Mallow mania follows UK nostalgia trend
US favourite mallow is looking to curry favour in the UK, thanks to its versatility as a premium topping and filling. Here’s how…
