Side wall collapse is a common defect in pan loaves. It is also known as ‘keyhole’ because the bread forms a keyhole shape. 

Wheat is the single most important component of most bread, and replacing it presents a real challenge to the baker.

The shelf life of bakery products is often shortened by micro-organisms (mainly yeasts and moulds) that grow on the surface of the product.

Flour contains the gluten-forming proteins gliadin and glutenin. When these proteins are hydrated during mixing, they create a network known as gluten.

Bakers often turn to bread mix suppliers to help meet demand for variety – and some are using mixes as a base for their own creations.

Spelt and quinoa are now commonplace in the baking industry, but there are a myriad of lesser-known ancient grains waiting to be discovered.

Sweet and savoury flavour combinations are nothing new, but some bakers are pushing the boat out in an attempt to offer something new and exciting. 

Bakers are experimenting with different strains of yeast and fermentation times to achieve signature flavours… and there may be opportunities yet to tap.

With summer on its way, an emerging and innovative market for ice-cream sandwiches gives bakers plenty of scope to experiment and add value.

With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?

Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.

With demand for gluten-free goods continuing to rise, more questions are being asked about the healthy properties of such products, and the hunt for vitamin- and protein-rich ingredients is stepping up.

Back in 1997 The Spice Girls sang Spice up your Life! The message still rings true as bakers and manufacturers spruce up sweet goods with traditionally savoury ingredients.

Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play

Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out

Caramel and chocolate have stolen a lot of thunder from fruit fillings and toppings in recent years – but interest in health and exotic flavours means fruit is as relevant as ever.

Increased demand for rustic-looking breads means improver and concentrate suppliers are placing greater emphasis on helping to produce artisan-style loaves

Is it a contradiction that bakers are using bread mixes to meet consumer demand for authentic, natural products? 

A trend towards simplicity and more natural products is leading bakers to explore the use of ancient and sprouted grains to achieve a healthier, and tastier, offer

As consumers seek more indulgent chocolate products, suppliers are seeking ways to add value, but at what cost  to their margins?

As butter prices continue to rise, alternative fats suppliers are relishing the opportunity to prove their products can o­ffer equal performance at lower costs

How are yeast suppliers adapting to changing conditions in the bakery market and increased flavour demand?

Flavourings and colourings experts give their views on what’s in vogue in British bakery

Health campaigners and government agencies are continuing to gun for the sweet stuff. But, when it comes to baking, not all sugars are created equal

Consumer demand for functional food is helping to drive sales of speciality breads – as is continued interest in authenticity and natural products. These are both trends that pulses and ancient grains are well placed to tap