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  • Bakery Info

Ingredients

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…

Creating new traditions: Strawberry Cheesecake Wraps
A bake for all seasons: trends to boost your sales
Promotional Feature

From consumer psychology to the backstory behind seasonal favourites, three experts show how tapping into past and future trends can draw interest and boost a bakery’s business 

Concentrates: more than a convenience

Clean-label, global flavours and health – concentrates have come a long way from their origins as simply a tool for making life easier for bakers.

Vegan bakery: how to crack the egg issue

Bakers looking to tap the burgeoning vegan trend face technical challenges – not least of which is replicating the properties of egg in recipes.

Knead to know: your bakery questions answered

Want to know how to measure bread texture? Or understand the role of batter rheology in cake making? Then we can help.

Knead to Know: Protein

Protein-rich ingredients are being used more widely to boost the protein levels in baked products.

Knead to Know: Structure

Fruits have a higher density than cake batter, so the success of making a good fruit cake will rely on preventing the cake from collapsing and the fruit sinking.

Knead to Know: Shelf life

Water activity (aW) is related to Equilibrium Relative Humidity (ERH) and is a critical parameter in determining mould-free shelf-life (MFSL).

Knead to Know: Shelf life

pH is a measure used to determine a product’s acidity or alkalinity.

Knead to Know: Texture

In a cake sponge, air is entrapped in a solid network of fat, starch and proteins.

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