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  • Bakery Info

Ingredients

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…

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.

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