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  • Bakery Info

Ingredients

Knead to Know: Allergen information

In the EU, all breads and bakery products must convey allergen information in accordance with the Food Information to Consumers Regulation (EU) No 1169/2011.

Knead to Know: Sourdough

In sourdough, the rising process is driven by bacteria (predominantly lactobacilli) which are present naturally in the environment, and wild yeasts found on flour.

Knead to Know: Flour

The hot weather has affected the wheat crop and, although large variations in yield have been observed across regions and soil types, the average wheat yield is likely to be below the five-year average and wheat production estimates have been reduced.

Knead to Know: Preservation

Preservation is the process of slowing down or preventing food spoilage.

Knead to Know: Gluten-free

Hydrocolloids absorb water and give consistency to the batter, trapping the gas cells produced by yeast.

Knead to Know: Flour

Sprouting is defined as the partial or complete germination of seeds and grains and has been linked to several nutritional benefits.

Knead to Know: Cooling

Vacuum cooling is a rapid evaporative technique that can be used for any product that has free water and whose structure will not be damaged by removal of such water.

Knead to Know: Sourdough

Sourdough and sour cultures have been used for baking since the time of the ancient Egyptians.

Knead to Know: Salt

Gluten development happens more slowly in the presence of salt.

Knead to Know: Sugar reduction

In addition to being a sweetening agent, sugar has other functions that create technological problems for product developers when reformulating.

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