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  • Bakery Info

Ingredients

Knead to Know: Vegan

Vegan diets are becoming more popular among consumers concerned about nutrition, animal welfare and environmental issues.

Knead to Know: Improvers

Standard bread improvers contain three main components:

Knead to Know: Egg replacers

Substituting eggs in baking is complex. 

Knead to Know: Structure

Rheology is the science of predicting how materials will behave when placed under force.

Knead to Know: Pulses

Pulses can be milled into flour and used like cereal grains. 

Knead to Know: Gluten-free

Gluten is the protein matrix that confers unique viscoelastic properties to the dough.

Knead to Know: Texture

The most common bread texture analysis is the double compression test. 

Knead to Know: Salt

As well as a flavour enhancer, salt plays many other important roles in dough development.

Knead to Know: Structure

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

Knead to Know: Gluten- and wheat-free

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

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