Ingredients

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

Dawn Foods 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.

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.

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.

Knead to Know: Shelf life

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

Knead to Know: Dough

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

Bakers’ blank canvas: adapting bread mixes

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.

Ancient grains: Bakers rediscover the wisdom of the ancients

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

Cheesey choc? Hunt for the perfect pairing

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 happy to play the fermentation game

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

Ice, ice baby: the scoop on ice-cream sarnies

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

Can syrups take place of sugar in bakery?

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?

Local mills help bakers play provenance card

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.

Making gluten-free a healthier business

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.

Spice up your life – and your baked goods

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.

Perfect storm? Climate and Brexit raise fruits and seeds prices

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

Sourdough: Want to make your loaf rise above the crowd?

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

Fresh thinking: there’s plenty of life in fruit

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.

Improvers, Concentrates and Functional Ingredients: Supplier focus shifts to sourdough and rye

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

Bread mixes: Artisan bread becomes bigger part of the mix

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

Ancient & Sprouted Grains: Ingredients suppliers follow ancient paths

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

Chocolate: adding value with posh choc

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

Sensory profiling includes full-sugar and reduced-sugar biscuits

Looking to reduce sugar in baked goods? Here's how

Synergy Flavours Promotional Feature ·

Rosa Sullivan, Flavour Research Manager at Synergy Flavours, looks at the challenges posed by reducing sugar in baked goods and the innovation that can be brought to solving the problems.

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