Bakery

Efficiency is rising

Efficiency is rising

By Hayley Brown

Bakers are demanding efficient ovens, as electricity costs have shot up over the last few years. Hayley Brown looks at the latest developments

Go against the grain

Go against the grain

By Rod Addy

With rocketing wheat prices, bakers are having to find some ingenious routes out of a very sticky situation. Rod Addy reports

How the cookie crumbles

How the cookie crumbles

By Sarah Britton

Sugarcoat it all you want, but health concerns are impacting the bakery and confectionery sector. The BCCC's Barbara Gallani tells Sarah Britton of her quest to get her sector heard

Structural maintenance

Structural maintenance

By Sarah Britton

Reducing the levels of saturated fat in bakery and confectionery food products while retaining their structure is no mean feat, but baking experts across the UK have risen to the challenge. Sarah Britton reports

Where slimmers fear to tread

Where slimmers fear to tread

By Michelle Knott

Most people want to lose weight, reports Michelle Knott, but they refuse to compromise on taste when buying treats such as bakery products

Small but perfectly formed

Small but perfectly formed

Flanders, Wallonia and Brussels may be divided by language and tastes, but they offer very loyal customers for UK suppliers prepared to make the effort. Sue Scott reports

Control your dough

Control your dough

By Michelle Knott

Whether you're handling pastry or bread dough, consistency is the name of the game. Michelle Knott examines how automation can help achieve this

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