Functional

Using Yeast for Gluten-free Bread

The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread.  To achieve this, using yeast is necessary. Yeasts are…
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Research: Baking with Sourdough

Sourdough and sour cultures have been used as part of food manufacturing since Ancient Egyptian times. Sourdough was used to give bread flavor and add volume to the loaves being baked. Modern research also suggests that sourdough could also…
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Research: Enzymes and Clean Labels

Additives are often used in food products to ensure safety and the required level of quality throughout shelf-life. This article describes some of the important groups of enzymes used by the bakery sector. By Gary Tucker, Head of Baking and…
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