Find out what specialty grains your bakery could start using to increase sales and the healthy nature of your products
Jan. 31, 2014, International – A new global campaign called Action on Sugar wants to reduce the amount of "hidden sugars" in food by pulling together international experts in obesity and labelling the carbohydrate as the new tobacco, reports The Globe and Mail.  |READ MORE
Jan. 28, 2014, Canada – Health Canada has accepted a health claim linking ground whole flaxseed to lower cholesterol levels. |READ MORE
Hemp is high in dietary fibre, omega 3 and 6, as well as protein
Over-the-top food, an illness outbreak and how maple bacon jam sent shivers down the spine of the bakery industry.
For one baker, creating a gluten-free cake is like creating a new product with a cornucopia of flours to explore along with the way.
In every field there is a reason why something’s happening, and if you are very interested in your field and becoming as good as you can be, you have to understand the why,” says Dominique Duby
Since the Paleolithic era (and because the time period under consideration is only a few thousand years), humanity has evolved thanks to environmental and developmental changes rather than genetic modification.
Eggs and egg ingredients have been, and continue to be, used widely in the manufacture of baked goods.
The art and science behind culinary’s coveted San Francisco sourdough bread
Got milk? The answer is yes, but not in its traditional form.
I’d like to be up front about something straight away: I love all incarnations of ice cream.
Exploring the different methods of determining wheat quality and evaluating wheat performance
Chia seeds were introduced to me during my childhood; not as a part of my breakfast, but in the form of the Chia Pet.
We’re nearly halfway through the year, and coconut oil is proving to be one of the big trends.
Beer, traditionally enjoyed alongside chicken wings while watching the big game, is beginning to earn the flavour credit it deserves. The number of craft breweries – and the flavours and types of beer available – is ever-growing. Jackie Dodd recognized the beverage’s versatility long before it became trendy.
Exploring the properties, strains and functions of the fungus that makes your bread and baked goods grow.
Feb. 7, 2013, Toronto – Bonnie Gordon’s artisanal private career college has a spacious new home.
The main purpose of flour milling is to remove the endosperm from the bran and germ and to reduce the endosperm into flour
There are many kinds of cinnamon. What type of cinnamon is the most suitable for a bakery?
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