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Pectin, inulin may replace fat in cakes
A study published in the Journal of Food Science shows that pectin and inulin are the most efficient…
Control raising agents for sodium reduction, says Campden BRI
In this podcast from IBA 2012 in Munich, Germany, Gary Tucker, head of baking and cereal processing…
Tate & Lyle provoked into egg replacement for bakery
An EU-wide egg shortage this year following the ban on battery cages introduced this year combined w…
Research project launches exploring 3D printing in food industry
A research project has kicked off to assess and evaluate how 3D-printing applications could benefit…
Simple set of rules can spot critical points in the cake-making process
Not everyone can rustle up a Victoria sponge, lemon drizzle cake or a jam roly-poly, so shop-bought…
Vaccum cooling slashes times for industrial bakers, claims Aston Foods
Swiss firm Aston Foods has developed a vaccum cooling technology for large bakeries that can save ti…
How to make oat milk?
It's January, the time of year when people make all sorts of resolutions, many of them centered arou…
Coffee and walnut streusel syrup cakes
Ingredients • Melted butter, to grease • 100g walnut halves, coarsely chopped • 200g (1 cup, firmly…
How to make boxed cake mix taste homemade
Boxed cake mixes are an incredibly convenient pantry staple to have on hand when you need a cake qui…
Tesco sourcing Rainforest Alliance Certified cocoa for own brand chocolate
All the cocoa sourced for Tesco’s own-brand chocolate is now Rainforest Alliance Certified as the su…