Fresh-keeping bread made for the choosy
Freshness may be the top consumer priority, but not just any fresh-keeping recipe will do
Get the artisan touch
Frank Schuhmann explains how to give industrial bread a more artisanal look and feel without changing your process
Pre-packed bread leads in Europe
Industry drives Europe’s bread market – with big variations in East and West
When great baking is being able to let go
Durable non-stick coatings may answer your need for a smoother bakery process
Proofing stability against the clock
Line breakdowns can spell disaster for a sensitive wheat-mix dough. Here’s how to extend your time window for repairs
Taking the sticky out of the dough
Explaining cellulase – the champion of easy dough handling and a soft bread crumb