High-fibre bread hits the mainstream

A nutritious slice can be light, soft – and e-number free

The label-friendly secret of wholemeal appeal

Jan Charles Hansen describes how a new enzyme complex makes softer, bigger wholemeal bread with a cleaner label

If consumers are reluctant to change their habits, you have to work with the habits they’ve got

Does a super fruit have the muscle to strengthen bread dough? We take a look

Whole grain alternatives to wheat open doors to high-fibre bread that consumers will notice

The biggest is always the best in frozen pastry

Jan Charles Hansen tells how he gets incredible shelf life performance out of his croissants

How to control flake-off damage in fully baked and par-baked frozen pastries

Moving up to the next level of fresh-keeping pastry