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
Category Archives: Hands-on baking
Tread lighter with whole grain
Can whole grain bread lower your carbon footprint and raise your profits? We put three recipes to the test
Achieving the 30-days baked croissant
Jan Charles Hansen tells how he gets incredible shelf life performance out of his croissants