Bakery

It has been a long time since we last had actual control over what we eat. Or what our customers want to eat. A couple decades of industrial food manufacturing …

“Cold and soft makes the baker rich” is a saying that has been used in the industry for many years. What it meant was to add a lot of water …

Nowadays many consumers do just fine without the egg. Either because they are allergic to egg products or because they prefer a vegan lifestyle. Other people just want to reduce …

When it comes to dough rest, things look pretty much as follows: too short is not suitable, as is generally known. But too long is no good either. Most bakers …

Anyone who does not want dyes in what they eat and trusts that they will be made aware of these additives as a result of the declaration obligation has a …

Anything that looks good sells better. Ultimately, the eye eats before the mouth. According to research, more than 80 percent of food color is taken into consideration when making purchasing …

They are available in many different variations, with many different recipes. Whole meal spelt breads baked from whole meal spelt flour, whole meal flour and flakes. About 20 years ago …

The business of selling filled sandwiches has been booming for quite a while now. A stop at the bakery on the way to the office is now a matter of …

The EU administration in Brussels has far-reaching powers, and it makes ample use of them, a reality which has often led to accusations of regulatory frenzy. Under Brussels regulations, the …

There is an increase in the consumption of sugar, as evidenced by the ever-increasing range of products on offer in the food industry. Customers want it to be nice and …