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 …
Read More »Too much water in bread
“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 …
Read More »Without egg and still fine
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 …
Read More »Just leave the dough for a bit
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 …
Read More »Rotten magic with additives
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 …
Read More »The colors of nature
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 …
Read More »Wholegrain spelt bread
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 …
Read More »Big cheers to the new butter bread
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 …
Read More »Egg liqueur without cream
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 …
Read More »Sugar doesn’t have to be “evil”
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 …
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