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baking

These are all the posts that have been tagged with baking.

Calorie-free natural sweetener

Natvia, the Australian all-natural sweetener, is launching in the UK. A healthy alternative to sugar and chemical sweeteners, it can be used in exactly the same way as sugar – in coffee, tea or cold beverages or in baking and cooking – with none of the unpleasant aftertaste or carcinogenic risks often associated with sweeteners. […]

Baking business commits to causes

Liverpool business, Renshaw, manufacturer of baking ingredients, has held an internal poll to decide which charities the company will support for the year ahead, setting a target of £10,000 for the chosen causes. The 320 strong staff at the Crown Street site voted to split the money generated between Marie Curie Cancer Care and The […]

The benefits of kiwi paste in baked goods

Stratum Nutrition, a Novus International business focusing on nutrition through functional and specialty ingredients, will be presenting findings from application studies incorporating ApuraGreen kiwifruit paste during the IFT Annual Meeting 13-16 July in Chicago. The primary outcomes presented look at fat replacement and freshness extension using the clean label ingredient. ApuraGreen is a whole-fruit kiwi […]

Alternative to egg-based glaze

The new egg-free glaze from Meadow Cheese is ideal for customers facing egg shortages and high prices. The savoury glaze can be applied to pies, sausage rolls and other savoury pastries prior to baking to give a professional finish and appearance. A cost-effective alternative to egg-based glaze, the solution is sprayed or brushed onto pastries […]

Less guar needed

29 August 2012 – TIC Gums is introducing Ticaloid Lite Powder (a guar gum extender) for the baking industry. As bakeries are traditionally bigger users of guar gum for their operations, this is welcome news as this new product (while containing limited amounts of guar gum) delivers the functional benefits of guar gum using other […]

Warburtons solves a sticky problem

11 June 2012 – Stable Micro Systems and Warburtons have launched a valuable new testing equipment for the bakery industry. The Warburtons dough stickiness system enables more realistic assessment of dough stickiness, as it minimises the dough’s exposure to atmospheric variables by testing under controlled conditions. Sticky dough is problematic in bakeries as it causes […]

Haas at ProSweets: Stand G008

23 January 2012 – The machines on display will be a combination of classic machines having been part of the Haas program for several years already, on the other hand, new concepts are shown. So visitors may find the well known hollow wafer stick baking oven EWB-R next to Haas Meincke´s latest development, the V60. […]

Barry Callebaut to supply Grupo Bimbo

17 January 2012 – Barry Callebaut and Grupo Bimbo, one of the largest food companies in Latin America, have signed a new long-term supply agreement for Bimbo’s operations in Mexico. Under the terms of the agreement, Barry Callebaut will supply the plants of Grupo Bimbo with up to 32,000 tonnes of chocolate products annually for […]

Preparing for egg supply crisis

14 December 2011– Bakery manufacturers face the threat of rising egg prices – and even shortages – when new Europe wide animal welfare legislation comes into force on 1 January. But they could avoid taking a hit by specifying egg replacers instead, according to Arla Foods Ingredients. The Welfare of Laying Hens Directive will ban […]

Fat substitute for baked goods

2 November 2011 – Stratum Nutrition has introduced ApuraGreen, a whole fruit kiwi pectin paste ingredient that allows for extended shelf life in baked goods with a clean label, such as cookies and muffins. The natural composition provides the functional humectancy, which allows for softer, fresher products with an extended shelf life, sugar and fat […]

Green’s continues brand overhaul

14 September 2011 – Baking experts Green’s are continuing the brand refresh started earlier this year with a complete website redesign. The new look website went live this week and is designed to appeal to the varying Green’s demographic with a dedicated ‘Baking with kids’ section to appeal to families, as well as a ‘Creative […]

Keeping production sweet

31 August – Renshawnapier is part of The Real Good Food Company, an AIM listed, UK based bakery, ingredients and sugar group, offering a wide range of products to grocery retailers, wholesalers and manufacturers. With 500 employees and a turnover of £230 million, its brands include Whitworths Sugar; R&W Scott; Napier Brown Foods; Renshaw and […]

New cupcake range

3 August 2011 – Green’s are giving the brand an overhaul changing the packaging of its products with an updated logo, strapline and design. The packaging will be premiered with a new creative cupcake range designed to appeal to a younger audience and mark the brand’s rejuvenation. Green’s cupcake mix range which hits shelves from […]

Healthier doughnuts

26 July 2011 – Manufacturers can tap into the growing consumer demand for healthier snacks by licensing a proven, patented doughnut baking process being made available via brand consultancy Intangible Business. The process produces a healthier option baked doughnut that is less than half the fat of a full fat fried doughnut. As important, there […]