Via the addition of an enzyme during baking, a study has demonstrated that bread can improve blood flow and aid the vascular system. Could bread be the next superfood? A small addition during bread making unlocks the potential of wholegrain bread, putting it on a par with other ‘superfoods’, according to researchers. During a clinical trial published in Clinical Nutrition,… Read more »
White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »
When you get groceries, you wanna make sure the ingredients are all healthy and good for you. With that in mind, what are the bread buying mistakes you might be making? Looking at the bakery aisle in the supermarket can be a daunting task. How do you even choose? There are some bread buying mistakes you can make, yes, but… Read more »
If there is such a thing as baking royalty, Apollonia Poilâne might be its queen. The 35-year-old is a third-generation baker for the world famous Poilâne in Paris. It was founded in 1932 by Apollonia’s grandfather Pierre and has inspired chefs, musicians, poets, and artists worldwide for nearly 90 years: Surrealist icon Salvador Dalí commissioning a bedroom suite made completely… Read more »
The principles of proofing, as an essential step in bread making, have largely remained unchanged for thousands of years. But while the processes and chemical reactions remain the same, the technology behind them has constantly evolved. R&D efforts have continually been driven by the quest to streamline the process, to adapt it to unusual ingredients and innovative formulations, and to cut… Read more »
Not so long ago, things weren’t looking so good for bread. It was all no-carb this and gluten-free that. Bread baskets disappeared from restaurants. Lettuce leaves replaced hamburger buns. Suddenly, a beloved staple of the human diet was no longer welcome at the dinner table. But now bread is back. Not just any bread, though. Not the white, spongy, pre-sliced… Read more »
French bakery product manufacturing company Bridor has launched a Nordic Loaf, inspired by the traditional dark rye bread of Northern Europe. Following a rich and tasty recipe based on buckwheat flour, rye flour, malted wheat, and malted barley, the loaf answers consumer demand for ‘better for you’ bread that delivers on taste and satisfaction. The 330g loaf boasts a generous… Read more »
Paper or plastic? We bet you’re used to hearing this question at the grocery store. In the past few years, more people have been choosing paper at the checkout line to be more environmentally conscious, but one section of the grocery store has been choosing paper for a long time: the bakery section. Grocery store bread is typically displayed in… Read more »
Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic breads, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list. So he uses the best ingredients, a precise and repeatable process, and taste-tests everything for deliciousness. Bernadi… Read more »
In the ruins of Ostia Antica, where Roman roads have disintegrated into a tangle of worn stones and earth, past market stalls where tall grasses jut from meticulously laid mosaic floors, one can find about three dozen stone basins in which bakers once placed bread dough to rise. This is one of several baking sites archaeologists have identified in the… Read more »
