While it may sound old-fashioned, home milling could have the potential to redefine one of the world’s oldest processed foods—bread. The grain revolution is sparking the revival and innovation of traditional and new local wheat varieties, home milling tools, and unique recipes that are creating healthier alternatives to today’s highly processed grain and other flour products. Grains have been a… Read more »
Italian bakeries are always places of great joy, what with the aroma of fresh-baked semolina loaves wafting out the door and a display window filled with cannoli, tiramisu and countless delights that make one’s heart sing.
A new study from researchers at the University of Sheffield has analysed the environmental impact of a loaf of bread.
It is an exciting and dynamic time for bakery in the EU. Every country on the continent has a long tradition of baking and, although the market is highly saturated, the door is always open to new and innovative products and approaches. Living is fast and saving time is probably the most important “ingredient” for the majority of buyers after taste. The need… Read more »
Challah bread is delicious fresh out of the oven, but it gets even better with the addition of orange juice and olive oil
If not for a man politely declining a fatal helicopter ride, I might not have the world’s greatest bread in my freezer. But he did. And so I do. Life is often like that: random and tragic. That’s why it’s critical to enjoy the good moments. And that’s what I plan to do. I’ll slice the bread and pop it… Read more »
The average American scarfs down 53 pounds of bread per year, to the tune of more than $20 billion in annual revenue for the bread industry. The problem: It’s the wrong kind of bread.
Jewish bakers are rethinking everything they thought they knew about rye bread. And baguettes. And croissants. And scones.
French bakery group Bridor has launched a new range of part-baked breads that pay homage to France’s love of the classic baguette, while also innovating to match changing consumer tastes. The breads look like traditional rustic French loaves with a crusty, lightly floured exterior – but once sliced open, they yield an ultra-soft texture, Bridor said. The So Moelleux –… Read more »
DuPont Nutrition & Health says it is setting a healthy direction for Europe’s hard-pressed bread market with a new concept inspired by Nordic thin breads that are said to be rich in healthy carbs.