Producing Crackers
Crackers are a type of biscuit which have long been valued for their diversity and versatility. They were first produced to sustain travelers such as […]
Baking
Chinese Steamed Buns
Chinese steam bread or buns are popular staples to accompany all sorts of chinese dishes. Peking duck and chow meins are all popular dishes which […]
Making Pastry Or Paste: A Chef’s Essential Skill
Cold hands, warm heart, great at pastry. All pastry is a mix of flour, many with fat and water which are all put together to […]
How To Prepare A Ciabatta
Ciabatta bread, for all its ubiquity has retained its quality even though it is produced a massive scale. It is one of the great breads […]
Sustainability and Green Issues with Baking
Baking, while a cherished culinary art, presents several sustainability challenges. Addressing these issues can significantly reduce the environmental footprint of both home and commercial baking. […]
Cruffin – Whatever next ?
You may ask yourself what a cruffin is. Australians will know what you are discussing. One clue is the –uffin which refers to the muffin […]
Dosa, The Breakfast Pancake We All Love
When I talk about breakfast with my associates in India, I wouldn’t necessarily be thinking that the Dosa was top of the list. However, like toast […]
The Benefits Of Brewer’s Spent Grain (BSG)
Brewers’ spent grain (BSG) is the main by-product of the brewing industry. It is the insoluble cereal residue that is separated from the mash before […]
How to Make Sfogliatella
Sfogliatella or Lobster tails in English was one of the show stoppers (I prefer treats) in the Great British Bake Off. What an interestingly complex baked sweet […]
Pulse Flours Make The Best Egg Replacers
Finding proteins to replace egg in baking has been especially troublesome for vegans and vegetarians in the past but not anymore. For the product developer, […]
Lucknow Cuisine: Sheermal Bread
Sheermal or Shirmal (Persian: شیرمال; Urdu: شیرمال “shyrmal”; Hindi: शीरमल) is a bread which features heavily in Awadhi cuisine that derives from Lucknow in particular in India. It came to light after one […]
Making White Finger Rolls
White finger rolls are soft, elongated bread rolls that are perfect for making sandwiches, hot dogs, or enjoying with butter and jam. These rolls are […]
The Origins Of Bara Brith
Bara Brith is a common enough tea-time treat but its origins begin in Wales where it was prepared as part of the weekly bake but […]
Innovative Ingredients: Banana Flour
Bananas have always been a great source of energy. Politicians and sports personalities alike seem to have a propensity for demonstrating their peeling techniques and […]
Oats And Beta-Glucan: Ideal For Bars
Why are oats and beta-glucan such ideal ingredients? When it comes to product development especially in snack bars, barley, oats and beta-glucan make ideal ingredients. […]
Quinoa – A New ‘Ancient’ Food
The Incas, many moons ago ate quinoa as a staple. To them this was the ‘mother grain’ or the ‘gold of the gods‘ as they […]
Improving Muffins
Muffins, by definition are small domes spongy cakes or bread made with egg and usually eaten at breakfast. They are certainly not cupcakes! The name […]
Sachima (Sa-Chi-Ma)
Sachima or Shaqima is a Chinese pastry found throughout the country. As in keeping with all pastry products there are many regional variations although it […]
Preparing Ritz Biscuits
Here’s a recipe for making homemade Ritz-style biscuits, including the required equipment and nutritional value. Homemade Ritz Biscuits Ingredients 2 cups all-purpose flour 2 teaspoons […]
Semi-Sweet Biscuits
Consumption of biscuits is rising throughout the globe. Much of the increase is fuelled by improving lifestyles. Semi-sweet biscuits are the very type of baked […]