Content created for Danisco
Tread lighter with whole grain
Can whole grain bread lower your carbon footprint and raise your profits? We put three recipes to the test.
Backing up sustainable profits
Social and environmental responsibility in today’s most lucrative trend.
Five places to look for sustainable cost savings
Use local grain where possible as this reduces transport and supports local farmers
Fresh bread to the very last crumb
Anti-staling developments extend bread shelf life and encourage less waste.
Video: Dealing with the hotspots
Ian Fairs explains the sustainability hotspots in the bakery process and how to handle them.
Video: Put environmental impact to the test
Mikkel Thrane gives a crash course in how to conduct a life cycle assessment of your bread.
Time to get tough on waste
Bread waste has reached phenomenal proportions compared to other food products. How can we turn the problem around?
Countdown to sustainable palm oil
As food manufacturers and retailers commit to sustainable palm oil by 2015, the race is on to secure supplies. The question is: why are we worried in the first place?
Bring in the enzymes
Moving up to the next level of fresh-keeping pastry. It’s no secret that starch is the primary cause of staling in soft pastries. If you’re an experienced croissant baker, you may already deal with it in various ways, for example by using hydrates of distilled monoglycerides, which interact with starch to provide superior anti-staling performance.
Size matters after the freeze
The bake-off sector is on the rise, and that places more demands on the quality of frozen croissant dough.