Breads

Auntie Anne’s offers limited-time Game Day Pretzel Pack

01.28.2020

By Brian Amick

The pretzel chain brings back the unique deal just in time for the biggest football game of the year.

Understanding influences of the milling process

01.27.2020

By John Unrein

Two key factors drive the movement: increased supply of local specialty grains to support local and regional mills, and new mills at the retail and wholesale bakery level in efforts to complement — but not replace — existing flour supplies.

Examining sourdough and its future potential

01.24.2020

By John Unrein

“Sourdough is deeply embedded in human history. For tens of thousands of years, we have been basing our culture on microbial ecology,” says Erin McKenney, Ph.D., a postdoctoral researcher at North Carolina State University.

Lesaffre introduces website dedicated to baking competitions

01.22.2020

By Brian Amick

For many years, the company has supported bakers and their extraordinary talent through bakery competitions.

Producing whole wheat breads at larger scale

01.22.2020

By John Unrein

A new initiative involves a national group of craft bakers, millers, teachers, students and wheat breeders who joined forces to create pure and simple whole wheat sandwich bread that appeals to all.

SLIDESHOW: Specialty Ingredients, Sourdoughs & Whole Grain

01.21.2020

By John Unrein

Welcome to the wonderful world of bread experimentation, where bakers are pushing the envelope of creative expression with unique flavors of sourdough and whole grain breads.