Increasing yeast in frozen sweet bakery improves quality, says study
Double yeasted dough (DY) has been found to improve the quality of sweet bakery products in research which used the Central European marble cake Kougelhopf.
Archives for March 5, 2012
UK organics sees “disappointing” slump amid global upturn
Sales of UK organics dropped by 3.7% in 2011 amid a global market upturn, exasperated by difficult trading conditions but caused by a lack of investment and innovation in this sector, according to a report by the Soil Association.