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Popular pages
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Science of Bread Making - Bakeinfo - Baking Industry Research Trust
Bread is the product mixing ingredients until the flour is converted into a stiff paste or dough, followed by baking the dough into a loaf.
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Bread Ingredients - Bakeinfo - Baking Industry Research Trust
We explain commonly used ingredients and the reasons why they are used to make the bread we buy from the supermarket.
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Types of Bread - Bakeinfo - Baking Industry Research Trust
Three main types of bread; those that rise highest so are baked in pans, those with medium volume like French breads and those that hardly rise called flatbread.
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Bread - bakeinfo - Baking Industry Research Trust
In New Zealand bread is made in both large plant bakeries and on a smaller scale in hot bread shops and instore bakeries
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Baking and cooking terms - bakeinfo - Baking Industry Research Trust
In this section you can learn about cooking and baking terms, their definitions and how to apply them when baking your favourite recipe.
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Ingredients and their uses - bakeinfo - Baking Industry Research Trust
In this section you can learn about ingredients and their uses in baking. This includes eggs, flour, milk, yeast and baking powder.