Why dough hydration is important Often ignored in the baking process, dough hydration is an important parameter, which is reflected both in the way the finished product is perceived by consumers,...

For the next forecast period, no notable change is expected in the bakery sector, with bread to occupy the same leading position in per capita consumption. The bread will continue...

"Kovacs Gyorgy, master baker from Târgu Mureș, born in 1896 in Sf. Gheorghe, son of Denes and Maria, learned the baker's trade and, in 1932, established his own bakery". This is how it begins...

Baking bread for the people of your country is a noble job, but also full of risks and responsibility. That's why the bakery industry is a dynamic field, always in a process of...

• Investment projects for milling, bakery, pastry through Submeasure 4.2 and GBER. Between May and July 2017, several investment projects will be launched that will target the following fields of activity:-...

Cake with chocolate mousse and cherries - Recipe provided by Pastry Chef Riccardo MagniRiccardo Magni – a professional who has been active for over 20 years in the field of confectionery, chocolate and gelato, known...

According to RetailZoom, quoted by Revista Piața, sales of sweet biscuits increased by 10,5% in value and by 4,6% in volume, between May 2016 and April 2017, compared to the same period...

• Chef Sara Papa - Recipe for Starter Mayo What is Mayo? Yeast, also called sourdough, sour dough, sour yeast, mother yeast or natural yeast (in English - sourdough; in French - levain) is...