In Focus

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Texture: the missing ingredient

When it comes to product creation elements like superior taste, appearance and aroma are normally high on the checklist. But what about texture? In this edition we...

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Spotlight on: Sourdough

Food tech has evolved a lot since the dawn of the first sourdough, yet the bread remains a staple in Australia’s bakery scene—so what makes these ancient...

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Spotlight on fruit cake

With an origin story that stretches back to ancient times, the fruit cake has evolved over the centuries from being a gift to the gods – quite...

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Reaping what you sow: bakeries that grow their own

The concept of shortening the distance between supplier and plate is not a new one, but what does it look like when a business ultimately cuts out...

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Spotlight on Pastel de nata

Pastel de nata – or Portuguese tart – is one of those items that have been written into history. From a sweet treat created by monks in...

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The challenges of baking remotely

The challenges of operating a bakery are well known, from the rising price of ingredients to an ongoing skills shortage. But what about when you operate a...

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Spotlight on: sausage rolls

It’s no secret that Australians have a love affair with the sausage roll. In this edition of Baking Business we delve into where this product came from...

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Reducing bread waste: cheers to that!

In a move that goes beyond the standard business mantra of reducing food waste, Local Brewing Co and Hang 10 Distillery are dedicating themselves to finding new...