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water absorption

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percentage of water to flour required to produce a dough of the desired consistency, usually bread dough.

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November 21, 2024
News
Two winners named in 2024 Bread Baker of the Year competition
Sadat Ali Rahimi of Coupland’s Christchurch has been named NZ Association of Bakers Bread Baker…
May 23, 2024
Events
Fine Food New Zealand
29th June - 1st July 2025. Discover new products and services, network with exhibitors, connect…
March 30, 2024
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Foodtech Packtech 2025
2nd - 5th September. New Zealand’s largest food manufacturing, packaging and processing technology trade show
March 30, 2024
Events
IBIE 2025
14th - 17th September. Welcoming baking industry professionals from every segment and in every role,…
March 30, 2024
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Go Green Expo
24th - 25th August. Whether you’re looking for more sustainable options or wanting to become…
November 16, 2023
News
Dunedin baker claims 2023 Best Young Bread Baker Award
A Dunedin plant bread baker has taken out the 2023 Young Bread Baker of the…
November 15, 2023
Articles News
2023 Young Bread Baker of the Year Entrants
Our Young Bread Baker of the Year Competition has kicked off in Auckland this morning…
October 26, 2023
Articles
Baker’s Fresh Yeast Handling and Use
the care and attention required in the handling of this important living ingredient, specifically baker’s…
October 26, 2023
Articles
Mandatory fortification of bread making flour
An informative summary of the lead up to and implementation of the food standard requiring…
October 26, 2023
Articles
Energy Transfer in CBP/MDD Mixing Equipment – Managing Dough Development
Stan followed up his thought-provoking first presentation with a second talk about the controversial subject…
October 26, 2023
Articles
Value Added Wheat – Genomic Prediction Modelling
Paul Johnston presented the results of research exploring another option for addressing the gluten-related disorders…
October 26, 2023
Articles
Reduction of Gluten Allergenicity
As the third most produced cereal in the world, wheat is used in many products…
October 25, 2023
Articles
Whole grains: the unsung heroes
Dr Andrew Reynolds is interested in what damages our health, and what costs our health…
October 25, 2023
Articles
Understanding flour specifications
Stan suggested the key challenge with flour specification starts with the question of whether flour…
October 25, 2023
Articles
Bread bags from bread returns
Returned bread and single use plastic bags are two major sustainability issues facing the industrial…
March 16, 2023
Articles News
Machine guarding failures ‘reprehensible’
WorkSafe released a media statement (16/03/2023) highlighting a West Auckland bakery business which didn’t properly…
February 22, 2023
Articles
Flour Reports & Flour Testing
This new information sheet outlines the range of tests performed on flour to ensure it…
November 30, 2022
Articles News
Recall of poppy seeds not intended for sale directly to public
Recall of poppy seeds not intended for sale directly to public
November 23, 2022
News
Sharmaine: baker with knead to succeed
NZ Herald ( 23/11/2022) featured an article on Sharmaine Allison, who reckons she's got the…
November 17, 2022
News
Best Young Bread Baker wins $10k grant
Emily Baillie is the 2022 Young Bread Baker of the Year
September 27, 2022
News
Nominations close 30th September 2022
A reminder that nominations close this Friday - 30th September 2022 - for the Young…
September 7, 2022
News
Young Bread Baker of the Year Competition Returns for 2022
The 2022 competition will be held in Auckland on the 16th and 17th of November.…
September 6, 2022
News
Young Bread Baker of the Year 2022
The Association of Bakers are now inviting nominations for the award competition.
April 27, 2022
Events
Eat NZ Hui + Eat NZ Grains 2022
The 2022 theme is #LotsofLittle; the resilience of small and diverse solutions in such uncertain…
November 8, 2021
Articles
Genomic prediction: Adding value to wheat
A new genomic-based prediction tool to assist selection and breeding of New Zealand wheat suited…
August 14, 2021
News
2021 Young Bread Baker of the Year Cancelled
Unfortunately the Young Bread Baker competition for this year is cancelled
August 13, 2021
News
Bread’s folic acid health boost
9-year-old Kea Kids News reporter Beth Thorogood, from Fernridge Primary School, asked her baker dad…
July 8, 2021
Articles
Folic acid fortification to protect tamariki
The Government is taking action to prevent spina bifida and similar conditions, with the approval…
February 25, 2021
Articles
New requirements for allergen labelling on packaged foods
The changes to the Australia New Zealand Food Standards Code (the Code) will help ensure…

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