Additives
Find our what E numbers are and why additives are added to food
Bagels
Learn about the origins of Bagels and the ingredients and processes required to make the perfect Bagel.
Biscuits and Cookies
Defining the differences between biscuits, cookies and crackers.
Breadmaking Part I - Science of breadmaking
Explains the ingredients required and the science behind the processing steps for breadmaking.
Breadmaking Part II - Methods
Outlines the steps involved in breadmaking and discusses three different methods – Bulk Fermentation (BF), Mechanical Dough Development (MDD) and No Time method.
Breadmaking Part III - Faults
This sheet outlines bread faults that can occur during breadmaking using either the MDD or BF method of making bread.
Cakes
Outlines the key ingredients used in cake making, their function and different mixing methods.
Chinese Steamed Bread
Read about the history, ingredients and processing required to make Chinese Steamed Bread.
Crackers
Compares the processing of fermented and leavened crackers.
Croissants
Outlines history, role of ingredients, processing methods and troubleshooting hints for this much eaten pastry.
Danish Pastries
Outlines history, role of ingredients, processing methods and troubleshooting hints.
Doughnuts
This sheet gives information on Cake doughnuts in terms of ingredients, processing including information on fat absorption during frying.
English Muffins
Outlines ingredients and processing steps for making English Muffins
Gluten
An explanation of what gluten is and why it important when making bakery products.
Gluten Intolerance
Discusses gluten intolerance and the components of a gluten free diet.
History of Wheat
A timeline of wheat that starts back at 10,000BC.
Iodine
New regulations in 2009 made it mandatory for Iodine to be added to bakery goods. This sheet explains this decision and how iodine status impacts health.
Microwave oven
Outlines how microwave ovens can be used to make bakery products.
Muffins
Processing methods for muffin making as well as a troubleshooting chart.
New Zealand History of Baking
A timeline of wheat growing, milling and bread baking in New Zealand from 1800’s.
Nutrition & Bread
The nutritional properties of bread and why it should be included in a well balanced eating plan.
Nutrition Terms
Explanations of nutrition terms that appear on food packaging.
Pancakes
Apart from ingredients and processing tips, this sheet has a great list which defines the different types of pancakes.
Pastry
A good summary of the different types of pastry available and lists differences between them.
Pies & Pastry I
Ingredients and processing of Puff and Short pastry.
Pies & Pastry II - Faults
Ingredients and processing of Puff and Short pastry.
Pizza
Reviews two different methods for processing pizzas as well as discussing pizza base ingredients.
Scones
Outlines ingredient roles, processing and troubleshooting for making scones.
Yeast
Explains what yeast is, different types of yeast and fermentation process
Yeast-raised doughnuts
Describes the role of ingredients and processing to produce doughnuts.