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Information Sheets

These sheets outline the ingredients and processes involved in baking a range of products. There are also sheets explaining the history of baking and regulation changes. Please contact us if you would like more detail on a baking topic or if you have a bakery question.

Additives

Find our what E numbers are and why additives are added to food

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Bagels

Learn about the origins of Bagels and the ingredients and processes required to make the perfect Bagel.

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Biscuits and Cookies

Defining the differences between biscuits, cookies and crackers.

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Breadmaking Part I - Science of breadmaking

Explains the ingredients required and the science behind the processing steps for breadmaking.

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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.

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Breadmaking Part III - Faults

This sheet outlines bread faults that can occur during breadmaking using either the MDD or BF method of making bread.

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Cakes

Outlines the key ingredients used in cake making, their function and different mixing methods.

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Chinese Steamed Bread

Read about the history, ingredients and processing required to make Chinese Steamed Bread.

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Crackers

Compares the processing of fermented and leavened crackers.

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Croissants

Outlines history, role of ingredients, processing methods and troubleshooting hints for this much eaten pastry.

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Danish Pastries

Outlines history, role of ingredients, processing methods and troubleshooting hints.

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Doughnuts

This sheet gives information on Cake doughnuts in terms of ingredients, processing including information on fat absorption during frying.

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English Muffins

Outlines ingredients and processing steps for making English Muffins

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Gluten

An explanation of what gluten is and why it important when making bakery products.

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Gluten Intolerance

Discusses gluten intolerance and the components of a gluten free diet.

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History of Wheat

A timeline of wheat that starts back at 10,000BC.

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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.

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Microwave oven

Outlines how microwave ovens can be used to make bakery products.

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Muffins

Processing methods for muffin making as well as a troubleshooting chart.

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New Zealand History of Baking

A timeline of wheat growing, milling and bread baking in New Zealand from 1800’s.

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Nutrition & Bread

The nutritional properties of bread and why it should be included in a well balanced eating plan.

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Nutrition Terms

Explanations of nutrition terms that appear on food packaging.

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Pancakes

Apart from ingredients and processing tips, this sheet has a great list which defines the different types of pancakes.

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Pastry

A good summary of the different types of pastry available and lists differences between them.

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Pies & Pastry I

Ingredients and processing of Puff and Short pastry.

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Pies & Pastry II - Faults

Ingredients and processing of Puff and Short pastry.

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Pizza

Reviews two different methods for processing pizzas as well as discussing pizza base ingredients.

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Scones

Outlines ingredient roles, processing and troubleshooting for making scones.

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Yeast

Explains what yeast is, different types of yeast and fermentation process

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Yeast-raised doughnuts

Describes the role of ingredients and processing to produce doughnuts.

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