Breads / Biscuits
Priyagold opens manufacturing unit in West Bengal
Bakery Biz, January-February, 2022 With a daily capacity of 100 tonnes, the plant is focused at covering the markets of West Bengal, the North Eastern states and Odisha With the opening of their eighth manufacturing unit, Priyagold, the made in India biscuit brand, is all geared up to further increase their customer base. The new […]
Jalna-based dentist makes sugar-free cookies using solar energy
BakeryBiz, May-Jun, 2021 Vegan products made without fuel or fire are preserving the environment while helping women from the local community find jobs Every time a parent brought in their child for a dental appointment, Dr Minal Kabra would hear them worry about sugar intake and their perennial hunt for foods made with sugar substitutes. […]
Have scientists found a replacement for wheat flour in white bread?
A research team thinks that its chickpea-derived flour can produce equally tasty white bread and decrease the risk of type 2 diabetes
Give us today our daily bread
The humble bread, which is efficiently used as an important part of the main course and also makes for an effective snack, has steadily created a strong presence in our daily lives. Bread, the simple and perhaps the most convenient food, has come a long way from the days when it was consumed by a select few. However, because of the cultural and culinary diversity of our country, bread comes second when compared to chapatti, rice and other variants of these local delights. Bakery Biz explores if bread is beginning to gain prominence?
Covid-19 Impact
An encouraging bread story BakeryBiz, Nov-Dec, 2020: The humble bread has come across as the strongest of the lot. Bread, during the Covid scenario, has helped the industry to wade its way through the difficult phase of lockdown. Supported by an increase in demand, the industry recorded a higher growth rate in comparison to what […]
Scientists prove high fibre white bread is possible
Group identifies the parts of the wheat genome that control fibre content of white flour – raises hope that products will be in supermarkets within five years. BakeryBiz, Jan-Feb, 2020: It might be the best thing to happen to bread since, well, sliced bread. An international group of scientists led by Rothamsted Research and the […]
The maximum city’s love of bread
BakeryBiz, Sept-Oct, 2018 From Parsi brune bread to panipuri to the city’s best sourdough, a walk around Mumbai’s old bakeries and restaurants reveals many stories. Mumbai is a city of bread. From the old-world bakeries to the community khanawal (small local eateries) serving a variety of traditional unleavened breads to artisanal restaurants and hipster cafes […]
Cargill offers tailor-made solutions
BakeryBiz, May-Jun, 2018 Consumers today want new healthy bakery options along with an increased want for natural products. Their requirements are conveniently packaged, single-serve and hand-held products. Kids want fun and attractive lunch-box options that parents know are good for them. This diversity of expectations and the rapidly changing marketplace make greater demands. The need […]
The art and science of sourdough
BakeryBiz, May-Jun, 2018 Want a pet? Ideally something less annoying than a Tamagotchi. Try sourdough. It’s unpredictable, comforting and will keep you up at night, as you feed it and wait for it to breed — so to speak. Prabalika M. Borah takes a peep into sourdough. Unfortunately, Sourdough Hotel’s clients don’t have access to […]
Wholegrain bread gaining ground
Pegged at Rs 2,500 crore, the Indian bread market is in transition phase, with consumer preferences shifting from white bread to wheat (wholegrain) bread because of increased awareness as consumers can get their nutrients, including fibre, without having to prepare a meal. The best-selling breads are promoting credentials like “whole grain” and “natural” and are […]
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