Information Sheets

The following information sheets list relevant and up to date information on a range of bakery topics.  
If you would like more information on a particular topic or have a bakery query, then please email us.

Additives
Find out what E numbers are and why additives are needed in 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
Looks at ingredients and processing steps for making English Muffins
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Folic Acid
With all the recent media attention on Folic Acid, this sheet provides information about what Folic Acid is and its function in the body.
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Gluten
Read about what gluten is and why it important when making bakery products.
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Gluten Intolerance
Discusses what gluten intolerance is and what a gluten free diet involves.
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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 meant it was mandatory for Iodine to be added to bakery goods. This sheet outlines information about what Iodine is.
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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
What nutritional properties does bread have 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 avaliable
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Pastry
Gives 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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Pie & Pastry II - Faults
Ingredients and processing of Puff and Short pastry.
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Pizza
Looks at two different methods for processing pizzas as well as discussing pizza bas 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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