Use the search box below to find information throughout the site
- 1. What is a Wheat Allergy?
Unlike wheat intolerance, a wheat allergy is an immune system response to wheat specifically which signals the body to cause a reaction. True wheat allergy is most common in young children and rarely...http://www.bakeinfo.co.nz/Facts/Nutrition/Food-Intolerance/What-is-gluten-intolerance-/What-is-a-Wheat-Allergy-
- 2. Young Bread Baker of the Year Award Honours List
The Young Bread Baker of the Year competition began in 2007 and is open to all bakers in New Zealand that have completed their qualification within the past 2 years. Below is a list of the past winner...http://www.bakeinfo.co.nz/About-Us/Competitions-Awards/Young-Bread-Baker-of-the-Year/Young-Bread-Baker-of-the-Year-Award-Honours-List
- 3. What happens without gluten in bread?
The gluten proteins are very important in bread making and are given special consideration by the miller and baker. It is realised that without gluten, light, porous wheat bread, as we are accustomed ...http://www.bakeinfo.co.nz/Facts/Gluten/What-happens-without-gluten-in-bread-
- 4. Vitamin B3 (Niacin)
Vitamin B3 is also involved in the release of energy from nutrients namely, glucose, fat and alcohol. Vitamin B3 is required for the normal structure and function of the skin and normal functioning of...http://www.bakeinfo.co.nz/Facts/Nutrition/Vitamins/Vitamin-B3-
- 5. The Wheat Foods Council
The Wheat Foods Council is an industry-wide partnership dedicated to increasing wheat and other grain foods consumption through nutrition information, education, research and promotional programs....http://www.bakeinfo.co.nz/About-Us/Links/Baking-Industry---International/The-Wheat-Foods-Council