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- 1. Cooling
In bakeries bread is cooled quickly when it leaves the oven. The crust temperature is over 200°C and the internal temperature of the crumb about 98°C. The loaf is full of saturated steam which...http://www.bakeinfo.co.nz/Facts/Bread-making/Science-of-bread-making/Cooling
- 2. Events
Listed below are bakery and food events which will take place in New Zealand and overseas. You can browse through all the events or filter the events by year using the drop down menu. If yo...http://www.bakeinfo.co.nz/Events
- 3. 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-
- 4. 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-
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