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- 71. What is the difference between the flour batter and sugar batter methods for mixing a cake?
In the flout batter method, the flour is added as two separate portions, firstly mixed with the creamed ingredients with a second portion added later to the batter. The flour and fat are mixed togethe...http://www.bakeinfo.co.nz/Ask-Us/FAQ/Processing/What-is-the-difference-between-the-flour-batter-and-sugar-batter-methods-for-mixing-a-cake-
- 72. What is on a food label?
On the packaging of the food you have just purchased you will find a list of ingredients and next to this a Nutrition Information Panel. The following is an example of a nutrition panel and ingredient...http://www.bakeinfo.co.nz/Facts/Nutrition/What-is-on-a-food-label-
- 73. What criteria should I use to decide which bread to buy at the supermarket?
It can be confusing with the large selection of bread available. Here are some points to assist with your decision making: Most breads are low-fat and low-sugar. Exceptions to this rule are breads wi...http://www.bakeinfo.co.nz/Ask-Us/FAQ/Nutrition/What-criteria-should-I-use-to-decide-which-bread-to-buy-at-the-supermarket-
- 74. Voluntary fortification of bread with folic acid Annual Report 2017
This report fulfils the reporting requirements of the New Zealand Association of Bakers (NZAB) code of practice (COP) for voluntary folic acid fortification of bread in New Zealand. The COP requires t...http://www.bakeinfo.co.nz/Facts/Bread-making/Folic-Acid-Fortification-of-Bread/Annual-Report-2017
- 75. Vitamin B12
Vitamin B12 is important in the formation and functions of the blood and nerves. It is a critical factor in the metabolism of folate for DNA manufacture and is required during rapid cell growth. Reco...http://www.bakeinfo.co.nz/Facts/Nutrition/Vitamins/Vitamin-B12