Which flour do I need?
December 1st, 2013 by Liliane Baines
There is a flour for every homebaking need. Download our Flours for Homebaking guide for more info.
Read More »December 1st, 2013 by Liliane Baines
There is a flour for every homebaking need. Download our Flours for Homebaking guide for more info.
Read More »December 1st, 2013 by Liliane Baines
Like all foodstuffs, flour should be stored in a certain way to keep it at its best. Find out >>more
Read More »December 1st, 2013 by Liliane Baines
Find out more about some of the widely (and not so widely) available flours for homebaking >> More
Read More »December 1st, 2013 by Liliane Baines
Shop bought bread is nutritionally no different to bread from artisan bakeries. Uncover more about your daily bread >>more
Read More »December 1st, 2013 by Liliane Baines
Another in our series of step-by-step guides showing bread baking from scratch; not to be missed >>more
Read More »December 1st, 2013 by Liliane Baines
Make a perfect Victoria Sponge every time with this easy to use step-by-step guide >>more
Read More »December 1st, 2013 by Liliane Baines
Find out the journey flour takes through the bakery to provide you with your daily bread >>more
Read More »December 1st, 2013 by Liliane Baines
Suffering from an epic baking failure? Don’t worry, Paul Hollywood lends a hand in What went wrong.
Read More »December 1st, 2013 by Liliane Baines
Bread contributes 19% of your fibre intake. Find out more about the nutrients and vitamins bread provides you with each day here
Read More »December 1st, 2013 by Liliane Baines
A step-by-step guide plus top tips for a perfect great British classic: The Victoria sponge >>more
Read More »November 1st, 2013 by Liliane Baines
Which flour is best for making pastry? Or a Victoria sponge? Find out here
Read More »November 1st, 2013 by Liliane Baines
Today the range of flours available is wider than ever before. Find out more about some of the commonplace and more unusual flours available >>more
Read More »November 1st, 2013 by Liliane Baines
Discover what goes on in a modern flour mill to produce the flours that you use for your bread, cakes, biscuits, soups and puddings >>more
Read More »November 1st, 2013 by Liliane Baines
Step-by-step guide showing you how to make perfect white sauce from scratch. Instructions and stunning photography >>more
Read More »November 1st, 2013 by Liliane Baines
What percentage of bread bought each day is white? >>find out
Read More »November 1st, 2013 by Liliane Baines
Handy charts converting temperature, volume, weight and quantity. All on one page >>more
Read More »November 1st, 2013 by Liliane Baines
There are over 200 different types of bread. How many can you name?
Read More »November 1st, 2013 by Liliane Baines
Learn more about each of the seven stages of bread baking from mixing and kneading to second proving and cooling.
Read More »November 1st, 2013 by Liliane Baines
I’ve got a soggy bottom – can you help? Find the solutions to your baking mishaps >>more
Read More »November 1st, 2013 by Liliane Baines
Have a look at this easy step-by-step guide that will help you make the perfect white sauce >>more
Read More »October 28th, 2013 by Liliane Baines
According to an article in the Independent on Sunday (27 October 2013), new research has found that baking can help beat depression. You can lose yourself in the therapuetic rhythm of kneading dough. Feeling it transform beneath one’s fingertips from a bumpy lump to a silky smooth dough which glistens as you work it. And […]
Read More »October 1st, 2013 by Liliane Baines
With the autumn drawing in so one’s thoughts turn to warm, homely puddings. The LA Times has put together a comprehensive list of the web’s best bread puddings – including savoury versions with cheese, bacon and dandelion greens. The article can be found here.
Read More »October 1st, 2013 by Liliane Baines
There are many different types of flour. Discover which is the best for making pastry, bread, scones, biscuits >>more
Read More »October 1st, 2013 by Liliane Baines
Flour is one of the most important ingredients in the UK. Find out more here.
Read More »October 1st, 2013 by Liliane Baines
Watch our short video to discover the transformation of the wheat seed into flour and also the relevant machinery within a modern flour mill >>more
Read More »October 1st, 2013 by Liliane Baines
Handy charts converting temperature, volume, weight and quantity. All on one page >>more
Read More »October 1st, 2013 by Liliane Baines
Bread was often used as a form of payment: some of the slang words we have for money include bread and dough >>more
Read More »October 1st, 2013 by Liliane Baines
What proportion of the bread we eat comes from sandwiches? Find out this, and other bread facts here.
Read More »October 1st, 2013 by Liliane Baines
Bread has been baked for hundreds of years, and the same basic process is still used today >>more
Read More »October 1st, 2013 by Liliane Baines
A step-by-step guide with stunning photography and helpful instructions so that you, too, can get perfect pastry every time >>more
Read More »October 1st, 2013 by Liliane Baines
If you’ve never made bread before read through our top tips to help you get it right first time >>more
Read More »September 17th, 2013 by Liliane Baines
“Unfashionable” toast fights back Created by the country’s bakers to remind women who skip breakfast just what they’re missing out on, the limited edition fragrance ‘Eau de Toast’ is putting bread back on the catwalk this London Fashion Week. The limited edition scent was created by The Federation of Bakers to challenge the fashion for […]
Read More »September 10th, 2013 by Liliane Baines
Baking appeals to a simple human instinct – to make things and then share them One of the most cheering trends of recent years has been the renaissance in home baking. Retailers such as Lakeland report that baking kit – piping bags, muffin cases, non-stick mini-morsel trays – is flying off the shelves as never […]
Read More »September 1st, 2013 by Liliane Baines
Top tip number one: only store food in cool, well ventilated places. More top tips here
Read More »September 1st, 2013 by Liliane Baines
One whole grain of wheat makes over 20,000 particles of flour. Find out more fab facts about flour here
Read More »September 1st, 2013 by Liliane Baines
During the milling process, different parts of the wheat grain are used to make different types of flour. Discover more about the millig process here
Read More »September 1st, 2013 by Liliane Baines
You’ve just spent 2 hours in the kitchen, then look into the oven and … …ooops! Now what? We’ve made a list of things that can go wrong, so they won’t happen in your kitchen again. EVER
Read More »September 1st, 2013 by Liliane Baines
Bread made in a plant bakery goes through much the same process and bread you make at home or that made in a craft bakers >>more
Read More »September 1st, 2013 by Liliane Baines
Find out what contribution bread makes to your diet in terms of energy, protein, fibre and micronutrients >>more
Read More »September 1st, 2013 by Liliane Baines
Uncover the status of bread through some of the quotes and traditions throughout the ages >>more
Read More »September 1st, 2013 by Liliane Baines
Whether you’re a novice or expert bread baker… …have a look through the process step by step, or read some baking hints and tips to help you bake the perfect loaf.
Read More »September 1st, 2013 by Liliane Baines
It is not always easy to get the measurements right if they are not shown … …in the way you are used to. That is why we have created conversion charts for your convenience.
Read More »August 12th, 2013 by Liliane Baines
Weight maintenance relies on a balance between energy in and energy out – so the equation for weight loss is equally simple – eat less and move more. But according to a new study in the journal Obesity when calories are eaten can also have an effect. The most successful eating pattern for weight-loss is […]
Read More »August 6th, 2013 by Liliane Baines
It topped a poll to find the 10 most popular sarnies, winning a quarter of the vote. Another classic, the cheese sandwich, took second place with 21 per cent. Ham was third with 17 per cent and chicken fourth on 13 per cent. There was a tie in fifth place between tuna and bacon, lettuce […]
Read More »August 5th, 2013 by Liliane Baines
A mum who struggled with her weight all her life has shed nine stone to get her dream figure — by eating bread. She lost almost half her body weight by eating slice after slice of wholemeal bread. Jo Chamberlain, 53 said, “Every diet I read frowned on bread, but I couldn’t understand why. I […]
Read More »August 1st, 2013 by Liliane Baines
Flour is one of the most important ingredients in the UK and we use it more than you might think. Find out more about this versatile ingredient here.
Read More »August 1st, 2013 by Liliane Baines
Can you tell your wheatgerm from you wheatgrain? Find out more about the different types of flour available for homebaking >>more
Read More »August 1st, 2013 by Liliane Baines
Most starchy foods, including flour, desiccate – they dry out as they age. Find out some great tips for making your flour last longer >>more
Read More »August 1st, 2013 by Liliane Baines
After all your hard work; your bake didn’t turn out as expected. Don’t worry, help is at hand with our What went wrong section. From pastry to pancakes we have help at hand.
Read More »August 1st, 2013 by Liliane Baines
Not everything you hear about bread is true. This section examines some of the common held beliefs about bread and gives you the real facts >>more
Read More »August 1st, 2013 by Liliane Baines
Find out how more about the bread industry and how plant bakeries manage to bake 3 million loaves a day >>more
Read More »August 1st, 2013 by Liliane Baines
99% of all UK households buy bread each week! >>more
Read More »August 1st, 2013 by Liliane Baines
A step-by-step guide plus top tips for a perfect Victoria sponge: the classic picnic treat >>more
Read More »August 1st, 2013 by Liliane Baines
Another in our series of step-by-step guides showing bread baking from scratch; not to be missed >>more
Read More »July 9th, 2013 by Liliane Baines
Mmmmmm: Londoners are drooling over pastry mash-up the Townie – a delicious cross between a brownie and a tart The half-tart, half-brownie created by the Standard and a London baker has taken the capital — and now America — by storm. The story of how our hybrid pastry crushed the cronut via Victoria Stewart and […]
Read More »July 8th, 2013 by Liliane Baines
The organisers of National Craft Bakers’ Week have announced their plans for this year, which include an integrated consumer PR campaign; a new website; and the support, for a second year, from the Fabulous Baker Brothers. National Craft Bakers’ Week is funded and supported by the National Association of Master Bakers and Scottish Bakers and […]
Read More »July 1st, 2013 by Liliane Baines
There is a flour for every homebaking need. Download our Flours for Homebaking guide for more info.
Read More »July 1st, 2013 by Liliane Baines
Find out more about some of the widely (and not so widely) available flours for homebaking >> More
Read More »July 1st, 2013 by Liliane Baines
Like all foodstuffs, flour should be stored in a certain way to keep it at its best. Find out >>more
Read More »July 1st, 2013 by Liliane Baines
I’ve got a soggy bottom – can you help? Find the solutions to your baking mishaps >>more
Read More »July 1st, 2013 by Liliane Baines
Is bread made at home nutritionally superior to wrapped, sliced bread? What about artisan bread? >>more
Read More »July 1st, 2013 by Liliane Baines
Handy charts converting temperature, volume, weight and quantity. All on one page >>more
Read More »July 1st, 2013 by Liliane Baines
Discover how sliced bread became the invention of all inventions and why we should still celebrate it today >>more
Read More »July 1st, 2013 by Liliane Baines
Step-by-step guide showing you how to make perfect white sauce from scratch. Instructions and stunning photography >>more
Read More »July 1st, 2013 by Liliane Baines
There are so many different types of bread find out more here.
Read More »June 24th, 2013 by Liliane Baines
The Federation of Bakers has noted the research published in the BMJ Open and is pleased to see that the very significant reduction in salt in UK bread has been acknowledged. However, the information in the BMJ report is already out of date as 2012 targets have now been met across all branded bread produced […]
Read More »June 10th, 2013 by Liliane Baines
Bread often comes under fire, especially when we’re trying to lose weight, but a brand new campaign, The Slice of Life is a programme launched by the Federation of Bakers to promote bread and the benefits of it in everyday life. Exactly what we like to hear: why we should be eating bread. Supporting the […]
Read More »June 1st, 2013 by Liliane Baines
What is the UK equivalent of Italian 00? See our UK/EU/US conversion chart here.
Read More »June 1st, 2013 by Liliane Baines
What is the difference between wholemeal and brown flour? Find out this and more here.
Read More »June 1st, 2013 by Liliane Baines
Discover what goes on in a modern flour mill to produce the flours that you use for your bread, cakes, biscuits, soups and puddings >>more
Read More »June 1st, 2013 by Liliane Baines
If you’ve never made bread before read through our top tips to help you get it right first time >>more
Read More »June 1st, 2013 by Liliane Baines
A step-by-step guide with stunning photography and helpful instructions so that you, too, can get perfect pastry every time >>more
Read More »June 1st, 2013 by Liliane Baines
A handy page with charts converting oven temperature; liquid capacity; spoons; cups; and weight >>here
Read More »May 10th, 2013 by Liliane Baines
The Slice of Life campaign has been created by The Federation of Bakers and the Flour Advisory Bureau, to help remind people of the benefits of eating bread and dispel common bread myths. Bread is regularly the first food that is excluded when dieting despite its nutritional benefits, and has been unfairly demonised by fad […]
Read More »April 30th, 2013 by Liliane Baines
Watch our short video to discover the transformation of wheat into flour and see the machinary within a modern flour mill >>more
Read More »April 30th, 2013 by Liliane Baines
Flour is one of the most important ingredients in the UK. Find out more here.
Read More »April 30th, 2013 by Liliane Baines
Don’t believe everything you hear, bust some misconceptions about bread.
Read More »April 30th, 2013 by Liliane Baines
There are over 200 types of bread! Find out the origins of the well known and some of the more obscure varieties >>more
Read More »April 30th, 2013 by Liliane Baines
Toast has been scientifically proven to be the UK’s top feel good food. Read more
Read More »April 30th, 2013 by Liliane Baines
Whether you’re a novice or expert bread baker… …have a look through the process step by step, or read some baking hints and tips to help you bake the perfect loaf.
Read More »April 30th, 2013 by Liliane Baines
You’ve just spent 2 hours in the kitchen, then look into the oven and … …ooops! Now what? We’ve made a list of things that can go wrong, so they won’t happen in your kitchen again. EVER
Read More »April 30th, 2013 by Liliane Baines
It is not always easy to get the measurements right if they are not shown … …in the way you are used to. That is why we have created conversion charts for your convenience.
Read More »April 29th, 2013 by Liliane Baines
There are many different types of flour. Discover which is the best for making pastry, bread, scones, biscuits >>more
Read More »April 24th, 2013 by Liliane Baines
Baking bread is easy with our step-by-step guide with stunning photography >>more
Read More »March 13th, 2013 by Liliane Baines
Find out how to balance your diet to keep your heart as healthy as possible >>more
Read More »March 13th, 2013 by Liliane Baines
There is no one dietary cause of IBS. Find out more.
Read More »March 13th, 2013 by Liliane Baines
Coeliac disease is an autoimmune disease. Find our more.
Read More »March 13th, 2013 by Liliane Baines
What is the difference between sodium and salt? Sodium is the part of salt (also known as sodium chloride) that is bad for you if you consume too much. Why does the body need salt? Read more.
Read More »March 13th, 2013 by Liliane Baines
Why do our bodies need carbohydrates? Carbohydrates in food are converted into glucose, a form of sugar which is transported in the blood to cells for energy. Read more.
Read More »March 13th, 2013 by Liliane Baines
What is calcium and why do we need it? Calcium is a mineral that builds strong bones and teeth, regulates muscle contraction and makes sure your blood clots normally. Read more.
Read More »January 1st, 2013 by Liliane Baines
It’s official – toast is the nation’s favourite feel-good smell; guaranteed to bring a smile to everyone’s face
Read More »