Next issue: 3 December

first_imglYeastWe look at how liquid yeasts can transform the way you use one of the key ingredients in your bakery, plus other innovationslBake-off: sweet pastriesWhether it’s par-baked or unproven, the quality of bake-off items is getting ever better, but is the demand for innovation being met?lSecurityAll too often, retail bakers wait for an incident before taking steps to improve security, but would early action save tears in the long run?last_img