Glove or No Glove – Which is Better?

Bakery Portal is a digital content library and baking industry collaboration website

Glove or No Glove – Which is Better? During this pandemic we are in, I have observed a major increase in glove use, this from service stations to fast food restaurants.  What I have observed is a little scary with glove use nearly being universally, undertaken incorrectly. Observations included the following: Persons using gloves to handle … Read more

Cold Bays – Common Issues & Fixes

Bakery Portal is a digital content library and baking industry collaboration website

Cold Bays – Common Issues & Fixes… we did the research! It is common for salad and sandwich and preparation cold bays to display cold food at temperatures between 5-10°C and it can be difficult to correct without significant investment. This particularly applies to older model cold bays that do not have cooling vents that … Read more

The Complete Guide to Starting a Bakery Business

Bakery Portal is a digital content library and baking industry collaboration website

The Complete Guide to Starting a Bakery Business Bakeries are timeless. They serve you with eye-raising wonders which magicians called chefs or bakers curate artistically. You must have come across many like some bakeries only prepare and sell various kinds of bread and buns while some make you slide onto a fantasy land of frosted … Read more

Inside Sustainable And Ethical Foodservice Design

Bakery Portal is a digital content library and baking industry collaboration website

Going Green – Inside Sustainable And Ethical Foodservice Design “Sustainable,” “ethically-sourced” “eco-friendly” – you hear these buzzwords thrown around in food business marketing as customers are now more aware and quite particular of how their food is prepared and where it comes from. According to the 2017 Sustainable Dining research by OpenTable, 81 per cent … Read more

What is Bread Improver?

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What is Bread Improver? A bread improver is a flour-based blend of several components with specific functional properties designed to modify dough characteristics and give quality attributes to bread. Bread improvers are mostly made from a combination of enzymes in addition to various emulsifiers, soya flour and malt flour for their dough conditioning and improving … Read more