The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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Discussions about different ingredients, where to procure them, etc.

leslieruf's picture

two different rye flours

April 5, 2015 - 8:55pm -- leslieruf


up till now I have used rye meal flour (right one in photo) the only one available to me locally.  Now I find a little bulk store "Indian Spice Traders" it is called and it stocks lots of ingredients for the local indian population stocks rye flour.  (left one in photo).  How would you classify them?  dark? light? ........?

Brooklyn's picture

Dough Consistency

April 5, 2015 - 12:02am -- Brooklyn

We are setting a large bakery to make sandwich rolls (hot dog rolls), buns and loaves.


We also want to fill the buns with some fillings like cheese, jam, jelly, fruits etc.


For this purpose we want to use Rheon encrusting machine KN550.

Now because our flour is not always strong, we cannot use this extrusion dividing machine satisfactorily.



Which ingredients or the process can the forum members suggest to maintain the consistency of the dough to keep it more elastic, more gluten ?


Tapoly's picture

Butter or Margarine

March 11, 2015 - 10:47am -- Tapoly

Dear group members!

My name is Polina and I am studying International communication managment in the Hague University (The Netherlands). Currently I am working on my research paper about baking industry in UK. The main research question what people prefer to use butter or margarine? Could you fill in the questionnaire and help me in this matter, please? it is very simple and will take around 5-10 min!


moragreid's picture

Malted Bread Flour

February 19, 2015 - 2:32pm -- moragreid

Hi all... I am very new to this bread baking thing.

I came across a recipe yesterday (in a British bread book) that has "malted bread flour" as an ingredient. I can't find it in the US. I checked my local store and online. What is it? Is there a substitute?


The Complete Noob - Morag

Dether's picture

Fresh/cake yeast in US recipes

February 19, 2015 - 6:40am -- Dether

Hi. I'm in the UK and do all my recipes in grams (as most people seem to do here anyway; bravi). I'm converting one for the US edition of a recipe book, and I'm trying to get my head around the best way to "translate" 20g of fresh/compressed/cake yeast.

Am I right in thinking that in the US fresh/compressed/cake yeast comes in packets of 2oz or 0.6oz? That is 57g and 17g. So 20g is 0.7oz, which would be around a third of a 2oz cake and about 1 1/5 0.6oz cakes?


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