Knowledge bank

Reading time: 3 min

Doughs with a high liquid content

Hydration has become a commonly used term in recipes and has been linked to dough.

Reading time: 4 min


Gluten is a protein that is present in wheat, rye and barley.

Reading time: 2 min

Storing bread

A general rule for storing bread and buns is never to store them in the fridge. This causes the bread to dry out a lot quicker