At Bonne Bakery we spend majority of our time in product development trying to find new ways to better the recipes we have with us. No information is bad information; we have found insightful information is the most unassuming of places. While not everyone might want to become a master baker, most of us food enthusiasts … Continue reading Baking Essentials: Must Reads for 2017
Hydrogenation is a chemical process widely used in the food industry. While most of us might be aware of the harmful effects of consuming partially or fully hydrogenated fats, it helps to understand how and why it came about to be used so extensively in modern day food production. What is Hydrogenation? Hydrogenation is the … Continue reading Hydrogenation in Food
Fat makes up one of the three main macronutrients known to mankind. Also known as triglycerides, fat gets this name from its chemical structure: three fatty acid chains and one alcohol glycerol. Fat is an important and necessary part of our diet and helps in several structural and metabolic functions. We require it for energy … Continue reading Macronutrient: Fat
Wheat forms a part of the staple diet for most cultures across the globe. A type of grass, wheat is processed and consumed in various forms making it the most widely cultivated cereal grain in the world. For centuries, people have consumed wheat with little to no adverse effects on their health and well-being. In fact, … Continue reading Wheat, Flour & Gluten
Sugar and processed food have been inextricably intertwined for decades now. Sugar or sucrose as some call it, has many technological properties that are beneficial for large scale food manufacturers. Before food processing turned industrial, sugar along with salt and fat were used primarily as preservatives. They were added to homemade condiments jams, ketchup, pickles, etc. … Continue reading Sugar: What does it do to our food?
A growing trend amongst all weight loss diets in the recent years has been that of increased protein intake. Protein makes up one of the three macronutrients that form our diet. Whether you’re looking to lose weight, build muscle, increase stamina or just maintain good health, most experts will usually recommend increasing your protein consumption … Continue reading Macronutrient: Protein
With Diwali just around the corner, the big question on everybody's mind is what sweet to gift. Gone are the days when a box of delicious sweetmeats from the neighbourhood vendor could make the cut. Now, unless your gift is free of sugar, gluten, calories, preservatives, artificial colours, fun and animal products to name a … Continue reading Chocolate v/s Mithai
Most of us know rice to be bad for us due to its high carbohydrate content and therefore believe we should avoid it. As a rice lover myself, I cannot imagine completely eliminating it from my diet. While rice tends to get written off as unhealthy and calorie-ridden, not every variety is so. Further, swapping … Continue reading Rice: What’s Best for You?
For decades now, processed sugar has been a large part of our daily diet. We can find it everywhere: salad dressing, low fat yoghurt, pickles, sauces, bread, etc. With the recent exposure and subsequent focus on the ill effects of consuming excess sugar, many consumers are now seeking replacements to sugar. Due to this an … Continue reading Alternatives to Sugar: Artificial Sweeteners
No tea party can ever be complete without a plate of delicious cookies to go with it. Of all the french cookies I have baked and eaten, I find myself constantly going back to these delicious, lighter than air, meringue cookies. They are simple to make, easy to flavour and hold well for weeks in suitable … Continue reading Gluten Free Meringue Cookies