Kellogg’s blaze sparked by jammed Corn Flakes 24-Jun-2013 By Gary Scattergood Firefighters tackled a blaze which started when a batch of Corn Flakes caught fire at Kellogg’s Manchester factory.
Sourdough improves quality of par-baked frozen breads, study 22-May-2013 By Kacey Culliney Use of certain sourdough cultures can improve volume and crumb firmness in partially baked whole wheat bread, finds new research.