The pillar of the baking industry

By |August 5th, 2014|

The South African Chamber of Baking (SACB), founded in 1928, continues to fulfil its role as the voice of the baker in South Africa. The Baker spoke to its executive director, Geoff Penny, to […]

Global sector trends

By |August 5th, 2014|

The Baker delves in to cookies and biscuit trends as well as the latest advancements in technology to produce them. The original term “biscuit” has been derived from the Latin “bis coctus,” or “twice […]

Quick and easy

By |August 5th, 2014|

Convenience and consistency continues to drive growth of par-baked and frozen produce in South Africa – Clifford Roberts

It is often said that in tough times, the most resilient industry is liquor. While the […]

Considering alternative energy resources

By |August 5th, 2014|

There are three main reasons for reducing dependency on the national power grid: to avoid costly downtime during power cuts, mitigate rising electricity costs and reduce the impact on an already strained supply. This […]

Carob – a chocolate and cocoa powder alternative

By |August 5th, 2014|

Carob, a legume with a chocolate-like flavour, is a good alternative to chocolate and cocoa powder. The Baker explores carob’s applications and whether or not it could become more popular – Thea Fox

Carob (Ceratonia […]

Fillings and toppings reveal innovation and growth

By |August 5th, 2014|

A recent white paper released by ingredients supplier Puratos, which caters for the bakery, confectionery, ice-cream and catering industries, revealed that consumer demand leans toward a strong preference for filled cakes alongside an improved […]

Alternatives to wheat flour

By |August 5th, 2014|

There are a number of health risks associated with the consumption of products that contain wheat flour. Wheat is ‘weight producing’ but, not in itself fattening. It may also be the root cause of […]

Preserving baked goods naturally

By |July 15th, 2014|

Antioxidants are necessary in preserving the shelf life of foods and thereby essential for baked products, where appearance, taste and smell are chief considerations. The trend is now towards natural additives, rather than synthetic […]

Tips for selecting cooling and freezing equipment

By |July 14th, 2014|

When shopping around for the best cooling/chilling and freezing options, you need to take into account your shop space, staff complement and the baking-specific functions you require.

Once you have assessed the layout of […]

Innovation in bread packaging

By |July 14th, 2014|

Keeping bread products fresh from factory to shop involves quality packaging materials and adequate closures. This means developing applications that ensure products sustain their promised shelf life. – Marisa Lourenço

Modified Atmosphere Packaging (MAP) is […]