Bragan Chemicals is a subsidiary company of the Rolfes Group. We are a major supplier of raw materials to the food industry and carry an extensive range of products to meet all our customer’s requirements.

After finding a mentor at her first bakery job and gaining 13 years of baking experience, Thandiswa Ngenju started her own small baking business from home, which is growing into a successful venture providing delicious cakes – including wedding cakes and birthday cakes – to a growing number of loyal customers in Grahamstown.

Chef Junelle is always looking at new flavours, constantly exploring traditional wheat flour variations and experimenting with ground down pulses and grains. Find out what her favourite ingredients are and how these are combined to create bespoke, artisanal treats.

Tired of mass-produced, impersonal, and taste-depleted baking, Tessa’s Bakery – a trendy Cakery in Milnerton, Cape Town – has taken a stand, whisk in hand. Butter, cream, sugar and good old-fashioned quality goods fill each bowl and make Tessa’s cakes the talk of the town.

Meet The Winner: National Festival Of Breads Baking Competition

Ronna Farley of Rockville, Maryland, is the grand prize winner in the 2017 US National Festival of Breads baking competition, sponsored by King Arthur Flour, Red Star Yeast and the Kansas Wheat Commission. The National Festival of Breads is the nation’s only amateur bread-baking competition. Judges selected Farley’s Seeded Corn and Onion Bubble Loaf, entered in the competition’s “Whole Grain Breads” category, from among eight finalist recipes baked at the public competition.
The champion recipe and all eight finalists’ recipes are available at http://nationalfestivalofbreads.com.

   2017 Eureka! Innovation award winner: Miller Milling

In July 2016, Bloomington-based Miller Milling launched Paul Bunyan Premium Patent flour for wholesale distribution. The flour has a high protein content, which creates a sturdy, stretchy dough for pizza crusts, bagels and other chewy breads. According to the judges: “In an otherwise stodgy category, with no innovation for a lot of years, these guys decided to re-invent the market. It’s a farm-to-table effort, a personalization of food.”

Read more here…

Bakery And Brewery Team Up For Stout-Flavoured Bread

Northern Irish artisan bakery and restaurant business French Village has teamed up with craft brewer Yardsman to produce a stout-flavoured Irish wheaten bread. The bread is baked by French Village using Yardsman’s Original Double Stout instead of wheaten in the bread for a rich and moist flavour and has proved “tremendously popular”.

Read more here …