Tried-and-tested premixes in an astounding range of varieties for the baking industry

It’s not just inside, it’s also on top!

Corbion has expanded its natural mold inhibition portfolio with the launch of Verdad® Essence WH150, a new cultured wheat solution designed to help bakers achieve reliable mold-free shelf life while maintaining the product quality consumers expect. 

Eggs play an important role in our baked goods. Eggs add structure, leavening, colour, and flavour to our cakes and cookies. It’s the balance between eggs and flour that help provide the height and texture of many of the baked goods.

AAK’s new cocoa butter equivalent overcomes enrobing challenges – even when used at high levels

Chocolate is not only incredibly versatile, but it seems to be the recession-proof luxury for consumers around the world.

We’re excited to announce that SAAFFI’s very own Sharon Bolel will be taking the stage as moderator at the African Food Show Cape Town 2026, and this is one panel discussion you won’t want to miss!

There is nothing as satisfying as biting into a crisp golden doughnut that has just been freshly baked.