Orthochem is HACCP, Halal and Kosher certified and is the only company that manufactures calcium propionate in South Africa. – Support local Manufacturers

Reformulating bakery products requires understanding how ingredient changes affect processing behaviour and final texture. Using muffin and gluten-free biscuit case studies, this article connects mixing consistency, oscillatory rheology, structural changes during heating and baked-product firmness.

GNT has become one of the first food color manufacturers worldwide to have its Product Carbon Footprint (PCF) methodology independently verified in line with the ISO standard.

As a founding partner, MC Mühlenchemie hosts the annual meeting of the global fortification coalition

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.