Combustible flour dust
Grain handling is a high hazard environment. Perhaps one of the most dangerous hazards to consider is the combustibility of grain or flour dust…
Types of Flour for Baking
Popular types of wheat flour as well as some flour substitutes used in gluten-free baking today
Functions of Eggs in Baking.
Eggs play an important role in our baked goods. Eggs add structure, leavening, colour, and flavour to our cakes and cookies.
Frozen bakery products and Par-baked goods – The way of the future?
Today’s consumers are increasingly discerning and demanding when it comes to the availability and choice of sweet and savoury baked products.
Delicious Hot Cross Bun recipe
Delicious Hot Cross Bun recipe – A family favourite for Easter
Over a 100 Years of Consistency
Delivered with passion continues to set the SUPREME FLOUR brand apart
Digital and real: The second World Flour Day
The second World Flour Day will be celebrated on 20 March 2021.
Experience the wonderful world of chocolate
Experience the wonderful world of chocolate … with a Winston & Julia Chocolate Workshop
“All you need is love. But a little chocolate now and then doesn’t hurt.” ~ Charles M. Schulz
GELITA acquires majority stake in Turkish gelatine manufacturer
GELITA AG today acquired 65% of the shares in the Turkish gelatine producer SelJel. With this Joint Venture, GELITA AG is further strengthening its position as the industry’s global leader. The remaining 35% of the shares remain with the founding family Tezman.
Corbion sells frozen dough business East Rutherford
Corbion has closed the sale of its frozen dough business (located in East Rutherford, New Jersey) to Frodo Baking Company. The new business owner is expected to hire most of the employees of the frozen dough business and will take over the operations with immediate effect.
