Cakes are so incredibly versatile and create so many opportunities for bakers, that entire business concepts have been built around this one indulgent confectionary item.

Popular types of wheat flour as well as some flour substitutes used in gluten-free baking today

Eggs play an important role in our baked goods. Eggs add structure, leavening, colour, and flavour to our cakes and cookies.

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 – A family favourite for Easter

Delivered with passion continues to set the SUPREME FLOUR brand apart

The second World Flour Day will be celebrated on 20 March 2021.

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 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 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.