The SIYABHAKA ACADEMY was pleased to welcome 14 new learners in February 2022. The students were carefully selected from across South Africa to be a part of an 18-month learnership, receiving both theoretical and practical baking experience and training.
Eggs provide a myriad of functional benefits in baked goods, but handling these protein-packed ingredients is not easy in their natural form. BakerSA takes a look at eggs and some of the alternatives to whole eggs in shells and the players in the local market that provide these solutions.
Chocolate is not only incredibly versatile, but it seems to be the recession-proof luxury for consumers around the world.
Convenience, Trends & Innovations in par-baked and frozen goods
Roll Out the red carpet for new Président Cream Cheese Range
The Porcupine Ridge Pizzeria Challenge is back!
… to find out who makes pizza South Africans love the most
Cargill opens House of Chocolate, home to inspiration, co-creation & innovation with customers
Pan releases remain prevalent to facilitate efficient release of baked goods.
Tried-and-tested premixes in an astounding range of varieties for the baking industry
The consumer desire for nutritionally-balanced baked goods has propelled many a producer to look to fibre-rich foods such as nuts and grains, along with fresh and preserved fruit fillings.
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