Sustainability
Anchor Yeast brightens the lives of more than 100 pre-school children
Anchor Yeast has completed new classrooms, toilets, a kitchen and an office for the Hope Early Development Centre in Diepsloot, Johannesburg.
People & Skills
Back to the Basics: Essential training for all bakery staff
A look into baking training…
The latest
Food Safety
Cutting Down Salt for a Healthier South Africa
An amendment to the Foodstuffs, Cosmetics and Disinfectants Act sets maximum sodium levels for bread and other foods from 2016, and bakers must find alternatives to salt.
Business
Revving for change in the baking industry
“I love baking and wanted to bring change in an area that I was, and still am, passionate about.” Jeremy Barty, the owner of BREADrev. “I believe one of SA’s solutions lies in many small micro-enterprises, in many different sectors bringing a balance to the economy, in response to the dominance of large institutions.”
Sustainability
Every Drop Counts: How to be water-wise in your bakery
With water tariffs rising and demand set to outstrip supply by 2025, a few simple changes can save a bakery water, energy and money.
News
Fresh Bread Tops Best Smells List
Freshly baked bread beat bacon, newly mown grass and coffee to the top of a poll of Britain’s 50 favourite smells.
The edition
Back to the basics: essential training
Baking Times Issue 08, July
- Interview with Dave Collier, SPAR's National Bakery Manager
- Working with dairy replacements
- Packaging trends
- It's cool to care: millennials love brands with a purpose
- A piece of cake: exciting cake flavour combinations
Equipment
More →
Partner showcase
Customer Service Comes First: Vulcan Bakery Equipment
We profile Vulcan Catering Equipment’s Bakery Division to find out what makes it so special.
Equipment
Maintaining your ovens
Vulcan Bakery’s Equipment Manager Dimitri Spanos sets out the daily, monthly and three-monthly care that keeps a bakery oven efficient.
Partner showcase
Local is Lekker: Vulcan’s newly-launched Milano Forni range of ovens
Vulcan Catering Equipment’s bakery division launches a range of rotary ovens designed in Italy and made in Boksburg for local conditions.
Ingredients
More →
Ingredients
A Piece of Cake: Exciting cake flavour combinations
Baking Times takes a look at exciting cake flavour combinations.
Ingredients
Whip It! Working with dairy replacements
Baking Times took a look at dairy blends and non-dairy products as replacements in bakeries.
Ingredients
Using sweeteners in baking
Why sugar is hard to replace in baking, how sucralose and stevia compare, and what Huletts SUGAlite offers bakers.
Food Safety
More →
Food Safety
Audit Ready!
What a third-party hygiene audit of your bakery covers, and how to prepare for one.
Food Safety
Cutting Down Salt for a Healthier South Africa
An amendment to the Foodstuffs, Cosmetics and Disinfectants Act sets maximum sodium levels for bread and other foods from 2016, and bakers must find alternatives to salt.
Sustainability
More →Sustainability
Anchor Yeast brightens the lives of more than 100 pre-school children
Anchor Yeast has completed new classrooms, toilets, a kitchen and an office for the Hope Early Development Centre in Diepsloot, Johannesburg.
Sustainability
It’s Cool to Care: Millennials love brands with a purpose
Millennials reward companies that support social and environmental causes, and bakery brands such as Blue Ribbon are taking up the challenge.
Sustainability
Every Drop Counts: How to be water-wise in your bakery
With water tariffs rising and demand set to outstrip supply by 2025, a few simple changes can save a bakery water, energy and money.
