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The Baker Vol 18 No 2
February 2014
Now live!


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Editorial



Inside Track
Our snippets on movers and shakers in the baking/confectionery and related
industries
. Read more...



Preparing for Easter - Easter with a twist!

Your customers must be as bored with buying traditional Easter eats as you
are preparing them, so be adventurous this time around. We show you how
to bring variations of tried-and-tested as well as novel baked goods to the
table.
Read more...



Special Feature - What will we be eating in 2014?

As the New Year begins, food trend predictions for the months ahead are quick
to emerge. So what will the big flavours and products be for 2014?
Read more...



Special Feature - Say cheese!
Whichever way you say it, when it comes to cheese, it seems the cheesier the
better. South Africans consume nearly 7 500 tons of these dairy products
annually, and demand is still growing although it’s not as robust as in
previous years.
Read more...






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For the latest news on Africa's biggest Food & Beverage Expo, click here...


Special Feature - Discretionary salt use – campaign to educate
consumers kicks off

To complement its legislation mandating a two-phase sodium reduction in
bread and many other processed foods, the Department of Health has appointed
Salt Watch to roll out an ongoing national campaign educating consumers about the dangers of eating too much salt. We explain how this campaign plans to persuade
lower income consumers to reduce their discretionary salt intake and choose lower
salt products through the use of TV, radio, public relations, commuter touch points, word of mouth (school programmes and influencer campaigns), partners and stakeholders (community groups, healthcare and catering industries), flyers and pamphlets, web/mobisites as well as social media.
Read more...



Special Feature - Single sodium reduction solution in one grain

Concerns about the health implications of excessive sodium intake, such as an
increased risk of high blood pressure and negative impact on cardiovascular health,
are behind the growing focus on the sodium content of bread both locally and internationally.
Read more...



Small Baker's Forum - Praline-filled carrot cake
Read more...



Product Profile - Perfect release - every time

PHT-SA, better known for their hygiene and technology equipment, has made
a major foray into the South African baking scene with the Boyens range
of sprays.
Read more...



Scales - Approved scales provide sense of trust for patrons of all
South Africa’s bakeries

Consumer confidence is the backbone of the retail industry. Any smart
shopper would agree: when you go into a bakery and spend R8.99 for a
500g loaf of fresh, brown bread, you expect to get a loaf of bread that weighs
500g. Laws are in place to guarantee that consumers receive what they
pay for.
Read more...



HACCP/Hygiene - Five steps to change your staff’s food safety behaviour

Frank Yiannas, vice-chair of the Global Food Safety Initiative and Wal-Mart’s
vice-president of Food Safety, is encouraging South African milling and baking
industries to move beyond traditional food safety management strategies to create a food safety culture - based on food science, behavioural science and organisational culture - focusing on processes and people, employing systems thinking and
making employees responsible rather than accountable for food safety.
Read more...
 



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