::The Baker:: Snippets

Editorial

Spring is certainly doing it’s best to put in an appearance, with many of the trees sprouting new shoots in that delectable shade of green that is synonymous with this time of rebirth. Before we know it we’ll be doing the countdown to the 2011 holiday season.

To help our readers make the most of this promising time of the year, this edition of The Baker is once again packed with a variety of articles on many wide and varied topics.

We take a look at the latest developments in low GI labeling and where and how it can influence what can be stated on the packaging. There’s an interesting piece on craft baking and a detailed article on the history and development of enzymes.

We also report back on developments in baking equipment for in-store bakeries and the unprecedented growth that some establishments have experienced.

In this edition we also look at forklifts and the dire need for driver training and much more.

Its another Baker packed with must read information and excellent ideas, so enjoy the read as we all back the Boks while they defend the Rugby World Cup title and gear up for a great summer.

Until next time,

Happy baking

Letters to the editor:
The Baker, PO Box 130676,
Bryanston, 2021 or
E-mail: newstr1@mweb.co.za

Inside Track

Our snippets on movers and shakers in the baking/confectionery and related industries include:

Propak Cape to highlight the importance of packaging and the latest packaging trends

Orley Foods achieves quality and safety pinnacle

Bi-annual employers’ PAYE tax reconciliation season now looms for SME companies

Business Opportunities and Franchise Expo in September

Ocean Spray celebrates SQF Certification

Cocoa shortage by 2020 unless industry acts now, warns Mars

How to be Consumer Protection Act Compliant


	Craft Baking - What of the future? With baking skills slowly seeping away, steps to halt this decline are a bit like putting a finger in the leaking dyke, but there is hope. Read more...


History of enzymes Alcohol fermentation is probably the oldest known enzymatic reaction, but this and other similar phenomena such as souring of milk were considered to take place only through action of living organism. Read more...


Smaller bakeries - Opportunity knocks Most in store/smaller bakeries are blissfully unaware that they may be sitting on an invisible river of money. What? Where? How? Wouldn’t we all like to tap into that additional source of income that could pay towards a major portion of expenses and increase bottom line profit dramatically? Read more...


	Forklifts and driver training Forklifts are the workhorses of the modern era, however driver training is as important as the need to increase productivity. Read more...

Seven supply chain do’s...

We are all in the business of creating a competitive advantage by catering to what our customers’- need when they need it and where they need it.Read more...


	Company Profile – Robotic Systems SA The handling, palletising, picking and packing experts Read more...

Miller's Grist – Spring hope

Looking back over the year so far, the majority of media reports seem to point to 2011 being a tough year for
most of us. From food riots to political and economic turmoil, few people have been untouched in some way by
the difficult times that we face. But, we are heading into September, and the Spring season - a time of growth, renewal
and hope! This month’s column takes a stroll on the happier and more optimistic side of life…Read more...


	Small Baker's Forum – Baked cheesecake with berries Read more...

Small Baker's Forum –
Bread for Braai Day