Baking Industry Research Trust

BIRT is all about baking. BIRT brings you up-to-date news and information about activities and research happening within the New Zealand baking industry. BIRT is the New Zealand Baking Industry Research Trust. Baking is fun, rewarding, and exciting, and BIRT is happy to be able to share this with you.

2012 NZ Young Bread Baker of the Year

Congratulations to Jason Keesing, from Fresh Start Bakeries, Glenfield, Auckland, has won the award of 2012" NZ Young Bread Baker of the Year".

Folic Acid fortification of bread

Goodman Fielder, George Weston Foods and Couplands have all responded to the call for the voluntary fortification of bread by introducing specific lines that include folic acid.

Nutritional Properties of Bread

Read about the importance of bread as a part of your everyday eating plan. Bread supplies important nutrients required by the body, such as, carbohydrates, fibre, vitamins and minerals.

Science & Technology Fairs 2011

Each year the Baking Industry Research Trust sponsors a prize at Science & Technology Fairs throughout New Zealand for the project with the best use of flour and bakery products. Congratulations to all of the winners for 2011.

News

Events

Wednesday 16th May 2012

Latest Science Reveals Australians need some Grains of…more

Wednesday 2nd May 2012

Researchers tout potential of probiotic coating for…more

Friday 16th March 2012

2012 NZ Young Bread Baker of the…more

Ask an Expert

We've already helped hundreds of New Zealanders with our online enquiry facility. If you have a bakery question or are in need of an answer simply email our bakery expert.....

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School Zone

These pages will help you with your school project. Learn about the role of ingredients in baking, cooking terms, ideas for your Science Fair project and how to become a Baker.

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Recipes

Take a look at our Recipes page for both new and experienced cooks…

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Hot Topic

Children's Iodine intake significantly improved by bread fortification

The majority of Kiwi kids seem to be getting enough iodine to sustain good health since bakers switched to using iodised salt in most breads, according to a new Ministry of Agriculture and Forestry…

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