2018’s Best Young Bread Baker announced
In November an Auckland craft baker won the 2018 Young Bread Baker of the Year Competition, after two days of tough theoretical and practical testing. Luke Frew, a baker at Miann Morningside, received a $10,000 research grant, which he plans to use to attend overseas baking conferences and for further training.Read More >
Baking Industry Research Trust
BIRT is the New Zealand Baking Industry Research Trust and we are happy to be able to share the baking information on this website with you. BIRT brings you up-to-date news and information about activities and research happening within the New Zealand baking industry.Read More >
Science & Technology Fair Sponsorship 2018
Each year the Baking Industry Research Trust sponsors the Baking prize at Science & Technology Fairs throughout New Zealand for the project which involves the best use of flour and bakery products. Click the link to see the winners of the Baking Prize at Fairs throughout New ZealandRead More >
Folic Acid Fortification of Bread
New Zealand Association of Bakers Code of Practice for Voluntary Folic Acid Fortification of Bread and the list of Folic Acid Fortified Breads available.Read More >
Nutritional Properties of Bread
Bread supplies important nutrients required by the body, such as, carbohydrates, fibre, vitamins and minerals. In this section you can learn about what these nutrients are and why it is important to include bread in the foods you choose to eat.Read More >
We have helped hundreds of New Zealanders with their bakery questions via our online enquiry facility. If you have a bread or bakery related question please feel free to contact us...
Learn about the role of ingredients in baking, cooking terms, ideas for your Science Fair project and how to become a Baker. These pages will help wth your school project too.
You will find a variety of bakery recipes, including biscuits, scones and sandwich ideas.