News

24 September 2020

Ever wondered how to make sourdough bread? This resource from internationalmicroorganismday.org outlines the equipment needed and the steps to follow each day over six days to bake sourdough bread. …more

27 March 2020

While we are at home, baking provides a useful activity to not only make some yummy food for the household but also learn more about food science. Visit our recipe section for some ideas of bakery products you can make at home. You can refer to our facts section to provide some useful information about how the different ingredients and baking methods work together. For example,the Cinnamon Bun recipe involves making a bun dough containing yeast. Click here to learn more about what yeast is and how it works.…more

21 November 2019

A Nelson plant bread baker has won the 2019 Young Bread Baker of the Year Award after a rigorous round of theoretical and practical testing. Matthew McMahon, a Shift Co-ordinator at Quality Bakers in Nelson, was awarded a $10 000 research grant for his efforts, which he will use to travel to overseas baking conferences and superplants.…more

20 November 2019

The Young Bread Baker of the Year Competition started today in Auckland and the winner will be announced tomorrow.Pictured are the 2019 entrants preparing to get started in the competition.…more

17 September 2019

The Baking Industry Research Trust recently held Technology Transfer Seminars in Auckland and Christchurch. These seminars provide Bakers and members of allied industries the opportunity to network while learning about up to date information from industry experts. …more

24 July 2019

The Young Bread Baker of the Year competition is run annually by the New Zealand Association of Bakers and is open to bakers in New Zealand that have completed their qualification within the past 2 years. Participants are tested on their practical baking skills as well as completing a written exam, and a researched presentation. The judges’ panel is made up of people from within the baking industry.…more

08 July 2019

A new study published in the journal Nutrients​ has confirmed bread and cereals contain nutrients essential for health and functionality,​​ thus are a key factor in successful aging. However, many of these products have received a bad rap of late and have markedly disappeared from the daily diet. The 2015-2020 Dietary Guidelines for Americans identified several shortfall nutrients in the diets of Americans over the age of 50 – currently accounting for more than a third of the US population – including vitamins A, D, E, C, folate, calcium, magnesium, fiber, potassium and iron. Under-consumption of these nutrients has been associated with numerous adverse health outcomes, no less so than successful aging.…more

17 May 2019

The LA Judge Award is a three-day event that takes place in May each year. Bakers who are just about to complete, or have just completed, their apprenticeship compete to win the prestigious award.Candidates are tested on practical baking skills, technical knowledge and presentation and communication skills. Trae Wawatai from Quality Bakers in Auckland took part in the 2018 Young Bread Baker of the Year competition. From the skills shown during the competition Trae was invited to carry out further training and represent New Zealand in the 2019 LA Judge Award in Sydney.…more

16 January 2019

University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors. Their series of systematic reviews and meta analyses of observational studies and clinical trials conducted over nearly 40 years show a 15 to 30 per cent decrease in deaths and incidence of coronary heart disease, stroke, type 2 diabetes and colorectal cancer, when comparing the highest dietary fibre consumers with the lowest.…more

28 November 2018

An Auckland craft baker has won the 2018 Young Bread Baker of the Year Competition today, after two days of tough theoretical and practical testing. Luke Frew, a baker at Miann Morningside, a patisserie and dessert restaurant, receives a $10 000 research grant, which he plans to use to travel to overseas baking conferences and get further training.…more