Apprentice Zone

Welcome to the apprentice zone! Here you will find information to help develop your baking skills with both practical and theoretical baking information. You can also read about the Young Bread Baker of the Year competitions, including interviews with past winners and participants.

Flour Reports & Flour Testing

New Information Sheet

This new information sheet provides information on the range of tests performed on flour to ensure it meets the customers’ expectations. The testing of flour covers several specific characteristics which gives the baker an indication of the flour’s strength and stability, and this is done on several different machines. The latest version of the sheet is attached which incudes a section comparing South Island and North Island flour.

Flour Reports & Flour Testing
Young Bread Baker of the Year

Best young baker wins $10k grant

A Christchurch craft bread baker has won the 2022 Young Bread Baker of the Year Award after two days of demanding theoretical and practical testing. Emily Baillie, a baker at Bohemian Bakery in Christchurch, has been awarded a $10,000 research grant from the New Zealand Association of Bakers. Runner-up is Mike Malloy from Quality Bakers Auckland who receives a $5,000 research grant.

Best Young Bread Baker wins $10k grant
Apprentice blog

Information sheets

The Information Sheets give instant access to relevant and up to date information on some of the most searched bakery topics. Information on bakery products is broken down into history, ingredients, processing and troubleshooting topics while other sheets provide timelines on the history of wheat and bakery in New Zealand. Browse the library to find sheets that are of interest to you. Please feel free to contact us if you have bakery questions on these topics.

Information Sheets

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