The Bread Board

The Bread Board

Technology upgrades for the baking industry


Like every other manufacturing sector, baking continually faces challenges and competition to stay relevant and become more efficient. Aside from business and community pressures, there are also environmental pressures as well.

Once an industry that focused on the manual ‘hands-on’ approach, where the only way to increase production was to get up earlier and work longer hours, now, the baking industry has embraced technology.

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Let us entertain you!

With Spring already sprung and Summer hot on its heels, the weather is warming up and becoming more agreeable for entertaining. So. what’s a girl, or guy, to do?

This month we are taking a look at some of the most popular breads and pastries to serve and supply for the entertaining season. And how can we start this blog without featuring our finest and most popular product the…


While many tend to have them for breakfast with a coffee on the run, the humble croissant is far more versatile than you may think. Aside from the standard ham and cheese croissant, there are other toppings and fillings that can be used to add a great twist to such a classic.

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The history of the sandwich

48 300 dpi

 Charting the rise of the sandwich, from invention to evolution, from where it’s been to where it’s going.

The humble sandwich. The ‘sando’. Two slices with the hearty stuff in between.

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When fresh met frozen

Croissants ready to prove blog

Whether you’re the person preparing the food or the person consuming it – or the person running the hospitality business that serves it – the shifting perceptions around fresh and frozen food are real. Perceptions are changing. And fast.

The changing image of fresh food and frozen food in the world of baking is being facilitated by the evolution and widespread industry adoption of par-baked and ready to prove bread products.

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Bakers Maison launches Coeliac Certified Range to meet growing market demand

bakers maison launches coeliac certified range to meet growing market demand

According to Coeliac Australia, approximately one in 70 Australians are affected by coeliac disease , a significant medical condition that can cause serious problems if it not diagnosed and treated. Coeliac disease is now four times more common in Australia than it was five decades ago. Recent research has also found that around 2.4 million Australians, or 10 per cent of the population, are following a gluten-free diet.

The term ‘food intolerance’ is becoming more widely known. The blanket term, covering intolerances and allergies is ‘food hypersensitivity’, and although some of the symptoms may be similar, food intolerances and allergies are not the same.

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