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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 ea...
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Let us entertain you!

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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 ...
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The history of the sandwich

John Montagu 4th Earl of Sandwich
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 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.The sandwich is undoubtedly the most ingenious use of bread in the history of, well, bread. Savoury. Sweet. Toasted. Fresh. Baked. Open. Submarine. Single slice....
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When fresh met frozen

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...
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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 Austral...
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The history of sourdough

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When it comes to bread, regardless of its final form, we all subliminally know it has been around for quite some time. However, some types of breads have a very interesting history and evolution, like sourdough.The first recorded civilization to have used sourdough was the ancient Egyptians around 1500BC. Like many inventions, it was believed that ...
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Top 5 brunch recipes

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kale loaf
crisp ham n egg
baked pumpkin doughnuts
one eye sandwiches
It stands as a testament to humanity’s pursuit of finding more opportunities to eat that we came up with a new terminology and time slot to eat, like Brunch.So, where did the term Brunch come from?When you ask those in the food industry there is a lot of confusion surrounding its origins. Some say it originated in England, while others say New York...
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The trends of 2018

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When people think of food trends, it’s understandable that first thoughts are usually about recipes.However, there are some trends coming in 2018 that are more focused on techniques, processes, ingredients and venues as well as mind-set based developments in production.Full Product Transparency.Consumers are set to expect complete and total transpa...
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The dude food trend

Nugget
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(http://www.quo.es/salud/calorias) There have always been trends in-and-around food; Fondou, crème brulee, brunch, sushi, kale, everything organic, Paleo, etc…And we are sure there will be many more to come. However, there is a trend that has piqued our interest, and that is the rise (and continuance) of the food trend known as ‘Dude Food’. As...
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The great Aussie sausage sizzle

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There is something about a sausage sizzle that makes people happy. It could be the name, or it could just be the fact that most people know when to get one on their Saturday mornings. Bunnings, we’re looking at you!However, what most people do not know is the humble sausage sizzle was not always considered an Australian food. In fact, in the late 1...
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Walking through a leftover wonderland

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Christmas is a time for family and friends, the giving of gifts, and eating yourself in to a food coma. Well, the last part may not entirely be the objective, however, some do prefer a little nap after eating. Yet, no matter how much we eat on Christmas day, there is usually still enough leftovers to feed an army for quite some time. There is only ...
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Bring on the festive season

 The end of the year is speeding towards us faster than a waitperson on roller skates. It’s also one of the busiest times of year for the food service industry, with staff lunches, company Christmas lunches, family and friend lunches and dinners, Christmas parties – the list is longer than Santa’s naughty or nice.As the season gets closer, and...
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Summer sandwich recipes

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spicy shrimp sandwich with chipotle avocado mayo
Summer, it’s one of the greatest times of the year. The days become longer, you get to spend more time outdoors, and the cuisine changes to light and crisp fare. Traditionally, most of your customers may be looking at salads when they want something quick, but we have some recipe recommendations for delicious summertime sandwiches:1. Gourmet Ciabat...
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The many faces of turkish bread

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When it comes to bread, it’s sometimes hard to see anything but the sandwich as its ultimate use. Therefore, if bread has only one use, why are there so many different varieties available? In this blog we are taking a look at Turkish Bread, and how versatile the one loaf can be.   SandwichOk, so it’s a cheap move, but let’s face it, ...
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Brace yourselves, Bastille Day is coming!

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Bastille Day, to most is a celebration of all things French. Wine, cheeses, pastries, more cheeses and more wine - who wouldn’t want to celebrate that?For those that don’t know, 14th July marks the day the Bastille was stormed by just under 1,000 anti-monarchists at the beginning of the revolution. However, celebrations would not begin for another ...
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5 hearty meals for winter

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Winter is so close you can feel it, literally. The days are getting shorter, the temperature is getting lower, the layers of clothes getting thicker, and the meals becoming heartier. Salads make way for soups, and a light lunch or dinner is a thing of the past. Aside from the standard casseroles and soups, we thought we would list five of our favou...
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What the truck! Where did all these Food Trucks come from?

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The food truck industry is growing from strength-to-strength, and we as consumers can’t get enough. But where did this trend suddenly spring from?In the USA, their history is quite extensive and can be traced back to the 19th century Chuckwagons of old. These cart and horse purveyors were responsible for ferrying basic foodstuffs to cattleman where...
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Presenting: the small four

A classic tale of a delectable range of breads, in 4 different rolls.Starring:White Small Roll – Accompanied by a tasty flakey crust, and a delightfully soft filling, the white small roll is the perfect fit, for lunch and dinner!Wholemeal Small Roll – Filled with whole grain flower, the Wholemeal roll is the healthy and high-grain hero!Multigrain S...
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2017 food trend predictions

Food trends are always an exciting topic to discuss in our industry. What will reign supreme in 2017? Whilst there will never be a trend to serving good quality, delicious food – particular ingredients, dishes, techniques, styles, cuisines and methods will undoubtedly take center stage throughout the seasons.It hasn’t been easy keeping up with the ...
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Menu engineering: how to make your menu work harder

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The testing. The tweaking. The long hours. The costing. The portioning. The plating. The arguments. New menus are a lot of hard work and sometimes it can all feel like it is for nothing. Your favourite dishes don’t seem to get ordered, instead the crowd pleasers keep on rolling in. Why is that?Often the way chefs put together menus is via a labour ...
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