Calcium Propionate Agglomerate: Smaller is Better
October 2009
The new smaller particle size distribution for PROBAKE® Calcium Propionate Agglomerate provides numerous advantages to bakers and blenders. Produced by Kemira, this agglomerated version results in a denser product that not only stores more economically - one ton fits on a pallet - but also provides additional value to producers... more»

Cool, Dry and Profitable :: The Role of Calcium Propionate Agglomerate
August 2009
Bacteria and moulds thrive in a warm, moist environment - the very atmosphere you find so frequently in the bread production process (as well as the distribution chain). Thanks to Calcium Propionate, bakers can counteract the effects of heat and moisture with effective inhibition of microbial growth. The result is an extended shelf life, reduced costs and the manufacture of a product that facilitates consumer acceptance... more»

Enzymes and Preservatives: Less Cost, More Quality.
June 2009
As market prices continue to rise, the baking industry seeks alternatives to cut costs and increase profits - while providing the quality demanded by a more discerning consumer. Even in this global recessionary climate, there are ways for bakers to maintain (or even improve) quality while still keeping down costs...  more»

VERON® Hyperbake-T, a new enzyme breakthrough in replacing emulsifiers
March 2009
As most common emulsifiers are chemical substances, extensive efforts have been made to replace them with natural, biological materials in line with global consumer demands for less 'chemical’ and more 'natural’... more»

Wheat Flour: the new frontier in product quality
September 2008
Wheat flour is the major ingredient in all baked products. It is therefore inevitable that flour quality has a major influence on product quality. In Baketran's* recent survey of the South African industry, flour quality unsurprisingly featured as one of the critical issues in the industry, and that measures are available to counteract the resultant quality issues... more»

Reduced costs and better products are possible - if you use the right ingredients
May 2008
As market prices continue to rise due to the ever-increasing petrol price and current exchange rate fluctuations, the baking industry seeks alternatives to cut costs and increase profit margins - while still maintaining quality. Even in this economic scenario, there are ways for bakers to maintain (or even improve) quality while still keeping costs down... more»

How to get fresh (and stay fresh) with consumers
September 2006
Research shows that freshness ranks second after taste in consumer buying decisions. However, taste and freshness are not independent variables - the fresher the baked goods, the better their taste. Consumers want a taste that is 'convincing' - and this depends very much on freshness. You cannot have the one without the other... more»

Enzymes Rise to the Occasion
February 2006
Company Profile: International Fine Ingredients

International Fine Ingredients (IFI) is perhaps less well known than that of its Chairman, Cherry Smit, a name synonymous with quality baking - both locally and internationally... more»