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In the latest issue of Slice
contact-bianz

Executive Officer:
Belinda Jeursen

Email: belinda@bianz.co.nz
Phone: +64 3 349 0663
Freephone (NZ only): 0800 NZBAKE
Fax: +64 3 349 0664
Postal Address: PO Box 29 265, Fendalton, Christchurch 8540, New Zealand

Journal Editor:
David Tossman

Email: davidt@bianz.co.nz
Phone: +64 4 801 9942
Fax: +64 4 801 9962

Home
bacon and egg pie
cookies
glazed slice
savoury scone
bread
melting moments
ciabatta loaf
custard slice
in the oven
fruit-pastry
fruit-loaf
mass production

Summer leave information available

Summer is almost here and you may be facing your busiest time of the year as a bakery or cafe owner. It's also that time of the year when there are a lot of public holidays and employees ask for leave. Get your facts straight from the start. Information about public holidays and annual leave over summer and particularly during the Christmas/New year period is available to BIANZ members in our Members Only section.  Please log in to access this. It includes FAQ's about holiday pay entitlements.
 

Kiwi Bakers Lead the Way

Here's a good news story for NZ bread manufacturers: Kiwi bakers are leading the way in a trans-Tasman effort to reduce the sodium content of bread. An article published by Auckland University's School of Population Health notes that 90% of breads in 2010 met the 450mg/100g sodium guideline used as part of Project Target 450, in contrast to 49% meeting this same level in 2007. Read more about it here http://www.scoop.co.nz/stories/GE1109/S00100/harmful-salt-levels-drop-in-kiwi-staple.htm.

 

BakeNZ 2011 Photos

View all the photos from BakeNZ 2011 Annual Awards Dinner here

http://tinyurl.com/3c9ftr4

Email Shayne Jeffares to order photos. This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Cost is $12 for 7x5 inch print, or $18 for a 25x20cm print.

 

 

Folic Acid Fortified Breads List

Goodman fielder, George Weston Foods, Yarrows and Couplands have all responded to the call for the voluntary fortification of bread by introducing specific lines that include folic acid. A list of these breads has been made available by the manufacturers.

Read more...
 

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