While it is not exactly clear when yeast was first used to bake bread, early records indicate that it came from Ancient Egypt. It is believed that flour mixed with water, and left on a warm day, fermented with the… Read more
In this Winter 2021 issue of Anchor Yeast Bakers Forum read about: Leadership changes at Anchor Yeast Anchor Yeast committed to empowering the youth Get baking with Anchor Bakery Training Centre Plate of the Nation insights into SA’s eating habits… Read more
Lallemand contributes to the unprecedented global COVID-19 vaccination campaign via the COVAX Facility with a $US 100,000 donation to UNICEF Canada. With over 4,500 employees on five continents and a worldwide presence, Lallemand has also set up a global dollar-for-dollar… Read more
If you’re looking to train your staff on the finer points of baking, look no further than the Anchor Bakery Training Centre, accredited in 2002 with the FoodBev SETA as a training and assessment provider. For over 25 years, we… Read more
The latest of the Anchor Yeast Bakers Forum is now available. In this issue, read about: Anchor Training Goes Virtual Anchor Yeast in the Time of COVID-19 SA Chamber of Baking 2020 Consumer Types Damian Vieira reflects on how COVID-19… Read more
Anchor Yeast joined 265 companies in the government programme, YES (Youth Employment Services), by recruiting close to 50 unemployed South Africans this past April. YES is a business-driven initiative which is breaking new ground by pioneering a partnership with government… Read more
Anchor Yeast once again hosted their annual breakfast seminar exploring the topic of Wholegrains. Registered Dietitian, Monique Piderit (Bsc, M.Dietetics), shared The Whole Truth and Nothing but the Truth to baking industry representatives in Johannesburg and Cape Town. While the… Read more
Anchor Yeast’s Marketing Manager, Shamla Moodley updated the baking industry on latest trends at recent breakfast seminars in Johannesburg and Cape Town. The topic of Food in the Now delved into global food trends, innovative ingredients, sustainability and pertinent bakery news… Read more
Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognise that bread should be part of a healthy diet. However, for multiple reasons the consumption of bread has… Read more
If you’re looking to train your staff on the finer points of baking, look no further than the Anchor Bakery Training Centre, accredited in 2002 with the FoodBev SETA as a training and assessment provider. Click here for the 2019… Read more
Lallemand celebrated its 100th anniversary of the Préfontaine plant, in Montreal, Canada. It is in front of an impressive crowd of more than 100 people who witnessed the unveiling of the triptych of the centenary of Lallemand on Saturday, June… Read more
Following the recent Anchor Yeast Clearing the Carbs Confusion seminar, we were invited to appear on 702 Early Breakfast Show, with host Relebogile Mabotja. Some of the confusion that reigns over this nutrient was unraveled during a Radio 702 interview… Read more
Click here for the latest issue of the Anchor Yeast Bakers Forum is now available.
The Anchor Oenology Team has been knee-deep into the new harvest season for 2018. During the months of November to April, the grapes are harvested all around the Western and Northern Cape to supply the local and international wine industries… Read more
The confusion that reigns over this nutrient was unraveled at a recent breakfast seminar hosted by Anchor Yeast. Registered dietitian Monique Piderit delved into the controversial topic of “Carbohydrates” to clear the prevailing misconceptions. There’s a common myth that carbohydrates… Read more
The Anchor Yeast Consumer Team hosted an ‘After Christmas Party’ for the Mandini Community in KwaZulu-Natal. 200 parents and children attended the event at the Mandini Community Hall in January. The Consumer Team spent the morning making stews and vegetables,… Read more
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