Bakers Forum

VOLUME 13 NO. 1 WINTER 2010

Celebrating the event of a lifetime!

After four years of preparation and planning, South Africa was proud to successfully host 32 teams and some 380 000 soccer- related visitors for a spectacular event, the 2010 FIFA Soccer World Cup.

The tournament was a major logistical and organisational challenge, but in the end Team SA pulled it off! That’s despite the concerns beforehand about safety and security, transport, accommodation and the impact that the event would have on Anchor Yeast was proud to be part of the ‘gees’ that filled the business. country during the Soccer World Cup!

Prior to the month-long football used to. “To achieve this, we “The biggest challenge was extravanganza, Anchor Yeast communicated extensively not knowing exactly what committed itself to ensuring that with customers and planned the impact would be - we we would do everything possible for all eventualities,” says Sean had reports of 24-hour delays to service our customers to the Quinn, Anchor’s National Sales professional standard they are Manager. Continued on page 2 Update

New business to provide advanced bio-technological solutions to wine industry

DSM Food Specialties BV, (The The joint venture enables both technological options. “With Netherlands) and Anchor Bio- parent companies to bundle its highly qualified team of Technologies, (a division of An- their innovation power and ex- oenologists and technical chor Yeast - South-Africa), have pertise in the wine ingredient experts, OenoBrands will formed a new company called field, while at the same time provide winemakers from OenoBrands SAS (France). OenoBrands can service its around the world with com- customers with a technologi- plete solutions in yeast, OenoBrands will be a separate cally advanced offering. yeast nutrients, wine en- 50:50 joint venture headquar- zymes, bacteria and man- tered in Montpellier, France and Alan MacDonald, the CEO of noproteins,” Alan confirms. will operate independently of its Anchor BioTechnologies, and parent companies. The new op- Chairman of OenoBrands says OenoBrands opened its eration will market and sell well that by combining Anchor and doors on 1 May and will op- known brands, such as Anchor® DSM, the new operation we will erate in over 40 countries wine yeast, Collection Cépage® be able to provide winemakers through its global distribu- Fermicru®, Fermivin®, Rapidase® with a range of advanced bio- tion network. and Claristar® through its profes- sional distribution network.

Celebrating the event of a lifetime! Continued from page 1 on the roads and shortages of supplies because co-operative and understanding. We’ve had good of a lack of transport! In the end, however, the feedback on our service levels over the eight-week main impact was really only felt in and around period and I’m pleased to say that (if you’ll pardon the various stadiums on match days. We had the expression), we never dropped the ball once!” some pressure on the roads, but working with our customers we managed to work our way around this to keep everyone supplied with product.”

Prior to the event, in anticipation of supply challenges, Anchor formed a cross-functional Fast Football Facts task team to identify and implement contingency l 32 team took part in the tournament plans for various service-related requirements. l There were nine host cities and ten “This team did well to keep customers informed stadiums and serviced,” Sean reflects. We were in constant l An estimated 382 000 fans, officials and touch with everyone and the Anchor Yeast Call players visited the country Centre was fully operational at all times. Through careful planning and co-ordination we avoided any l The result: a resounding success for SA, logistics problems. Customers were extremely Africa and world football! Customer corner

Anchor’s growing with large independent bakery

KJ Foods, the manufacturer of the well-known brand, Nature’s Har- vest, is one of the largest inde- pendent bakeries in South Africa.

Situated in Nancefield Industrial, south of Johannesburg, this lead- ing white and brown bread pro- ducer supplies its quality products to a range of retailers and cash and carry-type customers in Gau- teng.

KJ Foods owner, Sean Tuna, says his focus is on offering consist- ent quality, good value products. “We established the business 14 years ago and have grown stead- ily since then,” Sean reflects. Sean Tuna, owner of KJ Foods, believes the introduction of “About six years ago we took the cream yeast has boosted his business. decision to convert our operation from compressed yeast to liquid yeast. Working closely with An- up and running, I noticed an im- operation, with no room for chor Yeast, who put in the entire mediate improvement for the error or delay. Our require- infrastructure and got everything business. The number of yeast ment for back up service deliveries reduced, we achieved and technical support on the better temperature and water yeast system therefore has control because of the PLC sys- to be fully aligned with this tem, there was a lot less hu- philosophy. And here I find man intervention needed and the Anchor team has puts we benefited generally from its money where its mouth having a push-button operation is: they promised us a top- with a lot less ‘hassle’. performing, reliable cream yeast system and they de- “After the first cream yeast in- livered it; if ever there’s stallation I decided to add an- a technical issue, which I other, bigger installation and must say has only happened we are currently looking at fur- once in six years, they’re a ther expansion to accommodate phone call away. There’s our business growth.” total ownership from their side, and this works for me Commenting on the support re- because I can focus all my ceived from Anchor Yeast - par- efforts on the bakery side ticularly in relation to the cream of the business. There is no yeast system - Sean says he doubt that Anchor’s cream hasn’t regretted the conversion yeast has added significant for a moment. “We run a tight value to my business.” Matters arising

Fortification adds food for thought

In our last edition we announced that Lallemand Assistant Professor, has launched a baker’s yeast that is rich in an Department of Food essential nutrient we all need, vitamin D. Science and Human Nutrition, University Extending the need for naturally high levels of Florida, Gaines- of vitamin D-enriched bread in South Africa, ville, Florida, USA. Her research has been conducted to explore the research programme understanding of vitamin D and the likelihood focuses on issues of that local consumers would buy bread containing fortification, and the vitamin D. efficacy and effec- tiveness testing of Wendy Dahl The research was conducted on focus groups fortified and enriched and included quantitative research and a foods in health and dietician questionnaire. Based on the results, it disease, specifically fibre/prebiotics and mar- is clear that consumers have little knowledge ginal micronutrients such as vitamin D. Recent of vitamin D, but research projects have explored the efficacy of vitamin D enriched bread, vitamin D status l 78% of respondents said they would be of college students, vitamin fortification of likely or very likely to buy bread because it texture-modified foods, prebiotic fibre therapy contained vitamin D. for pouchitis, fibre fortification and outcomes in constipated children, fibre-fortified ketogen- l Then respondents were told that vitamin D ic snacks; fibre-fortified foods and quality of makes bones and teeth strong, and it helps life and GI outcomes of chronic kidney disease in the prevention of osteoporosis. 90% of patients; as well as a number of collaborations respondents now said they would be likely or regarding fiber, whole grains, prebiotics and very likely to buy bread because it contains immunity. vitamin D.

15th IUFoST Congress scheduled for August 22-26 in Cape Town, South Africa is just around the corner.

Food scientists and technologists social programme will ensure Anchor Yeast is pleased from all over the world will be at- that delegates have ample op- to be hosting acclaimed tending what is expecting to be portunities to network. speaker, Prof. Wendy a world class event. The call for Dahl, from the University papers, attracted over 1 320 ab- The South African Association of Florida, USA. Her topic stracts from 77 countries. Over for Food Science and Technol- ‘Vitamin D deficiency - Is 40 top speakers from commer- ogy (SAAFoST) invites food sci- Bread a Potential Solu- cial and academic fields have ac- entists and technologists from tion?’ will be presented cepted invitations to address the across the world to join it for on Tuesday, 24 August Congress. a world class global event with at 10h25. Please join us an African feel, in Cape Town for an interesting and in- An exhibition, technical tours and in August! As part of this event, formative presentation. Update

Technically speaking

Rise above the rest, with cream yeast

Anchor Yeast pioneered the use of cream yeast in South Africa, in 1995. We have also applied new cream yeast manufacturing and engineering technologies to provide integrat- ed solutions for large, medium and smaller bakeries.

Cream yeast installations are handled on our customers’ behalf by our team of engineers.

Cream yeast is produced through a series yeast suspension coming from the centrifuge is of fermentations. The mix is concentrated called liquid yeast. Anchor Cream Yeast is liquid and washed by centrifuge. The concentrated yeast with standard gas-production capability.

The advantages of cream yeast

IMPROVED YEAST QUALITY Hygiene Anchor Cream Yeast: l The closed system from the point of manufac- l Has guaranteed consistent gassing ture through delivery and use, require no human activity handling and thus ensures perfect hygiene. l Is not subjected to the same dehydrating l The Anchor Cream Yeast solution is HACCP- process as block yeast certified l Leaves the factory Improved yeast utilisation through: in perfect condition l More consistent quality Ensuring that and at the correct l A higher degree of accuracy at the mixer the cold chain temperature l More homogenous mixing in the dough is not compro- l Is delivered in insu- l Elimination of potential pilferage mised from lated/refrigerated Anchor Yeast tanks to your mixing Convenience l Is stored at the bowl. l Eliminates double handling bakery in high qual- l No unwrapping or scaling needed ity stainless steel , l Quick unloading of yeast refrigerated tanks l Reduced labour costs l Simultaneous dosing to multiple mixers Accuracy of dosing l Yeast is dosed into the mixing bowl using Improved productivity a highly-accurate flow meter l The cream yeast system facilitates better pro- l The Anchor Yeast system is the enabling ductivity and yield through accurate reporting, platform for further automation in the data logging and statistical process control and bakery. analysis. News, views and events

Anchor supports major Anchor yeast symposium congratulates...

The International Mike Crowley, has been Association for appointed as Technical Cereal Science Director. and Technology (ICC & CST-SA) hosted a sympo- sium in Pretoria recently, focus- ing on the Quality and Safety of Grain Crops and Foods. Anchor team member, Brett Tessendorf, has Anchor Yeast is a member of the CST-SA. returned to our Johan- nesburg office after Jeannette Rosewall, Business Manager: Ce- spending the past few real Enzymes, sat on the organising com- mittee of this year’s Symposium and she years in the West- also chaired one of the sessions. In addi- ern Cape. Brett’s new position is Operations tion, Anchor Yeast hosted a stand at the exhibition part of the event. Director.

Training programme a ‘must’ for current and potential breadmakers

Anchor Yeast is hosting a valuable training pro- After the first three days, Anchor will then do gramme, the SACB Certificate in the Theory of another two day training session where we will Breadmaking. recap all the material learned. Specific emphasis will be placed on gaps identified in the homework The five-day programme includes classroom and at the initial training session. A detailed re- training and self study, culminating in an exam port on each learner (reflecting participation, as- to ensure understanding. Learners will receive sessment and level of readiness) will be submit- their learning guides (from the SACB) and be re- ted after this session. quired to do prior reading and preparation. An- The cost of chor will carry out three days of training, during The course dates are: training is R2 622, which the theoretical work will be explained in 10, 11 and 12 August 2010 including Vat. order to enhance the learning and understanding and For more information or of the work. This will include formal lectures, 5 and 6 October 2010. to obtain a registration demonstrations, group discussion and short form please contact homework exercises. Suzie van Zyl at [email protected] or 011 248 8357 by 2 August 2010.