Bread QC in Australia

Bakery rises to QA challenge


Like most Australian, and indeed international, industries, bakery is moving towards increasing quality control — of both machinery and product, as SAMANTHA SCHELLING reports.


Australia’s bakery industry is perhaps best looked at as a dichotomy: “savoury”, as in bread, and sweet-type products.
The bread side is dominated by a couple of fairly large organisations, engaged in traditional manufacture with conventional types of machinery. It’s relatively static. However, changes are taking place on the pastries, sweet and confection-type bakery side.
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Sophistication, an offshoot of innovation, is also a key in marketing.
Trish Griffiths, nutrition services manager at The Grains Research Centre, BRI Australia Ltd, also manages Go Grains, an industry initiative developed by BRI Australia and supported by the Grains Research & Development Corporation (GRDC). Go Grains’ aim, through nutrition information, is to increase consumptio...