Baking courses

Campden & Chorleywood Food Research Assoc (CCFRA) of Britain and Anchor Yeast of South Africa offer practical and technical baking training courses – for instance, courses dealing with bread and biscuit technology – in Johannesburg.


 

CCFRA has a world-wide reputation for its knowledge and experience in helping technical development in the food supply chain over many years. CCFRA can also conduct courses at the company premises. Generally the courses take 1-4 days.

Anchor Yeast, South Africa's largest yeast supply company, has invested in new state-of-the-art training facilities in Johannesburg, including a new training bakery, a separate and a dedicated product development bakery.

For more information contact: Brett Tessendorf (Anchor Yeast): Tel +27-11-248-8252; btessendorf@anchor.co.za ; or Terry Sharp (CCFRA): Tel +44-(1)386-842-137; t.sharp@campden.co.uk