Bakery training by US giant opens in Johannesburg


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Bakery training

In response to the need to provide hands-on training for staff employed in in-store bakeries, convenience store bakeries, retail bakeries and foodservice operations, Rich Products Corporation has opened a product solution centre and bakery and food service training schools in Johannesburg.

Officially opened late last week by chair Robert E Rich Jr along with his wife Melinda (Mindy), vice-chairman of Rich Products Corporation, a US$2.8 billion company, the concept was developed by Rich Products Corporation of South Africa. Commenting on the opening of the centre, he said, ÔÇ£We are thrilled to be here for the grand opening, which represents the long-term investment we’ve made in the business in this country and most certainly reflects our continuing commitment to this community.ÔÇØ

The centre consists of a state-of-the-art research and development facility, as well as a bakery and food service training school, which can accommodate up to eight people at a time, a cake concept development area and a lecture theatre.

The facility will provide customers with product handling training, merchandising, sales, technical knowledge and cake programmes as well as bakery layouts and the development of solutions to suit their requirements. These may include cake decorating, bakery training, development of cake concepts and development of new products in consultation with customers.

Offering local expertise

ÔÇ£This has been developed to provide our customers with training on the correct handling of products, with a view to ensuring optimum product performance and operational efficiency. We offer assistance in selecting equipment, developing solutions for cost effective production and provide ongoing technical assistance to address customer’s needs and concerns,ÔÇØ says Evan Poulos, CEO of Rich Products Corporation of South Africa.

Understanding that the bakery equipment found in in-store bakeries and foodservice kitchens differs from that found in convenience store bakeries, the school will provide training using the relevant equipment that bakery staff utilises in their own environments. ÔÇ£By investing in different types of bakery equipment, we’ve left no room for error in training the people who will be producing our products, ensuring the best possible quality and consistency of end product,ÔÇØ says Poulos.

A team of skilled associates will undertake training on bakery and confectionary products, while highly qualified and creative food technologists provide new product development and R&D.

A joint venture company, founded in 1992, the South African company provides frozen bakery and topping and icing products to the local marketplace as well as various parts of Africa, the United Arab Emirates and Indian Ocean islands.

Source: www.bizcommunity.com

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