http://www.bakingsealofexcellence.org.au/
NBIA has introduced the Baking Seal of Excellence to uphold and honour the fine baking traditions and produce items that have been largely hand-crafted with special attention to natural, quality ingredients, traditional processes and a return to the fundamentals of age-old skills in Australia.
1. All products for sale in the baking business are made from scratch and not from pre-mixes.
2. Products are made largely by hand – machinery such as dividers, rollers and shapers can be used, but not automated lines.
3. Any prooving and fermentation must be achieved through natural means and natural timeframes.
4. Products must be made in-house or if off-site, at a facility owned and operated by the baking business.
5. All products which are presented as fresh and ready for consumption are to be made fresh and not from par-baked.
6. Any associated products used in the baking business (dips, sandwich fillings, pie fillings) must also adhere to these guidelines, with the exception of longlife products (jams, preserves, pickles, butter, mayonnaise) though they should also be made under similar circumstances though not necessarily in store.
7. All ingredients used, including basics like eggs, butter and flour should be of the best quality feasible and the purchasing of these products from local sources will be looked upon favourably.
8. Fair trade items, organic produce and practices that encourage and adhere to environmentally sustainable practices will be looked upon favourably and encouraged.
9. The baking business must be operating within Australia.
10. Bakeries Only: The baking business creates products using no synthetic trans fats, no industrially formulated bread improvers, no treatment agents or other additives (other than compulsory vitamins in non-organic flour), such as preservatives.
11. Patisseries Only: The baking business creates products using no synthetic trans fats, no industrially formulated bread improvers, no treatment agents or preservatives, no synthetic flavours and only food safety approved colours used at safe levels in accordance with FSANZ guidelines.
Replies
Artisan Baker Association were consulted during the formation of this standard. It reflects the ABA Standards, in some cases identically. I think NBIA have done a pretty good job for an industrial baking association, particularly considering that Trans Fat manufacturers are traditionally a large sponsor of the NBIA.
Both the NBIA Seal of Excellence and Artisan Baker Associaiton Standards provide a 'code of excellence'. The major difference is that ABA provide product classifications for bakers to use...which in my opinion provides further, essential clarity to customers.
ABA Standards place stronger emphasis on the use of Organic flour, and the distinction between products (and process) that use ascorbic acid, gluten flour and other so-called 'soft' additives.
A standard for sourdough was high on the agenda for ABA Standards, whereas NBIA do not examine or further clarify the term in their code, which does not mention sourdough at all.
Graham
Graham, in agreement, the NBIA must state their position on Real Bread and on Sourdough, as well as honest labelling, advertising and ingredient lists. It is a pitty that the baking industry cannot be all inclusive and represented by one organisation. Perhaps we in the REAL Sourdough not additive group need to mobilise and start REAL BREAD AUSTRALIA., it would appear that the chemicalised (industrial & artisan) bread side has all the representation they need.