During the 1970’s and 80’s, Tiger Oats and National Milling Co took over a number of independent bakeries to create “Albany Bakeries”. In 1983 Albany Germiston was completed, this was the biggest bakery in the country at that time and represented 20% of the baking industry in South Africa.
The Albany brand has been around for approx 30 years. For many of these years the industry it competed in was regulated, which meant that: Each bakery had their own allocated quota of products which they had to produce; punitive measures were in place if they under or over supplied; prices were fixed by the government; there was no differentiation, poor quality and no innovation in the market.
In 1991, the industry was de-regulated and the market became fiercely competitive with price being the main weapon used between competitors. This eroded the profitability within the industry and created a commodity market.
This was a very difficult time for the baking industry and led to many bakeries being closed down as there was no profit in selling bread. The key players within the market were Albany, Premier (Blue Ribbon), Pioneer (Sasko), and other strong regional players.
In 2000, Albany underwent some drastic changes in order to ensure the continuation of the brand. The key area of change was to reduce the number of bakeries around the country and install state of the art production equipment in order to launch the Albany Superior range.
This range offered superior quality which encompassed freshness, longer shelf life and whiter “white” bread. This innovation turned the market on its head and ensured the continued growth of the brand as well as the market.
In 2003/2004 the company once again brought innovation to the market by launching the Best of Both bread. The company understood that children loved white bread and wouldn’t eat brown or wholewheat bread, which parents wanted them to eat for the added health benefits (essentially the fibre levels).
The Best of Both was developed to have the look and taste of white bread, but with the fibre content of brown bread. This product has been very successful for the company. This bread is endorsed by the Heart Foundation.
Albany 100% Smooth Wholegrain 700g
Products Benefits
100% Wholesome, wholegrain goodness is nature's best;
Contains wheat germ, a natural source of vitamin E;
High fibre : Keeps you regular;
Product is smooth not speckled;
Cholesterol free;
Endorsed by heart foundation group.
The Shelf life on an Albany breadloaf is 4-6 days.
Ideal storage conditions are : well sealed at room temperature and eaten within the recommended shelf life.
Albany bread is made with plant oils with no animal fat and is therefore Cholesterol Free.
No animal products are used in the production of Albany breads.
One of the important guidelines in the South African Food Based Dietary Guidelines is “Make starchy foods the basis of most meals” This is due to the fact that starchy foods are rich in carbohydrates which are the main source of energy for the body.
By putting your bread in the fridge, it will stale faster. If you want to store your bread, it is better to put your bread in the freezer and then defrost the number of slices you need.
Albany ’s Best of Both bread has all the great taste of white bread, with the fibre content of brown bread.
The new packaging is biodegradable!
0860 100 290
ALBANY SUPERIOR
The Superior range delivers on the following: The highest quality of fresh, soft and tasty sandwich breads.
Albany Superior White Bread
Albany Superior Brown Bread
Albany Superior Brown Seed Bread (Low GI)
Albany Superior Best of Both Bread
Albany Superior Wholewheat Bread
Albany Superior Hi Top White Bread
Albany Superior White Low GI Bread for
Sustained Energy
Albany Superior 100% Smooth Wholegrain
ALBANY OLDE CAPE
The Olde Cape range is fresh and tasty, packed with the wholesome goodness that nature provides.
Albany Superior Best of Both Bread 