Albany Bakeries (Albany) is proud to announce the launch of R350 million investment into a new bakery in Bellville. The investment includes the building of a brand-new plant and an upgrade of interiors of the existing plant. Albany Bakeries in Bellville was established in 1970 as a venture between Tiger Oats and National Milling.
The new building occupies 6,884m² compared to an area of 3,766m²in the old bakery.
‘For the upgrade, we took the environment into account and have increased our emissions efficiency by reducing the factory’s energy consumption and placed emphasis on improving safety measures,’ says Albany managing director Matshela Seshibe.
Two Tweedy high-speed dough mixers, backed by British technology, add to the output capacity from 6,000 litres per hour (lph) to 12,000 lph. ‘This effectively doubles the outputs we were able to achieve before,’ Seshibe notes. There are also new bread coolers and ovens that are more energy efficient and perfect the baking process. ‘Our revamped high-tech bagging system is another aspect that adds to the overall efficiency. Albany is an award-winning brand in the bread category in South Africa and has several accolades under its belts.’
These include the 2016/2017 TGI SA’s Kasi Star Brands; 2017/2018 Icon Brand Awards and the Sunday Times Top Brands Awards.
‘It is our vision to become the best-baked goods company in the Western Cape. This will include recognition for best in quality; best in service; best in technology; and with the best team to do the job. As part of our commitment to growing our brand and delighting consumers, Albany recently relaunched a new recipe based on consumer changing preferences; the brand retaining its nutritional value’, Seshibe enthuses.
The largest portion of our consumer base is the middle to upper income market segment but we have a variety of breads that serve other markets with more specific dietary requirements. The full bread product selection will be produced and supplied from the new factory.
Albany Bakeries Bellville currently services 5,000 outlets mainly in the Cape Metro area, which will be doubled over the next five years, significantly contributing to small enterprises locally.
The bakery, operates 24 hours, seven days a week and trucks leave the yard from three to six am.
Seshibe concludes, ‘Through our increased capacity, we are now planning to increase the number of outlets to reach previously unserved parts of the Western Cape. These range from large supermarket chains to independent retailers and spaza shops. We are leaders in the baked goods sector and are confident that the Bellville upgrade with high quality equipment, energy efficient processes and tighter safety measures, will set the benchmark for all other bakeries in South Africa.’