Healthy eating: Wholegrain Rye Bread

first_img100% Rye Wholegrain LoafThis classic loaf manages to be both incredibly simple to make and very difficult to get perfect. The challenge lies in not over-cooking the grains; that way they absorb moisture during the final bake and then release it again during the few days the loaf is left to sit wrapped before selling. Use fine rye flour for the dough, available from Shipton Mills and other millers, as most of the sticky gluten in rye flour is contained in the husk rather than the endosperm, and rye flour that has been bolted to remove the bran will bake to a 100% rye loaf with a less sticky crumb.makes 5 pieces at appx 575 raw weight, to bake to 5 small 400g tin loaves1.370 kg cooked rye grains (see below) 0.450 kg rye sponge or leaven (see below)0.400 kg water 0.700 kg light rye flour 0.020 kg salt 0.090 kg honeyFor the cooked grains: cover the grains with water and simmer for 15 minutes then drain and cover with water, beer, cider or white wine and leave in a cool place overnight.For the leaven: either use a naturally fermented sour mixture of equal quantities fine rye flour and water, left to rise overnight, or use 250g fine rye flour mixed with 250g cold water and a pinch of yeast and leave this overnight in a cool place before use.Method: drain the grains well (discard the soaking liquid) and place all the ingredients together in a small upright mixer, or mix by hand until you have an evenly combined grey paste. As rye flour does not contain extensible gluten there is no need to work the dough, and all that is needed is the shortest mix to combine the dough. Line 5 very clean 1lb loaf tins (or similar) with non-stick baking parchment, as the acidity in the dough can take on greenish black marks from the tin, and evenly divide the dough between them. Pack the dough down evenly, banging the tins on the end of the table to remove any gas bubbles. Cover the tins, and leave to rise for 1 hour (if using a commercial yeast sponge) or 3-4 hours (if using a naturally fermented rye leaven) until risen by 30%-50%. As the dough will bake into a dense-grained loaf like pumpernickel, you don’t want too much lift, as this will cause the loaf to crack when sliced.Preheat the deck to 200°C (top and bottom, no steam), cover the tops of the tins with greased foil, and bake for 30 minutes. Then lower the temperature (175°C top and bottom) and bake for a further 30 minutes. Then reduce the heat to 140°C (top and bottom) and bake for a further 1-1½ hours, removing the foil for the last 30 minutes to colour the upper surface. Remove from the tins to cool, then wrap well individually in oiled brown paper or waxed paper tied snuggly with string. Leave at room temperature or cooler for 48 hours before slicing.last_img read more

Briefs

first_imgn Peter’s Food Service, which makes Peter’s brand pies, pasties and sausage rolls, has been named Business of the Year at the Caerphilly Business Awards. The awards is designed to recognise business achievement in the County Borough of Caerphilly in South East Wales.n Food & Drink Expo 2008, an exhibition for food and drink products and services from around the world, will run alongside Baking Industry Exhibition (BIE) April 6-9. For more information email [email protected] or call 01293 867639.n LASER’s members met last week at the Bakers’ Hall London. Guest speakers included Chris Dabner, parliamentary officer of the National Association of Master Bakers, and Paul Merry, a teacher and baker. Dabner gave an update on the latest legislation from Europe and the UK. Merry talked about baking sourdough breads.n Hollands Craft Bakery has launched a new flour delivery business called Hollands Flour Distributors. The Walsall-based company claims it has sourced cheaper flour from Poland. The flour is currently being sold to local craft bakers at £360 a tonne.n One of South Africa’s largest food companies, Tiger Brands, has been fined more than £7m for its part in a bread price-fixing scandal. The country’s Competition Commission has been looking into allegations that three leading companies, including Tiger Brands and Pioneer Foods, fixed bread and flour prices.n Bromsgrove bakery Quality Crusts has closed because of spiralling rent and falling trade. Its Droitwich shop remains open.last_img read more

A Week in the life of…

first_imgWednesdayCoffee on the go today, as I’m off to visit a potential new supplier. We try to source all of our ingredients in Cornwall, where possible, and we’re particular about meeting our suppliers on their home turf. This gives us an opportunity to tour the facilities and to get a feel for how the supplier will fit with the Proper Cornish ethos. We pride ourselves on great working relationships with suppliers – a real plus, as they’re often the ones to suggest new and unique ingredients.Back in the office and it’s major taste panel time. A not inconsiderable 25 pasties later, we agree that 20 are strong enough to be added to the development list. Feeling full and bursting at the seams, we receive news that the sales team has secured an appointment with a major retail chain. The rest of the day is spent developing new products, which the sales team can present alongside our bestsellers. MondayAfter a relaxing weekend thinking about anything and everything but pasties, it’s time for the usual 7.30am start. I’m first into the kitchen at work, so I switch everything on and fire up the ovens, then put the kettle on, ready for the team at 8am.Over coffee, we discuss plans for the day, in particular what sample requests have come in and what we will be producing and putting into production trial.The Proper Cornish Food Company was set up by three Cornishmen in 1988 and is now one of the UK’s leading handmade pasty manufacturers. The bakery produces 50,000 hand-crimped pasties a day, so we’re incredibly busy people.Once we know the order of the day, it’s time to hunt out the ingredients. While another member of the team hits the bakery to collect our staple ingredients, I head off to the local supermarket to source the less familiar produce for the new recipes we’re trialling. As ever, my shopping basket raises a few eyebrows as I buy every brand of bean chilli in store!I arrive back at the new product development (NPD) kitchen just in time to take part in the team brainstorm on the latest customer product briefs. Nothing is more exciting than coming up with a new pasty flavour and realising that it has the potential to be this year’s taste sensation.Armed with a host of recipe ideas, the rest of the team set up in the kitchen. Meanwhile, I’m off to the company planning meeting.This is my chance to tell the departmental managers what’s happening this week and discuss new products that will be tested in production. The company has more than 180 staff, 100 of whom work in production, so it’s vital that everyone is kept up to speed on progress.The rest of my day is spent making up concept samples for customers. We produce a range of pasty formats, from bake-off to baked and chilled, as well as savoury slices and sausage rolls for a wide customer base.We sell to high-street bakers, catering outlets, multiple retailers and foodservice providers across Britain and beyond. As a result, we always review existing recipes and invent new flavours/pastry products, to keep at the cutting edge of consumer taste trends.TuesdayFirst things first; a cup of coffee with the team and a look at schedules for the day. Then, as often happens, our plans go awry as we get word that we’ve reached the first stage of approval for three new products for a key customer. This is a big development and means we need to start sourcing new ingredients.I spend the rest of the morning contacting existing suppliers and researching new contacts for quotes, before costing the products. My head is scrambled now, so I take time out for a walk to get ready for the afternoon.Back in the kitchen, we take a call from a customer whose freezer has broken down and ruined all the new product samples we’ve sent them. We offer a bespoke product capabilities service, coming up with innovative creations to meet individual product briefs, which means that many of the product samples we send to customers are one-offs. Tuesday afternoon is a mad dash to remake all the products and get them delivered to the customer the following day. FridayToday should be reasonably straightforward, mainly preparing for the following week.We’ve just launched a range of delicious chilled pasties and a premium sausage roll, so I start pulling together briefing documents and hand-crimping pasty samples for the sales team.Next I attend an engineering meeting to give my opinion on some new equipment. It’s important that NPD has input on the purchase of new machinery as it can have an impact on the ingredients we work with and the consistencies we produce.After that, it’s the fortnightly NPD meeting. Here I meet people from across the business, in the fields of stores, purchasing, production and technical, not to mention at least one of the Proper Cornish Food Company directors. This is a chance to make sure that everyone is aware of our current work and anything big planned for the future.I round off a full day and yet another busy week by taking part in a de-brief with my fellow NPD team members – before heading off for a weekend with my family in the wonderful Cornish countryside.center_img ThursdayI’m out of the office again today, visiting a local school. Proper Cornish Food Company was established when founders Phil Ugalde and brothers Chris and Dave Pauling grew disillusioned with commercially made ’Cornish’ pasties and decided to demonstrate how a quality proper Cornish pasty should taste. It’s this love of Cornwall and Cornish food that makes us want to give something back and to encourage young people to see the fantastic opportunities offered by the food manufacturing industry.We do a lot of work with secondary schools in the area and today I’m meeting a liaison officer at a community college to discuss what we can offer their students – be it careers talks or hands-on class tours of the Proper Cornish site. Although I’ve given presentations to some of the biggest customers in the country, I still get nervous at the idea of visiting a head teacher’s office – it must be a hangover from my school days!last_img read more

Bakery School goes live

first_imgWeb-based training resource The Bakery School will go live tomorrow (31 May).The website – at www.thebakeryschool.com – has 40 modules, divided into three main categories – ingredients, processes and methods and problem solving. Each module will include a multiple-choice exam and a printable certificate.The Bakery School has been set up by Jean Grieves and Albert Waterfield MBE as a low-cost solution to the skills crisis faced by the baking industry. “It’s training at minimal cost to the employer,” said Grieves.An annual licence for the site – which includes one password and username – costs £250. Multiple rates are negotiable.Profits will be reinvested in the business, and further modules developed.The Bakery School’s homepage includes a couple of demonstration modules so interested companies can see how it works.last_img read more

Coffee event challenges the baristas

first_imgThe Speciality Coffee Association of Europe (SCAE) will hold its Wonderful Coffee event in Copenhagen from 19 to 22 June this year. The event will feature an exhibition, conference and series of practical workshops. Talented coffee professionals from more than 50 countries will battle it out in competitions, including the World Barista Championship and the World Latte Art Championship.The SCAE will hold its AGM, and there will be two parties and an awards dinner rounding off the event. The association – run by volunteers – aims to help develop skills and industry understanding in coffee professionals.last_img

Bäro’s clean machines

first_imgA new food hygiene system has been launched in the UK by Applied Technology, a subsidiary of retail lighting company Bäro Lighting.Bäro has researched and developed the UV Germicide Irradiation (UVGI) technique, culminating in the design of a range of systems that are effective for use throughout the food hygiene chain including food sectors such as bakery.The Bäro UV-C disinfection systems reduce the risks of contamination from the naturally high spore content of flour and old bread deposits, throughout the cooling, slicing, storage, transport and packaging stages of production.The systems use UV-C radiation, resulting in disinfection rates as high as 99.9%.[http://www.baro.co.uk]last_img

Reserve your Baking Industry Summit place now

first_imgThere is only one month left to register for the Baking Industry Summit 2008, on 27 November, so make sure you reserve your delegate place now. The Summit, which will focus on the essentials of Corporate Social Responsibility (CSR), is taking place at One Great George Street, London, and will host a variety of top speakers, including keynote speaker, Lucy Neville-Rolfe, CMG, Executive Director (Corporate & Legal Affairs), Tesco.The UK bakery sector is under a unique pressure to examine its efficiency across the chain, from where and how the wheat and ingredients are sourced, to energy, packing and distribution. Added to this are the consumer drivers of careful environmental management and social responsibility in production. The summit will look at where to start on CSR and what government, consumers and the supermarkets require.Speakers will include packaging and waste experts who have tackled specific bakery-based issues head-on and are ready to share their experiences. Leading figures from the supermarket, bakery supply, plant baking and retail bakery sectors will speak alongside businesses including Greggs and Bells of Lazonby about how they have implemented a CSR strategy.To book a place, contact Helen Law on 01293 846587 or email [email protected] You can also book online at www.bakingsummit.co.uklast_img read more

Fair’s fair weather

first_imgBakers’ Fair saw a healthy visitor turnout brave the rain to make the trip to Bolton Arena last weekend. Exhibitors included suppliers of machinery, ingredients, finished goods and packaging, and the Fair also played host to the seventh annual Richemont Club competition, with the Live Cake Decoration Challenge drawing a big audience.The Stage Area saw a series of talks, the first of which came from Mike Holling, Birds of Derby, and chairman of the NAMB, who spoke on the importance of having a business disruption action plan to minimise the recovery time of your business in the event of fire, flood or exclusion from the premises. He said it was important not to think it would never happen, as it was quite alarming how many fires do occur in this industry. He gave examples of how Birds had coped with a fire at one of its shops, as well as the temporary closure of its bakery in Derby due to an explosion at a neighbouring premises. His tips for a business distruption plan included having an alternative trading policy, as well as a short-term and longer-term business recovery plan. He said it was important to speak to your customers and let them know what was happening, as well as ensuring all employees were up-to-date with the situation, and informing suppliers if deliveries could not be made for any reason. Holling explained that Birds also has a list of available facilities for the temporary manufacture and distribution of its products, which are available to them in the event of an emergency.Tracey Sharpe, Innoseal introduced the bakery and confectionery industry to the ’Professional Innosealer’, and explained why the firm believes it offers more than traditional bag closure systems. She explained how the product was easy to apply, and had a resealable and tamper-evident seal, and invited visitors up to the stage where she demonstrated how the Innosealer worked. She also revealed that the firm is currently trialling a fully automated version of the Innosealer.Mike Holling spoke about the importance of a shop’s appearance both inside and out. He said bakers needed to think about their business from their customers’ viewpoint, as well as ascertaining what they might be getting wrong. Is it well lit? Does it look fresh, and clean? These were the questions he said bakers needed to ask themselves. He also spoke about the importance of interesting, eye-catching and regularly updated window displays.Claire Brown, EPOS Solutions, spoke about what to look for in a good EPOS supplier. They should understand your industry, what your business is about, your key products and key areas of concern, said Brown. She explained that they also needed to understand the technology and be able to apply it to their business effectively.Sandwiches with a differenceFinally John Robertshaw, consultant baker, Bako North Western gave a sandwich demonstration, using a range of different breads and fillings, before handing out his creations to a very appreciative audience. The sandwich fillings included roasted pancetta and peppers; meatballs; Swiss cheese delight; sliced beef with horseradish mayonnaise; prawns in a Bloody Mary mayonnaise; and chicken with green pesto.At the end the day, the winners of the Richemont Club competitions were announced. The President’s Challenge Cup was shared by two teams for the first time this year, as the judges couldn’t decide between the farmyard-themed cakes made by Linda Connelly and Debbie Grierson from Classic Celebration Cakes and Dave Wilson and Melony Hughes from Slattery’s Patissier & Chocolatier, in the Live Cake Decoration Challenge. Best in show went to Sueraine Rose, Rose the Bakers, for her novelty celebration cake and the Richemont Trophy was won by Arthur Chatwin. The British Baker trophy, presented by BB editor Sylvia Macdonald, was awarded to Laura Littlejohn, Tameside College. Richemont Club Competition winners Three Sausage RollsSueraine Rose Rose the BakersThree Meat PastiesRob Taylor ChatwinsOne Vegetarian ProductTony Bain GloversOne Quiche LorraineRachel Wilkinson ChatwinsOne Brown Tin LoafNigel Attwell ChatwinsOne Multigrain CobPaul Wallwork GloversOne White Plaited LoafSueraine Rose Rose the BakersFour Fresh CreamsMichael Wilde Slattery’sFour Danish PastriesRachel Wilkinson ChatwinsFour Christmas FanciesJanette Ramsden Slattery’sFour PastriesRob Taylor ChatwinsOne Novelty Celebration CakeSueraine Rose Rose the BakersOne Sugar Paste ModelEmma Chamberlain Slattery’sFour Halloween CupcakesDawn Dean ChatwinsOne Christmas CakePatricia Peel ChatwinsOne Christmas PuddingRob Taylor ChatwinsOne Chocolate LogHelen Murrell ChatwinsFour Fruit SconesHayley Davies Tameside CollegeOne Oven-bottom LoafLaura Littlejohn Tameside CollegeFour Novelty CupcakesCraig Wright ChatwinsMilling & Baking TrophyArthur ChatwinRank Hovis TrophyArthur ChatwinCSM TrophyArthur ChatwinRenshaw TrophySlattery’s Patissier & ChocolatierBritish Bakels Christmas TrophyArthur ChatwinBritish Baker TrophyLaura Littlejohn Tameside CollegeThe President’s Challenge CupJoint Winners Slattery’s Patissier & Chocolatier and Classic Celebration CakesClassic Celebration CakesBest in ShowRose the Bakers (Novelty Celebration Cake)Richemont TrophyArthur Chatwinlast_img read more

Kingsmill’s smooth style

first_imgAllied Bakeries has launched a range of seeded Kingsmill loaves, including a smooth seeded loaf the first in the UK, according to the firm. The three lines: The Secretly Seeded One, The Lightly Seeded One, and The Really Seeded One, will be rolled out across the UK this month.Kingsmill hopes the new lines will enable it to capitalise on the growing trend for seeded bread. The new products will be backed by a £700,000 marketing campaign and price promotions to drive awareness and trial of the range, said Kingsmill. They have been developed following market research that pointed to the fact that a number of different consumer groups would like to enjoy the benefits of seeded bread but without the bits. The Secretly Seeded One is smooth, but contains finely milled seeds and grains (maize, millet and golden linseed), while The Lightly Seeded One features a sprinkling of seeds and grains, and The Really Seeded One contains a generous portion of mixed seeds and grain.last_img read more

Book now for BIA as final places go fast

first_imgOnly a handful of tables are left for this year’s Baking Industry Awards, which takes place on Wednesday, 7 September, at the Park Lane Hilton.Bakers and industry executives are being urged by organiser William Reed, which publishes British Baker, to sign up quickly for the event or risk being left disappointed.This year the black tie ceremony will take a Brazilian carnival theme and will see Robert Ditty of Ditty’s Bakery, David Smart of Greenhalgh’s and Chris Freeman of Dunn’s fight it out for the coveted Baker of the Year title, sponsored by Vandemoortele.The evening, which is an excellent opportunity to network with leading figures in the baking industry, will include a three-course dinner and entertainment, before the winners are announced.To book your place, contact Elizabeth Ellis on 01293 846593 or email [email protected]last_img read more