Diary

26 May, 2006
Page 27 
MAY
27-28 Wood-Fired Oven Workshop. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.ukJUNE8-9 Italian Baking. BreadMatters. Contact Andrew Whitley. tel: 01768 881899; email: andrew@breadmatters.com13 Bakery Ingredients Technology and Impact on Product Quality. CCFRA. Contact the training department, tel: 01386 842104; email: training@campden.co.uk13-14 Basic Breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk17-18 Sourdough. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk19-23 Masterclass. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: andrew@breadmatters.com15 Wheat Understanding your Raw Material. CCFRA. Contact the training department, tel: 01386 842104; email: training@campden.co.uk21-22 The Basics: Shelf-Life of Bakery Products. CCFRA. Contact, the training department, tel: 01386 842104; email: training@campden.co.uk23 Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk24 Italian breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk 24 Baking Masterclass. Wingham, Kent. Contact Paul Hollywood, tel: 01227 721189; email: paulhollywoodbreads@btinternet.com30-July 1 Breadmaking Going Professional. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.ukJULY1-2 Bread Matters Fundamental. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: andrew@breadmatters.com6 Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447;email: info@panary.co.uk6 Wheat Variety Visual Identification. CCFRA. Contact the training department,tel: 01386 842104; email: training@campden.co.uk8-9 Basic Breads. Panary. Contact Paul Merry, tel: 01722 341447;



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