Anthony Kindred of Kindred’s Bakery in Surrey told members at this year’s NAMB conference that the Food Standards Agency (FSA) wants bakers to reach 2010 salt targets of 1.1g salt per 100g of bread. At his bakery, the FSA took a test loaf, analysed it and said that, whereas many bakers based salt on flour weight, they wanted it based on dough weight. Tests are still at the research stage.
Janet Carr, of Warings Bakery in Reading, asked if news on salt could appear in the British Baker Bakers’ Review pages.
Dennis Hume of Hume’s bakery in Essex said he had visited Marriages, the miller, and made loaves with the 2010 and 2012 targets - a tin and an oven-bottom loaf. He said that, as a result, he was not as concerned as he had been in the past. And Norman Olley of Elmham bakery Norfolk said he thought the craft sector was so close to target levels, they could beat the plant bakers.
A conference highlight was a bread, pastries and cake display by Reeves the Bakers, Salisbury.
l For more on the NAMB event, see the Bakers’ Review pages in the next issue of BB.