Academy on course

OK, so we're nearly there. The treacle quagmire of funding has (nearly) been traversed, the boggy lack of consensus over an industry stan-dard qualification has (virtually) been overcome, and the muddied waters of how and where to find adequate training have (almost) been cleared. The formation of a national academy for bakery skills is now within reach.

Richemont Club of Great Britain Fifth Annual Competition 2008

== Winners and runners-up ==

The popular stage area at the Bakers' Fair, supported by Rank Hovis, was the place to get advice, see demonstrations and glean innovative ideas

Now we're not suggesting making the likes of 'hash cakes' to sell to your customers, but hemp, which has around 20,000 different uses, can be used as an ingredient in various forms (which have no drug content). Hemp seeds can be cold-pressed into oil, which leaves a 'cake' that can then be milled into flour. Paul Jenkinson of Yorkshire Hemp said that using 5% hemp flour in bakery gives products added colour, texture and a nutty taste. Products cannot be made using 100% hemp flour and Jenkinson recommends using 5-10% hemp of flour weight. Hemp seeds are rich in protein - around 34% - and are gluten-free, so can be used with potato or rice flour for gluten-free products. Shelled hemp seeds can also be added to bread, cakes or flapjacks to add to the texture, or as a topping. However, it loses some of its nutritional benefits as a topping, due to heat exposure in the oven.

Bakers' Fair pulls in enthusiastic crowd

It was where Wallace & Gromit met the Master of the Worshipful Company of Bakers, where equipment suppliers, such as Norbake, showed a vast amount of equipment on an unbelievable footprint, while Renshaw, Rank Hovis and others had the very tough job of judging fabulous competition entries, organised by the British Richemont Club.

Reporting in

== Kirk Hunter ==

Mantinga to manage Manoucher

Mantinga, the specialist bread company, is to distribute the Manoucher range of soft Mediterranean-style breads outside London and the M25.

Coffee Republic fights its corner

More aggressive sales and marketing activity have helped Coffee Republic reverse a downward trend, according to its latest trading update.

Upmarket bakery brings taste of Italy to central London location

Milanese boutique bakery chain Princi has opened its first shop in the UK and plans to launch a further 10 outlets in the capital over the next five years.

In Short

== Polish opportunity ==

Callebaut invests in Spanish venture

Barry Callebaut has opened a new factory in Spain, dedicated to the production of frozen pastry - "haute patisserie" - in the Alicante/Valencia region.

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