The Europain exhibition takes place at Parc des Expositions near Paris, on March 6-10. The largest hall is aimed at craft bakers, but the show is also targeted at industrial bakers as well as confectioners, chocolatiers and patissiers. Adults and students will take part in competitions and there will be a special ’shop’ for bakers to buy ancillaries.
l See pages 32-33 for a show preview.
Salt content down
The salt content of bread and morning goods bought in UK supermarkets has decreased by 8.6% in the past two years, according to new research commissioned by the Food and Drink Federation. The research, conducted by Kantar World-panel, revealed that the total salt content of foods bought in UK supermarkets has been reduced by the equivalent of nearly 8,000 tonnes over the same period.
BSB golfing event
The British Society of Baking is to hold its Annual Golf Day on Monday 26 April, at De Vere Belfry on the famous Ryder Cup course. It costs £130 per player to enter and the teams of four will tee off at 1.30pm. There will be a three-course evening dinner, with prize presentations and an after-dinner speech by Alister Asher, SAMB president. For more information contact Keith Houliston on 01869 247098 or email email@example.com.
The Sheffield City College and regional craft bakers bakery competitions will take place on 3 March 2010. There are 22 different competition classes, including a new class this year ’Live Modelling Using Dead Dough’, which is open to both students and bakers.