NAMB repeats its 3 days event with Puratos.
NAMB in association with Puratos are repeating a three day event bringing candidates from all areas of industry together to develop their skills and learn fresh ideas.
Based on the success of the Bread Craft Course in 2004 the NAMB decided to repeat the three day event, in association with bakery ingredients supplier, Puratos.
The course, which was hosted at the Puratos innovation centre near Buckingham, brought candidates from all areas of the industry together to learn more about what type of additives and flavours used in fermented products, as well as to develop their skills in all aspects of bread production.
It also attracted craft bakers who are presently studying for their NVQ under the supervision of the National Association Training Programme covering Bread and Confectionery Routes, plus two scholarship winners. The feedback from candidates was exceptionally positive with places being pre-booked for the next course.
The course was broken down into three days. A new technical team, lead by Lee Davis, brought a new insight into the course and fresh ideas. There was also a representative of the NAMB, which has been associated with this course for many years.
Day 1:
The day started with a presentation by Laurie Pearson, technical manager for Heygates Flour, on the types of flour used today. He was followed by Andrew Bailey, who gave a presentation on the role of the dough conditioner and its function in the production of bread. This was followed by a practical session in the afternoon using what had been covered in the morning, in addition to looking at a range of bread faults, types of ingredients , and dough evaluation. It also looked at the use of the retarder prover and how it can be used to aid the baker in his production, and in some cases improve the finished product.
Day 2:
The day started with a presentation of the role of flavours from various parts of the world by Lee Davis and Andrew Bailey. They focused on how flavours could be an integral part of the craft baker's ingredients list, giving him a more diverse range of products with flavours associated with the bread of our European colleagues.
The afternoon's practical session focused on a range of breads using these special flavours especially developed for the English market. This was followed by a presentation on the Danish pastry, lead by George Spain technical manager at the Puratos technical centre at Fringford, with an emphasis on making a dough correctly.
Day 3:
The day was based on the use of sponge produced over 24 or 48 hours in order to develop more natural flavours, and was delivered by Michael Calver and Lee Davis. Attendees were able to judge and compare for themselves if the natural way is better, or that made from liquid sours. This session included a discussion on organic bread.
Once again we offer our thanks to all concerned for their continued support and dedication they have all show towards this course.
During the final day our president Mr Colin Fulcher joined the candidates to see how they had progressed during the course, discussing the various aspects of the three days. He thanked all concerned and presented certificates to all candidates. Mr David Pegram-Bond responded on behalf of the candidates giving a vote of thanks to all concerned. The candidates that I spoke to during the three days all enjoyed the course, and took something away with them to put it into practice.
The NAMB would like to express its thanks to Puratos for the continued support of the bread course and the technical staff that contributed to its success.
Without the support and dedication of all concerned this course would not be the success it has been over the last 30 years.
Puratos wishes to thank Bake & Take magazine for permission to publish this article and its pictures.