College Workshops Inspire Next Generation Bakers
Mon, 14 May 2012
A leading product developer is going back to school, swapping technical development for teaching in a bid to demystify traditional techniques for the baking industry’s next generation.
Ingredients and bakery solutions provider, EDME, has joined in partnership with Tameside College near Manchester to run three master classes to give second year students a grounding in malt.
The sessions are designed to complement the existing VRQ level 2 syllabus focusing on the use and applications of malt across the bakery spectrum, and each class includes a hands-on experience and a lecture on theory.
Students will be put to the test after the third session, with a competition to develop a novel way of using malted ingredients in baking. The winning entrant will receive a cash prize and the chance for their new creation to be listed as part of the EDME’s product range.
The sessions are led by EDME’s technical and development baker, Richard Ball, who previously headed up in-house training at a leading British supermarket.
Richard said: “If you want a full grounding in the science of baking, an understanding of malt and its applications is essential.
“Malt is a traditional baking ingredient, and can be used in a range of products to improve texture, colour and flavour naturally. It can also be used as a cost effective alternative to more expensive ingredients, meeting the needs of today’s consumer.
“It is essential that we give young professionals the know-how to lead a regeneration of the sector, with an innovative approach to baking at its core.”
Lorna Jones, divisional leader of the food studies department at Tameside College, said: “We’re experiencing a real revival for baking and artisan craft, where malt can offer a particular niche.
“We’re thrilled that EDME agreed to lead these sessions, which have been an eye-opener for our students. The additional training is great for their future, and the future of our industry.”