 BAKO Group CEO Mike Tully and ABST Conference Secretary Sophie Braker presented bakery student Tiggy Ewles with an iPad Pro with keyboard after she was selected at random from participants of the ABST virtual conference which took place on 12th June 2021.
The prize was handed to Tiggy after the event at the National Bakery School, London Southbank University, where she is studying Baking Science and Technology (New Product Development). Mike Tully said: “We were very pleased to sponsor the ABST Conference this year and to present the prize to Tiggy. It is always great to meet students with a passion for bakery, who represent the future of the industry.” BAKO Group’s full list of divisions includes BAKO North Western, BAKO Northern and Scotland, and BAKO South Eastern. Its industry accreditations include the BRC Global Standard for Storage and Distributions, ISO9001 Quality Management and ISO14001 Environmental Management.
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 Some great job opportunities have just come about at David Wood Baking, which we wanted to make you aware of. The details are below and are New Product Development focused. To apply for any of these jobs, you should email your CV and a Covering Letter to [email protected]
Job Role - Bakery Process Technologist Company – David Wood Baking Location – West Midlands Starting Salary - £25000-£30000 Closing Date – 03/08/2021 David Wood Baking is a fast growing food manufacturing business operating out of 8 sites across the UK. Supplying most of the major retailers and discounters, food service firms and some of the UK’s leading brands with a selection of speciality bread, pies, sweet and savoury pastries and ready meal products through both frozen and ambient channels. Our Development, Technical and Sales teams work closely together to innovate and deliver high quality goods that meet our customer’s briefs and technical standards. DWB is an exciting and challenging place to work and as the company continues to grow we are Looking for an experienced NPD Process Technologist to take on a varied position within the NPD team. This role offers a fantastic opportunity to expand your knowledge and work closely with technical and production teams. Your role will involve managing the transfer of products from the test bakery into the factory to ensure successful launches of products. This role will involve liaising between the development, technical and production teams to ensure there is no compromise on quality of products whilst ensuring smooth transition into the manufacturing environment to meet the agreed customer timelines. You must have a creative but methodical approach and can manage your time effectively to meet tight deadlines. You will manage all aspects of factory trials from ordering new raw materials for trials, completing trials and reports, making sure that processes are followed correctly, and findings are shared with the wider team. It would be a great advantage if you had a good technical understanding of NPD processes to ensure products comply with technical legislation and are delivered to the agreed quality and customer requirements.
Job Types: Full-time, Permanent Salary: £25,000.00-£30,000.00 per year Additional pay: Performance bonus Benefits:
 Some great job opportunities have just come about at David Wood Baking, which we wanted to make you aware of. The details are below and are New Product Development focused. To apply for any of these jobs, you should email your CV and a Covering Letter to [email protected]
Job Role - NPD Baker Company – David Wood Baking Location – West Midlands Starting Salary - £24000 - £27,000 Closing Date – 3rd August 2021 David Wood Baking is a fast growing food manufacturing business operating out of 8 sites across the UK. Supplying most of the major retailers and discounters, food service firms and some of the UK’s leading brands with a selection of speciality bread, pies, sweet and savoury pastries and ready meal products through both frozen and ambient channels. Our Development, Technical and Sales teams work closely together to innovate and deliver high quality goods that meet our customer’s briefs and technical standards. DWB is an exciting and challenging place to work and as the company continues to grow we are looking for an NPD Baker. As a NPD Baker, you will be exposed to all aspects of new product development and will be responsible for effectively delivering innovation through new products and improving existing recipes in line with the customer expectations and David Wood Baking site agendas. Ensuring that products and projects are delivered to the agreed profitability and timescales. You will work closely with Process and Development Manager, Process and Development Technologists and Commercial Managers to ensure alignment and delivery of projects, making sure that any technical and operational requirements are taken into consideration. You must be creative and have a natural flair for idea/ recipe generation whilst considering the manufacturing process. Using your knowledge of ingredients and trends you will have a natural ability to create recipes inline with customer expectations and be able to manage writing recipes and costings, preparing samples, ordering ingredients and completing factory trials. This is a demanding role in a fast-paced business that will require a strong individual who has a proactive approach to manage multiple timelines and projects across different sites. It would be a great advantage if you have previous experience working in a development role within the bakery industry.
Application deadline: 03/08/2021 Job Types: Full-time, Permanent Salary: £24,000.00-£27,000.00 per year Benefits:
COVID-19 considerations: Face masks to be worn whilst on site, Regularly hand washing, lateral flow testing twice weekly, social distancing as and where applicable Education: A-Level or equivalent (preferred) Experience: Food production: 1 year (preferred) Language: English (required) Work remotely: No  We recently shared on social media that Zeelandia, who manufacture a wide range of bakery ingredients within the baking industry are working with the Essex Wildlife Trust to put something back into the local area. This includes a wide range of areas including fields right through to local gardens, as well as creating natural habitats on their urban site in Colchester. Zeelandia are also sponsoring the TipTree World Bread Awards 2021 in the category of "Award for Sustainability." In order to win this award the nominee must be someone who is not operating commercially/does not sell their bread who the judges feel has gone the extra mile to support their community, promote a sense of togetherness and make a difference. With sustainability becoming ever more important, Zeelandia have also committed to using 100% Sustainable Palm Oil, and in the past two years, the leading baking ingredients company has worked closely with over 34 suppliers to convert 81 ingredients to use sustainable palm oil, reaching 99% usage. David Amos, Managing Director of Zeelandia UK and past ABST President says that they are committed to going further. Sustainability and local conservation is becoming more and more important to both consumers and bakery companies, whether ingredients manufacturers or bakeries with innovations on reducing waste, reduction in plastic and energy and water usage becoming more normal and looking to increase as time goes on. The full video of the work they have done with the wildlife trust is here if you would like to watch again!
Let's start at the beginning. How did you get into baking?
While I attended school at the age of 13, I worked at a local Craft Baker in Scotland assisting the baker with labouring tasks. The main objective was to earn money at that stage I had no interest I getting involved in a career in Baking. I did this until I left school at 17. So how long have you been involved in the baking industry? I spent 8 years in the Fast Moving Consumer Goods (FMCG) market selling into the grocery trade. I gained lots of knowledge due to the excellent training I received. In 1981 I was offered a position with Bakels in Scotland. I have worked in numerous positions with them for 40 years What is your favourite baked product and why? I do enjoy a Scotch Pie, probably because it was a product I was brought up with as a youngster living in Scotland. I really appreciate enjoying a good one when I visit Scotland as they are not readily available in England. I have been invited to judge in the annual World Scotch Pie Championships on a couple of occasions which is an enjoyable experience. What advice would you give to someone starting a career in the baking industry?
What has been your proudest achievement so far?
A huge thanks to Keith for answering all of the questions and I think we can agree that we are lucky to have him as our President. We will be asking other members of the committee questions soon, so if you have any that you would like to add, then get in touch with us on [email protected]  Lesaffre are holding a webinar demonstration which will allow you to learn how to make a range of bread products such as traditional French Baguettes, Fougasse, Ciabatta and Panettone using Inventis Mixes and Premixes.
The event takes place online, on Wednesday 14th July 2021 from 10:30am - 11:30am live from the Baking Centre in Lille. This promises to be a really interesting demonstration and they will also be discussing what mixes and premixes are and the production steps for the different bread products. In order to register for the event, click the button below, and we hope you enjoy! We are looking forward to it!  It is the Great British Pea Week in the UK and while it might seem like a strange subject to be highlighting, peas might start being used in bakery products much more in the future, just not in the way we might think.
It might seem odd to start seeing peas in bread, but according to a recent report on LinkedIn available here, the pea proteins market in Europe is expected to grow significantly. One of the reasons for this is due to the heath benefits associated with pea protein and also an increased demand for plant based dietary supplements. One of the key areas is that peas contain high quality protein among other healthy attributes including iron, arginine and branched amino acids which support repairing muscle, helps improve heart health and boosts the immune system. It also supports digestion and absorbs fibre in the body. There are already a number of ingredient companies that are researching this area, including Cargill, Kerry and Dupont who are all focusing on product innovation and how these might be used to supplement food products for healthier claims on pack. If you also think about the growing awareness of allergens, pea protein might be something that continues to gain momentum in the future and we may start seeing this in baked products. It probably wont be in the form of peas in a loaf of bread, but rather pea protein powder added to products. But what do you think? Is this something that the baking industry will start using for higher protein and other health claims? The report is free to download on the link above if you want to have a look at it further. We think it is an interesting topic and relevant this week as it is Great British Pea Week. Get More Information : https://lnkd.in/gQBHX2w) |
