 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 manisha.patel@dwbaking.com
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 manisha.patel@dwbaking.com
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 abst.contactus@gmail.com  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)  It may seem like something a good few years away from now, but we recently saw an article on LinkedIn discussing SpaceBakery and straight away it caught our attention and thought that we would share it with you! According to spacebakery.be seven Belgian partners including Puratos have been researching how to make bread baking in space a possibility, through a closed loop system. "Seven Belgian organisations took up the challenge of developing the ‘Space Bakery’ and the next generation of bread products, high in nutritive value and low in resource demand, that could support such future space missions." Source https://spacebakery.be/consortium There are a group of seven companies who are working together and sharing their expertise in different fields to possibly make sourdough bread baking a reality in space, and even on space expeditions too distant planets such as Mars. For the full report and explanation on how it might work, click here We think this is really interesting and look forward to seeing how the project continues, as it could also provide useful findings in regard to sustainability here on planet Earth as well! What do you think though? Is sourdough destined to be made in space? If it does happen, we are sure the bread will be out of this world!
 To celebrate the end of a very unusual year at UCB and all other colleges around the country, the Level 3 Bakery students at UCB have been innovating to create the best Vegan Loaf, where they competed in house to be crowned the winner. The judging was held on Friday 25th June 2021 at University College Birmingham and there were some very impressive prizes with 1st place winning an amazing £250.00! Vegan Bread - Whats the difference? Students had to think carefully about the ingredients that were used in the loaf, to ensure that it was suitable for vegans, which meant no animal products. There were a range of breads, in all shapes and colours, including a rainbow themed loaf which caught the attention of head judge and ex UCB Student Katie Garrett. Not all bread is suitable for vegans as it sometimes includes ingredients such as cheese, milk and other diary products. Even egg is something that couldn't be used to glaze bread with, so although it seemed simple at first, it was a bit more of a challenge than simply making a loaf of bread, seeing students having to really think about the ingredients they were adding to ensure the finished product was suitable for vegans. The final loaf had to weigh 400g on judging day and students had spent the past two weeks developing their recipes and shapes to have the best chance of winning the competition on the day.  Katie's Comments Overall, Katie was very impressed by the innovative approach the students had taken to the competition and this was demonstrated in the final products. The shapes were really interesting and it was extremely hard to pick just three loaves from all of the entries, hence the reason for joint 3rd place. The Winning Loaf Although all of the bread produced was very innovative, there can only be one winner. The winning loaf was produced by Aisha Shaikh which was named "Shroom in the Hole" and was chosen because of the interesting concept and shape. The flavour was excellent, with fresh garlic, parsley and finely chopped mushrooms combined into an interesting shape as well. 1st Place £250.00 | Aisha Shaikh 2nd Place £125.00 | Ciara Murphy 3rd Place £75.00 | Amira Feyyaz 3rd Place £75.00 | Tionne Cohen Grant
Congratulations to everyone that took part and the winners of the competition. All of the entries looked amazing and we are sure everyone learnt some valuable skills in regard to product development along the way. Here are some other pictures from the day!
We would love to hear what you have been up to at college and university. If you have something to share with the rest of the ABST community! Drop us an email at abst.contactus@gmail.com so we can share all of the great skills you have been learning.
Many of you will have just finished college or university and it wont be long until the summer arrives which means you have plenty of time on your hands. So to keep you entertained and also encourage you to develop your newly learnt bakery skills during the long break, we have pulled together our top 5 bakery inspired things to do. Some of them can be done quite easily in the comfort of your own home, where as others need a bit more thinking about. Let us know which ones you will doing and tag us in your progress! We would love to hear how you found them. NO.1 BAKE A PIZZA FROM SCRATCHNow this one might seem relatively simple and in essence it is. All you have to do is make a pizza but making it from scratch just makes it a little bit more interesting and a little bit more special as well. But don't worry, we are giving you a recipe that you can use if you are not sure on how to get started, and we think you will agree that once you have made it and tasted it you will never buy a frozen pizza again! Even if you have a mixer at home, it might be more fun to mix and knead the dough by hand and why not get the rest of the household involved as well? You could even turn it into a competition for who makes the best tasting pizza, or most interesting toppings. We would love to hear and see how you got on with this one, so tag us in any pictures on facebook, twitter and instagram using the #ABSTPizzaPerfection Pizza recipe available here to download  NO.2 WORK IN A LOCAL BAKERYNow this one might take a bit more planning and will of course depend on any restrictions that are applicable in your area. So before you think about this one, ensure that you are able to do it safely without breaking any national and local guidelines. But as long as it is safe to do so, gaining some work experience in a bakery, (even if it is for free) will be a brilliant way to increase your skills and knowledge. Obviously you will need to agree with the chosen bakery if you are able to help out and you never know it could become more permanent over time and even lead to a job. You will learn a bit more about how a bakery works and meet some new people as well. A great opportunity to add experience to your CV, which will be vital when applying for jobs and will give you something to talk about at any interviews as well. Again, we would love to hear all about your experience, so tag us in any updates on facebook, twitter and instagram using the #ABSTWhereImKneaded  NO.3 CREATE A SOURDOUGH STARTERWe should also add "and keep it alive!" This is something that anyone can easily do at home and it is a great way to see sourdough at work. If you have never made one before, you will be able to witness the magic of taking flour and water, mixing it together and see it come alive during the week, bubbling away after a couple of days. Again we have got some instructions for you to get you started and all you really need is some bread flour and a container with a lid. Once you have created your sourdough, and it is alive, don't forget the most important step in the whole process which is the naming ceremony of course. Once you have your freshly named sourdough culture, why not go even further and bake some sourdough bread with it. We will be waiting to see the picture of your sourdough starters along with some interesting names as well. Tag us in your pictures along with the name on facebook, twitter and instagram using #ABSTSourdough Sourdough starter instructions here to download  NO. 4 BAKE SOMETHING DIFFERENTIf you bake a lot, you may find that over time you end up getting stuck on the same recipes, (which are doubt brilliant) but it can be the same thing over and over again. Why not have a go at baking something different, maybe even something that is more challenging. If you are more of a confectionery baker, maybe have a go at baking bread at home. If you find yourself baking bread a lot of the time, why not have a go at confectionery, chocolate, pastry or even decorating cakes or biscuits? Not only will it challenge you, but it will also increase your skills and experience working in different areas. There are lots of ideas on the internet, and you could try something completely different like pitta breads, doughnuts or cronuts. Let us know how you get on, and what you have made. We would love to see some pictures of your creations over summer as well. Use the #ABSTSomethingNew  NO.5 HAVE AN ENGLISH TEA PARTYWhat better way to practise and keep your new bakery skills up to date with your own tea party? Don't forget to make all of the treats yourself! We would be really interested to hear what you have served at your tea party. Will it be scones with jam and cream, or is that cream and jam? Maybe shortbread or something even more challenging like macaroons? Let us know what you have made and also tag us in your pictures as well and we would love to see them. This one might be a bit more difficult so why not get everyone in the household involved and give them different jobs to do. You could even turn it into your very own "Great British Bake Off" style competition to see who made the best scone! We aren't going to give you any recipes for this one, but there are plenty of ideas online and we look forward to seeing your creations! Tag us in your updates using #ABSTGreatBritishTeaParty  AND FINALLY...We hope that you enjoy our list of things to do over summer. Did we miss anything that you are going to be doing? We hope you all have a very enjoyable summer and well earned rest ready to start back in September! Good luck with the baking over the holidays, and don't forget to tag us as we would love to see the awesome creations!
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