The National Bakery School is buzzing with alumnus, former lecturers, bakery friends and visitors during its 125th year celebration last November 2019. The hallways are decorated with various works and awards of the students alongside purple banners with quotes from different the industry personalities and history timelines from 1894 to 2019 of the bakery school.
One of the highlights of the evening was the talk from NBS alumni, renown author and co-founder of Baketran Mr. Stanley Cauvain. He just recently published a book entitled “Baking Technology and Nutrition: Towards a Healthier World”. Before Mr. Cauvain stepped on the small stage, I managed to talk to him and asked for his advice on some tips that can help me on my dissertation which is perfectly aligned with health and nutrition on bakery products. This is what he said: “There will always be challenges in any industry and innovation will be here to stay. These innovations will hopefully, provide people with better and healthier choices.
However, for bakers, the challenge is to meet certain expectations and perceptions on the products they wish to modify, whether these can guarantee acceptance and give the wow factor, or even find alternative. This is valuable advice from the bakery industry’s top consultant. This is one of the advantages in volunteering in an event where people in the industry were present. Inputs that they give are priceless and its completely free.
In the up-coming ABST 2020 conference, there will be people from the industry that will be present in the event. Therefore, take this opportunity to explore and ask questions that will be helpful or beneficial in your studies.
Happy Baking everyone!
In a world where there are so many different dietary choices now, I wanted to look at those who choose a ketogenic lifestyle. For those who don’t know, keto in a nut shell is; very-low carb and high in fats and because sugar is a carb you’ll find you need to alter your choices of sweeteners to keep those carbs low. The idea of a keto diet is to place the body into ketosis which switches the body into breaking down fats and ketones as opposed to carbs.
So, how on earth to you bake keto?
Turns out, it’s not that difficult but could get a bit pricey – so if you fancy the switch, prepare to face the cost.
Here are a few staple replacements in the keto world:
• Almond flour
• Coconut flour
• Almond Milk
• Oat Milk
Personally, the idea of a low-carb diet freaks me out – I just love them too much. But after diving into this world a little bit; I’ve seen that a few changes don’t usually have a detrimental effect on the final outcome of a bake. I found a recipe which promises a chocolatey and fudgy cake and uses only 7 ingredients. Considering it’s a keto recipe I was expecting a tonne of alternatives and fancy ingredients – but surprisingly instead of a traditional flour and caster sugar – instead they use almond flour, erythritol and give the option of using dairy free milk!
Back in January, Tony brought you a fab no added sugar cake recipe; as bakers it’s definitely a tough one to avoid adding sugar and using alternative flours but there’s a whole world out there waiting to be explored. So why not give this recipe a go:
210g Almond flour – if you don’t fancy buying this but have almonds to hand; you could blitz these up yourself just make sure not to take it too far otherwise you’ll start to make almond butter instead!
35g cup cocoa powder
12g baking powder
50g water or almond milk
30g erythritol or ordinary sugar
1 ½ tsp pure vanilla extract
I will 100% be exploring this world more because as Tony said for sugar awareness week as a nation our sugar intake is more than recommended so any little tricks to keep it lower is a win in my book!
Welcome to the world of Keto!
Bakery students from around the UK and Ireland sharing their experiences