what is your favourite pancake topping?
Pancakes, typically made up of Flour, Eggs and Milk are now much bigger than we thought! Everyone enjoys adding their own creation of toppings but now the actual pancake flavours are changing too...
It seems that this years ongoing trend is to add alcohol in anyway or form, yes that's right people have created gin&tonic pancakes. The question is, at what time would would you eat these pancakes? They're usually a breakfast feast but it seems the public devour pancakes morning, noon and night!
Though, another ongoing trend is trying to make pancakes as healthy as possible! Substituting white flour for wholemeal or even coconut flour to cater for those that are gluten free. Personally I just prefer a drizzle of maple syrup and a mixture of fruit :).
Let us know what your favourite pancake topping is and share your creations!
Hugh Weeks was well known in the industry as a baker of outstanding skill and talent; and he was Past President of the Alliance for Bakery Students and Trainees. After his retirement from a long and successful career as a demonstrator for Renshaw, Hugh spent a great deal of time as a highly respected judge of bakery goods in all manner of different competitions. He had a genuine desire to pass on to young bakers as much knowledge and advice as he could, and never failed to take the opportunity to talk to students whenever they happened to cross his path. He was always especially keen to encourage young people who worked hard to challenge themselves not only in their drive for education, but also for the good of society.
The Executive Committee is pleased to announce the inauguration of a special award to be presented in Hugh’s name, and in the presence of his family, for the first time at the ABST Conference at Alton Towers from June 7-9th 2019.
The criteria for the successful recipient reflect Hugh Weeks’ own drive for excellence in all things and are as follows:
In summary, we wish to reward the student who shows a real passion for, and dedication to, the industry whilst showing special consideration for other people. Tutors and trainers may nominate one candidate to go forward to the final selection panel. The finalists will be interviewed by the panel either by Skype or conference call during May 2019, with the three finalists being announced on Saturday June 1st. The overall winner will be announced at the Black-Tie Dinner on Saturday June 8th, and the award will be presented by members of Hugh Weeks’ family.
The award will include the following prizes:
• A cup, to be retained for one year £250 cash
• A selection of bakery books
• A bakery internship (details dependant on award winner)
Nominations should be directed to the Sara Autton firstname.lastname@example.org and must be received before Wednesday 1st May 2019. Nominations should be accompanied by a short statement detailing the achievements of the candidate according to the criteria stated above.
University College Birmingham Level 6 BSc students visited AB Mauri Centre of Excellence in Corby yesterday. UCB BSc student, Leandra Molina explains a bit more about the experience and how it will benefit her and fellow Level 6 students in the future:
"UCB provides trips to Bakery students throughout the length of the course (at least one every year) including Fine Lady bakery, Heygates Flour Millers and Delifrance. This time was a visit to AB Mauri, and it has been the best experience I’ve ever had.
AB Mauri was very welcoming by preparing a complete whole-day introduction. Activities ranged from a tour of their NPD department, to meeting room talks about ingredient functionality and the importance of enzymes within the baking industry. I had the opportunity to meet many members of the AB Mauri family and was thrilled by how knowledgeable and passionate they are. Product development director Jim Hawkridge and research development manager Matt Green talked about bread production and what kind of products they use in bread manufacturing, including bread improvers and sourdough cultures. Kevin Clark development manager on the sweet baked goods and Steve, with more than 14 years working at AB Mauri, focused on the essential ingredients and its functionality within sweet baked goods. We also met the HR manager, who gave a really motivational presentation on how important it is to discover ourselves and how we can work to improve our potential. Not only will this help us to stand out of the crowd when looking for a job, but will also benefit the industry by bringing our unique talents.
It was amazing to go around and look at all the equipment AB Mauri have to develop and test their products. It was a pleasant surprise to realise how UCB labs are equipped with industry standard equipment and how as a student, I have already used most of them, from the bakery’s bread mixer to the lab’s texture analyser.
AB Mauri also prepared a dynamic game, where we tasted and examined loaves of bread and cakes to highlight the importance of certain ingredients.
We also met the entire R&D team, including UCB graduates Hannah Parry and Laura Underwood and Senior R&D Technologist Hanna Conneely. They talked about the importance of their role and how we, as students, can aim for that type of Job.
Overall, it was an amazing experience to go to AB Mauri. I met lovely passionate people and saw that the baking industry is starting to open the doors to students that will soon become its future! Thank you, AB Mauri, for this motivational experience."
UCB BSc student, Leandra Molina
Fellow UCB Level 6 BSc student Megan Roberts also said:
"We are always asked as students how the industry can engage more with students and our trip to AB Mauri was a perfect example. A learning experience for all, through a day of theory and practicals, we embraced who AB Mauri are as a company. For me it was a fantastic interactive learning experience that was fully engaged by both staff at AB Mauri and students from UCB. One of my favourite things was a career segment on how set yourself personal values and build your career, a very insightful piece for all students starting our career within the baking industry. I think we all owe a massive thanks to the organisers from UCB who set this up and all of the staff at AB Mauri for an unforgettable day."
UCB BSc student, Megan Roberts
Students were also given goody bags to take away with them which included a USB stick with all of the presentations from the day, to support them further with their studies.
Images of Bread and Cake Fault activities in the ACE test bakery:
Innovative Burger Bun Competition kindly sponsored by Guenther Bakeries
On Saturday 16th February two representatives from Guenther Bakeries came to University College Birmingham to judge the competition we've all been waiting for. The array of entries from colleges all over the UK were amazing, shining with innovation and flair.
Stephanie Nicole one of the Guenther Bakeries judges commented "the standard of products displayed today are impressive, it's clear that the students have worked hard to create these interesting concepts. The winner had managed to include all the flavours typically in the burger into the bread dough, amazing!"
1st - Ronnie Galway (UCB)
2nd - Christine Cooke (DIT)
3rd - Abby Lee (Sheffield)
Very Highly Commended - Liz Brynes (Limerick)
Well done to all those who had entered and we can't wait to see the entries at this years conference!
The Burger Bun Innovation Competition kindly sponsored by Guenther Bakeries UK is just around the corner and we can't 'wheat' to see all the entries...sorry I 'kneaded' to get that pun out.
Anyway...we thought it would be good to explain the competition, just incase anyone is unsure on the concept. The overall rules / details are provided in the document attached but read on for the break down.
Produce TWO Innovative Burger Buns suitable two samples of each. One suitable for a beef burger filling and the other for a chicken burger filling.
Tip number one, read the rules carefully, they're very specific and products will be penalised or in worse cases disqualified if they're not in compliance with the specification.
Tip number two, research trends!! The revelation of the black burger bun really changed the game because you're visually intrigued on how it could possibly taste of anything good when they simply look burnt, right? Exactly, the point here is think outside the box, you eat with your eyes after all!
Best of luck to everyone entering!
Happy National Croissant Day!! We all love a croissant, whether it be savoury filled, sweet filled or even just the buttery croissant on it's own, they're all delicious.
An interesting fact I came across when researching about these flakey delights is that many people think Croissants originated in France when in fact they originated in Austria!
Achieving those perfect layers can be tricky so I've listed a few tips that may help you achieve that :)
If you have any tips you've picked up along the way, be sure to share on the ABST page with your pictures for inspiration. It's amazing to see all the different variations and innovations, two toned pastry was the in trend last year, I wonder what it could be this year?
When you’re sat watching Harry Redknapp munching on some bugs in ‘I’m a celebrity get me out of here’ you may not realise that bugs are going to play a big part in the future of food.
Cyril Barthelme, a baker based in Edinburgh uses cricket flour as a replacement for soft white wheat flour in his cakes. Inevitably the public were weary about trying the cricket cakes but majority of the feedback actually supported the use of the alternative as it had no significant change on the flavour!
Now, we understand the cricket flour works well in cakes but what about bread?
Well a Finnish bakery actually uses a mixture of cricket and scorpion flour with wheat flour to make bread. They claim it makes no difference in flavour but just a increase in the protein content. In fact, they say it's far more sustainable as the farming requires less land, water and feed. Although, many consumers have said the thought of eating these bugs makes them feel they're completing their very own bush tucker trial!
I've found researching this topic most interesting and I hope you have too, below I have listed some pros and cons I've come across of using this alternative:
-Easy to farm
-Expensive to source
-Only 6 European counties allow insects to be marketed for food consumption
Thanks for reading!
Every year we come across new innovative ideas for Christmas baked goods, a lot of you have been sharing your creations and we thought it would be good to share those pictures! For each picture shared there will be details on how they were made.
First up we have these Santa themed cupcakes!
Up next is the Christmas Wreath display bread.
Finally, here are some Reindeer Doughnuts!
These products are fantastic and we hope you agree! Thanks for sharing your baked goods photos :)
What is a Student Rep?
We’ve had many questions come through about the specifics of the Student Rep role but fear no more because you’re about to find out.
As you may be aware each College/University now have their own ABST groups. These groups are designed to improve the communication within their own institution but also with the ABST. Therefore, the committee have decided to create a "Student Rep" role. Please see below the key points needed to be a successful student rep:
Each College/University will be assigned a month to write their blog. This doesn’t mean you write about what’s happened within that month, it just means that is when the blog will be posted. This is why it’s important to collate information throughout the year to make sure the blog is interesting and fun. It could include competitions that students have entered, new products created or even sharing what work experience you have been on.
The deadline to apply for the Student Rep role is the 16th November, only two weeks to go! The link to apply is on the ABST Facebook Page or click the apply now button below. We look forward to hearing from you.
Firstly, we would like to thank everyone who attended conference this year! We are sure that you will all agree it was a great conference, enjoyed by all and we hope that everyone enjoyed themselves, learnt something new about baking and made some new friends. We also wanted to take the opportunity to look back at last weekend and highlight some of the great things that went on. So if you didn't attend this year, and are thinking of coming next time you can see what it is all about!
#HireMe Careers Fair
It was great to see both industry and bakery students & trainees networking during the Friday afternoon for our #HireMe activity, where representatives from industry had the chance to inspire and encourage bakery students and trainees to pursue careers within baking, as well as increasing their skills and knowledge. We had some great feedback from students and the baking industry saying how it was very useful to network and share knowledge with each other.
Zombie Gingerbread Man Competition
We also held our new competition on the Friday afternoon where students & trainees had to decorate their own #ZombieGingerbread man. These were judged just before our AGM by our President Sara Autton and President Elect Jimmy Griffin. Well done to Stephanie Jones for winning!
#ZombieApocalypse themed Friday evening
As always, our Friday night was a themed evening which was voted on at the previous years conference. This year it was Zombie Apocalypse and everyone dressed up as either zombies or zombie hunters. There was some great creation involved in some of the costumes, and to see more see the below video! Congratulations to our winners who won £50 each for best fancy dress.
Saturday at conference is all about competitions! We were overwhelmed with some of the entries this year. The skills used to produce these products were of a very high standard. While our student and trainee members were out making use of the water park ad crazy golf, our judges were hard at work marking all of your entries. Here's a sneak peak of what happened behind closed doors on the Saturday morning as well as some of the pictures of entries on the day!
Every year we hold our #LobTheCob final at conference. This took place on Saturday afternoon with University College Birmingham, London Southbank University, Limerick College, Tameside College and Dublin Institute of Technology all competing to be crowned #LobTheCob Champion 2018. Congratulations to Tameside and Limerick for winning!
Saturday Evening - Black Tie Awards Ceremony
On Saturday evening we hold our Black Tie awards ceremony where it is the chance for everyone to celebrate the hard work put into competitions, and receive their awards on stage. This year we also awarded two long serving members an honorary life award which was Colin Lomax and Dawn Gemmell. Both have served the ABST for many years and the awards were very well deserved.
The ABST aims to support bakery students and trainees during their training, by offering opportunities to network with industry and encourage the skills needed across the baking industry. We would like to thank everyone that attended conference this year, and we look forward to welcoming you all to conference 2019 next year. Don't forget in the mean time all of the other opportunities that are available, such as our #HireMe scheme. We will update you via our website and social media throughout the year with any opportunities, so like and follow us to stay updated!