ABST The Bakers Bite October 2015

OCTOBER 2015spine A4 Portrait Left inside page(Flat size 210mm x 297mm) Plus Coming up in this edition:roa#pvsareibnorvsgcuiteempLfsuwdesunaacod•rthenfstoitmonfhpongeortDrtimepheavs!eiyleloinannntgsd• We talk to Rank Hovis about wheat, and why harvest is so important. AB Mauri give you the heads up on new trends around the world. spine

PORTING BAKINCE 1925 SUP ERY STUDENTS spine Supporting the bakers &TRIANEES S A4 Portraitof tomorrow... today Left inside pageThe Alliance for Bakery Students & Trainees Vision:\"As a cross functional organisation, the primary aim of the Alliance for Bakery Studentsand Trainees (ABST) shall be to facilitate and maintain a proactive dialogue within a united(Flat size 210mm x 297mm)baking industry around all issues relating to bakery education and training. In all itsthinking, the ABST shall always seek to retain, develop and maintain the underpinning craftskills and technical knowledge required by the baking industry. Further, the ABST shallforever offer guidance, share information and seek to support all who are studying bakeryor undertaking training within the industry.\"In this edition: With this in mind, we have been talking to one of our spine sponsors, Rank Hovis to go through what this yearsWelcome back, to what may have seemed like a long time harvest has been like, and how this affects bakers alloff. We hope that you enjoyed your break and holidays, around the country. Wheat flour is a very importantand that you return back to college or work well rested ingredient in baking, so we think its important that youand eager to learn! Its that time of year, where the annual should have a good idea of how its made as well, soharvest has taken place, and nearly all bakeries in the have also given you an overview of the milling process.country will now be on \"new Crop\". We also speak to AB Mauri, to look at innovation from PROUDLY SPONSORS YOUR around the world. We will be looking at different trends NEWSLETTER from different countries, and looking at how these may affect products that are developed in the UK and Ireland. abst.org.uk Due to the success of the #abstLearningDay that was held in March at Tameside College, we are planning to arrange a further learning day, further south to ensure that members in these areas can also have the opportunity to attend, and there is more information about this on page 9. For new members, why not have a look at our website, for more updates abst.org.uk and we also have our facebook page, facebook group and twitter feed @abst_ The website also has a live feed of bakery related job opportunites from Foodman Jobs, and makes paying for membership even faster and more convenient, by paying by PayPal. It is important to become a member again if you want to recieve your copy of future newlsetters, and if you want to attend our annual conference, which will be held in June 2016, where you can enter national competitions, and network with potential employers. If you want any more information please get in touch either via social media, or email [email protected]

spine A4 Portrait Left inside page(Flat size 210mm x 297mm)#HireMe! To get involved in this opportunity, you will need to visit our spine website abst.org.uk and go to our opportunites page. Click theThe ABST has always been focused on supporting Bakery link #HireMe and you can then enter a brief summary ofStudents & Trainees during your bakery training, whether it be yourself, along with name and contact details so that anat college or within the workplace. We also know that many of employer could get in touch with you should they want to askyou have been struggling to find bakery work, either for you for an interview.experience during your education, or once you have qualifiedto find full time bakery work. We have been looking into new Once you have completed the info, we will send this out everyways of supporting you in order to get employment in the three months to other bakery organisations such as the Craftbaking industry both during and when you have finished your Bakers Association, Scottish Bakers, Federation of Bakersbakery course. and The British Society of Bakers. All of these organisations have links to the baking industry, along with hundreds ofRrecently we have updated our website abst.org.uk to bring members.you the latest baking industry jobs, which is updated byfoodmanjobs daily. If you havent already been keeping an eye The way that we have set up the form you need to fill in, alsoon this part of our website then you can easily get access to it gives an indication of where you are looking for employmentby going to our \"opportunities\" tab under news. in terms of area, so bakery businesses will also be able to see where you are prepared to travel to or relocate, prior toThe aim of this is to give you opportunities to see what jobs contacting you.are available, and the roles are based both in the UK andIreland. Even after all of this though, we still thought that we We believe that this is a great way of getting your contactcould give you even more opportunity by working with baking details in front of employers, who can then contact you to getindustry organisations, in order to put your details in front of more information. If you would like to know more about this,companies that are part of the baking industry in the UK and then please do not hesitate to get in touchIreland and going direct to the people that are looking for [email protected] or let us know viaqualified bakers to join their companies. facebook and twitter.This is where the #HireMe! idea has started, with the idea that If you have already been using this and have got some greatyou will take advantage of this and it may lead to the start of a feedback such as maybe you got a great bakery job fromgreat career in the baking industry. We have now set up taking part in this, then please also let us know. If any of our#HireMe on our website, and it is a really simple way of members have any other great ideas, then get in touch andgetting your information out to bakery owners and managers share. Contact information is on the last page, or contactthat are looking for bakers like you to work for them. [email protected] abst.org.uk

What is a Wheat Berry? spine A wheat berry is the seed of the wheat plant, designed to grow into another wheat plant. A4 Portrait Wheat is unique in terms of cereals, as it contains a high amount of gluten compared to other cereals and grains. It is the gluten that is required to produce breads that we have become accustomed to in the UK. Left inside pageWhen the wheat berry is milled into flour, the white starch in the centre is extracted, which is then milled into a powder to form the flour. In regards to (Flat size 210mm x 297mm)wholemeal flour, all of the wheat berry is used (Whole of the meal) which includes the outer bran which is why brownRank Hovis is the UK's largest flour miller, producing approximatley 1 million flour has the characteristictonnes of flour every year. Every year the annual harvest takes place, which is brown colour. There are somewhen millers all around the country find out what the years wheat quality will be varieties of wheat that have anuntil the next harvest. Flour is obviously a very important part of baking, so we off white outer bran, whichhave given you a little guide to wheat, as well as varieties of wheat available, when milled gives a more golden flour.and also an overview of the milling process. The germ contains lots ofAs bakers, most of us use flour every The UK Recommended List contains 40 wheat nutrients, which is sometimessingle day, whether its to make bread or varieties, of which at least half are used by flour added to flour such as Hovisconfectionary products. How many of us millers. Wheat varieties are classified using the Original.actually stop to think about where flour nabim system:comes from, or the challenges flour millers Flours are often blendedall around the world face every year at Group 1 - Varieties that produce consistent together in order to produceharvest? We have been working with Rank milling and baking performance different types of finishedHovis over the past month in order to bring Group 2 - Varieties that have bread-making fl o u r s , f o r d i f f e r e n t e n dyou some great insight in the yearly event, potential but are not suited to all grists purposes. It wouldnt be unusalknown as annual harvest, which took place Group 3 - Varieties that are soft and suited to for a flour mill to make 100's ofthrough August to September. making biscuit, cake and other flours different flours for bakers. Group 4 - These varieties are grown mainly asApproximately 85% of the wheat used by feed wheats Beardmillers is grown in the UK, therefore thequality and size of the UK crop is very The nabim Wheat Guide, produced annually canimportant to the flour milling industry which be downloaded via the Nabim Website Starchuses up to 5 million tonnes of homegrown nabim.org.uk or alternatively, hard copies can bewheat every year. A small amount of wheat r e q u e s t e d b y c o n t a c t i n g n a b i m a tis imported from outside of the UK, mainly [email protected] Canada, Germany, France and theUSA, and this is because the wheat grown Generally, Group 1 and 2 wheat would be used toin these countries has different properties make bread flour, with Group 3 wheat being usedto that of British wheat and so can lend to produce cake and biscuit flour. The type ofbeneficial functionalities. wheat grown by each farmer will depend on what they want to sell it as. Generally, bread makingExtensive testing of the UK crop is wheat has a higher premium, but will give theundertaken in August and September in farmer lower yields. If the weather is poororder to assess its quality and regional throughout the year, but especially duringvariations. Results are published by the harvest, the wheat crop can be dramaticallyHGCA (Home-Grown Cereals Authority), affected, and in very bad years farmers maynormally in November. Quality is affected find the Group 1 wheat they have been growingby a number of factors including the variety throughout the year is downgraded to feed wheat.of wheat planted, the growing conditionsduring the season and the weather at Wheat is generally brought on protein level, so spineharvest, meaning that there can be the weather and planting conditions throughoutconsiderable variations from year to year. the year affect this also. Germ Branabst.org.uk

The Milling Process - How is flour made? spineWheat is delivered to the flour Once the wheat arrives, it When the wheat hasmill by road or sea. UK Wheat is analysed to make sure been tested it is thenis suitable to produce bread, it is correct, and also to WHEAT WHEAT cleaned & sent into largeand cake, although some wheat make sure that it is free SILO SILO silos where water isstill arrives from other countries from disease and safe to added. Each tanksuch as Europe, Canada & use. If wheat is not contains differentAustralia by boat. Wheat is A4 Portraitacceptable, it is rejected varieties of wheat, and iscarefully chosen by the mill & and sent back to the soaked until it is at adelivered to set protein levels to merchant or farmer. certain moisture level.ensure that the end flour works. This treatment helps with the milling process to Left inside pagebreak open the wheat to extract the maximum amount of flour. It is generally kept in these tanks for xxx hrs. (Flat size 210mm x 297mm)After the wheat has been soaked it is then flour silos milled. The wheat is passed through a series of can hold rollers. 30 tonne of flour 1st Break Roller is designed to break open the FLOUR wheat berries. This then enables the further SILO FLOUR rollers to obtain the white flour inside the wheat SILO berry. Flour is passed through various size sieves to ensure it goes to the right place. 2nd Reduction Rollers take out the white flour and send it to the finished flour silos. The process continues over and over again until the mill ends up with three products. White Flour, Bran and Wheat Germ. To make wholemeal flour these are all added together again and sent to a silo until ready to be packed. For white flour, these are kept seperate.waowphnpihltoryeeofauflxtthsob7eeue5srr%ry The flour is then sent to the blending plant, where it has gluten added to achieve the correct protein level and in the case of white flour the statutary additives are added, which include Calcium, Niacin and Thiamin. These are required to be added by law in the UK to any flour that is not Wholemeal. Once the flour has been blended, and it has reached the other requirements in terms of protien level, it is sent to be packed. It can be packed in a number of different ways, depending on what the final customer would prefer. Generally it is bagged or bulk. Bag flour is normally packed into 25kg or 16kg bags. Bulk flour is sent out in a tanker, and is normally in 30 tonne loads. In order to recieve a bulk tanker, a bakery would need to have a silo to have the flour put into. This is generally only used in larger bakeries. Flour is also checked by test baking in some cases prior to it leaving the mill, to ensure that it will bake into the products it has been designed for. FLOUR When making white flour, the bran and germ are removed. BRAN GERM These products are high in nutrients, and full of goodness. abst.org.uk These are generally packed into bags and sold as Bran and spine Wheatgerm. Bakeries can add these to recipes to give a point of difference to thier products. The Bran and Wheatgerm can also be made into pellets, and then sold as feed for farm animals, ensuring that nothing is wasted of the original wheat. When producing white flour, approximatley 75% of the wheat is used, so there is a fair amount of wheat left over to be used elsewhere.

spine A4 Portrait Left inside page (Flat size 210mm x 297mm)With operations in 26 countries and sales in over 90, AB Mauri are truly global in yeast and bakeryingredients, supporting and enabling the Worlds Bakers, both small and large. Thier individual countrybusinesses are dedicated to thier local markets, both in terms of opportunity and demand and are backedwith global expertise in bakery products, technologies and know-how. This unique combination of localknowledge and global expertise as well as understanding trends and new product ideas on a globalscale, makes AB Mauri the perfect people to talk to you about up and coming global bakery trends. Sometimes, when creating something new and unique, its good to understand what is happening in the bakery market worldwide, and not just in the UK and Ireland. AB Mauri have pulled together some \"Global Baking Industry Market\" reviews, which give you a good idea of what is happening abroad in baking as well. Global Cake Market 2014 The Cake and Pastries market was worth $142 billion (£92 billion) Globally in 2014. This is split across a number of different areas in the baking industry including craft bakeries which are smaller bakers right through to larger industrial bakeries making thousands of cakes an hour. The industrial bakery channel was worth $59.9 billion (£38.8 billion) and the craft bakery market was worth $82.1 billion (£53.2 billion). Across the world, the most valuble region in the cake market during 2014 is Asia Pacific which accounted for $23.4 billion (£15.1 billion). Over the next for years through to 2019, the global cake market is expected to increase in value by 25% according to expected market trends. Global Bread Market 2014 spine The Bread market was worth $225 billion (£145.8 billion) Globally in 2014. This is split across a number of different areas in the baking industry including craft bakeries which are smaller bakers right through to larger industrial bakeries making thousands of loaves an hour. The industrial bakery channel was worth $75.7 billion (£49 billion) and the craft bakery market was worth $149.9 billion (£97.2 billion). Across the world, the most valuble region in the bread market during 2014 is Western Europe which accounted for $82 billion (£53.1 billion). Over the next four years through to 2019, the global bread market is expected to increase in value by 18% according to expected market trends.abst.org.uk

New Product Development - Baking Industry 2014 spineThe baking industry saw a steady rise in new product Over the past three years since 2012, bakery has continued to leaddevelopment during 2014, and a massive 31,214 the way in terms of new product development, compared to the restindividual products were launched globally, which is of food manufacture globally. Some examples of this in the UK wouldan increase of 15.5% compared to 2013. As the below be Sandwich alternatives such as sandwich thins, wraps and bagelschart shows, cookies and cakes were the areas with as well as hybrids such as the cronut, duffin and cake pops.the most activity for new product development. Innovation across all areas of the baking industry have been present,A4 Portraitboth in craft bakeries and larger industrial bakeries. Trends suggest that further innovation will be in healthier products, lower calories and gluten free. NPD in Food Manufacture - 2012 -2014Left inside page SideDishes Sugar & Gum Confectionery Deserts & Ice Cream Chocolate Confectionery Meal & Meal Centres Processed Meat, Fish & Egg(Flat size 210mm x 297mm)Dairy Sauces & Seasoning SnacksCakes, Pastries and Sweet Goods BakeryBread and Bread ProductsSweet CookiesBaking Ingredients and MixesSavoury CrackersIn the news - Black Burger Buns! Éclairs the latest FashionBurger King has been in the news recently for thier Accessory?Black Burger Buns, which have been launched forHaloween in the UK. Its debut in Japan caused Pastries or works of art? Eclairs arequite a stir with a charcoal-stained bun, bamboo the new emerging sweet goods trendcheese and squid ink sauce. And now fast food overtaking macaroons in France. Anfans in the UK will be able to get a taste of Burger éclair fashion week was hosted inKing's infamous black burger, which the chain is September by company Fauchon,bringing to our shores this October. The Halloween aimed at attracting the attention ofWhopper Sandwich features a pitch black bun and craft bakers. Éclairs are also gatheringwill cost £4.29; a regular Whopper costs £3.79. momentum in Australia. Le Maison deThe Halloween burger is available until 31st L'éclair boast a huge range ofOctober 2015. 'designer' pastries in both sweet and savoury varieties. Some of these are selling for $7.50 each! Thats about £4.86 in the UK. Why not check out the different products they make by going to their website http://lamaisondeleclair.com.au for ideas of your own!Burger King first introduced black burgers back in Paleo Bread - Responding to the diet craze! spine2012, when the Premium Kuro Burger waslaunched. Julian's Bakery in the USA have created a Paleo Coconut Bread. Based onIn 2013 the Kuro Ninja went on sale, which was the principles of the popular Paleo Diet the product is free from GMO andidentical to the Kuro, with the addition of a slice of gluten and contains only 35 calories per slice. It is also low carb, high inbacon and now two new burgers, with the new protein and high in fibre.black cheese, have been created.The burger chain will sell two black burgers - the Julian's have launched both a coconut version and also almond versionKuro Pearl was priced at £2.80 and the Kuro apealing to a specific consumer group. To find out more vist http://Diamond cost £4. www.paleobread.com.Both burgers feature black cheese - made withbamboo charcoal - a black-pepper burger, onion abst.org.ukand garlic sauce made with squid ink and the eye-catching black bun.

Don't miss out on abst.org.uk spine A4 Portrait How long has it been seen you visited Left inside our website abst.org.uk? If you are a pagemember or not, this is the best place to find out the latest of what is happening with the ABST. If you arent a member yet, you can become a member on line, which is the quickest and most (Flat size 210mm x 297mm)convenient way of paying your membership, safely and securely via paypal. Membership only costs £15.00. Once you are a member, you will recieve your newsletters in the post, as#ABSTAnnualConference2016 well as being able to enter our annual competitions at conference in JuneFor those of you that have been keeping of notice. We will soon be contacting your 2016. You can also join our #HireMeup to date on Facebook and Twitter, you student reps to ask them for your ideas scheme to aid you in your search for amay already be aware that we have now and sugestions for conference 2016. bakery job, as well as being able toconfirmed the dates for our conference Students reps are students in your year view current job vancancies which arenext year. Conference will be held from that will listhen to your comments, and updated live from FoodmanJobs,Friday 10th June - Sunday 12th June make sure that we know about them, so specifically targeting bakery jobs in the2016 at Alton Towers Hotel, and will that when we are planning conference, we Uk and Ireland.include our Annual General Meeting, take into account your ideas too. If youFancy dress and themed evening on the dont know who your student reps are, or We also have our facebook page whichFriday night, of which the theme is Mafia you dont think you have one, then ask i s u p d a t e d r e g u l a r l y w i t h j o bas voted by you at 2015 conference. We your lecturers. opportunities and updates, ourwill also be holding our national annual facebook group which you can use tocompetitions and black tie dinner on the Alternatively, you can still let us know your talk to other bakery students andSaturday. ideas via Facebook and twitter on our trainees around the UK and Ireland. group pages. Dont forget that we also Our Twitter is @abst_ if you wouldIt may seem like its a long way off, but have our official Facebook page where we rather follow us on there for updatestrust us, it will soon be here! With this in update regularly, as well as our website and job opportunities.mind, it is probably worth thinking about abst.org.uk where there is lots of greatrasing funds for conference, and other information about conference and other If you have any ideas on things theevents we hold throughout the year, in opportunities available to members. ABST should be doing to support you,order that when the time comes to pay for then get in touch with us. To take athem, you may be in the situation where more active role in supporting theyou have already rasied enough money to ABST you could volunteer to become apay for it. So with this in mind, we have student rep for your college orpulled together some great information workplace, and then attend ourabout how you can take advantage of our comittee meetings to give your inputingredients iniative, which is on page 8. and suggestions directly to us.Over the years more and more collegeshave taken part in this great scheme in If you have any questions about theorder to help towards coaches and other ABST or any opportunities or support,costs to go to conference. then get in touch with us! Details of who to get in touch with are at the endNext years conference promises to be a of this newsletter, or online, but if yougreat event, building on the success of the arent sure who to speak to then emailpast few years. 2015 conference actually [email protected] out so make sure that when we om and we can then forward yourannounce we are starting to take enquiry on to the best person.bookings, you ensure that you get yourplace booked to avoid dissapointment. spineBooking wont be taking places until 2016and we will make sure we give you plentyabst.org.uk

spine A4 PortraitLeft inside page(Flat size 210mm x 297mm) #LobTheCobWelcome to the ABST Ingredients Selling them by yourself There are lots of other ways that collegesIniative! So what is the Ingredients If you cant sell them in the college have used to raise money includingIniative and how can it help you? We shop, then why not sell them yourself? organising events such as coffeehave been running this scheme for a You could sell them to family and mornings, bake sales in college andnumber of years now, with the support freinds or even around college at through getting sponsored for events suchof our sponsors that are ingredients dinnertime as long as you ask for as #LobTheCob. This has been an eventsuppliers to the baking industry. permission of course. A lot other that has been taken part by colleges since colleges have raised funds this way. If 2010, when it was invented. The idea isHow it works is that some of our you arent able to make the products that you are sponsored to compete insponsors have agreed to send your during your practical time in lesson, #LobTheCob where competitors fromcollege free raw materials such as then ask if you can make them in the around the UK and Irleand go up againstbreadmixes and cake mixes. You can bakery during lunch time or on yout each other in the final at conference tothen use these raw materials to make breaks. You will need to ask college if \"Lob the Cob\" using an oven peel. Theproducts, which you can then sell to you are able to use the bakery furthest \"Lob\" wins the title. In order to takeraise funds for conference and other equipment. part, you need to hold semi finals atactivities throughout the year. There college or work, and the two longestare lots of different ways in which you Which ever way you decide to raise throws (male & female) from each collegecan take advantage of this scheme, funds, make sure that ask for or work place go through to the final.and below are some suggestions that permission from your lecturers Originally students and apprentices usedhave been used by other colleges over beforehand. to get sponsored to take part, however thisthe years: is optional. For more information To give you an example of how much Including the rules on how toSelling them in the college shop you can raise by selling a few muffins play #LobTheCob please goA number of colleges are allowing a week, you would surprised how it to our website abst.org.ukproducts to be sold in the college shop, adds up! To show you how much youwith proceeds from the products going could raise heres an example: spineinto a seperate account, so that all themoney raised is put towards Exampleconference costs. The money raised 10 x muffins per week (2 per day)has then been used to put towards £1.00 each = £10.00 per weekcosts of coaches to get to Alton 25 weeks x £10.00 = £250.00Towers, so that you dont have to paythe full amount. Please ensure that you It really is that simple! We have to sayspeak to your lecturers before selling a massive thankyou to our sponsorsthese in the college shop, as some that are supporting the ingredientscolleges have rules against doing this. iniative, as we wouldnt be able to doIf this is the case, dont worry, as a this without them! To get details of thenumber of other colleges have the suppliers contact information to recievesame challenge, hence the reason for the ingredients, please speak yourthe next suggestion. lecturers who will have the info! abst.org.uk

STUDENT spine &LefAt 4inPsiodretrpaTaitRNgAeEINWESE(FlatUpcoming Events size 210mm x 297mm)Here you will find some events that are due to take place, that you may be interested in learning more about. We will also keepyou updated with other events that are happening via facebook and twitter. These events are not organised by the ABST, and wesuggest that you visit the individual websites for more information. Cake International - London 2016 Alexandra Palace, London 16-17 April 2016 Open 10am-5pm CAKE INTERNATIONAL - THE SUGARCRAFT, CAKE DECORATING & BAKING SHOW WILL BE AT ALEXANDRA PALACE, LONDON THIS SPRING! Attracting cake enthusiasts, renowned industry experts and professional cake decorators and sugarcrafters from across the globe, who share a passion for all things cake there is no better place to be inspired. Boasting the world’s largest display of competition pieces, and an unrivalled range of supplies, exciting features, Workshops and Demonstrations, plus so much more, you’re truly in for a treat this year! ABST Learning Day 2016 We will be holding an ABST Learning Day in early 2016. We are still in the process of organising this event while the newsletter was going to print, so keep an eye on facebook and twitter, as well as our website for more updates on the venue and dates. If you have got any suggestions, or would like to offer a venue for next years lerning day get in touch with us. You can also offer to support the event, or even suggest what you think the topic should be! ABST Annual Conference spine Just in case you missed it on page 7, save the date for our annual conference weekend which is taking place from Friday 10th June - Sunday 12th June 2016. We are still organising conference, so for the update on costs, which will be early next year, keep your eyes on facebook, twitter and our website. Further details will be in our February newsletter as well, so keep your eye out for it when it gets delivered through your door.abst.org.uk

youhwahvate your opportunity to tell everyone what spine been doing? great things you've been doing at college or in the workplace during the year. Get in touch with us on facebook, twitter, email or via our websiteA4 PortraitUCB's cake for the BSB's Diamond Jubilee Conference pageSome of you may have been aware that the British Society of Baking heldthier conference in October celebrating its 60th year anniversary.Left insideUniversity College Birmingham students Jessica Dalton and HannahBradbury, with support from Assistant Dean Dawn Gemmell made a cake,in order to celebrate the event, which was held in Bicester on Tuesday13th and Wednesday 14th October.(Flat size 210mm x 297mm)It certainly looks to good to eat and judging by feedback from delegatesthat were at the conference, it really did taste as good as it looked!If you have any news that you would like to share, then please let usknow! You can send us your news either on our facebook page, twitter oremail [email protected]. We love to hear fromyou, and we will put your updates right here in your newsletter, soeveryone can see what youve been doing. Name the Newsletter! hocwan we spine You may have noticed that your newsletter has a support YOU? new name! In June 2015 we asked you for your ideas on what to call the newsletter, and then we If you have a great idea of how we can asked you all to vote on facebook for your support you even more during your bakery, preferred choice. We would like to say a education, then please let us know! We want massive thankyou to everyone that voted, and to you to get the most out of your baking Katie St Lawrence for her suggestion of \"The education, whether you are at college or in a Bakers Bite\" which was voted as the favourite! work placement. Well done eveyone that came up with some great ideas. We have already started to run some new ideas, such as the Lerning Days, which have#LobTheCob Update! been a great success. Combining this withWe hope you have got your peels and cobs at conference, we belive we are giving youthe ready, because we will once again be some great opportunities to not only learnholding our #LobTheCobFinal at conference in new things, but also learn more about theJune 2016. industry, meet new people and network with potential new employers. We would like to doA massive ammount of you took part last year more, and this is why we are calling on ourin the final to be named #LobTheCobChampion members, to let us know what you would likeand it was Charlotte Ward from Tameside and to see more of next year in 2016.Duwain Garvey from Neath Port Talbot thattook the title. We look forward to seeing some You can get in touch with us on facebook,#LobTheCob pictures on facebook & twitter twitter, via our website or even by emailover the next few months. For more info go to [email protected] website and look on the conference tab. If you are attending conference, you can also speak to anyone on the comittee about ideas you have to further improve opportunities to you. abst.org.uk

spineSupporting the bakers Coming up in your February IssueA4of tomorrow... today The science behind Baking Powder: PortraitBaking powder is a very important ingredient in confectionary products. We will be talking to Kudos Blends about how baking powder works, new innovation in this area and how changing baking powder can improve your products.Left inside page (Flat size 210mm x 297mm)ABST Learning DayDue to the success of the #abstlearningday held in March2015, we are planning to hold a further learning day in theSouth of the UK later in 2016. Keep checking for more info onFacebook and twitter to make sure you dont miss out!get in touch ITS - Flavours and baking When it comes to NPD in the baking industry, flavoursCommunication Secretary play a big part. Whether its to boost an ingredient thatsChristopher Foxall already in the product, or to give a twist, flavours [email protected] being used more and more. We will be speaking to ITS about the differences between flavouurs, and how to useGeneral Secretary them to their full potential.Matthew [email protected] We will also be letting you know about other great opportunities that are available to you through the ABST,President and also what we have planned for the year! Dont forgetDavid Amos to pay for your membership to make sure that you [email protected] all the updates and further issues.Competition Secretary spineGraham [email protected] SecretarySophie [email protected] [email protected] Tutor Representative Dawn Gemmell [email protected] Conference Secretary Chris Abbott [email protected]