Diary

first_imgMAY27-28 Wood-Fired Oven Workshop. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Italian Baking. BreadMatters. Contact Andrew Whitley. tel: 01768 881899; email: [email protected] Bakery Ingredients – Technology and Impact on Product Quality. CCFRA. Contact the training department, tel: 01386 842104; email: [email protected] Basic Breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Sourdough. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Masterclass. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: [email protected] Wheat – Understanding your Raw Material. CCFRA. Contact the training department, tel: 01386 842104; email: [email protected] 21-22 The Basics: Shelf-Life of Bakery Products. CCFRA. Contact, the training department, tel: 01386 842104; email: [email protected] 23 Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Italian breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Baking Masterclass. Wingham, Kent. Contact Paul Hollywood, tel: 01227 721189; email: [email protected] 1 Breadmaking – Going Professional. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Bread Matters Fundamental. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: [email protected] Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Wheat Variety – Visual Identification. CCFRA. Contact the training department, tel: 01386 842104; email: [email protected] 8-9 Basic Breads. Panary. Contact Paul Merry, tel: 01722 341447;last_img

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