Mono Equipment, the bakery and foodservice equipment manufacturer, has announced plans to host its very first one-day ‘Bakery Masterclass’ in the UK.
The session will be focused on artisan bread and take place at its premises in Swansea, South Wales, on Wednesday July 29.
With sales of sour dough breads rocketing over the last few years, Mono insists there has never been a better time to capitalise on the trend.
Participants will get to train in Mono’s unique on-site test bakery using its wide range of industry-specific equipment, including yeast levening machines, spiral mixers, deck ovens and retarder provers.
“Whether you are a complete novice or a more experienced baker looking to hone your skills, Mono’s Bakery Masterclass introduces the fundamental skills and methods in needed to create and bake a range of artisan breads,” explains Mono’s Claire Roberts. “Techniques are taught by hand and machine through a combination of demonstrations and practical sessions.”
Delegates will also learn the scientific process applied to yeasted dough to gain an understanding of each ingredient and their interactions during the production process.
Wayne Caddy, from the Essential Baker, will serve as the tutor for the day. He has more than 20 years’ experience in the baking industry and currently also works part-time as head of baking at the School of Artisan food near Nottingham, training full-time advanced bakery diploma students.
The Artisan Bakery Masterclass costs £120 which includes a freshly-baked pizza lunch and The Larousse Book of Bread, by famous French Baker Eric Kayser, along with all recipes used during the day. All participants also receive a Certificate of Attendance.
Mono has pledged to refund the £120 course fee to anybody who purchases equipment from it within two months of attending the course. Places can be reserved by emailing Cath Parry at firstname.lastname@example.org.