There’s always time to create a loaf with our range of mixes!

12 August, 2015

With the Bake Off heading into its sixth series and Craft Bakers’ Week celebrating its seventh year, the team at BAKO NW wanted to celebrate the skill that goes into every humble loaf.

Bread is one of the most traditional bakes, but over the years craft bakers have reinvented the tradition to bake more modern and elaborate flavour combinations. From a technical ciabatta to a show stopping centrepiece, next week bakers will try and prove their worth to Mary and Paul once again as they go head to head for the star baker title.

While bread in its simplest form is not too tricky to make, baking the perfect loaf can be a real labour of love, so for those who don’t have the time to prepare everything from scratch, BAKO stock a huge range of bread and bun mixes to make things simple. Why not add some interesting flavours to these mixes and see what your customers think?

Puratos Easy Ciabatta

Originating from Italy, ciabatta has many variations from a crisp crust with a soft porous texture, to a firmer crust and dense crumb. Puratos Easy Ciabatta powder concentrate containing dried sours helps to create an authentic ciabatta and other Italian speciality breads. Try serving stuffed with delicious cured meats to give your customers a real taste of Italy on the move or slice up and use an alternative to bruschetta for a tasty starter.

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 Bakels Mediterranean Bread Mix

Renowned for their sumptuous flavours, from sundried tomato and mixed herbs, to olive and cheese infused bakes, Mediterranean breads are hard to resist. Bakels Mediterranean Bread Mix is ideal for creating a range of bread, rolls and pizza bases, all from one mix. Why not try impressing your customers with a molten cheese filled calzone or try your hand at recreating last year’s GBBO contestant @RichardPBurr‘s pesto pinwheel?

Ireks Multiseed Bread Mix

Multiseed bread is a delicious yet healthier darker style bread with extra bite and a coarse, open texture. The combination of seeds creates an extra tasty loaf that is sure to keep your customers fuller for longer. Ireks Multiseed Bread Mix is ideal for the production of multiseed bread and rolls, giving you time to focus on the delicious fillings that your customers will want sandwiching in between them. How about serving them as burger buns at your next BBQ event?

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Ireks Spelt & Honey Bread Mix

A true artisan creation, spelt bread is known for its distinctive nutty flavour. Combined with sweet honey, Ireks Spelt and Honey Bread Mix really couldn’t make things any easier when it comes to impressing your customers. You can experiment with all sorts of additions from nuts such as almonds, walnuts and pistachios, or compliment the subtle sweet honey with dried fruits like apricots, dates and raisins. Although simply served toasted with lashings of butter would be enough.

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These are just a handful of the many bread mixes which BAKO NW stock. If you’re planning on serving up a loaf to celebrate Bake Off bread week, then we’d love to hear from you on Twitter.

Test your technical baking knowledge in our Guess the Technical Bake quiz!

4 August, 2015

As the biggest baking competition of the year is set to return and the contestants are about to be pushed to their limits for flavour, precision and overall bake, the team at BAKO North Western thought we would challenge our baking community to test their technical ability.

Could you impress Mary Berry with your showstoppers? Paul Hollywood with your technical bakes? Now’s the time to impress us beyond your skills and show us your true baking knowledge for the chance to be crowned our ‘Technical Baker of the Month!’

Simply enter our quiz below and put your baking know-how to the test to reveal your baking expertise!

Why not share this quiz with your customers on Twitter too?

BAKO’s top tips for perfect sourdough

20 July, 2015

Sourdough is notorious for being one of the more difficult loaves for bakers to perfect, but when done right, it’s one of the most delicious. Known for its characteristic flavour (ranging from mild to strong), chewy texture and crisp crust, you’re bound to impress customers with a selection of sourdough on your counter.

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For health conscious customers, it dominates when compared to standard loaves. The naturally occurring acids and long fermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb, which is always a bonus!

In light of sourdough’s recent popularity, we thought we’d put together some of our top tips for creating perfect loaves every time.

But for those of you with less time on your hands, we stock a variety of bread mixes to satisfy your customers with.

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Things to remember

A sourdough starter is made from a mixture of flour and water. This mix attracts wild yeast and friendly bacteria from its surrounding environment that will naturally leaven your bread. Therefore, it must be kept ‘alive’ with regular feeds of flour and water to maintain its strength.

To take good care of your starter, you have to feed it regularly. When a starter gets too sour the acid stops the yeast from growing and making bubbles. A well-fed active starter is characterized by lots of bubbles and a puffy or spongy texture.

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Whole grain wheat, rye and spelt will work best because these grains have enough yeast spores to keep the starter going.

Top tip: fill a glass with water and drop a teaspoon of starter into the glass. If it floats, it’s ready to use. If it sinks, give it an additional feed.

A touch of flair

After a week or so and once your starter is bubbling and puffy, you can start making delicious loaves to entice your customers with.

How about creating sandwich loaves for customers to take-away with them on their picnic? Simple white loaves are bound to be a hit with all taste buds, but a melted cheddar cheese topping would make the perfect partner to most sandwich fillings.

Sourdough loaves can really be transformed by the addition of new textures and flavours. Kneading in chopped nuts and raisins can give a welcoming crunchy texture and compliment the complex flavours of the dough. A generous sprinkling of sunflower or sesame seeds before baking gives loaves of all shapes and sizes an eye-catching finish.

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You can use sourdough to make more than just bread, so why not take your afternoon tea offering up a notch with sourdough scones? Simply make your classic scone recipe with the addition of some sourdough starter to create light and fluffy scones with a wonderful tangy flavour.

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Here at BAKO North Western we know it takes quality ingredients to create delicious baked goods and we stock a variety of ingredients to make baking perfect sourdough that little bit easier; you can take a look at our product list here.

Have you ever taken on the challenge of homemade sourdough, if so, what do you serve it with? You can tell us all about your experiences on our Twitter.

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