Top tips from Mark Rigby, Executive Chef at Premier Foods
Our Hovis Best of Both mix is the ideal solution for caterers to offer to pupils who enjoy the taste of white bread, but with added wholemeal and wheatgerm. The made up mix is also rich in calcium and a source of fibre, proving a better for you alternative to white bread, whilst still providing the same great taste. The mix is so versatile and can be customised with a variety of ingredients to add flavour, including pesto, cheese or herbs and spices. One of the greatest benefits about the mix is how cost effective and time saving it is, whilst still producing high quality and freshly baked goods and not compromising on taste.
Top tips for making bread in schools
• Keep flour used for shaping to a minimum. Excessive use of flour for shaping and rolling will result in a tough crust. It makes it hard to shape. Using a little olive oil on the work surface will avoid this and assist in shaping.
• If using a bread mix such as our McDougalls bread mix or Hovis Best of Both mix, ensure you use the correct amount of water. Adding too little water causes the dough to be tight, and a close textured finished product. Too much water causes the dough to be sticky, making it hard to handle.
• Use warm water. If the rising needs to be slowed, cold water can be used. If time allows, using cold water improves the flavour and also allows the dough to be made in advance and then stored covered in the fridge until needed. The School Food Standards state that bread – with no added fat or oil – must be available every day.