The clock is ticking and time is running out for you to book your place at this specially organised event for Highland Bakeries to be the first to witness some ‘world-beating’ breakthrough techniques in sourdough.
Irrespective if you are currently nurturing your own ‘mother dough.’ or thinking about making some sourdough products, this is a ‘Must Not Miss’ event.
- When? Thursday 2nd May 2019 11:00 AM - 1:30 PM
- Macleans Highland Bakery, 16 West Rd, Forres IV36 2GW
As we had to move dates for the event, please contact me, letting me know how many people will be attending from your bakery.
This will allow us to manage catering numbers and also bring some great samples for you to take away on the day
Sourdough is NOT new! It is an ancient bread with thousands of years of bread-making history behind it; it has a distinctive growing taste, a complex structure. It is a product that is patiently made by a long fermentation of dough using naturally occurring lactobacilli and wild yeasts in comparison with bread made quickly with cultivated yeast.
Beautiful, great tasting breads which are good for you!
Up to now, however, sourdough and the painstaking preparation time has limited bakeries in offering larger production runs to meet the growing public demand, but Zeelandia has changed all of this.
Why limit your bakery to using sourdough, in bread and Zeelandia will demonstrate to you how our fantastic new technology can enhance your sourdough offering to, biscuits, shortbread, oatcakes and a wide range of other products.
On the day you will have the chance to try these exciting sourdough concepts and take some samples away with you to try in your bakery.
This showcase will leave you with tremendous knowledge and experience with Zeelandia's Taste and Texture offerings; all made using authentic sourdough methods re-engineered to match larger customer requirements.
I hope to see you there as together we can create bakery success!