BAKERS around Guyana are poised to benefit greatly from an inspiring initiative to be staged on Monday and Tuesday next week by the National Milling Company of Guyana Inc. (NAMILCO). On these dates, the company will stage the first-ever “Future of Baking Bakers Seminar” at Dollie’s Bakery, Lot G1 Land of Canaan Public Road, East Bank Demerara.This very exciting initiative is intended to sensitise bakers countrywide to the intriguing techniques of using the correct grains and flour for bread-mixing and baking, as well as to promote positive dividing and shaping, and preparation and presentation techniques. At this forum, emphasis will be placed on formulating and directing the recipes for the Ciabatta, Multigrain, Wheat Germ, FlaxSeeds and Raisin Breads.
On day one, the programme will commence with the welcome and introduction to the event by Managing Director Roopnarine “Bert” Sukhai, and Operations Manager, Mr Ralf Hemsing. Introduction of the day’s presenters is by Mr. Didier Rosada of Red Brick Consulting, and Mr. Miguel Galdos of the Engrain LLC entity.
When this segment is concluded, the programme will continue with the introduction of preferments, which is to be followed by the mixing of the “Ciabatta.” After this, the organisers will direct the mixing of the Roasted Garlic Bread, the Multigrain and the Wheat Germ Bread.
After a coffee break the event will continue with the dividing of the roasted garlic, multigrain, and wheat germ breads before introducing the shaping method of the various types of bread. The dividing and mixing of the Ciabatta, flax seeds and raisin bread will follow, before proceeding to the baking of the roasted garlic and multigrain breads.
The mixing of the Corona Dulce will follow shortly after, before tackling the baking of the Ciabatta.
After the party breaks for lunch at 13:30 hrs, organisers and bakers will then congregate for the dividing of the Flax Seeds and Raisin Breads, before attempting to divide the Corona Dulce. Thereafter they will commence shaping the Flax Seeds and Raisins, the Corona Dulce, before conducting the formulas summary.
With this completed, the party will proceed with the baking of the Flax Seeds and Raisin Breads and the Corona Dulce before educating attendees on the trends in the world of baking. Then the gathering will proceed with the much anticipated bread-tasting segment before concluding the seminar on both days.