Diary

27-28 Wood-Fired Oven Workshop. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

JUNE

8-9 Italian Baking. BreadMatters. Contact Andrew Whitley. tel: 01768 881899; email: andrew@breadmatters.com

13 Bakery Ingredients – Technology and Impact on Product Quality. CCFRA. Contact the training department, tel: 01386 842104; email: training@campden.co.uk

13-14 Basic Breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

17-18 Sourdough. Panary. Contact Paul Merry, tel: 01722 341447; email: info@ panary.co.uk

19-23 Masterclass. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: andrew@breadmatters.com

15 Wheat – Understanding your Raw Material. CCFRA. Contact the training department, tel: 01386 842104; email: training@campden.co.uk

21-22 The Basics: Shelf-Life of Bakery Products. CCFRA. Contact, the training department, tel: 01386 842104; email: training@campden.co.uk

23 Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

24 Italian breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

24 Baking Masterclass. Wingham, Kent. Contact Paul Hollywood, tel: 01227 721189; email: paulhollywoodbreads@btinternet.com

30-July 1 Breadmaking – Going Professional. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

JULY 1-2 Bread Matters Fundamental. BreadMatters. Contact Andrew Whitley, tel: 01768 881899; email: andrew@breadmatters.com

6 Basic breadmaking. Panary. Contact Paul Merry, tel: 01722 341447; email: info@panary.co.uk

6 Wheat Variety – Visual Identification. CCFRA. Contact the training department, tel: 01386 842104; email: training@campden.co.uk

8-9 Basic Breads. Panary. Contact Paul Merry, tel: 01722 341447;

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