The global bakery market has changed considerably in the last years and an increasing number of bakers have started making sourdough bread, known for its intense flavour, moist, crumbly texture and crispy crust.

In view of this, MacBake Co. Ltd, in conjunction with Zeelandia, producers of innovative bakery ingredients and processes, have recently organised a three-day seminar on pastry and bread baking, led by master bread baker Wiechert Vissen.

There are two main types of sourdough: wheat sourdough and rye sourdough. These are related to the German and French styles of bread-making respectively, but are becoming widespread around the world.

Zeelandia master baker Wiechert Vissen demonstrating various types of bread making.Zeelandia master baker Wiechert Vissen demonstrating various types of bread making.

To make wheat sourdough from scratch takes time and the result is very dependent on the weather conditions and raw materials used. Typically, the sourdough process takes eight days.

During his demonstration, Vissen showed a simple solution with the Amore Sourdough range, which provides convenient solutions to make authentic and high-quality sourdough. He used a powder with a smart technology of dried sourdough starter. One only needs to mix the powder with water and keep it in ambient temperature overnight. The next day one will have a mature wheat-based sourdough that is ready to use.

Vissen also showed Maltese bakers a wide variety of applications for different recipes.

The pre-baked bread market is huge, but bakery chefs may find it difficult to make good-quality pre-baked bread.

Vissen spoke about the possibility of so-called 90 per cent baked bread – bread that is baked under normal baking conditions but takes 10 per cent less baking time. The extra time allows for a second baking session.

The traditional baking of pre-baked bread follows a golden rule: 30˚C lower-than-normal baking temperature in 20 per cent less baking time.

Both methods are not easy to follow because bread or rolls may easily shrink as the crust is too weak.

Vissen therefore showed a bread improver (a combination of ingredients) named Nordix PB Golden, which has a special enzyme that avoids the collapsing or shrinking of bread after the first baking session.

The bread improver gives a very thin crust to the products, that is why the baking time of the second baking session does not have to be too long – to avoid a dry, thick crust – and the colouring of the crust becomes golden brown after the second baking session.

The Nordix PB is a good solution to increase the quality of the two production methods.

For more information, call MacBake Ltd on 2180 5326 or visit www.zeelandia.com.

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