Panary gives advice and offers a consultancy service to the craft sectors of the baking industry.
 

Panary's Expertise covers:
 

Traditional Methods – long fermentation techniques,

The sponge dough method - are you looking for flavour and texture in your bread?

-   Do you want moisture retention without chemicals and additives?

-  Are you seeking the open, honeycomb texture of good Continental bread, French or Italian?  As well as the English sponge system, do you want to learn about levains and starter doughs in the European bread-making manner?

Paul on the workbench at client bakery
Lighthouse,Northcote Road,
Clapham, London

Hand Skills – Paul Merry can show a vast array of table skills and workshop the moulding technique for any shape.

Baking – are you getting the most from your oven?

-   Do you suffer from bottlenecks in your production schedule?

-   Are you utilising the full potential of baking with falling heat?

-   Do you need advice on heat retention as an approach to use of resources and minimum waste?

Workshops & Staff Training

Small groups can come to the PANARY facility at Cann Mills, near Shaftsbury or Paul Merry, as consultant, can hold workshops in the client’s premises.

Topics/Workshops include:

Basic  – What is the fermentation process?  Baking a range of products using several grain types:  Wheat (white, wholemeal, malted preparations), Rye and Spelt.

-   Pizza & Italian style such as Ciabatta & Focaccia

-   British Traditional – sponges and long fermentation; moulding & proving traditional shapes like the Cottage loaf; table and hand skills generally.

-   Continental breads, French & Italian – get that moist chewy texture; learn to work with starters & levains.

-   Sourdough, both Wheat & Rye, catching and working a wild yeast.

-   Festive breads – preparation for Christmas and Easter.

See the current season of PANARY courses

Current/Recent Clients

AT THE CHAPEL restaurant & bakery, Bruton, Somerset
www.atthechapel.co.uk

PANARY was involved with planning the layout and equipment for this style of artisan bakery, and furnished the bakery with a model 180 lePanyol wood-fired masonry oven.

looking into the bakery and shop at the chapel, Bruton	the round lePanyol oven is enclosed in an outer stone circle

William Black, The Natural Bread Co., Oxon.
www.naturalbread.co.uk

Dovecote Bakery, Cambridge

New Ventures

Paul Merry has been a craftsman baker for over 25 years, involved with working in Australia and the British Isles.

-   Do you need help in the layout of your craft bakery?

-   Do you need help in choosing the products to make and how to seek excellence?

-   Do you need assistance in selecting suitable equipment for the craft baking you want to do?

-   Do you need assistance with recruitment of bakers and pastry cooks?

-   Are you attracted to the craftsmanship and challenge of installing a wood fired brick oven?

-   Do you need advice on going ORGANIC?

For more information contact:

Paul Merry
(  01722 711 760
 6  01722 711 985
info@panary.co.uk

◄ Back ►

© 2004