Consultancy

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 method
– sourdough

Regarding traditional methods, slow doughs,

• 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?

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. Alternatively, 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.
• Sponges & Pre-ferments – both English & French
• 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 sponges and starters.
• Sourdough, both Wheat & Rye, catching and working a wild yeast.
• Festive breads – preparation for Christmas and Easter.

See the current array of PANARY courses to see more topics.

New Ventures

Paul Merry has been a craftsman baker for over 35 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?
• Do you, or staff, need assistance with dough handling, hand skills, oven work?

Current/Recent Clients

• Holtwhites Bakery, Enfield
• Craft Bakers, Kuala Lumpur, Malaysia
• Wheat Breeding Link Project, Organic Research Centre, Elm Farm
• HiQ Bakery, Calabar, Nigeria
• Ian Martin Consultancy, Manchester

Past Clients

• AT THE CHAPEL restaurant & bakery, Bruton, Somerset
• Lighthouse Bakery, Clapham
• Dovecote Bakery, Cambridge
• Mark’s Bread, Bristol
• Long Crichel Bakery, Dorset
• Flint Owl Bakery, Glynde, Sussex
• Lunya Restaurant & Cafe, Liverpool
• Real Bread Bakery, Sheffield
• Wall to Wall Television, London
• Barrons Bakery, Cappoquin, Waterford, Ireland
• Riverford Farm Foods, Devon
• Brightlands Hotel Resort, Mahabaleshwar, Mumbai, India
• Ockham Farm Shop Bakery, Torbay
• Infinity Foods, Brighton
• Fresh!Organic, sandwich makers, London
• ITAL PANE, Harrow

Contact PANARY

For more information or to discuss your requirements, please call Paul Merry on 01747 851102 or email: [email address=”[email protected]”]