A Visit to the United Kingdom

Well if there is anyone reading this blog post and would like to have me look over their plans whilst i am in the UK, NOW would be the time to inquire.

You can get my terms and conditions by replying to this blog post.

Or by sending an email to support with a request for consultations in the headline

Welcome to HTSAB

My mission:

Is to assist all bakery entrepreneurs in their quest to start their own bakery business.

You can offer a variety of comments so long as they are clean, polite and to the point of our mission.

If you would like to join an affiliate program to help you with financing your project then I have one for you!

Just go to AFFILIATE PROGRAM and register for an account.

Related Blogs

    Food Hygiene By Staff

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    What does 100% mean? Can you can substitute?

    The question was should your food label state 100% beef and contain unmentioned other red meat?

    Funny question you might think, but i can assure you it is a valid one.

    So let me delve deeper into the real question.

    You go into a supermarket or meat shop to buy your favorite burger or mince meat. The label says 100% minced beef. Now what do you think is in there?

    Should it be absolutely all ground beef or some other meat added?

    That’s the question thousands of people had to ask themselves recently in the United Kingdom.

    Several brands of ground beef contained other types of meat. Most with the value brand. In other words the cheaper varieties that were made into burgers.

    Now i believe most people think that the fast food joints use the cheapest ground beef of any ground beef and there has been a lot of controversy in some of the most well known fast food outlets.

    But of course i have not mention the added meats found in some supermarket brands of ground meats.

    When it comes to kosha, Pork is i believe considered an unclean meat.

    There’s nothing wrong with Pork and pork fat is sometimes used to baste beef when cooking or even mixed with other meats to make it more flavorful.

    I am also given to understand that some countries eat dog and horse!

    Europeans eating pork, rabbit, chicken, turkey, beef, lamb, quail, duck, pidgeon, amongst perhaps other types of meats.

    So what the heck am i talking about and why so elusive.

    Well i have to pick my words carefully so as not to scare millions of people. Here in England and Ireland.

    It has been printed in newspapers that some of those brands of value packs of ground beef and burgers may have as much as 29% horse meat and also some pork!

    Now people do eat horse and i am given to understand that horse meat is quite nice. I am also told that there is ABSOLUTELY NO MEDICAL or other health reason not to eat it.

    So the question was should your food label state 100% beef and contain unmentioned other red meat?

    I say that if you are believing your meat is “100% BEEF”. Then 100% beef it must be!

    Now that brings up another question. If i don’t declare the contents as ground beef can i now add any other ground red meat. Absolutely NO!

    There is a concern that the addition of pork meat and fats were most likely accidently added by the grinder not having been properly stripped and cleaned.

    THAT does concern me as a lack of cleaning often encourages bad food.

    The ONLY Working Tide Mill in the World

    Working to create a taste of the past
    by creating a taste for the future
    in every day breads.

    The first question to ask yourself is,

    “What is a Tide Mill and what does it have to do with the bakery?”

    Every bakery uses flour and this particular Tide Mill produces flour for the bakery or anyone else that wishes to purchase.

    The tide mill is an old fashioned method of producing the flour and is still made by the turning of two stones in which the wheat is added.

    The mill is situated on a river that is fed by the ocean, hence the Tide Mill.

    Eling Tide Mill

    Eling Tide Mill—amandabhslater (Flickr.com)

    The tide arrived in this case twice a day. Fills up the river which has a wall of sorts to prevent the river from emptying completely as the tide flows out. Which it does twice a day.

    As the tide leaves so a door is raised to allow the water to turn a wheel. That in turn turns a shaft on which two heavy stones with grooves.

    The grain is poured in a steady stream into a hole near the middle of the stone and the grooves slowly push the grain to the outside where it becomes a whole grain bread flour.

    Complete with all the bran layers and the germ or seed.

    By raising or lowering the distance between the stones creates either a course or fine flour.

    A visit is well worth the few shillings to watch this one man produce around 1.5 kilo of flour per minute.

     

    Super Size Me

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    Subject Too Clauses

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    Dirty Aprons

    Dirty Aprons are not to be worn outside of the work area.

    Dirty aprons MUST never be worn into a washroom this is again cross contamination.

    Dirty aprons are a source of contamination!

    It has been known that employees wash their hands and then wipe them dry in their aprons. This is against all training, as well as against all health regulations too.

    Here is a true story from an observation i had in a top hotel in Victoria, British Columbia which happened a few years ago, when i attended an internet training seminar.

    I was using the men’s washroom for obvious reasons, during a break and i was absolutely astounded by what i encountered.

    As i went in; there was a guy leaving the toilets. He had a dirty white apron wearing, which to start with is totally in appropriate for a food handler to be outside the kitchen area with it on. Secondly, he was wiping his hands on the apron as he left the toilet area. Again totally inappropriate and very unhealthy.

    The dirty apron should have been placed in the laundry basket or left in the kitchen number one, secondly, he should not have been using a public washroom as staff in this hotel had a gender specific washroom of their own and thirdly, wiping his hands on the apron is atrocious.

    Three areas of cross contamination for food poisoning.

    Cross contamination is one of the highest forms of  food poisoning in the food industry. With the lack of hand washing one of the highest reasons for illness.

    RESTAURANT INSPECTIONS Chillicothe Gazette

    Johannesburg Sunday World. So who’s cooking up a food storm Johannesburg Sunday World. That soup looks and tastes like dirty dish water said judge Pete Goffe to a mother of three. Another contestant was told he plated served the food like a four-year-old and that it tasted like a meal cooked by a child. And so yet another eager.…

     

    Ovens

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    Meat Slicers

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    Cross Contamination

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    Building Permits for Bakeries

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