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

    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.…



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    Meat Slicers

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    Cross Contamination

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    Building Permits for Bakeries

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    Bakery Consultations

    Bakery Consultations

    are like most consultations, the people who want a bakery consultant are people wanting assistance with a project they are interested in pursuing.

    That doesn’t matter about the topic because a consultant relates to the topic in question.

    As such I am a baker with many years of employment within the bakery trade and also an author of what I think is a guide book on how to start a bakery. Other people i believe think similar as it seems.

    In my business there have been quite a few people who have asked for my assistance. All the time i worked for other managers or bakery owners i was expected to provide them with all my experience and like a good employee, I obliged by doing the best job that i knew how.

    Then my interest in the bakery field turned to looking for ways to open up a bakery of my own. After years of working for other people i started to look for help to start that bakery venture and found no-one to help.

    Oh! If you approach an equipment supplier and then purchase your equipment from that supplier then the consultations only relate to their equipment.

    The same goes for an ingredient supplier. They will not let you have a price list to create your own costings unless you agree to take their ingredients. So how does one create a business plan?

    This is where a bakery consultant can help.

    Many people interested in starting their own bakery, also do not always understand that a good work flow increases profits by cutting down the amount of useless walking while in the process of making the product.

    A bakery consultant can help!

    There are other areas where a bakery consultant helps. Such as the type and size of the oven. After all using professional bakery equipment comes in standard sizes, so using a household home owners oven would be completely useless in a bakehouse.

    Again a consultant can help by addressing your venture and offering the size and type of oven best suited to your own baking style.

    Most consultants know the legalities your venture needs to comply too and many bakery owners often are refused a permit because one or more regulation wasn’t known.

    A consultant can help you in obtaining a building permit to comply with those legalities. A case in point was the last consultation for a couple who purchased a bakeries assets, only to find a number of issues with non-compliant permits.

    The building the bakery was created in has only one toilet and no storage facilities. On top of that it was built by someone who created a major problem carrying water from one side of the building to the other and by having one machines in the front of the store and the other machine in the back and the ovens in the middle. Thereby crisscrossing and creating a slow path of operation.

    The cost to employ a bakery consultant is well worth it even if they only relieved the last set of problems alone.