BrickOven

Yes, the Brick Oven is up and running again. I completed the conversion to gas yesterday and we tested it with a fantastic Pizza for our evening Iftar.

Some may say wood is better, but to be honest with you I see no difference except that gas is more convenient and fast er to get the oven up and ready for baking.

It is a lot cleaner because we get no ash and smoke.

 

AVANZINI BROCHURE P1

 

 

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IMG_20140715_112052 IMG_20140715_112032Pics of bread from the Brickoven this morning. Foccacia with Beetroot and white cheese in the top picture.

Genzano from the Brick Oven waiting to go to Jasons this morning.

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Last Post before Hari Raya for Scones

To ensure that you receive your scones before the long Raya weekend/holiday we will make July 22nd the last posting date therefore you must make your order at the latest on the 21st July.

Insha Allah you will all have an enjoyable holiday meeting up with friends and family.

We are busy carrying out some modifications to our Brick Oven and hope to have them completed by the end of Ramadhan. Once completed we will be better placed to bake fresh Pizza for our visitors in the Brick Oven.

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Algae in our Bread

We have been using Algae as a salt replacement for some months now. It is nice to see that we are ahead of the pack in this area.

 

“June 20, 2014
Algae Offers Excellent Opportunities for Bread Manufacturers

Analyst Insight by Pinar Hosafci – Food Analyst

 

Seaweed is an important food source, especially in Asia. However, its use in baked goods is unheard of. With the recent discovery of brown algae as a replacement for salt, this situation could change. Algal ingredients can be particularly valuable in bread, which, according to Euromonitor International, accounted for 29% of global sodium chloride use in 2012. In addition, seaweed ingredients also fit well with the growing consumer demand for natural products, and help to lower blood pressure. A recent study also linked brown algae to a reduction in abdominal fat in humans. As governments struggle to bring down soaring obesity rates and manufacturers battle to rejuvenate tumbling bread sales, brown algae could offer the solution they both long for. But where will this work?
Algae’s Formula for Success: The Merger of Income, Obesity and Sodium Intake

Globally, almost 90% of all salt consumed as an ingredient stems from packaged food. Some 35% of sodium chloride use derives from baked goods alone, of which bread accounts for the largest proportion. Given the sheer volume used in bread, any attempt to replace it with a viable alternative would make commercial sense. Brown algae is a viable alternative not only because it provides a sodium substitute but also because it fulfills a nutritional function. Algae powder has the potential to play a role in fighting obesity as well as helping to reduce cholesterol and manage blood sugar levels. However, extracting algae remains very costly and complex. According to the FAO, the estimated cost of algal production alone ranges from US$4-300 per kg of dry biomass, which is quite high given the fact that table salt retails for less than US$1 per kg. Therefore, its use will be primarily limited to high-income countries.
Daily Sodium Intake via Bread vs Obesity and Overweight Population in Selected Countries

 

Source: Euromonitor International

Note: Countries were selected based on their 2013 per capita incomes with a cut-off level of US$15,000

Many Western European countries, such as Germany, the Netherlands and Italy, along with the United Arab Emirates, appear to be those with very high rates of obese and overweight people and a high daily intake of sodium through bread. With a 27% share of global consumption, Western Europe ranks first in terms of global use of the ingredient in bread. Therefore, Western European countries offer the best opportunities for ingredient and packaged food manufacturers.
Algae is Sustainable but Discolouring Might be an Issue

Sustainability is a valid concern for food producers. As part of this, many suppliers are already looking at algae as a future solution. Indeed, algae can be grown on land otherwise unsuitable for agriculture and thrives in dry, hot weather. In addition, it does not need any fertiliser as it feeds mainly on sunlight and uses carbon dioxide and as such can be considered carbon neutral. However, manufacturers may think that algae might not be worth the high production costs because of its (perceived) inferior taste and appearance. In addition, algae is associated with pond slime and thus might alienate consumers.

Due to the association between salt and flavour, products with a reduced-salt positioning may indeed not be very well regarded by some consumers. However, recent studies indicate that brown algae’s replacement of salt in pizza dough had no particular impact on taste. Bread purists might also blanch at the thought of brown-coloured bread and dismiss it on the grounds of appearance. Although discolouring might be an issue in white bread and baguettes, its application in wholegrain and multi-seed variants as well as pizza could work as the dark colour will be barely noticed. In fact, Eat Balanced Ltd has already incorporated seaweed into its latest pizza varieties, which it started trialling in nurseries and schools last year.

Brown algae offers potential for bread manufacturers if it can overcome price issues and negative consumer perception. The ingredient has several health benefits, including sodium reduction, weight management and the regulation of cholesterol levels. Brown algae’s best opportunities lie in wholegrain bread in developed countries such as Germany, the Netherlands and Italy, which have a high consumption of sodium chloride and a high number of overweight and obese people. In the wake of the low-carb craze, bread manufacturers could still manage to reap rewards by tapping into this sustainable salt alternative to rejuvenate the waning popularity of this major staple.

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No surprises here

www.theguardian.com/environment/2014/jun/24/insecticides-world-food-supplies-risk/

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Modifying the Brick Oven

For some time now I have not used the Brick Oven because it has become difficult to get wood. So I have decided to convert it to gas. This will allow me to bake on a regular basis in the Brick Oven and, of course, produce more Pizza on Sunday afternoons. I am sure our customers will enjoy seeing the Pizza cooking in the Brick Oven.

If anyone is interested in the process of converting a wood-fired oven to gas, then PM me and I will get back to you. I have already sourced the burner. The biggest problem has been to get someone to bore a hole through the oven floor. It’s called core drilling and it has been incredibly difficult to find someone that knows about it or has the equipment.

Insha Allah (God Willing) after Ramadan the oven will be up and running.

A reminder, the cafe will be shut from 23rd June to 10th August (this Sunday being the last before we shut).

We pray that Allah Subhanahu Wa Ta’ala (God, be He glorified in the highest) will make your fasting easy for you and that you have an enjoyable Eid. We hope to see you later in the year.

Salaam

 

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MacroB at SS2 now selling our Bread

MacroB is the new name for what was Woods in SS2. Now under new management, this macrobiotic restaurant is starting to sell our bread. Quite a few varieties are available. They include Foccacia, Sour Dough, Macrobiotic, Rye, Walnut etc. Check it out and enjoy their healthy macrobiotic meals.

Ramadan will soon be upon us so please note that the cafe will be shut from 23rd June till 3rd August. To clarify, we re-open cafe on 10th August. Bread can be ordered as usual by email throughout the month of Ramadan – write to baker@whitebrickoven.com.

 

 

 

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Pumpernickel

I have just taken a batch of Pumpernickel from the oven. The aroma is wonderful. This bread has been baking for about 12 hours and taken around 36 hours to produce. It is made from fresh ground organic rye flour and levain. The long low temperature bake produces that dark and tasty crumb.

This bread keeps really well just wrap in plastic or foil and store in the fridge it will keep for weeks.

Its on sale and can be sent by PosLaju or to callers.

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“Bakers Yeast”-Free and Gluten-Free

I am sending a few new products to both Jasons at BSC and Justlife at IPC on a trial basis. These are Jasons Rye and Jasons Spelt and Rye. They are made entirely without Bakers Yeast, We use a bio-Demeter Backferment developed  in the 1920s by Hugo Erbe. The yeasts of Backferments are wild yeast nectar from plants and flowers. These yeasts are incorporated by bees in honey production. This Honey is used with Naturally Gluten-Free Maize and Peas to produce the ferment.

Only a small amount of this is used in the production of the bread. Typically less than 1%, compared to 1.5 – 2% with Bakers yeast. So if you are having a problem with yeast give this a try.

These breads do tend to be dense and should be eaten in much the same way as Pumpernickel. Slice thinly and enjoy with some cheese, salmon or your favorite spread. One or two thin slices will be quite filling.

The Rye bread is made from 100% Organic Rye flour, Water, Salt and Seaweed from Seagreens.

The Rye/Spelt bread is made from a mix of Organic Rye flour and Organic Spelt flour, Water, Salt and Seagreens Seaweed.

We already use this fermentation method in our Jasons Bio-Dynamic Bread which is made with Wheat Flour.

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At Justlife IPC we supply two new breads, Brown Rice and Flaxseed Bread and 100 % Organic Spelt.

The Brown rice is made of Fresh ground Brown rice, Flax seeds, Water, Salt and Seagreens Seaweed.

The Spelt bread is made from Organic Fresh Ground Spelt, Water, Salt and Seagreens Seaweed.

If you are following a Blood Type diet or GenoType diet contact me and I can help you in choosing the right bread. However please note that I am not an expert in this field.

There are no gums in these products. Only the ingredients listed are used.

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Mail Order to Sabah/Sarawak

I have taken Sabah/Sarawak off the mail order delivery. It appears that they are not getting delivered the next day which is the service we select. I will try to see if there is an economical alternative.

Sorry about that but better safe than sorry.

 

 

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