KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY

KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY

IN THIS ISSUE >

no.

Year 4 l No. 9 l June 2015>Water mill the BisschopsmolenIn the beautiful Dutch city of Maastricht, you will find the oldest (7th century) still working water mill – de Bisschopsmolen.

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> Spelt and new grainsClean labels are hot, taste of bread is hot and artisan type of bread is having a revival. In the future there will be mass production of good basic and tasteful bread.

Healthy food? Naturally bread!

Water mill the Bisschopsmolen

A passion for spelt

Worldwide, bread is an increasingly

important food product. In many

countries it is traditionally a

basic food element. Where some

countries for years yet bread

hardly knew, consumption rapidly

growing.

China, India and other countries

consume more and more bread.

Bread business is booming!

Healthy food is a current trend

among many consumers in many

countries. That includes bread.

To meet the demand of consumers

a growing number of larger and

industrial bakeries convert part

of their production to bread with

ingredients such as spelt or quinoa.

In this Health Special the Dutch

baker Frank van Eerd from the

Bisschopsmolen Maastricht shows

you how to produce healthier

bread with other ingredients

and methods. The market for

organic bread is growing fast.

Frank van Eerd from water mill

the Bisschopsmolen plays very

well on that. Read his story.

In the beautiful Dutch city of Maastricht, you will find the oldest (7th century) still working water

mill – the Bisschopsmolen. Current owner, Frank van Eerd, works along with his bakers in the

next door bakery with so – called primal grain (ancient grains such as spelt, teff and quinoa).

Frank brings in extra character and tradition to Maastricht and the Dutch bakery world.

From 1827, the family name van

Eerd occurs in the mill- and bakery

world. As a boy Frank wanted to

be a baker. After attending and

successfully completing various

courses, van Eerd became chef

baker. Then he gained a lot of

experience as a food manager with

bread, pastry and savory. In 1999,

van Eerd was a pioneer to be one

of the first bakers to bake spelt

bread. People declared him insane;

“Nice but who wants to pay more

for it”, however the foundation for

his current success was laid.

Van Eerd has never said that his

bread is healthier. Time however

showed that he was right. The

conscious consumer wants pure

breads with natural grains

and no unnecessary artificial

ingredients. Also more and more

people eat less bread based on

wheat flour but on alternative

flours with less gluten or without

gluten at all. Van Eerd chooses for

sustainable and fair production.

The bakery is a pure craft bakery

with its own process, mill and

bakery set up. Perfect planning, no

mass production, good marketing,

healthy and tasty products are the

keys to van Eerd’s success.

Amazingly is that the bakery and

mill sell more and more via the

online web shop. That is why van

Eerd does not want to invest in

more stores. His successful online

store increases his production

enhanced with targeted delivery

(time determined) and the delivery

to other companies.

Van Eerd, who has trained his own

staff, is working less in the bakery

nowadays. He gives lectures, bread

workshops to show what it takes to

make real authentic artisan breads

made from primal grains. His credo

is – everything is transparent, no

secrets and back to basics. Soon van

Eerd will open a bed and breakfast

above the bakery shop; waking up

with the smell of fresh baked

bread, that is what every consumer

wants. Fresher than fresh!

We have interviewed Frank on

the issue of bread and health:

1. Bread is very strongly in the

highlights at the moment –

positively and negatively.

What is good about bread?

Bread is a staple food, packed with

vitamins, minerals and fibres. It can

be consumed with any dish and

if prepared with care a very tasty

and healthy food product. If you

have the right milled flour, you

have less chance of heart disease,

less likely to have diabetes and

other illnesses.

Read more on page 2 >>

2. What is bad bread in your eyes?

Too much gluten raised by the

wheat used. Gluten effects the

intestines. But also fat, salt and

additives are not ingredients that

you want too much in bread.

3. What information provide bakers

to his topic?

Most bakers have not learned to

speak or communicate about these

issues. They are not proactive

because they have not learned to

do so. For years the consumer was

told that bread is healthy and the

opposite is said now. A butcher is

accustomed that he is attacked but

not a baker. Also the baker relies

too much on the suppliers of bread

improvers and the mills trusting

that all is ok.

4. Everyone all of a sudden is on

top of gluten free, spelt and new

grains. How come?

It looks that the average consumer

is better informed about the value

of good food for his health. The

raised wheat and the monotonous

products that are made out of

average wheat and always the same

bread improvers have created a

saturation. People are looking for

healthy, tasty and good looking

breads with a high nutritional

value and character.

5. Is there really growth in these

breads or is it a hype?

According to what we now the

growth rates with these types

of breads is more than 25%.....

It is absolutely no hype. If anyone

would have said 10 years ago that

all Dutch people would consume

spelt bread in the year 2014,

nobody would have believed him.

Nowadays spelt is really booming

and have become very popular and

is consumed by a wide spread

group of consumers, not only the

rich and famous.

6. Are all the breads offered with

these new grains – good?

Bread is only healthy if all links in

the chain are ok. You may have the

best spelt, with the highest possible

quality but if you don’t control

your process and have not learned

to not depend on bread improvers,

you must really show that you are

a real baker.

Preparation: One day in advance

Mix all for approximately 5 minutes. Then knead everything around ca. 5 minutes. Black olives and olive oil

adversely affect the dough structure when you add these ingredients too early. So only run in the last minute

the stuffing carefully by hand through your dough. Remember; dough temperature 27 ° C and then put away

for proofing. After 20 minutes you give the dough a final short mix and then place it in the refrigerator.

Preparation: On the baking day itself

Divide your dough into oblong ciabatta models. Let the core temperature rise in approximately 150 minutes

to 20 ° C. Final proofing, covered in an ambient temperature of 31 ° C. Bake at 220 ° C (depending on your

oven type) for 25 minutes.

This is a bread for making and keeping friends. Life is great. And that proves this bread. The combination of

olives with pesto makes it a perfect cocktail bread. You can also present this bread really nice on a cutting

board. It is a real delicacy. If you have the opportunity, then bake olive bread in a stone oven.You do not know

what you taste!

Olive bread - a delicacyIngredients50% 250 gram wheat flour

50% 250 gram durum

2% 10 gram sea salt

25% 125 gram wheat leaven

15% 75 gram rye leaven

63% 315 gram water

Stuffing 1% 5 gram pesto

2% 10 gram olive oil

20% 100 gram black olivesRECIPE >

Source: Ik bak geweldig, jij

trouwens ook © Desemenzo,

Edwin Klaasen/www.desemenzo.nl

Continuation from page 1 >>

Wholemeal reduces mortalityBeginning of January, the American

Medical Association published

the results of a long-term and

large-scale study of more than

118,000 people. These results

relate wholegrain consumption

with a lower mortality. The results

of the study from Harvard Medical

School have become a confirmation

of earlier research on the benefits

of whole grains.

The researchers conclude that daily

intake of only 28 grams of whole

grains is enough for a 5 percent

lower risk of mortality.

Source: Dutch magazine Bakkers in

bedrijf / www.bakkersinbedrijf.nl

7. There are products gluten free

and products with less gluten.

What is better?

Gluten free bread is necessary for

those who are allergic to gluten.

But there are certain grains that

contain less or a minimum in

gluten such as teff, quinoa, amarant

and oats. You can make delicious

breads out of these flours with a

special dynamic and character.

8. Can these breads made

economically and with existing

equipment?

Absolutely. The breads are more

expensive to produce but therefore

the selling price is much higher.

In order to produce the breads

one must be a good baker, with a

different way of thinking. One

must move away from standard

ingredients and processes. We have

been able to produce these breads

on WP-Haton equipment with

good success.

9. The world population is growing

with more than 70 million people.

Are the new grains a solution?

In principal yes. A lot of these

grains come from Africa and the

Middle East and have a very long

tradition and a basic place in the

bread culture of many of our

ancestors. Local production

will boost the economy in these

countries, will reduce the imports

and will the countries more

independent whereas the

nutritional value of the bread is

higher. In our western world

we must first look to reduce the

food waste. In the Netherlands

alone more than 6 million euro

per year is wasted in food!

10. Are new grains a solution for

reduction of diseases?

Less salt, less fat, less gluten, more

protein, less bread improvers, less

pesticides, less preservatives is what

we need. This is in combination

with the right type of flour made

from primal grains will help to

reduce a lot of diseases.

11. Should not all bakers start

promoting these products?

Yeah! Some bakers have something

to hide and will not be active, but

in my opinion the majority of the

bakers is open for it but is looking

at the economics only. Others are

followers and wait.

For more information please

contact WP Haton or visit

www.bisschopsmolen.nl

COLOPHON >Draft en realization

Spiegel crossmedia communicatie

www.spiegel.nl

Editors

Jan van den Berg and Wilma Jansen

Photography

Spiegel crossmedia communicatie

WP Haton

The Bisschopsmolen

Printing

Van Stiphout Grafische communicatie

WP Haton

Industrieterrein 13

5981 NK Panningen NL

P.O. Box 7025

5980 AA Panningen NL

Tel. +31 (0)77 3071860

Fax +31 (0)77 3075148

sales@wp-haton.com

www.wp-haton.com

2523

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EXHIBITION CALENDAR

IBA 2015Munich12.09 - 17.09.2015Messegelände München

“An der Point” (GPS)

Munich - Germany

www.iba.de/en

>

Clean labels are hot, taste of bread

is hot and artisan type of bread is

having a revival. In the future there

will be mass production of good

basic and tasteful bread in large

bakeries next to the production of

variety bread based on pure natural

and local ingredients. On the other

hand there is a strong growth of the

world population expected and in

some areas of the world bread

becomes a staple food item and

replaces other base foods such as

maize, and rice. In 2050 there will

be 9 billion consumers and 40% of

them will live in cities. The

awareness of the consumer for

In 2008, three WP Haton colleagues

started a running team. Talking

about it, attracted the attention of

several colleagues. Nowadays, the

running team consist of 10

enthusiastic runners.

They train individually in the

evening and in the weekends, about

2 or 3 times a week. Once a year

they come together for the Venloop,

a running event in Venlo (nearby

Panningen where WP Haton is

located).

This year the Venloop was be held

from March 18 - 22. Our colleagues

WP Haton in good shape! choose to run for example half a

marathon in 180 minutes or less

kilometres in less minutes. And

Broodway 2015Kortrijk27.09 - 30.09.2015Kortrijk Xpo

Doorniksesteenweg 216

8500 Kortrijk - Belgium

www.broodway.be

BakepolLublin10.10 - 13.10.2015Baking and confectionery

industry fair

Dworcowa 11

20-406 Lublin - Poland

www.bakepol.pl/en/

individually they also participate

in other running events.

WP Haton motivates this sports

team positive through the

sponsorship of sportswear, as you

can see on the picture.

Spelt and new grainsan alternative for the bakeryworld?

more pure health food and the fact

that more people need to be fed,

opens the interest for more

alternative grains. New old grains

are quinoa, spelt, teff, amaranth,

oat, barley and many others.

A lot of new bakers are

experimenting with the new

grains and see a vast growing

interest of the consumer towards

new bread types made with these

ingredients. The nutritional value is

undoubtedly higher than with

the present wheats. They contain

less gluten, more protein and have

more nutritional value. Also we see

that the gluten ratios are different

than in regular wheat bread.

The bakeries worldwide can and

must adapt themselves more and

more towards these changes and

therefore it will be necessary to

look for new alternative methods

to produce these breads in an

Bread is in the spotlight in recent years in the western world.

The reason is that there are many worries about the use of

wheat and related products in regards to the nutritional value

and the risks for the consumers’ health. At the same time, the

consumer becomes more and more aware of food issues as a

result of negative news that is spread in recent years.

automatic and economic way.

WP Haton is offering new

equipment for these type of

products such as a gluten free line

and dough make up systems for

all the above new/old grains.

For more information please

contact us: sales@wp-haton.com