After leaving the National Bakery School (now part of London SBU), 30+ years ago, I’ve worked in wide variety of product and process development positions for Industrial bakeries and application and technical roles for primary and secondary Bakery ingredient processors specialising in flour milling, food enzymes and functional additive ingredients.
More recently, I’ve been supporting Arthur Branwell for the last 6+years on a consultancy basis, providing application advice and development support for their range of products in the Bakery sector. Much of my time has been spent on the development and launch of Branwells EmuLux cryo-crystallised fat range which acts as a clean label alternative to commonly used bakery emulsifier found in most industrially produced bread and buns.
When not working, my time is spent walking an energetic Golden Retriever, drinking red wine with Pizza or taking the occasional city break.