WI Report

Our speaker was Kim Little. She has spent her working life as a baker and is involved in research to provide bread that meets the changing requirements of consumers.

She gave a brief history of the Campden and Chorleywood Food Research Centre and told us about the work carried out there. As well as baking, this includes study of the genetics and growth of wheat; microbiology; chemistry; engineering; and knowledge of the legislation covering all aspects of this work. She was a real enthusiast and gave some very useful tips on making successful bread. We all came away with a better understanding of the production of our daily bread.

Ruth Fothergill and Kath Silman served refreshments.

The flower of the month: 1st Kath Silman, 2nd Myrtle Knight

B. Keep

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Last modified: October 29, 2007