The Bakers Fair

October 2nd 2011 saw SAMAC attend the Bakers Fair in Bolton to help drive awareness of the macadamia nut as a versatile bakery ingredient. Award winning, artisan baker Patrick Moore provided the bread samples for the day, with a beautiful treacle and macadamia bread. Here is a montage video of the event.

The Macadamia Bread Trial

In 2009, three artisan bakers Ian Martin, Paul Merry and Peter Cook were each commissioned to create a bread recipe using macadamia nuts which they felt could be used in both the retail and foodservice sectors. So why do the bakers think macadamias work well in bread recipes?

• The soft, buttery taste of macadamias gives bread a luxurious taste and feel
• Easy to use
• The mellow flavour of macadamias compliments a range of ingredients and doesn’t overwhelm recipes like some other nuts do
• Adds texture and crunch to bread
• Gives bread a beautiful cross-section
• Macadamia bread dough can be mass-produced and easily frozen
• Macadamia bread offers real product differentiation and excites adventurous consumers
• In the baking process, the nuts don’t get over-hardened as some nuts will
• Macadamias and dried fruit compliment each other extremely well in bread
• Macadamias don’t remove the moisture from the dough leaving the bread moist and fresh

Read More
For more information highlighting the suitability of macadamia nuts to the bakery sector download this leaflet.