I was welcomed to Asmore this time by the head of the baking program and an instructor there for many years, Peter Nickl. His repution had come before him and this larger than life man was full of passion for our industry and his students. The bakery was very well equipped (jealous, Fred, I need more $$$ for VIU!)The baking classes that are offered are a one year foundation program, and apprentice upgrades. First year apprentices are monitored by the instructors at their place of work, and have to complete correspondance for the theory. The students in the one year foundation program are all international. If a local wants to enroll they have to pay the international fees of $20,000. It is interesting to note that there is no shortage of enrollment from overseas.
Mini Bread Mixers
Ashmore has a new 6 deck Rotel oven. Thes ovens seem to be the standard in many Australian bakeries. The configuration can be changed, but basically there is a space for 2-4 baking trays on each deck, arranged around a carousel. The the carousel stops rotating when the door is opened. Or can be stopped manually. I have seen many of these in the bakeries I have visited. The first ones I saw were actually in Vancouver at a Cobs Bakery, which of course is and Australian franchise (Baker’s Delight)
Bank of 4, 20 liter Bear mixers
Automatic divider from a mini-bread plant
Apprentices
Today's assignment Level 3 Bread
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