Trio hoping for competition success

Three students from the College are hoping for sweet success when they take part in the California Raisin Future Bakers Awards, which aim to find the most creative use for California raisins by bakery and confectionery students in the UK.

Sergio Deluca, Gary Kidd and Chris Foxall, from the College's NVQ Bakery course, have been working on a variety of breads, cakes and confectionery, using the popular fruit.

After first of all trying out their prototypes on staff at the College, the best products will now be put forward to be tasted by the judges for Saturday's competition.

Sergio said: "I have a passion for bakery and really get a buzz from working as part of a team."

Gary added: "The challenge of a competition really focuses your mind and it’s a great opportunity to show of your skills."

At the event, each team will be required to produce one product for the bread, confectionary and innovation categories, which must be suitable for production on a commercial basis with industrial-level ingredients. All products should also have a minimum of added sugars and a high nutritional value.

Bakery Lecturer Clive Martin said: "We chose this team of students because they work very well together and had some excellent ideas for competition products."