Ross wins dream job developing on-trend bakery goods

A bakery and patisserie graduate who had believed his autism could stand in the way of a university education has won a dream job developing doughnuts for Bakels Group and discovering new technology for bread. 

Ross Yates has been snapped up as a product assessment technician for British Bakels, a global leader in bread, rolls, morning goods, cake and sponge ingredients and other baking solutions for retail, foodservice and industrial customers.

The 21-year-old, who started with University College Birmingham as a 16-year-old Level 2 student and overcame many challenges – including learning in lockdown and adapting to online and remote study – to complete his BSc (Hons) last year, is the fifth graduate from the University to win a job with the company. 

Previous roles won have included test-baker and quality auditor through to product assessment technician and development technologist. 

Ross, from Walsall, is working on a variety of projects for the company. 

One includes being part of the Oxfordshire-based company’s research into fat, salt and sugar content of bakery items ahead of new advertising legislation coming into force in 2022, part of the government’s tackling obesity strategy.  

With around 1.6 million vegans in the UK, Ross is using knowledge he gained during his Bakery and Patisserie Technology BSc (Hons) degree research project on perceptions of plant-based versus traditional sponge cake to explore one of the biggest food trends.  

“I’m testing a range of ingredients and looking at how they perform and behave,” he said. “I love what I do and am now looking forward to the future and the rest of my career in the industry."

British Bakels application specialist Chris Cox said Ross had integrated really well with the business.  

“He provides practical support on a number of key projects,” he said.  

“Using traditional bakery equipment alongside modern analytical technology, he is helping to bring new bakery products to market across the group and in the UK and developing our understanding of key ingredients such as emulsifiers and bakery enzymes.”