BAY BAKER SHARES A PASSION FOR THE TRADE A third-generation family baker will start passing on the secrets of his age-old trade to would-be bakers in Hawke’s Bay when he heads a new baking programme to be launched at EIT early next month. German-born and trained Stefan Schmith – probably best known for the wood-fired pizzas he makes at the Hastings’ Farmers Market – will be supported by Korey Field, a chef tutor equally well known for his patisserie skills. Schmith’s grandfather was a master baker and his father ran a bakery in their home village near the Black Forest, where Schmith worked for seven years. His move to New Zealand was prompted by asthma problems – “I come from the Rhine Valley where there is too much pollution,” he says – and he met his Korean-born wife after arriving. The couple have developed their 17-acre property on Roys Hill as an organic farm producing free-range chickens, cattle and sheep, an orchard and greenhouse that grow fruit and vegetables, and grape vines harvested for their own wine. “I like the traditional way of baking,” Schmith says, “doing it from scratch without artificial additives or a set recipe, using a spelt flour and a free mix of grains.” He believes there is a growing awareness of the wide range of baking products now available and, reflecting this, the Level 4 New Zealand Certificate in Bakery (Generalist) programme will encompass commercial as well as artisanal baking methods. “You have to be realistic and consider what customers want to buy.” With its early morning starts, bakery can be a challenging career. “However, it’s also a wonderful trade to be in if you enjoy it.” The programme will cater for 15 students in its first year. www.eit.ac.nz www.foodtechnology.co.nz 29 NO EVIDENCE THAT ACRYLAMIDE CAN CAUSE CANCER IN HUMANS Potatoes New Zealand says Kiwi spud lovers should be assured that there is no direct evidence that acrylamide in the vegetable can cause cancer in humans. Organisation head Chris Claridge says Food Standards Australia New Zealand is clear that browned toast and potatoes are not a risk to humans, after reports out of the UK suggesting acrylamide levels rise dramatically when the foods are overcooked. Cancer Research UK says the link is not proven in humans, and recent Ministry for Primary Industries’ research looked at foods contributing to acrylamide intakes. “New Zealand foods have comparatively low levels of acrylamide. These levels are of no concern via normal dietary consumption,” Claridge says. “The Ministry updated its survey in January 2012. The survey found that dietary exposure estimates have remained constant since the previous (2006) survey.” Potatoes are a valuable source of nutrients, including a range of vitamins, minerals and dietary fibre, Claridge says, and contain 10% or more of the recommended dietary intake of vitamin C, folate, thiamine, niacin, pantothenic acid and potassium, as well as phytonutrients. Acrylamide is present in many different types of food and is a natural by-product of the cooking process. The highest levels of the substance are found in foods with high starch content which have been cooked above 120 degrees celcius, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee, as a result of the roasted beans. Are you the next ‘big thing’ in New Zealand food and beverage? If so, we want you! Nominate yourself (or someone else) to be featured in the 2018 New Zealand Food Technology directory as a “Who’s Who’ or ‘Best of the Best’. Contact editor Kathryn Calvert at kcalvert@hayleymedia.com today
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