Qualifications
- Bakery, confectionary and cake decoration: City & Guilds
About
Since growing up in a Cotswold bakery, Kevin has been baking for more than four decades. After working in his family bakery, Kevin has worked bakery development for various UK and US food businesses that have given him a vast amount of knowledge and experience across the breadth of bakery commodities.
Just some of Kevin’s experience includes working on one of the first pre-proved croissants for the bakery division of one of the largest privately owned food companies in Europe. He was then Technical Manager for Délifrance and later produced cakes for Greencore.
In the US, Kevin led doughnut development for a large production operation, developed the sub roll programme for the same business and worked with vacuum cooling of bread. He also did bakery development work for a US supplier of McDonalds and helped introduce new products to new production lines.
Just some of the baked goods Kevin has worked with include bread, pastries, doughnuts, English muffins, American muffins, cakes and Subway cookies / breadsticks.
A big part of Kevin’s work has been in successfully removing / replacing ingredients, including for ‘clean label’ projects, without affecting consumer enjoyment of the products.
With the variety of unique bakeries that Kevin has worked in, he is used to applying his strengths in problem solving, process development and the ability to adapt to all types of issues.
Areas of interest
- Fermented goods
- Confectionary
- Vacuum cooling
- Sourdough cultures and their properties
- Natural ingredient development
- Sustainability
Specific areas of expertise
- New product development and its process
- Plant scale-up and trials
- Reverse engineering
- Process development
- Waste reduction
- Hands on problem solving and process development