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Warburtons graduates contrast old and new bread-making methods

February 13, 2017 by  
Filed under Crops


Graduates on the Warburtons management trainee programme took a day out from working with the latest baking equipment to learn how the process was completed in years gone by.

Working with Openfield, Britain’s largest farmer-owned grain co-operative and long-time supplier to Warburtons, the graduate trainees spent a day at Sacrewell Mill, near Peterborough, to learn how bread was baked before the advent of modern ovens.

Sacrewell Mill is a traditional 18th Century watermill owned by the William Scott Abbott Trust. Each year some 110,000 children and adults visit the mill to learn about food production and see flour milled using 18th century technology and bread baked in a wood-fired oven.

Openfield chief executive James Dallas said it was important to highlight the value of provenance in supply chains to consumers. “I am delighted to support such a worthy charity which concentrates on educating children in the role of agriculture in supplying safe and healthy food.”

Mr Dallas added: “The William Scott Abbott trust has intimately restored the water mill and bakers’ oven to create an authentic window into the history of flour milling and bread production, so far removed from today’s modern processes.

“The more children learn about food production and agriculture and the link with the environment the better their awareness when it comes to making healthy choices. We are always willing to promote a strong alliance between farming, the environment and education.”

Warburtons cereal development director Bob Beard said the visit was a timely and valuable opportunity to explain to the graduates how bread production had evolved since the time when flour was routinely milled by water power.