ADM Milling UK
Calling all bread bakers, loaf lovers and artisan aficionados! Do you want to showcase your bread-making skills and the quality of your work to peers and potential customers? If your answer is yes – Britain’s Best Loaf 2023 is the competition for you! We’re looking for legendary loaves that are a crust above the competition. If you think that yours can rise to the occasion, then enter now!
Speak to your ADM account manager to find out about our range of flours and bakery ingredients that could help you in creating a show stopping loaf.
Taking home a Britain’s Best Loaf trophy is a fantastic way to promote your business, and help it grow to new heights. It’s also a great way to recognise and reward your team for their hard work and dedication. So what are you waiting for? This year’s competition will culminate in an exciting live judging event and awards presentation at the Farm Shop & Deli Show, NEC Birmingham, on 25th April 2023.
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An open weight class. A bread of any variety, but must be made with gluten-free flour and gluten-free yeast. Entrants will need to supply TWO samples or EIGHT rolls
An open weight class that can be made using any bread processing technique but applicants must provide written details of how the innovation has developed including processing and ingredient details. Entrants will need to supply TWO samples or EIGHT rolls
Open weight class that celebrates bread first conceived outside Britain. This includes but is not limited to focaccia, ciabatta, fougasse, soda bread or baguettes. However, the bakery who enters the product must be based in Britain
A loaf made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain only flour, salt and water
Made 100% by fermentation using naturally occurring lactobacillus and the capture of wild yeasts through a starter dough. May contain flour, salt and water, plus additional ingredients such as nuts, seeds, vegetables and honey
Entrants will need to supply TWO standard 800g white loaves, they may be floured and/or cut or left plain before baking
Entrants will need to supply TWO 400g bread products made from any combination of grains such as barley, wholewheat, malted wheat, spelt or oats and can be a cob shape
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For more information on the entry stage, please contact:
Rebecca George | Rebecca.George@wrbm.com
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