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Research carried out with the support of

 

Ms Olivia Cosgrove

Technology & innovation Programme

The Irish Central Border Area Network (ICBAN)

36 East Bridge Street

Enniskillen

Tel/Fax (Dir): 028/048 66329009

Tel (Office): 028/048 66340710

Email: olivia@icban.com under the Interreg 3 Programme

www.icban.com  and St Angelas Food Centre Sligo

Research Team Ms Oonagh Monahan and Mr Michael Hosey

Research Problem

What is the area that requires innovation?

Modern large scale bread-making processes typically use high yeast levels (>2%) in order to reduce baking times to 20-25 minutes, thereby reducing production times overall. A consequence of the increased levels of yeast is an increased sugar level produced by the yeasts. To counteract this, salt is added to the dough. High yeast levels have been shown to cause dietary problems and consequent medical conditions. Due to economic constraints, large bakery companies are unable to vary their production processes to supply a variety of loaf sizes and types of breads.

We propose to produce hand crafted traditional bread using lower levels of yeast (<2%), thereby reducing sugar levels, and as a result reducing and possibly eliminating the requirement for added salt. Our process will provide a varied range of bread products, not typically offered by large bakery companies due to their production constraints. Our breads will offer the health conscious consumer a range of nutritious, reduced yeast breads, with lower sugar and reduced salt levels.

Morningstar Bakery Company Ltd. is a new company set up specifically to produce a new range of innovative breads. To our knowledge, there are no other commercial bakeries on the island of Ireland producing anything similar.

The bakery is community based and has been set up partially through a voluntary community group (Drumshanbo Community Enterprise Centre).

  We propose to produce hand crafted traditional bread;

  • Lower levels of yeast (<2%);

  • Reduced sugar levels;

  • Reduced added salt;

  • Varied range of bread products, in terms of type and size;

  • Targeting the health conscious consumer;

  • Encouraging healthier eating habits (reduced salt);

  • Better quality products at competitive prices.

St. Angela's Food Centre is situated on the campus of St. Angela's College, Lough Gill, Sligo. The Food Centre is committed to the development of the very highest standards in all areas of food production and supply, catering to the needs of the food industry including food production and processing, hotels, restaurants, catering and retailers. We provide training, Food Safety Management including Quality Systems consultancy and Technical Development services including Product Development, Nutritional Analysis and Sensory Analysis services.

  The mission of St. Angela's Food Centre is to serve the needs of small and medium sized companies.

The role of the 3rd level college in this project is to provide the research resource and food technology expertise. This role includes supporting the innovative capacity of the Morningstar Bakery Company through technology transfer.

 

Contacts Daniel Knight and Sean Wynne

 

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