Published on July 11, 2014
Swedish born Jan is a prolific and world renowned baker and confectioner. Following his initial training in Blkingsborgs Konditori, he spent 20 years as the Chef Patissier in the Savoy Hotel in Malmo, one of Sweden’s leading hotels. Jan has won several awards such as the 2004 chocolate and Cacao Prize of the year. He has also worked on the QE2 as consulting Pastry Chef. Jan has demonstrated all over the world and has written many acclaimed books on bread, pastries and chocolate. He has unparalleled creative talent and flair and currently runs a highly successful confectionery shop in Malmo, Sweden producing his own line of chocolates and pralines. Jan Hedh has worked alongside California Raisins for many years and is the perfect choice to show you some great ideas on how to use California Raisins in various bakery and confectionery products. When you work with ingredients every day, it’s important to know that the ones you choose are the best, in flavour, functionality and quality. One of the highest quality ingredients available are California Raisins. They offer so much more than simply great flavour and texture. They act as a natural flavour enhancer, helpt to inhibit mould growth and extended shelf life, and are a natural sweetener. They are also compatible with many different flavours and ingredients, both sweet and savoury.