Vogel’s bread has launched an app on its Facebook page, enabling fans to discover which varieties of tea work best with its different varieties of bread.

Caddy was part of the UK team that entered the first stages of the World Cup of Baking earlier this year. This video was first shown at the British Society of Baking Autumn Conference.

Premier Foods has appointed Iwan Williams to head up the group’s newly configured bakery businesses.

Previously strategic marketing director of Coca-Cola Asia-Pacific, Williams has been hired as managing director for the company’s £1.1bn Bread, Cake, Milling and Brookes Avana businesses as of November. This includes brands such as Hovis and Mr Kipling.

Rosalind Miller of Peggy's Cupcakes showed us a simple Halloween-inspired recipe for Spiced Apple Cupcakes with a Caramel Icing and decorated with pumpkins, spiders, ghosts and witches' hats.

Peter’s Pies has received approval from Dame Shirley Bassey in a new partnership with the Noah’s Ark Appeal.

English Rose Bakery has struck a deal to supply Selfridges with macaroons at its Trafford Centre food hall in Manchester.

Gwynedd-based Cae Groes Bakery has signed an agreement with The Food Technology Centre, which will see it assist with funding a new technical post at the firm.

Rosalind Miller of Peggy's Cupcakes showed us a simple Halloween-inspired recipe for Spiced Apple Cupcakes with a Caramel Icing and decorated with pumpkins, spiders, ghosts and witches' hats.

Maple Leaf Bakery UK has reported improved financial results for the third quarter of 2011, with profit up 3%.

Biscuit manufacturer Burton’s Foods was honoured at the recent IGD Food Industry Awards, winning the 2011 Boxwood Award for Business Transformation.

Bakeries could be losing out on sales to discount supermarkets according to new research by the IGD.

Sara Lee has sold the majority of its North American foodservice coffee and tea operations to The JM Smucker Company, which owns coffee brand Folgers, for $350m (£218m).

Global bakery supplier CSM’s restructure plans could lead to up to 500 job losses, as it aims to cut costs by €50m (£43.8m).

In its third quarter trading statement, announced today, the firm said it had commenced a business review, including a reassessment of market developments and its own business plans.

Frozen pizza on the rise

27 October, 2011

Frozen pizza sales are growing in both value and volume as the frozen sector sees a third quarter of growth, according to the British Frozen Food Federation (BFFF).

Family-owned baker Greenhalgh’s will be opening its 60th store in its home town of Bolton this month.

The University of Lincoln has launched a new course designed to grow future talent within the food sector.

Britain's biggest sandwich manufacturer Greencore has announced a takeover approach by a mystery bidder moments after share prices increased.

Premier has told its major suppliers about plans to grow eight ‘power brands’ including Hovis and Mr Kipling.

Scottish baker Reids of Caithness has won two awards at this year's Highlands & Islands Food & Drink Awards.

Ginsters has partnered up with Dragon's Den star and food entrepreneur Levi Roots to launch an exclusive range of Reggae Reggae products.

National frozen bread supplier Lantmännen Unibake UK organised a hands-on Halloween bakery class for visually impaired and blind children to support the Berkshire Country Blind Society.

Chocolate brownies have claimed the top spot in a survey, by Dawn Foods, to discover the nation’s favourite chocolate bakery treat.

Ronald Chalmers, chief executive of Chalmers Bakery, passed away on 18 October 2011 at the age of 85.

Crumlin-based baker Brace's Bakery scooped the Made in Wales Food and Drink Award this month.

Midlands-based Proper Pies has acquired Leicestershire bakery firm Barton & White for an undisclosed sum.

Best in west champion

24 October, 2011

Bristol-based baker The Cottage Loaf Bakery, in Congresbury, scooped the title of the Best West Country Baker at the recent Western Bakery Championships.

Sixteen- to 24-year-olds are the main driving force behind the upsurge in interest in baking, according to a new survey by Leisure Range Cookers. Over 1,500 people polled in the UK and Ireland showed that the younger generation were six times more likely to bake something from scratch every day, compared to any other age group. The survey also revealed that a third of those polled said they were inspired by television programmes, such as the recently screened BBC show The Great British Bake-Off.

Allied Mills, the flour producer that is part of Associated British Foods, is celebrating after two of its mills were recognised by the American Institute of Baking (AIB).

Proving a point

21 October, 2011

Most British Baker readers will probably have had at least some experience of retarder provers, but for those who have not had the pleasure, put simply, they hold raw product at a given temperature in stasis until required, after which the proving process is kick-started.

Points of difference

21 October, 2011

If you Google the term 'artisan baker', the top sponsored result is bakery giant Greggs, the UK's largest bakery and takeaway chain. It isn't the business that would spring to most people's minds if asked to name an artisan baker, but Greggs does in fact bake its own wares for its 1,500-plus shops.

The invention of the Chorleywood Bread Process (CBP) was a "watershed" moment for bakery, delegates were told at the BSB conference.

Over the past decade, the phenomenon of social networking has grown dramatically. Not only can individuals interact with others online via websites such as Facebook, Twitter and LinkedIn, they can easily post their personal thoughts and views for all to see on blogs and video-sharing websites, such as YouTube. It is estimated that at least 55% of people regularly access this type of social media during working hours that's six out of every 10 employees.

Dear Member

21 October, 2011

On 23 February 1987, I attended a wonderful Centenary Dinner at the Guild Hall, City of London, to celebrate the forming of our National Association of Master Bakers. In 1887, in the minutes of the Birmingham Master Bakers' Association, these modest and formal words were written: "It was duly moved by Mr Fletcher and seconded by Mr Godfree, that it is desirable to form a National Association of Master Bakers." The author of these minutes can have had little idea of the result of this motion. Over the 124 years since the Association was formed on 23 February 1887, it has brought strength, support, assistance and fellowship to thousands of craft bakers throughout the land.

If you employ van drivers to deliver your goods you should be aware of the EU rules on breaks during the working day. After a driving period of no more than 4.5 hours, a driver must immediately take a break of at least 45 minutes. A break taken in this way must not be interrupted. For example:

Phat brands cook-in-packs

21 October, 2011

The Phat Pasty Co has launched two new cook-in-pack products a Phat Bacon & Cheese Muffin, and a Phat Mozzarella & Tomato Panini.

Crantock's unveiled its range of open-top pies at the recent Lunch! show. The range includes: spinach & feta; beef, mushroom & red wine; chicken, Wiltshire ham & leek; and lamb tagine.

Erlenbacher has launched triangle cake slices, for the foodservice industry. The new cream and mousse cake triangles are small in size and available in a variety of flavours ranging from Strawberry Buttermilk, Raspberry Cream Cheese, and Tangerine Cream Cheese, to Chocolate and Nut flavours.

Délifrance set for Xmas

21 October, 2011

Délifrance has launched its Christmas portfolio, which features a new range called Café Gourmand. This will comprise a selection of mini patisserie items designed to complement coffee and canapés, and is currently a very popular concept in France.

Foster Refrigerator has launched a new multideck display chiller range. The manufacturer of commercial refrigeration products has unveiled its multideck range, which comprises a compact but high-volume 'Slimline' cabinet and a large capacity 'Pro' range. The units are designed to be used in a range of commercial environments including bakeries, cafés and supermarkets. The Slimline range boasts an increase in shelf depth, allowing up to 33% more display capacity than many competitors' models, said the firm.

Macphie colours scary fare

21 October, 2011

Macphie has made its 5th Avenue Orange Icing available for a limited time only, so bakers can make the most of it for use in products for Halloween.

Pukka Pies has joined forces with Marston's Pedigree to launch a new steak and ale pie. The 227g pie, which contains 14% Marston's Pedigree ale, is to be launched in chip shops this month.

Finsbury's £20 cake launch

21 October, 2011

Finsbury Food Group claims to have launched the first mainstream £20 celebration cake into the grocery market.

Delice de France has launched its new festive range, which features 13 large cakes, muffins, individually wrapped cake bars, sweet treats and savouries, and will be available in addition to its traditional range of favourites such as mince pies and Christmas cake.

Just three years after the 'discovery' of acrylamide formation in food in 2002, the food industry was able to develop a 'toolbox' summarising all the findings to date and helping food manufacturers identify the best ways to reduce acrylamide formation in their products.

UK wheat availability looks set to be similar to last year, according to the AHDB/HGCA's Early Balance Sheet.

Hot savoury pastry snacks are the fastest-growing segment within the European bakery market, according to the latest report by research company Gira.

Scottish cake manufacturer

21 October, 2011

Sutherlands has opened its first coffee shop, in Clydebank shopping centre. The Dumbarton-based firm used Quality Equipment Distributors' 'continental coffee shop' system as part of its design, which includes a glass-topped ice cream cabinet.

Sales are up by 14% at Sunrise Bakery as the popularity of Caribbean food continues to grow. The West Midlands-based firm, which makes products such as traditional Caribbean hard dough breads, spiced buns, Bulla cakes and an African bread, has just expanded its business with Asda and Tesco.

Last month it was bread and now it is the turn of cakes, muffins and scones to be criticised for their salt content.

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