Rich chocolate muffins

24 February, 2006

 

Ginger Chelsea buns

24 February, 2006

Dripping with sharp lemon icing, these chewy, fruit-studded ginger Chelsea buns will introduce your customers to one of the more unusual grain varieties in Britain.

Old-style crusty loaf

24 February, 2006

 

Multiseed brown bread

24 February, 2006

This is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.

Fruit bagel bar

24 February, 2006

 

Figgy brack

24 February, 2006

 

Bacon slice

24 February, 2006

 

Light chocolate gateaux

24 February, 2006

 

Poppy seed stars

24 February, 2006
With their unusual shape and pretty design, these will draw customers to the bakery counter, especially if they are displayed next to other breadsticks and rolls. They are perfect at Christmas.

Teal’s handy hygiene

24 February, 2006
Teal (Birmingham) supplies a range of hot water handwash units that require no water supply or drainage and that can be used anywhere with a mains electricity supply. Portable versions for use in vehicles are also available.

Cool evaporator

24 February, 2006
Alfa Laval’s (Aberdeen) AlfaVap evaporator is said to increase production and run at higher concentrations than many older plate evaporators.
CF Controls (Avonmouth, Bristol) has deve-loped a system for checking the colour and height of products including buns, biscuits, cakes, pizza bases and bread.
Jacket potatoes are popular in the takeaway market, and Rational (Luton, Beds) says its Potato Baker accessory for its SelfCooking Center means food outlets can produce perfect potatoes in less time than traditional potato ovens.
Three Optimass Coriolis flow-meters from Krohne (Wellingborough, Northants) have been installed by specialist chocolate manufacturer Classic Couverture.

Nisbets caters for complete

24 February, 2006
Nisbets’ (Bristol) selection of next-day catering equipment includes a new planetary mixer, a range of stainless steel prep tables and three sizes of Bistro aprons.
The addition of a co-extrusion system to new or existing single or twin-screw lines can help new product development, according to APV Baker (Peterborough).

Show-off display units

24 February, 2006
Valera (West Thurrock, Essex) is sole UK distributor for Sanyo’s Professional EMC 2001 microwave oven. The oven has a 1.9kW power output for fast cooking and a large 37-litre cavity space – the EMC 2001’s dimensions mean it can take tall jugs and containers. It is made in stainless steel, with a sealed-in ceramic base plate, ensuring durability and easy cleaning.

Belt system manages the cold

24 February, 2006
A new plastic conveyor belt has been added to Starfrost’s (York) freezing and chilling equipment range. Sourced from supply partner Ashworth, the belt has an all-plastic contact surface to give good product release and easy hygiene. It is suitable for spiral and straight
Servequip (Croydon, Surrey) says its TurboChef Tornado cooks up to 12 times faster than conventional ovens. This is thanks to the combination of its high-speed impinged hot air, dual microwaves and infrared heating element.
A bake-off oven designed to bake bread normally produced in a deck oven is being marketed by JBS Master Baker (Market Deeping, Peterborough).
European bakery machinery manufacturer Polin (Farnham, Surrey) says it produces almost every type of oven, from small bake-off units to comprehensive tunnel oven installations.

Multi-tasking Micro

24 February, 2006
The Mondial Forni Micro Oven, available from Eurobake (Bolton, Lancs), is designed for baking bread, pastry, pizza and snacks within the retail bakery environment. The oven features 99 baking programmes, each with nine possible differentiated baking phases. Automatic weekly programmable operation, for one or two ignitions a day, makes the oven easy to use.

Brains behind a boulangerie

24 February, 2006
Cathal O’Connor, MD of Amandine (Dungarvan, Waterford) has invested in a rack oven from Double D Food Engineering. Double D’s Revorack Ovens bake 25 racks of French confectionery a week.
Rational (Luton, Beds) claims perfect bake-off results are easier than ever with its SelfCooking Center. The user selects the food to be baked and pushes a button; the oven selects the programme and controls the bake-off climate.

Cookie demand hots up

24 February, 2006
Nestlé FoodServices’ (Croydon, Surrey) warm-and-serve Bakery Cookies have been joined by two limited-edition flavours – Sticky Toffee and Oatmeal & Raisin.

A simple country baker

24 February, 2006
How often we are given so-called facts, which are often nothing more than guesses or wishful thinking. For example, some film star was quoted in the newspaper the other day. She said: “I was voted the sexiest woman in the world.” But by whom?

School Report

24 February, 2006
Sunday

Counting the costs

24 February, 2006
Grain markets are currently in a relatively benign mood. Looking forward to a new crop, however, an increase in both the basic wheat and bread wheat prices can be expected.
The All-Party Small Shops Group report, called High Street Britain 2015, was published last week, accompanied by a great deal of media interest. Over 100 journalists, including two from the USA, asked for copies.
Ginsters is adding a new deep-fill “less than 350 calories” Chicken Tikka sandwich to its healthier-eating sandwich range.
The Bread Roll Company has launched its first new product after winning £20,000 of Home Grown Cereals Authority Enterprise (HGCA) funding last year.

In Brief

24 February, 2006
- British Baker is taking a stand at the Food & Bake exhibitiona at Birmingham's NEC on March 19 to 22. Come and see us on stall P70 in hall 7.
The Irish National Bakery School is finalising details of a new degree course for the next academic year, writes Ann Marie Foley.
Sandwich chain Pret A Manger says it is looking at the environmental impact of food miles on its products.
RHM bread bakeries is evalua-ting the Glycaemic Index diet system and any weight management benefits it offers, but has so far decided against promoting it.
The Irish Jacob Fruitfield Group has reported profit of E4.4 million and sales of E42m in its first five months, writes Ann Marie Foley.

Strong line-up for BSB event

24 February, 2006
BAKERY industry giants are lined up to address the British Society of Baking’s (BSB) two–day “Golden Jubilee” Spring Conference, taking place, mornings only, at the Food & Bake 2006 exhibition in Birmingham.
Welsh bakery Brace’s is to drop its ‘Brace’s...Bread for all Seasons’ slogan and launch the tag line ‘Where Premium Quality is the Standard’, as part of a tranche of marketing activity.
A GREGGS bakery worker has been given a nine-month suspended prison sentence after conning colleagues and her employers out of £2,400 by pretending to have terminal cancer.
A BIZARRE power struggle is taking place between the administrators of Harvestime (2005) and the administrators of New Rathbones.
Supermarket bread prices have risen by as much as 10p for an 800g loaf over the last month, as bakery suppliers head off increased energy costs.

Diary

17 February, 2006
FEBRUARY

Diary

17 February, 2006
FEBRUARY

Coffee with added spice

17 February, 2006
Food Design (Harrogate, Yorks) is celebrating European success after securing an order to supply a new product to spice up coffee in Italy.

Coffee with added spice

17 February, 2006
Food Design (Harrogate, Yorks) is celebrating European success after securing an order to supply a new product to spice up coffee in Italy.

Sleeve spreads the message

17 February, 2006
BCP Fluted Packaging (Blackburn, Lancs) has an advertising drinks sleeve, which ensures a company’s brand is visible, while protecting hands from heat.

Aberna revamps La Pavoni range

17 February, 2006
Equipment supplier Aberna (Ash Vale, Surrey) says it has improved its range of La Pavoni coffee machines. The Hotel range, based on Aberna’s Bar machines, are more compact, it says.

The ice is right, says Hubbard

17 February, 2006
Hubbard Ice Systems (Ipswich, Suffolk) offers a choice of ice and water systems, from simple bottle coolers to advanced ‘magic eye’ hands-free ice and water dispensers.
The Italian Beverage Company (IBC) (Borehamwood, Herts) has launched DROPissimo – a Belgian chocolate drop for blending with milk to make hot chocolate.
Nisbets Next Day Catering Equipment’s (Bristol) soup kettle is finished in black, with a hinged stainless steel lid for simplicity of service. It has a 10-litre capacity and features an easy-to-clean, removable inner pot, as well as a variable simmer thermostat.

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