100% Rye Wholegrain Loaf

03 February, 2006
This classic loaf manages to be both incredibly simple to make and very difficult to get perfect.

PEOPLE

03 February, 2006
Warburtons’ MD BRETT WARBURTON is to become executive director from April, with current finance director Robert Higginson taking over as MD. Brett Warburton, who has been MD for six years, will now focus on quality and technical matters. Mr Higginson takes up the position following five years as finance director. He will chair the operations board and join the main board of Warburtons.
For light-duty applications, the Sanyo EMS 1000 microwave oven is newly available from UK agent Valera (West Thurrock, Essex).
Cranberry supplier Ocean Spray (Spalding, Lincs) has launched sweetened dried cranberries (SDCs) with less sugar and more fibre to enhance the fruit’s health properties.
Rational (Luton, Bedfordshire) has developed a tray that makes it easier to bake muffins in its SelfCooking Center.

Crimson is the new brown

27 January, 2006
ADM Cocoa (Koog aan de Zaan, the Netherlands) has launched a new bright red cocoa powder, De Zaan D-11-ZR.

Ambit International

27 January, 2006
Ambit International (Enfield, Middlesex) has launched two new models in the President range of spiral mixers, targeted at industrial bakeries with high capacity requirements.

Mix with the best, says Mono

27 January, 2006
The Mono (Swansea, West Glamorgan) range of mixers offers a choice for most bakery needs from busy production units to craft bakeries, says the company.

Get attached to the Quattro

27 January, 2006
Apuro (Solihull, West Midlands) has launched the Quattro QPM20 planetary mixer. The company says it is robust, reliable and available through catering equipment distributors nationwide.

GEO Mixer from Interbake

27 January, 2006
The GEO Mixer from Interbake (Bury, Lancashire) is designed for cake or pastry products.
APV Baker’s (Peterborough) technique of pressure-vacuum mixing is now available as a retrofit packaging for the Tweedy range of mixing systems.
JBS Master Baker (Market Deeping, Peterborough) has a new planetary mixer with an oil-free gearbox. Developed by Italian mixing specialist Sancassiano, it provides hygiene,

Benbo Planetary Mixer

27 January, 2006
The new Benbo Planetary Mixer from Nisbets (Avonmouth, Bristol) is suitable for bakers, hotels, restaurants and canteens looking for a durable, reliable and powerful machine, says the company.
A new range of Ergo Bear planetary mixer by JBS Master Baker (Market Deeping, Peterborough) incorporate handling and operational improvements, says the firm.
The new programmable Kemper President Mixer can be used to mix doughs, pastes and batters, says supplier Eurobake (Lostock, Bolton). It also handles a range of volumes and, with an intensive mixing action, the mixer achieves evenly kneaded doughs in a short time, adds the firm.
When craft bakers buy new machinery, weighing up the competing claims of all the equipment suppliers can prove a headache. Often a quick call to a bakery comrade will cut through the sales pitch and determine the value of a new piece of kit.

The toast of Paris

27 January, 2006
Rue des Martyrs is a typical Parisian commercial street, sloping up towards the Sacré Coeur and within walking distance of the Gare du Nord station.

A simple country baker

27 January, 2006
A few days ago an agenda came through my email for the Retail Confectioners International Convention, which is held in Pennsylvania, the US, in June. I noticed my name was down as a speaker and the topic was The Art of Making Money.

Up to scratch

27 January, 2006
Nantwich-based craft baker Arthur Chatwins has built up a loyal following in the north west over a history that spans nearly 100 years. Its high-quality scratch-baked range of breads, savouries and cakes are popular with customers in 19 bakery shops and five coffee lounges, in the North Staffordshire and South Cheshire area.
Q. How did you get involved with the Irish Association of Master Bakers (IAMB)?
Bakers have called the possibility of liberalising Sunday trading hours “bad for business” and “bad for society”.

Viewpoint

27 January, 2006
Sunday trading is back on the menu in a big way, as the DTI launches a three-month consultation period on extending the hours. If you have strong feelings about this, I really do urge you not only to get your trade association to lobby for you, but also to email Maria.Bazell@dti.gsi.gov.uk. Do it now!

In Brief

27 January, 2006
- Trade and Industry Secretary Alan Johnson has announced the appointment of Paul Myners, chairman of the Guardian Media Group, as the new chair of the Low Pay Commission, which advises government on the National Minumum Wage.
CRAFT bakery chain Arthur Chatwin is to open its 20th shop on February 8, in a prime site in Chester town centre.

Adams gets low-GI rating

27 January, 2006
Craft bakery chain Oliver Adams is to start marketing one of its best selling loaves as low Glycaemic Index (GI), following independent trials at Oxford Brookes University.
Shopping centre coffee operator BB’s Coffee & Muffins is preparing to extend its healthy range including new healthy sandwiches over the course of the year.

Birds backs landmark match

27 January, 2006
Birds of Derby’s Bolton shop became the set for a series of BBC outside broadcasts before the Burton Albion vs Manchester United replay on January 18.
Finsbury Food Group is investing £1m in its three new Scottish businesses, acquired
The Real Good Food Group said it hopes for “a bit of stability” in 2006, after a busy 2005.
Bakery chain Cooks, previ-ously Three Cooks, says it is “actively looking” for new

Early sale hope for M Firkin

27 January, 2006
Administrators hope to complete the sale of craft bakery chain M Firkin as a going concern by the start of February.
Warburtons managing director Brett Warburton is to become executive director from April, with current finance director Robert Higginson taking over as MD.
HARVESTIME (2005) administrators are processing offers for the company’s Walsall and Leicester bakeries, as attempts to sell the business continue.
Bread prices look set to rise as bakers are hit by an increase in the price of gas, widely used to power ovens.

PEOPLE

20 January, 2006
Food from Britain (FFB) has promoted JANE WAKELING to head of client development and appointed KIRSTY GRIEVE as regional food and drinks manager. Ms Wakeling leads the organisation’s consulting and will have responsibility for providing FFB clients with strategic and practical support to ensure they gain maximum benefit from FFB’s international network.

For display purposes

20 January, 2006
Kluman & Balter (Waltham Cross, Herts) says it provides bakers with a full range of ingredients to produce imaginative Easter goods, from hot cross buns to simnel cakes, rabbit-shaped cakes and individually decorated fairy cakes.
Bakels (Bicester, Oxon) supplies a range of products for every stage of hot cross bun production, including mixes, glazes and the crosses themselves.
Easter is a time for celebration and food is as pivotal to today’s Easter celebrations as those of centuries ago, according to David Astles, trade marketing manager of BakeMark UK (Merseyside).

Innovation Showcase

20 January, 2006
Easter offers bakers the opportunity to showcase new products, extend product ranges and create added-value goods to tempt high street customers, says Renshaw (Merseyside).
Since not all bakers have time to make hot cross buns from scratch, RHM Foodservice (Reading) offers the McDougalls Doughnut & Bun Mix.
Various fruit breads and sweet doughs can be created with Zeelandia’s (Billericay, Essex) Exakt Zest powder, says the company.

Concentrate for better buns

20 January, 2006
GB Ingredients (Felixstowe, Suffolk) says its Energie Spiced Bun Concentrate is ideal for busy bakers, offering all the enrichment and spices needed to produce hot cross buns and fruited morning goods.
Puratos (Buckingham, Bucks) recently ran a series of focus groups, looking at what consumers want and expect from their local baker this Easter, and found significant demand exists for simple goods that deliver a more indulgent eating experience.

Cracking Easter

20 January, 2006
Like the first daffodils of spring, Easter is a time when the creative skills of Slattery’s in Manchester really bloom. The chocolatier and his team are small and flexible enough to develop new products almost overnight and it’s this approach that has led to innovative takes on old favourites like the Ladies’ Egg pictured here.

Vive la différence

20 January, 2006
Since setting out as an apprentice patissier 18 years ago in northern France, I have gained experience of both the French and British baking industries.

The American Way

20 January, 2006
Upmarket American bakery brand La Brea – a big hit in the US, with its rustic-style flavours and textures steeped in Europe’s baking traditions – is now making waves in (and to) the UK. Frozen and ferried across the Atlantic to the UK from New Jersey, La Brea Bakery could claim to make some of the best travelled loaves on the planet.

Managing buy-outs

20 January, 2006
It may surprise some directors to discover how much money they can borrow. Most financial backers expect directors to put up personal funds amounting to no more than six months’ to a year’s salary.

MEET THE NEGOTIATOR

20 January, 2006
Mr Polson, who was born in Glasgow, now lives in a village in north Oxfordshire with his wife and two children -– girls aged nine and 13.

Viewpoint

20 January, 2006
I felt a particular sadness when I heard about M Firkin, with a chain of shops across the West Midlands, having to call in the administrators. It was always inspiring to hear how the family firm, which is even older than British Baker, had grown from humble beginnings to become a 53-shop craft bakery business.

In Brief

20 January, 2006
Marks & Spencer is boosting its Simply Food top up and takeaway chain, with the £38 million purchase of 28 Iceland stores. The acquisition, is due to complete in March, with stores rebranded by August, giving M&S 171 Simply Food shops.

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