All British Baker articles in April 2011 – Page 4
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News
Mouthing off
Foods such as white bread release the sugar more quickly than their wholegrain counterparts and too much sugar is associated with energy slumps, which mean you won’t have the energy for sex"Helen Bond of the British Dietetic Association draws a spurious conclusion, again in The Daily Mail"I think we ...
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Tiptree pushes new lines
Tiptree Patisserie, part of Wilkin & Sons group, has launched a range of cake bars and flapjacks targeted at the coffee shop, hotels and deli sectors. The products, branded Yours to Enjoy, include five cakes and 10 bars.Wrapped cakes, which have a shelf-life of two weeks, include lemon drizzle, coffee ...
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Quantum leap
British Bakels has launched what it claims is a breakthrough in emulsifier-free clean-label bread improvers, that delivers a cost reduction alongside crumb benefits. The new Quantum improvers are said to produce doughs that are easy to handle and process, offering a softer crumb and improved yield by allowing the dough ...
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The laws of taste
January marked a major milestone in flavourings legislation, with the entry into force of a number of new measures resulting from the EU Flavourings Regulation, (EC) No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods, adopted in December 2008. This marks the ...
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Rewarding staff for great service
A common question when I visit bakeries is how to keep staff motivated and providing good service. The answer? Reward them. If you’re going to empower your team to be successful, you need to reward them if they do something well.Spotting good service is easy for both customer and manager. ...
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Handy packs for Energie
Bakery ingredients supplier Gb Plange is to supply its flagship Energie range in a new convenient pack size.The bread improver range is now available in handy 12kg bags, helping bakers minimise stock holding while maximising stock flow and cash flow,Gb Plange general manager Marie Parnell said: "The new convenient 12kg ...
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Living the dream
It must have taken a lot of guts and a very understanding wife for a man to transform his home into a bakery in order to follow his dream. But in late 2006, that’s exactly what Patrick Moore did.Knocking through from his kitchen to his dining room and ...
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What’s your device?
The best gadgets for the bakery trade come from overseas at least that is what Richard Waterfield, chairman of Lancashire-based bakery group Waterfields believes.Waterfield visits a couple of exhibitions each year, where he looks for gadgets that will help give the 47-store operation a point of difference. "There is ...
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Dickens’ Delight
I created this recipe based on traditional French brioches, to make a UK product that can be served all year long and especially for seasonal occasions. It is a sweet Viennese pastry using leavened dough a sweet and soft delicacy filled with a traditional British Christmas mixture of fruits, ...
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News
Dawn Foods gets set to purchase Unifine F&Bi
Dawn Foods looks set to acquire Unifine Food & Bake Ingredients, following the announcement in December that Unifine’s parent company Royal Cosun was investigating its potential sale.The intended transaction would include the acquisition of all seven of the pastry ingredients business Unifine’s manufacturing sites, 10 sales offices in Europe and ...
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Country Choice targets convenience stores
Country Choice has launched an entry-level bakery concept, aimed at small convenience stores.The concept includes a compact four-tray oven, freezer, cooling stand, baking trays and POS pack, as well as four wicker display baskets with chalk-style header panels to communicate the ’freshly baked in-store today’ message, disposable shelf-liners, and shelf-talkers. ...
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Veg keeps cakes moist
A range of low-calorie gluten- and lactose-free cakes has been launched exclusively in Selfridges.Star of Channel 4’s Cook Yourself Thin, Harry Eastwood has teamed up with American entrepreneur Ashley Maddox to launch Petit Pois, a range of cakes made using vegetables instead of butter and some of the sugar.The cakes ...
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Business Start-ups Ms Cupcake
It seems to be everyone’s dream to set up a small ’bake from home’ cake firm nowadays. That was my plan just one year ago, when I left a career in education and traded in my lesson plans for recipe cards. Little did I know, when I rolled up my ...
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A modern take on... brownie cookies
I was perfecting these delicious little cookies the week I launched my website and business in early 2009. They were so delicious, I put them on the menu. They have those amazing brownie qualities of a fudgey chocolate middle and a perfect crisp finish. The trick is in the timing ...
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Baps rapped!
The chattering classes of Henlow have been all a’flutter after taking offence at a baker’s cheeky choice of name for his bakery: Nice Baps. The "fuming" (if you read The Sun) residents of the Bedfordshire village displayed an acute sensitivity to double entendres when 12 people signed a petition, expressing ...
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News
Woodhead Bakery hit by rising wheat prices
Scarborough-based Woodhead Bakery has gone into administration after being hit by inflation and rising wheat prices.The 74-year-old family bakery, which has 30 shops in the north east and also supplies Morrisons supermarkets, has been forced to make 30 of its 310 staff redundant, while administrator, the P&A Partnership, is keeping ...
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NewsCupcake firm Hummingbird Bakery to expand
Arguably one of the most well-known UK cupcake companies, The Hummingbird Bakery is to open its fourth outlet in June. Located in Frying Pan Alley in Spitalfields, London, it will form part of the firm’s plans for wider expansion, both across London, the UK, and internationally. As well as selling ...
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Production gets rolling at Dudley bakery site
David Wood Baking has started production at its most recently acquired site at Dudley in the West Midlands. The factory is the third site to be acquired by managing director David and Karen Wood, after they bought a Medway Foods site in Sheerness, Kent, in June 2008 and Peter Hunt’s ...
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Bakers’ Fair to take place this weekend
Don’t forget to register for free for Bakers’ Fair Spring this Sunday.
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Bad bakery science
Behold, a double whammy of cack-handed scientific reporting of breadmaking (yes, only two it was a quiet couple of weeks). Kicking things off was food journalist Alex Renton, who wrote in the Daily Mail: "Most popular sliced brands have preservatives and mould inhibitors, such as calcium propionate and ascorbic ...