All British Baker articles in December 2009 – Page 5
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Pidy reveals designs for UK market expansion
Belgium-based pastry manufacturer Pidy has announced plans to increase its presence in the UK, with a particular focus on the bakery and café sectors.Recently appointed general manager of Pidy UK, Robert Whittle said he aimed to double the company’s overall growth in the UK over the next two years, through ...
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Frozen puds debut
Lancashire-based Farmhouse Fare has made its debut in the frozen pudding market with the launch of two new products. The 450g frozen varieties will be available in Luxury Sticky Toffee (all butter date sponge with sticky toffee sauce) and Luxury Sticky Chocolate (chocolate sponge with Belgian dark chocolate sauce).The puddings ...
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Starbucks strikes deal with Subway
Starbucks has announced plans to put its Seattle’s Best Coffee brand into more than 9,000 Subway stores in the US by the end of 2009. A deal has also been signed which will see the Seattle’s Best brand in 800 Canadian Subway outlets by the end of the year.A spokesperson ...
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Double D goes hands-free
Double D Food Engineering has developed a solid band continuous oven, which, when integrated with parent company JBT FoodTech’s range of Frigoscandia freezers and coolers, allows the entire depositing, baking, cooling and packaging process to take place without any contact from human hands.The solid stainless steel continuous band can be ...
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Hovis to cut waste with technology
Hovis is rolling out new supply chain technology across all its 23 bakery sites in the UK, which will cut wastage by at least 10%.The new system, initially trialled at three Hovis bakeries, will provide traceability for every batch of bread baked by the company, using SAP management software, combined ...
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Number crunching
15.1%French women don’t get fat, eh? The title of the book with the same name is debunked by a TNS study showing 15.1% of France’s baguette, butter and Camembert-munching women are now officially clinically obese, while 26% are overweight
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A winning combination!
By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery foodservice and convenience sectors.During my time with McDonald’s, the staff were famous for asking that iconic question: "Do you want fries with that?" So very simple and yet so ...
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Comas unveils pie line
Comas showed the latest compact Tartomatic 1000 pie line at Iba. As well as a small footprint, this machine for making traditional pies and tarts can be fitted with additional tooling to make quiches, cheesecake and Scotch pies. The fully automatic Tartomatic, which measures just over 1m2 produces up to ...
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Love Joes targets children
Love Joes has developed a new hot snack for schoolchildren a mini version of its pre-made wraps. The new Mini Wrappes are a hand-held snacking concept, marketed as an alternative to traditional breakfast, break-time or lunch snack options. They can be served hot from frozen in 18-20 minutes and ...
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Pieminister’s ’charade’
Pieminister has launched two winter pies for the festive season. The Bristol-based pie-maker’s new Charade pie is filled with slow-cooked venison, partridge and pheasant with parsnip, puy lentils and a hint of chocolate and chilli. The firm is also bringing back its vegetarian Christingle pie, due to popular demand. The ...
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Skills take centre stage at Italian trade show
Italian confectionery and bakery exhibition Sigep will host a pastry and confectionery forum where master confectioners and stylists will demonstrate techniques and finished products.The Rimini-based show, from January 23-27, which is held in 14 halls with over 400 exhibitors, showcases pastry, confectionery, bread and ice cream. During the show, which ...
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Caught in the web
Divorce is the new wedding, so cash in with a themed cake... tinyurl.com/yj9jx75 How much do you know about sourdough bread? Take this quiz and find out... tinyurl.com/yhl7wsz
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Modern take on a traditional cake
The Black Forest Gateau originated in Germany, but had come to be seen as a little old-fashioned. However, the combination of chocolate, cream, kirsch and cherries is an all-time classic. Bachmanns developed this lighter, more modern version and, for 10 years, it has been a favourite with our customers.IngredientsChocolate sponge, ...
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Bolt on business
Laura Bolt is on something of a learning curve. Having previously worked as a business writer in Nottingham, before freelancing while living in Switzerland last year, she came to the realisation that her passions lay elsewhere. After much research, she enrolled on a three-month course at Ballymaloe Cookery School in ...
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Independents face uphill battle on calorie labelling
Independent sandwich bars and bakery shops will struggle to meet Food Standards Agency (FSA) plans for calorie labelling in foodservice, which are being considered in a newly launched consultation. According to the British Sandwich Association (BSA), small sandwich retailers do not have the technical capabilities to calculate the calorie content of their products and could be left isolated by the FSA’s plan to encourage the voluntary display of calorie information in outlets.
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McCambridge boosted by Barclays funding
Bakery group McCambridge has secured £6m funding from Barclays Bank to invest in its Soreen and own-label brands.The firm, which recently filed its accounts, has made an operating profit of £2.7m to 30 June 2009, compared to a £5.4m loss in its previous financial year. Group commercial director Neil Fraser ...
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Hovis backs British wheat to perform in long term
Hovis is confident that long-term supplies of the British red wheat it plans to use in its bread will prove reliable, despite the variety’s reputation for low yields and susceptibility to disease when grown in the UK.
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Aryzta sees revenue drop
Aryzta has seen revenue fall across its UK and Irish speciality bakery businesses as "substantially reduced customer spen-ding" resulted in tough trading conditions for the firm.Revenue in its Food Europe division dropped 11.4% in the 13 weeks to 31 October 2009. The firm, formed in August 2008 through the merger ...
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Scotch Pie champions announced
A butcher has pipped a baker to win the World Scotch Pie Championship as Murdoch Brothers Butchers was announced winner of the 11th annual contest. But bakers did triumph in the most categories.Judged at Carnegie College last month, 85 bakers and butchers entered a total of eight categories a ...
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Cumbrian bakers battle on against flood chaos
Bakeries have been among the Cumbrian businesses forced to cope with the severe flooding that recently hit parts of Workington and Cockermouth.Michael Bell, MD of Bells of Lazonby, based in Penrith, said: "It has been a big inconvenience, but we’ve just got to get on with things." The bakery has ...