All British Baker articles in February 2006 – Page 6
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NewsFoB conference to address current industry challenges
The Federation of Bakers (FoB) has announced details of its sixth annual conference, due to be held on May 10.Speakers will include DEFRA Minister for Sustainable Farming and Food Lord Bach, Sainsbury’s trading director Mike Coupe and Gavin Neath, chairman of Unilever UK and president of the Food and Drink ...
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FIG acquires savoury pastry firms
The Food Investment Group (FIG) has bought two bakery businesses that specialise in savoury pastry products.The two operations are quiche specialist Thomas Food Partnership in Sheffield, which employs over 100 staff and supplies Morrisons and Waitrose; and Milton Keynes-based family company Giles Foods, which employs 110 staff and supplies Asda, ...
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NewsValera
Valera (West Thurrock, Essex) has added an extra-large basket model to its range of under-counter dishwashers. The CF50, which accommodates a maximum plate size of 340mm diameter, can also be used as a high-volume glass washer.It features a fully adjustable wash cycle of one to three minutes and is capable ...
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Take the strain
For those with long memories who think bakers ‘don’t make bread like they used to’, the loss of the hearty, flavoursome recipes of pre-war breadmaking are sorely missed. The impact of new manufacturing processes and ingredients on the quality of bread since the 1960s is well-documented. But what of the ...
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Sourdoughs
Creating a sourdough ‘starter’ – which involves developing your own yeast culture rather than adding yeast to the mix – entails mixing flour, water, and other ingredients that have been colonised by wild airborne bacteria. A sourdough starter contains a strain of yeast that is tolerant of the lactic ...
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NewsPEOPLE
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. ...
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MEPs set to vote on weights legislation
The issue of prescribed weight legislation – including bread weights – was due to be voted on in the European Parliament as British Baker went to press.Trade bodies, including the Federation of Bakers (FoB), are battling against the draft EU Nominal Quantities Directive, which suggests deregulating weight legislation, including the ...
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High street report still pending
The All Party Small Shops Group said it is yet to finalise its report into the future of the high street in 2012 in the face of mounting speculation as to its contents.A spokesman for the group said the report will not be out until mid-February and dismissed press reports ...
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Pastry firm in liquidation
The Pastry Manufacturing Company, based in Salford, which manufactured a range of baked products including pies, has been placed in liquidation.The company, which produced frozen unbaked pies, sausage rolls, pasties, potato-topped pies and fruit pies, ceased trading on January 23 and its 100 staff have been made redundant.The Salford site ...
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GBIngredient’s feast of yeast
Gb Ingredients (Felixstowe, Suffolk) says it offers a range of yeast products, including NG&SF block yeast for dough mixed on a spiral or high-speed mixer, supplied in either 1kg or 800g blocks in a 12kg outer.Its range of yeasts also includes traditional fresh block yeast for craft bakers or in-store ...
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Failure not an option
For a company that supplies some of the leading bread brands in the UK and sends products to bakeries around the country on a daily basis, having a fail-safe order processing system is a must.Allied Bakeries claims approximately a one-third share of the UK’s bread market. It makes Kingsmill, Allinson, ...
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Fermex gives frozen dough a lift
Fermex (Worcester) supplies a frozen yeast product with characteristics similar to dried and fresh yeasts, but also a number of advantages over both, particularly when used in frozen dough applications. Like dried yeast, it is free-flowing, even at –20°C, is unaffected by oxygen and moisture, so vacuum-packed storage is unnecessary, ...
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Délifrance UK
Délifrance UK (Leicester) has launched a sweet-tasting, round flatbread inspired by a 19th century recipe from Lapland.The Polar Bread is of Swedish origin, but French bakers have adopted the ‘pain polaire’, as it is known across the channel, and its popularity as a sandwich carrier has boomed. The bread enables ...
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IAWS declares satisfaction with trading performance
Irish food giant IAWS Group said it is satisfied with overall trading performance in the year to date, as it held its Annual General Meeting on January 30.But chairman Denis Lucey said the company, which operates brands including Delice de France, Cuisine de France and Pierre’s, is only five months ...
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NewsCulture shock
Bakers could be set for further yeast price increases in the coming months as reform of the EU Sugar Regime impacts on yeast manufacturers. Grumbling from the yeast industry over the price of molasses (a thick syrup produced from refining sugar and used in the production of yeast), which has ...
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Cream of the crop
DCL Yeast (Alloa, Scotland) and Europe’s leading cream yeast specialist Algist Bruggeman (Belgium), both part of the Lesaffre Group, have extended the use of cream yeast away from its traditional plant baking use.The benefits of cream yeast include hygienic handling, accurate dosing, improved mixing, more consistent fermentation, reduced foreign body ...
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NewsPork pie news encourages Cornish pasty producers
Cornish pasty campaigners say they have new hope of restricting production of Cornish pasties to Cornwall, after the Melton Mowbray Pork Pie Association (MMPPA) won a Court of Appeal victory on January 24.The Melton Mowbray Association has been campaigning for seven years for the legal right to restrict production of ...
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NewsSubway grows with suppliers as its expansion continues
Sandwich chain Subway is predicting it will sell 150 million submarine rolls in the UK and Ireland and in continental Europe in 2006, as its rapid expansion continues.The chain sold 53.3m sticks in its 617 stores in the UK and Ireland in 2005 and 46.6m in its 500 continental European ...
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Competition class
A series of demonstrations and workshops in Leeds aims to help students prepare for up-coming bakery competitions. The National Federation of Bakery Students’ Societies/IBB Alliance is holding an Exhibition Standard School on Friday, February 10, from 8.30am to 5pm, and Saturday, February 11, 2006 from 8.30am to 3pm. The ...