All British Baker articles in February 2009 – Page 4
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News
FSA to discuss Welsh bakery
The Food Standards Agency (FSA) Wales, is to hold a second co-hosted seminar for Welsh bakery businesses, looking at the issue of saturated fat reduction. The seminar will be held on 4 March at FSA Wales’ Cardiff office in Wood Street, in association with the Food Industry Centre at the University of Wales Institute, Cardiff (UWIC).
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Student bakers’ conference announced
The Alliance for Bakery Students and Trainees’ (ABST) Annual Conference is to take place over the first May Bank Holiday weekend.Students and members of the baking industry are encouraged to take part in the three-day event, from 2-4 May 2009, to be held at the TLH Leisure Resort in Torquay, ...
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News
Student bakers’ conference announced
The Alliance for Bakery Students and Trainees’ (ABST) Annual Conference is to take place over the first May Bank Holiday weekend. Students and members of the baking industry are encouraged to take part in the three-day event, from 2-4 May 2009, to be held at the TLH Leisure Resort in Torquay, Devon. The conference will include the live judging of bakery and confectionery competitions, banquets, live bands and the AGM.
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In Short
== ABI head retires ==Alan Hempton, managing director of Allied Bakeries Ireland (ABI), has retired after 45 years in the trade. He joined the business as a 16-year-old apprentice engineer in 1964 and went on to become managing director in 1987. In his time as MD, ABI began exporting to ...
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In Short
== FDF focuses on fat ==In response to the launch of the Food Standard’s Agency saturated fat awareness campaign, Julian Hunt, director of the Food and Drink Federation (FDF) said its members were actively looking at how they could help consumers lower their intake of saturated fat. For example, United ...
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In Short
== Dust guidance ==The Federation of Bakers has produced a revised health and safety booklet - Guidance on Dust Control and Health Surveillance in Bakeries. It has been updated in conjunction with The Health and Safety Executive, the National Association of Master Bakers and the Scottish Association of Master Bakers. ...
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Walker’s updates Sensations
Crisps and snacks manufacturer Walker’s has redesigned the packaging of its Sensations crisps brand as part of a multi-million-pound campaign to drive the brand’s growth. New flavours are also being introduced to its sharing range and the brand will feature in new TV advertising and will also have its own ...
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Seasonal seller
Bananas are available all year round, but in the months when there is less fresh seasonal fruit around, bananas are good stand-bys. They are grown in India, China, Africa, South and Central America, Australia and the Caribbean. The Windward Islands, in particular, produce a high-quality crop.Under-ripe bananas are green and ...
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Reporting in
Alex WaughDirector, nabimOver recent months we have all relaxed as, despite problems with the quality of the UK harvest, wheat prices have fallen from their peak levels of a year ago. Since early December, however, the wheat market has rebounded, moving up by 15-20%.What is going on?It boils down to ...
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Unifine’s pot shot at puds
Unifine Food & Bake Ingredients has launched a range of take-away puddings in pots for 2009. The collection of recipes is available in a free full-colour 28-page brochure, which comes with serving suggestions, as well as illustrations of each of the finished puddings.The ingredients and recipes are available for White ...
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The theory of pie
Forget yer bells and whistles. When it came to winning the Tesco-sponsored Quality Product Award at the Baking Industry Awards 2008, Jackson’s Bakery opted not to throw the kitchen sink into its hand-raised Traditional Steak Pie - thankfully for the dental health of the residents of Chesterfield. For Jackson’s, less ...
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Sweet news for sweets?
Patisserie, Danish, Viennoiserie... they’re all interchangeable titles for the same thing, aren’t they? Well, sometimes, but you’d be best advised not to mix them up if you’re doing a category analysis. According to one market analyst’s definition, sales of one of those categories soared nearly 17% last year, while ...
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Nature’s Pride marks return for Interstate
Ailing US wholesale bread and cake distributor Interstate Bakeries is radically revamping its range to focus on ’natural’ products. The firm, alongside eight of its subsidiaries, recently saved 22,000 jobs after successful financial reorganisation, following over four years in bankruptcy. Based in Missouri, Interstate produces popular American brands such as ...
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Jungs goes on show in the high street
Continental bakery and patisserie Jungs is to open a glass-walled craft bakery, allowing high-street shoppers to watch the bakers at work almost 24 hours a day.The extension to the shop and café in Beaconsfield is due to open after Easter, at a cost of around £400,000. It will showcase the ...
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Get saucy
Sauces and dressings are not something that come instantly to mind when thinking about bakery, but they are an integral part of adding flavour - not to mention a point of difference - to a sandwich, wrap or a panini.Sandwiches have always been the popular lunchtime choice, but as they ...
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Franchise success
Jumping up six places in British Baker’s Top 50 bakery retailers table this January, was UK coffee chain Coffee Republic. Currently at ninth place, up from 15 last year, the firm has seen massive expansion in the last year and shows no signs of slowing down.It may still be behind ...
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Versa-tile food weigher
Thermo Fisher Scientific has launched a new checkweigher for use in the food industry. The Thermo Scientific Versa GP is suitable for high-speed weighing of small to large packages in dry or wet environments. The machine is capable of weighing, control and reject functions at line speeds of up to ...
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Roy Flint
Roy Flint, craft baker, plant baker and former president and treasurer of the National Association of Master Bakers has died. He had been ill for some time with lung cancer.His wife Elisabeth, to whom he had been married for almost 40 years, told British Baker: "The baking industry was ...
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Espresso with the ’Special’ touch
A new espresso machine from La Spaziale is available through Café du Monde. The ’Special’, manufactured in Italy, is a fully automatic machine, operated by a push-button. It comes with two frothers as standard and is available in two sizes - the 2-group machine (10-litre capacity) and the 3-group machine ...