All British Baker articles in February 2011 – Page 3
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News
Baker Perkins cuts to suit
Baker Perkins has launched a new wire-cut machine for soft dough cookies and bars. The kit has been designed to minimise costs and improve hygiene.The TruClean wire-cut includes a new method of sealing the end of the hoppers to the feed rolls, which is easier to maintain, according to the ...
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UBUK back to priced packs
United Biscuits (UBUK) has reintroduced its range of price-marked packs on some snacks and nuts.The new selection of 42p price-marked handypack snacks include: Hula Hoops 34g (several flavours), Skips 17g (prawn cocktail), Nik Naks 30g (Nice N Spicy, Rib N Saucy and Scampi & Lemon), Wheat Crunchies 30g (crispy bacon, ...
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British Pie Awards now taking entries
Entries are now open for the third annual British Pie Awards, which will take place at St Mary’s Church in Melton Mowbray, on Wednesday 8 June.
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A modern take on chocolate cupcakes... Dark Chocolate and Avocado Cupcake by Lily Vanilli
Avocado meat replaces butter as the fat in this frosting. The cake is rich and moist with a hint of espresso.The frosting balances perfectly with it sweet with a hint of citrus and a definite avocado flavour. When topped with toasted walnut and dark chocolate shavings, this cake has ...
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Prima goes for local approval
Scorrier-based bakery Prima Bakeries has launched a range of Cornish sliced bread lines in a bid to take on "the big boys". The six lines feature a brand new Cornish heart logo, and can be distributed across Cornwall.The range consists of three sandwich loaves and three farmhouse loaves, both in ...
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Reporting in Combined approach should reap rewards
Over the past few months, the Federation of Bakers, as part of the Food and Drink Federation, has been working with the Department of Health on its Public Health Responsibility Deal. This covers food, physical activity, alcohol and health in the workplace, and enables industry to work in partnership with ...
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Next issue: 11 March
lCelebration cakesWhat are the trends in occasion cakes? From craft bakers and specialists to manufacturers, we ask what’s hot in the cake categorylEggs, dairy & replacersWith sat fat reduction and cost-cutting high on the agenda, are egg and dairy replacers the answer to your prayers?lInterior motivesWe speak to a multi-shop ...
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Short stocks force sugar suppliers to raise prices
Another raft of sugar suppliers have raised their prices, as tight supply shows no signs of letting up.
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Mrs Crimble’s ramps up gluten-free exports
Gluten-free bakery brand Mrs Crimble’s has announced its first major orders from Australia and Denmark as well as a string of new deals with retailers in the Middle East as it looks to increase exports to 15% of turnover in the next three years.
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United Biscuits downsizes Glasgow staff
United Biscuits (UB) plans to cut around 85 jobs at its McVitie’s factory in Tollcross, Glasgow, which manufactures biscuits such as Go Ahead and Hobnobs.
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NewsLinda Lusardi at Bakers’ Fair
Actress, presenter and former model Linda Lusardi is to present the competition trophies at Bakers’ Fair Spring, so don’t forget to get your entries in.
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Europe acts to free up sugar
Faced with spiraling prices and low stocks, EU member states have backed the European Commission initiative to release 500,000 tonnes of out-of-quota sugar onto the domestic market.
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News
Mantinga and Boulangeries de France merge
UK specialist frozen bakery distributors Mantinga and Boulangeries de France have announced their businesses are to merge, generating a combined turnover in excess of £8m.
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News
Doughnut Week plans special birthday push
Craft bakers are being urged to lend their support to the 20th National Doughnut Week from 7-14 May. The week-long doughnut-fest gives bakers and coffee shops the chance to raise their local profile by taking part in a national campaign to raise money for charity The Children’s Trust from doughnut ...
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NewsSaint-Tropez firm turns eyes to UK
French firm La Tarte Tropézienne is looking to bring its products to the UK, as it looks to expand outside France following the construction of a new 2,000sq m facility. Based in Saint-Tropez, where the tarte tropézienne is a specia-lity, the firm was established in 1955, and has a current ...
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Student embraces time at Richemont
Tameside College bakery student Alexandra Edwards is back from a Swiss sojourn after winning a bursary with the Richemont School. The Worshipful Company of Bakers sent her on a five-day course at the Lucerne-based school after impressing judges with her confectionery and bakery skills; she produced a range of zesty ...
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News
Cornish pasties secure protected status
Cornish pasties have finally received protected status under EU law after a nine-year battle, ensuring that only pasties made in Cornwall and following a traditional recipe can be called ‘Cornish pasties’.
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Ireland sees positive performance for exports
Irish bakery products had another strong export performance in 2010, particularly in the latter half of the year. New product development and added value drove sales, according to the Bord Bía (Irish Food Board) Export Performance and Prospects 2010-2011. The UK took 80% of bakery exports, mainly comprising muffins and ...
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Britain lags behind US on healthy whole grains
Despite the importance of whole grain consumption being reiterated in the new US Dietary Guidelines for Americans, the UK currently has no plans to introduce specific recommendations on the issue. Although the call to "make at least half your grains whole" remains the same as it was in the 2005 ...
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Lebanon wins sandwich world cup
A chicken and pistachio sandwich made by a chef from Lebanon was named the ‘best sandwich in the world’ at the recent Délifrance International Sandwich Competition, which was held at Lyon’s Sandwich and Snack Show.