All British Baker articles in February 2023 – Page 3
-
Feature
How regenerative farming can help boost bakery sustainability
Bakers and millers are showing a growing appetite for grains grown using regenerative farming methods that improve soil health
-
News
Frank Dale boosts capacity with £400k equipment investment
The frozen food specialist has invested in include blast freezers, automated quiche cutters, a metal detector and pastry mixer
-
Product News
Dawn Foods kicks off American focus with blondie launch
Bakers need to add water, melted butter and white chocolate chunks to the blondie mix
-
News
How council grants helped Bruno’s Bakery expand
Warwickshire business has increased workforce from 14 to 34 after taking on new premises
-
News
Scottish pie and biscuit firms get funding for reformulation
Bells Food Group and Border Biscuits are among 13 Scottish food and drink producers to receive funds as part of FDF Scotland’s Reformul8 Challenge Fund
-
News
Reids Bakery wins six-figure Virgin Atlantic shortbread deal
Four types of shortbread produced by the Thurso-based bakery will be offered to passengers aboard the airline
-
News
‘Half and half’ wholemeal labelling regulations referred to Defra
Trading standards escalates wholemeal labelling issue following Real Bread Campaign complaints
-
News
Sourdough code of practice: what the trade groups say
Industry groups give their views on what the labelling and marketing code will mean for bakers
-
News
Sourdough code of practice published by Abim
Code gives three definitions of ‘sourdough’ products for labelling and marketing purposes
-
News
Two Magpies Bakery opening new on-the-go format
The business is hoping the smaller ‘Mini Magpies’ format will be able to roll out across its region
-
News
Pladis expands McVitie’s BN biscuit brand with mini roll cakes
The company is hoping to replicate the success it has had with the relaunch of BN biscuits
- Previous Page
- Page1
- Page2
- Page3
- Next Page