All British Baker articles in July 2006 – Page 2
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NewsBuck up your in-store ideas
The phrase ‘you don’t know what you’ve got until it’s gone’ is a common cliché. But what if you didn’t know what you could have, would you still want it? This apparent paradox underscores a recent shopper panel study, which asked whether people were really happy with the product range ...
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NewsNorthern Foods counts cost of Fletchers blaze
Northern FOODS said it was “taking it day by day” after a massive blaze ripped through Fletchers Bakeries in Sheffield last Sunday. Around 150 workers of the Northern Foods-owned bakery’s 650 staff were on site when the fire started at 10.30am on 16 July. All were evacuated safely. The heat ...
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Bako Western moves for greater frozen capacity
Wholesaler Bako Western has relocated to a new depot on an industrial estate a mile away from its original site in Cullompton, Devon. The new 40,000sq ft building on the Kingsmill industrial estate has a 1,000 pallet capacity freezer, office space and a test bakery. It is set in a ...
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NewsEnd of the road for Corrie bakery
Coronation Street’s sleazy baker Diggory Compton has shut up his shop in the fictitious town of Weatherfield, due to poor sales. He is planning to open on the more lucrative south side of Manchester. He told local café owner Roy Cropper on the soap this week that no-one had been ...
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Bakers profit from LOW-GI mix
Capitalising on the vogue for seeded breads, ingredients supplier Bakels’ low Glycaemic Index (GI) Multiseed Bread Mix has been one of the most successful launches in the company’s history, says MD Paul Morrow. He claims that its customers are profiting from the trend towards low-GI products and the point-of-sale promotion ...
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Masked raid leaves baker fighting for life
A Dublin baker has been left in a critical condition in hospital after being attacked during a raid on the bakery where he worked, writes Hugh Oram. Jimmy Louth works for Clarke’s Bakery on the New Cabra Road in Dublin. At 4am on 3 July, he arrived for work to ...
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Délifrance adds a touch of Vitality
Following on from the launch of its reduced salt baguette at the end of last year, Délifrance UK (Wigston, Leics) has launched the DéliVital range, comprising the ‘Vitality’ seeded baguette and the ‘Omega 3’ white baguette.The Vitality baguette is packed with sesame and pumpkin seeds, wheatgerm and fibre, says the ...
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Folic acid focus
Specialist ingredients supplier Zeelandia (Billericay, Essex) is emphasising the benefits of folic acid to consumers’ health at all ages. Ten years ago, Zeelandia launched Balance healthy bread mix, fortified with folic acid and designed for white bread.For those, who prefer brown bread, Zeelandia offers two other ‘healthy’ mixes: O’mega and ...
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NewsViewpoint
Inter Link Foods and Finsbury Food Group, both reveal they are on missions to improve efficiency in their business this week. The two companies are profitable, but say trading conditions are “challenging” in the cake market. They say they want to control costs – read “reduce prices”. Inter Link may ...
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Kluman works on recipes
Kluman & Balter (Waltham Cross, Herts) offers a large range of cake and bread mixes suitable for smaller craft bakeries and larger volume production methods. “The great thing about our premixes is that they can also be used as a base to which extra ingredients can be added for more ...
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SAINSBURY’S YOUNG GUNS
Not every teenager walks away from school with qualifications. For some, it is simply not the right environment for them to learn. As a consequence, many employers are likely to reject their applications for jobs because they do not have the minimum entry requirements – usually GCSEs in English and ...
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SAINSBURY’S YOUNG GUNS
Not every teenager walks away from school with qualifications. For some, it is simply not the right environment for them to learn. As a consequence, many employers are likely to reject their applications for jobs because they do not have the minimum entry requirements – usually GCSEs in English and ...
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Cereal Growth
The total area sown to cereals in Great Britain over the last season shows a slight increase says the 2006 HGCA Planting Survey, the first full estimate of plantings for the 2006 harvest.The results indicate that wheat and oats plantings are slightly up on last year, although barley and oilseed ...
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NewsWasp nest cakes
The name is fantastic, but the original recipe is rather vague about the method and shape of these buns. It comes from Cakes and Confectionery à la Mode by Mrs Harriet De Salis, 1889.It is worth experimenting with the filling; walnuts and marmalade work well.Steve Mansbridge of Mansbridge Bakers used ...
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NewsInter Link streamlines to create efficient business
Cake giant Inter Link says it plans to create four major production hubs in the UK and one in Poland, as it modernises its business. In a few years, Inter Link, which currently has 10 UK bakery businesses and one in Poland, hopes to have consolidated activities to five large ...
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Coombs buckles under the weight of legislation
Leicester-based Coombs Quality Bakery has blamed a high street downturn and the burden of legislation after calling in the administrators on July 3. The third-generation company closed five of its 17 shops immediately after calling in the administrators, but hopes to sell the remaining outlets and the central bakery as ...
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NewsIn Brief
PRIVATE equity firm Doughty Hanson is selling its remaining 26.6% stake in RHM, following its flotation of the food group last July. Lantmannen Unibake, one of Europe’s largest bakery groups, based in Scandinavia, is acquiring Belpan, a bakery producer, based in Belgium. Bakehouse will continue to represent both businesses in ...
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Bread Maker takes disability initiative
Work is under way to build a bakery and coffee shop in Aberdeen that will offer adults with learning disabilities the opportunity to train in hospitality and baking.The Bread Maker, which opens in September, will offer three-year training and work placements to 25 people with learning difficulties, who will work ...
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NewsThinking outside the box on premixes
“Bakers who do not use confectionery premixes are missing a trick, and if they think premixes are just an alternative to scratch baking, then they should think again.” says Gary Thorns, ingredients technical sales manager, at bakery ingredient specialist Renshaw. He adds: “There is no doubt that by following ...
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NewsBakers make the most of World Cup novelties
English craft bakers have reported themed lines proved popular during the recent England World Cup tournament, although trade was down during England matches. Gary Reeve, MD of Reeve the Baker, based in Salisbury, said his nine shops offered World Cup novelties, including biscuits with an iced football strip, George Cross ...
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