All British Baker articles in June 2006 – Page 3
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NewsIrish bakers find strength in numbers
Artisan bakers in the Irish Republic are getting up a head of steam following an inspirational address in the National Bakery School, Dublin, last year by Robert Ditty, a leader of the artisan baking movement in Northern Ireland.Derek O’Brien, head of the Bakery School, explains that Robert Ditty made a ...
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NewsA simple country bake
Reading Sylvia Macdonald’s Viewpoint in the British Baker ofFeb17th one thing that struck me was the point she made referring to the fact that Governments paid little real heed to comments made by Trade Associations with membership of less than three thousand.This made me think where does that leave the ...
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Bringing home the bacon
New low-fat and reduced-salt bacon products are being developed by Northampton-based TMI Foods in conjunction with sandwich and food manufacturers in the UK and continental Europe, which the company supplies.TMI has also responded to Government directives to lower the salt content of foods and worked with customers to meet consumer ...
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NewsEasyOrders wins silver award for innovation
A new web-based system that gives sandwich shop owners a quick and easy solution to selling their products online has received a top award for innovation.Easy Orders received a Silver Total Innovation Award at the Total Snack and Sandwich Show, held at Business Design Centre in Islington recently. The ...
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Golf attracts record turnout
A record number of golfers played one of the country’s most difficult courses at the British Society of Baking’s (BSB) Golden Jubilee Golf day, last month.Moved to the Belfry from its traditional Aspley Guise and Woburn Sands Golf Club venue, 110 BSB members and guests braved blustery conditions and ...
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NewsUnion strikes back at attacks on pensions
Last week’s annual Bakers Food & Allied Workers Union (BFAWU) conference gave its full backing to the union’s efforts to counter the erosion of final pension schemes that is prevalent across many industry sectors. It also opposed government moves to raise the retirement age.Bakers are being treated no differently to ...
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Délifrance’s frozen assets
According to market data from consulting and research firm Gira, demand for frozen bread, particularly in the sandwich sector is growing and this trend is confirmed by bakery products supplier Délifrance. “The UK’s sandwich market is estimated to be worth £3.5bn,” says Lucy Pickersgill, UK marketing controller for Délifrance. “Our ...
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Good weather alone will not dictate wheat prices
The current good weather in wheat growing areas of the UK does not necessarily bode well for this year’s harvest, warns Ian Pinner, managing director of ADM Milling.He told British Baker: “There is much speculation about the crops at the moment but the perception that this year’s crop looks ...
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NewsFunding for adult training courses heading for crisis
BAKERY colleges nationwide are struggling to obtain funding and senior tutors are being put under threat of redundancy and early retirement. Jane Hatton, co-ordinator for bakery and sugar courses at Brooklands, who is widely known throughout the industry and acts as a national examiner for external students, has been given ...
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Maple Leaf invests £12m in New York Bagel line
Maple LEAF BAKERY has unveiled a new £12m bagel line for the New York Bagel Company at its Rotherham site.The automated line has been installed in a new building and, according to deputy managing director Guy Hall, is believed to be the largest in the world producing bagels by the ...
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A whiter touch
Icecraft is the latest product to join British Sugar’s (Peterborough, Cambs) stable of ingredients for the UK food and drink industries. The icing sugar is designed specifically for making smoother whiter sugarpaste for cake decoration.British Sugar says Icecraft has been developed specifically for makers of novelty cakes. “Icecraft has been ...
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Taking shape
With over 50 years’ experience in the baking and confectionery industries, Perrett and Kane Machine Services (Backwell, Bristol) has supplied the majority of celebration cake manufacturers with its machinery designs, including sheeters, horizontal cutters and shape stamping machines.Latest machine to join its range is the P&K 2D Shape Stamping, which ...
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Taking shape
With over 50 years’ experience in the baking and confectionery industries, Perrett and Kane Machine Services (Backwell, Bristol) has supplied the majority of celebration cake manufacturers with its machinery designs, including sheeters, horizontal cutters and shape stamping machines.Latest machine to join its range is the P&K 2D Shape Stamping, which ...
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NewsPIECRAFT PERFECTION
Melton Mowbray – the battleground for the ongoing spat between industry giants Northern Foods and a handful of Melton Mowbray pork pie producers over the pie’s protected status – is a small town where pork pies and tourism are big businesses. In the Melton Mowbray area alone, tourism employs over ...
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Medway talks up quality offering
Medway Foods is pushing its quality credentials after its management buyout of three Canterbury Foods pastry and ingredients’ plants in January.Chief executive Paul Ains-worth said Canterbury, which went into administration in January, had a reputation as a cheap manufacturer but that this was not the case and Medway was proving ...
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NewsOpportunity knocks
Demand for celebration cakes in the UK market remains buoyant, according to a number of suppliers working in the sector. Moreover, the market is widely touted as not having yet reached its full potential, and opportunities to target different demographic profiles as well improve management of the category could see ...
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Primebake jobs
Chilled speciality breadmaker New Primebake is on a recruitment drive following its acquisition by Icelandic food giant Bakkavör Group.The undisclosed deal is awaiting Office of Fair Trading approval in the the next few weeks, which would create the largest supplier of chilled bread products in the UK. Meanwhile, the firm ...
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Mariners hoists sail in London waters
Developed by London-based wholesale bakery Bagatelle, Mariner’s Bread contains 0.4g of salt per 100g and is based on the traditional ‘pain brie’ from Normandy. This was enjoyed by cod fisherman in the Normandy port of Honfleur, from the 16th century onwards, during their expeditions to Newfoundland. With a tight white ...
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NewsGreggs upscales its retail system
Bakery retailer Greggs has selected touchscreen computer specialist firm J2 Retail Systems to supply EPOS hardware into its Greggs and Bakers Oven stores. The contract – the result of a period of negotiation between J2 and Greggs to produce an embedded system – will initially see the installation of J2 ...