All British Baker articles in June 2009
View all stories from this issue.
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News
West Cornwall Pasty Co launches cream teas
West Cornwall Pasty Co is branching out from hot savouries and will be offering cream teas this summer.
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Britvic and Pepsico launch summer promo
Britvic and Pepsico have launched an on-pack promotion across the 7UP range of soft drinks. Consumers can get £10 off their next holiday with Thomas Cook with every purchase, as well as the chance to win a holiday to one of the seven natural wonders of the world.
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Kingsmill achieves first with Carbon Trust label
Kingsmill has become the first UK bread brand to include the Carbon Trust’s Carbon Reduction label on-pack. It will be used on Kingsmill’s Great Everyday White, Tasty Wholemeal and 50/50 sub-brands from the end of June.
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Asda to cut fleet emissions by 40%
Asda is reducing its transport costs and aims to reduce its fleet’s emissions by 40%. Advanced map-based transport optimisation software will allow for more efficient route planning and use of its fleets and drivers.
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Extra funding agreed for adult bakery apprentices in Scotland
Additional funding has been agreed to try and increase the number of adult apprentices in Scotland in areas such as bakery. The move follows consultation between sector skills council Improve and Skills Development Scotland (SDS), and will see 400 adult apprentice places offered at food and drink companies. It follows the Scottish government’s decision to remove age restrictions on funding for Modern Apprenticeships (MAs).
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In my world
While the current high UK unemployment figures, 2.5m and rising, cause any amount of misery and hardship to those directly involved and their families, they do provide a real opportunity for the baking industry. It is an unfortunate fact that, historically, when unemployment reaches these heights, recruitment does become easier ...
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Trade snapshot
Recession? What recession! Any suggestions that craft bakery might be feeling the bite of the economic downturn were put on hold at the recent Bako London & South East open day, as a record turnout of suppliers and customers celebrated the wholesaler’s 50th anniversary.The vibrant event was Bako London’s biggest ...
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In Short
== Richemont places == Four places are up for grabs on an expenses-paid trip to Switzerland’s Richemont School from 19-23 October, which will include a two-day course on breads, cakes and slices. Three places are available to students over 18 (including mature students) under the Piero Scacco Award ...
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In Short
== FoB revises code on bread weights ==The Federation of Bakers has re-issued its Code of Practice on Bread Weight Checking for Plant Bakers following the introduction of The Weights and Measures (Packaged Goods) Regulations 2006, which places a duty on packers to ensure their packages have been made ...
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In Short
== Sigep challenge ==Club Arti & Mestieri, the organisation behind the Sigep Bread Cup, is calling on UK bakers to enter a team for the competition, held from 23-27 January 2010, in Italy. The team must be composed of four bakers, and the organisation will contribute to travel expenses and ...
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Rent review
Landlords are a much-maligned breed, exemplified by Alexei Sayle’s Harry the Bastard in The Young Ones, who would regularly pop up to put his jackboot through his tenants’ TV, proclaiming, "That’s £700 you owe me!" But the tables are being turned on the Harrys of commercial property, who have grown ...
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Spiral style for Pantheon
Pantheon has launched a new range of heavy-duty, dual-speed spiral mixers, targeted at bakeries and pizza restaurants. They are capable of kneading all types of dough and are suitable for bread products, cakes and pizzas.The stainless steel stirring hook and bowl both rotate clockwise and anti-clockwise and a rigid, rodded ...
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Warburtons uses LOAF
Staff at Warburtons’ Enfield Bakery are to benefit from a new learning centre called LOAF. The Learning Opens Avenues Forever centre is designed to encourage staff to take up further education courses online. It was officially opened by MP for Enfield North Joan Ryan, accompanied by executive director Brett Warburton.The ...
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Letters
Dear Editor,I wholeheartedly agree with you that answers on salt in bread-making are needed and I look forward to them being found in a manner which satisfies all interested parties.However, I feel I must comment on the last paragraph in your recent Viewpoint (5 June, 2009) and correct the small ...
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Let sleeping Jaffas lie
Oh, woe betide thee who dabbles in the dark arts and invokes a sleeping demon. In a clear act of evil-doing, The Guardian’s website provocatively reopened the whole Jaffa Cake debate on its forums. "It turns out that what the readers of Comment is Free really want to debate is ...
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Reporting in Industry-wide promotions
The promotion of the craft bakery sector through industry-wide initiatives is not new, but seems to be gaining momentum and this is a very welcome development.For many years now, the industry has supported National Doughnut Week and has raised significant sums of money for the nominated charity while ...
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Morrisons gets the jump on salt targets
Morrisons is using new bakery improvers in its in-store bread to meet the Food Standards Agency’s 2012 salt targets ahead of schedule.Bakery trading manager Andy Clegg said it had been a long project, but the new improvers meant all its ISB bread now met the 2012 targets of 1g of ...
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Fresh! offers tarts to go
Fresh! Naturally Organic launched a new range of tarts for the food-to-go and chilled ready-to-eat categories in Sainsbury’s earlier this month. The range, available in over 190 stores, features two 135g single-serve tarts and a 400g tart. Broccoli and Stilton and Goat’s Cheese and Onion Marmalade come in the 135g ...