All British Baker articles in June 2009 – Page 2
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Sandwich forum
BA: In the morning, Upper Crust serves a breakfast menu which includes soft bake rolls. This then changes to its lunchtime offering, which includes pizza baguettes and ’Great British Roast’ baguettes.MY: We have a range of breakfast baguettes and breakfast butties which are prepared for the early morning trade. Sandwiches, ...
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Fudges singles out foodservice
Family-run biscuit company Fudges has launched new single-serve sweet and savoury biscuits for the foodservice sector. The individual packs are being targeted at cafés, hotels, offices, canteens and airline catering. Fudges saw its products take off for the first time on a BA flight in March this year.The range includes: ...
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Marketing insight Healthy food on the go
Picture this: You’ve left home without eating breakfast and, on the way to your second or third meeting, you realise that if you don’t grab something now, you won’t eat until dinner. Does this sound familiar? Or, more importantly, is this what your customers experience throughout the week? Fortunately for ...
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Unifine takes on new fond
Unifine has launched a lime and ricotta cheese fond as part of its Sucrea range. The fond comes in powder form, which then needs to be blended with 1kg of whipped cream and water to produce a Bavarois-style mix for desserts, gateaux and patisserie.The golden cream-coloured mix can also be ...
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Oats a find for Ireks
Ireks is marketing a new product, Avena Oat Bread, inspired by the historical importance of oats. The new bread mix contains more than 60% oats, an ingredient that Ireks says is being rediscovered more and more by consumers.Oats are rich in protein, contribute to the provision of essential amino acids, ...
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Lawd luv ’em
God bless Americans’ grasp of historical accuracy. A new game for the PC, Ye Olde Sandwich Shoppe, has been released. It is a time management game in which players do everything from baking bread to constructing sandwiches and replenishing drinks. The story is said to begin with "the creation of ...
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Dried fruit pricing
Coconut: The link between coconuts and crude oil pricing is incredibly close. Crude oil pricing strengthened in early April and coconut pricing also rose. With pricing correcting downwards in the second half of April, coconuts tracked the same trend.Raisins: Raisins remain tricky to read over the rest of the current ...
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Frozen desserts experience healthy growth
Sales of frozen desserts are growing at the expense of chilled alternatives, according to the latest research from Mintel. Sales increased by 4% in 2008 and are set to increase by a further 5% over the next year, said the market analyst. This could potentially mean the market would ...
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Continuous process
A visit to an industrial bakery in Britain will usually reveal that its processing lines are continuous, from the make-up plant through to packaging. However, it is not often that you encounter a continuous or fully automated batch mixing system, although there are rare exceptions.With plant bakers increasingly striving for ...
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Charity to hold family open day
The Bakers’ Benevolent Society (BBS) is holding a family open day, following the success of its 150th anniversary open day last year.The event will be held on Sunday 5 July at Bakers’ Villas in Epping, Essex. BBS president Moira Rank will attend, as will members of the Worshipful Company ...
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Shift to pole-and-line fish could cause difficulties
Pret A Manger and M&S’ commitment to using sustainably caught tuna in sandwiches is likely to lead to supply problems, as fishermen struggle to meet the sudden switch in demand.Earlier this month, both retailers announced that net-caught tuna would be replaced in their sandwiches by more sustainable pole-and-line caught ...
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Tesco deal turns to profit for Brogans
Irish bakery Brogans is set to break through the profit barrier for the first time in three years, following a deal to supply additional muffin lines to Tesco stores in the UK.
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Organic bread wins in green stakes, finds study
A new study has claimed that the environmental impact of the production, packaging and distri- bution of organic bread is far less than that of conventional bread, with organic bread emitting as much as a quarter less CO2 into the atmosphere.The research, conducted by the Öko-Institut in Freiburg, Germany, was ...
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Bits and pieces
The use of fruits, nuts and seeds in bakery continues to be an ever-popular trend and, despite the increase in the price of ingredients, one that looks set to continue. Fruits such as sultanas, currants and raisins have remained mainstays in bakery over the years and have been joined by ...
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Plant flies in for Birds
Birds supplies its 53 shops with more than 15 varieties of bread from its Ascot Drive bakery. Production stops at 3am on Saturday mornings and starts up again at 6pm on Sunday evenings, so installing new equipment is a challenge in time management.Having ordered its new bread ...
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Defra ’best-before’ plan could fall foul of EU law
The government’s controversial idea to phase out ’best-before’ dates to reduce food wastage could be scuppered by EU regulations, which specify that such labelling is mandatory. Defra minister Hilary Benn floated a plan earlier this month to simplify the range of date labels on food, such as ’use-by’, ’sell-by’, ’display-until’ ...
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Spice rack: Juniper Berries
Juniper berries are perhaps most widely recognised as one of the main flavourings in gin. These spicy, aromatic, small purplish-black berries can be used fresh or dried, crushed or whole. They come from a small evergreen bush and have a flavour reminiscent of pine and only a small amount is ...
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Sweet bakery goods enjoy buoyant exports
UK exports of cakes and sweet biscuits increased significantly in 2008, according to the latest report by the Food and Drink Federation (FDF), as the low value of the pound made UK products more competitive overseas. The data, supplied by Leatherhead Food International, showed exports of UK biscuits shot up ...
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Craft Bakers’ Week claims national success
The inaugural National Craft Bakers’ Week caught the country’s imagination last week, with strong radio, TV and newspaper coverage and a surge in footfall at high street bakery shops. Sir Terry Wogan was one of the most vocal supporters of the event on his morning radio show, helped by a daily delivery of fresh bread, savouries and cakes from craft baker Chris Freeman of Dunn’s of Crouch End.
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Bakers take craft skills into schools
Schoolchildren up and down the country had the opportunity to become bakers for the day, as National Craft Bakers’ Week took bakery into the classroom. Cheshire-based Chatwins visited several schools and scout groups over the week, where it helped children decorate their own gingerbread men, explained chairman Edward Chatwin. ...