All British Baker articles in June 2010 – Page 6
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In memoriam
Stephen Ort, previously a regular contributor to British Baker, died recently after a long illness.Involved in the practical side of the baking trade, he was a long-standing board member for the London Bulk Buying Association. He studied for a National Diploma of Baking at the National Bakery School, then ...
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Healthy mix
New from Country Range is a line of cake, bread and pastry mixes, to meet the demand for healthier baking products. Every mix in the nine-strong range is free from hydrogenated fats, artificial colours and preservatives. The mixes include: sponge (also available in a reduced-fat version); chocolate sponge; ginger ...
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Lees plans for growth as profits rise
Lees Foods has seen its year-on-year pre-tax profit increase more than two-fold from £379,000 in 2008 to £843,000 in 2009.The Coatbridge-based firm also enjoyed a 13% sales rise to £18.2m in its final results for the year ended 31 December 2009. Gross profit was up 15% to £5.8m.Chief executive Clive ...
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Organic growth
What’s the greatest barrier to growing a Belgian bakery chain in Britain? The crashing euro? A cataclysmic economic outlook? No, it’s a linguistically challenged nation whose preferred mode of communication is shouting loudly at foreigners. "We’ve got a virtually unpronounceable name to most English people and a virtually indecipherable logo, ...
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Northern plans Goodfella’s pizza relaunch
Pre-tax profit may be down, but Northern Foods has said it is investing for growth, with the planned relaunch of its Good-fella’s pizza brand this year.The firm announced a marginal increase in revenue of £1.8m to £977m for the 53 weeks to 3 April 2010. However, pre-tax profit was down ...
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Nantwich firm seeks staff
Chilled speciality breadmaker New Primebake is on a recruitment drive to help meet demand for its products. The company’s factory at Nantwich in Cheshire is expanding its operation and needs to take on 49 new production and hygiene staff. New Primebake, which makes speciality breads, such as chilled garlic baguettes, ...
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Eyes on the pies
Pork, ginger and rhubarb, mutton and turnip, and shrimp and butter were some of the more unusual pie varieties entered into the 2010 British Pie Awards this May. But while these eye-catching recipes offered a new take on the classic dish, traditional recipes such as steak and kidney scooped most ...
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The leap into an Epos-itive world
In the battle for customer loyalty on the high street the benefits of an Epos system are considerable: they’re customer-focused and allow marketing initiatives to be delivered through a choice of communications including till displays, receipts, loyalty schemes or even email and text to prompt extra purchases.Independent bakeries and cafés ...
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Early pastries
West Cornwall Pasty Co. has introduced a number of new breakfast products to its portfolio, which will be available to customers before 11am. A range of new savoury breakfast pastries are now offered across 70 of its outlets in the UK. These include the Breakfast Turnover, which contains a rasher ...
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Out of the dark
Unusual bread-related cultural event of the week is a forthcoming stage production whereby bread is kneaded, risen and baked on stage. Intriguing enough, but what’s more, Not by Bread Alone by Israeli Nalaga’at theatre company is set to be staged in London next month by an entirely deaf and blind ...
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Heart of the community
Rugby legend Phil Vickery is on standby, local schools and community groups have been primed, and craft bakers round the country are putting the final touches to promotional plans.As the adage goes, in marketing, success is about selling the sizzle, not the sausage. Plenty of fun is therefore the order ...
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Coffee shops escape initial WiFi code
A new law to clamp down on illegal computer file-sharing will not initially target coffee shops and bakeries offering WiFi to customers.Chains providing free WiFi feared they could be prosecuted under the Digital Economy Act if customers viewed, downloaded or shared copyright-infringing material while on their premises. However, Ofcom’s draft ...
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Seasonal change
Irish researchers at University College Cork have produced low-salt breads with a comparable shelf-life to standard breads, but they are still working on improving the flavour. One potential solution is to add sourdough as a flavour-enhancing agent.The impetus in Ireland to reduce salt comes from health bodies, such as the ...
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Carr’s tackles salt reduction
Carr’s Flour Mills has launched a new Maltster flour to help bakers meet the Food Standards Agency’s sodium guidelines. While some manufacturers have added fermented wheat flour or dried sours to improve the taste of reduced-sodium bread, Carr’s wanted to produce a tastier loaf, using only natural ingredients. John Kennedy, ...
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Traditionals with a twist Madeleines by Fiona Burrell
Madeleines are small shell-shaped sponge cakes from Northern France and were made famous in Marcel Proust’s book Remembrance of Things Past. They are different to English Madeleines, which are small sponge cakes cooked in dariole moulds, coated in raspberry jam and rolled in desiccated coconut. The French variety are quick ...
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Bread buste
For the first time, bread sold in Orford is featuring health labels on the packaging, warning of the dangers of lung cancer, heart disease and impotence. Oh no, yet more health scares about bread, you cry! Well, actually no. Neither is it the latest instalment of The Real Bread Campaign. ...
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Food to go boosts trading results for Greencore
Strong sandwich sales and consumer demand for meal deals has helped Greencore to raise its operating profit by 31.8% to E25.9m (£22m) for the half year ended 26 March 2010.Food to Go, its largest category business within its Convenience Foods division, has seen strong year-on-year sales as consumers "return to ...
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Book review
52 Loaves: One Man’s Relentless Pursuit of Truth, Meaning and a Perfect CrustWilliam Alexander, Apgonquin Books of Chapel HillFifty-two weeks, 52 loaves that’s the challenge Canadian William Alexander set himself after experiencing a perfect loaf epiphany at a restaurant, and a new-found longing to replicate the chewy-crusted, open-crumbed "peasant ...
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Biscuits join National Trust line-up
The National Trust has launched a range of biscuits as part of its branded line of food and drink, following the launch of a selection of breads last autumn. The biscuits are produced under licence by Rivermill and other specialist companies, and are made using traditional recipes sourced from National ...
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Reporting In Some reformulation would benefit consumers
Paul Catterall,Bakery technology manager, Campden BRIJust when we thought we had everything (almost) under control with our salt levels in bread, we get another missive from the Food Standards Agency with its first raft of recommendations for reduced saturated fat in bakery products. Following consultation with the industry they have ...