All British Baker articles in June 2011 – Page 6
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A bridge too far?
Ever wondered how to poach doughnuts at -196°C? Of course you have. And now your curiosity will be quenched by a new series of books, Modernist Cuisine: The Art and Science of Cooking, which shows how to make doughnut-infused crème anglaise in liquid nitrogen. At £395 a pop, we’re happy ...
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DS brings in breadsticks offering
Gluten- and wheat-free brand Dietary Specials (DS gluten-free) has launched a new appetiser, Breadsticks. The gluten-free product will be available in 67 Asda stores nationwide and is aimed at capitalising on the growing free-from crackers and savoury biscuit sector."With market data showing that there is a year-on-year increase in sales ...
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A modern take on baking Red Velvet Bites by Lily Vanilli
This summer Britain has a beautiful rich strawberry crop and right now is the best time to eat them. These little cakes can be made in any size, either bite-sized as in this recipe or larger like a cupcake turned inside-out. The strawberry perfectly complements the rich cocoa, red velvet ...
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Big job losses at two Leicestershire bakery firms
Breaking news - Leicestershire bakery Coombs Hampshires has gone under, with the loss of 120 jobs. The firm has reportedly closed all its 18 shops, and its Rushey Mead factory.
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Eminate tests blade-coating in bakeries
Food and pharmacuetical solutions company Eminate, has developed Endurocut, a food-safe, kosher certified, premium blade-coating technology that claims to extend the life of cutting blades by as much as 10 times.The company said this improved performance can help reduce equipment downtime, potentially leading to further cost savings.The inert, ultra-hard, ultra-thin ...
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Bake up a ray of Sunshine
This fibre-rich loaf is packed with freshly pulped organic oranges, zingy cranberries and toasted nutty sunflower seed. It was not an easy recipe to create and took quite a few months of hard work to perfect the correct flavours, texture and appearance, but the end result demonstrated that the UK ...
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Swedish firm takes ’tarta’ approach for UK
Swedish bakery Almondy launched a new Swedish almond ’tarta’ at the recent Caffè Culture show. Almondy Toblerone is a new take on the firm’s classic almond tarta Swedish for cake topped with pieces of Toblerone. The base of the cake is covered with a layer of rich chocolate ...
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Fayrefield finds cocoa alternative
Fayrefield Foodtec has developed a new cocoa replacer, which it hopes will help combat recent spiralling cocoa prices. Baketec 10632 is made from natural ingredients and can be used in a variety of applications, where cocoa powder would normally be used, for example in sponge cakes, cookies, or hot chocolate ...
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Potential job losses at Roberts Bakery
Up to 49 jobs could be lost at Roberts Bakery in Northwich, after Frank Roberts and Sons announced it was entering into a period of consultation with staff.
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Interest in bakery propels Renshaw to new heights
The UK’s leading supplier of sugarpaste, Renshaw, has recorded record sales for the year on the back of the continued boom in home baking.
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Price of bread set to rise this autumn
The price of a loaf of bread looks set to go up by at least 10p this autumn, according to Anthony Kindred, director, National Association of Master Bakers.
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BBC2 searches for family bakery
The BBC is searching for a bakery to take part in a new TV programme about family businesses.
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Fletchers plans contingent on Sainsbury’s
Plans to modernise Fletchers’ Claywheels Lane bakery have been approved by Sheffield City Council.
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GreenPalm continues to promote its certificates
Sustainability in the palm oil industry is largely being driven by GreenPalm certificates – instead of physical sustainable palm oil, according to new figures from the Roundtable on Sustainable Palm Oil (RSPO).