All British Baker articles in June 2018 – Page 4
-
Product NewsMrs Crimble’s launches biggest on-pack promotion
Gluten-free brand Mrs Crimble’s has launched its biggest ever on-pack promotion.
-
OpinionBake Off: The Professionals – Episode Six
This episode of Bake Off: The Professionals is brought to you by the letter ‘f’. What does ‘f’ stand for? Friendship, of course.
-
NewsWhitworth Bros scoops Tanker Operator of the Year award
East Midlands flour miller Whitworth Bros has taken the top prize at this year’s Tip-Ex/Tank-Ex Show.
-
Product NewsTesco rolls out flamingo celebration cake
Tesco has jumped on the flamingo bandwagon with a new addition to its celebration cake range.
-
NewsBuckingham Palace seeks skilled pastry chef
Buckingham Palace is searching for a new pastry chef, who will oversee culinary operations for both individual family members and state events.
-
Product NewsManufacturers gear up for World Cup with bakery NPD
Bakery manufacturers are preparing for the World Cup to kick off with a host of footie-themed NPD.
-
ReportsNew kids on the drop: meeting evolving needs
Potential post-Brexit labour shortages are prompting suppliers to find kit that will handle more delicate tasks, and equipment manufacturers are stepping up to the challenge.
-
ReportsCan syrups take place of sugar in bakery?
With the government targeting refined sugar as part of its drive to cut obesity, bakers can use syrups to create sweetness in baked goods, but what complications do they bring?
-
ReportsLocal mills help bakers play provenance card
Consumers’ desire for local provenance extends beyond the finished product to the ingredients, but sourcing local flour can be both a boon and a challenge for bakers.
-
Product NewsFerrero launches Nutella piping bag for foodservice
Ferrero Foodservice is rolling out a 1kg Nutella Piping Bag for caterers and bakers.
-
ReportsIce, ice baby: the scoop on ice-cream sarnies
With summer on its way, an emerging and innovative market for ice-cream sandwiches gives bakers plenty of scope to experiment and add value.
-
Product NewsCan apple by-product cut sugar and sat fat in cakes?
A Welsh consortium has secured £350,000 in funding for research into using an apple by-product to reduce levels of sugar and saturated fat in items such as cakes.
-
NewsThe Bakery Project Part 4: Legal and finance
Welcome to the next feature in The Bakery Project, a series exploring some of the ways to start or expand a bakery business. This month, advice on accountancy, legal compliance and insurance.
-
ReportsCake trends: Cakes set to reign supreme in 2018
From boozy bakes to fresh flowers, here are the cake trends that could steal the show over the next year...
-
NewsReal Good Food aims to raise extra £1m funding
Renshaw and Haydens owner Real Good Food is hoping to raise £1m of extra working capital with an open share offer.
-
ReportsMade to measure: how dough kit is cut to fit
Trends for artisan breads, gluten-free products and wetter doughs are challenging equipment suppliers to keep pace and offer kit that will fit the bill
-
Product NewsPidy launches organic shortcrust pastry cases
Pidy is hoping to tap rising interest in organic food with the launch of organic shortcrust party tarts for the foodservice market.
-
Product NewsBrioche Pasquier rolls out six-strong macaron range
Brioche Pasquier has expanded its range of macarons for the foodservice industry with a six-strong ‘Notes Gourmandes’ collection.
-
NewsTell us about the stars of your Christmas range
We want to hear about the shining stars of your Christmas product range.
-
Product NewsThe Village Bakery to open £12m gluten-free factory
The Village Bakery is ramping up its presence in the burgeoning free-from market with the development of a new £12m gluten-free factory and the launch of its own brand.