Latest Reports – Page 7
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ReportsSheeting & Laminating: Develop a relationship with flexible friends
Versatile sheeting and laminating equipment can help bakers create interesting textures, handle wet doughs and process a variety of inclusions, all while keeping doughs as stress-free as possible
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ReportsLanding and keeping a supermarket listing
Looking to see your bakery goods on supermarket shelves? Here are some tips on how to approach the multiples’ bakery buyers and the type of items that could spark their interest.
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ReportsPackaging: Are bakers ready for plastic challenge?
With consumers pressing for a reduction in plastic packaging, bakery firms and multiple retailers are using a variety of initiatives to tackle the problem head-on
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ReportsShake up your cakes with cocktail flavours
If you like piña coladas… then put it in a cupcake. As boozy bakes become increasingly common, bakers are turning to cocktail menus for inspiration.
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ReportsHybrid ovens dig out tunnel sector niche
Developments in hybrid tunnel ovens are giving bakers even more choice than before, but they need to be aware of the difference in costs and what suits the products they bake.
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ReportsBakers happy to play the fermentation game
Bakers are experimenting with different strains of yeast and fermentation times to achieve signature flavours… and there may be opportunities yet to tap.
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ReportsChecks to take the weight off your mind
We look at the rules governing product weight, and how a checkweigher can help a food manufacturing business ensure compliance.
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ReportsHave you downloaded your Bakery Market Report?
British Baker’s Bakery Market Report is a unique snapshot of Britain’s retail bakery market, offering details of the ‘BB75’ – the country’s 75 largest bakery-focused operators – and much, much more.
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ReportsHalloween doesn’t have to be child’s play
Bakers will be hoping to scare up profits this Halloween, with shocking delights for a more adult audience and premium price tag.
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ReportsHigh-fibre: Bakers must still take heed of seeds
Health-conscious UK shoppers are showing ongoing interest in ‘breads with bits’... and the sales figures suggest suppliers should embrace this
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ReportsX-ray specs: watching out for contaminants
Detecting contaminants in baked goods protects a product’s integrity, helps to avoid costly recalls and ensures legal compliance, so the systems used are becoming increasingly sophisticated
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ReportsMake sure the slice is right in your bakery
Increased demand for artisanal breads and high-end cakes means the technology for slicing and cutting needs to keep pace
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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.
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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...
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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.
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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.
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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?
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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
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ReportsFlatbreads: a whole world of opportunity
UK consumers are no strangers to flatbread, with tortillas and naan featuring regularly on the menu. But some think it’s about time Brits expanded their culinary horizons…
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ReportsMaking gluten-free a healthier business
With demand for gluten-free goods continuing to rise, more questions are being asked about the healthy properties of such products, and the hunt for vitamin- and protein-rich ingredients is stepping up.