Latest Reports – Page 8
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ReportsSpice up your life – and your baked goods
Back in 1997 The Spice Girls sang Spice up your Life! The message still rings true as bakers and manufacturers spruce up sweet goods with traditionally savoury ingredients.
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ReportsDisplays & fixtures: Creating theatre in a box office-sized store
When space is at a premium, retail bakers need to make the most of every inch. Here, shop design specialists give some tips on how best to utilise the area available… and maximise sell-through
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ReportsBake-off & Finished Goods: Slow, slow quick
Long-fermentation loaves, artisan products and those with health benefits are generating quicker sales than the category average... so how can retailers capitalise?
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ReportsSourdough: Want to make your loaf rise above the crowd?
Perceived as healthier than regular loaves, sourdoughs’ recent popularity means bakers are now having to become increasingly creative to make theirs stand out
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ReportsBread & Roll Plant: Can robots ease bakery labour pains?
Already well established in large-scale businesses, labour concerns means automation is increasingly likely to be seen in bakeries of all sizes
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ReportsPerfect storm? Climate and Brexit raise fruits and seeds prices
Brexit is not the only influence affecting the cost of fruits, nuts & seeds... climate and the Donald Trump effect also have roles to play
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ReportsFresh thinking: there’s plenty of life in fruit
Caramel and chocolate have stolen a lot of thunder from fruit fillings and toppings in recent years – but interest in health and exotic flavours means fruit is as relevant as ever.
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ReportsCookies & Biscuits: Crunch time amid health focus
As health campaigners continue to target sugary treats such as biscuits, how can bakers use different ingredients to fight back?
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ReportsBakery Market Report 2018
Subscribers to British Baker can download the 2018 edition of British Baker’s annual Bakery Market Report here.
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ReportsScore a hole in one with quality doughnuts
Brits are going nuts for lavish doughnuts that command a premium price. What sort of flavours and fillings are winning over shoppers, and how can bakers tap such demand themselves?
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ReportsSandwiches: Seasons eatings: a new opportunity for sarnies
Festive sandwiches are big business, but what other seasonal opportunities are there for sandwich players?
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ReportsImprovers, Concentrates and Functional Ingredients: Supplier focus shifts to sourdough and rye
Increased demand for rustic-looking breads means improver and concentrate suppliers are placing greater emphasis on helping to produce artisan-style loaves
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ReportsTurning up the heat: which oven suits your business?
An oven’s importance in the bakery cannot be overstated, but knowing which one is just right for your business takes research and forethought
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ReportsPatisserie: Classic treats that never go out of fashion
Refined patisserie is in demand as consumers increasingly seek out indulgent treats to ‘eat with their eyes’… and post on Instagram
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ReportsEaster: Don’t put all your eggs in one basket
Hot cross buns dominate the Easter bakery selection, but is it time bakers branched out?
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ReportsSmooth operators: maintain your mixers
As a vital piece of equipment, bakery mixers need to be properly cleaned and maintained to ensure they provide optimum performance... and new designs are helping the process
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ReportsEthnic Flours & Speciality Breads: Corn and the cob: Brits get a taste for US classic
Growing interest in corn-based bakery products is an opportunity to add some excitement to the market
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ReportsRefrigeration & Blast Freezing: Blast off: from 70 to zero in 90 minutes
Maintaining product quality and safety in a busy bakery can be problematic... and this is where the blast freezer can make a difference. But the technology is not suited to everyone
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ReportsVegan Bakery: Industry is rising to the challenge
Veganism is becoming increasingly mainstream as consumers adopt the lifestyle for a variety of reasons, and bakers of all sizes are catching on to the trend rapidly
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ReportsRetarder Provers: Getting the most out of a retarder prover
The benefits that retarder provers bring to a bakery cannot be underestimated – and could even play a role in encouraging youngsters into the trade