All British Baker articles in March 2006 – Page 2
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News
Williams Refrigeration’s
Williams Refrigeration’s (King’s Lynn, Norfolk) new modular dough retarder-provers (DRPs) are said to feature two major advances for the baker. The new Doughmaster Control panel makes the DRPs easier to use and more flexible, and the new single-piece floor makes the DRPs structurally stronger than traditional units and improves hygiene ...
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Kingsmill promotion
Kingsmill has started a promotion for its packs of white and wholemeal rolls, called Roll on Summer, designed to capitalise on this summer’s World Cup. Consumers can collect tokens to be exchanged for supporter packs containing face paints, flags, thunder-sticks, banners, whistles and megaphones. The promotion will feature on 11m ...
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News
JBS proves a point
JBS Process Engineering (Market Deeping, Peterborough) has designed a prover and cooler to meet the needs of a high-volume doughnut producer. The prover is synchronised with an upstream sheeting line, and a gentle turnover system has been created to feed directly onto the fryer infeed conveyor. The ambient cascade cooler ...
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Top ideas from K&B
Kluman & Balter (Waltham Cross, Herts) recommends adding icing and edible decorations to doughnuts to add value. The company supplies sugars, icings, colourings and edible decorations, such as plain, milk and white chocolate flakes, shavings and curls. Its Multifoods doughnut mix is designed for ‘make-to-order’ doughnut machines and larger production ...
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NewsTesco vows to ride the health wave
Tesco’s bakery sales are now worth £1bn a year and are growing 14% annually, bakery director Tony Reed has revealed.Speaking at the British Society of Baking’s spring conference in Birmingham this week, Mr Reed said bakery turnover has almost doubled from £600m since he took over almost five years ago. ...
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RHM Foodservice
RHM Foodservice (Marlow, Bucks) says filling a doughnut with lemon curd, then garnishing with caster sugar and cinnamon, is a simple way to make a spicy lemon doughnut. Robertson’s Fruit Preserves or Golden Shred Marmalade (available from RHM Foodservice) can be used for more traditional jam-filled doughnuts. McDougalls Complete ...
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NewsFill up with versatile mixes
ADM Milling’s (Brentwood, Essex) Bun Mix and Bun & Doughnut Mix and Concentrate are said to produce a variety of doughnut and bun styles, offering good texture and flavour. The company also offers Classic American Style Donut Pre-mix and Concentrate, which produces US-style donuts with a golden colour, excellent flavour ...
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NewsA mix for every occasion
Ingredients manufacturer British Bakels (Bicester, Oxfordshire) offers a range of mixes, fillings and toppings to help bakers make doughnuts. The company’s top-selling Yeast Doughnut Concentrate is suitable for traditional ball and ring doughnuts, and requires the addition of yeast, flour and water. It is said to offer good volume, light ...
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National Doughnut Week draws near
British Baker is proud to support National Doughnut Week 2006 on May 6-13. All high street craft bakers can register – to do their bit for charity and reap the significant business benefits of getting involved. National Doughnut Week, sponsored by BakeMark UK, raises money for The Children’s Trust, ...
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News
Mowbray pie dispute goes European
Northern Foods is likely to have to wait another 18 months for a verdict, as it takes its fight to prevent Melton Mowbray Pork Pies from gaining Protected Geographical Indication (PGI) to the European Court of Justice. It announced last week it is continuing a long-running battle against moves ...
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NewsCut the fat, keep the taste
Cereform (Northampton) has re-engineered its doughnut mixes so finished product contains 25% less fat.The company offers both cake and yeast-raised versions of the reduced-fat doughnut mixes, which it claims taste as good as traditional ‘full-fat’ products. Cereform says yeast-raised recipes are suitable for moulded, sheeted or extruded production processes and ...
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Industry lobbies soften FSA salt content targets
The FOOD Standards Agency has bowed to pressure from food industry bodies including the Federation of Bakers with revised targets for salt content in foods including bread.The new voluntary targets, published on Tuesday include 1.1g salt (or 430mg sodium) per 100g on pre-packed bread and rolls by 2010. Targets will ...
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NewsA new Dawn for communications
Following company growth over the past two years and the changing demands of the bakery market, bakery supplier Dawn Foods recently organised training for its senior executives to share information, skills, experience, knowledge and learning across Europe.Thirty-five senior executives from the ingredients and finished products’ company operations in Ireland, England, ...
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NewsFACE TO FACE - LIZ HAIGH-REEVE, Director of Fundraising, The Children’s Trust
Q. How did you get involved with The Children’s Trust?A. I am director of fundraising so my role is to drive the whole fundraising operation. I have been here for seven years. I’ve always worked within the voluntary sector. I previously worked for three other charities including the National Society ...
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NewsNew chief executive of the NA
Chairman of the National Association of Master Bakers, Noel Grout, is pleased to announce on behalf of the association and its board that Gill Brooks-Lonicon has been appointed chief executive of the NA from November. Current chief executive David Smith will be retiring on that date.
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News
Cadbury in-store
Kitchen Range Foods (Huntingdon, Cambs) is building on its Cadbury Mini Dipping Donuts with the launch of Cadbury Twinpack Donuts.Each pack contains two full-sized donuts covered in Cadbury milk chocolate and chocolate pieces. The packs retail at 79p and are on sale in Tesco stores, with a roll-out in Asda ...
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NewsBSB marks Jean Grieves’ service to society
The British Society of Baking’s conference chairman Jean Grieves stepped down at the Society’s 50th jubilee conference this week.Ms Grieves, who has organised the past 25 of the society’s bi-annual conferences, was presented with an inscribed crystal rose bowl, a bottle of champagne and a bouquet of flowers as 300 ...
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NewsFudge brownie
Makes around 30 brownies Granulated sugar - 265g Plain flour - 100g Self raising flour - 29g Cocoa powder 10/12 - 29g Whole egg - 165g Vegetable oil - 28g Glycerine - 19g Glucose syrup - 61g Butter (melted)- 84g ...
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In Brief
- Ingredients and sugar company Tate & Lyle has formed a joint venture with an Israeli partner to build and operate a sugar plant supplying products to users in the Israeli market. This will partially replace traditional sugar imports from the Eropean Union, which will be restricted following European sugar ...
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Donut Tree blossoms
“People are switching back to doughnuts,” according to Noel Johnston. Mr Johnston is owner of the newly opened Donut Tree, a retail outlet in Lisburn’s Bow Street Mall in Northern Ireland. He has worked in the catering business for over 15 years, attending sporting events and exhibitions with a specialist ...