All British Baker articles in March 2007 – Page 2
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MARCH - May Highlights in the coming months include a bakery tour of the Rhone Valley in France with Panary and the Richemont Club of Great Britain’s AGM at Slatterys in Manchester
MARCH18 - 21 International Food & Drink Exhibition (IFE)Location: ExCel, LondonContact, tel: 020 7886 3054 (Kieron Haycock)18 - 21 Pro2Pac ShowLocation: ExCeL, LondonContact, tel: 020 7886 3054 (Kieron Haycock)website: [http://www.pro2pac.co.uk]19 - 20 British Society of Baking Spring ConferenceLocation: CCFRA, Chipping CampdenContact, tel: 01869 277164email: bsb@freeuk.com20 - 21 Essential Skills For ...
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viewpoint
Organic accreditation - a route many bakers have shied away from due to prohibitive costs for what some say is still a niche business - could be about to open up to smaller businesses. Speaking at IFE this week, the Soil Association’s commercial director Jim Twine announced that the organic ...
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Sourdough show
Metfield Bakery uses meat reared on owner Stuart Oetzmann’s own farm to make its lauded pork pies - with the pigs also performing the dual role of handy waste disposal unit, gobbling up the bakery’s leftover bread and vegetables. If mud, pig-like sanitary conditions and hungry, whiffy creatures are your ...
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Route to the top
Bennett, 33, was born in Guildford, Surrey, but the family later moved to Tunbridge Wells in Kent. He remembers enjoying home economics while at school in Surrey, but says his decision to become a pastry chef "just kind of happened naturally".He studied for an advanced diploma in culinary arts for ...
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Rooting for rhubarb
Yorkshire-based bakery Ainsleys has relaunched its well-known Rhubarb Pie in response to a resurgence in demand for one of the region’s most popular desserts.The Leeds bakery is relaunching the pie with its original filling recipe, first introduced by the founder of the company in the 1950s. However, the traditional filling ...
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Proud of pretzels
Legend has it that pretzels were first developed in the seventh century, making them one of the world’s oldest snack foods.They are believed to have been invented by a monk from northern Italy or southern France, who was baking unleavened bread for Lent. "Pretzels were then fasting food, but are ...
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Steenbergs Organic
Steenbergs Organic (Ripon, North Yorkshire) has launched a range of Organic Fairtrade herbs and spices, which includes black pepper, white pepper, ginger, paprika, chilli, mixed herbs, Italian herbs, curry powder and Mexican chilli powder. The firm is also adding to its Organic range of American-inspired flavours, with baked bean ...
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McCambridge results rise
Irish bakery group McCambridge saw turnover rise by more than 50% to £15.9 million last year, despite tough trading conditions.Profits at the Dublin-based firm rose slightly to £1.38m, up from £1.2m the previous year, as a result of rising flour and energy costs.The company has a number of operations ...
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Northern lights
Bakery schools are becoming an endangered species," says Chris North, bakery lecturer, at Castle College. "If we were white rhinos, there would be a committee formed that would seek to preserve us. If we want the industry to survive, we need to give trainees and youngsters a lot of support ...
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Did you know?
? During the 18th century, sugar was sold in solid cones. It had to be broken and pounded up before using it. Sugar cones were replaced by granulated sugar in bags during the 19th century? Orange flower water was used in early recipes as a safe source of extra moisture. ...
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Inter Link shares reach new low
Shares in cake company Inter Link Foods fell after it issued a second profits warning in five weeks this week. Share prices fell from 179p to 80p after Inter Link said it would make an operating loss before inte-rest for the 12 months to April."The own-label business is still suffering ...
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Ingredients watch
The British palate is becoming more adventurous, as influences from all over the world are hitting the UK, according to research carried out by the Proper Cornish Food Company.The pastry snack market is showing a growing interest in international flavours, particularly Mediterranean and Mexican. Vegetarian and fish options ...
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Improved look for Slices
The Village Bakery (Melmerby, Cumbria), part of the Bells of Lazonby Group, has launched its new snack range, and packaging for its Brownies, Date Slices, Apricot Slices and Butter Flapjacks.The Village Bakery’s new packaging displays all dietary requirements and nutritional content and is printed on recycled board.Its Apricot Slices are ...
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Premium wins favour
Bread consumption continues to fall, but more consumers are choo-sing branded products, premium loaves and speciality breads, says a new Mintel Bread report.The report shows the decline in bread sales has accelerated (-14% since 2001) to 1.8 million tonnes, while the market grew 14% in value, or 9% in real ...
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Top rhubarb facts
? Rhubarb is actually a vegetable. It is only known as a fruit due to its most common use in cookery? Rhubarb is indigenous to Asia and has a long history within the use of traditional Chinese medicines? In the UK, an area called the Rhubarb Triangle, encompassing Wakefield, Leeds ...
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Homage to Europe
How many hotels and restaurants in the UK can boast of having a patisserie? The answer is not many. There is clearly not a tradition for it in this country - unlike in Europe. But then again, maybe it’s quality and not quantity that counts.The Homage Patisserie at the five-star ...
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Whitley defends his position
Author Andrew Whitley fielded questions from nearly 100 delegates at the British Society of Baking’s Spring Conference this week.Whitley, who last year published his controversial book Bread Matters, the State of Modern Bread, told the conference that changing bread-making practices, from wheat growing through to milling and industrial bread-making itself, ...
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Richemont: the final day
JaiOur fourth day in Switzerland proved to be just as instructive as the previous ones. Our escort Mr Sigisbert Bienz arrived at 6.45am to take us to one of the most prominent bakeries in the area, the Bachmann bakery, on a tour that he had kindly arranged. On arrival, we ...
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Dawn raises its ready-to-serve game
Sweet bakery and ingredients specialist Dawn Foods (Evesham, Worcs) will be on stand J24 at this year’s Caffé Culture (23 and 24 May 2007, National Hall, Olympia, London) with new products on show for the first time in its ready-to-serve (RTS) and ready-to-finish (RTF) ranges.In RTS, Dawn will be showing ...
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’Stop worrying’ says HGCA crop director
High grain prices are forcing up costs, but with more money on the table, the world’s farmers can produce a lot more grain, delegates heard at the Home Grown Cereals’ Authority’s (HGCA) fourth annual conference on 14 March."Everybody in the food chain lately has been facing the squeeze," Jon Woolven, ...