All British Baker articles in March 2011 – Page 4
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News
Taylors escapes the axe for a second time
Lancashire-based firm Taylors the Bakers has been saved from administration for the second time in less than a year, after administrators RSM Tenon sold the firm back to the bakery’s existing management in a pre-pack deal. The Ashton-under-Lyne firm went into administration on 8 February 2011, with the new company ...
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In my world
Several times a week, I spot delivery vans purring on neighbours’ doorsteps while they unload bags of shopping. Quite often, I spot a loaf or two poking out from the stripey Tesco bags or the Ocado box: a sliced sandwich loaf, perhaps; a ciabbata; maybe a Hovis. And several times ...
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Top of the tiers
Prince Philip would probably be horrified, but Kate and William should take note. The old-fashioned British fruit cake has had its day when it comes to wedding celebrations, usurped by that all-conquering US import the cupcake. That’s the experience of Angie Townsend, owner of The Tiny Cake Company in North ...
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In Short
Academy experienceTwo Tameside College bakery students recently had the chance to visit the Barry Callebaut Chocolate Academy in Banbury, after winning an all-expenses-paid trip. Fay Corrigan and Rebekah Simpson won the prize after competing in the California Raisins’ Future Baker Competition 2010 last year. The students, accompanied by Tameside tutor ...
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In Short
BSB golf day detailsThe British Society of Baking annual golf day is at Marriott Forest of Arden Golf and Country Club in Meriden, Warwickshire, on Monday 9 May from 12.30pm. Golfers get to play the course and enjoy a three-course evening meal for £130. Contact Keith Houliston on 01869 247098 ...
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In Short
Warburtons’ £1 loafWarburtons has developed a 600g loaf exclusively for Poundland, currently being trialled in stores. The 600g version of the Toastie loaf, as thick- or medium-sliced, retails at £1. It is currently on trial at 78 stores, and a full roll-out is expected later this month, said a spokesperson ...
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Reporting in The trend for treats
Nick HarrisManaging director, BFP WholesaleOver the past few weeks, economic sentiment expressed in the media would suggest we are all becoming home-birds terrified to step outside in case we should be tempted to spend some money.Is this really true for the bakery sector? Current market research suggests that an ...
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Seed pricing
Pine nuts: Prices have remained stable since the last report, largely due to inactivity. Although Pakistani prices are still substantially higher than those from China, the latter’s improved supply this season, with additional quantities sourced once more from over the border in Russia, has restored some sense of pricing perspective ...
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Pasty protection
If nothing else, gaining Protected Geographical Indication (PGI) has made Cornish pasties the talk of the town in the past couple of weeks. And it’s not just any old Cornish pasty that can be named so. For example, it has to be ’D’-shaped with a side crimp. The chunky filling, ...
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Mouthing off
"This is a first for Paris and maybe the world. I want to mix luxurious gastronomy and urban style to create an eclectic mash that’s different to anything else around, for the young and out of sync"Guillaume Sanchez, owner of the recently opened Horror Picture Tea on rue St Honoré ...
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Violet world for Macphie
Macphie is to launch a limited-edition frosting to commemorate the forthcoming Royal wedding. The ingredients manufacturer is adding Violet Rainbow Frosting to it Macphie Rainbow Frostings range, in a bid to help bakers capitalise on the day.The frosting has a sweet, floral flavour and is pastel purple in colour. "The ...
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News
Lewis Pies Swansea
What installed? Four bespoke metal detectors, two of which were ’in foil’ systems fitted at the end of pie machines, while the other two were for use in the packing departments.Why did you choose Fortress Technology? "We felt that the initial consultation given to us by Phil Brown from Fortress ...
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Letter
In the article ’Cracking the egg problem’ (28/01/11), Kensey Foods suggests that "during peak periods of production, it was not always possible to source from the UK".As an industry we are happy to help food manufacturers, who do not wish to run the risk of food safety issues, such as ...
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It’s a kind of (pancake) magic
Pancake Day PR of the week comes from self-proclaimed food alchemists Bompas & Parr, who have created "the world’s first food-based magic set that lets you use your kitchen for a performance as magical as the most avant-garde restaurant".Each set of which only 10 were made for Harvey Nichols ...
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News
Gb Plange holds out a helping hand
Ingredients firm Gb Plange is helping bakers tackle business challenges such as rising costs and reducing additives by hosting a series of development days. The next FOC Energie Development Day will focus on how to manage bread quality and costs in an inflationary market, delivered by technical experts at Gb ...
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News
GSK works on Lucozade flavours
GSK has added five new flavours to its drinks portfolio. Lucozade Energy is currently the UK’s number one energy drink, and the firm has now introduced a new blackcurrant flavour to the market, which it said had received excellent feedback so far.The firm has also added an Orange variety of ...
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EU envisages possible easing of sugar supply
Proposed measures by the EU Sugar Management Committee look set to ease some of the tension around sugar supply in Europe, as it gears up to vote in Brussels.Proposals announced earlier in the year to release up to 500,000 tonnes of out-of-quota sugar on to the domestic market have already ...
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KeyChoc launches hire deal
KeyChoc’s new chocolate processing machinery hire service lets customers borrow equipment on a short- or long-term basis.Companies can use machines to provide more capacity at seasonal peaks, fulfil one-off large orders and trial models before making purchase decisions. They can also be hired for special projects, demonstrations or exhibitions. Machines ...
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A modern take on... Lavender Cupcakes by Lily Vanilli
The aromatic bitterness of dried lavender, combined with soft vanilla flavours and toasted almonds give these cupcakes an intensity of flavour that is also very delicate. A lot of lavender sweets can taste soapy or too bitter. The milk base of these cakes, combined with the almond, balance it perfectly ...