All British Baker articles in May 2006 – Page 2
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News
Take a flexible approach
Versatility and consistency of product are key when it comes to bakery equipment, and this is particularly true of the type of dividers and bread moulders the baker chooses.“Dividing dough by hand and using manual moulders for example not only slows down production but can introduce inconsistencies in product appearance,” ...
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NewsAnnual British Sandwich Industry Awards
Marks & SPENCER’s efforts to develop a ‘caring’ image helped it triumph at this year’s Sammies – the annual British Sandwich Industry Awards. The retailer took four of the 14 awards and won both the Sandwich Retail Multiple and New Sandwich of the Year categories for the second year. M&S ...
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News
Delays hit debate on folic acid and bread weights
The Federation of Bakers expects delays in resolving two legislative issues facing the sector – folic acid fortification and bread weights regulation. Director Gordon Polson told British Baker he anticipates a two-month delay before a public consultation into the possible fortification of flour with folic acid starts in the UK. ...
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News
Quiche firm invests £1.5m
Quiche manufacturer Thomas Food Group is launching a major investment programme to take a bigger slice of the premium quiche market.The company is building a 2,500sq ft extension at its factory in Sheffield and putting in new production lines and machinery at its Meadowbrook Bakery in Milton Keynes.The £1.5m development ...
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News
PEOPLE
Three senior personnel have joined the Liverpool headquarters of ingredients supplier Renshaw, now part of the Real Good Food company. Managing director STEPHEN HESLOP joins the firm from Grampian Country Food Group, where he was regional managing director (Scotland). This followed four years in managing director roles at Golden West ...
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News
To do list...
PICKINGAsda’s bakery director Huw Edwards says Asda is generally pretty happy with its plant bread suppliers and the service they offer. But Edwards believes that automated selection of products by plant bakers for store deliveries – as opposed to the current system of manual picking – may lead to greater ...
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NewsMulti-tier leaflets from UK Point of Sale
UK Point of Sale (Heaton Mersey, Stockport) has launched a range of multi-tier leaflet dispensers that can be connected to create different shaped displays.A total of five connectable leaflet dispensers, up to four tiers high, can be attached by easy-to-use joining clips. The clear dispensers are available in A4 and ...
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News
Gordon Shaw
Gordon Shaw, commercial director of Fleming Howden sadly died on Tuesday morning May 16. He had been suffering from cancer since Christmas. His funeral will take place tomorrow, Saturday May 20, 10am at St Mungo’s chapel, Marr St, Alloa Clackmananshire. All welcome.
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News
Kaybee strikes expanded deal
Kluman & Balter (Waltham Cross, Herts) has invested in a new delivery fleet to make its “one-stop-shop” of specialist ingredients for plant bakers more efficient. The artics were chosen to make larger, multiple pallet deliveries to the company’s larger customers.Kaybee offers its own ingredients range, as well as other specialist ...
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News
Craft and creativity in Crouch End
When people eulogise about the need to diversify a craft retail bakery business, few can claim to have taken it as much to heart as Dunns of Crouch End. French farmers’ markets, gay wedding cakes and, perhaps more ill-advisedly, letting a film crew run amok, destroying the shop, are just ...
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NewsCooks consolidates stores as it chases profitability
Retail bakery chain Cooks, formerly Three Cooks, has reduced its estate to 180 stores as it focuses on boosting profitability. The chain, which is the UK’s third-largest retail bakery chain after Greggs and Lyndale Foods, has closed around 60 stores over the last 18 months. It is refurbishing those stores ...
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News
Polenta Cake’s warm welcome
Desserts company Vittles Foods (Leicester) says it has had an eager response to its new Olive Oil and Polenta Cake.Martin Zalesny, director of the company and former pastry chef, comments: “We launched the cake in February, and we’ve already received an overwhelming number of orders. Although it’s a very traditional ...
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NewsIcing o the cake
The introduction of a new low-glucose powdered fondant by Surafti UK is one of the company’s responses to market changes, says Paul Martin, Surafti UK’s technical sales manager. For Martin, the new fondant, Flemings Powdered Fondant LG, which has been under development for the past 12 months complete with trialling ...
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News
In Brief
Allied Bakeries last week recalled several batches of bread rolls due to possible contamination with small pieces of metal. CARR’S Milling Industries reported a 40.8% year-on-year sales rise to £110.39m for the half year to 4 March. Pre-tax profit was up 18.2% to £4.57m. Notably, its flour business, with three ...
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NewsBNW drives in wrapper
Lancashire-based BNW Bakery Services says its BW5 machine can be used for wrapping bread, cake and flour confectionery.When sliced bread is to be wrapped, the use of a BNW LB90 or B51 Slicer machine, linked to the wrapper by an indexer unit to transfer the sliced loaves into the ...
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News
Better-for-you fruit flapjacks
BakeMark UK (Wirral, Merseyside) has launched a new flapjack in response to growing consumer demand for ‘better-for-you’ snacks. Combining cranberries, sunflower seeds and oats, the fruit flapjack offers a healthier ingredient list than traditional snacks, says the company.Supplied ready-to-bake, the flapjacks are quick and easy to prepare, ideal for ...
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News
Van franchisees harbour grievance over Benjys
Sandwich chain Benjys is locked in a dispute with a number of its Benjys Delivered franchise operators, which deliver sandwiches to offices and other workplaces. Some 33 of its 116 franchisees, which operate delivery vans, joined forces to issue a 29-page letter to Benjys Group at the beginning of last ...
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NewsThe problem begins to bite
Forcing consumers to eat more healthily could result in a backlash, with consu-mers rejecting foods where substantial cuts in salt and fat content have been made or where recipe formulation is perceived to have had an unacceptable impact on flavour.That is the conclusion drawn by The British Sandwich Association in ...
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NewsFEDERATION OF BAKERS’ CONFERENCE
“Live issues in the wider food industry”, such as labelling and health, were debated at the Federation of Bakers’ (FoB) conference last week, as a panel session wrapped up the day’s proceedings. Panellists Gill Fine, director of consumer choice and dietary health at the Food Standards Agency (FSA), Sainsbury’s trading ...