All British Baker articles in May 2007 – Page 4
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News
Snow White, cross dresser
The NA Conference fancy dress party. Left to right, Mark Connor, Anne Barnes, Christine MacSymons, Frank Andrew, Neil MacSymons, Jean Andrew, Graham Ryder, Steve Barnes, Ann Harrison; laying down is Shirley Ryder
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News
Compass offloads Selecta
Compass Group is to sell Selecta, its food vending machine business, to the German private equity company Allianz Capital Partners for £772.5m.The group said that approximately £500m of the proceeds will be used for a share buy- back programme over the next 12 to 18 months. Compass will pay £45m ...
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News
Compass offloads Selecta
Compass Group is to sell Selecta, its food vending machine business, to the German private equity company Allianz Capital Partners for £772.5m.The group said that approximately £500m of the proceeds will be used for a share buy- back programme over the next 12 to 18 months. Compass will pay £45m ...
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News
Coming up next week
l Insider columnist Tony Phillips takes issue with "unnecessary" qualificationsl We explore the facts behind sugar in wholemeal breadl British Baker staff attend Unifine’s Ingredients in Action day at its development kitchen suite in Milton Keynesl And watch out for the snacks column in our regular launch pad section
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News
Coming up next week
l Insider columnist Tony Phillips takes issue with "unnecessary" qualificationsl We explore the facts behind sugar in wholemeal breadl British Baker staff attend Unifine’s Ingredients in Action day at its development kitchen suite in Milton Keynesl And watch out for the snacks column in our regular launch pad section
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News
Owner change for Buxton Spa
Buxton Spa Bakery has seen control of the family-owned company pass to a third generation, following a management buyout.Chairman Peter Higgins retired and handed over full control of the £5 million turnover business to his son, the current MD, Mike Higgins, who said he plans to focus on developing the ...
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News
Owner change for Buxton Spa
Buxton Spa Bakery has seen control of the family-owned company pass to a third generation, following a management buyout.Chairman Peter Higgins retired and handed over full control of the £5 million turnover business to his son, the current MD, Mike Higgins, who said he plans to focus on developing the ...
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News
Briefs
n Administrators say they are now talking to just one potential buyer for Hull-based bakery chain Skeltons, which has been trading in administration since March. Negotiations are expected to conclude next week, said a spokeswoman for PriceWaterhouseCoopers.n Rich Products, supplier of premium frozen and ambient bakery products to the retail ...
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News
Briefs
n Administrators say they are now talking to just one potential buyer for Hull-based bakery chain Skeltons, which has been trading in administration since March. Negotiations are expected to conclude next week, said a spokeswoman for PriceWaterhouseCoopers.n Rich Products, supplier of premium frozen and ambient bakery products to the retail ...
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News
FSA considers study funding for reduction of salt in bread
The Food Standards Agency (FSA) is deciding whether to fund scientic reasearch into the technicalities of reducing salt in bread.The FSA has already met with stakeholders, including the Fede-ration of Bakers, the UK Association of Manufacturers of Bakers’ Yeast and the Association of Bakery Ingredient Manufacturers, over the last couple ...
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News
Glovers to hold bread open day
Lancashire’s Glovers Bakery is to showcase its new range of speciality and healthy breads by holding its first open day on Saturday.The firm has linked up with ingredients supplier Zeelandia for the event. It hopes to inspire and educate shoppers about artisan breads, with demonstrations, tastings and ...
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News
Value rise for bread
Bread sales have gone up in value across the board over the last year, apart from the white in-store bakery sector, TNS Worldpanel data reveals.The data shows that while brown in-store loaf sales rose by 2.1% to £58 million for the year to 25 February, 2007, white in-store bread ...
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News
FSA considers study funding for reduction of salt in bread
The Food Standards Agency (FSA) is deciding whether to fund scientic reasearch into the technicalities of reducing salt in bread.The FSA has already met with stakeholders, including the Fede-ration of Bakers, the UK Association of Manufacturers of Bakers’ Yeast and the Association of Bakery Ingredient Manufacturers, over the last couple ...
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News
Glovers to hold bread open day
Lancashire’s Glovers Bakery is to showcase its new range of speciality and healthy breads by holding its first open day on Saturday.The firm has linked up with ingredients supplier Zeelandia for the event. It hopes to inspire and educate shoppers about artisan breads, with demonstrations, tastings and ...
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News
Value rise for bread
Bread sales have gone up in value across the board over the last year, apart from the white in-store bakery sector, TNS Worldpanel data reveals.The data shows that while brown in-store loaf sales rose by 2.1% to £58 million for the year to 25 February, 2007, white in-store bread ...
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News
Book preview
Good Bread is Back- a contemporary history of French breadSteven Laurence KaplanAmerican historian Steven Kaplan traces the French bread-baking tradition, from the 18th Century right through industrialisation of the breadmaking process to the craft bakery revival of the 1990s, which was spurred on by government intervention.Kaplan also offers a personal ...
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News
Book preview
Good Bread is Back- a contemporary history of French breadSteven Laurence KaplanAmerican historian Steven Kaplan traces the French bread-baking tradition, from the 18th Century right through industrialisation of the breadmaking process to the craft bakery revival of the 1990s, which was spurred on by government intervention.Kaplan also offers a personal ...
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News
Wake up, bakery employers!
D ear employers, are you looking for workers who are skilled, physically fit, intelligent, selfless, ambitious and prepared to wait for advancement? Should they be adaptable, loyal, prepared to work long hours for low pay, educate themselves, train themselves and have little or no social life? If so, you need ...
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News
Bakery skill boost
Passions are clearly running high over the future of training in the baking industry, as bakery tutor Chris North so eloquently discourses in this week’s Friday Essay (pg 13).The relationship between the sector skills council Improve, employers and colleges has not been one without tensions over how to take the ...
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News
Wake up, bakery employers!
D ear employers, are you looking for workers who are skilled, physically fit, intelligent, selfless, ambitious and prepared to wait for advancement? Should they be adaptable, loyal, prepared to work long hours for low pay, educate themselves, train themselves and have little or no social life? If so, you need ...