All News articles – Page 512
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News
Irinox is on a blast
Irinox has launched a new blast chiller the MF45.1. It has a yield per cycle of 45kg, and a temperature range from +90°C to +3°C for blast chilling and from +90°C to -18°C for blast freezing. Measuring 790mm (w) x 962mm (d) x 1595mm (h) it is suitable for ...
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Bread so good you can wear it
These ingeniously packaged t-shirts that resemble a bagged baguette are the work of Thai design agency Prompt Design. The range is called "Here! Sod" (perhaps something was lost in translation).
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Speciality breads - stand out from the crowd
By Max Jenvey of Oxxygen Marketing Partnership, a strategic business accelerator specialising in bakery, foodservice and convenience retailWe all know that positively differentiating a business from the competition is a great way to gain an edge. But what is the best way to achieve it? You can make the obvious ...
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New Britain plans fully segregated palm oil plant
Pressure on bakers to use sustainable palm oil is set to mount after New Britain Oils announced plans to open a UK processing facility producing bakery fats made with fully segregated, certified palm oil.
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Ginsters broaches NPD with dough-based snack
Ginsters has taken a step away from its traditional pastry-based snacks with its latest offering Cornish Bara, which is made with a soft bread dough outer.
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’Dragons’ Den’ pitch at BSB conference
Tameside College bakery students will be carry out product demonstrations as well as pitching ideas in a bakery-themed Dragons’ Den at the British Society of Baking spring conference, to be held from 11-12 April. The conference takes place at the college in Ashton-under-Lyne. As well as talks by Tameside bakery ...
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Cake UK
Britain’s road rage culture descended to new depths earlier this month when a woman threw more than a hissy fit in a Welsh cake shop.On hearing the news that her favourite fairy cakes, ironically named Sweet Tooth, were sold out, the woman reportedly threw herself to the floor in anguish, ...
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Caught in the Web
The trend for baking products within products this time it’s Oreo cookies within cookies... bit.ly/eBYi2EIt’s like Devon vs Cornwall pasties all over again: two US states go to war over the origins of the whoopie pie... bit.ly/dKUOD3A new weight loss ingredient for cakes: chilli extract... http://bit.ly/fLligFor anyone addicted to ...
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Premier set to close site in Hampshire
Premier Foods is to close its Hovis distribution centre in Chandler’s Ford, Hampshire, due to a reduction in volumes of supermarket own-brand bread. The company has entered into consultation with staff and their representatives at the site, which employs around 60 people. A spokesman for Premier told British Baker that ...
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Scanomat smells the coffee
New firm Scanomat UK has launched two Venezia coffee machines that can brew any type of coffee, from espresso to cappuccino, as well as hot chocolate, and hot water for tea.The Scanomat Venezia Bean to Cup hybrid coffee machine the B2Ci model offers fresh ground coffee, backed up ...
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Continental creation
When craft bakery firm Birds the Confectioners bought the leasehold of a 1,000sq ft former bakery shop in Chesterfield last year, it resolved to ring the changes with a modern format that spared no expense.It had been looking to open in Derbyshire’s second-largest town for some time when the opportunity ...
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Number crunching
4Polish bread and bakery exports are now four times higher than export sales of vodka, as artisan-loving expats fan out across Europe
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Harry Gow (Culloden Foods) Inverness
What installed? Merit Technology’s Web Sales Management (WSM) module.Why installed? The bakery had already been using Merit’s Smart Office Manager (SOM) software and, when Merit began trialling its WSM module two years ago, Harry Gow was the first to sign up to the trial.What can it do? "Web Sales Management ...
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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 ...
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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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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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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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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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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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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 ...