All News articles – Page 553
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News
Back to health
Now that the short-lived revival of white bread has passed, we can go back to writing about more interesting breads again. And it’s the healthy bread category that’s showing a real uplift, shifting double-digit volume growth in the last year.The market for seeded breads grew by 8.5% in value (Kantar ...
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Traditionals with a twist Biscotti by Fiona Burrell
These hard biscuits have become popular in the past few years and are often served in cafés with coffee. They originated in Tuscany, Italy, and the name ’biscotti’ actually means ’twice-cooked’.Traditional biscotti are made using both ground and whole almonds. Because they are hard, they make a perfect dunking biscuit. ...
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Crossing borders
Post-war Italy was a difficult place to be. The Germans had destroyed as much as they could on their retreat in 1944. It was senseless pride. One of their prime targets had been food shops, so in many places bread had been hard to come by. A loaf often had ...
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My Career
Emmanuel Hadjiandreou, bakery director, Judges Bakery, HastingsWhat do you do on a day-to-day basis?I run the bakery department at Judges Bakery in Hastings, heading up a team of two bakers and three pastry chefs. The bakers start at 1am and generally finish at 9am making sponge-and-dough white, wholemeal and ...
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Risers to the challenge
Dalebrook Supplies recently launched a range of platters, lids and risers, which have been designed to display cakes and pastries, while maintaining the freshness of the product.Rectangular platters are available in black and white, and feature anti-slip silicone feet. The lids interlock with the platters, making them easy to stack. ...
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Choppy waters
Here we go again, you might think, as press hysteria mounts around wheat prices. How did this come about, given that we are not facing touch wood a repeat of the terrible harvests of 2007/2008? The past two years have seen record stock levels high enough to ...
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Cupcake heaven
Thirty cupcakes in 90 minutes that was the constitution-challenging mission we set our judges. Insulin injections were on hand in case they fell into a diabetic coma. While the pros struggled to contain the dizzying sugar rush, they trooped on gamely through the avalanche of cake, and British Baker’s ...
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Sunshine and smiles for Cupcake-off winner
British Baker is delighted to announce that the winner of our National Cupcake-off is David Bennett of Sunshine Bakery in Chapel Allerton, Leeds.Britain’s newly crowned Cupcake Grand Champion impressed judges with a refreshing Banana & Mango creation, which stood out as being less sweet than its competitors.He used the buerre ...
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Rank Hovis raises flour price due to global factors
Sylvia MacdonaldRank Hovis is to increase the price of flour by £89.37 per tonne, effective 6 September, Lawrence Watson, head of sales and marketing, revealed exclusively to British Baker earlier this week.He said: "There has been a 70% year-on-year rise in raw material costs. This has been driven by the ...
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Edible nut pricing
Almonds: The ’objective’ estimate of 1.65bn lb 6% higher than the May ’objective’ of 1.55bn lb confounded all expectations. Although there is disbelief at the numbers for California crops, it caps any likelihood of a major almond price increase and also presents almonds as the cheapest tree nut ...
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Live fair talks
Bakers’ Fair is to host several live talks at Bolton Arena on Sunday 3 October. Confirmed speakers include Edward Chatwin from Chatwins, who will be giving a marketing talk, including tips on shop display and how to promote yourself locally. Mike Holling, National Association of Master Bakers chairman and Birds ...
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Reporting in The journey so far...
Ian StoreyPresident, National Association of Master BakersIt’s already over three months since I became president of the National Association of Master Bakers (NAMB). The one thing everybody kept telling me was how quickly my year would go and so it is proving.Following the installation at the NAMB conference in ...
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A faster grind
Italian coffee machine producer SanRemo has launched the new FSR75-OD fast, on-demand grinder, aimed at busy food-to-go shops.The grinder detects whether a single or double shot is required and instantly grinds a dose in 1.7 seconds without the operator needing to press any buttons.SanRemo’s MD Andrew Tucker said grinders ...
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Pieminister in festive mood
West Country pie-maker Pieminister will be offering two festive pies this winter. The new Three Kings pie contains British turkey breast, smoky bacon and pork and herb stuffing, and is crowned with cranberries. Meanwhile, returning this year, the Christingle veggie pie contains honey roast parsnips, cheddar cheese and chestnuts in ...
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Greggs plans roll-out of new-concept stores
Greggs is to extend its concept store format, which gives shoppers more space to shop, to further outlets in London ahead of a national roll-out.The bakery chain has seen double-digit sales growth at the eight stores in London it has refurbished with the new look and plans to revamp a ...
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It’s a wrap
Herma UK is promoting its Herma 040M as the labelling system for wrap-around labelling. The 040M high-speed system is suitable to use with bakery food products. It can process products with diameters from 16-75 mm, with a height of up to 210mm. Labels with a width of up to 160mm ...
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Trade snapshot: for the love of Lammas
Bakers across the country took part in the Lammas Day celebrations from 31 July to 1 August, baking special loaves to mark the festival of the wheat harvest.The pictured Lammas Loaves whose name derives from the Old English for loaf mass, ’hlafmaesse’ were baked by head baker Anna ...
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Letter
Following the article in 16 July BB, on organic certification, you either are baking organic, or you are not. It is too easy to make the statement, "we are organic", but a lot less easy to produce the tedious paperwork, follow the strict procedures and have the discipline required to ...
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Life at the top
Alan Pearce is certainly a modest baker. But when he says he didn’t feel worthy of winning the coveted Baker of the Year award, sponsored by Vandemoortele, at the Baking Industry Awards last year, he’s just being honest.That’s not to say he isn’t humbled and proud of his achievement; it’s ...
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Mouthing off
"Peter sets to work and introduces me to the ’Bitch’. The Bitch is the starter, the natural, yeasty leaven that makes the good bread really good bread. The Bitch smells strong and vinegary and she makes popping, breathing sounds that tell us she is alive and well"one food blog, This ...