All News articles – Page 570
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News
Healthy mix
New from Country Range is a line of cake, bread and pastry mixes, to meet the demand for healthier baking products. Every mix in the nine-strong range is free from hydrogenated fats, artificial colours and preservatives. The mixes include: sponge (also available in a reduced-fat version); chocolate sponge; ginger ...
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In memoriam
Stephen Ort, previously a regular contributor to British Baker, died recently after a long illness.Involved in the practical side of the baking trade, he was a long-standing board member for the London Bulk Buying Association. He studied for a National Diploma of Baking at the National Bakery School, then ...
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Mouthing off
"He said he was taking into consideration my honesty and the length of time I had been working there and I thought he was going to give me a warning. I could not believe it when he said he was sacking me"Susan Longworth, 54, is sacked following 17 years’ employment, ...
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Welsh sandwiches for Tesco outlets
Flintshire firm Tasties has landed a deal to supply 13 Tesco stores in North Wales with a new range of sandwiches.The Sandycroft-based sandwich manufacturer has developed a Welsh range, including Welsh Lamb and Mint Sauce, Cadog Ploughman’s with Welsh Ale Chutney and Welsh Rarebit with Sautéed Leeks. The firm said ...
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Seed pricing
Pinenuts: further hit by the impact of the weak sterling, prices remain extremely high and, given that replenishment from the Chinese new crop is still some six months away, it is hard to see how there can be any major price correction this side of January 2011. Global demand for ...
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Roberts sees strong rise in profits
Roberts Bakery has announced a pre-tax profit increase of 37% to £6.92m as it filed its accounts for the year to 29 August 2009.The Nantwich-based firm said it reported a stable growth in one of the toughest economic climates the industry has ever seen. Turnover rose from £63.1m to £69.5m ...
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A question of scale
The Bread Factory is anything but. Despite the company name, which, if nothing else, is a story to tell potential customers as we learn; its passion and aim as a business is to create artisan craft bakery products. It has successfully combined the benefits of scale with the traditional values ...
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We smell a rat...
Move over girly flowery cupcakes, your time is up. As unlikely a proposition as it might seem, vermin-themed cupcakes have arrived. Yes, and just when you were thinking there was nowhere left to take the category after zombie cupcakes (see 7 May BB), ’What’s New, Cupcake?’ by Karen Tack and ...
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Slicer is sharp on safety
Rowlett Rutland has launched the 250SR gravity belt-driven Electric Slicer, designed to make a perfect cut with minimum wastage. The slicer can be used for high volumes and is equipped with a built-in blade sharpener for uninterrupted use. The 250SR has a stain-resistant anodised aluminium finish, and is quick and ...
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Scottish strategy
All eyes to Scotland and a few eyebrows raised northwards too at news that the country’s food and drink sector has been targeted to grow by a quarter by 2017, from £10bn to £12.5bn. Given the economic outlook, that’s a laudable degree of faith in its food producers, ...
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In Short
Warburtons profitsWarburtons has announced its pre-tax profit is up £5.2m to £62.7m for the 52 weeks to 26 September 2009, according to its latest accounts. Sales rose by 6% to £510.8m. The firm said it had achieved a "solid operating performance in a difficult economic environment", and remained focused on ...
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In Short
Student conferenceThe Alliance for Bakery Students and Trainees’ (ABST) Annual Conference is taking place at the Alton Towers Hotel, from 11-13 June. The event will also play host to the qualifying and selection rounds for the 2011 UK SIGEP Bread Cup Team on 12 June. For details email davidmizon@yahoo.co.uk.Change at ...
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In Short
Wood-fired workshopThe School of Artisan Food in Nottinghamshire is hosting a three day wood-fired oven course, from 18-20 September 2010, for professional bakers, at the Welbeck Bakehouse. With the guidance of master bakers Roman Kucharski of the Welbeck Bakehouse and the School’s head of baking Emmanuel Hadjiandreou students will learn ...
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In Short
Expansion for ValeriePatisserie Valerie has opened two more stores, in London’s Spitalfields and Wolverhampton. The café chain’s latest shop in the capital is set over two floors and includes a patisserie, brasserie, 60-seater café, takeaway ciabatta bar and a gelateria, while the Wolverhampton outlet is in a former Druckers store.British ...
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Spelt at Waitrose
Sharpham Park has launched a spelt bread range in Waitrose. The 400g range includes a wholegrain bloomer with sunflower seeds, a refined white loaf, and a spelt and rye loaf. Spelt has a low glycaemic index of 30, so releases sugars and nutrients into the blood stream slowly, said the ...
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Starch turn
Ulrick & Short can now declare a range of its cold swelling starches to be ’wheat flour’, following innovative product development. The cold swelling ingredients in its Synergie range are said to maintain the functionality of a starch and provide lots of different textural and stability options, while carrying ...
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In my world
David Powell, Deputy Master of the Worshipful Company of Bakers and former global director innovation/bakery, Rich ProductsAs I fade into the last few days of my current career, I have been reminiscing and having all kinds of thoughts about the last 34 years. Before you look away, I am not ...
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Real Good Food Co sees return to fortunes
The Real Good Food Company has announced a return to fortunes following a flat year in 2008, with Hayden’s Bakery and Renshaw leading the revival.
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Waitrose goes after ‘great British bread’
Waitrose is set to launch a 13-strong range of crusty loaves, made with only English flour, in a bid to “make English bread great again”.
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London bakery set for showdown with Mary Queen of Shops
Maher & Sons Bakery is to feature in the new series of Mary Queen of Shops, to be broadcast from 7 June on BBC2.