All News articles – Page 607
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Bolt on business
Laura Bolt is on something of a learning curve. Having previously worked as a business writer in Nottingham, before freelancing while living in Switzerland last year, she came to the realisation that her passions lay elsewhere. After much research, she enrolled on a three-month course at Ballymaloe Cookery School in ...
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Modern take on a traditional cake
The Black Forest Gateau originated in Germany, but had come to be seen as a little old-fashioned. However, the combination of chocolate, cream, kirsch and cherries is an all-time classic. Bachmanns developed this lighter, more modern version and, for 10 years, it has been a favourite with our customers.IngredientsChocolate sponge, ...
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Caught in the web
Divorce is the new wedding, so cash in with a themed cake... tinyurl.com/yj9jx75 How much do you know about sourdough bread? Take this quiz and find out... tinyurl.com/yhl7wsz
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Skills take centre stage at Italian trade show
Italian confectionery and bakery exhibition Sigep will host a pastry and confectionery forum where master confectioners and stylists will demonstrate techniques and finished products.The Rimini-based show, from January 23-27, which is held in 14 halls with over 400 exhibitors, showcases pastry, confectionery, bread and ice cream. During the show, which ...
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Pieminister’s ’charade’
Pieminister has launched two winter pies for the festive season. The Bristol-based pie-maker’s new Charade pie is filled with slow-cooked venison, partridge and pheasant with parsnip, puy lentils and a hint of chocolate and chilli. The firm is also bringing back its vegetarian Christingle pie, due to popular demand. The ...
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Love Joes targets children
Love Joes has developed a new hot snack for schoolchildren a mini version of its pre-made wraps. The new Mini Wrappes are a hand-held snacking concept, marketed as an alternative to traditional breakfast, break-time or lunch snack options. They can be served hot from frozen in 18-20 minutes and ...
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Comas unveils pie line
Comas showed the latest compact Tartomatic 1000 pie line at Iba. As well as a small footprint, this machine for making traditional pies and tarts can be fitted with additional tooling to make quiches, cheesecake and Scotch pies. The fully automatic Tartomatic, which measures just over 1m2 produces up to ...
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A winning combination!
By Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery foodservice and convenience sectors.During my time with McDonald’s, the staff were famous for asking that iconic question: "Do you want fries with that?" So very simple and yet so ...
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Number crunching
15.1%French women don’t get fat, eh? The title of the book with the same name is debunked by a TNS study showing 15.1% of France’s baguette, butter and Camembert-munching women are now officially clinically obese, while 26% are overweight
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Hovis to cut waste with technology
Hovis is rolling out new supply chain technology across all its 23 bakery sites in the UK, which will cut wastage by at least 10%.The new system, initially trialled at three Hovis bakeries, will provide traceability for every batch of bread baked by the company, using SAP management software, combined ...
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Double D goes hands-free
Double D Food Engineering has developed a solid band continuous oven, which, when integrated with parent company JBT FoodTech’s range of Frigoscandia freezers and coolers, allows the entire depositing, baking, cooling and packaging process to take place without any contact from human hands.The solid stainless steel continuous band can be ...
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Starbucks strikes deal with Subway
Starbucks has announced plans to put its Seattle’s Best Coffee brand into more than 9,000 Subway stores in the US by the end of 2009. A deal has also been signed which will see the Seattle’s Best brand in 800 Canadian Subway outlets by the end of the year.A spokesperson ...
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Frozen puds debut
Lancashire-based Farmhouse Fare has made its debut in the frozen pudding market with the launch of two new products. The 450g frozen varieties will be available in Luxury Sticky Toffee (all butter date sponge with sticky toffee sauce) and Luxury Sticky Chocolate (chocolate sponge with Belgian dark chocolate sauce).The puddings ...
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Pidy reveals designs for UK market expansion
Belgium-based pastry manufacturer Pidy has announced plans to increase its presence in the UK, with a particular focus on the bakery and café sectors.Recently appointed general manager of Pidy UK, Robert Whittle said he aimed to double the company’s overall growth in the UK over the next two years, through ...
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Time-saving devices
KönigBrand new at the Iba show in Düsseldorf was a working prototype of the new industrial König automatic divider-rounder.Developed from the Industrie Rex III, the new model known as the Industrie Rex Hyper, came about after extensive customer surveys throughout Europe. Stewart Morris, director of UK supplier EPP told ...
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Peggy Porschen plans sales drive
London-based Peggy Porschen Cakes has announced it has plans to grow the business by ramping up online sales and "possibly opening a shop".Currently working from Madison Studios in The Village, the firm supplies Fortnum & Mason with its seasonal ranges of hand-decorated cakes and cookies, and has created celebration cakes ...
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Edible nut pricing
Almonds: Despite the September shipment figures from California being 2% lower than September 2008, pricing throughout October and certainly into November 2009 looks set to remain very firm.Hazels: Unfortunately the new crop in Turkey appears to be approximately 50% of the size of the 2008/09 crop, and nothing will improve ...
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FSA proposes saturated fat targets for savouries
Savoury snacks, including meat pies and pastries, are the focus of a new consultation by the Food Standards Agency (FSA). Launched this week, it is the second of two consultations on the reduction of saturated fat and calories in foods.The first, which launched in July and closed in November, covered ...
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Fat formulation
Bakers can expect rising raw material and processing costs as they adapt to Food Standards Agency (FSA) proposals for lowering saturated fats in biscuits, cakes, pastries and buns.Many suppliers of fats and oils have developed new formulations and processes to bring down sat fat levels and are poised to ...
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The future for free-from
The free-from bakery sector has undergone a massive transition in recent years, from producing only long-life breads which have to be refreshed, to the launch of the first fresh gluten-free bread on the market this year. Recent data from TNS Worldpanel into free-from bread, ambient cakes and pastries and morning ...