All News articles – Page 621
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Sandwiches remain a lunch staple
Sandwiches are suffering an overall decline in sales, but are still a top lunch choice, according to the latest out-of-home lunch figures from international market research company, NPD Group.
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Spice rack: Mace
Mace is the lacy, bright scarlet outer covering of the nutmeg. Once it is peeled away and starts to dry, it turns golden yellow. As blade mace, it is added to sauces to infuse flavour before being removed. Its flavour is reminiscent of nutmeg, but more delicate.
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Three is magic number for Tabletop Mixer
Pantheon’s TM Tabletop Mixers come with three aluminium mixing attachments, which can be easily changed by raising the mixer head.
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One year on
If you’re making wraps, hot cross buns, part-baked bread, pancakes, crumpets, English muffins, brioche and waffles for supermarkets then pop open a bottle of Champers or more fittingly for these austere times an attractively priced Lidl Cava. If you’re supplying paninis, bagels, sticky buns, Danish pastries and pikelets, then break out a slab of value lager, close the curtains and start weeping.
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Pun in the oven
Everybody loves a pun. Puns have been keeping journos at The Sun in gainful employmnent for years, especially when there’s a bread-related story to write and they have to ’RISE TO THE OCCASION’ and ’USE THEIR LOAF’. And so it is that we applaud the organisers of the Real Bread Campaign for continuing this fine tradition with a Twitter competition to find the best bread-themed song title. Here’s the shortlist (you’re not allowed to groan).
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Par-baked poser
So (drumroll please)... what’s the verdict? "We can say that part baked technology is a good technology," says professor Alain Le Bail, co-ordinator of an EU-funded project that has been pondering the matter. Or at least it could be. It found that par-baked bread demands around twice the energy of conventional breadmaking if the partial baking and the final bake are done in a baking oven. Another problem lies with the freezing of par-baked bread, which demands a lot of energy, especially if it is likely to be stored frozen for longer than a month.
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Tom Warburton passes on
The Warburton family has announced with great sadness that Tom Warburton, from the fourth generation of the family business, passed away on Monday 21 September 2009, aged 83.
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Pie revamp
Ginsters is relaunching its individual 180g boxed pie range and launching new Steak & Onion and Peppered Steak varieties.
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Unifine takes spice route
Five bun spice flavours Natural, KJB, Citrus Zest & Vanilla, Complex and Cinnamon Bark have been developed by Unifine Food & Bake Ingredients.
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In Short
SoHo expands offerThe SoHo Sandwich Company is branching out with a range of new products, which include a spinach and goats cheese tart with caramelised onions, brownies and a chocolate tart. The business supplies gourmet sandwiches, salads and sushi to private and corporate functions, as well as the wholesale and retail markets. It will also offer sausage rolls and pastries soon.
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In Short
Double D systemDouble D Food Engineering has developed a Clean In Place (CIP) system, to meet the specific hygiene needs of industrial bakers producing speciality bread, where toppings such as butter, cheese, garlic, olive oil, ham or tomatoes require extra efficient cleaning. It features sparge pipes, which deliver a pressurised, heated, caustic solution throughout the oven.
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In Short
Recession hits AryztaAryzta’s UK and Irish business has been hit the hardest by the recession, said the company, as it announced revenue losses in its Food Europe division. In its full year results, ended 31 July 2009, the firm, which focuses primarily on speciality bakery, revealed a drop in revenue of 2.2% to 1.14bn (£1.0bn) in its Food Europe division. Operating profit rose 11.4% to 135,103 (£124,561).
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Training on track
Bakery training provision is undergoing the most radical change in its history. Well, modern history at least. Ancient Egyptians discovering yeasted doughs probably required a bit more syllabus re-writing.
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In my world
David Powell, Master of the Worshipful Company of Bakers I am often told that in this industry ’the day you stop learning, is the day you go stale in heaven!’ I have no desire to put this to the test, but so far I have found this to be correct. I’ve also found that the rate at which we learn, and the source of the information, changes over the years.
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Tan Y Castell gets on board with Arriva
Pembrokeshire bakery Tan Y Castell Welshcakes has struck a deal with Arriva Trains to supply its ‘Welshcakes Snack Pack’ on board all the company’s trains across Wales. The pack containing two Welshcakes has just been launched by the bakery and had been developed to cater for the snacking-on-the-go market.“Consumers are ...
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Northern reveals strong bakery rise
Northern Foods has reported strong underlying growth in its bakery division, with revenue up 3.9% for the 26 weeks to 26 September 2009. Brand investment in Fox’s biscuits helped it achieve its highest brand share since 2006, and the firm also announced that a new marketing campaign for its Matthew ...
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National Trust to launch bakery lines
The National Trust is to launch its first branded bakery range in early 2010, and is on the look-out for bakeries to get involved.The bakery range, which will sit alongside a wider branded food and drink line, will consist of three breads and five biscuit varieties, inspired by the Trust’s ...
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Northern Foods reveals strong bakery rise
Northern Foods has reported strong underlying growth in its bakery division, with revenue up by 3.9% for the 26 weeks to 26 September 2009.
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FSA launches major consumer campaign on salt
The Food Standards Agency (FSA) has kicked-off a massive campaign to educate consumers about the ‘hidden salt’ in foods such as bread, sandwiches and pizza. The campaign, which goes live this week, features television advertising focused on pizza and sandwiches, and radio and print advertising on bread. It urges consumers ...