All News articles – Page 649
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News
Charity to hold family open day
The Bakers’ Benevolent Society (BBS) is holding a family open day, following the success of its 150th anniversary open day last year.The event will be held on Sunday 5 July at Bakers’ Villas in Epping, Essex. BBS president Moira Rank will attend, as will members of the Worshipful Company ...
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Continuous process
A visit to an industrial bakery in Britain will usually reveal that its processing lines are continuous, from the make-up plant through to packaging. However, it is not often that you encounter a continuous or fully automated batch mixing system, although there are rare exceptions.With plant bakers increasingly striving for ...
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Frozen desserts experience healthy growth
Sales of frozen desserts are growing at the expense of chilled alternatives, according to the latest research from Mintel. Sales increased by 4% in 2008 and are set to increase by a further 5% over the next year, said the market analyst. This could potentially mean the market would ...
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Dried fruit pricing
Coconut: The link between coconuts and crude oil pricing is incredibly close. Crude oil pricing strengthened in early April and coconut pricing also rose. With pricing correcting downwards in the second half of April, coconuts tracked the same trend.Raisins: Raisins remain tricky to read over the rest of the current ...
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Lawd luv ’em
God bless Americans’ grasp of historical accuracy. A new game for the PC, Ye Olde Sandwich Shoppe, has been released. It is a time management game in which players do everything from baking bread to constructing sandwiches and replenishing drinks. The story is said to begin with "the creation of ...
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Oats a find for Ireks
Ireks is marketing a new product, Avena Oat Bread, inspired by the historical importance of oats. The new bread mix contains more than 60% oats, an ingredient that Ireks says is being rediscovered more and more by consumers.Oats are rich in protein, contribute to the provision of essential amino acids, ...
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Unifine takes on new fond
Unifine has launched a lime and ricotta cheese fond as part of its Sucrea range. The fond comes in powder form, which then needs to be blended with 1kg of whipped cream and water to produce a Bavarois-style mix for desserts, gateaux and patisserie.The golden cream-coloured mix can also be ...
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Marketing insight Healthy food on the go
Picture this: You’ve left home without eating breakfast and, on the way to your second or third meeting, you realise that if you don’t grab something now, you won’t eat until dinner. Does this sound familiar? Or, more importantly, is this what your customers experience throughout the week? Fortunately for ...
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Fudges singles out foodservice
Family-run biscuit company Fudges has launched new single-serve sweet and savoury biscuits for the foodservice sector. The individual packs are being targeted at cafés, hotels, offices, canteens and airline catering. Fudges saw its products take off for the first time on a BA flight in March this year.The range includes: ...
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Sandwich forum
BA: In the morning, Upper Crust serves a breakfast menu which includes soft bake rolls. This then changes to its lunchtime offering, which includes pizza baguettes and ’Great British Roast’ baguettes.MY: We have a range of breakfast baguettes and breakfast butties which are prepared for the early morning trade. Sandwiches, ...
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Fresh! offers tarts to go
Fresh! Naturally Organic launched a new range of tarts for the food-to-go and chilled ready-to-eat categories in Sainsbury’s earlier this month. The range, available in over 190 stores, features two 135g single-serve tarts and a 400g tart. Broccoli and Stilton and Goat’s Cheese and Onion Marmalade come in the 135g ...
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Morrisons gets the jump on salt targets
Morrisons is using new bakery improvers in its in-store bread to meet the Food Standards Agency’s 2012 salt targets ahead of schedule.Bakery trading manager Andy Clegg said it had been a long project, but the new improvers meant all its ISB bread now met the 2012 targets of 1g of ...
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Reporting in Industry-wide promotions
The promotion of the craft bakery sector through industry-wide initiatives is not new, but seems to be gaining momentum and this is a very welcome development.For many years now, the industry has supported National Doughnut Week and has raised significant sums of money for the nominated charity while ...
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Let sleeping Jaffas lie
Oh, woe betide thee who dabbles in the dark arts and invokes a sleeping demon. In a clear act of evil-doing, The Guardian’s website provocatively reopened the whole Jaffa Cake debate on its forums. "It turns out that what the readers of Comment is Free really want to debate is ...
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Letters
Dear Editor,I wholeheartedly agree with you that answers on salt in bread-making are needed and I look forward to them being found in a manner which satisfies all interested parties.However, I feel I must comment on the last paragraph in your recent Viewpoint (5 June, 2009) and correct the small ...
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Warburtons uses LOAF
Staff at Warburtons’ Enfield Bakery are to benefit from a new learning centre called LOAF. The Learning Opens Avenues Forever centre is designed to encourage staff to take up further education courses online. It was officially opened by MP for Enfield North Joan Ryan, accompanied by executive director Brett Warburton.The ...
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Spiral style for Pantheon
Pantheon has launched a new range of heavy-duty, dual-speed spiral mixers, targeted at bakeries and pizza restaurants. They are capable of kneading all types of dough and are suitable for bread products, cakes and pizzas.The stainless steel stirring hook and bowl both rotate clockwise and anti-clockwise and a rigid, rodded ...
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Rent review
Landlords are a much-maligned breed, exemplified by Alexei Sayle’s Harry the Bastard in The Young Ones, who would regularly pop up to put his jackboot through his tenants’ TV, proclaiming, "That’s £700 you owe me!" But the tables are being turned on the Harrys of commercial property, who have grown ...
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In Short
== Richemont places == Four places are up for grabs on an expenses-paid trip to Switzerland’s Richemont School from 19-23 October, which will include a two-day course on breads, cakes and slices. Three places are available to students over 18 (including mature students) under the Piero Scacco Award ...