All News articles – Page 729
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News
Love Smoothies embraces the seasons in latest line
Smoothie company Love Smoothies has added a gourmet menu of four smoothies - Black Fruity, Popeye’s Pick Me Up, Beat the Bluesli and Son of a Peach - to its range.The company now has 12 smoothie recipes split into three menus - summer, winter and gourmet.It supplies recipes, individually-frozen ...
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LU reveals plans for expansion of Eurobuns
Lantmännen Unibake (LU) plans to expand Eurobuns’ production into Danish pastry and croissants, following its purchase of the Milton Keynes frozen food specialist last week.LU’s chief executive Bent Pultz Larsen told British Baker that Eurobuns’ facilities would be used to make products for both the UK market and for ...
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Exhibitors praise quality of show
Exhibitors at London’s Caffè Culture show said the event had been a success overall with a good quality of visitors and strong leads.After the first three hours of the show - which was held at Olympia on 21 and 22 May - Adrian Apodaca, marketing director of organic and free-from ...
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Handmade expands its premises
The Handmade Cake Company in Maidenhead has moved to new premises in Gardner Road. The company specialises in round cakes and traybakes and is hoping to expand its enterprise at the new site."We have closed down the old unit, but we’re not all moved into the new unit yet," said ...
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Savoury extensions
Délice de France has added a number of new continental savouries to its existing range. A Spinach and Goats’ Cheese Tart, made from shortcrust pastry filled with goats’ cheese, mozzarella, crème fraîche and spinach is now on the menu, as are two new Pizza Demi Baguettes. Both baguettes have vegetarian ...
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Savoury favour
As summer is almost upon us - or at least as much of a summer as Britain normally gets - most of us like to have a barbecue in the garden when the opportunity strikes, and salad is nowhere to be seen in shops by Sunday afternoon. But does this ...
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SAMB skills head warns on funding
Funding for bakery training in Scotland is "in dire straits" according to Arthur Rayer, head of skills training for the Scottish Association of Master Bakers (SAMB). It is in danger of losing all European funding."The Scottish government has already ceased to fund anyone over 19 years old in all sectors ...
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Hell introduces gluten-free pizza to the UK
Hell Pizza, has launched gluten-free pizza bases in the UK, following their success in New Zealand. The launch of the bases coincided with Coeliac UK’s ’Food Without Fear’ week. In the UK, around one in 100 people suffer from coeliac disease, caused by gluten intolerance.The bases will also be accompanied ...
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Ryvita limbers up with the launch of Limbos
Ryvita has added a new snack to its range for the more health-conscious consumer. Ryvita Limbos are available from May and come in both single and multi-pack formats. The crispy baked snacks contain 90% less fat than regular crisps and around 70 calories per bag."We wanted to develop an alternative ...
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Linda Young,
Where the Telegraph article does fall down is in its failure to recognise that UK bakers have already mastered the art of making large-volumed, fine-structured and soft-eating wholemeal bread products; but then I doubt that there were any bakers in the audience for the talk to make this practical observation.The ...
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Mouthing off
"At the time the police agreed to let it go ahead, there were fewer than 100 people signed up. Now there’s more than 1,200 and, unsurprisingly, the police aren’t too happy about it."- A ’pie fight spokesman’ on having to postpone a record-breaking attempt for the world’s biggest custard pie ...
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Napket opens third shop
London-based café, Napket, has opened its third site in Vigo Street, Mayfair. Founded by French-born Christophe Moro, Napket aims to be a "dramatic and daring reinvention of the urban café".The café’s decor was designed by Peter Van Hooreweghe, and features influences ranging from modern to baroque. It offers a range ...
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Reporting in
== Gordon Polson ==Director, The Federation of BakersWhen did you last think about training? At the Federation of Bakers (FoB) we believe that training is vital to ensure a healthy long-term future for the plant bakery industry.As part of our commitment to consistently high-quality standards across the industry, we have ...
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SAMB shake-up
The Scottish Association of Master Bakers (SAMB) conference, from 24-27 May, saw George Stevenson, MD of of Mathiesons of Falkirk, with 32 shops and mall cafés, and a growing wholesale business, take over as new president.Highlighting the main issues of concern to bakers, he echoed those of Arthur Rayer, head ...
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Sharkey’s tale
== What was your route into the milling industry? ==I went to my local grammar school in Lincolnshire and left aged 16. I was playing football for Bourne Town and hoping to turn professional, but I damaged my anterior cruciate knee ligament. Many of my friends were going to university ...
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Upmarket in Upminster
Where do you go for the taste of authentic Parisian artisanal bread? Middlesex would not be many people’s number-two destination on this front. But in Upminster, you will find a self-proclaimed sourdough "mini revolution" under way. (Any sightings of Frenchmen roaming the countryside wielding their baguettes in an aggressive manner ...
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Rises & Falls
== Best of times ==It’s good news for those hiking Everest as there’s now a bakery at base camp, 5,350 metres up the mountain, where explorers can feast on the likes of chocolate cookies, doughnuts, banana bread and apple pie to keep their spirits up... Brazilian bakers should benefit ...
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In my world: the plant baker
== John Foster - Fosters Bakery Fosters Bakery, based in Barnsley, south Yorkshire, supplies fresh and frozen products to major retailers, airlines and caterers ==It’s official; the ’powers that be’ think British people are stupid compared to our European neighbours! Well, they do when it comes to nutritional ...
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Master baking: Sesame Stonecut
At the time this bread was developed, we were short of prover space and needed another line that required little work, writes master baker Ian Thompson of Newcastle’s Thompson’s Bakery. Paul Marshall a technical friend of ours suggested this product, so we adapted it from an old Italian recipe.We use ...
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Sandwich guru
Last year, we at the SoHo Sandwich Co were awarded the coveted prize of Sandwich Designer of the Year, writes Adam Gilbert. This award was extremely well-contested across the country, with hundreds of excellent sandwiches being entered by some of the country’s leading sandwich retailers and manufacturers, so it came ...