All News articles – Page 750
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News
Jun 1933
Britain has repeated efforts to procure legislation prohibiting night work in bakeries. The position of the public: The public will suffer most by the prohibition of night work. They will not get first-class bread in the morning. This has caused the press here to discuss this question, and from this ...
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Industry stunned as US wheat prices soar by 23% in one day
The price of wheat for bread-making flour in the US has "exploded" over the past two weeks shooting up 66%, according to Alex Waugh, director general of the National Association of British and Irish Millers (nabim).He told British Baker that on Monday 25 February the price of quality wheat ...
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Bagel Nash plans 50 outlets in the next three years
As part of a national expansion programme, Leeds-based Bagel Nash hopes to open an extra 43 shops, up from the current total of seven, over the next three years.Retail director Rob Bywell said the bagel company is set to open clusters of retail outlets in major cities across the ...
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Ale and hearty
In 2002, Tristan Hogg and Jon Simon teamed up to start their pie business, inspired by quality native Australian pies and disappointed with the quality of the UK equivalent, they say. Chef Tristan used to feed hungry rock stars, while Jon was working in a London bar. The pair combined ...
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Allied posts positive figures thanks to price increases
Allied Bakeries, the company behind Kingsmill, Burgen, Allinson and Sunblest, which is part of Associated British Foods (ABF), has shown "substantial improvement" over the past year in provisional figures announced ahead of the interim results to 1 March 2008.In a statement, ABF said: "The UK bakery business benefited from improvement ...
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NewsMeet your Baker
Out on DVD today is The Baker – a comedy about a hitman who has second thoughts about his career and hides out from his boss by finding work as a baker in a rural Welsh village. In light of Fosters Bakery’s successes in recruiting ex-offenders, have we stumbled across ...
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BIE goes large
More than 30 new exhibitors have signed up for the Baking Industry Exhibition (BIE), joining many big-name regular exhibitors.Exhibition manager Daren Rose-Neale, of organiser William Reed Business Media, said the company was delighted with the pre-registration figures for the show and the fact that BIE is now part of the ...
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Lion Capital invests in Hiestand
Lion Capital, a UK-based private equity firm, has agreed to acquire a 32% stake in Swiss bakery firm The Hiestand Group.Hiestand is an international provider of convenience deep-frozen bakery products in Switzerland, Germany, Austria, Poland, Malaysia, Japan and Turkey. Lion Capital is acquiring 170,000 shares of Hiestand."Hiestand is a leading ...
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Last chance for live contest
Bakers have a last chance to enter California Raisins’ live competition, which will be held at William Reed’s Baking Industry Exhibition (BIE) at the Birmingham NEC from 6-9 April 2008.The Future Baker Awards 2008 is open to bakery and confectionery students or trainees working towards a training programme.All teams must ...
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Pie plant may close
The future of a pie and pasty plant in the Midlands is in doubt following a downturn in trade.Management at the Apetito plant in Dudley has entered into a consultation process with staff. One of the options being considered is a closure of the plant where 80 people work.The management ...
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No poor relation to cookery
Despite being a continually evolving industry, that has survived and adapted to modern technologies and ever-changing consumer tastes, bakery is often considered the poor relation to cooking.Gordon, Delia and Nigella dominate our TV schedules, top 10 book lists and even tabloid pages paint a "glamorous" portrait of cookery. ...
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Maple Leaf UK rides out cost pressures
Canadian-owned Maple Leaf Foods has announced fourth-quarter results for 2007, which revealed an 11% increase in Bakery Product Group sales to $393m (£200m) up from $355m (£180m) in the last quarter of 2006.The group does not separate out the earnings of its UK divisions. In the past ...
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Earning a crust
There’s a certain amount of faith required when following the recipes in Richard Bertinet’s new book Crust. The French baker, who runs a bakery and cookery school in Bath, is a firm believer in using a high percentage of water in his bread recipes, which he argues makes for light ...