All News articles – Page 802
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News
Enterprise forecasts £100m supply chain network
Enterprise Foods says it is set to create a £100 million turnover local supply network, sourcing craft bread on behalf of retail and foodservice giants.The Scottish company is working with the UK’s number one convenience retailer and a foodservice supplier, believed to be Compass, on the new business. It ...
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Countdown to The Baking Industry Awards 17 weeks to go
to book a table, call Liz on 01293 846593 or email elizabeth.ellis@william-reed.co.uk
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News
Countdown to The Baking Industry Awards 17 weeks to go
to book a table, call Liz on 01293 846593 or email elizabeth.ellis@william-reed.co.uk
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News
19 July, 1935
"A Surrey correspondent takes us to task in the ’Mind of the Trade’ because we expressed the view, in this column last week, that bakers do themselves and their craft an injustice when they make play on the words ’home-made’.It is a fact that some bakers do pander to the ...
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News
19 July, 1935
"A Surrey correspondent takes us to task in the ’Mind of the Trade’ because we expressed the view, in this column last week, that bakers do themselves and their craft an injustice when they make play on the words ’home-made’.It is a fact that some bakers do pander to the ...
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News
International activity
A university, in North Carolina has conducted a study to prove that a diet high in wholegrain foods, such as wholegrain bakery products, is associated with a significantly lower risk of developing cardio-vascular disease, including heart disease and stroke.The analysis was conducted by researchers at Wake Forest University School of ...
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News
International activity
A university, in North Carolina has conducted a study to prove that a diet high in wholegrain foods, such as wholegrain bakery products, is associated with a significantly lower risk of developing cardio-vascular disease, including heart disease and stroke.The analysis was conducted by researchers at Wake Forest University School of ...
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News
Improve sets out new NVQ agenda
New "pick and mix" vocational qualifications in food manufactu-ring are set to be unveiled to emp-loyers by Improve, the sector’s skills council, in Leeds on 6 July.Under Improve’s plans, the exis- ting bakery qualifications, inclu-ding the NVQ Bakery levels 1-3 and the Bakery Progression Award, will be phased out over ...
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News
Improve sets out new NVQ agenda
New "pick and mix" vocational qualifications in food manufactu-ring are set to be unveiled to emp-loyers by Improve, the sector’s skills council, in Leeds on 6 July.Under Improve’s plans, the exis- ting bakery qualifications, inclu-ding the NVQ Bakery levels 1-3 and the Bakery Progression Award, will be phased out over ...
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News
Peter Wilbourn, IT manager, National Association of Master Bakers
Bakery employers often find it extremely difficult to find the time or money to send their workers on essential training courses. So we have been busy thinking of ways in which we can help.Do you need to get your new staff up to speed on basic hygiene? Or need to ...
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News
Peter Wilbourn, IT manager, National Association of Master Bakers
Bakery employers often find it extremely difficult to find the time or money to send their workers on essential training courses. So we have been busy thinking of ways in which we can help.Do you need to get your new staff up to speed on basic hygiene? Or need to ...
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News
Bread avoids size deregulation
The European Parliament last week voted to allow bread to be exempt from legislation which will deregulate pack sizes for pre-packed products across Europe.At present, under UK law, bread over 300g must weigh 400g or a multiple of 400g - for example 1,200g. The EU Nominal Quantities Directive had originally ...
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News
Bread avoids size deregulation
The European Parliament last week voted to allow bread to be exempt from legislation which will deregulate pack sizes for pre-packed products across Europe.At present, under UK law, bread over 300g must weigh 400g or a multiple of 400g - for example 1,200g. The EU Nominal Quantities Directive had originally ...
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News
Baby cakes
Cupcakes are making a bit of resurgence as a fashionable bakery treat, which is great news for cake-maker Fiona Cairns. Or at least it should be. "They’re not cupcakes, they’re fairy cakes!" huffs Cairns, only half-jokingly of her products. I stand corrected.So is there any real difference between fairy cakes ...
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News
Baby cakes
Cupcakes are making a bit of resurgence as a fashionable bakery treat, which is great news for cake-maker Fiona Cairns. Or at least it should be. "They’re not cupcakes, they’re fairy cakes!" huffs Cairns, only half-jokingly of her products. I stand corrected.So is there any real difference between fairy cakes ...
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News
Wake up, bakery employers!
D ear employers, are you looking for workers who are skilled, physically fit, intelligent, selfless, ambitious and prepared to wait for advancement? Should they be adaptable, loyal, prepared to work long hours for low pay, educate themselves, train themselves and have little or no social life? If so, you need ...
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Bakery skill boost
Passions are clearly running high over the future of training in the baking industry, as bakery tutor Chris North so eloquently discourses in this week’s Friday Essay (pg 13).The relationship between the sector skills council Improve, employers and colleges has not been one without tensions over how to take the ...
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News
Wake up, bakery employers!
D ear employers, are you looking for workers who are skilled, physically fit, intelligent, selfless, ambitious and prepared to wait for advancement? Should they be adaptable, loyal, prepared to work long hours for low pay, educate themselves, train themselves and have little or no social life? If so, you need ...
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News
Bakery skill boost
Passions are clearly running high over the future of training in the baking industry, as bakery tutor Chris North so eloquently discourses in this week’s Friday Essay (pg 13).The relationship between the sector skills council Improve, employers and colleges has not been one without tensions over how to take the ...
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News
Book preview
Good Bread is Back- a contemporary history of French breadSteven Laurence KaplanAmerican historian Steven Kaplan traces the French bread-baking tradition, from the 18th Century right through industrialisation of the breadmaking process to the craft bakery revival of the 1990s, which was spurred on by government intervention.Kaplan also offers a personal ...