All News articles – Page 848
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Zeelandia
Zeelandia Ltd (Billericay, Essex) supplies release agents suited to industrial and craft bakers. Its Carlo brand has been used since 1935 to release tinned bread. It is available in five-litre cartons, 22.5-litre tins, 200-litre drums and bulk delivery.The Zeelandia range also includes specialist release agents for more stubborn applications. ...
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International activity
The Australian government is keen to attract British bakers to the country to fill its skills shortages.The government has identified bakers, pastry chefs, cooks and chefs as vital to the growth of the Australian economy. These workers are to be given bonus points under Australia’s immigration system, which ...
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The age of no discrimination
New legislation ensures that employers treat staff equally, regardless of age, and that they have equal opportunities with regards to recruitment, promotion and training. The Employment Equality (Age) Regulations 2006 came into force on 1 October 2006.Employees over the age of 65 can now challenge an employer’s decision to dismiss ...
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Bakehouse’s chocolate and hazelnut launch with a Twist
Bakehouse’s (in Bagshot, Surrey) new Chocolate & Hazelnut Twist - a spiral of butter pastry, chocolate and hazelnuts - fulfils two consumer trends, convenience and indulgence, says the company.Made from butter pastry, it has a creamy chocolate-flavoured filling and topping of real milk chocolate and crunchy sugared hazelnut pieces twisted ...
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British Bakels
At a time when we are all being encouraged to eat healthily, British Bakels has found a way for bakers to provide weight-conscious consumers with an indulgent treat that won’t pile on the pounds.Its new Baked Doughnut Concentrate porduct is 50% lower in fat, having been baked not fried. It ...
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BakeMark
A winning formula of indulgent ingredients and innovative recipes has helped ring doughnuts drive growth in the market, says BakeMark UK. Made famous in the US, these fun and appetising treats have caught the imagination of consumers here, experiencing a 49 per cent rise in sales.As the parallel trend for ...
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Baker born and bread
"Poilâne is my favourite living Frenchman!" proclaimed one of the world’s favourite dead Spaniards, Salvador Dali, in 1977, or so the Poilâne bakery claims on its website. Of course, the master surrealist was still alive and well and chomping at the staff of life when he bestowed this accolade on ...
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Mono Bakery Equipment
Mono Bakery Equipment, part of the AGA Foodservice Group, offers bakers a range of doughnut fryers as well as doughnut-making equipment and accessories, including depositors, glazers and jammers.The Belshaw Donut Robot range offers capacity of 200 to 1,500 doughnuts per hour - even more for miniature sizes.The fryer works equally ...
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Belcolade
Belcolade (Belgium) is launching a new Collection range of single-origin chocolate."From cocoa plantations of Costa Rica, Ecuador, Papua New Guinea, Peru and Venezuela, it will help bakers, chocolatiers and pastry chefs capitalise on the rising demand for single-origin chocolate," says Matt Crumpton, marketing director of Puratos UK. "It offers a
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Inter Link boss quits to restore monastery
Cake company Inter Link moved to calm anxiety in the City this week, following the sudden resignation of chief executive Paul Griffiths.Griffiths left immediately to focus on private and charitable interests, including the £7m restoration of Gorton Monastery in Manchester, which he hopes to turn into a venue for concerts ...
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Irish bread prices likely to climb
The price of bread is expected to rise by 6c in Ireland, following a rise in flour prices.The country’s top miller, the Odlum Group, has increased flour prices by ?35 per tonne."We have to pass on the substantial increases we are being faced with to maintain a viable business," said ...
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Briefs
n The 7th Bakery World Cup will be held in Paris at the Europain Show in April 2008 when teams from the United States, France and Japan will compete with bakers from other nations in Western Europe. These will be chosen in qualifying rounds, which finish in November 2007.n Greenhalgh’s ...
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British firms head to Paris
British bread, cake and ingred-ients suppliers are off to Paris this month for this year’s biggest international food fair, SIAL.Naan bread producers Honeytop Speciality Foods and Mayur Foods, along with The Silver Spoon Co and other British firms, will join more than 5,000 exhibitors at SIAL, from 22-26 October.Some 136,000 ...
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Tom Rathbone calls it a day
Former Rathbones bakery boss Tom Rathbone is retiring from the company after 64 years in the business.The 74-year-old first started working in the company at weekends and took over from father Sydney in 1968. He then started to develop Rathbones from a regional to a national company, producing own-label bread ...
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Compass on course
Catering giant Compass expects revenue growth to slow in the short term as a result of its efforts to tighten financial controls and generate higher margins.The group has continued to trade in line with expectations for the year to 30 September and hit its target of £50m in overhead savings.In ...
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VAT fight moves to High Court
Leeds retail bakery chain Ainsleys has vowed to fight on in the High Court, after HM Revenue and Customs appealed against a tribunal ruling on VAT payments this week (British Baker, September 1, pg 3).The case, which has vast implications for other bakers, revolves around the VAT status of Ainsleys’ ...
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Délifrance UK
Délifrance UK Ltd (Southall, Middlesex) has launched two pastry options, ham and cheese-filled croissant and a raspberry-filled croissant.The company claims they are in line with growing consumer demand for continental products that can be enjoyed on the go.Produced from French flour to an authentic recipe, the flaky croissant pastry encloses ...
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Dawn Foods
Wastage is a key issue for all bakers, whether a small high-street shop or a larger-scale manufacturer. Getting the balance right between producing enough product to entice consumers and avoiding being left with too much stock at the end of the day is difficult.Dawn Foods has developed its new Premium ...
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Food Design
Food Design has developed a concept that it feels will add that extra finishing touch to doughnuts.Consumers already enjoy a sprinkle on top of iced doughnuts, but Food Design has developed its freeze/thaw-stable Fudjie Crumb in a variety of natural flavours and colours. They are available in white and green ...
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Retail focus at Lyndale
Bakery giant Lyndale Foods plans to expand its retail businesses following recent management changes and a strategic review.The company has a new chairman, Sandy Birnie, a turnaround expert who joined from sandwich business Oldfields three months ago. Its former chief executive Tony Gearty has left.Sandy Birnie, ...