All News articles – Page 879
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NewsA mix for every occasion
Ingredients manufacturer British Bakels (Bicester, Oxfordshire) offers a range of mixes, fillings and toppings to help bakers make doughnuts. The company’s top-selling Yeast Doughnut Concentrate is suitable for traditional ball and ring doughnuts, and requires the addition of yeast, flour and water. It is said to offer good volume, light ...
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NewsFill up with versatile mixes
ADM Milling’s (Brentwood, Essex) Bun Mix and Bun & Doughnut Mix and Concentrate are said to produce a variety of doughnut and bun styles, offering good texture and flavour. The company also offers Classic American Style Donut Pre-mix and Concentrate, which produces US-style donuts with a golden colour, excellent flavour ...
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RHM Foodservice
RHM Foodservice (Marlow, Bucks) says filling a doughnut with lemon curd, then garnishing with caster sugar and cinnamon, is a simple way to make a spicy lemon doughnut. Robertson’s Fruit Preserves or Golden Shred Marmalade (available from RHM Foodservice) can be used for more traditional jam-filled doughnuts. McDougalls Complete ...
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NewsTesco vows to ride the health wave
Tesco’s bakery sales are now worth £1bn a year and are growing 14% annually, bakery director Tony Reed has revealed.Speaking at the British Society of Baking’s spring conference in Birmingham this week, Mr Reed said bakery turnover has almost doubled from £600m since he took over almost five years ago. ...
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Top ideas from K&B
Kluman & Balter (Waltham Cross, Herts) recommends adding icing and edible decorations to doughnuts to add value. The company supplies sugars, icings, colourings and edible decorations, such as plain, milk and white chocolate flakes, shavings and curls. Its Multifoods doughnut mix is designed for ‘make-to-order’ doughnut machines and larger production ...
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JBS proves a point
JBS Process Engineering (Market Deeping, Peterborough) has designed a prover and cooler to meet the needs of a high-volume doughnut producer. The prover is synchronised with an upstream sheeting line, and a gentle turnover system has been created to feed directly onto the fryer infeed conveyor. The ambient cascade cooler ...
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Kingsmill promotion
Kingsmill has started a promotion for its packs of white and wholemeal rolls, called Roll on Summer, designed to capitalise on this summer’s World Cup. Consumers can collect tokens to be exchanged for supporter packs containing face paints, flags, thunder-sticks, banners, whistles and megaphones. The promotion will feature on 11m ...
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Williams Refrigeration’s
Williams Refrigeration’s (King’s Lynn, Norfolk) new modular dough retarder-provers (DRPs) are said to feature two major advances for the baker. The new Doughmaster Control panel makes the DRPs easier to use and more flexible, and the new single-piece floor makes the DRPs structurally stronger than traditional units and improves hygiene ...
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Simply the zest
With demand for new doughnut flavours, shapes and ideas, Macphie (Glenbervie, Scotland) has launched 5th Avenue Lemon Icing. The icing contains real lemon juice and requires heating in a microwave or bain-marie before use. Alternatively, a pipeable buttercream filling or topping can be created by beating the icing with cake ...
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NewsWorking the web
Online food retailing has yet to fully mature, but some forward-thinking companies are already embracing the potential of the web. While December and November last year saw one million customers shopping at Tesco’s (not exclusively food) website, the online opportunity is being tapped lower down the food chain too, by ...
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Wellbeing tops the agenda at BCCCA event
Wellbeing is the theme of the Biscuit Cake Chocolate and Confectionery Association’s (BCCCA’s) annual Technology Conference, which is being held in Daventry on March 30-31, 2006.This conference will tackle health issues facing food manufacturers and will feature an exhibition of product development initiatives, new technologies and ingredients. Rosemary Hignett, head ...
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NewsLASER AGM
Some 25 LASER members attended its Annual General Meeting on March 6, in Bakers Hall, London. Chris Beaney, a third-generation Master Baker who runs a business in Strood in Kent, started his year’s office as LASER president at the meeting. He aims to encourage membership of the National Association of ...
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FSA scheme gives bread green light on all but salt
Almost all plant bread would get an amber light because of salt content, if latest Food Standards Agency (FSA) “red, amber and green” labelling criteria were applied on loaves.Almost all branded and own-label loaves of bread fall outside the threshold for low salt food – a maximum of 0.3g per ...
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NewsWarburtons extends reach with ‘super bakery’ launch
Warburtons said it is 80% of the way towards national coverage as it launched it £60m "super" bakery in Tuscany Park, Wakefield, this week and revealed it is to install a second bread plant at its Enfield bakery.The new Tuscany Park bakery replaces a landlocked site in the town centre, ...
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Bakery industry welcomes grocery market review
Craft bakers are celebra-ting after the announcement last week that the Competition Commission is to start a review of the grocery market. National Association of Master Bakers (NA) chief executive David Smith said he is on “cloud nine” following the announcement by the Office of Fair Trading (OFT). “It’s the ...
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ROLL UP FOR BEST OF THE REST
Make a beeline for BB’sVisitors would be well advised to skip breakfast with a large number of stands offering baked products to sample throughout the day. Among them, BB’s Coffee & Muffins will be providing attendees with a breakfast muffin and a coffee from the Cafe Society Area, located in ...
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ROLL UP FOR BEST OF THE REST
Rank Hovis (stand J201) will feature a working bakery producing a range of samples throughout the four-day show. A team of bakers will be showcasing the versatility and quality of the company’s branded flours through demonstrations in the open bakery, says the company.These will include mini breakfast bacon rolls made ...
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ROLL UP FOR BEST OF THE REST
Ingredients company Macphie (stand F340) will be exhibiting its range of products and offering visitors the opportunity to preview the latest additions to its portfolio. The theme of the stand is “the vital ingredient 24/7”, inspired by “on-the-go lifestyles and changing consumer trends”. Products on show will include cakes, muffins, ...
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ROLL UP FOR BEST OF THE REST
Williams Refrigeration (stand G200) will join fellow Aga companies Mono and Bongard in showing new developments for the baking industry, including retarder-provers, provers, freezers, retail display cabinets and food preparation counters. The bakery refrigeration specialist will also show its ongoing developments in energy efficiency and food safety to meet new ...