All News articles – Page 883
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NewsMr Kipling stems decline in tough ambient market
Manor Bakeries has stemmed the decline in sales of its Mr Kipling brand, but sales of its other main cake brands continue to fall, latest TNS data suggests.The data highlights the increasing strength of supermarket own-label alternatives, with all the supermarkets growing market share on own-label cakes over the year. ...
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Image change for Anglo
Bakery brokerage Anglo Brokers is to be relaunched as BakeSense on April 2, to reflect its focus on the bakery market.The company was taken over by business partners Glenn Bancroft and Philip Scholes in 2004. Mr Bancroft, formerly of Asda, told British Baker: “Anglo Foods was originally a confectionery broke-rage, ...
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Thomas the Baker steps up a level
Thomas the Baker, based in Helmsley, North Yorkshire, has seen eight of its section managers and charge hands achieve their NVQ Level 3 at the same time.The bakery started the NVQ programme in 2002, appointing college Thomas Danby in Leeds to plan and deliver training and assessment in partnership with ...
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NewsTesco’s Tony Reed climbs from bakery
Tesco’s high-profile bakery director Tony Reed has been promoted to operations director for 240 northern superstores, with a successor yet to be named.Mr Reed, who has been bakery director since August 2001, starts his new job on March 13. He will cover stores between 20,000sq ft and 60,000 sq ft ...
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Bakery scholarship launched
Rank Hovis has launched a scholarship, open to all students working towards a baking qualification or taking bakery as part of a full-time course.The successful applicants will be given an all-expenses-paid personalised course to suit their interests, ambition and aspirations in the baking industry. The course will run over one ...
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In Brief
- Artist Sharon Baker, 45, made a life-size model of her own body entirely out of bread for an exhibition in London’s Docklands last weekend. The 5ft 3in model weighed 36 kilos before it was baked at Brooklands College, Weybridge.- Edwards Bakery in Wigan sold blue and white pies ahead ...
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In brief
DESSERTS company Vittles Desserts is planning to expand its bakery in Leicester from 10,000sq ft to 14,000sq ft in the next 18 months. The £2.5m turnover company needs more space, primarily due to increased demand on the cheesecake side of its business, MD Martin Zalesny told British Baker. Vittles Desserts ...
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Spring Conference call
Baking industry giants are to share their professional experience with delegates at the British Society of Baking’s Golden Jubilee Spring Conference, at Food & Bake 2006 on March 20-21. On the Monday, Sir Michael Darrington, MD of Greggs, will speak at the Conference, as well as Tony Reed, category director ...
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NewsCreative thinking
Nick Sandler has an enviable job. Without having to stress about the day-to-day hassles of running a business, Nick’s remit is to be ‘creative’. In fact, it is in his job title: ‘creative chef’ for sandwich chain Pret A Manger. This means working in the kitchen all day developing original ...
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NewsA day in the life of Gregory Moutry
Name:GREGORY MOUTRYCompany:MOUL–BIE UK Job title:BAKERY SALES MANAGER Location:WIGSTON, LECISESTERSHIRE5amWaking up gently, I have a strong black coffee and – French oblige – two lightly buttered croissants. I listen to the radio or television to check on the roads’ status, which is very important to me.6amLeaving home, I arrive on the ...
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Evron extends reach with Pontypool plant
Northern Irish bakery supplier Evron Foods is to open a manufacturing plant in Pontypool, South Wales next month to extend its reach in the UK.Evron, which supplies Subway stores in the UK, Ireland and Scandanavia built the factory “largely to bring us closer to the UK market”, said marketing director ...
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NewsMantinga on track for profit
Bake-off supplier Mantinga is on track to report a turnover of £1.8 million to £1.9m for the year to August 2006, as it continues to expand.The company, which bakes its range in a craft bakery in Lithuania, is set to break into profit by Easter, sales director Chris Riley told ...
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NewsWholesale ranges
Evron Foods At foodservice show Hotelympia, Northern Irish firm Evron Foods explained its odd presence on the Gwir Flas pavilion, showcasing Welsh-based food companies, by revealing it has built a factory in Pontypool, South Wales, “largely to bring us closer to the UK market,” said Dominic Downey, marketing director of ...
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NewsShow time
Over 14,600 visitors attended Food & Bake in 2004, with visitor numbers from the in-store and plant bakery sectors increasing by 55%. This year, the organisers say the show will be bigger and better, with over 15,000sq m of stand space dedicated to ingredients and mixes, frozen and chilled foods, ...
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NewsViewpoint
The tangled web of Finedon Mill whose tentacles have stretched from Shipton Mill to New Rathbones plant bakery and beyond turned another corner this week when Finedon ended up in court over unpaid levies (pg 5). The company, which is in administration, is also believed to owe the taxman, ...
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NewsTurbo oven cooks 12 times faster
Servequip (Croydon, Surrey) says its TurboChef Tornado cooks up to 12 times faster than conventional ovens. This is thanks to the combination of its high-speed impinged hot air, dual microwaves and infrared heating element.The oven is compact and ventless and can deliver a range of foods from pizzas, burgers and ...
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Bread prices up as much as 13% as energy costs rise
Supermarket bread prices have risen by as much as 10p for an 800g loaf over the last month, as bakery suppliers head off increased energy costs.The price rises affect bran-ded, own-label and in-store bakery products in all four of the major multiples. RHM bread bakeries has phased in price rises ...
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New Rathbones’ administrators in power struggle
A BIZARRE power struggle is taking place between the administrators of Harvestime (2005) and the administrators of New Rathbones.KPMG, backed by Harves-time (2005)’s creditors Whit-worth Holdings and Whitworth Brothers, is challenging Har-vestime (2005)’s administrators to take over the administration process of New Rathbones. Eleven creditors, who turned up to a ...
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NewsRoasted cashew nut & saffron paratha
Paratha is a laminated flatbread typically found in the Punjab region, of northern India. It is usually made from unleavened chapati dough using wholewheat atta flour, water and salt. While in India I worked with some great chefs who showed me the best way to make a much lighter and ...
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NewsBacon slice
When customers have that craving for bacon, nothing else will satisfy. But being French, when I was an apprentice in the bakery my cravings would be for a croque monsieur, made with lardons (our equivalent of bacon) and béchamel sauce.We make an imitation by folding some bacon and béchamel ...