All News articles – Page 888
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News
Vote on EU quantities spells victory for bakers
The Federation of Bakers (FoB) expects to wait up to 18 months as legislation covering bread weights is finalised in Europe.Currently, the UK’s system of selling bread over 300g in set weights of 400g, 800g and 1,200g is under threat by the draft EU Nominal Quantities directive, which proposes deregulation ...
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Whole Foods plans bakery extravaganza
Organic and natural products retailer Whole Foods is to recruit and train more than 60 bakers as it prepares to launch a 120,000sq ft flagship megastore in Kensington, London.The American giant plans to open a large open-plan bakery theatre in the new store. Activity there will include scratch baking as ...
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NewsHaving a ball with Bertinet
Big name chefs have not been shy to dabble in the baker’s craft. Recent months have seen Jamie Oliver’s name emblazoned across breadmaking gift sets in department stores. Chef Paul Rankin has his own branded bread range. Meanwhile, the likes of Antonio Carluccio continue to preach that good bread should ...
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Own-label bread starts to win the war on salt
Supermarket sliced own- label bread is lower in salt than branded loaves, British Baker research shows.New figures reveal that Sainsbury’s leads the field, with standard own-label sliced bread containing 0.8g salt per 100g. The supermarket recently reduced salt levels in its bread by 15% and doubled fibre levels by including ...
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NewsSalt reduction in bread is praised at Commons event
Salt levels in bread were put in the spotlight, with Sainsbury’s singled out for praise, at a Salt Awareness event in the House of Commons last week.The event, timed to co-incide with Salt Awareness Week 2006, was organised by Consensus Action on Salt and Health (CASH) with speakers including health ...
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In Brief
The All Party Parliamentary Small Shops Group is due to publish its report on the future of the high street in 2012 on February 14. Brighton-based bakery Forfars has introduced a third Forfars 2U van as it continues to “fine-tune” a delivery concept to industrial estates. MD Tim Cutress told ...
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Speakers line up for BSB conference
Tesco director of bakery Tony Reed, Brian Robinson, newly appointed chief executive of Allied Bakeries and Sir Michael Darrington, MD of Greggs will be keynote speakers at the British Society of Baking’s Spring Conference, held on March 20 and 21 at the NEC, Birmingham. Sir Michael Darrington will give an ...
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Dawn changes
Bakery company Dawn Foods has appointed Carrie Jones-Barber as its new chief executive.She is the third generation of the Jones family to head the company, following her father Ron Jones. He and Miles Jones will remain involved in the running of the organisation in new roles as chairman and co-chairman. ...
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Irish Pride rationalisation sees closure of Keatings
The Irish Pride-owned Keatings’ bakery at Kanturk, Co Cork, is to cease production in early March, with the loss of 76 full-time jobs and 20 more part-time administration jobs, writes Hugh Oram.Ten distribution jobs will be retained at the site, as production is transferred to other Irish Pride bakeries, ...
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NewsGreencore fired up by waste disposal project
With the help of a leading environmental food waste-to-energy company, ingredients and convenience foods producer Greencore Group claims to have found an answer to the challenge of food waste disposal – particularly that of raw animal by-products – in an environmentally sustainable way.Greencore is working with Innovative Environment Technologies (Inetec) ...
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Leicester sale to RHM ends Harvestime saga
RHM Bread Bakeries has bought Harvestime (2005)’s main Leicester bakery and plans to start production “as soon as possible”.The site, which has bread and morning goods facilities will be RHM’s 18th bakery. It will provide additional capacity to meet current demand and anticipated future growth, RHM said. As it ...
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NewsKeeping it in the family
It may have been the year of the coronation of Queen Elizabeth II, but for the Spencer family of Hathern in Leicestershire, 1953 marked the start of a business that would evolve into one of the most respected craft bakeries in the area.From its post-war inception, bread has always been ...
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NewsThanks for the hospitality
Described by the organiser as “the ultimate foodservice and hospitality show”, this year’s Hotelympia will feature over 1,000 international exhibitors and an expected 40,000 visitors, plus a host of demonstrations, seminars and competitions. It is a chance for bakers looking to develop hotel contracts to network and learn about new ...
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Skills just improve
Food and drink sector skills council Improve has revamped two levels of its bakery apprenticeships, in a bid to recruit more young workers to the sector. The revision includes a reduction in the hours apprentices spend in the classroom, so that more practical skills are delivered. The aim is to ...
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NewsSweet thoughts
Window Displays: Make a real feature of your window to encourage people to linger and come into your bakeryAnalyse your sales: Constantly assess your product offering. Pay attention to what sells well and adapt these for Valentine’s Day specialsYour market: Identify who your typical customers are (office workers, ‘grey’ market, ...
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News100% Rye Wholegrain Loaf
This classic loaf manages to be both incredibly simple to make and very difficult to get perfect. The challenge lies in not over-cooking the grains; that way they absorb moisture during the final bake and then release it again during the few days the loaf is left to sit ...
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NewsBonne Bouche set to create retail brands after shake-up
Hartlepool-based frozen desserts company Bonne Bouche has pledged to develop a range of retail brands after being restructured by the venture capitalists which back it.Financial director Richard Dean told British Baker the company’s strategy is to “continue as a leading frozen desserts manufacturer in the UK”.It will continue to offer ...
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NewsA day in the life of Andrew Fairley
Name: ANDREW FAIRLEYCompany: GREGGS, NORTH EAST Job title: 3rd YEAR APPRENTICE Location: GOSFORTH, NEWCASTLE6am I wake to my alarm clock, have a quick wash and leave home at 6.20am for the 12-mile journey to work. Arriving at the factory, I creak up the stairs in my motorbike leathers.6.50am Before my ...