In Short

26 February, 2010
Page 6 

Wales-to-London link

Artisan miller Bacheldre Watermill in Powys has linked with craft baker The Bread Factory in Hendon, London, to develop a range of sourdough breads. The initial range, just launched, will use its Strong 100% Wholemeal, its Oak Smoked Malted Blend and its Malted 5 Seed flours. The bread is aimed at food halls, delis and restaurants around London.

Benn visit to Premier

UK Secretary of State for Environment, Food and Rural Affairs Hilary Benn MP recently visited Premier Foods in High Wycombe as part of his regional visit to the south east. He was given a tour of the bakery development plant at Premier Foods to learn more about the change Hovis has made to UK wheat sourcing.

Prize for Dicksons

Dicksons, the north-east butcher and meat product manufacturer, has been named 'Best UK Family Business, Northern England and the Midlands Region', in the Coutts Prize for Family Business 2009/10. The firm, which produces a wide range of pies and pastries for several multiples, will go on to compete in the national finals.

Oil change on cakes

The effect of substituting olive oil for margarine on the quality of Madeira cakes is the subject of a new study from Aristotle University in Greece. The olive oil increased batter density and cake volume, while decreasing weight loss during baking.

Thumbs-up for pie

Clayton Park Bakery's 'Scouse Pie', developed for Liverpool FC fans, has been named as best pie on Sky's Soccer AM. Sky Sports' Soccerette, Amy-Louise Moore, who was on a mission to try 92 pies at all 92 League Clubs, said the pie was "amazing, sizeable and great value for money".





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