Crunch time

When consumers buy lunch from a high-street bakery or sandwich shop, how many of them buy a drink and a snack to go alongside a pasty or roll? OK, an exact figure isn't available, but it's a lot. Looking to other retailers that have considerable success with the lunchtime trade, bakers might think about taking a leaf out of their book. Boots, for example, is known for its meal deals, offering a sandwich/salad with a drink and snack - such as crisps, bags of nuts or dried fruit, cereal bars or chocolate - for £2.99; and Boots is a chemist!

Next issue 14 August

== l Top 50 update ==

In the BB archives

When doctors and dentists condemn white bread, they are told occasionally by bakers that they do not know what they are talking about; when faddists cry out for "mother's" bread, attempts are made to show them that baker's bread is the superior product. At all times, whatever the complaint, the utmost patience is extended towards the complainant. In fact, many a baker's roundsman, to keep a customer who takes a few loaves a week, has to put up with rudeness that would cause the average docker or shipyard worker to drop his tools at a moment's notice. And now the President of the American Bakers' Convention has come along to press a button that illuminates all these shadows. "As the days go by," he has said, "I am reaching a definite conviction that most of our troubles are not troubles at all, but misunderstandings." Some of us came to the same conclusion a good many years ago.

...the science of cake cutting

How do you cut a cake fairly, so everyone gets an equal slice? That's a question that has troubled some of the greatest minds in history. Thankfully, technologyreview.com has reported on "a significant breakthrough" in this complex art. A mathematical algorithm has been found, which allows each person to have a fair share.

Geek cakes this week

Continuing on from last week's Star Wars toaster, it appears there's more mileage to be had in targeting the "geek pound", as we're coining it. Bakery geeks that we are on Stop the Week, we spotted these Ewok, Stormtrooper and Hans Solo-in-carbonite cakes on www.geekologie.com. Not bad, but if you could make a Death Star cake and suspend it from the ceiling, then we'd be seriously impressed - more so if you could devise away to slice it. Which brings us seamlessly onto...

Mouthing off

"Fighting foreclosure, one cake at a time"

My cake is bigger than your cake

Important developments in the world of cupcakes - the Guinness World Records? title for the largest cupcake has been achieved in Minneapolis. The mammoth creation, weighing 68.36kg and measuring 30.48cm tall by 60.96cm wide and organised by cakes.com, was said to yield some 1,500 slices and took 13 hours to make.

Mixed abilities

== WENDEL ==

Trick or bakery treat

Halloween is a key time for bakers to capitalise on an increasingly popular calendar date, by producing a range of spooktacular products for both young and old.

DrieM machine

If you remember the amazing voice of the late, great Roy Orbison, singing "dream, dream, dream" in his famous song aptly entitled 'Dreams', you'll know how to pronounce the name of new company DrieM.

Homage to Castleford

Back in 1122, many Englanders rushed off to the crusades to recapture the Holy Land. It was also a time of turbulence in Europe and, on home soil, 'bandits' roamed, often stealing from the rich and poor alike. But one haven of tranquillity, Castleford Mill, West Yorkshire, simply went about its daily work, milling products to support the local community. It was safe from marauding hands because it had a job to do.

The science of salt

With the recent publication of new targets for sodium reduction in processed foods, salt (sodium chloride) remains at the top of the bakers' list of product quality concerns.


Dear Editor

Spice rack: Cardamom

Cardamom pods are the seed pods of a tropical fruit of the ginger family, known as Elettaria cardamomum. Green cardamom is recognised as having a superior flavour to brown or black cardamom. It is available in pods, which should be opened and the seeds lightly crushed, or in ready-ground form. In India, it is used to flavour curries and most of the crop in Arab countries goes to flavour coffee. However, in Scandinavia, it is used in breads and baking. Make a cardamom braid using a sweetened enriched bread dough, flavoured with cardamom (approximately 2.5-5g to 1,000g flour). The dough is split into three, plaited and the ends are joined together prior to baking. Add some ground cardamom to a basic cookie dough or make almond cardamom stars, flavouring a biscuit dough with ground almonds, orange zest and cardamom.

Fit for purpose: Part 1 - Evolution

== Richard Hamilton of Agile Space begins a step-by-step guide to revamping your shops ==

In my world - the organic bakery

== Jo Fairley is co-owner of Judges organic bakery and grocery shop in Hastings and co-founder of Green & Black's chocolate firm, with hubby Craig Sams ==

Firm offers a clean sweep

IPC Gansow has expanded its range with the addition of the new 1450 ride-on sweeper. The company says it is a step up from its 1404 sweeper, and has enhanced strength and perfor-mance, due to the use of a fully hydraulic circuit.

Kaak goes to work on recovering energy

The Kaak Group has launched a new Daub Energy Recovery System for bakers and food manufacturers, with the aim of saving customers up to 30% on their energy costs.

Valera offers fresh display

Equipment supplier Valera has launched a new display unit - Vision Counter - which forms part of its Vision range of fully refrigerated modular deli counters.

Vortex brings in green spin

SAVortex, a company founded by Syed Ahmed, a participant in BBC's The Apprentice, claims to have launched the greenest hand-dryer - The Vortex. It features unique patent-protected spinning air technology, using no heating elements and recovering energy as it works.

Belting answer for Hovis

Conveyor belt manufacturer Ammeraal Beltech, has been working with Hovis on techno-logical developments for the bread baking industry, which have led to the development of Ultrasync - a new conveyor belt.

Mantinga's Melange

Frozen bakery supplier Mantinga has launched a new bread basket of artisan breads, targeted at the hotel and restaurant sector, called the Melange du Pain.

Brannigans' nostalgic move

United Biscuits (UBUK) has redesigned its Brannigans' crisps packaging and reverted to its traditional brown paper-bag style, due to a growing trend for nostalgic brands. The range will continue to feature Mr Brannigan on-pack and will also highlight its 65% reduction in saturated fats.

Boys act on impulse

The Fabulous Bakin' Boys has revamped its impulse range, working on more eye-catching packaging design and recipe reformulation, with artificial additives taken out and more inclusions put in. The range features: Fabulous Flapjacks - made with jumbo oats; Marvelous Muffins, in Sticky Toffee, Double Choc, Cherry and Blueberry varieties; Caramel Shortcake - with more caramel and a new shortcake recipe; Dark Choc Brownie - in a larger portion size; Fairtrade Flapjacks - 50% larger and with new packaging; and new Fruit or Lemon & White Chocolate Loaf Cakes, with a Carrot Cake option coming soon.

Unifine's binding commitment

Unifine Food & Bake ingredients has launched a Liquid Binding Agent (LBA), which uses new technology for the enhancement of biscuits and extruded lines.

60-second sales pitch

== So what's the product? ==

Reporting in

== Alex Waugh Director-general, Nabim ==

Polish bakery supplies Dublin Tesco

The Traditional Polish Bakery in Dublin is now supplying 25 Tesco stores in and around the city. Established in 2006, the wholesale bakery, which employs 23 staff, has also gained orders to supply seven other supermarket and convenience store chains, including Spar and Super Valu.

Belgian eco-baker sets his sights on UK market

A new eco-friendly bakery has been set up in Belgium by the previous owner of Le Pain Quotidien, and plans to supply the UK by March 2010.

DrieM brings in new dough sheeting line

DrieM, a new company that has become part of the Kaak Group, represented by Benier UK, has pioneered an automated sheeted dough line, designed from scratch, for the production of artisanal breads and pizza crusts. It will be launched at IBA.

JJ Beano's acquires savoury supplier

Coffee and snacks vending machine company JJ Beano's has acquired savoury pastry firm, Devon Savouries, and has three new contracts in the pipeline.

Investors show interest as O'Briens flounders

The head office of Irish sandwich chain O'Briens has been put into the equivalent of administration with debts of over E4m (£3.46m).

In Short

== Unsoy's delivery deal ==

Jobs loss risk at Elisabeth the Chef

Around 200 jobs are potentially at risk after Elisabeth the Chef announced it is to create a new facility in Leamington Spa, which will result in the merging of staff from two existing sites.

Tamar Foods takes on Duchy, following losses

After failing to turn a profit since it opened three years ago, Duchy Originals' Cornish bakery is to be taken over by Tamar Foods, part of the Samworth Brothers Group, which will produce the brand's sweet tarts under licence.

In Short

== BB's airport outlet ==

Dress to impress in Cupcake Week

Are you a retailer planning to drive cupcake sales in your shops during National Cupcake Week, beginning 14 September? Then enter British Baker's window display competition.

Community bakery finds permanent new home

The Handmade Bakery, a not-for-profit community-supported bakery in Marsden, West York-shire, has acquired permanent premises after four months of using the pizza ovens at a local Italian restaurant, Mozzarella's.

In Short

== Cupcake extension ==

Mathiesons hands over control to Symphony

Mathiesons Bakeries has sold a controlling stake in its company to private equity firm Symphony Investment Fund.

Greggs looks to expand in petrol forecourts

Greggs has taken its first steps into the petrol forecourt market with the opening of a 500sq ft concession at a newly renovated BP petrol station in Bury, operated by Euro Garages.

Asda seeks out regional suppliers

Asda is looking to work with "iconic" regional bakery firms to roll out branded bakery concessions in stores across the UK.

FSA consults on sat fats

Bakery products are at the forefront of the new Food Standards Agency (FSA) consultation on voluntary targets for reductions in saturated fat and added sugar.

Consultant points to export gaps

Bakery firms specialising in private-label are in a strong position to build export sales, according to Simon Waring, MD of the UK branch of export consultancy The Green Seed Group.

Are you one of our BIA09 finalists? Find out below

British Baker is delighted to announce the finalists for this year's Baking Industry Awards. The 1930s-themed event, on Tuesday 8 September at the Park Lane Hilton in London, will be hosted by much-loved comedian Ronnie Corbett.

In Short

== SAMB joins network ==

Crantock’s pasty sales rocket

Crantock Bakery has announced it has been doing a roaring trade on Cornish pasties during the recession, with sales up 30% on last year.

Finsbury’s cake growth remains flat

Finsbury Foods has announced a steady growth in group revenue in its latest trading update. However, it said like-for-like growth in its Cake division continued to be “flat”.

Worshipful Company of Bakers award winners announced

The Worshipful Company of Bakers has announced the winners of its awards who will all get the chance to attend a course at the Richemont school in Lucerne, Switzerland.

The Joseph Travelling award was won by Teresa Grant of Bakemark; the Piero Scacco award was given to John Breach of Reeves the Baker and Gabrielle Baxter from Tameside college; and the ABIM accolade went to Trevor Spinks of Dunn’s of Crouch End.

Accolades were also given to the following students: Harry Clegg - Thameside College; Susina Maiden – University College Birmingham; and Holly Blackman, Nathan Giles and Mark O’Neill - The National Bakery School, London Southbank University.

Blackman was crowned the top student at The National Bakery School 2009 and will be presented with the Freedom of The Worshipful Company of Bakers at the October court meeting.

*  There are also places available on a two-day bread and confectionery course at The Richemont school in October 2009. For further details please contact clerk@bakers.co.uk or christopher@dunns-bakery.co.uk, or call Christopher Freeman on 07776 480 032.

Chevler to ramp up production with new machinery

Baking cases producer Chevler has installed a specially designed reel-fed machine capable of producing over 250,000 muffin and cupcake cases an hour.

It forms part of an on-going investment programme for the recently formed South Wales-based firm, enabling it to cope with increased demand from bakers and food manufacturers.

Managing director Stuart Whelan commented: “It has taken three years to develop during which time we have continuously improved every aspect of our production process.” He added that developing bespoke machinery was vital to meet its customers’ demand for new products.

Chevler was formed in February this year after a management buy-out by four senior executives of Chevler Packaging, who consolidated all operations onto a single site in South Wales, and established a new production facility next to the existing plant.

* Chevler is a sponsor of National Cupcake Week and a sample pack of the company’s coloured cupcake range is available free to all bakers. Call 01844 344231 for details.

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