June

Jaffa cakes war is waged

Biscuit maker Bahlsen is to take on McVitie’s Jaffa Cakes with a new six-figure advertising campaign for its Messino cake – an “upmarket oblong Jaffa”.

UK government-procured flour must meet set standards

All flour bought by government departments will soon have to conform to British farming and manufacturing standards. Under a new government plan, flour used in hospitals, schools and prisons will have to meet production standards such as the Red Tractor scheme or LEAF Marque scheme.

Rumours quelled over selling by number

The European Parliament (EP) has been forced to quell fears that food businesses would be banned from denoting the number of products on-pack, after a proposal for the continuation of selling by number was rejected by MEPs in a recent vote.

Irwin’s Bakery invests €1m in supply chain

Irwin’s Bakery will invest €1m into its Irish supply chain network during the next three years to create a direct route to retailers in the Dublin area.

Truly Scrumptious sugarcraft school now open

Linlithgow-based designer cake business Truly Scrumptious is to open a Cupcake Cafe Bar amd Cake Decorating School later this month.

Renshaw's World Cup Cupcake

Renshaw's World Cup Cupcake

In honour of playing in the World Cup we've designed a fun-style cake to share while you watch the match!

Fords Bakery is rescued from administration

Scullions Wholesale Bakery, a subsidiary of the McGhee Group, has bought fellow Scottish firm Fords Bakery out of administration, saving 87 jobs.

Unifine aids GB pastry team

Unifine Food & Bake Ingredients is to support UK participants in the Amoretti 2010 World Pastry Team Championship in Phoenix, Arizona, USA, in July.

Budget: food to remain zero-rated

The standard rate of VAT will increase from 17.5% to 20% from 4 January 2011, announced chancellor George Osborne in his first Budget earlier today, but zero-rating for most food remains in place.

Roberts Bakery buys ailing Aldreds

Roberts Bakery has purchased Aldreds the Bakers after parent company D&G Food Group put its four bakeries up for sale earlier this month.

24 November, 1933: The Man on the Moon's Weekly Tips 2 - Farls

The farl is a brown loaf, aerated chemically, shaped similarly to scones, only four times the size. Volume is not attained by adding excess baking powder, but by thoroughly mellowing the gluten. Try out this recipe it should give the finest brown loaf you have ever made:

CHEEKY CAKE FOR CHEEKY GIRLS

Cake of the week goes to Gardners Bakery in Kingsthorpe, who baked this cheeky number for ITV's Loose Women in celebration of National Craft Bakers' Week. And no, the miserable sods didn't mention it on air. Gardners had more success with BBC Radio Northampton's Bernie Keith, who raved about his specially made cake within five minutes of receiving it. We're presuming it didn't depict the radio presenter exposing himself too.

Mouthing off

"Herbert entrusts me with the 'secret' recipe. In truth, it's simple, containing just three ingredients: smelt flour, which gives the bread a lovely nutty flavour; Cornish sea salt and water"

Mexican stand-off

Your Olivers, Blumenthals and Ramsays have hogged the TV schedules for long enough. The bakery trade has been crying out for its own superstar. Now she's arrived. All hail Angela Maher for her jaw-dropping appearance on Mary Queen of Shops last week.

Appointments

Rory Bowman

Planning ahead

Sunday 27 June, Melton Big Bake

My Career

Robert Done, head of sales & marketing UK, Tromp Bakery Equipment

Improved selection

For bakers looking to maximise on technology, premixes and improvers continue to offer a cost-effective method to develop on-trend products with a healthy shelf-life. Last year's recession saw some talk of bakers returning to baking from scratch to cut costs, but for most, the consensus emerged that to bake the best products, good premixes and improvers are a must-have.

Make a deposit

So, you have goods to deposit or extrude, but what's the

Collaborative strength

Successfully implementing a global project for Starbucks to standardise its muffin range was, understandably, one of the main achievements Rich Products highlighted to judges in the Sainsbury's-sponsored Bakery Supplier of the Year category. But it was also its family culture and its focus on collaboration with its customers, which saw it walk away with the gong at the Baking Industry Awards 2009.

Group therapy

Next week marks the first-ever Co-operatives Fortnight (19 June to 3 July 2010). I know what some of you are thinking: crusty Guardian-reading weirdos and this, smiles Dan McTierman of co-operative The Handmade Bakery, is probably what the neighbouring butcher thinks when he drops round a copy of his British Baker to help out this fledgling start-up.

Raising the bar

I can now declare Sainsbury's Bakery College officially open, said regional MD Anthony Hemmerdinger or words to that effect, as three bakery apprentices held up the red ribbon and bread chain, cut on 26 May.

Brand clinic: What's in a name?

Don Williams, CEO of brand and design consultancy Pi Global discusses the intricacies of brand naming and the importance of getting it right

Traditionals with a twist Citrus tarts by Fiona Burrell

Lemon tarts have become very popular and are based on the classic French recipe Tarte au Citron, which tastes so fresh and tangy that it is impossible to imagine the calories hidden inside.

BB Open Letter

Translating sustainability

In my world

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

A crisp take on the Med

Crisp manufacturer Darling Spuds has added a new flavour to its portfolio. In a bid to capture a taste of the Mediterranean, the sun-ripened tomato, green olive and oregano flavour joins its gluten-free crisps range.

Excel boosts label offer

Excel Labels is offering customers 18 free rolls of labels for every 100 rolls purchased, until the end of June, to mark its 18th birthday.

Pasty play

Crantock Bakery has launched an "un-Cornish" pasty in reponse to customer demand. The Crantock Armadillo marks a new style of pasty, as it is top-crimped, rather than crimped along the side.

Making washing easier

Hobart Independent has said it can offer even more ware-washing solutions through its national dealer network, via its extended Ecomax range. This includes three glasswashers, two front-loading dishwashers and three pass-through dishwashers, and caters specifically for small to medium-sized businesses.

Be a barista with 2000 S

WMF is to launch its new 2000 S coffee machine at the Caffè Culture exhibition at the end of this month. The company boasts that this new piece of kit can help anyone make coffee like a barista, with its advanced, integrated milk foaming capabilities.

Give us our healthy daily bread

By Max Jenvey of Oxxygen Marketing Partnership, a strategic business agency, specialising in the bakery, foodservice and convenience retail sectors

Fox's offers more choice

Fox's is introducing two new products to its recently revamped Chocolatey biscuits range, following the relaunch of Caramel Shortcake and Shortcake Rounds.

Palm oil aimed at bakery

Fats and oils supplier AAK, has introduced Akofluid sustainable palm oil to its product portfolio. It is designed to reduce waste, saturated fat usage and the impact on the environment. The firm has redeveloped its Akofluid Pumpable Shortening, which is a blend of rapeseed and palm oils, so that the palm oil content is now fully certified as being from sustainable sources.

MIWE looks to energy

An energy-saving rack oven, recently on trial in a number of German bakeries, is now available in the UK and Ireland, through European Process Plant (EPP). The MIWE rolling e+ can offer potential energy savings of up to 25%, as reported by some bakers involved in the trials.

Create a winner

As sales of the ubiquitous cupcake continue to rise, British Baker today launches the search to find Britain's Best Cupcake Baker 2010.

Edible nut pricing

Almonds: There has been a more favourable May almond estimate of 700,000mt+, over 100,000mt better than was previously estimated after the bloom. For now at least and up to the next estimate, the trend is for lower pricing, but this would be immediately reversed by a more negative new crop figure in June.

Reporting in Engaging with education professionals

Alex Waugh

Aryzta picks up additional baked goods firms

Swiss-based baker Aryzta has unveiled two acquisitions that it hopes will strengthen its market position in Europe and the US.

Mono on song with Bluebird machinery

Mono Equipment has purchased the exclusive rights to manu-facture Bluebird Packaging Machines' product range, after the firm went into liquidation in April.

Warburtons extends deal for British wheat supply

Warburtons has announced a long-term extension to its UK milling wheat contract with farmer-owned business Open-field, as it continues to maintain its support of British wheat.

In Short

Subway snaps up top sandwich slot

Subway has taken the number one spot for UK sandwich sales, according to a report published by the British Sandwich Association (BSA).

Renshaw benefits from home baking boom

Renshaw looks set to grow by over a quarter as the bakery ingredients supplier reported spring sales matching those of the Christmas peak.

In Short

Welsh bakery merges units

Clark's Pies is targeting business growth by merging its two Cardiff bakeries.

Maher responds to Mary Queen of Shops portrayal

It has to be one of the most talked-about television shows on a bakery in history. The first episode of the new series of Mary Queen of Shops, screened on 7 June, saw retail guru Mary Portas come head-to-head with Maher & Sons bakery owner Angela Maher in a battle of wills. This culminated in Portas and her crew being asked to stop filming and leave the premises.

In Short

Scores on the Doors ratings welcomed

Consumers would welcome a national food hygiene rating scheme for cafés, restaurants, shops and bars, reports the Food Standards Agency (FSA).

High number of entries for ABST competitions

Almost 1,000 entries were submitted for competition classes at the Alliance for Bakery Students and Trainees' (ABST) Annual Conference, held at the Alton Towers Hotel from 11-13 June, up from over 700 last year.

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