October

Raisin & Orange brioche

“This is much lighter than a muffin because there is less fat, but it has a similar look,” says baker Dominique Homo, who developed the product for California Raisins.

Hovis sales are up, announces Premier Foods

Premier Foods’ Hovis Milling and Bakery division saw sales increase across branded lines, despite a “markedly tougher” third quarter for the firm.

Nationwide entries encouraged for Scotch pie championship

Bakers south of the border and in Northern Ireland are being encouraged to enter the World Scotch Pie Championship.

Dunbar Community Bakery finds premises

Dunbar Community Bakery is a step closer to opening its doors after signing a 25-year lease on a high street shop.

Warburtons director switches to Genius as gluten-free sector hots up

Warburtons' former commercial director Roz Cuschieri is set to front market-leading gluten-free bread brand Genius, in a move that will pit her against her former employer.

Irish sandwich study reveals potential danger

More than a quarter of pre-packed sandwiches sold in shops and cafés in Ireland are stored at temperatures higher than 5°C.

Neill's packs in new investment

Belfast-based Neill's flour mill has invested £200,000 in innovative new Fawema packaging machinery, which puts bulk flour into retail packs.

Global grain markets to feel continued pressure

Agricultural analysts are warning of continuing uncertainty in global grain markets for the foreseeable future, due to possible bad weather and future harvests in the southern hempishere.

Capway unveils greener technology for baking

Capway Systems has opened a test baking facility at its head office in Driebergen, the Netherlands to show how new electro-magnetic wave technology can cut baking time and energy bills.

Chatwins buys up four P&A Davies stores

Craft baker Chatwins has taken over four shops previously run by fellow Cheshire firm P&A Davies, which went into administration earlier this month.

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