ISA takes Action on display

New from ISA (UK) are the ISA Action and ISA Music impulse/island cabinets for frozen and chilled products. These are the latest additions to the ISA One range.

Puratos adds natural vanilla to Belcolade

Belcolade, the real Belgian chocolate supplied by Puratos, now includes natural vanilla in all of its recipes.

Jordans capitalises on trend

Jordans Cereals is expanding its range of cereal bars with the new Nut & Seed Bar. The company says the launch is a result of increased popularity amongst consumers of nuts

Country Choice extends thaw-and-sell line

Country Choice has added several new products to its thaw-and-sell ranges as well as a Bake & Bite branded sandwich wedge pack.

Foster claims an upper hand

As preferred bakery specialists of Foster products in the UK, Brook Food Processing Equipment (Minehead, Somerset) says it has been impressed with the advance in technology that these have brought to its specialised market within the last few years.

Double D boosts Gadsby’s

Gadsby’s Bakery in Mill Park, Southwell, is benefiting from the installation of a Humidair Retarder Prover from Double D Food Engineering (Broxburn, West Lothian), which it says has smoothed out “the peaks and troughs” in its production. “The Humidair Retarder Prover has been a tremendous boost for us,” says master baker Terry Gadsby. “By loading the unit the day before and setting the micro-processor controller accurately, we know that we’ll have 15 racks of product ready for firing exactly when we want the next day.”

Improvement in air delivery

Eurobake (Bolton, Lancs) has devised a new design of retarder-prover, incorporating an innovative evaporator, which it claims gives greater energy and production efficiency and provides bakers with improved dough conservation control and proving.

Controlling interest

Bakers have embraced retarder-provers in recent years as the concept has developed dramatically, both in technology and the consistency of results.
Shirley and Graham Ryder at the Manchester shop. Shirley says increased membership is vital to the NA
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A woman's touch

A straight-talking Mancunian has just taken over as national president of the
Tony Phillips is past president of the NAMB and is (allegedly) retired from running Janes Pantry with 10 shops in Gloucestershire
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A simple country baker

Flicking through some back issues of British Baker recently, I came across a point made by the editor Sylvia Macdonald. She argued in February that the Government pays little heed to comments made by trade associations with memberships of less than three thousand.

Playing it cool

Excessively high temperatures at its Northwich, Cheshire, bakery led Frank Roberts & Sons to seek an effective cooling system.
Shops focusing on artisan breads are a growing trend
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Wizards of Oz

For the past 15 years, Ian Martin, site manager of Manchester-based Martins Bakers and Sandwich Makers, has been involved in the artisan bakery scene in Australia, most recently giving specialist help to market leaders in organic sourdough bread, such as Brasserie Bread in Sydney and Dench Bakers in Melbourne. He also managed the bread production at Phillippa’s in Melbourne, well-known as one of the largest commercially successful artisan bakeries in Australia.

Pressure Point

The feeling among millers is that this year’s crop is very good but, to mix farming metaphors, you should never count your chickens. Two years ago a month-long August downpour put a dampener on what in June-July was a great crop, leading to low Hagberg, low protein and quality issues. But the weather is just one of a panoply of problems set to affect wheat supply and the price of bakers’ flour.
Sylvia Macdonald
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I have just returned hotfoot from an audience with Tony Blair. As one of around 30 editors across the UK, I was fortunate to be invited to interview the Prime Minister at 10 Downing Street.


The situation in the UK’s bakery colleges is a cause for concern to the whole of the industry.
Sainsbury's Ceo Justin King (left) congratulates award-winning Nick Markiewicz
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Store’s best bakery named

Improved availability, product quality and good customer service have all led to a huge sales increase at Sainsbury’s in-store bakery in Lincoln.

Improve calls on industry to draft diploma

Food and drink manufacturers are being urged to help draft a new industry diploma, as well as share their experiences of training older workers.
Jean Grieves: capture skills
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Grieves challenges bakers to safeguard their future

Former bakery tutor and past chairman of the British Society of Baking Jean Grieves has called on the industry to re-evaluate its thinking on training, with a view to retaining traditional skills and bringing another generation of bakers to the fore.

In Brief

Bakels’ Low Gi bread mix helped the firm take the titles of Oxfordshire Business of the Year and Innovation of the Year. The Bicester-based company launched a successful marketing campaign behind the product, which included leafleting 1.3 million consumers through 1,300 independent bakers. Bakels now has plans for a new consumer PR campaign in the autumn.

United Biscuits up for sale

Biscuit maker United Biscuits has formally put itself up for sale by sending financial packs to potential buyers.

Sayers workers in protest march

FamilieS of workers threa-tened with redundancy at Liver-pool bakery Sayers marched through the streets in a last-ditch attempt to save their jobs.

Burger bun bakers faced with redundancy

Workers at the Hemel Hempstead plant of East Balt Guenther Bakeries are facing redundancy, six months after the Buncefield blast badly damaged the premises and made it inoperable.

Honeytop gains naan licence

Honeytop Speciality Foods is celebrating big sales increases resulting from its new ‘champagne’ naan breads.

Romanian baker seeks UK ally

An Anglo-Romanian company plans to lead a full-scale assault on the Eastern European country’s bakery market. Bucharest-based Snack Attack will open a 50,000sq ft state-of-the-art sandwich factory there by the end of 2007, which is set to increase production from 10,000 to 100,000 sandwiches a day in the next three years.

CPRE study backs case for small shops

A new study confirms that local shops flourish once superstore plans are turned down.
Blair trade: British Baker’s Sylvia Macdonald challenges the PM on government backing for local businesses
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Editor tackles Blair on small shops

British Baker’s editor Sylvia Macdonald was among a small group of journalists invited to interview Prime Minister Tony Blair earlier this week.

Family firm to close doors as Inter Link consolidates

Inter LINK Foods is to close the recently-acquired Hoppers Farmhouse Bakery in a bid to consolidate operations. The 16,000sq ft factory in Herne Bay, Kent, will shut its doors early next year, with the loss of 130 jobs, when production will transfer to Inter Link’s highly automated 70,000sq ft Blackburn bakery.

Golf attracts record turnout

A record number of golfers played one of the country’s most difficult courses at the British Society of Baking’s (BSB) Golden Jubilee Golf day, last month.

Bringing home the bacon

New low-fat and reduced-salt bacon products are being developed by Northampton-based TMI Foods in conjunction with sandwich and food manufacturers in the UK and continental Europe, which the company supplies.

EasyOrders wins silver award for innovation

A new web-based system that gives sandwich shop owners a quick and easy solution to selling their products online has received a top award for innovation.

Délifrance’s frozen assets

According to market data from consulting and research firm Gira, demand for frozen bread, particularly in the sandwich sector is growing and this trend is confirmed by bakery products supplier Délifrance.

Panini concept for Cuisine de France

In-store bakery and food to go supplier Cuisine de France has launched new bread carriers, for hot or cold sandwich fillings, include three softbake baguettes in plain, multiseed and onion and nigella flavours. The baguettes are thaw-and-serve and have an extended shelf life.

Freshways recognises sandwich excellence

Walsall resident and native of Bengal Rina Kundu has carried off the latest trophy from Wolverhampton-based Freshway Foods for her Bengal Chicken Do-Piaza Sandwich.

A right mouthful

A bid to lose some “bakery baggage” has seen Croydon-based craft baker Coughlans continue to roll out its rebranding as Munch and, in the process, scoop the Baker Sandwich Maker of the Year at the Sammies for the second year running.
Tony Phillips is past president of the NAMB and is (allegedly) retired from running Janes Pantry with 10 shops in Gloucestershire
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A simple country bake

Reading Sylvia Macdonald’s Viewpoint in the British Baker ofFeb17th one thing that struck me was the point she made referring to the fact that Governments paid little real heed to comments made by Trade Associations with membership of less than three thousand.
L to R: Mary and Declan Molloy with Irish TV chef Nevin Maguire
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Irish bakers find strength in numbers

Artisan bakers in the Irish Republic are getting up a head of steam following an inspirational address in the National Bakery School, Dublin, last year by Robert Ditty, a leader of the artisan baking movement in Northern Ireland.

Battle of the pies in parallel World Cup

Don’t despair if England’s football team falters in the World Cup. Its steak and ale pie is likely to prove an easy winner in the Pie World Cup, which pits 32 ‘national’ pies produced by the Square Pie company against each other.

Work Experience

Chris Beaney, owner of Beaney’s bakery based in Strood, Kent, is evangelical about offering work experience. He liaises closely with local schools to open his business to about three pupils a year for one and two-week placements. This has proved so successful that he has gone on to give about six of them jobs in both full-time and part-time roles.
Sylvia Macdonald
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It is just so ironic. Craft bakers tell me every day that they cannot recruit enough good staff or enthusiastic youngsters willing to learn the professions of bakery and confectionery. Supermarket in-stores too are facing a dearth of recruits.

In Brief

A noise study carried out on the shop floor of Brace’s two bakeries confirmed that workers should wear ear defenders, which have been distributed to all operatives. Visitors will be given disposable earplugs when entering the shop floor areas.

Middle East to tuck into British favourite

Bollin Dale Engineering is supplying a complete line for production of Jaffa Cake style biscuits to a customer in Iran.
Joe Marino: fighting for pension rights
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Union strikes back at attacks on pensions

Last week’s annual Bakers Food & Allied Workers Union (BFAWU) conference gave its full backing to the union’s efforts to counter the erosion of final pension schemes that is prevalent across many industry sectors. It also opposed government moves to raise the retirement age.

Production boost from icing sugar switch

TALGARTH BAKERY has switched from block fondant to British Sugar’s Celebration Icing Sugar for fondant icing.

UK eggs rule the roost in Europe, says survey

Egg production in the UK has been confirmed as among the safest in the world, according to an EU survey.
Will England and Chatwins be smiling at the end of the World Cup?
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World Cup window display wins over fans

CHESHIRE-BASED craft chain Arthur Chatwin is capitalising on the football World Cup tournament with dedicated window displays and sales of specially decorated bakery products across its stores.

Maple Leaf invests £12m in New York Bagel line

Maple LEAF BAKERY has unveiled a new £12m bagel line for the New York Bagel Company at its Rotherham site.

US wheat industry sees lower plantings

The wheat industry in the US is said to be in crisis as many farmers are no longer planting the crop because it is unprofitable, according to Reuters European Business Wire.

Good weather alone will not dictate wheat prices

The current good weather in wheat growing areas of the UK does not necessarily bode well for this year’s harvest, warns Ian Pinner, managing director of ADM Milling.

Biofuel demand hits rapeseed oil prices

Bakeries are counting the cost of rising rapeseed oil prices as the oil is increasingly used as a biodiesel fuel.
Brooklands’ Jane Hatton
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Funding for adult training courses heading for crisis

BAKERY colleges nationwide are struggling to obtain funding and senior tutors are being put under threat of redundancy and early retirement. Jane Hatton, co-ordinator for bakery and sugar courses at Brooklands, who is widely known throughout the industry and acts as a national examiner for external students, has been given notice of ‘high risk redundancy’ by the Surrey-based college.

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