May

Renshaw urges bakers to be choosy on ingredients

“Consumers are looking for a cake with immediate wow factor – something wonderful that takes their breath away and creates that sense of celebration,” says Susanne Edler of the Anglo-Austrian Patisserie and Gloriette Patisserie in London. “Our experience indicates that consumers want quality celebration cakes with high levels of individuality and creativity that have a visual impact.”

Diary

MAY

Italian experience overcomes ‘challenging’ dough

IMA Food Equipment (St Albans) says bakers increasingly need dividers that can handle “challenging” doughs, such as ciabatta, focaccia, Scottish rolls and gluten-free doughs.

Brook lends a baker’s hand

By imitating the movement and touch of a baker’s hand, Brook Food (Minehead, Somerset) says its Record Bun Divider Moulders (BDMs) bring consistent product quality and time-saving benefits.

Big changes to Mini Rex

European Process Plant (Epsom, Surrey) has extended the Koenig Mini Rex range with additional enhancements. The Mini Rex two-pocket divider is now available to customers with a single-phase energy supply. Previously, a three-phase supply was necessary.

Take a flexible approach

Versatility and consistency of product are key when it comes to bakery equipment, and this is particularly true of the type of dividers and bread moulders the baker chooses.
Putting heart and soul into chocolate: Lindt & Sprüngli is helping to organise the event
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Flights of fancy

Zurich airport will play host to a special event celebrating the world of chocolate later this year. Held from 15 September to 31 October, 2006, the Soul of Chocolate exhibition will feature several stands providing passengers with information about the history, origin, processing and refinement of chocolate, as well as samples to taste.

SayVES to bread

The baking industry launched a public relations offensive this week in a bid to get bread back into the shopping baskets of women hooked on fad diets that outlaw carbohydrate consumption.

Baker with a community spirit

Charities in the UK and abroad, including Cancer Research and Macmillan Nurses, have benefited from a generous donation made by Walton-on-Thames bakery owner Bill Heffernan in memory of his wife, Anne, who died from the disease in January this year, aged 61.

Taking the biscuit

Capitalising on the growing trend for ‘retro’ comfort food, ingredients supplier Macphie has launched a new Shortbread Mix. Shortbread has a long history, but Macphie says it has updated the Scottish delicacy for the 21st Century.
Julian Day (second from left) with his team. He says that a loyal customer base are the backbone of the business
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Mail order magic

“A cake is suitable for any gender, any age, any faith – everyone would be happy to receive a cake,” is Julian Day’s simple analysis of why his mail-order cakes business, Meg Rivers, is doing so well.
Sylvia Macdonald
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Viewpoint

Bako, a top name in bakery wholesale with five branches nationwide, is branching out into supplying foodservice.

Obituary

Leonard Wadge, honorary life president of wholesaler Bako’s London and south east region died on Thursday, 11 May, 2006.
Wedge winners (from L to R): Phillip Brown, founder of Philpott’s; Sean Coughlan, MD of Coughlans; and awards presenter Richard Johnson (left) with David Balmer of M&S
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Annual British Sandwich Industry Awards

Marks & SPENCER’s efforts to develop a ‘caring’ image helped it triumph at this year’s Sammies – the annual British Sandwich Industry Awards.

BB’s rolls out Irish franchises

Ireland’s largest shopping centre café operator, BB’s Coffee & Muffins, is to offer franchises of its brand in Ireland.

Associated British Foods

Associated British Foods (ABF) has agreed to buy the largest cane sugar producer in Africa in a bid to take advantage of changes to the EU sugar regime.

California Raisins Innovation Award

For the third year running California Raisins is running its Innovation Award, to find the most creative use of California Raisins in the UK.

Less Foods

Confectionery company Lees Foods says is on the acquisition trail to further boost its profile in the bakery industry after recording bumper profits last year.

NA business day

The difference between costing and pricing is the topic of a business day, which aims to encourage bakers to ask themselves some tough questions.

MBO at Brittons of Devon

Cornish Pasty supplier Brittons of Devon has been bought from owner Quanon by its existing senior management, Steve Hathaway, Paul Whitaker and John Savege, for an undisclosed sum.

Delays hit debate on folic acid and bread weights

The Federation of Bakers expects delays in resolving two legislative issues facing the

Quiche firm invests £1.5m

Quiche manufacturer Thomas Food Group is launching a major investment programme to take a bigger slice of the premium quiche market.

New Kluman MD

Danny Kluman has become MD of ingredients supplier Kluman & Balter. He takes over from his father Geoff Kluman, who becomes chairman.
L-R: Bako London chairman Stuart Earl, PA Teresa Sullivan and CE Andrew Price
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Bako London gets set to boost buying power

Bakery supplier Bako London has revealed it is overhauling its business, to make it more competitive on price, service, availability and range. The £20m turnover regional wholesaler, which serves 2,000 customers in the south east, plans to boost its buying power, focusing on markets which do not compete with its core bakery business, chairman Stuart Earl told British Baker.

PEOPLE

Three senior personnel have joined the Liverpool headquarters of ingredients supplier Renshaw, now part of the Real Good Food company.

Polenta Cake’s warm welcome

Desserts company Vittles Foods (Leicester) says it has had an eager response to its new Olive Oil and Polenta Cake.

Better-for-you fruit flapjacks

BakeMark UK (Wirral, Merseyside) has launched a new flapjack in response to growing consumer demand for ‘better-for-you’ snacks.

Apuro adds to Quattro planetary mixer range

Apuro (Solihull) has extended its Quattro range of heavy-duty planetary mixers with the addition of two larger models – the QPM30 and QPM40.

Pukka takes out artificial flavours

Pukka Pies (Leicester) has introduced a new saveloy sausage to its range of catering sausages. The new saveloys are batch-produced by Pukka’s team of butchers.

Multi-tier leaflets from UK Point of Sale

UK Point of Sale (Heaton Mersey, Stockport) has launched a range of multi-tier leaflet dispensers that can be connected to create different shaped displays.

Applied Weighing

Applied Weighing (Reading), supplier of industrial weighing systems, has recently introduced a high-speed check weigher. The machine is powered by a 920i process controller and can be combined with lead on/lead off conveyors, barcoders and metal detection equipment.

BNW drives in wrapper

Lancashire-based BNW Bakery Services says its BW5 machine can be used for wrapping bread, cake and flour confectionery.

Burford has it all taped

The Burford Tape Closure system has been designed to produce a reliable tamper-evident closure. Burford says it can be used with most makes of semi- and fully-automatic bagging systems.

Zeelandia relies on Carlo to release plant baker interest

Zeelandia (Billericay, Essex) says it can offer plant bakers a range of services, from ingre-dients to engineering.

To do list...

PICKING
Surafti offers 31 different fondant products designed to solve specific needs
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Icing o the cake

The introduction of a new low-glucose powdered fondant by Surafti UK is one of the company’s responses to market changes, says Paul Martin, Surafti UK’s technical sales manager. For Martin, the new fondant, Flemings Powdered Fondant LG, which has been under development for the past 12 months complete with trialling and analysis, is another example of Surafti’s special service .
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

Almost every day, we older folk say, “How the world has changed!” As an example, just look at the volume of products we now produce daily with far less staff than, say, 20 years ago. Although, at the rate people are flooding into our country, they may soon pass a law to make us scrap our machinery, so that we can employ more people to keep them off the streets.
Jim Winship
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The problem begins to bite

Forcing consumers to eat more healthily could result in a backlash, with consu-mers rejecting foods where substantial cuts in salt and fat content have been made or where recipe formulation is perceived to have had an unacceptable impact on flavour.

Craft and creativity in Crouch End

When people eulogise about the need to diversify a craft retail bakery business, few can claim to have taken it as much to heart as Dunns of Crouch End. French farmers’ markets, gay wedding cakes and, perhaps more ill-advisedly, letting a film crew run amok, destroying the shop, are just a few of the ways it has met the challenges facing bakers on the high street.
Sylvia Macdonald
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Viewpoint

Some things never cease to amaze me. They are so blindingly obvious that you think, how can that possibly be? We are worried sick about the number of people carrying knives but do NOTHING to ban them. They are as deadly as guns, so why are we afraid of zero tolerance on something so dangerous?

FEDERATION OF BAKERS’ CONFERENCE

Bakers were urged to support the work of food and drink skills sector council Improve at the Federation of Bakers’ (FoB) conference. Warburtons’ director Brett Warburton told delegates the organisation had a growing amount of influence, with initiatives including skills academies being developed, which bakers must help mould to their requirements.

FEDERATION OF BAKERS’ CONFERENCE

The Federation of Bakers (FoB) reported a trading loss of £29,278 for the year to 31 March 2006 as it held its AGM on 10 May.
Mike Coupe: in-store surge
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FEDERATION OF BAKERS’ CONFERENCE

Sainsbury’s has seen an 8% rise in bakery sales value over the last year, driven by growth in in-store bakery sales, according to trading director Mike Coupe.
Debate chairman Julian Hunt (centre) with (l to r) Gill Fine, Mike Coupe, Brian Robinson and Fiona Hunter
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FEDERATION OF BAKERS’ CONFERENCE

“Live issues in the wider food industry”, such as labelling and health, were debated at the Federation of Bakers’ (FoB) conference last week, as a panel session wrapped up the day’s proceedings.

In Brief

Allied Bakeries last week recalled several batches of bread rolls due to possible contamination with small pieces of metal.

Van franchisees harbour grievance over Benjys

Sandwich chain Benjys is locked in a dispute with a number of its Benjys Delivered franchise operators, which deliver sandwiches to offices and other workplaces. Some 33 of its 116 franchisees, which operate delivery vans, joined forces to issue a 29-page letter to Benjys Group at the beginning of last month, outlining various grievances and demanding confidential business figures.

Deadline is looming for training awards

Time is running out to apply for three prestigious baking industry training opportunities, administered by the Worshipful Company of Bakers.

Gordon Shaw

Gordon Shaw, commercial director of Fleming Howden sadly died on Tuesday morning May 16. He had been suffering from cancer since Christmas.
Cooks: rolling out new fascia
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Cooks consolidates stores as it chases profitability

Retail bakery chain Cooks, formerly Three Cooks, has reduced its estate to 180

Asda adapts to individual needs

Asda is enjoying increased sales of bread after completing the roll-out of a new store-specific merchandising system this month, according to bakery director Huw Edwards.

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