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.”



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.

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