How one miller reacted to the flour demand surge

Rob Munro, managing director at Carr’s Flour, on how the business reacted to an almost-threefold increase in production of retail packs.

Crunchy Cricket Loaf
Crunchy Cricket Loaf
  (Photo:  )

'Crickets don't contain gluten, so we lost strength'

Roberts Bakery innovation director Alison Ordonez on the development of its Crunchy Cricket Loaf, which contains flour from 336 insects.

'Some ingredients can help reduce sugar, but all have benefits and drawbacks'

Philippa Knight, senior product manager at Puratos UK, looks at the challenge of – and some of the possible solutions to – sugar reduction in baked goods.

“The UK has a far smaller proportion of organic farmland than the US and the rest of the EU”

Robert Lambert, marketing & communications head at Ulrick & Short, which last month launched a range of organic bakery ingredients, on the development of the UK organic market.

“Storing certain dry ingredients in a refrigerator is also a wise move ”

Simon Frost, director, UK & Ireland for Hoshizaki, on ensuring your refrigeration equipment is in top condition to deal with the summer heat.

“Millers can buy wheat with specific characteristics, and blend accordingly.”

Alex Waugh, director general at the National Association of British and Irish Flour Millers (Nabim), on the vital partnership between millers and bakers.

“We adjusted to variances in grains grown outside the modern milling systems”

Paul Rhodes, CEO and founder, Paul Rhodes Bakery, on how the business took a back-to-basics approach to ingredients for its new Mastercrafted breads.

‘We need to reformulate products and get the fat and sugar levels down’

Following the appearance of Action on Sugar (AOS) chair Graham MacGregor at last month’s BSB Spring Conference, AOS campaign director Katharine Jenner looks at reformulation.

“This will lead to gluten-free breads with an improved nutrient profile”

Lydia Campbell, chief technology officer at Nandi Proteins, on work being undertaken to develop a gluten replacer for bread

‘In small bakery shops there will always be a risk of cross-contamination’

Jim Winship, director of the British Sandwich & Food to Go Association, on the association’s concerns over the recently announced consultation on allergen labelling.

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