Support the Work Ethic

Well they are at it again! This time it's the Conservative leader, David Cameron, suggesting that the old Protestant work ethic is out of date. Try telling that to our Asian competitors, particularly the Chinese, and see what they think of such rubbish!

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My sister Jenny and I are con-sidering a career in baking, but have found it a difficult industry to get into and there are very few places where one can train properly. We came across your article 'A Night in the Life of Nathan & Ross Kavanagh' in your 18 August issue and were inspired by them. We contacted them and have since spent two shifts with them, which have been great experiences and an opportunity to learn from real bakers. We hope to continue to bake with them.

Tromp Bakery Systems

Hereford-based Tromp Bakery Systems (TBS) has brought together industrial bakery and food processing equipment from its five specialist European manufacturers to customers in the UK and Irish bakery industries.

Double D Food Engineering

Double D Food Engineering (Broxburn, West Lothian) has developed a high temperature travelling oven for pizza and flat bread production, which can bake a 10-inch pizza in 1-2 minutes at 750?F.

European Process Plant

Today more than three million baguettes, five million croissants, one million pizza and two million speciality bread products are baked every 24 hours in Gouet tunnel ovens, says the French company, which works with UK partner Epsom-based European Process Plant.


Working with Italian firm MONDIAL FORNI, Norbake has introduced the Mondialmatic Steam Tube tunnel ovens, suitable for baking any size of bread and pastry products within a temperature range of 200?C and 270?C. The Mondialmatic Series ensure a large baking surface (up to 100sq m) within a minimum space due to its composition with three or four parallel baking decks, says the firm.

Serpentine system delivers solution for Nordic company

American-style cake and cookie manufacturer from Europe's Nordic region, Millennium Bakery (Millba), has increased its production capacity after adopting innovative Serpentine continuous baking technology from industrial bakery equipment supplier AUTO-BAKE.

Reporting in Gordon Polson, director, Federation of Bakers

Among all food groups, the bread category has been one of the biggest innovators in recent times. Health and convenience have been the main factors behind this drive, which has led to manufacturers introducing a variety of new lines. For example, we've seen Granary loaves in white formats, prebiotic breads, breads with Omega 3, as well as breads fortified with folic acid. Manufacturers have also incorporated other popular ingredients, such as oats and sunflower seeds.

Exhibitors proclaim Scottish Bakers' Fair a regional success

Some 200 visitors attended the first Scottish Bakers' Fair, held in Edinburgh on 24 September.

Evening of glamour

The baking industry converged on London on Monday 18 September 2006, as British Baker held its 19th annual Baking Industry Awards.

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