All British Baker articles in November 2006 – Page 8
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Zeelandia
Ingredients manufacturer Zeelandia Ltd (Billericay, Essex) has launched a new fried confectionery product called Quarkini, available in 25kg bags.As the name suggests, Quarkini is produced using quark, a type of cream cheese, and water. Similar to doughnuts, the non-yeast-raised product can be made into balls, with a cream cheese and ...
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Macphie
Macphie (Glenbervie) says its American Fermented Doughnut Mix and American Cake Doughnut Mix produce soft, tender doughnuts, which are rich in flavour with minimal fat absorption and contain no hydrogenated fats.To create an indulgent centre, it supplies its Vanilla Flavoured Continental Filling and for US-style toppings, Macphie’s 5th Avenue Icings ...
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Loaf in the spotlight
with research, but does the rest of the industry agree, asks Andrew WilliamsIn a scenario akin to a dinghy playing chicken with a juggernaut, organic baker Andrew Whitley has published a passionate and controversial book, Bread Matters, slating plant-baking methods and the mass-produced loaf.Armed with a slingshot of publicity and ...
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Let McDougalls take the strain
The sale of American-style donuts has taken the UK by storm with more and more specialist shops being opened throughout the country.Bakers and consumers are becoming more adventurous; it is no longer enough to serve ring or jam-filled doughnuts, says McDougalls.Nowadays, the choice is extensive - glazed, sprinkle-covered, cream, lemon ...
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Ingredients watch
Athol Bruce, area sales manager, of Unifine Food and Bake Ingredients:Flavours are used for several reasons, such as to replace naturally available raw materials, to mask products and maybe to enhance or cover up a reaction that has happened in the baking process. They are also used to add innovative ...
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Hot stuff from Pret as it rolls out range of wraps
Sandwich chain Pret a Manger is rolling out hot wraps to its 145 stores after a successful trial.Its new warm range also includes savoury croissants and soup. Commercial manager Simon Hargraves said: "We’ve been working on a hot food product for the past three years but never found anything that ...
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The hole story
Kitchen Range Foods says research shows 20% of doughnuts never make it home. "More like, 20% of doughnuts never make it past the car park," says marketing manager Matt Godbold. "It’s all good news for doughnuts at the moment, more people are buying them and in larger quantities," he ...
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Horribly profitable Halloween
A major event in the US, Halloween has never had the same impact in the UK. But there are signs that this is changing, with the British public showing more interest in ghouls and ghosts.According to Steve McCann, technical baker for ingredients supplier Macphie, sales during the scaring season are ...
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Strong profits at Greencore
Greencore was bullish about the success of its convenience foods and ingredients divisions in the group’s latest trading statement.Operating profit for convenience foods is expected to show at least 5% growth - up to E68.6m - despite rising energy costs. The announcement came ahead of its year-end on 29 September ...
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Retail focus at Lyndale
Bakery giant Lyndale Foods plans to expand its retail businesses following recent management changes and a strategic review.The company has a new chairman, Sandy Birnie, a turnaround expert who joined from sandwich business Oldfields three months ago. Its former chief executive Tony Gearty has left.Sandy Birnie, ...
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Food Design
Food Design has developed a concept that it feels will add that extra finishing touch to doughnuts.Consumers already enjoy a sprinkle on top of iced doughnuts, but Food Design has developed its freeze/thaw-stable Fudjie Crumb in a variety of natural flavours and colours. They are available in white and green ...
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Dawn Foods
Wastage is a key issue for all bakers, whether a small high-street shop or a larger-scale manufacturer. Getting the balance right between producing enough product to entice consumers and avoiding being left with too much stock at the end of the day is difficult.Dawn Foods has developed its new Premium ...
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Délifrance UK
Délifrance UK Ltd (Southall, Middlesex) has launched two pastry options, ham and cheese-filled croissant and a raspberry-filled croissant.The company claims they are in line with growing consumer demand for continental products that can be enjoyed on the go.Produced from French flour to an authentic recipe, the flaky croissant pastry encloses ...
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VAT fight moves to High Court
Leeds retail bakery chain Ainsleys has vowed to fight on in the High Court, after HM Revenue and Customs appealed against a tribunal ruling on VAT payments this week (British Baker, September 1, pg 3).The case, which has vast implications for other bakers, revolves around the VAT status of Ainsleys’ ...
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Compass on course
Catering giant Compass expects revenue growth to slow in the short term as a result of its efforts to tighten financial controls and generate higher margins.The group has continued to trade in line with expectations for the year to 30 September and hit its target of £50m in overhead savings.In ...
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Tom Rathbone calls it a day
Former Rathbones bakery boss Tom Rathbone is retiring from the company after 64 years in the business.The 74-year-old first started working in the company at weekends and took over from father Sydney in 1968. He then started to develop Rathbones from a regional to a national company, producing own-label bread ...
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British firms head to Paris
British bread, cake and ingred-ients suppliers are off to Paris this month for this year’s biggest international food fair, SIAL.Naan bread producers Honeytop Speciality Foods and Mayur Foods, along with The Silver Spoon Co and other British firms, will join more than 5,000 exhibitors at SIAL, from 22-26 October.Some 136,000 ...
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Briefs
n The 7th Bakery World Cup will be held in Paris at the Europain Show in April 2008 when teams from the United States, France and Japan will compete with bakers from other nations in Western Europe. These will be chosen in qualifying rounds, which finish in November 2007.n Greenhalgh’s ...
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Irish bread prices likely to climb
The price of bread is expected to rise by 6c in Ireland, following a rise in flour prices.The country’s top miller, the Odlum Group, has increased flour prices by ?35 per tonne."We have to pass on the substantial increases we are being faced with to maintain a viable business," said ...