All British Baker articles in October 2006
View all stories from this issue.
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News
viewpoint
The biennial conference of the Irish Association of Master Bakers, which despite its name covers both the plant and craft sectors, highlighted the warmth of Irish hospitality extended to English and Scottish guests, but also widespread concern about the image of bread.No-one at the conference could have predicted the latest ...
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Rotoavant
Rotoavant is Polin’s latest rack oven. All vital oven functions have been revised and important new components with increasingly comprehensive software have been introduced, says the firm.These innovations have improved the levels of Polin’s previous rack ovens, optimising efficiency, increasing performance and improving reliability, claims the firm.The Polin Rotoavant is ...
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Reporting in
Anyone reading the press in recent months could be forgiven for thinking they were about to drop dead in the street because they had munched on a hot pie laced with ’killer fats’.It’s all pretty scary stuff. And, of course, it’s all complete and utter nonsense. For ’killer fats’ read ...
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Racking ’n’ rolling
A trusted name, a universal oven and an ability to last for at least 20 years, are just some of the reasons Adrian Mitchell, Duchy Originals’ manufacturing manager, chose Double D’s (Broxburn, West Lothian) rack ovens for its first bakery production unit in Launceston, Cornwall, last year. "We’re not a ...
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A thoroughly modern Swiss
Heidi’s Swiss Patisserie, on Hayling Island, near Portsmouth, epitomises a typical Swiss patisserie in all but location; its Swiss heritage is reinforced by the whiff of pastries and cakes and the chalet-style décor.Heidi’s, launched in 1969 by Swiss countryman Ernst Strassmann, former head patissier at Fortnum & Mason, has grown ...
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Macphie profits up
Scottish food group Macphie of Glenbervie has reported a 14% rise in profits despite seeing significant price deflation.The company posted a pre-tax profit of £3.39m in the year to 31 March, up from £2.96m in the previous 12 months. Turnover climbed from £37.2m in 2005 to £38.7m.Describing the figures as ...
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Making sense of the future
The key players in the baking industry must form a coalition to change the public’s perception of the baking industry as "early starts, long hours and poor wages". That was the key message from champion surfer and international rugby coach - and MD of bakery supplier Rich Products in the ...
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Presenting a united front
The Irish Association of Master Bakers’ conference, which represents both the plant and craft sectors, takes place every two years. It reviews what changes have taken place and predicts what may lie ahead.While one area of concern was the repeal of the Groceries Order six months ago, which no longer ...
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Eurobake
The Mondial Forni Rotor Wide rotating rack, forced convection oven, from Eurobake (Bolton, Lancashire), features a rotating rack and bottom-to-top air distribution to give consistent baking, says the company.The load rack system can handle single or double racks up to 80cm x 100cm with a baking surface from 6.3 ...
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IMA Food Equipment
Since its appointment as exclusive UK importer for Zucchelli Forni of Verona, IMA Food Equipment (St Albans, Hertfordshire) has installed a number of their rack and deck ovens in bakeries in the UK.The rack ovens can be supplied with a choice of turntable or top suspending rack. Good insulation means ...
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EPP
Epsom-based EPP, has just brought out its sixth-generation MIWE ovens, recently seen on the company’s stand at IBA.Fuel consumption is fine-tuned by an energy saving heating element, a well-balanced circulator fan, and precision nozzles, which distribute the exact amount of heat into the baking chamber.The ovens can be heated with ...
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Distribution watch
An example of how bakers can benefit from quality logistics services can be seen in the way that Christian Salvesen handles the UK distribution for Belgian bakery firm Vandemoortele.Christian Salvesen is one of Europe’s largest providers of logistics services, operating at over 200 sites in the UK, France, Benelux and ...
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Systematic development
IBA is the world’s biggest bakery show. Comprising 10 halls, there is no other show on earth where you see stands offering hospitality to customers - and those customers number upwards of 100 at a time.The fantastic variety of breads and rolls form beautiful spectacles and the cakes, though delicious ...
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Consolidation is inevitable as costs rise, says Cooks chief
There will soon be significant consolidation in the bakery sector, the chairman of the UK’s third largest retail bakery chain has predicted.Cooks’ chairman Geoff Peppiatt said that bakers’ rising costs and falling profit margins meant that consolidation in the sector could not be avoided."It is something that needs to be ...
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Candy shop opens in Cirencester
Bakery entrepreneur and British Baker columnist Tony Phillips has branched out into confectionery with a chocolate shop in his home town of Cirencester.Chocolate and Candy was opened just over three months ago and is based on an American-style candy shop. Phillips said: "If it is successful, and we won’t know ...
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Smooth growth from bump-in-the-night
Halloween has become a short but often lucrative sales opportunity in the UK, bakers have reported.The annual festival has become well established with bakers reporting significant sales spurts that can last several weeks.Jason Jobling of WT Warren & Son, based in Penzance, Cornwall, said Halloween gave a welcome boost to ...
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Briefs
n Shopping centre café operator BB’s Coffee and Muffins has launched a Christmas menu including Cranberry & White Chocolate Muffins, and Christmas Crumble, which is a muffin mixed with mincemeat. There is also a Ginger Reindeer Biscuit and a Cranberry Flapjack. Christmas baguette fillings include: turkey breast, salad & cranberry; ...
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Regional focus for Breakfast Week
This year’s Farmhouse Breakfast Week campaign from the Home Grown Cereals Authority features a competition to find the ’nation’s tastiest baker of regional breads’.Entry forms can be downloaded from [http://www.hgca.com/breakfast]. The closing date for entries is 10 November 2006.The week will run from 21 to 27 January 2007 with the ...
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Brown flour boost on Carrs’ birthday
Carrs Flour Mills is celebrating 175 years in the business by opening a £500,000 brown flour blending plant.MD Duncan Monroe told British Baker that increased sales of wholemeal and brown bread had prompted the investment. "It gives us better quality wholemeal and brown flours, and also enables us to add ...