All British Baker articles in October 2009 – Page 4
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Wrights unveils trial store
Wrights has unveiled a prototype flagship store and retail brand in Stoke-on-Trent, which the firm hopes will broaden its appeal to consumers.The design, created by Dollar Rae, comes complete with a new corporate identity and colours alongside its ‘Freshly baked and ready to go’ sales message.The new outlet, which started ...
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Less salt, more taste?
A Nottingham company claims to have discovered a way of modifying salt, to provide more taste from smaller quantities.Eminate Limited’s product Soda-Lo 20 could potentially help bakers achieve lower salt targets in their products without compromising on taste, it is claimed.“Looking at a level of 2% salt in a loaf ...
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Breakthrough for bread shelf-life
A breakthrough method to increase the shelf-life of bread by up to 14 days has been licensed to food ingredients company Puratos. Food scientists at University College Cork (UCC) developed the method, which has now been patented, using lactic acid bacteria. Puratos, which supplies the baking and confectionery industry worldwide, ...
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Fine Lady Bakeries confirms plan for northern base
Fine Lady Bakeries has announced plans to build a £20 million bakery in Newton Heath, east Manchester. Planning permission has been submitted for the site, which would become Fine Lady’s northern base.Joe Street, managing director of the Banbury-based company, said the east Manchester location would offer excellent transport links both ...
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Places available at BB roundtable
British Baker is holding a round-table, The Big Bakery Debate: Saturated Fat and Calories Consultation, on Wednesday 21 October at the Landmark Hotel, London, and is keen to hear from industry representatives who would like to attend.
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Costa increases revenue by 20%
Costa Coffee increased its revenue by a fifth in the six months to 27 August 2009, as parent company Whitbread revealed a strong set of figures.Sales were up 20.6% to £155.4m (2008/09: £128.9m) for the chain, with pre-exceptional operating profit up 72.6% to £12.6m (2008/09: £7.3 million).Like-for-like sales increased 2.5%, ...
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Costa announces revenue rise
Costa Coffee increased its revenue by a fifth in the six months to 27 August 2009, as parent company Whitbread revealed a strong set of figures.
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Fine Lady Bakeries confirms plan for northern base
Fine Lady Bakeries has announced plans to build a £20m bakery in Newton Heath, east Manchester. Planning permission has been submitted for the site, which would become Fine Lady’s northern base.
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In my world
David Powell, Master of the Worshipful Company of Bakers I am often told that in this industry ’the day you stop learning, is the day you go stale in heaven!’ I have no desire to put this to the test, but so far I have found this to be correct. I’ve also found that the rate at which we learn, and the source of the information, changes over the years.
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Training on track
Bakery training provision is undergoing the most radical change in its history. Well, modern history at least. Ancient Egyptians discovering yeasted doughs probably required a bit more syllabus re-writing.
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In Short
SoHo expands offerThe SoHo Sandwich Company is branching out with a range of new products, which include a spinach and goats cheese tart with caramelised onions, brownies and a chocolate tart. The business supplies gourmet sandwiches, salads and sushi to private and corporate functions, as well as the wholesale and retail markets. It will also offer sausage rolls and pastries soon.
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In Short
Double D systemDouble D Food Engineering has developed a Clean In Place (CIP) system, to meet the specific hygiene needs of industrial bakers producing speciality bread, where toppings such as butter, cheese, garlic, olive oil, ham or tomatoes require extra efficient cleaning. It features sparge pipes, which deliver a pressurised, heated, caustic solution throughout the oven.
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In Short
Recession hits AryztaAryzta’s UK and Irish business has been hit the hardest by the recession, said the company, as it announced revenue losses in its Food Europe division. In its full year results, ended 31 July 2009, the firm, which focuses primarily on speciality bakery, revealed a drop in revenue of 2.2% to 1.14bn (£1.0bn) in its Food Europe division. Operating profit rose 11.4% to 135,103 (£124,561).
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Unifine takes spice route
Five bun spice flavours Natural, KJB, Citrus Zest & Vanilla, Complex and Cinnamon Bark have been developed by Unifine Food & Bake Ingredients.
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Pie revamp
Ginsters is relaunching its individual 180g boxed pie range and launching new Steak & Onion and Peppered Steak varieties.
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Tom Warburton passes on
The Warburton family has announced with great sadness that Tom Warburton, from the fourth generation of the family business, passed away on Monday 21 September 2009, aged 83.
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Par-baked poser
So (drumroll please)... what’s the verdict? "We can say that part baked technology is a good technology," says professor Alain Le Bail, co-ordinator of an EU-funded project that has been pondering the matter. Or at least it could be. It found that par-baked bread demands around twice the energy of conventional breadmaking if the partial baking and the final bake are done in a baking oven. Another problem lies with the freezing of par-baked bread, which demands a lot of energy, especially if it is likely to be stored frozen for longer than a month.
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Pun in the oven
Everybody loves a pun. Puns have been keeping journos at The Sun in gainful employmnent for years, especially when there’s a bread-related story to write and they have to ’RISE TO THE OCCASION’ and ’USE THEIR LOAF’. And so it is that we applaud the organisers of the Real Bread Campaign for continuing this fine tradition with a Twitter competition to find the best bread-themed song title. Here’s the shortlist (you’re not allowed to groan).
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One year on
If you’re making wraps, hot cross buns, part-baked bread, pancakes, crumpets, English muffins, brioche and waffles for supermarkets then pop open a bottle of Champers or more fittingly for these austere times an attractively priced Lidl Cava. If you’re supplying paninis, bagels, sticky buns, Danish pastries and pikelets, then break out a slab of value lager, close the curtains and start weeping.