All British Baker articles in October 2010
View all stories from this issue.
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News
CSM sees European sales rise
Bakery supplier CSM saw sales in Europe rise by 2% to €260.9m in the third quarter of 2010, driven by higher volumes in frozen products.
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Nationwide entries encouraged for Scotch pie championship
Bakers south of the border and in Northern Ireland are being encouraged to enter the World Scotch Pie Championship.
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Dunbar Community Bakery finds premises
Dunbar Community Bakery is a step closer to opening its doors after signing a 25-year lease on a high street shop.
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Hovis sales are up, announces Premier Foods
Premier Foods’ Hovis Milling and Bakery division saw sales increase across branded lines, despite a “markedly tougher” third quarter for the firm.
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Warburtons director switches to Genius as gluten-free sector hots up
Warburtons’ former commercial director Roz Cuschieri is set to front market-leading gluten-free bread brand Genius, in a move that will pit her against her former employer.
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Irish sandwich study reveals potential danger
More than a quarter of pre-packed sandwiches sold in shops and cafés in Ireland are stored at temperatures higher than 5°C. A Food Safety Authority of Ireland (FSAI) study found that 29% of sandwiches were stored above the recommended temperature, while four sandwiches were kept above 8°C, and one was ...
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Neill’s packs in new investment
Belfast-based Neill’s flour mill has invested £200,000 in innovative new Fawema packaging machinery, which puts bulk flour into retail packs. David Spence, sales manager, said the investment was part of the company’s commitment to ensure consumers get the highest possible product quality. The move is also part of its drive ...
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Global grain markets to feel continued pressure
Agricultural analysts are warning of continuing uncertainty in global grain markets for the foreseeable future, due to possible bad weather and future harvests in the southern hempishere.
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Salt content in coffee shop pastries and muffins down by a quarter
The high salt content of coffee shop cakes has been highlighted in the latest research by Consensus Action on Salt and Health (CASH), but it admitted that some products had seen big cuts in salt levels.
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NewsCapway unveils greener technology for baking
Capway Systems has opened a test baking facility at its head office in Driebergen, the Netherlands to show how new electro-magnetic wave technology can cut baking time and energy bills.
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Chatwins buys up four P&A Davies stores
Craft baker Chatwins has taken over four shops previously run by fellow Cheshire firm P&A Davies, which went into administration earlier this month. Chatwins has rebranded the stores in Chester the city centre, Hoole and Blacon along with one in Ellesmere Port, and employed 28 of the staff ...
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Bakers refute negative statistics on training
The proportion of bakeries that have arranged or funded training in the past 12 months has fallen by 17%. It went from 70% in 2007 to 53% in 2010, according to a new report from Improve, the food and drink sector skills council, prepared by BMG Research.
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In my world
Jo Fairley is co-owner of Judges organic bakery and grocery shop in Hastings and co-founded and sold Green & Black’s chocolate firm, with hubby Craig SamsFor bakers, books about baking are a conundrum. Surely, we might think, anything that encourages home bakers to recreate tangy sourdoughs, crusty cottage loaves or ...
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Talking trends
One of the things enjoyed in the ’community’ of baking is the chance to network, share ideas, and enjoy good food and wine. There is a real ’warmth’ in the bakery trade that you don’t find in other sectors, said a Sainsbury’s buyer recently, and this was apparent at the ...
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In Short
Pop-up successJapanese customers at the Hankyu Corporation department store queued for up to two hours to sample scones and tea at the Huffkins pop-up tea room in Osaka. The Cotswolds-based bakery sold more than 2,000 cream teas a day when it took bakery staff and local ingredients to the British ...
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In Short
Training awardBakeTran, Warburtons and Karen House Associates have jointly won a North West Training Award at the National Training Awards for running a technical excellence training programme to upgrade the knowledge and skills of 20 bakery technical managers at Warburtons. Manchester Metropolitan University awarded the managers credits equivalent to one-sixth ...
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In Short
Foster’s MD honouredFoster’s Bakery MD John Foster is to be presented with an honorary degree of ’Doctor of the University’ by Sheffield Hallam University in November. Operations director Michael Taylor said it recognised his achievements as an internationally known baker, and reflected decades of voluntary service to local people, the ...
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In Short
French deal for IrishBroadway Bagels, Dungarvan, Co Waterford, which recently started selling into Spain, has now agreed a similar deal for France. Through Bord Bía, the Irish Food Board, the firm did sampling in France, then concluded a distribution deal with Lyons-based Forezia. Broadway Bagels’ co-founder, Rosie Sheehan, said its ...
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Put to the test
A few eyebrows were no doubt raised when the small Welsh miller Bacheldre Mill recently told British Baker that it was in talks with the likes of Warburtons around the potential to carry its branding and its rich artisanal backstory on some of the plant baker’s products (see ...
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Proving a point
Dramatic developments in both technology and consistency of results have encouraged bakers to embrace the world of retarder provers and the benefits they can bring, according to manufacturer Williams Refrigeration.The firm explains that the latest models on the market use sophisticated controllers and refrigeration advances for the production of almost ...