Opinion – Page 4
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Opinion
Bake Off 2019: Choux and Shoe People in semi-final
This week in the Bake Off tent, a bunch of Brits butchered the French language as they took on patisserie week, which featured words such as religieuse, gateau St Honoré and chiboust.
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Opinion
Is your workforce ready for a no-deal Brexit?
Kate Palmer, associate director of advisory at law firm Peninsula Group, gives advice on preparations employers can make ahead of Brexit
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Opinion
Bake Off 2019: Soggy bottoms and dry old boots
It’s pastry week on Bake Off, and the pressure went up a notch as bakers were competing for a place in next week’s semi-final.
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Opinion
’When increasing fibre, process changes may be required to return texture’
Stanley Cauvain, director at Baketran, on the challenges of adding fibre and protein
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Opinion
Bake Off 2019: Shut up! It’s a festival first in the tent
Let’s get this party started! Bake Off’s first-ever festival week delivered the touch of pizzazz recent episodes have lacked.
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Opinion
"Developing a product that reflects personal taste is in line with current trends"
Vhari Russell, founder of The Food Marketing Expert, looks at how even small bakery businesses could tap the trend for personalisation.
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Opinion
Bake Off 2019: meringue, sweat and many layers
Is it just me, or is this year’s GBBO lacking something? I want my cake with a cherry on top but this season I’m not quite feeling it.
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Opinion
Bake Off 2019: tarts, flapper girls and vampires
The Vampire, the Ewok, the Polar Bear and the tent – the long-lost novel by C S Lewis. Oh wait, no it’s not, it’s last night’s episode of Bake Off.
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Opinion
Bake Off 2019: Norman the gnome steals the show
I don’t know if it’s because I’m tired, or it’s just good editing, but Bake Off was emotional this week.
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Opinion
Legal: The right approach to making staff redundant
Kate Palmer, associate director of advisory at Peninsula Group, gives advice to business owners on what to do if they need to make redundancies.
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Opinion
Bake Off 2019: From pert buns to bread dread
Fans of ASMR (that’s people who enjoy certain visual or auditory sensations) would have been thrilled with last night’s episode of Bake Off.
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Opinion
Bake Off 2019: teary-eyed bakers and witch fingers
“I had some strange dreams last night, waking up in cold sweats thinking about biscuits,” said contestant Alice. Yep, it’s biscuit week on Bake Off.
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Opinion
“The UK has a far smaller proportion of organic farmland than the US and the rest of the EU”
Robert Lambert, marketing & communications head at Ulrick & Short, which last month launched a range of organic bakery ingredients, on the development of the UK organic market.
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Opinion
“One day the entire café was taken up by three people using their laptops and spending £7.20”
Rowan Walker, founder of The Bearded Baker, on his decision to ban laptops from his café – and how he deals with unjustified negative comments from customers.
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Opinion
“It’s essential to have a contract with detailed product specifications from the outset”
Tom Lock, founder of Awfully Posh (AP) Brands, offers advice on scaling up a business.
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Opinion
Bake Off 2019: from furry gardens to angel slices
The innuendos are strong with this one. So strong, my boyfriend had to leave the room because he couldn’t handle what Bake Off was serving any more.
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Opinion
“We adjusted to variances in grains grown outside the modern milling systems”
Paul Rhodes, CEO and founder, Paul Rhodes Bakery, on how the business took a back-to-basics approach to ingredients for its new Mastercrafted breads.
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Opinion
“Millers can buy wheat with specific characteristics, and blend accordingly.”
Alex Waugh, director general at the National Association of British and Irish Flour Millers (Nabim), on the vital partnership between millers and bakers.
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Opinion
“Storing certain dry ingredients in a refrigerator is also a wise move ”
Simon Frost, director, UK & Ireland for Hoshizaki, on ensuring your refrigeration equipment is in top condition to deal with the summer heat.
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Opinion
’If an item of furniture isn’t food-grade, it has no place in a facility’
Sue Springett of hygienic furniture and equipment supplier Teknomek discusses reducing food contamination risks.