All Plant bakery articles – Page 5
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NewsGovernment CO2 deal allays fears over bakery disruption
The agreement to restart carbon dioxide production in Teesside has boosted hopes that bakery production will be unaffected by the CO2 shortage
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NewsWarburtons brings back price marked packs
Crumpets and Half White Half Wholemeal loaves are among the price-marked products being made available to the convenience market
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NewsBrioche Pasquier embarks on Milton Keynes factory extension
The addition of 80,000 sq ft will provide room for two more lines and provide jobs for around 130 people from the local community, the company said
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NewsJones Village Bakery wins praise for inclusive recruitment
The family-run business works with Remploy, which provides employment places for disabled people, and has been described as a “role model”
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ReportsHow did Covid-19 really affect bread sales?
Bread and baked goods are thriving, with the category achieving double digit growth – but can it continue to soar?
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News‘Considerable’ opportunity up for grabs in free-from bakery
Individually wrapped products and smaller portion sizes could help deliver growth in the free-from bakery market, according to finished goods manufacturer Baker & Baker
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NewsHaywood and Padgett boosts scone capacity with cooler system
The baker’s Yorkshire factory now features custom-made spiral coolers, designed, built, and installed by Starfrost
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NewsNew York Bakery Co donates 500,000 bagels to hungry children
Bagels in specially designed packs will be sent to children deemed most at risk of starting their day hungry, via charity partner Magic Breakfast
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NewsCampden BRI seeks partners in Covid-19 factory hygiene study
The research will compare swab results from hundreds of different food businesses to identify patterns in microbiological data and pinpoint the most effective cleaning strategies
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FeatureHow can bakers put a health halo around the bread category?
Despite the demonisation of bread in certain quarters, the baking industry is doubling down on efforts to produce more virtuous loaves
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Promotional featureTackling HFSS in baked goods and patisserie
Upcoming high-fat, salt and sugar legislation is set to challenge traditional marketing methods for baked goods and patisserie brands at retail level. Here, Puratos UK outlines the scale of the problem and illustrates ways to tackle the issue with bespoke product solutions and technical support.
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NewsWarburtons recruits for newly opened Bognor Regis depot
The UK’s largest bread brand is seeking drivers and operatives for a new depot which was opened as part of the business’ £56m investment programme
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NewsBakers Basco upgrades GPS tracking system for bread baskets
The membership scheme has implemented a new alarm system from Lightbug to help it increase its recovery of misplaced bread baskets and dollies
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InterviewInterview: Irwin’s Bakery CEO on his plans for growth outside NI
Michael Murphy is determined to make Irwin’s a major player in the UK’s speciality bread market, with a five-year plan of action to help the family-owned bakery achieve this ambition
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NewsBaker & Baker recruiting Daventry staff to deal with demand
The baked goods manufacturer is adding around 30 employees to the plant’s headcount as the easing of pandemic restrictions has resulted in increased production
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NewsAllied Bakeries restructure plan puts redundancies on table
The bakery giant’s proposals involve the closure of its Orpington distribution depot and the ending of wrapped bread production at its Glasgow plant
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NewsWarburtons recruiting ahead of Widnes depot opening
The bakery giant is seeking staff for 27 roles to help it develop a team of 119 at the new distribution centre, set to open in September
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NewsSt Pierre boosts reach for Baker Street Drive Thru Classics
Distribution is to triple for Original Burger Buns and Classic Hot Dog Rolls in Tesco
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Promotional featureHow to achieve quicker, cost-effective dough dividing
Given the rising costs of ingredients and the demand for uniform bakery products, accurate dough dividing has never been more important, says Handtmann. So what are the main principles needed to achieve this?
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Promotional featureHandling confectionery in an era of healthy food
Understanding the tastes of modern consumers means prioritising natural, quality ingredients without additives, dyes or preservatives. Cesarin looks at how new methodologies can preserve the authenticity of fruit and vegetable flavours to produce sweet and savoury baked goods.