All British Baker articles in September 2006
View all stories from this issue.
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News
Packaging watch
Our packaging helps in-store bakeries look as if the products have come from the back of house. We did a lot of research and a strong view was that, if the product is in a bakery, consumers expect to see them in plastic trays. So we package the doughnuts in ...
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Morrisons sees shares surge
Wm Morrisons’ shares reached the highest level since its takeover of Safeway two years ago, after it posted better than expected results last week.Shares went up by 18p, or 7.7%, to 251½p, as it revealed profits of £134.2 million in the six months to 23 July, ahead of expectations.New chief ...
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RHM looks to second-half profit
Bakery and food giant RHM has said it expects profit to be skewed towards the second half of the year.In an AGM statement this week, the company said the impact of higher wheat prices, increased marketing spend and the timing of price increases would weigh profit to the second half ...
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Inter Link in talks
Shares in cake and pastry maker Inter Link Foods leapt by 25% on Monday 25 September, after the company revealed it was in talks that may lead to a £70m management buyout.Inter Link confirmed in a statement that it had received an approach from a private equity house, which would ...
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Patisserie Valerie set for new growth
Central London chain Patisserie Valerie is set for expansion, after being sold to venture capitalists Risk Capital Partners on 15 September.Its owners, the Scalzo brothers, sold their controlling stake in the company for £6 million. Twins Victor and Robert Scalzo, 46, will stay on as directors with a 10% stake ...
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MONDIAL FORNI
Working with Italian firm MONDIAL FORNI, Norbake has introduced the Mondialmatic Steam Tube tunnel ovens, suitable for baking any size of bread and pastry products within a temperature range of 200?C and 270?C. The Mondialmatic Series ensure a large baking surface (up to 100sq m) within a minimum space due ...
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IAWS invests in excellence
Food group IAWS is to build a E180 million Centre of Excellence for in its Cuisine de France business in Clondalkin, County Dublin.The purpose-built Centre of Excellence, at the Grange Castle Business Park, will generate 130 new jobs, and incorporate a research and development centre for concept and product ...
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NewsEvening of glamour
The baking industry converged on London on Monday 18 September 2006, as British Baker held its 19th annual Baking Industry Awards. The event took place in the Great Room at the swanky Grosvenor House hotel on Park Lane, a room used as an ice-skating rink in yesteryear. ...
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European Process Plant
Today more than three million baguettes, five million croissants, one million pizza and two million speciality bread products are baked every 24 hours in Gouet tunnel ovens, says the French company, which works with UK partner Epsom-based European Process Plant.Gouet has recently redesigned its range, making the lines more user-friendly. ...
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Support the Work Ethic
Well they are at it again! This time it’s the Conservative leader, David Cameron, suggesting that the old Protestant work ethic is out of date. Try telling that to our Asian competitors, particularly the Chinese, and see what they think of such rubbish!Now we all know MPs will do anything ...
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EC moves to deregulate the size of pre-packaged goods
The issue of bread weights labelling was in the spotlight again this week, following a European Council ruling that national restrictions on the size of pre-packaged goods should be abolished.The news is the latest development in the long-running European debate over the EU Nominal Quantities Directive (British Baker, January ...
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Double D Food Engineering
Double D Food Engineering (Broxburn, West Lothian) has developed a high temperature travelling oven for pizza and flat bread production, which can bake a 10-inch pizza in 1-2 minutes at 750?F.Pizza, quiche, pastries, pies, savouries, morning rolls and confectionery can all be baked consistently at high volumes on the firm’s ...
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Serpentine system delivers solution for Nordic company
American-style cake and cookie manufacturer from Europe’s Nordic region, Millennium Bakery (Millba), has increased its production capacity after adopting innovative Serpentine continuous baking technology from industrial bakery equipment supplier AUTO-BAKE.Located in the town of Skien in southern Norway, Millba has been producing a range of premium muffins, cookies and donuts ...
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Commodities tracker
The RM Curtis Edible Nuts & Dried Fruit Market Report: July-August 2006, revealed that early crop shipments of almonds were predicted to struggle and pricing would be forced even higher in the short term, says Mark Setterfield, trading director at RM Curtis.The bulk of supply is expected ...
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Briefs
n Lyndale Foods has put its Peter Hunt’s bakery up for sale to focus on its bakery retail business - Sayers, Hampsons, and Maison Blanc. Bolton-based Peter Hunt’s employs 300 staff and has a turnover of £25m. The company supplies pastry products to retail and foodservice customers and Lyndale’s ...
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Tromp Bakery Systems
Hereford-based Tromp Bakery Systems (TBS) has brought together industrial bakery and food processing equipment from its five specialist European manufacturers to customers in the UK and Irish bakery industries.The company offers direct and indirect fired tunnel ovens from VDP Baking Systems. They feature internal insulation, off-the-floor construction, safety management and ...
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Exhibitors proclaim Scottish Bakers’ Fair a regional success
Some 200 visitors attended the first Scottish Bakers’ Fair, held in Edinburgh on 24 September.Twenty-seven ingredients and equipment suppliers and trade bodies took stands at the regional event, organised by William Reed Events and the Scottish Association of Master Bakers (SAMB).Many reported that the fair gave them an opportunity to ...
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Reporting in Gordon Polson, director, Federation of Bakers
Among all food groups, the bread category has been one of the biggest innovators in recent times. Health and convenience have been the main factors behind this drive, which has led to manufacturers introducing a variety of new lines. For example, we’ve seen Granary loaves in white formats, prebiotic breads, ...