21 Apr
2021

Butt Foods

first_imgButt Foods (Nottingham) has launched a Bread Bowl, which is sturdy enough to hold soups, chilli and curry, and yet soft and tasty enough to eat.The Bread Bowl comes in a range of four different flavours – White Bread, Indian Naan, Italian Ciabatta and Mediterranean Herb. The Bread Bowls recently won the Home Grown Cereals Authority Enterprise Award. “We believe these are one of the most exciting bakery products to hit the market in recent years. Their possibility for use in many areas of the food industry are virtually endless,” says MD David Williams.last_img

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21 Apr
2021

Irish baking degree

first_imgThe National Bakery School in Dublin is setting a precedent in Irish bakery education by starting a new baking degree course in September of this year.The three-year course will lead to a BSc qualification in Baking and Pastry Arts Management. According to Derek O’Brien, head of the school, it is designed to equip people to become professional managers in the industry.O’Brien said that bakers and pastry specialists need to have a combination of talents rolled into one – they need to be “artists, business visionaries, marketing experts and technologists”.Development of the course reflects rapidly changing consumer tastes in Ireland, he said. As people travel abroad more frequently and dine out more often, their tastes are now for speciality breads and Continental-style pastries.The course is in a modular format. Successful students who leave after the first or second year will be awarded a higher certificate. Those that complete the full three years will be awarded a BSc.The National Bakery School is part of the Dublin Institute of Technology.last_img read more

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21 Apr
2021

viewpoint

first_imgIt is good news for the baking industry that it will have one show, with the sole aim of promoting bakery machinery, ingredients and baked goods (pg 4). The agreement between BEL, the board which ran Food & Bake exhibition, and Wm Reed Exhibitions, which will launch The Baking Industry Exhibition at the NEC in April 2008, means a show that will carry the whole industry and also have theatre, live demonstrations and widespread promotion through many media.So I would urge companies taking part, or just thinking about it, to save new launches or new developments for the show. Why? Because the one question on everyone’s lips from buyers to the media is always: “What’s new?” Of course, you will have exclusive clients whom you may want to tell first. But you will attract a much wider number of new customers if you keep something important back for the show. It’s not every day that someone invents a stress-free divider, launches a new loaf into Marks & Spencer, called a ciabatta, or creates a confection named after a vegetable that becomes a best-selling carrot cake! But these have all become talking points and at least two of them were launched at shows. So if you can come up with a potential best-seller, keep it under wraps, but do develop it in time for April 2008.As always in this fast-moving industry, much has happened this week. Carr’s Milling predicts a significant deterioration in flour margins because of resistance to the price increase – an increase that has been fully explained in this magazine and elsewhere and is fully justified.And if you are a craft baker, could I urge you, without delay, to sign up for Doughnut Week, sponsored by BakeMark. You can phone craft baker Christopher Freeman or register online but please do not miss this opportunity of raising your profile in your local community, raising your profits and, at the same time, raising money for the Children’s Trust (pg 4).Elsewhere this week, fats expert, the highly knowledgeable Gordon Kirkwood, MD of Vandemoortele, delves into the technicalities of trans fatty acids – and their substitutes (pg 16). And we also delve into the background of Allied Bake- ries’ biggest-ever relaunch of its Kingsmill brand (pg 14).last_img read more

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21 Apr
2021

New venue and format for SAMB event

first_imgThe Scottish Association of Master Bakers’ (SAMB) annual conference is to take place from 16-17 May, 2009 with a new venue and format.Staged at the Dalmahoy Hotel and Country Club in Edinburgh, it will start on the Saturday afternoon with technical sessions, followed by the presidential banquet with Abba tribute band, Feeva. On Sunday morning the SAMB will install its new president, Alister Asher.The delegate rate is £160 for a single occupancy room, or £221.75 for double occupancy. This includes all meals, teas and coffees, VAT and accommodation. Additional items are the registration fee and the cost of the presidential banquet.l For more information contact the SAMB on 0131 229 1401.last_img

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21 Apr
2021

Bakery firm capitalises on falling London rents

first_imgBakers are being attracted into previously premium-value retail units, such as train stations, as the recession brings about plummeting rents and rent-free deals.Last week, London-based bakery chain Wenzel’s opened its 14th store in West Ealing, agreeing to a five-year tenancy and six months rent-free, after rates dropped from £80,000 to £49,000 per year. It now plans four more store openings around London in the coming months – in Rickmansworth, Ealing Broadway, Baker Street Station and, potentially, Victoria Station.Owner Sarah Wenzel said: “We’re getting sites in good locations as other businesses are closing down, as well as great rent-free periods of six to nine months. Landlords are keen to get tenants who aren’t going to disappear after the first quarter.”We’ve built a good relationship with Transport for London, having successfully opened a shop eight months ago at Harrow-on-the-Hill station,” she said.The baker also offers a 10% discount to all Transport for London staff, helping to cement the relationship, she added.last_img read more

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21 Apr
2021

In the BB archives

first_imgA baker who had a better idea of the value of empty flour sacks than he had of the ethics of stealing was sentenced to three months’ imprisonment at Darlaston. He went to the bakehouse of a neighbour and wanted to buy 21 flour sacks, the value of which was seven shillings. The owner did not wish to sell them, and the prisoner went away, but afterwards, he was seen carrying the sacks from the premises. He was followed to a public house and, when charged with taking them, he expressed surprise that he should be charged with stealing, as the constable had recovered them. His plea, which did not obviate his imprisonment, was that he had been drinking and he did not know what he was doing.last_img

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21 Apr
2021

Patisserie Valerie is set to expand

first_imgPremium café chain Patisserie Valerie is on target to have 125 stores by 2013, with at least six opening this year.Shops in Leeds, Bath, and London will soon follow those recently launched in Cambridge and Canterbury and the firm is in negotiations to open even more in 2010. There are already 29 Patisserie Valerie shops out of a total of 68 owned by Patisserie Holdings, which also includes stores under the Druckers and Baker & Spice brand. It has also opened two franchised Patisserie Valerie stores in Dubai and two in Bahrain, and expects to have 15 in the Middle East in the next two years.The company is owned by Risk Capital Partners, which is bankrolling the expansion said CEO Paul May. The fact the brand was well-known in London had resulted a good response when opening in new locations, while it did not have a direct competitor, which also helped, he explained. “We sell affordable treats and don’t rush people out. We also haven’t changed our offer outside London.”He added that there was no reason for the company not to continue opening new stores, but that finding sites was the biggest issue. “I’m very disciplined about costs and we look to open in reasonably affluent locations.”last_img read more

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21 Apr
2021

The British Baker Open Letter

first_imgBritish Pie Awards are a tremendous achievementI feel I must write to congratulate Stephen Hallam, Ian Hartland and their fellow members of the Melton Mowbray Pork Pie Association on the excellent organisation of the recent British Pie Awards, which took place on 19 May in the most beautiful and impressive St Mary’s Church in Melton Mowbray.The British Pie Awards were launched last year and, after only one year, there was a 40% increase in the 13 categories of pies. With 725 entries this was indeed a tremendous achievement.What is more amazing is the star quality of judges the British Pie Awards attract. I have never seen as many TV camera crews and press at such an event, and they even have a press call before the event. With stars such as BBC Countryfile’s Julia Bradbury and six TV chefs, including Phil Vickery, Tony Tobin and Rosemary Shrager, the judges’ list read like a Who’s Who of food critics and radio and TV presenters.The baking industry was also well-supported, with Robert Ross as chairman of judges ably assisted by Hugh Weeks and other fellow judges Alan Stuart, Thomas Adams and Tony Spencer.Yes, it was indeed a great privilege to be present at the British Pie Awards. Both Stephen Hallam and Ian Hartland are, without doubt, tremendous ambassadors for our industry. They make you feel proud to be a baker.Jean GrievesBakers beware when comparing energy bill pricesThe latest copy of British Baker has a very good editorial on sustainability, but I think the baker needs to be very careful about the different prices of fuel and the effect on the energy bill. The article suggests the price for a KW of wood pellet energy is 66% lower than natural gas, when the latest data has it at around the same price.The other important issue with indirect combustion is the heat losses via the flue, which account for a high percentage of the fuel burnt. Compare this to electrically heated equipment, where the energy consumed is used totally by the appliance of course all the different appliances lose heat via the door area and through the outside surfaces of the oven and this is where the issue of insulation is a critical factor.Also, we are currently supplying an energy-efficient oven to one of our customers which has qualified for a nearly 100% carbon trust loan.Tony FullerDiamond T Ltdlast_img read more

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21 Apr
2021

British Baker to stop selling in newsagents

first_imgBritish Baker will no longer be sold at newsagents from the end of September.The last issue through newsagents will be 24 September. Distribution through the National News Wholesale Network is no longer viable for the magazine.However, bakers currently ordering their copy through newsagents will still be able to receive British Baker through subscription. By taking out a subscription, British Baker will be delivered free to your door every fortnight. The cost for a year’s issues (25 copies) will be £59, saving £14.75 on the cost through your newsagent of £73.75.To subscribe please call 0800 6526512 now and quote code: ’NEWS3’ for the discount.last_img

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21 Apr
2021

Planning ahead

first_imgBritish Baker is getting ready once more for the UK baking trade’s top event, the Baking Industry Awards. The carnival-themed evening will be hosted by TV presenter Richard Madeley and will offer all the glamour and excitement of previous events and plenty of networking opportunities. Make sure you don’t miss out. For tickets, call Elizabeth Ellis on 01293 846593 or email [email protected]last_img

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