Month: April 2021

Greasy does it with Carlo

first_imgZeelandia (Billericay, Essex) supplies release agents and divider oils to craft bakers and industrial manufacturers. The Carlo water-in-oil emulsion benefits from a high viscosity, allowing adhesion and good spraying properties, says the company. Designed for greasing bread tins, it has a beneficial effect on the colour of the bread crust. The ability to deliver Carlo and the divider oil Ovam in bulk has enabled Zeelandia to introduce a telemetry system that takes much of the effort of controlling such products away, it says. The system uses radio waves to monitor and evaluate levels of bulk release agents and divider oils, which are essential ingredients to the efficiency of large production lines. By allowing remote real-time measurements of bulk tanks, Zeelandia is directly able to manage delivery schedules without the direct input of the customer. Real-time measurements, from a remote location allow for more time effective and manageable control of product levels, says the company, which also supplies ingredients.last_img read more

Nov 1934

first_img* The wise man spends money right, the spendthrift right and left * Get rid of the wishing habit, and replace it with the habit of decision and action* He who is never satisfied can give no satisfaction to others* It ain’t no use to grumble or complain, it’s just as cheap and easy to rejoice, when God sorts out the weather and sends rain. Why, rain’s my choice.* Holding it’s ground is what made the acorn the oak* Today is the tomorrow you worried about yesterday, and all is welllast_img read more

Master baking: Sesame Stonecut

first_imgAt the time this bread was developed, we were short of prover space and needed another line that required little work, writes master baker Ian Thompson of Newcastle’s Thompson’s Bakery. Paul Marshall a technical friend of ours suggested this product, so we adapted it from an old Italian recipe.We use our own sourdough, but the quantity can be varied according to taste.  == Ingredients ==gStrong White Flour 1kgWater 580gSourdough 100gVirgin Olive Oil 25gSalt 20gImprover 20g  == Method == 1. Mix as normal bread, then portion and set aside to ferment and prove. Allow to get very airy and light (approximately 1 hour) then mould until tight and the skin starts to tear – two or three times through the cobb moulder should do it.2. Then dip into sesame seeds and place on baking trays.3. Attack with a pair of scissors and put straight into the oven with no rest time.The result? A fabulous crust, great flavour, and a texture made to mop up soup and gravy.last_img read more

In my world: the plant baker

first_imgJohn Foster is MD of Fosters Bakery in Barnsley, South Yorkshire, which supplies fresh and frozen products to major retailers, airlines and caterersThe Food Standards Agency is tasked with acting “in the best interests” of consumers – not necessarily what consumers want.Food companies are more concerned about what consumers actually want. People appreciate fat, sugar or salt because they provide richness, sweetness and flavour.But Britain has an obesity crisis with diabetes, hypertension and heart disease at epidemic levels. In Britain’s ’blame someone else’ culture, food producers are accused of making unhealthy food that people want to eat. But the average adult calorific intake from food has halved over the past 50 years – people are eating LESS fat and sugar today than before they were obese, according to the government.What has changed is ’calorie burn’. We are less active than 50 years ago so we need fewer calories. Yet food companies get the blame. We have to put ever-more complex information on packaging and are expected to lessen the appeal of our products by cutting out what consumers like about them.If we comply, we’re accused of providing too much information. Consumers are confused by the complexity and the long chemical names of newer ingredients, such as potassium-based salt alternatives.Let’s be honest, anyone that does not know that pies and biscuits are less healthy than fresh fruit is not going to have a chance of understanding nutritional guidance, no matter how it is presented. People know how to eat more healthily and that they should exercise more, but struggle to make the jump from knowledge to action – it’s a psychology problem, not a nutritional one.I sit on a couple of food innovation and nutritional research forums and have been applying some of the things I have learned: I have slowed down when eating; I’ve bought a vegetable steamer; I pre-prepare fruit and eat a hearty breakfast every day; I have cut out soft drinks and instead drink plenty of water; I have changed my approach to food from rushed refuelling to a more leisurely enjoyment; I have upped the amount of exercise I do by walking to work or into the village occasionally, rather than driving.I cannot quite understand the point of joining a gym, though. Why drive there and pay to exercise, when, for free, you can walk there and back and not bother going in?This year, I have lost over three stone (20kg) in weight; my blood pressure is now healthy and I feel great again. Changing to a healthier lifestyle does involve suffering and sacrifice, but what made it possible was taking personal responsibility and adapting my own personal psychology, plus a little help from Mrs Foster.last_img read more

In Short

first_imgThe construction of Greggs’ new £16m North West bakery headquarters has been completed. The 75,000sq ft site in Openshaw, Manchester, is expected to be fully operational by March and will house Greggs’ current staff at its Clayton plant. It will lead to some additional higher-skilled jobs in the bakery and more employment in local shops.== Crumbles go on sale ==Sayers the Bakers has launched Crumbles on to the shelves of its retail outlets. Available in single portions, the Apple and Rhubarb Crumbles have been designed as a comfort food for the winter months. They will be baked fresh in-store and priced at 65p.== New Campden head ==Campden BRI has appointed a new director general designate, Dr Steven Walker, who will assume the director general role upon the retirement of professor Colin Dennis CBE later this year. Dennis received his CBE in the New Year’s Honours List, for services to the agri-food industry.== Fairtrade festivities ==Fairtrade Fortnight is to take place from 23 February-8 March 2009 and hundreds of in-store activities are planned around the country. This year’s theme is ’Make it Happen. Choose Fairtrade’. There are more than 4,500 Fairtrade certified products in the UK, including bakery goods, snacks and coffee.== Rademaker is fluent ==Industrial bakery equipment supplier Rademaker has added eight language options to its new website, which can now be read in Chinese, German, Spanish, French, Italian, Dutch, Russian and Slovakian. The website contains information on products, service and after-sales. It also has a news/events and vacancies section.== Greggs HQ complete ==last_img read more

In Short

first_img== Waitrose motors on ==Waitrose is to rival M&S in the motorway service station stakes, after striking a deal with operator Welcome Break to open two 2,500sq ft outlets. The first will open on 1 May at Oxford Services at Junction 8a on the M40, followed by another on 15 May at Junction 23 of the M25. It will sell sandwiches and salads, as well as ’top-up’ items, including bread.== Starbucks’ UK growth ==Starbucks has announced it plans to open new stores in the UK this year and is looking at new types of locations and formats for its outlets. It opened two new formats in 2008 – Drive Thru and Drive To. “Feedback about these has been positive and we’re looking for new locations throughout the UK,” said a spokesperson.== Anson closes plant ==Bakery packaging firm Anson Packaging is to close its plant in Wrexham, North Wales, resulting in the loss of 62 jobs. The Cambridgeshire-based firm, part of the Avro Industries group, manufactures sustainable rPET packaging for foodservice, including bakery items. It has been reported that job losses at its sites in Haddenham and Sutton in Cambridgeshire may also occur as it restructures.== Mey’s carbon labels ==Food brand Mey Selections has become the first Scottish consumer goods company to put carbon labels on its products. Its Luxury Shortbread and two honey products will carry the Carbon Trust’s Carbon Reduction Label in stores from 1 May, and it aims to have the label on its entire range.== Campbell acquisition ==Campbell Soup Company in the US, has acquired New Jersey-based artisan bread maker Ecce Panis and will operate it as a distinct brand in its Pepperidge Farm bakery portfolio.last_img read more

Trade snapshot

first_imgRecession? What recession! Any suggestions that craft bakery might be feeling the bite of the economic downturn were put on hold at the recent Bako London & South East open day, as a record turnout of suppliers and customers celebrated the wholesaler’s 50th anniversary.The vibrant event was Bako London’s biggest ever open day, attracting more than 250 customers – over four times the number that have attended similar past events. It also featured its largest ever showcase of suppliers, many of which reported strong leads from enthusiastic visitors. This demanded three marquees to house them all instead of the usual one marquee, and Bako’s test bakery was tested to the max.”We planned it for a year and it took some organising,” said general manager Maureen Martin. “The most we’ve had on a show was 15 suppliers. We really went hell for leather to encourage more suppliers, and 60 of them supported us. The day was really buzzing and people got out of it what they came for.”The varied products on show ranged from pies to cake mixes to drinks to packaging. “Our range includes 2,500 products, and we showed a good selection of that,” said Maureen Martin. “Suppliers also came with new products, ideas and show offers.”There were a number of firsts to be sampled, – from a new range of smoothies launched by Juice Burst, to newcomer Flourwise, a gluten- and wheat-free specialist that makes everything from scones to cakes, pastries and breads.But the high point of the day was the prize draw, as the crowd waited with baited breath to find out which visitors had won the three prizes on offer: a weekend in Blackpool, a holiday on Australia’s Gold Coast and a brand new Mini Cooper. A stunned Harshad Shah of Fosters Foods drove away the grand prize (yes, Bako even taxed and insured it). And, in a neat twist, it transpired that it was both Harshad’s and the Mini’s 50th birthday year.last_img read more

Speciality breads defy recessionary trends

first_imgSupermarket sales of speciality bread have bounced back from the recession as shoppers opt to save money by cooking at home rather than dining out.Value sales for the category increased by 4% to £485m in the 52 weeks to 21 March, according to data covering in-store bakeries and plant bread from Kantar Worldpanel (formerly TNS).Meal accompaniments, such as dough balls, naan, ciabatta and sliced products, including garlic bread, were the big winners in the category, as people opted to ’treat in’ rather than eat out during the tough economic times.”Speciality bread is a natural partner for many meals and we’ve also seen more people making their own lunches at home to take to work,” said Ken Glennon, speciality director at Maple Leaf, which owns La Fornaia. “Sales have also been boosted by retailers offering products like ciabatta and focaccia as part of meal deals.”Sales have picked up notably since Christmas, said Glennon, as confidence in the economy returns and people trade up. This is backed by 12-week figures from Kantar, which showed that value sales in speciality bread grew 6%.The Co-op launched a new range of speciality breads in its ISBs this month, including Grand Rustic Loaf, Pain de Campagne and Truly Irresistible Sourdough Boule. Bakery buyer Ian Kevitt said achieving the right price is key to maintaining sales. “In partnership with our suppliers, we have made our price points more affordable, so that our new Sourdough Boule will retail for around £1.50. A few years ago this would probably have been more like £1.89.”Dough balls have performed particularly well, with sales up 15% over the year, led by the Pizza Express brand and backed up by own-label ranges. David Marx, sales director at Giles Foods, said dough balls have grown to account for around 10% of the garlic bread market. “It’s one of the fastest growing lines in the sector, with sales driven by flavour innovation, such as our tomato and chilli variation.”l Speciality Bread Product of the Year, sponsored by Bakels, has been launched as part of the Baking Industry Awards 2010. See pg 18 for details.last_img read more

Five-a-day targeted

first_imgKids’ drink Robinsons Fruit Shoot is launching Fruit Shoot My 5, a new range of juice drinks to help mums give their kids one of their five-a-day.The range is a blend of 80% real fruit juices and 20% water, which comes with a no-spill sports cap in three flavours: apple and pear, orange and pineapple and apple and blackcurrant. The range is free from colours, sweeteners and preservatives and only contains the natural sugars found in fruit juice.My 5 retains the Fruit Shoot bottle shape, but has a new pack design that displays the ’1 of your 5 a day’ message. Available in 200ml bottles, the single-serve variant has an RSP of 89p and the four-pack retails at £1.69.last_img read more

Fudges doubles production for Xmas

first_imgDorset-based bakery Fudges has doubled production so that it can meet biscuit orders in the run-up to Christmas. The company has taken on 25 new permanent workers and implemented an extra shift in a bid to meet increased orders.The recruitment drive follows the completion of a £1m refurbishment project at the 32,000sq ft Stalbridge site in October, which significantly boosted production capacity. Family-owned Fudges expects to reach a record turnover of £10m in 2011.The 160-strong workforce is also expected to be busy next year, making a predicted 180 million biscuits in 2012 – a 50% increase on previous production levels.Fudges supplies Dark Chocolate Florentines, Stem Ginger Biscuits, Cheddar Wafers, Cheese Straws and a selection of biscuits for cheese to retailers including Tesco, Waitrose and Booths, as well as independents.Fudges MD Steve Fudge said: “We are obviously delighted to be performing so well despite the tough economic climate. Over the Christmas period we are expecting Brits to munch their way through more than 26 million of our biscuits and we want to make sure we are making enough so that people can get hold of the biscuits they want.”last_img read more