March 14

first_img“The meat and potato ones are really good”- Simon Davey, manager of Barnsley FC, on the pie delights that awaited Chelsea FC owner Roman Abramovich before last weekend’s crunch FA Cup tie between the two clubs, having promised the Russian oil billionaire a free pie if he turned up for the game. Following Barnsley’s shock victory, we’re guessing the tycoon left instead with pie on his face.last_img

Café Bar takes espresso to a new planet

first_imgCafé Bar has launched an Italian-manufactured espresso unit, CMA-Planet. The classic-looking espresso machine is available in a range of configurations to suit a variety of businesses. The machine is available in single, double, triple or quad-brew versions and the operator can choose between automatic and semi-automatic modes. Semi-automatic systems function via a stop/start switch, which begins the brewing process. Once coffee extraction is complete the process is stopped manually.For high-volume locations, the fully automatic CMA-Planet operates independently, leaving the operator free to undertake other tasks. Once the brewing cycle is finished, the system stops automatically, ready for service.The stainless steel machine also delivers cappuccinos, lattes and other coffee favourites.Cost: from £2,400[http://www.cafebar.co.uk]last_img read more

Bakers’ Fair pulls in enthusiastic crowd

first_imgIt was where Wallace & Gromit met the Master of the Worshipful Company of Bakers, where equipment suppliers, such as Norbake, showed a vast amount of equipment on an unbelievable footprint, while Renshaw, Rank Hovis and others had the very tough job of judging fabulous competition entries, organised by the British Richemont Club.On stage, there was legal advice from lawyer Ray Silverstein, sandwich demonstrations from Leathams, how to use tasty hemp seeds, flour and oil in baked products from Paul Jenkinson and bread demonstrations from Wayne Caddy and Richard North.Then, of course, there were the visitors – 450 of you from all corners, including Wimbledon in the South East, Cheshire in the North West and others in-between. The live celebration cake competition enthralled students and bakers alike. So take a look and enjoy the fun of the Fair!last_img read more

In Short

first_img== Charity at BIA ==British Baker can announce that the total amount raised at the Baking Industry Awards for the Bakers Benevolent Society is £5,577.50.== BBS tea ==The annual Bakers’ Benevolent Society Afternoon Tea for the residents of Bakers’ Villas in Epping, will take place on Sunday 23 November, in conjunction with the Association of Bakery Students and Trainees (ABST). This year the event is being sponsored by California Raisins and BakeMark UK.== Paul gets moving ==French bakery and patisserie Paul UK has placed an order for four new refrigerated vehicles, to support its continued growth in opening new retail outlets throughout the UK. The vehicles, from Seven Asset Management, have been designed specifically for Paul’s product range and will enter into service from December.== Credit crunch lunch ==BB’s Coffee & Muffins is hoping to draw in increasingly price-conscious customers by promoting its special meal deals as Credit Crunch Lunches. Meal deals include: a pizza baguette and Coke; a sandwich and coffee; soup and a sandwich; soup and a sausage roll; and a baguette and coffee, which will be advertised on posters inside and outside the cafés.== Partnership awards ==Coca-Cola has scooped two golds in the Food and Drink Federation’s Community Partnership Awards. Coca-Cola GB’s Talent from Trash recycling scheme used football to encourage consumers to recycle more, while Coca-Cola Enterprises’ Education Centres and School Outreach initiatives, enabled secondary school students to develop their understanding of business.last_img read more

McCoy’s adds a fresh twist

first_imgMcCoy’s Twisted aims to add a spicy twist to the crisp brand’s favourite flavours.The limited-edition range includes a Salt & Malt Vinegar with Chilli 50g handy pack as well as a multipack. They will be available until mid-September.Helen Warren-Piper, marketing director of bagged snacks at United Biscuits (UBUK), said: “The McCoy’s Twisted Limited Edition range provides retailers with the opportunity to capitalise on the growing trend for unique snack flavours.”RRP: 52p for a handy pack and £1.71 for a multipack of sixwww.unitedbiscuits.co.uklast_img read more

In Short

first_img== Corn Exchange event ==The London Corn Exchange Golfing Society’s centenary meeting will be held at the Trevose Golf and Country Club, Cornwall on 12 and 13 May, with a black-tie centenary dinner held on 12 May at the golf club. All bakers and allied trades are eligible for membership. For details, contact Paul Matthews on 01993 830342 or Carl Maunsell on 02380 767228 or email [email protected]== Macphie’s top grade ==Food ingredients manufacturer Macphie of Glenbervie has retained its British Retail Consortium (BRC) Global Standard for Food Safety. It held onto its A-grade at its two manufacturing sites in Glenbervie and Tannochside, near Glasgow.== Fosters adopts robot ==Yorkshire-based Fosters Bakery has improved productivity after investing £1.5m in automation and robotics systems at its new Barnsley plant. The fully bespoke baking robot loads and unloads a real oven. Fosters worked with CenFRA, the centre for food robotics and automation, to work out a project plan to get the robot up and running.== Greggs acts on waste ==Greggs has been working with waste management and recycling firm Biffa to reduce the amount of waste going to landfill. The two will now be trialling new recycling schemes involving the creation of energy from waste, composting and aerobic digestion. See full story on bakeryinfo.co.uk.== Food textures on web ==Food Technology Corporation has launched a new website – www.foodtechcorp.com – dedicated to food texture measurement, including bakery. It features information on types of test, case studies and sector-specific brochures.last_img read more

Grain D’Or targets coffee shops with new ranges

first_imgLondon-based Grain D’Or has launched two coffee shop brands for pastries and muffins, which it hopes will cross over to supermarket shelves.Part of the bakery group that includes Fletchers, Kara Foodservice and specialist bread company LBD, Grain D’Or unveiled the North West 10 Bakery pastry brand and New England Bakery muffin brand at last month’s Caffè Culture.North West 10 comprises croissants, pains au chocolat, chocolate twists, swirls and savoury pastries, while the New England Bakery muffins include double choc, choc chip and blueberry flavours.Products will be delivered via Kara Foodservice’s distribution network and will be supplied in branded packaging as well as loose.”We are positioning the brands to reflect contemporary cafe culture and will use them to develop new lines and concepts,” said category manager Malcolm Reid. “Coffee shop chains are driving consumer behaviour and potentially influence mainstream consumers shopping in the big retailers. We want to grow on the back of innovative products and products that cross over from niche to mainstream. Building brand loyalty is another key driver, as we have seen consumers become brand loyal to a particular coffee shop chain.”Products are made at Grain D’Or’s 80,000sq ft bakery in north-west London, which employs around 270 people. The company has an annual turnover of £24m.last_img read more

Maison Blanc plans for brand growth

first_imgFollowing a huge overhaul of the French boulangerie and patisserie chain, Maison Blanc’s 14 shops are now positioned for the growth of the brand planned over the next three years.Maison Blanc co-founder Raymond Blanc told British Baker that the chain was “in the midst of huge changes”, but was back on track to deliver the authenticity of its brand values, with the business now returning to profit.The firm was bought by Kuwait-based Kout Food Group Company (KFG) in October 2007, having previously been owned by bakery group Lyndale. KFG UK was keen to go back to the original concept and values created by Blanc, who returned to the fold one year ago to spearhead a relaunch of the chain, which he founded with his wife, Jenny, in 1981.The financial model has been reworked, new staff have been brought in and it has invested heavily in training, said KFG’s chief operating officer Simon Wilkinson.The patisserie range has been taken from 120 to around 16 core products, and two seasonal patisserie products will be launched, three times a year. Its patisserie launches for spring are: Earl Grey Citron Chocolate Tart and Gariguette Strawberry and Cream with marshmallow. Wilkinson, who has been working with Blanc for the last eight months, said the firm would also expand the cake and patisserie range it supplies to Waitrose.Maison Blanc had previously bought in a lot of bread products from France, but now the bakery produces all its own loaves, explained Wilkinson, adding that it had a three-year strategy for its bread, patisserie and menus.Although there are also plans for more shops, the location and time has to be just right, he said. “We have identified around 30-40 potential locations, but we don’t want to compromise the quality.”last_img read more

Study sees consumers return to premium cakes

first_imgSales of muffins, cookies and cake slices bounced back from the recession in the past year as consumers began trading up to premium products.According to Kantar Worldpanel data on the packaged and in-store cake markets for the 52 weeks to 13 June 2010, value sales of American muffins increased by 11.3% on the same period the previous year, while the number of packs sold grew by 19%. Cookies were up 15.6% in value and 22.8% in pack sales during the period with cake slices up 10.5% in value and 11.5% in volume.Simon Richardson, sales and NPD director at muffin and cookie supplier Rich Products, said the figures reflected a return in consumer confidence. “Following the recession, shoppers are trading back up from value to standard and from standard to premium right across our range. Premium cookies are definitely clawing their way back, with a lot of activity among brands such as Taste the Difference and Tesco Finest,” he said. “Cookies have been promoted heavily and retailers have mastered the operational side of baking off. Packaging has also improved.”Caroline Threagold, marketing manager at cake maker Finsbury Food Group, said the cake market had been “challenging for everyone” in recent years. “Shoppers are very savvy, cherry-picking between sweet snacking categories and switching between deals,” she said. “But premium is returning to growth after a period of decline. Retailers are coming back to higher-end products and will do so in the coming months.”The total cake market grew by 1.7% in value in the past 52 weeks, according to Kantar’s figures, with pack sales up 2.65%. Losers in the category included slab cakes, individual small cakes and minirolls, which saw value sales fall 7.9%, 5.7% and 3.5% respectively.>>Speciality breads defy recessionary trendslast_img read more

Undead gingerbread

first_imgWe’ve already seen a martial arts gingerbread game Ninjabread Man. Now, in keeping with the morbid bakery theme that has been running through Stop the Week of late, we bring you Texting of the Bread a game in which you’re pitted against an army of gingerbread zombies via your texting speed. It’s available on the iPhone and iPad at Apple’s App Store for £1.19, with a Google Android version imminent.last_img