April 2021

first_imgA bake-off oven designed to bake bread normally produced in a deck oven is being marketed by JBS Master Baker (Market Deeping, Peterborough).The gas-fired oven is part of the Spanish Kwik-co range from Salva. It features sole plates, which replicate the deck oven’s ability to produce crusty bread, rolls and baguettes, but in small batches. It can also be used for scratch or part-baking. The soles can be removed and product baked on conventional trays. A rapid temperature rise offers economy, and even baking is said to be a key feature.Two sizes are available, with four and eight soles, and capacities from five up to 10 trays. Customers can choose the arrangement of hood, condenser, oven, prover and stand that best suit their business needs.last_img read more

first_imgBritish Baker is proud to support National Doughnut Week 2006 on May 6-13. All high street craft bakers can register – to do their bit for charity and reap the significant business benefits of getting involved. National Doughnut Week, sponsored by BakeMark UK, raises money for The Children’s Trust, a national charity that provides care, education and therapy for children with multiple disabilities and complex health needs. Get involved and boost your bottom line for a good cause.In the coming weeks, we’ll be showing you how the money raised can make a real difference. • Register now. Email Christopher Freeman at Dunns Bakery at [email protected] or tel: 020 8340 1614 or 07776 480032. You’ll get a bumper pack of eye-catching point-of-sale material and a guide to getting media involved.Celebrity chef and popular TV personality Ainsley Harriott is putting his support behind The Children’s Trust and its 2006 campaign, in the hope that even more cash will be raised. He says: “Everyone deserves a treat now and then and National Doughnut Week provides a fun opportunity to treat someone to a delicious, mouth-watering doughnut!”last_img read more

first_imgUK Point of Sale (Heaton Mersey, Stockport) has launched a range of multi-tier leaflet dispensers that can be connected to create different shaped displays.A total of five connectable leaflet dispensers, up to four tiers high, can be attached by easy-to-use joining clips. The clear dispensers are available in A4 and A5 portrait styles.In addition, the range is complemented by three new arrivals: four-, six- and eight-compartment business card holders with wall-mounted and free-standing options available.last_img read more

first_imgNew “pick and mix” vocational qualifications in food manufactu-ring are set to be unveiled to emp-loyers by Improve, the sector’s skills council, in Leeds on 6 July.Under Improve’s plans, the exis- ting bakery qualifications, inclu-ding the NVQ Bakery levels 1-3 and the Bakery Progression Award, will be phased out over the next two years. Instead, new modular National Vocational Qualifications and Scottish Vocational Qualifications in Food Manufacture will be offered from September.They will include bakery specific units of competence: for example, at Level 2 there will be a craft bakery skills “pathway” alongside other “pathways” relevant to trainee bakers, such as production control skills or distribution skills.The qualifications will be availble through on-the-job training, colleges or private training.Development director Derek Williams said Improve’s role was to direct funding towards the new qualifications, which it expects will be in place by September. Improve chief executive Jack Matthews said “The system of accumulating units of learning recognises the limitations on study time available to those in employment.”To attend the launch event at the Royal Armouries Museum in Leeds contact Sally Jenkins at Improve on 0845 644 0448. See feature pg 20.last_img read more

first_imgBritish Bakeries’ Bradford bakery operation has been given a reprieve after production had started being wound down in October.Owner Premier Foods had planned to close the bakery operation, leaving the site as a depot.Now, production will continue for the time being at the factory in Thornbury.Premier Foods said the decision had been taken because a variable wheat crop had led to a need for a production boost.last_img

first_imgSkills council Improve hopes the wave of publicity surrounding the new McDonald’s qualification, which is equivalent to an A-level, will encourage more bakery employers to introduce nationally recognised in-house training.Jack Matthews, chief executive of Improve, told British Baker that it was already working with Ginsters and confectionery company Swizzles Matlow to gain accreditation. “The McDonald’s ’A-level’ is not a new concept, as we have been campaigning for over two years for food and drink companies to introduce nationally recognised qualifications.”Matthews said the commitment by McDonald’s was a major step forward. “We welcome bakers, no matter how big or small, to get in touch about introducing similar schemes.”Last year, McDonald’s protested against the dictionary definition ’McJob’, which it said was insulting and out of date.Network Rail and Flybe training schemes have also been recognised nationally.last_img read more

first_imgThe Competition Commission has published its final report in its inquiry into the UK grocery market, including measures to improve competition in local areas and to address concerns about relationships between retailers and their suppliers. The recommended measures include a competition test in planning decisions on larger grocery stores; action to prevent land agreements which can restrict entry by competitors; the creation of a new strengthened and extended Groceries Supply Code of Practice; and the creation of an independent Ombudsman to oversee and enforce the Code.== CC final report ==== Gluten-free deal ==Wrexham-based The Village Bakery has agreed a five-year deal with Swiss food company Hero Group to supply it with gluten-free loaves, which will be sold in the UK, Sweden, Finland, Italy, Spain and Portugal. A new £3m plant in Minera will become operational in the summer, employing 25 people and producing four million loaves a year. The Village Bakery (Coedpoeth) is a family business, established in 1964. It employs 185 at its main site in Minera.== US takeover ==Greencore Group has bought US chilled food manufacturer Home Made Brand Foods. The US company, based in Newburyport, Massachusetts, manufactures a range of fresh food products, including fresh prepared meals and salads, sandwiches and quiche to customers including regional retailers Stop & Shop, Hannaford and Publix.== Loyalty scheme ==The Fabulous Bakin’ Boys will launch an on-pack loyalty scheme this month. Consumers will be able to build up ’fab points’, which can be redeemed for prizes.last_img read more

first_img== l Baking Industry Awards ==Highlights of the big night at the Grosvenor House hotel, which hosted the industry’s glitziest bash== l Chocolate ==BIA08 Special Achievement award winner, John Slattery, gives us his chocolate tart masterclass== l Interior Motives ==We visit another cutting-edge bakery retailer to ask what makes their retail strategy stand outlast_img

first_imgUK oven manufacturer Double D Food Engineering has been acquired by US food processing equipment supplier JBT Food- Tech, for an undisclosed sum.JBT FoodTech’s European head office is based in Helsing-borg, Sweden, but all Double D products will continue to be designed and manufactured at the company’s factory in Broxburn, just outside Edinburgh.Double D’s MD Bob Petrie said: “The senior management team will remain in place, as will all current contacts for sales, service, spare parts and after-market activities. The acquisition allows us to further broaden our horizons across the world.”last_img read more

first_imgTom Herbert is a fifth-generation baker and director of Hobbs House Bakery, a multi-award-winning craft bakery, based in Gloucestershire”When are you opening?” I have fielded this question a hundred times as tradesmen in high-visibility jackets squat and stretch all over our new shop in Cirencester. The soft opening date came and went, as square pegs were planed and sanded to seamlessly fit round holes and, as the beginning of the financial year, 1 May, sidled up to us, we opened.With the need for sales pressing like a migraine on the frontal cortex, an unfinished shop was no excuse for not opening. In my scales of commerce, there is a self-conscious, eye-for-detail perfectionism and a desire to show organisational skills and competency in one pan, and the need for sales, willing and trained staff and waiting customers in the other. We had a no-brainer in the weightier pan and opened the shop in its unfinished state.Once the all important location has been found, to open you only need:l the right product for the people – checkl a trained team, with passion and knowledge a prerequisite – checkl an enterprising relationship with local traders, suppliers and the powers-that-be (bank manager, EHO and so on) – checkl and a table and a bumbag for the displaying and selling of bread – check.Our new concept is tight and timeless. A small shop rammed to the rafters with handmade and fresh produce that builds on the farmers’ market model. With a beautiful glowing counter opening onto the thoroughfare, teasing passers-by with exquisite patisserie and challenging bread samples, customers don’t even have to come in to engage with this renewed notion of bakery.We make bread that people want and are unable to get elsewhere. All the things we will sell to support the bread sales are punchy. Our little hatch shop is a theatre of all things bread and bakery, complete with star acts and key props – the bread chandelier has caused a stir! – and the loose style in which we have opened has allowed us to tweak the emphasis and find advantage that a fully functioning shop would certainly have denied us.”Open” is a state of mind – you shouldn’t be restricted to 9-5. As a baker in want of customers, we had to be open to opportunity, feel the need and take sales where we could – and that’s a 24-6 [email protected]last_img read more