Strategic review prompts closure of Surrey bakery

first_imgBritish BAKERIES has announced plans to close its Byfleet bakery in Surrey, with the loss of 61 jobs.Following a strategic review of manufacturing capacity and supply chains, the company plans to consolidate operations into its sites at Forest Gate (London) and Erith (Kent). Production of Hovis, Granary and farmhouse loaves will be moved to the two plants. British Bakeries said it expects the Byfleet bread bakery will close, and a consultation with staff is underway. The company currently has 16 bakeries in the UK, including the former Harvestime bakery in Leicester. British Bakeries 16 sites in the UK:Belfast, Glasgow, Newcastle, Nottingham, Leicester, Birmingham, Bradford, Wigan, Eastleigh (Hants), Byfleet, Avonmouth (Bristol), Plymouth, Greenford (Middlesex), Sebon (Surrey), Erith (Kent), Forest Gate (London)last_img read more

Lemon tarts

first_imgThis recipe from the 1800s was found in a thin notebook of hand-written recipes. The author calls them ‘Lemon cheesecakes’. They are a cross between a custard tart and a lemon curd tart.Makes 120 small deep tarts – muffin tin sizeLarge lemons – 12Caster sugar – 1.1kgWhole eggs plus – 40Egg yolks – 20Butter (melted) – 1.1kgPuff pasty – 2.2kgMethodRoll out the pastry and line the tins. The pastry needs to be thinPut the zest and juice of the lemon into a bain-marieStir in the sugar, eggs and melted butterPut the mixture over boiling water and stir it frequently until it thickens. This should take about 10-15 minutesRemove the bowl from the heat and allow it to cool to room temperatureSpoon the cooled mixture into the pastry cases and bake for 20-25 minutes at 220ºCLet them cool and finish by dusting with icing sugarlast_img read more

People

first_imgRichard ThomasUnifine Food & Bake Ingredients UKPromotion has come for Richard Thomas, who now takes on the role of regional sales manager at Unifine Food & Bake Ingredients UK. His responsibilities include technical sales and marketing support for south Wales, south-west England and the west Midlands. He will also be involved in new product development and tailor-made lines for new and existing customers.Thomas originally joined the firm, then known as Dohler, in 1991 as a technical sales representative, later becoming area sales manager for Dohler UK, subsequently renamed.Philippe LeveauSAI Global/EFSISFood inspection and certification organisation SAI Global/EFSIS has appointed Philippe Leveau as its new European operations general manager.Leveau has spent four years as general manager at SAI Global/ EFSIS France.In his new European-wide role, he aims to apply the success achieved in France, where the organisation claims it now has a 35% share of the French market for inspections under the International Food Standard, to other mainland countries in Europe.Claire Blake, Ben TomkinsonImproveTwo new appointments have been made at food and drink sector skills council Improve. Claire Blake has been named senior marketing executive, with responsibility for the development and implementation of Improve’s marketing strategy.Ben Tomkinson fills the newly created role of research executive, supporting the research team and helping in the analysis of labour market information.Stacey HamptonFood InsightsWest Midlands Food Partnership has appointed Stacey Hampton to manage its free online market research service for food and drink companies in the West Midlands, called Food Insights. The site is located at the recently revamped Heart of England fine foods business website.The service is designed to give businesses in the region up-to-the-minute industry reports, analysis and statistics and Hampton says it will include Mintel marketing report summaries, consumer insights and news and data on the latest scientific and technical issues, including updates from the Campden and Chorleywood Research Group. She aims to have a fully populated site complete by 17 May.Colin KellyWarburtonsColin Kelly has joined branded bakery supplier Warburtons as technical services director. Kelly joins the firm with 15 years’ experience in the food industry, having previously worked for Heinz as the East and Western Europe technical manager.In his new role, he will continue Warburtons’ technical development, while focusing on food safety and quality systems.John ScatchardMuntons Malted IngredientsThe position of technical manager, milling, at Muntons Malted Ingredients has been filled by John Scatchard, who is returning to Muntons in this new role. Scatchard has been involved in the milling industry since 1981 and has held various production and technical roles, both in the UK and overseas. He previously worked for Muntons as production manager, milling.brian edgezeelandiaSpecialist ingredients supplier Zeelandia (Essex) will be looking to add to its technical and development team following the retirement of bakery technologist Brian Edge last month. Edge had worked at the company for 16 years.—-=== Write to: ===British Baker, Wm Reed Publishing, Broadfield Park, Crawley, West Sussex, RH11 9RT or send an email to [email protected]last_img read more

The Quality Product Award

first_imgT his award is open to any supplier or retailer, large or small, whether you make or sell a 49p croissant or a £29 cake. If you are proud of the quality of your product, please enter. This award isn’t just about products like Tesco Finest; it is also about great quality standard products. Customers on all budgets should expect to get a quality product when they visit the bakery department or shop.”Customers use very emotive, positive language when they shop in the bakery department. Quality is a key driver of the emotional connection with our category. So we will judge quality across a broad umbrella of products, covering many areas,” says Neil Franklin, category manager. “Judges will assess entrants by what the finished product looks and tastes like. They will also want to see how your product differentiates itself from other comparable products in the market and in your shop and how you achieved the end result in terms of ingredients, manufacturing process, flavours and aroma?”Franklin says Tesco decided to focus on quality this year after attending last year’s ceremony. “As our customers and suppliers know, Tesco has a continued focus on quality to ensure we always have the best quality products in the market. When we were at the awards last year, we noticed you couldn’t clearly identify the best products in the whole baking industry, so we asked to sponsor this award.”Tesco regularly reviews the range and quality of its products, says Franklin. “We do this through internal benchmarking and independent customer panelling. Over the last year we have redeveloped and improved the quality of over 70% of our range. We have started initiatives such as further salt reductions and the removal of artificial colours and flavours from our own-brand ranges,” he says. “This year we will introduce some exciting developments in our Finest range and ensure our ISB bread is best-in-class.”last_img read more

Super Nintoaster

first_imgStop the Week is happy to say that it has a proud history of tracking advances in toaster-based technology, culminating in last year’s top-10 series of toasters, which ranged from waterproof toasters to toaster printers.So it is with great delight that we bring to your attention the Nintoaster. This Frankenstein offspring of a toaster and a Super Nintendo games console was assembled using adhesives, magnets, six orange LEDs, resistors, plexiglass and some spare wires. Not a bad effort.However, the moment someone turns their Nintendo Wii into a toaster – then we’ll be really impressed. See the video at tinyurl.com/cbu5q2last_img read more

In Short

first_imgTickets have gone on sale for the London and South East Master Bakers Association’s Edwardian breakfast at Hanbury Manor in Hertfordshire. The event, to be held on 19 April, will raise funds for the Bakers’ Benevolent Society. Tickets are available from Anthony Kindred – [email protected] or call 0207 642 0799 – and the breakfast kicks off at 10.15am. Tickets cost £60, or £40 for children and non-drinkers. == Bakery robbers held == == Cupcakes sponsor == == Edwardian event == == ABIM offer ==center_img British Baker is proud to announce that ingredients supplier Puratos is to be a sponsor of National Cupcake Week. The week-long celebration runs from 14-19 September 2009, and is designed to boost bakers’ profits through the sale of cupcakes, as well as celebrating the different recipes on offer. If you are interested in co-sponsoring the event, call 01293 846571. The Association of Bakery Ingredient Manufacturers (ABIM), is waiving fees for the first six months of the first year’s membership, as an introductory offer to new full members. Membership runs from January to December, so potential new members should join soon to take full advantage of the offer. Full membership is open to UK manufacturers of bakery ingredients and UK-based subsidiaries of EU companies. For further information contact [email protected] Four people have been arrested, with the aid of a police helicopter, after intruders broke into a Gunns Bakery shop in Biggleswade. Police were called to the bakery on Hitchin Street at around 1am, after the offenders had backed a Subaru Legacy into a rear door to force it open, before escaping with cash.last_img read more

Allied Bakeries reports upbeat results

first_imgHigher margins at Allied Bakeries should help parent company Associated British Foods (ABF) post positive full-year results.In an update prior to its expected announcement in November, ABF reported that operational improvements had boosted margins, while its grocery division had achieved good revenue in the second half of the year to September – driven mainly by progress in Allied Bakeries.“The ingredients businesses continued to benefit from the weakness of sterling against the US dollar and the euro,” said a statement.Overall trading for the group, which also owns the highly profitable fashion chain Primark, had been strong since the half-year, resulting in an increase in adjusted operating profit for the second half compared to last year. ABF’s UK business delivered good results, with robust sales, the benefit of a strong euro and favourable energy costs.last_img read more

Health benefits from adding selenium to wheat?

first_imgIt has been reported that adding trace mineral selenium to UK wheat may cut the risk of cancer and increase the overall health of the population. However, many are opposed to the idea on the grounds that it would be enforced ‘mass medication’.According to a speech made by Professor Steve McGrath, of Rothamsted Research, at the British Science Festival this week, research has shown that adding selenium to fertilisers used in UK wheat production could have a wide range of health benefits. These include a stronger immune system, lower cancer rates and slower cognitive decline. Selenium also forms part of the body’s antioxidant defence system, preventing damage to cells and tissues.The findings came from Biofortification through Agronomy and Genotypes to Elevate Levels of Selenium (BAGELS), a ‘farm to fork’ project (2005-2009) sponsored by Defra through the Sustainable Arable LINK Programme. The project looked at whether selenium levels of UK-grown wheat could be increased safely by using selenium-containing fertilisers, without causing harm to the environment. “His research suggests that adding about 20g of selenium per hectare of wheat would give 10mg in each slice of bread,” reported The Times Online. However, the idea has been compared to the ‘mass medication’ of the population through adding fluoride to water and has outraged campaigners.Food Standards Agency (FSA) guidelines recommend a daily dose of 0.075 mg a day for men and 0.06 mg a day for women, and its Eatwell website states that bread is already a good source of selenium. Other sources include Brazil nuts, fish, meat and eggs. The FSA states that people who eat a balanced diet including meat, fish or nuts, “should be able to get all the selenium you need”.last_img read more

Belfast bakery struggles under weight of debts

first_imgMillers Traditional Bakery is fighting to stay in business and protect 60 jobs after running up big debts.The Belfast family-run baker hopes to reach a Company Voluntary Agreement (CVA) with creditors to avoid liquidation after one of those owed money – Latimer Electrical Services Limited – brought a wind-up petition.A hearing at the High Court last week was adjourned to 8 October after lawyers for Millers outlined the efforts being made by the company.Less than two years ago, the company moved from Newtownabbey to a new 16,000 sq ft production facility, installed equipment to improve baking capacity and funded a marketing campaign to position itself as a specialist food producer.In a statement, MD William Millar said: “The sudden downturn in the economy and its impact on the competitive grocery trade has presented us with major challenges in meeting the debt of expansion in a depressed market.- To read the full story, check out the next issue of British Baker, out 25 September.last_img read more

Northern reveals strong bakery rise

first_imgNorthern Foods has reported strong underlying growth in its bakery division, with revenue up 3.9% for the 26 weeks to 26 September 2009. Brand investment in Fox’s biscuits helped it achieve its highest brand share since 2006, and the firm also announced that a new marketing campaign for its Matthew Walker puddings brand will be launched ahead of the Christmas trading period. According to Northern Foods, new discount lines in sandwiches and salads helped drive revenue in its chilled division, up 8.8%. However, its “rationalisation programme” and the closure of a pizza manufacturing site at Poldys in Ireland last year contributed to the 7.5% drop in revenue within its frozen arm. The firm also relinquished a number of marginal own-label contracts and terminated its Birds Eye co-pack agreement to supply individual frozen pies, thus enabling its McDougall’s brand to compete in this segment.last_img read more