Month: April 2021


first_imgn Full-time student bakers are being encouraged to enter a new competition that showcases their bread-making and confectionery talents using California raisins.Organised by the California Raisin Administration Committee, first prize in the competition will see the winning team taken on a trip with the famous Richemont School. Second prize is kitchen equipment for the student’s college and third prize is a California Raisins product.The competition will be held at Thomas Danby College, Leeds, on 23-24 March 2007. For more information contact Dee Cassey on 020 8741 8513 or e-mail [email protected] A colleague of the Fine Lady Bakeries worker stabbed to death outside the bakery in Banbury has been charged with his murder. Shahid Rehman worked with the victim Imran Shah. Shah suffered multiple stab wounds at about 2.30am on 27 November in the bakery’s car park and was pronounced dead soon after.n Foodservice supplier Brake Brothers is being prepared for a stock market listing in the first half of next year and could be valued at up to £500m, according to newspaper reports.n A survey of more than 1,400 people undertaken on behalf of the Home-Grown Cereals Authority has revealed an “alarming lack of knowledge” surrounding wholegrains. Over 30% of people failed to recognise a granary loaf as a wholegrain product, although 59% did know that wholegrains can help reduce the risk of heart disease.last_img read more

Ambitious target set for National Doughnut Week

first_imgThe Children’s Trust said last week that it hoped craft bakers could raise more than £50,000 through National Doughnut Week, making it the most successful to date.The charity aims to raise over £5 million in the coming year, through events such as National Doughnut Week, sponsored by BakeMark. The money will be spent on improved accommodation and equipment, and will help increase the number of beds for children with acquired brain injury.There are currently only 20 beds in total throughout the UK for children to receive specialist rehabilitation following a brain injury. The Trust hopes to build a new 22-bed National Centre for Children with Brain Injury. Buil-ding is due to start in the autumn.”We really need bakers more than ever to help make this the most successful National Doughnut Week,” said Liz Haigh-Reeve, director of fundraising. “We raised £35,000 last year and over 600 bakers took part.”National Doughnut Week 2007 is running from 5-12 May. To register go to [] or call Christopher Freeman on 020 8340 1614 or 07776 480032.l See British Baker, 2 March, 2007 for a feature on the week.last_img read more

SEPTEMBER – November Highlights in the coming months include the glamorous Baking Industry Awards in September and a Wood Fired Oven Workshop at Cann Mills, Dorset

first_imgSeptember1 – 2 Continental, Italian and French BreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 5 Basic BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Basic Breadmaking, one-day courseLocation: Ludlow, ShropshireContact, tel: 01722 341 447email: [email protected] Ludlow Master ClassLocation: Ludlow, ShropshireContact, tel: 01722 341 447email: [email protected] – 14 Advanced Practical Biscuit TechnologyLocation: CCFRA, Chipping CampdenContact, tel: 01386 84210414 Italian Breads, one-day courseLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] FlatbreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 19 Going ProfessionalLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Baking For A Healthier Diet: developing products for optimal nutritionLocation: CCFRA, Chipping CampdenContact, tel: 01386 84210422 – 23 Whole Grain Baking, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 88189922 – 23 Wood-fired Oven WorkshopLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 30 Baking for a LivingLocation: Bread Matters, CumbriaContact, tel: 01768 881899October1 – 8 Bakers’ Tour in FranceLocation: Rhone valley, FranceContact, tel: 01722 341 447email: [email protected] – 5 Basic Principles Of BakingLocation: CCFRA, Chipping CampdenContact, tel: 01386 8421046 – 7 Italian Baking, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 8818996 – 10 International Richemont Club ConferenceLocation: CroatiaContact, tel: +385 1 662 2608email: [email protected] – 14 Basic BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Bakers’ Fair North West 2007Location: Bolton Arena, BoltonContact, tel: 01293 846596email: [email protected] or visit []16 – 17 French Breads, with sourdoughLocation: Cann Mills, DorsetContact, tel: 01722 341 447Email: [email protected] – 24 Residential BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 26 Advanced Practical Bread TechnologyLocation: CCFRAContact, tel: 01386 84210430 – 31 Italian BreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] One-Day Basic BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 4473 – 4 British Traditional BreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 9 Practical Pastry TechnologyLocation: CCFRAContact, tel: 01386 842104 (The Training Department)last_img read more

Carluccio’s in breach of packaging regulations

first_imgCarluccio’s, the chain of Italian café restaurants and food shops, has been fined £15,000 for breaching packaging waste regulations.The company pleaded guilty to failing to register with the Environment Agency as a producer of packaging and for failing to meet its requirements to recover and recycle packaging waste between 2004 and 2006. It also asked the court to consider similar offences in 2002 and 2003. A spokesperson for Carluccio’s commented: “We regret the genuine oversight that resulted in us failing to register with the Environment Agency. As soon as we became aware of any breach, we immediately acted and have been fully compliant for the last two years.”The Environment Agency calculated that the company had avoided costs of £16,778 by not registering or purchasing the correct amount of packaging recovery notes, as required by law since 2002. Carluccio’s also had to pay the Environment Agency compensation of £4,159 and £2,400 in costs.The chain handles a variety of packaging, from wine bottles and jars to boxes, bags, pallets and shrink-wrap. It joined the Paperpak compliance scheme in February 2007.Under the Producer Responsibility Obligations (Packaging Waste) Regulations, companies with an annual turnover of more than £2m that handle in excess of 50 tonnes of packaging a year must register with the Environment Agency or a compliance scheme.last_img read more

Three-mile bread’s a hit at Heatherslaw Bakery

first_imgHeatherslaw Bakery hopes to be making bread “on a big scale” following the success of its new bloomer, produced with ingredients sourced within a three-mile radius.Heatherslaw Bakery in Northumberland, which employs up to 40 people, has previously concentrated on producing cakes and biscuits, but is now looking to breadmaking as an additional focus of the business.The idea for its new 1lb Heatherslaw Bloomer came from Heatherslaw Mill shop manager Marlyn Mair, who is keen to promote locally-made products, and the product is already proving popular with customers, The whole production process takes place within a three miles of the Ford and Etal Estate in north Northumberland. The wheat grown near the site of the Battle of Flodden is supplied to the water-driven Heatherslaw Corn Mill, and the flour is then taken to the adjoining bakery.The business is on target to reach a turnover of around £1.4m, in line with last year’s performance, and “we might even do better”, commented Colin Smurthwaite, who runs Heatherslaw Bakery. In addition to the success of the bloomer, the bakery has also been boosted by orders from Wyevale garden centres.“When we started making the bread we tested it out on customers in the tea rooms next door and they couldn’t get enough of it, so we’re pretty sure we’re on to a winner,” commented Smurthwaite.Smurthwaite said he plans to sell the bloomer throughout the North East initially. It is made from stoneground wholemeal flour and cracked wheat.last_img read more

Constant shows sensitivity A new metal detector has been launched by Constant Instruments, offering sensitivity up to 30% higher than earlier models. The THS/MS21 metal detector, suitable for use in bakeries, can detect contaminant particles at high speed, even for difficult highly conductive products, such as those containing high levels of salt or fat.Non-magnetic as well as magnetic metals can be detected, including high-grade stainless steel, and if a product is identified as containing a contaminant, the unit triggers immediate ejection of the product. Data relating to each detection is stored, and the detector constantly monitors its detection characteristics, allowing continuous compensation for any variations arising from environmental factors. It has an exclusive Autolearn feature, which optimises detection sensitivity for maximum speed and precision.A control system manages all functions including belt monitor control and ejection management.last_img read more

Cornish bakery plans local sales push

first_imgCornwall-based Prima Bakeries plans to expand next year by increasing Cornish pasty sales to local retailers and foodservice outlets that are too small to deal with the larger pasty suppliers.The Scorrier-based business has reformulated its pasty recipe, sourcing ingredients from local suppliers, and has revamped the packaging across its range of savouries, bread, pastries and cakes ahead of a new marketing push next year.”We’re planning a significant expansion next year, particularly with our Cornish pasties. There are a lot of convenience stores, post offices and hotels who want to buy freshly baked Cornish pasties, but aren’t big enough to buy direct from the larger manufacturers in the region. There’s a gap in the market and our vans are already delivering around the county anyway,” said finance manager Mark Norton.New brochures and a revamped website will be launched next year. The company has already started sourcing ingredients from local suppliers, such as beef from butcher’s RJ Trevarthen.last_img read more

Best of British

first_imgBakery manufacturer and foodservice provider Delice de France has launched its new spring/summer catalogue, featuring several new additions.Its new sweet and savoury bakery range includes Apple Caramel Pie, featuring shortcrust pastry, layered with vanilla custard, Bramley apples and caramel, topped with a buttery crumble; Lemon Meringue Pie; and a Red Velvet Bundt Cake a dark red-coloured chocolate sponge studded with Belgian chocolate, coated with a white chocolate ganache and a raspberry crumb.The firm said the inspiration between a number of its new launches was the theme of ’quintessentially British’, with strawberries featuring in products including the introduction of a Strawberry Tartlet, and Strawberries and Cream Flowerpot Muffin.The firm has also aimed to meet the needs of the growing food-to-go market in the new catalogue, with products such as a limited edition Pork and Chilli Roll. Its traditional thaw-and-serve sandwich rolls now include a new white 12-inch sub roll and healthier option brown 12-inch sub roll. “We have researched what is going on in the market and used our insights to develop products which meet consumer expectations, in particular the growing trend for home-style desserts that provide comfort and nostalgia in the current challenging economic climate,” commented Ian Toal, managing director of Delice de France UK and Ireland.last_img read more

New roles at Brace’s bakery

first_imgWelsh bakery firm Brace’s has created 26 additional jobs after securing new business.The fourth-generation family-run bakery has created the new roles at its third Rogerstone-based site, which was previously owned by Warburtons. Brace’s took ownership of the premises back in February as the bread brand announced the closure of the South Wales facility, where 114 jobs were at risk.Jonathan Brace, director at Brace’s bakery, said: “Rogerstone currently produces for 12 hours a day, seven days a week, but will become operational for 24 hours a day, seven days a week following a period of recruitment and training for two additional shifts. This will provide a growth platform for Christmas and beyond.”Martin Pritchard, a current member of Brace’s workforce and ex-Warburtons staff worker, said: “There was all-round relief when Brace’s announced their takeover of the Rogerstone site, which was seamless, and now there is excitement surrounding the growth of production here.”Brace’s has operational facilities in Pen-y-Fan and Croespenmaen in Crumlin and the company currently achieves a £36m turnover, which has quadrupled in the last 10 years. It was the first UK bakery in the UK to receive the British Retail Consortium accreditation for excellent standards in bread manufacturing.last_img read more

Online chocolate masterclass available to bakers

first_imgCraft bakers are being urged to register for a live and interactive online chocolate masterclass.The session is being hosted by British Baker’s sister website and will be hosted by Alan Murchison, the Michelin-starred chef,  and the demonstration will be carried out by award-winning patissier Will Torrent.The live webinar, which includes a 45-minute presentation and a 15-minute Q&A session, is on behalf of Barry Callebaut, the leading global manufacturer of chocolate and cocoa products, and a sponsor of British Baker’s National Cupcake Week.Torrent will be using Barry Callebaut products to demonstrate exciting and innovative desserts, plus all those who register for the event online will also be entered into a draw to attend the event in person.To register visit read more

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