Month: April 2021

Burford has it all taped

first_imgThe Burford Tape Closure system has been designed to produce a reliable tamper-evident closure. Burford says it can be used with most makes of semi- and fully-automatic bagging systems. The company recommends its use with the Ibonhart IB360 Automatic Bag Loader for the wrapping of bread, buns and free baked breads. The system was launched at this year’s Food & Bake exhibition by Burford and is distributed exclusively in the UK by Ibonhart (Norwich).last_img

Smooth growth from bump-in-the-night

first_imgHalloween has become a short but often lucrative sales opportunity in the UK, bakers have reported.The annual festival has become well established with bakers reporting significant sales spurts that can last several weeks.Jason Jobling of WT Warren & Son, based in Penzance, Cornwall, said Halloween gave a welcome boost to sales in the relative lull after summer: “Five years ago Halloween used to be a week or two. Now we can do four weeks.”Halloween specials have become a big seller since Warren launched its first products five years ago, said Jobling. This year the company expects to sell about 4,000 of its coffin biscuit a week in its 36 shops, he said. Coffin biscuits are chocolate-coated shortbread topped with a Halloween wafer.Trevor Mooney, joint MD of baker Nantwich-based Arthur Chatwin, said Halloween was a useful boost to business, although sales did not match those at Easter.”It’s an important time for us, but it’s a short time,” he said. “We can only make it last two weeks.”Chatwins’ products include chocolate sponge ghosts and pumpkin-shaped biscuits.The Co-operative group’s central buying operation is also entering into the spirit of Halloween, supplying each Co-op shop with a selection of special products and a halloween-themed point-of-sale package. All Co-op stores have Halloween aisle ends.New this year in Co-op stores are Halloween Treacle and Ginger Loaf, Halloween Mini Jam Tarts and Halloween Fairy Cakes, selling for 99p each or two for £1.50.last_img read more

Bakers show style at IFE

first_imgGrated ketchup was just one of the innovative products launched at the IFE07 trade show, held at London’s ExCel centre from March 18-21. The show had 13 sections, including bakery, with food and drink from all around the world on display.Among those exhibitors making a name for themselves were Maple Leaf Bakery UK. IFE07 was the first trade show it has ever exhibited at, following its rapid expansion through acquisition over the last year. The company, which now owns businesses including the French Croissant Company, was particularly targeting foodservice customers with its products.Bakery supplier Bridor, part of the Le Duff group, which also owns the La Brioche Dorée franchise brand, was also at the show. It brought its bread and Viennoiserie products, with its first range of savouries, including swirls, such as ham, cheese and béchamel. Bridor supplies coffee chains Caffè Nero and Costa Coffee, sales manager Robert Preece told British Baker.Denis Dossche, key account export manager for Belgian bakery La Lorraine, said the firm, which has five factories in Belgium and supplies E2m of frozen breads and long-life protective atmosphere products into the UK, was hoping to extend its supply. La Lorraine Bakery Group was at the show to target UK distributors. “We are working with the biggest distributors already in the UK but we are still looking for other business opportunities,” said Dossche.Belgium-based Pidy said bakers were increasingly turning to its ready-baked pastry cases, which have a long storage life due to their low-moisture baking method, to add variety to their repertoire, and to meet seasonal peaks. Pidy UK’s commercial director Godfrey Pratt also revealed it was launching its website – [] – which offers craft bakers the entire Pidy range of ready-baked pastry cases in a weekly delivered service.Karen Mizrahi, sales and marketing director of Bagel Nash, which has seven outlets accounting for 5% of its business, said the firm was exhibiting for the fifth time. “It’s always been a great show for us. It gives us the opportunity to showcase our new products,” she said. These included a black and white sesame seeds bagel, sun-dried tomato bagel, coffee mocha bagel, carrot and fennel bagel and jalapeno and herbs. Exports, representing 35%, was a growing part of its business, she said.Warrington-based Nutrition Point was promoting its wheat and gluten-free products with its Dietary Specials and Trufree brands. The products included bread, flour, cakes, biscuits and pizza bases, with brown multi-grain its best selling line. “We own our own manufacturing plant and make products,” said national account manager Fiona Molloy. “For consumers, gluten-free is all about trust.”’sandwich-sized’ focacciaBolton-based craft bakery chain and wholesaler Greenhalgh’s was at the show, launching new “sandwich-sized” focaccia products, including cheese, olive and onion focaccia. It also unveiled a Taste of Asia savouries range, including lamb biryani, beef balti and vegetarian balti slice. Wholesale sales manager Garry Thew said the bakery is launching gingerbread houses and model Christmas trees for the festive season.Bake-off supplier Mantinga, set up two years ago, launched a range of premium gourmet breads at the show, including green olive bread and walnut and ham fougasse. Founder and MD Steven Mackintosh said the company had launched 40 new products this year and currently offers 215 lines. It sources most of its range from a craft bakery in Lithuania, as well as craft bakeries across Europe.Butt Foods, which recently launched bread bowls and bread boats, had a busy show, said MD David Williams. The company picked up an IFE07 Fresh Ideas award for innovation.Jackson’s Bakery showcased bespoke bread lines, aimed specifically at sandwich suppliers, including mint, chocolate and kolongie (seeded) loaves. Dave Astbury, business development manager, says seeded breads are seeing phenomenal growth. nlast_img read more

Lesaffre buys into the UK with deal for GBI and BFP

first_imgYeast company GB Ingredients and sister business BFP Wholesale have been bought by French-based yeast group Lesaffre for an undisclosed sum.Dr Mike Chell, MD of GB Ingredients (GBI) told British Baker it would be “business as usual” under independently-owned Lesaffre: “I am delighted for both our staff and our customers.”This is a good move which takes us into the world’s number one yeast manufacturer and supplier with all the know-how and value that can be delivered to our customers.”He added that no job losses were expected among the 114 staff at GBI’s offices in Felixstowe.Nick Harris, MD of Kent-based bakery ingredients wholesaler BFP Wholesale, which employs 182 people at six depots around the UK, added: “I am delighted with this change in ownership, which is good for staff, for customers and for the business.”A spokesman for Lesaffre said the deal would make the two companies part of a long-term strategic investment and allow Lesaffre to become a domestic manufacturer of yeast in the UK.The deal was “a very positive move, taking GB Ingredients and BFP Wholesale out of private equity ownership and back into a committed major manufacturing group,” it said.Both GB Ingredients and BFP Wholesale were bought by private equity company Gilde Investment Management from DSM in 2005.Lesaffre’s acquisition of shares in the companies is effective immediately and includes all commercial and operational activities of the UK businesses.Yeast and yeast extracts giant the Lesaffre group owns factories and companies in countries around the world.last_img read more

Get ready to enjoy National Cupcake Week

first_imgIt’s not long now until National Cupcake Week kicks off on 14 September, so make sure you prepare your point-of-sale material and plan your window display, ready for our competition.British Baker has sent out a free branded posters to craft bakers with this issue, which can be used in your shop windows, and point-of-sale material can also be downloaded from part of the week, we are also running a competition to find the best window display, with the chance to win two tickets to the Baking Industry Awards next year, so make sure you enter. The deadline for entries is 30 September and winning windows will appear in a future issue of British Baker. See pages 18-19 for more details.Are you getting involved? Splat Cooking will be holding Fantasy Cupcake courses to coincide with the week (see And do let us know about your National Cupcake Week activities at [email protected]>> Find out more about National Cupcake Week and Download point-of-sale materiallast_img read more

Scots waste millions by binning bread, says study

first_imgSliced bread is the second most common product binned by Scottish households, according to a new study by government organisation WRAP Scotland (Waste & Resources Action Programme).The Food We Waste in Scotland found that, of the 570,000 tonnes of food and drink thrown away each year, milk came out top (31,000 tonnes), followed by sliced bread (25,000 tonnes), fizzy drinks (23,000 tonnes), potatoes (19,000 tonnes) and ready meals or snacks (14,000 tonnes).It adds up to £1bn of food needlessly thrown away by Scottish households each year, two-thirds of which could have been avoided if it had been planned for, stored or prepared better, said WRAP. Food waste works out at £430 a year for the average household, it added.The most commonly wasted food groups (in terms of avoidable waste) are: drinks (70,000 tonnes, worth £140m); fresh vegetables (62,000 tonnes, worth £100m) and bakery (46,000 tonnes, worth £90m).The survey found that half of the food thrown out for council collection was whole and uneaten, with one in seven items still in their packaging. At least £18m-worth of the latter was still within its ‘use by’ or ‘best before’ date.Iain Gulland, WRAP director for Scotland, said: “Not only are we paying for this food at the checkout, we are also paying to dispose of it through our council tax. This is a terrible waste in these difficult economic times.last_img read more

British wheat demand sees further price surge

first_imgWheat prices surged again last week, surpassing the highs of August, as global supply problems boosted demand for British wheat and the UK harvest was smaller than expected.The delivered price of bread wheat had jumped to £204/tonne as BB went to press, up from a previous peak of £190/t in August when Russia first announced a ban on exports. The new high is likely to put further pressure on flour prices, which rose last month when Rank Hovis added £89.37 to a tonne of flour and other millers followed with price rises.Prices have been driven up by a new announcement from Russia extending the wheat export ban until the end of next year’s harvest, coupled with a poor-quality German harvest, resulting in demand for British wheat.Gary Sharkey, Rank Hovis’ head of procurement, predicted that 600,000 tonnes of British wheat will have been exported by the end of September with the UK’s exportable surplus for 2010/11 estimated to be just 800,000-1m tonnes. “There’s a danger that, by Christmas we will have used up that surplus and will have to start importing wheat, which could add as much as £40/tonne,” he said.Around 95% of the UK harvest had been brought in at the time of writing, with yields predicted to be 3-5% below the five-year average. However, the harvest was expected to be slightly higher than last year at 14.5-15m tonnes and crop quality is good.Alex Waugh, director general of Nabim, said expectations about the size of the UK harvest were raised early in the year, due to good winter growing conditions and increased plantings, but a dry and cool spring and late summer rains had taken their toll.Prices could be further affected by the US maize harvest, expected to be down on last year, and the Canadian harvest, which has been hit by frosts. “In the short term, there doesn’t seem to be much that will push prices down” said Waugh.Lewis Wright, ADM Milling wheat director, said of the UK harvest: “Fundamentally there is a good-quality crop. This has led to great demand for UK wheat, which has resulted in competition between domestic and export markets.”>>Question over quality as rain delays wheat harvestlast_img read more

Costa sees mince tart sales rocket

first_imgCosta Coffee has seen sales of its mince tarts rocket this year, with 200,000 sold in just over three weeks – marking year-on-year growth of 70%.The coffee chain’s total UK sales were up 30% for the 39 weeks to 2 December 2010, with like-for-like growth of 9.4%. Total sales in the third quarter were up 31.1%.Costa plans to further expand its estate during the 2010/11 financial year, with UK store numbers at 1,175 (708 company-owned and 467 franchise outlets) as of 2 December. The firm hopes to increase this by a further 25 shops by the end of its financial year.Globally it plans to increase its store numbers to 3,000 by the end of 2014/15 from its current 1,791 total.• Costa launched its Christmas range last month with a number of new products for this year. The range now includes a Chocolate & Hazelnut cake, Black Forest Cupcake, and Gingerbread George biscuits, alongside its Mince Tarts, Christmas Chocolate Yule Log and Brie and Cranberry Panini.last_img read more

In Short

first_imgPub vending machine A pub in Staffordshire has installed a vending machine selling staples like bread, milk, eggs, bacon and butter. The Raddle Inn in at Hollington installed the machine outside the pub after failing to get planning permission to have a local shop at the site.Zoo connectionTorquay bakery and coffee shop Dot’s Pantry has boosted trade by agreeing to sell tickets for the town’s ’coastal zoo’ Living Coasts. “We will have someone in a Living Coasts uniform helping out and talking to people. In these difficult times, businesses have to pull together,” said John Doherty at Dot’s Pantry.’Local’ cheesecakesAunt Bessie’s has launched a range of frozen cheesecakes in vanilla, chocolate and blueberry flavours made with locally sourced Yorkshire cheese.Riot victim helplineA free legal advice helpline has been launched by the Law Society to offer support to victims of the recent riots. Working in collaboration with its partner charity LawWorks and many individual law firms, it offers help to small independent shopkeepers in particular, whose livelihoods have been threatened. Call 020 7092 3949 or email [email protected], or for more information visit read more

It’s naan sense

first_imgIn times of economic hardship, plenty of stories emerge on how much local councils spend on biscuits, for example, each year usually some horrifying figure. But how would you feel if your local civil servants took it upon themselves to build a giant chopping board and six-metre wide oven, using tax-payers’ money, solely for the purpose of creating the world’s largest naan bread?In China’s Oiemo County in the Xinjiang Autonomous Region, that’s exactly what happened. The naan, baked in the specially built oven, was 2.75m in diameter and contained meat dumplings. Ingredients included 30kg mutton, 125kg flour, 16kg of onions and 90kg of water and, with 17 people working on the job, the naan took 10 hours to complete.While local residents may have taken real pride in their local government’s efforts and been somewhat mollified by the fact that the naan was eventually divided up and handed out to them, Stop the Week can only imagine the uproar in the UK on the money spent on such an effort.last_img read more