Month: April 2021

Multiseed brown bread

first_imgThis is a very earthy, crunchy but simple bread using multigrain seeds. It will appeal to the health-conscious customer or anyone looking for a wholesome nutritious loaf.Makes six 400g loavesStrong wholemeal flour – 600gStrong white flour – 525gMultigrain seeds, such as pumpkin, sunflower, linseeds and sesame, plus some more for the topping – 375gYeast – 30gSalt – 30gWater – 1,020mlbutter for greasingMethodPreheat the oven to 250°C. Mix the flours, most of the seeds, yeast, salt and water in a spiral mixer on a slow speed for eight minutes and rest for one hour.Mould the dough into balls, cover and rest for one hour. Divide the dough into equal pieces. Form each into a ball, cover and rest for a further 10 minutes.Mould each ball into a loaf, but before putting the loaves into the tins, brush the tops with a little water and roll in the remaining seeds so you have an even covering.Cover with another tea towel and leave to prove for about one hour or until the loaves have nearly doubled in volume.Bake for the first five minutes at 250ºC and then for a further 20 minutes at 210ºC, with a little steam.last_img read more

Rex runs to Koenig’s tune

first_imgKoenig, the specialist manufacturer of automatic roll plants, has recently introduced what it says is its most versatile industrial roll plant yet. The new Koenig Rex Industry plant produces a full range of traditional products, such as round rolls, baps, finger rolls, bridge rolls, teacakes, fruited buns, Swiss buns and ball doughnuts and, in addition, also produces a wide range of stamped rolls, cut rolls and mini baguettes. The incorporation of a special moulding belt also enables oval products to be made on the plant.The finger products can either be simply moulded between two belts or the dough pieces can be sheeted and curled using Koenig’s unique convoluting shoes. If cylindrical, hot dog-style products are required then side guides are deployed on the forming station to control the shape and length of the product precisely.A stamping unit allows different designs of stamped rolls to be made and different patterned stamping heads can be changed in seconds. The roll plant is available from four rows to eight rows with capacities up to 24,000 pieces per hour. Koenig plants in the UK and Ireland are supplied, installed and supported by European Process Plant (Epsom, Surrey).last_img read more

Baker gets £5k in bullying case

first_imgAN employment tribunal in Scotland has awarded a bakery worker £5,000 in compensation after he alleged he was forced to quit his job because of bullying.Thomas Dempsey, a bakery assistant at A&A Bakers of Linwood for six years, claimed that the bakery owner was abusive and intimidating.He said he quit when his hours of work were abruptly changed.In a written ruling, the tribunal awarded Dempsey £5,581 saying this change “clearly breached a fundamental term of the contract of employment”.last_img read more

Floods bring chaos

first_imgThe unfolding weather crisis has crippled many bakeries across England, with Gloucestershire businesses badly hit, amidst scenes of panic-buying.Janes Pantry bakery, on Lower Tuffely Lane, Gloucester, expected to be without running water for anything up to two weeks. “The flooding has drastically affected our trade,” said Nevil Morse, managing director.”It’s completely manic, we’ve been driving to and from the factory manager’s house with buckets of water, so that we can continue production. Each car run takes about an hour and we can only carry 180 litres at a time.”Morse said that, as soon as the nine Janes Pantry stores were stocked with bread, the shelves were stripped bare. They opened at 8am and were empty by 9am.”If the water levels had been one millimetre higher,” he added, “then water would have got into the bakery. It has been crazy. Instead of using sand bags to stop the water entering, we’ve had to use flour bags.”The four Janes Pantry bakery vans, which would usually deli-ver bakery products door-to-door within the Gloucester area, and its distribution vans, were stopped in their tracks due to flooding on the surrounding roads. “Gloucester is like a ghost town,” added Morse. “People cannot get in to work and, last Friday, it took some of us eight hours to get home. I had to wade through knee-high water.”Panic-buyingBecause homes were cut off, panic-buying in the supermarkets and convenience stores was widespread in the areas that were worst-hit, with bread being one of the first products to fly off the shelves.The duty manager at Sainsbury’s in Cheltenham, Steve Roberts, said: “It has been chaos. Deliveries are getting through – we’ve been getting emergency supplies, but they sell out as soon as they come in. Everything is behind schedule in the in-store bakery because the water’s off.”On Monday last week, the Sunshine Bakery, a craft bakery in Stroud, near Gloucester, was reported to be under between three and four feet of water, with no electricity or running water. The extent of the damage is still unknown, but its ovens and equipment were submerged. The bakery is expected to be out of business for some time.The Environment Agency issued further severe flood warnings in the Midlands, River Avon and the River Severn between Evesham, Tewkesbury and Gloucester on Tuesday. Panic was widespread, as it was feared that the Severn and the Thames rivers would overflow and the agency described the situation as “critical”.Marketing director of Dawn Foods Maggie Dagostino said that personnel faced real problems getting into its site in Evesham, an area heavily disrupted by the floods. But she added: “Despite this, our site is on higher ground and accessible via the ring road. Because of this, the site has been unaffected and production and deliveries have not been disrupted.”Delivery problemsThe Authentic Bread Company, which makes organic bread, cakes, croissants and pasties in Gloucestershire, has had problems getting deliveries in and out of the bakery due to sections of the M5 being closed.The company was temporarily unable to receive flour deliveries from Shipton Mill and hours had been added to delivery times leaving the bakery.Proprietor Alan Davis told British Baker he was “very lucky” because the bakery had not been flooded and it still had running water and electricity.Davis said: “I’ve not seen anything like this before. Roads are full of abandoned cars. Last Friday, to get home, I had to leave my Range Rover and wade through water that went up to my chest.”last_img read more

Support needed

first_imgHaving spent a lifetime in the trade – many of those years in training – we seem to have endlessly thrown the skills ball around, with few willing to take on the challenge. So what are these skills: are they craft, process, or apprenticeship and where are they coming from, together with the supporting knowledge and understanding?When Improve was requesting industry support to establish food manufacturing standards, including bakery, interest and response was poor. Like it or not, this is our Sector Skills Council set up by government and now established to complete this task. The standards for achieving accreditation have been written and they do contain all the craft skills within their units.Bakery is now grouped with meat and fish. It therefore requires a strong individual trade voice. Do you know what Improve is or what it does? Improve has now commissioned a UK work study that will highlight the benefits of training in the food and drink industry. Will bakery firms be represented within the 200 manufacturers consulted and, if so, what will they say?The craft sector is now in single figures as a percentage of the industry. Some say they do not require a training support and structure, or see a need for this. Why should staff find our industry attractive if these structures and resources are not available to them? Surely we must invest in our staff, so that they can understand the method, materials and process they are controlling. Pride in quality of product should be the attraction, particularly to the able young people we need to entice to the industry.It is interesting to see the supermarkets again revisiting Sector Skills Council training and careers. Let’s hope a good choice of modules will add further craft skills to their bakers, who represent a very large slice of the bakery business.We must consider the implications of the Leitch report for bakery; who is going to identify and select all the skills required and who is going to deliver them? We will all have different views and objectives, but with the govern- ment announcing high amounts of funding available for acceptable provision, we need to support the people who are prepared to give time and effort to achieve real progress. Failing this, we could always buy another machine! n—-=== Need to know ===Where should a skills academy be located? Workplaces in bakery in the UK are concentrated within the north west of England (17%), followed by Yorkshire and Humberside, London and Scotland.last_img read more

Diary Dates

first_imgThe main eventBako Confectionery Road ShowsFollowing its two confectionery roadshows in Edinburgh and Nottingham, Bako Northern and Bako Scotland have announced more regional events. Each will feature a full range of thaw-and-serve confectionery lines, with many of Bako’s major suppliers in attendance. Bako will also be showcasing a new range of handmade cake slices sourced from the Continent. Admission is free and there is no need to pre-register – turn up between 3pm and 8pm. For further details contact Ann Cowan on 0191 3780088 ext 513 or e-mail [email protected] June 18Flour Technology BasicsCCFRATel: 01386 842104 (The Training Department)June 18Bako Confectionery Road ShowHoliday Inn Leeds-Garforth, LeedsTel: Ann Cowan 0191 3780088 ext 513June 18-2052nd World Food Business Summit:Sense & Sustainability – Building profit with responsibilityMunich, Germany []June 25Bako Confectionery Road ShowLocation: Holiday Inn York, YorkContact, tel: Ann Cowan 0191 3780088 Ext 513For more diary dates visit the Events Calendar on []last_img read more

Glisten results shine as it grows snacks investment

first_imgSnack and confectionery company Glisten’s latest financial results reveal a year of strong growth, with revenue for the year to 30 June rising 26% to £73.8m and pre-tax profit up 18% to £6.68m.Chief executive Paul Simmonds said the AIM-listed UK company, which owns premium and healthy snack brands including Fruitus, SunMaid and Halo, had driven its business “towards those areas of snacking which we believe have long-term potential – including specifically the healthier and premium sectors.”He added: “We recognise that some consumers’ buying habits will adjust during the next financial year, but our focus on producing affordable treats, many with a healthier dimension, will underpin our continued ambitions for Glisten, as these sectors tend to hold up well during more demanding economic conditions.”Glisten’s principal activities are the manufacture of cereal, fruit and health bars, including diet products, which are sold at most high-street retailers. It also manufactures specialised coatings, which are marketed to Europe’s largest ice-cream and bakery manufacturers.In September 2007, the group acquired 50% of Skinny Candy, a confectionery business focused on low-sugar and low-fat confectionery, and Dormen Foods, which became the foundation stone of its savoury snacking division. This was followed in November 2007 by the acquisition of Big Thoughts, which has been renamed Glisten Snacks, comprising two subsidiaries active in the low-fat/baked savoury snacking marketplace – Snacks Unlimited and The Lindum Snack Company.last_img read more

Exchange rate hits ingredients prices

first_imgBakers are facing a sharp increase in the price of ingredients and equipment imported from the Continent, as the slump in the value of the pound bites.Since November, the value of sterling against the euro has fallen from £1.25 to close to parity – a 20% drop – forcing importers to start upping prices. One importer of olive oil, olives and sun-dried tomatoes, used in speciality breads, told British Baker that it would institute a 10-15% price rise in January.Tom Molnar, co-MD of Hendon-based bakery the Bread Factory, is expecting a cost rise in ingredients from Europe of between 5-20% in the coming months. “[The weak pound] is having a significant effect. We are looking to source more ingredients, such as flour and butter, from British suppliers.”He added that the price of equipment from Europe had already rocketed. “We were planning to buy a new mixer in November, but a month later it had gone up 20%. Instead, we bought a refurbished machine in the UK.”At French flour company Moul-Bie, director Michel Nguyen said importers were under “big pressure”. “We are not putting prices up for the time being, but whether this is sustainable we don’t know. There has been a 30-40% fall in the pound [in the past two years] and it’s difficult to absorb that long term.” A fall in raw material prices thanks to a bumper European harvest has helped offset the currency situation, he added.London wholesaler and retailer Exeter Street Bakery said its packaging, which is sourced from Europe, increased in price by 15-20% last month.last_img read more

Ted takes up leading role at Rich UK

first_imgThe former head of Rich’s North American Foodservice Division, Ted Rich, has been named as the new MD of Rich UK, and will be relocating from the US to England with his family later this month. Rich UK’s former MD George Thomopoulos has moved across to take up a new role as chairman of the UK company.Thomopoulos made the decision to shift away from managing the day-to-day aspects of the business, but sales and marketing director Simon Richardson said the firm “will continue to take advantage of his tremendous knowledge and experience”.Ted Rich will work closely with Rich’s leadership team to work on a long-term strategy, as well as with its sales and marketing team to develop innovative new products, explained the firm. Rich has also previously served as vice-president, marketing and business development, for the company’s international business group.last_img read more

Sweet ideas for royal day

first_imgDelice de France has developed a range of products to capitalise on the upcoming Royal Wedding.The ’Will and Kake’ is a lemon sponge cake sandwiched with a lemon buttercream and a lemon glaze filling, topped with hand-piped lemon buttercream icing and finished with a dusting of icing sugar. It is sold pre-cut into 14 portions.A Loves Cupcakes DIY Collection offers customers the chance to put their own stamp on the products. Each case contains two different flavoured cupcakes: 12 dark chocolate and 12 vanilla icing toppings, with decorations available from Cake Craft World including crown cutters, Union Jack flags, flowers and sprinkles.Throughout April, Delice is offering customers a free Britannia decoration pack with each case of Loves DIY cupcakes ordered. The supplier is also offering a ’Buy 4 Cases, Get 1 Case Free’ promotion on a selection of top-selling coffee shop items, including the Mini Sweet Pastry Selection, Croissants Plus au Beurre and Pain au Chocolat.last_img read more