Bakels in Complete control

April 21, 2021

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first_imgBakels (Bicester, Oxfordshire) says it has a complete range of products suitable for making muffins.Bakels’ Muffin Complete mix requires the addition of vegetable oil and water to produce an easy-to-deposit batter for muffins and bar cakes.Available in plain and chocolate flavours, it produces muffins with good shelf-life, claims the company.Muffin Complete is available in 12.5kg bags. Bakels Cake Muffin Concentrates, in plain and chocolate varieties, can be used with flour, sugar, egg, vegetable oil and water to produce an American-style muffin.last_img read more


Rising stars

April 21, 2021

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first_imgWhile the nation’s appetite for fresh bread is as healthy as ever, a long-term career as a baker is not often considered by today’s younger generation, but that’s a trend Sainsbury’s is looking to reverse with its Bakery Apprenticeship scheme.So, what advantage does a major multiple like Sainsbury’s gain from a commitment to developing a highly skilled, highly motivated bakery team? Well, in today’s market, the bakery is symbolic of the fresh, healthy and safe food that the public now demands, Sainsbury’s CEO Justin King told British Baker in November 2006; he was also quick to acknowledge that fostering bakery skills is key to delivering within the in-store category.”Fresh produce and bakery are the two key areas of the store,” he said, stressing the importance of providing a continuous bakery service throughout the day. “Seeing people actually producing the bread has an impact on people’s view – not just of the bread sector but of the whole store. Also, the smell of bread drifting across the store is perceived as welcoming.”importance of apprenticeshipWhen you combine this growth in importance with the skills shortage currently being felt by the industry, the need for apprenticeship schemes and development programmes becomes increasingly apparent. Sainsbury’s scheme provides all the skills, training and support necessary to give someone the start they need in the baking industry – covering everything from producing bread, cakes and pastries to stock management and production planning. With these raw materials in place, the apprentice is provided with the support to develop, but is ultimately responsible for his or her own learning and progression.And if Chris Noble is anything to go by, it’s a format that is working well. Noble joined the scheme, aged 22, at the Sainsbury’s store in Washington, Tyne and Wear. “I first read about bakery apprenticeships on Sainsbury’s website. I’d been working in manufacturing but wasn’t really enjoying it and I’d always been interested in cooking and baking, so I thought I’d apply. I was lucky enough to be selected,” he says.Noble reached a level of ability higher and faster than anyone could have hoped for, as his bakery manager, Colin Hudson, attests. “The quality of products he’s produced has been consistently brilliant. I wanted Chris to be a real success and he’s exceeded all my expectations by showing such aptitude. It’s a feather in the cap for the department and the whole store,” he enthuses.Indeed, Noble’s rapid progression has earned him accolades beyond those of his manager. In March 2007, he was a finalist in the Learning and Skills Council National Awards in the Apprenticeships category – recognition he was quick to share with his peers. “I learned a lot from my manager, who supported me all the way through, and I was ’buddied up’ with various members of the team, so I could learn hands-on from their experience. I’m grateful for everything I’ve learned. The apprenticeship programme has been a great start to my career. I love it because I can now perform every job to a very high standard,” says Noble.As more bakery apprentices on the scheme develop, they are offered opportunities to progress to become bakery managers themselves. “Before you know it, I may actually reach a supervisory role,” he adds.ability and ambitionThis combination of ability and ambition is what Justin King is hoping will set an example for young people all over the country, as the bid to nurture a new generation of bakers gains momentum. The impact of the new apprentices can be felt beyond just the individual’s learning and development. The introduction of enthusiastic new bakers with a willingness to learn has also had a dramatic effect on existing bakery teams. Says Hudson: “The arrival of Chris Noble created a level of competitiveness that wasn’t there before, so everyone has raised their game.”In today’s baking industry, this is a breath of fresh air for managers, says Hudson. Not only does it provide them with a chance to share their passion, experience and knowledge, but it also helps create a stronger, multi-skilled workforce, allowing managers the freedom to concentrate on their broader bakery duties. “It has allowed me to take a step back and take an overall look at how my department is working,” he says. “Having spent time on Chris’ training and development programme, I’ve been able to apply those skills to other members of the team. That passion for learning has certainly rubbed off on other people.”With more grocery retailers around the country realising the importance of a visible, interactive bakery and training high on many an industry body’s agenda, a career in bakery may be on the way to regaining the consideration and attention it truly deserves. n—-=== The Sainsbury’s scheme: ===Name: Sainsbury’s Bakery Apprenticeship ProgrammeWhen did it launch? March 2006How many apprentices have enrolled so far? 30Where does training take place? In-store coaching and classroom sessionsWhat qualifications do apprentices achieve? NVQ Level 2How long does a typical apprenticeship last? 15-18 monthsWhat skills does the training teach? Producing a range of quality products; customer service; food safety; health & safetylast_img read more


A Birmingham bakery

April 21, 2021

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first_imghas bought three new ovens after receiving a £46,000 grant from Advantage West Midlands. With the grant, the 109-year-old Lewis’s Bakery in Garrets Green, Birmingham, has diversified production, added four new jobs to up the workforce to 15 and increased baking capacity by around 25%. Managing director Simon Lewis has forecast a 15 to 20% increase in turnover in the next six months.last_img


Best Bakeries aims for management buy-out

April 21, 2021

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first_imgSouth Wales-based company Best Bakeries, which went into administration on Wednesday (4 June), may be saved by a management buy-out (MBO).The bakery, which supplies Ferrari’s Fresh Bakeries’ shops, has appointed Alistair Wardell and Nigel Morrison of Grant Thorn-ton Recovery and Reorganisation in Cardiff as administrators.Around 100 staff were employed at the factory in Hirwaun, in the Cynon Valley, which up until March 2007 traded as Ferrari’s Bakery before it was taken over by Best Bakeries.While Best Bakeries owns Ferrari’s bakery business, the 60 retail outlets are owned by a separate company, Ferrari’s Fresh. However, both Best Bakeries and Ferrari’s Fresh share the same managing director, David Wetz. Some of Ferrari’s 350 employees arrived for work on Thursday 5 June, to find nearly all the outlets had been shut.Commenting on the current situation, Steve Fogo, bakery manager at Best Bakeries told BB: “We are working to get a management buy-out in place to buy the bakery.”Fogo is working on a trade agreement between a new firm he is trying to set up and Ferrari’s. In terms of funding the project, Fogo said the situation was “fairly good”. “We’re just waiting for one more ’yes’. We hope to be produ-cing again by Saturday.”last_img read more


Bakers’ Benevolent Society to hold family open day

April 21, 2021

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first_imgThe Bakers’ Benevolent Society (BBS) is holding a family open day, following the success of its 150th annniversary open day last year.It will be held on Sunday 5 July at Bakers’ Villas in Epping, Essex. Its president, the honourable Moira Rank, will be present, as will members of the Worshipful Company of Bakers and trade associations.The gates will open at 1pm and the theme this year will be ‘jazz’. There is a New Orleans jazz band booked for the afternoon and there will be a hog roast and barbecue.There will also be an opportunity for BBS supporters to see how donations have been spent, and the work that has been carried out at Bakers’ Villas.last_img read more


In Short

April 21, 2021

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first_img== Hardakers robbery == == Free training offer == == Pearsons publicity == A robber armed with what appeared to be a handgun burst into Hardakers bakery in Horsforth, West Yorkshire, last month and threatened staff before fleeing with cash. == Marmite pasties == == 7Up promotion ==center_img Pearsons of Ingleton from North Yorkshire claimed the runner-up prize in California Raisins’ 2009 Innovation Competition for its free-range pork pies, made using California Raisins. Pearsons will receive advertising and publicity for its products, courtesy of California Raisins. Warrens Bakery has launched two new pasties containing Marmite. The Marmite & Steak and Marmite & Cheese Pasty have been developed in partnership with Unilever Food Solutions, and will be available in Warrens’ 56 bakeries in the south west of England. Food consultant Nellie Nichols is offering the chance to win five free days of training to launch her new Food on the Move Academy. Nichols, who received a Lifetime Achievement Award at the recent British Sandwich Awards, consults on new product development, training and sourcing. To be in with a chance, email [email protected] with a brief description of your business objectives and the reasons why you believe you should win. Britvic and Pepsico have launched an on-pack promotion across the 7Up soft drinks range. Consumers can get £10 off their next holiday with Thomas Cook with every purchase, as well as the chance to win a holiday to one of the seven natural wonders of the world. The promotion will run from 15 June to 31 October across all 7Up bottles and cans.last_img read more


Jobs saved as Coombs Hampshires finds buyer

April 21, 2021

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first_imgLeicestershire bakery chain Coombs Hampshires has been bought out of administration for an undisclosed sum, saving up to 150 jobs.The business and assets have been purchased by Adam Baxter, who had been running the bakery with his father, Keith, prior to its collapse. However, six of its 26 stores are set to close in a “rationalisation” process, resulting in the loss of around 20 jobs.Shops in market towns are being closed to “make a more compact operation”, while two city-based shops are to shut due to high operating costs and competition from the newly extended Highcross shopping centre.The company was formed when Hampshires Bakery bought Coombs Quality Bakers out of administration in 2006 and was 32nd in British Baker’s Top 50 bakery retailers table in January 2009.PKF was appointed as administrator on 23 June, after the recession is said to have hit trade severely. The stores continued to remain open, along with its head office on Claymill Road, Rushey Mead, Leicester, while administrators Eddie Kerr and Ian Gould sought a buyer.Baxter has bought back the business with family support and it will continue to trade under the same name, Coombs Hampshires Bakery.”I would like to thank the wholesale and retail customers, staff and suppliers for their goodwill during this difficult time and look forward to working with them to ensure the future of the business,” commented Baxter.He added that the chain will meet all cake orders taken prior to the appointment of the administrator. “It is with regret that there will be some rationali-sation across the business, with approximately 20 redundancies and six store closures,” he added.The six stores earmarked for closure are located at: Cank Street, St Martins, Leicester; Market Street, Leicester; Borough Street, Castle Donington; Hall Croft, Shepshed; Market Street, Ashby de la Zouch; and South Parade, Melton Mowbray.”Coombs is an established bakery in the county and the sale of the assets and business will secure its future. It is encoura-ging to know Coombs’ bakeries will continue to be a familiar sight on the high streets of Leicestershire,” said Kerr.last_img read more


Folic acid fortification still provokes hot debate

April 21, 2021

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first_imgAdding folic acid to bread may be unnecessary and could expose people to potential risks, according to a study published in the BMC Public Health journal.However, nutrition experts have said bakers will have to “watch this space” concerning the outcome of a current review being carried out by the Scien-tific Advisory Committee on Nutrition (SACN).The findings of a study in Dublin, published earlier this month, reiterated previous research, suggesting that mandatory fortification may exacerbate the risk of colorectal cancer. Until now, health organisations have recommended that pregnant women take supplements to reduce the risk of foetal neural tube defects such as spina bifida.Anna Denny, nutrition scientist at the British Nutrition Foundation said that, despite there being clear public health benefit of folic acid fortification, the issue “has to be exercised with caution”.In May 2007 the Food Standards Agency (FSA) Board agreed unanimously that ’mandatory fortification’ with folic acid should be introduced. But in October 2007, the chief medical officer asked SACN to look at two further papers – which came out after the SACN’s initial recommendations and suggested that folic acid may increase the risk of colorectal cancer.”It’s very important that the result of these studies are reviewed thoroughly, as it could have huge implications for both the baking industry and for public health as a whole,” added Denny.”SACN is expected to advise the chief medical officer of its recommendation in the autumn on mandatory fortification with folic acid,” said an FSA spokesperson. The recommendation will then be considered by UK Health Ministers.In March this year, the Food Safety Authority in Ireland advised against the mandatory fortification of bread with folic acid and recent plans by the government in New Zealand to add it to bread were also scrapped. However, voluntary fortification has now been agreed.last_img read more


Building barriers

April 21, 2021

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first_imgPaper-based packaging manufacturer Smurfit Kappa has developed a barrier coating for food packaging that is both water- and grease-resistant. It is made from a non-hazardous opaque water-based liquid, which when dried forms an inert translucent film. The firm said the technology will enable packaging containing frozen foods or hot and cold greasy snacks to be made from corrugated cardboard, inside of metal or plastic. The coating will then prevent moisture from penetrating the cardboard surround. Smurfit Kappa said the coating is now being trialled by a major supermarket for use with its hot baked goods.”Millions of tonnes of metal and plastic packaging is being used for convenience, snack and frozen foods, with major environmental implications,” said general manager David Spencer. “This barrier coating will mean these formats can be phased out and replaced with recyclable cardboard.”last_img read more


Profit-hit Greggs takes heart from Iceland trial

April 21, 2021

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first_imgBakery chain Greggs said it was encouraged by results so far from a trial with retailer Iceland as it posted its interim results this week. The firm is five weeks into a 10-shop trial in Liverpool, where Iceland is selling its bake-at-home frozen sausage rolls in Greggs-branded four-packs.Chief executive Ken McMeikan said the trial was set to continue for a further five weeks before the impact on Greggs’ own shop sales was assessed, but so far both retailers thought it was a “very encouraging start”.As Greggs announced results for the six months to 2 July, McMeikan said profits had been hit in the first half-year. Two bank holidays had cost Greggs between £1.8m and £2m, he said, including the unexpected Royal Wedding Bank Holiday, when 300-400 shops were closed all day.Greggs had been hit by rises in commodity costs, he added, with a continuing impact likely to be felt in the second half. For example, Greggs had seen flour prices go up by 30% in the first half and expected the second half to be slightly better and energy prices had gone up 15-30% in the first half, with the second half expected to be worse.As a “last resort”, prices had been put up in the first half by “pennies” on various products, McMeikan said.Greggs said pre-tax profits before exceptional items fell to £17.3m in the six months, down from £18.6m the year before. Total sales rose 4.2% to £335m.Greggs opened 39 shops in the half-year period, bringing its tally up to 1,518 and is on track to open a net 80 outlets in 2011.last_img read more