first_imgThe new programmable Kemper President Mixer can be used to mix doughs, pastes and batters, says supplier Eurobake (Lostock, Bolton). It also handles a range of volumes and, with an intensive mixing action, the mixer achieves evenly kneaded doughs in a short time, adds the firm.The Kemper President is a stand-alone, spiral mixer with a wheel-out bowl and is available in capacities ranging from 75kg to 250kg. The mixer comes with the option of 99 pre-set programmes and a 40 mixing-step memory. The hydraulic head-raising mechanism and bowl-locking system secure the bowl tightly for stability. Simple bowl positioning combined with a lifting and tilting device alleviate the heavy workload of dough handling.last_img

first_imgAdministrators behind the break-up of New Rathbones are finalising the division of creditors’ funds, after selling the business’ assets.Joint administrator Richard Hill of KPMG told British Baker he is nearing a conclusion on how to divide the funds. These include money from the sales of seven bakeries to Rathbone Kear and Harvestime (2005) – a total of £16.09million – as well as money generated from an insurance claim at the former Carlisle bakery, which burned down.This claim, which was for £4.8m (British Baker, July 8, pg 5) has now been settled, Mr Hill reported. However he declined to specify the amount paid out by insurers. “People have got confused,” he said. “The Carlisle creditors think this money should go to them, but in fact it goes into the central pot of the whole New Rathbones group.”New Rathbones’ Carlisle bakery burned down a year ago, on February 19, 2005. The fire, blamed on an electrical fault, was cited as one of the contributing factors in the collapse of New Rathbones. The Carlisle property on the Durranhill Industrial Estate was occupied by New Rathbones under a long lease, and reverted to landlord Carlisle City Council at the end of 2005, Mr Hill said.Cumbria police is to submit an application for outline planning consent for a new area headquarters at the estate and Carlisle City Council has a number of other enquiries about the land.According to an administrators’ report, leaked to British Baker in July 2005, New Rathbones was at least £36m in debt when it went into administration.last_img read more

first_imgThe price of flour is set to rise by another £25 a tonne before Christmas, as increased costs continue to hit the milling sector.The major millers Rank Hovis and ADM Milling are preparing to announce a second round of price increases, just four months after they last put their prices up.A Rank Hovis spokesman said it was striving to help customers mitigate increased costs. But year-on-year rises in energy and wheat prices meant a further £25 a tonne increase on flour prices was required, on top of the £29 a tonne increase it announced in August.Price increases of £25 a tonne would add about 2-3p to the price of an 800g loaf.The spokesman added: “It looks likely that we will have to build this into our plans in the short-term rather than after Christmas.”ADM Milling said it will announce another price rise soon, after it added £28.75 a tonne on its prices from September. A spokesman said: “Since announcing a price increase in August, UK bread wheat prices have increased by an additional 15%. World wheat stocks are at the lowest level for 25 years, and global demand is increasing. This is regrettably leading towards a further flour price increase in the next few months.”National Association of British and Irish Millers’ director general Alex Waugh commented: “A good part of the recent increases in wheat cost were in late September, some time after millers throughout the EU raised flour prices.”Frank Roberts bakery chairman Graham March said: “We do what we can to offset increases on input prices. But further flour price rises, together with high energy costs, would inevitably mean a price increase to the consumer.”last_img read more

first_imgFrom Stuart Matthews,director, Unsoy UKIn my local pub we have a journalist whom I call “organic Harry”, because he knows everything about healthy food. But when I ask him why people only lived to 30-plus 200 or 300 years ago and it is now the norm for people from any background to live for over 100 years, he has no answer.I can also remember asking Andrew Whitley (who has recently written the controversial book Bread Matters, see British Baker, 27 October 2006) where he got his organic water from in Cumbria! I don’t think I ever got an answer and I think Andrew was also originally a journalist, who has now become the voice of old-fashioned bread.I am proud to be a baker and am perhaps more critical than anyone about the state of our daily bread, but is Andrew honestly saying that Warburtons, Allied (Kingsmill), RHM (Hovis), without mentioning Brace’s and Rathbone Kear, do not make quality bread? If that is the case, why has Warburtons gone from being a regional bakery to having national coverage?Anyone who has old bakery books only needs to look at the recipes and photos to understand that today’s consumer would not buy those products. It may be OK, when you are up in Cumbria in holiday mode and you buy products such as those Andrew used to sell, to say they are the best you have ever eaten. But if that is so, then why have we not got a wood-burning oven in every village in the UK, making bread as it was made years ago?The millers and improver manufacturers are only decreasing the fermentation process from hours to minutes. Also, Andrew only has to look at what bread sells well in the UK – and that is a soft product, which has versatility for burgers, toast, sandwiches etc. Bread from years ago would be impossible to sell in the year 2006 as, in most cases, you would have to use a hatchet to chop the bread up, given the leathery crust that long fermentation produces.No, Andrew, like it or not, the baking and milling industry is doing what most other industries have done – making progress. Please also don’t forget that millers now use more English wheat to produce flour, due to its improved quality, instead of importing so much from Canada and other places, as we did years ago.Alan OrtAlan Ort – known as Ron Ort – has died aged 79 after a long career in the baking industry.Londoner Ron was born above one of his father’s bakery shops, started work there at 13 and only took a break from baking when he was drafted into the army. He left his father’s business in 1951 and joined Bournes bakery in East Ham, before moving to a small bakery on the Wandsworth Road, where he had to kill rats with the bread boxes.Ron joined Allied Bakeries in 1953, where, apart from one small break in 1978 to manage bakeries in Jamaica, he stayed for 38 years. He worked at Nevills, Herne Hill, then moved to Acton bakery, firstly as shift manager, then production manager. A later group production role involved troubleshooting at certain Allied bakeries while developing many well-known brands’ recipes and even flour types.After returning from Jamaica, Ron became bakery manager at Chibnalls bakery in West London, where he introduced his youngest son, Ian, to the baking industry as an electrical apprentice. Ron retired from baking in 1991.last_img read more

first_imgThe Scotch Pie Club, which runs the annual World Scotch Pie Championships, has raised just under £11,000 in its inaugural National Scotch Pie Week, held last November in aid of The Scottish Society for Autism.Scotch Pie Club members who took part in the fundraising week included past World Champions Aulds of Greenock and MacLean’s of Forres, as well as the current World Champion, Stuart’s of Buckhaven. Scotch Pie Club founder and MD of Stuart’s of Buckhaven Alan Stuart said he was determined to ensure that the 2007 week, which will again be held around St Andrew’s Day, is even bigger than last year’s. He said he had a fundraising target of £25,000 and was hopeful that more of Scotland’s large pie-makers will join in this year.Stuart added that he would like to thank, in particular, ADM Milling and its marketing manager John Hastwell for enthusiastically supporting the Scotch Pie Week. ADM’s funding of all the point-of-sale material allowed every penny of the funds raised to go to the Scottish Society for Autism, Stuart said.Meanwhile, the cheque for £10,750 was handed over last week to John MacDonald of the Society by Rory Stuart and his younger brother Angus.Rory has featured on all the Pie Club’s point-of-sale material since 2000, and the boys’ grandparents are Norrie and Dorothy Stuart of Stuart’s of Buckhaven.Scotch Pie Week will run from 24 November to 1 December, 2007.last_img read more

first_imgIndependent bakery Irwin’s business development manager Brendan Lappin has unveiled 69-pub chain O’Neill’s new Taste of Ireland menu, due to launch in October.The menu now features Irwin’s Irish Soda Bread and Potato Bread as part of its core offering.”This is a significant development for Irwin’s,” said Lappin. “This level of endorsement by such an iconic Irish brand as O’Neill’s and its investment in marketing the authentically Irish menu initiative will intensify our brand visibility and lead to strong retail sales conversion.”Irwin’s is based in Northern Ireland and supplies a range of traditional Irish breads to supermarkets throughout the UK and Ireland.last_img

first_imgAlan Marr, MD of Aulds (Food) of Greenock, Scotland, was scathing about press reports that profits at the company were down when he spoke to British Baker.Scotland’s largest independent baker and frozen foods company, Aulds Holdings, filed returns to Companies House for the year ending March 2007 showing turnover was down from £17.1m in 2006 to £16.69m in 2007.Scottish newspapers claimed profits had fallen from £2.34m in 2006 to £515,719 in 2007 but Marr said the £2.34m was not a trading profit but an exceptional figure resulting from the factory fire in September 2005. “Profits are up,” he said, “they should look at the ongoing trading profit.”Projected turnover to the end of March 2008 is higher than last year, he asserted: “That’s around a 10% increase. And we hope for higher profits. The bakery side is becoming more competitive.”Aulds, which has 43 shops, is opening a 44th outlet in Ayr High Street next week and plans to open another unit at an undisclosed location.last_img read more

first_imgFancy bread remains as far from definition as ever. The time has arrived to take action, and fancy bread ought to be put once and for all out of the region of anomalies and made thoroughly intelligible both to producer and consumer.The general progress of the nation to higher levels of dietetic luxury undoubtedly opens new avenues for the baker.The progress of the baker is undoubtedly likely to be rapid in respect to the fact that the demand for finer and much nicer flavoured bread is sure to be an ever-increasing thing. The taste for much improved bread is spreading among the classes.A glance at the menus of any American boarding house will show at once that, in bread, the transatlantic baker has created quite a new branch of dietetic fine art.last_img

first_imgUnited Biscuits is relaunching its McCoy’s Tortillas snack range with two new flavours in time to capitalise on the male snack buying market for the Euro 2008 tournament. The ridged snacks will be available in 50g bags in Hot Chilli and Nachos Cheese flavours. The Tortillas range was previously sold in premium flavours and marketed as a ’posh crisp’, but United Biscuits hopes the relaunch in more accessible flavours will re-establish McCoy’s position as “men’s crisp of choice”. McCoy’s will be stepping up the advertising on its core range to whet the appetites of those snack-loving football fans.United Biscuits has also redesigned the packaging for its Twiglets range. The revamp will see the brand described as wholegrain rather than wholewheat. The message will be supported by the tagline, ’A whole lot of crunch in a wholegrain munch’.The new Twiglets pack will inform customers that each 25g bag contains 41% of their wholegrain guideline daily amount, further reinforcing the health message. Twiglets will have a striking new pack design across all skus, designed to highlight to consumers the snack’s health credentials. The new livery aims to increase impact on-shelf, in turn delivering increased sales and profit opportunities for retailers, says the firm. The pack will highlight Twiglets’ calorie content, wholegrain credentials, lack of artificial colours and flavours and fibre content.Nick Stuart, commercial manager for UBUK, said: “The Twiglets range already has a loyal following and those who are aware of the brand’s health credentials admit this is a major reason for eating them. This new on-pack information has been designed to highlight that Twiglets are a healthier, tasty snack, and help increase the range’s sales, which have grown by 6% year-on-year.” []last_img read more

first_imgDespite the fact the recession is impacting the sales of juices and smoothies, bakers can still market these products to their advantage by focusing on trends that remain strong, such as health. The Americans seem to be ahead of the UK on this one, with many bakery and juice bars dotted across the nation, balancing the treat of a sweet pastry with a nutritious juice.The secret of their success may lie in their price promotions alongside bakery products. According to Britvic’s 2009 Soft Drinks Report, published in March, consumers are increasingly watching out for promotions. “Promotions are a staple part of our industry’s marketing, accounting for 61% of total branded sales,” comments Britvic chief executive Paul Moody. “As economic conditions have worsened, traditional favourites such as cola, squash and juice drinks have benefited.”How to go about itThere are a range of options for bakery retailers looking to sell juices and smoothies. Firstly, the range of on-the-go drinks products available is huge – and expanding all the time. At the recent IFE exhibition in March, you would have been forgiven for thinking the recession is just a scare story, as NPD and expansion was around every exhibitor corner. Chegworth Valley, which produces farm-pressed juices, was showcasing its new organic juice range, while Bottlegreen launched its new drinks range, Classic Variety Cordials, consisting of: Williams Pear & Elderflower, Blackberry & Russet Apple and Cox’s Apple & Plum varieties.Juice giant Tropicana has also just introduced three new flavours to its on-the-go offering: Orange & Mango, Mango, Peach & Papaya and Passionfruit, Pear & Apple. David Johnston, general manager for Tropicana, says it’s important to offer a variety of different flavours. “Over half of all chilled juice is consumed outside breakfast time, so it’s important for retailers to be offering their customers a broad range of flavours to complement orange.”Another company hot on the heels of the healthy juice trend is Johnsons Juice Co. The firm’s freshly squeezed juices are well known on the foodservice circuit, but are now making tracks in the bakery sector. Group marketing manager Andrew Ovens says these sort of products “provide consumers with a genuine alternative and bakery outlets with the opportunity to generate incremental category growth”.He explains that different juices are popular at different times of the day. For example, orange juice sells well in the morning, as it naturally accompanies morning goods. “However, from looking at data from TNS, it appears consumers like to team up fresh apple juice with a lunchtime eat,” adds Ovens. In terms of size, he says the most popular for individual customers is a 250ml bottle of juice.Do it yourselfAnother option for bakers wanting to get in on some juicing action is to produce their own. A number of firms offer juicing and smoothie equipment, which doesn’t take up much space on the counter.Italian ice-cream manufacturer, Carpigiani offers the ’Spin’ machine, which can be used to produce slushes, shakes and smoothies. Equipment distributor Apuro also offers juicing equipment, with its Friul juice extractors and recommends it as an easy way for coffee shops and bakeries to capture the health market by offering pure fruit or vegetable juice as a menu option. Meanwhile, companies such as Smoothie Operator offer a range of stock, including individual smoothie packs, smoothie blends or simply bulk frozen fruit.These drinks can easily be used in meal deal offers and, with the summer coming, bakers need to make sure they have their chillers stocked with something cool and refreshing.So for bakery retailers looking to capitalise on the health trend, as well as offering an interes-ting and varied drinks range, juices and smoothies could provide a way in.last_img read more