Dawn Foods (Evesham, Worcs) supplies the Adore brand, which comprises four lines of individually-wrapped premium bakery products: muffins, brownies, indulgence cakes and US-style cookies, available in a variety of flavours.The company says the brand has been developed to meet a need for high quality, individually packaged bakery goods, suitable for the foodservice industry. Consumer research has shown that people want to spoil themselves, so the chewy cookies include flavours such as triple chocolate fudge.Dawn also offers a cookie mix, available in vanilla, chocolate and oat-bran flavours, to create cookies with water and margarine or butter. The company’s US-style cookie ‘pucks’ come in flavours including double chocolate and white chocolate, reflecting the flavours most popular in the US. The frozen, preportioned pucks are placed on a baking sheet and then in the oven, where baking spreads them to the correct diameter in minutes.
Moy Park Foodservice (Huntingdon, Cambridgeshire) offers branded donuts under the Kitchen Range Foods label.Moy Park Foodservice’s individually wrapped donuts are available in chocolate and strawberry flavours with hundreds and thousands on top.Matt Godbold, marketing manager for Moy Park Foodservice, says: “We have seen consistent value and volume growth in the total donut market over the last year and we have a perfect range for out-of-home outlets to benefit from the profit potential in this sector.”
n Latest exhibitors signed up for the Baking Industry Exhibition include Heygates, Double D and Benier. The exhibition, organised by William Reed Events, is to take place at Birmingham’s NEC, from 6-9 April 2008, and will incorporate the Food & Bake show (see British Baker, 23 February, pg 4). Exhibitors include British Bakels, Muntons, Rank Hovis, Reiser, Rondo, Unifine, Valley Refrigeration and Benier.n Mark Biggs of AW Biggs in Littlehampton, West Sussex, is one of five people to complete an advanced modern apprenticeship in craft baking with the National Association of Master Bakers (NA). He achieved the qualification with help from trainer Henry Jeffries as part of the NA’s training scheme, which is to be wound down this year because of funding issues.n Potts Bakers in Barnsley has attained Investors in People accreditation. It received the award from Shadow Secretary for Education and Harrogate MP Phil Willis.n Since opening in December, Japan’s first Krispy Kreme store in Tokyo has drawn long queues of people who are prepared to wait for over an hour, according to Japanese press reports. In the first three days of opening, 10,000 people visited the shop.n Starbucks has named Peter Bocian as executive vice president and chief financial officer designate. Bocian will join the company on 14 May, replacing Michael Casey, who held the role for 12 years. Bocian joins Starbucks from technology group NCR Corporation, where he was senior vice president and chief financial officer from 2004.
The price of flour is to rise substantially. Miller Rank Hovis announced on Tuesday of this week that it would be increasing the price of its bread-making flours by £68.75 per tonne (£1.10 per 16kg) and the price of its soft flours for making cakes and biscuits by £53.13 per tonne (£0.85 per 16kg) from 13 August.Other millers, including ADM, Heygates of Northamptonshire, Carrs of Carlisle and Wright’s Flour Mill of Enfield are planning to follow suit with “substantial” increases to be announced within the next four weeks.The increases are steeper than experts within the industry had feared. This week, senior industry sources were predicting that the cost of a loaf in the shops would rise by between 6p and 10p in the first week of September this year (2007).Rank Hovis blamed “unpre- cedented rises” in raw material costs for its decision. Jon Tanner, sales and marketing director, told British Baker: “World wheat production has lagged behind demand for five out of the past six years and we’re now seeing the lowest stocks-to-usage ratio for over 30 years.”He added that spiralling demand for corn over wheat, driven by the rapid growth in the US bioethanol fuel market plus “extreme weather patterns”, had contributed to bread-making wheat values being pushed £57 per tonne higher than a year ago.And Tanner warned that better harvesting weather in the next six weeks was vital “if we are not to see wheat prices escalate further”.He commented: “In 13 years of being involved with commodity markets, I have never experienced such dramatic rises as we have seen with wheat, and other soft commodities, over the past four months. We can no longer absorb these on-costs.”Paul Heygate, joint MD of Heygates told British Baker that the company would be announcing flour price rises to its customers of £69.37 on all bread flours per tonne (£1.11 per 16kg) and £54.36 (£0.87 per 16kg) on all soft flours.Heygate said: “We cannot continue to absorb the increased price of wheat and other costs involved in manufacturing without passing them on to our customers.”ADM Milling said: “We are evaluating our position and there will be a significant price increase next month. We will inform customers shortly.”Duncan Monroe, MD of Carrs, said: “I am not surprised by the scale and timings of the increase announced by Rank Hovis and others. It reflects the horrendous increase in wheat costs since last autumn. The situation is now critical; a large price rise is overdue. We will be notifying customers of the details in the next few days.”David Wright, MD of Wright’s, said the company was planning substantial increases. “The situation is very serious. Price rises are inevitable in the next few weeks.”
Bread basket recovery firm Bakers Basco says it will investigate any complaints about its workers’ conduct.MD Paul Taylor made the assurance after a company manager contacted British Baker to complain that two Basco recovery officers had intimidated an employee into letting them into the premises. The manager, who asked to remain anonymous, said two Basco employees had arrived at its premises early in the morning and persuaded the female worker, who was alone in the building, to let them in, even though she did not have authority to do this. “Their behaviour was unnecessary,” said the manager.Taylor said some companies who were targeted for bread basket recovery were “making Basco out to be the bad guys”. Employees were expected to leave a firm’s premises if asked. “Otherwise it would be trespass,” he said. Basco works on behalf of major bakeries to recover bread baskets being illegally used by bakeries and caterers.
This is a real classic from Switzerland and Austria, where it’s as well-known as a Bakewell Tart is here.It is a dense short cake, made with ground hazelnuts and cinnamon, and is fantastic taken with tea or coffee.It is simple to make, but requires some skill with a piping bag. It keeps very well, as the jam used keeps it moist.We sell ours for £9.50.Linzer mixIngredient gButter 600gSugar 450gRaw ground hazelnuts 450gEgg white 75gFlour 600gCinnamon, nutmeg, vanilla to tasteMethod1. Cream together the butter, sugar and hazelnuts. Add the egg white. Fold in the flour.Linzer TorteIngredientsLinzer mix (see above), raspberry jam, apricot jam, water icingMethod1. Place shallow (2½cm high) 7″ cake rings on to a tray with silicon paper.2. Fill a piping bag with the mix and pipe an even spiral from the centre (image A). Use a nozzle about 10mm wide, roughly a third of the height of the ring.3. Once complete, pipe a second layer just around the edge of the inside of the ring (B).4. Fill a piping bag with a bake-stable jam, and pipe an even spiral until it meets the inside edge of the Linzer mix (C). It pays to use a high-quality jam. We use redcurrant and raspberry seedless jam by Carma (available from Town and Country Fine Foods).5. Using a star shaped nozzle, pipe lines of Linzer mix on to the jam, ending just inside the ring (D).6. Now pipe further lines of the mix across the surface, so you end up with a lattice effect as shown (E).TIP: to create a proper lattice, leave enough space so the jam can still be seen clearly through the Linzer mix.7. Finally, pipe a last ring of mix around the edge at the top (F).8. Bake until golden. Leave to cool (G) and remove from rings.9. Glaze with hot apricot jam and leave to cool (H).10. Glaze with a thin layer of water icing (optional) (I).
Devon-based company, Peck & Strong, is defying the current climate by moving to a new production site, four times the size of its existing one. The new site, which the firm has just moved to, comprises a 14,000sq ft bakery and an additional 1,500sq ft, which will be used for office space for its 14 employees.The firm has been producing handmade cakes, snacks and vegetarian flans and pies since 1980, and founder, owner, and project manager, John Peck had been looking for a new freehold property for the last five years, as space was getting tight at the old factory, less than half a mile away.The company purchased the site around 18 months ago, which they hope will enable them to grow further, and is a “natural evolution for the business” said Peck. “Our existing market is principally tea rooms and coffee shops and we also supply a number of National Trust sites as well as delis and universities, and we’re hoping to expand on that,” explains Peck. Peck added that the business is nearing the completion of a rebranding of its product range and will enable them to meet the growing demand for its products within the coffee shop and snacking sector.“At the moment we cover the southern half of England, as well as South Wales, mainly with our own transport but also through distributors, so we’re looking to build on that and develop into the north of England,” he said. “We’re intending to exhibit at trade events for the first time this year.” Its products are all handmade and free from anything that is not natural, explained Peck, and are are produced without the need for mechanisation: “For example, for our apple pies, we peel, core and cook the apples ourselves.”
Greggs plans to build an additional bakery in the south of England to support the proposed opening of 600 new stores. In its half-year statement in August, the bakery chain said it aimed to open 30-40 net new shops in 2010, but an interim statement this week revealed this has now been revised to 50-60, doubling its historic rate of new store openings. From 2011 it plans to open at least 70 net new shops per annum. It also hopes to double its shop refits to 120 per annum from 2010.Sales performance in the 42 weeks ending 17 October 2009 rose steadily, up 3.8%, with like-for-like sales up 1%. However, for the first 16 weeks of the second half, like-for-like sales were up only 0.2%.In order to fulfil its plans for expansion and ensure an effective distribution network, Greggs said it planned to build an additional new bakery to support growth in the south, as well as replace its bakery in Twickenham and extend other bakeries “to facilitate greater expansion than previously planned”.
Coldpack has launched Airliner, an insulating film material that enables temperature-controlled transit packaging for food products. The product comprises two layers of a special film, manufactured using DuPont Surlyn resin, which are separated by an aluminised honeycomb structure. When filled with air, the design of the packaging creates multiple compartments known as ’baffles’. The temperature is preserved inside the pack, so the inclusion of coolants such as gel packs and dry ice can be used to achieve the required temperature. The Airliner maintains products in packs of up to 70 litres either at ambient temperatures, typical product temperatures (for example, from 0° to +4ºC for food products) or at -18ºC temperatures for frozen products.The contents are protected depending on the thermal fluctuations anticipated during transit usually a 48-hour shipment but special extended cooling systems are also available to offer protection for up to 120 hours.www.coldpack.com
Poor bakery sales in the UK have helped to cause a decline in Maple Leaf Food’s fortunes.The Canadian firm, which sells bagels here under the New York Bakery Co brand, blamed lower sales volumes in the UK bakery operations for its falling figures; sales fell to C$381.5m (£246.8m) from C$412.5m (£266.8m) in the bakery products group in the first quarter ended 31 March 2010.Maple Leaf also pointed to the impact of the stronger Canadian dollar and lower sales volumes in its North American frozen bakery operations.The company said it was taking steps to reduce the cost base in the company’s UK operations until volumes improved, while it expected the fall in North America to be transitory as new business was gradually being secured. It added that the declines in these two business units were more than offset by improved performance in its fresh bakery business.Said Michael H McCain, president and CEO: “The bakery business experienced a weaker quarter due to performance in the UK and the North American frozen bakery business. How-ever, we are seeing signs of improvement in both these areas as volumes recover and our cost reduction initiatives take hold.”He added: “This, along with price adjustments being implemented mostly in the second quarter, gives us confidence in expecting stronger margin growth and continued improvement through the remainder of 2010.”Overall sales at Maple Leaf Foods for the first quarter fell by 7% to C$1,191.5m (£770.8m) from C$1,279.3m (£827.3m last year.