Sainsbury’s bakery range

first_imgSainsbury’s carries just under 1,000 bakery lines in an average store, and has a total range of around 1,500, including regional lines. The figure 6,000 was given at our recent Baking Industry Summit, following a researcher error at Sainsbury’s, (British Baker, December 2, pg 5). Sainsbury’s total bakery sales are £571m a year, and nearly half are in-store bakery.last_img

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Irish bakers find strength in numbers

first_imgArtisan bakers in the Irish Republic are getting up a head of steam following an inspirational address in the National Bakery School, Dublin, last year by Robert Ditty, a leader of the artisan baking movement in Northern Ireland.Derek O’Brien, head of the Bakery School, explains that Robert Ditty made a presentation in which he outlined how and why artisan bakers in Northern Ireland have been so successful over the past few years. “It was an inspiring speech,” says O’Brien. In fact, the address spurred immediate activity, with about a dozen bakers deciding then and there to start an artisan movement in the Republic of Ireland, to mirror what has been happening in the north.Separate southern groupO’Brien explains that the southern group is now meeting regularly, taking it in turns to visit each other’s bakeries. A separate group for the south was preferred to an all-Ireland body, primarily because of the travel involved.The southern bakers have made so much progress that a marketing campaign is due to be launched soon, complete with a clearly identifiable logo, and a limited range of artisan products, which the public can easily pick out. Recently, many members of the group went to the main German master bakers’ school in Weinheim, to see how the German trade organises itself. As O’Brien points out: “In Ireland as a whole, we have 250 small bakeries for a population of five million. In Germany, for 82.5 million people, they have 20,000.”Many of the bakers who have joined the movement to drive artisan breads forwards are already well-known for producing top-quality products – such as Declan Ryan of Arbutus Breads in Cork, or the Bretzel Bakery in Dublin. Just one plant bakery has been involved with the group so far, Stapletons in Roscrea, Co Tipperary.Declan Molloy of Roscommon-based Mol-loy’s Bakery, which has been going since 1922, is equally enthusiastic. He says that consumers definitely have an appetite for artisan bakery products. He has also been taking part in inter-bakery trading, which the movement sees as an essential “ingredient” of its work. Before last Christmas, Molloy took a number of lines from Robert Ditty’s bakery to sell in his own shop.Cathal O’Donohue of O’Donohue’s Bakery in Tullamore, Co Offaly, agrees that there’s definitely a market for craft breads in Ireland. He’s a third-generation baker and, since he took over what was McGlinchey’s Bakery in Tullamore 17 years ago, he has grown turnover considerably. “We’ve expanded from IR£50,000 turnover a year to our present level of over E1m, with 30 on the staff,” he says.But even though O’Donohue’s product range is very modern, one of its popular lines is still the old-fashioned traditional batch loaf. Need for publicityHe also says that, while the artisan bakery group has made a lot of progress since its launch, it needs a facilitator to drive it forwards. “If we all get in the one boat, we will go faster,” he explains. With the marketing plans about to be put in place, he believes that what the group really needs is good publicity – preferably on television – to sell the whole idea to the public.Another keen member of the group is Esther Barron, managing director of Barron’s Bakery, Cappoquin, Co Waterford, which is still using the Scotch brick oven installed when the bakery opened in 1887. Barron’s bread is proved slowly and naturally and is shaped by hand. Yet another group member, Georg Heise, is German and a master chef by profession. He was working in a hotel in England before deciding to come to Ireland in 2000. The following year, he set up his own bakery business, George’s Patisserie, in Slane, Co Meath. About 75% of his output is patisserie, but he also does Continental-style yeast breads and sourdough products. Heise has proved that, once top quality is there, the public will buy. He says: “The time is definitely right for the artisan movement in Ireland. I hope it will go forwards and that the public will quickly recognise our symbol.” The fledgling movement could also bring benefits for the bakery school in Dublin. As O’Brien says: “It’s years since we trained any apprentices, but if the new movement really gets off the ground, it could mean us providing extra classes for bakers.” For the bakers themselves, if the movement develops as planned, it could mean lower volumes and higher profits.Meanwhile, on May 11, the artisan bakers in Northern Ireland launched their new name and logo – somewhat ironically in Dublin. They have their eyes on export markets. Robert Ditty thinks that the term “artisan baker” is getting a bit over-used, exploited by people who aren’t true artisan bakers, so the group relaunched as the Company of Irish Bakers, which has the ring of old-style craftsmanship to it. This will be confined to the artisan bakers of Northern Ireland, but the close, friendly co-operation that has been built up between the artisan bakers in both parts of the country will continue.Ditty firmly believes that many bakers will go back to craft baking and, now that the southern group has got off the ground, it looks as if the same trend back to traditional values will happen in the Republic.last_img read more

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IMA Food Equipment

first_imgIMA Food Equipment (St Albans, Hertfordshire) represents Kalmeijer of Holland which manufactures the KTM pie and tart machines.The KTM is a development of the KGM biscuit and cookie machine, which has been around for many years.The KTM is suited for small to medium-sized production units and has compact dimensions of 2m x 0.6m when operating.The manufacturer claims that it can produce up to 250kg of pies, cookies, biscuits or gingerbread men per hour. The KGM is used in the UK and Europe for cookie production and, particularly at this time of year, for gingerbread men.There is a choice of over 50 standard roller designs and shapes or it is possible to have your own choice of design.last_img read more

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Briefs

first_imgn Sandwich chain Pret A Manger has revealed it is considering floating on the stock exchange within 18 months.n Supermarket Morrisons is planning a £450m rebranding, starting in July, with yellow and green replacing its yellow and black corporate colours.n Whitbread this week reported a 24.5% increase in profits, after strong performances at its Costa and Premier Travel Inn divisions. Pre-tax profits for the year to March 1 were £213m.n Burton’s Foods, makers of Jammy Dodgers, has submitted plans for a 2,658sq m extension to its bakery in Edinburgh.n McDonald’s has reported an 11% rise in sales to $5.4bn (£2.69bn) for the first quarter to 31 March.n Coffee chain Caffè Nero is placed number 18 in The Sunday Times Profit Track 100 list of Britain’s private firms with the fastest-growing profits. Profits have grown 77% a year from £1.6m in 2003 to £9.1m last year, and the firm plans to expand the number of British outlets from 300 to 450 by 2010.n Juice bar chain Crussh plans to open four more outlets in the UK by the end of the year. The 16-strong snack chain also sells sushi, sandwiches and soup.n Packaging firm Jordan Plastics, whose clients include Allied Bakeries Ireland, has increased production 50% after a £1m move to a 40,000sq ft plant.n Waitrose managing director Steve Esom is leaving after 11 years, tipped to join Marks & Spencer. Mark Price will be the new Waitrose MD from April 30.last_img read more

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Consumer watch

first_imgI have a very sweet tooth, so enjoy eating lots of cakes and chocolate. My brother’s girlfriend works in a bakery in Sevenoaks, Kent, so we often get free cakes from her, such as vanilla slices, iced buns, cream cakes, ginger breadmen and biscuits.I definitely prefer bakery cakes over supermarket cakes, as they seem much more fresh. My favourite cakes are Chelsea buns or doughnuts as they’re really sweet. I like all kinds of doughnuts, jam ones and Krispy Kreme. On a visit to Florida, I went to Dunkin’ Donuts, which was great.I don’t really like pastry, so I don’t eat a lot of pies. I find it quite dry and messy, but will eat it depending on the filling – the sweeter the better.There are lots of pastry options if you eat meat, such as steak bakes, sausage rolls, meat and potato pies, bacon wraps and so on. But if you’re a vegetarian, like me, there is only the normal cheese and onion pasty.I would like to see more savoury options in bakeries. For example, there is a pasty shop close to where I live and they serve a Mediterranean vegetable pasty – it’s great to have the choice.When I was at school, I had a packed lunch, rather than ate the food they provided because there was nothing really for vegetarians to eat. I made my own sandwiches – usually jam or peanut butter.My favourite bread is white bread, but my mum will only buy brown bread now because it’s much healthier. She usually gets Hovis or Kingsmill rather than the supermarket bread.Lauren WelchTonbridge, Kentlast_img read more

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Piemen await verdict in Scotch pie contest

first_imgTension is mounting among the 70 entrants to the annual World Scotch Pie championship as they wait for the winner to be crowned on November 29.Entries from bakers and butchers – 69 from Scotland and just one from England – were scrutinised by a panel of judges at Lauder College in Dunfermline last week. The sole English entrant, Graeme Trotter from Seahouses in Northumberland, said he had entered every year since the awards were launched nine years ago and is “determined to take the title from the Scots”.Reigning champion Keith Stuart hobbled into the judging room on crutches, having broken his heel in a fall. He said: “We thought about changing the recipe, but it has stood the company in good stead for 150 years and it won last year, so we have left it the same.”Bathgate-based Paul Boyle, champion three years ago, said he had added extra stock “because the judges last year said they liked to see some juice on top of the pie”.Robert Cowan from Airdrie, the winner in 2006, and two-time champion Thomas Auld and Sons also decided to stick with tried-and-trusted recipes.But 2003 champion Lewis Maclean, of Forres-based Maclean’s Highland Bakers, has tinkered with his pie. The firm entered a ’victory pie’ to celebrate Scotland’s double win over France in the European football championship.last_img read more

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Strike at Warburtons averted

first_imgWarburtons and the Bakers Food and Allied Workers Union (BFAWU) have reached a pay agreement following the threat of strike action.The union, which called off planned strike action before Christmas over what it saw as a low pay offer, confirmed on 11 January that an agreement had been reached.No pay figure was available but Warburtons described it as “an extremely competitive offer in the context of the food industry” and pronounced themselves pleased with the resolution of the dispute.last_img read more

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Saturated fat targets are opposed by industry

first_imgThe baking industry is opposed to an expected plan to introduce salt-style reduction targets for saturated fats, arguing that such a scheme would be technically problematic and expensive.Following its work on salt, the Food Standards Agency (FSA) is widely expected to launch a consultation on targets for reducing saturated fat in food components, such as pastry and cream, which are used in biscuits, cakes, pastries and savouries. Saturated fats are a major dietary cause of heart disease in the UK.”Saturated fats should not be handled in the same way as salt reduction. It’s a complex issue, much more so than salt, and this makes product development difficult and costly,” said Barbara Gallani, Biscuit Cake, Chocolate and Confectionery manager at the Food and Drink Federation.Reducing saturated fat in specific food components is par- ticularly problematic, she said. “Reductions couldn’t be made in chocolate, because of strict legal definitions of what chocolate must contain, while there is very little that can be done with cream,” she said. “If you use dough with reduced saturated fat in a chocolate-covered biscuit with a cream filling, there would be problems with fat migration and shelf-life.”Biscuit and pasty manufacturer Proper Cornish recently launched a project to reduce saturated fat. “There are things we can do, but they all cost,” said marketing manager Mark Muncey. “We also have to consider the authenticity of the product.”Targets are not the answer,” he added. “The government needs to educate people so that they take responsibility for what they eat.”Last month, the British Retail Consortium published an achievement table on saturated fat reductions in own-label pro-ducts, including sausage rolls, cakes and sandwiches, while biscuit manufacturer United Biscuits halved the saturated fat content of its McVitie’s biscuits in December, following a three-year, £6.5m project.last_img read more

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Bakery at large

first_imgComas, Hall 16, stand A11/B12, supplies depositors, injection machines and purpose-built automatic plant for pie and tart production. The company is unveiling a vertical injection machine for profiteroles, the DT-1000, which has an automatic loading system and can fill 16,500 pieces an hour.And a new pie line will be unveiled – the LT-600 with a production capacity of 13,500 pieces an hour.Other highlights include an industrial co-extruder complete with conveyor, gauging system and guillotine, designed for the production of filled smooth-mix cookies with two or three flavours and the latest compact Tartomatic – the 1000, for bakeries where space is at a premium. With additional tooling it can make pies, tarts quiches and cheesecakes. Rondo Hall 16, Stand C11/E12The firm will be presenting its new branding and logo. The words comprise an amalgam of ROndo aNd DOge with the by-line’Dough-how and more’. The claim symbolises Rondo’s decades of experience in dough sheeting and shaping pastries of all types, plus the manufacture of donuts.Key equipment on show will be a multi-functional industrial bread line that will be deployed in Europe’s most modern bakery, currently being built in south Germany. Rolls seeded on both sides, plus baguettes and ciabatta are produced on this multifunctional line.Rondo will also display new products for medium-sized and industrial operations in the areas of hygiene and cleaning, as well as the manufacture of croissants and other rolled products. Italian firm Bassanina, Hall 12, Stand A41, will launch its new electrical deck ovens: Ecozoom and Ecopower. The Bakels Group of companies, Hall 16 Stand E11, is focusing on the two major growth areas in the bakery market – premium indulgence and healthy eating.Making its debut will be Bakbel Europe, the group’s new Centre of Excellence for fruit products and confectionery glazes. Bakels sees “cost in use” as a key trend, as major supermarkets look for even sharper pricing. Two new premium products that demonstrate this are Baktem Super Roll Concentrate (5%) in paste form and Premium Roll Concentrate (5%) in powdered format. They offer excellent crumb structure, stay fresh for longer on-shelf and are used at only 5% of total flour weight, compared to standard usage of 8%. EPP based in Epsom, Surrey is representing a number of companies at the show.König, Hall 17 Stand A31/B32, is using iba to launch a new high output automatic dough-dividing and rounding machine, developed following a major market research project. For now, it is called the Industrie Rex III, as the full name is being kept under wraps until the exhibition opens. Key features are time-saving and ease of cleaning. Also on show will be a final prover allowing individual proving plates to be stored for an individual time. This system meets the latest hygiene requirements and offers a large proving area in a small amount of space. What’s on showMany companies keep their new launches a well-guarded secret until the last minute, but here is a preview of some items on show. Gasparin, Hall 16 Stand E30 is using iba as the launchpad for an industrial slicer with continuous blades, model 1700, connected to a new bagging machine and closing clip band the IMA35. This joins the company’s established range of slicing, flow-wrapping and bagging equipment.Small craft bakeries can benefit from the company’s horizontal and vertical cutting machines.Esteve, Hall 12, Stand C44, one of Europe’s top three silo manufacturers, has developed a novel system of managing dough rest times using radio-frequency identification (RFID) technology. The system developed in conjunction with VMI can be seen for the first time. Visitors to the Kaak Group, Hall 16, Stand E21, will be treated to a full working bakery installed by Europe’s largest supplier of bakery plant and equipment.The company will demonstrate its range of equipment for dividing, rounding, first-proofing, moulding, final proofing, seeding, baking, depanning, conveying, cooling, freezing, handling, pan handling and crate handling, along with all the software support needed to make it work. The group, which is represented in Britain by Benier UK, is launching the DrieM sheet bread and pizza dough line, designed to automate the production of a wide range of artisanal breads and pizza crusts through sheeted dough technology. Four major product groups can be produced on the one line – cut, rounded and moulded bread products and pizza crusts.Another highlight will be the firm’s range of ovens, including: Daub which pioneered the use of thermal oil ovens, saving customers up to 30% on their energy costs; MCS, a specialist manufacturer of industrial pizza ovens; and the Kaak Multi Step oven – a travelling oven that travels vertically rather than horizontally. Rademaker, Hall 14, Stand A35/B36, will present its latest Crusto bread line producing a wide range of bread, pastry and even pizza products. The firm will also show its depositor range, the Radini laminator and croissant machine for medium capacities.center_img German company Ireks, Hall 10, Stand E21/F22, is a leading international manufacturer of improvers, mixes and brewing malt. It will be presenting a new improver, initially for the German market.—-=== Getting to iba ===l Travel to Düsseldorf airport or city centre train station, called Düsseldorf Hauptbahnhofl From the airport take a taxi at approx E13, or bus 896.l The ’Düsseldorf Messe’ trade fair centre, hosting iba, is about 10 minutes away from the airport or city centre stationl From the city centre station take the U78 or U79 metrol Show admission or exhibitor tickets give you free local transport on trains and busesl Admission tickets can be ordered online.www.iba.de—-=== British exhibitors (source: iba) ===AAK Bakery Services Hall 11, Stand C55AB Mauri Hall 12, Stand A37Ad Sales Associates Hall 10, Stand A10Bakels Hall 16, Stand E11Baker Perkins Hall 10, Stand C16Berwyn Bakery Hall 11, Stand C46BCCI Overseas Fairs Division Hall 11, Stand C54Cereform Hall 12, Stand A37CMC Daymark Ltd Hall 11, Stand C51Dale Spiral Systems & Bakery Hall 10, Stand C10Deighton Manufacturing (UK) Hall 14, Stand A39Digitron Instrumentation Hall 11, Stand C49FBS Prestige Hall 09, Stand B38James Fleming & Co Hall 13, Stand B51/C52Food Inspection Systems Hall 11, Stand C44Gb Plange UK Hall 13, Stand A39/C44Ibonhart Bread Packaging Machinery Hall 10, Stand E20John Hunt (Bolton) Hall 11, Stand C52Marathon Belting Hall 15, Stand C29Mono Equipment Hall 09, Stand E30Newsmith Stainless Hall 10, Stand E36Petrie Technologies Hall 11, Stand C57PME Arts & Crafts Hall 14, Stand E34Pritchitt & Co Hall 11, Stand C53Saturn Spraying Systems Hall 16, Stand E17Spooner Industries Hall 10, Stand E17Tom Chandley Ovens Hall 16, Stand F54Turkington Europe Hall 11, Stand D10Wire Belt Company Hall 11, Stand D57 VMI, Hall 12 Stand C17/D18, a manufacturer of mixers and automatic mixing systems, will be revealing two new major mixers. JBT FoodTech/Double D Food Engineering, Hall 16 Stand A30The UK designer and manufacturer of custom-built ovens and provers, Double D Food Engineering, has recently been acquired by JBT FoodTech and now offers complete in-line bakery solutions from a single source.Just launched is a 3.6-metre wide Revoband Continuous Oven. All Double D ovens are custom-built using technology perfected for the meat and poultry industry. A solid belt version of the oven is also being developed.JBT’s Frigoscandia brand will be featured with GYRoCOMPACT, its self-stacking spiral freezer, which can be integrated with Double D’s range of linear ovens to form complete in-line bakery solutions. Put on your comfy shoes, practise your German for “a large beer please” and get set for iba. The renowned German bakery exhibition takes place on October 3-9 in Düsseldorf.Over 990 companies have booked over 123,000sq m of space. That’s a lot of walking. Machinery and raw ingredients will dominate, with many examples of energy-saving and finished products. But shopfitting and refrigeration will also feature strongly.Plus there are all the ancillaries such as packaging and baking trays, not to mention action in the form of live bakery competitions between countries and seminars being planned with simultaneous English translations.iba is designed to appeal to all sectors of the industry from the smallest craft baker up to the largest industrial baker. New machinery trends include energy-saving equipment, easier access for hygiene cleaning and smaller footprints.Products trends include increased use of fresh fruit, and more use of malts, more wholegrain products, more nuts and seeds and the ever-increasing interest in gluten-free products.Also, cafés and coffee bars are selling more baked goods – and craft bakers more coffees. So one area in Hall 11 will focus on coffee machines, accessories and coffee-making. It is worth looking at the iba website and doing some forward-planning, as such a big show demands good use of your time.As it is 60 years since the first iba, any baker or confectioner celebrating a 60th birthday this year will be granted free admission for one day – but carry your passport, especially if you look youthful. Aasted DFT, Hall 11 Stand D48, is showcasing a steel band travelling oven that is claimed to consume up to 45% less electrical power than many rival systems. Called the Conny, the easy-to-clean modular oven can be gas- or oil-fired. At its heart is the heat transfer system, based on a balanced air velocity in the heat exchanger. Heated air is distributed to the top and bottom ducts, ensuring even baking, humidity and colouring of the products. Minipan, Hall 16 Stand D29, which makes forming machines for the large-scale production of artisan and speciality breads is debuting its GRESEX 660 bread snack line, which has a maximum tray width of 660mm (26 inches). It uses the latest in touchscreen, computerised controls and the panel has a USB port and slot for a CF card, allowing software to be easily upgraded and recipes to be amended. The aluminium pivoting arm enables the machine to be used from either side. MIWE, Hall 15 StandD11/F12, is focusing on live “international” baking. Visitors will be able to peek over the experts’ shoulders as they prepare, bake and present snack products and speciality breads. Celebrating its 90th anniversary this year, the company will also be showing the MIWE eco:Nova. This recently developed heat recovery system, in small and large-scale versions, is proving a major success with up to 25% of the energy used in baking able to be recovered in the form of hot water.A new, versatile fully-automatic proving system can be set to temperatures from freezing to proving and can therefore be used both as a defrosting unit for frozen dough from central production first thing in the morning and as a proving unit during the day.last_img read more

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British Pie Week announced for 1-7 March 2010

first_imgFoodservice outlets are being uged to take advantage of events around British Pie Week in 2010 – a week-long celebration of pies that returns for its third year.Pastry supplier Jus-Rol Professional will be driving activity arond the event. The firm has launched a dedicated website that features seasonal pie recipes, hints and tips to create and promote your perfect pie menu and fress point-of-sale.British Pie Week takes place 1-7 March 2010. For more informaton visit: www.britishpieweek.co.uklast_img read more

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