Ingredients manufacturer British Bakels (Bicester, Oxfordshire) offers a range of mixes, fillings and toppings to help bakers make doughnuts. The company’s top-selling Yeast Doughnut Concentrate is suitable for traditional ball and ring doughnuts, and requires the addition of yeast, flour and water. It is said to offer good volume, light texture and good eating.The American-Style Yeast Donut Complete Mix gives a product with a slightly firmer bite and only requires the addition of yeast and water. For those looking for an economical solution, Bakels offers Cake Donut Complete and Cake Donut Concentrate. Both provide value combined with high quality results, says the supplier.Cake Donut Concentrate requires the addition of flour and water to produce batter-deposited cake donuts. A 50/50 mix, it is easy to deposit, has minimum fat absorption and provides a good shelf-life. All doughnut concentrates and mixes are available in 12.5kg bags.To add further value to doughnuts, bakers can add their own flavours, such as cinnamon or nutmeg, as the mixes contain no flavourings.
Ground-breaking research has made a link between the consumption of low-glycaemic index (GI) bread and the prevention of Type 2 diabetes. The research also shows that low-GI bread contributes to a reduced risk of heart disease.The year-long study, entitled The Effect of Low-GI Bread on Glucose Response, was carried out by Professor Jeya Henry, head of food science and nutrition at Oxford Brookes University, with Dr Helen Lightowler of the same university.”Consumption of bread in the UK is very important,” Henry told British Baker. “We wanted to marry science with something very practical and that’s what prompted us to do the research.It certainly does not mean that consumers should avoid eating high-GI, but it does prove the additional health benefits of low-GI bread.”The independently validated research was published in the International Journal of Food Sciences and Nutrition on Thursday, November 30.It claimed that the “results demonstrated how a simple dietary change can favourably alter blood glucose concentrations.Such small modifications to diet, if adopted in the long term, could improve glucose control and consequently reduce the risk of chronic disease in both diabetic and non-diabetic individuals.”GI ranks carbohydrates according to their effect on blood glucose levels. Low-GI foods produce only small fluctuations in blood glucose and insulin levels.Henry tested this by giving ten subjects identical diets in two separate 24 hour periods – toast for breakfast and sandwiches for lunch and supper.The only difference was that ordinary white bread, with a high-GI rating of 71, was replaced by bread with a low GI-rating of 54.The low-GI breads used were Warburtons’ All-in-One and bread made with Bakels’ Country Oven Multiseed concentrate.This change in diet, consistently reduced the blood glucose after meals, through the night, and the ’fasting glucose level’ the next morning, which is important in reducing the risk of diabetes and cardiovascular disease.”This is the beginning of a series of studies that will benefit the industry,” said Henry. “We are looking at how bakery might be used to reduce hunger and provide a mechanism to lower cholesterol.”
Pantheon Catering Equipment (part of Monarch Catering Equipment and Crompton Direct, Bolton, Lancashire) has added contact grills to its range of equipment. With a heated surface both above and below, cooking times for a wide range of food can be halved compared to open grilling, according to the company.The grilling plates are heavy-duty and come with an easily removable fat drip tray to help with cleaning. The heating elements have been designed with energy efficiency in mind, says the firm.
Mike Holling, president, National Association of Master BakersRecently I had the privilege of attending the National Association of Master Bakers’ (NA) Northern Region annual dinner in Newcastle. It was a grand event and an opportunity to listen to members’ views on several issues.Apart from the serious concerns over the spiralling costs of key ingredients, the future of the high street and dominance of the major supermarkets are issues that seem to be raised on a continual basis.In the media, the fallout from the Competition Commission’s latest report is evident; the Commission seems to believe that the big four need a larger presence on the high street to create fair competition.But what about the pressure this will put on existing independent businesses – not only bakers, but butchers and other specialist traders? A prime example is the recent demise of small Post Offices.We all need to see a successful thriving high street or town centre, which serves the community. While the Commission may have addressed the issue of competition between the supermarkets, it hasn’t examined how their growth is affecting other high street outlets.At the NA, we will continue to lobby strongly on behalf of our members and hope the Commission’s next update will take our concerns into consideration.
The Coffee Machine Company has added a new espresso machine to its range. The company is the sole importer of Rancilio espresso machines and has now launched the Classe 6 Compact Tall model. The new machine is fully automatic with full 2-group functionality, and has been designed with coffee shops and takeaway outlets in mind.Operating from a 13-amp power source, it is 570mm wide, and has been designed with more headroom between the group heads and drip tray.List price: £2,950[http://www.thecoffeemachinecompany.co.uk]
Subway is set to become the UK’s biggest bakery retailer in the New Year if it continues its current rate of growth, pushing Greggs from premier position.The US franchise chain now has 1,200 outlets in the UK, up 180 since British Baker’s annual Top 50 league table of bakery retailers was published in January this year.A half-year update of the ranking, which includes all bakery retailers from craft bakeries to coffee chains, shows that Subway is now only 188 outlets behind Greggs, which has headed the league table since it was first published two years ago.With Greggs set to open a relatively modest 20 outlets by mid-2008, and Subway pushing ahead with its target to open 2,010 by 2010, the gap between the two is closing quickly.== Coffee shops ==The revised top 10 of the league table of bakery retailers shows that Costa Coffee has also been expanding rapidly this year, opening over 100 outlets since January. Starbucks remains in fourth place in the UK, with 79 new outlets opened this year.Meanwhile, travel concession business SSP, which was sold by catering giant Compass in April 2006, has revised its figures since the last list was compiled and now registers 445 outlets, 116 fewer than in January, under fascias including Millie’s Cookies and Upper Crust.It explains that Compass and motorway services company Moto are licensed to use the Caffè Ritazza and Upper Crust brands. Its figures relate to the SSP-operated units in the UK and exclude the Compass and Moto estates. There are 181 Caffè Ritazza units and 101 Upper Crust units operated by Compass and Moto in Britain.Meanwhile, Caffè Nero continues its expansion at number six, with 20 new outlets added so far this year.== Steady growth ==Further down the list, M&S Café Revive and Pret A Manger both continue to grow steadily, as does BB’s Coffee & Muffins. Retail and brands director Michelle Young says another five franchises are planned by the end of the year.The shock news of the year sees a new business appearing at number 10 in the updated ranking. It was formed when Lyndale Foods, at number eight in January’s list went into administration this June.The company owned businesses including Sayers and Hampsons and had 201 shops at the time the last Top 50 was compiled. But the group had already been showing signs of weakness for a number of years, shedding nearly 200 jobs as part of an overhaul in 2006.A management buy-out by chairman Sandy Birnie and chief executive Michael Quinlan has now formed a new company, Sayers the Bakers. They bought back 158 Hampsons and Sayers stores, as well as Hampsons’ bakery in Bolton. Lyndale’s swanky 15-shop London chain Maison Blanc had already been sold to Kuwait-based Kout Food Group Company in October last year.Sayers remains ahead of O’Briens Sandwich Bars which is waiting for promotion to the top 10. It has opened 10 outlets in the months since January, bringing its total to 132.So who will be relegated in January, and who will top the table? Watch out for British Baker’s Top 50 bakery retailers league for 2009.
Both Hovis and Warburtons have announced their intentions to use 100% British wheat in loaves from early 2010, with Hovis stealing a march on its rival by switching the entire range to UK-grown wheat. While Warburtons said it would launch two “all-British loaves” from March 2010, made using wheat sourced from its network of 320 farmers across the UK, Hovis moved to use 100% British wheat across all its loaves, with the change expected in January.Hovis has been working on its plan to use 100% British wheat for the past five years, in a multi-million pound investment to ensure that the British wheat used provides the same quality as imported wheat. Although red wheat is known for its great bread baking quality, historically it has primarily been grown in Canada. However, there are now 600 British farmers growing red wheat for Hovis, commented the firm.The all-British Hovis launch will be supported by a fully integrated above and below the line marketing campaign from January 2010.“Hovis is the only major bread brand to be doing this across the range, making the brand thoroughly British,” said Hovis marketing director Jon Goldstone.Meanwhile, Warburtons’ range will continue to be manufactured using a blend of British and Canadian wheat “as this guarantees the exacting quality and consistency standards Warburtons demands for its consumers,” commented chairman Jonathan Warburton.The two new Warburtons loaves – a soft white and a soft brown – have been developed in conjunction with two of its British wheat suppliers Tom Tupper and Ian Waller, and are made using a blend of Hereward and Solstice wheat. “We’ve wanted to bake a British loaf for a long time and by working closely with our farmers we have been able to achieve this and it’s a great opportunity to celebrate farming at its best,” said Warburton.Last month, multiple retailer Sainsbury’s announced that it was “on course” to be the first retailer to use 100% British flour in its own-label sliced bread, with completed conversion of the entire category expected next year.It followed the announcement, in July this year, that its 400 in-store bakery-produced products are now made using 100% British flour, sourced with the help of farming co-operative Camgrain.
I can now declare Sainsbury’s Bakery College officially open, said regional MD Anthony Hemmerdinger or words to that effect, as three bakery apprentices held up the red ribbon and bread chain, cut on 26 May.Hemmerdinger told those gathered for the opening that bakery was a hugely important category for Sainsbury’s, albeit one of the most complex in terms of training. “It will really enable us to raise the bar with the consistency and the quality of the products we produce each day,” he said of the new facility the first UK supermarket bakery college based at Whit-worth’s Mill in Wellingborough.All 1,500 of Sainsbury’s bakery colleagues at its 412 in-store bakeries will have the opportunity to take part in a training programme at the college of these, 400 are bakery managers and 300 are apprentices. Its bakery managers were first in the door, with the first accepted on the two-day manager’s course in December 2009. The five-day course for new bakers kicked off in April.”The main reason for opening the college was to create an environment that was conducive to training,” explained John Hunt, part of the learning and development team. “It ensures we have a practical as well as theoretical environment.”The two-day course is approximately a 60/40 split for theory/production, whereas the five-day is around a 70/30 production/theory split. Hunt said the two-day workshop for managers is much more behaviour-based than the course for new bakers, which looks at the whole process of baking. “By the end of the week the new bakers will be making the products they would do in-store,” he explained.The workshop includes a tour of the mill to learn about flour, the biology behind yeast, hand-rolling, how to do a mix and what to do when things go wrong, and how to make rolls, French sticks and other breads that would be made in Sainsbury’s ISBs.Quicker qualificationsSainsbury’s has said the college will enable apprentices to halve the time it takes for them to complete the NVQ aspect of their training, as well as giving them a head-start on acquiring job-related qualifications.Sainsbury’s category manager for bakery Kim Brown said that although the bakers were primarily being trained to make goods that would go into Sainsbury’s stores, they would also learn transferable skills that could be used in all areas of bakery. “The sole aim has been to raise the bar when it comes to quality and consistency across the estate,” she said.Brown added where its bakers had previously been trained in the live bakery environment, the college would allow a more experimental approach. For example, errors are baked through to illustrate what problems can arise and how they can be avoided.Bakery coach Simon Herbert, who has undertaken the two-day course to see what his bakery managers will be learning, said when you’re working in-store, you are focused on sales, customers and getting the products on the shelves. Being able to take a step back from it all and make sure you’ve got the right skills is really worthwhile, he added.Field trainer Hannah Carter added: “It allows us to give the ’why’. We talk about what the ingredients do, what it’s supposed to look and feel like,” she said.Head of learning and development Sue Round said the five-day course would hopefully inspire a deeper interest in bread. “We see bakery as key to our commercial strategy. By having such a unique facility, we can get everyone trained in the same way, so that our customers get a consistent experience,” she said. “There has been a shortage of trained bakers, so we’re growing our own.”
More than a quarter of pre-packed sandwiches sold in shops and cafés in Ireland are stored at temperatures higher than 5°C.A Food Safety Authority of Ireland (FSAI) study found that 29% of sandwiches were stored above the recommended temperature, while four sandwiches were kept above 8°C, and one was displayed unrefrigerated at 17.9°C classified as unacceptable/potentially hazardous. For three of these sandwiches, there was at least one day remaining until the use-by date expired, which could have allowed even more bacteria to grow.The survey of 948 pre-packed sandwiches at retailers and caterers, assessed the microbiological safety of pre-packaged sandwiches and showed that 99% were satisfactory when tested for the food-borne bacteria Listeria monocytogenes and coagulase positive staphylococci.Jim Winship, of the British Sandwich Association, said that although it recommended sandwiches should be kept below 5°C, the UK level was 8°C: “There shouldn’t be a problem if the sandwiches are made in the right conditions and then kept at 8°C.”
Julian HuntDirector of communications, Food and Drink FederationWe have always believed that food producers who embraced the green agenda would discover that what was good for the environment was nearly always good for their bottom line as well. That was one of the rationales underpinning the Five-fold Environmental Ambition launched by the Food and Drink Federation in 2007.And our experience over the past three years has borne out that belief with member companies reporting significant reductions in their environmental impacts, typically achieved by driving greater operating efficiencies through their businesses.Earlier this month we reported on our members’ recent progress with some impressive headlines such as an overall reduction in carbon emissions by 21% since 1990 and the fact that 90% of all factory waste is now diverted from landfill. Companies have been so successful at working towards the commitments we set in 2007, that we have been working with members and key stakeholders this year to update our Ambition and challenge the sector to go further by refreshing our commitments in the areas of carbon emissions, waste, packaging, water and transport.In upping our Ambition, we have also acknowledged that sustainability does not start or stop at our factory gates it affects every aspect of the supply chain. This is why we have also published a new set of sustainability principles that will guide our ongoing efforts to work collaboratively with a wide range of stakeholders to achieve greater impact.In a more resource-constrained future, the industry will have to do more to encourage greater efficiency of resource use. More will need to be produced with less and with less impact if we are to ensure that sustainable food and drink production can be at the heart of a strong, internationally-competitive, low-carbon UK economy.We believe a combination of new targets and this new thinking will help us to work with many of you to take our Ambition to the next level. But at the heart of the Ambition is our core belief that reducing your overall environmental footprint does make good business sense.