Month: April 2021

Burton’s eyes premium market after takeover

first_imgDuke Street Capital, private equity owners of confectionery manufacturer Burton’s Foods, has acquired Gateshead-based Northumbrian Fine Foods for an undisclosed sum.After the deal was completed on January 10, Northumbrian Fine Foods chairman David Jones said: “This is an exciting time for our business. By joining with Burton’s Foods we will be able to grow and develop our brands utilising their insight and expertise.”Northumbrian Fine Foods, which employs 204 staff, produces biscuits under licence, including Traidcraft Geobars, Ainsley Harriott, You Are What You Eat, as well as private label cookies and cereal bars.Burton’s Foods chief executive Paul Kitchener said: “Northumbrian Fine Foods has a strong range of brands and outstanding capability which complements our portfolio. It will enable us to exploit opportunities on a number of brands and increase our presence in the growing high value segments.”A company statement said that a review would be carried out over the coming months “to ensure a smooth passage of integration for the whole business into Burton’s Foods Limited”.Meanwhile Burton’s, which makes Jammie Dodgers, Maryland Cookies and Wagon Wheels, is to invest £1m in its Blackpool factory to produce Cadbury’s Fingers.Wayne Jackson, regional general manager at the company, said the £1m investment in March would involve the installation of a new line.last_img read more

Contents

first_imgThe British Baker Award for Special AchievementWINNER John Slattery16Baker of the YearWINNER Piero Scacco17The Craft Business AwardWINNER The Village Bakery (Coedpoeth)19Bakery Supplier of the YearWINNER W C Rowe20The Achievement in Bakery Training AwardWINNER Jane Hatton, Brooklands College21Plant Product of the YearWINNER Eurobuns – Skinny Baked Donut22The Organic AwardWINNER The Village Bakery, Melmerby23Celebration Cake Maker of the YearWINNER Leanne Tang, Terry Tang Designer Cakes24The Quality Product AwardWINNER Jacksons the Bakers – Traditional Steak Pie25Bakery Food Manufacturer of the YearWINNER Crantock Bakery27The In-Store Bakery AwardWINNER Tesco, Meltham Lane, Chesterfield28The Customer Focus AwardWINNER BB’s Coffee and Muffinslast_img read more

Waitrose ’pud’ cakes

first_imgWaitrose is offering Christmas pudding fairy cakes for anyone looking for an alternative to the traditional favourite.Free from sherry and raisins, the cakes are made using free-range eggs and natural colours. The sponge cakes are topped with soft chocolate icing, a handmade sugarpaste decoration and a chocolate bean.Made exclusively for Waitrose, Fiona Cairns Christmas pudding fairy cakes will be available in all branches from early November.[http://www.waitrose.com]last_img

Spring into the summer

first_imgSummer is just around the corner, which means it’s time to review your beverage and snacking offer. As you know, when the sun shines, our sales are often affected and not always to our benefit. So let’s explore a ’weather friendly’ menu.With temperatures rising, hot drinks will fall, so the moral of the story is to ensure cold drinks are a prominent and dominant category, merchandised as close to the till or front of store as possible. And do ensure they are cold, as there is nothing worse than grabbing what you think is a cold drink only to find it was placed in the chiller five minutes earlier. So remember to stock up your fridges in time for your busy periods!On average, people spend 25% more time outside during the summer months, which means converting their out-of-home spending. Coffee is still the number one destination purchase for the morning commuters and travelling public. How about adding some ice to your latte or whizzing it up in a blender for a really chilled frappé? You might think the preparation of an iced drink can be time-consuming when it is busy on a sunny day, but with little a preparation beforehand, it will take the same time as an ordinary latte or cappuccino.As the day warms up, customers’ attention turns to juices, carbonates, waters and smoothies. Consider changing your range of drinks to include pre-packed smoothies or, better still if you have the space, a small but perfectly formed fresh smoothie. You can offer a range of juice-based products with minimal waste served fresh to customers, as only 3% of smoothies are served with milk or yoghurt.The ’freshness’ message carries over from your baked goods to other categories. Each category – salads, sandwiches, rolls and baguettes – has a role to play in your range. Remember to group items together – sandwich, drink and savoury snack for a price. Your savoury snack could be a pastry or salad, nuts or crisps. The idea is to maximise sales by offering customers a value meal deal – and making it easy for them to say yes!last_img read more

Homage to Castleford

first_imgBack in 1122, many Englanders rushed off to the crusades to recapture the Holy Land. It was also a time of turbulence in Europe and, on home soil, ’bandits’ roamed, often stealing from the rich and poor alike. But one haven of tranquillity, Castleford Mill, West Yorkshire, simply went about its daily work, milling products to support the local community. It was safe from marauding hands because it had a job to do.Fast-forward to 1898. Queen Victoria is on the throne and a new, much larger mill stands on the site. Barges are busy delivering big loads of wheat, grown by nearby farmers, and the mill is known throughout the county.Fast-forward again to 2009, and Castleford has another claim to fame: it is a major new brand of flour, launched by ADM Milling and named after the mill where it is produced. It is 100% stone-ground wholemeal flour. Nothing else is milled here. And it is delivered nationwide.The mill’s heritage, though, is still apparent and the 1898 structure still stands. Castleford is the largest stone-ground flour mill in the world, with an output of five tonnes per hour. It is also one of the UK’s only genuine stone-grinding mill that uses French burr stones. Head miller Reuben Woolass says: “They are the best stones in the world for grinding wheat and producing flour. The actual stones make all the difference to the flavour.”He explains the skill in looking after the stones, called ’dressing’, has been handed down from father to son for generations. Castleford Mill has 20 pairs of large French burr stones. One pair is always being dressed (sharpened), with the instrument used resembling a cross between a heavyweight hammer and a machete.== Wheat quality ==To obtain 100%, premium-quality, stone-ground wholemeal flour, you first need the finest wheat. It must be plump, not at all shrivelled, and this, in turn, depends on world climatic conditions. So the wheat may be Canadian, German or, in a really good year, mainly British. When customers include names such as Warburtons, leading craft bakers and end-product retailers like Marks & Spencer, one gets an idea of the demanding standards. “Our quality control is fantastic,” boasts Kenny Wood, who has been milling on-site for 45 years and still cares passionately about quality. “Rubbish in equals rubbish out,” he states plainly. “We have none of that here!”== Shapes and recipes ==Keith Wooller, ADM’s national technical manager, runs a team of six looking after craft and large bakeries. He is responsible for new product development and technical issues. In the test bakery at Castleford, he takes two British Baker staff through their paces, making different shapes and recipes with the Castleford 100% wholemeal stone-ground flour. Some shapes look very appealing – among them wheels, knots, cobbs and plaits. “They’re great for weekends, parties or just having family and friends around,” says Wooller. Importantly, he adds: “If bakers can create something a bit different they can charge a bit more.”Meanwhile, the wholemeal breads and honey, pine nut and date loaves turn out to be delicious. As we cut and taste, Wooller relates an anecdote: once, when he was with an in-store manager who was talking to him and another person at the same time, the manager requested a 7lb duck. So Wooller duly went and made a loaf in the shape of a 7lb duck, labelled and presented it.”I was talking to the butcher!” said the in-store manager. “Oh really?” said Wooller, in mock amazement. He’s received a Xmas card from the manager ever since.Castleford is a gristing mill as opposed to a blending mill. Woolass explains that grist to a miller is the same as a recipe to a baker. “We mix different types and grades of wheat to produce the grist, then mill it into flour. A blending mill mills the wheat into a base flour and mixes the flours. A gristing mill has the advantage of being a more power-efficient plant, due to there being no need for a blending plant, as it produces a much narrower range of products. As such, it can more easily meet finished flour specifications without the need to mix a higher number of grades into a homogenous blend.”When the wheat arrives at Castleford mill by road, it goes through a separator to divide the wheat from the chaff (straw, stones, barley). Then it flows over an aspirator to blow out the dust before the wheat is stored in one of 14 silos. Next, 16% water is added – critical for moisture in the grain. Then it stands for 24 hours.Next comes the really important action when it is fed into the 4ft diameter stone grinders and emerges as beautifully milled flour.== Versatile brand ==Melanie Somerville, marketing manager for ADM, says: “Castleford is a premium flour, steeped in history and full of goodness. It can be used by plant and craft bakers for everything from wholemeal tins to artisan products and ethnic breads such as chapatis. It is also good for biscuits, scones, pastries and pizza bases.”At the moment, the flour is on special offer at £6.95 per 16kg sack. Says Somerville: “The nation is really keen on nostalgic products and there is so much nostalgia and authenticity associated with this flour. It is solely stone-ground; there is no other milling machine involved.”History, it seems, cannot only teach us a lot, but can also produce a highly traditional flour, featured in products now hitting the headlines for being healthy, tasty, and rich in fibre – and, if necessary, shaped like a duck.—-=== The French burr stones ===l Castleford boasts 20 pairs of milling stonesl One pair is always being ’dressed’ – scored, grooved and sharpened – which takes a week per stonel Each stone weighs 1.5 tonnes and measures 4ft in diameterl French burr stones are known as the Rolls Royce of milling stonesl These ’sudden death’ milling stones were first used in 1865l The stones sit on top of each other and each one is held in place by a steel bandl The top stone rotates, while the bottom stone is stilll An 11kw motor drives the top stone at 135 revs per minutel Each stone contains six to eight lines per inch and takes three days to sharpenl Each stone is dressed three times a yearlast_img read more

FSA announces salt reduction progress

first_imgThe Food Standards Agency (FSA) has published commitments from a number of bakery manufacturers highlighting the progress they’ve made with salt reduction.The document which features commitments from retailers, manufacturers and key trade associations, includes companies such as Burton’s Foods, United Biscuits and Premier Foods.Marks and Spencer has announced its bread and sandwiches now meet the 2012 salt reduction targets, while PepsiCo crisps now contain 55% less sodium.Tesco said it has removed 780 tonnes of salt from its bakery category, with 270 tonnes less salt being used as an ingredient in its in-store bakeries.Burton’s Foods achievements include a 25% reduction in salt in its Jammie Dodgers biscuit brand and all butter shortbread since 2000. The firm said that 95% of its sweet filled biscuits and 98% of sweet unfilled biscuits are already under the 2012 maximum category targets.FSA head of nutrition, Clair Baynton, said these commitments will be updated regularly to show how the companies’ salt reduction programmes are progressing.“We are aware that there are increasing difficulties for businesses in continued salt reduction and we welcome their efforts to reduce salt to the lowest levels that are achievable in their products,” she added.To view the commitments click here.last_img read more

Come and see us

first_imgKaren, our office manager, looks forward to meeting you at Bakers’ Fair in Bolton on 3 October, where the NAMB has a stand (No 22). Several directors will be around to answer queries or chat about problems facing our industry.Our chairman Mike Holling from Birds of Derby will be giving a presentation on how to cope with your business should you be unfortunate enough to have a fire, as Birds has had on two occasions recently.See what your association has to offer many members just don’t know the benefits.Gill Brooks-LonicanCEOlast_img read more

In Short

first_imgAsda cupcake dealCupcake producer Mama Doreen’s has won a listing in Asda following a tie-up with deliciouslyorkshire. The Harrogate-based business, which uses local Yorkshire ingredients, will initially supply five ranges to the supermarket’s Pudsey branch: Sticky Toffee, Vanilla, Lemon, Chocolate, and a seasonal range.Healthy focusThe London Bread & Cake Company attended IFE alongside one of its suppliers, flour miller Marriages. MD David Hall commented on the trend for health products, which the firm has responded to with product launches such as carrot and cumin bread. The firm had also recently launched soda breads for St Patrick’s Day, and cupcakes with a cherry on top for Red Nose Day.Welsh awardsThe 10th annual Wales the True Taste Food & Drink Awards will be held in North Wales for the first time, with categories, including a Baked & Confectionery class, now open to enter. For details visit www.truetaste.tv.Clarity on softwareAC Software Solutions would like to clarify the information supplied to British Baker for their feature that appeared in the 11 March ’New Installations’ feature, detailing a new installation at Fine Lady Bakeries. The overall recipe system was supplied by Bizerba (UK), with the software being written by AC Software Solutions. AC Software Solutions said it apologised for any misunderstanding.Location, locationCorrection: In the feature ’Top of the Tiers’, in BB’s 11 March issue, it was incorrectly stated that The Tiny Cake Company was based in Staffordshire; it is in fact based in North Yorkshire.last_img read more

In Short

first_imgCarrie’s TV boostCarrie’s Cakes in Ennis, Co Clare, saw turnover increase by 50% after its shop makeover was featured on Irish television show Retail Therapy. Pastry chef Caroline Gardiner opened her bakery in March last year, but was making little progress until Irish retailing maestro Senator Feargal Quinn revamped it for his current series on RTÉ One television.Big pie for charityProfessional cookery students from Preston College baked the world’s largest butter pie, in celebration of National Pie Week, and donated all money from sales of the pie to Comic Relief. The super-sized pie had a large oven dish made especially for the event by students from the college’s Manufacturing Academy.Team just misses outThe UK team has narrowly missed out on a place at the Bakery World Cup 2012, after Costa Rica was named as the ’wild card’ team. UK team captain Sara Autton, who was present when the announcement was made in France, said the UK team did come in second behind Costa Rica, so only narrowly missed out.Mitchells reopensMitchells bakery, in Anfield, Liverpool, which closed in January after 85 years, has opened its doors again as part of the 2Up 2Down project to re-energise the area.last_img read more

New Northamptonshire firm opens doors to business

first_imgBakeaway, a new chilled pastry company, officially opened the doors of its £2m factory in Corby, Northamptonshire last week, bringing 40 jobs to the area.The company, which will be headed up by managing director Brian Homewood, also manufactures cookie dough and gingerbread dough. It has secured its first contract to supply Sainsbury’s with its chilled pastry range, including shortcrust pastry blocks. Said Homewood: “We are supplying Sainsbury’s nationwide with 11 new products. One of our main selling points is that our pastry is made entirely from British wheat, whereas rival brands import pastry to the UK from Germany and Austria.”The opening of the site marks the beginning of an ambitious development plan, and the promise of many more jobs to come said the firm. Homewood has ambitions to double the projected first year turnover of £4.5m in year two. Negotiations are also under way to forge links with the catering and business schools of the nearby Tresham College, which would give students an opportunity to have practical development projects to work on, said the firm.last_img read more