Home » 2021 » April

Sweet creations with caramel

first_imgRenshaw’s (Liverpool) new caramel range can be used with colours and flavours to create banana caramel, rum caramel or mint caramel muffins, says the company.Made from, sugar, butter and condensed milk, Renshaw’s Luxury and Injectable Creamy Caramels can be used to fill muffins.Luxury Caramel CPO23 and Injectable Creamy Caramel CP07 can be used straight from the pail.last_img

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Recipe – California Raisin & Chocolate pudding

first_imgServes 25Ingredients200g butter2 brioche loaves, 400g each, sliced200g chocolate drops400g California Raisins900ml full cream milk600ml single cream200g sugar16 medium eggs10 tbsp raspberry jamGrated rind and juice of 4 medium orangesDouble cream to serveMethod1. Set oven to 180°C, 350°F.2. Grease two large shallow ovenproof dishes with some of the butter. Then use the rest of it to butter the brioche slices.3. Place half of the buttered slices in the bottom of each dish, and sprinkle each with half the orange rind and the California Raisins.5. Place the remaining brioche slices on top and cover each dish with 100g of chocolate drops.6. Beat the milk, cream, sugar, juice and eggs and pour equally over the two brioches and leave to soak for 10 minutes.7. Place each dish into a roasting tin, which has been half-?lled with boiling water and bake for 30-40 minutes.8. Warm the jam, spread over the baked dish and serve with fresh double cream.last_img read more

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Kingsmill sees upturn

first_imgAllied Bakeries’ £14 million Kingsmill relaunch in February has led to “significant” growth in market share, it said this week.Marketing director Jon Wilson told British Baker that increases in distribution, promotional activity and heavyweight advertising had boosted sales. Consumer feedback on the new recipes had been very positive. He said: “We have seen a significant increase in Kingsmill’s market share following the relaunch. This has provided us with a strong platform to launch the next phases of our plans.”Sainsbury’s bought-in bread and rolls buyer Ian Cambridge told British Baker that the “massive relaunch” had been implemented well in Sainsbury’s. He commented: “The data I have seen from Allied points to improvement in market share and a clear steal away from Hovis. My gut feeling is that Allied is doing the right thing for the brand. Time will tell.”Allied gave the update after ABF said this week that performance at its UK bakeries in the run-up to the relaunch, rising energy costs and currency lag, led to a £20m drop in operating profit in its grocery division in the 24 weeks to 3 March.Analyst Richard Workman of Oriel Securities said: “Allied Bakeries’ substantial losses are not insignificant, even in the context of a big group like ABF. The jury is still out on whether Kingsmill can re-establish itself.”Graham Jones of Panmure said: “ABF’s bakeries’ high wheat costs were only recovered with a retail price rise at the end of the half. This was accompanied by disappointing Kingsmill volumes. The relaunch of Kingsmill looks to have gone well in its first month or so. It is still too early to call.”ABF also owns companies Cereform, British Sugar and clothing chain Primark. Operating profit for its grocery portfolio fell from £84 million to £64m, while sales fell from £1.26bn to £1.23bn. Half-year group pre-tax profit rose 5% to £268m on group revenue up 12% at £3.22bn.last_img read more

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Paper cups are fair Dinkum

first_imgFresh Shakes supplier Dinkum Products has ditched polystyrene cups for paper. The branded cups, lids and straws are supplied free with each 1.8kg tub of Fresh Shakes thick milkshakes. Director Ken Richards said paper cups have a better image with customers. Dinkum is offering free, no obligation, demonstrations anywhere in the UK of any or all of their concepts. To book your demonstration contact Dinkum direct on 0121 245 1945 or through its website.Cost: £99 (300 serving starter pack)£190 (machine)[http://www.dinkum.net]last_img read more

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Typhoo’s across-the-board pitch

first_imgTea brand Typhoo will work in partnership with Alan Ramsay Sales & Marketing (AR-SM), to futher access their convenience, foodservice and cash & carry channels.AR-SM has already worked with Typhoo for the past three years in the wholesale sector.”As a business, we are in strong growth in the impulse channel and recognise that we require additional headcount if we are to achieve continued growth and the brand’s true potential across our range,” said Typhoo’s Bill Smith-Coats, general sales manager for impulse.[http://www.typhoo.com]last_img read more

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Flour dust safety event announced

first_imgThe Institution of Occupational Safety and Health (IOSH) Food and Drink Group, Health and Safety Executive (HSE), the Federation of Bakers and the National Association of Master Bakers are running an event titled Flour dust – respiratory disease in the food industry, on Wednesday, 21 January 2009 at The Turbine in Worksop, Nottingham.It costs £35.25 incl VAT for IOSH members and £47 incl VAT for non-members. For more details, call Kat Wright on 0116 257 3245 or email [email protected]last_img read more

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Retail bakery teams revised

first_imgSainsbury’s and Asda have welcomed several new faces to their bakery teams in recent weeks.Asda has an almost entirely new team in place in its bakery department. Director Ian Martin joined in spring, and Laura Sayer has joined as in-store bread buyer, Rosalind Kennerley as in-store cake buyer, Holly Mobley as bought-in bread buyer, and Sue Thompson as buying manager for cake.Senior in-store bread buyer David Bradley remains in place.At Sainsbury’s Nick Townend has been replaced by Kim Brown as category manager for bakery and Nic Storey is the new in-store bakery buyer for bread and rolls.last_img read more

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UK team for SIGEP Bread Cup selected

first_imgThe members of the UK team that will be representing the nation in the SIGEP Bread Cup, in Rimini, Italy next January can now be confirmed.The four-strong team will be captained by David Mizon, of Pin Point Training & Consultancy, who won the Artistic Bread Centrepiece and Cake classes in the qualifying and selection rounds, held at the ABST conference on 12 June. He will be joined by Ian Jones, who was crowned winner of the Artisan Bread category. Steven Salt, who won the Innovation Class has had to withdraw from the team, due to commitments to the UK team in the Louis Lesaffre Cup. Garry Hindley and Stephen McGregor will make up the team, as, due to Mizon winning two classes in the qualifying rounds, a fourth team member was selected.last_img read more

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Equality Act – in force

first_imgThe Act brings together nine existing pieces of discrimination legislation into one single Act.The same characteristics that were protected by existing discrimination legislation (age, disability, gender reassignment, race, religion or belief, sexual orientation, marriage and civil partnership, pregnancy and maternity) are now known as “protected characteristics”.The Act extends discrimination law in line with case law to cover both associative discrimination (direct discrimination against someone because they associated with someone who has a protected characteristic); and perceptive discrimination (direct discrimination against someone because others think they have a particular protected characteristic).Disability discrimination is extended to include discrimination “arising from” a disability for example, treating someone with dyslexia unfavourably because of their tendency to make spelling mistakes. Indirect discrimination has also been extended to cover disabled people. Employers may no longer ask questions about job applicants’ health before making a job offer, except in five limited circumstances.These are where the questions are necessary to:l discover whether reasonable adjustments have to be made to the selection processl decide whether an applicant can carry out a function that is essential to the jobl monitor diversity among applicantsl take positive action to help a disabled person where that is allowed by other provisionsl check that the candidate actually has a particular disability genuinely required by the job provided that requirement is a “proportionate means of achieving a legitimate aim”.ACAS has advised: “From October employers should no longer send out pre-health questionnaires with employment application packs.”Transsexuals no longer have to be under medical supervision to be protected.A person bringing an equal pay claim can now rely on a hypothetical comparator (also see below). Previously a claimant had to compare him/herself against someone of the opposite sex doing equal work in the organisation.Employers cannot prevent their employees from discussing whether there are differences in their pay related to a protected characteristic.”Gagging clauses” in employment contracts are now banned.last_img read more

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Gerrards staff recognised for long service

first_imgSix members of staff at Gerrards Bakery in Wales have received long service awards, after collectively accumulating more than 180 years with the business.Dawn van Rensburg, director of Gerrards Bakery, said: “The long service awards are another important milestone in the history of Gerrards and, in the next few years, we will have other members of staff who will have been with us for 20 years. I think it says a lot about the business that we have so many people who have been with us for such a long time – we have people whose parents and grandparents also worked here.“There’s a very strong sense of loyalty and family spirit within the whole business – not just the Gerrards family but the staff’s families too. Every member of staff we have in the bakery and in the shops is vital to the smooth running of the business. We value their contribution.”Staff who received awards from the Wirral-based company included bakery foreman Chris Williams, bread foreman Adrian Munkley, baker and confectioner Jeanette Williams, van driver Colin Jones, payroll manager Teresa McNeil and retail manager Gloria Davies.Van Rensburg took over as co-director with her husband Dirk from her father Philip Gerrard Jones. He started working in the bakery full-time in 1958 and took charge of the business for more than 30 years.Gerrards, which was founded in 1838 and is now a sixth-generation family-run business, was one of the finalists in this year’s Baking Industry Awards in The Craft Business Award.Van Rensburg added: “I’m incredibly proud of the fact we were in the final three at the Baking Industry Awards. It was a huge accolade that would not have happened without the fantastic team of staff we’ve got in the bakery and out in our shops.“Maintaining our high standards is vital to us. The economic climate isn’t wonderful, but the one thing we won’t compromise is the quality of the ingredients we use, as well as the love and attention we put into the products.”last_img read more

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