Month: April 2021

BakeMark

first_imgA winning formula of indulgent ingredients and innovative recipes has helped ring doughnuts drive growth in the market, says BakeMark UK. Made famous in the US, these fun and appetising treats have caught the imagination of consumers here, experiencing a 49 per cent rise in sales.As the parallel trend for licensed goods continues to gain momentum, BakeMark UK has made it easy for bakers to get on board. Following the Smarties doughnut’s success, its range of Nestlé-branded ring doughnuts now includes two more sweetshop favourites, Rolo and Toffee Crisp.last_img read more

The Record LH Roll Plant supplied by Brook Food PROCESSING

first_imghas a PLC touch-screen panel capable of storing six pre-set programmes and servo adjustment for dough size, moulding time and rounding height. It also has a star-feed anti-stress device to ensure delicate dough processing.Manufactured in stainless steel it has an adjustable second moulding station for producing a very bold (golf ball) product, says Brook and comes with sets of cups for optimum moulding, which can be changed rapidly.last_img

Chris North, bakery tutor at Castle College, part of Sheffield College

first_imgOurs is a proud craft industry, that is resisting attempts to completely de-skill it in order to save money. The baker or pastry chef in Europe is a respected member of the community. In the UK, our image is poor and careers teachers at school give us 1 out of 10 for job prospects. It’s hardly surprising that the young people we need go elsewhere!Some think the problem can be solved by recruiting young people from university. But what about our image?The industry needs its own funds – a levy on flour or yeast for the fermented sector and sugar or fats for confectionery would be one way. Support from the millers and suppliers to promote a bakery version of Jamie Oliver to improve our image is another.School careers staff have no idea on who we are or what we do. The army tells young people about their jobs, but what do we do? Like it or loathe it, the advert for Skoda’s orange cake car has done more to show what bakers can do than anything the industry has launched.We could put our hands into our pockets and support education and training for young people. There’s no quick fix. We need to sow seeds at school, encourage colleges and training centres and invest in a joined-up qualification for the industry.In the Netherlands, trainee bakers hold trade qualifications. Students must take exams set by the industry’s own lead body before they can train, with funding from ingredients levies.last_img read more

International activity

first_imgThe International Brotherhood of Teamsters, one of the largest labour unions in the US, representing 1.4 million people, has announced a plan with Yucaipa Companies and Bimbo Bakeries USA (BBU) to purchase Interstate Bakeries, helping to save more than 9,500 jobs at the bankrupt firm.In a statement, the Union announced that the partnership brought together the financing of Yucaipa and its expertise in working with unionised companies, the baking experience of Bimbo Bakeries, and the Teamsters Union as the key component of the distribution system.”A key ingredient of our plan will be a commitment from Yucaipa Companies, and Bimbo Bakeries to value the sacrifices of our members and position the company for long-term growth,” said Jim Hoffa, Teamsters general president.Founded in the 1940s, Texas-based Bimbo Bakeries USA produces and distributes bread, cakes and cookies. One of the largest bakery companies in the world, it also said last week it was considering raising bread prices in the last quarter of the year to offset the soaring cost of wheat. It already raised prices by about 3% in August but said its cost of production was rising as wheat prices touched record levels.Yucaipa Companies is an investment management firm that has a reputation for growing and developing businesses, working to preserve union jobs. Earlier this year, the Teamsters endorsed a Yucaipa plan to finance another Teamster employer, Allied Holdings, a distribution and logistics service, which was also experiencing financial difficulties.last_img read more

Your say: letter

first_imgI must respond to your News Insight item ’Crunch time for training’ (27 June), to address what seems to be a lack of understanding regarding the important and entirely positive developments currently underway in bakery training in the UK.You say that “a storm is brewing at the heart of bakery training”, when in fact there has never been a better period of collaboration among stakeholders in all parts of the sector, who are working together to find innovative and workable ways of improving skills. And to say there is seen to be “a growing gap between the theoretical needs of the industry and practical hands-on experience that courses need to give their students” simply scrambles the issue.Over the last two years, the problem that employers and training providers have been working in partnership to try to resolve is that there was a growing gap between the actual (not theoretical) needs of the industry and the often-irrelevant experience (whether theoretical or practical) that some courses gave to their students. For this reason, after much research and widespread consultation, the National Vocational Qualifications (NVQs) in food manufacture have been reformed to make them much more respondent to demonstrating competence in the workplace. Consultation has been open to all with an interest in skills, and opportunities to get involved, either by simply responding to drafts online or by becoming a member of a consultative group, and this has been widely promoted.In addition, a range of new Vocationally Related Qualifications (VRQs) have been introduced. These are primarily for young people looking for a relevant course of study before seeking their first job, and for those of any age who want to develop their careers by acquiring knowledge and skills that are complementary to, or add value to their existing jobs. NVQs and VRQs are different qualifications to meet different needs. Neither is on the way out.As with all such developments, there is an onus on training providers at all levels to progress their own professional development by getting involved in open consultation processes and keeping abreast of completed changes, studying them, and getting to grips with the best way of implementing them. This is a necessary challenge for trainers if we are to improve skills in food and drink manufacturing.Funding for courses is a perennial problem, but this is an issue for training providers to resolve with the Learning and Skills Council. The sector skills council is responsible for strategic skills planning, not funding for courses.One of my senior colleagues offered to attend the bakery lecturers and trainers forum in Sheffield, referred to in your report, to answer questions, but the offer was not taken up. I hope Improve will be informed of the outcomes of the meeting, so I can find out if there is anything we can do to aid better understanding of the changes taking place.Jack Matthews, chief executive, Improve (the food and drink sector skills council)last_img read more

bakery supplier of the year

first_imgSuccessful partnerships between suppliers and customers are vital in driving the baking industry forward. To help encourage and recognise the strong relationships that have been built in the sector, Sainsbury’s is delighted to once again sponsor Bakery Supplier of the Year.This award is open to ALL kinds of bakery suppliers, whether you are a small artisan bakery, mid-sized craft operation or large, industrial manufacturer. Likewise, the type of customer you supply could be anyone from local restaurants and corner stores to major foodservice outlets, wholesalers or supermarkets. Size is not important. What is vital about this award, however, is that entrants demonstrate how they have developed a successful partnership with a customer. Please note, you do not have to be a supplier to Sainsbury’s to enter this award.Judges will be looking for evidence of how companies have identified a gap in the market, achieved quality standards and distribution, and set about using these to build strong relationships with their customers.”We are looking for suppliers to present an example of an excellent supplier-customer partnership that has delivered a step-change in the customer offer,” says Sainsbury’s category manager for bakery Nick Townend. “Seeking out the best in the industry will create a strong platform from which to face the current economic situation, as well as striving to deliver our environmental responsibilities.”Entrants should be able to show investment in the customer offering through innovation, quality and/or value, which has fuelled growth. Companies that strive to achieve operational excellence, underpinned by a passion for quality and product safety, should enter this award. As should those who have raised standards of corporate responsibility.”The bakery category has played an important role in Sainsbury’s success in recent years, with strong and consistent sales and market share growth,” says Townend. “Building strong partnerships with suppliers has been a key pillar in our success. We have seen this delivered through innovative new products, as well as major changes in our corporate responsibility through our unique flour sourcing contract. This gives full farmer- to-bakery traceability.”If you can demonstrate how you have built a successful partnership with one of your customers, then phone for an entry form today.—-=== WC Rowe managing director Alan Pearce on winning the award last year ===”It is testimony to a lot of years of hard work and dedication by the team, and acknowledgement from the industry, which is very important to us. When you win something, my first feeling is for the staff, as it’s great for them. Everyone did a fantastic job and we were very proud to be nominated, and to be recognised for doing a good job. However, it’s all very well saying that we’re the best, but now we’ve got to carry on being the best – I use it as a bit of a motivating tool.”It was the first time I had been to an awards night, but I felt very much at ease all evening, and I really did enjoy it. It was nice to meet people, because the baking industry is an incredible trade – you can still go to bed at night excited about what you’re going to do the next day.”last_img read more

Innovation centre opened

first_imgA food and drink innovation centre has launched in London, with bakers high up on the priority list for business support.The Park Royal Food Inno-vation Centre, at Dephna House in north-west London, offers free technical, business and marketing support to food and drink production SMEs in London. However, places are limited, so companies are being urged to apply now. To qualify, businesses need to be London-based, have 250 or fewer employees, have been trading for more than a year, and have revenues no greater than e50m (£44.7m).Prior to the opening, a study mapped the types of food and drink businesses based in Park Royal and surrounding areas. It found that, of the 870 businesses in the area, bakery was the largest single-category food product.last_img read more

Bakels drives multi-seed

first_imgIngredients supplier Bakels is to launch a consumer campaign for multiseed bread in January. The theme is ’Multiseed bread tastes great and it’s great for helping to control your weight’, and the campaign will be supported by posters, shelf talkers and stickers. Consumers will also be directed to a special website www.lowgibread.org.uk, which is sponsored by Bakels, and contains information about low-GI diets. “Our annual consumer campaigns are very popular with bakers who see them as a great way of driving sales,” commented general manager Ade Abass. To take part in the campaign, bakers should either place an order for Bakels Multiseed through their representative or nominated wholesaler and then contact the company on 01869 356400 or email [email protected] for their kit.www.britishbakels.co.uklast_img read more

Bakery sees mixed success with exports

first_imgBakery exports had mixed results in the first half of 2010, as total UK exports of food and non-alcoholic drinks grew by 4.3%.According to research from Leatherhead Food for the Food and Drink Federation, sweet biscuits grew by 6.6% to a total of £102.2m compared to the same period in 2009, while cakes rose by 9.8% to £87.2m. However, bread exports dropped significantly, down 9% to £40.7m, and savoury biscuits fared even worse, falling 9.7% to £14.6m.Overall, UK food and drink exports fared well during the period, growing to over £5bn, thanks to a 23% increase in sales to non-EU countries for British products. Demand from countries in the EU was flat, with sales down 0.2%. Sales to countries outside the EU now accounts for 22.7% of all exports.“I am delighted to see another strong export performance from UK food and drink manufacturers,” said Melanie Leech , director general of the Food and Drink Federation. “If these levels continue throughout 2010, we should see our sixth consecutive full year of growth and break the £10bn mark for exports for the first time.”>>Mrs Crimble’s boosts its transatlantic listings>>Strong exports for biscuitslast_img read more