Small-batch coffees enter Starbucks

first_imgStarbucks will be introducing a new collection of coffee in selected stores in the US. Clover Crafted Small Batch Coffees will arrive in 10 Seattle stores, before expanding to its Boston and San Francisco markets in the coming months.”After acquiring the Coffee Equipment Company in April 2008, we asked a small team of coffee buyers to find unique, small-lot coffees, whose flavours are best highlighted using the Clover brewing system,” said Scott McMartin, director, coffee and tea education.According to the statement released, the ability for Starbucks to source small-batch coffees from all over the world “is a key initiative in transforming the company”. The coffee menu will rotate on a monthly basis, but September sees the introduction of Costa Rica Agrivid, El Salvador Pacamara, Tanzania Blackburn Estate and Zambia Kasama.The new menu will only be available in stores with a Clover.—-=== Reporting In ===== Matthew May, president, Alliance for Bakery Students and Trainees ==Finding a suitably qualified and skilled baker/confectioner is becoming increasingly difficult. It is pleasing to see that the industry has acknowledged this skill shortage and has grasped the nettle in an effort to rectify the situation. Without question, The Bakery Academy Steering Group is working hard to address this issue, and I am confident we will end up with a sustainable education and training provision that is relevant for the industry of today and the future.That said, it is my belief that the industry has two other issues that exacerbate this situation. The first is retaining the current skill and knowledge level of the industry and the second is attracting the next generation into the industry. So how can these dilemmas be tackled, for it is one thing to develop a sustainable education and training provision and quite another to ensure that the industry has the people to educate and train?One way is for the industry to raise its profile, so that it becomes a viable career choice. The labour market has changed over the years and there is a sense that many of the younger generation prefer careers in the service industry rather than those industries concerned with manufacturing.How many people both inside and outside of our industry know what opportunities there are for them within it? I coined a phrase in the title of this piece, ’Brand Baker’. Well maybe it’s time that we re-branded ourselves and showcased this industry for what it is. After all, the chefs have succeeded with the catering industry. But maybe we shouldn’t pin all our hopes on the ’Hairy Bakers’!last_img read more

Stock system links factories

first_imgGlisten Confectionery has installed a new integrated stock, warehousing and distribution system linking its two factories in Blackburn and Skegness.The Enterprise Resource Planning TROPOS network supplied by SSI (Basingstoke) has reduced stock level inaccuracies between the two factories and a third-party warehouse, it says.TROPOS provides visibility and control of sales, purchasing and stock in one system. The second stage of the installation next year will involve the planning, Materials Requirements Planning and production elements that will enable Glisten to balance demand against available capacity.The scheduling module will produce work-to-do lists by week, day, shift, hour, down to the nearest minute.last_img

Fletchers Bakery

first_imgIn our 16th February issue of British Baker we carried a report that Vision Capital planned to close the Fletchers Bakery at Sheffield. This was incorrect and no such closure is planned. We apologise to Vision Capital and Fletchers Bakeries for this error and regret the distress and confusion that it has caused.In a statement to British Baker, Fletchers has reconfirmed that aconsultation process is now underway with Trade Union representatives and employees regarding the future employment requirements of the business. The consultation underway affects up to 80 job roles.The decision to initiate the consultation has been taken on purely economic grounds, as the business has suffered both from the impact of a fire which destroyed a third of the site in July 2006 and also from a continued loss of market share and increasing cost of materials.Fletchers understands that this process is likely to cause concern for those potentially affected and their families and has thanked employees and trade unions for their efforts and continued support at this time. The company will make every effort to support those employees affected.last_img read more

Bakery shops top high street poll

first_imgBakery shops are the most popular of the specialist food retailers on the high street, according to new shopper research data from Harris International Marketing (HIM).The data, gathered in September 2006, suggests that eight million UK adults (or 17% of the UK adult population) visited a bakery in the past week, compared to seven million (15%) who visited a butcher’s and six million (13%) who visited a greengrocer.The data was gathered by market research company NOP on behalf of HIM. It also asked shoppers how often they visited market stalls and farmers’ markets, and its figures suggested that farmers’ markets are now used weekly by one in 10 adults.Fishmongers had been used by 5% of adults and delicatessens 3% in one week, when the data was gathered in September.HIM predicted that from now until 2010, the number of weekly visits made to specialist retailers will continue to grow, based on a growing focus on local sourcing and perceived quality advantages.According to HIM director Peter Segal, bakers should take advantage of this trend by building a marketing campaign on local issues. They should also seek to build a reputation of offering the best quality and service in the local area. And they should make sure they offer a full range of food-to-go including sandwiches, crisps and drinks, he told British Baker.HIM also advised that tastings and product samplings should be introduced. And ranges should be developed that embrace customer demand for both quality and convenience.last_img read more

Andrew Pollard, chairman, British Society of Baking

first_imgHalf way though the year and Federation of Bakers production figures show decreases of up to 6% year-on-year. This is despite Allied Bakeries’ major re-launch and TV advertising activity from Warburtons and British Bakeries.Consumers appear to have reduced their purchases of bread at Christmas as normal, but sales have not recovered towards Easter as they traditionally have in past years. Even hot cross bun sales were reported to be down year-on-year by as much as 20%.In addition, price increases are looming for ingredients such as cereals, milk products, ascorbic acid and oil-based products. This will either reduce margins or force up the price of baked goods.But bread is still a very cost-effective foodstuff and we must continue to get this message across to the public.In the confectionery market, we have seen bakeries such as Oakdale and Skeltons go into administration, and profit warnings from Inter Link – all traditionally strong names in the industry. Even the high street bakers have been hit, with indications from Greggs that they are finding the market tough.As an industry, we offer wide choice, despite the constraints around reducing salt, trans fatty acids and preservatives.How can we get the message across that baked goods are high-value food items and actually good for you? How do we change misconceptions in the press about our products? How do we get the loaf of bread back on the table?last_img read more

Ale and hearty

first_imgMakes approx 6 small piesIngredients:Shallots 4, or 1 onionBraising steak (eg chuck) approx 800gPlain flour for dusting the meatGinger a thumbnail-sized knobGarlic 4-6 cloves, depending on tasteRed capsicum peppers 2Tomato puréeHoisin sauce 1 cupfulSoy sauce 2 tablespoonsChestnut, oyster or flat mushrooms 400gGood lager 1 canRed chilli 1Spring onions 1 small bunchVegetable oilSalt and pepper to tasteMethod 1. Slice the shallots, grate the ginger, thinly slice the garlic, slice the capsicum pepper, quarter the mushrooms, thinly slice the chilli and slice the spring onions into 1-inch pieces.2. Cut the meat into mouthful-sized chunks, then lightly dust with seasoned flour.3. Gently heat oil in a frying pan then quickly seal the meat all over. Put the meat into a casserole.4. Add a little more oil to the pan, then add the onions, garlic, chilli, ginger, capsicum pepper and the mushrooms. Fry until all ingredients have softened and the spices are fragrant. Add this to the meat.5. Keeping the frying pan on the heat and add 1 can of lager. When this is bubbling, add the tomato purée, soy sauce and hoisin sauce. Mix to combine all the ingredients into a smooth sauce. Add this to the casserole and cover with a lid.6. Braise in a medium hot oven until the meat is tender (about 1.5 hours). Add the spring onions. Season. In 2002, Tristan Hogg and Jon Simon teamed up to start their pie business, inspired by quality native Australian pies and disappointed with the quality of the UK equivalent, they say. Chef Tristan used to feed hungry rock stars, while Jon was working in a London bar. The pair combined their talents to launch the first Pieminister in Bristol, branching out to open their Borough Market pie stall in 2004.Pieminister beef, lager and hoisin pie fillinglast_img read more

Enzyme targets quality

first_imgNovozymes has launched a new fresh-keeping enzyme that aims to improve bread quality and extend shelf-life. Novamyl Pro, which follows on from Novozymes’ existing product Novamyl, is a new maltogenic amylase preparation, which claims to offer improved crumb softness, elasticity and moistness.”What is great about Novamyl Pro is that it works exceptionally well in lean recipes with a basic formulation,” commented Thomas Erik Nilsson, global launch manager at Novozymes. “This fits perfectly with consumers’ desire for clean-label bread.”In a consumer preference test, carried out by the firm, over 60% of the participants, who tested three different ’everyday’ toast-breads for a week demonstrated a clear preference for the loaf made with a high dosage of Novamyl Pro, it read more

Mouthing off

first_img“Hey, I’ve been having better sex and longer with this here http://xxx/xxx”Sayers the Bakers’ Twitter entry on 26 February, 3am”Apologies we have been hacked, we have just changed our password. Apologies for any messages you may have received!”a rather more chaste Sayers the Bakers extinguishes the morning glory six hours later”Thames Valley Police must always investigate reports of suspect packages and officers will always err on the side of caution”police cordon off Abingdon town centre to defuse, erm, three bags of crushed chocolate biscuitslast_img

Back to health

first_imgNow that the short-lived revival of white bread has passed, we can go back to writing about more interesting breads again. And it’s the healthy bread category that’s showing a real uplift, shifting double-digit volume growth in the last year.The market for seeded breads grew by 8.5% in value (Kantar Worldpanel, 52 w/e 11 July, 2010) and the number of packs sold over the last 12 months increased by 13.6% a clear indication that shoppers are bringing variety back into their basket. In fact, over half of all UK households purchased seeded bread in the last 12 months, up 1.6%.This has heralded several intriguing ingredients launches for breads with a healthier USP. Low-GI, healthy eating and wholegrains with added flavour and texture are back on the up. “Our research shows that a more informed consumer is now seeking a choice of healthy bread-eating options for all occasions and to suit the tastes of all the family,” says David Astles, product group manager at CSM United Kingdom, which last month launched a brand new mix or a new mix that’s an old mix, to be more accurate.Arkady Ancient Cereals combines einkorn, emmer and spelt to create a modern, rustic bread and a product that is easy to use while offering consistent performance in the bakery. This requires just the addition of flour, yeast and water and has a high tolerance of different processing conditions, good handling and fresh keeping qualities, claims the firm. It has been launched alongside its existing Combicorn multigrain and seeded mix and a Multiseed Bread Concentrate. With anti-staling technology, these give longer keeping qualities and softness of texture for sandwiches and breads that are chilled.Another key area of development is bread with oats, following the EFSA-approved heart health claim. This prompted two major oat bread launches from Kingsmill and then Hovis earlier this year. Now the craft sector can get in on the act, and Bakels is predicting that its Oat & Barley bread launch will be as big as its top-selling Multiseed bread. This new concentrate follows the same formula as the Multiseed mix, in that it’s high in fibre, a source of protein and meets the Food Standards Agency 2012 salt guidelines. The flavour comes from fermented wheat flour, malted wheat flakes, malt flour, oat meal, oat flakes, barley and wheat fibre. The end result is a soft eating bread with a slight beery aroma, says the firm.”We have timed the launch to coincide with the 2010 Baking Industry Awards where we are sponsoring the Speciality Bread Product of the Year, so confident are we of its potential,” says Pauline Ferrol, national sales controller of British Bakels. “In fact, we might have entered a loaf into the awards ourselves, had we not been the category sponsor!”This will be backed up by point-of-sale posters and information leaflets for consu-mers explaining the concept. It also has a different USP to the hunger-slowing appeal of low-GI loaves, with heart health coming to the fore. The potential markets are for breakfast, healthy eating sandwiches for school lunches and snacks, believes Ferrol.According to many general dietary guidelines and recommendations, part of a healthy lifestyle is adequate fibre consumption. Consumers are increasingly aware of the benefits of a diet rich in wholegrain, but many people still prefer the flavour and texture of white bread over wholemeal.Ingredients firm Eurostar Commodities is launching premium high-fibre cereal mixes into the market. A UK first, Molino Alimonti Gran Fibra cereal mixes were developed to help produce healthier alternatives to pizza, bread, pastry and cakes. The mixes are high in fibre, low in carbohydrates and rich in nutrients, containing a balance of whole wheat flours, bran, oats, barley and seeds with no additives or preservatives. The mixes are designed to encourage improved digestion and intestinal health while reducing the absorption of sugar and fats, says Eurostar.”The range is a brand new offering for British bakers,” says Jason Bull, sales and marketing director at Eurostar Commodities. “The mixes contain all-natural ingredients and have been carefully crafted to be healthy, nutritious and well-balanced, while also offering a deep richness of flavour.”Proposed applications include shortcrust biscuits, sponge and soft cakes; leavened cake dough, which doesn’t need sheeting; and bread-making, providing more yield and elasticity of dough.Stabilised grainsAnother new entry into the UK market from Europe comes from natural ingredients supplier Naturis, which has joined forces with Caremoli to introduce CareGrain, a premium range of stabilised whole grains and pulses. These were developed using a “thermo-physical” process to create a unique “ready-to-eat” or “quick cook” finished product, which are both 100% natural and 100% wholegrain.”I travel to numerous food manufacturers across the UK and Europe, demonstrating the benefits of CareGrain in cereals, bakery inclusions and ready-to-eat salads,” says David Williams, Naturis’ technical manager for UK and Europe. “Through repeated sampling and feedback I receive, the products have helped many customers to introduce additional health benefits and new textures to existing and new products.”Meanwhile, for customers still wedded to their white bread, but who would prefer healthier benefits, one ingredient option is inulin. This offers the opportunity to develop a fibre-enriched white bread with the same dietary fibre content as wholemeal bread. Inulin is a clean-label ingredient with a number of possible labelling options, ranging from inulin or chicory extract, to dietary/vegetable fibre.Azelis/S Black is supplying Frutafit inulin from Sensus, which can be added to bread in amounts of up to 8%. It is possible to further increase the fibre content of wholemeal bread by blending inulin with other insoluble fibres, says the firm. Inulin can also act as a mild reducing sugar and can therefore have an effect in Maillard browning, claims S Black. This can lead to improved colour and flavour in the crust. Furthermore, it might allow for a decrease in baking temperature or baking time, while still achieving the same crust colour and flavour.The company also offers a range of wheat, oat and apple fibres. In addition to fibre enrichment, these insoluble fibres are used as texturising agents and can bind water to give new opportunities for cost reduction and increased fresh eating shelf-life, due to increased dough yield.last_img read more

Pantheon makes move on a mixer

first_imgPantheon has added a 10-litre planetary mixer to its range, designed to suit small to medium bakeries. The PM10 is powered by a 0.75 kW motor, while the gear-driven transmission ensures smooth, friction-free operation across three speed settings.The body of the PM10 is built from solid metal and die-cast aluminium, while the 10-litre mixing bowl and beater, whisk and dough hook are high-quality stainless steel.The mixer features a red, mushroom type stop button, while all PM10s have a fix on to the guard feeder chute for additional safety.An alternative version, the PM10-MC, which has a connection outlet for Pantheon’s MC mincing attachment, is also available.last_img