Allied Bakeries has been forced to withdraw a television advertisement for Kingsmill Wholegrain & White bread, after being rapped by the Advertising Standards Authority.The advertisement, launched in January, claims the product is “The only white bread with the extra goodness of the whole of the grain but without any bits!” It adds: “Other bakers only use part of the grain.” But British Bakeries complained the advert was misleading as its Hovis Best of Both also includes the whole of the grain, without any bits, and had done for some time. The ASA said it had received assurances from Allied Bakeries that its bread included all elements of the grain, and other bakeries just used part of the grain such as wheatgerm. Allied Bakeries was confident it was the only baker to include the whole of the grain in its bread. But British Bakeries confirmed the process for making its white bread included all of the grain.Allied Bakeries was told not to show the advert again in its existing format.
Belgian food group Vandemoortele says it is planning to invest over E90m in extra capacity this year, with expansion into central and eastern Europe a priority. The supplier, which has UK premises in Liverpool, Kettering, Worcester and Hounslow, recorded net profits up 30% to E35m in 2005. Turnover also rose by 7% to E857m. “We are providing for more growth in 2006 and aiming for a record peak turnover of E900m,” said Jean Vandemoortele, president of the Vandemoortele Group Executive Committee.Vandemoortele’s sales of soya products last year amounted to E232m, margarines and fats E346m and frozen dough products E237m.Vandemoortele is sponsoring Baker of the Year at the Baking Industry Awards 2006.
New Petit Forestier customer, Gloucester-based Mantinga, specialises in the supply of a full range of speciality breads and pastries. Many of the company’s products have a distinctly European flavour – such as its Baltic loaves, baguettes and rolls with pumpkin seeds or sesame seeds. The breads and pastries are delivered in frozen format, which enables Mantinga’s customers in the foodservice, retail, hotel and catering trades to have fresh bread at their own convenience. Customers are free to bake small batches as required and can offer their own customers freshly-baked bread at any time of day or night. Next-day deliveriesEnsuring that the products are delivered next day and in a pristine condition is vital to Mantinga’s service quality and demands reliable fridge vans. So the company chose a 3.5 tonne Mercedes Sprinter refrigerated panel van and a 3.5 tonne Mercedes Sprinter refrigerated box van from Petit Forestier on a flexible, three-year contract hire basis. The deal includes local servicing and maintenance on the vehicles and the refrigeration systems throughout the entire contract term. Payment is made on a monthly basis, so there is no capital outlay up front – a benefit for smaller companies with limited cash flow. As a new start-up business, Mantinga was keen to secure the most advantageous and affordable financial terms when acquiring its first refrigerated vehicles, explains Petit Forestier. Vehicle quality, accessibility and overall convenience were also important factors in Mantinga’s choice of supplier, as well as the desire to ensure the very highest level of after-sales support, says the van supplier. Roadside serviceThe Petit Forestier contract includes roadside and on-site support 24 hours a day, as well as extra support with driver training and vehicle familiarisation where required.Steve Mackintosh, managing director for Mantinga says: “Paying for the fridges on a monthly basis means we can budget accurately. The van supplier controls all aspects of vehicle management on our behalf, leaving us free to concentrate on developing our own business. They are a very big company, but we are comfortable with that because it means that their national and local support network is very good. We are about to order more vehicles from them.”Petit Forestier has several clients, both small and large, in the bakery and related sectors, including Ginsters, Délice de France and The Sandwich Factory.
The National Association of Master Bakers (NAMB) has a raft of activities planned for its 122nd annual conference, taking place from 8-11 May at The Highcliff Marriott, Bournemouth.On Saturday 9 May, a golf tournament – The Neil Houliston Cup – will be played at the nearby Meyrick Park Golf Club. There is also a sightseeing boat trip around the coast for Association members. A Saturday night cocktail party will be followed by a four-course banquet meal, the presidential speech and music.Sunday morning kicks off with the AGM, followed by a panel of speakers: Kevin Kingsland, chartered psychologist, TSRi; Joe Hale, consultant, Dragon Brands; and David Powell, Master of the Worshipful Company. The afternoon will see the installation of president elect, Neil MacSymons, as well as a church service, presided over by Paul Jones of former 1960s rhythm and blues band Manfred Mann. And an evening cocktail party has The Wurzles as its theme, with music by tribute band The Mangled Wurzles.l For details, contact Karen Dear on 01920 860117.
Bakers fear a business rates hike will put even more pressure on their already precarious fortunes.Business premises are revalued every five years to ensure that rateable values reflect changes in the property market. However, the next revaluation due to take effect in April 2010 is based on rent prices from April 2008, before the recession and when property prices were high.The Forum of Private Business expects an average rise of 3% next April, and policy represen-tative Matt Goodman said it would prove difficult for many firms. “With no transitional relief in 2009/2010 and a 5% rise in the multiplier used to calculate their bills, small businesses are feeling the impact of changes in their business rates,” he said.Mike Holling, retail and sales manager for Birds of Derby, said the rates issue was a major concern for bakers around the country. “It’s another unwelcome cost we could all do without,” he said. “It affects everyone, but I don’t think a lot of companies will have realised the situation until the re-evaluation drops on to their mat. There may be some improvement in the economic situation but no-one is feeling very confident.”London mayor Boris Johnson has called on the government to rethink the proposed rise, which would mean a 10% increase in business rates for London companies over the next five years.Igor Bekaert, MD at the nine-strong Belgique Bakery chain which has stores in the capital, said: “I hope the rates will be frozen, but it’s a big worry. Our shop in Brentwood has been re-evaluated at £14,500 up 5%. This is a massive jump and it will be a challenge to find the money.”Bekaert is contesting the rise, using an agency to try and get the rateable value reassessed. “They get 50% of the saving if they succeed, but it would be worth it,” he added.
Nine-year-old Katherine Sutcliffe from Burnley in Lancashire, and five-year-old Krishan Lal from Erith in Kent, both won a Nintendo Wii, complete with games, in a nationaldrawing competition to celebrate National Craft Bakers’ Week in June this year.Lal, pictured above left, came first in the 4- to 7-year-olds category, which asked entrants to colour a picture of a baker in his shop. He received his prize from Debbie McFaul of Crumbs in Erith, where he picked up his entry form. Sutcliffe, pictured above right collecting her prize from Lara Oddie of WH Oddie, was crowned winner of the 8- to 11-year-olds category for her drawing of a baker’s window filled with gingerbread men, chocolate éclairs and doughnuts.>> More about National Craft Bakers’ Week
By Max Jenvey of Oxxygen Marketing Partnership, a strategic business accelerator specialising in the bakery, foodservice and convenience retail sectorsHopefully one of your resolutions for 2011 includes a business plan focusing on growth. No cheating now it doesn’t count if it’s still in your head. Commit to the plan in writing and don’t worry if you haven’t already done so, as we will help you.Question: why do some high street and branded bakery chains do so well? Answer: they develop and stick to their marketing plans. Independent bakers often say: “Our customers love our range just the way it is, it has been like that for years.” Yes, your customers do love your products, but failure to regularly update your range can lead to disaster.Start with your customers: who are they, what do they want? Most importantly, ask them. Before making changes to your business, conduct your own market research, focusing on current range, sales and profitability. Kill poorly performing products immediately. What drives your customers’ buying behaviour, their need states at breakfast, lunch and dinner and the in-between times snacking, breaks, feed me now and buy now to take home.Consider current trends and issues; obesity is a major UK challenge and Mintel found that a quarter of women wear clothes 18+, a third of men wear size XL, with 30% of children classified overweight. So you have two opportunities: cater to it or counter it, balancing your offer between healthy and indulgent treats. Think whole grains, super fibres and fat-burning ingredients that promote feeling fuller to cash in on those New Year resolutions.Now back to the 2011 plan: map out all the seasons, holidays and promotional periods. Work out the investment required to achieve each activity with realistic targets. If you want to increase your sales by 20% year-on-year, that’s great, but that 20% must be broken down into smaller, bite-sized chunks for example 2% pricing, 5% promotions, 3% new product development, 1% improved purchasing, 3% staff training and customer service and finally 6% through availability. In 2009, 40% of coffee shop customers ranked product availability as the number one issue (him! coffee shop report 2009).Finally, ensure every change you make is measurable, down to the last raisin in your buns. Stick to your plan and you can afford the cherry on top.
It is with great sadness that Dawn Foods announced that Fred Gascoyne passed away suddenly on Wednesday 9 March.Gascoyne had worked as technical support manager for Dawn for the past two years, but had worked in the baking industry for around 40, and was a well-known and respected figure. He started his career at RHM in 1961 with a bakery apprenticeship, and had worked as a technical representative at Macphie of Glenbervie and British Arkady, before joining Speedibake as special project manager in 1984.”Fred was a highly regarded team member,” said Dawn Foods sales & operations director Glenn Anderson. “We send our sincere condolences to his family.”
The 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 today in France, said the UK team did come in second behind Costa Rica, so only narrowly missed out.The UK was named as the ‘contender’ team from Western Europe in the Louis Lesaffre Cup European selection round, held at the Sirha exhibition in Lyon, in January this year. This meant they progressed to the wild card selection round, where one of five contender teams picked from four international selection rounds – Europe, America, Africa Mediterranean and Asia-Pacific – would to go through to the final at Europain in Paris next year.She said the decision as to which team went through as a ‘wild card’ had been based on a combination of elements, including the points achieved in the earlier selection round, team spirit, how well the team worked together, and their potential to improve. The decision meant that the UK team, made up of captain Mickael Jahan (Viennese Pastry category), Wayne Caddy (Bread), and Steven Salt (Artistic Piece), came 13th out of the 32 countries that made it through to the international selection rounds.Autton said all the judges in the European Selection Round said they were very impressed with how much the UK team had improved since it had last taken part. “We’re really up there with the big boys,” said Autton. “There are a lot of countries that think the UK cannot make good bread, and we’ve shown them that we can.” She added that despite losing out on a place in the final, the team had a lot to be proud of.>>UK team named as contender for Bakery World Cup
Self-styled ’Global Baker’ Dean Brettschneider, the New Zealand baker currently working with bakery products supplier Bakehouse, shows how to make delicious, versatile bread that’s a great accompaniment to barbecue food. And since there’s no yeast in this recipe, it is really fast to prepare too.Vegetable, Feta & Tomato, Rosemary Focaccia-Style Quick Bread Makes 4 or 5 rustic oblong loaves depending on sizeFor the caramelised garlic topping IngredientsGarlic, separated into cloves4 headsOlive oil4 tbspWater4 tbspBalsamic vinegar2 tbspSugar6 tbspSalt½ tspGround pepper¼ tspFresh rosemary, chopped2 sprigsMethod1. In a saucepan of boiling water, blanch the garlic for 2-3 minutes, refresh in cold water, peel then set aside.2. Place the olive oil in a heavy frying pan over a medium heat, add the garlic and sauté for 1 minute, taking care not to burn. Add the water and balsamic vinegar and, as the mixture bubbles, add the sugar, salt, pepper and rosemary. (A)3. Next reduce the heat to its lowest setting and simmer for approximately 45 minutes until a syrup is formed and the garlic is soft.4. Transfer to a bowl and cool until needed. This will last in the refrigerator for up to two weeks.For the toppingIngredients (B)Rosemary, carefully removing the little sprigs off the stalk1 sprigCherry tomatoes cut in half12Caramelised garlic cloves, see the recipe on previous page2 headsFor the doughIngredients (B)Strong bread flour1,000gSalt10gVery good pinch of freshly ground black pepperChopped thyme2 tbspChopped rosemary2 tbspBaking powder80gUnsalted butter softened130gMilk tepid temperature780mlFeta cheese, roughly cut into small cubes300gPumpkin cubes (partly cooked in the microwave)300gBeetroot cubes (partly cooked in the microwave)200gCaramelised garlic cloves, see the recipe above2 headsMethod1. Sieve the flour, salt and baking powder into a large mixing bowl and add the chopped thyme and rosemary.2. Add the softened butter and rub the butter into the dry ingredients to resemble breadcrumbs.3. Make a large well in the bowl large enough to contain the milk then slowly add and gently combine the ingredients by hand, taking care not to over mix the dough at this stage. (C)4. Once the dough is almost combined but there are still wet and floury patches throughout the dough add the pumpkin, feta cheese and garlic cloves, folding and lifting it through the dough, resulting in a rough dough mass. (D)5. Divide the dough into four or five equal parts and very lightly shape each into rough oblongs, with the smoothest side facing upwards. Place each dough piece on to a lined baking tray. (E)6. Gently flatten each dough piece using the palm of your hand to approximately 3cm in thickness, then dust with white flour and using a large knife or metal scraper, cut each oblong in a trellis pattern, taking care not to cut it all the way through (only ¾-inch deep). (F)7. Poke or stud the cherry tomato halves, more garlic and rosemary sprigs into the dough surface. (G) Allow the unbaked dampers to rest in a cool place for 15 minutes.8. Place the baking tray into a preheated oven set at 220ºC and bake for 25-30 minutes, depending on size. (H) Do not over-bake as this will result in a dry loaf. Remove from the oven and place on a wire cooling rack.