Poppy seeds come from the plant that produces opium and the Latin name, Papaver somniferum, means ’sleep bringer’.Papaver somniferum is native to the Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada produce most of the world’s poppy seeds.Poppies’ reputation for sleep-inducing qualities means that, in the Wizard of Oz, poppies were used to put Dorothy to sleep.These biscuits will not havethis effect!
Burton Foods has added a healthier snack option to its Bertolli range. Made using Bertolli oil and inspired by Italian flavours, Bertolli Baked Bites will be available in Sea Salt & Black Pepper, Sweet Chilli and Red Pepper, and Italian Cheese and Red Onion varieties. “In a short space of time, the Bertolli savoury nibbles range has become a major brand in the category and achieved over 5% market share in the savoury nibbles segment,” said Jaspal Chada, Burton Foods’ marketing director. “Three-quarters of UK adults snack on the go, creating over five billion occasions for Bertolli Baked Bites to be consumed.”The baked bites will be available from June from most major supermarkets.RRP: 49p (30g bags)[http://www.burtonfoods.co.uk]
Premier Foods looks set to meet its full year profit expectations despite a difficult economic and trading environment. Sales for the Baking & Milling division are approximately 16% ahead year on year for the first half, mainly driven by price increases across its bread and flour range. The company’s trading update also highlighted an increase in group sales by 7% and Hovis’ rejuvenation.The update for the half year ending 28 June 2008 also revealed the group trading profit is in line with the first half of 2007, due to the achievement of price rises to recover cost inflation. Premier Foods’ unaudited net debt stands at £1.82 bn, “reflecting the seasonality of the business”. However it expects net debt to fall over the second half.“The integration of Campbell’s and RHM is proceeding ahead of its original schedule,” said chief executive, Robert Schofield. “Our manufacturing rationalisation programme is progressing well with the closure of the Bristol and Droylsden factories in June. We have now closed five out of the nine factories scheduled to close through this programme with the remaining four to close over the second half of the year.” Premier Foods also made efforts to safeguard against rising commodity prices. “We have good forward sight of inflationary pressures and have plans in place to mitigate them as they occur,” added Schofield. “Our expectations for the year remain unchanged with progress weighted to the second half as the benefits of synergies from the manufacturing rationalisation programme, price increases achieved to date and the rejuvenation of Hovis flow through.”
Chilled and frozen manufacturer Giles Foods has added limited-edition Tomato and Chilli dough balls to its standard range.The bite-size dough balls are sold chilled in 145g packs of 12 and will be available in Asda from mid-May.Giles Foods marketing director David Marx says he expects the product to be rolled out nationally later in the year to both the retail and foodservice markets.The move follows hard on the heels of the company’s previous limited-edition Garlic and Herb and Caramelised Onion and Mozzarella dough balls.’’www.gilesfoods.com’’
Supported by: September 14th – 19thNational Cupcake Week is a fantastic week-long extravaganza being organised by British Baker to celebrate this very special bakery product>> Cupcake Competition WinnersThe aim of the week, held September 14-19 2009, is to draw customers’ attention to the many wonderful recipes and exotic toppings available for cupcakes and to tempt both new and existing customers to buy (at least) one during the week!British Baker will be sending out branded posters to help bakers and cafes market the event. We will also be scouring the land to find the best cupcakes in the UK (see competition details below). The six best cupcakes will go on to represent one trading day of the week, with the champion cupcake representing a super-indulgent Saturday!But that’s not all. A special window-dressing competition will also run nationally to promote cupcakes during the week and put bakers’ artistic talents to the test.And British Baker will be organising a PR campaign to drive awareness of the week in the national media.POS material now available for National Cupcake WeekPoint-of-sale material is now available for you to display during National Cupcake Week. A branded A4 and A3 poster is downloadable, with space to add your own text. The National Cupcake Week logo is also available, so make sure you use them in your shops to generate consumer interest and to promote the week.British Baker will also be sending out a branded poster on August 28 to bakeries and cafés who subscribe to British Baker.Point Of Sale MaterialNote:The logo is available free for dowload usage by bakers, cafes and retail outlets to promote their participation in National Cupcake Week to consumers. Its download and use by any parties or companies other than the above or for promotion of products other than retail cupcakes sold to the consumer, requires the specific permission of British Baker.Click here to downloadA3 posterA4 posterNational Cupcake Week logo: jpeg or eps >> Window Dressing Contest>> Cupcake Competition Winners Sponsored by: To find out more about National Cupcake week, please contact:Andrew WilliamsTel: 01293 846592E mail: [email protected] discuss PR opportunities, please contact:Susann JerryTel: 020 7492 6925E mail: [email protected]
Equipment from 1913The Beamish Museum is working on reconstructing a 1913 bakery and is trying to find old bakery equipment from 1900-1914 that might still be around. If you can help them out or have any equipment you could donate, please contact Kate Reeder on 0191 370 4009 or email [email protected] trainingActor-based training has helped sandwich chain Pret A Manger boost sales through improved customer service, according to head of the group’s learning academy, Ian Watson, who said that since 350 front-of-house managers had done a theatre-based training workshop in March to improve customer service, the company had broken sales records.Leakers wins awardBridport-based Leakers Bakery has triumphed at this year’s Taste of Dorset competition, picking up the accolade for Best Artisan Baker. Rick Payne, marketing manager for Hall and Woodhouse Brewery, who judged the category said that Leakers “epitomises everything that is local, fresh, healthier and seasonal”.Consultancy launchesFormer managing director of Bako Northern & Bako Scotland Harry Cowan is back helping bakers with a new venture HAC Consulting. The company will evaluate purchases made by bakers and arrange for potential suppliers to tender for business. For more information contact Cowan on 07872 448287 or [email protected] grain campaignA Go with the Grain campaign has been launched in the US to encourage people to eat six servings a day. Research shows that only 4% of US adults eat enough grains.
So what’s the product?Electrolysed or ’E’ water. It’s basically what is produced by softened (salted) tap water going through an electrolysis process where it is split into both alkaline and acidic water. Alkaline water cleans and acidic water sanitises.How can it help bakers?Bakeries have warm environments where spores of yeasts and moulds are abundant. Other foods that are often present include custards and creams in which bacteria can thrive. By washing hands with E Water, most bacteria and spores are eradicated, drastically reducing the chances of cross-contamination. E water can also be used throughout a bakery for everything from basic sanitising, line cleaning and floor washing.Is it as good as chemical cleaning and sanitising?Yes. The cleaning power of the alkaline water is equal to a mild detergent while acidic water is more potent than traditional bleach-based sanitisers and works faster, so pathogens do not build a resistance to it.Presumably, as no chemicals are involved, it must be very ’green’ and safe?Theoretically, you could drink it but we would never recommend this because of the salt content. Also, it can be safely poured down the sink without any damage to the environment.Is it expensive?No. It works out at approximately 2p per litre, including equipment, installation, salt and electricity. A further bonus is that you only draw off what you need so there’s no wastage.
Matthew MayAlliance for Bakery Students and Trainees RepresentativeAs we are all too aware, the economy is, currently, still in the process of “realigning” itself. In the news recently, we have been told that the rate of inflation is above the government’s target; public and private sectors are having to reduce costs and focus on becoming leaner; families are needing to tighten the purse strings; and there is still a level of uncertainty over how long the situation is going to last.On top of all this, the baking industry is also having to cope with increases in the price of core raw materials and recouping the excess cost back from customers and consumers, who are already feeling the pinch themselves. Times do indeed look tough.That said, history shows us that these times don’t last forever and that things will get better. The economy will improve, and those that weather the storm will emerge stronger as a result. I guess it is up to individuals as to how they feel they wish themselves or their companies to emerge stronger from the current climate.I personally hope that the majority will at least see the benefit of maintaining staff development and education/training programmes. It can be too easy to see education and training as an unnecessary expense when times are hard. But what price can be put on members of staff who have the necessary skills to help pull businesses and the economy from recession and decline into businesses and an economy that can grow and prosper?
Freeman to lead NAChristopher Freeman, of Dunns of Crouch End, has been nominated as president-elect of the National Association of Master Bakers (NA). Chief executive Gill Brooks-Lonican said: “He has been a staunch supporter of the NA, the ABST, and the Worshipful Company of Bakers for many years, and is an excellent ambassador for the craft baking industry.”Dorset bakery closesThe Cottage Loaf bakery in Gillingham high street in Dorset has been forced to close after being hit by the economic downturn and rising business rates. Owner Alan Thorn had run the shop since 2008, but said it had struggled in recent months as regular wholesale customers stopped their orders.’Fat tax’ dodgedOldham Council says bakery chains are not likely to be covered by a possible ’fat tax’ of £1,000, which it is considering placing on takeaway food shops in the town. Only those outlets that sell at least 70% hot food to takeaway could be forced to pay up if the plan gets the go-ahead.Hovis to lose HaleJohn Hale is retiring after 47 years with Rank Hovis, mainly in the sales division, where he was latterly responsible for both the north and south teams, and restructuring them into business units following the acquisition of the company by Premier.Allied supports natureAllied Bakeries has partnered with Conservation Grade, a nature-friendly farming scheme, by investing £400,000 in a new marketing campaign through its Allinson range. From February to April, all Allinson rolls and loaves will feature an on-pack promotion for consumers to collect tokens, which they can then send off to claim a free bird feeder.
Tim Kinnaird of Macarons and More, shows British Baker how to maximise their profits on Valentine’s Day with Rose Macarons.For more information on Macarons and More, visit: www.macaronsandmore.comMusic: Wheels by Jason Shaw (Creative Commons licence)YouTube link: http://youtu.be/vndmhZwgr8ERECIPE: Rose Macarons (makes approx 30 macarons)IngredientsShells200g ground almonds200g caster sugar47g water200g icing sugar145g liquid egg whites10ml pink colouringFillingRose water200g unsalted butter at room temperature200g icing sugarMethod1. Pre-heat oven to 150˚C 2. Mix 75g of the egg white with the almonds, icing sugar and colouring. Mix until smooth and all ingredients incorporated.3. Line a baking sheet with baking parchment or silicon mat. 4. Put the remaining egg whites in a bowl of freestanding mixer. Heat the caster sugar and water in a pan until 115˚C. Start whisking the egg whites on a slow speed.5. When the sugar syrup reaches 118˚C, pour gently onto the whisking egg whites. Increase the speed of the whisking and continue until thick meringue with stiff peaks – but still warm – approx 50˚C6. Fold meringue into the almond and sugar mixture, then beat slightly until it’s the consistency of lava.7. Pipe 3.5cm circles of batter onto baking parchment.8. Place in oven and turn heat off for 4 mins. After 4 mins turn heat back up to 150˚C for 8-9mins9. Remove from oven and leave to cool for 30 mins off the tray.10. Beat the butter and icing sugar together and thin the mix with milk until smooth. Add rose water to taste11. Sandwich two shells together with the buttercream12. Place in the fridge for 24 hours before eating. 13. Bring them back up to room temperature before eating.