A new range of Ergo Bear planetary mixer by JBS Master Baker (Market Deeping, Peterborough) incorporate handling and operational improvements, says the firm.The range of 40-, 60-, 80- and 100-litre machines, developed by Danish manufacturer Wodschow, is mechanically belt-driven, regulating the speed while the machine is running, says JBS. Conventional gear-driven mixers have to be stopped when changing speed, it adds. Belt-drive also means there is no gearbox oil to leak and contaminate the product.The Ergo Bear’s extra height allows the bowl to be lowered below the mixing tools for easy tool mounting and removal, says JBS. The bowl is rolled in and out on a truck, and lifted via servo control.
The Federation of Bakers (FoB) has announced details of its sixth annual conference, due to be held on May 10.Speakers will include DEFRA Minister for Sustainable Farming and Food Lord Bach, Sainsbury’s trading director Mike Coupe and Gavin Neath, chairman of Unilever UK and president of the Food and Drink Federation.FoB director Gordon Polson said: “2006 will be an important year for the food industry and this year’s conference will give delegates a chance to meet a wide range of industry personnel. They can find out how current industry issues will affect their businesses.”With the food industry facing many challenges at present, including issues relating to diet and health, nutrition and labelling, it is essential for these and any other potential issues to be addressed so that further growth of the sector is not threatened, he said. The conference takes place at One Great George Street, Westminster, London SW1 on Wednesday May 10, starting at 9.30am.Further information and booking forms are available from Marina Christofi on 020 7420 7190 or e-mail [email protected]
There is no doubt about it. The supermarkets really are leading the bakery market when it comes to lowering salt levels in bread, and Sainsbury’s is right at the helm.The company was lauded and applauded in the House of Commons last week by Dame Deirdre Hutton, head of the Food Standards Agency (FSA), for already having lowered salt levels in own-label sliced bread. It has done this four years ahead of target.It is also proving successful at getting real flavour into its own ‘Taste the Difference’ range – not with salt, but with a sour blend that is going down really well with customers. Sainsbury’s chief executive Justin King’s own grandfather was a craft baker, and anyone who attended the Baking Industry Summit recently will know just how passionate he was about bread. It is translating through to the goods on the shelves. He also showed that he listens to health experts.Years ago, most bakers considered salt levels to be a tetchy subject, which they would rather not address. How far we have travelled. When salt levels in food first became a subject of debate in the national press, 3% of consumers took note. Then evidence began to be produced by Professor Graham MacGregor of Consensus Action on Salt and Health (CASH)). Now, after a significant increase in press coverage and the fact that the FSA itself is on board, and has even pioneered two advertising campaigns, that 3% awareness has risen to 30%, and the figure is climbing.Why is salt reduction in our foods and our daily intake so important? The answer is because we need 1.6g daily. We can tolerate 6g daily, but many of us are consuming between 9g and 18g daily. This is leading to a proliferation of high blood pressure and its consequences – heart disease and strokes. The NHS is short of funds and is spending a fortune treating heart disease and stroke victims, whose illnesses are often long-term.The supermarkets want to be seen as responsible vendors. They are putting pressure on the plant bakers, and craft bakers will need to follow suit.So we must all allow three weeks or so for our taste buds to adapt to less salt, which they do. And adding a bit more lemon or herbs to our foods, or putting delicious sours in our breads, never did anyone any harm.
A baker was assaulted in an armed robbery at Norwich retail bakery Mr Bunn the Baker last Friday (April 21). The victim, Royston Owen, was inside the store at about 3am when two men entered. They are believed to have been carrying a shotgun and axe. The robbers stole takings from the till and filled a black binliner with cakes and sandwiches from the shop. They then forced Mr Owen to withdraw more money from a cashpoint next door to the bakery. Next, they made him to drive to Norwich in his own car where the offenders got out of the vehicle and made off.The victim received hospital treatment after being hit in the face with what is understood to be the butt of the gun, but was not admitted to hospital.Investigating officers can be contacted on 0845 4564567.
The MX Rotary Rack Oven by Mono (Swansea, West Glamorgan) is electrically powered and with a very small footprint – just 1.92sq m – is also designed around a rotating rack for 30″ x 18″ trays.The MX was the first all stainless steel oven to dispense with a traditional steel chassis in favour of a rugged, lightweight, all-stainless steel ’monoque’ construction technique, used in the aerospace industry, claims the firm.The compact footprint has been further reduced in the latest MX variant to just 1,490mm.A recent addition to the oven has been the ’ColourSmart’ controller. This gives multi-phase bake management of the newly designated ’MXc’, enabling rapid graphic checks of bake progress through a large user-friendly, colour control panel.This allows maximum throughput, minimum wastage, and a high-quality result, says the firm.
IBA is the world’s biggest bakery show. Comprising 10 halls, there is no other show on earth where you see stands offering hospitality to customers – and those customers number upwards of 100 at a time.The fantastic variety of breads and rolls form beautiful spectacles and the cakes, though delicious and tempting, somehow seem to take second place. But the purpose of any show is business and, if you are an equipment supplier, then your first job is to entice customers onto your stand.Machinery plays a major part at the show. Tromp Baking System’s MD John Stenning said: “I believe we are showing the fastest pie manufacturing system in existence. Our machinery is aimed at medium to large companies and we are strong in depositors, pizza and pastry-making equipment, as well as water splitters, seeding and flouring machines plus Van der Pol ovens.”Tromp is a Dutch company with agents worldwide. UK clients include Allied, Ginsters, Northern Foods and Warburtons. Stenning explains that his background is in food manufacturing and Tromp also provides silos, “so we can cover everything from storage to baking and cooling”.So what did he think of IBA on the second day? “It’s an impressive show. There is a lot of stainless steel on machinery stands like ours and people walk past and miss things. You have to drag them onto the stand and, with one or two questions, ascertain quickly if they are a potential customer,” he said. But he also has 23 different companies booked to visit his stand during the show.Fluorocarbon’s John Salmon said his company makes bakeware systems – pans, trays and bread tins suitable for everything from burger buns to baguettes. McDonald’s and Tesco are both customers. Salmon explained why: “Our tins come in aluminium steel and stainless steel but we can apply a special SBS coating to them, which enables buns and loaves to be released without using spray silicone glaze plus a release oil.”Salmon pioneered the SBS coating in the UK. “It is a fluoropolymer base and I started tooling up for McDonald’s some years back. They needed a perfect product, so release oils were taboo. The silicone glaze they were using would last for around 250 tin releases, then the tins had to be stripped and re-glazed.”Now our coating will do 3,000 releases and last 10 or more times longer. SBS is more expensive as a coating, but works out much more economically in the end. Also you can have a whole set of tins and send them all back for recoating at the same time, while using another complete set. Before, you had an ongoing daily problem with tins. This system cuts down on slips, oven fires and mist from the oil. We make the tins and coat them.”Apart from McDonald’s had anyone else shown an interest? “We had a new contract from Tesco and revamped all 454 Farmhouse and split tins for Mike Coslett at its in-store bakeries. We called it Big Bang day! All the tins had to be changed at once, without disrupting bread supply. At IBA we hope to increase our worldwide customers. Last time Kuwait Flour Mills & Bakeries was a customer; it runs its own chain of bakeries. In the UK, Allied, Fletchers and Warburtons are all customers.”Meeting and greetingOne of the joys of being at an overseas bakery show is bumping into people you do not see so often back home. Sean Maguire, MD of Neville’s Bakery, a big Irish plant bakery commented: “It’s a very good show; there is a lot of business being done here. I’ve just bought a set of tins from Fluorocarbon for £2,000 sterling.”Baker Perkins (formerly APV) supplies most of our bakery equipment. I am looking at its dividers, which are very robust and accurate and suit our needs. I have had one 18-year-old divider, which has been revamped twice, and it is very good equipment. Now I am looking at its latest models.”Filip Buelens, MD of Belgian firm Chocolate World, provides moulds and materials for producing artisan chocolates and boasts the UK’s John Slattery among his customers. He also offers equipment that can allow bakers and chocolatiers to produce high-quality chocolates in a semi-automatic way. The new modular concept can be operated in a small footprint, he said.Diosna mixers (UK agent Benier) had the multilingual Friedrich Pfeil on its stand, explaining how a new design continuous mixer, aimed at large plant bakeries, mixes up to 10 tonnes of dough per hour. “We have patented this totally closed mixing system, which has low energy consumption and leaves very little remnant, so recipes can be changed over quickly,” he said. “It can work together with a high-pressure rapid water jet, so users can make a mother dough if required, which provides a better tasting loaf with higher water absorption.”He said a test unit will be available in the UK in early 2007. n—-=== Machinery trends ===Bakers prefer machinery that offers:? simple operation and handling of even complex machinery? user-friendly computer controls, including for smaller units? energy-saving baking ovens? automatic loading devices? hygienic design and the increasing use of stainless steelSource: IBA statistics—-=== Helmut Martell, ===head of the German Association of Plant Bakers, describes the current climate in Germany”Our membership criteria are a little different to the UK. There are around six large industrial bakers, but a total of 50 groups with around 200 sites and these include large wholesale bakers and some who own chains of shops.The market for industrial bread is growing, due to more customers buying from supermarkets. There has been some consolidation in the industry and there are always rumours that there will be more.”A typical plant bakery makes three types of bread: premium, medium and discount. The most popular breads are a rye mix and a wheat mix but there is also multigrain.”Rye wholemeal still represents about 15% of sales but there is a general trend towards Italian loaves and French baguettes – more so among the young.”We have a new kind of distribution in Germany – the self-service discount bakery shops, which sell rolls and leading breads at up to half price of other retailers. They are normally bake-off outlets and are owned by up to 30 different groups. The shops, around 600 in all, tend to be situated in pedestrian zones.”In Greece and Italy there is now a law that you have to state if bread is bake-off, but it does not exist in Germany and these shops are gaining market share.”—-=== Peter Becker ===heads up the 17,000-strong German Craft Bakers Association and describes his hopes and concerns for the future”Bakery is a very good career for young people to enter. Young people need idols to imitate – in our case, good bakers with good reputations. Our young bakers have just taken part in an international competition, judged by their peers.”All the young bakers were asked to make breads with a Harvest Festival theme. Competition itself is a good thing; it brings out the best. And our young bakers will have learned from the other winning teams.”The key issues facing German craft bakers at the moment are supermarkets, which are growing in size. They all have a bake-off section, which sells goods at a low price. Also, discount bakeries, seem to be appearing everywhere.”But we are a strong organisation and we lobby well. We need to persuade shoppers there is a better alternative to mere convenience – namely high and consistent quality. Nowadays, craft bakers must be perfect in both products and service. They must achieve better taste through slow fermentation and using a good oven.”The way to win is not faster dough at lower prices. It is to use a mother dough, a slow ferment and a good deck oven. Craft bread must have a special taste and texture and we must declare that to our customers.”There is a slight change in products, with younger people moving towards Mediterranean breads, alternating with German breads, and consuming more soft rolls. Many schools have now started to run breakfast clubs and, to promote a healthy breakfast, you must eat more bread.”For bakers, the big headlines about wellness and health should be our opportunity. Bread in Germany is part of the basic quality of life. If you choose your special bakery and your special products, then it contributes to a high quality of living. That is the message our craft bakers must get across to their customers.”
Job Title Location Salary Download pdfArtisan Baker Solihull £neg Click **[ HERE > /cp/11/107005_1%20Bread%20Collection.pdf]** to download advert Confectioner Solihull £neg Click **[ HERE > /cp/11/107005_1%20Bread%20Collection.pdf]** to download advert Bakery Manager S. London/ home counties £exc Click **[ HERE > /cp/11/107077_1_BB_Careerline.indd.pdf]** to download advert Bakery Manager N. Ireland £exc Click **[ HERE > /cp/11/Bakery_NIreland_60x60.pdf]** to download advert Middle Eastern Baker London £15K Click **[ HERE > /cp/11/105612_1%20Cooper_Tuff.pdf]** to download advertCake Decorator London £neg Click **[ HERE > /cp/11/107505_1%20Dunns_Bakery.pdf]** to download advertNPD Manager London/Ess £exc Click **[ HERE > /cp/11/106184_2_FM.pdf]** to download advert
I am so glad 500 jobs have been saved at Ferrari’s (pg 4). The company, with a string of 60 craft bakery outlets in Wales, has a troubled history but the new owners also believe it has great potential.I don’t know if Business Link, which provides grants and advice, may be able to provide any assistance to the new owners but it was certainly good for Crantock Bakery in Cornwall to welcome HRH the Duke of York to celebrate its new £1.1 million investment programme of which £247,000 came from a European grant with a similar grant from Defra (pg 20).Crantock sounds as though it is onto a winning streak investing in new machinery and innovative products such as a Full English Breakfast Pasty and even an Apple and Blackcurrant Pasty!Traditional pasties are extremely tasty, but I am not sure you could ever label them, or even their wholesome ingredients, as healthy. Mind you, you won’t be able to label anything else as healthy soon unless it passses the most stringent of EU labelling tests (pg 4).I have always argued against too much red tape, particularly the bucketloads that seem to emanate from Brussels, but I can see the common sense in regulating health claims on labels, particularly if they concern insufficient levels of ingredients to have any effect.And just as we were going to press the Food Standards Agency (FSA) revealed the results of a survey of 17,000 mums who were asked to state whether they preferred the Traffic Light Labels scheme, which uses red, amber and green to denote nutritional content, or the Guideline Daily Amounts. The survey revealed that 79% preferred the Traffic Light scheme, which is very straightforward and has been adopted by Sainsbury’s. The result comes as no surprise to me because everyone is so time pressured these days most shoppers are not going to stop and work out anything.Salt is one ingredient that is much debated in this industry and news has just reached my ears of an FSA initiative to run a workshop on yeast strains and functionality in the light of reduced salt levels in bread. It’s something we shall watch and report on with interest.
Jim Riedenauer, owner of bakery-café Eddie’s, enjoys a dream lifestyle. He spends most of his day indulging a passion for decorating beautiful wedding cakes, when not enjoying spending time with his young family or out and about in the Californian sun.Riedenauer, you see, is a very smart man. He’s built his inherited bakery business on the back of a reputation for quality ? with a minimum of stress and wasted energy. His secret lies in having the common sense to invest and innovate in the areas where margins are highest.The one-shop bakery business in Fresno, California, started by Riedenauer’s father Eddie in 1939, has adapted its offer to include premium bakery lines, a wedding cakes business and a café over recent years. Sales are now booming at the downtown outlet.The bakery specialises in cakes made to order, from ornate wedding cakes to more modern numbers festooned with pink chocolate swirls. Flavours range from dark chocolate to vanilla, with carrot and banana popular choices. The most expensive, with custom fillings, sugarpaste flowers and rolled fondant creation, costs $1,475, feeding up to 350 guests. Generally, cakes are priced at $2-$4 a portion.The company makes up to 20 wedding cakes a week, depending on the season, July to October being the busiest periods. The fanciest cakes are on display in its showroom at the downtown outlet. Riedenauer says he is embracing innovation in his business, as cakes can now be decorated by computer.Eddie’s also now has a café attached ? a response, says Riedenauer, to people’s changing shopping habits. It offers a lunch menu from 11am-2pm, which makes for “a very efficient quick turnaround”, and serves around 150 covers daily. A wide range of daily lunch specials are offered at the café, from clam chowder in a bread bowl to chicken pot pie with side salad; plus meatloaf, Asian coleslaw or macaroni salad.The café area has a wood-fired oven, which is used to make pizzas, and “impress customers” as Riedenauer candidly puts it.Earlier in the day, there is a breakfast menu including croissants or Granola cereal. And towards the afternoon, the café does a roaring trade in lines such as fresh fruit tarts, individual pastries, cheesecakes and chocolate mousse.Overall, the café accounts for 15% of turnover ? “a nice balance”, according to Riedenauer – but has a “symbiotic relationship” with the adjoining bakery, driving footfall.The bakery employs between 13 and 24 staff, depending on demand. These include four full-time bakers, two helpers, five in the cakes department, three chefs and 12 salespeople.Bread accounts for a small percentage of sales. Sourdough breads are the biggest sellers – this is California after all ? while spiral rye breads with dark and light ryes mixed together are also popular. Ever the realist, Riedenauer admits to using bakery mixes in the bakery. “I like good mixes; they can taste better than if I make them from scratch,” he says.Riedenauer knows how to keep his priorities straight – always go by what the customer wants. His father Eddie would surely be proud of his success. n
After a difficult second half of 2008, I know I’m not the only one hoping for a better year ahead. Unfortunately, it looks like the economy will be getting worse before it gets better. That means more tough times ahead for FPB members.The FPB runs a helpline for members to call when they need advice and information on running their businesses. Over the past three months, the biggest increase in calls has been from members asking for assistance with employment-related issues, including redundancies.Owner-managers of small businesses are generally good at the one-to-one relationships that make a business work, but with a disciplinary or conduct issue, it is so important that the correct procedures are followed from the start. Also, concerns about whether or not to employ staff are being complicated by legislation on the horizon.In April, the right to request flexible working hours will extend to parents with children up to the age of 16. The government will also be implementing the EU’s Directive on Temporary Agency Workers in the next few months, which may be an issue for those bakeries and shops that use agency staff for periods of longer than three months. In the meantime, the FPB will be working to make sure that businesses have the know-how and support to cope with this legislation and other employment issues. Regulations change every year, so you need to be sure you have the most up-to-date and accurate guidance.In the meantime, let me wish you a Happy New Year and all the best for 2009 from the FPB.