first_imgSonneveld says its block improver, Proson, is easy to use for making artisan-style products.”It was the first fat-based block improver in the UK,” says Martin Churchill, technical sales manager for Sonneveld in the UK and Ireland. “This unique block form is perfect for the artisan baker, because you benefit from optimum processing convenience. Proson is very easy to dose in just about any quantity, in an extremely hygienic manner and without the use of scales, and because Proson is a fat-rich bread improver, you get dough with excellent workability,” he adds.last_img

Greggs plans £20m spend in the north west

first_imgGreggs has unveiled plans to spend £20 million in the north west, with a new bakery and shops. Some of the shops will be located at out-of-town retail parks and one will be built at Manchester Airport to tap into changing customer demands.The new £15m bakery at Openshaw, east Manchester, will open next year and north west managing director Ian Pegg said Greggs would open some of its city-centre shops until the early hours of the morning and on Sundays. Ten new shops are planned this year, including one at the airport’s Terminal 1, and a further 12 in 2009.Meanwhile, the company is to increase its spending on advertising by 50% to £4.5m this year and run three bursts of a TV campaign, fronted by comedian Paddy McGuinness. Marketing director Scott Jefferson told British Baker the increased ad spend was part of the company’s drive to build a global brand in the face of “unprecedented cost rises”. He said: “We are in year two of that plan and are now competing on a national and global level.”He said between 70% and 80% of the budget would be spent on the ads fronted by Phoenix Nights star, McGuinness, whose “good, honest, down-to-earth humour” was ideal for promoting the Greggs brand.Jefferson said there will be three waves of TV advertising this year.Leeds-based agency Propa-ganda will again be devising a campaign to reposition the Greggs brand, he added, emphasising that the company would “not be straying far” from its core business of sandwiches and savouries.last_img read more

In Short

first_img== It’s breakfast time ==The 10th annual Farmhouse Breakfast Week, run by the HGCA, will take place from 25-31 January 2009. Hundreds of events are expected to take place across the country, aimed at making people think more about the importance of breakfast. Bakers could promote toast, crumpets or muffins as the breakfast of choice. Promotional material and information is available by calling 020 7520 3968 or emailing [email protected]== NPD goes ’natural’ ==’Natural’ became the buzzword on UK bakery product launches last year, with two-fifths featuring the claim. According to Mintel’s Global New Products Database, 41% were classified as natural, up from 37% in 2007. These included ’all natural’, ’no additives/preservatives’, ’organic’ and ’wholegrain’ claims. Mintel analyst David Jago predicted this trend would continue in 2009.== Interest in Megans ==The administrator of Megans Bakery in South Wales, Resolve Partners, has stated that there have been “a lot of people expressing an interest in the business and/or its assets”.== Peter Ward ==Peter Ward, former CEO of Puratos UK and chairman of the British Society of Baking from 1989 to 1990, has died. Peter did a tremendous amount of work for the Society as an executive committee member and then as chairman. With Jean Grieves he helped initiate the BSB Scholarship Awards. Peter suffered an aneurysm and the effects meant he had to take early retirement from Puratos. However, his house was next door to the Puratos R&D and demonstration bakery in Oxfordshire, so he still enjoyed keeping in touch.last_img read more

Fresh face for Forfars bakery chain

first_imgBrighton-based bakery chain Forfars is rebranding its shops as Forfars Fresh, in an effort to highlight its fresh and local credentials.The company has already revamped 15 of its 20 shops with new signage, menu boards and staff uniforms, while its fleet of six vans has also been rebranded. The remaining outlets will be completed in the next few weeks.”Speaking to customers, it became clear that they are interested in issues such as food miles and their carbon footprint, but didn’t realise that Forfars was a local business that makes its products fresh every day,” said marketing manager Patrick Sanford. “We want to communicate to people that we aren’t part of a large multinational and that we try to source locally whenever we can.”The new oatmeal and burgundy colour scheme is reflected in the staff’s new uniforms, while new menu boards in the shops provide information about how and where products are made.”There is so much competition on the high street these days that craft bakeries have to change with the times. We cannot afford to stand still,” added Sanford.last_img read more

William Reed launches new logistics show

first_imgWilliam Reed Business Media (WRBM), which publishes British Baker, has launched the Food and Drink Logistics (FDL) Show in response to demand from the market.It will run alongside its set of market-leading trade shows, including the Baking Industry Exhibition, taking place at Birmingham’s NEC from 21-24 March 2010. The new FDL Show will provide a unique and dedicated platform for companies involved with warehousing, palletised transport, third party logistics, supply chain solutions and many other areas to showcase their products to top-level decision-makers from the food and drink sectors.This market in the UK is worth some £12bn a year and forms around 10% of food and drink companies’ total spend. For information on exhibiting please contact Daren Rose-Neale on 01293 610355 or [email protected] information on visiting please contact Sarah Corbett on 01293 610235 or [email protected]last_img read more

In the market for… macadamias

first_imgPrices of Ludlow’s Peter Cook delivers a delicious Rye-Wheat, Macadamia and Sultana Bread for the third and final part of our special macadamia bread recipes, devised by three UK artisan bakers in association with The South African Growers’ Association (see British Baker, 14 August pg 19 and 28 August, pg 16).Rye-Wheat, Macadamia and Sultana BreadBy Peter Cook, Prices of LudlowTo make 10 small loaves, or six large or approximately 80-90 small rollsIngredientsWhite sponge (or fermented dough from previous day)750gStrong white flour1kgLight rye flour1kgWarm water1,400mlYeast40gSalt40g (50g if using saltless sponge)Vegetable oil50mlMacadamia nuts400gSultanas400gMethod1. Mix the strong white flour, rye flour, water, yeast, salt and sponge or fermented dough from previous day to form a dough.2. After the mix has come together, add the vegetable oil, then gently mix in the nuts and sultanas.3. Bulk prove for an hour in a warm, draught-free place.4. Just as the surface of the dough is beginning to crack, scale it. Leave them for short, intermediate proof of approximately 15 minutes5. As soon as they are soft enough, mould into the “torpedo” shape. Flatten dough before tucking in the sides to make a boat-like shape. Fold the sides together before rolling on the board to seal the dough.6. If possible, arrange on couche cloths before leaving for a final proof of about 45 minutes.7. Move them to the oven just as the fine surface-cracking is beginning to show. Dust with flour and slash three diagonal cuts across their backs or one long slash down their length.8. Bake at 220-225°C for 25-35 minutes.l Note: To make small rolls, use approximately 50g portions and mould in the same way.last_img read more

Starbucks adopts indie approach for UK stores

Starbucks has turned around its fortunes following a troubled patch, which saw it shed stores, as the UK’s second-biggest coffee chain gears up to roll out its new “bespoke” outlets.A spokesperson told British Baker: “We have more customers than ever before and our like-for-like store sales in the last three months have returned to growth. “The last year has been challenging for us and for some of our customers, who have faced a real squeeze, but we’ve taken a number of steps to improve the value and experience we offer our customers and it’s paying off,” she added.The firm will spend £25m over the next year refurbishing 100 stores as part of an exercise that “allows us to take a root-and-branch look at environmental performance”, she said. Star-bucks designers will carry out all the designs on a store-by-store basis.”The new approach means our designers will look at each UK store individually and ensure it reflects the environment and community in which it is placed,” she said.Among the changes will be a 20% cut in energy costs and around 10% in water use. The choice of food has been widened for breakfast, with crepes, fruit toast, porridge and whole fruit on the menu. Starbucks’ reward card scheme now offers free extras, such as a shot of Fairtade espresso, and free Wi-Fi will be available in-store.l See Interior Motives, page 22 read more

A winning combination!

first_imgBy Max Jenvey of Oxxygen Marketing Partnership, a strategic management agency that focuses on business and brand development within the bakery foodservice and convenience sectors.During my time with McDonald’s, the staff were famous for asking that iconic question: “Do you want fries with that?” So very simple and yet so totally profitable. With the introduction of that phrase sales increased dramatically, as on average between 40-60% of customers said ’yes’. While this was in the early days before combo deals, it clearly demonstrates two key sales strategies suggestive selling and combining associated items.With their Food-to-Go Report 2009, our colleagues at him! confirm that 49% almost half of customers do not remember the exact price they have paid for their sausage roll, sandwich or burger as soon as they leave a food outlet. Furthermore, a staggering 80% don’t even have a specific budget in mind when they come in. So, every other customer could end up spending more in your bakery or café if you encourage them to do so with suggestive selling.Independent businesses need to translate the opportunities demonstrated by the high street chains into their operations. Three elements are key: your products, your promotion and, most importantly, how you train your staff.Bakeries and cafés can easily combine sweet pastries and hot beverages. The killer question for customers purchasing a coffee is: “Would you like something to dunk with that?” and point at a selection of doughnuts, muffins and cookies which are strategically merchandised near the counter. Up-selling is great, but making it specific and giving the customer the perfect solution is the easiest way to increase your sales.Regular staff training is a critical success factor to support them in breaking out of their regular sales routine. For starters, set aside regular times during the week or month where you focus on building your business. Incentivise them on top of their salary. Agree shift targets, measurements and even a little competition: the person who increases their sales for the day, week or month wins a shopping voucher. Remember, make it specific, realistic and measurable and, most importantly, fun. We recently launched a sales incentive campaign with a national convenience store, focusing on coffee. It’s early days, but since the launch three weeks ago, we’ve seen sales increases of 150% year-on-year.Why not try this out as an experiment and let us know how it worked for you we really want to know. You can contact us on: [email protected]last_img read more

Muffin tops

first_imgBreathe a sigh of relief with that headline, we’re not building up to a discussion on what might poke out above Kerry Katona’s trousers, but rather the more palatable proposition of cake muffins being one of the top performers in the cake market over the past year. Given that it’s a pretty mature category, valued at £64m, why has it seen a 20%-plus spurt over the last year? It’s largely down to the huge increase in opportunities to purchase, says Mike Benton, marketing controller at McVitie’s Cake Company. McVitie’s has developed the branded muffin market to the point where it has the top four muffin SKUs in what he calls the “eat now” market Galaxy, Mars, Jaffa Cakes and Choc Chip Muffins in that order and has a 51% share of the total branded muffin market. One way it has differentiated in an increasingly commoditised category is by injecting a filling and topping with chocolate. “The growth and expansion of the multiple grocers, local, express and travel outlets plus the growth of café culture within the UK and all outlets offering muffins as a staple item, has led to the growth of the muffin market,” he says. What’s more, the number of varieties on offer continues to expand, often with seasonal variations, “all leading to increased awareness of muffins within the UK market”, he adds. Strong growth has also come from the coffee shop sector, says Simon Cannell, head of bakery at foodservice wholesaler Brakes, which led with a range of five tulip muffins when launching its La Boulangerie bakery division earlier this year. “We’ve seen phenomenal growth on those and they’ve been our most successful range since launch,” he says. Many of those muffins have gone into high street department store coffee shops and contract catering. “We know that the coffee shop market is outperforming the rest of the industry anyway, but a lot of the reason why ours have done so well is because they are flow-wrapped, so they’ve got a four-day shelf-life from thaw. They’ve also got good visual characteristics.”So is this boom something that is being reflected in craft retail? “It is, yes they’re certainly going in the direction of becoming one of our top sellers,” says Neil Wood, head of retail sales for 16-shop and bakery wholesaler Wright’s, based in Crewe. “We’re very proactive in introducing new products and people’s eating habits are changing from some of the traditional lines to something that’s a bit new. Muffins have been so well advertised by the likes of McDonald’s, that it’s a product that fits into the marketplace nicely.”last_img read more

Scanomat smells the coffee

first_imgNew firm Scanomat UK has launched two Venezia coffee machines that can brew any type of coffee, from espresso to cappuccino, as well as hot chocolate, and hot water for tea.The Scanomat Venezia Bean to Cup hybrid coffee machine the B2Ci model offers fresh ground coffee, backed up with a soluble option. Operators can choose either one or two grinders and up to four soluble canisters. It can produce up to six cups in 20 seconds. Water from the built-in five-litre water tank is heated on demand.Scanomat Venezia’s instant coffee machine has the option of a fresh milk system. It provides high-volume freshly brewed drinks.last_img