Baker Paul Jones is to revive his 70-year-old family bakery business in North Wales after a two-year hiatus.Mr Jones will open a new 4,500sq ft Jones Bakery in Flintshire on February 6, sel-ling a range of 60 lines inclu-ding breads, scones and Bara Brith (a Welsh fruited loaf).Mr Jones told British Baker the family business closed in June 2003, after his father, who was a well-known figure in the local community, died of heart problems. Mr Jones junior is now re-opening three miles away from the original site.
fPaul UK, the French bakery chain, is trialling a “takeaway” store, near Fenchurch Street in London, while continuing to expand its sit-down café format.Paul’s 16 other sites in London are 1,800sq ft to 2,000sq ft with seating internally and externally. The new 500sq ft format has no internal seating. All the bakery products will still be baked fresh on the site at the trial outlet.Matthew Brint, senior projects manager, told British Baker the product range would remain similar to other stores.
Polish company T&W Bakeries makes a range of Baltona breads in dark, garlic, caraway and poppy variants. It also makes sunflower and plum breads, as well as 100% rye breads and Polish sweets and rolls. All its breads are made with sourdough.Baltona White BreadIngredients for 100 loaves (weights are approximate)38.3kg: Wheat flour29kg: Sourdough20 litres: Water9kg: Rye flour1kg: White salt1kg: YeastMethodThe sourdough is manufactured in tanks, operated by a computer, which looks after the proper temperature and conditions during the entire mixing process. The ready starter is weighed then poured into the mixing bowl, where it is combined with all the other waiting ingredients, including: wheat flour, water, rye flour, salt and yeast. The mixing time is approximately 20 minutes.1. The dough is transferred to a divider then a rounder. The shaped pieces of the dough end up in plastic baking baskets and are moved to a proving room for approximately 50 minutes.2. In the proving room, the pieces of dough are leavened into proper loaf sizes under optimal conditions of 40ºC and the appropriate humidity.3. They are transported to the ovens and are baked in a temperature of 215ºC for approximately 45 minutes.4. After cooling, slicing and packing, the final product is ready for sale.
(Godalming, Surrey) has developed a method to evaluate spring in a loaf. Used in conjunction with the TA.XTPlus texture analyser, the Bread V Squeeze rig enables manufacturers to test the softness and springiness of both packaged and unpackaged loaves, ensuring their products meet consumer demands. This joins the firm’s range of texture analysis instruments, which can analyse bread toughness, dough stickiness and extensibility, and springiness of muffins, doughnuts and cakes.
Bakery products must taste fantastic and be of great quality. That, perhaps unsurprisingly, is Sainsbury’s bakery buyer Sarah Mackenzie’s advice to potential bakery suppliers.But great products alone are no longer enough to get listed with the multiple. Suppliers must also fit in with Sainsbury’s corporate responsibility five-point plan. “We’re striving to give our customers the ’same price, different values’. Anyone wanting to supply Sainsbury’s will have to think in a similar way,” says Mackenzie, who has been the in-store bakery buyer at Sainsbury’s since April last year.The five-point plan includes:l striving for healthy products – for example, Sainsbury’s sliced bread claims to have less salt than the Food Standards Agency target;l sourcing with integrity – the retailer has launched a deal to support British farmers, who will supply 360 in-store bakeries with traceable flour;l respect for the environment – the retailer’s ’Bag for Life’ initiative has seen a 10% drop in the use of plastic bags;l making a positive difference to the community;l and making the in-store bakery a great place to work – its 18-month bakery apprenticeship scheme has been a success and its first 10 students recently graduated, gaining NVQ Level 3. By the end of March, Sainsbury’s expect to see another 100 people on the scheme.Since taking over responsibility for buying in-store, Mackenzie is in charge of driving sales, to offer customers a wide range of products, including bread, rolls and bakery occasions.After conducting consumer research, Sainsbury’s found that people wanted fresh-tasting and delicious bread, says Mackenzie. The in-store bakery will be a major category for Sainsbury’s in 2008. “Baking from scratch is a major priority going forward,” she says. “At the moment, we have around 360 stores that scratch-bake and our strategy is that all of our supermarkets, which stand at about 490, will look to convert through refurbishment programmes.”MAKING A DIFFERENCEOne of Sainsbury’s most successful products, launched a couple of years ago, is the Taste the Difference Multi-seeded Loaf, baked from scratch in-store. “It’s delicious, tasty and has various health benefits, such as low GI. We launched it by working very closely with our supplier and staff in-store, who really got behind the product after a series of taste tests. The product took off and it’s going from strength to strength.”But Sainsbury’s will still continue to develop its offering of baked-off and finished products, so that it can offer its customers the full range.Sainsbury’s range of ’artisan’ breads under its Taste the Difference label, made by Le Pain Croustillant and launched in June 2007, is also seeing strong growth. After several customer focus groups, the supermarket identified that there was a gap in its offering, as customers wanted premium, stone-baked and traditionally artisan products. “We visited several stores in Paris and London to get the launch of this just right. These stores acted as a benchmark,” says Mackenzie.One of the breads is a Raisin and Fig Bread, which includes dark rye levain and red malt flour. “We thought that this was a very novel and unusual product. I have people saying to me, ’I didn’t even know I liked figs.’ It’s doing extremely well and it’s fabulous with Wensleydale crumbly cheese,” says Mackenzie.She explains that the best part of her job is that no two days are ever the same and she is keen to muck in on the shop floor to get a better handle on the in-store category: “One day, I will be tasting products, and another visiting or spending time in one of the stores. I’m always really impressed how enthusiastic employees are in the store.”Good communication and understanding between in-store colleagues are extremely important. In the first few weeks of being in this job, I spent time getting to know the everyday tasks and challenges of our bakery staff. I make a lot of store visits and I even took on a shift, which started at 4 o’clock in the morning.”She adds: “I really enjoy my role in the in-store bakery, as it gives me the fantastic opportunity to work closely with suppliers in order to delight customers and drive sales.” n—-=== At a glance ===Job history: Sarah Mackenzie has worked at Sainsbury’s for over seven years and has been the in-store bakery buyer there since April 2007.Top tip to potential suppliers: Get involved in Sainsbury’s ’Supply Something New…’ programme – a way of encouraging smaller and medium-sized suppliers to gain business access to the retailer. Every year, a team from Sainsbury’s travels around the country to visit suppliers, who are given an hour’s window to convince the panel that their goods should be sold on the shelves at the supermarket.Her favourite product: Taste the Difference artisan boule. “This is a great-tasting bread with slightly sour notes and is very versatile, ideal simply with butter or as an accompaniment to soup,” she says.Spare time: “I enjoy running to keep fit and unwind and sometimes enter races. I did the Great North Run a few months ago.”—-=== Spotlight on Sainsbury’s ===? J Sainsbury comprises Sainsbury’s Supermarkets, Sainsbury’s Local, Bells Stores, Jackson’s Stores, JB Beaumont, Sainsbury’s Online and Sainsbury’s Bank? The company employs a total of around 148,000 people? It has 788 stores: 298 are convenience-type stores and 490 are supermarkets? 360 of the supermarkets have in-store bakeries, with a view to converting all 490 of them to scratch baking? In its 2007 Annual Report, the company reported underlying operating profits of £431m.
For those of you unfamiliar with the great man, the wholegrain bread-fixated godfather of the brand that still bears his name was a prophet of healthy living. But there was so much more to his repertoire, which should be a moral satnav for our own times.On workplace stress: “Overwork is the cause of much disease and ill-health. Many people have an idea that the more work they can crowd into a lifetime, the better. This is a mistake. Every businessman should take two hours’ exercise in the open air daily, otherwise his health will fail and his business necessarily suffer.”
Warewashing company Meiko UK has taken the first step in implementing a carbon offset programme for every road, air and freight mile undertaken on behalf of the company. Several of the firm’s energy, chemical and sustainable kitchen food waste products will automatically qualify for ’footprint points’ that convert into pounds for the Meiko UK Carbon Offset Fund. At the end of the year, proceeds from the fund will be distributed to a number of organisations that actively contribute to reducing CO2 in the atmosphere, whether in support of replacing non-renewable fuel projects, forest restoration or energy efficiency.A whole range of equipment will qualify for this initiative, including the CSS Topan 80% detergent saving system; heat pumps delivering between 7kW and 42kW energy saving; the Airbox Plus cooled air distribution module and the kitchen food waste, dewatering and vacuum waste removal appliances.It is envisaged that, by the end of 2008, the total points accrued will reach a figure in the region of £15,000 to be credited to the Carbon Offset Fund. Companies who purchase relevant Meiko equipment will be contributing to saving energy, says the firm.[http://www.meiko-uk-co.uk]
Walking into a room full of baked goods – rolls, Viennoiserie, Granary and Hovis loaves, exquisitely decorated cakes and yes, the occasional bread which looks a bit lopsided or lacks spring – is quite a moving a experience. Especially when everything has been created by keen and competitive students.High turnoutA total of 363 entries from Blackpool, Blackburn, Birming-ham, Leicester, Leeds, Sheffield, Tameside and Brooklands Colleges were the highlight of the Association of Bakery Students and Trainees (ABST) conference at the Sheraton Hotel Blackpool over the first May Bank Holiday weekend.Student president Simon Solway of Unifine Food & Bake thanked everyone who took part in the conference and the competitions.He also congratulated the teams who had competed in the live theatre at the Baking Industry Exhibition (BIE), where Tameside College was the eventual winner.Conference secretary Jane Hatton was singled out for particular praise, as were the competition judges: Charles Geary, Jean Grieves, Colin Lomax and Matthew May. A special conference banquet was presided over by the Master of the Worshipful Co of Bakers, John Renshaw, student president Simon Solway, National Association of Master Bakers (NA) president Mike Hollings, president-elect John Lindsay and special guests, the mayor of Blackpool, with his wife. Toastmaster was Colin Lomax of Rank Hovis.The whole room rose to applaud when Charles Geary of Geary’s bakery was given a special medal. Described as an “outstanding bread judge”, he has given 25 years of service judging at the student conference.Winning collegeThe whole conference was supported by California Raisins and allied traders. Peter Meadows and Dee Cassey of California Raisins chose the event to announce Tameside college as the winner of the Future Baker of the Year competition, held earlier at the BIE.At the ABST conference prize-giving the Masters Trophy for the best loaf in show went to Ikue Nishi of Blackpool College for an 800g tin loaf. And the winner of the Renshaw Decorative Class was Yukiko Mori of Brooklands College who is honing her skills working at Peggy Porschen cake makers, which supplies Fortnum & Mason among others.Yukiko also won the coveted BCA cup. Judge Jean Grieves highlighted a two-tier wedding cake made by multiple prize-winner Indika Jayasena, which she said would be good enough to win at Hotelympia!Perhaps the unsung heroes of the conference were the organisers Karen and Bill O’Brien, who put in so much effort, as well as outgoing ABST general secretary Matthew May and the college tutors themselves, who battle with reduced funding to find, train and inspire the future stars of the industry.
Black garlic is the latest health-giving product set to take the snacking and ingredients markets by storm. The garlic is aged and fermented in a process that turns its bitter white cloves into soft, sweet, black segments, which are completely odourless. The resulting sweet chewy pieces can be snacked on, as well as cooked, and maintain all of garlic’s health benefits.The product will be available in peeled segments and bulbs, as well as in paste, juice and powder form. www.blackgarlic.co.uk
The Drury Tea and Coffee Company, which is sharing a stand with The Coffee Machine Company at the upcoming Caffè Culture exhibition in May, is offering visitors a special rental/purchase deal. The show offer, equivalent to 0% interest, is valid on a range of Rancilio machines and ancillary equipment.The Coffee Machine Company is the sole UK importer of the Rancilio espresso machines.The package on offer will feature a deposit of £500, followed by fixed, low monthly repayments over a three-year term. After that, the machine may be returned to Drury or purchased for a payment of £100.www.drury.uk.com