DCL Yeast (Alloa, Scotland) and Europe’s leading cream yeast specialist Algist Bruggeman (Belgium), both part of the Lesaffre Group, have extended the use of cream yeast away from its traditional plant baking use.The benefits of cream yeast include hygienic handling, accurate dosing, improved mixing, more consistent fermentation, reduced foreign body risk and ultimately a better final baked product, says DCL.The expansion of liquid handling brings these advantages to bakeries using more than 200kg of compressed yeast per week.Known as Stabilised Cream Yeast, it is available in ‘high activity’ for typical UK processes, with a ‘slow’ alternative for longer, flavour-developing fermentation.The cream yeast systems, available with returnable 300-litre or 1,000-litre containers, are now established in the UK, Belgium and Holland, and have the additional benefit of eliminating packaging waste, an increasing problem for bakers, says DCL. The liquid handling equipment can also be automated.
Puddings supplier Farmhouse Fare said “nothing will change” after it was bought last week by Daniels Chilled Foods, the company behind the New Covent Garden Food Company brand.Founder Helen Colley will remain MD of the company, which was named Bakery Supplier of the Year in British Baker’s 2005 Baking Industry Awards.She said: “We have grown at a meteoric rate in recent years. Daniels has extensive knowledge in chilled and in brand growth. This way we get the support of a large company but nothing will alter, we will still be a decadent puddings company.”She said that under the new ownership Farmhouse Fare would look at opportunities for expansion, such as exporting overseas. She was approached by Daniels six months ago and sold for an undisclosed sum, she added.The acquisition marks soups, drinks and fruit company Daniels Chilled Foods’ entry into the hot puddings market. Chief executive Rob Burnett said: “I am looking forward to taking Farmhouse Fare to exciting new levels.”Farmhouse Fare has expanded rapidly over the last four years, from operating in a farmhouse kitchen to reporting turnover of £4.7m in the year ending March 31, 2006, and employing 90 staff.It will open a 13,000sq ft extension to its 20,000sq ft factory next week, with offices, test kitchen, production and storage areas.It is currently rolling out new packaging across its expanding range of branded and own-label traditional hot puddings.
McDougalls (part of RHM Foodservice, Reading) has recently reduced the fat content in its High Yield Pastry and Short Crust Pastry Mixes by 22%. The mixes are suitable for desserts such as apple pies, custard tarts and Bakewell tarts. The McDougalls Choux Pastry Mix makes crisp and light pastry, which can be used to make various treats. The Short Crust and High Yield Pastry Mixes are offered in 3.5kg and 12.5kg bags. Puff Pastry Mix is in a 3.5kg and Choux Pastry in a 3kg pack.
Associated British Foods (ABF) has announced that it is to acquire 20% share capital of Jordans, the breakfast cereal and cereal bar business.The family-run W Jordan & Son, has three manufacturing sites and a head office in Biggleswade, Bedfordshire. It had sales of £81m and gross assets of £40m for the year ended February 2007. George Weston, chief executive of ABF, said: “Jordans is positioned well to benefit from the consumer’s growing desire for natural ingredients and healthy eating.”ABF owns several companies including Allied Bakeries.
To a jounalist, the prospect of trip abroad to visit a newly-opened factory sounds jammy! Especially when the factory involved is a supplier of that sweet preserve.Bakbel Europe opened its new fruit fillings, glazes and jam factory near Brussels on 7 September. Bakbel is a new joint venture between the Bakels Group – which operates 21 manufacturing sites as well as 14 non-manufacturing companies, distributing to more than 120 countries worldwide – and Didier Ladrière, original founder of the Fruibel company in the 1990s, which was later sold to Unifine Food & Bake Ingredients. Ladrière has considerable experience in fruit-based products.Bakbel’s products will be distributed in the UK by Bakels. “The venture is so new that we are only just starting to get customers in the UK,” says British Bakels MD Paul Morrow. “Our biggest so far is Morrisons, which has ordered a considerable amount of our cherry fruit filling.”Bakels Group chairman Armin Ulrich adds that one of the gaps in Bakels’ assortment, until now, has been fruit-based products such as fruit fillings and glazes. Although they fit into the indulgent category, the products’ high fruit content will increasingly appeal to the healthy consumer, he says. The company is seeking to improve the nutritional profile of its existing products by reducing or removing ingredients such as sugar or salt.Main focus is on quality”Quality is our main focus; for example, Bakbel blueberry fruit filling is made from wild Canadian blueberries, which are much more expensive than the farmed varieties, but you really can taste the difference,” says Ulrich. “This variety is expensive because there is a shortage of fruit pickers in Canada. Recently, the US has also been hit by a shortage of strawberry pickers, hampering supply and pushing up prices.”Due to the wettest summer on record in the UK and drought in other countries such as Australia, Turkey and Greece, most fruit harvests have been very poor this year. Blackcurrant crops in the UK and Poland were down, with Polish crops dropping by almost half. Prices hit record levels and concentrate rose to almost four times last year’s prices. Raspberry and strawberry harvests have also been problematic, with Chinese strawberry exports increasing in price but decreasing in volume.Despite this, Morrow says Bakels is not worried about the rising cost of fruit and other commodities. “We are just entering the UK market, so we don’t need to put up our prices as such and we have all our stock already secured for the next year,” he says. “The globe is experiencing changing weather patterns. We’ve had great harvesting years since 2004, which was also a terrible year. It’s becoming impossible to predict. Who knows? We may get an excellent year again in 2008.”room to increase capacityThe current capacity for the new Bakbel factory is 100 tonnes per week, but this can be increased as there is room for more equipment, says Morrow.Bakbel’s fruit fillings, called Lafruta, are typically made from 70% fruit and and come in a variety of flavours, including cherry, blueberry, strawberry, apple and pineapple.The fillings are presented in resealable doy packaging, which ensures a two-year shelf-life. “From our research, no other company uses doy packaging for fruit fillings – it is a British packaging innovation. As well as being fully recyclable, the packaging will also help assert the premium nature of the products,” says Morrow.Bakbel’s range also includes: La Pomme, made from 90% Jonnagold cubed apples; Frutissimo, a bake-stable fruit preparation; Pastryfill, for puff pastry or covering Bavarian tarts; Diamond Conserve bake-stable spreads; Satin chocolate couvertures; Superglans ready-to-use liquid glazes; Sapphire, an assortment of hot process glazes from pastry-chefs; compound flavouring; Diamond Glaze cold glaze applications; and piping gel.”British Bakels is experiencing exciting times,” adds Morrow. “We are also launching an Australian bread mix, made with lemon and spices. The secret ingredient is myrtle, a flowering plant native to the subtropical rainforests of eastern Australia.”At the opening of the Bakbel factory, Jean-Claude Marcourt, minister for the economy, employment and trade in Belgium’s Walloon region, said he was delighted to be attending the event.”The Belgian government is pleased to support this business,” Marcourt told British Baker. “It will create many local jobs and will encourage foreign trade. It’s a great opportunity to boost exports.”Marcourt said there were few employment opportunities in the area. Therefore, Bakbel will receive up to 18% in government subsidies, depending on the quantity and quality of jobs it creates. At present, 80 people work at the factory, but numbers are expected to increase over time.n
Irish baker McCambridge Group has appointed Gavin Cox to the newly created role of chief executive officer, with effect from 5 February.Cox joined McCambridge in 2007 as group finance director. Previously, he was finance director of St Ivel’s food site at Minsterley, a circa £70 million business.According to the company, McCambridge has performed on plan since the acquisition of Inter Link in July 2007, and the old Inter Link businesses have been placed on a sustainable financial footing.Despite wheat prices rising by over 68% since August 2007, McCambridge has delivered consistently on budget figures for this year to date, it stated.Cox commented: “I am loo-king forward to starting my new role and to playing a significant part in the continued success of the group. The first-rate management team that is already in place gives me an excellent platform to do so.”McCambridge is a Dublin-based private company that makes speciality breads and cake products with no additives.Since 1999, McCambridge has acquired 10 speciality bread and cake firms. The three Irish acquisitions are Duggans Bakery, Gill’s Bakery and Cookes Bakery.The seven UK acquisitions are WR & SV Hussey, West of England Bakeries, Plymouth Premier Bakeries and Plymouth Premier Pasties, Aldreds the Bakers, Queen of Hearts, Tredinnick Fine Foods and, most recently, Inter Link Foods.McCambridge also acquired a large bakery in Poland, when it bought Inter Link and is using this as a springboard for further expansion into Europe.
Administrators for Tindale & Stanton are still locked in negotiations with potential purchasers. A spokeswoman for PricewaterhouseCoopers said it was still in discussions with “several interested parties” about the Durham-based baker. PWC is expected to make an announcement early next week.T&S – which employs 300 workers across four sites – was taken into administration earlier this month.
== FDF focuses on fat ==In response to the launch of the Food Standard’s Agency saturated fat awareness campaign, Julian Hunt, director of the Food and Drink Federation (FDF) said its members were actively looking at how they could help consumers lower their intake of saturated fat. For example, United Biscuits has reduced the saturated fat content of three of its leading McVitie’s biscuit brands by 50% since November 2008.== Campden’s new guide ==Campden BRI has published the fourth edition of ’HACCP: a practical guide’, which provides guidance for manufacturers, retailers and foodservice operators. It looks in particular at the increasing importance of the need to document decisions regarding hazard and risk analysis.== Spring comes to Meg ==Web retailer Meg Rivers Cakes is launching a new spring/summer range in time for Mother’s Day on 22 March. Consisting of handmade cakes and biscuits, the range includes: a Lemon Heaven Box, featuring a St Clements Cake and Lemon Cookies; and a Chocolate Heaven Box, containing its popular Chocolate Cake and new-recipe Chocolate Cookies.== Wall’s new savouries ==Sausage brand Wall’s is to take on Ginsters with the launch of its new savoury pastries. Its Full of Filling range will compete directly with the West Country brand and target male snackers shopping in convenience stores. The 12-strong range includes a sausage roll, two pasties, five slices and four pies. Wall’s made its first foray into pastry products last year, when it launched the Stroller – sausage meat wrapped in pastry – in three varieties.
Sollich is promoting the Minitemper 100 FD to add real chocolate to your product, for bakers aiming to enhance sales appeal and profitability. Sollich said it was important to use real chocolate, despite the fact the cocoa butter present makes it more challenging to handle compared to compound chocolate.”Real chocolate has to be tempered,” said Sollich. “If it goes through the right process, your chocolate will set quickly, shine, have a good bite and not melt too quickly when handled.”The Minitemper 100 FD has been designed to make the process of tempering chocolate easier. The machine runs from electricity only, and takes 30 minutes to reach production readiness in the morning. It keeps the chocolate in prime tempered condition throughout the day. An enrober head is also available.The Minitemper is available through Sollich in the UK and is available for hire.www.sollich.co.uk
Cornish craft bakery chain Rowe’s has announced it is set to open a further two concessions in Asda stores in the south west.”On the back of the success of our Rowe’s branded concession within Asda, St Austell, we are set to open two new concessions at the Asda stores in Plymouth and Falmouth,” confirmed Paul Pearce, director of marketing.Rowe’s first concession opened in July this year, and was Asda’s first in-store savoury bakery concession. “We will be recruiting approximately 20 new staff members in total and we anticipate opening in the Plymouth and Falmouth Asda stores in the early part of 2010,” added Pearce. “Rowe’s is delighted to be continuing to expand our partnership with Asda and we’re looking forward to working together at both new locations.”Rowe’s has supplied breads, cakes and pastries to Asda in the West Country for the past 15 years. It also supplies frozen unbaked savouries nationally for the retailer’s in-store bakeries and cafés.