BakeMark UK (Wirral, Merseyside) is launching two Nestlé doughnuts – the Rolo and Toffee Crisp. With the ring doughnut market currently growing at 26% year on year, BakeMark UK has identified value-added doughnuts as a core category for future NPD and investment.The thaw/serve doughnuts weigh 65g and come in boxes of 48. They are supplied with two branded tent cards. David Astles, BakeMark’s trade marketing manager, says: “Value-added doughnuts are a core product category on which we intend to focus. Licensing forms a key part of this strategy and the new additions combine two key market drivers – established consumer brands for instant appeal and high-quality.”
Coldroom modules from Container Kitchen Systems (CKS) (Guildford, Surrey) mean bakers can have access to extra cold storage for fixed periods. Available either in standard cabin modules or in ‘flat-pack’ format, the CKS cold stores offer a choice of capacities in both chilled and frozen storage. All the cold stores have flexible layouts and can act as stand alone units or be linked to other temporary kitchen facilities. CKS cold stores offer chilled temperature control of +2 to –2°C, or –18 to –22°C for the freezer version, with digital read outs. The units are energy efficient and comply with or exceed food and hygiene regulation requirements, says the firm. All internal surfaces are wipe-clean and food safe, while mobile racking makes it easy to transfer food in or out. Both chiller and freezer versions use single-phase power and are supplied complete with strip curtains and a variety of shelving on request.
Ruitenberg (Griftstraat, Netherlands) presented the latest developments in its bake-stable fillings for industrial purposes at the Munich trade show IBA, last week.It gave live demonstrations to show how to use them and results were available to taste. The new varieties include: Chilli Style, Spinach-Mozzarella, Tuna, Cheese and Chives and Apple-Vanilla-Cinnamon.Besides innovation in flavouring, it claimed product development had led to bake-stable results, freeze-thaw stability and processing ease.
This is the sixth year French bakery manufacturer Déli- france, which has over 600 retail outlets worldwide, has thrown down the gauntlet in search of the best buttie.As part of the International Sandwich Challenge, six UK finalists went head to head at Fawsley Hall, Northamptonshire, last week to create a sandwich that was both original and met strict nutritional criteria.An ITV camera crew, as well as the local radio and press, flocked to see the sandwich makers battle it out.The winning sandwich was unanimously voted the favourite by the judging panel, which included celebrity TV chef Ed Baines.Dubbed the ’best sandwich in the UK’, Sunday Best is made using champion Adrian Brown’s favourite foods, including sirloin steak, onion and ginger marmalade, rocket and horseradish mayonnaise in a rustic Fougassette bread roll.”I can’t believe I’ve taken the first prize, it’s such an honour to win the UK final,” says Brown, who is a chef at Reading restaurant Bartlett Mitchell. “I simply made my favourite sandwich and it seems to have won the hearts and taste buds of the judges. I only hope it does the same for the international panel in Paris.”Competitors had to choose one of the 18 Délifrance breads, ranging from the newly launched DeliVital omega 3 baguette to a Rustique ciabatta. Délifrance supplies supermamrkets like Waitrose and Booths, craft bakeries and foodservice outlets.inspired choiceRunner up, Nigel Staines from Norwich, chose the omega 3 roll and delighted the judges with a baked salmon and Asian coleslaw with minted yoghurt sandwich. The recipe was inspired by working as executive chef at the Hotel Sandjaja in Palembang, Indonesia. Staines says: “The carrots were grown in my eight-year-old daughter’s vegetable patch, while the free range eggs were from a local producer, where the chickens roam free around the farm. I love the farm, as does my wife Clare and daughter Maria.”In third place was Jamie Clark, head chef of Glasgow’s Little Italy. He was winner of the UK Délifrance International Sandwich challenge in 2000 and 2002. In 2003 he came second in the World Final. His sandwich was called Multifusion, which was made with marinated Malaysian chicken, combined with pesto, mascarpone and lettuce served on a Délifrance multicereal half baguette.Highly commendedThe other three finalists included last year’s UK winner Edward Antonini with a Mixed Bean Salsa, Graham Bell with Tuna-tastic and Graham Crump, chairman of the British Culinary Federation and executive chef at the University of Warwick, with a Russet Chicken sandwich.Crump says: “I wanted to create something using local produce, which is why I chose chicken with Berkswell cheese and a red cabbage marmalade in a Délifrance Miche bread.”The judges presiding over this year’s event included TV chef and restaurateur Ed Baines, food consultant Nellie Nichols, nutritionist Fiona Hunter, International Sandwich and Snack News managing editor Simon Ambrose and Pret A Manger creative chef Nick Sandler.The leader of the judging panel, Nellie Nichols, who is listed as one of the 100 most influential women in Britain, said: “The UK sandwich market has become increasingly competitive. Adrian produced what is a quintessentially British sandwich using much loved ingredients, such as steak and horseradish, while giving it a twist with onion and ginger marmalade. It was delicious, looked good and there’s no doubt it will be a strong contender in Paris nex year. He stands a really good chance of upholding the UK’s title of ’best sandwich in the world’.”commercial viabilityTV chef Ed Baines co-presents Sunday Feast on ITV1 and has previously filmed his own series for UKTV Food. He runs three London restaurants and was the official Armani chef. “Sandwiches are a huge part of the British way of life,” he says. “We all thought Brown’s sandwich was the clear winner but there was a lot of debate. The panel’s experience and opinion on what makes a good sandwich greatly differs, as we took into account commercial viability, as well as creativity and nutritional content.”Brown’s Sunday Best will compete for Délifrance’s title of the ’Best Sandwich in the World’ in the Sandwich World Cup, held in Paris next year. The winner will receive an all expenses paid weekend in a chateau set in the wine region of Bordeaux.Délifrance’s MD Ian Dobbie says: “We would all like to offer our heartfelt congratulations to Adrian for his fantastic win and wish him the very best of luck when he goes head to head with the best in the world next March.” n—-=== How to make the winning sandwich ===1 Season and chargrill 75g sirloin steak2 Bake Fougassette Nature sandwich roll and leaveto cool3 Slice bread and spread crème fraiche on base4 Lay rocket in middle5 Drizzle with horseradish mayonnaise6 Place steak on top of leaves7 Finish with onion and ginger marmalade then serve
Mirroring developments in the US, cupcakes are attaining a cult status in the UK with an explosion of flavours, colours and frostings. Consumers, particularly baby boomers and generation X-ers, tend to be sentimental about foods that evoke childhood memories. For the younger generation, the concept of retro eating brings a sense of fun.With their moist base and pretty pastel-coloured butter-cream toppings, cupcakes have become popular with the fashionistas. Cupcakes have very strong visual impact. Some of our bakery customers supply the premium end of the retail market – for example, Harrods and Fortnum & Mason. We’ve seen designer-endorsed cupcakes and others customised with company logos. People send them instead of flowers, bring them to parties instead of a bottle of wine, and celebrate all kinds of special occasions, from birthdays to christenings. Perspex cupcake tiers are now the latest fashion in wedding cakes too.Consumers can indulge without the guilt factor. These small, individual portions mean good news for bakers too. Some of our bakery customers sell cupcakes at £2.50 each or £39.99 for a gift-box of 24. On average, a cupcake uses 30-40g of batter compared to the 75-100g of batter in a muffin. For every muffin, you can produce two cupcakes. This means doubling your profits.It’s important to bake cupcakes with a flat, even surface, so that you can decorate it evenly. Anyone with an eye for presentation can ice them and decorate them with sweets, sprinkles, edible letters or marshmallows. You can adapt them for different seasons or sporting events – the possibilities are endless.
Bakers’ Fair North, sponsored by Norbake, will be held at the spectacular Sheffield Don Valley Stadium on 19 October. It’s free to get in and everyone who visits is guaranteed a great Sunday out.Last year’s event, which took place in Bolton, pulled in 400 bakery and food-to-go retailers from across the UK – some travelling from as far afield as Devon.This year we welcome back the Richemont Club, with its membership of top craft bakers and confectioners. It will again host live demonstration and competitions at the show (see opposite).Last year, an array of the UK’s finest bakers and confectioners’ skills were put to the test in 19 categories, from fresh creams to Christmas novelties.Judges were particularly im-pressed by the standard of competition in the newly-introduced competition classes for young bakers, with plaudits given for an exceptionally high standard of entries.At this year’s event, there will also be guest speakers and demonstrations (see page 29) in the live area, supported by RHM, including British Baker’s legal expert, Ray Silverstein. Ray will offer advice on anything from employee law to tax and small business regulation – all for free.While the Fair will offer a range of business tips, there will also be new product and recipe ideas on display; and with the Christmas season fast approaching, the event will provide a one-stop shop for last-minute Christmas planning, offering one-to-one meetings with key suppliers of flour and ingredients, finished goods, food-to-go solutions, equipment and ancillary items.Registration is quick and easy – just go to [http://www.bakersfair.co.uk] – plus we’ll be giving away four LCD flatscreen TVs in a free prize draw at the show – go along to the British Baker stand and fill out your special entry voucher.Parking is free, there’s a restaurant on-site and the stadium is easy to get to. It’s signposted from all the nearby motorways or there’s a handy train station.The stadium itself is at the heart of a vibrant dining, shopping and entertainment area. You won’t have to re-park or find a good place to eat.Who will benefit? Bakers, sandwich shops, café, and coffee shop proprietors – anyone baking and producing from scratch or buying in baked products, soft drinks, hot beverages and equipment.New to the Fair this year will be California Raisins, Laxey Glen Mills and DCA Kerry, while Dawn Foods will be providing the refreshments. Don’t miss out. Register now and have a great free day out.
Portadown-based Howell House, the cakes and biscuits division of Northern Irish bakery Irwin’s, has secured a £250,000 deal to export its Howell’s Handmade Jammy Joeys cakes to 47 Asda stores in Scotland.The deal is the first time that Howell House has exported its products and is expected to boost total sales for the division to £600,000 per year. Howell House, acquired by Irwin’s three years ago, specialises in Irish-style cakes, making products under the Howell’s Handmade and Rankin Selection Cakes brands.David Quigg, NI and Scotland Asda buyer, said of the deal: “Our local business with Howell House has more than doubled over the last year, so this really is another great accomplishment and the first step in what we hope will be the roll-out of further products from the brand to Scotland and the rest of the UK.”Irwin’s export business is worth around £17m in sales, with Nutty Krust batch bread and Rankin Selection Irish breads on sale in mainland supermarkets.
BB’s Coffee and Muffins has opened its second forecourt outlet at Newcastle airport. The kiosk, at a Shell filling station, will serve a selection of hot paninis, toasties and baguettes, as well as muffins.The 30sq m outlet is the second of its kind since BB’s launched the new format in the UK in April this year. Retail and brands director Michele Young said the company has identified the forecourt sector as a “key focus area” for business development, based on proven trials. It is in discussions with a number of petrol retailers and hopes to open another 10 forecourt outlets by the end of 2010.“We believe our brand is ideally suited to the fast-paced environment of the ‘food-to-go’ forecourt,” commented Young. “As a private business, we can be quick on our feet and flexible in how we work with our potential partners.”
Cornish craft bakery Rowe’s has joined with Asda to launch the supermarket’s first in-store savoury bakery concession. It was officially opened on 16 July at the Asda store in St Austell, Cornwall, and features a 12ft long hot counter and 12ft ambient sections, as well as a food-to-go offering at the front of the store.Asda’s change manager, Roy Clark, said the supermarket had trialled concessions in other areas, which had proved popular and it was keen to develop an offer in the bakery sector. “Sales of local products have increased by 41% at Asda this year and this venture with Rowe’s demonstrates our commitment to a partnership approach to working with West country brands.”The venture builds on Rowe’s previous relationship with Asda’s in the West country, which has seen the bakery supply breads, cakes and pasties to the supermarket for the last 15 years. Rowe’s also supplies frozen unbaked savouries nationally for both the in-store bakeries and Asda Cafes.Paul Pearce, director of marketing at Rowe’s, said the concession would allow the firm to put its products in front of the consumer in a different environment to its high street shops, and there were no plans for more concessions. “Its performance will be carefully reviewed and any steps to take this format forward will be determined by its success,” he added.
South Wales bakery D Gibbon and Sons has invested £100k in new machinery for its factory, to cope with increased business.The manufacturer and wholesale bakery, based in Newport, supplies its own breads, rolls, cakes and confectionery, inclu-ding its Gibbons Family Bakers brand, as well as national brands such as Hovis, across South Wales and areas of the UK.The money has been spent on two single-rack ovens, as well as a flow-wrapper and an additional van for its fleet. “The new ovens are less labour-intensive, but we will need to take on more staff because production has gone up,” said bakery manager Julian Owen. “One of our major customers is Aldi and, in time, we’re looking to set up separate distribution in Swindon (Gloucester- shire). At the moment, we supply around 25 stores local to Newport, but we hope to expand on that.”