A cake fit for a queen

first_imgA CAR, carrying a 60lb cake, left Somerset on Tuesday, April 18, heading for Buckingham Palace and the 80th birthday celebrations of the Queen.The cake, the 17th Taunton-based baker Graham Chubb has baked for a royal celebration, was made using the secret family fruit cake recipe, which his grandfather first used in 1900.The cake comprised two tiers with the sides of the bottom one festooned with wisteria. The Queen’s love of horses was reflected in sugarpaste horses’ heads on the side of the top tier. A rearing horse featured at the very top of the cake.The cipher and signature of the Queen was also used in the design with a sweeping mass of pink Queen Elizabeth roses from the top tier to the bottom.The creation was used as part of a display at a Palace lunch party given by Her Majesty for other 80-year olds, who shared her birth date.Mr Chubb’s last significant cake was a birthday cake for the late Queen Elizabeth – the Queen Mother – in celebration of her 100th birthday.last_img read more

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Improvement in air delivery

first_imgEurobake (Bolton, Lancs) has devised a new design of retarder-prover, incorporating an innovative evaporator, which it claims gives greater energy and production efficiency and provides bakers with improved dough conservation control and proving.A combined defrosting and heating element on the new evaporator offers more stable and sustainable temperatures, says the company. It is shallower than previous models, so the overall height of the retarder-prover is reduced, making the control panel more easily accessible.An improved air delivery system, with repositioned ducts and shutters, offers even temperatures throughout the chamber, minimising the potential for products to dry out. The retarder-provers operate at working temperatures of -15ºC to +40ºC. A multi-programme memory is operated through a touch-sensitive panel and visual display. The new retarder-provers also have streamlined external door handles and adjustable self-lifting door hinges.last_img read more

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Cuisine de France

first_imgCuisine de France (Stone, Staffordshire) says it has something for everyone this Christmas, from traditional festive treats to indulgent winter goodies.The Shortcrust Pastry Mince Pie is a fully-baked, thaw and serve pastry case, filled with mincemeat, for single purchases.The Festive Mince Pie with a Bag is designed for family purchases. The nine-pack Mini Mince Pies with Star Tops are also fully-baked for thaw and serve.Cuisine de France is also introducing the Iced Fruit Cake Slice, a traditional fruit sponge topped with a layer of vanilla flavour icing.last_img read more

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Health watch

first_imgBakery companies have swung into action after an investigation into the effects of additives on children’s behaviour.The Food Standards Agency (FSA) recently announced that eating or drinking certain mixes of colourings, including Sunset yellow (E110), Quinoline yellow (E104), Carmoisine (E122), Allura red (E129), Tartrazine (E102) and Ponceau 4R (E124), together with the preservative sodium benzoate, could be linked to a negative effect on children’s behaviour. This follows the publication of an FSA-commissioned study by Southampton University.The FSA suggested that parents who think their children show signs of hyperactive behaviour should avoid foods containing artificial colours and the preservative sodium benzoate.BakeMark UK said that the colourings are found in products such as doughnut toppings and icing. “As a result of the research findings, BakeMark UK plans to evaluate alternatives to these ingredients as part of its continued commitment to offering its customers better-for-you options,” said Vera Malhotra, head of marketing at BakeMark UK.Gary Gibbs head of product development at British Bakels said: “We have removed these ingredients from our range and now use natural alternatives. But these are generally less vibrant and fade-resistant than the artificial colours.” He added that this announcement from the FSA may cause problems for importers of bakery goods.Three-year-olds and eight- to nine-year-olds were tested in the FSA study, which investigated additives commonly used in children’s food.last_img read more

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Abbey Well concentrates

first_imgDrinks company Abbey Well, has launched a new fruit beverages range, called Abbey Well Juice. The range, made with juice concentrate is available in apple, orange, raspberry blend, blackberry blend and tropical blend. The apple and orange varieties come in 180ml pouches, the others in 200ml pouches.The juices were developed in response to a 24% increase in consumption of juices in 2006, revealed in Food & Drink Europe’s January 2007 data.[http://www.abbey-well.co.uk]last_img

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Illegal workers arrested at Wimbledon bakery

first_imgNine men and one woman were “encountered” working illegally at the Anglo-Austrian Patisserie in Wimbledon last Wednesday (15 April). The UK Borders Agency sealed the exits of the bakery on the Hazlemere Industrial Estate, before entering the building. Forty people were questioned and employees’ documents were checked and nine men and one woman were identified as working there illegally before being arrested. The owner of the bakery has been served with of potential liability for employing someone without the right to work, which could result in a fine of £10,000 per employee arrested.Five of the men – one Ghanaian, two Nigerian, an Eratrean and a Somalian – were arrested on suspicion of fraud or theft. A Malawian failed asylum seeker was also detained pending his removal. A Macedonian and Ghanaian man who had overstayed visas were also detained pending their removal, one Zimbabwean man was released on immigration bail and a Ugandan woman was taken into custody.The UK Border Agency’s civil penalties department is dealing with the case.last_img read more

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Builder’s Breakfast to become permanent Walkers crisps flavour

first_imgWalkers has announced that Builder’s Breakfast is the winner of its ‘Do us a flavour’ competition and will now become a permanent flavour in the Walkers range.The competition to invent a new flavour has been running since July 2008.The final six flavours – Chilli & Chocolate, Fish & Chips, Onion Bhaji, Crispy Duck & Hoisin, Cajun Squirrel and Builder’s Breakfast – were chosen by chef Heston Blumenthal and a panel of judges from Walkers, and the public have been voting for a winner since January.Emma Rushin from Derbyshire, the winner with 232,000 votes, receives £50,000 and 1% of all future sales of the flavour. The other five finalists win £10,000 each.last_img read more

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Northern Foods sees steady progress in bakery

first_imgNorthern Foods has achieved “further progress” in bakery according to its interim management statement for the first quarter.Underlying revenue in its Bakery division rose by 6.8% for the 13 weeks to 27 June 2009. The firm said brand investment in Fox’s Biscuits, with its ‘Vinnie’ TV campaign and activities on Facebook and Twitter, has led to increased purchases of the brand.Revenue in its Chilled division increased by 9.2%, with the recent warm weather resulting in increased demand for sandwiches and salads.The company’s Frozen division saw a drop in underlying revenue of 1.5% compared to the comparable period last year. The firm noted the closure of its original pizza manufacturing site at Poldys in Ireland last year as the reason behind the loss. However, it said frozen pies continued to perform well.Overall group underlying revenue was up 5.5% on Q1 last year.“Our focus upon high-quality products, to serve a range of tastes and budgets, positions us well to continue our progress. We have much more to do and have a range of initiatives to drive the business forward,” commented Stefan Barden, chief executive of Northern Foods.last_img read more

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Bakers and retailers see positive festive sales

first_imgConsumers appear to have dug deep into their pockets this Christmas, with the industry reporting sales holding up well over the festive period compared with the previous year.Craft baker John Smith, with two shops near Aberdeen, told British Baker: “Christmas trading was very good ahead of last year. The sale of Christmas cakes has mainly gone to the supermarkets, so we have been promoting a rich currant loaf and savoury products such as cheese straws. We pushed hard to compensate for the loss of cake sales and it worked.”David Gunn of Gunns Bakery in Bedfordshire said Christmas trading had held up quite well. “I’m not sure that mince pies have gone as well as usual,” he said, but added that other Christmas products, such as chocolate logs, sold well. The latest TNS figures on the UK grocery market also cast a positive light on trading over the Christmas period. For the 12 weeks to 27 December 2009, the major multiples achieved higher sales than the comparable figures in 2008. Waitrose saw a large sales rise up 16.5%. Meanwhile, The Co-operative’s sales were up 13.1%, Morrisons rose by 10.3% and Sainsbury’s sales increased by 6.9%.last_img read more

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The search is still on for BBC One bakery family

first_imgTV production company Wall to Wall is still on the look out for a baker and their family to take part in a new programme, labelled a “living history experience” for BBC One. Wall to Wall, the makers of Edwardian Country House, Who Do You Think You Are? and New Tricks, is hoping to find a lively outgoing family, ideally with at least two children between the ages of eight and 18, to rise to the challenge of living and trading their way through 100 years of British history. The baker and their family will join other shopkeepers in a parade of shops that will be completely kitted out as they would have been in Victorian Britain – using a Victorian bread oven. Each family will then run their shop as authentically as possible in other key eras of British history including Edwardian, World War Two, 1950s, and 1970s.Anyone interested in taking part would have to relocate to the town for about eight weeks and be able to reflect on the highs and lows of their experience. Filming will begin this summer, with each programme taking around five days to film.For more information, or if you are interested in taking part, please contact Michael Fraser on 020 7241 9349, or email [email protected]last_img read more

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