DOCSLIB.ORG

001 BB JAN FEB 21 Cover AC.Indd

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
001 BB JAN FEB 21 Cover AC.Indd VEGANS / FINSBURY / BAKELS / FLAVOURS & COLOURINGS / HEALTHY BAKERY / MUNTONS / EASTER BAKERY BUSINESS / JANUARY/FEBRUARY 2021 BUSINESSBAKERY JANUARY/FEBRUARY / ISSUE 28 / JANUARY/FEBRUARY 2021 / @_BAKERYBUSINESS / 2021 JANUARY/FEBRUARY / ISSUE 28 BAKERY BUSINESS Welcome Follow us at @_BakeryBusiness on Twitter and @bakerybusinessmag on Instagram EDITORIAL ALICE COOKE / Editor [email protected] 07837 407721 CONTRIBUTORS NEIL WOODS / DIRK VAN HAM / STÉPHANIE BRILLOUET / SOPHIE BRAKER / LEWIS FREEMAN / CAT DRESSER / HAYLEY CALTHORPE WELCOME ADVERTISING So welcome to 2021. I’m not going to talk about ‘new normals’, ‘reach out’ to you SAM WHITE / Divisional Director [email protected] (bleugh) and I’m definitely not going to talk about ‘these unprecedented times’. I 01474 520254 think we’re all a bit bored of that rhetoric. The constant faux caring you get in your inbox these days is beyond tedious and SUBSCRIPTIONS into actually slightly distasteful. Is the guy who serviced your car in 2017 actually EDITOR ALICE [email protected] that worried about your welfare? Or is he just sending a thinly-veiled advert out, COOKE dressed up as a note of concern. Cynical? Maybe. But tell me I’m wrong... PUBLISHED BY Joyously, this sort of behaviour only acts to highlight those who are quietly H2O PUBLISHING getting on with actually helping people, actually being there when it matters. A Media House, 3 Topley Drive, Rochester, ME3 8PZ friendly smile, a short exchange over a morning loaf. 01474 520200 Yep, I’m talking about you. Still open, still on the front line, still getting on with it and being amazing. And not having to shout about it to all and sundry on social JAMIE ROBBINS / Managing Director media either... because that’s not why you’re doing it. It’s not about being thought of [email protected] as kind, it’s about actually being kind. TRISTAN O’HANA / Editorial Director This issue is all about Vegans on page 13, Flavours and Colourings on page 28, [email protected] Easter on page 34 and Healthy Bakery on page 21. And we’re celebrating a few mile- DESIGN stones too - 100 years of Muntons on page 30, and 200 years of Dunn’s on page 24. MARC AYRES / Studio Manager (Lockdown celebration, anyone?) HANNAH BROAD / Production Oh, and there’s a state-of-the-nation piece from Finsbury Food Group on page MATT BAILEY / Designer 38, and a catch up with Hayley Calthorpe of British Bakels thrown in for good meas- ure on page 36, talking about how the company has adapted over the last 12 months No part of this publication may be reproduced without written permission from the publishers. and its plans for the future. Printed by BUXTON PRESS As ever, if you’ve got anything to tell me about - good, bad or ugly, just drop me a line. I always want to hear from you. Because this is your magazine, written about you and for you - so what you think matters. In fact, it’s absolutely crucial. Keep your chins up and keep soldiering on. Have a great month. Alice The paper used within this publication has been sourced from Chain-of-Custody READ ON THE GO certified manufacturers, operating within international environmental standards, GET OUR DIGITAL ISSUE NOW to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint. BakeryBusiness.com 03 BAKERY BUSINESS Contents LEGAL This year has meant new considerations for bakery 5 businesses, which must be adhered to INGREDIENTS INDEX 6 The latest movements in the market SOCIAL + DIGITAL 8 What you’ve been saying online this month NEWS 10 All the latest news from across the industry VEGANS The industry, as ever, is on the ball with this. All the 13 latest developments SOURDOUGH MYTHBUSTING You know what you’re talking about, 18 but do your customers? HEALTHY BREADS 21 Why healthy bakes make for healthy revenue DUNNS CELEBRATES 200 YEARS 24 And the business is going from strength to strength FLAVOURINGS AND COLOURINGS 27 All things bright and beautiful will never go out of fashion Don’t forget to check out the official CBA Bakers’ Review at the back of this magazine MUNTONS’ CENTENARY (Just twist and flip) 30 There’s a whole lotta history behind that malt HYGGE 32 The Scandi trend that’s snuggling its way over here BRITISH BAKELS INTERVIEW Managing Director Hayley Calthorpe on navigating 36 the pandemic and moving forward FINSBURY FOOD GROUP 38 The baking behemoth on where we are now CAT’S COLUMN 40 Why vegan baking tastes better than ever CRAFTY BAKER Do customers not wearing masks drive you up the 41 wall? You’re not the only one. EASTER Hop to it, there’s not long to go! 34 04 BAKERY BUSINESS Legal EMPLOYMENT LAW CHANGES IN 2021 There are a number of important changes taking place this year that bakery businesses need to prepare for. Furlough Maternity pay Starting with furlough, the current scheme will end on Weekly rates for family related leave will increase by 30 April 2021 unless the government elects to extend 77 pence to £151.97 from Monday 12 April 2021 and or replace it with something else. Just before Christmas the rate for Statutory Sick Pay will increase by 50 the Chancellor announced that the government will pence to £96.35 per week. continue to pay up to 80% of a furloughed worker’s wage and that organisations won’t have to contribute Increases in statutory payments & tribunal awards towards this (something it said it was considering). This The maximum compensatory award for unfair means that employers just have to pick up the national dismissals taking effect from 6 April 2021 is expected By Joanne Moseley, insurance and pension contributions of staff who are to increase from its current rate of £88,519. However, Irwin Mitchell fully furloughed. the amount of increase has not yet been announced. irwinmitchell.com Please note that the Job Retention Bonus scheme A week’s pay (used to calculate statutory redun- has been cancelled. The government has said that dancy payments and the basic award in unfair another redeployment incentive may be provided at dismissal claims) is also expected to increase will also the ‘appropriate time’. increase from its current rate of £538 (gross) but the amount of increase has not been announced yet. Carry over of holiday The Working Time Regulations 1998 have been Employment Bill amended to allow employees to carry over up to four The government has said it will introduce an Employ- weeks accrued holiday leave and take it sometime in the ment Bill to “protect and enhance workers’ rights as the following two years. However, this right is only available UK leaves the EU”. to those employees who were not able to take holiday in It has committed to introducing legislation to introduce the 2020 holiday year as a result of the effects of coro- a new right for all workers to request a more predicable navirus. contract and will extend redundancy protections to prevent pregnancy and maternity discrimination. It has National Living Wage also said that it will give parents a new right to take From April 2021, the rate of the National Living Wage will extended leave for neonatal care and, additionally, increase by £0.19 to £8.91 per hour and will be payable to give carers the right to take one week’s unpaid leave more workers because the age threshold is being reduced each year. to 23 (currently, only workers aged 25 and above qualify). www.irwinmitchell.com 05 BAKERY BUSINESS Ingredients Index WHEAT The Euronext wheat price has been on a bullish trend since mid-August, reaching the highest level since August 2018 on 6th January 2020 at EUR 213/MT. The rally in price is mainly attributable to record Chinese imports and concerns over the 2021/22 crop due to dry conditions across major global wheat-producing areas. This large price increase was also supported by limited domestic supply projected for 2020/21. According to USDA, EU wheat production is forecast to fall by 18.7 million tonnes (-12.1%) to a total of 135.8 million tonnes compared to 2019/20. MAIZE CBOT maize price rallied to more than six years high on 6th January at USc 489.2/bushel from the lows of USc 323.6/ bushel seen in mid-August 2020, supported by continued strong import demand from China, and a projected tighter supply for 2020/21. US 2020/21 maize exports are forecast to rise to a record of 67.3 million tonnes, up 49% year-on- year, leading ending stocks to fall by 43.2 million tonnes, down 14.7% year-on-year. In addition, dry weather condi- tions in South America and export disruptions in Argentina have further supported CBOT prices. RICE Thai 5% broken white rice rose sharply to an eight-month high of USD 512/MT on 23rd December 2020, despite lower export demand. Prices remained elevated due to limited supplies in 2019/20. According to the USDA, Thai milled rice production reached 17.7 million tonnes, down by 13.2% year-on-year. In addition, the rapid appreciation of the Thai baht against the dollar throughout most of 2020 contributed further to the bullishness. 06 BAKERY BUSINESS @_BakeryBusiness @bakerybusinessmag Social and digital Highlights from the bakery industry shared on social media in the past month @SODERBERGBAKERY SÖDEBERG BAKERY, EDINBURGH We’re all stocked up on sourdough bread, cinnamon & cardamom buns, mazarins, VALRHONA BREADANGELS homemade granola, filled rolls & @VALRHONA @BREADANGELS baguettes and much more. Pop by on your Sunday walk.
Load more

Recommended publications
  • Autumn Conference Proceedings 2015 British Society of Baking
    2FWREHU $XWXPQ&RQIHUHQFH 3URFHHGLQJV %ULWLVK6RFLHW\RI%DNLQJ $IILOLDWHGWRWKH$PHULFDQ6RFLHW\RI%DNLQJ %ULWLVK6RFLHW\RI%DNLQJ $XWXPQ&RQIHUHQFH %LFHVWHU+RWHO*ROIDQG6SD2[IRUGVKLUH 7XHVGD\WKDQG:HGQHVGD\WK2FWREHU 3DSHU 6SHDNHU 3DJH 7KH%6%²3DVW3UHVHQWDQG)XWXUH -LP%URZQ 3DXO7XUQHU 3 0LNH%DJVKDZ 0D[LPLVLQJ%XVLQHVVDQG+XPDQ3RWHQWLDO 'DYLG6PDUW 8 :DVWH0DQDJHPHQWLQ)RRG0DQXIDFWXUH &DPSEHOO0XUUD\ 13 7KH&XUUHQW8.(FRQRPLF&OLPDWHIRU%XVLQHVV 'DQLHO/HH 19 7KH%,$5LVLQJ6WDU$ZDUG 1DWKDQ*LOHV 23 )UHHIURP'HYHORSPHQW %DNHU\3URGXFW,QQRYDWLRQ&KULV%URFNPDQ 27 7KH9LOODJH%DNHU\·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aul Turner; and to then look to the future with Chairman Mike 2015 DIAMOND JUBILEE AUTUMN Bagshaw.
    [Show full text]
  • Gluten Free Grains
    Gluten-free Grains A demand-and-supply analysis of prospects for the Australian health grains industry A report for the Rural Industries Research and Development Corporation by Grant Vinning and Greg McMahon Asian Markets Research Pty Ltd September 2006 RIRDC publication no. 05/011 RIRDC project no. AMR–10A © 2006 Rural Industries Research and Development Corporation All rights reserved ISBN 1 74151 110 0 ISSN 1440-6845 Gluten-free Grains: a demand-and-supply analysis of prospects for the Australian grains industry Publication no. 05/011 Project no. AMR–10A The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable industries. The information should not be relied upon for the purpose of a particular matter. Specialist and/or appropriate legal advice should be obtained before any action or decision is taken on the basis of any material in this document. The Commonwealth of Australia, the Rural Industries Research and Development Corporation, and the authors or contributors do not assume liability of any kind whatsoever resulting from any person’s use of or reliance on the content of this document. This publication is copyright. However, RIRDC encourages wide dissemination of its research results, providing the Corporation is clearly acknowledged. For any inquiries concerning reproduction, telephone the Publications Manager on 02 6272 3186. Researcher contact details Grant Vinning Greg McMahon Asian Markets Research Asian Markets Research 22 Kersley Road 22 Kersley Road KENMORE QLD 4069 KENMORE QLD 4069 Phone: 07 3378 0042 Phone: 07 3378 0042 Email: [email protected] Email: [email protected] In submitting this report, the researchers have agreed to RIRDC publishing this material in its edited form.
    [Show full text]
  • Green Food Project Bread Subgroup Report
    www.defra.gov.uk Green Food Project Bread Subgroup Report July 2012 © Crown copyright 2012 You may re-use this information (not including logos) free of charge in any format or medium, under the terms of the Open Government Licence. To view this licence, visit www.nationalarchives.gov.uk/doc/open-government-licence/ or write to the Information Policy Team, The National Archives, Kew, London TW9 4DU, or e-mail: [email protected] This document/publication is also available on our website at: http://www.defra.gov.uk/food-farm/food/environment/ Any enquiries regarding this document/publication should be sent to us at: [email protected] PB13797 Photographs are courtesy of the Defra photo library Contents 1. Introduction and Summary ............................................................................................ 1 2. The Synthesis Subgroup Key Questions and Scenarios .............................................. 3 Environmental impacts and potential for improvement ..................................................... 3 What post production actions (including waste and transport) could lead to higher value, less environmentally damaging food reaching the consumer? ......................................... 3 How to address the trade-offs? ........................................................................................ 9 What are the implications of your proposed actions for existing initiatives by government, the private and third sectors, or for future interventions? ..............................................
    [Show full text]
  • Food First Advice for Adults with a Small Appetite 2021
    Food first Advice for adults with a small appetite Why have I received this handout? You may have a poor appetite or have been eating less due to feeling unwell. If you are not getting enough nutrition to meet your body’s needs you will lose weight and could be at risk of malnutrition. Malnutrition makes it more difficult for the body to fight illness and infection. It can make us feel weak, tired and low in mood. To treat malnutrition we need to increase the energy or calories, protein and overall nutrients that we eat and drink. This handout provides advice on increasing your intake using ordinary foods and by making simple changes to your meals, snacks and drinks. Although some of the foods and drinks in this leaflet may usually be considered unhealthy, they are recommended until your appetite and weight improve. These foods are energy-dense and can help to reduce your risk of malnutrition. If you have diabetes, it is preferable to fortify your food with protein and fats rather adding extra sugar or including more sugary foods. This will help to minimise the impact on your blood glucose levels. If you normally check your blood glucose levels and further to making these dietary changes find that they are higher than your target range, please contact your GP or diabetes nurse for advice regarding your diabetes management. Please read our food first diabetes leaflet for more information. Helpful tips 1 Try eating little and often. 2 Aim for 3 small meals and 2 to 3 snacks between meals.
    [Show full text]
  • Of 4 07/12/2015
    ALLERGEN INFORMATION FOR WATERFIELDS PRODUCTS - allergens present are marked with a NETHERTON All Waterfields products may contain any of the following allergens (with the exception of molluscs) as they are handled at the bakery. CEREALS Code Category Description NUTS CONTAINING GLUTEN EGG FISH MILK SOYA LUPIN CELERY SESAME (not on site) PEANUTS MOLLUSCS MUSTARD SULPHITES CRUSTACEANS 34 Bread Crown Cob wheat 3 Bread Devon Split Large wheat 33 Bread Devon Split Small wheat 85 Bread Farl wheat, oats 32 Bread Farmhouse wheat 20 Bread Harvester Large wheat, barley, rye 84 Bread Harvester Small wheat, barley, rye 86 Bread Hovis wheat 2 Bread London Loaf wheat 107 Bread Low G.I. Bread Large wheat, oats, rye 48 Bread Low G.I. Bread Sliced wheat, oats, rye 42 Bread Low G.I. Bread Small wheat, oats, rye 14 Bread Malted Flake Bloomer wheat, oats, rye 71 Bread Milk Roll wheat 88 Bread Multigrain wheat, barley, rye 41 Bread Rural wheat 16 Bread White Bloomer wheat 1 Bread White Tin Large wheat 31 Bread White Tin Small wheat 53 Bread Wholemeal wheat 782 Buffet Buffet Chocolate Surprise 774 Buffet Buffet Choux Bun wheat almonds 773 Buffet Buffet Cream Crisp wheat 778 Buffet Buffet Cream Meringue Nest almonds 786 Buffet Buffet Cream Scone wheat 775 Buffet Buffet Éclair wheat 777 Buffet Buffet Millefeuille wheat 776 Buffet Buffet Vanilla Slice wheat 500 Cream Apple Turnover wheat 467 Cream Caramel Doughnut wheat 501 Cream Cream Crisp wheat 481 Cream Cream Doughnut
    [Show full text]
  • William Schwenck Gilbert - Poems
    Classic Poetry Series William Schwenck Gilbert - poems - Publication Date: 2004 Publisher: Poemhunter.com - The World's Poetry Archive William Schwenck Gilbert(1836 - 1911) William Schwenck Gilbert, born in London in 1836, was the son of a retired naval surgeon. Except for a kidnapping by Italian brigands in Italy at age two, and a ransomed release, he appears to have had a very normal upbringing. Beyond ordinary schooling, he took training as an artillery officer and was tutored in military science with hopes of participating in the Crimean War. Unfortunately for him, but not for us, he did not graduate until after the War was over. Gilbert subsequently joined the militia and was a member for 20 years. After finishing his military training Gilbert worked in a government bureau job which he hated. Upon receiving a nice inheritance from an aunt, Gilbert indulged his fancy and became a barrister. Called to the bar at age 28, Gilbert's law career, with no "rich attorney's elderly, ugly daughter" to help him escape mediocrity, lasted just a few years. Before leaving his law practice, however, he married the daughter of an army officer. Gilbert had shown a proclivity for caustic wit and sarcasm from an early age and it was this talent that put him on the path to greatness. Beginning in 1861, Gilbert contributed dramatic criticism and humorous verse (unsigned) to the popular British magazine FUN. Some of his work was accompanied by cartoons and sketches which were signed "Bab." Many of the characters in the G&S operas were modelled after some of Gilbert's "Bab" characters.
    [Show full text]
  • FACTSHEET No. 6 DID YOU KNOW?
    FACTSHEET No. 6 DID YOU KNOW? Bread was eaten at least 7,500 years ago and remains our staple food today. It was called “The Staff of Life” in Biblical times. The bakery industry is the second largest in the food sector with annual sales of £3.6 billion. We eat the equivalent of over 9 million large loaves of bread every day. Bread contains protein, complex carbohydrates, calcium, iron and the B vitamins - thiamin, niacin and a little riboflavin. Bread provides more protein, iron, B vitamins and complex carbohydrates per penny than any other food. Bread is a good source of fibre in our diet, providing a quarter of our daily intake. Bread contains very little fat and in the majority of products virtually no added sugar. 70% of the bread we eat is white. There are three basic types of bread - white, brown and wholemeal - but more than 200 varieties are available to the UK consumer. Otto Frederick Rohwedder invented the first commercial slice-and-wrap bread machine in 1928. He sold his pre-sliced and wrapped bread in a bakery at Battle Creek, Michigan. By 1933 80% of all bread sold in the US was sliced and wrapped and the phrase “the best thing since sliced bread” was coined. Sliced bread was first introduced to the UK in the mid 1930’s. The Federation of Bakers was formed in 1942 to assist in organising wartime production and distribution of bread. Sandwiches account for up to 50% of the bread we eat. The sandwich commemorates the 4th Earl of Sandwich - a famous gambler.
    [Show full text]
  • Unit: 01 Basic Ingredients
    Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
    [Show full text]
  • Raisins & Dried Fruits
    Sun-Maid Raisins & Dried Fruits One hundred years in the making, Sun-Maid’s century of experience answers all your questions on raisins and dried fruits—their unique characteristics, their history, and how they are grown, processed, Raisins & Dried Fruits marketed, and enjoyed throughout the world. Serving American Families & the World Since 1912 & the World Since 1912 Serving American Families $35.00 USA Printed in U.S.A Raisins & Dried Fruits Serving American Families & the World Since 1912 Sun-Maid growers Of California Sun-Maid creative teaM Anna L. Palecek • gary H. Marshburn • Barry f. Kriebel 13525 South Bethel avenue Kingsburg, Ca 93631-9232 Tel: 1-559-896-8000 Email: [email protected] Website: www.sunmaid.com Special thanks to Jerry Winters, cover design Copyright © 2011 Sun-Maid Growers of California Raisins & Dried Fruits Serving American Families & the World Since 1912 LONDON, NEW YORK, MUNICH, MELBOURNE, DELHI FOR DORLING KINDERSLEY: Managing Art Editor RichaRd czapnik Senior Editors Michele Wells, ROs WALFORd • DTP Designers david McDonald, kavita VARMa • Senior Production Controller saRah hughes Associate Publisher nigel duffield FirstFOR published DORLING in the United KINDERSLEY States in December 2011 by DK Publishing, 375 Hudson Street, New York, New York 10014 Managing Art10 Editor 9 8 7 6 5 4 Richard 3 2 1 Czapnik Senior Editors Michele001-182142-Dec/11 Wells, ROS WALFORD Copyright Page Layout and Design © 2011 Dorling Kindersley Limited DTP Designers David McDonald, Kavita VARMA All rights reserved under International and Pan-American Copyright Conventions. No part of Seniorthis publication Production may be reproduced, Controller stored in a retrieval Sarah system, HughEs or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise,Associate without the priorPublisher written permission Nigel of Duffield the copyright owner.
    [Show full text]
  • Project No: V5va 1040
    PROJECT NO: V5VA 1040 Steviol Glycosides Exposure Assessment Author: Phil Northing The Food and Environment Research Agency Sand Hutton York YO41 1LZ Sponsor: Coca-Cola Europe Start Date: June 2010 End Date: September 2010 Report Issue Date: September 2010 Pages in Report: 91 Final Report: 29th September 2010 Contents 1. Assessment Objectives ..................................................................................................................... 3 2. Model Specification ......................................................................................................................... 3 3. Food Baskets .................................................................................................................................... 3 4. Maximum Level data ....................................................................................................................... 5 5. Associations ..................................................................................................................................... 5 6. Modelling Approach ........................................................................................................................ 7 7. Exposure Results .............................................................................................................................. 8 8. Conclusions .................................................................................................................................... 12 9. References .....................................................................................................................................
    [Show full text]
  • Wheat: Field to Bread
    Wheat: Field to Bread HL Ysabel de la Oya [email protected] www.ysabeldelaoya.com Bread was one of the most important foods of the middle ages and renaissance. While everyone ate bread, and all wheat bread came from the same sources and farming methods, not all classes ate the same quality bread. Bread encompasses much more than just wheat flour, but for the purposes of this class, I’m going to be talking almost exclusively about bread made from wheat. Most of my research, especially around grades of bread, is based in England. Corn was a term used in the middle ages to refer to grain. Corn would mean, wheat, rye, barley, etc. Indian corn or maize (corn on the cob) is the corn that we think of when we hear the word. This is a New World Food. When the word corn is used in period or in a text talking about medieval Europe think “grain” and not “corn”. Planting The medieval system of agriculture involved a system of two or three field crop rotation; three field was far more common. Wheat (and other grains) would be planted on one field in the fall and peas, beans and other pulses would be planted in the spring on the second field. The third field would be left empty, or fallow. After plowing wheat seeds would have to be broadcasted, or hand-thrown, to plant. After harrowing constant upkeep of the fields was needed in the form of weeding and scaring away the birds. Harvest Wheat was harvested at the end of the summer.
    [Show full text]
  • Carbohydrate Counting – Food Reference Lists
    Carbohydrate counting – food reference lists UHB is a no smoking Trust Please note This list has been compiled using a sample of foods and is not as accurate as the information detailed on the packaging for specific foods. • Wt (g) refers to the the weight of food • CHO (g) refers to the carbohydrate content within the specified weight For ease of calculation, carbohydrate contents have been listed to the nearest 5g. This information is intended only for those people with diabetes on a basal bolus, multiple daily injection (MDI) or pump insulin regimes that are able to carbohydrate count and self-adjust insulin doses. If you have type 1 diabetes we recommend you book a place on either the Dose Adjustment For Normal Eating (DAFNE) or Heart of England Type 1 Education (HET1E) course. 2 | PI20_1167_03 Carbohydrate counting - Food reference lists Biscuits Food Quantity Wt (g) CHO (g) Blue Ribband 1 12.9g 10 Blue Ribband dark 1 11.8g 10 Bourbon cream 1 12g 10 Chocolate digestive 1 18g 10 Cream crackers 2 14g 10 Custard cream 1 11g 10 Digestive 1 13g 10 Digestive creams 1 8.3g 10 Digestive fingers 2 10.2g 10 Fig roll 1 12g 10 Flapjack 1 large 90g 55 Fox’s Classics 1 15.7g 15 Fox’s Creams (vanilla cream) 2 15.2g 10 Frusli Bar 1 30g 20 Giant chocolate chip cookie 1 large cookie 65g 65 Ginger snap 1 10g 10 HobNobs 1 13g 10 Jaffa cake 1 10g 10 Kit Kat (2 finger) 1 22g 15 Malted Milk 2 18g 10 Mini Cheddars 1 mini pack 25g 15 Nutrigrain Bar 1 37g 25 Oatcake 1 12g 10 Penguin 1 14g 15 Rich Tea 2 12g 10 Ritz (plain) 5 15g 10 Rocky 1 12.7g 15 PI20_1167_03
    [Show full text]