BETTYS / VALENTINE’S DAY / BAKE-OFF / WORLD BREAD AWARDS UK / NEWS / INSIGHTS BAKERY BUSINESS / NOVEMBER 2018 /NOVEMBER BUSINESS BAKERY
Make the wrong cut and it’ll cost you money,
so how can you secure value from every slice? ISSUE 9 / NOVEMBER 2018 / @_BAKERYBUSINESS
BAKERY BUSINESS Welcome
Follow us at @_BakeryBusiness on Twitter!
EDITORIAL ROSANNA SPENCE / Editor [email protected] 01474 520 239
CONTRIBUTORS MATTHEW CHICK ALICE COOKE CRAFTY BAKER ADVERTISING SAM WHITE / Divisional Director [email protected] 01474 520 254 MOVE CLASSIFIED EDITOR YVONNE VEAL ROSANNA [email protected] SPENCE 01474 520 244 MOUNTAINS SUBSCRIPTIONS I was sat in a chair, in a conference room, watch- training academy will solve the problem. Across [email protected] ing two bakery students gracefully speak to a room the food and drink industry, I often hear that 0345 500 6008 brimming with respected members of the indus- there are skills shortages. Perhaps the skill is out PUBLISHED BY try about their experiences at University College there, but people slip through the net – be it for H2O PUBLISHING Birmingham and at various work placements. They financial, self-confidence or other reasons – and Joynes House, London Road, exuded a confidence that I am envious of (which is need more support to move mountains like Meg- Gravesend, DA11 0AJ why I write, and shy away from public speaking). an and Jessica. 0345 500 6008 Jessica Dalton and Megan Roberts reeled off their I remain fiercely optimistic about the fu- achievements, from winning awards to complet- ture of the baking industry. So much so, that we / Managing Director JAMIE ROBBINS ing internships, taking part in judging panels and here at Bakery Business HQ have now official- [email protected] TRISTAN O’HANA / Editorial Director more. Even the chair of the recent British Society ly launched the National Bakery Awards, which [email protected] of Baking conference (where this took place – you will happen next summer. I’m incredibly excit- can read about it on pages 20-21) was visibly moved ed about this project, which will give this fan- DESIGN as he thanked them for bravely sharing their lives tastic sector another opportunity to celebrate MARC AYRES / Studio Manager as future baking professionals with the audience. all that is great within it. Those future bakers NEPOR NGOBEH / Production What really moved me, however, was when won’t be forgotten, of course, with our very JIM LYONS / Senior Designer MATT BAILEY / Designer the pair reminded the people watching them talk, own Young Baker of the Year being announced STINE ARNULF / Designer without fault, that for every confident student in on the night alongside Regional Winners and Printed by BUXTON PRESS the limelight, there are hordes of others who may an overall National Bakery of the Year. More
No part of this publication may be reproduced not be so outgoing, who may need a little encour- details will be released over the coming weeks without written permission from the publishers. agement to ask for work experience with top com- and months, so keep your eyes peeled. And un- panies – and that many more may simply not be til then, have a think about bakeries, shops and able to support themselves financially throughout individuals that have moved you this year – if 6,780 March 2018 an internship. At the same conference, Chris Ma- nominated, they could be crowned a winner. lec of Bread Ahead spoke passionately about how A member of the Audit Bureau of Circulations. ROSANNA SPENCE Terms of controlled circulation: Pub and bar the team there struggles to recruit the right tal- groups: owners, directors, managers and ent for its own bakery, despite seeing countless buyers. Pub and bar owners, tenants, lessees, managers and chefs. Individuals in regional people pass through its doors for recreational and national wholesale/cash & carry and baking courses. Perhaps Bread Ahead’s plans for a contract caterers. professional qualification undertaken at its own
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
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BAKERY BUSINESS Contents
NEWS 6 Updates from the last month SOCIAL & DIGITAL INTERVIEW 10 Twitter and Instagram Lesley Norris of Bettys speaks ahead of the craft bakery and tea room business’ INGREDIENTS INDEX 100-year anniversary 11 Brexit-proofing your business BREAKFAST & BRUNCH 14 Visiting Brighton with Delifrance CONFERENCE REVIEW VALENTINE’S DAY 20 The British Society of Bakers’ autumn meet Are you soppy or cynical? IBA 2018 27 Looking back at the show in Munich WORLD BREAD AWARDS Who won what? 34 BAKE-OFF & FLAVOURINGS & COLOURINGS FINISHED GOODS 36 Seeking natural infusions Achieving that ‘just baked’ smell and freshness, all day long COMMENT 38 Carr’s Flour assesses the hot climate CRAFTY BAKER 39 Anonymous musings MARKET PLACE 40 Ingredients and more PRODUCTS & SERVICES 42 Classified information CUTTING, SLICING & PORTIONING Alice Cooke on waste, efficiency and appearance
Don't forget to check out the official CBA Bakers' Review at the back of this magazine! (Just twist and flip)
05 NEWS
@_BakeryBusiness
SAVE THE DATE!
National Doughnut Week has announced it will be returning next year from 11-18 May, for another week of fundraising for The Children’s Trust. The week is sponsored by CSM Bakery Solutions and has been running for 27 years.
BAKERY BUSINESS LAUNCHES NATIONAL BAKERY AWARDS THE CAKE CREW NOW LISTED A new awards event NATIONALLY for the industry is be- ing launched by Bakery Independent cupcake baker The Cake Crew has secured its first Business, to be held at national listings, Ocado and Costco, with more in the pipeline. a glamorous cinemat- The Cake Crew’s Beautifully Crafted Twin Pack Chocolate, Salt- ic-style ceremony in ed Caramel and Red Velvet varieties, Mini Fruit Platter and Mini London next summer. Chocolate Platter are now available at Ocado, with a luxury Both wholesale and re- platter of 12 mini cupcakes launching into Costco. tail bakers will soon be “We are thrilled to have secured our first national listings and asked to enter individu- can’t wait for even more Brits to try our range of cupcakes,” com- al sites into the Nation- ments Bill Smith-Coats, The Cake Crew’s business development al Bakery Awards, with director. “Following extensive consumer research, we identified County Winners chosen and invited to the awards presenta- a gap in the market for a premium branded offering and these tion, where Regional Winners and an overall National Bak- retail listings will ensure even more people have access to our ery of the Year will be named. There will also be a shortlist of gorgeous cupcakes. We’re continually looking at ways in which young bakers compiled, with a Young Baker of the Year also we can expand and develop our product range including new crowned on the night. formats and flavour profiles, so watch this space.” Look out for more information, which will be revealed soon. The brand’s patented anti-tip technology provides a unique packaging solution to prevent any damage to the decoration, ensuring that the cake gets to the customer in the same condi- tion it left the bakery. THE FOODSERVICE SHOW AND THE PROFESSIONAL KITCHEN SHOW LAUNCH THE HRC 200
Fresh Montgomery has announced the launch of The HRC 200: a dedicated buyers’ scheme for the UK hospitality and foodser- vice industry. The HRC 200’s first instalment will take place at The Professional Kitchen Show and The Foodservice Show on 22-23 January 2019 at NEC Birmingham. It will bring together 200 of the most influential senior pro- curement professionals to meet leading UK suppliers, network with their peers, and attend exclusive education- al sessions. Being part of The HRC allows buyers to taste, test and trial the very latest product innovations before Now at Ocado they enter the wider market.
06 COLUMN BREAKING NEWS: FRENCH PROCESSED EGG SALMONELLA OUTBREAK
MANCHESTER SEES FIRST TRIAL OF GREGGS’ CLICK AND COLLECT BREAKFASTS
The new service, launched in late September in three Manchester shops, allows customers to pre-or- der and collect a breakfast order through the new Greggs Collect Manchester app, powered by Preoday. “When it comes to food-on-the-go, our customers tell us that convenience is key, so we’ve been working hard to make Greggs available to our customers when and where Processed liquid egg white they want it,” comments Roisin Currie, retail and people director at Greggs. “The break- fast click and collect trial is the latest initiative we’re looking at to help make life easier British Lion egg processors are for our customers by offering them quick and convenient access to our great tasting calling for an urgent review of products during the morning rush hour. egg processing safety stand- “Our strong customer base in Manchester makes it an ideal place to trial this service, ards across Europe following which is designed to make life more convenient for customers in a busy inner city.” reports that eight Britons have If the trial is successful, we will look at rolling this service out to other locations. The three been infected with Salmonella Manchester stores involved with the trial are Parker Street, King Street and Manches- from Dr Zak’s Barn farmed ter Victoria Station. Liquid Egg White, which is pro- Greggs has also recently reported its third quarter financial results, with its own man- duced in France but available aged shops seeing like-for-like sales increasing 3.2% during the 13 weeks ending 29 Sep- across the UK. tember, and store openings (93 so far this year) leading to total sales rising 7.3%. This incident is the latest in a long line of safety issues related to non-UK egg prod- ucts and follows the publica- tion of a 2016 Government report which confirmed that the risk from domestically produced egg products will be lower. Food safety expert, Dr Lisa Ackerley, said: “Pasteuri- sation alone has been shown not to give the assurance we all need; the raw product needs to be of a high stand - ard as well, and that’s why Annie Williams British Lion egg products stand apart.” Ian Jones, Chairman of British Lion egg processors, WRIGHTS CREATES FIRST DOUGHNUT OF THE adds: “If manufacturers and MONTH WINNING IDEA retailers do not want to act on Government advice and Annie Williams from Stansfield has been named the first winner of the ‘Doughnut of the recognise the additional Month’ competition organised by Crewe-based Wrights Food Group. food safety standards of the As a result her winning Rocky Road flavour creation is now being sold at Wrights’ Lion, then the British Govern- 19 shops in Staffordshire and Cheshire. What’s more, Williams has collected four of the ment should use Brexit as an winning doughnuts and a £50 Wrights retail voucher at the company’s shop in Tunstall. opportunity to prevent the The competition, which launched in September, will see six customers announced as import of egg the winners, with their flavoured doughnuts being released one by one over the next products pro- few months. duced to lower To be in with a chance of having their custom doughnut flavour sold in Wrights food safety shops, customers are asked to visit the company’s Facebook page, then add and share standards.” a post highlighting their own luxury sweet treat combination. egginfo.co.uk
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BRITISH_EGG.indd 1 10/23/18 11:35 AM NEWS
CARRS FOODS EXPLORES SNACKING HABITS
Carrs Foods has undertaken consumer research to find out more about people’s snacking habits and the drivers behind them. The results indicate that priorities change as we get older and that, while taste and value remain important, mood is a signif- icant factor in what consumers treat themselves to. Happiness is the dominant emotion for people choosing bakery products. Among those who chose one of the six emotions, 71% of people would select a croissant when happy, followed by a waffle (67%), brioche (60%), pain au chocolat (59%) and cake bar (44%). At the other end of the scale, one in five living in households with two children would reach for a croissant when grumpy (20%) or tired (21%) and 17% would reach for this bakery treat when stressed. “Our new research into food-to-go shopping habits gives a clear message to re- tailers that breadth, variety and convenience are all important factors to consider and they can maximise the trend by offering a range of snacks to meet the needs of all ages, occasions and moods,” comments Jeremy Gilboy, managing director of Carrs Foods, owners of the St Pierre brand. “Not forgetting that with 35% of re- spondents saying that they don’t want messy-to-eat on-the-go foods, individually wrapped items offer a clear advantage.”
BAD GIRL BAKERY REWARDED FOR BUSINESS Janet Carr, owner of Warings GROWTH
Muir of Ord bakery and café Bad Girl Bakery has won an accolade for business growth at the WARINGS BAKERY Highlands & Islands Food & Drink Awards 2018. REACHES FINALS OF “Since its opening in 2014 the Bad Girl Bakery’s growth in turnover, employees and high BEST SMALL SHOP profile, national customers has been spectacular,” the judges commented. “With approxi- COMPETITION mately 22 full-time equivalent employees, it has become a significant employer in Muir of Warings Bakery has been shortlisted Ord and has significant ambitions for further growth.” in Best Small Shop Competition 2018 Bad Girl Bakery started as a home-based cake business in 2014, selling bespoke cakes and will be heading to Westminster online, and at Highland events. It was originally based in purpose-built premises adjacent this month, where the overall winner to the family home. After being awarded a contract to supply baking for first class cus- will be from the 25 finalists chosen this tomers on the Caledonian Sleeper, new premises were found in Muir of Ord to allow the year. scaling up of production. The bakery and café in Muir of Ord opened in February 2017, The competition is run by the Inde- and the business op- pendent Retailers Confederation, with erated from then on Warings encouraged to add its busi- as Bad Girl Bakery ness details to a free website listing via Ltd. a Craft Bakers Association email com- The bakery has munication sent out to all members. won contracts to Once listed, Warings then submitted supply high profile, its application to the competition to be high quality national crowned ‘Best Small Shop’. The appli- organisations (includ- cation involved sending the Independ- ing cafés at National ent Retailers Confederation informa- Trust for Scotland) tion about its business, history, details usually as sole or ma- of how it supports the local communi- jority cake supplier. ty and any achievements, recognition In the last financial and awards. The reception will take year turnover has in- Bad Girl Bakery place at the Houses of Parliament on creased five-fold. Tuesday 13 November 2018.
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BAKERY BUSINESS Social and digital
@_BakeryBusiness
The digital world Highlights from the bakery industry shared on social media in the past month
M’S BAKERY UK msbakeryuk What a fantastic night! I’m so proud of ourselves. I’m still shaking and I just can’t believe the results. Huge congratulations to all of my baker brothers! Thank you, thank you, thank you, @breadawardsuk #worldbreadawards #bakerbrothers
PATISSERIE VALERIE @valeriecafe Thank you! REAL PATISSERIE
real_patisserie Prepping for the weekend and the mille-feuille is one of our favourites! Handmaking TAYLOR MADE patisserie in Brighton since 1997. #realpatisserie CAKES OF TENTERDEN @cakesbyjane Cupcake bouquets are not just for the ladies, 80th birthday gift for a lovely gentleman #cupcake #cake #tenterden #pretty #FridayMotivation #sbs #smallbiz
BETTYS PRETZEL & SPELT @Bettys LITTLE BUTTON BAKERY @PretzelSpelt This weekend’s Looking for a present for littlebuttonbakery Chilli con carne Pretzel, wedding cake for Laura & Matthew a Bettys fan? Make their Cheese and Bacon Pretzels at @standedgetunnel in Marsden. day with a gift voucher for They chose four semi naked tiers – best fellows for a good old afternoon tea, the Cookery which I decorated with amazing pint. Find our Pretzel stall School or our shops. And paper flowers hand made by Laura at Bolton Beer Festival this with beautiful new designs, and my favourite @etchedstudio weekend. topper. Hope you both had an they’re an even better way amazing day yesterday to gift a slice of Bettys.
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BAKERY BUSINESS Ingredients Index
WHEAT MAIZE RICE European wheat prices have fallen US maize prices fell in August and September Thai rice prices have fallen since August since the peak in August due to eas- due to a better than expected crop forecast as the newly harvested crop has been ing concerns that the major producer released by the USDA. Earlier concerns that released to the market. Favourable and exporter, Russia, would be limit- previous dry weather would damage pro- rains are helping the wet-season rice ing exports. However, prices picked up duction levels have reduced, leaving produc- crop, however, there are still concerns mid-September again due to upward tion and yield both revised up 3% month-on- of flooding in the north eastern region pressure from other major wheat pro- month in August for 2018/19. However, prices which could damage yields. (Wheat, ducing countries, such as the US and have since risen over the past two weeks due maize and rice insight provided by Australia, especially with eastern Aus- to strong export demand and the possibility Mintec, updated from September’s tralia experiencing adverse droughts. of rains delaying the harvest. issue looking at grains).
Preparing for the worst Are you Brexit-proofing your business? News emerged recently that Mondelēz will stockpile key ingredients that are essential to its products as a precautionary and protective measure in case the UK finds itself in a no-deal Brexit situation. The European chief of the Cadbury owner was quoted as saying that the UK is “not self-sufficient in terms of food ingredients”. It has been reported that the manufacturer is planning to stockpile biscuits, chocolate and other ingredients to meet supply. Speaking to The Times about the company’s hard Brexit or no-deal plans, Hubert Weber said: “Like the whole of the food and drink industry in the UK, we would prefer a good deal that allows the free flow of products, as that would have less of an impact to the UK consumer. “However, we are also preparing for a hard Brexit and, from a buffering perspec- tive for Mondelēz, we are stocking higher levels of ingredients and finished prod- ucts, although you can only do so much because of the shelf life of our products. “We have a contingency plan in place to manage [a hard Brexit], as the UK is not self-sufficient in terms of food ingredients, so that could be a challenge.” He also warned that effects of such a situation could also include less consumer choice and higher prices – something which may affect bakery manufacturers and retailers too. But for Tasneem Backhouse, joint managing director of EHL Ingredients, busi- ness remains steady, and she hasn’t seen customers stockpiling ingredients. “We haven’t seen an increase in order size or quantities, and we haven’t had any customers say they plan to stockpile in case of a no-deal Brexit,” she says. “It would be difficult for them to find the ready money to buy in surplus and to find the storage space required to stock food ingredients. They would probably have to pay for additional storage which would mean more costs, so it doesn’t make economical sense to stockpile ingredients.”
11 LEAD INTERVIEW
A CENTENARY OF CRAFT Next year Bettys reaches the grand age of 100, so Lesley Norris, one of the minds behind the bakery’s famous Fat Rascals, speaks to Bakery Business ahead of the celebrations in the run-up to Christmas
Harrogate
Bettys symbolises much more than just quality with nearly 40 years of experience within the already created a successful range of prod- bakery products enjoyed in quaint tea rooms business? ucts and was looking to broaden its appeal. and at home – the whole brand is engrained in One of the first products I worked on de- British culture. The beating heart of its oper- Q. HI, LESLEY. TELL OUR READERS veloping was Bettys Fat Rascal, which we first ation, the award-winning craft bakery in Har- A BIT ABOUT YOURSELF – HOW HAS launched in 1983. The idea was to create some- rogate where everything is made, has already YOUR ROLE CHANGED SINCE YOU thing of a Yorkshire speciality that was unique- been functioning in full festive mode for a STARTED AT BETTYS? ly Bettys. Inspiration came from a recipe for while, and preparing for Christmas ahead of a My role has changed a lot over the decades an old regional treat called a Turf Cake. Bettys centennial year is quite a fantastic feat. and continues to do so as we grow and change Fat Rascals are made with citrus peel, almonds So, who better to as a business. Trends and customer choices and cherries and have a ‘face’ with cherry eyes tell the tale of the tea mean there are always changes and develop- and almond teeth, decorated by hand at our room than Lesley ments to investigate. bakery. They have since become one of our Norris, who is her- I initially came to Bettys as research and most popular products and we’re known all self engrained into development manager in 1980 after train- around the world for them. the Bettys story ing as a home economist at Salford College I now lead a team of product innova- as product devel- of Technology. It was a new role for me, but tors who are constantly trying to stay one opment manager it was a new role for Bettys too. Bettys had step ahead, ensuring that Bettys remains
12 LEAD INTERVIEW
“Many people assume our treats are made by machine, but much of what we do is still by hand” true to its values in terms of craft and quality, rösti, to the rich chocolate sachertorte that while being relevant at the same time. we sell in our shops and online. The aesthetic is also inspired by European café culture. Q. AFTER ALL THESE YEARS, WHERE Of course, we try and balance a respect for DOES BETTYS POSITION ITSELF IN tradition with an appetite for change. Bettys THE MARKET TO CONSUMERS TODAY? has always adapted – from the ingenuity that Gifting and self-treats; a place for little luxu- got us through the privations of war to the ries and for finding gifts that show you care, experimentation of the 1960s which saw us whether that is in one of our branches or or- open an espresso bar. And as times and tastes dering online. The customer is at the heart of change, we’ll evolve again. everything we do at Bettys and we know when they come to visit us they want that unique Q. HOW WILL BETTYS BE MARKING Bettys experience. We know they expect a ITS 100 YEARS? warm welcome and exceptional service during We are planning a year-long celebration of our their visit, and of course delicious food! birthday – it’s such a huge achievement – start- ing in January with the launch of some new Q. HOW IMPORTANT IS ARTISAN products and gifts. As the weeks go by we will CRAFT BAKERY SKILL TO BETTYS, announce details of in-branch activities and AND HOW DOES IT COMMUNICATE new Bettys experiences. We are keen to connect
THIS QUALITY TO ITS CUSTOMERS? with our customers and hear their stories – we Lesley Norris Craft is key to Bettys. In an age when tradi- know Bettys has played a big part in some peo- tional craft baking methods have largely given ple’s lives – so we are inviting people to share way to mass production, Bettys strives to cel- their Bettys memories by visiting our Facebook and planning the next. We look far and wide ebrate traditional skills allowing craftspeople pages @Bettys. We will also be creating a Bettys for inspiration, drawing on our own Swiss her- to take centre stage, rather than production time line, so people can learn more about our itage, revisiting ideas from our own archives, lines and machines. Many people assume fascinating history and heritage. and looking at current trends and customer our treats are made by machine, but much of preferences. Every year we endeavour to make what we do is still by hand using techniques Q. CAN YOU TALK US THROUGH each Bettys Christmas one to remember. that have been passed down for generations. SOME OF THE BAKERY PRODUCTS While we can’t take people into our bakery, so YOU’LL BE LAUNCHING IN THE LEAD- they can see for themselves, we do the next UP TO CHRISTMAS? best thing which is to make films showing our We’re focusing on a traditional Christmas bakery team creating our treats. We also in- this year, celebrating the delicious flavours vite journalists and influencers to take a look and traditions of the festive period. We’ve around. It’s really lovely to see their reaction. brought out a new advent calendar, some Their first word is usually ‘wow’. beautiful vintage-inspired Christmas tree bau- bles filled with chocolates, and a milk choco- Q. CAN YOU EXPLAIN IN DETAIL late Christmas bear, complete with marzipan SOME OF THE TRADITIONAL TECH- hat and scarf. Bettys is known worldwide for NIQUES USED BY BETTYS TO ENSURE our Christmas cakes, mince pies and Christ- ITS OFFERINGS AND PRODUCTS mas puddings, so these are our hero products. STAND OUT IN THE MARKET? Hampers and gift boxes are always popular too A lot has changed since Bettys first opened in 1919, and for the first time we’re launching a Christ- but we’ve sought to stay true to certain values. mas-inspired Lady Betty Afternoon Tea in our Our founder, Frederick Belmont, want- tearooms in Harrogate and York. ed his café to be beautiful and the treats to be fresh and dainty. He was very influenced Q. HOW SOON DO YOU BEGIN PLAN- by his experience in the cafés of continental NING FOR CHRISTMAS? Europe and his own Swiss roots. Though Bet- It’s pretty much Christmas all year round be- tys is a traditional English Tea Rooms, look hind the scenes at Bettys! We start planning closely and there are links to our Swiss her- for Christmas at least a year in advance so itage everywhere. From café specialities like we’re usually in the middle of one Christmas
13 BEYOND BREAKFAST & BRUNCH
Infinity Foods Flour Pot Bakery BRIGHTON rocks Bakery Business pounded the pavements of Brighton with Délifrance in search of bakeries who have got their breakfast and brunch options bang on
Good morning, sunshine. What have you “We’ve dug deeper into the trend, should be making and serving, and the eaten so far today? Working in a bakery, looking at what customers have come to atmosphere in which you do so. For ex- I’m guessing it was probably something expect from their breakfast and brunch ample, it turns out that the quality of in- bread- or pastry-based. But then again, I out of the home, be it from a supermar- gredients, variety of menu and value are could be completely wrong. Maybe you’re ket’s grab-and-go shelf, or a sit-down the biggest influences over venue choice a muesli master or prefer a Pop Tart. brunch with friends,” explains Stéph- for consumers. And if you own bakery If you’ve eaten out anywhere recently, anie Brillouet, marketing director for shops, all three factors apply. Having a good coffee offer, good vegan options and good gluten-free availability were also deemed ‘essential’ for a venue to be considered – you guessed it – ‘good’. While this may seem obvious to some
Convenience drives 48% when deciding why to eat breakfast out of home, closely followed by 40% viewing it as a social activity, and 40% because it’s a luxury
36.6% of you’ll already know that breakfast and northern Europe and North America at readers, it’s always beneficial to contin- people eat brunch menus are as sophisticated as Délifrance. “Our new report summarises ually delve into your customers’ behav- breakfast afternoon tea and dinner options. And the findings of our research, and shares iour, so you can tinker with your bakery’s out of home that’s because breakfast brings in the big consumer insights to help operators offering to make sure it’s as up-to-date as at least bucks. It was these morning munchies maximise their offer and capitalise on it can be to make the most of the morn- once a that brought the Bakery Business team to changing consumer expectations.” ing time. You’ll be pleased to know that week Brighton, in search of the latest insight on It’s worth noting that all the facts 30% of people see pastry as an everyday how bakers can capitalise on their break- and figures you’ll read about on these breakfast. Good news for viennoiserie fast and brunch offering.Délifrance was pages are from the very same Beyond NPD over the coming year, then. the bearer of such knowledge, choosing Breakfast & Brunch Report, unless “It’s no surprise pastries are the grab- the seafront city as its location to launch otherwise stated. and-go treat breakfast of choice,” says its new Beyond Breakfast & Brunch Re- Brillouet. “They have been a firm favour- port, which ‘lifts the lid’ on what consum- BOTTOMLESS IDEAS ite for a number of years, and over the ers really want at that time of day. Now, you may be thinking, ‘What does past five years our sales of fresh and fro- a boozy bottomless brunch have to do zen viennoiserie have increased by 30%.” 18- to 24-year olds are the with my bakery’s morning pastries?’ Many findings are clear-cut, while most price sensitive age Even the most distant breakfast trends others require a little more effort. For group & seek convenience have an effect on the type of food you instance, when asked about the main
18 - 2414 consumers most want to see are Medi- terranean (15%), Middle-Eastern (8%), South American (6%) and Nordic (4.5%). Perhaps consider how you can incorpo- rate chia seeds, cornbread, flatbread, cia- batta, or a smörgåsbord into your prod- ucts – or if you have the ability to create dishes in your shops with a kitchen, think Benefits of breakfast: shakshouka eggs, avocado on sourdough 53% say it sets them up for and breakfast burritos. the day, 53% say it gives “The interest in ethnic infusions is them more energy and en- interesting,” notes Farrell. “Between durance, and it puts 48% the popularity of more adventurous of people in a good mood holidays, and the cosmopolitan nature of big cities – people are more willing to considerations when choosing breakfast, try new foods, and they’re more readily Kitchen (who you should recognise from 47% of polar opposite choices were pretty much available than ever. This hybridisation of our October issue’s lead interview) to The people neck and neck. cherrypicked cuisines and cultures, from Breakfast Club, The Set in the Artist Res- see bread- “The balance between health and hygge to hibachi, means people will be idence hotel, organic wholefoods retailer based indulgence at 22% versus 23% is in- drawn to menus that can meet that thirst Infinity Foods and Real Patisserie (who dishes and teresting,” says Bee Farrell, a food an- for fusion.” many believe to be one of the original sandwich- thropologist providing commentary on artisan high street bakeries in the city). es as an the report for Délifrance. “As a society, 24- to 35-year-olds are Products on offer range from sourdough everyday we’re more health conscious than ever. most likely to breakfast toast to vegan scones, Ethiopian teff flour breakfast But ‘good’ behaviour with eating and out of home multiple bakes, vegan sausage rolls, and Brighton’s exercise often leaves people feeling like times a week own famous Chewy Brown loaf. It’s not they deserve a treat. On the flip side, just about the products, though, it’s how those less interested in leading a healthy INSIGHT IN ACTION they were served – every detail is metic- lifestyle often use indulgent food as easy It’s one thing reading about ways to be- ulously planned from the lighting down gratification. it just goes to show that come breakfast and brunch heroes, but to the counter display signs to encourage there’s always going to be a place for there’s no better way to properly un- smarter spending first thing in the morn- more indulgent options, no matter who derstand how to harness the power of ing. Why not take some time out of your your customers are.” the morning movement than pounding own bakeries, if possible, and make a hit the pavements and visiting businesses list of local venues you’d like to visit to get Almost half of consumers that have it spot on. Délifrance led our a little inspiration for the morning time? typically spend £3-4 on a own culinary tour of Brighton’s bright- grab-and-go breakfast est breakfast stars, from The Flour Pot
Brillouet also spoke about how what is healthy for one person may be un- healthy for someone else. At the start of the week, sales of healthier products tend to spike, then from Wednesday evening, people relax a little, and choice tends to favour treats towards the weekend. How diverse is your morning bak- The breakfast market is worth £11.6bn, and is predicted ery offering? Ethnic cuisines that to grow next year (Kantar Worldpanel Aug 2018)
15 VALENTINE’S DAY
Are there any other ways your bakery could be promoting love, inclusivity and good food next Valentine’s Day, asks Rosanna Spence
Trying not to tuck into a giant heart-shaped Millie’s Cook- or even ‘Happy capitalist couples’ day’ if I was feeling real- ie on my way to school as a smitten 15-year-old remains ly sarcastic. Love equals inclusivity in 2018 – something quite possibly one of the most momentous displays of I couldn’t be happier about – and this has really widened self-restraint I’ve ever shown in life. To this day I don’t the scope of creativity for bakers and their Valentine’s Day know how I managed not to at least take a nibble, and that products. Whatever the theme behind your bakes in 2019 – it was delivered to my boyfriend at the time in one piece. underneath this messaging is an expression of love and, quite For thousands of people across the UK and beyond, simply, ‘Here, you mean something to me, enjoy eating this’. whether you like it or not, Valentine’s Day is another reason “Consumers are now not just buying gifts for their significant to create products. And, thankfully, there’s an enviable rela- other, but for family and friends too, meaning the opportunity WORDS ROSANNA tionship between romance and food that means bakers can for sales around the occasion is growing,” agrees Cristiana Bal- SPENCE enjoy the sting of cupid’s arrow and sell a range of products larini, product marketing director for pastry ingredients at CSM that might appeal as a quick impulse buy for a present, or for Bakery Solutions. “For consumers who don’t want to spend an someone to enjoy something a little different for themselves. extravagant amount on gifts, baked goods are a great way to I thought a heart-shaped cookie saying: ‘I love you’ was treat loved ones to a simple gesture or treat without breaking the an ideal present as a 15-year-old, but these days I’m more bank, as well as having a nice, homemade touch too.” cynical and would probably find it much more hilarious to buy my partner BE MINE a cake or biscuit that reads: “After the hype around Christmas and New Year, the qui- ‘You’re lucky to have me’ eter month of January is an excellent opportunity to start TANTALISE THE TASTE BUDS
How can bakers evoke romance through flavours and textures? Try incorporating Champagne, fig and dark chocolate, suggests CSM Bakery Solutions, for rich and indulgent premium cakes for adults.
16 VALENTINE’S DAY
Taking on tradition: examples of Valentine’s Day products from Cake me Baby (and right)
SOMETIMES, ROSES AREN’T RED, AND VIOLETS AREN’T BLUE…
Alessandra Estrada, owner of Cake me Baby, has an alternative view of the ideal thinking about Valentine’s Day,” suggests Fabien Levet, national account man- Valentine’s bake... ager for foodservice at Pidy UK. Valentine’s Day is indeed probably the first calendar event many people look If there was a way of saying ‘Bah Humbug’ forward to in the new year (once everyone’s January diets and Dry Januarys are about Valentine’s Day, that’s what I would say. done and dusted), so this is all the more reason to give your customers reasons to smile at your products. The last thing I would ever want someone to “With consumers looking for options aside from cliched heart and flower give me for V-Day is that pre-requisite heart- motifs, many are opting for simple options,” notes Ballarini. “Consider baking shaped box of terrible chocolates, or some ‘him and hers’ products, for example a half and half biscuit that fits together, or asbestos-stuffed teddy bear with stupid love- ‘X’ and ‘O’ shaped cookies to signify a hug and a kiss, gingerbread men shaped like couples, or even cute animal pairs modelled out of icing.” heart eyes, and t-shirt that reads ‘Be mine’ ‘Hers and hers’ and ‘his and his’ creations will be well received by people who No, no, I’m not that kind of girl. I’m not into may feel their relationships are underrepresented in mainstream Valentine’s the conventional aspects of, well anything… Day products, so why not have a selection where people can pick and choose dif- And thankfully, in 2018, I don’t need to be. ferent elements of their baked treats to create their own unique present to the one they love? Why not go all out to include pets and even bake animal-friendly And neither do you! products like dog and cat treats? Forget that red, geometric shaped ‘heart’. “Bakers should adapt products in keeping with modern lifestyles,” agrees If you really want to impress someone, bake Ballarini. “The Valentine’s Day occasion has changed over the years with many them an anatomically correct edible heart! consumers opting for a less ‘gushy’ or ‘soppy’ approach to the occasion. This has meant a shift from classic bright red love hearts and roses-themed products and Relive that scene from Game of Thrones, where bakery, to more simple items simple items, either a classic, indulgent item, or a Khaleesi eats the stallion heart, because let’s tongue-in-cheek humourous item.” be real, that was sexy AF. What’s better than an iced biscuit that reads, ‘I DOUGHNUT KNOW WHAT I’D DO WITHOUT YOU Pretty much any bakery item can be given a Valentine’s makeover, howev- love you’? How about an iced biscuit that reads er tongue-in-cheek or traditional you want to be. Just as any present-giving pretty much anything else…?! Because the reality is, ‘I like to watch you sleep’ or ‘You’ll do’ are a lot more accurate. But if you do just really want to express your love, quantify it. Why not try ‘I love you like a fat kid loves cake’? But maybe you hate this Hallmark holiday so much, that love isn’t even part of your repertoire come February 14th… That is totally okay too – buy yourself a hate cake! Stuff your face with your hatred of V-Day and enjoy every minute of it. Oh, and what flavour could this ‘hate’ cake be? ‘Hatorade’, of course. Cake pops from Bakels
17 VALENTINE’S DAY
A LOVE LETTER TO YOUR BAKERY Emma Haworth, senior brand manager at Dr. Oetker Professional, shares her secrets to a Valentine’s selection your customers will truly fall for:
1. Give your cupcakes some love Create a romantic twist on the traditional butterfly cake to make the perfect heart decoration for the top of your “The quieter cupcake. Simply take out the sponge in the middle of your cupcake and using your cutter shape into a heart to sit on month of January top of a swirl of buttercream. is an excellent 2. Update your biscuits Benefit from the popularity of chocolate and roses on opportunity to Valentine’s Day by including these flavours in your biscuits. Using rosewater and cocoa powder, create heart-shaped start thinking about shortbread biscuits and once baked, finish them by covering with a generous amount of chocolate – guaranteed to be a Valentine’s Day” hit with consumers. season creates an opportunity for treats to be shared – as 3. Add a hidden surprise you would at Christmas or Halloween – so too can ro- Make your loaf cake into a Valentine’s Day showstopper by mance-themed bakes be shared. “Cookies or cake pops topped with bright red or pink adding a secret heart in the middle that is only revealed icing provide excellent selection box fillers for consumers once your cake is sliced. Simply by using your heart cutter to share with their loved ones,” advises Michael Schofield, you can create a cake that will truly amaze your customers. marketing manager for Bakels, who believes variety packs Cut out hearts from a red sponge and on top of a layer and selection boxes are ideal ways to boost Valentine’s trade for bakers. “Since consumers are becoming more of chocolate mixture add these to your loaf tin and cover aware of what is in their food and seeking more honest completely with the rest of your mix to hide your hearts. baking, less perfectly finished cakes provide opportunity to appeal. A stronger focus on craft and originality, with less finesse, creates cakes which look more home-baked and less mass produced. “Plus, the trend for bold creations provides the per- fect opportunity for bakers to produce vibrant Valentine’s treats. Pink and red are associated with this romantic occa- Bakels bundt cake sion, so ingredients such as red velvet are an easy go-to for bakers looking to create colourful themed sweet goods.” From celebrating gay pride to championing single nights in with a cat watching Netflix, and every meaningful rela- tionship and friendship in between, Valentine’s Day bakery products have the versatility to appeal to every emotion, sense of humour and association people make with this time of year. The more adventurous you are with your Val- entine’s Day range, the more likely you are to melt even the frostiest of hearts next February.
18
EVENT
BRITISH SOCIETY OF BAKING AUTUMN CONFERENCE How is the bakery industry preparing for the future, when continual change is certain? Attendees of the BSB conference explored ways in which bakeries Lin Carson, BAKERpedia are evolving
If a business isn’t prepared to undergo a transformation to adapt to ESSENTIAL INFO: consumer trends and challenge their British Society brand perception, it won’t be long un- of Baking (BSB), til a competitor beats them to it. We all know how many bakery brands Heythrop Park Hotel champion their values of family tra- & Resort, Oxfordshire, dition, heritage and craft skills. But 18 October 2018 when do these businesses begin to blur? Why should retailers invest in your products over another similar To paraphrase the new chairman manufacturer? This is precisely the of the BSB, Richard Hazeldine, the challenge faced by fourth genera- bakery industry is full of passionate tion company Roberts Bakery, which people who are working in a chal- found a way to differentiate itself in lenging market, therefore focusing a busy market of north west English on consumer experience and are family bakers, as well as adding val- doing so by venturing outside their ue to the category of white bread. comfort zones. Once white bread became marketed That’s how he summed up the re- more as a commodity rather than a cent BSB autumn conference, which product to be excited about, Roberts saw key figures from the bakery recognised an opportunity to break world present on topics ranging from out, inspire and challenge traditions the power of relevant online con- around white bread, standing out to tent to giving bakery students more a younger generation of consumers. opportunity to rise up further with Stuart Spencer-Calnan, MD of the David Roberts receives an Honorary Membership internship support. business, took conference delegates
Stuart Spencer-Calnan UCB students speaking
20 EVENT
Jim Brown’s Honorary Membership Also speaking on the day...
Stan Cauvain, MD of BakeTran A scientific look at finding practical solutions for bakers with problems, for Chris Malec, Bread Ahead (and left) example, minimising unwanted holes in bread, balancing key ingredients in healthier bakery products and exploring on Roberts’ journey in the lead-up to year seeing £1m in turnover just from its the ways in which dough behaves under this re-brand, with a week-by-week baking school alone and this year look- account of strategic decisions, bumps ing to exceed that figure at a 92% class stress and strain. along the way (like discovering qui- occupancy rate – Malec revealed a ma- nine – a key flavouring intended for jor issue for the team itself is to recruit Lin Carson, founder and CEO of use in its new Gin + Tonic Fun Buns talent and resource for its own busi- BAKERpedia – turns into a carcinogen when heat- ness, something you are probably deal- With over 35,000 users a month, and 18m ed) and the royal reception of new ing with in your own companies. For tins arriving at the factory. From this reason, Bread Ahead is seeking to pages read so far, BAKERpedia is a fine releasing 100% recyclable-at-home launch its own academy, offering a for- example of bakers transitioning to digital packaging to hosting a Sky High Tea mal qualification for a 24-week course, platforms as sources of information. over the Ethiad Stadium for media which will include an even measure of Carson took delegates through search influencers to try new products and classroom-based theory and practical spread the word, Roberts Bakery has application during work placements. engine optimisation strategies and how truly divorced itself from tradition in On the other side of the industry, two to curate scientific content for online its colours and logos as much as its inspirational students from University users whose average attention span fresh, disruptive attitude to NPD. As College Birmingham – Jessica Dalton online is a mere 10 seconds. Spencer-Calnan put it, it’s important and Megan Roberts – shared insight from now to be concerned about doing, their experiences learning the bakery not pledging change. Bakers in the craft. With an obvious need for talented Roberts Potts, head of insight and room will no doubt have been in- individuals coming through education in strategy at Greencore Food To Go spired by Roberts’ journey, and may the industry, they tackled questions in- Greencore Food To Go is one of the have even been persuaded to change cluding: How can work experience place- world’s largest sandwich makers, ments and internships be communicated their own mindset on how to tackle with 700m created every year. Potts industry challenges by becoming a and facilitated? What might be holding challenger brand. less confident students or those with examined ways to keep promiscuous less access to finance back when it comes consumers on side by balancing their FUTURE BAKERS to working in the industry? And, what functional and emotional requirements Chris Malec, director of Bread Ahead, changes do they want to see? when it comes to choosing food on the go. also took to the stage (with owner From the student experience, right Matt Jones providing a history of the through to analysing consumer trends business via video), introducing a new and NPD, the BSB autumn conference Matthew Verity, business unit director of concept to delegates in the form of the left delegates with stirring ideas they Kantar Worldpanel Bread Ahead Training Academy. Now, could apply to their own business, be- An overview of the current bakery while Bread Ahead is famous for its cause every success has its own story market and predicting new major recreational bakery courses – with last of overcoming challenges. consumer trends, especially vital NPD.
Alexandra Martin, director of retail operations for Warrens Bakery Documenting Warrens’ journey to success as it moves towards its target of 40 franchisees in 2018. Keith Houliston Richard Ball Matthew Verity
21 CUTTING, SLICING AND PORTIONING
For something that sounds so simple, cutting and slicing can be anything but, and can have a huge impact on efficiency, waste and – perhaps most importantly – appearance, as Alice Cooke finds out
Cutting the cake. Easy, right? I mean we all do it on spatula. Yes, all of these have been used in my house- our birthday, not to mention at more family pudding hold – please withhold judgement, speed is of the occasions than we care to mention (I speak for my- essence on these occasions, as I’m sure you can un- self here but assume I’m not alone). But take just derstand. And a good job it is too – if a baker were a moment to consider how well that actually goes to attempt to sell anything even vaguely resembling for you. Enthusiasm aside (for yes, the anticipation the aforementioned hastily-chopped slice, it really surrounding eating cakes and puddings is not to be wouldn’t go well. Add to that issues of efficiency and underestimated), it’s more often than not a beautiful wastage, and it becomes clear that cutting, slicing and WORDS ALICE bake that turns into a sloppy portion. Okay, it gets portioning are absolutely key to any bakery operation. COOKE devoured pretty damn quick, but in the interim it’s really not a pretty picture. CUTTING THE MUSTARD Luckily when it comes to cutting and slicing on One of the key components bakers need in a a commercial scale, there are better options than slicing machine is the ability to cut each product a hastily-grabbed carving knife, serving spoon or without dragging, which can ruin delicate layers
22
CUTTING, SLICING AND PORTIONING
“Cutting rooms present a particular risk, as crumbs can attract unwelcome visitors”
and decoration, as well as leaving a jagged, and notoriously difficult-to-cut products. adjustable speed. This also makes them ide- less aesthetically-pleasing edge. Accurate The blade can cut both savoury and sweet al for slicing baked products with dried fruit cutting also makes for maximum efficiency items including pies, quiches, pizzas, spong- and chocolate.” and minimum waste, so really, it’s a must. es, cakes, cheesecakes, pastries, flapjacks The ultrasonic cake cutter from Reach Food and brownies, whether ambient or frozen. SIZE DOES MATTER Systems, which recently hit the UK market through The cake cutter has an HMI touch screen to To allow baking companies to be competitive Brook Food, is designed to be both accurate and provide accuracy of positioning and repeatabil- and profitable it is essential that their goods versatile. According to Samia Sanders, marketing ity, and a key feature of the control panel is the are produced to a consistent, accurate size, to manager at Brook, the ultrasonic technology has recipe handling system, which calculates yield create attractive uniformity, according to Da- been developed by Reach Food Systems with the management. vid Dunne, director of Interbake. sector in mind and is designed to cut popular prod- The company’s in-tray cutter, which was the Interbake is the sole UK agent for German ucts such as snack bars, protein bars, flapjacks, as first in the range to use the new ultrasonic tech- manufacturing company Krumbein Rationell, well as more traditional products such as tray bakes nology, operates within the standard British full- whose machines are specifically designed and cream-based layered cakes. size 18” x 30” tray and has a 760mm blade that to slice both fermented and cake products. Its ultrasonic blade vibrates at 30 kHz, slices the entire length of the product. Dunne says most Krumbein machines are which prevents products from sticking, mak- The company also has an ultrasonic sheet able to slice fresh products, and all aim to ing it the ideal machine for delicate, gooey cutter, which has the capability to slice fresh, save energy, time and waste. chilled or frozen round cakes (including deli- No newcomer to the UK market, Krumbe- cate fresh cream-type products) with a diam- in has been a feature in lots of smaller inde- A SLICE OF THE eter of up to 12”, two at a time, into pre-pro- pendent craft bakeries and sandwich manu- grammed portion sizes. facturing businesses for a number of ACTION The ultrasonic cutter technology is also par- years now and is also used ticularly useful for gluten-free bakes, which can by industrial-sized Bread slicer sales are set to rise at a 4.8% compound annual growth rate be trickier to slice than their wheaty counterparts. in the next four years, according to Scottish craft bakery JG Ross’s gluten-free site uses the Global Commercial Bread Slicer the cutter, and production director Cameron Ross Market 2017-2021 report. says it works really well for them: “Gluten-free The study adds that safety products are not so easy to cut by hand, so we features (such as interlocking doors, needed something mechanical,” he explains. photo eye sensors, and automatic “I wanted to cut a 30”x 18” sheet in 100mm safety covers), as well as variable squares in a variety of our products and can thickness slicers are particularly on now easily change that to 50mm squares the rise. with this machine, so we have found it And it would seem bakers are extremely useful.” also looking for something a little quieter too, as the report says the When it comes to bread slicing, EPP production of more muted slicing MD Steve Merritt says a continuous machines will make an impact on band slicer can provide the answer for the market too. It also highlighted high-output plant operations, while a bread slicers with more rounded reciprocating blade slicer is more blades as an area of growth – these suitable for a smaller independent allow for oil-free cutting, even in or craft bakery: “The alternative mo- warmer environments. tion of the blades in a reciprocating Innovation, it would seem, is blade slicer makes them ideal for the key: “To enhance end-user use by craft bakers, who do not need satisfaction and expand their the high speed of cut sought by plant customer base, many players are focusing on offering commercial and industrial bakers. bread slicers with innovative “They are usually equipped with features,” states the report. an upper and lower conveyor belt that drives the loaf through the blades at an
24 CUTTING, SLICING AND PORTIONING
baking companies, who have to cope with high volumes of products that require slicing on a daily basis. Dunne describes this as a niche market that requires reliability, coupled with the highest standards of health and safety. As to what sells particularly well and why, he says: “We have found that the most popular ma- chine within the range of slicers is model BBS. Compact in design, the blades on this model are positioned to hinge cut the baked rolls, baguettes, finger rolls etc. to allow the sandwich fillings to be attractively displayed.” He says a variable adjustable belt infeed “Bread slicer sales are set speed, coupled with an adjustable top belt en- sures that the product is stable while passing through the cutting blades. to rise at 4.8%” “The two blades on these machines recipro- cate against each other, which has a self-sharp- ening effect as the machine is used.” commercial manager at Teknomek, who says out for what she describes as ‘dirt traps’ that And, he adds, as space is at a premium in most it is possible to trim costs in the cutting room will make an item harder to clean, such as bakeries, the BBS is operational from just a 13amp without compromising on hygiene control. ledges, seams and ingresses, and even raised plug and mounted on a fabricated stainless-steel She says up to 5% of a food business’ welds, as these could harbour microbes. base with locking castors, so the tables can be staff are (typically) permanently assigned to “Conducting a thorough assessment that folded away into a ‘V’ position when not in use. cleaning, which represents a significant out- considers the small details makes it very lay, so making sure this money is well spent possible to make the cleaning regime smart- SLICING COSTS, NOT STANDARDS is crucial: “Thankfully the lack of liquids in er and thus drive efficiencies.” Maintaining hygienic standards takes an inevita- the cutting room means some of the nastiest ble slice out of every baker’s operating budget, microbial contaminants, such as listeria, are and cutting rooms present a particular risk, as less likely to become a problem. However, CASE STUDY: THE crumbs can attract unwelcome visitors, not airborne pathogens including salmonella can all of whom are visible to the na- still make their way in on dust motes. SLICE IS RIGHT ked eye. As to how best “Therefore, keeping all surfaces dust-free to deal with this, is a prerequisite. The frequency of sweeping, FOR WRIGHTS we spoke to Sue whether that’s a Cleaning in Process policy or PIES Springett, working to a fixed schedule, will depend on the risk assessments arising from context and the size of the operation.” Wrights Pies, part of Wrights Food But regardless of how often you clean, she Group, purchased a Newtech Robo- Sonic cutting machine for its Crewe says it’s good practice to use specialist anti-mi- factory last year, to accommodate crobial and non-shedding brushes, brooms and increasing volumes. other cleaning materials, as the alternative can Alison Harding, retail operations mean unwittingly spreading microbial contam- director of Wrights Food Group, inants around the working environment, thus says the machine is capable of increasing the risk of cross contamination. handling out-of-tray products as That said, she adds that furniture rath- well as in-tray baked products, and er than floors presents the greatest issue: it has meant that the company “The form factor may include in-built risks now regularly records 100% yield and can increase cleaning time, particular- on production. ly when there is restricted access, so con- “With virtually no product waste we have seen a significant return sider the practicalities of the machinery on investment on this machine and furniture design in context of how it as we are saving the cost of fits into the clean-down routine. Limited specialist food waste disposal,” access presents a risk, after all if you can’t she says. “The flexibility and reach it, you can’t clean it.” scalability afforded by its modular But, she concludes, the greatest op- construction also makes it an portunity to manage hygiene risks in the excellent long-term investment for cutting room comes ahead of purchasing us as our business grows. new equipment. She advises bakers to look
25
IBA 2018
iba: IN NUMBERS 1,373 exhibitors 76,800 visitors LOOKING 810kg of flour consumption at the competitions 789 participants at the factory tours in Munich 1,776 ‘travellers’ on the Virtual Bakery Tour BACK ON 72 speeches at the iba Speakers’ Corner (32 on the topic of digitisation) #IBAMUNICH18 Young Confectioner Highlights from iba, the trade show for bakery, confectionery and snacks
Digitisation is set to define the bakery Hof, head of press and public relations at world for the next three years, if the iba. “People were keen to interact and the trends seen at September’s iba show are VR element has been a huge success with anything to go by. queues exceeding 45 minutes. Exploring Digital products were professionally new technologies is important to keep exhibited at nearly every trade fair stand. things fresh and encourage visitors and Both exhibitors and trade visitors saw exhibitors to make the most of their ex- digital solutions and processes, new busi- perience.” UIBC Cup ness models and product safety as the “The diversity seen at the world’s key developments for their sector. A digi- leading trade fair is unique,” comments tal milestone has opened up a whole new Michael Wippler, president of the Ger- world of technological possibilities, as man Bakers’ Confederation. “In addition seen during the premier of the iba.Virtu- to iba’s unbelievable internationality, al Bakery Tours. There were long queues this year our stand managed to offer a outside the 3D cinema, but that did not perfect place for bakers to network with deter the visitors whose curiosity saw their colleagues from all over the world. them happily waiting to get a look behind The stand was a lively centre for creative the scenes at how their colleagues work. work, collegial exchange, and informa- With the help of virtual reality glasses tion. In view of the multitude of positive and 360º videos, they travelled to inno- impressions, I will particularly remem- CHINA TRIUMPHS AT vative bakeries in Germany, Greece, Ice- ber the valuable lectures at the forum, land, Austria and the USA and received the exciting baker and confectioner COMPETITIONS inspiration for their own businesses. competitions, and the fascinating Vir- The bakery teams from “A few of the exhibitors here had also tual Bakery Tours. The Backstage Young China doubled their used VR technology on their stands and Talents Days moreover saw us pay much reasons to celebrate this numbers show that these exhibitors gen- greater attention to young talent. Anoth- year at iba’s international erated more footfall,” explains Dr Patrik er thing we loved was our blogger event competitions that saw ‘blog ‘n’ roll’, where we informed those entrants from around the Live demonstrations interested about the various facets of world compete in live finals. our great industry.” The gold medal at iba presented a new main topic from the UIBC Junior World the sector each day both at the iba.FO- Championship of RUM and the newly created iba.SPEAK- Confectioners was ERS CORNER. Altogether, there were awarded to Haoran Lyu of China, while Zhou Bin and Peng Fudong of China more than 100 lectures in these two are- were the winners of the iba-UIBC Cup of Bakers. as for knowledge transfer alone. At this year’s cup, 12 teams from 12 countries “The quality of visitors and the lev- competed for the gold medal. In addition to its el of footfall was excellent,” adds Hof. overall win, the Chinese team also received the “Registrations versus attendance was prize for the best showpiece (pictured). Daniel extremely high. The added elements of Plum and Maximilian Raisch from Germany iba competitions and VR offering has followed in second place; they also won in the Best meant that people spent more time at Bread category. Third place was awarded to Ivar the exhibition than ever before. Our Bakke and Nikolai Meling from Norway, who also challenge now is how to make iba 2021 received the prize in the category of Best Biscuits even better!” iba.be and Party Pastries.
Virtual bakery tour 27
BAKE-OFF AND FINISHED GOODS Not such a half-baked idea Everyone wants fresh, straight-from-the-oven bakes all day long, but this isn’t always cost-effective. Luckily that’s where bake-off can step in, but only if used in the right way, as Alice Cooke finds out
WORDS ALICE COOKE
29 BAKE-OFF AND FINISHED GOODS
Baking from scratch is undeniably appealing, yet it and finished frozen products provide convenient and requires time, space and specialist skills, which can cost-effective solutions to give bakers the option to over-stretch busy foodservice operators, especially in offer a wide range without buying in different ingredi- quick-serve situations. Add to that challenge the rise ents or ‘skilling up’.” and rise of the in-store bakery, which has left high For bakeries with few staff but a booming food-to- street bakers with some hot competition. Supermar- go business that they’re eager to maintain and grow, kets can produce baked goods en-masse, cheaply and bake-off and frozen fully-finished products would all the time – and as much as it may irk traditional seem to be ideal options to meet consumer demand. bakers to hear, this is no longer at the expense of And if proof were needed of this demand, in 2017, quality, as in-store offerings are getting better and 95% of the UK engaged with the food-to-go market, better all the time. spending an average of £508 each, according to Kan- But in answer to this conundrum, bake-off items tar Worldpanel, and this strong growth in food-to-go step in perfectly to allow for a range of quality baked is set to continue, according to Passmore. goods without any labour-intensive dough prepara- As to how bakers might be best placed to take tion. Through the bake-off process, the all-import- advantage of this, she says high street retailers should ant alluring aroma of freshly baked goods can be continually vary the range and products they offer, achieved in a fraction of the time and cost. which is an opportunity afforded to even the smallest Jacqui Passmore, marketing manager, UK and Ireland of operations by bake-off goods, “as all the hard work for Dawn Foods, says: “Tough competition from su- in terms of recipe development and innovation has permarkets means high street bakers are under pres- been done for them. As a result, bakers can easily sure to keep customers interested and loyal, and they introduce new seasonal ranges, or they have the are looking for creative ways to protect margins too. flexibility to buy in some products and finish others With consumers seeking eye-catching new products themselves in-house”. and attractive displays, freshly baked goods with real shelf appeal are pivotal for driving sales.” SMOKE AND MIRRORS But is there not something slightly misleading, even This is all well and good, but how should a small deceptive, about simply finishing products in-house? operation approach such a task, when faced with ris- The industry is divided on this – as part of its Honest ing staffing costs, limited resources and (the elephant Crust Act propositions, The Real Bread Campaign calls in the room) dwindling footfall on the high street? for “meaningful, legal definitions for the terms ‘fresh’ Passmore says the answer is bake-off: “High street and ‘freshly baked’ when used in the marketing of bakers are perfectly placed to offer food-to-go sweet loaves – not to be used for ‘bake-off’ products”. bakery items such as doughnuts, cookies, muffins It believes such wording leads consumers down and other cakes, which add value to sales. Bake-off the garden path, and doesn’t allow them to make
30 BAKE-OFF AND FINISHED GOODS “A freshly baked pastry can often tempt shoppers to add an extra item to their basket”
informed choices about the baked good they’re buying. But Passmore disagrees, describing custom- ers as ‘increasingly savvy’. She says: “They under- stand that many sweet bakery items are not made in-house and that a high street baker may not have the time or resource to make so many different products from scratch. Our research tells us that it is the aroma as well as the quality, innovation and taste of the product that will excite consumers and tempt them to purchase and that they are more likely to purchase from a baker than a convenience store or garage forecourt.”
COMING TO YOUR SENSES Bake-off has an indisputably enormous part to play in enticing consumers to purchase. And to inves- tigate the phenomenon further, professor Charles Spence from Oxford University collaborated with Dawn Foods on its Sweet Bakeology Campaign, which looks at the relationship between food pur- chases and the senses. PROVE IT “Bakery aromas signal freshness,” says Spence. Barbara Lunnon, product marketing director, Cookies, “Colleagues in the flavour and fragrance industry Mini’s and Brownies at CSM Bakery Solutions, says the proof tell me that aromas like bread are among the hard- that bake-off works wonders for bakeries is in the sales figures. est to create synthetically. As such, authentic bak- “Freshly baked goods can produce a delicious smell on ery aromas may be so appealing, in part because site and increase footfall and drive sales, giving an authentic, they cannot be faked.” homemade feel to the bakery. Using a mix or a 95% baked Rich Ford, director of new business at retail design product is an ideal way to minimise the work involved and still produce freshly baked ‘still warm’ cakes and muffins. In a consultancy Sherlock Studio, adds: “Freshly-baked convenience-led market, bakers should be looking for a high bread is retail gold when it comes to selling to the quality range of bake-off products to expand their offering.” senses: it smells great, looks great, tastes great and The viennoiserie category in particular has seen consistently strong growth, with a value increase in in-store feels great.” bakery of 4.8% to £116.9m, and unit sales up by 0.8% It’s the delicious smells, aesthetic appeal and incred- year-on-year. Danish pastries are also on the up in the ible flavours of baked goods that entice customers, in-store bakery category, with value increase in in-store bakery of 1.6% to £62.6m. Kate Sykes, marketing manager, says Fabien Levet, national account manager – food- Lantmännen Unibake UK, sums up the success of bake-off service at Pidy UK, and this provides plenty of oppor- perfectly: “A shopper might only be popping in for a cup of tunity to heighten the sensory experience: “Offering coffee or a magazine, but a freshly baked pastry can often tempt them to add an extra item to their basket. Baking off freshly baked goods is always appealing because products in store therefore not only delivers fresh bakes at customers love smelling the fresh aroma of pastry, their optimum texture, but the tempting aroma also drives bread and cakes being baked. But using a ready-to- impulse purchases.” fill pastry is an excellent solution because the prod-
31 BAKE-OFF AND FINISHED GOODS
“Bakery aromas signal freshness”
ucts can be finished in the oven, which still provides that delicious smell that wafts through an outlet and draws customers through the door. This saves valuable time and resources but still allows bakers to produce products from scratch. Bakers can still add their own finishing touches, which ensures their offering has that homemade, premium appeal.” Meanwhile over at Bridor, they think bread is in the eye of the beholder but concur that it’s your nose that’ll lead you there. Commercial director Er- wan Inizan says: “Bread is eaten with the eye first, so interesting textures from different inclusions, flours and finishes have an important role to play. However, initially it is the intense aromas that start the sensory experience. At Bridor, we believe that an all-natural approach delivers the best results in terms of flavour, texture and smell. Fermentation is a key to success and Bridor’s unique sourdough starter has been developed internally using macerated grapes – which creates very distinctive products.” Stuart New, head of bakery at Rich Products, agrees: “Freshly baked taste is synonymous with quality, and that’s ultimately why consumers buy,” he says. “Products that smell delicious when baked help attract customers to the fixture, and once there, abundant displays of freshly QUANTITY BUT NOT baked products entice them to purchase.” QUALITY? As to other ways to lure in consumers and encourage them Recently granted ‘Approved Product’ status from The to try baked-off products, he suggests sampling: “Stores Craft Guild of Chefs, Pan’Artisan’s authentic Italian flat can also attract customers by stimulating their taste buds bread, the Focaccia Romana, attracted much praise through sampling. Merchandising the fixture to make it from the panel of chefs that gave it the accolade. David Jones, sales and marketing director for Pan’Artisan, says look artisanal and abundant can also drive sales.” this proves that pre-made, bake-off products can offer Many supermarkets are already wise to this, and the same taste and artisanal appeal of scratch-made often use tasting tables to whet their consumers’ ap- produce. “This product tasted as good as it looked, I love the rustic homemade appearance.” petites, allowing consumers to feel, smell and taste the The Focaccia Romana is created from simple dough, bread – a great way to bring in new trade. with a 92% liquid to flour ratio, which produces an Elsewhere, while bakers do need to keep an eye on extremely light, open structured bread that he says is easily digestible and stays fresher for longer. During its waste, he also says a high proportion of bakery sales production it undergoes many stages of hand-crafting happen in the afternoon “so it’s important to keep as the dough is too difficult to be handled by machine, shelves stocked to entice customers to buy. No one before it is rested and proved. This results in a product wants the last bun on the shelf!” (We beg to differ that captures all of the features of classic, Italian bread, but is available part-baked. here – we’ll take the last bun any day, but each to their own… maybe we just really love buns.)
32
EVENT
And the winners are... OVERALL WINNER Istvan Nadhazi, M’s Bakery, Bournemouth, French Country Sourdough BROOK FOOD SOURDOUGH Ed Clark, Pastonacre, Pastonacre, Norfolk, Sourdough ZEELANDIA WHOLEGRAIN Dominic Salter, Salt Bakehouse, Gloucestershire, Seeded Khorasan Sourdough CIABATTA Martha Brown, Forge Bakehouse, Sheffield, Long Fermented Ciabatta GLUTEN-FREE Photo by Henry Kenyon Davina Steel, MannaVida, Essex, Garlic & Rosemary Focaccia CARR’S FLOUR BAGUETTE Justin Gourlay, Real Patisserie, East Sussex, Artisan Sourdough Baguette REAL BREAD CAMPAIGN SUPPORTED BY SHIPTON MILL WORLD Istvan Nadhazi, M’s Bakery, Bournemouth, French Country Sourdough GREAT BRITISH WHITE Linda Kianfar, Foodhaven, East Sussex, Farmhouse BREAD FRUIT BREAD Ian Hill, Riddle Me Rye, Edinburgh, Chocolate, Cherry, Almond & Toasted Coconut Sourdough FLATBREAD Roger Haycock, Roger’s Bakery, Huddersfield, AWARDS Focaccia From home bakers to show stoppers – the Tiptree SPECIALITY SWEET World Bread Awards with Brook Food has crowned Paul Robinshaw, Flour Water Salt, Macclesfield, Copenhagen its winners for another year. But who won what? SPECIALITY SAVOURY Mark Bennett, Patisserie Mark Bennett, Dorset, We all know the wonderful smell of Morris, who was delighted to declare Ist- Roasted Roots & Herb Sourdough bread as it pervades the air every day van Nadhazi of M’s Bakery, Bournemouth MUNTONS MALT BREAD in your bakeries. And most of you will as Overall Winner of the Awards, as well Carina Carlstrom, Loaf Bakery, Farnham, Seeded probably be able to distinguish between as winner of the Real Bread Campaign Malted Flatbread different loaves. Walking into West- supported by Shipton Mill category. IRISH WHEATEN LOAF minster Cathedral Hall for the Tiptree Liz Baker, marketing manager of James Herron, Cookie Jar, Newcastle, Northern World Bread Awards with Brook Food on Tiptree, presented Nadhazi with £1,000, Ireland, Traditional Wheaten Bannock 26 September, that same unmistakeable a Tiptree hamper and trophy. Nadhazi TIPTREE SHOWSTOPPER aroma was the signal that the competi- beat off competition from hundreds of Tami Isaacs Pearce, Karma Bread, London, tion’s judging day was well underway. loaves sent in from around the United Challah Queen Tzanzhong Orange Blossom “The field was more competitive than Kingdom – delivered by courier, taxi and TIPTREE PATISSERIE TRAINEE BAKER ever,” says chair of the judges Stephen in person on the morning of the judging Hallam, whose fellow judges, all 90 of at Cathedral Hall, Westminster Cathe- Caroline Jevachandran, National Bakery School them, included legendary baker Richard dral, to ensure maximum freshness. HOME BAKER OPEN Bertinet, Dr John Foster of BBC’s Victo- “The choice, range and quality of Jessica Van der Schee, London, Country White rian Bakers and Harry Lomas, executive bread in Britain today is immense,” says HOME BAKER SOURDOUGH head chef, Wembley Stadium. Caroline Kenyon, director of the awards. Graham Kinnear, Northamptonshire, Cheddar & The awards ceremony on 16 Octo- Tiptree World Bread Awards with Ale Sourdough ber was held at St John’s Church, Hyde Brook Food, launched in January 2013, PEOPLE’S CHOICE Park, hosted by Hallam, Master Baker seeks to celebrate the very best of British Today Bread, Walthamstow and managing director of Dickinson & bread baking. worldbreadawards.com
34 COMING SOON
90 15 1 COUNTY WINNERS REGIONAL WINNERS NATIONAL WINNER ARE YOU THE BEST BAKERY IN YOUR COUNTY? Look out for the launch of the National Bakery Awards 2019 in the December issue of Bakery Business
#NationalBakeryAwards @_BakeryBusiness FLAVOURINGS AND COLOURINGS Your true colours As an industry bakery is fantastic at keeping – and leading – the trends, but what happens when those trends interfere with the baking process? Alice Cooke takes a look at the latest developments in flavourings and colourings
Boozy bakes are on the up and up, and on the market – just because it tastes ranges to address demand for ‘cleaner’ in honour of this we’ve asked a few of alcohol doesn’t mean it needs to foods – in other words products made experts about how bakers can make actually contain alcohol.” without artificial additives and the most of the opportunity. that are as natural as possible. Add it to batter, pour it over a A FRESH LOOK AT FLAVOURS As a result, natural flavours warm cake or mix it into the frosting, Jacqui Passmore, marketing manager and colours have never been but however you choose to add an al- UK & Ireland at Dawn Foods, says all more important as consumers coholic edge to your bakes, make sure of the company’s new product develop- become more interested in the you do it right. ment work now uses natural colours and provenance of their food as well “Just adding a slug of vodka or gin flavours, as it’s what consumers want: as health concerns about fat and to your cake batter isn’t going to add “Fresh flavours such as citrus or fruit processed sugar.” much flavour once the alcohol burns are popular as an inclusion or topping on But natural flavours present their own off in the oven, so pick cocktails, li- baked products,” she says, adding that set of technical challenges for bakers, in- queurs and beers that pack a real “high fruit content is important in fillings cluding colour fade on the shelf, and keep- punch,” says Jane Rylands from oven for example, and those which also contain ing the depth of flavour while remaining WORDS ALICE manufacturer Belling. original fruit are also in demand”. natural, vegetarian or even vegan. COOKE But just because something tastes As to why there’s been this sudden She says that achieving red colours good in its liquid form, doesn’t mean surge of interest in natural flavours, she that are natural, vegetarian, and Ha- it will translate well to baked goods. points to the combined power of the lal-suitable are the most challenging Some flavours don’t carry well in cake government’s ‘war on sugar’ and today’s in bakery products such as Red Velvet, and can be overpowering – vodka on demand for clean label products: “We which is currently very on-trend across its own isn’t great, as an example, and are continuing to adapt our product all bakery lines, and adds that Dawn is although prosecco is a popular flavour, to get the distinct flavour, you need to add a lot. This presents problems, as the addition of too much alcohol can affect the bake, and cause buttercream or icing to split. To solve this dilemma, Chris Hall, head of brand at Renshaw, advises using the flavour of your chosen tipple, without adding the alcohol itself: “There are loads of al- cohol-free produc ts Layered cake from Dawn Foods out there
36 FLAVOURINGS AND COLOURINGS
The top 10 bakery flavourings, according to CSM Bakery Solutions:
Chocolate Coconut Peanut butter Red velvet Margarita Mojito Lemon & lime Mocha Salted caramel
Strawberry daiquiri Japanese inspiration from McCormick one of the few bakery suppliers to offer goods from morning, throughout the is sprinkled on everything from rice a Red Velvet Mix using natural colours. day, into every meal occasion”. and noodles to veggies and seafood If wanting to add colour and flavour As an answer he pinpoints a few – why not baked goods too? This without additives, she suggests bakers emerging flavour trends that the com- coarse mixture of seaweed, sesame, should consider adding fruit and vege- pany has identified as part of its annu- dried seafood, sugar and salt offers table juice concentrates and extracts. al Flavour Forecast report. This year’s umami deliciousness and a subtle, report highlights the casual, adventur- sweet flavour.” A TOUCH OF THE EXOTIC ous and interactive nature of how peo- Another trend highlighted in the Regardless of the meal occasion or ple are eating across the globe today, Flavour Forecast is dessert bao buns. location, consumers are increasingly saying: “Take inspiration from Japa- “In China, these soft, steamed buns seeking authentic flavour experiences, nese Izakaya Eats. Izakayas – Japanese are typically served up in a savoury says Warren Wells, commercial direc- gastropubs – serve up casual tasting version, but with a simple dough and tor at McCormick Flavour Solutions plates, similar to Spanish tapas. Fea- classic pie fillings, you can create the UK: “Add to this an increased focus turing bold glazes, seaweed season- ultimate handheld dessert – like a on healthy eating that takes out the ings and tangy dipping sauces, these British banoffee pie bao with bananas, ‘bad’ and enhances the ‘good,’ and dishes are an explosion of flavour. cream, cinnamon and toffee, or choc- you’re left needing consum- “Captivate customers by adapting olate peanut butter pie bao.” er-preferred flavours that these trends to use in baked goods. Editor’s note: If anyone would like strike nostalgia of that Miso Sake Yakitori Glaze is a tangy, to try their hand at chocolate peanut ‘fresh-from-the-kitch- sweet and savoury sauce that adds butter pie bao buns, please send sam- en’ taste.” excitement to grilled chicken and ples (for research pur- He says the chal- seafood skewers. Try brushing on to poses, obviously). It’s lenge for bakeries baked goods for a distinctive char and tough keeping your is “how to do this bright, glossy look.” finger on the flavour time and again, creating fresh, It also points to furikake as a sea- pulse, but someone’s exciting savoury and sweet baked soning option. “In Japan, furikake gotta do it.
37 BAKERY BUSINESS Comment
Wheat and the weather How has this year’s hot climate affected flour milling? Carr’s shares its industry insight
The UK wheat and flour industry has been particularly interesting throughout 2018. With uncertainties such as Brexit, the subsequent weakening of the pound and Matthew Chick, the summer heatwave seeing UK temperatures general manager at Carr’s Maldon Mill soaring to over 30 degrees, this year’s events have had a profound effect on the industry; testing millers carrsflour.co.uk globally and giving us new insight and experience on how to navigate the market. makes for good exporting potential; but, this will have Getting the best out of wheat takes years of expe- a knock-on effect on the domestic market and farmers rience, an extremely high skill level and intricate care often export if there is little price difference. and attention to detail. Thanks to the high temperatures, we’re receiving The weather has impacted the price of flour on a harder, smaller grains with less endosperm (flour) inside, global scale. We have seen lower harvest yields than making it vital for millers to rely on experience to create last year leaving stocks of Group 1 milling wheat pre- a consistent and high quality product. The grain structure dicted to be in tight supply by the end of the crop year. determines the amount of conditioning time required dur- We are lucky that our geographical location is so close ing the milling process, with due care required to ensure to our suppliers, so we can spot these issues early on it doesn’t shatter. Harder wheat is more liable to shatter, and overcome them quickly. Each year, 70% of our particularly during the early stages of milling, and a shat- 50,000 tonnes of wheat come from within 30 miles of tered grain can lead to difficulties for bakers as the shards our Maldon Mill. can obstruct a loaf from developing a good crumb struc- This combination of weather and lower harvest yields ture. However, we overcome this hurdle by careful monitor- has driven up prices in both domestic and international ing and assessing wheat and adjusting conditioning times. markets. We have seen a significant increase in prices Our Maldon Mill is situated in probably the best over the last few months, not just in the UK, but also in wheat growing area in the UK, and thanks to this we other major wheat producing countries such as France, have found that our supply of local wheat is producing Germany and Russia. Carr’s uses English wheat, however an excellent flour despite difficulties with grain yields. UK price points are affected by international markets. We are seeing that both functional protein levels and The uncertainty surrounding Brexit negotiations and water absorption are up which is great for our bakers currency are also contributing variables that affect the and means our customers can make more bread out of market that we need to consider. A weak pound a bag of our flour.
“A weak pound makes for good exporting potential; but, this will have a knock-on effect on the domestic market and farmers often export if there is little price difference”
38 BAKERY BUSINESS Crafty Baker
Shh... The Crafty Baker is a sneaky peek into the inner workings of the industry’s top professional brains. Something on your mind? Air your views anonymously by emailing [email protected] Small baker, big apprenticeship problem The furore around the government’s apprenticeship scheme refuses to wane. This month, the Crafty Baker argues the case for smaller bakeries accessing training support We bakers are a proud bunch, and part of last month’s feature need to invest in the future but we’re often small businesses on apprenticeships in the hallowed Bakers’ Review pages with tight margins, so for some this is a stretch. made my own pride swell even more. What about choosing a training provider that you trust Fellow bakers will know there is an unwavering sense and have enough confidence in to let loose with your of solidarity in our trade that you’d be hard pressed to find apprentices? To support us smaller, non-levy-paying bakeries, elsewhere in the economy, and we revel in the wonderful array training providers need a special contract to be able to deliver of craft skills we all possess. apprenticeships and access the funding (90%, remember). What’s more, we get a real buzz out of sharing those Put another way, small, non-levy-paying businesses can skills with the next generation of crafty bakers to ensure only choose from a narrow, select band of training providers the sustainability and growth of this most ancient and (I counted six across England), most of which are large noble of trades. So, the focus on apprenticeships and institutions; focused, specialist providers are arguably better young talent was something that made my heart beat a suited to the science, alchemy and downright odd hours of little faster. Here was a way to get support to train up a the bakery world. new batch of oven-ready bakers. Question the status quo to find the support you want and But hang on a minute… this levy business seems like a tricky trust, and you’ll be told tales of sub-contracting and potential old thing to navigate if you’re not in the know. If you’re a bigger donations of unspent levies from bigger businesses; all of which bakery business with a wage bill of £3m or more, you’ll be rests on the already stressed shoulders of the baker to resolve. paying HMRC 0.5% tax on that. Working with an approved What future do the scores of community bakeries up and training provider allows you to reinvest this money into skills down the country have then, if they cannot quickly, simply and development and training. So far, so good. easily bring on new apprentices to carry on the great tradition But what if your business, like 98% of the baking of our fresh, daily bread? industry in England, is too small to pay the levy? The support for smaller businesses is less clear cut. What about funding – if you don’t pay into the system, how can you get anything out? The government policy wonks will tell you that they’ll pay 90% of the costs of delivery, with us employers paying the balance. Now, we understand the
“Focused, specialist providers are arguably better suited to the science, alchemy and downright odd hours of the bakery world”
39 BAKERY BUSINESS Market Place
The latest product launches and innovations from the bakery industry
CALLEBAUT 1% sugar chocolate Callebaut’s latest NPD – Ecl1pse – is a Belgian milk chocolate made with only 1% added sugar. It retains a smooth consistency due to its high milk content, with up to twice the milk and cocoa content compared to regular milk chocolate. It has been developed to answer the increased demand for indulgence without consumer guilt. callebaut.com/en-GB
COUNTRY RANGE DE BUYER PURATOS UK Three cheese and onion roll GEO forme Smaller pack sizes A new three cheese and onion roll is now French manufacturer de Buyer has launched Puratos UK has launched new smaller pack sizes available from Country Range in packs of 60 GEO forme, a foldable stainless-steel mould with for its Sapore Medea and Sapore Rigoletto x 162g approx. The 6” roll is frozen puff pastry integrated hinges. It is ideal for pâté en croûte sourdoughs, targeted specifically at the artisan filled with cheddar cheese, Red Leicester cheese and also for breads, brioches, ginger breads or market. The 10kg pack sizes are for smaller and onion mix, and is topped with a hard Italian cakes. The mould allows easy preparation and bakers who can have less storage space than cheese and rusk topping. They can be baked unmoulding simply consists of releasing the larger-scale businesses. Artisan bakers can from frozen in 30 minutes and are suitable integrated hinges. It comes in plain or perforated trial the products for a lower outlay than the for vegetarians. stainless steel. standard 25kg packs. countryrange.co.uk signature-fse.com puratos.co.uk
40 ARYZTA FOOD SOLUTIONS New desserts Aryzta has introduced two new desserts – a lemon brûlée and a trio of chocolate mousse. The new desserts are supplied un-portioned, giving caterers the option to adapt serving size in accordance with occasion or daypart, and premiumise with accompaniments like fresh fruit and edible flowers. They are supplied frozen, ready to be thawed and served. aryztafoodsolutions.co.uk
ARDEN & AMICI Festive Italian range This festive season, Italian bakery Arden & Amici announces the launch of two new premium panettone flavours to their range of Italian baked goods, all wrapped up in new celebratory Sparkle packaging. This includes the new gluten-free mini panettone KARA and a Tipsy Tiramasu Low Bake panettone. Other items in the range include mini Bloomers range biscuit tins, a Tuscan almond ricciarelli and other panattones. Kara has relaunched its bloomers range with new ardens.co.uk flavours, thicker slices and an improved shelf-life. The range, which previously consisted of four medium sliced bloomers, now has redeveloped recipes and also contains three new thick slice options and a DRINK ME CHAI new flavour, taking the total range up to seven. The Superblends flavours in this range include white, malted and a Chai latte brand Drink me Chai has launched a new brand-new sunflower and oat bloomer. range of Superblends including turmeric, beetroot karafs.co.uk and raw cacao. The blends can be incorporated into bakery products to improve their health benefits. They are all vegan, gluten- and caffeine- INTERBAKE free and are available in 80g tubs and 500g bags. New rotary rack oven Each blend also adds colour to a bake. The Macadams XSR Rotary Rack oven is available drinkmechai.co.uk on the market from Interbake with a footprint of 1,000mm x 1,000mm. This oven has a capacity capable of accommodating up to 18 baking trays. It’s available in an electrical format (32kW) and the unit weighs 500kg. It can be used for baking pies, baguettes, rolls and bread. interbake.co.uk
MACPHIE Mallow Macphie has introduced Mallow into its range of sweet fill and finish products in response to the growing market in premium doughnuts and cupcakes. Nostalgic desserts such as banoffee pie, lemon meringues, chocolate-covered teacakes and baked Alaska all use Mallow as a key ingredient. It can be flavoured and coloured however the baker requires. macphie.com
41
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45 w
BAKERS’ REVIEW
A nudge in the right direction
By David Smith, political crisis in England and Wales and Northern Ireland. We as consultant to the CBA an industry need to plan for pressure from government to reduce fat and sugar content in products to reduce the cal- Meetings the CBA has orie intake of the population. The start will be some form of had with government calorie labelling on all products. departments this month At a meeting on Primary Authorities we were given a look have shown us how the into the future by the Food Standards Agency. They are pi- government is thinking loting a National Inspection Strategy (NIS). Currently this is about changing public being done with the likes of Morrisons and Waitrose. With attitudes in the future. NIS the Primary Authority looks at the past inspection re- They call it ‘nudge’, i.e. cord of an individual store, looks at its external monitoring small pieces of legis- reports, its rodent control reports etc and whether there lation and small tax have been significant changes in local management staff. increases to nudge They then make a judgement on whether an annual inspec- people into healthi- tion is necessary and tell the local enforcement authority if er lifestyles. The tax an inspection should take place. This is still in its very early on single-use plastic stages, but the Food Standards Agency and the Depart- bags has proved to ment for Energy and Industrial Strategy (BEIS) see this as a them how this can work. At first it was 5p cost saving exercise for both enforcement authorities and and only in larger stores. Soon it will be 10p and in every the inspected businesses. Soon I can see some of our larger retail outlet. We have seen the consultation on the ban on members being asked to take part in a pilot scheme. selling energy drinks to young people has made some larger I am impressed by the attitude of the officials within BEIS retailers introduce their own ban on selling these drinks to towards The Primary Authority Movement. They believe children. So, expect the sugar tax on soft drinks to rise until that if all inspections of businesses, not just the food indus- products are either reformulated or customer habits change try, can be regulated and standardised across the country and the sale of these drastically reduces. not only will the public be protected but importantly busi- A meeting with Public Health England has shown us how nesses and local authorities will see cost savings. they intend to use labelling to nudge people to reduce Of course, for this to happen in our sector our members their calorie intake. They aim to save millions of pounds in need to ensure they are using Primary Authority guidance NHS costs by reducing what they consider to be the obesity issued by the CBA.
07 w
BAKERS’ REVIEW Updates
ADVICE: Minimising risk – disciplinary investigations in your bakery
A FACT-FINDING EXERCISE Investigations are often thought of as ‘the easy bit’. Yet, it is surprisingly common for dismissals to fail in tribunal be- cause an inadequate investigation was carried out. Investigations must inform the content of a disciplinary hearing, so if they are not robust, employers are already at risk of an ‘unfair’ process.
IN A NUTSHELL Investigations are a fact-finding exercise only. There is no blame at this point, and no formal outcome is issued off the back of an investigation. It is important to establish the facts and circumstances that surround issues in the workplace when they arise. In- vestigating will help to identify whether it is appropriate to take further action and if so, what form the further action should take. The issue will typically fall under one of the following um- brellas: • Conduct: managed via disciplinary processes • Capability: managed via performance management THE AIM processes To establish information about what has happened and the • Medical capability: managed via medical capability reasons why. processes EVIDENCE GATHERING So, during the investigation be alert for any cues which Efforts should be made to collect all evidence that is rel- point to the nature of the problem and subsequently what evant and available. Evidence should be collected which the most appropriate method for dealing with it might be. supports both sides of a case, as far as possible. As above, it may not always be that a disciplinary route is Remember that if this should lead to a formal hearing the most appropriate form of action. and subsequently a formal outcome such as a warning or a dismissal, then information collected needs to be sufficient to demonstrate grounds for a reasonable belief about what happened. An investigation may be comprised of some or all of the following:
• A meeting with the individual(s) concerned • Taking witness statements • Reviewing CCTV footage • Collecting evidence such as receipts, till reports, e-mails, screen shots and so on
This needs to be collected promptly because if further action does need to be taken, there should be no unrea- sonable delays. Sometimes a careful balance needs to be struck between the value potential evidence could bring and the need to avoid delays.
Next month, we will outline the key factors of holding the meeting. For further information on following a formal dis- ciplinary procedure and draft template letters, please con- tact Karen Dear at the CBA, or alternatively visit the mem- bers-only section of the CBA website – Employment Law.
06 BAKERS’ REVIEW Updates
Rising Star What is your favourite bakery product? A custard Danish pastry.
Do you have a baking ‘bible’, if so what? Yes, it’s all in my head!
What advice would you give a new young baker starting out in the trade? You will always be learning, no matter how much you think you know, and you will get plenty of job satisfac- tion. Be prepared for early mornings and long days!
Who has inspired you most throughout your baking career and why? Linder Gibbs, my father and my grandfather. These people have influenced my style of working and I have had inspiration from all of them at some stage to push myself as far as I can go with ideas and chal- lenges.
Choose a few words to describe baking Hard work, hot, therapeutic, satisfying and skilled.
If not baking, which career would you have chosen and why? I probably would have gone into the construction in- dustry, as a carpenter or a brick layer.
Stranded on a desert island, which seven ingredi- Sunny Dann is technical advisor and demonstrator at ents and utensils would you wish for? Puratos and has been in the baking trade for 18 years. O-tentic Durum, flour, mayonnaise, bowl, spoon, scales and a lighter. What is your first bakery memory? Standing at the end of the table too small to see everything that was going on – I was probably about six or seven years old.
Do you have a bakery idol and why? Ken Flanagan, my grandfather. In my eyes he was the best and he stood for everything that made baking an art form and great.
05 BAKERS’ REVIEW Updates
An update from the President
BY COLIN LOMAX
I have been privileged to represent the CBA on a number of occasions these last few months, including the Baking Industry Awards, undoubtedly the best evening of the year. To see the best of our industry receiving well deserved awards is very rewarding. I was part of the judging team for the Speciality Bread product of the year won by Alex Gooch, sponsored by British Bakels, and the Rising Star Award, sponsored by Rondo, won by Jessica Smithson from Country Style Foods. We sometimes worry about the future of our industry and the perceived difficulty in attracting the younger generation into it, but this could not be further from the truth after seeing the excellent quality of applicants interviewed for all of the categories. On a recent visit to Bruges in Belgium I saw pancakes (or ‘pannekochen’, a better selling name everywhere), a simple batter product, both sweet and savoury sold at a premium. Also, waffles – a dough batter that can be yeast or powder raised, baked in a patterned iron to give it its distinctive shape and texture. Again, these products are sold everywhere at a premium. They are available throughout Holland, Belgium subject of mainly European products, brioche was another prod- and France... perhaps an opportunity for us to consider a new uct seen everywhere across the water but not so much in the line either in a bakery or café? My favourite was a waffle with UK. Maybe under the Brexit theme we can create some interest piped fresh cream and a lovely strawberry on top. On the with these products. What Brexit will do for us I am not sure. But, I hope my Continental Duvet will still work after Brexit? There is no doubt that being different or having a compet- itive edge in business is very worthwhile, forgive these basic examples but they are true and do work! Bruges’ centre has endless cafés and coffee shops. We walked past one every day that was always full, while others around were fairly empty. Although the cost of a cup of coffee in the centre was a few cents dearer, your coffee or tea was served in a nice cup on an individual tray with sugar, a sweet, a small cube of cake and biscuit – different than the other cafés. On the market were a number of these very large open trailers selling breads of all kinds and of excellent quality. One had a long queue and was doing very brisk business – the difference being they simply had a bread slicer. I apologise to all our excellent bakers throughout the UK by stating the obvious, but being different to gain a competitive edge is a point worth considering. As one of the best summers on record fades away we have the yearly challenge of Christmas looming. Arguably the most exciting period of the year, if not the hardest in terms of work hours needed to get it right. Planning ahead is so important. The retailers from early September have been selling a range of Christmas products, and as a traditionalist, they do spoil the romance of Christ- mas, however, business is business.
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BAKERS’ REVIEW
Welcome DIARY DATES
14 NOVEMBER 2018 World Championship Scotch Pie Awards Judging Day – Carnegie Conference Centre, Dunfermline
17 NOVEMBER 2018 Scottish Bakers Northern Dance – Jurys Hotel, Aberdeen
15 JANUARY 2019 World Championship Scotch Pie Awards Lunch – The Westerwood Hotel, Cumbernauld
23 FEBRUARY 2019 Scottish Bakers Glasgow Dance – Welcome Crowne Plaza Hotel, Glasgow 18 MAY 2019 Kent Craft Bakers Association Dinner & Competition – Oakwood House Well, once again we find ourselves in November and back Hotel, Maidstone to what is described as the ‘Golden Quarter’ for lots of busi- 7-9 JUNE 2019 nesses. Let’s hope it is for yours. ABST Conference – Alton Towers The lazy, hazy days of summer are but a happy memory, 13 OCTOBER 2019 but the heat certainly wasn’t missing in the fierce competi- Western Region Craft Bakers tion of the World Bread Awards in London. Association Bakery Competition – On display was a magnificent array of breads of all shapes, BAKO Western, Cullompton sizes and tastes; each competing for the accolade of best in WORDS show at the Tiptree World Bread Awards and at the time of GEORGE writing this, we were eagerly awaiting the results of the com- FULLER petition on 16 October 2018 (you can read about the winners NEW, RENEWED & Chairman of on page 34 of Bakery Business). RETURNING MEMBERS the Craft Bakers Something which certainly got my attention last week was Association a TV documentary on the state of our world in relation to the M N & J F Pryces Ltd, Manchester widespread dependency on single-use plastics. Mile Cross Bakery, Norfolk We see it causing fish stocks to be depleted, coral reefs Loaf Bakery, Surrey destroyed and sentient marine mammals dying as a result of Hampsons of Hayle Ltd, Cornwall ingesting plastics and so it goes on further up the food chain. Renshaw Many of our members will throw their hands up in horror at the Unilever, Surrey thought of not having the convenience of these single-use plas- Dustcontrol UK Ltd, tics in their businesses. But at what price to our natural world? Northamptonshire I think we should all be seeking to play a part in reducing Fitzbillies, Cambridge our dependency on such destructive materials, otherwise the Whittlebury Bakery, consequences will be catastrophic. Northamptonshire We have already reduced the amount of plastic carrier bags in use, but could we not make further steps up the ladder? Could we not stop providing plastic straws, or even lobby our drinks manufacturers to go back to the more sustainable glass? Is this too big of an ask to ensure our survival? Food for thought.
GEORGE FULLER Chairman of the Craft Bakers Association
World Bread Awards judges – photograph by Henry Kenyon
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NOVEMBER 2018
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