Caravell’s (Buckingham) retarder-prover can slow down and hold the development of dough for up to three days. It then warms the dough to the correct prove temperature to ensure it is ready for the oven at the right time. All functions are controlled by a microprocessor, which enables the cycles and times to be programmed for a number of days. The cabinet can hold 20 shelves of size 30in x 18in. It has a capacity of 800 litres and a temperature range of –15ºC to 35ºC.
Melton Mowbray – the battleground for the ongoing spat between industry giants Northern Foods and a handful of Melton Mowbray pork pie producers over the pie’s protected status – is a small town where pork pies and tourism are big businesses. In the Melton Mowbray area alone, tourism employs over 1,100 people and is worth over £55 million. It’s little surprise the local pie makers are so keen to protect their slice of the takings.“We don’t charge for demonstrations,” says Stephen Hallam, managing director of Melton Mowbray pork pie specialist Dickinson & Morris (D&M), which gives regular showcases of the traditional pie-making method in its historical shop. “But if we do our job well, if the theatre is right – and successful retailing needs theatre – then every passenger on every coach will buy a pork pie.” Vegetarians and Jewish or Muslim tourists give the town a wide berth, presumably.The elusive tiny minority of UK households that, Hallam says, does not buy pork pies at Christmas may be tough to convert. A better bet is the populace that shuns the seasonal favourite apart from Christmas. Around 95% of households buy a pork pie at Christmas, he claims, yet only 55% buy them during the year. So D&M’s range was recently expanded to include a bite-sized six-pack and twin pack to capitalise on the lunchtime trade. This is aimed at changing the perception of pork pies from a one-off Christmas treat.Playing the tourism cardThe D&M brand, produced in a bakery outside Leicester, services retailers including Tesco and Sainsbury’s. But D&M’s brand capital comes from its historical Ye Olde Pork Pie Shoppe in Melton Mowbray, which plays the tourism card to great success. By promoting itself to coach companies and group travel operators, busloads of tourists pour into the small shop, which struggles to keep up with the demand for hand-raised pies. Cashing weekly sales of £320 per square metre, with annual pork pie sales of over £400,000, it is a tactic that is clearly paying off. Barely a week now passes without a visit from a film crew, or the telephone ringing for a comment or an interview, says Hallam. But it isn’t just about selling a pie; he says it’s up to bakers to educate and enthuse the public, to share their heritage through group demos, talking to consumers and letting them taste the product. Changing attitudes to foodOver previous decades the reputation of the pork pie has diminished as manufacturers cut corners to meet price points, he believes. Consumers noticed and grew sceptical of the product. But, he says, our attitude towards food is slowly changing and provenance, trust values and regionality are gaining in importance.“There is a great interest in regional foods sweeping the country – at last we’re waking up, and we have some great British products,” he says. “There is a tradition in Leicestershire of always having a slice of pork pie for breakfast at Christmas, which harks back to medieval times when the pie was the equivalent of today’s turkey. We’re keeping alive that tradition. We see a 500% uplift of pork pie sales at Christmas. But there’s another 51 weeks that we could sell customers a pie.”Melton Mowbray – the spiritual home of the pork pie – is a small medieval market town in northeast Leicestershire with a population of just 30,000. It has six multiple retailers: Tesco, Morrisons, Co-op, Iceland, Kwik Save and Marks & Spencer; eight bakers including Greggs, Bakers Oven and Coombs; six butchers; and within a 10-mile radius, many other retailers selling Melton Mowbray pork pies.Pork pie historyStephen Hallam explains the history: “Going back 200 years Stilton Cheese was made in and around Melton Mowbray and cheese makers found the by-product, whey, to be a good food supplement to feed pigs. This led to a surplus of pork. So the local grocer got together with the local baker, Edward Adcock, and started making pies.”Though not the originator of the pie, Ye Olde Pork Pie Shoppe has been around for more than four centuries and is the oldest pie shop in the town. John Dickinson rented the property in 1851 and Joseph Morris joined the business in 1886; 15 years later, the firm changed its name to the now familiar Dickinson & Morris.Fire devastated the building in August 1991 and, in March 1992, the business was acquired by Samworth Brothers. The Grade Two listed building took seven months of extensive reconstruction and sympathetic refurbishment and the shop and bakery reopened in October 1992. Of the 4,500 footfall per week, 30% are visitors – which means that 70% are not and they have the opportunity to shop elsewhere in a very crowded marketplace. D&M began supplying the retailers in 1996.“For years, we agonised over price parity for our pork pie with our competitors in the town,” says Hallam. “We’ve now bitten the bullet and actually raised our prices, which has added further credibility to our presence. Point of difference“Within half a mile, Tesco, Morrisons and the Co-op are all selling the D&M pork pie at a cheaper price, with no parking charges nor inconvenience of purchases being carried around the town. So consumers will pay for our point of difference.”Two years ago, Greggs, which already had a presence in the town with Bakers Oven, opened next door, which hit its sausage roll trade by 20%. “Not only has this now come back, but sales have increased by 20%,” he says. “We took a positive response to Greggs’ presence, introducing a real Cornish pasty at a premium price – made in Cornwall but baked by us in Melton Mowbray – and we reintroduced a totally hand-raised pork pie, also at a premium price. “Greggs’ products meet the needs of a particular market very well, but I think our products deserve the premium that our customers pay – and they seem to agree.”PGI statusEight years ago D&M, together with a group of six other manufacturers formed the Melton Mowbray Pork Pie Association (MMPPA) with the purpose of gaining Protected Geographical Indication (PGI) status to restrict production of the pies to a 1,800sq mile zone around Melton Mowbray. PGI is one of the three European designations to protect regional products that have a specific quality, reputation or other characteristics attributable to the area in question. It acts in the same way that an ‘appellation contrôlée’ does for wine.Backed by the Department of the Environment, Food and Rural Affairs, the MMPPA fought off a legal challenge in the High Court in 2005 from Northern Foods, which has a £50m-strong share of the Melton Mowbray pork pie market, but produces out of factories in Shropshire and Wiltshire. Earlier this year, the Court of Appeal ruled in favour of the MMPPA, rejecting Northern Foods’ case. The case is now being pursued in the European courts.“It’s all about protecting the integrity of the Melton Mowbray Pork Pie and defending its reputation, about protecting the consumer from being misled about the provenance and quality of proper Melton Mowbray Pork Pies,” Hallam told the British Society of Bakers Spring Conference this year. “Although comment has been made that the floodgates are about to open with silly applications – Yorkshire Puddings, for example – in reality this won’t happen, as each application is judged on its own merit. I do hope the association’s stand against Northern Foods will make it easier for good manufacturers to charge the right price for their products.”In a new twist, Northern Foods has put its chilled division up for sale, which includes its two Melton Mowbray pork pie plants, but will progress the case until a new owner is found, who will then decide whether to continue the action.Hand-raising a pork pie – the demonstrationDistinctive styleUsing a hot water paste and pork fat with a little salt and pepper, the Melton Mowbray pork pie’s pastry is quite distinctive. Lard brings richness while the hot water paste gives it its crunchiness. Drawing an unlikely comparison between a lard-based pie and a luxury car, Stephen Hallam says: “If you were to try and make it with a lard substitute, then it’s not a pork pie – it’s like having a Rolls Royce with a plastic interior.He continues: “To the uninitiated it looks old, very strange, and dark in colour. If you used any other short pastry it would be soft within hours of baking, because of the moist jelly filling. You need a robust pastry that retains that crunchiness.”Making the pastry The dough is tempered to give it a malleable, mouldable, plasticine-like feel. Using his hands he raises the pastry up around the outside of the dolly. “There is quite a skill in keeping the pastry nice and even all the way round,” says Hallam. “If the dough is too thick or thin, one side might burn while the other side is correctly baked. You end up with a pastry that melts in the mouth – a digestive, almost buttery flavour and texture.”And filling it outThe pie is 50:50 pastry to filling. Boned out British shoulders and bellies of pork are bought in fresh and uncured, then chopped and diced. “We’re not butchers, we’re bakers,” he says. “We find consumers generally don’t understand ‘uncured’, so we liken it to a joint of roast pork in the demonstration.”Dickinson & Morris mills its own pepper and its piquancy teases out the flavour of the pork – no breadcrumbs or rusk are used, which would absorb this piquancy. “A Melton Mowbray pork pie is traditionally quite spicy,” says Hallam.Baking and finishingOn goes the lid, using egg, then the pie goes into the oven with no tin or hoop to give its characteristic bow-sided shape. Baking the pies is a “fastidious” process, he says. “Ours are quite a dark colour compared to some on the market and that’s because we take it as close as we can to burning. I wouldn’t criticise a baker for burning the pies as much as I would criticise them for not baking them enough.”After leaving the pie to cool, it’s filled with jelly made from bone stock boiled from pigs trotters, through two holes made in the case. This adds some moisture back into the meat lost through baking, while adding a comple-mentary flavour. Some onlookers blanch at the mention of pigs’ trotters, so Hallam usually softens the blow by comparing the process to making a homemade soup.Consuming correctlyAnd if learning how to make the pie weren’t enough, Hallam demonstrates how to consume them too. “Always take them out of the fridge an hour before you’re going to eat them,” he urges. “That’s an area where we need to educate the consumer – you can have a super product but destroy it by not treating it properly.”
The assault on the senses starts at the front door of the Whole Foods Market. As you enter, a rainbow of dewy fresh fruit and vegetables stretches from the front entrance in wicker baskets.Rounding the first aisle, you come upon the deli counter, which runs along the back of the store and, the first of many surprises, a stand where you can serve yourself hot soup. There are six soups of the day. Ringed around the cauldrons are a selection of bakery items to complement the soup – including La Brea breads and flavoured breadsticks. The attention to detail is exquisite.Further along towards the bakery is another stand, with massive cheese cut into rounds to encourage sampling, and flatbreads to accompany them.The main bakery section dominates the far side of the store with aromas of fresh baked bread wafting from it across the store.Here there is a buzz as you catch sight of bakers at work behind a long shiny metallic takeaway counter, which runs along the perimeter of the store.As you wander through the display you can pick up all manner of beautifully merchandised fresh and fine natural and organic breads, cakes and cookies, many of them from local bakers. The range also features European loaves, sandwich breads, baguettes, pastries, and gluten-free baked goods. The IAWS’ La Brea premium bake-off range makes a big splash, with signage flagging up the many unusual breads on display. The breads are baked-off in the bakery behind the counter,Operating from the counter are a number of takeaway options, well signposted and temptingly merchandised. Made-to-order sandwiches and meal deals are on offer here. You can build your own sandwich – for example, a sliced wholegrain bloomer, spread with avocado mayonnaise on one side and a spicy olive paste on the other. And that is just the butter! Fillings on offer include Apple tahini, Portobello mushroom club, steak with Blue Gouda and Tarragon Chicken with an extensive range of salad items to complement them.You can also serve yourself coffee on the neighbouring café area of the counter.picnic areaSo where will you hold your picnic? Well, all along the glass frontage of the store are picnic tables, where customers are enjoying hot and cold items from the deli and coffee area. Just one minor inconvenience in this food paradise? The tills.Prices are at the premium end at this supermarket. But you do get free samples of chocolate nuggets as you go through!Speciality bakery lines include:Cherry Cardamom sconesPotato chapattisCranberry banana Quinoa breadPumpkin breadBlueberry spelt mushroomsWalnut raisin and fennel muffins—-=== Company ethos ===Established in Texas in 1978 by John Mackay, Whole Foods Market grew throughout the 1990s by absorbing many of its competitors: Bread & Circus, Fresh Fields, Merchant of Vino, Mrs Gooch’s, Bread of Life and Wellspring Markets.The Whole Foods ethos is to become part of the community in which it trades, sponsoring events, donating food and money to good causes and becoming a neighbourhood gathering place.The “buy local” message is also big – with a massive focus on local sourcing and sustainability.—-=== The UK supermarket ===scene is set to be shaken up in early June when American supermarket giant Whole Foods Market opens a 75,000sq ft store in London’s Kensington High Street. This will be the natural and organic retail giant’s launchpad into the UK and Europe, with a succession of new stores planned to follow around the UK once the flagship store is up and running.Whole Foods’s 188 stores in the USA and Canada turned over $5.6 billion in last year. The company targets high-income customers with premium-quality “natural” products. It maintains an extensive list of unacceptable ingredients, including all artificial colours and flavours, sweeteners and hydrogenated oils.The retailer first made a low-key appearance in the UK in 2004, when it acquired Fresh & Wild, a chain of seven small outlets that it continues to run under the Fresh & Wild fascia. Whole Foods’ arrival will raise the profile of organic and own-label foods in the UK while raising the bar for supermarkets and their bakery suppliers. Senior vice-president for the North Atlantic region David Doctorow says Whole Foods’ bakery department will be a key customer attraction at the front of the Kensington store, with craft bakers baking from scratch in front of customers. Cooking demonstrations, product samplings and in-house eateries, as well as extensive ranges of fresh wholesome organic and natural foods, are also planned. The focus throughout will be on local sourcing and sustainability.
I sometimes think we are all obsessed with ’trends’. But one thing is certain: if you are not aware of them, your business will stand still then start to die – and so will your customer base.It is something Tesco’s Neil Franklin points out this week (pg 18) and if you are, or ever wish to be, a Tesco supplier I urge you to take note, because his background is with British Bakeries, and he is forward-thinking every step of the way. He even wants to roll out a new training scheme for both scratch baking and bake-off which is bound to give staff more pride in their products. But the rest is not general talk about how great Tesco is. Unlike some conference speeches, his address to delegates at the British Society of Baking autumn conference got down to the nitty-gritty of what suppliers really need to know, really need to do and really need to be aware of.Perhaps, as a supplier, you know it all already. If not, you may like to go through it with a highlighter pen and pass it to your relevant departments.We are in the information overload age: instant news on every channel and e-mails tumbling in every second, which we read while talking on the phone and signing off invoices. But when I went to do a supermarket shop last week, there were four common things I could not buy and I thought of Neil’s comments, so I understand what he means about lack of availability, for instance. It can be very frustrating.And I can’t help wondering if the suppliers of those four items had marketing people who had accessed the types of information Neil talks about or knew what flavours and promotions I go for. Had they passed it all to the salespeople or directors who visit the buyers?Knowledge is power; it always has been. And the fact that there is so much knowledge available, so often and so rapidly is thanks to the blessing (or curse!) of computers.Competition among the supermarkets is fantastically fierce and is driving both standards and innovation, so having an inside track on their thinking is extremely valuable.Macphie, meanwhile, is driving its own ’green’ standards and innovation (pg 4), leading from the front with a biomass boiler that burns wood chips. How soon will it be before wood chip ovens become the next ’green’ option?
n Starbucks’ US chairman and former chief executive, Howard Schultz will immediately replace chief executive Jim Donald. Starbucks said the leadership shuffle is part of a series of initiatives to help improve its performance.n What has been described as Britain’s first Polish supermarket has opened in Sunderland. The Polskie Food Company in Holmeside stocks a wide range of Polish bakery items and breads.n A new website, [http://www.foodanddrinkforum.co.uk], has been launched by The Food & Drink Forum. The aim is to help keep the industry up to date with support, training and development opportunities.n Bakers should consider capitalising on the growing trend for online shopping. Retail specialist, Actinic, found in a survey that respondents reported a 27% rise in the number of customers buying online at Christmas, compared to the same period in 2006. They also reported an increase in internet revenues of 46%.n Northern Foods announced on Friday 11 January, that its acquisition of a soup plant from Baxters Food Group would improve its production footprint in the UK.n Police have been investigating inapropriate, religious graffiti at Pentland Bakery in Herts. Pentland owner Mr Munir said the graffiti referred to Islam in an offensive way.
Prison bakeryA £1.5 million commercial bakery has been opened at Lindholme, a category C prison near Doncaster, South Yorkshire. The inmates are learning to make croissants, Danish pastries and choux pastry for profiteroles and are helped to gain national vocational qualifications. On release, they are being recruited by firms such as Warburtons, Sainsbury’s and Greggs.Training forumSeveral northern colleges met recently at Tameside College to form the Colleges and Trainers Forum, which aims to share information and channel the views of members. The forum is planning a meeting at the college in Sheffield on 30 June 2008. Anyone interested can contact Chris North on [email protected] celebratesFletchers bakery in Sheffield, part of Vision Capital, has been trialling a new range of own-brand products as part of the firm’s 85th birthday celebrations, which it is hoping to roll out nationally following the conclusion of the trial.Awards deadlineThe closing date for entries to the Baker’s Company study awards, open to all in the industry, is 26 June. There are two places at a 3-day course (in English) at the Ecole le Notre in Paris from 12 to 14 November for winners of the Piero Scacco award and one for the winner of the ABIM award. Entries are also invited for the Joseph Travelling award. For an application form email: [email protected] upThe Really Sensible Trading Company showcased its latest product, the Loose Leaf Tea Brewer, at Caffè Culture. The firm is the sole UK importer of insulated cafetieres and thermal drinkware by Planetary Design.a US manufacturer. The brewer has been designed to fit into any of the mugs and tumblers in the Planetary range, so tea can be brewed directly into it.
The waiting is over – British Baker can now reveal the first batch of finalists in our Baking Industry Awards 2008.The awards are widely recognised as a benchmark for quality and innovation in the UK baking industry, and the standard of entries for this year’s awards was higher than ever. Judging panels were selected by each spon- soring company and included an independent, expert judge approved by British Baker. The panels were impressed by the innovative approach of both individual and company finalists and shortlisting just three in each category (see panel) was tough.Places at our glitzy Las Vegas-themed awards ceremony on 15 September are selling out fast. The black-tie event, to be held at London’s Grosvenor House hotel, will be hosted by TV personality Kate Thornton, who will call the winners to the stage.To book your place at this important industry event, call Elizabeth Ellis on 01293 846593, email [email protected] or visit [http://www.bakeryawards.co.uk]. Finalists in the remaining seven categories of the Baking Industry Awards will be revealed in future issues.== Achievement in Bakery Training ==Sponsored by: Rich’sJulie Kemp, Bells of LazonbyJane Hatton, Brooklands CollegeHenry Jefferies, Self-employed Assessor== Bakery Supplier of the Year ==Sponsored by: Sainsbury’sGenesisWC RoweProper Cornish Food Company== Customer Focus Award ==Sponsored by: BakeMarkBB’s Coffee and MuffinsMonty’s BakehouseThe London Bread & Cake Company== Plant Product of the Year ==Sponsored by: PuratosEurobuns – Skinny DoughnutMemory Lane Cakes – Tesco Chocolate CakeHovis Bakery – Seed Sensations== Celebration Cake Maker of the Year ==Sponsored by: RenshawAmelia Nutting, Shuga BudzLeanne Tang, Terry Tang Designer CakesCharlotte Feve, The Cakeroom== Baker of the Year ==Sponsored by: VandemoorteleGeorge Asher, Ashers BakeryPiero Scacco, Montana BakeriesRobin Jones, The Village Bakery—-=== In Short ===== Bath Bakery extends business ==Bath Bakery has expanded with a new shop in Bradford-on-Avon. Managing director Joyce Jones explained they didn’t have plans to expand out of Bath, but it “just came along as an opportunity”. The bakery, which has three other shops in Bath, took over the former premises of Crusty Bloomers, which closed earlier in the year.== Warburtons’ donation ==Staff at Warburtons in Bellshill, Lanarkshire, have donated £1,000 towards a new blood pressure machine at the Schiehallion Unit at Glasgow’s Yorkhill Hospital. The funds were raised by selling the company’s products at a trade show at discounted prices.== Baker goes to No 10 ==The owner of a bakery in South Glamorgan, Wales, attended a reception at 10 Downing Street to celebrate the success of small businesses in the UK. Alan Lamb from the Jolly Baker in Barry, which produces homemade pies and pasties, was invited as a guest of Vale of Glamorgan MP John Smith.== Environmental pledge ==So far, 40 companies have signed up to the Food and Drink Federation’s (FDF) Environmental Checklist and Clause for Greener Food Transport, with a pledge to make fewer transport miles. Signatories include Associated British Foods, Britvic, Burton’s Foods, Warburtons, Premier Foods, Danone Waters UK and United Biscuits.== Queen’s recognition ==Food and drink firms are being encouraged to apply for the 2009 Queen’s Awards for Enterprise. Firms can enter in up to three categories, including International Trade, Innovation and Sustainable Development. The deadline for applications is 31 October, 2008
Machinery: a bespoke, fully-automatic six-lane bread roll plant; the system incor-porates key modules from the Kemper bakery equipment portfolioWhy installed: flexible automated production line needed for speciality bread rolls, and to increase capacity for supplying Marks & SpencerWhat it replaces: two ageing bread roll linesWhat it does: handles different dough types, such as soft doughs and fruity doughs, UK-style finger rolls, buns and barm cakes, with the option to produce European-style products; delivers added-value finishes including slitting, stamping and seedingTech spec: the Soft Star Plus module at the head of the line is a high-capacity dough dividing and round-moulding machine, designed especially for larger craft and industrial bakeries, with a capacity of up to 24,000 pieces per hourProblems solved: eliminates the production of bottle-necking created by the old equipmentSupplied by: EurobakeTelephone: 01204 468671Website: www.eurobake.co.uk
Known for predominantly supplying the industrial baking sector, Cereform is taking a step out of its comfort zone and targeting the craft industry with a number of new products.The firm has invested in excess of £250,000 into these products and that’s purely on the equipment needed to manufacture them, explains sales and marketing director Andy Pollard.Based in Northampton, Cereform is part of AB Mauri a division of Associated British Foods and supplies a range of ingredients to the baking industry. Rather than taking a product to a customer and encouraging them to use it, Pollard explains that the firm’s work with industrial bakers involves the creation of bespoke products, following consultation and analysis of all aspects of the business and exactly what kind of product it’s trying to produce.However, the recent launches of two standard products Aqua4+, a multi-purpose water-based dough conditioner, and a new range of ready-to-use fudge icings has required the company to dip a toe into uncertain waters. Pollard says the company has never really had to market new products before, as it tends to create products for individual customers. However, with craft customers this is not the case, he says. “We’re known as a manufacturer of ingredients for the plant market, but this is a new venture for us.”Speaking about Aqua4+, he says: “We haven’t set enormous targets for sales, because we believe it’s the sort of product that will grow ’naturally’. At Cereform we believe in using the technology we’ve developed and our experience with the strict criteria that the industrial market is tied to and we are now bringing it to the craft sector, with a view to assisting craft bakers with any consistency issues.”A first to marketSo, a little more about the products. Aqua4+ is the first emulsifier-free water-based improver on the market, says business unit controller Nick Tyne. It claims to be cost-effective compared to standard powder-based conditioners, easily dispensable, easily stored, and dust-free, therefore reducing the risk of exposure to airborne allergens.Tyne explains that bread conditioners have traditionally been in dried powder form and stored in sacks, but says these can cause problems as the powders can separate when blown around the factory. “The holy grail has always been, ’can you base it on water?’” he says. One issue with putting ingredients into water, is that, as soon as you do, they start to activate, reducing the shelf-life, he explains. “Our technical staff worked on this and came up with a method of suspending the active ingredients in a water-based conditioner. This has been sold, by the tank-load, to large industrial bakers, which use slow-speed mixing methods, and has been very successful.” However, the water-based product is not suitable for high-speed industrial bread processing, such as the Chorleywood Bread Process. “It contains an enzyme that produces the same effect as an emulsifier, which lends itself better to the craft or slower mixing process you have with a spiral mixer,” explains Pollard. The product has been very popular on the Continent, where these methods are more widely used, he adds.”We then started to look at whether there was another way we could bring this product to market and offer it to craft bakers,” says Tyne. The key thing was to produce Aqua+ on a scale that the small craft baker could use. The company found an easy-to-wipe-down container, and a manufacturer that would provide a special pump that wouldn’t block. The 5kg containers are equivalent to 1.25 bags of normal powdered improver and deliver a 10g dosage with each pump. Tyne says that only 0.25% Aqua4+ on flour weight is required, compared to 1-2% for a standard improver. It can be kept for six months if refrigerated or three months if not.Icings for craftCereform started manufacturing a range of chocolate icings, toppings and caramels around five years ago, which were made bespoke, to fit the production lines of various companies. But recently, it had been receiving a number of requests to manufacture a range of icings suitable for the craft industry.”We were continually being asked for flavours like lemon, for example, but had to say, ’No, it’s either chocolate or toffee’,” explains Tyne. The firm set out to create a more extensive range to take to the craft industry, but which could also be offered, on a larger scale, to its industrial customers. Craft bakers had said they wanted a standard product and weren’t interested in something bespoke, says Pollard. So Cereform bowed to customer demand and has installed a brand new plant for the production of seven different varieties of icing: chocolate, dark chocolate, vanilla, strawberry, lemon, caramel and coffee.The icings, produced with a Joni Kettle, can be used for a number of different applications enrobing and dipping, topping, fudge cake side icing, frosting and buttercream and are made using natural colours and flavours in stackable buckets of 12.5kg. The range has been developed with Cereform’s sister company British Sugar and offers an icing with a very smooth texture.The firm started development on the range last summer and it was signed off only a couple of weeks ago. The production kit has been built in a modular format only one kettle is currently being used, but a second is ready to be slotted into the production line when demand requires it.Although he’s keeping schtum on what Cereform has planned in terms of new products down the line, Pollard hints that the company won’t just be leaving it at these two. And, as he says, if there’s one good thing about moving into an established market it’s that you can see what has been done before and go one better. Cereform statistics Number of employees: 170 Turnover: approximately £70mNumber of sites: three Northampton (head office), Corby (technical centre), Royston (Soya Mill)Products and services: dough conditioners, soya and speciality products, cake and flour confectionery ingredients, donut mixes and concentrates, icings, fillings and sauces, contract blending service
Expansion for ValeriePatisserie Valerie has opened two more stores, in London’s Spitalfields and Wolverhampton. The café chain’s latest shop in the capital is set over two floors and includes a patisserie, brasserie, 60-seater café, takeaway ciabatta bar and a gelateria, while the Wolverhampton outlet is in a former Druckers store.British Lion roarsLion egg products now account for 70% of the UK’s egg products, with six of Britain’s largest suppliers now fully certified producers of British Lion Quality egg products, according to British Lion Egg Products. D Wise, Lowrie Foods and Ready Egg Products have now successfully completed audits to join existing Lion egg products members Bumble Hole, Framptons and Noble Foods.Mission statementTortilla and wrap manufacturer Mission Foods has launched a new TV ad campaign, which incorporates the Mission bell logo for the first time. The packaging has also received a make-over and the firm has reformulated its recipes. The 30-second advert focuses on the different occasions when the wraps and tortillas can be eaten.Britvic to get Fruité Britvic has announced it has submitted “a binding offer” for the acquisition of Fruité, an independent soft drinks company in France, for E237m (£197.4m). Fruité’s business is focused on syrups and the ambient pure juice market. Britvic also announced that group revenue increased 4.6% to £505.3m for the 28 weeks ended 11 April 2010. Its GB Carbonates saw sales growth of 11% to £226.8m, while GB Stills revenue was up 5.5% to £178m.