RHM spices up life with Sharwood’s

first_imgRHM Foodservice (Reading, Berks) is offering Sharwood’s Lighter ready-to-use sauces, which can be used to create low-fat sandwich fillings. Sharwood’s Korma Lighter, Tikka Masala Lighter and Balti Lighter sauces benefit from 50% less salt, 25% less fat and 25% less sugar than Sharwood’s traditional range, says the firm, yet they retain creamy flavours.last_img

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Briefs

first_imgnSTOP PRESS: Women can halve their risk of breast cancer by eating a diet rich in wholemeal bread and wholegrain cereal, according to new research. The Leeds University study, published in the International Journal of Epidemiology this week, tracked the eating habits of more than 35,000 women over seven years.n East Anglian miller, Mike Thurlow of Letheringsett Mill has won £40,000 as UKTV’s Local Food Hero 2006. He was pitted against nine other regional winners, including Lighthouse Bakery in London.n Coffee chain Starbucks plans to open 50 new outlets a year in the UK. The company, which currently operates 530 sites in the UK, said that, in London alone, it would open one site a fortnight over the next 10 years, which would add around 260 outlets to its estate.n Café chain BB’s Coffee and Muffins, which has 155 cafés across the UK and Ireland, plans to open 20 new stores in 2007. “Our business is performing ahead of expectations and we are actively progressing our expansion plans,” said Phil Abbott, MD. He added that, for 2007, BB’s would introduce a wider range of healthy eating options in muffins and sandwiches, as well indulgent new products.n Latest research from market research company Mintel reveals the sales of smoothies increased by 523% to reach £134 million in 2006. Volume sales are predicted to almost treble between 2006 and 2011 to almost 100 million litres, while value sales will rise 76% over the same period.n To send a press release to British Baker, e-mail: [email protected]last_img read more

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Fletchers not set for closure

first_imgIn the 16 February issue of British Baker we carried a report that Vision Capital planned to close the Fletchers Bakery at Sheffield.This was incorrect and no such closure is planned. We apologise to Vision Capital and Fletchers Bakeries for this error and regret the distress and confusion that it has caused.In a statement to British Baker, Fletchers has reconfirmed that a consultation process is now under way with Trade Union representatives and employees regarding the future employment requirements of the business.The consultation under way affects up to 80 job roles.The decision to initiate the consultation has been taken on purely economic grounds, as the business has suffered both from the impact of a fire, which destroyed a third of the site in July 2006, and also from a continued loss of market share and increa-sing cost of materials.Fletchers understands that this process is likely to cause concern for those potentially affected and their families and has thanked employees and trade unions for their efforts and continued support at this time.The company will make every effort to support those employees affected.last_img read more

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Starbucks sees dramatic fall in profits

first_imgRestructuring and “significant transition” for Starbucks Cor-poration has seen its profits crash 96.6% to $5.4m, compared with $158.5m in its fourth quarter last year. The coffee chain’s fourth-quarter results, ended 28 September, and full fiscal 2008 results also reveal a fall in opera-ting profit for the year from $1.1bn in fiscal 2007, to $504m.The firm has said it will be adopting a “more cautious approach” in the UK and Western Europe, with regard to new store openings, with only 700 net new stores planned internationally.In the US, Starbucks’ 2009 store opening target is now “approximately a negative 20 net new stores”, according to the statement. This year saw the closure of approximately 600 company-operated stores in the US and 61 company-owned stores in Australia, costing the firm $105.1m in restructuring and other transformation stra-tegy costs, which affected its net income.last_img read more

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Costa’s sales continue to grow

first_imgCosta Coffee is still seeing sales growth despite “harsh economic conditions”, announced parent company Whitbread yesterday.The coffee chain saw sales rise by 18.5% for the 13 weeks to 28 May 2009 and a 2.6% increase in like-for-like sales.The company said Costa has delivered “a market-leading sales performance”, and has benefited from its marketing campaign – ‘7 out of 10 coffee lovers prefer Costa’.Sales in its franchise units, both overseas and abroad, rose by 27% to £44m. It opened a net 49 UK stores in the quarter, bringing its UK total to 930.last_img read more

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Traditionals with a twist Tea bread by Fiona Burrell

first_imgTea breads are very simple to make, but need a little planning ahead. They are traditionally made by soaking sultanas, raisins and sugar in Indian tea overnight, before mixing in eggs, spices and flour. The Welsh form of this is called Bara Brith or ’Speckled Bread’. As it contains no fat, it is best served spread with butter.There are many changes and additions you can make to the original recipe. It can be made with honey instead of sugar, wholemeal self-raising flour instead of white self-raising flour and a variety of fruit and nuts. The tea can be replaced with different types of tea, fruit infusions or herbal infusions. This recipe is made with green tea and flavoured with lemon zest and juice, and unsulphured apricots, cranberries and blueberries. Although the tea is a pale green when added to the fruit, it turns a deep purple and produces a dark bread. Because the fruit has absorbed the tea overnight, the bread is very moist, even without the addition of any fat.Lemon-infused green tea breadIngredientsDried blueberries400gDried cranberries400gUnsulphured dried apricots400gSoft brown sugar666gGrated lemon zest 20gLemon juice150gHot green tea1,500gEggs, beaten120gGround ginger10gGround cinnamon20gSelf-raising flour1kgMethod1. Put the blueberries, cranberries, apricots, brown sugar, lemon zest and juice in a bowl. Pour in the tea and mix well to dissolve the sugar. Cover and leave to soak overnight.2. Preheat the oven to 150C/Fan oven 130C and line a 900g loaf tin with baking parchment.3. Add the beaten eggs to the fruit mixture and mix well. Sift the spices and flour together in a large bowl and add the fruit mixture. Mix well to ensure there are no lumps of flour and pour into the loaf tin. Then put into the oven and bake for 1¼ to 1½ hours. Check it is cooked by pushing a sharp knife into the centre of the loaf. If it comes out clean, the loaf is cooked. Once cooked, leave in the tin for 10 minutes before turning out onto a wire rack to cool completely.5. Serve, cut in slices and spread with butter.last_img read more

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ABST hosts Cup rounds

first_imgThe qualifying and selection rounds for the 2011 UK SIGEP Bread Cup Team will take place at the Alliance for Bakery Students and Trainees (ABST) annual conference on 12 June.The conference, which will be held at Alton Towers Conference Centre from 11-13 June, will host four competition classes for the SIGEP Bread Cup: Artisan Bread; Innovative Bread; Cake; and Artistic Bread Centrepiece. The winner of each class will then go forward to compete as part of the UK team in the four-day live SIGEP Bread Cup in Rimini, Italy, in January 2011. On this occasion, the selection will not be a live competition, but the judging of pre-made products at the selected venue.Competitors may enter one or more of the four classes and entries must be in by Friday 14 May. For details of entry contact [email protected]last_img read more

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Mama’s Cosmopolitan Cupcake

first_imgBritain’s official best cupcake baker Kevin Sibley, founder of Mama’s Cupcakes, has created a highly tempting couture cupcake to celebrate the release of the movie Sex and the City 2.Kevin, National Cupcake Champion 2009, says The Cosmopolitan is the perfect accompaniment to the return of the SATC girls to the big screen on May 27.”I’m constantly experimenting with new flavours and recipes so the chance to create a cupcake in honour of SJP and her friends was just too good to miss,” says Kevin. Kevin’s Cosmopolitan combines fresh orange juice and cranberries with a generous splash of Cointreau, finished off with a crème fraiche/cream cheese topping and edible glitter.To order The Cosmopolitan, contact Mama’s Cupcakes on www.mamas-cupcakes.co.ukMAMA’S COSMOPOLITAN CUPCAKEMakes 12 cupcakes150g butter softened150g Caster Sugar3 eggs150g self raising flour1 tbsp fresh orange juiceGrated rind of 1 orangeTo decorate:200g Cream Cheese4 tbsp Crème fraiche4 tbsp icing sugar3 or 4 tbsp Cointreau and Cranberry mixRed food colourEdible glitterMix together the butter and sugar until light and fluffy. Whisk in the eggs one at a time. Fold in the flour. Then stir in the orange juice and orange rind. Fill the 12 cupcake cases and cook for 20 mins at Gas 4 (180 electric)To decorate, whisk the cream cheese, crème fraiche and icing sugar until light and creamy. Mix in the cointreau and cranberry and a little red food colour to make it pink enough. Then pipe the mixture in swirls on the cooled cupcakes. Sprinkle with edible glitter and top with some orange rind.>> Read the interview with Kevin Sibley, founder of Mama’s Cupcakeslast_img read more

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Eye to Easter

first_imgUnifine Food & Bake Ingredients is promoting its hot cross bun dough recipe for Easter 2011, and says there is no bitter aftertaste from its bun spice.Also available are recipes for Easter Sponge Cake, Easter Cupcakes and Egg-shaped Shortbread. These can be found in a selection of illustrated springtime recipes available now.Sucrea Sumix Soft and Lemon Palermo flavouring come together with basic sponge ingredients to create a light and airy cake that can be crowned with a decorative chocolate flower. The sponge takes 25 minutes to bake and, once cooled, is cut in half, sandwiched with Delifruit Raspberry and covered with frosting. A collar of Sucrea Plain Chocolate Curls can be used to finish. The sponge recipe can also be used to create Easter Cupcakes. Swirl these with a topping of yellow or pink frosting, then decorate with sugar eggs or chocolate mini eggs.last_img read more

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Gore cakes of the week

first_imgLess a jinking twist on the heart-shaped Valentine’s fare, more a punt off the park, these ventricle cupcakes will be dished out at The London Dungeon’s Blood & Guts exhibition on 14 February. Yes, you guessed it, the Eat Your Heart Out crew are at it again.What’s more, they’ll be hosting an ’Extreme cake installation’ at the Torture Garden Valentine’s Ball the world’s largest fetish club. Could this mark the emergence of a whole new fetish: masocakeism?last_img

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