UK bread has been rising slower than European and Australian bread over the last couple of months.
Bread experts have attributed this to the unseasonably cool, damp summer experienced by the British Isles - and which contradicted earlier optimistic predictions.
However, British Bread baked offshore, in Channel islands bakeries off the coast of France and in Gibraltar, have fared much better, catching the eye of UK bread officials who are now trying to get some of those loaves back on the mainland.
Friday 9 October 2009
Tuesday 6 October 2009
Bakers Love Asian Buns
Bakers have become enamoured with India bread.
Naan and other flat breads have become increasingly popular post recession as traditional leavened loaves have come to be seen as fat and decadent; an ugly reminder of the heady bad old days.
"This is the best thing since sliced bread" said an insider at the global bread markets.
"Naans have always been popular in the west who have been toying with garlic and cheese versions for years, but now we might see them move in to the mainstream with Naan toast and Naan cheese on toast. The potential is huge!"
Naan and other flat breads have become increasingly popular post recession as traditional leavened loaves have come to be seen as fat and decadent; an ugly reminder of the heady bad old days.
"This is the best thing since sliced bread" said an insider at the global bread markets.
"Naans have always been popular in the west who have been toying with garlic and cheese versions for years, but now we might see them move in to the mainstream with Naan toast and Naan cheese on toast. The potential is huge!"
Friday 11 September 2009
Bakers Dozen: Fat Bakers Feed Themsleves
A barage of crisitcism leveled at bakers since last year's baking debacle -which saw many a Soufflé fold in on itself.
Bakers were found to be adding extra loaves to their standard, regulator approved, batch.
Paris based regulatory body the FSA -Farine Sous Approbation- advises a standard batch of twelve loaves or buns. But bread makers have been found to be making batches of 13 while failing to declare the extra bun.
Known to the industry as a 'bakers dozen', the practice is now feared to have become widespread among commercial bread outlets.
"These bakers are just feeding themselves; its disgusting" said a source at one of the UK's top baking firms. "That bread should be made available to the customer, its as if they don't realise how hard it is to get a decent loaf these days."
Bakers were found to be adding extra loaves to their standard, regulator approved, batch.
Paris based regulatory body the FSA -Farine Sous Approbation- advises a standard batch of twelve loaves or buns. But bread makers have been found to be making batches of 13 while failing to declare the extra bun.
Known to the industry as a 'bakers dozen', the practice is now feared to have become widespread among commercial bread outlets.
"These bakers are just feeding themselves; its disgusting" said a source at one of the UK's top baking firms. "That bread should be made available to the customer, its as if they don't realise how hard it is to get a decent loaf these days."
Tuesday 8 September 2009
Welcome to BakingNews
Welcome to BakingNews, the UK's leading news and analysis site for the global baking industry.
After so many buns got burnt in last years baking crisis, the need for impartial, upper-crust news and analysis has never been greater.
BankingNews serves all parts of what has become a bread-and-butter industry including private baking, baking technology, baking strategy and family baking, covering all manner of baking products and platforms.
The authors of the site welcome feed back from readers and value wholesome relationships within the baking industry.
After so many buns got burnt in last years baking crisis, the need for impartial, upper-crust news and analysis has never been greater.
BankingNews serves all parts of what has become a bread-and-butter industry including private baking, baking technology, baking strategy and family baking, covering all manner of baking products and platforms.
The authors of the site welcome feed back from readers and value wholesome relationships within the baking industry.
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