Coultons Bread Ltd are proud to be associated with this prestigious charity event, held at Greenmount Cricket Club in Tottington, Bury in Lancashire , and are main sponsors under their Bakestone brand banner.
The organisers behind this event are Andrew and Terri Eccles who are the Tenant landlords of the local pub “The Dungeon Inn” located in the village of Tottington, and they work tirelessly all year round to raise money for the Help for Heroes charity. They organise fundraising events throughout the year to raise awareness and last year they raised an awesome amount of money.
The community really did dig deep, but this year we are hoping to raise even more.
The charity itself needs to raise millions each year to help as many ex-servicemen and women as possible get back to leading a full life just like many of us are fortunate to have.
If you would like to know where all the money goes and the great work Help for Heroes does, then visit their website Help for heroes website
There are just a few tickets left for this “Black Tie” gala dinner and if you would like to join us at this prestigious event, you can buy the tickets from Andrew or Terri at The Dungeon Inn The Dungeon Inn, Tottington ,or if you can’t come along and wish to donate please feel free to do so, or just pop into the pub any time all year round as they have collecting tins on the bar.
French toast is enjoyed around the world but here in the UK the toasted breakfast treat is more lovingly known as “eggy bread”. It has been a firm favourite for a long time and can be enjoyed in many ways. Some people love to sweeten it up with a side of fruit and syrups, whereas others stick to a savoury accompaniment of a dollop of red or brown sauce.
French toast is often made from stale bread. This is not only a way to use it up and prevent it from being wasted; it actually produces the best French toast, as stale bread absorbs more of the mixture than fresh. If you have even one day old bread spare, you are ready to create the most fantastic “eggy bread”.
You don’t want your French toast to turn out limp and soggy, so there are a few steps you can take to ensure it comes out as it should. Leaving your slices out overnight to dry ensures the bread will soak up the perfect amount of egg mixture. When you come to soak the bread in the mixture you infuse it with a custard, which always tastes better when it is made with cream. Try substituting the milk for a double cream and you are sure to see and taste the difference.
Butter is a big deal with this bread dish. You need enough butter in the pan to ensure your bread is crisped instead of steamed and to give your toast that unmistakeable flavour. If you wish, you can make your toast crunchy by adding a little flour to the egg and milk before you whip it up. When frying for a large number of people, keep your already prepared slices warm in a 300 degree oven as you cook.
When your toast is ready all that is left to do is perfect it with your favourite topping. Place the slices on a platter so they overlap slightly and if desired, sweeten them up with a light sprinkling of sugar. If butter is your preference keep it softened and if syrup is your ideal choice keep it warm. As a reputable name in bread supply for the North of England businesses, we love to help our clients and customers make the best of their bread products. Follow these tips for delicious French toast and an economical way to make great use of stale bread.
Bread is a staple of diets in countries around the world because it is cheap to make, versatile, tastt and packed with essential nutrients. The importance of bread means it is often produced in huge volumes to meet demand. However, this also leads to it being one of the most frequently wasted foods because people tend to buy more than they need to ensure they don’t run out.
In order to tackle the wastage, buyer trends would need to change. This can already be seen in some cases, particularly with the introduction of half loaves over the last few years. These are designed for people that only want a small amount of bread rather than a whole loaf that they may struggle to use up. They were introduced as an alternative to the smaller loaves because many people still want full size pieces of bread; they simply want fewer slices.
This has solved one problem, but it leaves another for people who consume slightly more than a single loaf of bread. Typically they would need to consume less or be forced to buy an additional loaf. Naturally both options are not ideal but the second could dramatically increase waste. We recognised this issue and introduced our long loaf to meet consumer demands. Longer loaves are perfect for people that need more bread than a single loaf but less than two.
There are a range of Bakestone long loafs to choose from including white, brown and wholemeal in medium and thick sliced varieties. We are proud to offer our bread supply across the north of the UK, catering for the needs of all kinds of business owners. We are committed to offering the most reliable bakery supply services in the region, both in terms of the range of products we offer and the flexible deliveries we can arrange. If your customers are looking for longer loafs of premium quality bread, we can certainly provide the products you need.
As the specialists in bakery and bread supply in the North West, we’re passionate about bread and we want to make sure that everyone gets the full benefit of our products. Many of us buy too much bread and are unable to use it all up before the use by date, but bread still makes a fantastic ingredient even when it is past its best. Here are some great ideas for ways to use up those leftover baked goods.
– Stale bread is great for making breadcrumbs, which can be used in all kinds of recipes and stored in the freezer until you need them. Simply put your stale bread through the food processer and you have a ready supply of breadcrumbs to coat meat and fish, scatter over pasta dishes, make a crust for casseroles, and add to countless other dishes for texture and crunch.
– Croutons are an easy way to use up bread while adding a new dimension of flavour and texture to soups and salads. Simply cut your bread up into cubes or chunks and sautee them in some oil and seasoning of your choice, until they are crisp and golden brown.
– Leftover bread can also be used in sweet dishes, particularly in puddings. Why not try a classic bread pudding made with eggs, sugar and mixed fruit, or a summer pudding packed with berries?
Preheat oven to 190 C / Gas mark 5. Lightly grease a baking dish.
Mix together the sugar and cinnamon.
Butter 5 slices of bread, cut in half.
Layer the bread in the dish adding a handful of sultanas and the sugar mix as you go, covering each slice.
Mix the milk and eggs together and whisk.
Pour over the bread and leave to absorb for 10 minutes.
Bake in the oven for 35 to 45 minutes, until the pudding is set and browned.
– Bread can be used as an ingredient in salads. One of the most famous bread salads is panzanella, an Italian recipe which traditionally incorporates chunks of bread and tomatoes soaked in olive oil and vinegar and flavoured with herbs. This recipe actually works much better with stale bread than fresh, as it holds its structure better after being soaked in the dressing.
200 g stale bread
600 g ripe mixed tomatoes, , roughly chopped
freshly ground black pepper
1 handful small capers , drained
1 small red onion , peeled and very finely sliced
280 g jarred red peppers , drained and roughly chopped
8 anchovy fillets in oil , drained and finely sliced (optional)
red wine vinegar
extra virgin olive oil
a bunch of fresh basil
Tear the stale bread into rough 3cm pieces and place on a tray.
Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, bread and anchovies, if using.
Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.
Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.
In recent years the UK has seen a growth of upmarket coffee houses and bistros offering a range of different snacks such as tortilla wraps, thins and ciabatta. This led to a slight decline in the demand for old favourites like the bread roll, but recent figures have shown a significant increase in the sale of rolls as consumer demand has risen by 20% in the last year.
The roll was once the staple of lunchboxes across the country. For many years it was outsold only by sliced bread and successfully held its own against the introduction of bagels, croissants and pitta bread. The roll lost momentum due to coffee shops and other eateries offering speciality bread and a range of exotic fillings. However, UK supermarkets have reported sales of almost 8 million more individual rolls in the past 12 months.
Surveys reveal that many people prefer rolls as they offer great value for money and are very filling. We are leading suppliers of sliced bread products, individual and multiple packs of rolls and other sweet and savoury baked goods and we are trusted to deliver the finest quality products, giving you the steady supply of rolls your customers demand. We can supply you with individual rolls, large packs of buns, burgers and barms. Our bread rolls and buns come in all shapes and sizes and we also offer plain and seeded options.
Our deliveries are structured to suit the individual needs of our customers and we aim to offer convenient solutions. We can deliver once or twice a week or on a daily basis if required. We can fill any order regardless of size and we take every step to deliver your orders at the times that suit your business schedules.
From small shops and cafes to large establishments and catering organisations across the UK,
Alongside bread supply in the North, we also offer a variety of cakes and confectionary which are ideal for stocking in any shop or cafe. With a wide range of choices to satisfy any sweet tooth, we are confident that our products will help to give your business a boost and ensure that your customers keep coming back when they are in the mood a sweet treat.
We currently have a brilliant offer on a delicious new sweet product. My Favourite flapjacks are exclusive to us, meaning that you won’t be able to get them anywhere else. They’re available in six fantastic flavours including white chocolate and raspberry crumble, and there are 48 flapjacks supplied in each box. They’re perfect for breakfast or as an afternoon snack with a hot drink, and have already proved extremely popular with customers – they’re flying off the shelves of our clients who have already stocked them in their shops.
These flapjacks don’t only taste great, they’re also affordable. We can supply them to you for just 37.5p per flapjack, or £18 a box, and they can be sold at 65p each or two for £1, providing you with a healthy profit. One of the biggest bonuses of these flapjacks is that they have a long shelf life, meaning you don’t have to worry about your stock becoming outdated before you have the chance to sell it all. With such high demand for these tasty items, it’s likely that you’ll need to restock very soon anyway.
If you’d like to stock up on these exclusive high quality flapjacks in your cafe, shop or canteen, or if you’d like to learn more about any of the other products we offer as part of our bakery supply in the North East, get in touch and we’ll be happy to set up an account for you. With great prices and prompt delivery, you can always rest assured your business will be well supplied when you are working with us.
Baked goods are amongst the most widely wasted in the UK and bread at the very top of the list. There are several possible reasons for this, including the easy availability of mass produced loaves and the fact that people tend to stick very closely to best before dates. One problem is people don’t want to run out of bread so they always tend to buy more rather than thinking closely about how much they will actually use. This can easily end up with a large amount being wasted.
Storing bread in the right conditions is important if you want to maximise its freshness. Many people put it in the fridge but this will actually cause it to go stale much faster. Instead you should leave it in a cool, dry place, preferably in a bread bin or a cloth bag.
The best before date is designed as a guide and does not mean that bread will instantly be unusable when the date on the label arrives. In fact, loaves can last a few days beyond this and you can freshen them up by moistening the crust with a little water and putting it in the oven to gently reheat for a few minutes. With careful storage a fresh packaged loaf could last for up to six days.
As long as the product is not mouldy you can still use it. In fact there are even a few uses for stale bread that hasn’t developed mould. This is the best for making breadcrumbs because it will hold together better. You could also use it for bread pudding.
Bread can also be frozen for later use and will last for up to six months in the freezer. It is better to freeze individual slices rather than the whole loaf so you can defrost pieces as and when you need them. This will dramatically cut the amount of wastage.
We specialise in bread and bakery supply throughout the North West, offering a fantastic range of bakery products for shops. We know how important is it to offer a reliable service to these clients so they can pass on the best goods to their customers. We aim to achieve just that by keeping a close eye on all of our services and investing in the supply chain.
To celebrate Afternoon Tea week I have put together a small brochure of the various afternoon tea selections that you find in some of the better tea rooms and hotels. We can supply all the bakery range (not the fillings or the imagination) for some these fantastic looking treats. Which tearoom or afternoon tea at a hotel is your favourite?
A major restructure at Allied Bakeries will see 23 management and admin roles go under review, including its category director position.
British Baker understands that the role of Martin Garlick, head of category and shopper, is one of those under consultation. Garlick has been with the company since 2013, and joined from Warburtons. At Allied, he has been responsible for the development and delivery of the Burgen Gluten Free bread launch.
The bakery giant, which owns brands such as Kingsmill and Burgen, said it would be reviewing roles at its Maidenhead and Liverpool offices, and it is anticipated that 23 roles will be impacted in total.
The company said this would make it more efficient as an organisation, as it aimed to remove cost and share activities more effectively across fewer roles.
This follows the appointment of a new managing director, Jon Jenkins, in May earlier this year.
A spokesperson from Allied Bakeries would not comment on the head of category and shopper role, but said: “We are currently consulting with our employees about the proposal. Every effort, including professional outplacement support, will be made to secure alternative employment either within Allied Bakeries, the broader ABF group or externally in their local area.
“We appreciate that this will be a difficult and unsettling time for our employees. Our proposals in no way reflect the commitment and efforts of those affected.”
The company has seen a torrid time recently, with the delisting of its sliced bread lines in Tesco. The bakery has since been increasing its volumes and is rebuilding Kingsmill’s presence in Tesco after the supermarket relisted two lines, although it said its margins remained under pressure.