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Tunnocks invests in efficiency

first_imgScottish-firm Tunnocks has invested £4 million in new machinery to improve efficiency at its Uddingston site, which produces its Caramel Wafers and Teacakes.The firm spent £2m on new machinery earlier this year, including two foiling machines, two flow packs and a robotic case packer earlier this year. MD Boyd Tunnock told British Baker, the firm then spent another £2m on a state-of-the-art robotics system from Schubert to pack its teacakes, which it is “just bedding in” at the moment. It will be used to pack either six or 10 teacakes to a box, or 12 to a tray.“We already had four wrapping machines, but Schubert supplied the feeding systems to these wrapping machines as well as the robotic packer,” explained Boyd. He said that the bakery’s previous line had been running for 10 years and was inefficient. “Efficiency has now gone up by 20-25%. We’re using less labour and also getting a bigger throughput,” he added.Boyd told us that main change has been to teacake production, with five less people needed on the floor per shift. However he said the firm has not made any redundancies and is looking to move from a double shift per day, to three shifts, five days a week. He said the new machinery is about “long term payback”. “But as a family business we can afford to do that, and we’re willing to do that as we’ll be getting a better end product.” He added that the new machinery gives the firm the ability to increase production, but importantly it will allow it to maintain its current prices. The firm employs 550 staff, and turned over approximately £35m last year. It exports to over 30 countries worldwide, including Canada, the Canary Isles and Japan.last_img read more

British Society of Baking gears up for 2014 autumn conference

first_imgThe British Society of Baking (BSB) autumn conference 2014 will feature speeches on topical issues and challenges in the sector as well as the opportunity for delegates to network with peers. There is still time to register for the conference, which is held at Ardencote Manor Hotel in Claverdon, Warwick on 7 to 8 October.The conference will open on the Tuesday evening with the BSB’s annual general meeting followed by dinner and a speech from David Bentley, Master of the Worshipful Company of Bakers.The following day packs a programme of influential speakers and important topics with highlights including a speech on global innovation and consumer trends by Chris Brockman, research manager for Mintel Food & Drink, EMEA Region.Dr Gary Tucker, head of the Baking & Cereal processing at Campden BRI, will lead a debate on the topical issue of sugar. His talk will cover negative publicity on the level of sugar in bakery and other food products, sugar functionality in bakery and how it can be replaced with other ingredients.Later on Stephanie Brillouet, head of marketing at Delifrance UK, will bring delegates up to date with the latest in bakery on mainland Europe in terms of ingredients, product range, innovation and production, including ideas that could have a market in the UK.Greg Woodhead, NPD manager for Bakels, will round off the day with a look at the challenges in store for bakers, such as meeting the consumer demand for a healthier lifestyle, how to reduce saturated fat, palm oil sustainability and how to produce allergen-free products.Click here for the full conference programme and download a booking form here.last_img read more