1. food and drink
2. food and grocery retailers
3. butchers

January
August 2015
2014
Scottish Bakers
Sign the Pledge
Pictured: Alan Clarke, Chief Executive
Scottish Bakers, with Iain Gulland,
Chief Executive Zero Waste Scotland
Read more on page 7
Scottish Bakers
Launch New
Mobile App
supported by
Full details on page 1
www.scottishbakers.org
contents
HAPPY NEW YEAR TO ALL OF OUR
MEMBERS & INDUSTRY SUPPORTERS
Scottish Bakers Launch Mobile App
1
Message from the Chief Executive
2
Message from the President
2
Pie Poster Campaign
2
Scottish Bakers Autumn Seminars Review
3
Sectors 2 & 3 Centenary Club Christmas Lunch
4
Success for New Shop Manager
4
New Labelling Regulation Now in Place
5
CyBake: How we met the FIR-compliance challenge
6
Scottish Bakers Sign Resource Efficiency Pledge
7
Scottish Bakers Glasgow Presidential Dinner Dance
8
Supply Chain Bullying
10
Puratos Study Tour
11
Scottish Bakers Launch
Mobile App
Scottish Bakers are delighted to announce that the new
Scottish Bakers App has now been released to applications
stores for iOS & Android.
Scottish Bakers have partnered with Resource Efficient
Scotland to develop the App which aims to be a valuable
tool for members by containing useful information about
membership services and supplier contact details, as well as a
wealth of information about resource efficiency and how bakers
can pro actively become more resource efficient by making
simple changes.
What’s in the App?
Member Benefits
This section lists all the membership benefits & services
available to Scottish Bakers members and links to the relevant
members-only pages on the website where you can access
membership codes.
News & Events
Now you can see the latest industry news and Scottish Bakers
events directly on your mobile device.
Resource Efficiency
This App provides practical information and suggests simple
actions such as;
•
Lowering room temperatures by 1 degree to cut heating
bills by 10%
•
Installing energy efficient light bulbs to save 75%
Use this section of the App to save money, help the
environment and grow your business.
Contacts
This section allows you to quickly access contact details for
Scottish Bakers, Suppliers and Resource Efficiency Support.
It also has a link to the Scottish Bakers Forum.
1
Scan the QR code
above (using a
QR code reader App)
or search ‘Scottish
Bakers’ on android
in the Google
Play store or
on iTunes to
Download download
the App.
Now!
proud to support Scottish Bakers
Message from the
Chief Executive
2015 starts with some optimism. Fuel prices
are on the steady decrease, ingredients costs
are stabilising and customers are having
a renewed interest in baking and bakery
products. However, the General Election in
May could bring a number of surprises with
changes to the political landscape.
We have our awards ceremony for the World Championship Scotch Pie
Awards in January and it’s important to know why we do this. Yes it is to
celebrate the great products that are made and to encourage ordinary
customers across Scotland to support their local baker, but it’s also to
improve quality and this year we have made a series of short videos
highlighting what it is the judges are looking for. Robert Ross our Head
Judge and Ian Nelson our incoming Head Judge have shared with us
what they are looking for and what they ask the judges to look for when
judging products. But remember this isn’t just for entering a competition;
the greatest judges of all are your customers who pay their money for
the products. They are exactly the same as the mystery shoppers who
buy the products over the counter when it comes to the final round of
judging. The quality of some products entered is different to the ones
provided for judging by the mystery shoppers therefore to really drive up
quality it’s all about getting consistency of product.
Consumer tastes and trends are changing and the bakers who are
listening to their customers and regularly updating their product range
are ones that are thriving. It’s great to see in this difficult economic
climate a number of our members are having record years.
At the end of February we will be launching the Scottish Baker of the
Year Awards Competition and we will be focusing on our product
categories and encouraging your customers to vote for you and your
products. There is a change this year to the business part of the awards.
Any baker who wins at least a Bronze Regional Award is eligible to enter
the Scottish Baker of the Year Awards. The categories this year are;
• Craft Baker of the Year – for retail Bakers with 3 shops or less
• Retail Craft Baker of the Year – for retail Bakers with 4 shops or more
• Wholesale Baker of the Year – for Bakers with no shops
The overall prize for Scottish Baker of the Year will be presented to one
of the winners of the above 3 categories.
We will aim to have all of the entry forms and posters to you by
mid-February. The reasons for doing it are similar to the Scotch Pie
Championship but the main difference is that we get 20,000 ordinary
customers voting for bakers and that’s impressive!! Between the two
competitions this year we obtained the equivalent of £1 Million worth of
advertising for the bakery sector in Scotland which we hope is for the
‘good of all.’
Message from the
President
I hope that you all had a peaceful and
profitable Christmas and I would like to
say Happy New Year to all of our members
and hope that 2015 brings opportunities
for you and your business. At Browning’s
we have just undertaken a significant
investment and expansion programme and
I fully understand the difficulties of trying to develop your business whilst
making sure that it’s business as usual during these times. In saying
that, I would encourage you in 2015 to look at your business with fresh
eyes. What do customers see when they see your business?
The bakery sector is now fashionable, there are lots and lots of small
bakeries opening every day and people are much more likely to bake
at home than they were 5 years ago and many parents are taking time
to teach their kids how to bake which can develop a passion that stays
with them for life. Research shows that when the Great British Bake Off
is on TV, the sales of retail bakery products actually increase so although
much of the hype is around home baking there is real commercial
spin-offs for bakery businesses.
I was delighted to be invited to attend the Centenary Club Region 2 & 3
Christmas lunch on the 10th December at Haggs Castle Golf Club.
It was great to see the enthusiasm for the bakery sector and it is
good to know how much the changes that have taken place in the
Association in the last few years are appreciated by our senior members
So 2015 starts with a bang with the presentations of the World
Championship Scotch Pie Awards at the Westerwood Hotel in
Cumbernauld. This is the start of a series of events including the launch
of the Scottish Baker of the Year Awards 2015 on Thursday 26th
February at reigning Champions Ashers Bakery in Nairn, our Presidential
Glasgow Dance at the Crowne Plaza Glasgow on Saturday 28th
February and of course our Annual Conference & Scottish Baker of the
Year Awards Weekend again at the Crowne Plaza in Glasgow on Friday
and Saturday 8th & 9th of May.
I look forward to seeing you
at our events and once again
Happy New Year to all of
our members and industry
supporters.
John Gall
President
Alan Clarke, Chief Executive
Pie Poster Campaign
Warm and Tasty, Wrapped up in Pastry
Quality Meat Scotland (QMS), in collaboration with the SFMTA and Scottish Bakers, have
again joined forces to help encourage consumers up and down the country to beat the chill
and the January blues with a piping hot pie from their local butchers or bakers.
The campaign, which continues on from the successful “Warm and Tasty, Wrapped up in
Pastry” in 2014, will be supported with PR and social media campaigns from the 19th to the
26th of January 2015 and we are keen that all our members get involved in any way they
can either via traditional or social media.
This year’s campaign will also feature a competition for the first time. The competition will
be based on taking a selfie whilst enjoying a pie. QMS, the SFMTA and Scottish Bakers will
launch the competition on social media from the 4th of January under the hashtag of
#PieSelfie with two winners being announced during the campaign and receiving a great
prize hamper supplied by Scottish Bakers and the SFMTA.
Social Media Channels – @WarmNTasty (QMS Twitter) @ScotFedMeatTrad (SFMTA)
@ScottishBakers (Scottish Bakers) @ScotchPieClub (Scottish Bakers)
proud to support Scottish Bakers
To help you to promote pies
within your shop, we’ve
enclosed the latest poster.
Additional copies are available
on request from Stacey Walls
on 01383 661 555 or email
[email protected]
2
Scottish Bakers 2014 Autumn Seminars
CONTENT REVIEW
In Autumn 2014, we delivered a series of
one day training seminars for managers
and owners of Bakery businesses across
Scotland. The seminars were sponsored
by the Scotland Food & Drink Skills
Academy and the Skills Development
Scotland Flexible Learning Opportunities
fund. There were 3 different locations
firstly in Edinburgh, then Glasgow and
then Aberdeen and each seminar was
hosted by the Clydesdale Bank.
The events were very well supported
with 100 delegates participating
across the 3 events. It gave each of
the participants the opportunity get an
update on issues currently affecting the
sector. It also gave Scottish Bakers the
opportunity to provide an update of their
current activities and to demonstrate the
first modules from the new online James
Allan Bakery Academy.
Angie Foreman and Chris Watson
from the Scotland Food & Drink Skills
Academy (SFDSA) highlighted the role
of the academy and the support and
services that they can provide for food
and drink businesses. It was great to
see the real partnership that the SFDSA
has developed with Scottish Bakers
and our members. Already they have
been able to assist bakers to identify
their training needs and to recommend
Scottish Bakers Apprenticeships and
also other types of training which is
provided by their network partners.
The SFDSA can provide assistance to
bakers who are seeking to recruit young
people or who want to develop their
existing workforce and can sign post to
a number of initiatives including Tasty
Careers, Modern Apprenticeship as well
as a range of other services that can be
provided.
The seminars included customer
research that had been completed into
what customers want when they visit
a bakers shop. Andrew Niven from
Scotland Food & Drink highlighted
current trends and the impact that TV
programmes are having on the bakery
sector. There was a strong “back to the
future” message, where traditional and
family handed -down recipes were being
perceived to be of prime importance
and he was encouraging bakers to
communicate this to their customers
rather than assume that they realise it!
3
He also cited the breakfast market as
a major growth area with many people
now seeking a breakfast on the go
solution and porridge sales in bakeries
and cafes were rising dramatically.
The whole area of convenience is still
of prime importance to the bakery
market and customers liked bakers
that provided meal solutions eg. a
roll, crisps and a coffee or soft drink
combined meant that customers only
had to visit one shop.
The whole area of succession planning
in a family business was covered by
Kevin Windram from Mazars. The
key message was if you will ever
find yourself in a situation where
the business may change from one
generation to another, then plan now!!!
It’s never too early to start planning. As
well as the operational issues there are
many taxation and share capital issues
that if planned properly, can make the
business much more financially safe and
entrepreneurs tax relief is something
all small business owners should know
about.
Scottish Bakers have recently appointed
Lindsay’s Solicitors to provide the
employment law and health and safety
helpline. Ben Doherty, the employment
law Managing Partner presented on key
issues that affect bakers and reminded
everyone that as well as access to the
telephone and email service, bakers
had access to templates which cover,
contracts of employment, grievance
and disciplinary procedures etc. It
was also great to hear the fantastic
feedback that we have had from users
of the service since Lindsays took over.
Many members say that the advice was
pragmatic and commercial as well as
making sure they keep on the right side
of the law.
The seminars also gave attendees the
opportunity to talk to key people in
relation to accessing finance, complying
with the new labelling regulations,
ensuring that the new pension
regulations are implemented correctly,
update on insurance issues and how
computer technology can assist bakers
not only with compliance but making
informed decisions on both production
and sales.
Edinburgh
Glasgow
Aberdeen
We would like to say a really big thank
you to all of the companies who took
the time to take part in our seminars.
They are:- Scotland Food & Drink Skills
Academy; Scotland Food & Drink;
Cybake; Arthur J Gallagher; Now
Pensions; Sato; Mazars; the Clydesdale
“I enjoyed the sessions
on developing people,
business and industry
and what do Bakery and
Butchery customers
want. It was also a good
opportunity to meet others
in the Bakery industry.”
ynne Pirrie, Lightbody of Hamilton
L
(Finsbury Food Group)
Bank and Lindsays Solicitors. The
feedback from the attendees has been
fantastic with many asking if we plan
to repeat them again next year and the
short answer is yes!
proud to support Scottish Bakers
Sectors 2 & 3 Joint
Centenary Club
Christmas Lunch
10th December, Haggs Castle
By Jim Brown, Chairman, Sector 2
President John Gall and Chief
Executive Alan Clarke were invited to
the joint Sector 2 & Sector 3 Centenary
Christmas lunch at Haggs Castle Golf
Club on Wednesday 10th December
2014. It was a lovely occasion with
everyone getting into the Christmas
spirit. It also gave everyone the time to
reminisce over old times and to renew
acquaintances and also to remember
absent friends who were not able to
make it on the day or others who are
no longer with us.
Everyone enjoyed a superb lunch, with
a very good choice for each course
and great service from the Haggs
Castle staff.
After lunch we moved to the Junior
Member’s room at the club. John
Gall gave a very interesting talk on
Brownings, covering the history of
Brownings, which was established
in 1945, to where they are today,
supplying 8 retail units and over 250
wholesale customers. They have a
particularly good working relationship
with Aldi, which adds greatly to their
turnover. John mentioned how well
he works with his fellow director
Matthew Short, son of
Roger of course, and
how much Matthew
has contributed to the
business. John brought
bags of Brownings’
products for everyone
at the lunch, which was
greatly appreciated.
Alan Clarke then gave
a very enthusiastic and
informative update on
Scottish Bakers, complete with video
clips of the recent World Scotch
Pie Championship judging, which
was both interesting and enjoyable.
Of particular interest, with Hamish
in attendance, was learning about
progress on the James Allan Bakery
Academy on-line learning facility and
Alan was able to give a demonstration
of the first module. It looks like it will
be a superb addition to the training
services offered by Scottish Bakers.
On behalf of the two Centenary Club
Sectors, Jim Brown thanked John and
Alan for both attending the lunch and
for their excellent presentations.
However there was a final bonus for
the Centenary Club as a whole, in that
John Gall gave an invitation for an allsectors visit to see round his bakery
and have some lunch in March 2015.
Full information on this visit will go out
sometime in January.
Success for New
Shop Manager
Birds of Derby have recently
Karon Lucke
(National Ba
kery Trainin
of Darby) &
g),
Karen Taylor
appointed a new manager in their
(National Ba Richard Marples (Birds
kery Trainin
g)
Mackworth shop. Richard Marples,
having been awarded this promotion, is helping to
turn the trend of shop management being a mainly female orientated role.
Richard started working as a shop assistant 6½ years ago in the shop he now
manages. To gain experience he has worked in many of Birds 55 shops covering
leave, sickness and as management relief.
Richard completed his level 2 Apprenticeship in Baking Industry Skills (retail)
in July 2013. On completion of his level 2 he progressed immediately on to his
level 3 qualification, as he was passionate about developing his supervisory/
management skills within the bakery retail industry. His level 3 Apprenticeship was
completed in August 2014.
Richard Marples states “I fully believe that the qualifications, along with my
experience with Birds of Derby have contributed to my success in gaining this role.”
Mike Holling (Retail Director) and Kevin Frost (Human Resources Manager) both
commented that Richard’s willingness to work and travel to different shops as
well as the confidence he has gained by completing both of the qualifications,
have all contributed to his success.
proud to support Scottish Bakers
Robert Ro
ss (Chairm
an, Sector
Sector 3),
2)
John Gall
(President, , Jim Brown (Chairm
Alan Clarke
an,
Scottish Ba
(Chief Exec
kers
utive, Scot
tish Bakers ) &
).
Attendees
Jim Brown, Chairman, Sector 3
Lyn Brown
Robert Ross, Chairman, Sector 2
Dorothy Ross
Hamish & Elizabeth Allan
Jim and Ann Neilson
Ian & Doreen Menzies
Andrew Noble
Bob Chisholm
Past President Roger Short
Ian Coaker
Derek Patterson
John Gall, President, Scottish Bakers
Alan Clarke, Chief Executive, Scottish Bakers
Adding Value to the
Food & Bakery Sector
New Product Development
Craft Bakery & Confectionery Products
Bakery Software Installation
Assistance to get your system fully operational
(Agent for Food LogiK software from Merit Technology)
Quality & Process Management Reviews
Hands-on Craft Skills Training
Strategy Development Support
30 Years Experience in the
Scottish Bakery Industry
For more information,
contact Mark Bradford
07778 466921
[email protected]
4
New Labelling Regulation
Now in Place
The Food Information (Scotland) Regulations 2014 came into force
on 13 December 2014 and enable local authorities in Scotland to
enforce the EU food labelling rules.
Under these regulations, the current system of having direct
offences available for breaches of food labelling and standards
requirements continues.
Enforcement officers have discretion regarding the appropriate
action required e.g. informal advice, education or, where necessary,
escalation to formal enforcement action.
For relevant allergen tools for businesses, see:
www.food.gov.uk/allergen-resources
Inquiries about Labelling in Scotland
For general labelling, food standards and nutrition labelling enquiries,
please contact the FSA in Scotland on 01224 285100 or
email [email protected]
You can do this:
View this Infographic about the
14 Allergens at this link
www.food.gov.uk/
allergen-resources
Legal requirements for
food businesses are to:
• D
eclare accurate and consistent
allergen ingredients information
to customers (includes food sold
through distance selling such as
online or by telephone).
• E
nsure the information of the 14
identified allergens, for the food they
serve or prepare, is accurate and
verifiable.
5
Best practice (how to facilitate
effective allergen management)
• B
y being aware of allergen
ingredients information for any
food/ingredients bought in and
by keeping this information up
to date.
Allergen management is about knowing
what is in food and controlling the
movement of allergens to reduce or
remove allergen cross-contamination.
• B
y knowing what allergenic
ingredients (including cooking oils,
sauces, garnishes etc.) are used in
the food they serve or prepare.
• W
ith effective communication
between suppliers, staff and
customers. For example, if a
recipe change leads to a change
in allergen information, all staff
tasked with advising customers
will need to be made aware.
Food businesses may wish to consider:
• h
ow allergenic ingredients are stored
and labelled on premises
• removing or reducing potential
cross-contamination which may arise
from shared equipment (e.g. serving
spoons, chopping boards and woks)
• thoroughly cleaning work surfaces
and equipment
• thorough hand washing before
preparing food
proud to support Scottish Bakers
How we met the
FIR-compliance challenge
Our ‘top tips’ for easy compliance
By Martin Coyle, Commercial Director – CyBake
1. Make sure your recipes are held in
a database and are up-to-date.
On December 13, the first phase of the EU Food Information to Consumers (FIC) directive came
into force. Known in the UK as the Food Information Regulations (FIR), we were first alerted to their
impending impact 18 months ago by users of our bakery management software. In this first wave
of FIR rules, food businesses have to indicate the presence of 14 allergens to consumers. This
has a significant impact on manufacturers of wrapped products who needed to update all their
labelling systems to become compliant. The most profound impact however is on sellers of “loose
foods” (i.e. unwrapped products) who must now make information about allergens available to their
customers. As we set about creating a practical solution for bakers, it soon became apparent that
the tricky part was ensuring that the information provided was “accurate, consistent and verifiable”.
2. Link your allergens to the
ingredients in your recipes, not to
the finished product. This will save
time and cost and prevent errors.
As we worked with customers, food industry organisations and experts to create a solution to
this challenge, we became more aware of its drivers. For example, one in 50 British children is
now allergic to nuts and there has been a 500% rise in hospital admissions due to serious allergic
reaction since 1990. For their part, research would suggest that 70% of consumers think retailers
should do more to explain what is in the products they sell.
Our managing director Jane Tyler and I spoke on the subject at a series of seminars held by Scottish
Bakers in Edinburgh, Aberdeen and Glasgow in October and November. We also hosted a number
of FIR workshops with Bako Northern and Scotland.
Jane Tyler says: “Becoming FIR-compliant represents a significant challenge for small-to-medium
bakers. Nutritional, allergy and QUID information must be provided in many different formats
dependent upon how their products are sold and who they are sold to.”
In September, we launched our answer to the new regulations, Cybake Fi (the Fi stands
for “Food Information”), at the lunch! exhibition in London. Cybake Fi holds ingredient
specification data, links it to finished product recipes and transmits the correct FIRcompliant food information to labels, ePOS tills and websites.
It’s a cloud-based service so requires no installation, hence keeping costs low. Users can
choose between Standard, Retail, Wholesale or Premium versions depending on their
operation.
Management and staff then access their firm’s food information from any internetconnected device, be it a PC, laptop, tablet or smartphone.
Over 50% of our existing customer base have signed up for the new service. Real-time changes
are available across all elements of the system and the instant a recipe is altered, they can be
confident that the food information that is being provided to their customers is accurate and upto-date.
Product recipes, allergen lists, nutritional analysis and ingredient declarations are quick and simple
to create and readily available to anyone who needs them. All food information can be referred to
and checked with an easy-to-use, easy-to-understand user interface.
The feedback we received from the Scottish Bakers autumn seminars was fantastic and we very
much valued the opportunity to talk to a wide range of bakers about this important subject.
proud to support Scottish Bakers
3. Use technology such as Epos
systems and websites to deliver
allergen information to your
customers, rather than potentially
unreliable verbal communication.
4. Be wary of manually compiling
allergen information. This is
time-consuming and difficult to
maintain and keep up-to-date.
5. Start preparing now for your
legal obligations in the next set of
legislation changes in 2016.
If you produce wrapped products,
you wil have to provide nutritional
information.
If you
would
like to know
more about
the FIR
regulations,
we have
published a
handy guide on
the Cybake Fi
website at
www.cybakefi.co.uk As the leading
innovator in this field, we’re keen to
hear about your experiences of the
new FIR rules.
Just drop us a line on our website
www.cybake.co.uk or call us on
01904 622888 today.
6
Use Your Loaf
Pledge to be Resource Efficient in 2015
and make real business savings.
Scottish Bakers are Ambassadors for the Resource Efficiency
Pledge. Two of our key aims for the industry are to improve
professionalism and support people with skills development.
In 2014 Scottish Bakers included sustainability part of their
manifesto.
We recognise that the way in which businesses use
energy, water and materials has a direct impact on their
competitiveness and future viability. As Ambassadors of the
Resource Efficiency Pledge, we have agreed to:
Commit to embedding resource efficiency in our own
business operations;
Assist our network to achieve sustainable growth for their
businesses and throughout their supply chain;
Actively contribute to achieving a low carbon economy for
Scotland
To this end, we have developed specialist training support
suitable for Bakers of all sizes in the form of an online training
module that can be completed in just one hour.
Taking simple, low or no-cost steps to reduce the use of
resources can deliver big rewards including; reduced costs,
improved business productivity and staff loyalty, enhanced
brand reputation, and increased competitiveness. The
training module includes valuable content such as short
videos with practical tips on how to reduce expenditure.
In the training module you will meet Scott The Baker and
find out how cutting waste and improving use of energy
and water can help to grow your business and how you
can engage your staff to do the same.
“The online learning was great and most of
my team felt it was fun and engaging. But it’s
amazing the effect that it has had in relation to
saving costs and using resources better in our
shops and bakery.”
- Lewis Maclean, Managing Director, Macleans Highland Bakery.
COMPLETE THE TRAINING
MODULE ONLINE IN ONE HOUR
The interactive Bakery Training Module
is available at
www.scottishbakers.org/useyourloaf
It takes an hour to complete and provides
a certificate on completion.
7
Alan Clarke, Chief Executive of Scottish Bakers with Iain Gulland,
Chief Executive Zero Waste Scotland.
Pledging is easy, why not
do it today and improve
your green credentials?
Pledge at
www.resourcepledge.com
The Resource Efficiency Pledge is a nationwide
scheme, developed by Resource Efficient Scotland,
a programme of Zero Waste Scotland and financially
backed by Scottish Government.
No doubt you are already actively enhancing resource
efficiency in your business. In recognition of your
current undertakings or to focus your energies, simply
choose ‘Pledge Actions’ or customise your own.
A dedicated resource efficiency specialist will contact
you to confirm your Pledge and offer additional free
support for your business including training and
potential funding options where applicable. As a
Pledge signatory you will receive a certificate, logo
and other collateral for promotional purposes to
showcase your green credentials to customers,
staff and suppliers.
proud to support Scottish Bakers
Glasgow Presidential Dinner Dance
Saturday 28th February 2015
Proudly sponsored by
VENUE: Crowne Plaza Hotel – Congress Road, Glasgow, G3 8QT
TIME: 6:00pm Drinks Reception, prompt start at 6.30pm. Carriages 1:00am
DINNER & ENTERTAINMENT:
• 3 Course Meal
• Live performance from Les McKeown & the Bay City Rollers
• Live performance & MC by Michelle McManus
• Raffle & Auction in aid of the Scottish Bakers Benevolent Fund
• Disco
TICKETS: £50.00 plus VAT (£60.00 including VAT) per person
ACCOMMODATION: £101.00 per single or double room
(Phone 0141 306 9988 to make your booking)
LIVE
PERFORMANCES
FROM
LES McKEOWN
& MICHELLE
McMANUS
BOOKINGS: Complete the form below or phone Stacey Walls on 0131 229 1401
or email [email protected]
Annual Glasgow Presidential Dinner Dance – 28th February 2015
Please reserve
places at £50.00 plus VAT (£60.00 including VAT) per person for the following guests
I have enclosed a cheque for £
payable to “Scottish Bakers”
I will pay by BACS (request details by phoning 01383 661 555)
Company Name: Contact Name:
Tel:Email:
proud to support Scottish Bakers
8
Participants of the Richment Study Tour October 2014
9
proud to support Scottish Bakers
Supply chain bullying affects almost
one in five small businesses says FSB
New research by the Federation of Small
Businesses (FSB) uncovers alarming
levels of widespread unfair dealing.
Prompt Payment Code. If a company
will not agree to 60 days they should
not be allowed to sign up.
One week after the Premier Foods ‘pay
to stay’ scandal the FSB has uncovered
further alarming evidence of supply
chain bullying. In a new survey of 2,500
members almost one in five (17%) said
they faced supply chain bullying in one
form or another in the past two years.
As part of the FSB research, businesses
were asked to give examples of the
most common poor payment practices
they had to deal with including pay to
stay. The FSB has used these examples
to create a list of the five most resented
payment practices in use across the
UK today:
The results indicate a serious
deterioration of payment practices
much wider than ‘pay to stay’. The
FSB is calling for a toughening up of
the Prompt Payment Code, as well as
fresh measures to stamp out the most
heinous examples of bad practice like
retrospective discounting and ‘pay to
stay’.
The Prompt Payment Code should be
a key tool in improving payment culture.
The Government has promised to
toughen up the code. The FSB wants
to see any company looking to
supply the public sector to extend the
governments standard 30 day prompt
payment terms to their own suppliers.
Small businesses want 60 day payment
terms to be set as an absolute maximum
for any business signed up to the
1) Flat fees – ‘pay to stay’
2) Excessively long payment terms –
‘pay you later’
3) Exceeding payment agreements –
‘late payment’
4) Discounts for prompt payment –
‘one for you, one for us’
5) Retrospective discounting –
‘balance sheet bonuses’
John Allan, National Chairman,
Federation of Small Businesses, said:
“When the public think of their favourite
brands, they are unlikely to connect
them with the sort of immoral payment
practices which are becoming all too
common across an increasing number
proud to support Scottish Bakers
of industries. However, it is clear that
whenever these examples come to
light, the public shares the same sense
of moral outrage as the small firms that
have to put up with them on a daily
basis.
“The Government has indicated that
they are prepared to do more to improve
the culture of payment practices in the
UK and they are right to do so.
“The sense I get from talking to our
members is that small businesses are
fast approaching the breaking point.
They are no longer prepared to put up
with these sharp practices. Brands that
think they can continue to squeeze their
suppliers with impunity may get a nasty
shock when what they are doing comes
to the attention of their consumers.”
Source: www.fsb.org.uk
dates
Wednesday 14th January
World Scotch Pie Championship Awards
Ceremony & Lunch, Cumbernauld
Wednesday 21st January
Scottish Bakers Board Meeting,
Dunfermline
Saturday 7th February
Yorkshire Dinner, York
Wednesday 25th February
Pre-Launch Dinner for Scottish Baker of
the Year
Thursday 26th February
Launch of Scottish Baker of the Year
2015, Nairn
26th February – 17th March
Scottish Baker of the Year Voting Period
Saturday 28th February
Scottish Bakers Glasgow Dance, Glasgow
13th April - 16th April
40 Group Study Tour to Puratos, Belgium
Friday 8th - Sunday 10th May
Scottish Bakers Annual Conference &
Awards
June 2015
40 Group Study Tour to Zeelandia, Holland
12th September - 17th September
IBA, Munich
SIGN UP NOW
FOR THE
PURATOS
STUDY TOUR
13th to 16th April
BelgiUm
From 13th - 16th April Puratos and Scottish Bakers
have teamed up to create 4 days of bread making,
sourdoughs, patisserie & lots more!
AGENDA*
Monday 13th April - Arrive at the Centre for Bread Flavour in St Vith Belgium. Have the
opportunity to make starter doughs, enjoy a bread and wine experience and an indoor BBQ
Tuesday 14th April - The St. Viths Experience
Wednesday 15th April - Visit Puratos HQ
Thursday 16th April - Morning bakery visit & a chance to explore (*subject to change)
The Puratos Centre for Bread Flavour is located opposite the Puratos Sourdough factory at
St.Vith, a charming small town that lies at the edge of the Eifel and Ardennes, in south east
Belgium. The area is well known for its hospitality and quality tourist facilities.
“An extraordinary place to create extraordinary breads”
If you are passionate about bread and bread making then a visit to the Puratos Centre for
Bread Flavour is an absolute must. Since 2008, Puratos has regrouped all its expertise and
knowledge about fermentation technology and flavour formation in bread in one place.
This study tour to
Puratos provides one
of the great baking
experiences available!
It’s an opportunity
to get hands on
experience making
fantastic products
with highly skilled
bakers who impart
their knowledge and
skills with innovation,
flair and excitement.
Graeme Ford, Director at
Premium Roll Company &
Scottish Bakers 40 Group Chairman
- Learn more about the secrets of bread flavour and fermentation
- B
e inspired to create bread with tastes and flavours beyond your and your customers’
imagination
- Develop innovative, tasty quality breads and baked goods
- Experience how to better differentiate your products and grow your business
The Sourdough library
In 2013, the Sourdough Library opened and is designed to keep the sourdough heritage
of the world in one place. Puratos are proud that sourdough bread now has its place of
pilgrimage. Welcome to the fascinating world of sourdough fermentation.
In this study tour you will visit the Puratos headquarters in Groot Bijgaarden in Brussels,
see their industrial Patisserie Competence Centre, talk to experts, and see and try new
ideas created by Puratos specialists. You’ll also visit some Belgian bakeries to inspire new
products for your customers!
Scottish Bakers, Bakers House, Unit 2 Halbeath Interchange, Kingseat Rd, Dunfermline, Fife KY11 8RY
t: 0131 229 1401 or 01383 661 555 e: [email protected] www.scottishbakers.org
The only costs are your
return airfare to Brussels
(£279.00). Internal travel,
accommodation and
refreshments are all
generously provided by
Puratos.
REGISTER YOUR
INTEREST NOW
Contact Stacey Walls
[email protected] or
phone 01383 661 555
www.scottishbakers.org