On BBC Radio 4 Evan Davis looks at the spiralling costs of baking a loaf of bread.
Listen on BBC Sounds here https://www.bbc.co.uk/sounds/play/m001813j
On top of rising energy bills the industry is having to keep up with huge increases in the price of wheat. In this episode a farmer, a miller and a baker explain how they're trying to make ends meet.
Guests: Sarah Bell, Wheat Farmer and Grain Consultant.
Julius Deane, Wheat Director at Carrs Flour Mills Ltd
Mike Roberts, Deputy Chairman of Roberts Bakery
Producer: Nick Holland Sound: Rod Farquhar
Production Coordinators: Sophie Hill and Siobhan Reed
Editor: Hugh Levinson
It's fantastic to hear our sector being discussed on national radio to a wide audience. We recently looked at the reasons why the costs of eggs have increased (read more here) but we all know that this is not the only increase in costs; wheat, energy, transport and packaging are already key areas hit by supply chain pressures.
In our recent new article Why Should I Invest in My Bakery? we look at the many ways in which investing in the correct bakery equipment can enable you to have happier customers and increase your turnover:
The correct equipment increases efficiency by reducing preparation time.
Selecting the correct equipment ensures a higher bake success rate, reducing waste and cost.
Choosing equipment carefully enables you to broaden your product offer and attract new customers.
The correct equipment can enable a more efficient bakery layout, allowing for smaller premises and reduced real-estate costs.
Hopefully at a time when ingredient costs have spiralled you can invest wisely and increase your profit as well as your turnover.
To make things sweeter we are offering FREE DELIVERY on our extensive Sinmag range, along with a full 2-year warranty, on all orders* taken up until the end of June!
Explore our product page https://www.bakerysolutions.com/bakery-products or contact a member of our team to find out more, email info@bakerysolutions.com or call 0800 083 5639.
*This offer excludes ovens.