Set to be operational by the end of this year, the new site will be capable of generating its own solar electricity and will feature a ‘first-of-its-kind in the UK’ electric/gas hybrid oven and ‘state-of-the-art’ production line – both supplied by Royal Kaak.
Managing director Simon Cannell said: “This new facility is the ‘Bakery of the Future’. The bespoke built Royal Kaak production line enables us to retain our incredible flexibility and breadth of range whilst also providing a huge step change in both quality and efficiency.
Futureproofing the business
“By making the move to this site we are futureproofing the business for the next 20 years so that we can develop partnerships with key customers for the long term.”
Investment in the site forms part of Speciality Breads' journey towards becoming the UK’s most sustainable bakery as it sets its sights on adding retail to its growing portfolio, while bolstering the quality and range of its foodservice offering.
In its quest to become more sustainable, the business partnered with flour supplier Wildfarmed last year, becoming the first large bakery to use their ‘regenerative flour’ across its entire range.
‘Game changer’
“The hybrid stone bake oven is a game-changer in the industry, allowing us to move quickly towards net zero as the energy market allows,” Cannell added.
“Customers with volume will be able to choose what percentage of gas or electric they want to use, as well as specifying their own percentage blend of Wildfarmed flour. This is unique in the market and a hugely exciting innovation in the world of bakery.”
Meanwhile, Ppant-based food manufacturer Tiba Tempeh has secured more than £1.1 million in investment following a recent funding round.
The investment is set to be used to fund the company’s marketing, sales and product development efforts and boost its growth in the UK and internationally.
