Technical Information

Policies, specs and other technical stuff that may interest you.

Copies of our some of our policy documents and guides are available by downloading the pdf files listed.   Some are extracts from our quality manual whereas others are separate documents.

Click on the list to the LEFT of this page.

THE TEAM
Tom is camera shy - he’s run off into the bakery! 

If there is a food matter you need that is not listed here you can contact a member of our technical team: Telephone 01226 215980.

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We use HACCP principles (of course - it’s a condition of the BRC and SALSA

WHY TWO FOOD SAFETY STANDARDS?

We produce our goods to two different food safety standards.    The “BRC” Global Food Standard (issue 6) is the more stringent one.        Where we are exporting our goods or making in larger quantities we feel that the BRC Global standard is the right one.     The SALSA standard is more suited to our local supply as it allows us to be quicker to innovative within the local supply chain whilst still maintaining a good recognised food safety standard.

Many of our local customers understand the SALSA standard better than the BRC, probably because they have it themselves.       It makes sense for us to keep both.

We are members of Campden BRI
They provide us with advice on food law and baking technical advice / research etc.

PRODUCT SPECIFICATIONS. 

We use the latest software for supplying customer product specifications in multiple formats.     Our technical team use Hamilton Grant recipe modelling software to provide you with speedy specifications of ingredients listings, nutritional data, allergen labelling etc.

For specifications phone 01226 215980.