Technical Information

 

How to get in Contact with us?

Email at: technical@fostersbakery

Ring on 01226 215980.


WHO ARE WE?

The technical team are an in house team of staff dedicated to all food matters of the business. They deal with all the new recipies, customer product specifications, health and safety, foods standards, product samples, product development and pretty much all other food aspects of the company. The team is made up of Elaine Foster, Tom Allot, Heather Hague, Adam Westnedge, Rachel Kippax, Emma Kelly and Orsolya Szekeres. The team also work closely with customers in order to help create specific products that suit their needs and requirements.


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

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

FOOD SAFETY STANDARDS

We produce our goods to the
“BRC” Global Food Standard (issue 7) Grade AA.

PALM OIL

We are accredited to RSPO standard for both Mass Balance (MB) and Segregated (S) supply.    Talk with our technical team about your specific requirements and individual products.

If you want to avoid palm oil altogether we can develop suitable recipes for you but we recommend the use of responsibly sourced palm oil (RSPO). 

CAMPDEN BRI

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. 

POLICIES AND DOCUMENTS

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Quality System Progression.jpg

BRC Certificate
BRC Audit report
Campden BRI Certificate

Quality Policy
Environmental Policy
GMOs and Irradiation Policy

Modern Slavery Statement