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Nimbus Joins GlistenRichard Garrett has become Managing Director of Nimbus Foods and Glisten Confectionery. Additionally the company has appointed several key members of staff. David Wynne has been appointed Site Manager with Nick Smith appointed as Chief Engineer and Health & Safety Officer. David and Nick are joined by Angharad Pugh (Quality Assurance Manager) and Barbara Hopley (Customer Services Manager).
Nimbus extends honeycomb rangeDecorations and inclusions specialist Nimbus Foods has extended its honeycomb range to include products which will survive in a high moisture environment. With its attractive golden colour, aerated texture and distinctive sweet toffee taste, honeycomb, or cinder toffee, has long been recognised for its potential to add taste, texture and visual appeal to a wide range of products. However, the hydroscopic nature of honeycomb means that it absorbs moisture and becomes sticky if exposed to the atmosphere for any length of time. By coating the honeycomb with a moisture barrier the Nimbus range can be used in a number of applications including yoghurt and ice cream and baked goods such as muffins. Nimbus can also supply Honeycomb Powder, very fine pieces of uncoated honeycomb that are particularly suitable for decoration and toppings applications. The Nimbus range includes inclusions produced especially for the bakery, cereals, confectionery, dairy, desserts and ice cream markets, together with a wide range of decorations and toppings. Nimbus products can be manufactured to withstand temperatures, ranging from -18C to +200C, and can work in any environment, be it ambient, chilled or frozen. The company has core range of around 50 products, including biscuit, cereal, crocant, fudge, honeycomb, meringue and toffee, together with luxury products such as chocolate coated fruits and specialist inclusions, such as Never Nuts, suitable for nut free environments and Odourless Mints, which prevents flavour transfer. |
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