As we are all aware, some parts of the baking industry are still diminishing.The craft bakeries that are left have to contend with limited staff numbers and in some cases reduced technical knowledge or experience. That is where sometimes things can go wrong.Ingredients manufacturers are pleased to support their customers, with in-depth technical information as they, in turn, will have to explain these concepts to shoppers.These include things like explaining what are genetically modified (GM) organisms, what’s not GM-derived, what you do and don’t have to declare, and so on.This is why we opened the Sonneveld European Bakery Innovation Centre in Holland, which is intended to be a knowledge centre for the entire baking industry. It holds training courses, conducts consumer taste tests and our website can be used to exchange ideas interactively.It is therefore also important that bakery ingredients are kept as simple and as convenient to use as possible. We are about to launch in the UK, the first and only fat-based block improver called Proson.It can be stored in ambient conditions and can be cut to any quantity. It comes in 1kg blocks and there are indicators on the packaging, which bakers can use to cut specific weights.Martin Churchill is technical sales manager for Sonneveld in the UK and IrelandEach month British Baker will report the news and views of an ingredients expert
The Office of Fair Trading is considering whether Premier Foods’ proposed acquistion of RHM should be referred to the Competition Commission (British Baker, 8 December, pg 4).It is inviting written representations about any competition or public interest issues raised by the deal, by a deadline of December 21 2006.Comments can be sent to Helen Cameron, Office of Fair Trading, Fleetbank House, 2-6 Salisbury Square, London, EC4Y 8JX. Email: [email protected]
Wheat prices are very volatile at the moment and the impact on this industry should not be underestimated (pg 4). A few months ago bread prices going over the £1 mark made headlines in many of the national newspapers. Last week I wrote about a range of Sainsbury’s in-store speciality breads now selling at £1.69.Everyone is going to have to get used to paying realistic prices for bread, and industry suppliers throughout the whole chain must have their fair share!The pressure on wheat is from all sources – most recently the apalling weather – as well as low world stocks and demand for bioethanol. If farmers believe that bioethanol offers an increasing market, more will go for it and ’grow for it’.Certainly ABF, parent company of Allied Bakeries and Allied Mills, believes it has massive potential. ABF cites the government’s commitment to biofuel production as a key reason for its tie-up with BP and DuPont this week (pg 8). The company expects its £200m biofuel plant to be built in Hull will show a fast return.Meanwhile, commodity price increases for bread, cake and biscuit ingredients are also taking effect, so another flour price rise before the harvest will hit hard.Apart from price volatility, another problem this industry faces is getting its point across to those who need to hear it in government. We need to speak with a united voice on major issues – or be ignored altogether. It is a point made by our Friday Essayist this week, John Gillespie (pg 13). I seem to be forever reading about the Meat & Livestock Commission and the Potato Council. These industry bodies speak with one voice; baking speaks with about a dozen. I know there are differences between the plant and craft industry, for example, but for lobbying purposes surely all can unite under one banner, supported by the millers and ingredient and equipment suppliers? For me the obvious place to start is the Federation of Bakers. By sheer size of members (not numbers), it has the loudest voice.Bakery is the biggest, the very biggest, single sector of the food industry. Yet not enough youngsters are training in bakery, the milling or cereal food science. And that’s just one issue! We need a Bakery Council or Bakery Commission. We need to be heard with one voice.
Bio-Synergy, which specialises in functional waters, sports energy drinks and supplements, has added three new functional waters to its range. Bio-Synergy Fitness Water, Bio-Synergy Gym Tonic and Bio-Synergy Sub Zero, have been designed to help complement workouts.The Sub Zero drink aims to boost performance and contains green tea, creatine, L-carnitine and L-glutamine. The Fitness Water has ben designed as a low-calorie drink, containing vitamins and L-carnitine, to break down body fat more effectively. The Gym Tonic aims to enhance energy, recovery, strength and performance after exercise. “Bio-Synergy is revamping the current functional water range to offer fitness enthusiasts a sports drink to keeps them energised throughout the workout,” said Daniel Herman, founder of Bio-Synergy.The drinks are available at Tesco.RRP: £1.19 (500ml bottle)[http://www.bio-synergy.co.uk]
The baking industry could benefit from new government plans to make over £10m of funding available to businesses, with the launch of a trial to develop Apprenticeship Expan-sion Programmes.The trials will be delivered through the Learning and Skills Council (LSC) and funding of £10m will be available over the next three years, to large businesses and groups of small and medium-sized businesses, which currently run high-quality apprenticeships. It is hoped this will increase the number of apprenticeship vacancies available.”Given the current economic slowdown, it is important that companies continue training their staff to maintain produc- tivity and a competitive edge,” said David Way, national director of apprenticeships.Interested bakeries should contact the LSC on tel: 024 7682 3668 or visit [http://www.lsc.gov.uk]. The deadline for expressions of interest is 16 January, 2009.
As phoenix from the flames stories go, a cupcake cases supplier being plucked out of administration and landing plonk in the middle of a boom in muffins and cupcakes is one of the more positive stories to come out of the recession-hit bakery sector.A well-known name and a cupcake case supplier to craft bakers, coffee shops and supermarkets, Chevler Packaging filed for administration earlier this year, largely caused by an expensive final salary pension scheme that the business couldn’t afford and a pressured market in carton packaging. With the recession in full flow, the bank got twitchy and pulled the plug on its investment, meaning uncertain times for the Hengoed-based business, which traded for two weeks in administration. Luckily, the management stepped up and bought out the profitable cupcake casing business from the family owners and left the plastics and carton side. Following loan capital assistance from Finance Wales, an organisation set up by the Welsh Assembly Government to help businesses struggling to find credit, along with investment from the new owners, Chevler is back on an even keel. In fact, the outlook is so positive they’ve managed to create 12 new jobs without losing any.Pretty good news, then, for nearly half the bakers in the UK that use Chevler cases, especially as it has only one rival supplier in the UK and another in Italy. “It wasn’t in any way, shape or form a pre-pack buy-out. We were the first ones that [administrators] Deloitte made redundant,” recalls MD Stuart Whelan. “There were competing bids. We put everything into our bid, we put our own money in and we got it. We were delighted. We knew we were getting a strong business that did not need any major surgery and customers saw very little disruption.”Sponsors of the inaugural National Cupcake Week in September this year, alongside ingredients supplier Puratos, Chevler has been busy fuelling the cupcake craze ever since. It has launched a range of coloured cases, available in small pack sizes for craft bakers; previously these were the reserve of the big guys, who bought up to 100,000 cases at a time. There are eight separate colours in the range of 51mm x 81mm cases, which are offered in cartons of just 360. The new colours join the Chevler range, which already includes gold and silver foil cases, known for their icing holding properties. It’s a simple idea, but one that can improve a coloured cupcake range display at a stroke. “Smaller bakers might only use 1,000 a year. So we listened to our customers, packaged them in small quantities and sell them through wholesalers,” says Whelan. The last major breakthrough for Chevler was the tulip case, first developed for Costa Coffee, before it caught on throughout the industry.It has also developed cases for all the main special occasions on the calendar, from Christmas to Easter, Valentine’s Day, Mother’s Day, Halloween and birthdays. A forthcoming launch will be unbleached, grease-proof products, with a more rustic look, targeted at the artisan side of the industry. “If anything, we’ve had too many good ideas and have had to hold ourselves back to get the business right,” says Whelan. “We turn around a phenomenal amount of samples at great expense; we have all the equipment here on-site, which means we can set up print runs. That gives us flexibility and quick reaction times, and we don’t have the burden of outside printing costs.”Now the business is in solid growth, Chevler can focus on innovative case ideas, says Whelan. “The business is in good shape,” he says. “We have four owner managers, which is a good blend of experience. We’ll be focusing on the business and customers will see more from us going forward.”
Gluten-free brand Mrs Crimble’s has created Mini Choc Orange Macaroons especially for Christmas. The limited-edition macaroons are orange flavour with a chocolate flavour coating, and a variation on the company’s popular regular versions.The gluten and wheat-free treat comes 12 to a pack, with an RSP of £1.89 and will be available in more than 350 Sainsbury’s stores from early November.MD Jeremy Woods said: “Although they haven’t even hit the shelves yet, the miniature marvels have already acquired a nickname in the trade. They are affectionately referred to as ’dot.coms’, because they are small (like dots) and Choc Orange Macaroons.”
An Irish baker who is applying for EU protected status for one of his products has urged bakers across the UK and Ireland to follow suit.Dermot Walsh, co-owner of M&D Bakery in Waterford, is part of a group of bakers that have submitted an application for Protected Geographical Indication status for a local speciality known as a blaa. The white fluffy roll has been made in Waterford since the 17th century and, if the application is successful, would only be allowed to be made in the city using traditional methods. Currently only four craft bakers still produce blaas in Waterford.While cheese, meat and beer producers in the UK have led the way in applying for protected status for their products, only a handful of bakery products have been protected, said Walsh.”These designations can be a good route to protect traditional regional products from larger firms coming in and over-standardising them,” said Walsh. “It’s a great way of elevating products to a new level everyone is looking for point of difference and a way to get a premium for their products.”
WhatsApp Google+ TAGSbeardsley avenuebodydeadElkharthomicideinvestigationman Pinterest Twitter By Brooklyne Beatty – July 23, 2020 0 807 Pinterest Facebook Elkhart police investigating after body found on Beardsley Avenue Thursday IndianaLocalNews WhatsApp Twitter Facebook (Photo supplied/Elkhart Truth) Elkhart police are investigating after a body was found in a parking lot early Thursday.Officers were dispatched to the 1300 block of W. Beardsley Avenue on reports of a person down in the parking lot.Once at the scene, police found a 43-year-old man lying in the drive. He was later pronounced dead.Police report there do not appear to be any signs of foul play, nor is there an immediate threat to public safety.Anyone with information regarding the case is encouraged to call the Elkhart County Homicide Unit at (574) 295-2821, the Elkhart police tip line (574) 389-4777 or email [email protected] Google+ Previous articleSouth Bend police warn of real estate scamNext articleAG Hill: Governor does not have authority to make it a crime to not wear mask Brooklyne Beatty
By Jon Zimney – February 9, 2021 0 90 Google+ IndianaLocalMichiganNews February is American Heart Month Google+ (Photo supplied/American Heart Association) February is American Heart Month. The American Heart Association (AHA) is urging Hoosiers and other Americans to join the battle against heart disease.American Heart Month has a different feel to it this year because of the coronavirus.“We’re seeing two things related to the heart when it comes to the coronavirus. One, we just don’t know the long-term effects of how it’s going to affect the heart. We’ve seen preliminary reports of people having myocarditis, which is inflammation of the heart,” said Tim Harms, senior director of communications for the American Heart Association.”The other thing that we’ve seen a lot of is that people have been hesitant to go seek help if they are having signs of a heart attack. They’re having chest pain and know something is wrong, but they’ve got fear of going to the hospital because they don’t want to be exposed to COVID.”Harms says you should go to the hospital if you are experiencing those symptoms, especially since hospitals have taken advanced, precautionary measures to better protect themselves and patients from coronavirus. That’s why the AHA has begun a campaign called “Don’t Die of Doubt.”Harms says Indiana is on par with the rest of the country in one key area.“If you look at heart health in general, we’re on par with the rest of the nation where 1 in 3 deaths are from heart disease. In Indiana, that translates to about 17,000 people. That’s big enough to fill Victory Field in downtown Indianapolis,” said Harms.The American Heart Association funds more than $180 million of research nationally, including more than $5 million at universities in Indiana.“We fund research at IU, Purdue, Notre Dame, and Ball State currently. We’ve got that money spread around to some great programs,” said Harms.Thanks to advancements in treatment, mortality rates from heart disease have dropped more than 50 percent in the last 30 years.As for ways you can boost your heart health, the American Heart Association recommends the following:Don’t smoke/quit smokingBe physically active (30 minutes a day/150 minutes a week of exercise)Eat a healthy diet Pinterest WhatsApp Pinterest Twitter WhatsApp Twitter Facebook Facebook Previous articleGrandfather sentenced after death of toddler on cruise shipNext articleNew transmission line, substation as part of Northern St. Joseph County improvement project Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney.