Gastro Pro goes green

first_imgThe Gastro Pro range of cabinets and counters from Foster Refrigerator (Kings Lynn, Norfolkshire) can improve the energy efficiency of a bakery, says the company. Environmentally friendly, the units are 95% recyclable and are available with an energy-saving hydrocarbon refrigeration option. All units have self-closing doors with stainless steel hinges, ensuring food safety and efficiency is not compromised by prolonged exposure to warm air, says the company.The Gastro Pro Counter range also works efficiently in hot bakeries, exceeding Climate Class 5 operation up to 43ºC, the toughest standard for commercial refrigeration. Selected cabinets from the Gastro Pro range are available on the Enhanced Capital Allowance Scheme. This is a part of the Climate Change Levy programme, providing up-front tax relief for businesses that invest in energy-efficient equipment.last_img read more

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Make muffins in a matter of moments

first_imgBakels (Bicester, Oxon) offers mixes for producing US-style muffins quickly and easily.The company’s Cake Muffin Concentrate and Chocolate Muffin Concentrate are described as economical mixes requiring the addition of flour, sugar, water, oil and egg to make muffins with good volume, flavour and shelf-life. Both are available in 12.5kg bags. Muffin Complete mix requires the addition of oil and water to produce high volume, long shelf-life muffins. Both plain and chocolate varieties are available in 12.5kg bags.American Brownie Complete produces a traditional brownie with a rich, moist texture and a good degree of chewiness, the company says. It is easy to prepare, requiring water and chopped nuts, and is available in 12.5kg bags.last_img read more

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Directors consider future of Patisserie UK

first_imgThe future of Patisserie UK’s place within Lees Foods’ group of companies has been put into question by directors, following a “disappointing” performance in 2008.According to a trading update, Patisserie UK suffered, due to the loss of “a major customer” last year. Directors were said to be considering Patisserie UK’s future within the Lees Group and will make an announcement regarding its future in due course.Patisserie UK was formed in 1994 and is a bespoke manufacturer of coffee shop round cakes, loaf and tray cakes, desserts and biscuits.Meanwhile, the group’s other subsidiaries – Lees of Scotland and Waverley Bakery – achieved record sales turnover last year. The Scotland-based confectionery and cake manufacturer’s trading update for the year, ended 31 December, stated sales for Waverley Bakery and Lees of Scotland were “in line with expectations”. However, its net profit was down due to the administration of Woolworths in the UK. “We have had to make a full provision for a bad debt, the net effect of which is £69,000,” read the statement.The company said the group continues to have strong cash flow generation, due to a reduction in net bank debt from the previous year.Lees Foods is the parent company of Lees of Scotland, the Waverley Bakery and Patisserie UK.last_img read more

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James Allan grows retail estate with East End deal

first_imgTorrance-based James Allan Bakers has acquired all bar one of East End Bakery’s retail estate as part of the continued expansion of the Scottish firm. Five out of East End’s six shops were purchased for an undisclosed sum as the Inverclyde-based business was reportedly on the verge of going into liquidation. The previous owner of East End Bakery, Stephen Hutcheon, will continue to run the remaining shop in Belville Street, Glasgow, as well as the firm’s wholesale operation from its bakery in Port Glasgow. His business will trade as Clydeside Bakery.James Allan’s new shops three in Greenock, one in Kilmacolm and one in Gourock will continue to trade under the name of East End Bakery. The 30 full and part-time staff previously employed at these outlets, will continue to stay on under the new owners. Products have been supplied to the new shops from James Allan’s main bakery in Torrance since 15 September, following the temporary closure of two of the new shops on 14 September for a staff briefing and training session. “We are very pleased with this acquisition, which represents a significant growth in our retail presence in the West of Scotland,” said James Allan Bakers’ managing director Mark Bradford. He told British Baker that the trading history of East End and the fact it was a well known business in the area were key factors in the decision to buy the outlets.”Despite the economic climate, our sales are holding up well and this is testament to our philosophy of sticking to the traditional “home baking” style of making our products,” he said.Following the acquisition, James Allan Bakers has a total of 16 shops and employs 90 staff.last_img read more

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In Short

first_imgAryzta bakery faltersAryzta has seen a negative performance in bakery for the six months ended 31 January 2010, with its UK and Irish markets recording the highest revenue decline. Its food business, primarily focused on speciality bakery, saw revenue down 7.7% to E533.6m (£481.4m) in its European arm. Operating profit for Food Europe stood at E60.7m (£54.8m), down 5.1%. But some growth came from new customers in Continental Europe, noted the firm.Flat white growthCoffee Republic has become the latest major coffee chain to add the flat white to its hot drinks menu, following recent launches in both Starbucks and Costa Coffee. The UK coffee chain has also secured an exclusive deal with Vouchercloud, a new mobile application that allows users to get discount vouchers straight to their mobile. For example, during March customers purchasing a flat white were offered a free muffin, cake or pastry, when they redeemed the voucher.Pitta takes overThe Office for National Statistics (ONS) has swapped pitta bread for garlic bread in its recently published Consumer Prices Index and Retail Prices Index: The 2010 Basket of Goods and Services. The change has been made to reflect the relative spending on the two types of speciality bread, according to ONS. It also added cereal bars as a new item to the basket.Macadamia supportThe Southern African Macadamia Grower’s Association has recruited the services of Compass UK’s executive chef Nick Vadis, to help drive continued growth of macadamia usage in bakery, food manufacturing and foodservice sectors.last_img read more

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Maple Leaf takes direct action on bagel brand

first_imgMaple Leaf Bakeries UK is to relaunch its New York Bakery Co brand in the autumn following news that its sales have dipped.It will fork out £3m to adver-tising agency JWT London to devise a campaign and new pack designs, which are due to be launched in October.Maple Leaf Bakeries mar-keting director Simon Foster said: “We are excited by the opportunity to drive growth in the bakery sector with a strongly differentiated brand proposition. I am confident that the combi-nation of innovative bakery products and JWT’s proven track record in leading activation of FMCG food brands with consumers will be a winning one.”Under the New York Bakery Co brand, Maple Leaf Bakeries produces a range of bagels made to an authentic New York recipe, as well as croissants.Its Canadian owner blamed lower sales volumes in its UK bakery operations for its falling financial figures last month; sales fell to C$381.5m (£246.8m) from C$412.5m (£266.8m) in the bakery products group in the first quarter ended 31 March 2010.The company said it was taking steps to reduce the cost base in its UK operations until volumes improved.last_img read more

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Learning curve

first_imgBSB chairman Keith Houliston’s decision to hold the British Society of Baking spring conference at Tameside College near Manchester was a brave one, as it meant not the usual comfortable hotel surroundings and it was farther north than its normal central England location.But it was an inspiring, happy, thought-provoking, challenging and, above all, entertaining day! And the hospitality provided by students was fantastic. Many also attended the conference and supplied delicious bakery products and desserts to eat.And in a real-life Dragon’s Den scenario students had to pitch and present a new product they had made to David Smart, production director of 59-shop chain Greenhalgh’s; Jean Grieves, former tutor and assistant principal of Tameside; Steven Salt, Tameside tutor; and Bakels’ Keith Houliston. After each pitch they were challenged on ingredients and recipe costs and, suffice it to say, students had to face both compliments and constructive criticism, as in real life. But they produced some fabulous products, with Kim Price gaining the coveted winner’s prize of £150 for her Chocolate Chilli Choux Bun.Economic senseEarlier, the day began with principal Peter Ryder pointing out that government is finally beginning to realise that making and selling goods is vital to the economy.He was followed by assistant principal Chris Massey telling us that, at Tameside, “bakery courses run through our veins”.Then, inspirational tutor Lorna Jones read out Tameside’s mission statement (see below) and you began to realise that when Tameside recruited Lorna, many years ago, they were looking for, and got, someone above the ordinary.Delivering whatthe industry needsJones told the 70-plus managers and delegates from all sectors of bakery: “Tell us what you need and we will deliver.”She ran through the different options on the curriculum (see panel), which can be taught with special emphasis where needed, and said the college also welcomed mature students. She thanked the Worshipful Co of Bakers for its sponsorship of the Richemont and other courses and said that Tameside, and tutor Steven Salt, were proud to be involved in competitions over recent years, including the Louis Lesaffre World Cup, Sigep World Cup, and to have won Hovis scholarships for the last two years.Finally, she testified to the success of former pupils such as Harry Clegg, who first asked to study one day a week at age 13! After completing later courses, he is now a successful baker at Morrisons. Among other former students is Gabrielle Baxter, now a bakery technologist at bakery ingredients firm CSM (United Kingdom).Muntons Nigel Davies spoke about how green initiatives must also save money. As the Sunday Times Best Green Company for three years running, he said the company’s products, such as Spraymalt, were able to replace between 25-100% sugar, requiring up to 10% less bake time. There were products to cut down on bread baking time too, enabling energy savings of around £6,000 in one small bakery, he said.Retail perspectiveMorrisons’ craft manager for qualifications Vera Foreman was passionate in her affirmation to delegates: “We have a lot of pride and passion in what we do in bakery at Morrisons!” She added that, nationwide, there is a 16,000 shortfall of bakery and butchery apprentices in the industry.Morrisons is the second-largest fresh food manufacturer in the country, but the difficulty in finding trained bakers led her to set up the retailer’s own apprenticeship programme 15 years ago. “Since that date we have put through 1,300 bakery apprentices, with the oldest age being 57,” said Foreman.She explained Morrisons’ thorough approach: “We have a structured interview for each candidate. If successful, they are sent to college in four-month blocks. We use four colleges around the country but there are none in Wales. We have 429 bakeries and bakers are trained to hand-roll.”As well as attending college our in-store programme is structured. Apprentices are on production three days a week, making three doughs a day. Then there are weekly performance reviews with the bakery manager. The apprenticeship leads to NVQ Level 2, but we deliver 11 units, three more than the eight required.”She added: “Since 2007, 55 of our bakery apprentices have gone on to become supervisors or department managers. I get a fantastic sense of achievement when I hear that my managers did their bakery training two years ago. Our turnover for bakery apprentices is just 11% compared to a national average of 30% for general jobs in retail. As a trade we simply don’t shout enough about bakery.”Last year, we took a group of bakery apprentices to the Houses of Parliament and, on another occasion, we met with Prince Charles, who thought what we were doing was fantastic.”She added: “When we ask potential apprentices how they heard about us, they say, ’From other guys down the road’. We visit schools and colleges and are really proud of what we do. The problem is that careers officers are not aware enough of the careers that can be had through bakery. They don’t think bakery is ’sexy’, but I do,” she exclaimed.Opportunity knocksSara Autton, now a director of Fermex, inspired students and delegates with her tale of how she loved baking as a child, especially making and decorating cakes.Then, illustrating the opportunities available, she traced her career path through top patisseries in London, before going on to study at National Bakery School (NBS). She said: “While there, I discovered I loved raw material sciences.”Autton went on to become one of the NBS’ top students. Scholarships, from the Worshipful Co of Bakers and others, enabled her to buy all her books. After a spell at Sainsbury’s she applied for a job in a test bakery, “because I was still fascinated by reactions to do with ingredients such as salt, fat, eggs and sugars”.She then went on to study for a two-year honours degree at NBS and attained a first. Next, she went to Marks & Spencer and finally Fermex, owned by Lesaffre, where she is a director and hands-on technologist. She said: “My fascinating job involves helping firms with everything from starter cultures and special yeasts to dried levains, improvers and seeds. There are so many different jobs in bakery.” At the end of her inspiring talk, students gathered round and plied her with questions.Throughout the day, delegates were served with delicious baked goods and an excellent buffet lunch, all prepared by students and their tutors. Sessional chairmen David Tomlinson, formerly of Warburtons, and Mike Holling of Birds of Derby fielded comments and questions after each session.But the BSB spring conference was a day when we learned about bakers of the future and they learned about enjoyable careers ahead. Mission statement “Tameside will transform lives by offering first-class education and training in order to improve employability and prosperity”Read out by Lorna Jones, Tameside bakery tutor Tameside curriculum Traditional breadmaking whole rangeCraft, continental, plant (high-speed mixing), sponges, sourdoughs, premixes, cake decorating and flour confectionery, patisserie, pastry from scratch (lessons include theory), management and leadership skills.Every learner is encouraged to: join the student and trainee organisation ABST, to enter competitions, visit bakeries, give demonstrations in high schools and fund-raise. BSB delegates’ comments to chairmen l “There’s not enough funding coming through for bakery training.”l “Craft bakers need to start using the word ’artisan’ more. It is a marketing tool. You can command a higher price.”l “Why is much of the baking industry accepting Food Standards Agency regulations on salt levels when it produces an inferior product?”l “We must continue to work with the Department of Health on lowering salt levels. Your palate adapts.”l “We should sell the nutritional properties of bread more, not just allow the focus on salt.”l “There should be more focus on what people put on bread or in sandwiches. Stop blaming bread.”l “If you want people to choose their craft bakery over a supermarket, the experience must be very good. They must want to come back for more.”l “Craft products need to be really fresh and good, and staff well-trained.”l “Automation in a craft bakery is good, but you still need hand skills.”l “The younger generation must be prepared to relocate to learn their trade. I went to Cardiff, France and Switzerland to learn mine.”l “Good baking skills helped me travel around the world. Every country needs them.”l “You have to learn bakery skills from scratch to diagnose faults.” Conference dates Remember that the ABST student conference takes place at Alton Towers, June 10-12. All bakery students and trainees are invited to attend and enter competitions. Bakers are especially requested to send trainees. For details contact [email protected]last_img read more

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Two men shot at Marion and 6th Streets in Elkhart

first_img WhatsApp Google+ (Photo supplied/Elkhart Truth) Two men in Elkhart are recovering from gunshot wounds.Elkhart Police were called to to the area of Marion Street and 6th Street around 5 p.m. on Friday, April 3.When officers arrived they found a 31-year-old man who suffered  a gunshot wound to his leg. A 29-year-old man was found with a gunshot wound to his abdomen.Both men were taken to the Elkhart General Hospital for non-life threatening injuries.No arrest had been made as of Saturday morning and there is no suspect information, according to Elkhart Police.Anybody with information regarding the shooting is encouraged to contact the ElkhartPolice Department at 574-295-7070 or email tips to [email protected] Google+ Two men shot at Marion and 6th Streets in Elkhart Previous articleSt. Joseph County Police Officers released from quarantine after COVID-19 scareNext articleUnidentified human remains found near Kosciusko County swamp 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. Twitter Twitter By Jon Zimney – April 4, 2020 0 310 Facebook IndianaLocalNews Facebook Pinterest Pinterest WhatsApplast_img read more

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Indiana State Police trooper seriously hurt in crash on I-80/94

Facebook Pinterest By Jon Zimney – April 29, 2020 0 334 Previous articleOne killed in Three Rivers crash TuesdayNext articleGoshen Health adds activity packets to lunch kits 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. WhatsApp Facebook Google+ Twitter Pinterest (Photo supplied/Indiana State Police) An Indiana State Police Trooper was seriously injured in a crash on I-80/94.The collision happened around 12 a.m. on Wednesday, April 29, when troopers were dispatched to a single-vehicle crash on I-80/94 westbound at the 7.3 mile-marker.Upon his arrival, troopers found a black Mercedes Benz that had struck the center median wall. The vehicle had come to rest partially in the left and left-center lane.As the Troopers were investigating the crash,  a vehicle traveling west in the left-center lane at a high rate of speed struck one of the cars at a high rate of speed. The impact caused the police car to strike the Mercedes as well as the median wall. One trooper was able to jump over the median barrier and avoid being struck by the police car. Another trooper was in the driver’s seat of his car at the time of the crash and sustained serious injuries.The trooper was transported to Northlake Hospital in Gary for treatment.The driver of the Chevrolet, identified as Cameron D. Geweniger, 30, from Wheaton, Illinois, refused medical treatment.Geweniger refused field sobriety tests at the scene and also refused a certified chemical test for intoxication. HE was transported to Northlake Hospital where a search warrant for a blood draw was requested through the Lake County Prosecutor’s Office and granted by a magistrate. The results of that blood test are pending.Geweniger was transported to the Lake County Jail and booked on the following preliminary charges:Operating While Intoxicated Causing Serious Bodily Injury- Level 5 FelonyOperating While Intoxicated Endangering- Class A MisdemeanorOperating While Intoxicated – Class C MisdemeanorResisting Law Enforcement- Class A MisdemeanorReckless Driving- Class B MisdemeanorThe roadway was closed for approximately 5 hours for crash investigation/reconstruction. Google+ WhatsApp Twitter IndianaNews Indiana State Police trooper seriously hurt in crash on I-80/94 read more

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Buttigieg confirmation vote scheduled

first_img Facebook Twitter WhatsApp Facebook Twitter IndianaLocalNationalNewsSouth Bend Market Previous articleInmate captured after escaping into hospital ceiling WednesdayNext article$42,000 fine proposed for Elkhart auto salvage business Tommie Lee Pinterest (“DNC Winter Meet 0063 ‘Pick Pete’ Buttigieg” by Edward Kimmel, CC BY-SA 2.0) The Senate has scheduled their vote on the nomination of Pete Buttigieg to the Biden Cabinet.Their calendar says they will proceed on a vote for confirmation of Pete Buttigieg to be the next Secretary of Transportation at noon, Tuesday, Feb. 2. Pinterest By Tommie Lee – January 28, 2021 16 633 Google+ Google+ Buttigieg confirmation vote scheduled WhatsApplast_img read more

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