first_imgLast time we wrote about the top 50 retailers of bakery products some craft bakers told us off, pointing out that coffee shops such as Starbucks and Costa Coffee are not ’bakery’. I quite agree. They are coffee shops. But they are also retailers of baked goods and they rival craft bakers who have cafés (pg 4).It is therefore essential that we include them on our listbecause it is always important to know what your rivals are doing and the speed at which they are opening or closing. For example, a while back we featured the development chef at Pret A Manger, who described his thinking behind the chain’s sandwich range. We also interviewed the MD of Caffè Nero to discover the range and source of his baked goods.This week we update you on the top 20 on our list of retailers – and there have been some dramatic changes. Subway is increasing its outlets, Benjys has gone and craft baker Cooplands has shot up the scale. Just last week a well-known craft baker was telling me he needs to investigate better coffee machines to rival the quality of the coffee shops. That is the right attitude for that baker and the location of his shops.Meanwhile, if someone had suggested a year ago that Sainsbury’s in-store bakery would be charging £1.69 for an own-label speciality loaf, I would have been surprised (pg 8). But Sainsbury’s is charging just that for five of its six new loaves and I think it is a great move. The breads will be noticed, I predict they will be bought and it will engender more respect for bread and the whole category.The buyers at Sainsbury’s told me how they had flown out to France, interviewed artisan bakers about their best-selling lines and then worked with their bread suppliers to produce those products for the British palate. In the meantime, other supermarkets are battling it out in a price war (pg 4). Bread simply cannot afford to be a major casualty.Also this week, we take a topical look at Inter Link’s current situation, check out bakery at Whole Foods’ new supermarket in London and find out just how clued-up typical consumers are about folic acid. We also consider when it’s wise – or not – to expand your craft business.I hope you enjoy the variety.last_img read more

first_imgBrennans Bakeries in Dublin saw turnover rise 7% to €54.1 million (£37.69m) in 2006, with operating profits up by 28% to €5.41m (£3.77m). An €80,000 interest payment boosted pre-tax profits to €5.49m.The Brennan family owns the bakery through two holding companies, Argosy Trust and Century Holdings. Most of the directors are members of the Brennan family. The bakery’s wages bill was also slightly down last year, at €10.46m compared to €11.2m in 2005. It has 173 staff.last_img

first_imgThe authoritative research commissioned by Rich Products, using TNS Worldpanel (pg 4), will do little to allay the government’s fears on obesity. It shows a 14% rise in indulgence products over last year! And growth in indulgence has overtaken health for the first time. But it’s good news for the baking industry that families are trading up to quality goods, as they attract a premium price.However, I do agree with the government that, where salt, fat or sugar are over the top, they should be reduced. That said, one very prominent Yorkshire baker told me recently how he had tendered to a pub chain with his buns, pointing out that the salt content had been reduced in line with government wishes. As a result, the pub buyer literally grabbed him by the arm and marched him out the door, forcibly stating: “My customers want as much salt, fat and sugar as they can eat!” Not surprisingly, he was left reeling.I find I am becoming increasingly irritated by the blame placed on food. This is not the 1950s or even ’60s, when many housewives stayed at home and prepared a meal from scratch, ready for their loved ones as they walked in the door. Nowadays, all women, single mums included, who have no parental support, are told to go out to work. So who can blame them when, tired out and rushed, they reach out for an instant microwaveable meal or coated chicken nuggets, often full of allegedly ’bad’ ingredients?What’s more, can you get your kids away from the computer or Facebook to go and play in the unsafe streets? Do you walk when you can drive? If your kids have any school playing fields left, do they get at least 45 minutes of school exercise or games each day – or even a daily assembly where listening skills, respect and values are engendered?The other day, I was chatting to restaurateur Pru Leith who, through intensive lobbying and with support from colleagues, is helping to put cooking lessons back on the school agenda. It isn’t going to happen immediately, but at least it is being worked out.Why on earth it should take any lobbying whatsoever is beyond me. I just hope bakers will take the opportunity to offer their services and teach youngsters how to bake a good loaf and cake – two of the most important basics in life!last_img read more

first_imgThey laughed, they clapped and they cheered as retailer Asda’s commercial bakery director, Huw Edwards, took to the stage at Birmingham’s famous Belfry to host Asda’s own internal Bakery of the Year awards.But aside from the opening banter, this was a serious competition. In total, 26 stores out of over 350 would be acclaimed regional winners. One by one, all 26 were invited up to the stage to receive their much coveted trophies from Edwards and various suppliers, who had come to support Asda on the night.From those 26, there would be two overall winners – one North, one South. Both would win a trip to Florida. Then, from those two would emerge one overall champion.As the audience held its breath, that accolade went to the Elgin store in East Scotland, winner of the North and also overall supreme store champion.Bakery manager at Elgin, Colin Donaldson said: “It’s unbelievable! It makes me very, very proud. This is an accolade for the whole team.”We have been working towards this since January, when the event was announced. I’m just so ecstatic. When you see all the competition, it’s unbelievable that we won it!”Along with Elgin colleague Nicky Munro, Donaldson paid tribute to regional bakery coach Keith Murray for all the support he had given them.Winner of the top store in the south was Taunton in Somerset. Andrew Lawrence, bakery manager said: “We are absolutely delighted! We train many incoming bakery managers as well as maintaining our own high standards of bakery and products.”He and Taunton colleague Bob Holley said: “When you do a really good job, you hope for recognition. This is what this accolade provides.”Holley added: “We have a great team. Any business needs that core of passion for what they do. I’ve been there for 15 years and some in the team even longer. There’s a lot of hard work and 3am starts.”Judging processHuw Edwards told British Baker: “All our bakeries are audited by our training team and our operations team for hygiene, systems and quality. They receive a red or green rating; red means we’ll help you, green is a pass. Those with the most greens became the 26 regional winners. Then, bakery operations manager Neil McGill and myself visited the final six together to choose the top two.”He thanked the bakers, sup-pliers and trading team and told the audience of 130: “We have the fastest-growing bakery business in the UK over the past three years (TNS). And our bakeries are also the fastest-growing business in Asda (Asda’s own data). I come to work because I want to be part of a winning team, as you all are.”Edwards also revealed to British Baker that he had bought 20 handmade peels. These are already in use in three stores and will soon be in use in 20 outlets. They will be used in the stores chosen to make artisan breads from scratch, that will be baked on stone plate ovens.”The bakers will earn the right to make them by being really good bakers and achieving 100% green scores. It will add to in-store theatre. There is something magical about walking in to a store and picking up a warm loaf of bread. Seeing it being made adds to that experience!”Stephen Batley, bakery manager of regional winner Halifax store, and his colleague, Saima Kauser, will be one store getting the peel. Batley said: “Bakery is what I have always wanted to do. I’ve been a baker for 21 years. A lot of people who come into my store are neighbours, I want them to have the very best bread.”The prize for the top two regional winners is four days in Florida to visit a Walmart store, other bakers – and to have some fun in the January sunshine.—-=== List of Winners ===== Overall winner ==Asda, Elgin== Divisional winners ==North winner, Asda, ElginSouth winner, Asda, Taunton== Regional winners and sponsors ==Central Scotland – Asda, Livingston (McCambridge)West Scotland – Asda, Bearsden (Bakemark)East Scotland – Asda, Elgin (Bakemark)North East – Asda, Bishop Auckland (Roberts Bakery)Yorkshire – Asda, Halifax (Bakesense)North Yorks. & Humberside – Asda, Hull, Hessle (Panelto)Manchester – Asda, Shaw (Kluman & Balter)Lancashire – Asda, Preston, Fullwood (Uniq)Liverpool – Asda, Westbrook (Finsbury Group)North Wales & Cheshire – Asda, Crewe (Warburtons)Northern Ireland – Asda, Strabane (CBES)Notts & Derby – Asda, Burton-on-Trent (CBES)Fens & Lincolnshire – Asda, Thurmaston (British Bakeries)North Birmingham – Asda, Bloxwich (Elisabeth the Chef)Central Birmingham – Asda, Capehill (W.C. Rowe)South Birmingham – Asda, Coventry (Speedibake)M4 – Asda, Bedminster (Park Cakes)M1 & Buckinghamshire – Asda, Milton Keynes (United Biscuits)Essex – Asda, South Woodham Ferrers (Premier Foods)North London – Asda, Beckton (Maple Leaf)South London – Asda, Bexley Heath (Cleanbake)Kent – Asda, Broadstairs (Winterbotham Darby & Co)South Coast – Asda, Fareham (Allied Bakeries)South West – Asda, Taunton (Cleanbake)South Wales – Asda, Caerphilly (Rank Hovis)last_img read more

first_imgIrwin’s Bakery is a slice ahead of the game in Northern Ireland, with the launch of its new bread sizes. These come in advance of a new EU directive in April 2009, which will see bread weight restrictions lifted.Irwin’s, based in Co Armagh, is bringing in new, smaller loaf sizes in one of its signature brands and claims it is the first bakery to offer new sizes in NI. In the summer, the firm trialled three new smal-ler loaves in its Nutty Krust range, to gauge consumer demand.The bakery decided to make its 600g Nutty Krust Sunflower & Pumpkin Seed, 600g Malted Grain, and 400g Half Loaf per-manently available, after 300,000 were purchased following the launch.last_img

first_imgAdvances in flow-wrap technology are set to benefit bakery businesses, providing greater flexibility and ensuring high-quality display packs.Managing director of Ulma Packaging Derek Paterson says it is “vital to ensure the packaging machine is versatile enough to handle a wide range of bakery product sizes and shapes” and advises bakeries not just to opt for the cheapest option.His company has announced plans to target further growth within the bakery and confectionery sectors, by raising the commercial profile of its horizontal form fill and seal (HFFS) flow-wrappers. Its Florida entry-level flow-wrapper is suitable for packaging fresh bread in a range of formats, such as rolls, batched products and baguettes. It can also handle cakes, savouries and morning goods.Ulma, which is based in Worksop in Nottinghamshire, says its Florida model is suitable for small to medium-sized bakery operations and, depending on the product being handled, can operate at up to 150 packs per minute.The machine incorporates standard fully electronic motion control, a three-motor system to give control over various drives and greater programming flexibility with fewer mechanical adjustments and components.At the top of Ulma’s range of flow-wrappers is the Atlanta hi-tech, aimed at bakers with medium to high volume production. It has left-to-right operating direction, rotary cross-sealing jaws, a self centering fill reel holder and a two-metre long in-feed conveyor.Paterson points out that the company’s flow-wrappers also have “a unique double flexing form box, which allows infinite set-up variations”. He says: “The equipment should offer flexibility and be tolerant to the unpredictable nature of yeast as an ingredient.”Mantle Packaging Machinery in Whalley, Lancashire has obtained the distribution rights for the UK for the Italian-made CRIMA semi-automatic flow-wrapper. It can adjust from a horizontal to a vertical flow-wrapper position in a couple of minutes, according to managing director Ken Mantle.He says the hand-fed CRIMA automatically senses the length of a product to ensure a flow-wrap pack that fits. “This is particularly useful when you have random lengths of French sticks where a conventional flow-wrapper normally deals with uniform lengths. It is also good for the collation of bread, teacakes and pies,” he adds, pointing out that bakery products not cooked in a mould can vary in size and shape when they are taken out of the oven.John Colk, part of the sales team at FDA Packaging Machinery, says the company’s flexi-wrap machine produces flow-wrapping, but is more efficient than conventional machinery. He says that switching from flapjacks to baguettes on a conventional machine entails a 15-minute changeover, while the flexi-wrap enables this in a much shorter time.”A baker is not a packaging engineer and wants something simple and reliable which doesn’t need maintenance,” says Colk. “The flexi-wrap is more hygienic because it does not lose any product.”Paterson says that, when choosing a flow-wrapper, bakeries should approach suppliers with “a diverse range of machines to suit small, medium and high-volume production arrangements”. They should also avoid manufacturers or agents that offer a “one-size-fits-all” approach, who are “not willing work with you to develop specific ideas and concepts”.He suggests that, because of the increasing use of migrant workers, the flow-wrapper machine should be easy to set up and use, with minimum training required and the use of icons instead of written instructions on the control panel.Above all, he believes the criteria when buying a machine should be “value for money and robust build quality for longevity” coupled with “fast and responsive after-sales back-up and support, as down time costs money”.last_img read more

first_imgGlamour and passion were two themes on the Unifine stand at Iba. The Decorgel range of gels and toppings provide a translucent sparkling covering to desserts while imaginative fond flavours were included in goods such as Ricotta and Orange and Honey flavour cookies. New premixes, fonds flavours and fillings all fed into a ’Passion for Pastry’ theme. However, longer shelf-life and elimination of E numbers also played a part. Unifine launched a new premix for a chocolate Swiss roll and a range of top-quality jams including damson, plum and apricot. These contain 70% fruit and are freeze-thaw stable.Unifine also showed a stabilising system for whipping cream, which can go into mousses and icings, and there were several new lines based on a gold and silver theme, which are eye-catching for Christmas or birthdays. These included 2D sugar shapes.www.unifine.comlast_img read more

first_imgThe majority of consumers view malt as a healthy ingredient, which improves the flavour of food, according to new research commissioned by Muntons.The survey, carried out by Cognet Research, involved 100 face-to-face interviews with consumers*, of which nearly two thirds (64%) said they felt the addition of malt increased the nutritional value of food. Seventy-five per cent said they believed its addition made products “more tasty”. The findings also highlighted consumers’ feelings that products containing malt were not necessarily easy to come by, with 64% stating the inclusion of malt should be promoted more on packaging.“These survey findings are interesting, encouraging but not altogether surprising,” commented Andrew Fuller, product development technologist at malt manufacturer and supplier Muntons.“They demonstrate that consumers, in the main, have very positive perceptions of malt as an ingredient that enhances both the flavour and nutritional value of an array of foods.”* To qualify for interview, all respondents must have heard of malt.last_img read more

first_img Twitter Facebook By Tommie Lee – June 30, 2020 0 538 Facebook Twitter WhatsApp CoronavirusIndianaLocalNewsSouth Bend Market Pinterest Monroe School, South Bend (Tommie Lee/953MNC) Students in the South Bend Community School Corporation haven’t been in their school buildings for many weeks now. But for many of them, some of their belongings have.The schools say they will have supervisors on hand for High School students on July 7, Middle schoolers on July 8, and Elementary students on July 9 to reclaim their items.At the same time, students are being asked to return rented musical instruments.Masks will be provided at all sites.July 7: High school studentsLast name: A-L 9 a.m. – 12 p.m.Last name: M-Z 1 p.m. – 5 p.m.July 8: Middle school studentsLast name A-L 9 a.m. – 12 p.m.Last name M-Z 1 p.m. – 5 p.m.July 9: Elementary school studentsLast name A-L 9 a.m. – 12 p.m.Last name M-Z 1 p.m. – 5 p.m.July 15 : Catchall (contact your specific school for details) Pinterest Google+ South Bend Schools plan to give students time to return instruments and gather personal items Google+ WhatsApp Previous articleWarsaw Mayor Joe Thallemer tests positive for COVID-19Next articleSuspect charged in 7-11 shooting Tommie Leelast_img read more

first_img Vaccine for COVID-19 may have to be taken annually Google+ Twitter Google+ By Network Indiana – July 27, 2020 1 468 Pinterest Pinterest Facebook Previous articleFour people shot in two separate early Sunday morning shootings in South BendNext articlePublic face mask requirement now official in Indiana Network Indiana Twitter (U.S. Air Force photo by Senior Airman Areca T. Wilson/Released) A coronavirus vaccine, when it arrives, probably won’t mean the virus is gone for good:COVID-19 is so new that scientists aren’t sure whether you’re permanently immune once you’ve recovered, or if your antibodies fade after a few months. The same is true of an eventual vaccine. I-U Health infectious disease specialist Mary Kay Foster says realistically, the best hope is probably something like the flu, where you have to get re-vaccinated once a year.Foster notes viruses mutate frequently, and a vaccine could become outdated. But she says today’s vaccines are focused on the virus’s genetic structure, and once a vaccine exists, it can be easily tweaked to accommodate those mutations, just as the annual flu vaccine is adjusted for the most prevalent strains that year.Two vaccine trials have reported early success in the last month and are advancing to larger trials. If drug companies meet their goal of getting a vaccine approved by early next year, it’d be one of the fastest vaccine efforts in history. Foster says that doesn’t mean they’re skipping steps. She says the speed of the research reflects a global focus on creating a vaccine. Facebook WhatsApp CoronavirusIndianaLocalNews WhatsApplast_img read more