Icelandic firm Bakkavor, which owns New Primebake, said it had strengthened its position in the UK, as it released its results for 2006 this week.The company reported an operating profit of £113.9m up 71% year on year, and total sales of £1.2bn, with like-for-like sales up 10% year on year.In the coming year, the company claims it will respond to UK customers’ growing concerns about social, environmental and ethical issues, and aims to develop products free from hydrogenated fats, artificial additives and preservatives, using only natural ingredients to flavour and preserve foods.Bakkavor made four acquisitions in the UK last year. These were the desserts and chilled cakes companies Laurens Patisseries and Rye Valley Patisserie, speciality bread firm New Primebake and readymeals producer Fresh Cook.Bakkavor said inflationary pressures in the UK, caused by higher oil prices and interest rates, are influencing economic confidence. This runs alongside ongoing price competition among grocery retailers and internet pricing.
Kerrs Bakery is celebrating its 10th anniversary by opening a new £1m factory in Motherwell, with annual turnover predic- ted to reach more than £2m this year. The new factory is three times the size of the old one and Kerrs expect to hire an additional 13 staff, to join its existing team of 20, before the summer.The wholesale business – one of the main producers of Caramel Cake in Scotland – manufactures a wide range of long-life handmade cakes, as well as short- life cakes with a 12- to 14-day shelf-life.Founder Karen Murray opened a small shop in Armadale, West Lothian, 10 years ago with start-up help from the Prince’s Scottish Youth Business Trust, to make caramel cake. Products are distributed directly to small grocers, coffee shops, delicatessens and supermarkets, mainly in Scotland, and Murray has plans to expand the retail supply. “We have done some small orders for Scottish supermarkets and would like to develop that this year,” she said.
Pasty lessonMore than 240 children aged five to seven from Newquay’s Trenance Infant School in Cornwall learnt how to make Cornish pasties during a visit from Crantock Bakery, as teaching staff ran sessions on food production and nutrition.ABST seeks helpThe Alliance of Bakery Students and Trainees (ABST) is calling for promotional items to include in Student Fresher Bags, such as product info, recipes, plastic scrapers and pens. Send to: Lorna Jones, Bakery Department, Tameside College, Beaufort Road, Ashton-under-Lyne, Greater Manchester, OL6 6NX.Fraudsters alertThe Food Standards Agency (FSA) has put out a warning to operators of food businesses, to be aware of fraudsters who visit food business premises claiming they are from the FSA. The fraudsters claim they need to carry out an inspection and then extract substantial amounts of money as a fixed penalty fee for the premises being allegedly unhygienic. You can report the crime by emailing [email protected] or calling: 020 7276 8527.Own-label salt studyResearch from Consensus on Salt and Health (CASH) on 71 supermarket own-label products in ’free-from’ ranges (gluten, wheat or dairy-free), compared with retailers’ standard versions, showed that just over half (56.3%) of the free-from products contained more salt, and 26.7% contained less.Barista call-upThe UK Barista Championships 2010 will be open for entries from 1 November. Budding baristas can download an application form from the new Speciality Coffee Association of Europe (SCAE UK) website: www.scaeuk.com.
Savoury pastry brand Ginsters has launched a new national television campaign for 2010, as part of its £3.5 million media spend this year.The adverts, to be aired from early February, aim to promote Ginster’s “Real Honest Food’ tagline, and locally sourced ingredients message.The 30 second advertisement features a local community gathering in a field, bringing with them tools and materials for hammering, sawing and building. The frame then zooms out to reveal that they have been constructing a giant scarecrow to keep watch over their local ingredients.“This February sees our biggest ever burst of TV advertising as we aim to drive wide recognition of our properly filled, quality ingredients message,” said head of brand marketing Andy Valentine. “We are proud to support British farmers and to be able to say that we only use fresh British meat in our products.”
Thanks to our readers once more for their response to our caption competition last week. Kudos to Luke Bray of Finsbury Park in London for unmasking the systematic outrage perpetrated on gingerbread folk, with this entry: “The US administration admitted that the CIA’s coffee breaks had gone a little too far.”Seldom do humble gingerbread rights activists, such as ourselves, get the opportunity to right such a wrong. That is, until the gods toss us a bone, as they did this week when an invitation dropped on Stop the Week’s desk to attend the IDDBA bakery exhibition in Houston, Texas, in June. Organisers have lined up no less than George Dubya Bush as a keynote speaker the former president who, you could not fail to recall, was accused of approving some prisoner hospitality that could, at best, be described as ’unwelcoming’. Justifably tagged the ’Show of shows’ or should that be ’show trial of show trials’? – Stop the Week is drawing up its placards and booking the flights. The Justice for Gingerbread campaign starts here.
Mexican Concha is based on sweet enriched leavened dough, not too dissimilar to French brioche. They are round, soft bread rolls with a thick, sugary topping. Typical flavours are chocolate, vanilla and strawberry.Concha is probably the most popular of all the Mexican bakery products and is usually sold individually over the counter or multi-packed into bags of six or a dozen. It is very typical to buy as a mixed variety pack, usually very vibrant in colour.Concha is a popular treat and sweet snack product, not too dissimilar to how doughnuts or muffins would be consumed in the UK. How the product looks is key for consumers on the go, so these really do grab your attention. These vibrant-coloured treats could really create a stir and fit in with UK coffee culture very well.Also, why not experiment with a chocolate and cinnamon Concha option, using cocoa powder and cinnamon to taste.Come and see me give a demonstration of Concha-making at the Baking Industry Exhibition:Tuesday, 23 March: 12pmWednesday, 24 March: 11amTopping Paste RecipeIngredientsgCake margarine400Caster sugar400Flour400Vanilla flavourto tasteFood colouringuse visually (red or yellow are typical)MethodAdd all the ingredients into a mixing bowl and slowly combine using a paddle attachment until clear and smooth. The paste is ready to use or can be stored at chilled temperature in a sealed bag for later use.Dough Recipe (scale up as required)IngredientsgBread Flour100Salt1.4Block yeast6Milk28Improver*Sugar15Vanilla flavourto tasteEgg26Butter or Margarine20* use recommended supplier dosage or omit and bulk fermentMethod1. Mix the dough on a spiral mixer until 80% developed, then add the fat and continue mixing until fully developed (A).2. Scale the dough pieces to 60g, round and place on lined baking sheet (B).3. For the topping paste, weigh at 60g and form into a ball, then flatten to a disc (C). Using a spiral cutter press on to the paste to leave the spiral imprint (D).4. Slightly flatten off the dough balls and place the paste disc on to the dough piece (E). 5. Allow to prove at 22°C for at least two hours or doubled in size (F).6. Bake at 200°C for approximately 20 minutes.
Bakery name: Kuchenmeister in Soest one of the largest mid-market bakeries in Germany and the market leader in ready-made cakes.Machinery installed: Mettler Toledo Garvens XE3 checkweigher.Why has it been installed?: To ensure the correct product weight during production.What does the machinery do?: The XE3 is a compact, economical and efficient checkweighing solution. Equipped with a touchscreen interface, 100 product memories, three weight zones and a large range of options and accessories, this checkweigher is suitable for a broad range of applications in all industry segments weighing products up to 6,000g.Technical specifications: The XE3 checkweigher is suitable for dynamically weighing products up to 6,000g with an accuracy from ± 200mg and a maximum throughput of 200ppm.Problems solved: Ensures high product quality, while optimising the production process. The XE3 checkweigher weighs up to 100 cake bases per minute, automatically rejecting those that deviate from the nominal weight of 300g. In an adjacent room, another X3 checkweigher has been installed to control a Dutch cake speciality. This allows for entering and storing various nominal weights and pertinent weight zones in its memory, so that product changeover is particularly quick.Supplied by: Mettler Toledo GarvensTelephone number (UK): 0870 066 3150Website: www.mt.com/garvens
Bristol-based pie-maker Pieminister plans to move to a new factory in South Wales later this year, because its current production site is being put up for sale.The company is now consulting with staff over a proposed July move to a fully fitted-out 25,000sq ft site in Llantrisant, which has another 60,000sq ft to move into over the coming years.The lease on the firm’s existing 17,000sq ft factory comes to an end in 2012, when it will be sold by the owner. Co-founders Tristan Hogg and Jon Simon looked into buying the site outright and considered other premises in Bristol, but decided these options would put too much financial pressure on the firm.Production volumes at the company, which also operates six shops, have grown from 100 pies a day in 2003 to over 15,000 a day in 2011, with projections of triple this figure in the next four years. Turnover is expected to grow from an estimated £8m in 2011/12 to £18m in 2015.”Main growth will come from a combination of maintaining loyal customers and increasing our customer base through strategic product development of high-quality products backed by a highly interactive marketing programme,” said Hogg. “We also aim to open more retail sites.”
l High-fibre, low-Gi and seeded breadsPerceived healthier products continue to drive the strongest sales growth in the bread category. Ingredients suppliers, bakers, millers and retailers tell us exactly where the best opportunities are to develop the category and attract new consumersl BB75 updateAs we pass the halfway point of 2011, we catch up with British Baker’s annual league table of bakery retailers, to find out how the biggest players in bakery food-to-go, coffee shops and sandwich chains are performing
Pinterest Man charged with killing teacher in hit and run is given a trial date WhatsApp Twitter WhatsApp By Carl Stutsman – February 26, 2020 0 214 Pinterest Twitter (“Cuffs4” by banspy, Attribution 2.0 Generic) The trial date has been set for a man accused of killing a high school teacher in a hit and run. Ryan Gravit, of Lagrange, will face judge and jury June 8th.It was in August of last year that police say Gravit, while intoxicated and driving a U-haul truck, hit Chuck Schlemmer as he was riding his bike near Ligonier. Gravit left the scene of the crash and Schlemmer died several days later in the hospital when his family took him off life support.The Goshen News reports that the Noble County Prosecutor will look for a stricter sentence after filing a motion to have him designated as habitual criminal offender. Schlemmer taught at West Noble for 24 years and coached cross country until 2017. Facebook IndianaLocalNews Google+ Google+ Facebook Previous articleMan charged in hit and run due in courtNext articleRV Shipments up in January Carl Stutsman