n The 7th Bakery World Cup will be held in Paris at the Europain Show in April 2008 when teams from the United States, France and Japan will compete with bakers from other nations in Western Europe. These will be chosen in qualifying rounds, which finish in November 2007.n Greenhalgh’s Craft Bakery will celebrate opening its fifth shop in Bolton town centre by handing out 1,000 free pies on the first Friday of trading – Friday 13th October – naming it ’Friday is Pieday’. The shop will be the company’s 44th in the North West and the second to sport new corporate branding.n New Yorkers’ favourite doughnuts face a clampdown when the city becomes the first in the US to force restaurants, cafés and street stalls to keep to a limit of half a gram of trans fat in any item served from their menus. Owners have until July to switch to using healthier oils and margarines in a bid to improve Americans’ health.n Bakery ingredients firm Puratos is to construct a new sourdough plant in the US for its ready-to-use fermented sourdough line, which has only been produced in Europe until now. The New Jersey facility, which is due to open by March 2007, will produce three of the company’s four liquid Sapore sourdough products.n Confectionery company Thorntons has announced that Mike Davies has been appointed as chief executive, following the resignation Peter Burdon.n The Department for Environment, Food And Rural Affairs (East Midlands) is funding a new farm bakery in Nottingham called Spring Lane Farm.
Vegetarian brand Cranks has given its products and website a facelift to emphasise its healthy credentials.Its range of premium products, including sandwiches, bread and salads, now display a ‘Real Feel Good Recipes’ strapline, using black and bright-coloured packaging.The products, which are sold in coffee shops and supermarkets, have been repositioned, and Cranks’ new website includes recipes for all its products, which it actively encourages consumers to make at home. Charlotte Dewhurst, product manager of Cranks, said: “The new look and website brings our cookery book heritage to life and engages with consumers. We even invite consumers to send us their recipes and post them on the website.”
Rather than finding a happy half-way house between the demands of health campaigners and the needs of plant bakers, the Food Standards Agency’s (FSA’s) 2012 salt reduction targets were greeted with criticism from both sides when they were published last month.”Technically impossible” is how the Federation of Bakers described the new target of 1g of salt per 100g of bread and rolls – this despite the fact that it was a more lenient target than the 0.93g originally proposed by the FSA. Meanwhile anti-salt lobby group Consensus Action on Salt and Health (CASH) slammed the target, claiming thousands of lives could be saved with a tougher approach.The salt-in-bread debate is in danger of descending into a frustrating deadlock, although one way out of the stalemate could come from the craft baking sector. Anthony Kindred, owner of Kindred’s Bakery in London, who has worked on an FSA and National Association of Master Bakers project looking into reducing salt in craft bread, is confident the sector will be able to achieve both the 2010 and 2012 targets.”Craft bakeries are more flexible than the plant bakers. We can use techniques such as sponge-and-dough and longer fermentation times, which help strengthen the dough and give flavour. This means you don’t need as much salt,” he says. “For plant bakers to change lines costs millions, but for craft bakers, it’s just a couple of hours’ extra work. Meeting the targets would be a tremendous marketing opportunity for the sector.”Salt levels in craft bread are currently at around 1.4g per 100g, says Kindred, making the 2010 target of 1.1g potentially the most difficult step. “After that, the last 0.1g to reach the 2012 targets will be relatively easy,” he says.If craft bakers do manage to meet 2012 targets, it is likely to put pressure on plant bakers. Gordon Polson, director of the Federation of Bakers, says that plant bakers are unlikely to meet 2012 targets because dough with reduced salt levels becomes too sticky, which leads to blockages on the production line.”Bakers have invested in ingredients and plant to overcome stickiness, but to take the next step we need a different solution and we don’t know what that is. We are talking about huge multi-million-pound processes. The bread has to be consistent, technologically possible and meet consumer requirements,” he says. “By saying we don’t think we can meet the 2012 targets we are being honest and responsible. It would be disingenuous to say we can meet them when we can’t. We are proud of our work to cut salt and will continue to work with the FSA.”The problem with the big bread brands’ claims that they have reached the upper limits of salt reduction is that there are plant loaves on the shelves that already meet FSA 2012 targets. CASH points to supermarket own-label plant breads that go well beyond 2012 targets.Professor Graham MacGregor, CASH chairman, says: “If Sains-bury’s can sell bread with 0.7g of salt per 100g, why can’t brands such as Hovis, Warburtons and Kingsmill? It’s sad to see some bakers are not prepared to lower the salt content of their products. We can only speculate that this is for commercial reasons.”In its comments on the new 2012 targets, the FSA highlighted the success of retailers in reducing salt in own-label bread to levels of between 0.75g and 1g salt per 100g, while also noting that premium breads have salt levels that are still above this. According to CASH, Kingsmill’s Great Everyday Soft White loaf contains 1.18g per 100g.Polson takes issue with the comparison of own-label and premium, branded bread, arguing that they are very different products. “[Premium bread] is a product that goes through a bakery in a 24-hour, seven-day process. If you start getting blocking [from sticky doughs], it means increased costs and wastage. The volumes of own-label bread are much lower.”The danger remains, however, that if the craft and own-label sectors achieve the 2012 targets, the big brands could become increasingly isolated on salt, leaving themselves open to further criticism from the likes of CASH and the FSA.
Cake: a global historyNicola HumbleIs it a biscuit? Is it a cake? The age-old Jaffa Cake debate finally settled through the courts (it’s cake) provides an intriguing hook for this exploration of cake throught the ages. From Sacher tortes to Marks & Spencer teacakes, debates have raged over what constitutes the essence of a cake. Traditionally bread or biscuit-based, it is not until the 17th Century that cake as we know it arrived, with the removal of yeast, replaced by whisked egg whites and then raising agents.This account of cake’s evolution is dotted with curios, from the Egyptian Greek Athenaeus recounting mulloi a sesame and honey cake shaped like women’s genitals, carried in processions to the Puritans banning cake and Hitler’s (now unfashionable) Swastika cake.Humble is in her element, trawling the history books, but falls flat in modern history. The past 60 years is summed up via the recent obsession with the “postmodern” cupcake, which she puts down to childhood yearning and goes only a small way to explaining the phenomenal rise in cake’s fashion status.
Emmanuel Hadjiandreou, bakery director, Judges Bakery, HastingsWhat do you do on a day-to-day basis?I run the bakery department at Judges Bakery in Hastings, heading up a team of two bakers and three pastry chefs. The bakers start at 1am and generally finish at 9am making sponge-and-dough white, wholemeal and malted breads, as well as sourdough loaves such as seven-seed, walnut and baguettes. The pastry team starts at 7am and go on until around 3pm. The sponge is fermented in a retarder for about 24 hours and the sourdough gets about 12 hours in the retarder, then eight or nine hours fermenting in the bakery. Everything we make is organic and most of it is sold through the shop.How did you get started in bakery?I’m 42 now and started baking when I was 17 so that’s 25 years in the business. I’m from South Africa originally and did a three-year apprenticeship in German-style baking in Cape Town, which had a big focus on pastry. I then travelled with my wife, working in various countries.When did you come to the UK?We first got here about 12 years ago and I ended up working for The Savoy as a baker, making rolls for their functions and the restaurant, as well as lots of croissants and Viennoiserie. It was hard work bake, sleep, bake, sleep. After that, I worked at Gordon Ramsay’s restaurants Royal Hospital Road and Petrus, which was just as tough, making rolls, macaroons and brioches. I survived there for nine months before joining Flour Power City and going on to do some teaching at Kensington and Chelsea College.You’ve been about a bit then?Definitely. It has been really good to have lots of different experiences. One of the highlights of my career was setting up the bakery at Daylesford Organic’s farm shop in Gloucestershire. It was a complete shell and I was given total control of the project. That was a real turning point in my career.Working at Judges was also another highlight. The bakery was a conventional high street bakery, making simple products such as bloomers and sandwich loaves. We’ve kept those, but also introduced more complicated goods and moved to organic production.What does the future hold?Next month I’m leaving Judges to head up the School of Artisan Food’s bakery courses, including the bakery modules of its new Diploma in Artisan Food Production. I’ve really enjoyed my time at Judges, but I’m looking forward to a new challenge.
UK specialist frozen bakery distributors Mantinga and Boulangeries de France have announced their businesses are to merge, generating a combined turnover in excess of £8m.It is expected that all 52 employees will be retained at the firm in order to build the business from its current 2,000-plus customer base, to supply all the sectors of the UK bake-off market. Tierry Cacaly, MD, said the merger provided an “enviable list of synergies and efficiencies to be realised”.“With the distribution hubs of Mantinga in Gloucester and Chester combined with the Boulangeries de France distribution hub in London, the business will be responsible for a quality next-day delivery service to customers across the majority of the UK,” he explained.“Our product ranges are also very complementary with the strong French product range of the Boulangeries de France, which we will amalgamate with the diverse European-wide speciality bakery products supplied by Mantinga.”The new firm’s key business strategies will be to strengthen supplier partnerships by working closer to a select number of suppliers in order to maintain preferential distributor status, and to ensure competitive pricing in the UK market. Founder of Mantinga, Steven Mackintosh, has now moved into the role of commercial director. “We will be maintaining both the Mantinga and Boulangeries de France brands and product identities whilst we develop a new combined brand that will provide a clearer representation of our vision and business purpose,” he said. “Mantinga Retail Ltd will continue to trade with the wholesale side being integrated into Boulangeries de France Ltd and the retail remaining with Mantinga Retail Ltd.”The businesses where brought together through an acquisition of Mantinga Retail Ltd by Boulangeries de France. This saw the release of the Sameer Group as the private equity investor and shareholder of Mantinga.
The Kooky Cake Company is supplying a range of cake pops to Wholefoods’ first Scottish outlet.The American natural and organic food retailer approached the Reading-based bakery to produce a range of five cake pops using natural ingredients for its new Giffnock store in Glasgow. They contain no artificial ingredients, colourings or preservatives.Kathryn Carter, founder of The Kooky Cake Company, said of the new partnership with Wholefoods: “I couldn’t quite believe it when they approached me to talk about supplying some products to this new store. We currently sell our baked goods online and to independent farm and coffee shops in Berkshire, so this is a very exciting venture and we have finally branched out in supplying to an international food chain.” The range will include two milk chococolate products, one decorated with chocolate shavings and the other with a chocolate flower. Other varieties include three vanilla cake pops, one covered in grated coconut, another decorated with all-natural sprinkles and the third with a freeze-dried blueberry lilac coating.Cake pops will be sold individually at the store’s bakery counter from the 16 November on a specially-made branded stand.Carter added: “We really like the concept of the Wholefoods brand as it fits in with our all-natural moto. We’re very pleased that the company is looking to oursource more of its products as it gives independent bakers like myself the opportunity to launch into the mainstream market.”We are hoping that this opportunity with the Glasgow store could lead to our products appearing in Wholefoods’ London outlets in the future.”Wholefoods currently has 310 outlets throughout North America and the UK, with five based in the London area.
Furloughed workers are apperantly keeping poison control busy Twitter Pinterest Google+ Pinterest By Carl Stutsman – April 23, 2020 0 377 Facebook WhatsApp CoronavirusIndianaLocalMichiganNews Twitter Facebook Previous articleBrother in Elkhart allegedly attempts to run over twinNext articleMichigan has paid nearly 70% of unemployment claimants Carl Stutsman WhatsApp Google+ Des Moines Public School Technology Director Dan Warren sanitizes tablets in a classroom at Central Academy high school, Thursday, March 19, 2020, in Des Moines, Iowa. All Des Moines public schools are closed in response to the coronavirus outbreak. (AP Photo/Charlie Neibergall) Since the stay-at-home efforts began the Michigan Poison Center says they have seen about a 9 percent increase in the number of calls for accident poisoning. Household cleaners are the biggest offender.One of the problems may be that people are buying industrial strength cleaners with regular household supplies in short supply. Officials say if you do have to use industrial cleaners though do so sparingly and follow directions carefully to avoid over exposure.There is absolutely no reason why you should be ingesting or putting in your mouth any form of hand sanitizer, cleaner, or disinfectant. Should you need it the Poison Control Hotline is 1-800-222-1222.Read more here with ABC 57 News
By Tommie Lee – July 28, 2020 0 391 Previous articleMichigan officials warn the time is perfect for dangerous algae bloomsNext articleKnox man arrested on suspicion of dealing testosterone Tommie Lee IndianaLocalNewsSouth Bend Market Twitter SBCSC offering a special English-Spanish, Spanish-English Magnet program WhatsApp Google+ Google+ Pinterest Twitter Pinterest (Photo supplied/South Bend Community School Corporation) The South Bend Schools will offer a Spanish-English dual language immersion magnet program for Kindergarten through 2nd grade.The program will allow native Spanish and native English speakers an opportunity to maintain and develop their first language while becoming highly proficient in a second.The school corporation says the 50-50 language model was selected to offer equal support for both sides.You can learn more about the Maritza Robles Dual Language Immersion program by clicking here. Facebook WhatsApp Facebook
IndianaLocalNews Pinterest Pinterest Five from Elkhart indicted in home invasion robbery case Twitter Google+ WhatsApp Facebook By Network Indiana – September 11, 2020 3 601 WhatsApp Twitter Google+ Facebook (“Court Gavel” by Best Law, Public Domain) Five people from Elkhart have been indicted in a home invasion robbery case.The Department of Justice says a small group known as the “ChoppaBoyz” robbed a homeowner on June 9, 2020. The homeowner was shot in the leg and then beaten repeatedly with handguns while the robbers demanded to know where a safe was in the home, investigators say.Police say the robbers stole the safe, drugs, money, a handgun, and jewelry. After the police arrived, they obtained a search warrant for the home and found cocaine, marijuana, and prescription pills that the robbers didn’t notice. Police say the robbers asked for an AR-15 pistol that was recently traded, which gave the victims some idea of who the robbers were.The Department of Justice says based on this and other information, they were able to track down the five suspects.“This indictment is an example of the investigative focus on violence in our communities and the impact of collaboration among agencies in which crimes cross state lines,” said FBI Indianapolis Special Agent in Charge Paul Keenan, “The FBI’s Safe Streets Gang Task Force will continue to work with our partners the Elkhart Police Department, the St. Joseph County Sheriff’s Department, and the South Bend Police Department to pursue those who commit these violent crimes and take them off our streets.”They were charged by way of a two-count indictment with robbery affecting interstate commerce and using a firearm in the commission of a crime of violence, says U.S. Attorney Thomas Kirsch II.“I commend the FBI, in addition to the other agencies that participated in solving this case,” said Kirsch. “Violent crimes, like those alleged, will be thoroughly investigated by our law enforcement partners and prosecuted by my Office.”The five people charged are the following:-Marco Fernandez (age 24)-Jose Trigo (age 20)-Juanito Gould (age 24)-Carlos Reyes (age 20)-Emmanuel Martinez-Guevara (age 20) Previous articleSt. Joseph County COVID-19 case rate continues to dropNext articleSouth Bend man sentenced after bomb threats to FedEx facilities Network Indiana