Month: April 2021

Add a drop of Belgian chocolate to your hot milk

first_imgThe Italian Beverage Company (IBC) (Borehamwood, Herts) has launched DROPissimo – a Belgian chocolate drop for blending with milk to make hot chocolate. DROPissimo is designed for volume use in an IBC chocolate bowl or for single-serve cups using a conventional coffee machine. It is available in 1kg catering bags or 250g bags for home use by retail customers. Another product from IBC is Hot Spiced Apple Concentrate from the Mountain Cider Company. This is a 100% natural product, which requires the addition of hot water. It is aimed at the half of the population who do not drink coffee, says the company, and won the Best New Beverage Award last year from the Beverage Service Association.Says Sheldon Flax, IBC’s MD: “We’ve been growing our business on the back of spotting innovative ideas and recognising the next new trend very early on. For example, we were the first company to offer flavoured syrups in the UK.”IBC is an importer, broker, e-commerce retailer and master franchisee selling in 17 countries. It will be exhibiting its beverage products at the Hotelympia show in London.last_img read more

April 21, 2021 0

The best of British bakery

first_imgVery few people – especially those in the baking industry – can have failed to have heard about the EU Protected Food Name Scheme (EUPFN) in recent months. High-profile cases, such as the Melton Mowbray Pork Pie Association vs Northern Foods, have ensured the idea of protec-ting Britain’s food heritage is one of 2007’s industry hot topics.EU legislation can protect food names on a geographical or traditional recipe basis in three ways. Protected Designation of Origin (PDO) recognises products that are produced and processed and prepared within a particular geographical area and with features and characteristics that must be because of that geographical area.Protected Geographical Indication, or PGI, describes food and drink which must have been produced, processed or prepared within the geographical area and have a reputation, features or qualities attributable to that area.The final EU status – and arguably the most relevant one for bakery products – is Traditional Speciality Guaranteed (TGI). This is open to products that are traditional or have customary names and set features that distinguish them from other similar, but often inferior, products. These features do not have to be attributable to the area in which the product is produced nor entirely based on technical advances in the method of production.All three EUPFNs represent very distinct designations, but they all highlight regional and traditional foods, whose authenticity and origin can be guaranteed.Our European neighbours have recognised the positive implications of this legislation for more than a decade. In Britain, we have just 36 EUPFNs, while Italy has an enviable 155 and France 149. Although our few EUPFNs remain largely unknown, Brits readily scour the aisles for Parmigiano Reggiano, Roquefort, Parma ham or Champagne, knowing that their PDOs will be a guarantee of quality and authenticity. It is this level of understanding and awareness of the scheme that we need to translate to British products, by increasing the number of British EUPFNs.One of the most obvious benefits of achieving the status is that a bakers receive protection from imitation throughout the UK and their goods have a clear point of difference from those of their competitors. With a little educa-tion, consumers will understand that to buy an EUPFN product means they can be confident they will get premium bakery product with a known provenance – and they will potentially pay a higher price to purchase it.In bakery, there are innumerable products that are ripe for applying for the EUPFN status, such as Chelsea Buns, Ripon Spice Cake, Eccles Cakes, Crusty Swansea Bread, Bath Oliver Biscuits, Guernsey Gâche and Goosnargh Cakes, to name a few. And with no cost involved for applying and a wealth of benefits, there is no reason why more bakers shouldn’t be taking advantage of the scheme.The simplest way to apply for EUPFN status is to form an association with those who share the same vested interest. While not costly, it does require a reasonable investment of time, so collaborating with other bakers would ensure this level of commitment is satisfied. It also ensures that Food from Britain, which guides producers through the application process, can have just one point of contact, helping the process run more efficiently, as achieving the status can take between two to three years.Forming an association is also more in the spirit of the scheme; it is designed to help as many UK producers as possible have the quality and authenticity of their products recognised. nlast_img read more

April 21, 2021 0

Biscuit line boost for Lees

first_imgConfectionery manufacturer Lees Foods, owner of Lees of Scotland and The Waverley Bakery, has announced favourable year-end results, despite cost increases.To 31 December 2006, sales increased by 7% to £14,480,270 on the same period in 2005, and pre-tax profits were up 6% to £631,309.Raymond Miquel, MD, said that the company had recently invested £200,000 on a new biscuit line at the Lees of Scotland factory at Coatbridge, “resulting in a saving of approximately £80,000 on an annualised basis”.Miquel added that the company is looking into the possibility of an acquisition. Lees makes confectionery for retailers including Tesco and Aldi.last_img read more

April 21, 2021 0

No substitute for hard work

first_imgI was once asked to speak at a school and have always regretted not saying what I truly felt and telling the kids what life is really like. If I had dared to do so, it might have gone something like this:”Let’s face it, life is not fair so we just have to accept that fact and get on with it.”Your school may have done away with competitive sports or having winners or losers, but the real world has not. You do not keep getting another chance until you get it right; you are expected to pay attention and learn.”Working in a fast food restaurant, for example, is not beneath your talents; it is a job opportunity, enabling you to get a foot on the rung of work and success.Accepting responsibility”Should you not make a success of your job, it is your fault, not the fault of your cruel boss or your Mum and Dad or whoever you wish to blame. You, alone, have to accept responsibility for your actions. Should you go out and drink too much at a nightclub and are then unable to get up in the morning, you alone are to blame.”You may think your parents are old, dull, boring and do not understand your problems. Well, they probably got that way by looking after you, paying all your bills, clothing, feeding and giving you a home to live in.”Sometimes, I feel this culture in school of making kids feel good about themselves, as well as this obsession with political correctness, does the young a huge disservice. In my opinion, we are are producing a generation of young many of whom have no concept of the real working world, which could result in many of them being doomed to failure. They deserve better.Had I been brave or stupid enough to have said this at the school that day, I would probably have been tarred and feathered, as the school would probably have said that it was trying to produce well-rounded individuals who realise there is more to life than work. That’s all very well, but say there are more well-rounded individuals than there are workers, then who will keep, feed and house them?Many of the above comments are echoed from a speech given by Bill Gates in America, and I thought how true this was also of our young people in the UK.The perfect circle for happinessHard work gives you success, which in turn gives you enjoyment, which means you work harder because you are happy. So you end up with a perfect circle for happiness.After all, we spend the majority of our lives working and one of the most important things in life is to derive pleasure from work. Otherwise, life does not seem to hold a lot of meaning.last_img read more

April 21, 2021 0

Par-baked poser

first_imgSo (drumroll please)… what’s the verdict? “We can say that part baked technology is a good technology,” says professor Alain Le Bail, co-ordinator of an EU-funded project that has been pondering the matter. Or at least it could be. It found that par-baked bread demands around twice the energy of conventional breadmaking if the partial baking and the final bake are done in a baking oven. Another problem lies with the freezing of par-baked bread, which demands a lot of energy, especially if it is likely to be stored frozen for longer than a month.As a result, the industry should push for par-baked bread stored in modified atmospheric packaging (MAP), or gas flushing, and stored at room temperature, argues Le Bail. He gave BB a sneak preview of the EU-Freshbake project findings, due to be unveiled at the IBA exhibition in Germany this week. They showed that with frozen par-baked bread, the freezing demands around as much energy as the first and second bake (so one-third par-baking, one-third freezing and one-third final baking). After just one month of frozen storage, the energy use will be roughly double the energy spent on par-baking, freezing and final baking, without even factoring in the energy used in frozen distribution.Consequently, the report recommends:l the industry should try to favour non-frozen par-baked versus frozen par-baked, mainly because of the energy needed for frozen storage;l par-baked offers several advantages, including less waste because you just prepare what you need (at home, in the bakery and in baking stations);l when the final baking of par-baked is done in a simple home toaster, the energy for par-baked is similar to the one for conven-tional baking.Perhaps more significantly, the project developed ground-breaking oven baking concepts that could give rise to 40-50% energy cuts and a 70% reduction in time spent heating the oven. A patent application has been made by the French national scientific council for research (CNRS), which accounts for an energy reduction of around 35% in a complete baking cycle: preheating plus partial baking plus final baking.The invention involves a baking oven for dough made using cereal flour in particular a fermented dough. The oven has a sole in refractory material and thermally insulated surrounding walls. The quantum leap from regular ovens comes from heating via IR radiation lamps located in the top of the cavity of the oven and directed towards the sole.”No other heating means are required. Baking can be done as usual in a two-step process preheating followed by baking,” says Le Bail. Comparison of energy consumption and bread quality have been trialled on two similar commercial ovens; one oven was modifed with the invention and the second was used as a control. Results showed that pre-heating time to 200°C without streaming was dramatically cut from 40 to nine minutes. Energy consumption in the preheat dropped from 4,100Wh to 2,450Wh.”The technology installed in an oven specifically designed for it may, we think, result in a reduction of energy by 50%,” he says. “One important point is that the percentages that we give do not accommodate the energy for the steaming system, which is very often excessive versus the real need. The ovens in the market have too powerful steam systems.” Moisture content, hardness, pore size and colour are claimed to be unaffected by this baking process.Another unexpected bonus of the project is, that using existing ovens, par-baked bread was found to have a lower Glycaemic Index (Gi) rating than conventionally baked bread with the lower Gi rating meaning people eating it feel fuller for longer. Conventional bread scored an 83-point rating and par-baked frozen scored 60. This equates to a 28% reduction with the same recipe. “This was one of the major nice surprises from the project,” says Le Bail. “We think that this can become a marketing advantage for par-baked technology.”A good practice guide for bake-off will be made available in November, which will cover energy use, process control, nutrition and product quality.last_img read more

April 21, 2021 0

High costs force Scottish baker into administration

first_imgScottish bakery Mathiesons has gone into administration, putting 360 jobs at risk.The Falkirk-based firm struggled during the recession and is up for sale, despite selling off a controlling stake to private equity firm Symphony Investment Fund last summer. It will continue trading while joint administrator Deloittes looks for a buyer.Mathiesons, set up in 1872, had been run by the same family until George Stevenson stepped down as MD and was replaced by David Orr. At the time, he said that giving up control of the business was necessary to safe-guard its long-term future. No family members are active in the running of the business; Catriona Stevenson, director of sales and marketing, left last year.Mathiesons has 26 stores and six cafés around central Scotland and Edinburgh and, as well as its own shops, supplies major wholesalers and national retailers. The firm turned over £9m in 2008/09 and £7.2m in the nine months to December 2009. However, an industry insider said that it had “overstretched itself financially”.John Reid, a joint administrator of the firm, said it was continuing to trade the business as usual and hoped to sell it as a going concern. “While the firm has a largely successful retail network, with owned and leased properties, and has the required credentials to supply the major supermarkets, it has been unable to support an over-burdened high cost base,” said Reid. He said there were already several interested parties, but that talks were at an early stage.Kirk Hunter, chief executive of the Scottish Association of Master Bakers (SAMB), said he was disappointed at the news and hoped a buyer could be found. “Mathie-sons was a go-ahead company that tried to do all the right things in the right way. It had developed new markets, particularly with the major retailers and was highly regarded in the industry.”Mathiesons invested more than £4m in a new 47,000sq ft bakery on the outskirts of Falkirk in 2006. The SAMB training centre, located at the Mathiesons site, is unaffected.last_img read more

April 21, 2021 0

Buxton Spa Bakery sinks after loss of major customers

first_imgBuxton Spa Bakery has become the latest victim of the recession after administrators were unable to find a buyer for the struggling firm.The bakery, which manufactured own-label cakes for the supermarkets and owned the Holmfield brand, had encountered trading difficulties since July 2009, with the loss of two major customers last summer, according to administrator Steve Clancy, MCR. The company had been making progress, added Clancy, however the loss of another key customer in June 2010, left the business with a bad debt in excess of £100,000.MCR said that despite substantial interest in the business, which went into administration on 15 July 2010, “it ultimately did not prove possible to achieve a sale”. As a result, the firm has ceased trading and its affairs are now being wound up.Buxton Spa was established as a company in December 2008 in a pre-pack deal, in order to purchase the business and assets of BSB Realisations, which went into administration in January 2009. However the family bakery, established by Mike and Peter Higgins, had been making products from its site at Harpur Hill Park, Buxton, since 1992.last_img read more

April 21, 2021 0

Mad about cupcakes

first_imgOne budding cake maker to watch is Eleanor Stuart of Ellie’s Cakes. While she did not exhibit at the recent Cake Britain exhibition herself, Stuart handed out some frankly bonkers cakes in the form of snails, monsters, plants, burgers and cupcake noodles.Having been baking “obsessively” for two years, she has spent the time working the farmers’ market and fairs circuit. What’s more this precociously inventive baker is still at university. “I must admit, most of the time I should be studying I’m doodling cake ideas,” she says.http://cupcakesatemysoul.blogspot.comlast_img read more

April 21, 2021 0

Australian coffee grower plans UK shop chain

first_imgAustralian coffee company Green Cauldron plans to invest £12.5m in a chain of 50 ’boutique’ coffee shops in the UK, which use coffee beans from the company’s farm in Byron Bay and serve cakes and pastries made by local bakers.Fifty outlets are planned over the next five years, with the first opened in Liverpool earlier this month. The company also plans to expand by wholesaling its Australian coffee beans to independent coffee shops. Beans are shipped from Australia and roasted in the UK.The shops’ food range will be limited to Australian products, such as Byron Bay Cookies and Wallaby Bars, and cakes and pastries made by small local producers. The Liverpool store sources Danishes and croissants from Coultons Bakery and cakes from Dafna’s Cheesecake factory.The roll-out is being spearheaded by former Coca-Cola and Higher Education marketing executive Beverley Seymour, who saw the potential for launching the brand in the UK when travelling in Australia. In its home country, Green Cauldron supplies independents with its coffee, but does not have its own chain.”The coffee scene in Australia is very different to in the UK, People take their coffee very seriously and there are lots of independent coffee shops, which lead the way. We aim to bring that ethos to the UK,” she said. “Unlike the big chains, we know exactly where our coffee is from and how it was produced because the shops will be supplied by our own farm in Australia.”Funds for the roll out will be generated by the shops and the wholesale business as they grow in the UK with northern cities including Liverpool, Manchester and Leeds prime locations for sites.last_img read more

April 21, 2021 0

Some Indiana BMV branches opening Monday by appointment only

first_img Pinterest CoronavirusIndianaLocalNews Facebook Facebook Twitter WhatsApp (Photo supplied/Elkhart Truth) A portion of Indiana’s 131 BMV branches will re-open with an appointment only service format beginning Monday, May 4.Customers will be able to schedule an appointment for transactions which are not available online. BMV Connect kiosks located at branches opening by appointment only will also be available.The BMV has modified its operations to ensure the safety of its employees and customers. To get more information on available transactions and to schedule a branch appointment, customers can go to the BMV website. Customers with verified appointments will be required to check-in upon arrival.Branch appointments will be limited to the following transactions:Knowledge TestingCommercial Driver LicenseNew Driver License/Learner Permit or Identification Card*Amend a Current Driver License/Learner Permit or Identification CardReplacement Driver License/Learner Permit or Identification CardTitle TransferUpdate to an Existing TitleNew RegistrationDisability PlacardDriving skills exams are not available from the BMV at this time.Part of the COVID-19 executive order waived Administrative Penalty Fees (late fees). Effectively, this extends expiration dates of registrations, driver’s licenses, and identification cards without changing the expiration date printed on documents in individual’s possession and temporarily waives late fees during a future renewal. This same executive order also extends the deadline required to process a title transfer.The Indiana BMV continues to encourage Hoosiers to complete transactions online, visit a BMV Connect kiosk, by calling the contact center, or through USPS whenever possible. You can read a full list of modifications, closures, and available services on this page. Some Indiana BMV branches opening Monday by appointment only Twitter WhatsApp Pinterest Google+ By 95.3 MNC – May 3, 2020 0 468 Google+ Previous articleFood Bank of Northern Indiana announces distribution schedule for the coming weekNext articleSouth Bend Mayor critical of reopening plan, St. Joseph County, Mishawaka, Elkhart support it 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan.last_img read more

April 20, 2021 0