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Speakers address the BSB

first_imgmore than 150 delegates attended the British Society of Baking’s 50th Jubilee conference in Birmingham this week. Members heard papers from eminent industry figures including Greggs MD, Sir Michael Darrington, who spoke about the importance of “Greggs’ People” and making sure corporate values run through a business “from bakery to boardroom”. Tesco bakery director Tony Reed spoke about the Tesco bakery department in a wide-ranging paper. And glycaemic index expert Professor Jeya Henry guided delegates through the scientific credentials of the eating system. The session, chaired by miller Heygates’ joint MD Paul Heygate, concluded with a presentation from Nabim director Alex Waugh on influences on wheat prices.These papers were followed by presentations from some of the leading lights of the craft baking industry on the second day.Speakers in this session, chaired by Bakels MD Paul Morrow, were Christopher Freeman of Dunns in Crouch End, Stuarts of Buckhaven MD Alan Stuart, Steven Hallam MD of Dickinson & Morris, Trevor Mooney, joint MD of Nantwich-based Chatwins, leading confectioner John Slattery and John Waterfield, MD of Waterfields of Leigh.The speakers shared insights into a range of topics including embracing new opportunities – for example those offered by expansion, the catering market or the health debate, coping with pressure on prices due to the expansion of supermarket competitors and successful handover to the next generation.last_img read more

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Store’s best bakery named

first_imgImproved availability, product quality and good customer service have all led to a huge sales increase at Sainsbury’s in-store bakery in Lincoln.Turnover is up from £5,000 a week – when bakery manager Nick Markiewicz took over seven years ago – to £13,000, which wowed the judges at Sainsbury’s National Retail Awards. Markiewicz and his colleagues beat more than 450 other Sainsbury’s stores to win Bakery Team of the Year.Markiewicz said: “We are taking £27,000 a week and sales have been in double-digit growth for six years on the trot. Availability is key for me and our aim is to have our shelves looking as strong at 8pm as they do first thing in the morning.”He said the team put very small batches through on daily lines to avoid wastage and that shoppers had responded well to improvements. “We’re picking up new customers as well as keeping the old ones.”Now in their second year, the chain’s National Retail Awards were set up by Sainsbury’s to recognise outstanding performance across its stores.last_img read more

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Scottish bakery for sale

first_imgScottish bakery M Corson Bakers, based in Castle Douglas, has been put up for sale as a going concern for £1.25 million. The bakery founded in the 1800s is seeking a buyer due to retirement. It’s main retail site and bakehouse in Castle Douglas and its three other retail shops in Castle Douglas, Dalbeattie and Kirkcudbright are all included in the sale.“Our clients have reluctantly decided to sell the bakery due to the imminent retirement of one of the partners,” commented Ian Young, an associate at J&E Shepherd Charted Surveyors, who are marketing the sale. “The business is being offered for sale as a going concern, to include all trade equipment within the bakery and the retail shops.” The bakery mainly sold its produce from its four shops, but it also has a good wholesale trade. It currently employs 40 staff – a mix of full and part time, including eight bakers. Offers in excess of £1,250,000 are invited for the business whose average turnover for the three years ended 31 March 2008 was approximately £1.2m per annum.last_img read more

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Premium bakers better placed for cost rises

first_imgBakery manufacturers making premium goods are better-placed to ride out the commodities pricing storm, according to a leading ingredients supplier.However, those making ‘value’ bakery products may find it harder to pass on higher raw material costs to consumers, said Zeelandia MD Keith Cunningham. He said forward indications were that we are in for rapid inflation – “only the tip of which we are seeing currently”. “If you are making quality products, then the consumer will pay; if not, then watch out,” he added.Macphie, group commercial director, Ronnie Leggett said: “Commodity cost inflation and volatility are significant commercial issues facing the baking industry. While wheat has gained most column inches, other commodities – for example, butter, cocoa and edible oils – are also exhibiting major hikes.”According to the latest data from Mintec, vegetable oil prices were up by around 15-20% since the start of July. The price of cocoa beans was up 11% yoy and the price of cocoa powder (futures) in London has increased by nearly 500% since the start of 2007. White sugar (futures) was up 3.11% yoy.Cereform sales and marketing director Andrew Pollard said one of the key concerns was the increased price of rapeseed oil, used in ingredients such as shortenings and improvers. “Chinese manufacturers supplying products such as skimmed milk powder to European markets have now ceased doing so, as they have increased domestic demand, which is in turn pushing the European prices up.” Pollard said discussions were now taking place about potential price increases. “There is pressure on prices throughout the whole of the chain… so the baker will have to increase prices.”  The Association of Bakery Ingredient Manufacturers (ABIM) echoed the view that rise in the cost of commodities has not yet reached its peak.“ABIM members do not believe that this is a short term phenomenon, and it has reached a point where it is not possible to absorb further increases,” said a spokesperson for the association. Although its members have been working with customers to reduce costs through reformulation and cooperating on initiatives to maximise efficiencies, she said “there are not enough cost minimisation opportunities to balance the major cost increases that the industry is facing”.Paul Morrow, MD of Bakels International, said dairy-related products would be affected by increases in feed costs, while potato yields had also been hit by the dry summer, which could translate to 10% increases in potato starch prices.He said the impact of various commodity price rises would be felt from the fourth quarter, but added: “We’ve been here before and I think it was worse three years ago. Bakers need to look at their business carefully to make sure they’ve got all costs taken out, but because all the rises can’t be absorbed, they will need to price carefully. The end consumer might have cause for concern but perhaps they may be more worried about other issues such as the rise in VAT in January.”Kam Patel, who owns Westcott Bakery in Surrey, said: “The price of a 16kg bag of flour is going up by £1.40 in September. I’m still working out how much to put my prices up by… it will probably be between 10-12p a loaf.”>>High dried fruit prices drive bakers to action>>Choppy waterslast_img read more

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Village Bakery asks consumers to ’Try Rye’

first_imgThe Village Bakery, Melmerby, has launched a ‘Try Rye’ challenge, to try and encourage consumers to give its rye bread a go.It will be targeting consumers with the angle that switching to its rye bread can help you lose inches from your waistline, while feeling more energetic, due to the additional fibre.The trial two-week diet has been specially developed by nutritionist Doctor Sarah Brewer, alongside rye bread experts at the bakery.The ‘Try Rye’ challenge highlights how making simple changes to daily eating habits, and swapping foods rather than cutting them out completely, can help people to feel great and change your shape, enabling them to enjoy bread daily without a guilty conscience.Dr Sarah Brewer said: “Eating rye bread helps to increase satiety – feelings of fullness – to suppress hunger and the desire to eat. Including rye bread in your breakfast will help to reduce your appetite before lunch and this effect will continue into the afternoon, helping to curb mid-morning and mid-afternoon cravings, so you eat less overall.”last_img read more

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Ginsters wins at World Pasty Championships

first_imgThe first ever World Pasty Championships was held this weekend at the Eden Project in Cornwall.The competition drew entries from professionals and enthusiastic amateurs both locally and from as far afield as the USA, all competing to be named the best in their chosen category.The winner of both the Cornish Pasty Professional category and the Open Savoury Professional was Graham Cornish of Ginsters, who lives in Liskeard, Cornwall. His Cornish pasty was a traditional recipe of skirt beef and vegetables, while his open savoury pasty contained a selection of smoked Cornish fish, parsley, saffron and Cornish clotted cream.Billy Deakin of Mount Hawke, near Redruth, triumphed in the Cornish Pasty Amateur category while Suzanne Manson of Bristol scooped the Open Savoury Amateur category with her pasty containing wild rabbit poached in cider and leeks, finished with peas and lemon zest.All entrants in the Cornish Pasty categories conformed to a traditional recipe, as laid down by the European Union Protected Geographical Indication (PGI). This means that only pasty-makers based in Cornwall who make pasties in a traditional manner and follow a traditional recipe are able to label their products as Cornish pasties.The event attracted more than 100 entries from all over the world, and winners were decided by a panel of 21 judges who awarded marks for taste, texture, appearance, pastry crimp and technical expertise.“I’m humbled to win this award,” said Graham Cornish. “From the age of five I was making pasties. The secret of a great pasty is using the freshest local ingredients. Eden is a brilliant venue and this event raises the profile of the Cornish pasty. It’s good for local sourcing and local farming and it’s brilliant to get people eating more pasties.”The top three in each category were:Cornish Pasty Professional1 – Graham Cornish of Ginsters in Callington, Cornwall2 – Ryan Smedley of Chough Bakery in Padstow, Cornwall3 – Jason Jobling of Warrens Bakery in Penzance, CornwallCornish Pasty Amateur1 – Billy Deakin of Mount Hawke, Cornwall2 – Kathy Vian of Sticker, Cornwall3 – Tamsin Bunt of Penwithick, CornwallOpen Savoury Professional1 – Graham Cornish of Ginsters in Callington, Cornwall2 – Luisa Ead of Chough Bakery in Padstow, Cornwall3 – Jay Sebastian of Bridgeport Pasty Company, Chicago, Illinois, USAOpen Savoury Amateur1 – Suzanne Manson of Bristol2 – Laura Jayne Atkinson of Truro, Cornwall3 – Gem Witchalls of Truro, Cornwalllast_img read more

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Ban confirmed on imported battery eggs

first_imgBattery-farmed eggs produced in the EU, and products made from them, will not be allowed to be sold in the UK following the British ban on barren battery cages.The Minister of State for Agriculture and Food James Paice confirmed in a letter to the British Egg Industry Council that “eggs from conventional cages could only go to processing in the Member State of origin and could not be exported” and that the “egg products created could only be used in food products or industrial products manufactured within the Member State of origin”.British egg producers have invested £400m on phasing out barren battery cages and all British cage eggs now come from new, enriched-colony cages.Producers in 13 other EU countries, including Spain, Italy and Poland, have not fully complied with the ban and it is estimated that around one-quarter of EU cage egg production does not meet the legal requirements, with some 50 million hens still being kept in barren battery cages, producing more than 40 million eggs a day.>>Egg Council to launch Judicial Reviewlast_img read more

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The City of Elkhart announces reopening plan

first_img Twitter (Photo supplied/City of Elkhart) The City of Elkhart has revealed their “Return To Work” plan.Tuesday, Mayor Rod Roberson announced a plan put together by each city department that involved a careful study of the health and safety guidelines from state and federal authorities.The City of Elkhart will begin reopening its facilities on Monday and is ready to implement new safety protocols to get the city back to work heading into summer, according to Roberson.All city facilities with the exception of The Lerner and city rental facilities will start reopening next week. Large events have already been canceled through June and will remain so until July 4, per the governor’s Back On Track plan. By Tommie Lee – May 5, 2020 0 849 Facebook Twitter Google+ CoronavirusIndianaLocalNewsSouth Bend Market WhatsApp Facebook WhatsApp The City of Elkhart announces reopening plan Previous articleINDOT warning it will remove campaign signs in highway rights-of-wayNext articleDepartment of Workforce Development hiring more workers to their force Tommie Lee Pinterest Pinterest Google+last_img read more

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South Bend man arrested in Marshall County after police chase

first_img By Jon Zimney – October 5, 2020 1 523 Twitter WhatsApp Pinterest Google+ Pinterest South Bend man arrested in Marshall County after police chase Facebook (“Cuffs4” by banspy, Attribution 2.0 Generic) A 29-year-old man was arrested after leading police on a chase in Marshall County.Officers spotted the Tyler Davis in a vehicle believed to be involved in an armed robbery in the area of U.S. 30 and King Road in Marshall County, according to WNDU.The vehicle took on Plymouth Goshen Trail, then State Road 106, after officers began to follow. Davis then drove a bean field where he tried to take off on foot.Officers caught up top him and he arrested him on preliminary charges of armed robbery, possession of stolen property and resisting police, WNDU reported. IndianaLocalNews WhatsApp Twitter Facebook Previous articleSpots available for local 4-year-olds for Indiana’s My Way Pre-K programNext articleSalvation Army accepting applications early this year 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. Google+last_img read more

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News story: Chris Grayling’s response to Mark Carne stepping down

first_img Mark has done an excellent job as Chief Executive of Network Rail, presiding over the biggest modernisation of our rail infrastructure since Victorian times. He has provided very strong industry leadership on safety and digital rail, and Network Rail has significantly improved the railway for its customers under his direction. His focus on devolving power to Network Rail’s route businesses has built the foundations for a more efficient and passenger-focused organisation which supports the government’s agenda to bring track and train closer together. Mark will of course continue to provide great leadership for Network Rail until he steps down in the summer; and I hope he will continue to play an important part in the transport sector in the future. Transport Secretary Chris Grayling said:last_img read more

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