Zeelandia (Billericay, Essex) says it can offer plant bakers a range of services, from ingre-dients to engineering. The company designs and manufactures bespoke machinery, such as lower-level grease hoppers and spinning disc machines, and installs them into a site. Zeelandia also provides aids for industrial situations, such as its telemetry system, which gives off-site monitoring and ordering of bulk products, allowing real-time measurements, and more time-effective and manageable controls of product levels.Plant bakers are also offered a range of specialist release agents and divider oils, inclu-ding Carlo, a release agent specifically designed for the release of bread from tins, which is said to offer optimum viscosity and good spraying ability.
Bakery and food giant RHM has said it expects profit to be skewed towards the second half of the year.In an AGM statement this week, the company said the impact of higher wheat prices, increased marketing spend and the timing of price increases would weigh profit to the second half even more than usual. RHM chairman Jan du Plessis said that RHM’s bread bakeries and customer partnerships businesses had continued to progress satisfactorily.He added that the cakes business had continued to make good progress, with the Mr Kipling brand delivering both encouraging like-for-like sales growth and market share gains, as actions taken to improve performance in the second half of last year continue to build momentum.Sales in the first four months of RHM’s financial year, which are traditionally the quietest, were 2% ahead of last year, he said.
US natural and organic retailer Whole Foods Market says the bakery department will be the centrepiece of its first UK megastore, which will open in Kensington, London in June.David Doctorow, vice president, North Atlantic region, said plans for the 75,000sq ft store in Kensington, London, are “progressing fantastically”.The store will have an open-plan bakery ’theatre’ in a central position with bakers working in front of customers during the day and evening.He told British Baker that he had noticed that “if you go into many stores in the UK in the evening, bread supply is limited”.Whole Foods, which has 188 outlets in the US and Canada, plans to open stores at the rate of two or three a year in the UK, and eventually move into continental Europe, Doctorow said.He commented: “The UK expansion will be something similar to when we opened in New York. It took us a long time to find the first site, but that was a spectacular success and we quickly opened lots of others. There will be lots of shopping centres that will want Whole Foods as their anchor.”Whole Foods also plans to launch an everyday-value, private-label brand in the UK called Fresh & Wild, he said.Whole Foods first entered the UK in 2004 when it acquired the seven-shop natural foods retailer Fresh & Wild. See feature, pg 24.
Training was on the agenda as the National Association of Master Bakers (NA) held its 120th Annual Conference in Harrogate last weekend.At its AGM, Shirley Ryder, who has been just been appointed chairman, read out a report which had been written by her predecessor Noel Grout in the week before he died (See British Baker, May 4, pg 13).On the issue of training, Ryder said: “The board unanimously decided to close the NA’s training arm, which was due to a £17,500 loss together with another £19,000 loss in the 2005 accounts.”In July 2006 we also gave £13,000 to Improve. There’s no one in the room that could disagree that we couldn’t keep on the in-house training.”Gill Brooks-Lonican, chief executive of the NA, said within “weeks, if not days” it would be confirmed if the training arm of the NA would pass over to Poultec, a training provider specialising in the delivering of training and development solutions for businesses throughout the UK.After the AGM, Chris Dabner, the NA’s health and hygiene officer, gave a presentation on current legislation and Peter Wilbourn spoke about the NA’s Basic Hygiene Certificate. Wilbourn said that the certificate could be taken online and is now available in Polish.The NA also plans to launch the training in Portuguese. It costs £30.26 per candidate and £28.40 for 10 or more.He said: “The certificate can be taken anywhere in the world. All you need is a computer, broadband and speakers. It’s an exciting concept that’s easy and efficient.”Members ended the annual conference with a fun night, dressing up as Disney characters.Mike Holling from Birds of Derby was elected as the 113th president of the NA, taking over from Shirley Ryder at the conference. The NA now has 764 members, down 20 on last year.
This recipe was devised by Nicolas Boussin, winner of the coveted title of Best Pastry Chef in France. Inspired by a burning log fire, but by no means confined to Christmas, this recipe has warm fiery overtones. This luxury chocolate cake costs less than £1 per slice net to make, but can retail for up to £4 per slice in a high-end bakery, café or patisserie. Each cake serves eight slices or can be sold whole.Makes four logs each measuring 9x26cm== Chocolate Cake (total weight 916g: ½ frame) ==80g Ground almonds165g Flour6g Baking powder40g Cocoa powder125g Eggs180g Sugar45g Trimoline (invert sugar)100g Whipping cream75g 66% dark chocolate100g ButterMethod1. Sift the flour, baking powder and cocoa powder together, then add the ground almonds.2. Melt the chopped chocolate and butter together. Combine the eggs, sugar and trimoline without beating and add the cream. Fold in the melted butter and chocolate and the sifted together dry ingredients.3. Pour the batter into a frame or mould and bake at 200°C for approximately 15 mins. Allow to cool.TIP: If time allows, cook the cake base the day before. This allows the starch to absorb the syrup more effectively when assembling.== Orange Compôte (total weight 388g) ==3 Oranges65g Brown sugarZest of 1 orange5g Lemon juice1.5cl Grand Marnier @ 50% vol extract3g StarchMethodPeel the orange and purée in a food processor, leaving some small pieces of oranges. Bring the purée, brown sugar and zest to a boil (see image A).2. Stir in the lemon juice and the starch, thinned with extract and bring back to the boil.3. Set aside and refrigerate.== For Syrup (total weight 130g) ==10cl light syrup (boil 1 litre water with 800g sugar)3cl Grand Marnier 50% vol extract== For Ganache (total weight 695g: ½ frame) ==300g Whipping cream150g Dark chocolate150g Milk chocolate40g Glucose20g Trimoline3.5cl Grand Marnier 50% vol extractMethod1. Bring the cream, glucose and trimoline to the boil and pour over the chopped chocolate.2. Add the extract, stir well to combine. Let cool.3. Lightly whip the ganache before pouring it into the frame (image B).TIP: add the cream to the dark chocolate first and mix slowly or the fat, cocoa and sugar will separate and the ganache will not be smooth. Then add the milk chocolate. Always use a combination of dark and milk chocolate, because the strong flavour of dark chocolate will overpower the distinct taste of the extract.== Icing (total weight 1,200g) ==600g Dark glazing paste (compound chocolate)400g Dark chocolate20cl Hazelnut oilMelt the chocolate and glazing paste and add the oil.Assembly and decoration1. Brush the cake with the syrup and spread the orange compote over the top. Place in the freezer (images C and D).2. Pour the lightly whipped ganache into a 27cm x 37cm frame, then top with the frozen cake. Press down to even out, so that the cake is flat. Place in the freezer for approximately one hour (it should be hard).3. Unmould the cake and cut to 9cm in width then place on a cooling rack and pour over the icing, so that the excess runs off. Sprinkle the sugar mixed with the orange zest all over the cake so that it sticks (image E). Decorate with a bundle of sticks and the dried orange rounds.== Orange Sticks (total weight 302g) ==For the pastry:100g Flour30g Ground hazelnuts70g Ground almonds1g Cinnamon1g Salt3.5cl Water40g Sugar2.5cl Grand Marnier 50% vol extractZest of 1 orangeFor outer coating:100g Brown sugarZest of 1 orangeMethod1. Bring the water, sugar and zest to the boil. Remove from the heat and add the extract.2. Combine the flour, ground nuts, cinnamon and salt and mix in the liquid. Allow to rest for 10 mins, then roll the pastry out very thinly and cut into very narrow strips.3. Roll in the orange zest and brown sugar mixture (image F).4. Arrange on a Silpat mat and bake at 160°C for 10 mins until the sticks are golden in colour. Let cool and tie into a bundle with a gold ribbon.TIP: No fat or egg is present in the sticks to keep them crispy.== Dried Orange Rounds ==Method1. Cut 1 orange into 2mm thick rounds. 2. Arrange on a baking sheet between two sheets of parchment paper and let dry in a 60°C oven for approximately three hours. 3. Store in an airtight container.TIP: Aim for 4-6% pure alcohol in the finished product. This will give good flavour delivery and enhance the taste of the other ingredients.
Northern Irish-bakery Irwin’s has launched a new sliced white pan – Irwin’s Softee – in order to capitalise on the renewed growth in sliced white bread.It is packaged in a traditional wax wrapper and contains double the standard amount of Canadian wheat flour, which creates the softness, says the company.”The authentic wax wrapper intends to offer customers a little bit of everyday luxury. But what really sets this product apart from competitors is its exceptional softness and ’bounce-backability’,” commented commercial controller Michael Murphy (pictured).”Until the 12th of July Irwin’s Softee is available at a special two loaves for £2 price in Tesco stores,” he added.It is available in major Northern Irish retailers, including: Tesco, Sainsbury’s, Asda, Costcutter, Mace, SuperValu and Dunnes. www.irwinsbakery.co.uk
Don Williams, CEO of brand specialist Pi Global, continues his series looking at the secrets of building a strong brandNo one in their right mind thinks that a trip to a busy supermarket is fun. The purchase decision point is where the brand identity and packaging of fast moving consumer goods (FMCGs) have to work harder than any other medium in the communication mix: right next to competition; 24/7; tiny little canvases in a sea of at least 50,000 ’noisy’ SKUs.There are two fundamentals that we should recognise when we create a brand ID and apply it to packaging design.The supermarket is not an art gallery, it’s a battlefield! Packaging is not brand ID and brand ID is not packaging.Consumers want to shop quickly and confidently with no hassle. Serious brand ID and packaging design is a science. It isn’t an art, it isn’t about winning design awards, and it’s absolutely not about likes or dislikes.It’s about providing visual foundations and a simple, understandable visual architecture from which a brand can grow with ease. It’s also about understanding the dynamics of a particular market, category and retail environment. It’s about doing the right thing, not necessarily the most creative thing. Ultimately, it’s about adding long-term value to a company’s brand and bottom line.Corporate brands understand the importance and fiscal value of consistently promoting and protecting their brand IDs. Think of relatively young brands like Apple, Vodafone or Nike. Picture them in your mind and then draw the brand, I’ll guarantee you don’t write their names. They have created simple iconic brand triggers that instantly provide consumers with brand recognition and recall of investment in communication at every single consumer touch-point.FMCG brands are slowly catching on but there’s a very long way to go. Hovis is an iconic brand, which has only recently been provided with a strong visual ID. The ’beans’ design was in my view either tactical or a mistake, it certainly wasn’t strategic and, whilst it may have given the brand a short-term boost (as a promotion would), it didn’t provide any visual foundation for the long-term. In short, it was merely a fun pack design.A brand needs to be learned by consumers. The more we change its face, the more we have to re-educate and, perversely, we achieve the double whammy of loss of recognition and huge communication spends for that privilege.A strong brand ID allows packaging to change without losing that recognition. Great brand IDs don’t come and go, they evolve.
Barry Callebaut has created a new premium confectionery decorations, fillings and inclusions line, designed with convenience in mind.The new mini decorations range includes roasted cocoa bean kernels (Mini Nibs), shiny flat-shaped chocolate pieces (Mini Splitters) and milk, dark and white crispy toasted biscuit kernels (Mini CrisPearls).In addition, its Vermicelli decorations are suitable for pralines, cakes and plated cakes, while its irregular-shaped Blossoms have been handcrafted so that bakers can create special effects.Meanwhile its Désir brand is similar to an artisanal-made ganache, offering a chocolate filling solution suitable for high-chocolate applications.
Ditty’s Bakery will see its products listed in US gourmet and speciality food retailer Dean & DeLuca.Based in Northern Ireland, the bakery, headed up by Robert Ditty, crowned 2011 Baker of the Year at the Baking Industry Awards, will be supplying three products for the store’s summer catalogue: Irish Traditional Oatcake, Celery and Pepper Oatcake, and Oatmeal Biscuit. Said Ditty: “Winning a listing from Dean & DeLuca is an important first step for us with this influential retailer. We will be endeavouring to build on this by developing our relationship with the business with a view to building sales and gaining listings for further products.“The awards that we’ve won recently and the support that we’ve enjoyed from organisers of major events, such as last year’s gala banquet in Dublin for the Queen’s successful visit to the Republic, have helped to raise the profile of our product portfolio as featuring high-quality, wholesome and tasty breads, sweets and savouries.”He added that the US deal was very encouraging for its strategy to grow business outside of Northern Ireland.The company, established in 1963, employs around 70 people at its baking and retailing operations in Castledawson and Magherafelt, both in Co Derry.>>Baker of the Year secures Dubai business>>Ditty takes home Baker of the Year gong
Pinterest By Carl Stutsman – May 6, 2020 0 374 Previous articleSwarbrick: Notre Dame will still have “full schedule” if CFB season is shortenedNext articleAccidental step on the gas strands car on tracks Carl Stutsman WhatsApp WhatsApp Google+ Facebook IndianaLocalNews (Photo supplied/The Elkhart Truth) A good portion of Goshen’s Main St. corridor is shut down, and when it opens back up things will look a bit different. Last year the city repaved sidewalks and updated ramps around downtown to be ADA compliant. They had hoped to start the Main St. re-pavement project then, but weather got in the way.Now, they are stripping down the pavement to the original concrete and building up a new road that should last for some time. Public Works Director Dustin Sailor tells WSBT that once the repaving is done what was previously parallel parking will turn to angled parking. They’ve also lowered the speed limit to make it more pedestrian friendly.The improved road should get about a decade of use before it needs to be updated again. Read more here with WSBT Twitter Portion of Goshen Main St. closed for road repair and other changes Google+ Pinterest Facebook Twitter