Scratch baking will play a more important role at Tesco’s in-store bakeries as the supermarket rolls out a souped-up training programme across its entire estate.A new training regime is being put in place in Tesco’s 500 scratch-bake and 200 part-bake bakeries to address admitted failures in its bakery training programmes, category manager Neil Franklin told the autumn BSB conference last week.Training of coaches is under way and the programme will be implemented over the next year.”We didn’t feel we had the right level of capability in our training programmes,” he said. “One of the core things you’d expect of a training programme in an in-store bakery is how to make a loaf of bread from scratch. Rather embarrassingly, ours didn’t. So we’ve revisited the whole programme, putting in four levels from bronze to masterclass and it’s a bit of a Jedi programme. It’s vitally important that we seek to move to more scratch solutions, but, where we can, also have the right level of bake-off.”Some 83 people attended the conference, where speakers inc-luded Gary Gibbs, product develop-ment manager at British Bakels, who warned that the EU-approved health claims list, set for publication in 2008, is set to shake up new pro-duct development. He said: “People will move towards developing products around those approved health claims.” Addressing satiation – keeping you fuller for longer – will play a big role in developing bakery products, he added.l Full report next week.
Duke Street Capital, private equity owners of confectionery manufacturer Burton’s Foods, has acquired Gateshead-based Northumbrian Fine Foods for an undisclosed sum.After the deal was completed on January 10, Northumbrian Fine Foods chairman David Jones said: “This is an exciting time for our business. By joining with Burton’s Foods we will be able to grow and develop our brands utilising their insight and expertise.”Northumbrian Fine Foods, which employs 204 staff, produces biscuits under licence, including Traidcraft Geobars, Ainsley Harriott, You Are What You Eat, as well as private label cookies and cereal bars.Burton’s Foods chief executive Paul Kitchener said: “Northumbrian Fine Foods has a strong range of brands and outstanding capability which complements our portfolio. It will enable us to exploit opportunities on a number of brands and increase our presence in the growing high value segments.”A company statement said that a review would be carried out over the coming months “to ensure a smooth passage of integration for the whole business into Burton’s Foods Limited”.Meanwhile Burton’s, which makes Jammie Dodgers, Maryland Cookies and Wagon Wheels, is to invest £1m in its Blackpool factory to produce Cadbury’s Fingers.Wayne Jackson, regional general manager at the company, said the £1m investment in March would involve the installation of a new line.
In a recent speech to the National Farmers’ Union, Iain Ferguson, CEO of Tate & Lyle and president of the UK’s Food and Drink Federation, said: “We have to face up to the issue of genetic modification (GM) and rise to the challenge of helping to foster a fair and scientific debate on an issue that has typically been clouded by suspicion and a lack of trust. The current economic climate with rising food prices and concerns over long-term availability of commodities may well give us the opportunity to do this.”The only GM crop grown in the EU is maize, which was approved in 1998 for use as an animal feed.Ferguson said genetic modification could help overcome food shortages and that higher yielding GM corn varieties in the US have helped farmers meet the 15% extra requirement for ethanol.In a separate announcement, Tate & Lyle said that it will switch its entire retail sugar output to Fairtrade by the end of 2009. There was no immediate plan to do the same in its ingredients division.It has been working in partnership with the UK-based Fairtrade Foundation to help cane farmers in Belize, where it sources all its white cane sugar, to meet Fairtrade standards.The change to Fairtrade has been two years in the planning, said the company. Hurricane Dean devastated farms in Belize in 2007.
www.boschpackaging.com Bosch packaging technology has launched a new SVI vertical bagger series, suitable for food and non-food applications. The machine’s low height and the numerous retrofitting options makes it capable of performing multiple standard bag styles for an unlimited range of products, such as bakery and confectionery items, powders and tea and coffee. The intermittent SVI machines can produce bags with corner seal and doy-style bags with optional zippers, and can be upgraded with an additional modular unit for corner sealing. Pillow bags, side-gusseted bags and stand-up block bottom bags, can be produced by changing the adjustable forming set.The SVI series consists of two machines for different bag sizes and lengths: the SVI 4020 packages bag sizes at a maximum 600mm in length, while the SVI 2620 performs bag sizes of up to 400mm in length. Both machines have an output ranging from 10 to 120 bags per minute.
As cocoa prices go through the roof, bakers are urged to source sustainablyThe high cost of cocoa looks set to continue as its commodity market price globally reaches near-record highs. Chocolate makers have been stocking up amid fears of supply shortages from the Ivory Coast, a leading supplier.A small rise to $3,385 would be a 29-year high (since February 1980) at New York, with London LIFFE seeing a 24-year high on 5 October.Amid this backdrop, bakers are being urged to find more sustainable ways of securing cocoa supplies to safeguard against continued rises, such as building Fairtrade cocoa supply avenues.”Because the potential income for farmers growing cocoa is so low, we’ve seen a lot of cocoa producing regions especially west Africa see farmers leaving cocoa to look for alternative work in the cities,” said Samantha Dormer, business development manager at The Fairtrade Foundation.”At the same time, old cocoa trees are producing very low yields. Every year there is less and less cocoa yield. This clearly demonstrates the importance of investing in a sustainable supply chain of cocoa.”l See page 28 for more on Fairtrade cocoa
The chattering classes of Henlow have been all a’flutter after taking offence at a baker’s cheeky choice of name for his bakery: Nice Baps. The “fuming” (if you read The Sun) residents of the Bedfordshire village displayed an acute sensitivity to double entendres when 12 people signed a petition, expressing distaste (or “fury”, if you read The Star) at the name.Typically, the nation’s innuendo-obsessed press lapped it up. “I’ve become famous! I’ve had everybody in newspapers, television and radio. I’ve never had publicity like this before,” John O’Toole told his local paper, the Biggleswade Chronicle, this week. “I’ve got another shop in Caddington, and there have been no complaints.”
UK wholesale dairy prices have crept up after a dip during March and early April, with bakers being hit by the rising cost of unsalted butter in particular.The price of unsalted butter stood at £3,450 per tonne (p/t) in May, up from £3,250 p/t last month, according to the latest DairyCo Datum price update.Meanwhile, bulk cream has risen from £1,500 p/t to £1,700 p/t in the past month. DairyCo, a levy-funded not-for-profit organisation working on behalf of Britain’s dairy farmers, said despite high output, supplies of butter have been reported as limited, as manufacturers are reluctant to sell while prices are on the up.Julie Jameson, owner of JJ’s Butterfly Cupcakes, said for a small business such as hers the increase in the cost of butter, which makes up around 40% of her total ingredients costs, is really affecting margins. “When you translate the rise into the cost of producing each cupcake, the profit margins are getting smaller and smaller,” said Jameson.She uses unsalted butter, but refuses to switch to a cheaper margarine alternative as her cupcakes are marketed as being luxury products. “I cannot increase the price of the cupcakes either, as consumers will just choose to buy them elsewhere.”Choy Cheam, cupcaker at Cupfectionery, said the price of a 250g pack of unsalted butter across wholesalers, cash-and-carries and supermarkets has increased by around 30p in the past 12 months. She now uses a different type of nozzle to ice the tops of her cupcakes, in order to use less icing, but has increased the amount of chocolate decorations used.Kim Jensen, regional sales manager (bakery), Arla Food Ingredients, said the whole dairy market has seen prices rise in the past year due to “extraordinary demand” for products, mainly coming from China.
The search is back on for the UK’s top young talent.Young Baker of the Year is part of a series that celebrates the working heroes of Great Britain. This year BBC3 is on the lookout for a top young baker aged 16-25. This is an opportunity for people other than dancers, singers and entertainers to finally step into the limelight. The television channel wants to showcase the unsung heroes at the heart of Britain.If you are a talented young baker or know someone who fits the bill, then the channel wants to hear from you. They are looking for someone who is a true ambassador for the trade, up for a challenge and wants to showcase their skills!To apply, send an email to [email protected] or call 0161 244 3716.
Vogel’s bread has launched an app on its Facebook page, enabling fans to discover which varieties of tea work best with its different varieties of bread.The firm carried out extensive research into which blends worked best with its wholemeal and oat, original mixed grain, soya and linseed and sunflower and barley breads. The type of blend also depended on the amount of time each slice was toasted for, and how long the tea was brewed for.Delicious magazine’s wine expert Susy Atkins paired up with The Savoy hotel’s tea guru Trevor Mordaunt, to create a tea and toast map, detailing which tea and toast combinations brought out the best in each other.Perfect Partners were found to be Smokey Lapsong, brewed at 100 degrees for five minutes and drunk with a mid-brown slice of original mixed grain. Chinese Yellow Tea worked best with lightly toasted sunflower and barley, while a strong cup of Assam, brewed for four minutes, complemented a well-done slice of soya and linseed.The ‘Perfect Partners’ app – the Vogel’s Toast ‘n’ TEA-O-TRON 3000 – will be available on its Love Toast Community Facebook page.
Google+ Twitter (Photo supplied/Ivy Tech Community College) Ivy Tech Community College has announced its plan for the upcoming fall semester.Classes will begin on Monday, August 24 and will include in-person courses along with virtual and online opportunities, so long as new guidelines aren’t put into place by the Governor.In a release sent Tuesday, the college said the schedule aims to allow students maximum flexibility for both 8- and 16-week terms.Ivy Tech is offering its summer semester courses virtually and online with the exception of some small labs. These classes begin June 8.The college will deep clean all buildings prior to the start of classes, and will implement preventative protocols to reduce the risk of coronavirus transmission across campus.Further details will be shared with students, faculty and staff leading up to class beginning in August. CoronavirusIndianaLocalNews Previous articlePolice warn of phone scam involving Elkhart Police DepartmentNext articleElkhart County 4H Fair GM pens open letter to the public Brooklyne Beatty Twitter Facebook WhatsApp TAGSclassescoronavirusCOVID-19fall semesterivy tech community college Facebook Google+ Ivy Tech Community College announces fall semester plans By Brooklyne Beatty – May 19, 2020 0 354 Pinterest WhatsApp Pinterest