For display purposes

first_imgKluman & Balter (Waltham Cross, Herts) says it provides bakers with a full range of ingredients to produce imaginative Easter goods, from hot cross buns to simnel cakes, rabbit-shaped cakes and individually decorated fairy cakes.“It’s an opportunity for bakers to go to town on their displays with scope for bright colours and decorations,” says trading director Danny Kluman. “But they need a huge variety of ingredients.”last_img

Read More »

Channel-hopping

first_imgSeparated by just a couple of hours on the Eurostar, the French and UK bakery scenes might as well be worlds apart. The first hint of this comes when you ask a French baker about the local baking industry. They immediately recoil at the mere mention of the word “industry”. In their eyes, it’s seen as the antithesis of craft – if not another name for Beelzebub.So we’ll be polite and refer to it as “trade” and not “industry”. While over 80% of the UK market is plant-produced, around 65% of the French market is craft. But the tide is turning.Gérard Brochoire, director of the Institut National de la Boulangerie- Pâtisserie, an educational organisation for artisan bakers, who is also involved with trade body the Confédération Nationale de la Boulangerie-Pâtisserie Française, says industrial baking is stealing morsels of market share every passing year. “Industrial bread is very slowly trying to take over from artisanal bread,” he laments.Though slow, it is a noticeable shift, amounting to around 0.5% a year for the last three years. So why is this happening in the home of the daily-bought baguette? “Firstly, in villages around the country, people are having a hard time making a living out of selling bread, because a lot of people are moving to the cities to get jobs,” explains Brochoire. “It used to be that you had one bakery for a certain area, so people went to their local shop. But now, because women are working more and more, they’re more likely to buy for convenience.”In an interesting contrast to the UK, where bakers are pulling their hair out over soaring costs, the craft trade in France has been protected from price hikes, because ingredients account for a much smaller percentage of the product’s total cost in France, he says.”We have lots of social charges and, for the artisanal breadmaker, the cost of the people that work for you is extremely important,” he says. “For example, the cost of wheat in a baguette amounts to just 3%; if there’s a 60% rise on that, it’s nothing.”Still, the rising cost of a baguette, up an average of 4%, has made headline news in France. So are the bakers able to pass on those price rises to consumers? Even though cereals are a problem because prices are very high, it doesn’t mean that people are going to change their way of eating, replies Brochoire. “There haven’t been many major changes in the last year, because France has a very slow, evolutionary market.” The biggest change, he notes, has been the emergence of a sandwich trade in bakeries, which has grown to between 20-30% of a shop’s sales, from virtually nothing in a few short years.So while there are fears in the UK that 2008 could be a crunch year for many businesses, unable to absorb soaring costs, this feeling is apparently not widely shared in France.A bigger challenge is the soaring drop-out rate among student bakers. “Many young people are attracted to the job, but 70% quit, having never worked in it. They get their training when they’re 16, it’s not always their true choice. Then they discover they will have to work over weekends, even though they were told beforehand! It’s a trade where you can earn a good living as a shop owner, but not so much when you work for someone.”So all they have to do to make things right is share the wealth? I bet a lot of UK bakers would love to be faced with that predicament!—-=== Innovations on the stands ===== L’Ancienne Forge ==Product name: SilolevDevice for the production and temporary storage of liquid starter. This allows a third of the chamber contents to be disposed of and refreshed daily, having fermented for three to five days.== Fibrolab ==Product name: FibrolabFibrolab is a coating for walls and ceilings, specifically designed for food preparation environments. The panels are held to the framework by white PVC profile joints with flexible lips, allowing for later dismantling.== Santos ==Product name: Recycling waste compactor n°61This is claimed to be the first compact recycling waste compactor on the trade market, at 660 x 480 x 850mm. The hydraulic system reduces waste volume to between one-third and one-tenth of the original size in less than a minute.== De la Ballina Industrie ==Product name: RPVThe RPV is the latest-generation packaging system for industrial bakeries, handling 18,000 baguettes an hour. It uses a new system based on suction cups, controlled by computer vision, and a fast and simplified box filling system.== Sarl Philixn 290 ==Product name: Phil Olive RomarinAn aromatic powder with a subtle flavour combining olive, obtained after the cooking and drying of black olives, and rosemary, obtained after infusion and drying.== Lesaffre ==Product name: XtendlifeA patented concept based on sourdough preservation properties combined with an acidity regulator. This preservative extends the shelf-life of packaged bread products and is an alternative to the use of artificial preservatives.== VMI ==Product name: Automated A multilevel fermentation system.Automated storage of bowls on several levels for dough fermentation in industrial bakeries. The multilevel fermentation system satisfies the increasing demand for greater production and recipes requiring longer rest periods.== Pictos ==Product name: PictoastConical display stand, illuminated by RGB diodes, featuring small dishes to display pastries, verrines and so on. Imaginative and easy-to-serve displays for savoury and sweet buffets.—-=== Around the show ===== Uniforms ==”People always get their uniforms from the same places. These would look good on our bakers.”== Dessert cups ==”We’re seeing a lot more of these in Europe, and this is the way things are going in the UK. They’re an easy way of selling high-class desserts in a shop.”== Displays ==”These look great, but they may take a while to filter through to Ashton-under-Lyme!”== Finished ice-creams ==”A small shop could do this very easily with an ice-cream machine and some made or bought-in macaroons. It looks impressive.”last_img read more

Read More »

Délifrance brings in largest range to date

first_imgDélifrance UK has announced the launch of 80 new product lines from May.The expanded range of breads and morning goods is courtesy of the company’s acquisition of Le Pain Croustillant in Southall in 2009, and the expansion of its own morning goods manufac-turing operation.Among the lines launched this month are the fully baked pre-sliced ciabattina and sandwich baguette, a mini savoury tartlet selection, traditional favourites with added flavour such as the muesli pavé, plaits with maple and pecan or double chocolate flavour, the sesame and Nigella panini, a wide range of organic breads and an extended range of fully baked, individually wrapped morning goods including croissants and pains au chocolat.”The 80 new lines which is one of our biggest range launches yet will meet consumer demand for premium, exceptional-tasting products and cost-effective catering solutions,” commented commercial director Alan Moutter.last_img read more

Read More »

Vogel’s takes breakfast to Bristol commuters

first_imgFollowing the launch of its first UK marketing campaign in July, Vogel’s has taken on the consumer face-to-face with a pop-up toast bar at Temple Meads train station in Bristol.Simon Staddon, managing director of bakers Nicholas & Harris, which holds the Vogel’s licence in the UK, told British Baker that the firm had been “getting a bit of momentum behind the brand”, and that sales of Vogel’s bread had increased by around 40% since the re-launch of the brand this summer.Open on Friday 8 October, the stand, manned by staff from the bakery, featured a row of toasters, a variety of Vogel’s breads, butter and a range of toast toppings. Travellers were invited to stop by and make themselves some breakfast. Staddon said it was the first time the firm had done anything like this and, depending on its success, it would look to repeat the toast bar experience across the country next year. “It’s about getting people to try Vogel’s as toast for breakfast,” he said, “as nine out of 10 slices of Vogel’s are currently used for toast.”Last month its new packaging was rolled out across all product lines, and has had a good response from new and existing customers so far, explained Staddon. Vogel’s has also been developing a fruit and seed loaf, due to launch in January 2011.>>Nicholas & Harris goes to work on Vogel’s brandlast_img read more

Read More »

Health & safety – cleaning up your act

first_imgBy Max Jenvey of Oxxygen Marketing Partnership, a strategic business accelerator specialising in foodservice, bakery and convenience retail sectorsHealth & safety is crucial for every food business to protect our customers and food. Research analyst Him! found out that 48% of customers rated their local bakery/café as having dirty tables (Food-to-Go Report 2009). Considering cleanliness ranks in the top five areas of customers’ importance criteria we must deliver it.There are four key operational aspects to consider. Shelley Steadman from Technical Foodservices specialising in hygiene, health and safety technical food consultancy, told us to identify the critical steps to food safety, training, hygiene and temperature control.Each task in production, manufacturing and service must be broken down to identify where the critical food safety issues are and ensure that adequate safety procedures are identified, documented, implemented, maintained and regularly reviewed. These are most commonly referred to as Hazard Analysis Critical Control Points (HACCP). Staff must be supervised, instructed and trained in food hygiene in line with their work activities. Food premises must be kept clean, maintained and in good repair including keeping food at the correct temperature, whether served hot, cold or ambient.Of course, everybody needs some help and guidance from time to time, so where can you get it? Approach your local authority’s Environmental Health Officer for advice. The Food Standards Agency website and food and equipment suppliers are also useful sources of information. For individual requirements, bespoke systems or one-off projects, technical food consultancies can also help you.Remember the golden rules. Wash hands between every task, as wearing plastic or disposable gloves does not provide protection from cross-contamination. Treat gloves the same as your hands wash and sanitise them whenever you change tasks. Document all deliveries by capturing times and temperatures, using the principle of first-in, first-out to ensure good stock and date rotation. Whenever you open an ingredient, record the production and use-by date and remember to use an effective method of shelf-life identification post-opening for example, ’day dots’ are most commonly used.last_img read more

Read More »

Bakers’ Fair to stage NAMB competitions

first_imgBritish Baker can announce there will be 10 competition classes open to all bakers to enter at the new Bakers’ Fair Spring event this April.Taking place on Sunday 10 April at Newbury Racecourse, the event will host the National Association of Master Bakers’ (NAMB) Bakery Competitions. There will be seven classes for bakers, including a celebration cake inspired by the Royal Wedding, cupcakes, hot cross buns and crusty brown rolls.There will also be three categories, held jointly with the National Federation of Meat and Food Traders, which will pit bakers against butchers in a contest to make the best hot crust pork pie, the best cold-eat meat pasties and the best six-inch sausage rolls.”The winners will receive a trophy, and publicity in BB and Crumbs,” said Gill Brooks-Lonican, NAMB CEO. “How many times have you looked at competitions and thought ’I can do better than that’. Well now’s your chance to prove it!”last_img read more

Read More »

Pruvé offers easy way to a Genoese

first_imgNew ready-prepared Genoese sheets from Pruvé can be used straight from the box.The 580mm x 375mm x 7mm sheets have applications in a variety of products including occasion cakes, tiramisu or anything needing instant layered Genoese.The sheets which have a six-month ambient shelf life are available in plain or chocolate varieties, and can be filled with jam, fruit or cream. They can even be cut into triangles, like savoury sandwiches, for an unusual twist on a teatime treat.last_img

Read More »

LaPorte County man arrested for child molestation, sexual misconduct with a minor

first_imgIndianaLocalNews LaPorte County man arrested for child molestation, sexual misconduct with a minor WhatsApp (Photo Supplied/LaPorte County Sheriff’s Office) A LaPorte County man was arrested on multiple charges, including child molestation, late last week.The investigation began when police were called to a home in Hudson Lake for a reported disturbance on August 24.Once at the scene, police were informed of recent events involving female juveniles and an adult male that lived nearby, according to ABC 57 News. An officer spoke with several of the alleged victims.Richard Piechocki, 46, was invited to the LaPorte County Sheriff’s Office for an interview on August 26, after which he was immediately taken to jail.Piechocki is now facing several charges, including two counts of Child Molestation and four counts of Sexual Misconduct with a Minor. He’s being held on a $100,000 cash-only bond. Twitter By Brooklyne Beatty – August 31, 2020 0 540 Facebook Pinterest TAGSarrestedchild molestationchild molesterhudson lakeIndianaLaPorte CountyRichard Piechockisexual misconduct center_img Facebook Twitter WhatsApp Google+ Pinterest Google+ Previous articleSouth Bend’s Police Chief and Mayor speak out about weekend shootingsNext articleConstantine man arrested after police pursuit ends in crash Thursday Brooklyne Beattylast_img read more

Read More »

Press release: Change of Her Majesty’s Ambassador to Cambodia in June 2018

first_img Follow the Foreign Office on Twitter @foreignoffice and Facebook Follow the Foreign Office on Instagram, YouTube and LinkedIn Email [email protected] For journalists Ms Tina Redshaw has been appointed Her Majesty’s Ambassador to the Kingdom of Cambodia in succession to Mr Bill Longhurst, who will be transferring to another Diplomatic Service appointment. Ms Redshaw will take up her appointment in June 2018.CURRICULUM VITAEFull name: Tina Susan Redshaw2016 – present Full time language training2013 – 2016 Chongqing, Her Majesty’s Consul General2011 – 2013 FCO, Deputy Head of Climate Change & Energy Department2011 FCO, Head of Multilateral team, Asia Pacific Directorate2007 – 2010 Beijing, Head of Energy, Environment & Infrastructure, UK Trade & Investment2006 – 2007 FCO, Researcher for FCO Board2003 – 2006 Timor Leste, Her Majesty’s Ambassador2000 – 2003 Beijing, First Secretary1999 – 2000 FCO, China, Hong Kong Department1999 Joined FCOFurther information Media enquirieslast_img read more

Read More »

News story: Near miss with track workers at Clapham Junction

first_imgThis item has been moved to the National Archives as RAIB has published its safety digest describing this incident. See safety digest 02/2018.,At around 05:51 hrs on 17 January 2018, an empty coaching stock train was involved in a near miss with three Network Rail workers near Clapham Junction station. Nobody was injured, although the driver and the staff were shaken by the incident.We have undertaken a preliminary examination into the circumstances surrounding this incident. Having assessed the evidence which has been gathered to date, we have decided to publish a safety digest.The safety digest will be made available on our website in the next few weeks.last_img read more

Read More »