Foster Refrigerator (Kings Lynn, Norfolk) says bakery cabinet retarders are now available as part of its Gastro Pro range.The Gastro Pro bakery cabinet retarders, storage refrigerators and freezers have been developed to provide reliability and a high specification at a competitive price, says Foster. The bakery cabinets are energy efficient and are fitted with new Smart Temperature Controllers, says Foster.The have good operational capability at high ambient temperatures and include an easy-to-clean interior and various door, finish and tray combinations.
BakeMark UK (Wirral, Merseyside) brings a new twist to an old favourite with the launch of two new varieties of coconut macaroon.With Belgian chocolate chunks or French cherries, the indulgent Chocolate Chip Coconut Macaroon and Cherry Coconut Macaroon are ready-to-bake in pre-cut individual squares for freshly-prepared appeal.Vera Malhotra, head of marketing at BakeMark UK says: “With increasing consumer interest in the provenance of ingredients, as well as a growing preference for high-quality products, we are strengthening our commitment to delivering premium goods baked with top-of-the-range ingredients.Our new macaroons deliver a deliciously sticky chocolate or fruit-based cake-style snack in an easy-to-prepare format.”
Duchy Originals has doubled production at its bakery since opening the plant in June.The Cornish bakery has also increased its workforce, from 14 to 20 people, to keep up with production after signing a deal last month to supply more than 100 Sainsbury’s stores.It already sells to Waitrose and Budgens with a range of 10 products including steak and cheese & onion pasties, lemon and fruit tarts and organic Cornish pasties. A new meat pie range will be launched in Waitrose next month.”Distribution has greatly increased and the bakery is doing very well,” said a spokeswoman. “We supply quite a few stores but we hope to sell into others in the future. It is early days but there is definitely potential to expand.”The 10,000sq ft bakery was built in Launceston last year.The bakery – owned by the Prince of Wales’ estate – continues to source locally as much as possible and buys all its cream and milk from Cornish Organics and the meat for pies and pasties from Organic Livestock Farmers’ Co-operative of Cornwall and Devon.Duchy Originals was set up by Prince Charles in 1990 to fund his charitable trust.
William Reed Events & Exhibitions promised “massive investment” as it unveiled plans for a new Baking Industry Exhibition (BIE) this week.Highlights of the new show, which will take place at Birmingham’s NEC every two years, will include a demonstration theatre, artisan master classes, competitions and a working bakery.The exhibition will run from 6-9 April, 2008, alongside the Convenience Retailing Show, Food & Drink Show and Foodex Meatex, also owned by William Reed.A patrons’ board has now been formed, which includes Tesco’s category development manager Neil Franklin, Chatwin’s Trevor Mooney and miller Rank Hovis, plus bakery chain Paul.Peter Mellon, president of equipment supplier Reiser UK, commented: “If William Reed can do for the bakery industry what they have done for the meat industry, it will give the sector a much needed boost.”William Reed’s plans are being crystallised at the same time as BEL, the board of the Food & Bake show, is canvassing members on whether to support BIE or another industry show at another time.Charles Reed, group MD of William Reed, which publishes British Baker and Bake & Take, said: “The Birmingham food shows attract more visitors, including major bakery and confectionery buyers, than any other show at any UK venue. The siting of BIE alongside these is seen as a natural progression for exhibitors and visitors alike.”He added: “It is vital for the industry to have a truly focused event.”
n We enclose the British Baker 2008 yearplanner with this issue. Unfortunately there was a production error on the version sent out last year, please discard it. Apologies for the inconvenience.n Plant baker Warburtons has moved its East Midlands depot from Riddings to a new purpose-built site in nearby Langley Mill. It needed to have a larger operation closer to its Eastwood bakery, it said. Existing employees, including five dispatch staff and 64 lorry drivers, have moved to the new depot.n California Raisins has launched its fourth annual Innovation Award, rewarding innovative new products made using raisins. The closing date for the competition is 30 April. For an entry form contact 020 8741 8513 or email [email protected] Walkers Shortbread was named the Food and Drink Exporter of the Year 2007 at December’s Food From Britain Export Awards 2007.n The Forum of Private Business is encouraging bakers to shop around following the Competition Commission’s decision to lift price controls on the UK’s four largest banks. It says smaller businesses should negotiate for best service or change banks.n A robber stole more than £1,000 from a driver delivering to J G Ross’ city centre shop in Aberdeen in an early-morning raid. A 54-year-old van driver was threatened with what felt like a weapon at around 5.15am on 29 December.
CSM’s new Innovation Centre (IC) is all about… well, innovation. But what issues will the bakery supplier be looking at when it comes to long-standing products, such as cookies, brownies and doughnuts and how they can be developed? “Everybody knows there are doughnut rings and ball doughnuts, and everybody knows they can be iced, and decorated and so on, but what else can you do? What else is possible? For example, what about different shapes or different sizes?” These are the sorts of issues CSM will be looking at, explains IC and development director Kerstin Schmidt.BakeMark’s site in Bromborough, Wirral is home to one of four European Innovation Centres for CSM and will focus on frozen and bakery products, as well as acting as a communication gate to CSM’s four Innovation Centres in the USA. The firm is the largest supplier of bakery products worldwide and operates in markets throughout Europe, North America, South America and Asia.Schmidt believes CSM has a certain strength from, and a focus on products associated with, the US. The centre will examine key accounts in retail chains and coffee bars, establishing any developments in those areas, before discussing what could be applicable first of all in the UK, then for roll-out in continental Europe. Schmidt says the business can easily reflect US trends – for example what developments have taken place with products such as brownies and doughnuts – and translate them for the European market. “There’s always a difference. We don’t want GM products here, for example, but legislation is simply different in other countries so we have a different ingredients base depending on location.”== International team ==The 9,100sq ft Wirral site, officially opened on 30 October 2008, has created nine new jobs and will house an international team of specialists for cake, laminated and fried products. Made up of people from the Netherlands, Germany and Brazil, as well as the UK, the team will work on a programme based on customer and consumer insights, generated by the European Frozen and Bakery Marketing team. “It’s really an entry point,” says Schmidt. “Any customer working with us on an idea may initially have contact with a local sales colleague, but this then opens up access to a global door.” CSM’s other European centres are located in Bingen, Germany (bakery ingredients); Goes, the Netherlands (sweet ingredients); and Merskem, Belgium (bakery fats).CSM takes its inspiration from across the globe – and much more from Europe now than in previous years. “Spain is a huge doughnut market, but they have quite different profiles and different flavours. For example, a fully enrobed chocolate doughnut is common over there, but you wouldn’t necessarily find it anywhere else,” says Schmidt.Baked goods such as muffins or cookies vary in popularity across the globe – for example, in areas like Continental Spain they are still quite a novelty, says Schmidt. But that doesn’t necessarily mean that they won’t sell; it’s about finding a recipe and a format that works for the UK. “We simply don’t work so generically any more. We used to work very individually – in one region, in one country.” Now, for example, the company might look at a Spanish product which may not work in the UK in exactly the same format, but some features of it – the softness, the structure, the margarine – can be taken and used to create a product to better suit UK customers. “We have a better knowledge base now to create new products,” she adds.On a wider scale, the centre has been created to aid the formation of a truly global network and to generate a more long-term vision within the company. Schmidt, explains that it is all about creating a bit more time and space for the business to focus on certain areas in more depth. She is responsible for managing the overall innovation programme for frozen and bakery products, having previously worked at Unilever in the bakery division, before returning to the bakery unit at CSM in 2004, following CSM’s acquisition of BakeMark from Unilever in 2001.”We want to separate the urgent from the important,” she explains. “It’s about developing certain expertise that will enable us to create quicker product spin-offs in future – for example, by looking at what we really know about flour or what we should know about our frying media.” The centres have been designed to enable the business to focus on whether there are any additional developments or benefits it can deliver to its customers and to the end consumer.”Take frying as an example,” says Schmidt. “We make doughnuts and ring doughnuts, but our fats innovation centre would do the analysis, research and background on what the components of the future are in frying media. We would discuss with them what our fields of application are, what strategic directions we want go in, and then discuss with them in detail about how can we get there, what ingredients we need and what processing steps we need to refine.”== Serious investment ==The whole project on the Wirral required a couple of years investment from CSM, but the principal plans for the site, in terms of the building and the team, were pulled together in 2008. “The overall cost of the programme, including the other three European centres, will be around £10m,” explains Schmidt.”A key line of thinking in 2007 was, ’Do we want to put all our resources together and create one European centre, somewhere in the middle of Europe, or do we go for a decentralised approach?’ The idea was not to create an ivory tower where our experts could just entertain themselves,” she jokes, “which is why we opted for decentralisation.”The UK centre forms part of the existing BakeMark site and involved a reasonable amount of renovation, as part of it was pre-viously a margarine lab. Schmidt explains that although the history of the company here is largely based on margarine expertise, it does not do any work with margarine at that particular site any more. In fact, the laboratory itself hadn’t actually been in use for anything for a while, so it was essentially gutted and then refurbished. Within the technical area, the firm took more of a 50/50 approach, whereby new pieces of equipment were added where needed.Obviously the work at the innovation centre has only just begun, and Schmidt says the big launches will not be until 2009/2010, but the company believes it is at the start of a journey that will help create the next generation of products and improve the production of its existing ones.In terms of the future, she believes, there is still a lot to explore in the bakery sector: as well as the question of innovation, there is the issue of where these products are sold. Whether it be in the retail sector, hotels, amusement parks, petrol stations or coffee bars, wherever you find bakery products, there is an opportunity, she says.
== Matthew May ==Steering Group representative, Alliance for Bakery Students and TraineesThe world seems a relatively gloomy place at the moment, what with the global economic downturn, swine flu and the like. So let’s highlight one or two positive things happening in our industry right now.Firstly, the Alliance for Bakery Students and Trainees’ (ABST) Steering Group is making steady progress working to help deliver a relevant education and training package for the industry and, as you are probably aware, Campden BRI has agreed to become the Network Champion of the National Skills Academy (NSA) for bakery. The NSA Steering Group has been working hard to draw up a draft qualification, with a view to running a pilot course in the north of England from September 2009. The ABST group is also looking at ways to better promote the baking industry, so that the next generation is more readily attracted into it.Secondly, just as the baking industry has united around education and training, it is good to see that the bakery colleges have brought themselves together under the guise of the ABST Bakery Lecturers & Trainers Forum. This group is now working together on how best they can help deliver education and training to the industry.Finally, the ABST Annual Conference took place in Torquay last weekend. The numbers of member colleges were up, student members were up, and the conference was a fantastic opportunity for both students and trainees of the industry to meet and take advantage of the expertise offered by existing industry members, while also having a little fun.
As a bakery shop how many times have you wanted to change, improve or review your offer and didn’t have a clue where to start?The best place to begin is with what you are currently doing and, most importantly, getting right: look at what is selling well, with good margins and customer feedback. There are a few critical questions you must ask yourself:Are you looking to implement a hot food offer or a coffee station in-store? Has your operation got the right capacity? How will it benefit your business? And what type of customers do you serve? Bear in mind that what you sell is directly related to who is shopping with you. For instance, corned beef products sell very well in Wales and some northern locations, whereas in the south, Cornish pasties and sausage rolls are the order of the day.In terms of capacity, a one-metre counter is enough to cope with a coffee installation, whereas you need to have at least 1.5 metres available to include a food offer. The last two points are crucial in terms of deciding which offer you should implement first. If your shop is mostly a morning destination for commuters, you must have a coffee station that allows you to serve the customer very quickly. Moreover, your breakfast offer will increase sales by up to 25% between 6am and 10am. Sweet and savoury bakery products and paninis are ideal to take away your customers love food freshly baked and prepared!Once you’ve agreed your food and drink offer, it’s time to think about merchandising. We always advise our clients that products have to be visible, appealing and attractive. Don’t hide them away in a corner.Finally, meal deals and products of the month related to a particular season are an excellent profit boost, achieving on average 35% more margin than individual product purchases alone.
WhatsApp UPDATE: Severe weather threat for Michiana now over WhatsApp (Photo supplied/National Weather Service) UPDATE: As of 3 p.m. on Wednesday, June 10, the severe weather threat for Michiana is over. The Severe Thunderstorm Watch has been canceled.Follow Indiana Michigan Power Outages hereORIGINAL STORY: The National Weather Service has issued a Severe Thunderstorm Watch for St. Joseph, Elkhart, Marshall, Kosciusko, Lagrange, Noble and several other counties in centeral and northeastern Indiana, and Berrien and Cass Counties in Michigan which face the highest risk of severe weather, says the National Weather Service.The Severe Thunderstorm Watch is in effect until 6 p.m. EDT.For Severe Weather Text Alerts from 95.3 MNC, text WEATHER to 45364Your ABC 57 First Warning Neighborhood Weather Center ForecastThose areas are either under an enhanced risk or a moderate risk. An enhanced risk means numerous severe storms are possible. They can be more widespread or consistent. A moderate risk means widespread severe storms are likely to happen. They are also most likely “long-lived and intense,” according to the Storm Prediction Center.“It looks like some storms will pop off beginning in the early afternoon (Wednesday) and we’re mainly concerned about a damaging wind threat with these storms,” says Kyle Brown, a meteorologist with the National Weather Service in Northern Indiana.Brown says the storms will move through anywhere between noon and 8 pm. He says the threat of a tornado is “small” and looks to be “isolated in nature.”“Not everyone is going to see a tornado, but we are definitely more concerned about the damaging wind gusts to about 60 mph, which can certainly bring down some trees and even some power lines,” says Brown.The storms will be “juiced once again”, so heavy downpours will also be a concern, says Brown. The threat of severe weather decreases the further south you go.“The rest of the state could see a few passing showers and thunderstorms. This cold front still has some moisture to work with, so we could still see those showers and thunderstorms,” says Brown.Once the storms move out, Brown says much of the state will see mostly sunny and clear skies for the next few days with high temperatures ranging from the upper to 70s to low 80s. Pinterest Google+ Pinterest Twitter By Jon Zimney – June 10, 2020 0 693 IndianaLocalMichiganNewsWeather Facebook Facebook Twitter Google+ Previous articleDiabetes medication recalled over cancerous contaminantNext articleIndiana Beach pushing to hire those with disabilities 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.
Facebook WhatsApp Pinterest Arrest made in drive-by shooting death of 7-year-old Chrisyah Stephens Twitter Google+ IndianaLocalNews By Jon Zimney – October 16, 2020 2 702 WhatsApp Facebook Pinterest Twitter (Photo supplied/St. Joseph County Jail) An arrest has been made in the drive-by shooting death of a 7-year-old girl in South Bend.18 year old Jaheim Lamar Campbell has been arrested and charged with the murder. He’s also facing attempted murder charges in connection with the shooting of Chrisyah Stephens.The shooting happened around 7:40 p.m. on Saturday, Aug. 29, in the 800 block of East Donald Street.St. Joseph County Metro Homicide investigators say the child was attending a birthday party at the home when multiple shots were fired from a vehicle.Several people were in the line of fire, but Stephens was the only person that was struck.Investigators say hours before the fatal shooting, Campbell asked another person to help kill a man. After he fired shots as he drove past a birthday party, he admitted on Facebook he shot the 7-year-old girl, but that “it wasn’t over” because he didn’t kill his intended target.Campbell was arrested on Oct. 15 on an unrelated warrant. He’s in the St Joseph County Jail with no bond. He is set to appear in court on Monday.Anybody with information is asked to contact Metro Homicide at 574-235-5009 or Michiana Crime Stoppers at 574-288-STOP. Google+ Previous articleIndiana students to get free FAFSA help on College Goal SundayNext articleMichigan appeals court reverses extended absentee ballot deadline 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.