NA’s first lady

first_imgThe National Association of Master Bakers will install its first lady president at its 119th Annual Conference in Stratford-upon-Avon from April 28 to May 1. The 112th president, Shirley Ryder, will be installed, following the Association’s AGM on the Sunday of the conference. For further information please contact the NA on 01920 468061.last_img

Ludlow baker gets to finals

first_imgPeter Cook, joint owner of Ludlow-based SC Price & Sons, has been named a finalist in the Waitrose Small Producer of the Year competition.His winning entry is a Pain au Levain sourdough bread, based on flour from Shipton Mill, which took him three to four years to develop. At £2.60, the 800g sourdough loaf is now one of the bakery shop’s best sellers.Henrietta Green, one of the final’s judges in the bakery category, recently visited the Ludlow bakery. Mr Cook will be taking two examples of his loaf to the Waitrose head office in Bracknell for further judging on June 8. Mr Cook entered the Waitrose competition for the first time last year but did not get through the initial stages. The Price premises has been a bakery since the 19th century and owned by the Cook family for 65 years.last_img read more

Boost for UK bread

first_imgThe bread and bakery products market saw its best year of sales growth in four years in 2006, according to the new Key Note 2007 report, of which British Baker has gained an exclusive preview.The report says that the bread and bakery products market was worth £3.27bn at retail selling pri-ces in 2006, up by 3.1% on 2005. Of that, white bread sales were worth £1,008m in 2006, up 0.7% from £1,001m in 2005. Brown and wholemeal bread sales were worth £456m in 2006, up 21% from £377m in 2005. And ethnic and speciality bread sales were worth £782m, up 0.8% from £776m.Bakery products’ overall sales were worth £1,021m in 2006, up 0.7% from £1,014m in 2005.The report also forecasts that the total UK market for bread and bakery products will rise by 20.2% to £3.7bn at retail selling prices by 2011.The report says there were 1,550 VAT registered businesses manufacturing bread and other baked products in 2006, compared with 1,540 in 2005. The number of firms with turnovers of £5m or more decreased from 95 to 90 over the year, reflecting industry consolidation.The report says that 99.1% of the population ate bread in 2006, with 79.4% having eaten white bread and 65.1% brown bread. But it says there is evidence that consumers are eating bread less often. Its figures show that 71.5% of adults eat bread on a daily basis, compared with 76.7% in 2004.The heaviest users of bread are the over-65s; 82% of this age group eats bread on a daily basis. The least heavy users are 25- to 34-year-olds, 65.4% of whom eat bread daily.last_img read more

Bachmann’s Patisserie at a glance

first_imgEstablished: 1989Address: Criterion Buildings, Portsmouth Road, Thames Ditton, Surrey, KT7 0SS; tel: 020 8398 1988Products: Authentic Swiss patisserieInnovation: Individual desserts with accompanying tubs of sauces. “The concept is simple,” says Ernst. “It allows our customers to dish up the kind of dessert you would normally only get at a top-class restaurant.”Interesting fact: One of Ernst’s protégés at The Dorchester, Claire Clark, is now pastry chef at the French Laundry in California – considered to be one of the top three restaurants in the worldlast_img


first_imgIt’s time, once again, to think about entering the Baking Industry Awards!I know most of you have Easter on your mind, but please read about the different categories on pages 15 to 27 and think which ones you and your staff should enter.You absolutely do not need to be a customer of the sponsoring company. So, as soon as the Easter rush is over, or sooner if you can, please do get your entry forms back to us in plenty of time.The entry forms are available from Stephanie Smallwood, tel: 01293 610433; email: [email protected] are 11 categories to enter, so there’s something for everyone. So many of you make excellent products or employ talented trainees. Others have been pioneering in the organic market or know how to make a real quality product at a fair price – please see what applies to you.Craft bakers always do really well at the awards, which is heartwarming for the whole industry. Others of you provide an excellent customer focus and service while some of you run efficient supermarket in-store bakery teams – and we do want to hear from you all!Celebration Cake Maker of the Year is one of my favourite categories – the entries are so delightful but Plant Product of the Year is a new award for plant bakers and cake makers so the whole spectrum of the market is covered.Baker of the Year is one of the top categories and you must have hands-on baking expertise. If you look at last year’s winners, and read their comments, you will see there are winners from all corners of the baking industry.All finalists come free to the awards, with a partner of their choice (bring mum or dad if you like!), and everyone is acknowledged up on the stage as you so rightly deserve.Last year we had the biggest crowd ever – over 900 of you came to support the finalists and show the pride that everyone takes in this fantastic industry. It is a time for congratulations. A time for sponsors to showcase their names and support this creative, inventive and hardworking sector.And it is a time for networking and meeting new contacts. It is also a night to enjoy with like-minded people with our new theme for 2008 – Las Vegas. So please, decide what to enter now and request an entry form!last_img read more

The right combination

first_imgCombis, the multi-purpose workhorses of the oven world, can be used to roast, steam or bake food. When used in combination, the various heating methods within each oven speed up the cooking process, maximising efficiency and saving time.A combination oven can be a vital piece of kit in the baker’s and caterer’s armoury – and they now come with a wealth of technologically-advanced features. Over the past year, oven manufacturers have launched a host of additions to make baking easier, faster and more accurate. Merrychef – part of Enodis UK – is just one of the manufacturers making clever use of technology. It has launched a USB version of its MenuKey system. Previously the key, which plugs into the ovens and allows recipes and programmes to be downloaded, had to be posted back to Merrychef for updating with new recipes. However, the new version of the key plugs into a USB port on any computer, allowing operators to upload new recipes immediately.Merrychef’s managing director Graham Veal says: “We believe this is the oven of the future and are constantly working on technological advances on this and the rest of our portfolio to ensure we continue to provide the best solution for our clients.”The company has also launched an interactive customer care package, to be distributed with all new ovens. The package, available on CD-Rom, includes operating, maintenance and spare parts information, along with details of service contract options and a link to register warranty on line. Merrychef’s aftermarket director Colin Lacey says: “The CD-Rom includes everything our customers need to know to ensure optimum performance from their oven. Available in one easy reference, quick-start guide, customers can learn from the experiences of current service customers.”Meanwhile, Merrychef’s 402S combines three heat technologies in a compact unit to deliver “top-quality cooked foods at speeds up to 15 times faster than a conventional oven”. A built-in catalytic converter eliminates the need for a ventilation hood so the oven can operate in “virtually any environment” says Merrychef.Specialised for bakersThe designers of Lainox combi ovens, launched last year, have also been busy. The range boasts features including a multi-speed auto-reverse fan to ensure even airflow across the products and a patented fast-dry system along with a humidifier in manual or automatic versions. Lainox brand development manager Graham Russell says bakers will be most interested in the company’s specialised baking oven, which has been modified to fit 600 x 400mm trays rather than standard Gastronorm sizes, which are better suited to the catering industry. The ovens come in a range of sizes, with Russell saying the most popular are six- and 10-rack.The latest version of Rational’s SelfCooking Center is also designed to save bakery retailers time. It includes a new mode for baking, designed for products as varied as biscuits, cookies, pizza and quiches. It even includes an option for proving dough. Alongside the baking mode, which includes seven baking processes, the centre has eight other modes, each with a variety of baking and cooking processes built in. The finishing mode includes a process for baking-off products and offers a choice of browning levels. Bakers have a range of models from which to select, from six-grid counter-top units to high-volume 40-grid models, in gas and electric versions.Rational says the SelfCooking Centers are suitable for baking and bake-off applications in high street outlets and for in-store bakeries. They are also “very useful in craft bakeries, where their ability to prove and then bake-off in one single cabinet makes them versatile”.Rational also offers gas and electric combi steamers with two specification levels to choose from: the Opus SelfCooking Center and the Opus CombiMaster. And all sizes of operation are catered for, as there are no fewer than 24 size variations to pick from.Lincat also offers a bakery package to fit its combi ovens. Marketing director Nick MacDonald says bakers will benefit from the higher capacity and evenness of cooking that combi ovens offer. Businesses that also offer deli goods and pies will find the versatility of a combi useful and they also eliminate the need for a separate proving machine, as they have a setting for that purpose, saving valuable space in the kitchen. Bakers branching into areas such as meat pies or deli will also find a combi invaluable as it can roast, bake, grill or steam.When less is moreWhile bakery retailers now have a world of gadgetry to pick from, not every supplier is convinced that more means better when it comes to technology. Newscan has broken from the pack, launching an Italian combi oven range called Sogeco at Hotelympia in January this year. Bakers prefer simplicity, according to Newscan’s managing director John Partridge. “It’s a high-quality machine that does not have the complexity of some of the brand-leading ovens,” he says. “We’re coming at it from a slightly different angle.””Real bakers” don’t want everything done for them by the oven, Partridge says. “They have a shrewd idea about temperature, time and humidity… they can set the basic parameters for themselves. Sogeco ovens are simple ovens in terms of the controls.”They are sold through a dealer network, and there is also a local support network for maintenance and repairs. The smallest oven in the range costs £3,000, and this goes up to £20,000. And smaller operators who are simply looking for an oven that can quickly reheat pre-prepared goods can pick from a range of microwave combination ovens such as those offered by RH Hall.”If you wish to reheat and cook food products then a microwave convection oven is well-advised. Items such as pastry will become soggy if reheated in a plain microwave whereas using a combination microwave convection oven, the crisp golden brown and conventional finished result will be achieved in microwave speed,” says the firm.Whether you are a craft baker or run a café, are a gadget freak or prefer something a bit more hands-on, there is bound to be a combi to make your products tastier and your business more efficient.—-=== Tips ===== Combi ovens: decide before you buy ==l What products will you be cooking in your combi?l Think about your market – will your product mix change over the next few years?l What sort of volumes will you be dealing in?l What is your budget?l How much space do you have?l Are you a gadget fan or do you prefer more hands-on baking?last_img read more

Chevler responds to increased demand

first_imgChevler has announced it is to introduce a new production planning system, in order to cope with soaring demand for its baking cases and muffin wraps.The company has said that, shortly, it expects to announce record turnover and profit figures for its first year of operation under new leadership, following a management buy-out in February last year.The new production planning system, which is being phased in over the next couple of weeks, has been designed to help reduce lead times on special products, as well as increasing availability of catalogue lines. The firm added that the system will also enable it to respond faster to fluctuations in demand.“We have always striven to deliver regular product lines, but our business and volumes have recently grown to such an extent that sudden fluctuations in demand have started to pose far more problems than they previously did,” explained MD Stuart Whelan.“A key element of our new approach will be a marked improvement in the day-to-day visibility of both capacity and demand. It will result in better decision-making and we will be able to react much faster to unforeseen events,” he added.last_img read more

South Bend man sentenced after pleading guilty to robbery

first_img South Bend man sentenced after pleading guilty to robbery By Jon Zimney – July 11, 2020 0 431 Pinterest Previous articleIt’s tick season, beware of Lyme diseaseNext articleIndiana craft brew industry struggling due to pandemic 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. Twitter Facebook IndianaLocalNews Google+ A South Bend man was sentenced in U.S. District Court after pleading guilty to Hobbs Act Robbery and Attempted Hobbs Act Robbery.Jose Salazar, 21, was sentenced to 57 months in prison followed by 1 year of supervised release.According to court documents, Salazar walked from his apartment to a gas station, displayed what appeared to be a handgun, racked the slide, and demanded money.  The next morning he did virtually the same thing at another gas station.  Both times he obtained cash.After the second robbery he attempted a third robbery at a tobacco store, but employees refused to give him cash.  Salazar was caught a short time after the third attempt and the weapon recovered turned out to be a BB gun that resembled a real firearm.Salazar was charged by the State of Indiana, posted bond, and while on bond he  attempted to rob one of the gas stations by displaying a knife. Clerks at the gas station refused to give him money. Law enforcement arrested him and Salazar confessed to his crimes.This case was investigated by F.B.I. with the assistance of the South Bend Police Department. Google+ Pinterest WhatsApp WhatsApp Facebook Twitterlast_img read more

Heart Beat of the City music festival coming to Elkhart Saturday

first_img Google+ Previous articleDr. Kristina Box updates Indiana’s fight against COVID-19Next articleNorth Elementary closes after teacher tests positive for COVID-19 Brooklyne Beatty Google+ WhatsApp Twitter Twitter By Brooklyne Beatty – October 1, 2020 0 535 Pinterest IndianaLocalNewscenter_img Heart Beat of the City music festival coming to Elkhart Saturday TAGSelkhart high schoolfestivalHeart City HealthHeartbeat of the CitymusicOrthwein Pavilionpierre moran middle schoolrv hall of fame Facebook WhatsApp (Photo Supplied/ A music festival is making its way to Elkhart this weekend, but you can watch it from several locations, including the comfort of your living room.Heart City Health will host Heart Beat of the City this Saturday, October 3, from 4-8 p.m. at the RV Hall of Fame’s Orthwein Pavilion.The in-person audience will be limited, but the festival will be live streamed to three separate locations, including the Elkhart High School East Campus (Central), Elkhart High School West Campus (Memorial) and Pierre Moran Middle School parking lots.Attendees can enjoy the live music drive-thru style, and each location will have food trucks and giveaways.The event can also be watched live, online, by clicking here.The concert features singer-songwriter Julia James, the Latin rock sounds of Lalo Cura, accomplished R&B and Motown performer Darryl Buchanan and cover band Shock Roxy. Facebook Pinterestlast_img read more

WNIT to air program featuring story of Elkhart woman imprisoned for supporting ISIS

first_img WhatsApp By Jon Zimney – December 14, 2020 3 416 Pinterest (Photo supplied/ABC 57) An upcoming episode of FRONTLINE on PBS Michiana – WNIT will feature the story of Samantha Elhassani, formally known as Samantha Sally, an Elkhart woman now serving six and a half years in prison for financially supporting ISIS.PBS Michiana – WNIT sent the following information to 95.3 MNC about the program:Elhassani was living in Elkhart in 2014 when her husband and his brother went to Syria to join the terrorist group. She claimed she was tricked into joining ISIS and feared losing her children.The episode of FRONTLINE, set to air at 10 p.m. on Tuesday, Dec. 15, features extensive interviews with Elhassani, her sister and her young son who was with her and took part in ISIS training. The program also includes extensive footage from the family’s time with ISIS, some quite shocking, of Elhassani’s son been trained in how to utilize a suicide bomb.Click HERE to watch a trailer of the program. Twitter Twitter Google+ WNIT to air program featuring story of Elkhart woman imprisoned for supporting ISIS Google+ IndianaLocalNews Pinterest WhatsApp Previous articleGoogle: Most-searched 2020 athlete was South Bend’s Ryan NewmanNext articleThe Price is Right Live! rescheduled for Sept. 2021 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 Facebooklast_img read more