Chairman of the National Association of Master Bakers, Noel Grout, is pleased to announce on behalf of the association and its board that Gill Brooks-Lonicon has been appointed chief executive of the NA from November. Current chief executive David Smith will be retiring on that date.
Month: April 2021
RHM Foodservice (Marlow, Bucks) says filling a doughnut with lemon curd, then garnishing with caster sugar and cinnamon, is a simple way to make a spicy lemon doughnut. Robertson’s Fruit Preserves or Golden Shred Marmalade (available from RHM Foodservice) can be used for more traditional jam-filled doughnuts. McDougalls Complete Custard Mix can also be piped into doughnuts, while a doughnut cream twist can be made by deep-frying the doughnut mix in cream horn moulds then filling with whipped cream.
International food company IAWS Group has signed an agreement to acquire Otis Spunkmeyer Holdings, a leading US speciality baked goods business, from its management team and the private equity firm Code Hennessy & Simmons.Otis Spunkmeyer supplies prepared products for fresh baking, operating 55,000 ovens throughout the US in foodservice and retail outlets. The acquisition will increase IAWS’ sales in the US by 200% to more than $530m and should complement IAWS’ existing La Brea Bakery business, a US artisan bread brand.Owen Killian, CEO of IAWS Group, said: “Otis Spunkmeyer is an exceptional company with an outstanding performance record, a national distribution platform and a superb product range. Otis’ product categories are complementary to our existing US business in both retail and foodservice channels.”
Flour prices seem set to rise – again! A formal announcement is due in the next few weeks but British Baker has gained advance knowledge that another price increase is imminent (pg 4).Before you feel like shouting “unjustified”, most bakers I have spoken to say the corresponding bread price rises earlier this summer have gone through. So they should. Consumers still pay less for good bread in this country than almost anywhere else in Europe. And it is worth noting that according to a new report from Warburtons (pg 6), sales of bread have risen 9.4% this year with brown, grains and seeded bread putting on the most sales.Allied Bakeries, “disappointing year” (pg 12) with Kingsmill and own label is tempered by the realistic assessment that things will probably not improve until after 2007, which leaves time for good planning rather than knee-jerk reaction.Certainly Britain’s second biggest retail chain Three Cooks needs to re-visit its whole formula of leasehold shops, which sell bought-in goods. Its strange quote last week that firms that ’both baked and ran shops were not viable’ has proved totally inappropriate. I wish it luck with its recovery plans (pg 4). I also suggest it looks at models that have both baked and run shops very successfully indeed! Yes, trading has been tough, even impossible for many. But there are hordes of examples of those who do it really well.Coffee shops, in my opinion, are now a bigger threat to craft bakers than fast food joints like McDonalds. Though where they may win on ambience a lot of them fall down on service. With this “feelings” orientated generation, it should provide an opportunity for craft sales staff to interact more, albeit briefly with customers, and be a vital part of training. When you buy something in Marks & Spencer now, they actually congratulate you on your own choice of purchase. That’s customer service!Elsewhere this week we look at flavours. Unifine offers everything from natural flavours and fruits to a tiramisu flavour made from 210 ingredients! And do read why student baker Lisa Glenton chose bakery as a profession. She loves it! If only more people out there got the message.
It’s not just office workers at the Christmas party that up their alcohol intake during the festive season. Baked goods are also partial to a shot or two of the hard stuff, with Christmas cake traditionally the thirstiest of them all. But alcohol can also be used to add flavour, extend shelf-life and, when using a well-known drinks brand, give a premium edge to many other bakery items, and not just at Christmas.For example, celebration cakes company Lightbody, based in Hamilton, Strathclyde, uses Grand Marnier in a range of luxury sponge cakes for Sainsbury’s that are listed all year round. “The main benefit of using Grand Marnier lies in its ability to deliver a smooth, rich flavour without the overpowering taste of alcohol,” says Vivienne Whip, Lightbody’s development manager. “Its subtle delivery provides a good flavour balance with the host product and its citrus notes work well with fruits or chocolate flavours. It helps cut through the more indulgent chocolate flavour to provide cleanness and balance. It definitely adds a premium touch and consumers relate to the quality appeal of the brand.”Michael Russell, NPD manager at Somerset-based Isleport Foods, manufacturers of chilled desserts, agrees: “A brand like Grand Marnier adds a backnote of inherent value to which consumers respond. They subconsciously associate it with a higher quality, premium product and are willing to pay more for it. We have developed products using both generic alcohol and branded alcohol and the latter generates greater sales.”Fruit cake and beyondUsing alcohol as an ingredient requires a certain amount of skill and knowledge, according to branded alcohol supplier Thomas Lowndes. For a rich fruit cake, for example, alcohol should not be included with the batter mix before baking because heat drives off the flavour. Best results are achieved by steeping the fruit in alcohol prior to adding to the batter.Beyond traditional applications, alcohol can also be added to everyday treats, such as biscuits, brownies and muffins, to give them a more luxurious positioning. Thomas Lowndes says biscuits work best with alcohol-flavoured centres or toppings that are enrobed with chocolate. An effective way of delivering alcohol flavour in brownies is via a high-fat layer pre-bake. For example, Grand Marnier can be marbled into a cream cheese layer and swirled through the batter. In this instance a high dosage of alcohol is required to deliver flavour. As with all products, the higher the fat content of the alcohol carrier, the better the delivery of alcohol flavour. Alternatively, alcohol can be added to a high fat frosting such as cream cheese or mascarpone for use after baking.The right doseAlcohol dosage levels vary depending on the end product and take into account the ingredients, base mix and fat content. A high dose of alcohol is commonly added to a carrying layer within a larger product to provide the ’hit’. This layer may be dosed at 5-6%, but the weight of the overall product brings the dosage level down to between 1-2%, according to Thomas Lowndes.Best results are achieved by using a higher strength alcohol by volume (ABV) product. Culinary alcohol is supplied as an extract, ie, over 50% ABV, compared to the standard drinking format at 40% ABV. Extracts retain the flavour of alcohol in a concentrated format and are more economical and efficient to use, ensuring the volume of liquid in a recipe is kept to a minimum. Extracts also give a better alcohol delivery and more concentrated flavour. They are less sweet than standard drinking products, allowing bakers greater flexibility to increase or decrease the amount of sugar within a recipe. nMethodTo make the chocolate ganacheBreak the chocolate into a bowl. Warm the cream in a pan and then pour over the chocolate and stir until the chocolate has melted. Blend in the Grand Marnier extract and allow to chill in the fridge.To make the cakesGrease a 12-hole deep muffin tin. Sift the flour, cocoa and sugar into a large bowl, stir in the butter, milk, egg, Grand Marnier extract and rind.Spoon the mixture into the prepared tin and bake in a pre heated oven at 190ºC for 8-10 minutes or until just firm to touch. Cool.Cut a small opening in the top of each cake and with the end of a wooden spoon push down into the centre to create a cavity. Using a small nozzle on a piping bag, pipe chocolate ganache into the centre of each cake. Replace the top.To serve – warm the cake and serve with whipped cream sprinkled with cinnamon or vanilla ice cream. l Recipe supplied by Thomas Lowndes
Scottish bakery supplier Macphie has unveiled plans for an ambitious renewable energy plan that will involve cutting its carbon emissions by 2,000 tonnes a year.A new Macphie biomass plant – a massive 1.75 MW boiler fuelled by wood chips – will be the first large industrial biomass process steam plant in Scotland.The firm has made a £1.5m investment in the plant which will supply the heating at its Glenbervie site in the north of Scotland from March next year. It also received a grant from the Scottish Executive’s Scottish Biomass Support Scheme.Chief executive Alastair Macphie said the biomass plant was the first phase of a renewable energy plan that will involve cutting carbon emissions by 2,000 tonnes a year.”We calculated the feasibility of this plant when the oil price was at $65 a barrel, and expected a financial payback within five to six years. Now that oil prices are even higher it’s going to be an even better payback.”The company will turn to green energy sources to meet its fuel needs as it gears up to double the size of its business.Electrical usage has already been reduced by 20% over the last three years. The 600-800kVA of electricity it uses has been predicted to more than double to 1,500-2,000kVA by 2011. “We’ve looked for more sustainable ways of doing what we do because of our rural setting, and they are always the more cost-effective routes,” said Macphie.The new boiler will use 5,000 tonnes of locally sourced wood fuel per year to produce the steam demand for its factory on the 2,000-acre family-owned estate.
Daylesford Organic will support the Real Food Festival in London from 24-27 April.The organic store is well known for its award-winning sourdough and produces a wide variety of cakes and biscuits.Carole Bamford of Daylesford Organic said: “We are delighted to be a partner in the Real Food Festival and to support artisan food producers and small-scale sustainable farming.”The Real Food Festival is a trade and consumer show organised by the company behind the Taste London restaurant event.
A traditional North Yorkshire food, wine and hamper company is opening the doors of its third store in time for the Christmas season.Lewis & Cooper’s new food hall outlet, based in Harrogate, will sell the business’ wide selection of food and drink products, including its handmade multi-award-winning plum puddings, sweet and savoury biscuits, Christmas cakes and a variety of other baked goods.Lewis & Cooper also plans to establish a kitchen unit and production warehouse elsewhere in the county town, where it will produce and distribute its products.Bettina Bell, retail director, said the business was delighted to be pressing ahead with its expansion plans.
Pinterest Twitter Google+ Facebook Previous articleMan sentenced after pleading guilty to Fulton County school shooting plotNext articleState makes COVID-19 vaccine available to more Hoosiers Brooklyne Beatty Google+ Elkhart house fire sends one to hospital Tuesday By Brooklyne Beatty – March 10, 2021 0 395 (Source: https://goo.gl/4hRlFI License: https://goo.gl/OOAQfn) A few people are recovering from injuries after a house fire in Elkhart Tuesday.The Elkhart Fire Department was called to the fire in the 1500 block of Kilbourn Street just after 3 p.m., where they found smoke coming from the back of a single story house with a basement.Police had arrived prior to the fire department, and were able to help the residents out of the home.Two of the residents were treated by Elkhart Fire Paramedics on the scene and released, while one was transported to a local hospital for treatment and observation.The fire was quickly extinguished and an investigation revealed it originated in the basement due to improperly discarded smoking materials. TAGSElkhartElkhart Fire DepartmentfirehouseIndianainjuredKilbourn Street Pinterest WhatsApp WhatsApp Facebook Twitter IndianaLocalNews
We want every young person to have the confidence to strive to fulfil their ambitions. For those young people who are vulnerable or face extra barriers, Universal Credit provides them with intensive, personalised support to move into employment, training or work experience; so no young person is left behind as they could be under the old benefits system. As we rollout Universal Credit, we have always been clear we will make any necessary changes along the way. This announcement today will reassure all young people that housing support is in place if they need it. Twitter – www.twitter.com/dwppressoffice Facebook – www.facebook.com/dwp LinkedIn – www.linkedin.com/company/dwp YouTube – www.youtube.com/dwp England and Wales (local media enquiries) 029 20 586 then 097 or 098 or 099 Contact Press OfficeMedia enquiries for this press release – 020 3267 5144 We welcome this decision to reinstate housing cost entitlement for 18 to 21-year-olds. This means no young person will need to disclose vulnerability in order to find somewhere to live. We hope this decision will increase landlord confidence in offering accommodation to younger people, knowing they can access assistance with their rent if needed. The decision is particularly timely as the Homelessness Reduction Act comes into force. Follow DWP on: The employment rate is at 75.3% – up from 74.6% compared to a year ago and the joint highest rate since records began. Meanwhile, the number of unemployed young people is down 40% since 2010.St Basils CEO Jean Templeton said: Read the written statement about these changes Caxton HouseTothill StreetLondonSW1H 9NA Scotland (local media enquiries) 0131 310 1122 Out-of-hours (journalists only) 07623 928 975 Press Office London Press Office (national media and London area enquiries only – not questions about personal claims) 020 3267 5144 This change means that there are no barriers to young people accessing housing because of their age and is in line with the Homelessness Reduction Act which comes into force next month, and the government’s commitment to eradicate rough sleeping by 2027.More informationThe Youth Obligation is available in areas offering Universal Credit full service. It means 18 to 21-year-olds receive intensive work-focussed support from day one of their claim. If they are still unemployed and claiming Universal Credit after 6 months they are referred to work-related training or guaranteed work experience to give them the skills to gain an apprenticeship, move into education or work.St Basils provides support for young people, including emergency accommodation, supported accommodation, advice services and skills services. The government will amend the regulations so that all 18 to 21-year-olds will be entitled to claim support for housing costs within Universal Credit.Alongside the Youth Obligation, this change will mean young people get comprehensive and intensive work-focussed support, whether they are ‘learning’ or ‘earning’ as they set off into adulthood. They will also be assured that if they secure a tenancy they will be entitled to receive support towards their housing costs in the normal way.Work and Pensions Secretary of State Esther McVey said: