William Reed reveals Baking Industry Exhibition plans

first_imgResearch conducted after this year’s NEC shows resulted in a clear majority of exhibitors saying they wanted British Baker and publisher William Reed to run a bakery show for the industry.William Reed Exhibitions said it is therefore proud to launch a major new event, The Baking Industry Exhibition (BIE), at the NEC from 6-9 April 2008.This exciting new event will run alongside Food & Drink Expo, the Convenience Retailing Show and Foodex Meatex, which in 2006 attracted well over 70,000 visitors to see the largest gathering of exhibitors in the UK.Charles Reed, group MD of William Reed, said: “The UK bakery sector is diverse covering craft, plant bakers as well as supermarkets. It is therefore vital for our industry to have a truly focused event with British Baker and The Grocer leading the way. I feel confident that we will be able to convert the industry enthusiasm for a quality marketing platform.”Big investment is planned for BIE with many new visitor benefits such as a demonstration theatre, artisan master classes and competitions, a fully functional bakery, and industry trend update analysis.last_img read more


first_imgn Food Safety Week will take place next year from 9-13 June, the Food Standards Agency has announced. The UK-wide campaign aims to raise awareness of good food hygiene practice.n Siwgr a Sbeis Bakery in North Wales has opened a 5,000sq ft bakery in Llanrwst after outgrowing its old premises nearby. It produces a range of flapjacks, cakes, desserts and quiches supplied to retail and wholesale outlets in Wales.n Kingsmill and French’s Classic Yellow mustard have launched an on-pack promotion to celebrate Halloween and Bonfire Night. Packs of Kingsmill white rolls, will carry a coupon for 30p off a purchase of mustard.n James Russell is to bring out a new edition of the 1938 book High Street by English artist Eric Ravilious. The book refers to Buszard’s Cake Shop on Oxford Street. If anyone knows about the shop’s history, please contact him on 0117 966 2018 or e-mail [email protected]last_img read more

A pint and a bun

first_imgAt Panary I am commited to teaching the “ferment” as the best way to make enriched doughs. The “one pint ferment” is a marvellous old-fashioned British craft standard. It enables the yeast to get a flying start before it gets bogged down in that heavy and rich group of ingredients – fat, sugar, egg yolk, spice – that separate it from its food. However, not everyone wants to take the trouble to set up a ferment, and the guidelines are that you can use any high-quality fruited bun dough of your choice.== The ferment ==Ingredients AmountWarmed milk 560mlBread flour 110gSugar 15gFresh yeast 60g or 30g dried yeast mixed in the flourThe doughIngredients AmountBread flour 1kgEggs (large) 2Sugar 110gSalt 15gWhen properly formed add: Mixed spice 30-40gButter 140g Knead until the dough is silky and stretches with a well-formed gluten. Gently mix in: Currants/sultanas/raisins 350g== Notes ==1. Regarding the addition of fruits, nuts and seeds to dough, a good rule of thumb is to have the fruit at 12% of bulk, which appears generous, or 15% if you want to spoil them.2. During dough making, stop the mixer regularly and let the dough rest. While it is passive, the water is seeping into the flour and forming the gluten. There’s no hard and fast rule for the amount of time the dough should be in the mixer – I like to mix a minute here, rest a minute or two, and mix again a minute there.3. The machine can be too rough for mixing in the fruit, destroying both the fruit and the structure of the dough if you are not careful. So a combination of hands and machine is better, because you can minimise the machinery action on the dough.== Method ==1. Working with the fruited bun dough, cut off a piece weighing 2 to 2.2 kg to make 16-20 large Chelsea buns. (A)2. Prove the fruit dough fully as you would for bun making – about 1 hour in bulk proof. If you are too busy for it, put it in the fridge.3. While proving, beat together in a bowl:125g of butter; 1/2 tablespoon of cinnamon (freshly ground is best); 100g soft brown sugar.4. Turn the proved dough out on to a floured surface and stroke it into a rectangle with the rolling pin, setting it out just as you would for making puff pastry. Have your rectangle at least twice as long as it is wide.5. Spread the buttery cinnamon-sugar paste onto two-thirds of it – not too close to the edges (B) – then fold on top the uncovered third, making the pastry parcel in the English way. (C)6. Straight away roll it out again (D) and give it a normal “half-turn” fold as you would in the puff pastry manner. (E)7. Put it into the fridge or in a cool spot to rest, to relax it and allow more proof. A plastic covering will stop the dough skinning; a skin folded into the dough can create a seam that will become a blemish in the final product. (F)8. After about 30-40 minutes, pin it out again, this time into a long rectangle.9. Roll it up towards you into a long sausage, brushing warmed honey along the front edge to enable a tight seal. (G)10. Chop the ends off and cut the long sausage evenly into 16-20 discs (H) and place on the baking tray as flat rounds.14. Place them carefully apart so that, upon full proof, they are touching gently, yet able to be pulled apart easily when baked and cooling. (I)15. Egg glaze and prove like normal fruit bun dough for about 30 minutes. A tip is to add a pinch of salt to the egg to make it runny.16. Bake in an oven that is duller than bread temperature, barely 200?C, for 15 minutes. They should have a dark colour and spring back when gently poked with a finger. When it is out of the oven glaze it with warmed honey.last_img read more

Sugar – EU reform thoughts from Renshawnapier

first_imgThe second phase of the main EU sugar reform finishes in October. As an independent, non-refining distributor of sugar in the UK, we welcome the reform.It will improve access to new African sugars, which could bring some new types of raw cane sugar to the UK from non-EU countries. Previously, 18 former European colonies in Africa, the Caribbean and Pacific benefited from preferential terms, sending raw sugar at fixed prices to EU countries every year. There will now be more opportunities for new sugars on the market.In terms of market trends, organic sugar has not been as strong in sales over the last year. It had been growing, but it has slightly declined.Fairtrade is a bigger opportunity. Consumers are not sure of the relevance of organic in sugar, but Fairtrade makes sense. A number of African countries will gain Fairtrade status over the next couple of years, and availability will increase.The market is fairly stable on sugar; in consumer terms, there has been an increase in home-baking and demand is up.Prices have risen due to exchange rates over the last year. Sugar is priced in euros; the exchange rate was 79p last autumn and is 93p now – that’s a £70/tonne price rise on the exchange rate alone.last_img read more

Northern invests £26.5m in Fox’s

first_imgNorthern Foods is to plough £26.5m into its Fox’s Biscuits brand, with new automated technology replacing hundreds of jobs. The firm plans to introduce automated equipment at its Batley, Kirkham and Uttoxeter sites, resulting in a reduction of approximately 220 employees “mainly through voluntary redundancy”. In its half-year results, the company said key investments over the next 18 months would include a new Creams line at Kirkham, new automation for its Melts line at Batley and a new wrapping system at Uttoxeter.For the 26 weeks ended 26 September 2009, its bakery division revenue rose by 3.9%, with profits up 26.2% to £8.2m. A £2m marketing drive for the Matthew Walker pudding brand will be launched ahead of the Christmas period.last_img

Report Ethical and dark drive chocolates, finds Mintel

first_imgDark and ethical chocolate products are gaining in popularity as total chocolate sales in the UK continue to rise despite the tough economy.According to Mintel, UK sales of chocolate increased by 9.2% between 2007 and 2009 to reach an estimated £3.6bn and sales are projected to grow to £4.1bn by 2015.The research found that over half of consumers claimed they preferred milk chocolate in 2008, but this dropped to just 35% in 2009. In addition, consumers claiming that dark chocolate was healthier increased from 23% in 2008 to 35% in 2010.Ethical concerns are also a key trend among chocolate buyers. The percentage of consumers who said they looked for Fairtrade chocolate remained steady during the recession, increasing from 35% in 2008 to 36% in 2009, while ’ethical’ was now the third most popular claim for new chocolate products, with 25% of new products launched in the UK in 2009 carrying this claim.”Despite the recession, a growing number of suppliers and retailers have been moving towards Fairtrade. It seems only a matter of time before the seasonal and boxed chocolates market shifts this way too,” said Vivianne Ihekweazu, Mintel senior food and drink analyst.The research also found that in 2008, the brand/own-label divide stood at 84%/16%. In 2009 the split had changed to 77%/23%.last_img read more

Hovis reports leap in trading profit

first_imgHovis posted a 7.3% decline in value sales last year across its bakery and milling businesses, but saw trading profit increase by 25.8%, according to annual results posted by parent company Premier Foods.The figures for the year ended 31 December 2010, showed that total value sales for bakery fell by 6.1% to £516m, due to a 22.1% decrease in sales of supermarket own-brand products, while the milling business saw sales drop 10.6% due to declining wheat costs in the early part of 2010.Premier Foods put the big fall in its own-brand business down to a general trend of consumers swapping retailer brand bread for branded bread, due to promotional activity. Hovis’ branded bakery sales increased 1.7% to £376m, helped by the launch of the new Hearty Oats loaf and market share gains in white bread.Trading profit across all parts of the division increased to £39m from £31m due to distribution efficiencies, lower restructuring costs and reduced marketing spend in the second half.Across its entire business, Premier Foods saw sales fall 3.5% and trading profit increase 0.6%. Net debt has been reduced to below £900m.last_img read more

No charges for officer in fatal taser incident on Conover Drive

first_img Twitter Facebook By Tommie Lee – April 30, 2020 0 327 Pinterest Previous articleUpdate: Silver Alert issued for missing 29-year-old Elkhart man canceledNext articleBerrien County unveils new COVID-19 information website Tommie Lee WhatsApp Pinterest No charges for officer in fatal taser incident on Conover Drive (Photo supplied/ABC 57) St. Joseph County Metro Homicide has completed their investigation into a fatal taser incident during a March arrest.It happened on Conover Drive on March 18 when a suspect was tased after officers responded to a call of a man chasing his wife with a knife.Officials say 58 year-old Allen Boehnlein died after he failed to comply with officers telling him to drop the knife. Metro Homicide says the officer who tased him was justified, and the Prosecutor’s Office says no charges will be filed against him. Facebook Twitter Google+ IndianaLocalNewsSouth Bend Market Google+ WhatsApplast_img read more

Walorski appointed to subcommittee on coronavirus crisis

first_img Google+ (Photo supplied/ABC 57) Second District Representative Jackie Walorski has been appointed to serve as a member of the Select Subcommittee on the Coronavirus Crisis.Walorski says the focus with the subcommittee needs to be on holding China accountable for hiding the truth about the outbreak and providing guidance on how to safely and responsibly restart the economy while preventing House Speaker Nancy Pelosi to use it for partisan investigations.The following information about Walorski’s appointment was sent to 95.3 MNC:MISHAWAKA, Ind. – U.S. Rep. Jackie Walorski (R-Ind.) today released the following statement after being appointed to serve as a member of the newly formed Select Subcommittee on the Coronavirus Crisis:“America is facing a crisis unlike any in our lifetimes, but together we will defeat this invisible enemy and make our country stronger than ever before. Our top priorities in Congress must be protecting the health and safety of the American people and working to safely reopen our nation’s economy.“I’m grateful Leader McCarthy has appointed me to serve on the Select Subcommittee on the Coronavirus Crisis alongside Whip Scalise. The American people deserve bipartisan cooperation to address the many challenges our nation faces – we cannot allow Speaker Pelosi to turn this subcommittee into a vehicle for conducting partisan investigations and scoring political points.“We should focus on holding China accountable for hiding the truth about the coronavirus outbreak, ensuring the success of unprecedented relief efforts, and providing clear guidance on how to safely and responsibly restart our economy. I look forward to getting to work.” WhatsApp WhatsApp Twitter Pinterest Pinterest CoronavirusIndianaLocalNews Google+ Facebook Previous articleSt. Joseph County Jail goes on lock-down as new inmate tests positive for COVID-19Next articleSt. Mary’s College to reopen to students for the fall semester 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 Walorski appointed to subcommittee on coronavirus crisis By Jon Zimney – May 7, 2020 1 438 Twitterlast_img read more

Berrien County health leaders concerned about rising percentage of COVID-19 cases

first_img Previous articleSouth Bend Cubs to host Chicago Cubs watch party this Friday nightNext articleWomen at center of alleged groping incident trying to sue Curtis Hill again 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Pinterest WhatsApp Google+ Facebook By 95.3 MNC – July 27, 2020 0 247 Pinterest Twitter Twitter WhatsApp Google+ (Photo supplied/Centers For Disease Control and Prevention) Officials from the Berrien County Health Department and Spectrum Health Lakeland are noting accelerating trends of increased COVID-19 activity over the past several weeks.The following information was sent to 95.3 MNC from the Berrien County Health Department: Since the beginning of July, Berrien County has seen an increase in new cases as well as an increase in the percent of COVID-19 test results that are positive, indicating that the recent uptick in cases likely represents an increase of viral activity, rather than increases in testing. Hospitalizations and deaths have not had similar increases to date.Much of the recent growth in new cases is amongst a younger demographic, specifically those under 40 years old, as compared to in the beginning of the pandemic when cases skewed towards the older adult population. Even as the county has seen an overall increase in recent cases, current hospitalization levels remain below surge capacity. There was a four week period without any deaths, and there have been three deaths within the last two weeks; the individuals who have passed recently were older adults with multiple comorbidities, consistent with trends previously noted for those at highest risk of death. The lower levels of hospitalizations and few deaths can be attributed, in part, to the fact that the younger people comprising many of the new COVID-19 diagnoses are at much lower risk for severe illness and death, though they are still capable of spreading the virus to others, especially those who are at higher risk.Since the July 4th holiday, Berrien County has seen clusters of COVID-19 illness linked back to large gatherings, family parties and celebrations, church events, and other high risk activity where lack of social distancing and face coverings likely contributed to the quick spread of the virus through those in attendance.“These trends are certainly something to pay attention to and demonstrate the impact of our collective actions. We all understand the economic and social benefits of having the economy more open, and it is critical that we all take actions that allow things to remain open without leading to surges in COVID-19 transmission” said Berrien County Health Officer, Nicki Britten. “Bearing in mind the start of the new school year is rapidly approaching, we need to make a conscious shift in the way we live our lives to avoid reaching transmission levels that would prohibit in-person instruction for students. That means staying at home as much as possible, especially if you’re feeling sick, reducing how many people we see in person, continuing to wear face coverings and keep physical distance in public.”“Recently we’ve seen our highest rates in quite some time of both the number of COVID-19 positive patients presenting to the emergency department and the number of COVID-19 patients admitted to the hospital,” said Robert Nolan, DO, medical director of emergency medicine, Spectrum Health Lakeland. “While we aren’t taxing our hospital capacity yet, it could happen if people aren’t diligent about social distancing and wearing a mask. These measures are such a small thing to do in consideration of our community, and, if we choose not to follow them, can have profound life ending consequences for some. Wearing a mask isn’t necessarily for you, it’s for your neighbors and community.” CoronavirusIndianaLocalMichiganNews Berrien County health leaders concerned about rising percentage of COVID-19 cases Facebooklast_img read more