Month: April 2021

Firm keeps lid on hazardous dusts

first_imgManufacturer Dustcontrol UK is offering a range of air cleaners and vacuum cleaning systems for the bakery market, to guard against the dangers of airborne particles to bakers’ health.For example, suction casing can be placed at each area where flour is used, so it doesn’t escape any further into the air. Vacuum cleaning accessories can also be used to clean equipment and fixtures that accumulate dust residue.Dustcontrol said its systems don’t necessarily mean the inclusion of big fans and filter units, but that small machines can be very effective. Products available include the DC AirCube, an air cleaner that removes airborne dust from small spaces. It works by circulating the air through a filter. The AirCube has been designed to separate fine and hazardous dusts down to 0.3 microns.The DC AirCube 2000, is a powerful single-phase air cleaner, and has a capacity of 1800m3/h. It features a pre-filter and microfilter of 10m2. There is also an indicator light that lets the operator know when the filter needs changing. The Aircube is made using alu-zinc coated sheet metal and the fan unit features two speed settings.[http://www.dustcontrol.co.uk]last_img read more

Get saucy

first_imgSauces and dressings are not something that come instantly to mind when thinking about bakery, but they are an integral part of adding flavour – not to mention a point of difference – to a sandwich, wrap or a panini.Sandwiches have always been the popular lunchtime choice, but as they are now sold in so many places, and with frugal customers tempted to swap their lunchtime sandwich purchase for a homemade version, bakeries and coffee shops need to do the best they can to make their offering stand out from the rest.This doesn’t necessarily mean shelling out on a huge range of new products. Darren Bull, owner of The Sauce Company, based in Hertfordshire, says if you have a range of core products, you can mix them to create a number of different sauces. “There is no need to carry large amounts of stock,” says Bull. “All products can be mixed with each other to create unusual fillings, giving each bakery retailer the opportunity to develop something different and prevent menu fatigue.”The Sauce Company’s product range has been created to use within the sandwich sector. It supplies sauces, dressings, flavoured mayonnaise, ketchup and regular mayonnaise, and all products are nut-free, gluten-free and vegetarian. It also offers mayonnaise-free sauce products, which can be heated for use in hot wraps or paninis. Example products include: Spicy Balti, Jamaican, Green Thai, Warming Mexican, BBQ, Honey & Mustard, Cooling Mint & Yoghurt and Honey & Chilli. Bull suggests mixing Sweet Chilli sauce to Jamaican, adding a little Mango Chutney, along with pineapple and chicken to create fruity and spicy chicken sauce.”By mixing two or three different sauces, your competitor will find it difficult to copy you, as you’re using different percentage levels,” says Bull. “Even we don’t know what our customers are doing with their products.”Sean Beckett, regional sales manager for Southover Food Company, says that, in the company’s experience, wanting to bring provenance to a sandwich or dish is becoming increasingly popular. The Sussex-based firm supplies a range of sauces, such as Green Thai Chicken mayonnaise, and is now distributing a new range of chutneys made by Deerview Products, based in East Sussex. Varieties include Apricot, Spicy Aubergine & Garlic, Ginger & Redcurrant, Smooth and Sweet Mango, Piccalilli, Rich Tomato and Spiced Apple chutney. “Our research shows that once the dish has provenance, it has an edge and will be perceived as a better product,” adds Beckett.As well as offering a more traditional range of sauces and dressings, companies such as Welsh ingredients supplier Beacon Foods are responding to the multicultural palette of British consumers. Beacon is to launch a new range of ingredients at trade show IFE09 in March. They will form part of its Tastes of the World range, consisting of sauces, relishes and chutneys. For example, its Indian Spice Magic line includes Kashmiri Tomato, Indian Hot Banana and Mango chutney.”The Tastes of the World ranges can be matched with any meats, fish or cheeses and go with any bread types, from sliced sandwich breads with any inclusions to individual carriers such as rolls, paninis, focaccias, pretzels and flavoured wraps,” explains Edward Gough, Beacon Foods’ managing director.Other products available include Moroccan Carrot and Orange chutney, Ginger relish and Roast Winter Root Vegetable Purée, as well as a range of more traditional options, such as Bramley Apple relish.Food consultant Nellie Nichols has been working with Beacon Foods on expanding its products into different markets. She says consumers’ tastes are “fast becoming more multicultural”, but that the industry can adapt easily to this.—-=== Supplier contact details ===The Sauce Company – [http://www.thesauceco.co.uk] or call 01279 833 816Southover Food Company – [http://www.southoverfoods.com] or call 01273 596830Beacon Foods – [http://www.beaconfoods.co.uk] or call 01874 622577last_img read more

Make the most of your Craft Bakers’ Week

first_imgNational Craft Bakers’ Week (NCBW) is just around the corner, so make sure you have all your point-of-sale (POS) and promotional materials at the ready, and posters up in your windows.Running from 7-12 June, the week looks set to boost the sales of craft bakeries across the country, and generate plenty of media coverage. A number of bakeries will be sending in their cakes to various national radio and TV stations, including Radio 2 DJ Chris Evans, Christine Bleakley from BBC’s The One Show, Holly Willoughby and Phillip Schofield, presenter’s of ITV’s This Morning programme, and Radio 1 DJ Chris Moyles.If you haven’t done already, visit our NCBW pages at www.bakeryinfo.co.uk to watch the video streaming of bakers at work in ’The Shop That Never Sleeps’ and to download resources and POS material.l See page 15 for full details on the weeklast_img read more

Rank Hovis announces flour price hike

first_imgRank Hovis is to increase the price of flour by £89.37 per tonne, effective 6 September, Lawrence Watson, head of sales and marketing, revealed exclusively to British Baker earlier this week.He said: “There has been a 70% year-on-year rise in raw material costs. This has been driven by the prediction of a 20mt drop in the global harvest, which has impacted heavily on world prices.”He added: “Over the summer, extreme drought conditions have cut the Russian crop by 25% and led to a Russian decision not to export wheat. Canada has also lost 30% of its crop in floods and yields are down across France and Germany. It is still too early to predict the UK harvest, but yields look like being 10-15% down following results from the the first 10 days of harvesting.”The UK’s other major supplier, ADM Milling, is also blaming climactic forces for the major impact on prices. Tim Cook, managing director of ADM Milling, told British Baker: “The significant increase in wheat prices is of great concern to both ourselves and our customers. Over recent years, we have all come to recognise that the price of UK wheat is subject to influences that go beyond our shores and the size/quality of our domestic crop. We will continue to monitor the situation.”According to ADM, excess rainfall in Canada during the planting period left a significant number of acres unplanted. Russia’s ban removes a source of Black Sea wheat from the market, which has been the most competitively priced wheat in Europe over the last few seasons.Lower wheat production this year in the EU and early indications of dryness concerns in Australia, will also continue to influence the wheat market over the next few months.As a result, there has been speculation from fund money over the last five weeks, which has contributed to current price volatility.A spokesman for ADM added that although wheat prices have significantly increased, the market was not in the same position as it was in 2007/08, when global wheat stocks were very low, as there have been two seasons of stock replenishment.>>Latest wheat price could impact flour costs>>BB Open Letter: Wheat priceslast_img read more

Mouthing off

first_img“I have to admit to being sick in the sink when I thought it was someone’s dirty tissue or something and I had already eaten part of a contaminated loaf. But when I cut further into the loaf I saw it was a kitchen cloth”shopper Maggie Sullivan of Chepstow finds a kitchen cloth baked into a loaf of a Tesco in-store bakery bread, as reported by the BBC; Tesco issued an apology and the loaf was passed to Monmouthshire Council Environmental Health Officerslast_img

Weight control

first_imgWeight consistency and accurate measurement are crucial for all end-products and their ingredients, no matter whether you run a single owner-operated outlet, a high-street chain or large plant bakery.Take an owner-operated bakery outlet that makes sandwiches for the lunchtime market, for example. Applying the egg mayonnaise, the bacon, lettuce and tomato or more expensive cuts of meat without consistent and accurate weighing can cause profits to haemorrhage and the resultant lack of consistency risks alienating customers. Many customers have had the experience of buying a baguette crammed full one week, only to return to the same outlet the next to find the same filled baguette resembles a tragic wannabe.Customers who regularly use an outlet want to know the favourite sandwich they buy at a shop on Tuesday will be identical on Wednesday: overfill and you erode your profits; under-fill and your customers will defect to Greggs or Subway where uniformity goes with the territory.As Richard Clarke, managing director of AC Software Solutions, says: “In this critical area, margins are notoriously tight and lack of consistency can result in reduced profits. An effective system can be the difference between success and failure.”Neil Richards, managing director of Metcalfe Catering Equipment, supplier of Edlund scales, including the new £470 Poseidon WSC 10, says: “If the protein that you put in a sandwich costs £10 per pound and your scales are just three-quarters of an ounce out of calibration, you are losing 47p a portion.” In a year, that equates to losing £4,399, based on 30 portions a day, six days a week, 52 weeks a year.”If retail bakers aren’t using portion control, they are giving away money,” adds Richards. “It’s not about being tight with what you put on your sandwich; it’s about knowing how much you are putting in and not giving away margin.”This risk to margin should also serve as a rude awakening to those who do not invest in scales specifically meant for the food industry. A bakery environment can be hot, humid and steamy, with salt and airborne grease, so buying scales manufactured for postal services or office use is unwise, because the calibration and components will suffer.Edlund’s mechanisms are made from stainless steel, so you can put them in water and expose them to the rough-and-tumble of the bakery and rely on the accuracy of the calibration. However, any scale will lose calibration over time, which is why it is essential to check periodically and ensure equipment is serviced.”If scales are accurate, it means you are charging the right money for the right ingredients. Pay for dependable and accurate scales and they will pay for themselves,” says Richards.Creeds, which supplies mostly table-top weighing scales or digital scales, ranging in price from £170 up to £900, says the ability to measure tiny quantities as well as larger amounts is of great importance. Laurent Valbret, managing director, says: “What bakers need is a scale they can move around in the bakery. If it is digital, it needs to be rechargeable so it does not have to be next to a socket.”He advises equipment buyers to consider whether they use scales for selling goods or just in the bakery for preparing the recipes, because if used to sell goods, they need government-stamped weights. If digital, the supplier needs to tell the customer the scales have got a certificate that can be used for selling, he says.At the larger end of the equipment spectrum, companies such as Stevens Group, OCS Checkweighers, Loma-Cintex and Mettler Toledo supply more sophisticated weighing equipment. Toby Hawkins, UK sales manager of Stevens Group, which supplies Vantage systems for Kingsmill, Warburtons, Janes Pantry and William Jackson, says weighing is important at many points, from receipt of ingredients at the back door to weighing dough balls before they go in the oven.”Throughout the process, there are various opportunities to do further weighing and measuring,” he says. “You might want to check your bread to make sure you haven’t had excessive loss of weight during the cooling process and when it gets to the end of the line and you’ve packed and wrapped it, so you are declaring the right weight to your customers. You need to weigh the final product to make sure your product is legal and that you are complying with trading standards regulations.”You can have an inline check-weigh, so that as the bread comes out of a wrapping machine and goes down a conveyor, there is a weighing device built into the conveyor that weighs as it moves along. And you can have a rejection device attached, so it kicks off bread that doesn’t comply,” says Hawkins.He describes his company’s equipment as bakery ingredient management systems, so every part of the process can be tracked from when the goods arrive at the back door all the way through to finishing. He says this enables companies to comply with European traceability and average weight legislation.Damage limitationThis is a point that AC Software Solutions emphasises, noting that if a product is sold that is lower than the declared weight, not only is the law being broken but the company’s image, reputation and credibility is damaged. Richard Clarke, managing director, says: “Many business ownersare mindful that stand-alone systems, relying on operator judgement can be flawed, and are turning to linked portion control systems in order to reduce giveaway.”He says his company’s tailored systems take away the element of guesswork. “Operators commonly over-pack to be on the safe side, which causes giveaway and reduction in profit. Using bench scales linked to a personal computer, our portion control system makes automatic adjustments if the average of fixed weights become too high or low. The system provides detailed reports by operator, line or by production floor.”OCS Checkweighers supplies dynamic checkweighers for dough weighing with feedback control for the cutters to big plant bakeries. As the dough is pushed out of the dough machine, a cutter cuts dough off with fixed sizes. So if the weight is increasing, the cutting mechanism is controlled to cut earlier to ensure less product is given away. It can also be weighed again later on in the process after it comes out of the ovens and when it is flow-wrapped.The company has supplied into the Coop Group, Switzerland, where the Wallisellen bakery site uses 27 OCS systems. Coop’s project manager Michel Meir, says: “Due to the feedback function, the checkweigher has reached the break-even point after a very short time.”JRH Associates consultant John Haynes emphasises the importance of the need for accurate weighing, when he says: “All recipes are balanced so weighing ingredients is a critical part of the baking industry. Tesco used to have a guy standing on the loading bay and weighing things as they came in. I don’t think they have time to do that any more but you need to check. Good weighing gives you consistent product, which most customers are looking for these days.”last_img read more

Cal-Rise for reduced sodium

first_imgInnophos is promoting its sodium-free leavening agent Cal-Rise following positive trials on texture, taste and nutrition when used in reduced-sodium tortillas.The study, carried out for Innophos at the University of Nebraska, evaluated the performance of various sodium-free and low sodium leavenings compared to their traditional SAPP (sodium acid pyrophosphate) and SAS (sodium aluminum sulfate)-based counterparts.”Formulating with Cal-Rise achieved a dramatic reduction in sodium levels; used as a 1:1 replacement for traditional leavening systems, it enabled a 15-25% cut in sodium content while boosting calcium content,” said Innophos. “Finished product height, flexibility and rollability were also very similar among all the samples, although Cal-Rise improved rollability in whole grain tortillas at 30 days.”last_img read more

Equipment firm offers bakery business courses

first_imgBrook Foods is to launch a new school in 2012 aimed at teaching both the practical and business elements of running a bakery.The Somerset-based food processing equipment supplier will open the doors to its Brook Bakery School in January, where it will run a series of courses as of February. These will include classes on how to make various artisan breads, in addition to the commercial aspects of a start-up bakery business such as finance, production and equipment.Ann Harris, operations manager at Brook Foods, said: “There are a lot of different courses available to both amateur and professional bakers. But they don’t always provide the assistance when it comes to running a bakery business. Bakers may get shown how to make bread but not how to turn it into a healthy profit or a successful business.”The unique selling point of our training is that it will be bespoke, looking at all areas of running a bakery and targeting our courses at what people want to know. We want to help people understand how to use and maximise bakery equipment, and scale up bread volumes from one loaf to 100 or even 1,000 if they want.”Brook Foods’ resident course leader Michael Hanson will run and direct the programme of courses in the company’s fully functioning industrial test bakery, with a number of leading industry experts to be involved in the future. The company will also be looking to lead courses in other areas of the bakery market such as cakes and patisserie.Harris added: “Here at Brook we are passionate about the industry. All day long we see and speak to people looking to set up and, for the past 20 years, we have supplied equipment to thousands of new start-up businesses. Now we are looking to help even more.”For course details, contact Sally Turner on 01984 640401 or [email protected]last_img read more

JC Penney to reopen at University Park mall

first_img WhatsApp IndianaLocalNews JC Penney to reopen at University Park mall Pinterest Facebook Previous articlePolice chase in LaGrange County reaches speeds to 125 mphNext articleSen. Braun: Coronavirus lockdowns too strict from the beginning Network Indiana WhatsApp By Network Indiana – May 20, 2020 0 721 (Tom Franklin/95.3 MNC) JCPenney announced this week it is closing more than a fourth of its stores across the country for good, as part of its bankruptcy.However, some stores in Indiana are re-opening, after shutting down in March because of the coronavirus pandemic.According to Inside Indiana Business, seven JCPenney locations across the Hoosier state are re-opening Wednesday:-Jackson Park in Seymour-Greenwood Park Mall in Greenwood-Metropolis in Plainfield-Hamilton Town Center in Noblesville-Pilgrim Place Mall in Plymouth-University Park Mall in Mishawaka-Porters Vale in Valparaiso“We are thrilled to welcome our associates and customers back to JCPenney stores in Indiana,” said Jim DePaul, executive vice president of stores. “Our top priority remains on the health and safety of our associates, customers, and communities.”JCPenney is putting new safety precautions and guidelines in their stores, like having employees wear masks, signs reminding customers about social distancing, contactless checkout, and curbside pickup.“We want to ensure everyone is safe and feels comfortable as we continue to provide an engaging shopping experience,” DePaul said. Twitter Facebook Google+ Twitter Google+ Pinterestlast_img read more

Motorcyclist killed in Kosciusko County crash Monday

first_img Previous articleWoman, 29, charged in connection with deadly chain reaction crash in South BendNext articleWhirlpool Corp. announces job cuts due to pandemic Brooklyne Beatty Motorcyclist killed in Kosciusko County crash Monday Twitter WhatsApp Google+ By Brooklyne Beatty – June 30, 2020 0 320 (95.3 MNC) One person has died following a motorcycle crash in Kosciusko County Monday.Police were called to County Road 1100 West in Scott Township around 6 p.m.A preliminary investigation reveals a minivan was trying to make a left turn onto a driveway when a motorcycle struck its passenger side.WNDU reports Bryce Hershberger, 26, was pronounced dead at the scene.The driver of the minivan was not injured, and the crash is still under investigation. Google+ Facebookcenter_img Twitter Facebook TAGS1100 WestBryce HershbergercrashfatalIndianaKosciusko CountymotorcycleScott Township IndianaLocalNews Pinterest WhatsApp Pinterestlast_img read more