Month: April 2021

Reporting in

first_imgIn 2005 the National Federation of Bakery Students Society/Institute of British Bakers (NFBSS/IBB) Alliance staged its 75th Conference.The Alliance has been successful in supporting college-based bakery students, organising competitions, weekend schools and conferences since the 1920s. However, the bakery training landscape has fundamentally changed with the reduction in college-based training. The Alliance needs to review its strategy to ensure it remains relevant to all bakers in training and their employers.There is a real opportunity for the Alliance to enable transfer of knowledge from classically trained bakers to the next generation of mostly workplace-based trainees. It can also ensure that college students are being shown current commercial baking practices in preparation for work.There is also an opportunity to help new bakers develop their personal networks, which in the past were formed at college.Areas of activity that are being considered include better use of the internet. Much could be done online, such as an interactive members’ area where technical questions and answers can be posted; a products section with photographs, recipes and processes or links to sites where these can be obtained; and links to the websites of training providers, ingredients and equipment manufacturers and major bakeries.We are also considering more regional demonstrations and workshops to be hosted in bakeries and ingredients companies (where much of the current skill base is to be found). More regional competitions where trainee bakers can test their skills and receive recognition when successful is another option.The Alliance is an industry-wide organisation and not confined to any one sector. It is also an organisation for individuals, not companies. It is focused on ’serving bakers in training’ and there has never been a time when this was more needed than right now.last_img read more

Birds feels the heat, as nearby fire closes bakery

first_imgDerby-based Birds the Confectioners was forced to temporarily suspend baking when a nearby factory caught fire.Police cordoned off a 250-metre exclusion zone due to fears a gas cylinder on Hewden Plant Hire’s site could explode. The fire service ordered Birds’ employees to evacuate the premises at 4pm on April 22 and they were not allowed back in until the next morning.The incident meant Birds could not bake overnight. Retail operations director Mike Holling said the losses would have been worth £40,000, but fortunately, they will be covered by insurance. Birds limited any damage by putting a “crisis management” action plan into place. All 50 shops that Birds supplies were contacted, and each put up notices for customers.Holling said: “We did manage to deliver to all but four of our shops by the end of the day, but with limited products. There were no fresh bread rolls or cream cakes, but by the next morning it was back to normal.”Birds was one of 40 businesses caught up in the drama in the busy Ascot Drive area of the town. All were closed for at least 16 hours while the fire was brought under control.Holling said that Birds’ managing director, Patrick Bird, had summed up the event perfectly by saying the company had been around since 1919 and the Luftwaffe had never stopped it, so it was ironic that modern- day health and safety practices had done so – although only temporarily.—-=== In Short ===== Organic expansion ==Westfields Farm Bakery in Yorkshire has expanded, with a new shop in Leyburn that opened last month. The organic bakery will sell similar products to those at its premises at Leyburn Business Park, which opened in January 2007, but the new shop has the addition of a delicatessen.== Water backs soaps ==Highland Spring water is to be broadcast sponsor of The British Soap Awards, for the third year running. The bottled water brand will be showing specially created visuals at the beginning and end of each commercial break, which feature a series of creatures performing well-known spoof soap scenes.== Carrs goes to school ==Carrs Breadmaker is helping to teach school pupils how to bake bread. It is hoped the module will be launched nationally within the next month as a free resource on Carrs’ website.== Mouse problem ==Polish bakery Tomas’s, in Coventry, has been formally closed by Environmental Health Officers due to an infestation of rats and mice. The matter was brought to the City Council’s attention following a sighting of rats around the premises on 1 May. An inspection was carried out the same day.== Aulds move queried ==Scottish politician Duncan McNeil has questioned the awarding of government funding to Aulds the Bakers, so it can move its premises to Inchinnan. Aulds has been awarded £1.1 million from the government’s Regional Selective Assistance (RSA) fund for the proposed move from Greenock to a new site in Inchinnan, next to its frozen foods factory. Aulds’ MD Alan Marr declined to comment on the situation.last_img read more

SIAB to stage world-class competition

first_imgItaly’s biggest bakery exhibition, SIAB, is to launch a new Breads of the World competition, which will see nine international teams going head to head.Held at the Verona show, from 22-26 May 2010, the new contest will see bakers from around the world test their bread-making skills against each other, with one section dedicated to creating products of excellence, using “poor” ingredients that breadmakers from disadvantaged countries might use.As well as new equipment and products, the exhibition will host demonstrations from Italy’s own top breadmakers and confectioners. Meanwhile, Richemont Club Italia members will provide their own demonstrations and tastings, giving visitors to the chance to enjoy techniques and knowledge shown by members of the prestigious international school.Conferences at the show will be co-ordinated by Inap, which is the National Institute of Bread Tasters.last_img read more

A modern take on… savoury cupcakes by Lily Vanilli

first_imgThese cupcakes I first made for a breakfast event with (jelly experimenters) Bompas & Parr. The theme was ’MEAT’ and the centrepiece a hog’s head. Never knowingly doing anything by halves, or even three-quarters, they had decorated their place with huge diagrams of animals divided into their cuts. There was champagne with strawberries injected with ether, and I made these breakfast meat cupcakes with bacon. I tried to echo the flavours you would find in a traditional American French toast and bacon breakfast so it’s very buttery and light, with maple syrup frosting, nutmeg, toasted pecan and caramelised bacon slices.Bacon & Maple Syrup Cupcakes1 Toast a handful of pecans in a hot oven on a baking sheet for around 7 minutes.2 Preheat oven to 180C.3 Have all your ingredients ready at room temperature.IngredientsCombine and set asideUnsalted butter170gCaster sugar215gCombine and set asideMarriages or other quality flour (sifted)180gBaking powder 1/2 tspSalt1/2 tspGrated fresh nutmeg1/2 tspPinch cinnamonCombine and set asideWhole milk125mlGood vanilla essence1 tspEggs, separated3Method1. Cream together the butter and sugar until very light and fluffy (7-10 mins).2. Add the yolks one at a time, beating until just evenly incorporated.3. Then add the dry ingredients in three parts, alternating with the wet, mix evenly begin and ending with the dry.4. Beat the egg whites until stiff.5. Gently fold whites into the mixture in two parts.6. Divide the batter evenly into lined muffin pans and bake for 15 mins or until just brown & a toothpick inserted in the centre comes out clean.Vanilla, Maple frostingButter60gIcing sugar300gDouble cream125mlGood maple syrup4 tbsp1. Beat the butter until soft and add the sugar, vanilla and cream and then maple syrup, beating until smooth and creamy.2. Line a baking sheet with foil, lay bacon strips out and brush with maple syrup. Bake until crispy (20-25 mins) in a 200C oven.3. Pipe cooled cupcakes with the frosting, then add a toasted pecan and strip of crispy bacon. Add a drizzle of maple syrup and some cracked black pepper.last_img read more

Harry Gow (Culloden Foods) Inverness

first_imgWhat installed? Merit Technology’s Web Sales Management (WSM) module.Why installed? The bakery had already been using Merit’s Smart Office Manager (SOM) software and, when Merit began trialling its WSM module two years ago, Harry Gow was the first to sign up to the trial.What can it do? “Web Sales Management has played a vital role in the company’s expansion over the last few years. It basically allows us to analyse individual shop performance,” says office manager Maureen Sinclair. “The staff in the shops use it to record their sales for the day and send their orders for the next day in over the internet.” Previously, the firm had a member of staff collating all this information, but the automated system means she can use her time more effectively, adds Sinclair.Other features? The web-based system is accessible from any PC or web-enabled till. There are no upfront software development costs, which allows firms to invest in the growth of their business while reducing overheads through increased efficiency, says Merit.Any benefits? “The great thing is that every time we open a new shop the money we save increases because there are no additional admin costs for us,” says Sinclair. “We’re easily saving 25 man hours a week at our present size.”Supplied by: Merit Technologywww.mtel.co.uklast_img read more

Bakers face tighter laws on gluten-free labelling

first_imgNew EU regulations on products labelled as gluten-free, brought into force, mean bakeries are now subject to far tighter controls.As of 1 January, gluten-free products, which are produced for people with coeliac disease or gluten intolerance, must contain less than 20 parts of gluten per million (ppm), in order to be labelled as ’gluten-free’ 10 times less than the previous limit of 200ppm. The legislation also states businesses will be allowed to label products as ’very low gluten’ if they contain less than 100ppm.Walkers has removed the label ’suitable for coeliacs’ from several of its flavours of crisps in response to the new legislation, because its gluten levels don’t fall within the new legal limits.Gluten-free bakery Livwell said the legislation had not affected its business because, like many other gluten-free bakers, its products already contained less gluten than the new limits.Likewise, the founder of gluten-free brand Genius, Lucinda Bruce-Gardyne, said its products had always contained less than 10ppm of gluten because it had never used products containing wheat. She added that the company was planning to double its product range in 2012, following strong sales.Sarah Sleet, chief executive of Coeliac UK, said the new regulations were a positive move. “It provides real reassurance to consumers that, when manufacturers put a gluten-free label on their products, it really does mean something, because it is backed up by law.”Data from Mintel shows the free-from market encompassing nut, dairy, wheat and gluten-free is worth an estimated £195m in annual sales. The market is growing faster than nearly any other food category and it calculates annual sales will hit £519m by 2016. Gluten-free represents the largest section. Mintel’s free-from market data shows that free-from annual sales have grown 300% in the last decade. The gluten-free catering market is estimated to be worth £100m up 15.7% year on year.last_img read more

Teen injured Sunday while volunteering at West Noble food drive

first_img Twitter WhatsApp By Brooklyne Beatty – May 4, 2020 0 393 WhatsApp Previous articleSt. Joseph County requiring face masks in public, hand sanitizer in businessesNext articleDOJ asks for victims of sexual harassment by landlord, property manager to report it Brooklyne Beatty Facebook IndianaLocalNews Twitter TAGSfood driveinjuredteenWest Noble Middle School center_img Google+ (95.3 MNC) A 13-year-old is seriously injured after being struck by a vehicle while working a weekly food drive at West Noble Middle School.Police were called to the school around 2:15 p.m. Sunday where they found paramedics attending to the teen. The child’s parents were also at the scene, as they had also been volunteering at the time of the accident.A preliminary investigation revealed that a Jeep Liberty had pulled up to the line of waiting vehicles and, for an unknown reason, failed to stop. The vehicle then crashed into the rear of a Ford Escape, which was then pushed forward into the rear of a Chevrolet Trailblazer.The Trailblazer was being loaded by the 13-year-old volunteer worker, who was then pinned between the two vehicles until help arrived.The teen was transported to a local hospital with serious, but non-life-threatening, injuries to both of his legs.The crash is still under investigation, and will be turned over to the Noble County Prosecutor’s Office for review and to determine if charges will be filed against the Jeep Liberty driver. Pinterest Google+ Teen injured Sunday while volunteering at West Noble food drive Pinterest Facebooklast_img read more

F.O.P. approves proposed 2.5% increase for South Bend Police

first_img WhatsApp CoronavirusIndianaLocalNews WhatsApp Facebook Twitter Facebook Google+ (Photo supplied/South Bend Police) The Fraternal Order of Police Lodge #36 in South Bend has unanimously approved a proposed two-and-a-half percent raise for South Bend police, proposed by South Bend Mayor James Mueller. The South Bend City Council still has to approve the raise before it will take effect. The F.O.P. is hopeful that council will support the pay hike.The Fraternal Order of Police Lodge #36 sent the following statement to 95.3 MNC regarding the proposed pay rate increase:The Fraternal Order of Police Lodge #36 in South Bend, Indiana announced that the lodge membership has unanimously approved a proposed 2.5% raise for South Bend police officers. South Bend Mayor James Mueller proposed the wage increase.“Mayor Mueller contacted the FOP and proposed a 2.5% raise for the brave men and women of the South Bend police department who’ve been working hard during these unprecedented times,” Harvey Mills, South Bend FOP President said. “I want to express a heartfelt thank you to Mayor Mueller for deciding to prioritize and recognize the sacrifice that police officers make every day. We welcome this new enthusiasm from city hall will and are hopeful this positive trend continues.”While the Mayor has proposed the 2.5% raise and both FOP members and the Board of Public Safety have unanimously approved it, the South Bend City Council still has to approve the raise before it will take effect. The FOP is hopeful that City Council will follow the Mayor’s lead in supporting police officers.“This raise will go a long way to increasing morale within the police department and helping us be competitive with nearby police departments as continue to recruit new officers to the force,” Mills continued. “We thank the Mayor for his leadership on this important issue.” Twitter Google+ Pinterest Pinterest By Jon Zimney – May 24, 2020 0 451 F.O.P. approves proposed 2.5% increase for South Bend Police Previous articleThousands left without power after severe thunderstorms blow through MichianaNext articleDeHaan: Gas prices to bump up through July 4 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.last_img read more

Eli Lilly clinical trials reducing rate of COVID-19 hospitalizations

first_img Pinterest WhatsApp Twitter This undated electron microscope image made available by the U.S. National Institutes of Health in February 2020 shows the Novel Coronavirus SARS-CoV-2, orange, emerging from the surface of cells, gray, cultured in the lab. Also known as 2019-nCoV, the virus causes COVID-19. The sample was isolated from a patient in the U.S. (NIAID-RML via AP) Phase two of clinical trials for an antibody treatment at Eli Lilly is reducing the rate at which patients are being hospitalized with coronavirus.Eli Lilly says the antibody is designed to block viral attachment and entry into human cells, which would neutralize the virus, potentially preventing and treating COVID-19.“The data we just got from this ongoing clinical trial shows us that the medicine can have an effect in lowering the amount of virus that’s detected in the patients,” says Daniel Skovronsky, Chief Medical Officer for Eli Lilly. “The effect is correlated with lower symptoms and a lower rate of hospitalization.”Skovronsky says this antibody treatment is most effective as early in the disease course as possible.“These are people who, just within a few days of having symptoms, got diagnosed, and then later given this treatment,” says Skovronsky.Lilly executives say the antibody is called LY-CoV555. The trial enrolled mild-to-moderate recently diagnosed COVID-19 patients across four groups receiving different doses (placebo, 700 mg, 2800 mg and 7000 mg).The data showed 1.7 percent (5/302) of LY-CoV555 patients, pooled across all three dosage groups, were hospitalized as compared to 6 percent (9/150) of placebo patients, which corresponds to a 72 percent risk reduction in the limited population.Skovronsky says most of the hospitalizations occurred in patients with underlying risk factors, suggesting a more pronounced treatment effect for patients in these higher-risk groups.The clinical trial will continue testing LY-CoV555 in combination with a second Lilly antibody, LY-CoV016.“We’re making as much (of the antibody) as we can as fast as we can. We’d like to have 100,000 doses available by the end of the year and many more next year. Over time, we’ll look to reproduce these findings in larger sample sizes. That’s the normal drug process that goes to ultimate Food and Drug Administration (FDA) submission and approval,” says Skovronsky. Eli Lilly clinical trials reducing rate of COVID-19 hospitalizations Google+ By Jon Zimney – September 18, 2020 0 232 Google+ Previous articleBall State student suing University’s board of trustees after dorm attackNext articleElkhart police searching for vehicle theft suspect 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 CoronavirusIndianaLocal WhatsApp Facebook Pinterest Twitterlast_img read more

IU Prof: Working moms still sidelined due to pandemic

first_img Twitter CoronavirusIndianaLocalNews Google+ Twitter IU Prof: Working moms still sidelined due to pandemic Pinterest WhatsApp “3D Employment Graph” by Chris Potter, CC BY-SA 2.0 Indiana’s unemployment rate has dropped by two-thirds since the pandemic lockdown caused a spike in April. But the numbers may not be as good as they appear.Indiana’s workforce shrank by 20,000 in September, and is down 60,000 since February.I-U Kelley School of Business economist Kyle Anderson says a disproportionate number of those missing workers are women. He suggests a lot of them are working moms staying home because of school closures or other family obligations.Indiana’s unemployment rate in September was 6.2%, nearly two full points below the national rate of 7.9%. Anderson says the “real” number is more like nine-percent.The national jobless rate fell another point in October. Indiana’s October numbers come out next week. Facebook Google+ Facebook Pinterest WhatsApp By Network Indiana – November 14, 2020 0 199 Previous articleChicago men, 18 and 19, arrested in Berrien County after pursuit in stolen vehicleNext articleWhite Pigeon man killed in crash in Florence Township Network Indianalast_img read more