Dan Lepard and Syd Aston will be among the key bakers gathering at the opening party of the new Town Mill Bakery Too in Lyme Regis, Dorset on 8 October.The venture is the brainchild of artisan baker Aidan Chapman, formerly of Celtic Bakers in London. He opened the Town Mill Bakery 12 months ago in an ancient flour mill in the Georgian seaside resort of Lyme Regis. The Town Mill Bakery Too – set in a nearby converted boat yard – will offer a wider range of organic loaves, pastries and cakes, freshly baked on the premises every day, along with a new collection of wheat-free produce. Baking produce, such as organic flour and fresh yeast will also be available.
Caffè Nero’s chairman and CEO Gerry Ford has made a £225m bid to buy-out the coffee shop chain, which is yet to be agreed by shareholders.Taking the company private will give “management greater flexibility to pursue its expansion strategy to add to its current network of 290 shops”, said Ford. He formed a company called Rome Bidco to make the bid.The company aims to increase Caffè Nero’s number of UK stores to 450 and is also believed to be keen to expand in Middle Eastern and Northern European countries.”Caffè Nero joined the main market in 2001 at 50p a share. Since then it has grown from 58 stores to 290. I believe the next stage of the company’s development will be best achieved in the private arena as we continue our expansion going forward,” said Ford.Shareholders would receive 270p per share in last week’s deal and the company would expect to delist in January.Gerry Ford’s Saratoga and Paladin Partners companies are the two biggest shareholders of Caffè Nero.They will exchange their 43% stakes for ordinary shares and preferred equities of Rome Bidco.For the financial year ending 31 May 2006, Caffè Nero had turnover of £90.7m, up from £70.1m in 2005. Profit leaped from £3.8m to £7.3m. Caffè Nero was founded by Gerry Ford in 1997.
There is no clear picture as yet on the volume of sultanas and the size of the developing crop.What is certain is there are national elections in Turkey in July and agriculture makes up a huge proportion of Turkish industry. Therefore, the government will further pledge its support to the market where possible. However, it is unclear how the currency will be affected by the elections. Any lira strength also invariably increases local pricing. Recent rains across the growing region in Western Turkey have both helped and hindered.The view from Turkey on raisins is that production will be further deliberately reduced – assuming the weather holds. This may well lead to a widening premium into 2008 for raisins compared to sultanas.For apricots, the weather has greatly improved since the April frosts in Turkey. There is now every chance for the undamaged crop to flourish as best it can. Demand for apricots is extremely fickle so any further increase in prices will directly impact on industry demand.Prune prices remain firm and are set to rise until the US and French crops are harvested from August to September.Both the US and French new crops look to be developing well. We expect a better supply and pricing scenario in the last quarter of 2007, but expect stronger prices before this time.RM Curtis’ trading director Mark
A two-day strike by staff at Warburtons, due to take place this week, was called off after an improved pay deal was offered.Up to 1,400 employees across the country had been due to walk out on December 13 and 14, after a 3.2% increase on hourly pay was rejected in June, and a second offer of 3.7% in July.The Bakers, Food and Allied Workers Union (BFAWU) will hold another ballot later this month to see if employees will accept a new 3.9% pay increase.The results of the ballot will be announced on January 4. The affected workers are employed by the firm on a three-grade pay structure, receiving hourly rates of £5.77, £5.92 or £6.07. Ian Hodson, BFAWU Preston district secretary said: “The company has put forward a new offer and the strike has been suspended for a new ballot.”A company spokesman for Warburtons said: “Warburtons believes that the pay offer, which is now available to our emp- loyees within the bakery sector, is a fair and competitive offer and is in line with the settlements currently being achieved in the food manufacturing industry.”We will continue working with the BFAWU to find a fair and amicable solution as soon as possible.”
Winner Jane HattonLecturerBrooklands CollegeWeybridge, SurreyHatton says she has always enjoyed sharing her skills as a baker and confectioner and her move into teaching from working full-time in various bakery businesses was a natural progression.She has now been teaching for 26 years, the last eight at Brooklands College.Hatton was chosen as the winner because of her passion for training and the industry as a whole. She says: “I love baking and I like to keep industry contacts to ensure I’m providing the right courses for what companies need. We must promote this industry and persuade young people that it offers a good career path.”The judges also cited Hatton’s “perseverance and willingness to go the extra mile for the industry” as making her an inspirational and worthy winner.Finalist Henry JefferiesAssessor/Internal VerifierHungerford, BerkshireAfter completing his training, Jefferies turned his attention to a family business. Opened in 1960, the firm grew from one shop to seven and, by 1998, had an annual turnover of £1.5 million. At this point, Jefferies sold up and moved on to training, with the National Association of Master Bakers, City & Guilds and the SAMB.Jefferies says he is, above all, a practical baker, always learning, and he hopes his 50 years’ experience means he can offer students a breadth of knowledge vital to the demands of the industry today. “Bakers today must know so much and be able to relate various processes to one another – I think I have the communication skills to help them understand this.”Finalist Julie KempHR ManagerBells of LazonbyPenrith, CumbriaThis 60-year-old family business has five shops in and around Cumbria and the north west and serves several wholesale clients, turning over £11 million a year. It also owns the Village Bakery and OK! ’free-from’ brands. Kemp joined as HR manager two years ago and has put in place a programme addressing a raft of requirements, from hands-on bakery training, Skills for Life numeracy and literacy and English skills for the 10% of staff who are migrant workers.As a result, absence has reduced by over 15% and staff turnover by over 10%. “We have seen a real change in people’s abilities and attitude. We are committed to developing a culture of life-long learning,” she says
Price is the big issue on everyone’s mind these days – but are we really doing the right thing in cutting everything to the bone?It’s easy for everyone to panic when the word ’recession’ is plastered everywhere across the media. Yet there are lessons from the past that should make us all cautious about how we react.The pizza industry was on a high – growing dramatically – when the 1990s recession hit. Like now, the panic response by many was to cut prices and offer deals. Pizzaland, in particular, ran a promotion ’Buy one pizza and get another for 1p’. But the consequence of this was that the deals undermined the consumer’s value perception of pizza.Clearly, we all need to be aware of consumer spending and we need to recognise that some people have less disposable income than they did. However we have to be careful that, in the battle to survive, we do not simply succeed in undermining the consumer’s perceived value of a sandwich.Vast swathes of cheap sandwiches in chiller cabinets could be very damaging to the long-term image of commercially made sandwiches and not everyone is looking for a deal anyway. While it may be necessary to include some lower-cost options in ranges, let’s not over-play it – the consequences are not only less margin and revenue for retailers, but also damage to our relationship with consumers.There is much evidence to suggest that many consumers will continue to pay reasonable prices for sandwiches, provided they feel they are getting value for money. Let’s not shoot ourselves in the foot.
By bread with sprouts I don’t mean the vegetable variety, but whole sprouted grains of wheat. Sprouted grain breads have become a permanent category in the American bakery sector and some strong brands have been built around the concept. The products have a particular appeal to health-conscious consumers and there are bakeries that specifically target this market, offering products solely produced from sprouted grain. Although not recommended for conventional bakery processes, they are increasingly being used to add functional and sensory benefits to mainstream products, particularly where health attributes are part of the product feature.Sprouted wheat can be used as a novel ingredient for the baking industry. The sprouting process is not one for the impatient and takes a week from start to finish. Once the growth viability of the wheat has been confirmed, the sprouting process begins by washing and soaking the grains for two days and then allowing nature to do the rest; hydration kickstarts the germination process and the grain begins to sprout, much as if planted in the ground. If left alone, the shoot or acrospire will eventually form the new plant, but the process is halted by gently drying down the sprouted grain and then stabilising it to control enzyme activity.While much of the appeal is based on the long-held assumption that sprouting the grain enhances its nutritional content, there is now some science to back this up. Among the changes that occur within the grain during germination are increases in levels of certain vitamins, including folates, increased anti-oxidant activity and a reduction in some anti-nutritional factors. But, just as important in bakery applications is the texture and visual appeal that the grains add to recipes.EDME, for example, utilises a patented process to stabilise the grains and provide them with a soft chewy texture, the products are supplied ready-to-use and are added with the flour and other recipe ingredients to the mixing bowl. The end result is visually striking as the grains swell further during baking and present themselves as plump wheat berries when the bread is sliced.Confusing wheat sprouts with the vegetable variety is not as daft as it seems. On determining the whole grain status of sprouted grains in the USA, the AACC returned a ruling that “…sprouted grains containing all of the original bran, germ and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length…”. If the sprout does exceed the length of the kernel then it is, apparently, a vegetable after all.
Bakery students at Barking College have played a starring role in an educational video commissioned by Morrisons.The supermarket recently sent a film crew to the college to capture what it takes to train the bakers of the future.The aim of the video is to inspire and inform young people about the quality of the training and the development opportunities available for a career in grocery retailing. Barking College has trained all of Morrisons’ bakery apprentices from across the south east for the past four years. The course takes nine months to complete, with students able to achieve an NVQ qualification in Bakery Skills, which has been especially designed for the supermarket chain by City & Guilds,Bakery tutor Raymond Morum commented: “We’re only one of four colleges working with Morrisons, and to be featured in their film is a great privilege. As an experienced baker, it’s wonderful to have the chance to pass on my knowledge to students, and to know that the traditional skills of a baker are still valued.”
IndianaLocalNews Man arrested after U.P. Mall ax incident booked on weapons charge Google+ Previous articleGov. Whitmer rescinds stay-at-home order, gives green light for retail & restaurants to openNext articleFort Wayne-South Bend Bishop Kevin Rhoades issues statement about George Floyd death 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. (Photo supplied/St. Joseph County Jail) The man arrested after a group of men arrived at University Park Mall with an ax on Sunday, May 31, has been identified as Tyson Love.Love is alleged to have driven the pick-up truck and attempted to speed away after security ordered the men off the property, according to 95.3 MNC’s reporting partners at ABC 57.An officer conducted a traffic stop and discovered the pick-up truck had a fake license plate and Love did not have valid insurance for the vehicle.Police also found a 9 mm handgun in the vehicle and an ax in the truck’s bed.Love was arrested and booked into the St. Joseph County Jail on suspicion of carrying a handgun without a license. Google+ Pinterest WhatsApp Twitter WhatsApp Twitter Facebook Pinterest By Jon Zimney – June 1, 2020 0 291 Facebook
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. Also known as 2019-nCoV, the virus causes COVID-19. The sample was isolated from a patient in the U.S. (NIAID-RML) A research team from the Fairbanks School of Public Health at IUPUI says it estimates the number of Hoosiers who have been infected with coronavirus at some point has reached 10.6% of the state’s population. That’s up from 7.8% in October.“We are very, very far away from the approximately 70% needed to achieve herd immunity,” said Nir Menachemi, lead scientist on the study. “Without a vaccine, if infections continue to rise in Indiana, so will the death toll.”He says the number of infections among younger Hoosiers is increasing, which quickly translates into more infections — and deaths — among older Hoosiers.The study also shows more than 40% of individuals infected with COVID-19 are asymptomatic or show no signs of the disease. Pinterest Google+ Twitter Previous articleThanksgiving cooking safety tips from the South Bend Fire DepartmentNext articlePacers, NBA to announce a revised All-Star plan Network Indiana Pinterest Facebook Study: Coronavirus touches 10%+ of Hoosier population Twitter Facebook Google+ CoronavirusIndianaLocalNews WhatsApp WhatsApp By Network Indiana – November 26, 2020 1 206