Rich hosts BCA

first_imgFareham-based Rich Products recently hosted a visit from members of the British Confectioners’ Association (BCA).Forty-six members, who attended the two-day trip, were taken on a tour around the bakery site and were offered tastings and technical presentations.”It’s a lot to organise for so many people to come to visit a site, but David Powell, head of innovation at Rich Products, and his team did a superb job,” said BCA chairman Robert Ditty. “It was an excellent trip and everyone went away having learnt something.”last_img

Baker wins scholarship at New York institute

first_imgA Scottish craft baker has won a £9,400 scholarship to study traditional artisan bakery techniques in New York.Susannah Silver from Kirriemuir in Angus, who set up her own business last year, will participate in the eight-week Art of International Bread Baking course at the French Culinary Institute in the US city. She will also have the chance to work in some of its top bakeries.Silver, who secured her cash award from the Queen Elizabeth Scholarship Trust (QEST), said: “The course is intensive, covering different national baking traditions and methods as well as the science of baking. On completion, I will have a much sounder knowledge of all aspects of craft baking and the regional differences between breads.”She said she set up her business, Bread Naturally, “to give people the chance to enjoy traditional bread – an unadulterated staple food made through craft, not industrial chemistry”.QEST, the charitable arm of the Royal Warrant Holders’ Association, was set up in 1990 to advance education in modern and traditional crafts and trades in the UK.last_img read more

Pizza perfection

first_imgIf you’re not making them already, pizza is an ideal way to add value to your product range.A great pizza base is made from a yeasted dough with as high a percentage water content as possible, coupled with long fermentation.You should aim to get 75-80% water (on flour weight). Get this right and your pizza will have a wonderful crispy crust, rich golden colour and superb flavour.Rather than making individual round pizzas, at Cinnamon Square, we make an 18″ x 30″ tray. This tray gives us 10 slices, which can quite easily be sold for between £2.50-£4 each.You only need 1,100g of dough per tray; that’s not much more than a large loaf. If you do not get too carried away with the toppings, it’s quite easy to see the potential profitability from making this.This recipe makes enough dough for two baking sheets.== Italian Pizza Sponge (24hr) ==Ingredient % gBread Flour 100 265Yeast 1 2.6Salt 1.5 4Water 50 130Total weight 152.5 400== Italian Pizza Dough ==Ingredient % gBread Flour 100 1,000Italian Pizza Sponge (24hr) 40 400Yeast 3 30Salt 2 20Water 75 750Total weight 220 2,200== Method: ==1. You will need to make the Italian Pizza Sponge 24 hours in advance. Mix ingredients to a smooth dough (image A) and place in a loose-fitting lidded plastic bucket.2. Leave for 24 hours at ambient temperature.3. Mix dough ingredients plus the 24-hour sponge in a spiral mixer for 2 minutes on slow speed.4. Switch to fast speed (B) and mix until the dough reaches a stage where it is clear from the base of the bowl, the dough surface has a sheen and you can hear the dough ’slapping’ in the bowl. The dough will be very soft.5. Use wet hands to remove the dough from the bowl. This will prevent the dough from sticking to you.6. Scale at 1,100g and shape into a rectangle (C). Rest the dough for a few minutes.7. Prepare an 18″ x 30″ tray with a layer of silicone paper, sprinkled with coarse semolina or rice cones (D). A three-sided tray is best suited to the job.8. Pin out the dough and transfer to the prepared baking tray (E). Dock the dough (or fork it), dust with flour and loosely cover with a plastic sheet. Leave to rest for 60 minutes at ambient temperature.9. Pour some Italian passata sauce and olive oil on the dough and spread evenly over the entire surface (F). Then sprinkle on a generous layer of grated mozzarella & cheddar cheese. The pizza is now ready to receive your choice of toppings. The illustrations shows our vegetarian version (G).10. Bake at 220ºC for 10 minutes, then slide the pizza off the tray (still on the silicone paper) and give a further 5 minutes baking (H). You will need to turn the top heat down at this stage to prevent the cheese from burning.11. To remove from the oven, slide the tray under the silicone paper while holding the paper taught. Carry out this manoeuvre slowly to prevent damaging the pizza.12.Transfer the pizza onto a cooling wire by sliding the pizza off both the tray and silicone paper. This will let the air circulate around it helping to retain the crusty base (I).13. When cold, cut into 10 portions. Divide the pizza into two lengthways, then cut both halves into 5 equal portions (5½” wide). We use a metre ruler for consistency.TIP We serve the pizza hot or cold. To reheat, place directly on the oven sole, set at 220ºC, for 3-5 minutes.last_img read more

McDonald’s introduces regional pricing

first_imgMcDonald’s is to vary the amount it charges for food depending on the location of each outlet. The changes are being implemented in response to increasing prices of products such as bread, milk and beef. A spokesperson for McDonald’s told British Baker: “McDonald’s food bill is increasing and like other retailers we are having to pass on some of these increases to our customers. “Rather than use a ’one-size fits all’ approach, which would likely create consumer resistance we have attempted to bring some science to menu pricing. We have therefore commissioned research into our pricing structure.” Prices may then be altered on a regional basis in the hope of provoking less opposition from customers.McDonald’s franchises, which make up around half the UK’s 1,200 restaurants, have already been given some leeway to alter prices over the last few years.last_img read more

Marshfield focuses on impulse buys

first_imgWiltshire-based Marshfield Bakery launched its new mini display box at the recent Caffè Culture show.Containing 50 individually wrapped mini bars, the box contains a mix of 12 different varieties, including Caramel Shortbread and Traditional Flapjack through to Honeycomb Tiffin and Strawberry Shortbread.”Cafés and shops could see the benefit of placing these on the counter-top or close to the till to tempt customers into the impulse purchase,” explained sales director Ben White.”We are trying to get the retailers to offer a 30p-each or four-for-£1 offering to tempt the multi-buy. From the feedback we have received, this seems to be working well”

Just Desserts to tackle top-end retail

first_imgYorkshire-based baker and patissier Just Desserts has launched a number of new products and has hopes to tackle the top-end retail sector, following substantial investment at its Shipley factory.The firm took over a unit that became available next to its factory last year and spent around £50k doubling the factory’s floor space to around 3,600sq ft, expanding the bakery and investing in new equipment, as well as streamlining and modernising its operations, explained MD and founder James O’Dwyer. The company has seen business grow by 15% in the year to March 2009, compared to the same period in 2008.“There are a lot of opportunities in the marketplace, so we’re trying to raise the profile of the company,” said O’Dwyer. He explained that the business aims to capitalise on what it does best and will look at targeting some of its successful products, such as its award-winning treacle tart, at the top-end retail sector, including upmarket foodhalls.Its new products include pear-and-almond and fig-and-almond ‘franzipans’, and it is relaunching Sweethearts – puff pastry hearts with a fruit conserve and a strawberry mousse filling.Established in 1985, it currently employs 16 people and supplies the foodservice sector, as well as farm shops and delicatessens.last_img read more

In my world

first_imgAmanda Perry is the owner of cupcake boutique Fancie in Sheffield.I found myself in a bit of a predicament this month. I have two new stores scheduled to open and my architect has gone AWOL this is something that I was clearly not anticipating!I had to decide whether to keep my fingers crossed that he returned or take the plunge and spend more time and money finding another architect and going back to the drawing board. I went with the latter when I found out there was a full-scale police investigation around the former’s disappearance and there I was thinking he was just ignoring my calls so he didn’t have to face the workload we were up against.My heart goes out to his family and I hope they find him soon, but I now have to deal with the unexpected additional expenditure, not to mention stress, of starting all over again on a project that had already overrun by months!Luckily, my bank manager was happy to help out. Apparently, in order for an existing small business to survive through a period of poor economy, they need to demonstrate effective management. For example, control of spending is something he said I do well, which is why I’ve managed to grow through a recession.Successful small businesses that find themselves at this zenith of growth with their current tools, often then need financial backing to grow further. At this point, the bank needs to be the business’ best friend. Fortunately, I’ve kept good relations with my bank, but I cannot help but think about SMEs that may not have been so fortunate, especially when unexpected costs arise such as forking out for a new architect.Back to the new store and we are back on track. Fingers crossed, my new cupcake boutique will be ready in time; Sheffield is going cupcake crazy at the moment, so I don’t want to let anyone down!The hurdle I came across really highlighted the importance of good financial planning and putting aside funds for unexpected costs, because, let’s face it, nine times out of 10 people never stick to their budget and aren’t realistic with what things really cost. Three years ago, the Sheffield floods ruined hundreds of business premises and I bet the ones that bounced back were the ones that had emergency funds put aside for a rainy day no pun intended.So that is the lesson I have taken from all of this: keeping money in reserve is of paramount importance, especially when your business is growing fast. Moving forward, I am now going to be sure that I am prepared for the unexpected, because you never know when it might occur.I will always make certain I have an emergency fund set aside, that will be there for when I really need it.last_img read more

Pork Farms Nottingham

first_imgInstalled: Applied Principles’ data capture system, Principle Suite.Solution: Queens Drive has been working with Applied Principles since July 2009 to improve processes and remove paper for the benefit of retail customers. Goods In and Low Risk were the first areas to remove paper and the additional equipment is being used to make the High Risk and Despatch areas paper free.Benefits: Pork Farms has doubled the capacity of its data capture system at its Queens Drive manufacturing site and all quality paperwork has now been removed throughout the production process. CCP, QC and QA results are electronically captured and monitored by the data capture system. Principle Suite real-time alerts and quick access to online reporting means that communication between the factory floor and technical team is more efficient. The system enables staff to close the loop on corrective actions in real time on the factory floor.Next steps: The site is planning a roll-out into the production, hygiene and internal audit departments, while Pork Farms is now looking into the possibility of rolling the system out across the group.Supplied by: Applied Principleswww.appliedprinciples.eulast_img read more

Michigan City transit workers sidelined after testing positive for COVID-19

first_imgCoronavirusIndianaLocalNews Google+ WhatsApp Facebook Pinterest (Photo supplied/City of Michigan City) Getting around Michigan City may be more challenging for mass transit users as five transit workers are off-the-job in quarantine after testing positive for COVID-19.The buses used by those drivers have also been taken out of service, so they can be thoroughly sanitized, according to the city.Beginning Monday, July 6, the Michigan City Transit will begin a temporary operating schedule:Fixed routes and paratransit services will operate Monday through Friday, 6:30 a.m. to 3:30 p.m. and Saturdays 8:30 a.m. to 3:30 p.m.The commuter route TT-Black line will operate Monday through Friday 6 a.m. to 3 p.m. until further notice.There will be no service daily between 12:30 p.m. and 1:30 p.m. to sanitize buses.Rides will be free, temporarily, to ensure there is no person-to-person contact between drivers and passengers. Facebook Twitter Twitter Pinterest Previous articlePetition circulating to cancel carnival at Indiana State FairgroundsNext articleWoman killed in motorcycle-involved crash on Red Arrow Highway 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. WhatsApp By Jon Zimney – July 5, 2020 0 577 Michigan City transit workers sidelined after testing positive for COVID-19 Google+last_img read more

Fewer student-aid applications could mean less college enrollment

first_img Fewer student-aid applications could mean less college enrollment IndianaLocalNews Twitter Facebook (Photo supplied/AC Taylor Jr/Pixabay) New data show a big drop of just over 9% in the number of Indiana students applying for federal student aid this year, and experts say that could mean a big red flag for college enrollment.The National College Attainment Network tracks the “Free Application For Federal Student Aid“.They found application rates are even worse for students of color or in lower-income families.MorraLee Keller, director of technical assistance for the Network, said Indiana colleges could be looking at much smaller freshman classes.“If the FAFSAs are already running just under 10% behind, and FAFSAs are a very strong indicator about the likelihood to enroll in college, we may be getting set up for another significant drop in college enrollment this fall,” Keller projected.She speculated many students are holding off, waiting to hear whether their preferred college will offer in-person instruction next semester.Another report, from the National Student Clearinghouse, said colleges across the U.S. enrolled about 20% fewer students last fall.Keller noted only about 36% of Indiana high school seniors have filled out their FAFSA so far.“That puts you at about 30th in the country,” Keller explained. “And I think we’re all much more used to a number around 55%, 60%, 65% of the graduating class enrolling somewhere.”High schools and colleges are working to reach out and reengage the Class of 2020 and ensure a smooth transition for the Class of 2021.Students should contact their preferred college or university to find out their FAFSA deadline.Several state-based grants set a deadline of April 15. They include the Workforce Ready Grant, the Frank O’Bannon Grant, and the 21st Century Scholars Grant. Google+ Pinterest By Jon Zimney – March 2, 2021 2 127 Previous articleMeth bust on I-94Next articleGalaxy skating rink in Niles allowed to reopen with limits 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. Google+ WhatsApp Facebook Twitter WhatsApp Pinterestlast_img read more