If you are going to enter a market where there are already major players you have to be different, and according to Paul Morrow, MD of Bakels, its new Gourmet Filled Biscuits are just that.“It is also a product that fits the profile for convenience and pleasure, which was outlined as a key consumer trend at the recent Baking Industry Summit,” he adds.The Bicester-based company, which supplies bakery ingredients, and frozen and chilled products believes the new launch fits with its strategy of supplying part-baked products, so bakers have the opportunity to sell the finished biscuits to customers in cafés or over the counter as their own.Snack sizeThe biscuits come in four flavours: cherry, pecan latté, mint, and fruit mince treat. Smaller than most biscuits or cookies and with a cookie-like texture, the biscuits are available in a special snack size of 32g as opposed to the usual size of 50-60g. They are chewy with a filled centre.Bakels is part of a worldwide foundation, with manufacturing sites all over the globe, so profits are ploughed back into investment and ideas are shared globally. “The Australian arm of Bakels pioneered these biscuits and has invested in a high-capacity line to produce them,” says Mr Morrow.But does importing the biscuits from Australia make them more expensive for the UK market? Mr Morrow asserts that it does not even add as much as 1p to the product. And he points out that a container-full can be made in one eight-hour shift. Before launching them, he worked with bakery wholesaler Bako to trial them with UK bakers, where they proved very successful, he says.The biscuits only need to be heated for 20 minutes, so no skill is required. The suggested positioning for impulse sales is by the till and a free point-of-sale container is available.
The Irish Pride-owned Keatings’ bakery at Kanturk, Co Cork, is to cease production in early March, with the loss of 76 full-time jobs and 20 more part-time administration jobs, writes Hugh Oram.Ten distribution jobs will be retained at the site, as production is transferred to other Irish Pride bakeries, in Taghmon, Co Wexford, and Ballinrobe, Co Mayo. Both have seen substantial investment in recent years. Last year, Taghmon saw a E10 million investment in new speciality bread-making equipment.Irish Pride said the Kanturk bakery, established 92 years ago, has been making losses for some years and is no longer a viable production unit. It will do everything it can to help employees affected by the closure to find new jobs.“Kanturk’s position has been under review for some time and unfortunately, we have now arrived at this decision,” said Irish Pride in a statement. “The industry has changed radically in recent years in response to more competitive market conditions. The sector has seen significant rationalisation and this is likely to continue.”HM Keating & Son was once one of the largest bakery employers in Cork city and county. It owned a number of other bakeries, all now closed.Keatings was absorbed by Irish Pride in 1997. In 1998, it employed 365 people in manufacture and distribution at Keatings and in its Binchys specialist confectionery bakery in Kanturk. In 1998, Binchys was closed and employee numbers dropped to 200, as Keatings was rationalised.Investment was made in the company and a number of new product initiatives were tried, without long-term success. Two years ago, the bakery decided to concentrate on speciality bread, serving the local rather than the national market. None of the realignment worked and Irish Pride says it has become impossible to reverse the loss-making situation.Irish Pride is owned by One51, formerly the IAWS Co-operative Society.
Asda is piloting a partnership scheme between its in-store bakeries, a group of North Yorkshire farmers and the Royal Society for the Protection of Birds (RSPB).Wholemeal 400g in-store baked loaves, sold in the supermarket’s English stores, now use wheat grown on farms endorsed by the RSPB. And the scheme is likely to be rolled out to other lines if the pilot is successful.Each farmer taking part in the initiative has introduced at least 10 different bird-friendly measures to encourage wildlife back onto their farmland. These measures, designed to help wildlife flourish, include producing an environmental plan of the farm; growing a minimum of 15 hectares of spring crops; cutting ditches once every two years; installing feeding stations – where waste grain and seed is left to provide food for seed-eating birds; leaving a one-metre grass strip between the outer edge of the hedge and the crop edge; and good hedgerow management.Asda agriculture strategy manager Chris Brown, said: “This project has taken two years in the making, so it’s great to see the fruits of our labour.”
Marbled wedding cakeThis is a cake that is fast to make and looks great, but you do have to realise that it will look different every time you make it and it is important to explain that to the customer.There are several steps to making this cake.1 Filling the sponges: as with the previous cakes, this can be done the day before.2 Applying the marbled ganache: Heat up the white and dark ganache* to 35?c. They should not be any warmer, otherwise they will just slide off the cake as the fresh cream or buttercream melts.The dark chocolate ganache should not be more than 10% of the volume of the white ganache if you want to achieve a good-quality marbled effect.3 Pour the dark ganache into the white ganache in a circular movement but do not stir.4 Next, pour the combined white and dark ganache over the cake and let the excess drip off. You can not reuse the excess ganache for wedding cakes, but it can be used to flavour crèmes or as truffle fillings. Please note that you might find it easier to give the cake a base coating of white ganache only.5 Decorate the cake to your own or the customer’s taste.*You can find recipes for ganache on the Callebaut website or use their “ready to use” Crème Dell’ Artigiano’s. All of the products we have used are available from Bekaert & Dupont.n Igor Bekaert served his apprenticeship and subsequently qualified as a pastry chef and chocolatier in the renowned Patisserie School ’De Groene Poort’ in Bruges. In 1996, after 12 years’ experience Igor, with his wife Ann, moved to London to broaden his skills and knowledge. In February 1996 he began working as a chocolatier in the Patisserie Valerie group. After that, with his wife Ann, he opened a bakery and patisserie ingredients company, Bekaert & Dupont, committed to offering specialised products dedicated to the patissier and baker.
Northern Ireland bakery Genesis Breads has awarded a three-year contract to IPP Logipal to supply pallets from its Portadown depot for delivering the plant baker’s products to major retailers in the UK and Ireland.IPP will handle all palletised products for Genesis at its plant in Magherafelt, County Derry, to customers including Dunnes Stores, Sainsbury’s and Tesco. The wooden pallets are a standard 1,200mm x 1,000mm in size. The pallets will operate on a one-way trip system. IPP subsequently collects the pallets directly from the retailer and carries out quality control inspections before returning them to Genesis for re-use.The IPP system allows IT pressures and invoicing to be kept to a minimum, said Genesis.
Tickets for the Baking Industry Awards 2009 have almost gone, so make sure you book your place now to avoid disappointment.The 1930s-themed event will take place at the Park Lane Hilton, London on Tuesday 8 September and will be hosted by top comedian Ronnie Corbett. There will also be dancers from BBC’s Strictly Come Dancing, and the evening will include a drinks reception and three-course meal, after which the winners of the awards will be announced.It will be attended by key players from across the industry – so don’t miss this great networking opportunity, as well as the chance to let your hair down!Tickets for the black tie event are £195 + VAT each, or £1,895 + VAT for tables of 10. To book, contact [email protected] or call 01293 846593.
A Ginsters pasty or slice, displayed in the chiller cabinet of a petrol station, may not immediately conjure up thoughts of the Cornish countryside carrots and potatoes plucked fresh from the soil or local cheese producers but perhaps it should.The West Country firm started making handmade pasties in a small bakery back in 1969, and although it’s now one of the best-known producers of convenience pastry products, it has kept the values of good quality and local ingredients close to its heart.The business grew in the early 1970s and joined Samworth Brothers, which is made up of 14 businesses, in 1977. However, Ginsters says its values, which run through the whole of Samworth’s empire, are pivotal to what it does. It is big on family values and is keen to keep people in the business, with nearly all its staff permanent employees. It employs around 700 staff in total, around 500 of whom work at the Callington site.Product qualityBrand communications manager Larry File says Ginsters aims to ensure the quality of the products is preserved throughout the production process. “We have significantly built up our local sourcing over the past five to six years,” he explains, and the firm is set to purchase a record £12m-worth of fresh ingredients from local farms this year. “We even grow wheat in Cornwall to produce our own flour. Currently around 20% of the flour is milled from Cornish wheat and it’s something we’re looking to expand.” The weather may have caused problems in the past, but the firm has dispelled the myth that it is impossible to grow wheat in that part of the country.File says the business has worked hard with local suppliers to grow the amount of produce sourced locally as the business has increased in size. Issues such as a lack of pig farmers in the West Country have meant the firm cannot source as much local pork as it would like, but 70% of its beef is from Cornwall. It sources many of its vegetables, including potato, swede and onions, from Hay Farms, Torpoint, only 15 miles from the bakery. Bocaddon Farm supplies it with soft cheese, and the Davidstow Creamery is its source for Davidstow cheddar. Meanwhile, Jaspers of Treburley, only six miles down the road, supplies the majority of its beef.Ginsters has also worked closely with local agricultural college Duchy, to look at what type of potato will grow best in the area.In addition to a continued focus on ingredients, the firm has also been increasing the automation at its Lynher bakery in Callington thereby decreasing non value-added labour. The site produces over 3.5m units per week. However, head of brand mar-keting Andy Valentine says the bakery does have the capacity to produce up to 4m a record it expects to hit in the coming weeks. It has invested over £20m in automation in recent years, in order to lower the cost of production, including the recently completed commissioning of a Schubert pick-and-place machine a £1.2m investment. “We recently replaced one of our travelling ovens and will look to replace the other two in the near future, as we know now that we could get improved efficiency,” explains William Wakeham, process development manager, adding that, when he visits trade shows, he is always looking at what the next big thing in ovens will be.Wakeham says the firm is not tied to an A-list of suppliers, which gives it more flexibility. One of the many benefits of dealing with local suppliers, he says, is it that stock isn’t held for a long time. It has about 24/36 hours meat supply at any one time, and the only ingredient it freezes are herbs and spices.A £250m brandThe pie and savoury snacks category is valued at £1.06bn and is growing at 2.2% according to the latest figures from Nielsen (52 weeks to 20 March 2010). Ginsters is the largest brand in that category, with a market share of 11%, and the retail value of the brand is worth approximately £250m.Customer marketing controller David Bacon says the category may be steeped in heritage, but is driven by convenience. “Recently it has been the slices that have been driving the market,” he says. “Pasties, hot pies, pork pies and sausage rolls are also driving growth, but quiche sales are in decline.”Ginsters has initiated a full strategy review, which is still under way. The initial findings have identified trends that have affected the category: for example ’eating in is the new going out’; online retailing; and the growth of the elderly population. Bacon says that retailers are preferring to opt for, say, £1 individual pies, rather than deals on larger pies, “which has really ripped the bottom out of the ’planned meal’ occasion” for example quiches or large box pies.The research has prompted the firm to invest in NPD in the snacking and sharing category, which research established was the biggest occasion, with a range of new products launched last month in time for the summer (see British Baker, 7 May, pg 8). These include snack-sized two-packs of mini Ploughmans pork pies, sausage rolls and its original Cornish pasties and a new Sweet Chilli bar, a new Meat Feast Slice, a Fiery Cheese wrap and a BBQ Beef wrap. It has also made recipe improvements to its Southern Style Chicken wrap.Valentine says that, when it comes to making the snacking occasion work at the fixture, implementing it correctly is key. “There exist some real challenges that need to be overcome. For example, the category needs to work out how to shout about the good things, such as local ingredients and no nasties,” he explains.Although Ginsters claims to have been the first business in the industry to sign up to the GreenPalm initiative, Valentine says it’s not something it actively promotes to consumers. However, when the time comes that it’s possible to manufacture all Ginsters products with sustainably produced palm oil, then that will be something the company will definitely want to shout about, he says.Marketing vision’Properly filling the nation with real honest food’ is Ginsters’ long-term brand vision, says File, who explains the firm will be developing its 2008/09 message of local ingredients this year and its recently relaunched website now highlights this message. It will also be rolling out the British flag more on front-of-pack, says Valentine.Despite the fact that products such as Cornish pasties and sausage rolls are often referred to as ’trad fare’, Valentine says he doesn’t want Ginsters’ products to be pigeon-holed as that, explaining that the company’s new product development is much more forward-looking than that reference suggests.
Up to 40 jobs could go at AAK Bakery Services if a proposal to close its Oldham site in March 2012 gets the go-ahead.Staff at the site, which supplies oils, emulsifiers/stabilisers, release agents and fats to the baking industry, are now being consulted after Swedish parent AarhusKarlshamn conducted a UK operational review.HR manager for the UK Les Bales said AAK was now talking to all its employees: “We are not looking at closure until 2012 we want to try and mitigate job losses as much as possible.”Bales said it had similar operations in both Hull and Oldham and aimed to have facilities for bakery and food ingredients on one site. He added that it aimed to bring in changes this year.”We want to strengthen marketing and development and build our NPD function. There will be a £1.5m investment in our facilities, skills and capability we want to focus on supporting our customers, improving our technical services and people skills.”Added Bales: “We’re working closely with our sites in Denmark and Sweden and integrating into one European supply chain.” The company said it would look to move and redeploy people if possible following the review, such as to Runcorn.AAK operates in three business areas: chocolate and confectionery fats, food ingredients, technical products and feed.
Ruth HinksDirectorCocoa Black, Peebles (Edinburgh)Ruth Hinks says she has a passion for “all things chocolate”. She trained as a chef at a Cordon Bleu cookery school in South Africa and came to the UK six years ago. She set up her chocolate and patisserie school three years ago, creating a successful and diverse business.With courses ranging from beginners’ chocolates to professional pastry chef, some 2,000 people have already been through the school’s doors. The French-style café has been open for a year, offering pastries, cupcakes, biscuits, gateaux and truffles. Hinks now employs 15 people and has just added online sales to her business.She is proud that the business is growing at a time when many are afraid to diversify; the school is due to move to larger premises and the hunt is on for a new pastry chef. “I just love what I do, from creating in the kitchen to teaching in the school,” she says. She particularly enjoys working with moulded chocolate and uses seasonal and local ingredients wherever possible. One of her favourite products is a cherry & dark chocolate gateau, featuring a vanilla panacotta filling, swirled through with cinnamon biscuits and dark chocolate, a Madagascan chocolate mousse and a ganache covering.The judges were impressed by the “magic and inspiration” Hinks brings to everything she does, adding that the industry needs innovation from people who “push back the boundaries, both in terms of the offer they create and the products themselves.”Chris BachmannOwnerBachmanns, Thames DittonBachmanns, started in 1989 by renowned pastry chef Ernst Bachmann, is now run by his son, Chris, who learned his trade from his father. “Dad is always available for consultation, so our heritage is still close at hand,” he says.The single shop has a brigade of seven in the kitchen and four front-of-house staff. Bachmanns’ core range is its Continental gateaux and pastries, but it also produces Danish, biscuits, savouries and speciality breads, as well as its beautiful handmade chocolates. “Everything we do is to the highest possible standards, whether it’s a £5 bag or a £150 box of chocolates,” says Bachmann. He cites the chocolate truffle gateau as among the best examples of the firm’s emphasis on quality. He notes that a recent survey showed 85% of customers make a special journey to enjoy the bakery’s Continental specialities. “People appreciate our skill and the fact they can get things here that they cannot anywhere else,” he says.Lisa BoylesTeam LeaderCooplands, WheatleyDoncasterCooplands was established in 1932 and is still a family-run business. It produces savouries, breads, sandwiches, chocolate and confectionery items for its 86 shops, as well as providing a range of wholesale items. The firm employs 830 people and boasts an annual turnover of around £20m.Lisa Boyles joined as a junior in the confectionery department in 1993. She credits her colleagues with helping train her. Now, she is one of a team of three who manage training. Her favourite part of the job is innovation and she says she finds inspiration all around her. “It’s good to get ideas from others, but even better to develop them and make them your own.”Boyles is particularly proud of the department’s eye-catching fudge-iced range including muffins and cupcake buns and her Christmas pudding buns, created with different gingers. “I hope the judges saw my creativity and versatility,” she says. “And that, as a trainer, I am giving something back to the business.”
IndianaLocalNews WhatsApp WhatsApp Facebook By Network Indiana – August 30, 2020 4 541 Banks introduces bill to penalize people caught looting, vandalizing while protesting Google+ Pinterest Google+ Pinterest Previous articleOne person recovering after shooting on Huey Street in South BendNext articleBall State University students put on notice about ignoring COVID-19 safety measures Network Indiana Twitter (Photo supplied/Jim Banks for Congress) People caught rioting would have to pay for the cost of federal policing and would not be able to get federal unemployment, if a bill introduced by Rep. Jim Banks (R-Ind.), passes the U.S. House, the Senate and becomes law.It’s called the “Support Peaceful Protest Act”, and penalizes people who are caught committing acts of violence, looting, or vandalism.Banks said in an interview Friday that he posted a picture on his Twitter account of a Ft. Wayne couple, which he describes as leaders in the community, who were at the White House to hear Pres. Trump speak, being accosted by a mob as they left.“The photo of them leaving…has gone viral on the internet,” he said. “As they left the angry mob got in their face. A violent mobster with both middle fingers in this woman’s face, trying to incite them.”Banks said the couple kept on walking.“Antifa thugs are descending on suffering communities, disrupting peaceful protests and leaving violence, looting and vandalism in their wake. They turned Milwaukee, Seattle and Portland into warzones, and now they’re moving the chaos to Kenosha, Wisconsin. Who knows which community is next?” said Banks.“Due to enhanced federal benefits, taxpayers are giving wages to jobless rioters that are destroying our communities. We need to cut them off from their funding and make them feel the full financial consequences of their actions.”Banks said anyone who is convicted of rioting would have to remit payment for the hours of federal police who protect government sites in DC and all over the country.He said he supports peaceful protests, but believes that the people who are not protesting, but are rioting, are largely unemployed.“Many of these people are not working. They have the time to show up every day at some of these violent protests like in Washington, D.C. and they’re getting $600 a week of unemployment to do it, and that’s got to stop.” Facebook Twitter