Bake and display in a single unit, says Lincat

first_imgLincat (Lincoln) has extended its range of upright, heated merchandisers with a new oven feature. Part of its Seal counter top equipment, the new combined merchandiser-ovens enable hot snacks to be baked and displayed in a single unit.Made from stainless steel, the new models comprise an easy-to-clean display unit, set on top of an oven. Thermostatically controlled, with a 50-250ºC temperature range, the oven can be used for baking pizzas, potatoes, pies and pastries. Hot food can then be transferred from the oven to the unit above, to form an attractive display. Safety features include toughened glass sides and stay-cool handles. The oven is fully insulated.last_img read more

Double deal

first_imgIngredients supplier Cereform has launched a new partnership for the Irish market with Unifood, part of the IAWS group. The new arrangement gives Unifood the right to develop sales of the full range of Cereform products throughout the Irish Republic.As a major ingredients supplier to Ireland’s bakery trade, Unifood specialises in flours and mixes, dried fruits, nuts, seeds, margarines and oils, as well as tinned fruits, milk and baking powders. It now supplies 180 bakeries nationwide and plans to expand this number.The partnership will handle all of Cereform’s new business as well as much of its existing business in the market, but excludes its direct plant bakery business.For Cereform, the partnership provides penetration into the Irish bakery trade through an established source, while for Unifood, it enhances the firm’s claim to be a one-stop supplier to the Irish trade. The new partnership is targeting the entire bakery trade, including small, medium and large bakeries as well as hot bread shops.baking trendsAt a presentation in Dublin last month to announce the partnership, Cereform also outlined current trends in baking technology. Richard Restaway, general sales manager of Cereform UK and Ireland, Steve Godfrey, field technical manager, and Marion Bauer, marketing manager, said that modern baking trends were being driven by consumers’ demands for the best-quality products at the lowest prices. Perceived health issues are a huge part of innovation, with clean label increasingly important to consumers.Matthew Green, Cereform’s research and development (R&D) manager, explained how Cereform is optimising the enzymic replacement of emulsifiers, with natural oxidants (dried acerola) replacing ascorbic acid. He added that the drive for cleaner labels is affecting confectionery products, too, with greater demand for products made from store cupboard ingredients, such as bicarbonate of soda and cream of tartar.He also said that, with more demand for high-fibre breads, fibres are now being produced from bamboo as well as wheat. “An important element is developing white breads that have the fibre content of wholemeal,” he said.Green also outlined current R&D projects at Cereform. One is the development of egg replacement products, not just for dried egg in mixes and concentrates but also liquid egg, while another is the development of new cake improvers, based on new enzyme technology. The third aspect of current research is the development of next-generation aqueous dough conditioners.Damien McDonald, Cereform’s business controller in Ireland, added that the two key areas for the firm’s bakery customers in Ireland, arising from the new partnership with Unifood, will be Cereform’s bespoke solutions for customers and its innovative R&D approach.Gavin King, ingredients mana-ger, Unifood, said he expected the most take-up in Ireland from this new partnership with Cereform, to be lower-fat scones, muffins and cake mixes. “Irish consumers are particularly interested in low fat, low salt and non-hydrogenated fats,” he said, adding that the developments flowing from Cereform will help the current trend in the Irish trade towards more in-store craft bakeries in supermarkets.Damien McDonald added that many supermarkets are pushing for cleaner labels, while one of the growing product areas is seeded lines. “In the Irish market, taste is everything and now that consumers are much better off, they are more willing to spend on good-quality bakery products,” he concluded. nlast_img read more

In Short

first_img== Polish opportunity ==According to the British Polish Chamber of Commerce (BPCC), Poland imports food and drink worth around £5.3bn, but only 2% comes from the UK (around £93m). Opportunities for Britain to export to Poland will be discussed at the British Polish Agrifood Forum, held by the BPCC, in Warsaw on 13 November. More details are at [http://www.bpcc.org.pl/agrifood].== Eastern promise ==The Middle East and South Africa have been ranked by market watchers as second globally, in terms of volume and value of bakery sales last year. Several economic and social factors, such as high incomes, growth in population and increasing availability of international products, have been cited as possible reasons.== Melamine worry ==A Taiwanese Department of Health official has said more than 200 tonnes of a melamine-tainted leavening agent, for use in bakery products and imported from China, had been sold in the domestic market. A total of 469 tonnes of ammonium bicarbonate, found to contain melamine, is reported to have been imported from two Chinese companies, around 200 tonnes of which has been sold to local distributors.== Slovenian harvest ==This year’s harvest in Slovenia has yielded 160,000 tonnes of wheat and spelt, according to The Statistics Office. This is a 20% rise on the previous year, although crops other than wheat and spelt increased by just 10%.== Panera success ==The US Panera Bread company, based in Missouri, has shown a 23% rise in total revenue for the 39 weeks ended 23 September 2008, and a 22% rise in operating profit for the same period.last_img read more

Meg Rivers to supply Jamie Oliver range

first_imgOnline cake company Meg Rivers has secured a deal to supply traybakes to Jamie Oliver’s new range of lifestyle products.The new Jme-branded range of food, homeware and gifts was launched just before Christmas and is sold via the celebrity chef’s website. Cotswolds-based cake company Meg Rivers began by supplying the range with Chistmas puddings and cakes, before moving on to produce flapjacks and ginger and chocolate brownies from January. The products are wrapped in Jme printed parchment and posted directly to consumers. Jamie Oliver is keen to highlight the artisan producers who are making products for the Jme range, with information on his website about the companies and interviews with the owners. “What I like about the association is that the producers taking part are all credited,” said Meg Rivers’ MD Julian Day.last_img read more

Need to network

first_imgForget websites and email, the latest online marketing tool is social networking, through sites such as Bebo and Facebook. Essentially online communities, where people communicate through their own personal web pages, social networks offer huge potential for companies keen to raise awareness of their brands.Yet a top online marketing expert, Alan Spurgeon of London-based online marketing company TH UK, says: “The bakery trade is guilty of not adopting online marketing techniques, like many other traditional industries. This is often down to a fear of technology.”However, forward-thinking companies that embrace the internet are able to steal a march on their competitors. “Companies that are flexible and modern have gained advantages over bigger organisations that have been either slow or failed to grasp the potential available online.”One of the largest plant bakeries in Ireland, Pat the Baker, is increasing its spend on social network-based marketing, following a very successful campaign on Bebo. The company has already spent up to E50,000 (£47,000), or 12% of its marketing budget, on Bebo and brand manager Oliver Durkin says that expectations have been met several times over. “Bebo is a bit like a shop counter, where we talk to our customers daily,” he says, announcing plans to increase spend on Bebo.Another bakery company in England, Outsider Tart, also finds social networks a useful way of promoting their business, complementing other online media. Set up in London just over 18 months ago by David Muniz and David Lesniak, both from the US, the company supplies US-style cupcakes, as well as muffins, scones, sweet pies, fresh tarts and morning goods, which are similar in texture to muffins. They also do “yummy treats for your pooch”, including pupcakes.The firm trades from its website and through its order line, delivering to any address in greater London, as well as selling at farmers’ markets in London. Its page on Facebook was set up just over a year ago by Muniz and Lesniak and is updated by Susann Jerry, the freelance marketing and PR consultant they employ. She says: “We get a lot of input from our Facebook family and we use other sites, such as YouTube, Flickr and the blogs on I-love-cupcakes.”She adds that, as a former newspaper journalist, it takes very little time each week to keep the Facebook page up to date. The company’s website is also important, along with other aspects such as the monthly emailed newsletter.On Facebook, she aims to highlight items such as upcoming news of farmers’ markets, new lines and masterclasses.”We’ve also had a lot of editorial coverage in newspapers and magazines, such as The Daily Mail, London Lite and Vogue, as well as online media like londonist.com. We’ve never done a single piece of advertising,” she says.Pieminister, in Bristol, was started in 2003 to supply high-quality gourmet pies. Director Jon Simon explains that they use several social networks, such as Facebook, Bebo and MySpace. He says: “In terms of marketing returns, they are pretty good, as they are free to us, but they are very difficult to monitor”. They spend a couple of hours a month updating their entries.But, adds Simon: “Our website is much more important than the social networks for our marketing and we put a lot of effort into directing people to our site. That’s the key. You have to get the word out through all media and wait for the hits.”In terms of what online media are best for repeat business and recruiting new customers, he concludes: “You can learn a lot from poking around in the back pages of Google.”Alan Spurgeon of TH UK, which has done some minor online work for bakeries, says bakeries needlessly fear the perceived complexity of online marketing. “Online marketing blogs are very cost-effective and can be run by non-technically skilled people, yielding tremendous results,” he says.Another UK online marketing specialist, Susan Hallam, managing director of Hallam Communications in Nottingham, says there is a wide range of free social marketing tools that bakeries could be using, such as Qype. Bakeries can also benefit from putting video interviews about their business on sites like YouTube.Ultimately, how readily social networking is embraced by bakers is a generational question. Robert Ditty, who heads the artisan bakers’ group in Ireland, admits that they are not using online enough. He says: “We’re all of an age not to have been brought up with PCs, but the next generation of bakers will communicate better online.”last_img read more

UBUK extends Go Ahead! offer

first_imgUnited Biscuits (UBUK) has launched its new range, Go Ahead! Oat Squares, this month, designed to capitalise on the trend for healthier products. The soft baked bars come in two varieties – Apple & Blackberry and Mixed Berry – and are made using oats, sultanas and fruit-flavoured pieces. The individually wrapped bars will be sold in packs of five and are being targeted as lunchbox accompaniments and for snacking on-the-go. Nick Stuart, commercial manager, UBUK said the product will provide consumers “with a baked alternative to the existing range of Go Ahead! snacks”.UBUK has also redesigned the packaging of its McVitie’s HobNobs in order to increase shelf stand-out and generate additional sales. The logo has become the focus of the pack and the orange background will unify the range under a single colour. A splash of colour will be used on-pack to differentiate between the variants – blue for the milk chocolate and red for the dark chocolate.www.unitedbiscuits.comlast_img read more

Lotus Bakeries invests in cake and biscuit plants

first_imgCaramelised biscuit producer Lotus Bakeries has announced it will be investing €27m in its two Belgian plants to support increased demand from abroad.The Belgium-based firm said export sales have significantly increased in recent years in countries including the UK, France, the Netherlands and the US, prompting it to increase capacity at its Lembeke site for sole production of its caramelised biscuits.In order to support the growth of its cake segment in Belgium, Lotus will also be investing in its cake plant in Oostakker.The firm said it plans to concentrate all of its cake production at this site, which will provide the higher volumes needed to further increase the plant’s profitability and provide a basis for expanding production capacity. Lotus plans to extend the production hall at Oostakker by almost 50%, and then move its Frangipane production from Lembeke to this site. Following the planned investment, its Lembeke site will only produced caramelised biscuits, and Oostakker will produce various cake specialities.The investment will be spread over three years, with the projects due to be operational in 2013.last_img read more

Fresh flavours

first_imgFrom Rondo to Rademaker, Panettone to pizza, the AB Tech Expo show, which recently took place in Milan, was a showcase for equipment and some new flavour combinations.There was much interest in Tagliavini’s new Rotovent rack oven, the RVT68, which is a smaller size than its predecessor, uses less electricity, and comes in three versions, depending on goods output. But the major feature is that the rack oven is delivered in two ready-made sections. Giovanni Gaibazzi, export manager and son of the com-pany’s founder, tells British Baker: “We put the two sections together in under one hour; all the baker has to do is plug it in, there is no loss of production because, in under one hour, the oven is working.”Gaibazzi explains that the company exports all over the world, with the UK a major market. Rotovent RVT68 is suitable for trays of 60×80 or 65×85 and measures 130x170x205cm. The doorway is 75cm. Energy-saving is standard.Sottoriva’s equipment is known worldwide. Its latest Athena divider/rounder is claimed to be the only machine that can form round doughballs from 25g up to 700g in other words from hamburger buns up to large baguettes. Aimed at large wholesale and industrial bakers, it can be converted very fast in just two minutes.Managing director Igino Sottoriva tells British Baker: “This flexibility is not common in the market. The dough hopper takes up to 250kg of dough and dividing is virtually stress-free. Operating one to six rows, there is no need for an elevator, and a tipper is better for the dough.”Deals being doneUK representative for Sottoriva Andy Turner of Tecnobake says: “A contract with a major UK supermarket is about to be signed and a major wholesale bakery in Kent is installing a Tecna 240 ciabatta line. The efficiency of Sottoriva’s equipment is known and respected.”Pietroberto’s latest rack oven series the PBR-H, designed for the UK, is available through UK industrial sales manager Alan Burgess. “When commissioning the rack oven, it is easy to balance air distribution laterally and vertically, which is very important for overall heat distribution over a variety of products. These include flatbreads, standard breads and pastries,” says Burgess.”The model number determines the size of oven, which is designed for UK tray size 30×18,” he explains. As well as a very easy-to-understand panel, allowing the operator to set temperature, baking and steam times, the Pietroberto offers an optional computer control panel with LCD display for 100 recipes. The double-glazed door ensures fingers do not get burnt.Burgess adds: “Another asset is the fact the mechanism for driving the turntable is at the top so there is the advantage of no stress at the bottom of the oven. This ensures a smooth operation, a longer working life and no ingress of water to the electronics during high-pressure water cleaning.”Universal appealRondo’s Curl & More was launched at IBA and is proving particularly successful, according to salesman Urs Wullschleger, because customers like the universality. It can make all sizes of croissants, filled and unfilled. “But what they particularly like is the filling ratio of 1-1 50g of dough weight and 50g of filling. That is unique,” says Wullschleger. The machine also makes, breads and baguettes up to 400g and soft, curved sticks.One of the advantages of visiting overseas shows is the chance to pick up on new flavours.FlavoursOn the cake side, panettone used to come in plain versions, or with dried fruits and, more recently, containing chocolate chips. But now lemon-flavoured panettone is everywhere! And, right next to it, also filling the bakery shelves of major shop chains like Rinascente, is apricot and ginger panettone.On the bread side, one very popular new product is the bacon twist. It is available in snack bars and restaurants and makes a great accompaniment to meals. Rondo and Sottoriva equipment are among those that would cope easily with the shape. The crumb, not crust, is simply dotted with tiny pieces of bacon that, once you have bitten through the light, almost crumbly crust, render a delicious, light flavour that is very more-ish.DemonstrationsMasterclasses at AB Tech’s demonstration theatres showed not only panettone, but how to make the perfect pizza, with long-sliced courgettes proving a popular topping and even slivers of savoury pumpkin to add a topical autumnal flavour.On the quiche and savoury tart side, egg, minced courgette and onion was the in-flavour, with samples disappearing faster than they could be made and visiting bakers coming back from more. And while frozen breads from companies such as ’Bakery’ are growing in supermarkets and foodservice, craft still reigns supreme.Finally, the Petra crusty loaf (left) has a simple wraparound label. It clearly identifies the name of the loaf on one side and, on the other, gives a tantalising description of the loaf itself marketing at its best. Two into one The AB Tech Expo show in Milan, Italy from 23-27 October featured the biggest range of Italian machinery manufacturers you could hope to find under one roof.But Italy still has two shows SIAB in May and AB Tech in October both every three years. If they were to unite, or reunite after their earlier split, they would be a massive tour de force. Mondial Forni is among those loyal to SIAB. Polin, with a larger presence at SIAB, is beginning to take display space at AB Tech, while companies such as Sottoriva are dedicated AB Tech followers. But it is not just organising committees and craft bakery associations competing, it is also Veronafiera and Milanofiera, the city hosts, so compromise will be difficult. But visitors (like exhibitors) are split, so compromise is essential or Germany’s IBA will grow at the expense of some great Italian companies whose market is equally worldwide.Paolo Zarantonello, MD of Rondo in Italy, is president of SIPAN, an organisation for manufacturers of bakery, pastry, pizza and pasta machinery, which has 75 members. He is the man charged with finding a way through the stand-off. Aldo Tagliabue, the founder and organiser of AB Tech Expo in 2007, was the man who also founded and built up SIAB many years earlier, before SIAB’s supporting organisation, Promopan, awarded the SIAB show to Veronafiera.last_img read more

WalletHub releases list of Best Credit Cards for 2020 Graduates

first_img Google+ (Photo supplied/Indiana News Service) A rising amount of students think credit cards, and credit scores, will be more important after the coronavirus pandemic.In response, personal finance website WalletHub has released its picks for the Best Credit Cards for 2020 Graduates to help new college and high school graduates build credit as well as maximize savings.WalletHub’s best credit cards for 2020 graduates are as follows:Bank of America Cash Rewards Credit Card for Students (limited credit and .edu email address)Earn 1% back on purchases, 2% back on grocery stores and wholesale clubs, and 3% back in the category of your choice (gas, online shopping, dining, travel, drug stores or home improvement/furnishings). Pinterest By Brooklyne Beatty – May 15, 2020 0 516 Facebook WhatsApp Twitter Twitter WalletHub releases list of Best Credit Cards for 2020 Graduates Petal Visa Credit Card (limited credit and no .edu email address)$0 fees across the board, with rewards equal to 1-1.5% cash back on all purchases, and monthly credit-bureau reporting. Capital One Secured Mastercard (damaged credit)Reports account activity to the major credit bureaus on a monthly basis. TAGS20/20Bank of AmericaCapital Onecash rewardscollegecoronavirusCOVID-19graduateshigh schoolPetal VisaSecured MastercardstudentsWallethub Pinterest Google+ Facebook WhatsApp IndianaLocalMichiganNationalNews Capital One QuicksilverOne Cash Rewards Credit Card and Capital One SavorOne Cash Rewards Credit Card also made the list.You can read the full WalletHub study by clicking here. Previous articleOvernight thunderstorms result in power outages for thousandsNext articleElkhart Police looking for an attempted truck thief Brooklyne Beattylast_img read more

Mishawaka cancels 4th of July fireworks show

first_img By Carl Stutsman – June 17, 2020 0 503 Pinterest Twitter Facebook CoronavirusIndianaLocalNewsSouth Bend Market Pinterest WhatsApp WhatsApp Twitter Google+ Mishawaka cancels 4th of July fireworks show Google+ Facebook The City of Mishawaka announced on Wednesday that it is cancelling the 2020 Fourth of July celebration and fireworks show. This is due to COVID-19 related issues and monetary constraints.Below is the facebook post from Mishawaka Parks and Rec: Previous articleBSU: Governments to lose big money no matter what happens nextNext articleGoshen creates COVID-19 Early Retirement Program Carl Stutsmanlast_img read more