Month: April 2021


RHM focuses on seeded breads rather than GI


first_imgRHM bread bakeries is evalua-ting the Glycaemic Index diet system and any weight management benefits it offers, but has so far decided against promoting it.Speaking as Hovis prepared for a £1.1m relaunch of its Granary range this week, marketing manager for Hovis Granary Stephen Davis told British Baker RHM Bread Bakeries is “on top of” the low Glycaemic Index diet, which ranks foods on their effect on blood sugar levels, and is evaluating it.RHM Bread Bakeries tested a new range of four Granary loaves for their GI values, he said, but decided not to use any low-GI promotions on-pack. Under the GI system, slowly absorbed foods, such as wholemeal bread, have a low GI rating, while foods that are more quickly absorbed have a higher rating. But research has shown the GI system is “quite confusing to consumers”, Mr Davis said. “GI is very interesting, but it is quite confusing to consumers. It’s not something we want to major on.”The baker is re-launching its Granary range in response to the growing demand for premium and seeded bread products. Seeded bread has become a sector in its own right, worth £82m and growing 39% year-on-year, Mr Davis said.“We have done a lot of consumer research and found that, in some sectors, there is duplication,” he added, “but in the seeded sector there isn’t, and people are seeking more choice. We see this sector as offering the biggest opportunity for new product development.”Two new loaves, ‘Hovis Sunflower Granary’ and ‘Hovis Country Granary’, have been introduced to the range. Every loaf now comes with a topping of seeds or seeds and grains, and has a longer shelf life. Shelf presence has been enhanced by clearer Hovis and Granary branding and improved images on packs.All four 800g products in the Hovis Granary range are priced at £1.20, bringing pricing in line across the range, Mr Davis pointed out. Previously, Hovis’s Granary products were priced between £1.04 and £1.15. Mr Davis said the price rises covered costs of updating recipes and upgrading packaging film.last_img read more


Mills boost profits at Carr’s division


first_imgThree flour mills were the principal contributors to Carr’s Milling Industries’ food division seeing an 18% rise in pre-tax profits to £4.57m, in the 26 weeks to March 4, 2006. Sales were up over 40% to £110.4m. Carr’s said there was strong trading in the food division as it benefited from the integration of the mills of Hutchisons in Kirkcaldy and Greens in Maldon, Essex, which were acquired with the purchase of Meneba UK in November 2004 for £4.7m. Volumes to selected industrial customers continued to grow, as did sales of the Carrs Breadmaker retail products.The two acquired facilities and the original Carr’s mill in Silloth, Cumbria, all worked at close to capacity over the period. Silloth benefited from a return to normal volumes at the United Biscuits factory in Carlisle, which was badly affected by flooding in January 2005.A price increase, implemented in September last year, offset what chairman Richard Inglewood termed a sharp rise in electricity and distribution costs.According to Mr Inglewood, flour is continuing to “trade strongly in a satisfactory market”. Along with the successful integration of Meneba’s operations, this is expected to see a further “substantial increase” in the food division’s contribution to group profit over the year.last_img read more


Bakery at heart of Whole Foods


first_imgUS natural and organic retailer Whole Foods Market says the bakery department will be the centrepiece of its first UK megastore, which will open in Kensington, London in June.David Doctorow, vice president, North Atlantic region, said plans for the 75,000sq ft store in Kensington, London, are “progressing fantastically”.The store will have an open-plan bakery ’theatre’ in a central position with bakers working in front of customers during the day and evening.He told British Baker that he had noticed that “if you go into many stores in the UK in the evening, bread supply is limited”.Whole Foods, which has 188 outlets in the US and Canada, plans to open stores at the rate of two or three a year in the UK, and eventually move into continental Europe, Doctorow said.He commented: “The UK expansion will be something similar to when we opened in New York. It took us a long time to find the first site, but that was a spectacular success and we quickly opened lots of others. There will be lots of shopping centres that will want Whole Foods as their anchor.”Whole Foods also plans to launch an everyday-value, private-label brand in the UK called Fresh & Wild, he said.Whole Foods first entered the UK in 2004 when it acquired the seven-shop natural foods retailer Fresh & Wild. See feature, pg 24.last_img read more


Briefs


first_imgn Which are the UK’s biggest high street bakery chains? Watch out for the latest annual British Baker Top 50 Bakery Retailers’ league table 2008 in the 11 January issue!n A documentary about an Edinburgh bakery is to be screened at the Sundance Film Festival in the US. Breadmakers, a short film about staff at the city’s Garvald Bakery, is to be shown at next January’s festival in Utah. The film, shot this year, documents staff working at the bakery.n Paula Widdowson, commercial director of Improve, the food and drink sector skills council, is to leave the organisation this month to join Northern Foods in the new role of director of corporate social responsibility.n The Old Bakery in Lincoln, has made it through to the finals of the Enjoy England Awards for Excellence and it will now go head-to-head against Jamie Oliver’s Cornwall-based restaurant Fifteen. The winners will be announced in February, with an awards ceremony held in Liverpool on St George’s Day in April.n Marzipan and ready-to-roll icing supplier Renshaw has installed new packaging equipment at its Liverpool site. This will enable the firm to bag its own icing sugar into one-tonne or 20kg sacks, allowing customers to buy what was previously an in-house ingredient.last_img read more


On ‘Binge Britain’


first_imgThose good people at Allinson’s have sent us the writings of their founder, the 19th century physician and wholemeal bread-fixated Dr Thomas Allinson, and they make eye-opening reading. It dawned on us that each seasoned insight might help us solve a problem of our modern age. On ‘Binge Britain’: “Persons who eat white bread often suffer from an inward craving or sinking: to cure this, recourse is often had to beer, wine, or spirits, which lulls the craving for a time. If they ate brown bread, they would not suffer from this, and we should be a more sober nation.”last_img


Toblerone Cookie launched


first_imgBakeMark UK is launching a Toblerone Cookie under its licensing agreement with Kraft Foods.The new cookie includes pieces of Toblerone chocolate, with honey and almond nougat and has a soft American-style cookie texture. It is supplied in frozen blocks which can be cut into 96 individual 60g cookies for baking. Each case also includes 24 branded Toblerone Cookie bags.”This is a fantastic opportunity to build on Toblerone’s continued success,” said Emma Dixon, Toblerone senior brand manager.RRP £1.09[http://www.bakemark.co.uk]last_img


Room for improver


first_imgIn the current trading climate, there is no error for margin when it comes to recipe cost control. Quite literally, if you go by a market report by Plimsoll (March 2011), which stated that 56% of bakery companies saw their gross margin fall in the last year.Over the past two years, the average profit margin in the baking industry fell to just 3%. Meanwhile, bakers have been reluctant to pass on price rises to consumers, and with good reason: the recently published Food Standards Agency Biannual Public Attitudes Tracker found that the main food issue concerning people was price (54%). Pressure has never been greater to chip away at the bottom line.Step forward improvers, which are being touted as one solution amid a renewed focus on the cost-in-use of every ingredient in the recipe. “There are bakers who do not use improvers, and I have no problem with that at all. But for those bakers who do use improvers, they need to be sure that they’re getting the best value in use,” says Sara Autton of Fermex International.“What improvers do is help bakers get the best out of their other ingredients. So that might mean they’re looking to make the best use of the flour; it might mean that, by using a specialist improver that controls the way the dough behaves on the line, they’ll get less wastage; or if you improve the way a dough behaves in a machine, you don’t need so much rework. It is more important to consider the cost in use of the improver than the pence per kilo price.”For example, a small to medium-sized bakery might only want to handle one quality of flour, which might be suitable for some products but not others. So the improver would be used to help modify the behaviour of the dough, so that you can make different products from it. This helps with inventory and allows economies of scale in buying one type of flour in bulk.For larger bakeries that can handle more than one improver, the “one-size-fits-all” improver will work out more expensive. For example, improvers may contain soya flour to make white bread whiter or dough conditioners for longer shelf-life. But why use that for wholemeal bread or shorter shelf-life products if it just wastes money?More and more improvers are being customised for a particular application, specifically tailored to the flour and process, which means bakers buy the functionality they need, no more and no less. “The cost and quality of the bread can be changed by optimising the combination of a particular flour and improver,” says Marie Parnell of GB Plange. “Plant bakers can now say that they want their flour supplier and their improver supplier to work together to make sure they have the best quality at the best price.”While it may be limiting to only use one improver, there are ways around this. “There are a few tricks of the trade that mean craft bakers can extend the functionality of a multi-purpose bread improver to create a bespoke formulation that is normally only available to industrial plant bakers,” says Dr Deb Kaszuba, of CSM (United Kingdom). “Using some simple tweaks, the craft baker can maintain the element of craftsmanship that puts him in control of the final product.”For example, using its Arkady Diamond at 1-2% on flour weight, the addition of 0.2-0.5% of soya flour would increase crumb brightness, while 0.5-5% of fat would improve organoleptic properties. Other ingredients can be added to prevent mould, relax the dough or extend shelf-life, Kaszuba adds. “By using a proven standard improver bakers obtain all the benefits of cost-effective all-round use, excellent performance and simple stock control.”Also, how concentrated is the bread improver you’re using? Smaller doses make them more cost-effective in use as they’re cheaper to transport. And how the improver is “carried” into your dough can make a big cost difference. “If you look at what commodity prices are doing, wheat has gone through the roof and fats and oils have gone mad,” says Parnell.“Liquid improvers almost always come in fat-based carriers. With the cost of fats and oils rocketing by around 50% in the last 12 months, that’s a huge oncost. Say you started at £800 a tonne [for fat] and now it’s £1,200 a tonne, that’s a £400 increase. With flour, which could be used as a carrier for powder-based bread improvers, the cost may have increased from £250 to £350 a tonne. Fats and oils are inherently much more expensive than powder-based options.”For this reason, some major plant bakeries have recently moved, or will soon be moving, back to powder improvers – not that this has proved a widespread industry change yet. “In general, we haven’t seen a significant shift to powders. Liquid improvers tend to be more concentrated and less labour-intensive, in terms of manual handling and weighing in the bakery. Therefore it is a cost-effective solution for most large bakeries,” says Richard Hall of Cereform.Its answer has been to develop a patented water-based system rather than oil, that has a number of advantages over oil-based systems, not least of which is a cost saving. These include consistent, accurate and dust-free dosing and reduced packaging waste. “We believe our Aqua 4+ product offers the craft baker a 30-40% cost-in-use saving over traditional powdered bread improvers,” says Hall. “It uses the latest enzyme technology and produces highly concentrated, cost-effective liquid improvers, and is aimed at the craft market.”The shift to emulsifier-free improvers is the major trend in the industry. While some bakers will always turn to datem and SSL for high-fat, high-sugar morning goods, ingredient suppliers are seeing a big drop in demand for emulsifiers and a significant part of the market has already shifted over to clean labels.One major selling point of Bakels’ new “clean label” improver, Quantum, is that it can absorb between 2-4% more water, which will increase the batch yield and provide economy in use.“It’s the only bread improver that we’ve ever come across that gives the baker an increased water absorption,” says British Bakels’ technical manager Gary Gibbs. “Why is that important? Water is free, give or take. So you’re getting more bread out of what is the cheapest ingredient in your recipe. And the more water you get into the dough, the softer it is. It’s also giving you strength and development, as you would expect from a bread improver. You get resilient, butterable bread – very straight, well-formed loaves, without any collapsing of the side walls, which is one of the issues in making super-soft UK bread.”Should any mooted salt reduction target rises over and above the 2012 government targets already in place – which are already proving a challenge for some bakeries – then that will present a big industry challenge for those bakers needing emulsifier-free systems.“One of the things that emulsifiers do, of course, is to keep the dough in a stable condition for processing,” explains Autton. “If we cannot use them to stabilise the dough, and we cannot use salt for its dough stabilisation properties, then I think there is going to be a big challenge to the industry to find ways of producing bread where they’re not shocking their dough in any way – for example during a prover-to-oven transfer – so it doesn’t collapse.”“Salt reduction is a major issue and coming up with improver systems that work well in reduced-salt doughs are certainly one of our focus areas,” concurs Hall. “I can see improvers playing a role in helping with dough rheology and stability in reduced-salt doughs.”Bakeryinfo extra: How can you reduce improver costs for sweet doughs and parbaked breads?Sugar, dextrose and skimmed milk powder (SMP) have dramatically increased in price in recent times. They are used in bread bakeries to deliver colour and sweetness to bread products. Special enzyme systems are being developed to create dextrose from starch within the dough, thus delivering sweetness and crust colour in situ and allowing the reduction or removal of added dextrose and SMP. In addition this technology can be used to reducing baking time, which saves energy and hence money.“If you can add sweetness and colour with an enzyme that breaks down the starch that’s present in the flour to release the sugars, with the prices of sugar and dextrose where they are today, you can save yourself quite a lot of money,” says Marie Parnell of GB Plange.“This could be suitable for par-baked products, where dextrose is sometimes used to impart colour during the bake. The other benefit you get in crusty par-baked products is potentially reducing the baking time. The more you bake a product, the crustier it becomes, and the crustier the bread, the more it ‘shells’ [the crust flakes] in the freezer.“If you use specific enzymes at a certain level, you can actually reduce your bake time, which saves money through saving energy and increasing throughput, and reducing waste through shelling.” This could save anywhere from 20-50% on the cost of dextrose versus enzymes, the latter of which is a much more expensive ingredient, but is used in tiny doses.last_img read more


Coffee with the personal touch


first_imgThe coffee shop chain Starbucks is to ask the name of every customer that enters one of its UK stores.According to a report in a Sunday newspaper, the US coffee chain is making big changes in the UK in the face of cut-throat competition from the likes of Costa. From Wednesday, staff will ask customers their name, then write it on their cup. UK boss Kris Engskov admitted in the Sunday Mirror that “a lot of people will be uncomfortable with it at first”. But he added: “Twenty-five years ago, you would go to your butcher, your dry cleaner or whoever, and they’d know your name. There are few places like that today. Yet the number one reason people come to Starbucks is to see the barista, as they know their name and what they like to drink.”last_img


Twin brothers charged in baseball bat attack


first_img WhatsApp By Carl Stutsman – March 30, 2020 0 337 Google+ Previous articleTwo recovering from shooting late Sunday night in South BendNext articleMan charged with touching grocery carts, claiming he has virus Carl Stutsman Pinterest (Source: https://goo.gl/Nd9gFp License: https://goo.gl/sZ7V7x) Twin brothers from Elkhart are facing charges after allegedly attacking two people with baseball bats. The incident happened back in December, and both of the suspects are facing charges of battery with a deadly weapon.The first victim told police that he encountered Terry and Tracy Heath at a home on Canton Street while stopping to visit a friend’s new boyfriend. He said as he approached the brothers came from behind the house and hit him in the head and again on his leg.The second victim, a woman, was then attacked by the brothers. The Elkhart Truth reports they allegedly hit her across the face, her back and her legs.Read the full report here with The Elkhart Truth IndianaLocalNews Twin brothers charged in baseball bat attack Facebook Twitter Twitter Pinterest Google+ WhatsApp Facebooklast_img read more


Public face mask requirement now official in Indiana


first_img Twitter Google+ Pinterest Facebook Twitter Previous articleVaccine for COVID-19 may have to be taken annuallyNext articleRegis Philbin funeral, burial to take place on campus at Notre Dame 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 Google+ Public face mask requirement now official in Indiana WhatsApp Pinterest WhatsApp By Jon Zimney – July 27, 2020 1 640 CoronavirusIndianaLocalNews (Photo supplied/State Of Indiana) Gov. Eric Holcomb is requiring Hoosiers to wear masks in public places through the end of August. The Director of Public Health Informatics of the Regenstrief Institute, says the data supports action to slow the resurgence of coronavirus in the state.“It’s not just a handful of people in one spot. It’s multiple people in several spots around the state,” said Brian Dixon, Ph.D. He said the mandate and restrictions are not a punishment, but are meant to the virus and not people.“Because we’re seeing this disease spread to continue to climb and climb, public health needed to take action and that means kind of slowing things down and taking a step back to protect the lives of everyone in the state.”Dixon said that while the actions of the governor, Indianapolis Mayor Joe Hogsett and other public officials can have an impact on the spread of the virus, it could take two or three weeks for the results to become apparent.You may have read about or heard the name Regenstrief Institute before. The Institute gathers data from health systems around the state and shares it with the state department of health. The department also shares its data with Regenstrief, so that they can together, paint an accurate picture of the pandemic.The governor uses the data as part of the process in making decisions about restrictions.Dixon noted that the number of deaths has dropped significantly in recent weeks, especially in relation to the number of cases reported each day.“We are still seeing very low numbers of people who die from COVID, even though our case rates are going up,” he said. “Back in April we had a lot of outbreaks happening in nursing homes and older individuals are at a higher risk of death.”He said nursing home outbreaks have slowed, but, as Gov. Holcomb and Mayor Hogsett have pointed out in their announcements on restrictions, younger people are transmitting the disease to one another.“The people that we see testing positive today, over 50 percent of them are under 30 years of age. So, they’re at much lower risk of death from COVID-19.”But, younger people can still get sick enough to go to the hospital, and hospitalization numbers have risen sharply.Dixon said it also may take a couple of weeks for higher death numbers to come in because of some delays in the reporting procedure.last_img read more