Geltec goes to work on an egg

first_imgIngredients and retail products manufacturer Fayrefield FoodTec (Crewe, Cheshire) has developed Geltec egg replacers for use by bakers in place of real eggs. The egg replacers contain functionally enhanced milk proteins and there are different varieties, designed to replace a specific egg product for a specific application. According to the company, Geltec has a number of product benefits, including cost savings, extended shelf life for baked goods, lower fat and cholesterol than real eggs and ambient storage with no refrigeration or freezing required.last_img

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Aga bakery division does well

first_imgEquipment supplier Aga Foodservice said its bakery operation continued to perform well, in a trading update this week.The division, which includes Mono Equipment and Williams Refrigeration, was boosted by acquisitions including Eloma in Germany. And new central European markets contributed well, said chief executive William McGrath.Mono general manager Andrew Jones told British Baker that Mono saw good sales in the UK in 2006 and plans to launch energy efficient convection ovens in 2007.Aga’s operating profit is expected to be no less than £46.5m, up from £41.7m in 2005, before a £2.8m loss at Aga’s US home furnishings business, Domain, and a £1m exceptional cost. Aga will post its preliminary results for the year of 2006 on 16 March.last_img

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BIA 2010

first_imgA revised deadline of 21 May has been given for all categories in this year’s Baking Industry Awards. So make sure you get your entries in as soon as possible. The Awards, now in their 23rd year, celebrate the best of the British baking industry, and are attended by key players from across the industry.Open to businesses of all sizes, the awards now include three new categories: In-Store Bakery of the Year, sponsored by Dawn Foods; Speciality Bread Product of the Year, sponsored by Bakels; and Trainee Baker of the Year, sponsored by Improve and the National Skills Academy for Food and Drink Manufacturing.For details of all the categories and how to enter go to www.bakeryawards.co.uk. Or email Helen Law on [email protected] or call 01293 846587.last_img

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Scottish cake maker set to diversify

first_imgLinlithgow-based designer cake business Truly Scrumptious is to open a Cupcake Café Bar alongside its newly opened Cake Decorating School later this month.The cake-decorating classes, run by Paul Bradford, joint partner of Truly Scrumptious, will be tailored to the students’ needs, and the School will offer seasonal courses, involving making sugar flowers to mirror the seasonal flowers planted in the surrounding gardens.The cupcake bar will sell everything from a cup of tea and a cupcake to wedding cakes. A snack menu will also be offered.The café bar will be open on 10 July, and will trade from 10am-5pm seven days a week. The cake decorating classes have already been running since 12 June.last_img

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In my world

first_imgJo Fairley is co-owner of Judges organic bakery and grocery shop in Hastings and co-founded and sold Green & Black’s chocolate firm, with hubby Craig SamsHave you looked at the cost of a supermarket loaf lately? For a small, independent craft baker and I speak as the owner of a small craft bakery, Judges, in Hastings’ Old Town there is probably nothing more depressing, because quite simply, we can never compete with that knock-down price.Supermarkets, of course, sell bread as a ’loss leader’, wafting out that just-out-of-the-oven smell to lure customers to buy loaves, which are often sold at what cannot be more than cost price. The thinking is that once those customers have been seduced by the ludicrously low price of a loaf, everything else in the store is bathed in a ’halo’ of affordability, as they drift the aisles filling their trolleys, often in an out-of-town store where they don’t have to pay for parking and don’t get me started again on that one.It’s all very well for the Big Guys. They can afford to sell bread so cheaply because they have 20,000 other lines on which they can make a chunky 45% margin, so the loss on the bread is a drop in the ocean. Sadly, any high street or village baker does not have that luxury because bread is the cornerstone of what we make and sell. Yet we’re confronted, constantly, with customers who tell us that our product is expensive because we’re being compared with the price of, for example, a sliced white Kingsmill they saw last week in Morrisons.The arguments that many of us use time to allow a loaf to rise perfectly, handcraft our loaves, rather than churning them out on a production line, and often pay higher-than-average wages in order to bring in the skills of a true craft baker invariably sound ’thou-dost-protest-too-much’ to a budget-conscious shopper. We can try to explain about the difference in quality between mass-produced and craft-baked bread but because in this country so many people have come to expect cheap food as their birthright, those arguments will fall on ears that are deafened by a pair of iPod headphones funny how nobody has a problem splashing their cash around on those. As businesses, we are left to rely on our ’foodier’ customers to stay afloat people who wouldn’t go near a Chorleywood-processed loaf if they were paid to, and know quality when they see and taste it. But in these cash-strapped times, there are fewer of them about.So, I have a radical proposal. Wouldn’t it be fairer if the supermarkets paid a small percentage on every loaf sold, to keep the cost of flour down for the rest of us? After all, it is the small, craft baker who has done so much for the image of bread in the past few years enabling the supermarkets to cash in and sell focaccias, ciabattas and walnut breads for a fraction of the price we can afford to. It’s worth noting that the price of a pint of milk is kept artificially low by a subsidy to dairy farmers. Why not hive off some of the vast profits from supermarket bread, in the form of a ’bread margin’…? An unrealistic dream, perhaps, but one way, surely, to ensure the survival of this country’s artisan and craft bread shops, in the face of and I cannot be the only person to think this desperately, depressingly unfair competition.last_img read more

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A modern take on… Lavender Cupcakes by Lily Vanilli

first_imgThe aromatic bitterness of dried lavender, combined with soft vanilla flavours and toasted almonds give these cupcakes an intensity of flavour that is also very delicate. A lot of lavender sweets can taste soapy or too bitter. The milk base of these cakes, combined with the almond, balance it perfectly and the flavour is subtle and delicious. It’s a good tip to crush lavender buds with a pestle and mortar before adding whole to anything, it releases a gentler flavour and does away with the unpleasant texture of a full flower bud.IngredientsMakes 13Marriages or other good plain flour, sifted280gBaking powder2 tspPinch saltUnsalted butter, softened113gCaster sugar205gLarge eggs, at room temperature2Lavender milk4fl ozGood vanilla extract1/2 tspMethod1. Sift together the flour, salt and baking powder.2. Beat the butter with an electric mixer until smooth. Add the caster sugar and beat for 5 minutes until very light and fluffy.3. Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over-mix.4. Using an ice cream scoop, spoon the batter into cupcake liners about 3/4 full.5. Bake for 15 minutes in a 180C oven, or until a toothpick inserted into the centre comes out clean.6. Cool the cupcakes in the pan for a few minutes then remove and cool completely.Lavender icingIngredientsSoft butter50gIcing sugar approx 300g, depending on the consistency you want to achieveLavender milk (see below)3fl ozDouble cream1/2 fl ozHoney1 tspFlaked almonds and a handful of lavender budsMethod1. Toast flaked almonds on a baking sheet in a hot oven for 5 mins until lightly browned.2. Crush the lavender buds with a pestle and mortar.3. Whisk butter in a metal bowl until smooth for about 3 minutes. Then add 300g icing sugar, milk and double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.4. Ice cupcakes and dust with a sprinkling of lavender and cooled toasted almonds.For the lavender milk1. Measure out around 1.5 times the milk your recipe requires and add lavender buds at a ratio of 2tbsp to 1 cup milk to a small pan.2. Heat the ingredients to a scald stage (just before boiling), then turn off heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.last_img read more

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Eminate tests blade-coating in bakeries

first_imgFood and pharmacuetical solutions company Eminate, has developed Endurocut, a food-safe, kosher certified, premium blade-coating technology that claims to extend the life of cutting blades by as much as 10 times.The company said this improved performance can help reduce equipment downtime, potentially leading to further cost savings.The inert, ultra-hard, ultra-thin coating enhances the surface properties of cutting blades maintaining the quality of their cut and extending the overall life of the blade, said Eminate. The food-safe coating system has recently been trialled by a number of leading UK bakeries. “We have been extremely pleased with the results that Endurocut has achieved in recent bakery trials, demonstrating significant blade life extension and reducing machinery downtime and consumable costs for the manufacturer,” said technical development manager Dr Nick Botterill.last_img read more

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In Short

first_imgFox’s plants to stayFears that Northern Foods planned to close its three Fox’s Biscuits factories in favour of a single ’super factory’ have been allayed by the company’s new owner Ranjit Boparan of the 2 Sisters Food Group. A £26.5m investment over the last 18 months means the plants will stay open.Foo.go revampGreencore has revamped its Foo.go food-to-go brand with new packaging, improved recipes and several new seasonal lines, including an Italian chicken sandwich and a Thai prawn wrap.Starbucks flies aheadStarbucks is to enter Finland for the first time next year, with two stores operated by food and travel retail specialist SSP at Helsinki airport. Last month, Starbucks and SSP announced plans to open a store in Gardermoen Airport in Oslo, Norway, in early 2012. SSP entered into a partnership with Starbucks in June 2008 and has since opened 29 stores in several European countries.Kingsmill margin hitPromotional discounting has result in some margin erosion in Associated British Food’s Kingsmill business, according to its interim management statement for the 16 weeks to 25 June 2011.last_img read more

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Message for Elkhart County businesses who want to donate health supplies

first_img WhatsApp CoronavirusIndianaLocalNews Facebook Twitter Facebook By 95.3 MNC – March 29, 2020 0 258 A nurse at a drive up COVID-19 coronavirus testing station, set up by the University of Washington Medical Center, talks to a person arriving to be tested as they sit in their car, Friday, March 13, 2020, in Seattle. UW Medicine is conducting drive-thru testing in a hospital parking garage and has screened hundreds of staff members, faculty and trainees for the COVID-19 coronavirus. U.S. hospitals are setting up triage tents, calling doctors out of retirement, guarding their supplies of face masks and making plans to cancel elective surgery as they brace for an expected onslaught of coronavirus patients. (AP Photo/Ted S. Warren) The Elkhart County COVID-19 Incident Management team appreciates offers from businesses to help us ensure the availability of critical protective and lifesaving resources to get to the right place, at the right time, and in the right quantity. They are working to marshal every source of medical supplies and equipment, and facilitate the generous donations.At this time they are asking all businesses that would like to donate supplies contact us through [email protected] Emergency Management is using the warehouses as space to house and be a repository for disbursement. Those wanting to donate may also contact the EMA office at 574-891-2238 to arrange drop off dates and times.They are distributing to all forms of health care (hospitals, long-term care facilities, first responders, and others based on need). We are in need of the following:Surgery MasksN95 MasksR95/ R100 MasksGowns, Tyvek suitsLarge quantities of homemade masksPersonal Protective Equipment (PPE)Goggles, glasses, shieldsHand SoapHand Sanitizer with 60% alcohol or greaterCleaning Supplies, such as Clorox or Lysol Wipes, bleach, and other bleach based cleanersAny other forms of donations, donors may email [email protected] or contact Emergency Management directly at 574-891-2238. Twitter WhatsApp Google+ Pinterest Pinterest Message for Elkhart County businesses who want to donate health supplies Google+ Previous articleMichigan AG: Reports of price gouging in nearing 2,000 markNext articleNew map can show Hoosiers needing food where to find pantries 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan.last_img read more

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One person killed after car crashes into Osceola building, catches fire Wednesday

first_imgIndianaLocalNews Twitter By Brooklyne Beatty – June 3, 2020 0 991 TAGSash roadcrashfatalfireMidway MarinaOsceolaVistula Road Twitter Pinterest (95.3 MNC) One person has died after crashing into a building, which then caught on fire, early Wednesday morning.First responders were called to the intersection of Ash and Vistula roads just after 2 a.m., where police say they received reports of a car crashing into Midway Marina.At the scene, police found both the car and building on fire. ABC 57 News reports a first responder attempted to break the car’s driver’s side window, but couldn’t due to the flames.The driver was pronounced dead at the scene.The officer who attempted to save the driver was transported to a local hospital for hand injuries obtained from the flames. They were then released.Witness reports say the crash happened after the car was seen traveling at a high rate of speed.The victim has not been identified, though police report the car is registered to a South Bend man.This is an ongoing story, and we’ll provide updates as they become available.  Facebook Facebookcenter_img Google+ WhatsApp Pinterest One person killed after car crashes into Osceola building, catches fire Wednesday WhatsApp Google+ Previous articlePeaceful protest held Tuesday night outside of South Bend Police DepartmentNext articleRoseland wants to know how South Bend plans to exit Motel 6 Brooklyne Beattylast_img read more

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