ALAN Davis, who runs the Authentic Bread Company in Gloucester, says that he sold 47 tonnes of Christmas mincemeat to Prince Charles’ Duchy Originals food company in 2005. That figure is a hefty increase on the 14 tonnes sold in 2004. READERS are reminded that for legal reasons we cannot print letters unless we have name and address details on file. These details will not be published if a correspondent requests that we withhold them.
The introduction of a new low-glucose powdered fondant by Surafti UK is one of the company’s responses to market changes, says Paul Martin, Surafti UK’s technical sales manager. For Martin, the new fondant, Flemings Powdered Fondant LG, which has been under development for the past 12 months complete with trialling and analysis, is another example of Surafti’s special service .Surafti’s approach is unique, he says, in that it does not rely on a few standard products but produces a blend to meet the specific production requirements for each customer. Each of the company’s 31 fondant products has been designed to solve a specific problem during manufacturing, merchandising or storage. “Our bespoke recipe solutions, backed by full field and in-house technical support, help our customers to achieve the required end results,” says Martin.Problems resolvedSurafti’s support team will visit a plant, assess the practicalities, advise or blend a one-off product accordingly. Some of the problem areas which have been resolved by this approach are the need for a gloss, quick setting times, enrobing, increased shelf life, particular flavour profiles, short eat qualities, freeze or chill stability and the need for powdered fondant.Fondants have been made under the Flemings brand name for 145 years, building a level of expertise that results in consistent products which have gained recognition as an industry-standard, says Martin.Fondant derivativesThe company’s standard fondant derivatives include the CW [close wrap] icing range, which it calls the first full-contact wrappable icing, suitable for fermented goods. Variations include the gelatine-based CW Plus 200 and the gelatine-free vegetarian CW [V] options. In the same range is Fondawrap Plus, an icing aimed at cake and confectionery lines, particularly where longer shelf-life is required.For celebration cakes, Covapaste is the roll-out icing considered by many in the baking industry as an industry standard in sugarpaste, says Surafti, and equally suitable for industrial plant or creative modelling applications.
I don’t often go into bakeries. I usually just shop in Sainsbury’s for cost and convenience.I don’t even shop at the Sainsbury’s in-store bakery, as I would think that these products would be more expensive.I’m quite predictable with the bread that I buy and usually just get Best of Both or bread with seeds. This makes good sandwiches, which I take to work about three times a week. My favourite is brown bread with cold baked beans – strange I know.The only time I buy ready-made sandwiches is when I’m in town, shopping for clothes. I like to buy them from Boots, Marks & Spencer or, if I’m with friends, it’s a treat to sit down and enjoy a sandwich in a coffee shop.I eat healthily, but occasionally I buy packaged brownies and jam-filled doughnuts. Because of the calorie content, I hardly ever buy pies, pasties and cakes, although, on a recent weekend away with the girls, I had fish pie, spinach and cheese pie and a big slab of chocolate cake. I’ll have to get myself to the gym after all that!When I go on holiday to Cornwall, I will eat Cornish pasties, as it’s a tradition which started in my childhood.I like to eat healthy foods most of the time and that’s why I don’t go into bakeries that often, as I don’t associate them with health. I think of them as selling cream cakes, sausage rolls, pies – all sorts of naughty and indulgent things like that.Laura Clark,Wimbledon
Gundula Azeez, policy manager, The Soil AssociationGundula Azeez, policy manager, The Soil AssociationThe food chain contributes 18% of the UK’s greenhouse gas emissions and agriculture makes up around half of this. Wheat production has a lower carbon footprint than the livestock sector, but milling, bread-making, packaging and retailing all produce further emissions.Nitrogen fertiliser is a cause of many of the agricultural emissions. About three million tonnes of fertiliser are used each year in the UK, about half of which is imported. The raw material for fertiliser is petrochemicals (usually natural gas) and the energy-intensive manufacturing process causes significant emissions of both carbon dioxide and nitrous oxide, another greenhouse gas 300 times as powerful as carbon dioxide.How does organic wheat production compare? Better, it seems, as it is both more energy-efficient and conserves the soil’s organic matter. Detailed studies carried out for Defra have calculated that organic wheat production uses about 16% less energy per tonne, mainly because it does not use nitrogen fertiliser.Instead, organic farming uses a natural process of fixing atmospheric nitrogen with legumes such as clover. This means the ultimate energy source for organic crops is renewable solar energy, not fossil fuels.
American bakery café chain Au Bon Pain has struck a deal with Indian-owned Spencer’s Retail, to open 100 stores across India. Au Bon Pain signed a master franchise agreement with Spencer’s Retail, part of RPG Enterprises, which plans to open the target number of stores within the next two years.”India provides exciting new expansion opportunities for American companies,” said Au Bon Pain president and chief executive officer Sue Morelli. “With their extensive experience, we know that Spencer’s will have great success introducing our brand to India.”The Indian menu will be tailored to local needs, including an expanded vegetarian selection. Spencer’s operates around 400 stores in 66 cities in India, from convenience stores to hypermarkets, and is part of the $3bn Indian conglomerate RPG Enterprises.Boston-based Au Bon Pain now has over 200 company-owned and franchised outlets in the USA, South Korea, Taiwan and Thai-land, selling artisan breads, pastries, sandwiches and salads.—-=== Reporting In ===== Matthew Goodman, Policy representative, Forum of Private Business (FPB) ==The summer doldrums are starting to creep into the public affairs arena. Schools are out and parliament is in recess from 28 July, with most folks off on holiday. But many small businesses cannot afford to put their feet up, so the FPB cannot stop either. We’re knuckling down with a couple of months of planning and preparation for a busy autumn and winter.At the end of June, I was in Brussels for a conference on the European Commission’s Small Business Act for Europe (SBAE). The SBAE is a package of recommendations and legislation to help provide opportunities and remove barriers. It includes improving access to public contracts, trying to find a solution to late payment and making it easier for businesses to trade throughout Europe.As part of the package, the Commission has invited Member States to raise the threshold for VAT registration to €100,000 – about £79,000.It has also lifted restrictions on where Member States can apply reduced VAT rates, which means the UK will have the option to apply a reduced rate to locally-sourced trade and services. These reduced rates are aimed at bringing customers into those local businesses, so bakeries, restaurants and coffee shops may see the benefit.It is too early to tell how any of the SBAE’s proposals will be implemented here at home. The UK already has more exemptions from VAT than any other Member State, but there is definitely an opportunity here to help promote local businesses. The government should make sure that British customers and businesses can take advantage.
The latest National Statistics on UK milled wheat and flour production, from Defra, revealed an increase of 2.9% in the total wheat milled in the UK, for the crop-year to date (starting July 2008), compared to figures for the 2007/08 crop year.Total flour production was also up 3.9% for the 30 weeks to 24 January 2009, compared to the 2007/08 data.Biscuit-making flour has seen the largest rise in production, at 13%, while white and brown bread flour have both declined, and wholemeal bread flour has increased by 0.3%.The increase in total flour production can be mostly attributed to the start-up of a new starch plant in Manchester, explained Alex Waugh, director at nabim. “I understand that bread production is holding, so the year-to-date decline in white and brown bread flour is likely to be due to a decrease in the production of other products that use bread flour, rather than bread itself,” he added.The figures also show a decrease in the amount of UK and imported wheat milled in the UK as well as flour produced in the UK in January 2009, compared to January 2008. However Waugh said month-by-month comparisons are not always an accurate represen-tation of the situation, as they can vary for several reasons – for example stock levels.The next report will be published on 9 April.
l InterviewWe visit flour miller FWP Matthews to find out why it is investing in its business, as Paul Matthews reveals the challenges facing the organics marketl Sugar & marzipanHow is the crackdown on artificial food colours in the UK and fears over hyperactivity in kids affecting the cake decorations sector?l Smoothies & juicesWe ask how bakery retailers can bolster their healthy drinks sales and combat consumer cutbacks on premium spending
West Midlands bakery firm Firkins Foods has been bought out of administration by MD and sole director Ian Bolderston for the third time in three years, saving all 200 jobs.Bolderston called in the administrators on 11 November 2009 after the firm, which operates a bakery and 27 shops, came under pressure from utility creditors.Administrator Mark Bowen of MB Insolvency said the company, which will continue to trade as Firkins, “fell foul of non-contract rates”. When the business, formerly known as Firkins Bakery, was bought out of administration in November 2008, it failed to agree contract rates with two specific utility companies, said Bowen, who added that the bills were “significantly more than the company had provided for”. “Bolderston has bought the assets of the business,” explained Bowen. “The shops and bakery are leasehold properties so it is now up to him to enter into negotiations with the individual landlords to see whether they’re prepared to allow him to trade from those sites. I believe the majority of these approaches have been met positively.”Bolderston also saved the West Bromwich-based firm from administration in 2006.
Maple Leaf Bakery has confirmed it is to close its Walsall site with the loss of 236 jobs. Attempts before Christmas to find a buyer had failed, said HR director Paul Clipson. “Sadly the staff will therefore be made redundant,” he said.Clipson told British Baker the factory was closing because the firm was withdrawing from both the sliced bread and ISB loaf categories to focus on its speciality goods. “We have completed a third line for croissant manufacturing at Maidstone, we are installing a third line for bagels at Rotherham and we are increasing volumes from our speciality bread bakery in West London,” he said.
WhatsApp WhatsApp Previous articleKlobuchar is ending her presidential bid, will endorse BidenNext articleSouth Shore to expand bike-friendly program Tommie Lee Pinterest (Photo supplied/Elkhart Truth) The Goshen Community Schools and Goshen Police Department notified parents in the district Monday after an incident at the high school.A student carrying a plastic look-alike gun at the school was reported by other students.The district and police say the situation posed no threat, and no threats had been made, but in an effort to be transparent, a message was sent to parents.The student is being disciplined.You can read the notice from the school district and the police by clicking here. Pinterest Twitter Twitter Google+ Facebook IndianaLocalNewsSouth Bend Market Google+ By Tommie Lee – March 2, 2020 0 388 Goshen HS student brings a fake plastic gun to school Facebook