April 2021

Food Design

first_imgFood Design (Harrogate, North Yorkshire) is finding a ready market for its chocolate-coated golden honeycomb.The method by which the honeycomb centre is covered in either milk or plain chocolate prevents moisture migration and ensures that the honeycomb retains its crispness, says the company.Other chocolate inclusions for the baking industry from Food Design include chocolate mint and chocolate orange truffles. Said to work well in cookies, they are sold in 6mm and 10 mm cubes.last_img


first_imgn Consumer confidence in the internet means that 65% of shoppers want to buy their Christmas gifts online this year. A report by Visa reveals that 81% of Britons believe shopping online saves time; 70% think it saves money.n Warburtons’ health and safety officer Derrick Watson is the first person in Scotland to achieve a level six diploma in occupational safety and health.n Brian Ridgeway, managing director of Discovery Foods group, has become the first non-American to be voted to a senior position on the Washington DC-based Tortilla Industry Association. In the US, annual sales of tortillas exceed all other ethnic and speciality bread sales, including bagels, croissants, muffins and pitta bread. Recent independent research by the association predicted that 68 million fajita wraps will be consumed in the UK over the next 12 months.n A new trade event aims to encourage communication between retailers and local suppliers. Offers4profits is sponsoring the one-day event on Tuesday 21 November 2006 in Nottingham to give local suppliers a voice. Suppliers from within 50 miles of Nottingham city are invited to showcase their products to buyers. See [http://www.offers4profits.co.uk] to rent a £50 pitch.n The Scottish company Campbell’s Shortbread, the marketing and distribution firm Petty Wood and the freight firm Tudor Rose will be some of the British food and drink sector companies exhbiiting at the Food, Hospitality and Catering China Exhbition in Shanghai on 30 November to 22 Dcember.last_img read more

Don’t skimp on ingredients

first_imgI have always maintained that it is a false economy to cut corners when purchasing ingredients. And if I were to pass on any words of wisdom from my 24 years in the food trade, this would be one of my top three pointers for running a successful business.”That’s predictable,” you might think. “After all, you and Unifine have a vested interest.” We most certainly have. We want to help in making our customers successful. In my own experience, we achieve the best results together when they buy the highest quality they can afford.What’s wrong with cutting a few corners when the budget is tight, and why doesn’t it pay to look upon ingredients as an afterthought? It’s simple. When customers purchase your bakery products, not only do they choose with their eyes but they are also drawn by aroma, taste and texture. Your skill can most certainly do the trick on the visual front. But it’s what happens when they sink their teeth into a cake or pastry that will determine whether you get that vital second purchase.It has to be rich, light or flaky – offering eating experiences and flavours that are neither overwhel-ming nor disappointingly absent. The crumb needs to be consistent throughout, the contents should look generous and yielding and the essential nature of each item has to linger on the tongue. Today’s customers demand it and if you don’t offer it, someone else will.OK, it costs a little more initially but it’s not as much as you may think. Top-of-the-range flavours and bases invariably go further. They’re bound to, especially the natural ones – the flavours are more refined and perform better when concentrated. Such refinements also mean that they blend more evenly and there is a greater consistency in the finished article. The customer knows every time that the quality of their last purchase will match that of the next. All this might seem obvious, yet so many businesses miss the point, then wonder why their sales are flagging.As an example, take a look at the award-winning butcher/baker Dennis of Bexley. Dennis is a remarkable combination of butcher, baker and caterer, which produces in-house and trades from a high-class food hall in Kent. Its owner, Keith Mulford, has adopted the very best practices of larger retai-lers such as Marks & Spencer. In terms of size, he and M&S are at the opposite ends of the scale, but both businesses have two things in common. Firstly, they insist on using the very highest-quality ingredients for their product ranges and secondly, their sales ethic begins with the ingredients they are going to use. Everything else follows on.We are all aware of the effect this has had with Marks & Spencer, giving them a clear edge in their food halls. For Dennis of Bexley, starting with good ingredients has not only built them a high reputation within the industry, but has won them copious awards, including three prestigious European Cups, Overall Supreme Champion Award and a number of top prizes in the Guild of Q (Quality) Butchers 2006 Smithfield Awards Product Evaluation. However, Mulford’s greatest reward came recently when Dennis’ business moved from Bexley to Dartford. He reckons he took 95% of his customers with him.So, next time the annual business plan looms, by all means take a long look at where you can save a bob or two. But make sure it isn’t on the ingredients, for it is these on which good reputations – and repeat sales – are built. nlast_img read more

Lavazza delivers the ’perfect’ espresso

first_imgLavazza Coffee has launched a capsule system called Lavazza Blue. Guaranteed by the company to deliver “the perfect Italian espresso every time with no compromise on flavour or body”, Lavazza Blue claims to turn every user into a real “cappuccinatore”.The system comprises a Lavazza Blue machine and coffee capsules. The user manually loads the capsules. There is a choice of espressos, from medium to strong, with all coffees coming from Rainforest Alliance sources. The espresso is ready in seconds and the capsule is thrown away.www.lavazza.comlast_img

Fluid movement

first_imgLancashire company SpringThyme Oils has developed a range of fresh-flavoured infused fluid shortenings specifically for the bakery sector. They are made by blending hard and soft vegetable oils with fresh herbs and spices, such as chilli, garlic, rosemary or thyme. These are then infused into an oil matrix to create fat-based flavour solutions.The shortenings can be used to make a wide variety of bakery products, including speciality breads, soft rolls, pizza, pastry and laminated pastries, savoury snacks, biscuits and cake batters. According to the firm, the product has no detrimental effect on dough rheology and can help to increase both the volume and product life of baked goods. “They have the convenient handling properties of liquid oils,” said sales and marketing director Ken Williams.The new range is additive- and GMO-free and carries a shelf-life of up to six months.last_img read more

Kingsmill reveals Northern Ireland’s best sandwich

first_imgA sandwich of smoked cheese, pesto, roasted peppers and onions with sun-dried tomatoes and rocket leaves has been named as the tastiest in Northern Ireland.Michelin star chef Michael Deane picked Avril Armstrong’s concoction in the Masterpiece sandwich competition, run by Kingsmill, and will now arrange a private cookery experience for the prize-winner and her five friends. Regional winners from the province took part in a Masterchef-style cook-off at Deane’s Restaurant in Belfast; each finalist took home a sandwich grill and a year’s supply of Kingsmill bread. Kingsmill general manager Peter Henry said he was impressed by the finalists’ efforts. “Our search to find Northern Ireland’s best sandwich has been a huge success and has enabled us to interact with our customers and find out how they like to enjoy the Kingsmill brand,” he said.last_img read more

Linda Lusardi at Bakers’ Fair

first_imgActress, presenter and former model Linda Lusardi is to present the competition trophies at Bakers’ Fair Spring, so don’t forget to get your entries in.Taking place at Newbury Racecourse on Sunday 10 April, the new event for 2011 will play host to the National Association of Master Bakers’ Bakery Competitions – available to all bakers – consisting of seven classes for bakers and three classes held jointly with the National Federation of Meat and Food Traders.The bakers’ classes include: a celebration cake inspired by the Royal Wedding; cupcakes and hot cross buns.The joint categories will pit bakers against butchers in a contest to make the best hot crust pork pie, cold-eat meat pasties and six-inch sausage rolls.See www.bakersfair.co.uk for more information.last_img

Indiana prosecutors hoping for more resources to fight cybercrimes

first_img Facebook Twitter Google+ Pinterest (“170 – Typing” by Hillary, CC BY-SA 2.0) Indiana prosecutors could get more resources to go after cybercrimes.The House unanimously endorsed a plan to create 10 regional task forces to help prosecutors with high-tech crimes. House Republicans’ budget includes three-million dollars to pay for it.Avon Republican Greg Steuerwald says the task forces would pursue not only hacking and identity theft, but low-tech crimes with high-tech evidence, like analyzing cell phone records.Steuerwald says Saint Joseph and Tippecanoe County prosecutors already have high-tech units through partnerships with Notre Dame and Purdue. In other counties, he says, prosecutors may not have the manpower.A Senate committee is expected to hold a hearing on the proposal next week, though the funding won’t be finalized until the budget is, at the end of April. Google+ By Network Indiana – March 4, 2021 0 185 WhatsApp IndianaLocalNews Twitter Facebook Indiana prosecutors hoping for more resources to fight cybercrimes Pinterest WhatsApp Previous articleMan rescued after falling through ice on O’Brien Lake in Berrien CountyNext articleCatholic bishops express concern about Johnson & Johnson COVID-19 vaccine Network Indianalast_img read more

March Hometown Hero #1: Shelby Coppens

first_img Facebook Previous articleRV industry has best February everNext articleChanges to Elkhart County COVID restrictions delayed 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. IndianaLocalMichiganNews Pinterest Twitter Facebook (Photo supplied) 95.3 MNC and Impress Jewelry Creations present the Hometown Hero Award to Shelby Coppens, a 4th Grade teacher at Sylvester Elementary in the Berrien Spring Public Schools system.Coppens was nominated by listener Mary, who wrote:“She’s a great teacher and her students love her.”To nominate a Hometown Hero, click HERE then click where is says “Enter Your Own” Pinterest WhatsAppcenter_img We would like to recognize and congratulate the winners of our Hometown Heroes initiative! Make sure to follow Impress Jewelry Creations on Facebook and Instagram in order to be in the know when the next nomination period opens! It became important to us that we recognize individuals in our community that daily go above and beyond and contribute to the safety and well-being of our communities. This group includes active & retired military, active & retired law-enforcement personnel, medical professionals like doctors, nurses & other first responders & finally teachers.We will randomly select an individual and share their story. This person will be awarded a white gold Hometown heroes pin of our design. The pin features the 19 stars found on the Indiana State flag along with the rising star as found on the Indiana state seal. WhatsApp March Hometown Hero #1: Shelby Coppens By 95.3 MNC – March 27, 2021 0 175 Twitter Google+ Google+last_img read more