CRAFT baker Birds of Derby has opened its 50th store, a trial of Birds’ Expresso unit.The takeaway outlet is in Derby’s Eagle Centre, and carries 65 lines from Birds’ standard range of around 200. Products on sale include hot and cold drinks, sausage rolls, filled rolls and baguettes, Birds’ six best-selling cream cakes, muffins and cookies.Retail operations manager Mike Holling said Birds already has two standalone Expresso stores, but this unit is an innovation as it is a single counter opening onto a shopping mall, with trading hours in line with the mall. “The format allows us to operate the unit self-sufficiently when our bakery is closed on a Sunday,” he said. “We have traditional values, but it is vital we keep developing our business.”The Expresso format is likely to be rolled out, allowing the East Midlands-wide Birds chain to expand away from its core market into areas such as the Peak District, and Staffordshire, he said.Birds won the Craft Business Award in British Baker’s Baking Industry Awards in 2005.
Month: April 2021
Health trends in the UK have seen a rapidly increasing demand from retailers for more informed front-of-pack labelling, such as declarations of reduced salt and fat, ’free from’ and organic.BAKELS has responded to this trend by introducing a range of clean-label products, which includes powdered bread, roll and bun improvers (including a Soil Association certified organic version), sunflower shortening and a ready-to-use bun glaze. These products also use non-hydrogenated fats.
Restauranteur Avi Avital is to open another Orli Coffee Shop in Hertfordshire. The kosher coffee shop will open in Borehamwood to cater for the needs of the surrounding Jewish community who have previously been making trips to its north-west London branch.Avital currently has Orli coffee shops in Hendon, Edgware and Finchley in London, however the new coffee shop is likely to replicate the formula of another of Avital’s enterprises, the Hendon Bagel Bakery in North West London.
It started with a few well-known chains offering breakfast muffins and pastries. But getting creative with breakfast can be a way to keep your cash tills ringing all day long. So whether it’s savoury muffins made with cheese and courgettes, or a stock of homemade jam to accompany your fresh buttered toast, the breakfast trade can be a great way to keep your customers coming back for more.”Breakfast is now spreading far and wide in terms of eating out,” says Mintel’s catering analyst Helen Spicer, whose report on breakfast catering last year showed it to be a growth industry.”With the nation’s healthy eating fixation renewing old mantras such as ’breakfast is the most important meal of the day’, the meal has been garnering renewed importance both in- and out-of-home. A wide number of eating-out outlets are now trying to jump on the breakfast bandwagon, either by building on an already-established good food reputation or as part of a wider move into catering.”Well-publicised operators moving in this direction include brands such as the pub operator Wetherspoon, coffee shops or even a more niche revival of juice bars in high-footfall urban areas,” she adds.While the outlook was rosy a year ago, the predicted downturn in eating out due to the struggling economy has yet to fully materialise. She points to anecdotal evidence that consumers would rather cut down on the basics, such as the grocery shop, than necessarily on those eating out ’lifestyle’ occasions. “Eating out has been mostly resilient during the credit crunch because it taps into all-day dining, which is still a huge trend; while people will cut back to a certain extent, they’re reluctant to cut back too much.” Nevertheless, the tightening purse strings mean that when it comes to breakfast catering or a lunchtime sandwich, consumers are becoming aware where they can cut back and ranges need to adapt. “Consumers won’t necessarily spend a fiver in Pret every day – but they want options and more and more flexibility in what they can pick up,” she says.Sandwich chain Pret A Manger’s ability to attract customers in for coffee in the morning has been the key to its breakfast trade.”It should stand us in good stead and really started with our coffees,” says Simon Hargraves, Pret’s director of food and communications. “They always had a popular following, particularly now there’s a trend for people to grab a coffee on their way to work. The majority of our breakfast trade happens around the counter, so people buy their coffee and then pick up something else to go with it.”== Capitalise on grab-and-go ==It is precisely this grab-and-go trend that bakery retailers and sandwich shops should really be capitalising on, particularly when the market for handheld snacks is growing rapidly, and consumers are increasingly expecting food that can fit easily into their busy lives.In fact, according to Mintel, not only does half the population count themselves out of the eat-out breakfast market, but the proliferation of the bacon-and-eggs option shows how woefully behind the times many caterers are when it comes to breakfast options.With the nation more aware of health issues than ever before, people are looking not only for fast options, but also for those that reflect a better nutritional balance. For Pret, this issue is so key to its success that a dedicated nutritionist works with the company on all new products, and has helped it develop a breakfast range that offers both a handy version of the English breakfast, but also healthy yoghurt pot and fruit options.”We have ham and cheese croissants, for example, and egg and bacon breakfast baguettes,” explains Hargraves. “But we also have our granola yoghurt pots, which are made fresh every morning. We don’t believe in having thin, low-fat options – we’d prefer to have smaller amounts of foods that have fat in their proper quantities, so it’s 4% fat yoghurt.”One baker that agrees with Pret’s dedication to quality, not quantity, is Baker & Spice, whose remit is to provide similar offerings to other establishments of a quality that is “of a different planet”.Its breakfast offerings include real-butter croissants made with liquid chocolate, cinnamon buns, a brioche range, organic mueslis, granola, and high-quality jams. And while the products carry a price tag to match the cost of ingredients, managing director Gayle Mejia believes customers are willing to pay more for quality items that they can eat on their way to the office.”We have people come in to buy food for breakfast who would probably not sit down to a meal here,” says Mejia. “But they come in every day – it’s not just a once-a-week treat. And they do that because people now want their food to be made from good-quality ingredients.”So if it’s the weekday crowd on whom you are setting your sights, come 8am, keep grab-and-go in mind, but don’t be afraid of quality. And for outlets that are ill-sited to take advantage of the commuter run, there is also the option of supplying other cafés and restaurants with their morning goods.”Smaller bakeries should really look at supplying local cafés with morning pastries and the like because if they don’t, a larger trader will come along and do it for them,” says bakery consultant Paul Merry. “But if a baker catches on to these wholesale openings, it could be a good market for them.”Ultimately, however, while the breakfast trade is a growing option, there are still hurdles to overcome – not least a reluctance among some consumers to have a morning meal at all.”Despite recent innovation and advances, there is clearly a way to go, considering our consumer research has found that 52% of respondents have not eaten breakfast out-of-home in the previous three months,” states a Mintel report.More worryingly, it was found that 12% of respondents never eat breakfast at all, despite health advice and increases in both retail options and outlets offering breakfast catering.For Pret A Manger, the main solution to this has been to go all-out for tasty options on the menu, but it has also put a lot of work into serving its croissants range warm – a killer move in the cold winter months.”We spent two-and-a-half years developing our ’croissanterie’,” says Hargraves. “It keeps the croissants warm, but also moist – the managers fill it up with water every morning.”For Mintel, appealing to the morning trade is also about customising your options to fit consumer needs. “What does seem to be rather consistent across both the eating-out market as a whole and breakfast catering more specifically, is the need for options to customise the offer,” says Mintel’s Spicer.”From swapping toast for hash browns in a full English to getting wheat-free toast or a fresh, made-to-order smoothie, consumers are not only getting more demanding in what they want, but operators also seem more willing to give it to them.”Gw—-=== Who breakfasts out of home? ===One in 10 people eat breakfast out of home once a weekIn a survey on the frequency of eating breakfast out of home, conducted in March 2007, 2,029 adults aged 15-plus were asked the following question:”Thinking about eating breakfast in the UK but not at home, which, if any, of the following best describes how often you have eaten breakfast away from home in the last 3 months? Choose one only.”These were the results: All %Once a week or more 10About once a fortnight 3About once a month 7Less often than once a month 14Haven’t eaten breakfast outside the home in the last three months 52Never eat breakfast 12Don’t know 2Source: GfK NOP/Mintel
You could say that a baker’s job is never done until they have produced a great product, delivered it in pristine condition and made it so enjoyable that shoppers come back for more. Reputation is all to the smallest craft baker or the biggest bakery food manufacturer. But it is only as good as your last delivery.Along the way, the baker has other decisions to make: which ingredients to choose, which equipment? And with ovens, often ’off the shelf’ options won’t do. The oven might not fit, have enough racks or the space might be too tall, small, wide or large.It’s the sort of challenge that Bob Petrie, MD, and Ian Wallace, sales and marketing director, of Double D Food Engineering really enjoy, because ’tailor-made’ rack and continuous ovens are precisely what they do. They make complete in-line bakery solutions for bread and fermented goods, confectionery, biscuits, pie and savoury products. Now, however, there is a new dimension. Under its new parent company JBT FoodTech, Double D can now supply equipment suitable for each stage of the baking process, from proving and baking to chilling and freezing.Ovens and retarder-provers have been made at Double D for over 30 years, with Revorack rack ovens and Revoband continuous ovens building up a loyal customer base. But a couple of years ago, Double D’s owner retired and sold the firm to a new company, run by Bob Petrie, a qualified engineer and a company director.Neat fitThen, out of the blue, a phone call came from an American company, wanting a foothold in the UK, instead of just distribution. This was JBT (John Bean Technologies), which owns Frigoscandia freezing technology. The fit was just right so JBT became the new owner of Double D.But there is more to it than that. JBT has access to international markets, with sales and service offices worldwide. Customers include continuous oven bakery clients, so it is good news for Double D. In return, Double D has a reputation for quality, access to a UK customer base, the ability to custom-build ovens and competitive pricing in rack, linear and batch ovens. Now, it also has the opportunity to supply emerging markets. A neat fit.Most British customers will know Ian Wallace, who has been sales and marketing director of Double D for 30 years. He remembers British Baker profiling the firm 20 years ago for its 10th anniversary. “It’s good to see you back,” he says in welcome, as he and Bob Petrie take me through the recent changes. The company is still located in Broxburn, conveniently close to Edinburgh airport, and has no plans to move. It manufactures and distributes throughout the UK and Ireland. In fact, nearly 70% of all business is outside Scotland.Petrie says the fact the company also make cookers for the meat and fish industries has driven very high CIP (cleaning in place) standards, which is especially important in the manufacture of topped products, such as garlic breads or flatbreads made with cheese or olive oil. The advantage of joining with JBT’s Frigoscandia is that stacking belts can be added to the offer, so that one continuous retarding-proving, baking, stacking, cooling and freezing line can be installed or any combination of the same.Customised approachPetrie says: “We start with ’what does the customer want?’ and are prepared for the unconventional. We visit the site and the permutations are limitless: pillars in awkward places, heat exchangers on top. We buy the raw materials, then manufacture and assemble the ovens right here at Broxburn, whether the requirement is for a craft or industrial rack oven or a tunnel oven. Recent large installations we are proud of include a 3.6m quiche oven at Greencore. Other customers include Northern Foods, Bakkavör, Maple Leaf and leading supermarkets.”Just as important as the installation is the help needed in an emergency or for a repair. “We have engineers nationwide,” says Petrie. “Customers can log in to their global positioning system and know precisely how far away they are from a visit.” He says 95% of breakdowns can be righted on the first visit and most within 24 hours.Service apparently comes with more than a smile and an engineer. The reception desk at Broxburn is also trained to take orders for spare parts and this is relayed directly to stores for immediate despatch. But before an order is ever placed, customers may want to visit Double D’s manufacturing site, which has a purpose-built technology centre featuring every piece of kit they sell. This includes proving, chilling and baking, as well as Frigoscandia’s freezing equipment, with both conventional freezing and impingement, which works particularly well with flatbreads or low-density products.So what changes has Petrie enacted under the new ownership, not forgetting the volatile economy? “We have changed from being very specification-conscious to more price-conscious,” he says. “Ovens are the same quality, but we felt they were over-specified. We have responded by being more market-led than function-led.””Nowadays, customers want reasonably priced, energy-efficient ovens that will perform reliably,” he says, adding: “We are introducing energy-saving devices, limbo modes and flexible baking areas.””Customers appreciate that what we do we do properly,” adds Wallace. It’s a reputation the firm expects to hold on to for the next 30 years.
The Co-operative has become the latest retailer to make the move to using 100% British wheat. Its own-brand sliced bread range, across all stores in England, Wales and Scotland excluding its Scottish Square White Bread will now be made with home-grown wheat.The move encompasses 10 lines across its premium Truly Irresistible range, standard and Simply Value ranges, and equates to approximately 7.9 million loaves of bread a year.The packaging has been updated to include a 100% British wheat logo, which is available in stores now, said Elizabeth Bailey, product manager for bakery at The Co-operative. The price of the loaves will remain the same, she added.The firm said it will now be sourcing in the region of 14,000 tonnes of flour annually from up to 4,000 British farmers nationwide, which is part of The Co-operative’s ongoing commitment to support British farmers.
Heavy rain earlier this month brought some relief to wheat farmers in the South East and East Anglia, but yields in the UK and across Europe are still forecast to be below average after one of the driest springs on record.The wet weather across much of the UK would have benefited the development of the wheat crop in those areas affected by drought, said Jack Watts, AHDB senior analyst, but yields were still expected to be down by between 5-15%. “The damage has already been done, but the wet weather definitely helps,” he said. “It puts a few sticking plasters over the issue for the moment, but there will be concerns all the way through to the harvest.”He added that the rain was “too little too late” for the French wheat harvest, which the French government estimates will be down by 4.6 million tonnes (mt) or -13% from 2010/11 output. This would be the lowest French wheat crop since 2007/08.The Spanish government predicts its cereal harvest will be 20-22mt for 2011, up from 19.7mt last year, while the Ukrainian government abolished quotas for wheat and barley exports, meaning an estimated 300,000 tonnes of barley and 600,000 tonnes of wheat might be exported in June.>>Warm weather continues to put pressure on wheat
By Associated Press – March 11, 2020 0 410 This illustration provided by the Centers for Disease Control and Prevention in January 2020 shows the 2019 Novel Coronavirus (2019-nCoV). This virus was identified as the cause of an outbreak of respiratory illness first detected in Wuhan, China. (Centers for Disease Control and Prevention via AP) INDIANAPOLIS (AP) — Four more people in Indiana have been sickened by the coronavirus, boosting the state’s tally to 10 cases, with three of the new cases in the same suburban Indianapolis county, health officials said Wednesday.Johnson County, just south of Indianapolis, has three presumptive positive cases of COVID-19 — the disease caused by the virus — and north-central Indiana’s Howard County has one, the state Department of Health said.Wednesday’s update by the state agency shows that seven Indiana counties now have patients with COVID-19, with Adams, Boone, Hendricks, Marion and Noble counties the other counties reporting cases.With the exception of Hendricks County, which has two cases, and Johnson County’s three cases, the other counties had one case each. The state Department of Health said 43 people in Indiana have been tested for the virus, either by that agency or the Centers for Disease Control and Prevention.Indiana’s growing number of cases since the first one was reported last Friday in Marion County prompted Indiana and Purdue universities to announce Tuesday the suspension of classroom teaching on all campuses following spring break. Although the campuses will be open following the break, students have the option to return to campus or not.And health officials in Marion County, home of Indianapolis, on Wednesday urged seniors with chronic medical ailments such as heart disease, diabetes and lung disease to reconsider before attending any large public gatherings, including sporting events and festivals.For most, the virus causes only mild or moderate symptoms, such as fever and a cough. For some, especially older adults and people with existing health problems, it can cause more severe illness, including pneumonia. The vast majority of people recover.According to the World Health Organization, people with mild illness get better in about two weeks, while those with more severe illness may take three to six weeks to recover. In mainland China, where the virus first exploded, more than 80,000 people have been diagnosed and more than 58,000 have recovered.The Marion County Public Health Department also advised seniors to try to put at least six feet (1.8 meters) of distance between themselves and other people to further reduce their risk of being exposed to the virus.Indiana’s presumptive positive cases of COVID-19 include an elementary school student in the Hendricks County community of Avon, just west of Indianapolis. That sickened Avon student — the state’s only case not in an adult — led the local school district to cancel classes and all school-related activities until April 6. WhatsApp Facebook Pinterest Previous articleMichigan State University moving to virtual instruction due to coronavirus concernNext articleSanders staying in the race for the Democratic nomination Associated PressNews from the Associated Press and its network of reporters and publications. CoronavirusIndianaLocalNews 4 new COVID-19 cases in Indiana, state now has 10 cases Pinterest Facebook WhatsApp Google+ Google+ Twitter Twitter
Facebook WhatsApp By Jon Zimney – April 26, 2020 0 284 Previous articleGovernor Whitmer defends stay-at-home extension as 41 new deaths reportedNext articleMan guilty of threatening, sending dead rat to ex-wife 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. Twitter This undated electron microscope image made available by the U.S. National Institutes of Health in February 2020 shows the Novel Coronavirus SARS-CoV-2. Also known as 2019-nCoV, the virus causes COVID-19. The sample was isolated from a patient in the U.S. (NIAID-RML) The Indiana State Department of Health announced on Sunday, April 26, that 634 additional Hoosiers have been diagnosed with COVID-19 through testing at ISDH, the Centers for Disease Control and Prevention and private laboratories. That brings to 15,012 the total number of Indiana residents known to have the novel coronavirus following corrections to the previous day’s total.A total of 813 Hoosiers have been confirmed to have died of COVID-19. Another 88 probable deaths have been reported. Probable deaths are those for which a physician listed COVID-19 as a contributing cause based on X-rays, scans and other clinical symptoms but for which no positive test is on record. Deaths are reported based on when data are received by ISDH and occurred over multiple days.To date, 81,708 tests have been reported to ISDH, up from 79,774 on Saturday.St. Joseph County reported 576 cases with 14 deaths. Elkhart County reported 245 cases with 4 deaths.Cass County had the most new cases, at 273. Other counties with more than 10 new cases were Allen (14), Elkhart (11), Hendricks (31), Howard (34), LaPorte (32), Lake (19), Marion (72), Miami (23) and St. Joseph (26). The Lake County totals include results from East Chicago and Gary, which have their own health departments.The complete list of counties with cases is included in the ISDH COVID-19 dashboard at www.coronavirus.in.gov. Indiana confirmed COVID-19 cases now tops 15,000 Pinterest WhatsApp Facebook Twitter CoronavirusIndianaLocalNews Google+ Google+ Pinterest
Facebook IndianaLocalMichiganNews WhatsApp Pinterest WhatsApp TAGSdeadlineIndianaInternal Revenue ServiceJuly 15Michiganstate incometax return Pinterest Google+ Previous articleIndiana in “Phase 4.5” of the Back On Track planNext articleFood Bank of Northern Indiana mobile food distribution schedule, July 6-10 Brooklyne Beatty Twitter By Brooklyne Beatty – July 2, 2020 0 392 (“Personal Income Taxes Ver3” by Chris Potter, CC BY 2.0) A reminder for Indiana and Michigan taxpayers: state individual income tax returns are due in less than two weeks.State income tax returns must be submitted electronically, or sent through the U.S. Postal Service, before midnight on Wednesday, July 15. Both Michigan and Indiana’s deadlines are the same as the Internal Revenue Service.Taxpayers who fill electronically typically receive their refunds around two weeks after receiving confirmation the return was accepted by the state. You can find more information about e-filing by clicking here for Michigan and here for Indiana. Google+ Individual income tax returns due July 15 Twitter Facebook