FEBRUARY18 Chocolate Desserts and Individual Cakes. One-Day Course. Slattery. Contact John Slattery, tel: 0161 767930325-26 Breadmaking: Two-Day British Traditional Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Breadmaking: Three-Day Going Professional Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Easy-to-Make Chocolates. One-Day Course. Slattery. Contact John Slattery, tel: 0161 76793033 Chocolate Wedding and Celebration Cakes. One-Day Course. Slattery. Contact John Slattery, tel: 0161 76793034 Chocolate Workshop. Half-Day Course. Slattery. Contact John Slattery, tel: 0161 76793036 LASER AGM, London. Contact Ray Reddick, tel: 07774 18855910 Breadmaking. One-Day Italian Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Breadmaking. Two-Day Italian Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Sugar Paste Modelling. One-Day Course. Slattery. Contact John Slattery, tel: 0161 767930311-12 Bread Matters Funda-mental. Two-Day Course. Contact Andrew, tel: 01768 881899;email: [email protected] Breadmaking. One-Day Basic Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Breadmaking. One-Day Flatbreads Course. Panary. Contact Paul Merry, tel: 01722 341447; email: [email protected] Food & Bake Exhibition. NEC, Birmingham. Contact Alan Bell, tel: 0121 767 2118; email: [email protected] Convenience Retailing Show. NEC, Birmingham. Contact Matthew Butler, tel: 01293 86761319-22 Food & Drink Expo. NEC, Birmingham. Contact Jane Malcolm-Coe, tel: 01293 86762119-22 Foodex Meatex. NEC, Birming-ham. Contact Julie Higgins, tel: 01293 867639 20-21 British Society of Baking’s Spring Conference. NEC, Birmingham. Contact Jean Grieves, tel: 0161 427 177221-24 The Basic Principles of Baking, CCFRA. Contact The Training Department, tel: 01386 842104; email: [email protected]
Nowadays, packaging is not what it’s cut out to be – it’s a whole lot more! After the packaging has been cut, shaped and formed, the leftovers can be recycled or used to make everything from microchip carriers to currency containers, paper bags to poop scoops.Recycling is one of packaging supplier Linpac’s major philosophies. The company is a market leader in packaging to just about every sector in the UK – apart from bakery. But all that is about to change, as I discovered en route from Asturias airport in Northern Spain to Pravia to visit the first of two Linpac plants. The area is known as ‘green’ Spain, which could account for the ‘rocks’ hitting the car windscreen, as my hosts and I drove up through the verdant hills. At first I thought it was a genuine fall of rock, then I realised the deafening deluge was actually the world’s biggest hailstones, the size of a fist. There is a price to be paid for all that green.But as Barbara Laing, Linpac’s marketing assistant, points out, the location of the company’s site, which is close to air, sea and roads, makes it ideal for fast export and doesn’t affect either the timescale, price or quality. Hail-stones not withstanding, dispatch takes place every day. The move to bakeryBarbara explains why the company has now decided to target the UK bakery market. “Linpac is a multinational company, but moving into bakery has been a big project. In the six years since the turn of the Millennium, we have equipped and dedicated two whole factories to producing bakery packaging and gained major orders throughout Europe, the Arab Emirates and further afield,” she says. Customers range from Ireland’s Cuisine de France for French sticks to France’s Carrefour for croissants – and many other supermarket in-store bakeries, plant bakeries, Viennoiserie makers and cake suppliers. Barbara says: “We are a British company, founded 36 years ago. Linpac Plastics has 26 manufacturing sites worldwide, supplying packaging for fruit, meat, and a host of sectors. In 2000, the company started targeting the European bakery market. Now we are ready and equipped to target Britain.”As we begin our tour she states the three aims of Linpac’s bakery packaging:1: Protection – of the product;2: Preservation – no damage and extended shelf life;3: Presentation – giving a good, clear view of the content.Next she takes me round the company’s first of two factories in Asturias; it is extremely clean and equipped with eight high-speed machines, providing four-colour printing, single or both sides. The packaging falls into three defined areas: paper, film, or a combination of both. These are used for French sticks, ciabattas, baguettes, pain de campagne, ronde de pain and, potentially, the great British bloomer, plus every shape bread you can think of, as well as morning goods.Bespoke manufactureBecause there are so many possible shapes, sizes and combinations the Linpac factory makes its own tools, so bespoke is as common as standard. It also boasts its own art and design department. On a French stick, for example, the retailer’s own branding could range left, right, both or off-centre. The film can be perforated or not, centred or not, and the sleeve can have a gutter or not, depending on the thickness of the bread. The permutations seem endless, the designs striking and colourful.For those customers who want biodegradable packaging, the film can be made with polylactic acid, which is made from corn starch. It is slightly more expensive but, as with Fair Trade coffee and tea, companies with a conscience are increasingly seeing it as a worthwhile option.Normal project timing is three to four weeks from idea to execution and dispatch. The number of sleeves, bags and covers produced at Linpac’s Quintana site amounts to some 500 million a year, but the 2,300sq m factory, set on a greenfield site, has plenty of room for expansion. Importantly, the packaging itself is suitable for any flow-wrapper on the market.Efficient managementAs we walk around the factory, we hear that German supermarket Rewe has just placed an order. This good news seems to send the machine next to me into overdrive, but I learn that small bags can be doubled up so they go through in half the time. “Efficiencies are paramount,” stresses Barbara. “And everything is geared to providing a ‘first class service’ and a personal service to the client.Many overseas customers are in-store bakeries, plant bakers or wholesale manufacturers, but smaller orders are still valued and are channelled via distributors. Linpac has over 80 in the UK alone.It turns out that Barbara is not the first point of contact for British customers. That role falls to Adam Barnett, UK business development manager, who is located at Linpac’s main factory in Featherstone, near Leeds.Later on, Adam says: “Our aim is to provide intelligent packaging solutions to clients to improve their competitiveness and provide optimum packaging in terms of cost, with minimal environmental impact.Clearer pictureAbout four miles away as the crow flies, or in April as the rain falls, Linpac’s Clearpac factory is set on another greenfield site, surrounded by pine forests and low-flying clouds. Here, general manager Giuseppe Zagatti, who speaks fluent English, shows me around a plant that makes thermoformed clear packaging for bakery. He says: “This type of packaging is used for celebration cakes, gateaux, morning goods, croissants, doughnuts, muffins and Danish, as well as pies, and just about any baked product that lends itself to the stiffer clear mould rather than the paper and film made at the first factory. Customers include in-store bakeries and bakery food manufacturers throughout Europe.On a visit to three supermarkets, ranging from the upmarket El Corte Inglés to the plentifully stocked Carrefour, I see the range of products wrapped or packaged in Linpac packaging. Ironically, what stands out is not so much the packaging but the product and the logo of the seller. But that is what has helped Linpac’s Clearpac factory to become the leader of thermoformed products in Europe, with 35% of the market.Here, too, the emphasis is on recycling and health and safety, and not just on the factory floor. Computer users have a big poster showing how they should sit, the angle of their computers, and a dozen exercises to avoid neck or shoulder strain. I spend a few moments reading it. On the way out, health and safety-conscious Jose puts a colour photocopy in my hands. He misses nothing.Targeting the UKAfter my brief visit I learn the rain in Spain does not fall mainly on the plain; for two days it barely lets up in Asturias. But I have learned, too, about a vital part of the bakery chain, that Linpac is fully ready to target the British bakery packaging market, that it is making strong efforts to recycle, that good health and safety shows care for employees and communities, and that good packaging enhances and protects bakery products. Oh yes, and how to sit correctly at a com-puter. Altogether a pretty good package. Health and safetyJose is responsible for health and safety at the Asturias sites.Every potential accident is assessed and given a rating, ranging from A – ‘deal with now’ – to C – ‘change in a defined time’. Linpac’s mantra is: ‘Our people are our asset’. Every Linpac factory is awarded bronze, silver or gold status annually by independent auditors. The financial reward is spent in the local community, providing new facilities or supporting worthwhile ventures. Last year, Jose’s Asturias bakery packaging sites both won gold.RecyclingEverything possible is reused or recycled at Linpac Factories. The company is the biggest producer of APET (amorphous polyethylene terphalate) in Europe. A reclaim system, installed for APET, can chop up and recycle the product used in clear packaging.
The Café Brontë brand of luxury cookies, indulgent biscuits and traditional shortbread bars was launched at London’s Caffè Culture show in late May and has already secured listings with two out of three of the country’s leading wholesalers. And according to the Livingston firm’s managing director Alan Hardie: “We expect all three to have the brand by the end of the year.”The launch of the Café Brontë concept was largely in response to the recent huge growth in branded coffee shops and complementary food products. In effect, the products represent an evolution of Paterson Arran’s existing range and are designed to meet demand from consumers who are prepared to pay premium prices for a comfort or indulgent treat.Hardie says the company has identified “a huge market for places where coffee is consumed”, not just the familiar “coffee shops with armchairs” but also, for example, airports and hospital waiting areas. And, worthy of note, Café Brontë soft cookies have already earned a listing on British Airways’ flights within Europe.A mammoth 27 new products were launched on day one of the Café Brontë venture, including seven varieties of Soft Chewy Cookies, namely: White Choc Chunk; Apricot & Coconut; Milk Choc Chunk & Orange; Cranberry; Dark Choc Chunk & Stem Ginger; and milk and dark chocolate-coated Fruit & Oat Cookies. Also in the Café Brontë range, rich-textured Shortbread Bars with a 37% butter content are available in Cranberry, All Butter and Choc Chunk. Finally, the choice of Dunking Delights indulgent biscuit bars encompasses: Oat & Raisin; Double Choc Chip; Ginger Snap; Cinnamon Snap; Fruit Shrewsbury; and Choc Chip & Orange.All the above products are ambient, GM-free, made from nut-free recipes and suitable for vegetarians. The cookies and shortbread products are sold in 60g ’to go’ and 120g ’fresh-serve’ formats, while the Dunking Delights are available only as a ’to go’ product, with each packet containing two bars of 30g apiece. ’Fresh serve’ products are individually film-wrapped for freshness although, according to Paterson Arran’s research, sales have been found to improve by an average of 30% if the retailer removes the wrapper, probably because plated, packaging-free presentation conveys a more tempting home-baked look.Recognising the fact that many coffee sales outlets are small and have severely limited storage space, all formats are supplied 24 to an outer case; Paterson Arran also provides compact display systems. And, for added convenience, products can be ordered via the internet (www.cafebronte.com) as well as through wholesalers.Of course, the Brontë name is not new to the baking world. In the 1960s, a wire-cut cookie business established itself at Haworth in Yorkshire and took the name of the village’s famous literary family; the company was subsequently acquired by the group which, at that time, owned Paterson Arran. Now independent, the Livingston firm has continued to grow the Brontë biscuit brand in the foodservice sector and so opted to use the name for its new Café concept because it was already very familiar to the prospective client base.British Airways’ emergence as an early test-bed for Café Brontë products also owes something to historical linkage: several decades ago, Paterson Arran’s production facility off Scotland’s west coast won the contract to supply the salad dressing for business class passengers travelling on Concorde.The Brontë brand has become “the biscuit of choice” for the higher end of the hotel bedroom and conferencing market, according to Hardie. The biscuits are also sold at other mass locations, such as airports, while the Brontë brand’s Giant Cookies are particular favourites within the university sector. According to Café Brontë marketing manager Debbie Ballach, the new collection provides a point of difference from the existing cookie and muffin-type products on the market. Indeed, in tests conducted at a range of outlets including coffee houses, garden centres and hospitals, sales of an initial dozen Café Brontë goods exceeded muffin sales by up to 85% and were, in many cases, incremental to muffin sales, she reveals. The feedback was so encouraging that Paterson Arran more than doubled the number of Café Brontë products that it had been planning to launch. And, with new product development ongoing, additions are certain to be made to the range.health benefits of oatsThis highly-focused bid to tap into the UK’s burgeoning café culture is not the only bold move made of late by Paterson Arran. Some five years ago, the company dispensed with the traditional tartan packaging for its renowned oatcakes and repositioned the product by putting the emphasis on health benefits. Oats are well-known as a source of protein, calcium, iron, zinc and magnesium, and also as a foodstuff which helps lower cholesterol. However, Paterson Arran has boosted the appeal of oatcakes to health-conscious consumers by reducing saturated fat levels in its products from around 8% to below 3%. The company has completely ruled out the use of hydrogenated fats and is also exchanging palm oil for “less saturated, sustainable olive oil”. In fact, palm oil is to be eliminated from the business.The company’s oatcakes are now marketed with the slogan ’Tradition with a Twist’ to underline that this most traditional of Scottish products now comprises a Mediterranean ingredient; while the health issue was the major driver behind the switch to olive oil, the decisive move away from palm oil has provided the company with a largely unexpected public relations fillip. Over the last couple of years, there has been a growing awareness of the adverse effects of clearing Asian rainforests to make way for palm oil plantations. It has been estimated, for example, that 80% of suitable orang-utan habitat has been wiped out over the last two decades. Thus, Paterson Arran finds itself in the somewhat unusual position of being able to claim that its oatcakes are orang-utan friendly. The company has even gone as far as to adopt a seven-year-old orang-utan called Etin, who lives in the eastern Sabah region of Malaysia.The company has advanced its environmental credentials still further by achieving a 13% reduction in energy consumption over recent years and by reducing packaging waste – for example, through eliminating the use of internal plastic trays in some of its boxed product lines.Since adapting its recipe five years ago, Paterson Arran has witnessed “accelerating growth in oatcake sales”, says Hardie. “Our share of the market has doubled since we made the switch to the healthy position.” A significant proportion of this growth has come in England where, according to the company, the health benefits of oats have become much more widely appreciated over recent years. Paterson Arran’s customer list now reads like a Who’s Who of major multiple retailers and leading foodservice companies.In line with this market growth, the company has invested heavily in new product development. The range now features eight varieties, extending from the traditional Scottish oatcake through Organic Oatcakes to its recently-launched Cheese & Mild Chilli Oat Bites, which can be eaten straight from the box, with a dip, or used as canapés.Constant product innovation is also evident in other areas of the business. A range of palm oil-free Scottish Slimmers Cookies, containing less than 3% saturated fat, were launched towards the end of last year under the Brontë brand, while the company’s shortbread range has been extended with the addition of Heritage and Mini Shapes.And earlier this year, Paterson’s Cheese and Mild Chilli Oat Bites won a silver medal in the Savoury Cocktail Snacks category of the Great Taste Awards run by the Guild of Fine Food Retailers. n—-=== At a glance ===Business name: Paterson ArranHeadquarters: The Royal Burgh Bakery, LivingstonBrief history: In 1995, exactly a century after its formation by the Paterson family, the company became the subject of a management buy-out led by managing director Alan Hardie and finance director Ian Appleton, who still co-own the businessDirectors: Alan Hardie and Ian Appleton (see above); John McBurnie, operations director; Allan Miller, sales directorAnnual turnover: Approximately £13mKey products: Oatcakes and shortbread (approximately 45% of turnover); Brontë traditional biscuit brand (45%); Arran-produced speciality mustards, preserves, chutneys and marmalades (10%)Sales split: 92% UK and 8% export – to more than 20 countries including the USA and JapanCapacity: 20 million pieces per weekNumber of employees: 180
As we approach the end of July, thoughts turn to the upcoming harvest. After the wettest summer for at least two centuries there are inevitably concerns about wheat quality.While the situation in those parts of the West Country and Yorkshire that were flooded is dreadful, elsewhere the majority of wheat crops are at least still standing.Dry weather in April has limited nitrogen uptake in many areas and if it follows the same pattern as France, the harvest is now likely to come in slightly below expectations in terms of yield. It is too early to make any estimate of quality.Crops look rather dirtier than in recent years and there are obviously concerns about potential sprouting. Nevertheless, standing wheat at least has a chance to dry and quality may be preserved, although variability is likely. The UK now needs three weeks of calm, sunny weather to allow grain to ripen fully, moisture levels to fall and harvest to be completed.A period of calm would also be good news in grain markets. According to the HGCA, bread wheat delivered to the north west in November stood at £174 per tonne on 26 July, some £70 per tonne above last year’s equivalent. This is also about £15 higher than when announcements of flour price increases were made a fortnight ago. Quotations for biscuit wheat are also well up over the last fortnight.But significant market fluctuation can be expected over the coming weeks depending on the weather and the harvest in the UK and elsewhere.
Coca-Cola’s first-quarter sales and profits show an increase on the same period last year.Pre-tax profits for the three months to 28 March were up 13% on the first quarter of 2007, to $1.9 billion (£954m). Sales were up 21% to $7.4bn (£954m).President and chief operating officer Muhtar Kent said he anticipated another successful year for The Coca-Cola Company.”
Cornwall-based Warrens Bakery has opened Sprinkles, a cupcake café in Penzance, just in time for National Cupcake Week.The shop, which marks a new direction for the firm, will offer over a dozen varieties of cupcakes, from passionfruit, tiramisu and caramel to chocolate and raspberry.It has been designed to have a modern but relaxed feel with comfy sofas and high tables. The cafe also has plasma screens, so customers can watch lifestyle television programmes while they eat and drink.“The craze for cupcake café started in America but in recent years more and more are popping up all over the UK,” commented cafe manager, Andrea Cornish. “They’re particularly popular in London so it’s great to be able to open one here in Penzance.”The shop will serve speciality Origin coffee as well as a range of other hot drinks.As well as its retail outlets Warrens also operates a wholesale business. It produces Cornish pasties, cakes and Christmas puddings.
Desserts have shown stronger growth than many frozen cate-gories during the recession, as they are seen as better value for money.A YouGov SixthSense report into the frozen foods market found that one in four consumers had eaten a frozen fruit pie or crumble in the last month and that hot desserts (such as sticky toffee pudding) and gateaux were the biggest categories, accounting for about one-fifth of sales each. Cheesecake was the most popular frozen dessert with 37% of respondents saying it had been eaten in their household in the last month.The sector has benefited from consumers eating out less and treating themselves to desserts at home more often.However, the report revealed that 27% of UK adults rarely visited the frozen food aisle; almost half (47%) believed that the frozen food section was ’uninspiring’, while more than one-third thought the choice was ’limited’.
Community-supported business The Handmade Bakery has achieved a national co-operative accolade.The not-for-profit bakery, in Slaithwaite, Yorkshire, started trading in March last year and spent four mouths using the pizza ovens at a local Italian restaurant before acquiring permanent premises in July 2009.The firm received the accolade. at a ceremony as part of Co-operatives Fortnight, in recognition of “its innovation and excellent work”. David Button, chair of Co-operatives UK, which organised the awards, said: “The Handmade Bakery is a relatively new business but it is already supplying its bread widely and has built up a reputation for the care and passion everyone puts into bread making.”The bakery sells its products in its own shop, as well as distributing via its subscription service – The Bread Club. Subscribers choose from a core range of breads, but are also emailed weekly with a range of speciality breads, which they can choose to switch to.Johanna McTiernan, The Handmade Bakery, commented: “Everyone in the co-operative has worked hard to build an alternative model for community baking and we are all proud of its success. This award gives us even more determination to continue to promote real bread and co-operative ways of working.”>>Group therapy>>Community bakery finds permanent new home
More than 170 jobs could be lost at Warburtons as it consults on plans to close its Pennine Bakery near Oldham.All 174 employees had been informed as of 20 September, and the family-owned bakery will now enter into a 90-day consultation period.The firm said it was making changes to its manufacturing and distribution operations and has therefore come to the “difficult decision” to enter into a consultation period on the proposed closure of its bakery in Shaw.Oldham East and Saddleworth MP Debbie Abrahams reportedly said that compulsory redundancies could not be ruled out. According to the Manchester Evening News, she had spoken to Warburtons MD Robert Higginson to voice her concerns, and had requested a site visit to meet with management workers and the trade unions involved.The firm has said the proposal to close the bakery has been made to “enable the business to produce and distribute its products more efficiently, and to maximise its £45 million investment in new state-of-the-art technology, including new plants at Enfield, Bristol and Bolton”.Higginson added: “The proposed changes are designed to improve our manufacturing and distribution operations which will help us better meet the demands of our customers and consumers across the UK.”In September last year, Warburtons announced it was proposing to close its Newport bakery in South Wales. The site was then taken over by Brace’s, saving 114 jobs.Make sure you check www.bakeryinfo.co.uk for updates on this story.>>Brace’s moves into old Warburtons site>>Threats to jobs as Warburtons announce £25m investment
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) An alert has been issued for students and staff in the Bremen school district that an employee of the Bremen Boys and Girls Club has reportedly been diagnosed with coronavirus.Bremen superintendent Jim White posted the message on his Facebook page.He stated that the person-in-question was in the building just once, on March 9, due to scheduled travel. Employee of Bremen Boys and Girls Club reportedly contracted coronavirus Pinterest Facebook Twitter Pinterest By Jon Zimney – March 22, 2020 0 327 WhatsApp Facebook Google+ Google+ WhatsApp Previous articleTravel Advisory in effect for Elkhart CountyNext articleCoronavirus cases rise above 200 in Indiana 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. CoronavirusIndianaLocalNews Twitter