Williams Refrigeration (stand G200) will join fellow Aga companies Mono and Bongard in showing new developments for the baking industry, including retarder-provers, provers, freezers, retail display cabinets and food preparation counters. The bakery refrigeration specialist will also show its ongoing developments in energy efficiency and food safety to meet new legislation based on HACCP principles. New products on show include the Amber range of low-cost cabinets and a redesign of the Gem multideck display cabinet range, which includes a more compact model for small retail environments and more user-friendly options. A new version of the Blown Air Thermowell prep counter will also be on display, along with a two-door, four-rack modular retarder-prover, featuring the new one-piece floor and Doughmaster controller. This incorporates new diagnostic capabilities for ease of servicing and maintenance.
RHM has announced the death of Andrew Gordon Shaw, 47, the commercial director of its Fleming Howden division in Scotland. Gordon had been battling cancer since Christmas, and passed away in the early hours of 16 May at Strathcarron Hospice in Denny, writes Jon Tanner.Gordon joined Rank Hovis in 1979 after graduating from Aberdeen University with a degree in English Literature. He was well-known in the baking industry during his time as an area sales manager with Rank Hovis, based in the south-east of England.Gordon left the industry in 1988 for six years, during which time he and his wife, Sue, purchased and successfully ran the St Ninians Hotel in Prestwick.Gordon then made a welcome return to Rank Hovis and was appointed regional sales controller for Scotland. Following the acquisition of Fleming Howden by RHM from Dalgety, he was instrumental in the integration of a business which he went on to run and grow. Gordon was a larger-than-life character, whose genial style, determination, pragmatism and humour was widely recognised by colleagues and customers alike. He will be deeply missed by all that knew and worked with him. He leaves a wife, Sue, and sons, Scott and Stuart. The funeral was held at St Mungo’s Chapel, Alloa, with over 200 people in attendance including a wide representation from businesses across the milling and baking industries.Former colleague Andy Pollard, now at ingredients supplier Cereform, remembers Gordon:I first met Gordon in the late 1970s when we were both trainees with Rank Hovis. As we progressed through the company, we worked very closely together. Gordon was a wonderful colleague who was always matter-of-fact about every subject. He had a tremendous wit and undoubted charm, which his friends, customers and everyone who knew him will remember. He left Rank for a period to run his own hotel business which he did in his own inimitable style. As the hotel was opposite Prestwick Golf club and due to his obsession with the sport, he specialised in golfing holidays and the business prospered. However, after the birth of his first son Scott, he and wife Sue decided to sell the business and get back to a normal life. Gordon was welcomed back with open arms to Rank Hovis to run the sales operation in Scotland. Since thatday he has been the face of Rank Hovis and, latterly, Fleming Howden in Scotland.Gordon remained positive, charming and dignified to everyone who visited him, even in his last weeks at the Strathcarron Hospice. I, like so many, will never forget him: he was an inspiring colleague, a good friend and a wonderful family man.Donations are welcome to Strathcarron Hospice – online at www.strathcarronhospice.org or send to Randolph Hill, Denny, FK6 5HJ in memory of Gordon Shaw.
Cranberry supplier Ocean Spray Ingredient Technology Group has introduced a new version of its sweetened dried cranberry (SDC). The natural juice SDC is claimed by the company to deliver all the health benefits associated with cranberries in an all-natural product. Sweetened entirely by natural fruit, it has a clean ingredient profile, which offers food manufacturers a marketing edge in the health and functional foods sector, says the company.“Now manufacturers within the health food sector can add new value and functionality to their products by incorporating this fruit ingredient, without compromising the end product’s ingredient list,” says Ocean Spray ITG senior manager, worldwide marketing, Arun Hiranandani.According to the firm, the SDC has a tangy taste, vibrant colour and process tolerance. The product is claimed to retain its shape and colour during manufacture without suffering colour bleed or moisture loss. It is suitable for baked goods, cereal bars and fruit and nut mixes.
Tesco is introducing three loaves in non-standard sizes ahead of anticipated changes to EU laws.The supermarket giant will sell a 300g loaf aimed at single households, a family-sized “weekender” loaf of 1,000g and a 600g loaf for small families.Current laws stipulate bread sold in the UK above 300g must be sold in 400g sizes, or multiples of 400g.But Tesco said it was introducing the new sizes in anticipation of changes to EU law.ISB bakery buyer Simon Holt said: “The end of restrictions on the size of a traditional standard loaf is a huge milestone for the British bakery industry and one that takes into account important social changes.He added: “Customers have told us that they want a really small loaf as well as an extra-large one, so this is what we have done. We believe that having a range of bread sizes will help towards reducing food waste in this country and will finally bring Britain in line with bread sizes across the rest of Europe.”Tesco will trial the smaller loaf at its store in Kensington, London. The 600g and 1000g loaves will be trialled at stores across the UK.
Winner: Alan PearceManaging directorWC Rowe, Penryn, Cornwall”I live and breathe bakery, and my motivation is always to improve,” says Alan Pearce, and it was this enthusiasm and passion for the industry that so impressed the judges.Pearce served his hands-on four-year apprenticeship at Rowe’s, before becoming a director and eventual MD. Over the past nine years, the originally single-shop business has grown to two bakeries and 18 shops. Its wholesale customers include Tesco (for whose Finest range it makes scones) and Morrisons (to whom it supplies cream teas). Rowe’s pasties are also supplied to Sainsbury’s nationally.Pearce explains there is a craft element to all products the pasties, for example, are all hand-crimped. “We’ve got the skill level to do it, and everyone takes pride in what we turn out.” Personally monitoring the production floor, Pearce purports to sample a scone and a pasty every day!Finalist: Robert BurnsSenior partnerBurns the Bread, Glastonbury, Somerset”You’re always learning on this job from staff, other bakers, even your customers,” says Robert Burns. “That’s why I love it so much.”Burns has been involved in bakery since he was 10. Although he trained originally to be a mechanic, by 20 he was running a bakery with his parents-in-law. He bought his current business in 1982 as “a tired high street shop” and now owns three shops with a £1.2m turnover. Able to turn his hand to accounts, plumbing and internal communications, he still “adores” handling dough and making bread and pastry.”I’m happy anywhere in my business,” he says. “I’ll dive in and turn out some sausage rolls or decorate some cakes as necessary. Everything about this industry excites me it’s what gets me out of bed in the morning!”Finalist: Chris WainwrightProduction directorCoopland & Son (Scarborough), N YorksChris Wainwright’s bakery credentials are impeccable, having trained at both Thomas Danby and Hollings Colleges and achieved his National Diploma. He managed a three-shop bakery from the age of 19, going on to open his own restaurant and café in Harrogate.When he joined Cooplands as bakery manager, the firm had eight shops and was planning a new bespoke bakery. Now, Wainwright oversees production, training and new product development across both bakeries, which supply the company’s 75 shops, five cafés and several wholesale customers.”I’m passionate about this industry both in terms of developing products and people and in baking myself,” he says. “I still roll up my sleeves and turn out loaves alongside the best of them!”
Scottish conferenceThe Scottish Bakers’ annual conference is to take place at Doubletree Hilton Hotel, Dunblane, from 15-16 May. The event will include the SAMB Annual General Meeting, technical sessions, a formal dinner and the installation of the new president Alan Stuart. There will also be a golf competition at Auchterarder Golf Club on Friday 14 May, with an informal dinner at the hotel in the evening.Period kit soughtA BBC history series is looking for period bakery equipment and will consider any offers or arrangement to buy, rent or borrow. The series will explore 100 years of the British high street and the search is on to find Victorian, Edwardian, 1920s, ’30s and ’40s baking tools and equipment to make up a full rural baker’s kit for each period. Please contact production designer Jo Manser on 07710 349784 or [email protected] for more details.Doughnut delightDon’t forget to make the most of National Doughnut Week 2010, which kicks off this Saturday. The week runs from 8-15 May and raises money for charity The Children’s Trust, through the sale of dougnuts. Find out more at www.nationaldoughnutweek.org.Student demoChristopher Foxall from Premier Foods recently paid a visit to Tameside College to talk to the bakery students about the company, as well as showing them how to make Granary loaves. The purpose of the demonstration was to encourage the students to participate in competitions, such as those to be held at the annual ABST conference. Foxall said that, judging by the quality of the products made and displayed, he saw a lot of potential competition winners.
You could say that food to go has “gone viral” in the UK, were it not for the negative food safety connotations of that expression.The fact is that you can pick up a takeaway snack and a drink almost anywhere you go, from the local petrol forecourts to the railway stations, supermarket convenience stores, newsagents, DIY shops, pubs and fast food restaurants. And of course baker’s shops, sandwich shops and cafés.All that competition means that a dog-eared cheese sandwich and a bag of crisps just isn’t going to cut the mustard with consumers. So how do you make your food to go offer compelling enough to stand out from the competition?That’s an issue with which the research consultancy Harris International Marketing (him!) frequently grapples as it tracks trends and consumer behaviour in the food-to-go market. The London-based consultancy recently took British Baker and suppliers from across the food industry on a whistle-stop tour around 21 of London’s food-to-go outlets, to identify examples of best-practice. The group included delegates from companies including Ginsters, United Biscuits, Kerry Foods, Nestlé Waters, Cuisine de France and Kelloggs, all keen to keep on top of trends in the booming food-to-go sector.Ports of call included chains Greggs, Subway, Pret and EAT, independent outlets in the local Leather Lane market area, non-specialists, such as Boots and WHSmith, coffee shops such as Caffè Nero, supermarkets Tesco and Sainsbury’s, and restaurant-led concepts Leon and Itsu.Many retailers were missing out on a golden opportunity for sales by not opening early enough in the day to cater for the breakfast rush, or closing before the evening rush, him! CEO Mike Greene told the group. Some 55% of people leave home without breakfast, according to him! statistics, and will be looking for a snack on the way to work. They may even stock up for the rest of the day at the outlet where they buy breakfast, Greene suggested.Indeed, many operators visited on the tour had now cottoned on to the opportunity offered by breakfast, with Greggs, for example, heavily promoting its breakfast offer through pictures in its windows.Greene also told the group to look out for “time of day” menus and merchandising as a key device to add variety to an offer, boost footfall and make the most of the opportunity offered by each part of the day for associated purchases, he said.And examples of retailers on the tour who had this covered were Leon and Sainsbury’s Fresh Kitchen, both of which had interchangeable chalk boards hanging from the ceilings. Menus could be slotted in and out depending on the time of the day for breakfast, lunch and again in the evening.Queue times were another battleground for food-to-go operators, Greene said. There was no length of time that customers found it acceptable to wait. The trick was to process customers’ orders as fast as possible, and to manage expectations. EAT was one of the outlets on the tour that was addressing the issue of customers’ expectations. Labels on its hot food lines gave clear instructions of cooking times: “Eat hot. Allow 3 minutes to toast”. EAT also had an express checkout for busy times of the day to ease queues.And EAT and Pret were among retailers on the tour which offered the time-saving option of wave and pay facilities, where customers can wave their plastic cards at a reader to pay for items without entering a pin number.Meanwhile, retailer Boots stood out for the variety of food and drink options included in its meal deal offer a total of 450 lines is included in its range. The counter design and layout of the various food-to-go outlets also came under scrutiny from the group. Pret was commended for a good layout and clear signage, with hot food included in the main product flow. Its impulse items were well situated for add-on sales, as they were right at the counter for the customer to pick up at the last minute while paying. Indeed, Pret and EAT were among the chains that went to the top of the class in the group’s estimation after the food-to-go tour.But even in the most sophisticated offer, there is room for improvement. As Mike Greene commented: “You cannot play at food to go. To get it right you need to be constantly evolving, to think in the mindset of all the different consumer groups that might use your service. Many stores are missing golden opportunities by not understanding consumer behaviour.” Get into your customers’ mindset n Nine million people in the UK work outside the 9am-5pm routine are you opening your outlet when they need you?n Need for speed: everyone is busy. Even 63% of unemployed people say they are too busy to do the things that they need to don Provide a variety of seating configurations. Customers eating alone might prefer to sit facing a column, according to him!n Offer facilities aimed at various customer groups for example wi-fi, high chairs for babies etcn Make premises easy to navigate no awkward doorways, space around counters, easy-to-access seatingWhat you need to invest in?n Staff trainingn Product development n Equipment n Marketingn Accept wastageTechnologyn Embrace technology and new avenues for communicationn Facebook pagesn Twitter accountsn Smart phone orderingn Downloadable couponsn Contactless payment is ideal for speedy, convenience transactions. It is in use with many providers including EAT, Boots, Starbucks and Subway. Once customers have tried they are very loyal to making payment this way, according to him! Price is not the only consideration A customer’s decision to chose one outlet over another is driven by these five key factors:1. Quality2. Freshness3. Quick service4. Excellent hygiene5. InexpensiveOther drivers:1. Friendly service2. Attractive promotions3. Being able to customise purchasesSource: him! research Overseas examples of best-practice l Mobil New Zealand offers “feed the family for $15” meal deals trading customers up to bigger basketsl Coles/Shell Australia: “Meal deals will never be optimised until all component products are within arm’s length of each other.” Keep the products together within the arc of an elbowl QuikTrip in America advertises take-home dinner options on its fuel pumps. LCD screens in-store also tempt customers with images of cream swirled into the coffeel McDonald’s McCafé in New Zealand advertises as the customer’s “third place” home, work, McCafé UK examples of best-practice l Wetherspoons offers breakfast, a children’s menu and has adopted technology such as an iphone appl Shell prompts customers to buy breakfast in POS above its newspaper rackl McDonald’s aims to have the order in a customer’s hand within 90 seconds using new technologies such as a self-ordering kiosk and automated drinks machines, which automatically fill the cup as an order is placedl Starbucks’ staff use handheld devices to take orders directly from waiting customers when queues are long What opportunities are you missing? Breakfast: Are you opening early enough? 55% of people leave home without having breakfast. Also, they may decide to stock up on food to get through the rest of the day when buying breakfast.Lunch: 47% of people bring a packed lunch into work. Can you convert this group into purchasers from your shop?Evening: Are you closing too early? You might be missing out on early evening/after work sales. Could you offer some simple take-home dinner options? Market Size (him! stats) n The UK foodservice sector is estimated to be worth £33.2bn and is commanding an increasing proportion of consumer spend. n The market is expected to continue to grow and equal the size of the UK food retail market in terms of value by 2012.
Bakers are being urged to enter the World Scotch Pie Championships before its closing deadline on 7 November.Organised by Buckhaven baker and butcher Alan Stuart, the competition, now in its 13th year, aims to find the country’s best Scotch pies, bridies, sausage rolls and savoury products. Judging will take place on 15 November at Carnegie College in Dunfermline, with an awards ceremony and special lunch taking place at the same venue on 5 January 2012.Stuart said: “Previous winners have seen turnover increase by over 30% and reigning champion Maurice Irvine has enjoyed tremendous business since he was crowned in January. His pies have been featured during a major launch of a leading football tournament at Hampden Park and he has also opened up new markets, including providing pies for one of Scotland’s most famous pubs.”Entries must be received by 5pm on 7 November and entry forms are available from Scottish Bakers on 0131 229 1401. For full details, visit www.scotchpieclub.co.uk.
The UK team has won the Production Award at the International Sigep Bread Cup, for the second year in a row.The contest, which took place at the Sigep exhibition in Rimini, Italy this week (21-25 January), saw David Mizon, managing director of Train2bake.com and general secretary of the ABST, Matthew May of Odlums, Doug Beaney of Montana Bakeries and Rebecca Thompson of University College Birmingham, triumphant in the production class.The Production Award is given to the team that made the most products each day of the four-day competition, within a five-hour period.The team was invited to visit a few bakeries in Rimini and Bologna following the competition, and will return via the Gustar School in Tuscany, where it is to spend a day working with master craftsman David Bedu, said Mizon before the event.
IndianaLocalNews Facebook (Photo supplied/Kosciusko County Jail) The Nappanee woman facing murder charges in a fatal December stabbing will undergo a competency exam in attempt to provide an insanity defense.Vickie Louise Wooldridge, 44, of 19 M Dee Acres, Nappanee, was arrested after a two-hour manhunt Dec. 15 following a stabbing at 2501 Westside Drive, Warsaw.The stabbing left Matthew Lucas, 42, dead at the scene from multiple stab wounds to the neck, face and chest. Wooldridge also is accused of stabbing William Burr, Lucas’ stepfather, who was home at the time, in the chest. Burr was critically injured and airlifted to Lutheran Hospital in Fort Wayne for emergency treatment.Also home at the time of the incident was Diane Burr, Lucas’ mother. Wooldridge is accused of attacking Diane and trying to prevent her from calling 911. Diane required medical attention for facial injuries, cuts to her hands and the loss of teeth.Prosecutors charged Wooldridge with murder, a Level 1 felony; attempted murder, a Level 1 felony; aggravated battery, a Level 3 felony; attempted criminal confinement, a Level 3 felony; and battery while armed with a deadly weapon, a Level 5 felony.No bond was set, and she has been incarcerated in the county jail since her apprehension.Anthony A. Churchward, an attorney out of Fort Wayne, was appointed by the court to publicly defend her.On Feb. 12, Churchward filed a notice of intent to offer a defense of mental disease or defect and asked Kosciusko Circuit Court Judge Mike Reed to appoint medically-trained professionals who have expertise in determining insanity.On Wednesday, Reed did that and ordered one psychiatrist and one psychologist to be selected from the Otis R. Bowen Center for Human Services Inc. to examine Wooldridge. They are to report to the court whether Wooldridge had the ability at the time of the events alleged in this case to appreciate the wrongfulness of her conduct and whether Wooldridge has the ability to understand the current proceedings and ability to assist her attorney in proceedings to trial.William has since been released from the hospital. Diane died Dec. 28 due to health reasons. Joint funeral services for Lucas and Diane are planned for a later date through Titus Funeral Home, Warsaw. Google+ Nappanee woman charged with murder to undergo competency exam Previous articleWarsaw woman escapes injury after gas station canopy collapses on truckNext articleIndiana COVID vaccine eligibility opened to ages 60+ Times-Union Pinterest Facebook WhatsApp Pinterest Google+ By Times-Union – February 23, 2021 0 386 Twitter Twitter WhatsApp