Craft bakery chain Oliver Adams is to start marketing one of its best selling loaves as low Glycaemic Index (GI), following independent trials at Oxford Brookes University.The bread is made using white flour and an Arkady combicorn mix, supplied by BakeMark UK. This was certified as having a GI rating of 49, in December 2005.Thomas Adams, which has 25 stores in Northampton and its surrounding areas, already sells hundreds of the branded loaves a week, priced at £1.20 each, MD Thomas Adams told British Baker. He was delighted he will now be able to market it as low-GI, “a trend which is here to stay”, he added.The company’s best seller is a long split white crusty loaf he said, but combicorn is its best-selling brown/healthy bread.
Industry rumours that speciality baking companies Avance and the French Croissant Company are up for sale have been dismissed by their owner John Lister, following the sale of sister company New Primebake last month.The French Croissant Com-pany is one of the largest UK croissant producers, supplying retailers including Waitrose. Maidstone-based Avance makes a range of speciality breads, supplying retailers and restaurants including Pizza Hut. British Baker had been informed the two firms were being marketed to potential buyers, but Lister said in a statement: “While many companies have expressed their interest in acquiring these businesses over the years, we would not wish to sell them.”New Primebake, Avance and the French Croissant Company formed the William Price and Sons group, under the directorship of Lister, also a former director of defunct plant bakery group New Rathbones.But speciality bakery company New Primebake was sold to Icelandic giant Bakkavor group on 28 April, subject to clearance from the Office of Fair Trading.
Coffee Republic has been rescued from administration and 62 jobs have been saved, following a deal with Arab Investments to purchase the UK coffee chain.The London-based property investment firm has said it intended to commit “substantial capital” into developing the brand and will be “embarking on further expansion of the branch network”. The chain currently has 80 outlets, 60 of which are located in the UK.Holding company Coffee Republic plc, had followed its three subsidiaries – Coffee Republic (UK) Ltd, Coffee Republic Franchising and Goodbean Ltd – into administration earlier this month, and administrator KPMG was forced to close 10 under-performing company-owned stores.
Mama’s Cupcakes from Cheshunt, Herts has been crowned overall champion of our national Cupcake Competition, in association with National Cupcake Week.Co-sponsored by Puratos and Chelver, the forthcoming week, 14-19 September, is designed to promote the highly popular baked good and the different recipes bakers can use to create them.Mama’s Black Forest Cupcake was chosen as overall winner and will represent Supreme Saturday during the week. The five other winning entries, which will represent Monday to Friday, were: Eat Your Greens Cupcake created by Country Cupcakes; Summertime Fizz created by The Cupcake Girl; The White Rabbit, created by Fantasy Cupcakes; Crazy Lemon Cupcake by the Crazy Baker; and Very Vanilla by Patacupcake.The guest judging panel included celebrity cake-maker Mich Turner, award-winning baker and author Dan Lepard, and Leiths Baking Bible co-author Fiona Burrell.
Tyrrells has launched two new flavours of potato chips for summer Garden Herbs and Summer Barbecue. They will both be available in new 40g bag sizes, as well as sharing bags of 150g. The Garden Herbs variety blends basil, thyme, rosemary and oregano, while Summer Barbecue has a “smoky” flavour.Tyrrells grows its own potatoes to produce its chips at Tyrrells Court Farm in Herefordshire. Other varieties include Lightly Sea Salted, Sea Salt & Black Pepper, Sweet Chilli & Red Pepper and Ludlow Sausage with Wholegrain Mustard.RRP £0.64 for 40gwww.tyrrellspotatochips.co.uk
French bakers or ’boulangers’ number around 33,000 in France, says Jean-Pierre Crouzet, president of UIB, the French craft bakers and confectioners association. This does not mirror the decline seen in some other countries, but is still fewer than a decade ago.However, given current economic problems the French body has leapt into action. “We have initiated a programme to go into all the schools; kids just love baking and want to know how things are made,” says Crouzet.French craft breads are certainly one of the delights of visiting France, but how is the recession hitting bakers? “The main problem is the average basket is smaller,” says Crouzet. “We have 15 million consumers a day and they are spending a few cents less; that adds up to a lot per day and makes a difference to cash flow for individual bakers.”But in other ways, boulangers are flourishing. So how exactly is the association proactive for its members? “We are always lobbying,” explains Crouzet. “Every business belongs to a chamber of commerce. There are several chambers in a region and they listen to us.”It is their job to represent commerce and the livelihoods of members to government; we make sure the bakers’ voice is clearly heard. We are a vital part of the business community and we make that known and heard.”It is certainly a different set-up to the UK. Indeed, French boulangers took to the streets a few years ago to protest about the retention of standards and their identity in the face of growing supermarkets and frozen dough.When he hears that, in the UK, most of the lobbying takes place through the British Retail Consortium, whose primary activity is for supermarkets, Crouzet says: “The supermarkets [in France] have no special concessions.You need special planning permission for anything over 1,000sq m and councils look at other shops in the area and the impact of a large outlet,” says Crouzet.What about frozen bread? The question is hardly out, before Crouzet responds: “It’s forbidden! No craft baker who calls himself a boulanger can make or sell frozen bread or bread with additives.” He explains that ’Article 121’ permits boulangers to use only wheat, water, salt and natural yeast. “There is a fashion now for cereals, nuts and seeds, so bakers have a set brief on other components.”Bakers are designers,” says Crouzet. “The success of French bakers stems from the starter dough; it needs to be slow in development at least 24 hours, but usually much longer. We really value good bread and remind everyone politicians, the people, the schools of its value.”In the second week in May, we have a Fête du Pain (Festival of Bread) and on 16 May, we plan events in schools, churches, everywhere to celebrate St Honoré, the patron saint of bakers. We heavily involve children and tell them ’all kids are bakers’.”He continues: “Our contribution is also at point-of-sale and on posters. We have produced leaflets for every boulanger, which says: ’You buy me on a daily basis, but do you really know me?’ But as a trade we have had to adapt. Our members’ turnover is 60% bread and 40% pastries, sandwiches, biscuits and chocolates. We are starting to experience the problem of not having enough bakers, so we are particularly targeting girls. In the towns, our bakers open at 6.30am and, in the country, at 7.30am. They also close later, so shoppers can pick up a fresh loaf on the way home.”Lobbying councils and government, setting strict rules for breadmaking, being proactive with publicity, adapting to new products and opening hours this is the evolving face of craft bakery in France and forms an identity and heritage they manage to protect.But it does help to have planners and governments that listen. Protecting the craft In French law, Article 121 states that professionals who are not involved in the kneading, fermenting and shaping of their own dough from chosen raw ingredients or in the baking process for the sale of bread to consumers must not use the term ’baker’. Neither can their commercial premises be called a ’bakery’. Neither may they use any other term or advertising that could be confusing in a retail environment. Products can at no stage of their production or sale be frozen or part-baked.
Bakery firms are being encouraged to start planning to protect themselves from a pensions ‘bouncer’.It follows the government announcement that every UK company will have to offer a pension scheme from 2012, meaning that even small firms will have to auto-enrol employees earning more than £7,500, and then make contributions.Mace & Jones head of employment law Martin Edwards said: “Failure to prepare will be like a batsman caught off-guard by an unexpected bouncer. The changes will carry significant costs and firms will need to factor this cost into financial planning. There will also be additional and time-consuming red tape to comply with.”Edwards urged companies to not sweep the pensions reform under the carpet. “All firms need the time to prepare themselves and their employees and put financial planning and HR planning in place,” he said. “It is important to take professional advice.”
By Associated Press – February 23, 2020 0 341 WhatsApp Twitter Newman confirms he suffered head injury in Daytona 500 crash WhatsApp Previous articleMan, 48, jailed in LaPorte County on suspicion of child molestationNext articleWarning to stay off of thin ice during warm spell Associated PressNews from the Associated Press and its network of reporters and publications. Pinterest Facebook Facebook Twitter IndianaLocalMichiganNewsSports Pinterest Ryan Newman (6) goes airborne after crashing with Corey LaJoie (32) during the NASCAR Daytona 500 auto race Monday, Feb. 17, 2020, at Daytona International Speedway in Daytona Beach, Fla. (AP Photo/Chris O’Meara) LAS VEGAS (AP) — Ryan Newman says he suffered a head injury in his crash on the last lap of the Daytona 500 but did not disclose details.Roush team president Steve Newmark opened a news conference before Sunday’s race at Las Vegas Motor Speedway by reading a lengthy statement from the South Bend native, who apologized at the start for not being at the track.There is still no timetable for his return to NASCAR racing.Ross Chastain will drive the No. 6 Ford on Sunday as Newman’s streak of 649 consecutive starts comes to an end. Google+ Google+
Twitter Twitter Google+ Previous articlePolice order Art Van Furniture store to close earlyNext articleElkhart woman arrested after vehicle is struck by train 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. WhatsApp Pinterest Google+ Pinterest 14-year-old killed, other injured in DeKalb County car crash IndianaNews Facebook Facebook By Jon Zimney – March 8, 2020 0 192 WhatsApp (95.3 MNC) AUBURN, Ind. (WANE-TV) — Authorities say a 14-year-old is dead and two other teenagers have been injured in a vehicle crash in northeastern Indiana.The DeKalb County sheriff’s office says the crash happened just before 7 p.m. Saturday on County Road 59.Authorities say the car the was traveling north when it ran off the road. The driver lost control of the vehicle, which hit a concrete sign and flipped over.The 14-year-old was a passenger in the front seat.The driver was a 16-year-old who suffered a collapsed lung and shoulder injury.The 15-year-old backseat passenger suffered scratches.An investigation is ongoing.
By Jon Zimney – June 22, 2020 0 463 (Photo supplied/State of Indiana) Both Elkhart and St. Joseph County are getting more people people back on the job.Elkhart unemployment rate for May is at 11.9%, down from 28.6% in April.The jobless rate in St. Joseph County in May was 13%, down from 20.4% the month before.Statewide, Indiana is at 12.3% for the month just past. That’s a full percentage point lower the national unemployment rate. IndianaLocalNews Pinterest WhatsApp Twitter Twitter Google+ St. Joseph, Elkhart counties’ unemployment rate shrinking Facebook WhatsApp Pinterest Google+ Facebook Previous articleNotre Dame football player tests positive for COVID-19Next articleFDA warns not to use several hand sanitizers made by Eskbiochem 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.