Bakery shops are the most popular of the specialist food retailers on the high street, according to new shopper research data from Harris International Marketing (HIM).The data, gathered in September 2006, suggests that eight million UK adults (or 17% of the UK adult population) visited a bakery in the past week, compared to seven million (15%) who visited a butcher’s and six million (13%) who visited a greengrocer.The data was gathered by market research company NOP on behalf of HIM. It also asked shoppers how often they visited market stalls and farmers’ markets, and its figures suggested that farmers’ markets are now used weekly by one in 10 adults.Fishmongers had been used by 5% of adults and delicatessens 3% in one week, when the data was gathered in September.HIM predicted that from now until 2010, the number of weekly visits made to specialist retailers will continue to grow, based on a growing focus on local sourcing and perceived quality advantages.According to HIM director Peter Segal, bakers should take advantage of this trend by building a marketing campaign on local issues. They should also seek to build a reputation of offering the best quality and service in the local area. And they should make sure they offer a full range of food-to-go including sandwiches, crisps and drinks, he told British Baker.HIM also advised that tastings and product samplings should be introduced. And ranges should be developed that embrace customer demand for both quality and convenience.
The last few months have seen extraordinary gyrations in grain prices. The quality wheat market has been especially affected as Canadian prices doubled between November and February before falling back in the first week of March.Looking forward, most expectations are for continuing volatility associated with uncertainties about the forthcoming harvest, amplified by the activities of investment funds. Index-linked funds are estimated to hold £200bn of commodity stocks today, up from £15bn in 2002. Funds are believed to hold up to 40% of wheat futures open positions in certain US markets.In the UK, the open position on the LIFFE wheat market has doubled over the last 12 months, while farmers have sold a lesser amount. This investment activity is likely to generate more volatility for traditional buyers and sellers.There is some good news. In the UK and elsewhere, wheat plantings are up. Current estimates suggest a global wheat crop of 645 million tonnes in 2008, 7.5% higher than in 2007. A similar increase is forecast for the UK, but there has been a shift away from better quality varieties.As a result, new crop prices are currently lower, but should harvests around the world fail to meet expectations – even if there is a good crop in the UK – all bets are off.
Multiple retailer Tesco is planning to move some of its freight, including baked goods, off road and on to rail. The plans coincide with the opening of a large distribution centre in Scotland, which will employ 1,700 people.A Tesco partnership with the Scottish government will see an estimated 13,000 road journeys avoided each year as the supermarket switches to a rail link.The rail freight will be operated by Stobart, which will collect goods from Tesco’s distribution centre at Livingston, West Lothian, and deliver them to Grangemouth where they will be loaded on to a train for Inverness. The journey will then be completed by rail.
Crantock Bakery has been in business now for 25 years making pasties to traditional recipes from its base in Cornwall. The company was originally founded in the village of Crantock on the north Cornwall coast by a butcher who realised the potential of his freshly baked pasties made to a 19th century handed-down recipe.The success quickly spread around the county to such an extent that the original butchery shop was closed and a new facility was established a short distance away. Over the course of the next 18 years, the business grew to cover most of the south-west of England and a reputation for quality and service was established. In 2002, the original founders decided to retire and a management buyout, led by Nick Ringer and Matthew Hurry acquired the business.== New ownership ==Ringer who had a marketing and general management career at Grand Met, RHM and Tetley, saw the business had potential to grow, based on its reputation for quality and service and the growing consumer interest in freshly baked handmade Cornish pasties. In partnership with Hurry, who handles the operations and finance of the firm, they invested their own money and sought venture capital financing to continue the expansion programme created by the original owners.The business since acquisition has more than quadrupled in size and has customers from the far north of Scotland to southern Spain and Cyprus. It focuses on the fast growing high street bake-off sector and has expanded its product range to include hand-raised pies, calzones, turnovers, sausage rolls and a long list of specialist pasties.The company has invested over £2m in upgrading its manufacturing facilities; the final flourish being the official opening of the expanded factory by HRH the Duke of York in 2007.Last year, already a good one for the business, culminated in the Bakery Food Manufacturer of the Year award, sponsored by ADM Milling, at the Baking Industry Awards.== So what makes a winner? ==Growth and investment have played their part, but at the end of the day, the product still has to be the hero. Innovation is also important and, at Crantock Bakery, they have not so much anticipated new flavours and fillings, they have driven the market.New product development (NPD) has been phenomenal. Yes, there is still the famous traditional hand-crimped Cornish pasty, made to the original Crantock recipe, comprising fresh Cornish potatoes, swede, onion, lean minced forequarter of beef and the company’s own secret-recipe seasoning. But there are now also up to 30 varieties, including seasonal specials such as a Christmas turkey and cranberry pasty. Machinery plays its part, but so do the 140 people who work there, because every single pasty is hand-crimped.All ingredients are locally sourced wherever possible; the vegetable fillings are fresh, diced by machine. The meat is prepared on-site and the various pastries – shortcrust, flaky and puff – are also made on site. All the products are blast-frozen and delivered ready to be baked, but random samples are picked off for test-baking and quality control.== Bakery Awards ==MD Nick Ringer says: “We prepared a presentation document for ADM, highlighting what we are achieving and gave the judges a guided tour. We positioned ourselves as a manufacturer of premium traditional hand-crimped Cornish pasties for the high street bakery retailer, and have over 500 customers. But we have branched out considerably to supply supermarkets and retail chains, as well as the travel sector including shipping.”We also supply sporting events and stately homes, dedicated pasty shops such as Cornish Bakehouse and The Cornish Oggy Oggy Pasty Co plus the overseas tourist market and communities in places such as Spain, Portugal and Cyprus.== Flexibility ==”One of the great attributes of the business is that we can be flexible,” adds Ringer. “One way we have developed is through fillings. We looked at the sandwich market and thought, ’There is so much scope for bespoke products’, so we translated that to pastry.”Now one of the best-selling pasties is Spicy Chicken with a blend of mixed spices, pickle, sultanas and yoghurt. And we’ve introduced a range of hand-raised pies, from our traditional pork pie using pork shoulder to new varieties such as chicken and ham and pork and stuffing. No jelly, it’s just full of meat.”But our sausage rolls, slices, scones and traditional ’Heavy Cake’ – a regional cake (made using butter, currants, candied peel and topped with a dusting of caster sugar), sell very well too.”He continues: “Since ADM awarded us Bakery Food Manufacturer of the Year, we have looked at the ’healthy’ market and brought out a calzone (folded pizza) with Bolognese sauce that is just 179 calories, less than most chicken sandwiches. And we ensure most pastry products are made from shortcrust pastry, using non-hydrogenated fats and with a low salt content.”All this has provided the scope to tackle new markets. “We discovered there are new markets within education, places such as universities and technical colleges and thought, ’This is an opportunity which is not high street related’.Customer serviceOne of Crantock’s customers is Morrisons supermarkets. Ringer says that the company’s national sales team has visited each of the stores to supply point-of-sale materials and make sure the products can be baked-off easily and correctly.The ability to provide an ever-increasing range of products and enlarge the size of the business was given a boost by Objective One, which provided a grant of 40% funding towards new capital equipment to grow the business further. But the growth initiatives – the drive towards launching new products and finding new customers – are all down to Crantock’s culture and staff and it is one that has made them a worthy winner of ADM’s Bakery Food Manufacturer of the Year.—-=== The judges’ view ===”Crantock Bakery really stood out, demonstra-ting operational excellence, product innovation, exceptional customer service and exciting marketing activity. This enabled the company to grow by 30%, generating opportunities in new markets, successfully launching new and innovative ranges in a traditional market, while maintaining the quality handmade pasties they are famous for. Without a doubt, despite fierce competition, they are truly worthy winners.”- Melanie Somerville, ADM Milling—-=== View from the awards night ===We took two tables at the awards for staff and customers. It’s a great night. We were so delighted to win; it reinforces what we stand for. We use the accolade on our publicity material.The lights on the stage are blinding. When we won, there was a lady jumping up and down and cheering. Kate Thornton said: ’I think it’s your wife!’—-=== Sales value ===Traditional steak pasties 50%Sausage rolls 11%Cheese and vegetarian pasties 10%Others 29%
The online learning site for bakers, confectionery makers, cake decorators and pastry makers worldwide, ’The Bakery School’, is to launch new categories and a new value, three-tier subscription rate on 21 September. Gold: (55 modules) plus 3 user licences free, for the cost of £250 for a whole year. Silver: choose any two categories, which may be bread, or confectionery, with approximately 12 modules in each category for £100 per licence per year. Bronze: targeted at cake decorators, with several modules in the package, or pastry chef. The cost of these is £50 each for the year’s licence. If there are production queries, there will also be an opportunity to ‘ask the expert’. The non profit-making site, pioneered by former bakery tutor Jean Grieves, with award-winning baker Albert Waterfield, features 55 modules that take English speakers, including tutors, learners and refreshers, through ingredients, recipe, method, troubleshooting and more. For further information contact Jean Grieves: [email protected] or visit www.thebakeryschool.com The three new tiers will comprise:
South Shields firm JW Rae Bakers has been rescued from liquidation by a division of Sunderland-based Monument Foods. Aspin Bakery, a division of Monument, has acquired the business, saving 16 jobs. Having passed retirement age, the directors at JW Rae had been looking for a buyer for over 12 months and had approached RMT Accountants and Business Advisors to put the company into liquidation. RMT issued the particulars of the firm to 10 interested parties, one of which was Monument Foods.Following the acquisition, Aspin Bakery will move into new premises in South Shields and plans to expand its product range to include cakes and pies, in addition to its existing portfolio of breads. Monument Foods director David Thompson said the business has increased its turnover from £1m to £2.5m in five years, since its inception in 2004.“As part of the natural progression of the business, we have been looking to expand our bakery division, Aspin Bakery,” said Thompson. “JW Rae Bakers has a very strong reputation in the region and we will endeavour to continue the hard work of its directors. This deal offers a real opportunity for Aspin Bakery to grow and expand, both now and in the future.”
Man found shot to death in Nappanee mobile home park identified By Jon Zimney – June 8, 2020 0 538 Google+ Facebook Google+ (“Police Line / Police Tape” by Tony Webster, CC BY 2.0) The man found shot to death in Nappanee this past weekend has been identified.It was around 12:15 a.m. on Sunday, June 6, when officers with the Nappanee Police Department were sent to Meadows Mobile Home Park in regard to a shooting.Upon arrival, officers found Thomas Campion, 45, of Lapaz, dead of an apparent gunshot wound.A second person, a 29-year-old from Nappanee, was transported from the scene to Elkhart General Hospital with non-life threatening injuries where he was treated and released.A forensic autopsy determined Campion died of multiple gunshot wounds.There have been no arrests made and this is considered an on-going investigation.Anybody with information regarding this case is encouraged to contact the Elkhart County Homicide Unit at 574-295-2825 or 574-296-1888. Facebook Twitter WhatsApp Previous articleDeadly shooting outside of Orchards Mall in Benton HarborNext articleUPDATE: Around 300 shots fired during weekend according to South Bend Police 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 Pinterest WhatsApp Pinterest IndianaLocalNews
WhatsApp WhatsApp Pinterest By Network Indiana – June 28, 2020 6 502 Google+ Facebook Mayor Wood: No intention of tearing down Christopher Columbus statue Facebook (Photo supplied/ABC 57) A peaceful protest took place in Mishawaka’s Central Park.On Friday, June 26, protesters called on the local government to remove the Christopher Columbus statue that stands at the entrance of the park.One of the protest organizers say Columbus is a ‘symbol of anguish to indigenous people.’ Others have argued the statue gives Italian-Americans pride in that they aren’t celebrating Columbus’ wrongdoings, but it is a symbol of how Italian-Americans have contributed to the country since the beginning.Mayor Dave Wood says they have no intentions of tearing the statue down. Pinterest IndianaLocalNews Twitter Twitter Google+ Previous articlePurdue close to offering affordable at-home COVID-19 testNext articleTwo people killed in crash at Lincolnway & Bendix identified Network Indiana
Pinterest By Network Indiana – December 23, 2020 3 1285 Twitter WhatsApp Previous articleFood safety tips from the USDA for your holiday tableNext articleIndiana seeking part-time help with COVID response Network Indiana Google+ Twitter Facebook (“U.S. Capitol Building detail” by Kevin Burkett, Attribution-ShareAlike 2.0 Generic) Individuals are getting more stimulus checks and expanded unemployment benefits with the the new COVID relief bill that has been passed by Congress.The benefit for business, though, is likely even greater. The bill recharges the Paycheck Protection Program so businesses can get loans to help themselves stay afloat. But, the qualifications for getting a PPP loan may have changed compared to last time.If your business is not eligible for another PPP loan, the bill does have you covered in other ways.“Those businesses that have been hard hit, that have had declines in their revenue, but hang onto their employees can also get quarterly tax credits that are refundable for keeping their employees on staff,” said Leslie Boyd, a CPA in Fishers to WISH-TV.She said the bill also makes it so meals are tax deductible for employers that eat out. Such as a work lunch for their employees or for clients. Boyd said this is a great way to encourage employers to eat out and pump some money into struggling restaurants.This provision of the bill will last for the entirety of 2021. Facebook Google+ COVID-19 relief bill goes beyond $600 direct payments IndianaLocalMichiganNews Pinterest WhatsApp
From today (Monday 20 May), visitors from Australia, Canada, Japan, New Zealand, Singapore, South Korea and the United States will be able to use ePassport gates at ports across the UK and juxtaposed controls in a move designed to speed up border controls for low-risk countries.There were over 10 million arrivals in the UK by nationals from these countries in 2017.Home Secretary Sajid Javid said: Our new global immigration and border system will improve security and fluidity for passengers coming to visit or work in the UK. Expanding the use of ePassport gates is a key part of this and allows us to improve the passenger experience of those arriving in the UK while keeping our border secure. The new system will help to drive our economy, cement our reputation as a global leader and send a clear message to the world – the UK is open for business. As airports prepare for the busy summer months, we know that no one likes to wait long in a queue for passport control. That is why airports work closely with Border Force to ensure the border is welcoming, while maintaining the UK’s security. Enabling more passengers to use ePassport gates is an important next step in our joint efforts to enhance the welcome at the border. It will demonstrate the UK is open for business, tourism and visiting friends and relatives. It will also free up Border Force officers for other duties, improving the experience of all passengers. The change means the government has delivered early on the commitment made in the Spring Statement, where the Chancellor announced that nationals from these seven countries would be able to use ePassport gates from June.ePassport gates have been available to British and EU nationals since 2008. EU nationals will remain eligible to use them once the UK leaves the EU.Chief Executive of the Airport Operators Association Karen Dee said: Additionally, the government is removing the need for all non-EEA travellers to fill in landing cards upon arrival in the UK, making for a smoother entry to the country.The move will reduce the burden on passengers while maintaining the UK’s border security, as exactly the same security checks will be in place.The UK is already a world leader in automated passenger clearance, allowing more nationalities to use ePassport gates than anywhere else. In the year ending September 2018, 51.9 million passengers used them across the UK and juxtaposed controls.The gates use facial recognition technology to compare the passenger’s face to the digital image recorded in their passport. They are monitored by Border Force officers and anyone rejected at the gates will be sent to a manned passport check to have their identity and passport checked.The gates can be used by those aged 18 and over, and who are travelling using a biometric or ‘chipped’ passport. Those aged 12 to 17, and who are accompanied by an adult, are also able to use them.There are currently 264 ePassport gates in operation at 15 air and rail terminals in the UK and juxtaposed controls.