Macphie develops small portions from big country

first_imgAccording to Alison Daniels, Macphie’s (Glenbervie, Scotland) category marketing manager, US-style products have a huge influence on UK buying behaviour.But nearly 60% of British consumers surveyed by Mintel reported that US products are over-sized and that Americans “eat too much”. Following on from this, Macphie is adapting its products to better suit home-grown tastes.The company’s US range includes American Crème Cake mixes and concentrates, in both plain and chocolate flavours for a versatile base for a range of cakes. The resultant cake has a creamy vanilla flavour and is extremely moist, it says. The mixes are available in 12.5kg or 25kg bags.Also available are American Cake Muffin mixes and concentrates and Mississippi Muffin/Cake mixes and concentrates, in plain, chocolate and toffee flavours. Alison Daniels comments: “With muffins already a staple in the US breakfast market, there is a huge opportunity for bakers to develop similar demand in the UK through innovative flavours and ‘coffee and a muffin meal deals’ offered from early morning.” The mixes can also be used for traybakes and loaf cakes. Meanwhile, American Cake Donut mixes require the addition of water to produce donuts with minimal fat absorption.last_img read more

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Wasp nest cakes

first_imgThe name is fantastic, but the original recipe is rather vague about the method and shape of these buns. It comes from Cakes and Confectionery à la Mode by Mrs Harriet De Salis, 1889.It is worth experimenting with the filling; walnuts and marmalade work well.Steve Mansbridge of Mansbridge Bakers used coconut instead of pistachios. He said it made the cakes smell good but was too dry and suggests using more fat.Makes 160 bunsIngredientsWhole eggs – 10Yolks – 30Dried active yeast plus warm water – 100g/4ozMilk – 1.5 litres/2 pintsStrong flour – 4.2kg/9lbCurrants – 500g/1lbFlaked almonds – 500g/1lbPistachios – 500g/1lbSugar – 500g/IlbShredded candied orange peel – 100g/4ozMethodMix the yeast with two tablespoons of warm water and leave it to froth up.Warm the milk to blood heat.Put the flour in a bowl and make a well in the middle.Add the eggs and yolks, milk and yeast to the flour. Work it into soft dough.For the first rise, leave it to double in size for 90 minutes.Next, knock the dough back and let it rise again for 60–90 minutes.Divide the dough into two. Roll out the dough into a rectangle. Scatter the currants and nuts over the dough. Slice it up into strips 5cm/2“ wide and roll it up. Put the rolls face up on a greased baking sheet.Let the buns relax or prove for 30 minutes.Bake for 15–20 minutes at a temperature of 180oC/350oF.last_img read more

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Boycott high-salt bread, urges CASH

first_imgPressure group Consensus Action on Salt and Health (CASH) has called for a boycott of breads with high salt levels as part of its Salt Awareness Week campaign, which runs until February 4.It says that while many bakery products now contain significantly less salt than a few years ago, salt levels in others are still too high.Its research found that a white crusty farmhouse loaf bought from Marks & Spencer in September 2004 contained 1.75g of salt per 100g, whereas the same product bought at the end of 2006 contained around half this amount of 0.9g salt per 100g.Many other loaves now contain around 0.8-1g of salt per 100g. However, some bread still contains as much as 1.5g of salt per 100g.CASH has urged consumers to avoid buying Tesco’s Stayfresh Medium Sliced Wholemeal bread (1.5g salt per 100g) and choose Sainsbury’s Stay Fresher For Longer Medium Sliced Wholemeal bread instead, as it contains much less salt (0.9g per 100g).Indeed, any bread that contains more than 1.25g of salt per 100g should be boycotted, as lower salt alternatives exist, according to CASH.”The UK is leading the world on salt reduction – many of our food manufacturers should be congratulated on the effort they have made to reduce the amount of salt they add to our foods,” said Professor Graham MacGregor, chairman of CASH. “This proves that lower salt versions can be developed.”In its latest survey, CASH revisited 127 products it had previously ’named and shamed’ to see how their salt contents had changed.It said products still found to have a high salt content included Sainsbury’s and Tesco Crumpets, which contain 2g of salt per 100g.last_img read more

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Pret rolls out range for Christmas season

first_imgSandwich chain Pret A Manger says it expects to sell around 70,000 Christmas Lunch special sandwiches a week over the eight-week festive season, after rolling out its Christmas range last week.The sandwich, featuring turkey breast, pork and herb stuffing, fresh leaf spinach, crispy onions and mayo on malted wholegrain bread, was a the number one seller over the period last year, commercial director Simon Hargraves told British Baker.He commented: “We sell 45,000 of our standard best-seller, the Super Club every week, but the Christmas Lunch sandwich is exceptionally popular; it goes straight to number one when it launches and sells 60,000 to 70,000 a week.”The recipe had been updated this year, he added, and now includes pork stuffing and Lincolnshire turkey.The Pret Christmas range, on sale at its 170 outlets, also includes Crimble Crumble slices, upgraded mince pies and Jingle Berry muffins, made with red berries and wrapped in white paper.Pret has also introduced Marine Stewardship Council-certified wild salmon sandwiches across its stores, sourced in Alaska, making it the only sandwich retailer to offer wild rather than farmed salmon, Hargraves said. Falafel sandwiches have also been added to the range.Meanwhile, the sale of Pret A Manger to a private equity buyer is believed to be reaching its conclusion, with a deal expected to complete by the end of the year.Pret revealed in April that it was looking at its strategic options. Founders Julian Metcalfe and Sinclair Beecham own two-thirds of the company and fast food giant McDonald’s holds the remaining stake.last_img read more

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Last chance for live contest

first_imgBakers have a last chance to enter California Raisins’ live competition, which will be held at William Reed’s Baking Industry Exhibition (BIE) at the Birmingham NEC from 6-9 April 2008.The Future Baker Awards 2008 is open to bakery and confectionery students or trainees working towards a training programme.All teams must consist of three members, aged 30 years or under on the 9th April 2008.The three finalist teams will be informed in writing by 11 April, and will be invited to an awards ceremony on Saturday, 3 May, in Blackpool.Three prizes that will be on offer include £2,000 for first place; £1,000 for second; and £500 for third place.To enter the competition, contact Dee Cassey on 0208 741 8513 or email [email protected] pages 24-25 for more details on BIE.last_img

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Waitrose opts for convenience

first_imgWaitrose has opened its first food shop in a convenience format in Trinity Square, Nottingham, which will stock freshly made baguettes, sandwiches and salads as well as freshly made bread.The 5,815sq ft outlet is the first of a four-branch trial of the new format. The second shop is due to open in Bristol in spring 2009.The outlets have been designed to offer something new within the convenience store sector, with an emphasis on fresh quality products. There will be specialist counters for bread, as well as cheese, meat and fish.“We believe you shouldn’t have to compromise on the standard of your shopping experience just because a store is smaller and designed for convenience,” commented Waitrose managing director Mark Price.“We want to revive that traditional sense of service typical of convenience shops, which customers value, but within a fresh and contemporary setting.”last_img read more

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Traditionals with a twist shortbread by Fiona Burrell

first_imgThe Scots are very good at baking and shortbread is one of their best recipes. It is made using three parts flour, two parts butter and one part sugar.The name comes from the fact that the amount of butter in the dough makes it very crumbly or “short”. It is unleavened and is different from shortcake, which includes some raising agent and is a denser texture. Make it shorter by cutting the amount of gluten in the dough, sometimes some of the flour proportion is made up of rice flour (or ground rice) or cornflour. Rice flour gives a more crumbly and even slightly gritty texture, whereas cornflour makes it a little denser.Usually, shortbread is available in three different shapes: petticoat tails, biscuit rounds and oblongs. It can be rolled very thinly to make an elegant accompaniment to a dessert or rolled thickly to make a thicker biscuit served with coffee or at teatime. The flavours that can be added include citrus zest, ground almonds, chopped nuts, dried fruit, stem ginger, spices such as ginger, cinnamon, cardamom and ground black pepper. It can also be flavoured with orange blossom water, rosewater or lavender. This recipe uses rice flour, which makes the best and shortest shortbread. Salted butter omits the need for any extra salt to be added to the recipe. Once made, the biscuits can be rolled in Demerara sugar or chopped nuts for a twist before baking.Ingredients (can be scaled up)Plain flour400gRice flour200gSalted butter400gCaster sugar200gTo finish:Demerara sugar (80g), chopped pistachio nuts or chopped almondsMethod1. Preheat the oven to 180C. Line baking trays with parchment.2. Put the flour, rice flour and chopped up butter into a mixer. Mix in the butter and add the sugar. Work the dough to bring together to a paste.3. Divide the dough into four and roll into four sausages approximately 4cm in diameter. Sprinkle the worktop thickly with Demerara sugar or chopped nuts and roll the shortbread sausages in it. Chill in the refrigerator for 10 minutes before cutting into biscuits, approximately 1cm thick.4. Place on the baking tray and bake for 20 minutes. The biscuits should still be quite pale when they come out of the oven. Leave to cool for 510 minutes before lifting them on to the wire rack to cool completely.last_img read more

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Aryzta sees revenue fall in UK and Ireland

first_imgDeclining revenues in the convenience retail and foodservice markets has hit speciality bakery business Aryzta’s profits.The Swiss-based firm reported a 8.2% drop in underlying revenue, to €1,072bn for its Food Europe business, with operating profit down 2.9% to €131,245m for the full year to 31 July 2010.Underlying growth in its Food North America arm was down, 4.3% to €571.6m, but operating profit increased by 3.6% to €69,911m.The Food Rest of World business saw growth in underlying revenue of 8.4% to €35.8m, with operating profit up 180.9% to €5,693m.Aryzta CEO Owen Killian said the economic conditions for consumers remained very challenging.“Aryzta has responded by continuing to focus on operating efficiencies, cost management, innovation and cash flow generation, while working alongside its retail and foodservice partners to provide fresh and convenient, high-quality baked goods at competitive prices,” he explained.The firm said that, in terms of falling revenue, the convenience retail and foodservice markets in Ireland and the UK were the most severely affected channels and markets within Europe. “The consumer has endured stringent austerity measures, significantly impacting their disposable income,” said Aryzta. “Support was provided to customers, which reduced costs, particularly on the island of Ireland, facilitating operators to increase their value offerings.”It added that revenues across Continental Europe remained stable, with continued investment in new field personnel, and that growth from new customers, particularly in the independent sector, had helped performance.>>Arzyta to expand in North Americalast_img read more

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Penn Harris Madison Schools cancel classes Friday, Monday, plan for e-learning Tuesday

first_img Previous articleThe Lion King performances at The Morris suspendedNext articleGov. Holcomb: Non-essential gatherings limited to no more than 250 people 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. Google+ By Jon Zimney – March 12, 2020 0 593 Facebook WhatsApp Twitter (Photo supplied/Penn-Harris-Madison Schools) Penn Harris Madison Schools has canceled classes for Fri. March 13 and Monday, March 16 and is planning to begin extended E-Learning on Tuesday, March 17.PHM Schools issued the following statement on Thursday afternoon, March 12:Dear P-H-M Families and Staff,Based on Governor Eric Holcomb’s announcement released at 4:28 p.m. today (Read it here http://bit.ly/2W55KNH), all P-H-M students will not report to school tomorrow Friday, March 13 and Monday, March 16, 2020. These days will be recess days (no eLearning will be conducted on these two days). Students and families should be prepared to begin extended eLearning beginning on Tuesday, March 17, 2020.All P-H-M staff are to report to their normal work location at normal times on Friday, March 13 and Monday, March 16 to help prepare the district for extended eLearning days.More details to come for respective staff groups and families. Please be patient with us as we work through these details.Click to follow the rest of the area’s school closings CoronavirusIndianaLocalNews Pinterest Pinterest Facebook Penn Harris Madison Schools cancel classes Friday, Monday, plan for e-learning Tuesday Twitter Google+ WhatsApplast_img read more

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Public masses to return May 23-24 for Diocese of Fort Wayne-South Bend

first_img (Photo supplied/Fort Wayne-South Bend Catholic Diocese) Bishop Kevin Rhoades says public masses will return the weekend of May 23 and 24 for the Diocese of Fort Wayne-South Bend.All parishes must observe social distancing, and people must wear masks if they attend mass. The exemption from attending Sunday Mass continues for all Catholics in the diocese through Aug. 15.Bishop Rhoades says each parish pastor will determine how many people can attend at churches due to them differing in size and seating capacity.First Holy Communion masses can take place on May 17-18 only for those and their families with social distancing and masks worn for safety.You can view Bishop Rhoades’ letter to parishioners here. Twitter Facebook Pinterest WhatsApp Twitter Pinterest Previous articleUnited Way grant will help COVID-19 victims in Elkhart and LaGrange CountiesNext articleBudget shortfalls are inevitable; Goshen Mayor Jeremy Stutsman gives insight on how their 2021 might look Caleb Hatch Public masses to return May 23-24 for Diocese of Fort Wayne-South Bend Google+ WhatsApp By Caleb Hatch – May 7, 2020 1 523 CoronavirusIndianaLocalNewsSouth Bend Market Google+ Facebooklast_img read more

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