Patisserie serve-over counters

first_imgRefrigeration specialist Valera (West Thurrock, Essex) has a range of patisserie serve-over counters to suit various applications.The slimline Hill counter is designed for tight locations and can be passed through a standard 32in doorway. With refrigerated under-storage and both intermediate (glass) and rear (marble) shelves, the Hill is very compact, says the company. Standard features include a stainless steel deck, digital controller and digital temperature read-out. Temperature range is 2-5°C making it suitable for a selection of patisserie products, claims Valera. The counters are available in lengths from 1-3m and options include either curved or straight glass and 700mm and 1,000mm till extension counters.last_img read more

Distribution watch

first_imgJiffy Trucks provide a large range of hot and cold snack delivery vehicles. Our customer base contains a selection of local bakery groups situated all across the country.The principle behind the vans is for bakers to sell their produce directly to customers at the work place – low rise office blocks and industrial estates are ideal. Workers can grab a snack on their doorstep.Our newest model, Jiffy Café 247 is based on the Toyota Dyna 300 chassis. Over two years of research, design, development and testing have preceded the introduction of this new model.It has a chilled display cooled by a blown air system (which also has a 240v backup to eliminate the need for overnight de-stocking), with a capacity of 280 sandwiches, snacks, salads, fruit and so on. There are also bottle and can racks fitted.The blown air hot section provides temperature controlled display for over 180 pasties or other savouries on stainless racking. A rack of gastronorm trays holds sausages and bacon or peas and beans for serving with pies or jacket potatoes.This newest addition to the range also includes a Bean-to-Cup hot beverage machine. There are also washing facilities, illumination for those dark mornings and radio speakers fitted. Takings are generally between £300-500 a day, using about £15 of diesel.Charles Cooper is sales manager of Jiffy TrucksEach month British Baker speaks to an industry insider about developments in distributionlast_img read more

Face to face…

first_imgQ How have you enjoyed the first year in your new job?A There’s an awful lot to do! It has been great fun and the last year has been incredible.We are spending money in areas that we feel will return benefit to our growers and our industry. We have been out of proportion with our spending, putting a lot more money into bakery.Bakery and confectionery, snac- king and dairy are four areas to which I want to devote more attention. We previously had a campaign here in America, called ’Look Who’s Cooking’, that was focused almost 100% behind foodservice. But the foodservice industry only represents about 15% of the total value of raisin sales; bakery is about 34% of the business, so we are now focusing on that much more. That’s for the USA. In other parts of the world, it really depends on the infrastructure.Q What does your day-to-day job involve?A I am mostly a paperwork guy or I am busy attending trade shows and visiting overseas markets. I have spent some time with the growers in the harvest season and have gone out and picked grapes. You really need to get involved so that you can understand the process completely. It makes you appreciate how hard a task it is.Q What are the trends in raisins at the moment?A We are getting requests for flavoured raisins and, over time, that’s something that will become more popular. But, as of right now, it’s still a small portion of the business. They have mostly been infusing some natural flavour from some of the higher-cost fruit, so that they can help cut the overall cost of the finished bakery product. We are now getting requests for savoury and have heard that cinnamon would be a popular flavour, so I am hoping that we can get one of our producers to put that together. It would be useful for cinnamon raisin rolls.Q What are the issues facing raisin growers in America?A Because our harvest is essentially driven by temporary labour, it is quite difficult to ensure that we have a constant labour supply. There’s an element in the US that wants to shut the borders to immigrant labour, and that’s not going to help the progress of California or any other state. We are really hoping that the government will come up with a guest worker programme, as in many other countries, but the signs are not good. Our US congress has just voted to build a 700-mile wall between Mexico and the US. They have funded enough to start it, but I don’t know if they have enough money to finish it. We have enough things to spend money on, I don’t know if that one is my idea of a great thing.Q Tell me about your own background.A I was born in St Louis in the middle of the USA and grew up in Ohio, which is in the mid-West. I’ve only come to California since my involvement in the raisin industry. I spent 23 years living in Tokyo, Japan. I actually went over there to start a frozen food company for Heinz. We were a chip manufacturer and introduced the Japanese to the wonderful world of fast food.I then set up my own company and was the only non-Japanese person working there. But the good news is that I was one of the two owners, so they could not kick me out. I have always struggled with Japanese. I can speak a little bit, but that’s all. My 16-year-old is struggling with the language right now; she is half-Japanese and she has grown up with the language, but you have to learn 1,600 Japanese and 1,800 Chinese characters to get your high school diploma. It is an interesting country, housing 126 million people in a small space.Q California must be a real contrast to JapanA I love the space of California. I like being able to get out and drive around freely; the average speed on the expressway around Tokyo from 8am to 8pm is around 12 miles an hour.I made up my mind several years ago that, if I was going to retire, I would like to retire here. The climate is good; we very rarely have snow and I grew up in very heavy snow country, so I have no intention of going back.I am 61 at the moment. Retirement age was 65 in America but is now moving towards 70. I don’t know when I will retire. I like what I’m doing and, as long as I am contributing, I will continue to do so.Q What is the freight system like in the US?A The train and track system in the US is very under-developed. We are not big on public transportation in this country, it’s just too much of that independent spirit, I guess. We have a very well developed road system. Part of the excuse I give for gaining weight since I got back is that I never walk any more! I never have reason to.All the raisins produced in the US are within 60 miles of Fresno, and are moved by truck. We ship overseas in rail cars and containerised freight. One of the joys of living in California is that there’s an amazing array of fresh produce. Twenty-five per cent of the US’ fruit and vegetable crops are grown in the San Joaquin Valley.Q Where do you see California Raisins expanding in the next few years?A We just opened an office in South Korea. We had an office 10 years ago, but it was closed. The market is getting stronger, so we think it makes sense to put more effort there. China is also a source of new business for us; it is very underdeveloped at the moment. In terms of developing into any other new countries, we don’t see that happening in the next three years.The first estimate for this year’s harvest was 259,000 tonnes, but that estimate is done before the crop is fully off the vine. A final estimate will be given in January. In 2005, the crop was fairly decent, at 310,000 tonnes.We want to find ways of using raisins in value-added products. We are interested in selling to the fast food market. One of our processors, Sun-Maid, is selling food to Subway and your Jamie Oliver has also helped us; we are making a serious effort for sensible foods for school lunch programmes. We were pleased to see that one of the bakers in the UK is taking a quarter cup of raisins for each muffin, making it a portion of fruit. We are trying to do the same thing here now. nlast_img read more

Sales up for Irn-Bru maker A G Barr

first_imgA G Barr, maker of Irn-Bru, has revealed a turnover increase of 5.8% in its interim financial statement. Its turnover has risen to £82.4m for the six months to 26 July, despite the soggy summer season.Pre-tax profit hit the £11.1m mark and earnings per share rose to 44.16p – up 12.6% on last year.Barr said that sales were boosted by its partnership with Rockstar Energy, as well as new brands, Taut and Vitsmart. Recently it acquired juice drinks company Rubicon.Irn-Bru’s continued strong sales have seen ongoing popularity in its Scottish market, and Barr will continue to support the energy drink with consumer and trade activities.The company’s still fruit drinks brands, Simply and St Clement’s, have seen a combined growth of 23%.In a statement, the company said: “We completed the £2.85m purchase of a further 20.5-acre site adjacent to our Cumbernauld facility in September. This will not only allow for future expansion, but will also immediately decrease operating costs through increased efficiency of raw-material storage, fewer finished-product stock movements and reduced outside-storage requirements.”[]last_img read more

Huhtamaki extends range of bio-coated cups

first_imgPackaging manufacturer Huhtamaki has added a new size BioWare bio-coated paper cup to its range. A 14oz cup is now available to complement its existing range, which includes 9oz, 12oz and 16oz variants.All cups in the range can be fitted with a lid for drinking on-the-go and are manufactured using materials from sustainably managed forests. The bio-coating also means the cups can be composted in industrial composting facilities. Custom printing is also available.[]last_img read more

High dried fruit prices drive bakers to action

first_imgThe price of dried fruit seems set to remain high, with bakers looking to pass on the costs to consumers. It has been affected by a combination of the strength of the pound, weather and speculation, as well as increased global demand, especially from China, said Mark Setterfield, MD of ingredients supplier RM Curtis.Turkish sultana crop estimates are some 30,000mts lower than expected, while currant prices look set to be more stable, as the new crop is forecast to be no smaller than the current one, according to the firm.With the vine fruit harvest due to begin at the end of August, Fiona Bavester, chairperson of the National Dried Fruit Trade Association UK, said, even if estimates were exceeded, “it seems unlikely there will be significant price drops after the harvest”. She added that price rises for raisins were expected from California.A spokesperson for Christmas pudding manufacturer Matthew Walker, part of Northern Foods, said the firm was seeking to ensure it had agreements in place to buy at the best price and the best time. “Nevertheless, if commodity costs do continue to rise going forward, manu-facturers like ourselves will need to recover the higher input costs as we have done pre-viously,” he added.Simon Hatcher, operations manager at Coles Traditional Foods, which specialises in fruit puddings and cakes, said that if prices of dried fruit continued to rise it would be forced to pass on the costs to the consumer in January, when it sets its prices for the year. He said the situation with pricing was so up in the air that the firm was buying spot prices at the moment, whereas it contracted its fruit on a long-term basis when prices were favourable.Joe Erskine, ingredients director for dried fruit wholesaler Community Foods, said the price hikes shouldn’t affect the larger manufacturers in terms of production for Christmas this year, or most would have already contracted supplies of dried fruit to cover the period. “However some do wait until late to buy the new crop, and may be disadvantaged,” he added.>>Choppy waterslast_img read more

Phantom detection

first_imgBakery name: The Just Love Food Company, a recently-established nut-free celebration cake bakery in Blackwood, Gwent.Machinery installed: Phantom In-foil metal detection systems.Why has it been installed?: The system has the capability of detecting metal contaminants on a production line geared up to initially supply 200 Sainsbury’s stores nationwide.Technical specifications: The system is operating on Just Love Food’s production, using the latest Digital Signal Processing technology to provide unparalleled precision and speed, claims Fortress.Problems solved: It is able to differentiate between metal contaminants and the ferrous metals contained in its foiled cake boards.Supplied by: Fortress Technology; the company can custom-build machines to suit non-typical applications and offers spare parts, flexible warranty packages, training, product testing and rental units.Telephone number: 01295 256266website: read more

State of Indiana determining how to spend CARES Act money

first_img WhatsApp Twitter By Network Indiana – August 6, 2020 0 257 Facebook Facebook Google+ State of Indiana determining how to spend CARES Act money Twitter (Source: License: How Indiana spends the money from the last pandemic relief bill will depend in part on what Congress puts in the next one.Indiana’s already earmarked about half the three-point-four-billion dollars it’s received in federal aid.The state has spent about 700-million dollars on public health and safety, including nearly 200-million to beef up laboratory testing capacity. But the previous aid bills said money could only be spent to reimburse pandemic-related expenses. Budget director Cris Johnston says both the House and Senate versions of the latest bill would let states recoup some of the tax dollars they lost when their economies went into lockdown.Johnston says the state is awaiting a final agreement to see what the formula would be for using the money.Congress is also debating a requirement that states pass along a share of their assistance to local governments. Indiana would be ahead of the game on that provision — it’s sent 300-million dollars to the local level.Johnston says one planned expenditure hasn’t worked out. The state set aside 100-million dollars for a shock-and-awe bulk purchase of the chemicals used for virus testing, in hopes of breaking the logjam to acquire those supplies. But despite having a big check ready to write, Johnston says the state hasn’t been able to close the deal. Google+ CoronavirusIndianaLocalNews WhatsApp Pinterest Pinterest Previous articleRuszkowski: Extra patrols on duty to curtail mass gatherings, shooting incidentsNext articleDNR offers Lake Michigan rip current safety tips Network Indianalast_img read more

South Bend Police asking for public’s help after several weekend shootings

first_img By Jon Zimney – October 11, 2020 0 393 WhatsApp Google+ Pinterest Twitter Facebook Twitter Google+ Facebook WhatsApp South Bend Police asking for public’s help after several weekend shootings IndianaLocalNews Pinterest (Photo supplied/ABC 57) The South Bend Police Department is investigating three separate shootings.On Friday around 7:45 p.m., officers were called to the 3400 block of Ardmore Trail in reference to shots fired. When they arrived, they found 1 person shot, non-life-threatening injuries.On Saturday around 1:30 a.m., officers responded to the 600 block of Monroe Circle in response to a shooting. Upon arrival, they found 1 person shot. Victim had non-life-threatening injuries.On Saturday around 12:15 p.m., officers responded to the area of Lincoln Way West and Harrison for reports of shots fired. As they arrived, they found 1 person shot. Victim had non-life-threatening injuries.All of the victims were transported to Memorial Hospital for treatment.The South Bend Police Shooting Response Team was activated in each incident and is handling the ongoing investigations.They do not believe any of these cases are connected.Anybody with information about the shootings is asked to contact Michiana Crime Stoppers at 574-288-STOP or 800-342-STOP or call the South Bend Police Department Investigative Bureau at 574-235-9263. Previous articleDowagiac man injured after crash with bus on M-62Next articleOne man jailed, another hurt after OWI-related crash in Elkhart County 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.last_img read more

Snow could coat the ground on Sunday

first_img (Photo supplied/ABC 57) The weekend is snowy, although it doesn’t look like much is going to stick. For today, expect snow showers off and on.Accumulations should stay low again Saturday.Temperatures were expected to reach a high around 36. Snow showers continue tonight as the wind picks up.Sunday, more of the same. The best chance of getting any measurable snow is Sunday afternoon/evening.Michiana could pick up 1 – 2″ of snow total on Sunday.There are a few snow showers that linger into Monday. Tuesday morning there is an additional chance for a few snow showers, otherwise, the week ahead looks quiet.Saturday Night: Snow showers. Breezy. Low 30.Sunday: Snow showers. 1-2″ possible. High 34.Monday: Mostly cloudy, few snow showers. High 32. Google+ IndianaLocalMichiganNewsWeather Snow could coat the ground on Sunday Facebook Google+ WhatsApp Twitter Pinterest By Jon Zimney – January 16, 2021 0 156 Pinterest Twitter Facebook WhatsApp Previous articleBicyclist killed after colliding with semi in South Bend identifiedNext articleElectric car charging stations installed along toll road in Rolling Prairie 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.last_img read more