“Everyone’s looking for something different,” says Chris Huish of Mono. “There’s a big swing towards artisan-type bread and rolls to give bakers a point of difference and consumers something new.” Swansea-based Mono acts as agent for Austrian firm Baktec, which supplies roll plants across Europe. These plants, with capacities ranging from 2,500-18,000 units an hour, are the ideal way for medium-to-large bakeries to join the artisanal roll revolution, says Mr Huish. “With special cutters, proving systems and robot panning, all controlled by a colour touchscreen system, these bread and roll plants are easy to set up and use,” he says. “Bakeries in Austria and Germany are using them as a matter of course and demand in the UK for ‘out-of-the-ordinary’ products is only going to increase.”Adaptable SmartLineContinental-style products were the start point for the SmartLine sheet-and-cut line from Rondo, based in Chessington, Surrey. The line was originally produced to handle ciabatta dough, which is notoriously difficult to handle due to its high water content. In developing a very gentle process for ciabatta, the company has produced an extremely adaptable machine. “Over the past three years we’ve had a lot of success with SmartLine,” says Mike Johnson, general manager. “It’s a minor revolution for medium-sized businesses, which can now produce all shapes and types of bread and rolls using ‘zero stress’ technology. This cuts the need for dough compression.” The machine uses a guillotine to cut dough to its finished shape, so a ‘middle’ prove is not necessary. With the addition of a roll winder the SmartLine can also produce tin bread, savouries and Danish pastries. Quality and varietyAlan Burgess, who represents newly renamed Baker Perkins (formerly APV Baker) in Peterborough, says bakers are seeking both product quality and variety. “Our clients, who tend to be at the high-output end of the market, are constantly inventing new products. Even accounting for their high production rates, these products must be made to a high standard to attract premium prices.”
Legend has it that pretzels were first developed in the seventh century, making them one of the world’s oldest snack foods.They are believed to have been invented by a monk from northern Italy or southern France, who was baking unleavened bread for Lent. “Pretzels were then fasting food, but are today’s fast food,” says Bernard Vetter, research and development manager at Brezelbäckerei Ditsch.Ditsch’s first UK store was set up in Cambridge and its second UK store is located at the Coopers Square Shopping Centre in Burton-upon-Trent, Staffordshire. “We have found that British people loved pretzels,” says Vetter. “We think that soft pretzels are going to be like ciabatta; once upon a time, not many people had heard of it. Today, almost every baker sells ciabatta.”He says the shape of pretzels is a tribute to Jesus, who, when laid in the tomb, had his arms crossed over his chest. Over time, the pretzel’s shape has become a symbol of good luck and good health.Pretzels now come in all shapes and sizes. Brezelbäckerei Ditsch, makes a wide range of pretzel products, including: pretzel breadsticks; onion, tomato, ham and cheese pretzel rolls; and pretzel-style croissants. The company’s flagship product is its soft pretzel, the ’Filialprodukte’. It has 278 calories, 8.4g of protein, 50.9g of carbohydrate and 4.2g of fat. Soft pretzels can be eaten like sandwiches or rolls, have a much higher moisture content than hard pretzels and, therefore, a shorter shelf life.Brezelbäckerei Ditsch was founded in 1919, when master baker Wilhelm Ditsch opened a confectionery shop in Mainz, Germany – the soft pretzel capital at the time. To keep up with the high demand, “pretzel men”, dressed in white, were sent out into the streets and to the restaurants and inns of Mainz, offering basketfuls of fresh pretzels. The third generation of the Ditsch family, Peter Ditsch, used the family recipe to produce soft pretzels in unbaked form, which were frozen and delivered.Store developmentSince then, the company has become the world’s largest manufacturer of freshly baked soft pretzels, with 180 Ditsch stores across Germany and expansion plans in the UK. The stores account for 20% of the business, the other 80% is stock that is sold to other companies, including specialised wholesalers for bakery and restaurant suppliers, bakery chains, caterers, restaurateurs and home services.The thick part of the soft pretzel is called the tummy and the folded parts are the arms. “This is what makes a pretzel great,” says Vetter. “You have the softness of the tummy and the crispiness of the arms. It’s almost like two products.”The main ingredients in pretzel dough include soft wheat flour, shortening, water, yeast, salt and sugar. These form a gluten that can be formed into various shapes. The product is then dipped in lye (a caustic solution). Salt is usually sprinkled on top to finish the product, but can be scraped off. When Vetter was asked about his concerns over reducing salt levels in products, he replied: “It’s all a question of how much you eat. If you eat fewer cakes, then you have more room for pretzels.” n? Bernard Vetter studied bakery technology in Berlin from 1990 to 1992. He started his career in the baking industry in 1996 and, since 1998, has worked for Brezel- bäckerei Ditsch.
It was back in the 1960s when Roger Daltrey of The Who first belted out the classic “I can see for miles”. It’s the sort of song that pops into your head walking round Iba, the world’s biggest bakery show.And why is it that, in the one place you’d really like to see those foot-massaging gadgets with cold bubbling water, they are totally absent. Also absent to a certain degree were British visitors. They did come and visit the nine large halls and the good news is that most came to make a purchase decision. But fewer came to browse, according to several exhibitors.By now you will have gathered that the show was very large indeed. In fact, according to the organisers, there were over 1,050 exhibitors 71 more than last time, in Munich three years ago.President of the German Bakers Federation Peter Becker said the fact that bakery and confectionery represents one of the oldest, most important trades in the world was reflected in Iba’s home town of Düsseldorf this year, which has 2,479 bakers and confectioners and where every single inhabitant spends almost E200 (£186) a head on baked goods per year.But what were the trends? In machinery it was flexibility and energy-saving. Do you want your dough straight or curled from the same line? Do you want faster, easier-to-clean machinery? Would you like energy-saving insulation in the ovens, more effective distribution of diverse heat to bake different products at the same time? Or do you want to recycle oven heat to power other equipment in the bakery?In breads it was more about seeds and grains. And did you know, for example, that the Spanish are becoming very keen on crustless bread, while the UK is waking up more to the fact it has a market in care homes for the elderly.In yeast it was all about using ultra-violet light to encourage natural development of vitamin D, currently making the headlines as a health necessity. And in confectionery it was the brightest, most sparkling glazes imaginable.Finally, back to machinery and remote diagnostics well it now comes complete with a camera so you can really see what the hiccup is. In future issues, we shall look in more detail at the launches British Baker managed to see in our two days.But Germany itself, the host country to Iba, is proud of its baking traditions. German ingredients and mixes manufacturer Ireks had a huge stand that was packed to the rafters with visiting bakers who had plenty of breads, cakes and desserts to admire. Maurice Van Tongeren of Ireks said: “We had our busiest weekend ever, with visitors up over 25% compared to the last show in Munich. Shortly we will be hosting another visit by the UK’s National Asso-ciation of Master Bakers to our premises at Kulmbach.”Conscious of the fact that British tastes are different, Ireks introduced three new products for the British market. An Artisano mix for rustic-style country breads with a taste and aroma profile of malts and sourdough, gives a moist crumb texture and a crispy crust. A confectionery mix, Croccante needs only to be blended with nuts for example, almonds, hazelnuts, or peanuts for an instant Floren-tine base that can be used in the traditional classic recipe, or shaped as a cup base or made into a heart. It can be filled or topped with fruit or chocolate, mixed with seeds and even be used as a tasty biscuit. Adding water gives it a good shine.The macaroon mix, Mon Macaron, can be used for the traditional style macaroons or the currently popular multi-coloured mini bite-sized versions, containing pistachio or chocolate or champagne or raspberry flavoured fillings. These make a good treat with coffee or lovely presents, instead of wine. They can be wrapped in attractive packaging and also make an excellent Christmas gift idea.Van Tongeren said: “Our motto is: ’Time for more.’ More creativity, more individuality.” And of course, more time for the baker to have to himself.”British Baker visited Iba on the Wednesday and Thursday, following the show’s opening on the Sunday. It was still busy, but it was also possible to meet exhibitors in a quieter environment than on the busy Sunday.The next Iba will be in Munich 2012 just enough time to order in the foot spas, then.
Eating habitsOne in four Brits admits they rarely eat dinner at the traditional time of 6-8pm because their hectic schedules don’t allow it, a new study from microwaveable snack company Feasters revealed. The national study of 3,000 men and women also found that ’elevenses’ was now a regular fixture in the diets of more than 50% of Brits and, for many, has become the new breakfast.Online place-finder A website that lists things to do, and places to go around the world, is encouraging bakeries that offer bread- or cake-making classes to list them on the site for free. Ooh.com also enables firms that list their activities to take direct bookings and payments on the site.Lob the Cob contest The Alliance for Bakery Students & Trainees has devised an inventive way of raising funds for their next conference a sponsored Lob the Cob competition. The challenge will be to throw a 400g fully baked cob from a bakers’ peel over the furthest distance. A male and female winner from each college will then go forward to the grand final, to be held at the annual conference. The heats are due to take place in November and December.Higgidy’s Boots deal Premium quiche company Higgidy has signed a deal with Boots that will see its mini-quiches sold as part of the retailer’s meal deal.Life’s a lottery A man who quit work after winning over £5m on the National Lottery has opened a cake shop, after growing tired of the jet-set lifestyle. Ron Ullah travelled the world and bought top-of-the-range cars after scooping the jackpot in 2002, but has now opened a cake shop called Carousel in Ipswich.
Manchester baker G H Sheldon has rebranded its premium heritage range, as well as launching its first square potato cake, featuring the new-look packaging and promotional materials.The firm worked with brand agency The Market Creative last year to create a new brand identity to run across the packaging of the bakery’s signature offering, the Lancashire Oven Bottom Muffin, as well as its full range of fresh morning goods and hot-plate products. With new listings secured in major supermarkets following the revamp, G H Sheldon made the decision to refresh the look of its premium line, now identified by an injection of orange in the design.In May this year, the bakery announced plans to boost sales with the supermarkets and expand into other channels after investing nearly £4m in a second bakery.>>Manchester firm makes £4m investment
Unifine has added a new vegetable-based alternative to egg-based glazes, which can be used on products such as hot cross buns. UniShine is a sterilised, clean-label, ready-to-use gloss, which is created from vegetable proteins. It offers bakers shiny-topped products, and a uniform, non-sticky surface which doesn’t cling to silicon paper or baking trays, according to the firm.The liquid ready-to-use spray is suitable for vegetarians and vegans, and contains no allergens, e-numbers, preservatives or GMOs. It is also free of hydrogenated fat and palm oil.”From January 2012, it will be illegal in EU countries to produce eggs from battery-caged birds,” commented Simon Solway, UK MD of Unifine Food & Bake Ingredients. “Moreover, the increasing demand for eggs from free-range chickens is pushing prices upwards.” UniShine is available in 20kg bags or a 1-ton tank. A guide on the use of the product and its applications is also available.
The British Society of Baking’s (BSB) annual autumn conference will play host to a series of talks including: ’50 years of the Chorleywood Bread Process’, by BakeTran director Stan Cauvain; ’High speed mixing machines’, by Steve Philpott of Baker Perkins; and ’Some facts on acrylamide’ by Andrew Curtis, scientific & regulatory affairs manager, European Snacks Association.The event, which takes place from 4-5 October at the Ardencote Manor Hotel, Claverdon, War-wick, will also feature talks on allergen management, by Dr Chun-Han Chan, senior scientific officer, Food Standards Agency; maintaining sales and profitability by John Waterfield, Waterfield’s bakery; traditional baguettes and other product ideas by Wayne Caddy, Essential Bakery Consul-tancy; and benefits of functional milk protein in bakery products by John Gelly, sales manager Europe (bakery), Arla Foods.For details call 01869 247098/277094, or send an email to [email protected]
CoronavirusIndianaLocalNews Concern about keeping Hoosier workforce safe as businesses reopen By Network Indiana – May 9, 2020 0 284 Facebook WhatsApp (Jon Zimney/95.3 MNC) INDIANAPOLIS — Indiana businesses began emerging from lockdown Monday, with more coming up next week. Indiana’s unions say they want to make sure workers are protected when they do.Indiana State Building and Construction Trades Council executive director Pete Rimsans says the Holcomb administration has done a good job creating safety guidelines for different industries. But he says the state needs to go further and spell out the specifics of what businesses need to do to protect workers from coronavirus. He says the local barbershop or nail salon isn’t likely to have an industrial hygienist on staff. And even large factories with experience in occupational safety regulations are more accustomed to preventing accidents than infections.Coronavirus precautions have prompted some improvisation in Indiana workplaces which have stayed open through the shutdown. United Auto Workers and United Steelworkers locals in South Bend and Lake County say they’ve worked with management on safety protocols, but disinfectant and masks are still hard to come by, especially the N-95 masks being steered to medical workers.United Steelworkers Local 1066 president Mark Lash says U-S Steel Gary Works had to make its own disinfecting wipes with bleach, water and paper towels after burning through its supplies.South Bend Senator David Niezgodski (D) says companies which don’t have enough face coverings for everyone shouldn’t be allowed to reopen till they do. And Senate Minority Leader Tim Lanane (D-Anderson) says he’s concerned the Indiana Occupational Safety and Health Administration doesn’t have enough manpower to investigate hundreds of complaints tied to coronavirus precautions.A state marketplace opened Wednesday to help companies get sanitizer and face shields, though not medical-grade masks. Niezgodski says a limit of 10-thousand supply bundles the first week is “woefully inadequate,” even as a backstop for shortages on the open market. Previous articleIndiana Dunes, other state parks to resume collecting entrance feesNext articleElderly man found dead near capsized boat in Berrien County lake Network Indiana Google+ Facebook Twitter Pinterest Twitter WhatsApp Google+ Pinterest
We are aware of the allegations of malpractice or wrongdoing in relation to Edexcel’s C4 maths paper taken today. We are working with Pearson to establish the facts. We recognise the concerns of students, who should continue to prepare for their forthcoming exams as normal. If anyone has information relevant to these allegations we would urge them to contact Pearson or us in confidence.Contact Pearson: [email protected] Ofqual: [email protected]
Technology has enormous potential to save lives. This is a brilliant example of how innovators can work with the NHS to help save lives with more early diagnosis of cancer. The challenge of working in space focuses some of the UK’s most brilliant minds. These experts can also help transform our lives for the better here on Earth. The huge potential of space technology isn’t just about reaching out into the universe: it’s here on earth that its greatest impact can be seen, from 5G to tackling climate change or ensuring we can all benefit through space-inspired healthcare technologies such as these. We have committed to spending 2.4% of GDP on research and development by 2027, with space being at the forefront of our ambitions, and it’s in the potential of medical advances such as these that we can see the potential massive benefits of spending more on the technology of the future, helping us to live healthier, happier lives, for longer. This is our modern Industrial Strategy in action. The scanner relies on technology developed for space; including field emitters etched onto silicon wafers used previously in ion thrusters and X-ray optics deployed on star mapping spacecraft such as the European Space Agency’s XMM Newton mission, in which the UK played a major role.The project will help to address the key NHS 70th Anniversary Challenges of managing long term conditions, including joined-up health and care services, earlier diagnosis of cancer and transforming GP services and other primary care.Launched in June 2018, this joint initiative between the UK Space Agency, NHS England and the European Space Agency, asked innovators to bid for a share of £4 million to turn technology originally designed for space into medical applications that improve NHS treatment and care.Health Secretary Matt Hancock said: Being incubated at the world-renowned Rutherford Appleton Laboratory in Oxfordshire’s Harwell Campus, a major centre for the UK Space industry, has given us access to fantastic facilities and leading minds to support the development of our space-heritage technology. Professor Tony Young, NHS England’s national clinical director for innovation, said: Nick Appleyard, Head of Business Applications at the European Space Agency (ESA) said: Last year as we celebrated the NHS’s 70th birthday we challenged industry to bring technology designed for outer space into the NHS, and using stargazing technology to spot cancer is exactly the type of advanced innovation that could improve care for patients by speeding up diagnosis and helping to deliver our Long Term Plan which will save half a million lives. Our vision is to create a business that will Transform Radiology through the export of high-science-content high-value products to achieve revenues of more than $100m. X-ray is the primary diagnostic in healthcare – one day we hope that Adaptix technology will touch the lives of everyone that you know and being supported by the NHS through this grant will help our team realise this vision. It’s all part of our NHS Long Term Plan, building on the work of NHSX, our new organisation built to drive new technology through the NHS. We will deliver by opening the doors of the NHS to the best technologies like this, to build a preventative, personalised and world-leading health and care service. In addition, we have been fortunate to have received significant support from InnovateUK, the European Space Agency and the National Physical Laboratory – organisations that provide a significant capability to high-science based early-stage companies such as Adaptix. This is a wonderful example of how ESA supports innovation. The company that developed the portable X-ray machine, Adaptix, started life in ESA’s Business Incubation Centre at Harwell in Oxfordshire and has grown to become a successful and innovative enterprise. Mark Evans, CEO of Adaptix Limited, said: The Adaptix 3D X-ray machine is the first of four projects receiving a share of a £4 million innovation fund drawn from ESA’s Business Applications and Space Solutions programme, to which the UK is the largest subscriber. The three other winning applications will be announced in the coming weeks.Last month the UK Space Agency revealed that every £1 of public spending generates up to £4 in value for the recipients in the space industry, with additional benefits to the UK economy.The demanding environment of space means that investments in the sector generate new knowledge and innovations that extend far beyond the space industry. For example, satellites provide services that enable a wide range of economic activities, supporting industries worth £300 billion to the UK. Cancers are often missed on traditional 2D X-rays so are sometimes only discovered later when the disease is more advanced and difficult to treat.Now experts have been granted £1 million of UK Space Agency funding, following a competition to celebrate the NHS’ 70th birthday, to develop a pioneering portable 3D medical X-ray machine, based on technology used to study stars in distant galaxies.The equipment will allow doctors to get a more comprehensive view of areas where they suspect tumours are growing, aiding more effective treatment and earlier diagnosis.Miniaturised, portable and connected through satellites, the kit could also allow patients to be scanned in doctors’ surgeries, reducing the need for trips to hospital for busy X-ray and CT scanners.Science Minister Chris Skidmore said: