Kingsmill moves into ‘heat and share’ bread market

first_imgAllied Bakeries, part of Associated British Foods, is aiming to grab a piece of the chilled garlic bread market with the launch of Kingsmill-branded ‘heat and share’ ciabatta and flatbread products, made by fellow Allied com-pany Speedibake.The products, including salsa and smokey BBQ ciabatta, cheese-topped doughballs and roasted garlic flatbread, are being launched in Morrisons supermarkets. However, Allied said it would introduce the range into the other major supermarkets.Jonathan Burr, Allied’s consumer marketing director, said: “As a concept, hot, flavoured breads are incredibly well received with the consumer and we have responded to this trend with the introduction of this range of Kingsmill Heat & Share breads.”The launch comes against a backdrop of a 10% annual growth in sales of premium bread products, according to Allied. It said that the annual UK ciabatta market is now worth £7.3m and growing at 22% a year and the annual flatbread/tear-and-share market is worth £14.7m and growing at 44% a year.last_img read more


first_imgAlthough my grandfather ran a bakery, the industry didn’t appeal to me at first, and I joined the RAF when I left school before taking a job as a security guard at Asda in Dudley. A vacancy came up in the bakery department as a trainee baker and I originally took it because it meant working longer hours.However, I soon realised how much I enjoyed the job and wanted to learn more about the business. After doing the Asda training course, I decided to study bakery and I’m now doing my NVQ Level 3 at the Birmingham College of Food, Tourism and Creative Studies. When I wasn’t sure where to go, the National Association of Master Bakers gave me the information about courses and were really helpful – I don’t think I’d be where I am now if they hadn’t spoken to them, and I think I might join as a member one day.I go to college once a week, on one of my days off from the store, and my bakery manager has been really supportive; last year, college was on a Friday, which is a really busy day in the store, but he changed the rotas so I could go. Doing well in the competition has been a good way to say thank you, and both he and my college are really proud of me.I’m lucky because I like what I do; it doesn’t feel like work and I don’t mind the fact that I only get one day off a week. Last year at college we studied the basics, such as kneading dough, mixing and weighing up, which was useful because at Asda we use sachets of pre-mix to make the bread. So far this year, we’ve learned knife skills and gateaux-making and we’ll also be studying product development, which is even more interesting. I love coming up with new ideas and I’ll often do that in my spare time as there’s no room to do that at work. For the Award [sponsored by British Sugar], I came up with products such as a children’s cake, made with a shortbread base, topped with a sponge and cut in a cone shape, covered with icing.At Asda, I can be baking bread, baps or cakes, and often help merchandise the shelves. There’s nothing I don’t like about my job – but ask me again in another five years!A lot of people at college study full-time and some think I’m at a disadvantage as I only go part-time, but actually, I think I’m privileged as I get paid to do a job I enjoy and Asda gives me the chance to learn too – I get the best of both worlds.When I’m at home, I particularly like making foreign breads; it’s nice to be able to use different ingredients to make products and I think they also taste better. I’ve made bread for friends before, but they don’t seem to appreciate it as much as I do!It’s really important to get young people interested in bread and baking. I’d also like to see a lot more craft bakers around, in every town and village. It’s got to the stage where most people just go to a supermarket to buy a sliced loaf. There’s a danger that we’re losing all the traditional skills. That’s why my ambition is to have my own craft bakery after a few years – and I’m determined to do that. nlast_img read more

In Short

first_img== Northern highlights ==Northern Foods announced a “strong performance” in its full-year results to 28 March 2009. Revenue in its bakery division increased by 5.4% to £216m. The firm’s ’Vinnie’ campaign helped improve awareness and distribution of the Fox’s brand, but the firm said “competitive pressure in the puddings market will bring challenges”.== Good rise for Britvic ==Britvic’s interim results for the 28 weeks ended 12 April 2009 saw total group revenue increase 6.3% to £483.2m. Highest growth was seen in its international division (+12.5%) followed by GB Carbonates (+10.2%). Robinsons, Fruit Shoot, Gatorade and Drench drove GB stills volumes up by 6% and GB carbonates volumes were up by 7.5%.== Greencore’s sales rise ==Greencore’s half-year results to 27 March 2009 saw sales in its convenience foods division, which includes sandwiches and chilled pizza, rise by 2.8% on a constant currency basis. Sales in foodservice desserts rose by 19%, while its cakes and desserts business had a “mixed performance”.== Windsor wows web ==Warrington-based Windsor CakeCraft has seen its internet sales increase 2,300% as the credit crunch encourages consumers to decorate their own celebration cakes. Windsor, which supplies cake decorating equipment and sugarcraft products, also plans to launch a new shop and in-house bakery.== Braces bolsters fleet ==Braces has added 14 new vehicles to its fleet, following a decision to move away from outright purchasing. The fleet, supplied by Fraikin will be split between the firm’s bakery in Crumlin, Newport and its depots at Ammanford, Avonmouth and Plymouth.last_img read more

My Career

first_imgHow did you get into baking?My twin brother started a catering course, so I decided to do something different and chose a full-time two-year bakery course at Tameside College in the mid-1970s before going to Hollings College, where I did a technician certificate in bread and confectionery, and then finally a bakery national diploma.What was your first significant job?While I was at college, I worked at companies including Archers Bakery in Marple. After graduating, I started in a management role at Bon Chef, which made gateaux and frozen pies, working in quality control and then as a production manager. I then went to Fortts bakery in Stockport as the foreman baker, where the boss, Alan Harding, helped me set up my first business in 1983 when I was 23. It was good experience, but the recession hit and I had to give it up although I didn’t come away from it too badly, as I sold the building to a developer.What prompted you to start teaching?I went back to Archers, which is a traditional craft bakery, and while I was there, I got interested in teaching, so returned to Tameside to do a teaching qualification. I felt that, by this time, I had knowledge to pass on and was offered a placement at Tameside two years ago, which developed into a full-time role as a lecturer in bakery and patisserie in 2002. I’m also a subject learning coach, which I really enjoy. You need empathy with your students to get your message across and to make sure that your lessons aren’t boring, but exciting.What’s your average day?I’ve recently opened a new shop in Buxton Salts Artisan Bakers as I’d always wanted to have my own business again. It’s not a great time to do it, but there is more interest and awareness in the speciality breads that we’re doing, such as sourdough, and I think it will really take off slowly but surely.My wife Rachel works with me and has learnt to bake. I start at 2am, bake until 7.30am when Rachel takes over in the shop, and then I come to the college until 5pm when I sometimes teach karate. I’m number two in the world and have a training room above the shop, which I can nip up to.What motivates you to work so hard?It is a long day, but we hope to get some help after Christmas I’ve got some good students to choose from at the college after all! I’m really passionate about what I do and getting to the semi-finals of the 2008 Bakery World Cup in Lille was a real highlight of my career. I like to be the best and get things right and I’ve never had a day off.last_img read more

Crossing borders

first_imgPost-war Italy was a difficult place to be. The Germans had destroyed as much as they could on their retreat in 1944. It was senseless pride. One of their prime targets had been food shops, so in many places bread had been hard to come by. A loaf often had to last several days, with family members taking turns to eat crust one day and crumb the next.But with almost nothing else available, bread really was the staff of life. However, bakery was also a market due to flourish as peace returned and the family loaf kept its pride of place at the table.As enterprise took off in 1947, Arturo Benini, who was already selling make-up machines for the Italian market, had a vision to build up an ovens company that would not just serve the local bakery market but an international one too. So he founded Mondial ForniWhat’s in a name?The literal meaning of Mondial Forni is ’worldwide ovens’. It is an appropriate name given that this well-known Italian company exports 75% of its machinery fulfilling the founder’s vision, which he lived to see realised. This includes the UK, where the company’s agents include Eurobake, Norbake and CBES.At the SIAB exhibition in Italy, Arturo’s grandson Alessandro Benini is busy meeting customers who have one shop or run a giant industrial bakery. He makes time for both and talks enthusiastically about ovens, the challenges of the British market, and how the company is innovating, with new machinery not just ovens.OvensHowever, ovens is a good place to start. Benini says: “Energy-saving has been a critical issue for us. Tesco wanted emissions recovered by 50%. Ovens are one of the biggest users of energy, so we thought, ’Let’s find a solution’. We designed the new Techno rack ovens in three versions. Part of the energy-saving is to allow unskilled operators to use the ovens in a smart but simple way. They guide the user. “Bakers can see real baking times and consumption and the recovered heat is channelled elsewhere, where it is needed, so that saves money too. “The company’s history of supplying UK supermarkets is not new. “We began supplying Tesco five years ago and Asda over 30 years ago. We consider our distribution and service unrivalled. Right now we are completing a new rack oven series, which has been bought both by Asda and Tesco. There are three versions. Called the Techno Active series, it was developed in association with the Italian School of Design. You can have basic mode, manual or software-controlled. “With the latter, like the iPhone, you can download and upload what you want, including new software. The oven can become a real, but simple ’consultant’, recognising the operator, taking instructions, giving feedback and showing what maintenance needs to be done, what alarms may have gone off and what spare parts will be needed in six months.”He explains that there have been developments on the deck ovens side too, with the new Deko electric, which also targets three levels of customers those producing under 400 units and those above. Again, there is a choice of easy software that can provide function and feedback from simple to more sophisticated. All deck ovens come with stone plates as standard, or steel plates for pastries, because they are more adaptable to changing temperatures.So how does Mondial Forni go about sales and service? Benini explains: “We start with a focus on the customer, their mainstream sales, the needs of the store or shop manager and even any marketing they do. Then before we design or provide any new models we do a SWOT (strengths, weaknesses, opportunities, threats) analysis on the old equipment and the current situation.”We realise that, with the recession, we need to fulfil different price levels without compromising quality. That was our philosophy even before the recession. When you operate worldwide, you must be flexible. You soon realise that different countries have differing needs with regard to computers and sophistication. In China, as well as the UK, we are dealing with Walmart and Tesco. They like our reliability and innovation. We follow customers’ needs precisely, both in technology and on the product side. We also have very good after-sales support. Customer service is a key point for supermarkets.”Improving lifestyle”The new generation of bakers, across all sectors, want to work shorter or more mainstream hours, but not compromise on quality,” says Benini. “We need to demonstrate that new technology not only improves the baker’s life, but does not compromise that quality.”A baker’s passion and identity is tied to the quality of his or her goods it is vital to understand that. The modern baker may need dough make-up lines, freezers, provers, ovens and presentation cabinets. We can provide them. Also, younger people are more used to computerised equipment they have grown up with computers. But you have to teach some older bakers how and why they work, without affecting the quality. That is rewarding. And if they don’t want them, they don’t need to have them.”The economyIt is no secret that equipment suppliers are experiencing a tough time in some economies, so does Benini find it is the same worldwide? He says: “The banking system has shrunk; that is the problem. In 2009, companies like ours suffered less in simple economies, such as North Africa, Libya, Morocco and Albania.”It is risky to spend money you do not own; the banks have a lot to answer for. I hope the UK economy will improve, it is an important market for us”EvolutionAlthough Mondial Forni became famous for its ovens, it evolved some years ago into make-up lines. Benini explains: “One of our strongest sectors is biscuit equipment and depositors, as well as sponge and pastry equipment. The biggest market for these machines has been semi-industrial and industrial and we have invested a lot of money in efficient design and production. “The company manages a successful balance between supplying craft, supermarket and industrial, and branching out from its original ovens. Balancing the needs of a small traditional Italian or UK craft baker with Walmart in China and Tesco in the UK may seem quite a challenge, but a love of good bread is without borders. What the agents say Paul Speakman of UK agent CBES, says: “Apart from ovens, which we supply to Asda, and a new bread plant, Pico, a two-lane roll plant, is a new design with an excellent weight range for 30-110g rolls, tiger rolls and buns” David Charlesworth of UK agent Norbake says: The Deko oven, at 4ft or 6ft wide, comes in modules, so can be wheeled through normal doors. Oven doors are split, so you can gain access to one or two trays, while zig-zag heating elements give heat at the sides of the ovens. The DOE energy-saving device saves between 17-38% energy”David Smart of UK agent Eurobake says: “We supply Mondialmatic steam tube tunnel ovens, as well as rack and deck ovens. We originally brought Mondial Forni to England” Ovens l Techno Series rack ovens in three versions Active, Logic and Energy. Features include: Active: advanced electronics, easy-to-use, good quality/price ratio. Special door gaskets to reduce loss of heat, while a new generation exchanger ensures performances higher than 90%. Energy-saving ’Sleep’ function allows programming of oven automatic shutdown. Logic: recipe management system through a black/white LCD, equipped with thermo reflecting double glass with metallic oxides, lowering consumption by 3.5% compared with a traditional solution. ’Speed Dry’ function ensures 70% quicker steam discharge from baking deck than standard solution. Energy: electronics conceived to make the standard oven operations easier but also optimise use of oven and to lower the costs. All by means of a colour touchscreen interface. Energy-saving concept works due to ’Dynamic Fan’ function and innovative steam generator. l DekoMondial electric, featuring: production flexibility, easy installation, environmental protection, a very compact footprint; independent baking decks for maximum flexibility. l New PM, featuring: Power Management with high performance insulation, heat-reflecting glass (in the Dekomondial Logic model), new high-efficiency steamers. DekoMondial oven guarantees low overheads, energy-saving and respect for environment. l Steam tube ovens, from the small and smart LEM series (for small bakeries and pastry-making), to Mondial and Ecomondial series (now available with new design).l MATIC multi-deck tunnel oven (dedicated to semi-industrial and industrial bakers).last_img read more

My Career

first_imgHow did you get into the baking industry?I did graphic design at college, spent a few years as a freelance illustrator and then took a cookery course when nouvelle cuisine was very popular. I got a job at Hambleton Hall in Rutland, where I specialised in cakes and patisseries, but started making cakes in my kitchen at home for friends’ birthdays and weddings. My cakes were quite experimental and I got my first commercial order for miniature Christmas cakes from the Conran Shop.How has the business grown?It has changed out of all recognition. I started off with one part-time lady helping me and staff numbers increased when I moved to a converted building in our garden. I used to ring people up I had a lot of audacity then and got contracts with The Ritz and Fortnum & Mason among others, while we also got lots of orders for bespoke cakes. In the early days I’d often work seven days a week and did everything including the paperwork. I’m a creative person, not business-minded, but my husband, Kishore, saw the potential of the company and joined us full-time 11 years ago to run the business side. We’ve got 76 staff now and are based at a bakery in Fleckney, Leicestershire.Has your role evolved?I used to find it difficult to delegate as I didn’t think anyone else had the same passion, but now that doesn’t worry me as much, because we’ve got such a good team. I also used to do all the NPD but now there’s someone who does a lot of that. I love my job and can concentrate on being creative. But if it weren’t for my husband’s involvement I would still be making cakes at the kitchen table!What impact has making the Royal Wedding cake had on the business?Our name has become much more well-known. We’ve had thousands of emails since the Royal Wedding from all over the world and from very unlikely places huge interest from Brazil, for example. We won’t be doing anything overseas, though, apart from possibly selling cakes in Japan for Christmas. I’ve also had lots of offers to do talks, demonstrations and teaching but I can’t do everything. I plan to keep moving the business forward which is challenging, but I like to think I have grasped opportunities, made the right decisions and always been a perfectionist I don’t compromise.last_img read more

Indiana extends the application period for small business assistance

first_img Pinterest Indiana extends the application period for small business assistance By Tommie Lee – December 21, 2020 0 255 WhatsApp Twitter Google+ Twitter Facebook (Jon Zimney/95.3 MNC) Indiana has extended the application period for its Small Business Restart Grant Program.On Monday, Governor Holcomb announced an extension of the application period, which allows small businesses in all 92 counties to apply for recovery funding through January 22nd.New eligibility criteria and reimbursement categories have been established.Eligible businesses that have not received the maximum award of $50,000 may now seek reimbursement for qualified business expenses, such as payroll for W2 employees only, verified insurance premium payments, and more.The application, along with additional details and instruction, is available at WhatsApp Previous articleWoman injured in roadway shooting in Cass CountyNext articleBenefits to hosting the NCAA tournament, even without a crowd Tommie Lee IndianaLocalNewsSouth Bend Market Facebook Google+ Pinterestlast_img read more

2020 was “the year” for many high tech companies

first_img Twitter WhatsApp Google+ Facebook WhatsApp Facebook Pinterest 2020 was “the year” for many high tech companies (“170 – Typing” by Hillary, CC BY-SA 2.0)center_img Google+ Pinterest IndianaLocalNews By Jon Zimney – January 1, 2021 0 179 Twitter It’s been a crazy year for businesses in many industries because of the coronavirus pandemic. But, not quite like the tech industry which experts say has seen both immense growth and hard times alike.TechPoint CEO Mike Langellier is an expert on the tech industry in Indiana. He told Inside Indiana Business the main thing that has affected the tech industry in the Hoosier state is the need for companies to take their business dealing almost entirely virtual.“Take the events industry, for example, that just got upended overnight,” he said. “And sports along with it. There are a variety of companies that have leaned into those problems.”He said there are many tech businesses that have popped up in the last year that help these industries figure out how to take their products and services virtual in order to avoid going under in a time where everyone is likely having to do everything online in the name of social distancing.“Companies like Filo, Socio, and Mandolin,” Langellier said. “These are all companies that launched (in 2020) helping companies in the events industry be able to do their events virtually.”He said this boom in virtual events has also led to a boom in the need for cybersecurity. Companies like Infosys, which just set up shop in Indianapolis, have capitalized on that front as they have had to innovate new and better cybersecurity platforms.“We’ve seen lots of growth potential, and disruption, in that space,” he continued. “Experts say we’ve seen five to ten years of digital transformation that has happened in the last few months.”Though many tech companies have been able to profit and grow off the need to go virtual due to the pandemic, the economic woes felt across the board have also been felt in the tech industry as well. Previous articleIndiana senators explore classroom learning loss from pandemicNext articleBerrien County Sheriff’s deputy credited with rescuing woman from burning home 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

Push to expand relief fund for Indiana small businesses

first_img Facebook Google+ By Network Indiana – March 6, 2021 1 234 Previous articleAccused bank robber behind bars after allegedly missing court datesNext articleSeveral animals die in a Berrien County barn fire Network Indiana Twitter Push to expand relief fund for Indiana small businesses Pinterest (“Business” by Dennis Skley, CC BY-ND 2.0) A relief fund for Indiana small businesses could get a vote next week in the state Senate, but some businesses are lobbying to expand it.The bill is targeted mainly at restaurants, bars and hotels, but any business could be eligible if it has fewer than 100 workers, grosses less than 10-million dollars, and lost at least a third of that revenue to the pandemic after turning a profit the year before.That revenue limit would rule out Noblesville’s Ruoff Music Center, but Live Nation lobbyist Mark Shublak argues the pandemic has made the concert venue a small business, dropping Live Nation’s payroll from more than 12-hundred workers to eight. And he argues the hotels and eateries the bill is trying to help won’t recover if they don’t have customers, and they won’t have customers without the entertainment attractions that draw them.And Markle Senator Travis Holdman (R) says the bill leaves out businesses which had just opened and weren’t earning enough yet to meet the eligibility requirements.The Senate will debate possible changes, but Appropriations Chairman Ryan Mishler (R-Bremen) warns if you change the eligibility, the businesses who just miss the new cutoffs will ask to move it again.The fund would use federal assistance to give businesses up to 10-thousand dollars a month for five months to help with payroll and other expenses while they try to ride out the pandemic. It’s similar to an 11-million-dollar Indianapolis grant fund which gave about 600 restaurants an average of 18-thousand dollars last year.Indiana Restaurant and Lodging Association president Patrick Tamm says one in five Indiana restaurants has closed since the pandemic began, and says he expects the casualty rate to hit 50-percent by the end of the year without additional help. WhatsApp Pinterest Facebook IndianaLocalNews Twitter WhatsApp Google+last_img read more

Elkhart County no longer issuing mask order fines

first_img Pinterest Elkhart County no longer issuing mask order fines By Brooklyne Beatty – March 9, 2021 3 475 IndianaLocalNews WhatsApp Twitter Facebook Google+ Google+center_img Facebook Pinterest (Photo Supplied/Indiana State Prison) Elkhart County is no longer issuing fines to people not wearing masks.WSBT reports the Board of Commissioners voted to remove that portion of the mask ordinance this week, saying the county has reached a point in the pandemic where it is no longer necessary.The County’s Health Department has been able to issue fines to customers and businesses caught violating the mask mandate since December. Previous articleMore than 1.1 Hoosiers have received their first COVID-19 shotNext articleElkhart County issues new rental, utility assistance program Brooklyne Beatty Twitter WhatsApp TAGScoronavirusCOVID-19Elkhart Countyfineshealth departmentIndianamask mandatemask order last_img read more