Window Displays: Make a real feature of your window to encourage people to linger and come into your bakeryAnalyse your sales: Constantly assess your product offering. Pay attention to what sells well and adapt these for Valentine’s Day specialsYour market: Identify who your typical customers are (office workers, ‘grey’ market, school kids). What do or do they not like? What can you do to appeal to this market?Staff: Train and incentivise your staff to be in a position to promote the seasonal specialsPersonalise: Cookies and muffins can be iced in-store on demand to increase impactDifferentiate: Create Valentine’s lines with added sensory experience using gourmet fillings and toppings, indulgent flavour combinations and a high-quality appearance. Half strawberries dipped in chocolate make an indulgent decoration on muffins and cakesAdd value: Getting creative will add value and visual appeal, you can use inexpensive Valentine’s-themed sugar plaques, ribbons and packaging to make bakery lines extra specialPresentation: Make up some Valentine’s Day gift baskets that will command a premiumSigns: Signs have been shown to increase sales by up to 49%. Use words such as ‘mouth-watering’, ‘freshly baked’, ‘moist’ and ‘delicious’ to tempt people to buyNovelty shapes: Frogs, lips, hearts and flowers create a point of difference.Bag a heartMini Brownie Bites recipeAdd 130g vegetable oil to 1kg Chocolate Mississippi Cake/Muffin Mix. Mix for 30 seconds on 1st speed, add 290g water and 140g of sugar and mix for one minute on 1st speedScrape down and mix for a further one minute on 1st speed. Fold in chocolate chips, as requiredScale as required and spread batter flat. Bake at 180°C (360°F) for 35 minutesOnce cool, cut into squares or hearts and decorate
has introduced a range of prepared bread mixes designed to allow bakers to offer a wider range of fresh speciality breads.The mixes include: Potato; Marathon Bread; Soya; Pumpkin, Sunflower and Sesame Seeded; Maize; and the new Spelt and Honey. Spelt has a nutty taste, high protein and fibre content, high vitamin B content and excellent quality of natural fats, says the firm. Kaybee’s mix contains white and wholemeal spelt, as well as sunflower and sesame seeds. All the above are available in 10kg bags.
Pizza is one of life’s comfort foods. It can be easily served in slices for the take-away market and is always a hit with the public. You only have to look at Domino’s latest sales figures to see that pizza is also proving a definite hit in the recession, with its sales up 15.4% for the 26 weeks ended 28 June 2009.But what is popular in terms of pizza toppings? And are there any other trends when it comes to pizza innovation? Taking Dominos as an example again, it says the most popular choice for customers in the UK is the ’Choose Your Own’ option, which may not be that easy for bakers to offer. However, the most popular ready-prepared pizza on Domino’s menu is Pepperoni Passion, which it says has been the number one for quite some time. This, bakers can do.It appears that, with pizza, the traditional favourites are very much still the best-sellers and, when it comes to innovation, it’s more about ’variation on a theme’ rather than completely new ideas, explains Phil Goodall, commercial director at Vion Pizza (Paramount Foods). Vion supplies chilled pizza – both retailer own-label and branded lines – to all of the major UK supermarkets. Goodall says cheese and tomato is the top-seller, or a variation on cheese and tomato, from a basic offering, right through to a premium version. This is followed by pepperoni and ham and pineapple, he adds.”Retailers’ and suppliers’ development teams can adapt a recipe and add value through ingredients while still maintaining overall flavour profile,” he says, adding that one of the main points to remember is that innovation in pizza toppings is about the ability to be creative, but still appeal to the mass market.One bakery retail outlet that has developed its take on the traditional pizza offering is West Cornwall Pasty Co, which sells pizza baguettes, such as ham and onion, ham and mushroom, and mozzarella and mixed vegetable. And bakery manufacturer Monty’s Bakehouse may have solved the ’topping sticking to packaging issue’ with its calzone-style folded pizza, launched back in 2007, which it supplies to the UK air and travel market, as well as stadia. They are available in margherita and pepperoni varieties, and are cooked and served in their packaging – perfect for food-to-go. Terri Waghorn at Monty’s says the pizza ’toppings’ were chosen “based on what we saw was popular in pizza houses”.Cinnamon Square co-owner Paul Barker says pizzas are a great way for bakers to make a bit of extra profit, and by producing a quality dough it can set them apart from other high street competitors. Cinnamon Square produces a sheet of vegetarian pizza in a tray, from a dough that takes 27 hours to produce, which it then cuts into portions. “Customers can either take it away, hot or cold, or we can heat it up for them on a plate to eat-in,” explains Barker. The pizza is wrapped in grease-proof parchment paper, and then put in a bag with a napkin. “For us, the important part is the dough. If you get the dough right and get as much water in it as possible, you’ll have a nice crispy crust.”Barker has found that the summer months tend to be a bit quieter on the pizza sales front, as it tends to be served hot. However, the shop sells pizza all year round and he says it is easy for bakers to make a good profit on it. “Only a small amount of dough is used for the base, and the cost of the toppings depends on how generous you are and the quality of the ingredients you use,” says Barker. “However, this can obviously be reflected in the price.”He says that, as a baker, the ability to make a good dough enables you to differentiate yourself from the competition. “If you can make a decent bread, then there’s no reason why you can’t make a decent pizza dough.”In terms of other trends, ingredients company Leathams says it sees a number of new developments within the pizza toppings market – in particular the rise in popularity of spicy pizzas. Leathams supplies a range of different ingredients that can be used by both bakery retailers and pizza delivery companies. These include its brands SunBlush Tomatoes and SunBlush Cherry Tomatoes, Roquito Peppers and CherryBell Peppers, which are a milder pepper marinated in a sweet brine.It also offers a range of cheeses, as well as ingredients such as artichoke slices. Marc Owen from Leathams says that, for craft bakers who want to offer pizza, it’s about creating something visual and good value. For example, if cost is an issue, use an ingredient such as chorizo for good coverage.Leathams notes the use of authentic ingredients as another trend, which it says is supported by the sales of its regional salamis. There is also increased demand by pizza companies for premium ingredients, says Leathams. The company has been pushing the boundaries when it comes to innovation and has launched a range of sweet products to be used on dessert pizzas, such as Dulce de Leche toffee sauce, which it recommends combined with mascarpone.Recent research has shown that consumers are favouring traditional foods that they know and love in the recession, and you could say a slice of pizza is a known entity. There may be some dispute about the number one pizza topping, but the old favourites definitely shine through.—-=== Ingredients innovation ===There may not be a surge of change when it comes to popular toppings, but there is still room in the market for innovation, as ingredients supplier Cesarin has discovered.Traditionally known for supplying candied fruits, the Italian company branched out a few years ago and developed a new range called Greenline LWA Vegetables, including tomatoes and olives, peppers, carrots and mushrooms, which can be used by manufacturers for pizza toppings. These are stabilised vegetables – with the water taken out – which offer a similar performance but have a longer shelf-life.—-=== Pizza Ovens – what’s on the market ===l Pantheon – says its single-deck (PO4) oven (below) is the ideal solution for outlets where pizza isn’t the main product sold. Each deck holds four 12-inch pizzas and the oven features a 60cm x 60cm refractory brick base, for effective heat distribution. Pizzas can be cooked directly on the brick base for a crispier base or on a baking tray.l Sveba Dahlen – manufactures a Classic Pizza Oven, which is available in four different widths and features a stone surface. It has also just launched a TP Travelling Pizza Oven, which offers quick baking times. It is available in two sizes and up to three sections vertically, with baking times varying from two to 10 minutes. The operator can set the controls for timing and temperature and the pizzas travel through at a pre-set speed.l Rational – recommends its SelfCooking Center (below) for baking pizzas. It comes in a range of sizes to suit different types of outlet. The unit’s LevelControl technology can also automatically adapt the programme for fresh or frozen pizza. Non-stick pizza dishes are also available, which can hold pizzas up to 11 inches wide, as well as a Grill and Pizza Tray.l MIWE – says its Condo oven is suitable for retailers wanting to offer pizza by the slice. The versatile deck oven is also now available in a matt black finish. Each of the electric heated decks can be controlled independently of each other, with stone hearth slabs supplied as standard.
Square Pie has announced that its Pie World Cup is to return to coincide with the Football World Cup this summer.Special World Cup pies, for all seven of the previous Football World Cup-winning nations, will be played-off against each other during the first three weeks of the competition, with the two best-sellers to be pitted against each other in the final in week four.Week one (14-20 June) will see Argentina’s Corned Beef Hash pie versus France’s Beef Bourguignon; week two (21-27 June) will see England’s Rabbit pie, up against Germay’s Goulash; and week three (28 June-4 July) will see which triumphs between Italy’s Bolognese contender, Uruguay’s Pascualina pie (a vegetarian pie containing pinto beans, spinach, red pepper, onion, hard cheese and cayenne pepper), and Brazil’s Beef Esfihas. “We’ve always had some great fun with our previous Pie World Cups and with these new recipes, we are sure it’s going to be a much closer contest than previous years,” commented managing director Martin Dewey. “Will England pull a rabbit out of the hat and win their third Pie World Cup in a row?”The pies will be available in Square Pie’s outlets in Selfridges, Spitalfields Market, Westfield (Shepherds Bush), and Canary Wharf.
A new report published by the European Food Safety Authority (EFSA) on acrylamide levels in food reveals that although soft bread and biscuits were identified as major contributors, a longer-term approach needs to be taken to assess trends.Soft bread was identified as a major contributor of acrylamide in the diets of adults, while biscuits were identified as major contributors in adolescents and children. Acrylamide, a chemical compound that forms during baking, has been linked to cancer.Based solely on the information provided by Member States, and Norway, from 2007 to 2009, EFSA identified that acrylamide levels had decreased in crackers, infant biscuits and gingerbread over the three years, increased in crispbread, and showed no significant changes in a number of food groups, including “bread not specified”. But it said that, to detect clear statistical trends, the number of years covered should be extended.As in previous reports, it was noted that voluntary measures developed by industry to reduce acrylamide levels, the so-called “toolbox” approach, has had limited success, adding that “it would be desirable to further reduce acrylamide levels in food groups that contribute the most to acrylamide exposure”.The report also referenced earlier research (Claus et al 2008), which demonstrated that the surface application of cysteine to the dough of wheat bread and bread rolls prior to baking showed acrylamide lowering potential, and that the mixing of cysteine into the dough led to remarkably lower acrylamide levels in the finished product.Stan Cauvain, director of bakery consultancy BakeTran, said that, in general, the trend for soft bread, as opposed to crispbread, products remained unclear. “Bakers should remain aware of the issues around acrylamide and as a general principle seek to limit levels of acrylamide in their products where possible, but should not at this stage be overly concerned about the report findings,” said Cauvain.
St John Bakery officially opened a new bakery in Selfridges Food Hall in London this week (17 November). It will offer the same range of products that can be found in the company’s St John Restaurants, including white and brown sourdough loaves, a raisin loaf, mini Eccles cakes and a rye loaf.The loaves will be baked at its Druid Street site in Bermondsey, which it relocated to in November last year, and delivered to Selfridges every morning.Fergus Henderson, the chef who founded St John Restaurant, St John Bread & Wine and the St John Hotel, along with restaurateur Trevor Gulliver, said: “Bread is as vital as your knife and fork at the table and we have worked hard over the years to develop delicious-tasting breads full of good ingredients. We hope Selfridges’ customers enjoy the fruits of our labour.”Ewan Venters, food and restaurants director, Selfridges, said the retailer had always seen Fergus and his team at St John as pioneers in the food industry. “Their belief in good quality produce echoes ours and we cannot wait to offer their delicious bakery experience to our customers.”
A new report has set out to debunk the myth that bread bloats.The recent study by the British Nutrition Foundation (BNF) found there is no support to claims that bread made by the Chorleywood Bread Process (CBP) causes bloating and gastrointestinal discomfort in a different way to other bread-making processes.Dr Elisabeth Weichselbaum, author of the report, said: “For the average healthy consumer, there is no evidence that regular consumption of bread causes bloating or gastrointestinal discomfort, or that the way in which bread is produced, by modern or traditional methods, leads to different effects on the gastrointestinal system.”Weichselbaum added that bread is an “important” source of dietary fibre, which is required for bowel health, and most people in the UK “would benefit from increasing their fibre intake”.She added that many people were unecesarilly reducing their fibre intake by cutting back on bread because they mistakenly believed they had some sort of food allergy.“As with other forms of allergy, the proportion of people who perceive they are allergic to wheat is clearly higher than the actual prevalence of wheat allergy. If a wheat allergy is suspected, diagnosis should be made via standardised tests and unnecessary wheat avoidance may lead to inadequate intake of key nutrients.”Alex Waugh, director at the Flour Advisory Bureau said: “Even though nine million loaves of sliced bread are eaten daily in the UK, making a positive contribution to our good health as a nation, misconceptions still persist about the nutritional value of sliced bread. That’s why we commissioned this independent report to understand the science before reaching out to consumers to address their concerns.“Sliced bread has been a part of our lives for over 50 years, and the sandwich for 250 years and, according to research, 57% of us believe the CBP process should be celebrated as an iconic invention, alongside the likes of the internet, space travel and the mobile phone.”This latest report follows research by Campden BRI from November last year that proved that the levels of B2, B5, B6, folic acid and vitamin E are higher for both white and wholemeal bread produced by CBP compared to white and wholemeal bread made by sourdough bulk fermentation.To see the Weichselbaum report in full, click on the following link: http://onlinelibrary.wiley.com/doi/10.1111/j.1467-3010.2011.01943.x/abstractBritish Baker wants to hear the views of the industry on this report. Contact us on [email protected]
Le Pain Quotidien will be taking its store count to 20 by the end of the month, after it announced plans to open two new outlets in central London. The coffee shop and bakery chain’s newest locations will open on Kendal Street and Wardour Street in London in February, serving shop-made Continental pastries, cakes and breakfast options and produced in Belgium to be baked-off in-store.Le Pain Quotidien was established in the 1990s by chef Alain Coumont from Brussels and is led in the UK and France by managing director Jack Moran.
Twitter Google+ Google+ Most of Indiana in Stage 3 of Back On Track plan Pinterest WhatsApp Twitter By Jon Zimney – May 20, 2020 2 1311 CoronavirusIndianaLocalNews Facebook Facebook Pinterest (Photo supplied/State Of Indiana) Governor Eric Holcomb announced that because health indicators remain positive, most of the state will advance to stage 3 of the Back On Track Indiana plan on Friday, May 22.Indiana Back On Track has five stages. For Cass, Lake and Marion counties – which started Stage 2 after other counties, stage 3 may begin on June 1. Local governments may impose more restrictive guidelines.“We continue to remain vigilant about protecting Hoosiers’ health while taking responsible steps to further open our state’s economy,” Gov. Holcomb said. “Moving to stage 3 is possible because Hoosiers across the state have worked together and made sacrifices to slow the spread.”Gov. Holcomb has used data to drive decisions since the state’s first case of the novel coronavirus in early March and he will continue to do so as the state contemplates a sector-by-sector reset. The state will move to reopen while continuing to monitor and respond to these four guiding principles:– The number of hospitalized COVID-19 patients statewide has decreased for 14 days– The state retains its surge capacity for critical care beds and ventilators– The state retains its ability to test all Hoosiers who are COVID-19 symptomatic as well as health care workers, first responders, and frontline employees– Health officials have systems in place to contact all individuals who test positive for COVID-19 and expand contact tracingAs the state lifts restrictions and more people return to work, visit a store or restaurant, and participate in more activities, the number of COVID-19 cases will increase. If these principles cannot be met, all or portions of the state may need to pause on moving forward or may need to return to an earlier phase of the governor’s stay-at-home order.In Stage 3, Hoosiers 65 and over and those with high-risk health conditions – who are the most vulnerable to the coronavirus – should remain at home as much as possible. Face coverings in public places are recommended. Hoosiers who can work from home are encouraged to continue to do so.Social gatherings of up to 100 people will be permitted following the CDC’s social distancing guidelines.Retail and commercial businesses may open at 75% capacity. Shopping malls can open at 75% capacity with indoor common areas restricted to 50% capacity.Gyms, fitness centers, yoga studios, martial arts studios, and similar facilities may open with restrictions. Class sizes should be limited. Equipment must be spaced to accommodate social distancing and cleaned after each use. No contact activities are permitted.Community pools may open according to CDC guidance. Community tennis and basketball courts, soccer and baseball fields, YMCA programs, and similar facilities may open with social gathering and social distancing guidelines in place.Community recreational youth and adult sports leagues may resume practices and conditioning while adhering to social gathering and social distancing guidelines. Contact sports, such as lacrosse and football, are prohibited, but conditioning and non-contact drills may take place.Youth summer day camps may open on June 1.Raceways may open with restrictions and no spectators.Campgrounds may open restrictions, including social distancing and sanitation precautions. State park inns will reopen.Restaurants and bars with restaurant services may continue to operate at 50% capacity, but bar seating must remain closed. Personal services such as hair salons, barber shops, nail salons, spas and tattoo parlors may continue to be open by appointment only and must follow social distancing guidelines.Movie theaters and playgrounds, which had been projected to open in stage 3, will remain closed. Movie theaters are now projected to open along with other entertainment facilities and venues during stage 4. Playgrounds are to be determined.If health indicators remain positive, the state will move to stage 4 in mid-June. To learn more about the different stages and the associated dates to get a better understanding about where we’re going as a state, click here to see the full plan: BackOnTrack.in.govThe Governor has signed an executive order implementing stage 3 of the Back on Track Indiana roadmap. The executive order can be found here: https://www.in.gov/gov/2384.htmThe Critical Industries Hotline continues to be available from 9 a.m. to 6 p.m. ET Monday through Friday to respond to business and industry questions about whether a business is considered essential. The center may be reached by calling 877-820-0890 or by emailing [email protected] to frequently asked questions and instructions to file for COVID-19-related unemployment are available at Unemployment.IN.gov.More information may be found at the ISDH website at coronavirus.in.gov and the CDC website at https://www.cdc.gov/coronavirus/2019-ncov/index.html. WhatsApp Previous articleDeadline to request a vote by mail ballot is Thursday at noonNext articleTrump threatens to withhold federal funds for Michigan over vote-by-mail 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.
Food safety tips from the USDA for your holiday table Twitter IndianaLocalMichiganNationalNewsSouth Bend Market WhatsApp (“Wild Turkey” by David Slater, CC BY 2.0) Are you cooking a bird for your holiday this weekend?The US Department of Agriculture reminds you that your main dish…be it chicken, duck or goose…has three places that should reach 165 degrees Fahrenheit in three places.Those are the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Twitter By Tommie Lee – December 23, 2020 0 299 Facebook Google+ WhatsApp Google+ Previous article18-year-old man killed after being caught in gunfireNext articleCOVID-19 relief bill goes beyond $600 direct payments Tommie Lee Pinterest Facebook Pinterest