Dairy market forecasters are warning that bakers can expect a sharp increase in dairy prices over the next few weeks and throughout the summer as global prices reach an all time high.Market prices for commodities such as butter and especially milk powders have increased by 30-75% over the past six months, can industry source told British Baker.Drought conditions in Australia and New Zealand also caused milk production to fall by 10% last season and is predicted to be down a further 30% next season.This is one of many contributing reasons for the recent price hikes, which have seen milk increase from 18p a litre to 25p in just six weeks.Global intervention stock levels, which are normally used in times of shortages to keep prices at a reasonable level, have already been exhausted, says the source.Milk processing businesses are diverting more milk back towards the commodity products, where the current returns are greater than those from foodservice and retail products like fresh milk, cream, yoghurt and cheese.To avoid creating an imbalance in the market, all dairy-based products will have to undergo price increases.Dairy commodity product prices and milk prices paid to farmers have been rising over the past six months, says the source. But dairy manufacturers have absorbed these rises by taking a cut in margins.Now, however, price hikes are unavoidable for manufacturers, who are being forced to past these costs onto end users, such as bakery companies.
These cakes were inspired by Coco Chanel and the iconic Chanel camellia. The monochrome designs would provide the perfect memento for a chic bridal shower, for example.RecipeIngredients (per cake) AmountRound cake 5cm (2in)Marzipan 60g (2 1?4oz)Black or plain sugar paste 75g (2 3?4oz)Black ribbon 15mm (5?8in) wide 20cm (8in)Silver ribbon 6mm (1?4in) wide 20cm (8in)Royal icing, for fixingBlack or white petal paste 30g (1oz)Icing sugar for dustingSmall rolling pinRose-petal cutter 2cm (3?4in)Sugar glueMethod:1. Stamp out small cakes from a large cake with a 5cm (2in) cutter. Brush the top of the cake with boiled, slightly cooled apricot jam.2. Place a 15cm (6in) square of 3mm (1?8in) thick marzipan over each cake and stamp out with the cutter to remove any excess, then flatten out the top and sides with straight-edged smoothers.3. Brush the marzipan-covered cakes with brandy or cooled boiled water.4. Repeat the technique in step 2, but instead of marzipan use a 20cm (8in) square of black or plain sugar paste and a 7.5cm (3in) cutter. Leave to firm overnight.5. Wrap a length of black ribbon overlaid with a length of silver ribbon around each cake, trim neatly and secure with a dab of royal icing.6. To make the camellias, knead the petal paste until soft and pliable. On a clean work surface, lightly dusted with icing sugar, roll out the paste to a depth of 2.5mm (1?8in). Cut out 11 petals using a rose-petal cutter. Roll one of them to form a central bud. A7. On four of the petals, use the sharp end of the cutter to nick a small amount from the opposite rounded edge and gently soften these edges by rubbing them with your finger. B8. Dab the pointed edge of each petal with sugar glue and fix evenly around the central bud. Gently curl these petals outwards. C9. Apply the second layer of six petals beneath the first layer, overlapping as they go around. Again, gently curl these outwards so that the tips are flush with the work surface. Leave to firm, then fix each camellia into position on a cake with a dab of icing. D
A nationwide ratings system for food hygiene needs to be implemented as soon as pos-sible, bakery retailers have told British Baker.The Food Standards Agency is currently consulting on a nationwide ’Scores on the Doors’ scheme, which finishes in August. Under the voluntary proposals, all food businesses will be asked to display the results of hygiene inspections in their shops.But until the new scheme is implemented, bakeries and cafés are stuck with a range of approaches, depending on their local authority, with some using five-star ratings systems and others using symbols.The current system is “subjective rather than objective” and unfair according to Thomas Adams, managing director of Northampton craft bakery Oliver Adams, while Mike Holling, retail operations director of Birds of Derby said the system “does need uniformity”. Birds’ shops are currently covered by 13 different health authorities. Holling said: “Some are working to a three-star system, some to a five-star and some authorities haven’t got around to it yet.”Other bakery retailers say they would support Scores on the Doors, even though the current system is not causing them problems. Coughlans MD Sean Coughlan said he would support a nationwide scheme, but pointed out that all businesses should be working to set hygiene standards, whatever the system.President of the National Association of Master Bakers Chris Beaney said environmental health officers can have differing approaches and often concentrate on paperwork rather than on how clean the bakery is. “As long as we’re treated the same way and know what the rules are, we’ll be OK,” he said.The FSA’s board is expected to confirm details of the scheme before the end of the year.l Food and drink sector skills council Improve has called on the government to untangle the “spaghetti of bureaucracy” faced by smaller firms. Speaking at a Parliamentary debate, called ’Building the Next British Food Brand’, chief executive Jack Matthews said that a recurring theme in small companies was the regulatory burden in areas such as health and safety and food hygiene, squeezing resources from other areas of the business.—-=== In Short ===== Bakery sale ==Scottish bakery M Corson Bakers, based in Castle Douglas, has been put up for sale as a going concern for £1.25 million. The bakery, founded in the 1800s, is seeking a buyer for its main retail site and bakehouse in Castle Douglas and its three other retail shops in Castle Douglas, Dalbeattie and Kirkcudbright, which are all included in the sale.== Revamped Nichols ==The first of North East Bakery’s rebranded Nichols retail shops opened in Crowtree, Sunderland, on 16 July. The 14 outlets acquired from Milligan’s Bakeries are being refitted and rebranded over the next 12 months, with another planned to open in Cramlington next month, and in Newcastle in September.== Consumers go over to the dark side ==Sales of dark chocolate have increased dramatically, according to a report by Mintel, and could overtake its milky rival as heath-conscious chocoholics’ choice of indulgence. Sales have increased by 96% between 2005 and 2007 and hit £85m last year.== Salute to Sargents ==Sargents Bakeries will be one year old on 27 July this year, and will celebrate the success of its month-on-month growth. The business, owned by Australian businessman Ian Allen, took over the site of Oakdale Bakery in Doncaster after it closed at the end of 2006. It now supplies major and independent retailers with products including cherry bakewells and jam tarts.== Bakery invaded ==Ford’s the Bakers was among five town-centre shops raided over the weekend in Berwick, Northumberland. Thieves broke in and reportedly stole around £200 from the shops.
German firm Anneliese was showcasing bakeware: tins lidded or unlidded. Made from aluminium steel or stainless steel, Anneliese offers optional anti-stick coatings. All the tins are compatible with automated or robot stacking and there is a wide choice of frames, some of which double up as ergonomic handles.www.anneliese.com
Braeside Country Pies has announced its first listings in the UK multiple and independent retail sector, and is actively seeking to expand its UK business further.The Northern-Irish firm, based in Co Armagh, has recently secured distribution deals with Cambridge-based Fordham Fine Foods and Devon Cakes of Ottery St Mary.“We already have a well-established business throughout Ireland, but felt there was a lot of potential for the company to broaden its reach into the wider UK market and we are delighted to be taking those first steps,” commented Jeff Lee, managing director of Braeside Country Pies.Lee said that its success with Fordham, which started distributing its products in April, the business has had more confidence to actively seek additional business in the UK, “and we have since secured distribution with Devon Cakes”.“We are already in talks with a number of other potential distributors and look forward to seeing our business continue to grow,” he added.Fordham Fine Foods distributes its Christine’s Farmhouse Bakery Swiss Rolls in three flavours: jam and cream, chocolate, and lemon-flavoured chocolate chip, as well as Assorted Cake Sections, which consist of six slices on a serving plate – two each of the three varieties: plain Madeira, coffee and chocolate.
Ragus, an independent importer and manufacturer of sugar products, has announced it is to open a new multi-million-pound factory in autumn 2012.The firm, which supplies over 20,000 m/t to the baking industry alone, will build the new 35,240sq ft facility on the Slough Trading Estate, where it has been based since 1928.Director Ben Eastick told British Baker the new refinery would enable the firm to double its output from 25,000 to 50,000 tonnes per year in addition to reducing emissions and providing other ’green’ benefits. “One of the main things is that it will allow us to store a lot more raw material and finished goods, which, in light of the current supply issues with sugar, is going to be really key for us.”Eastick said that, to date, the firm has kept its head “below the parapet”, but the recent deregulation of the sugar regime has given it the opportunity to spread its wings.Ragus supplies sugar products such as golden syrups, treacle and molasses, as well as crystalline sugars raw cane and soft brown sugars, and custom blends, to the baking industry, which accounts for around 75% of its turnover. The EU CAP Reforms have allowed Ragus to source more raw sugar direct from the plantations to meet the growing demand for specialised sugars.Eastick said the firm currently has a 35%-plus share of the specialist sugars market 70% of which is syrups. “We don’t produce any white sugar. We buy in purely raw sugar, and batch-process it to manufacture specialities and, when we’re in the new refinery, it’s going to be even more efficient for us to do that.”The new refinery will feature advanced machinery for the drying, sieving, screening, blending and bagging of sugars, as well as nine syrup inversion pans and 16 syrup holding tanks, with room for future expansion, revealed the firm.
Pinterest Lake-effect snow to end by mid-morning on Thursday, colder temps remain Pinterest By Jon Zimney – February 26, 2020 1 307 IndianaLocalMichiganNewsWeather Google+ Facebook Previous articleIndiana lawmakers agree on tougher tobacco sales penaltiesNext articleSeveral injured/dead in active shooter situation at Molson Coors Brewing Co. in Milwaukee 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. Twitter Facebook (Photo supplied/ABC 57) (Tom Coomes/ABC 57 Chief Meteorologist) System snow moves out tonight, but lake effect snow will start around midnight and last into the morning on Thursday, Feb. 27. Around an inch of additional snow is possible.Thursday will be another wintry day with temperatures in the 20s, breezy winds, and more snow.Most of the lake effect snow will finish by Thursday morning, but a few flurries are possible into Friday morning.Heading into the weekend, skies will be dry and there is a possibility for some sunshine on Saturday.Temperatures Friday and Saturday remain chilly, but by Sunday, temperatures will be back in the 40s. Another system, mostly rain, is here early next week.Wind through Thursday afternoon will produce large waves and continued shoreline erosion. Your ABC 57 First Warning Neighborhood Weather Center Forecast:Thursday: Lake effect snow showers and breezy. High 26.Friday: AM flurries, then mostly cloudy day. High 25.Saturday: Partly cloudy skies. High 30. Google+ WhatsApp WhatsApp Twitter
Facebook Holcomb extends stay-at-home order to May 1 Pinterest Facebook Twitter WhatsApp By Tommie Lee – April 17, 2020 7 580 CoronavirusIndianaLocalNewsSouth Bend Market Pinterest Google+ WhatsApp Google+ Indiana Gov. Eric Holcomb, right, speaks during a during a news conference while Dr. Kristina Box, the Indiana state health commissioner, listens on Friday, March 27, 2020, at the Statehouse in Indianapolis. Holcomb said the locations of confirmed COVID-19 cases show that all parts of Indiana are seeing illnesses. (AP Photo/Tom Davies) Friday afternoon, Governor Eric Holcomb announced that Indiana’s stay-at-home order will be extended on Monday through May 1.“For the safety and health of all our residents, please continue to stay home, practice social distancing and wash your hands. We will get through this together.” Twitter Previous articleWhitmer hopes to start reopening sectors of Michigan economy on May 1Next articleIndiana hits 10,000 COVID-19 cases; Michigan hits 30,000 Tommie Lee
By Brooklyne Beatty – September 18, 2020 0 452 Pinterest Facebook Twitter WhatsApp Google+ IndianaLocalNews Thursday, September 24, 2020 – St. Joseph County3 p.m. – 5 p.m. EDTWHERE: Food Bank of Northern Indiana, 702 Chapin Street, South Bend, IN 46601 TAGSdistributionFood Bank of Northern IndianafreeLaPorte Countymarshall countymobile foodscheduleSt. Joseph Countystarke county Thursday, September 24, 2020 – Marshall County10 a.m. – Noon EDTWHERE: Triton Jr./Sr. High School, 300 Triton Drive, Bourbon, IN 46504 Food Bank of Northern Indiana releases mobile food distribution schedule, Sept. 22-25 WhatsApp Google+ Facebook Friday, September 25, 2020 – Starke County10 a.m. – Noon, CDTWHERE: Knox United Methodist Church, 210 S. Shield Street, Knox, IN 46534 Pinterest (Photo supplied/Food Bank of Northern Indiana) The Food Bank of Northern Indiana has released its mobile food distribution schedule for the week of September 21.Fresh, perishable items will be distributed drive-thru style on a first come, first served basis.Tuesday, September 22, 2020 – LaPorte County10 a.m. – Noon CDTWHERE: First Church of God, 2020 E. Lincolnway, LaPorte, IN 46350 Twitter Previous articleRoadway safety encouraged during harvest seasonNext articleIndiana top state in nation for adoption Brooklyne Beatty
Twitter Bobby “Slick” Leonard, Indiana basketball legend, dies at 88 Twitter Facebook WhatsApp Google+ Previous articleCommunity tip leads to arrest by SBPDNext articleSouth Bend high school teams to honor Jackie Robinson Tommie Lee Facebook IndianaLocalNewsSouth Bend MarketSports (Photo supplied/Indiana Pacers) An Indiana basketball legend has passed away.Bobby “Slick” Leonard was the coach of the Pacers from 1968 to 1980, and spent years after that as a radio color commentator for the team.He died at his home in Carmel on Tuesday.Leonard was a Naismith Hall of Famer who led the Pacers to three ABA championships in the early 1970s before the team joined the NBA. As a player he scored the winning shot for Indiana in the 1953 NCAA Tournament and played in the NBA before becoming one of its youngest coaches ever.“Slick” was 88. Tommie Lee MNC News. Pinterest Google+ By Tommie Lee – April 13, 2021 0 135 Pinterest WhatsApp