Month: April 2021
For those with long memories who think bakers ‘don’t make bread like they used to’, the loss of the hearty, flavoursome recipes of pre-war breadmaking are sorely missed. The impact of new manufacturing processes and ingredients on the quality of bread since the 1960s is well-documented. But what of the changing role of yeast in bread flavour?Yeast production has become an exact science, but many bakers once turned to their local brewery as a source of yeast. “Before the war a lot of bakeries would have been using yeast they obtained from the local brewery,” says Dr Ian Roberts, curator of the National Collection of Yeast Cultures (NCYC). “There is interest in recreating these kinds of breads using traditional yeasts and our brewing collection might be a source of novel diversity for that sort of activity.” The yeast archive, based at the Institute of Food Research, Norwich, maintains only a small number of baking strains and associated information at present. These are available to bakers on request, but the majority of cultures stored from the brewing industry, that have fallen out of use, could also provide a handy resource for bakers. “There has been recent interest from bakers looking at using early yeast strains to re-create breads baked in Britain prior to 1945, or to check their current yeast strains using state-of-the-art molecular characterisation technology,” says Dr Roberts of the recently re-launched collection. The NCYC was founded in the late 1940s and some yeasts held there go back to the early part of last century. The yeasts in a sourdough undergo a complex interaction with different strains of bacteria and the sugars released by the bacteria are likely to be responsible for initiating fermentation, says Dr Roberts. This complex interaction will influence the bread’s taste, texture and shelf-life.“It’s hard to be precise about whether flavours originate from the bacteria, the yeast or the combination,” comments Dr Roberts. “NCYC can, however, tell precisely what’s there and how different it is from other strains from the same yeast species.”Global variationsSaccharomyces cerevisiae, Saccharomyces exiguus, Torulopsis holmii, Candida humilis, Candida holmii, and Candida milleri. This is not a slip on the keyboard, but the names of yeast species that have been identified in sourdoughs, which vary in strain around the world.“NCYC staff have experimented with sourdough recipes involving Californian raisins,” Dr Roberts explains. “They found several yeast types might contribute to the final product. We have the capability to isolate them all and perform precision identification, storage and strain tracking using techniques of molecular biology. We could certainly isolate the yeast, characterise it, compare it with our other strains and store it as a pure culture.”The collection is in the public domain and a strain of yeast could be supplied at £70 per culture. “We would talk bakers through it and try to provide some assistance in selecting yeasts,” he says.NCYC also offers bakers the opportunity to identify and catalogue their own yeast strains, such as those developed with their signature sourdough starter. They can then safely deposit them, as the brewing and the food industry do, and the information gleaned can be used to develop products.For large-scale manufacturers, the delivery of yeast into the breadmaking process is a precise science. Yeasts are used in biotechnology to produce proteins, flavours, vitamins and functional foods. Genetic research into yeasts may also develop designer yeasts with new commercially valuable characteristics, says Dr Roberts. But perhaps the chance to resurrect breads from a bygone era could be more appealing than the Brave New World.For more information see: www.ncyc.co.ukWhich commercial yeast do you need?Block Yeast: This is particularly suitable for no-time doughs such as those mixed on spiral or high-speed mixers.Traditional fresh block yeast: Ideal for doughs with longer fermentation times. Traditional yeast produces carbon dioxide at a lower rate than block yeast and provides the baker with greater tolerance to process fluctuations. Traditional yeast is often the best choice for craft bakers or in-store bakeries.Cream yeast: For the industrial baker, this yeast is supplied in liquid form by a road tanker. On arrival at the bakery, it is dispensed into a cream yeast storage installation. Cream yeast offers the plant baker the advantages of improved hygiene, more consistent gassing, automated dosing for improved accuracy and the elimination of hand-weighing. Dan Lepard’s top tips for better sourdoughsStart with an active, bubbling, acidic leaven mixed with equal quantities of flour and water, without the addition of commercial yeast, writes bakery consultant Dan Lepard.Starter: Every 24 hours you should hold back one-fifth and replace what was used in baking with fresh flour and water stirred in well. Regular replenishment with flour and water is essential as it is a living thing that will respond to regular rather than intermittent feeding. The acidity will ensure that the mixture stays hostile to bad bacteria and other organisms, and will keep it fresh tasting and healthy.Recipe & method: Add 30-40% active leaven to flour weight and water to take the dough moisture percentage to 65-70% (allow for the flour and water in the sourdough). Mix and then wait. Extend the bulk fermentation until you can see clear signs of fermentation in the dough and only then divide and shape.Time: You might find that you want to chill the dough between shifts to slow down the fermentation, as it is no good if the dough ripens when there is nobody in the bakery to scale and shape it. Equally, if it is looking a bit sluggish then you might want to increase the amount of leaven in the dough. Some bakers take the percentage up to 60-70% to create a big sour tang to the crumb.Proving: With sourdough or other naturally leavened breads everything takes longer. So bakers often use a soft dough to encourage the fermentation, but this tends to flow if left on a tray. So some sort of containment, like flour-dusted baskets or cloths, that trap the dough and force it upwards rather than outwards, is needed. It will need a deft hand to quickly upturn and roll the proved fragile dough onto a peel without degassing it, then to slash it quickly without it deflating. But it is just knack, not a tricky skill.Strong flours: The longer the fermentation, the better strong flour will perform. The lightest loaves will come from strong white flour, but sometimes the flavour is a bit thin. So try using 70% strong white flour, 20% wholemeal flour and 10% dark rye flour for a big flavour and a relatively light loaf.
The Association of Conven-ience Stores (ACS) is urging retail bakers and other independent retailers to join a high street “fight for survival”.The ACS, which has a membership of 32,500 convenience retailers, wants support in its long-running legal campaign for the Competition Commission to revise competition rules on the grocery market. The association expects to continue fighting the case up to 2008, through possible appeals and a Competition Commission review. It anticipates that, in the worst case scenario, it will have to spend as much as £665,000 to fight through appeals processes.The ACS is setting up a Community Shops Campaign Trust to support the process, and is urging bakers to give it their backing. ACS chief executive David Rae said: “This is not just an Association of Convenience Stores fight. We want it to involve the whole industry. Many independent retailers will think this is the one game in town that stands a chance of winning, and we want to involve them.”The ACS suggests a voluntary payment of £5 per member of staff for retailers who wish to support the Trust and help fund the legal battle.The Trust Fund will have a seven-strong board, which will include three representatives of the ACS, as well as four trustees from other independent groups. The National Association of Master Bakers is one of the groups asked to give its support, alongside bodies such as the Scottish Grocers’ Federation.The legal arguments centre on the Office of Fair Trading’s (OFT) definition that the food market is divided into two separate markets – one-stop supermarkets and top-up convenience stores. This definition has allowed Tesco and the other multiples to expand their share of the market through building convenience chains, with their market share in the two sectors regulated separately.The ACS and other groups, including Friends of the Earth, first asked the OFT to trigger a Competition Commis-sion review of the market in November 2004. This request was knocked back by the OFT in August, with little explanation as to how it reached its verdict. In October, the ACS appealed to the Competition Appeals Tribunal, which told the OFT to reconsider its decision. The ACS expects the OFT to announce whether it will refer the issue to the Competition Commission by April. “Whatever the OFT says, we have to keep fighting. It’s about survival,” said Mr Rae.
A new study confirms that local shops flourish once superstore plans are turned down.The Real Choice report, by the Campaign to Protect Rural England (CPRE) and the Plunkett Foundation, found the number of local and regional food suppliers in and around Saxmundham, East Suffolk, had increased from 300 to 370 with a wider range of local products sold since councillors rejected a supermarket in 1997.The overall number of shops had stayed constant at 81 – bucking the national trend of decline – and the local market towns had retained their bakers, butchers, fish shops and fresh vegetable outlets. Family baker Jacksons has four stores in and around Saxmundham. Senior partner John Jackson said the company would probably not be around if a supermarket had opened in the town. “There would be no high street. Instead, we’re surviving and optimistic about the future. Other towns haven’t been so lucky.” The CPRE is calling for new strategies to recognise the public benefits of local food networks, stronger planning policies for local authorities, tough action from the Competition Commis-sion to stem the growth of supermarkets, and for supermarkets to stock more local foods.Tom Oliver, CPRE’s head of rural policy, said: “There is a real choice facing local, regional and national government: to support a future for local food suppliers, independent stores and their communities. They can thrive alongside national and global businesses. Or we can do nothing and watch them die.”David Smith, chief executive of the National Association of Master Bakers, said he was glad someone had managed to prove what the group had been saying for years. “There’s a feeling that there’s complete unfettered competition between the supermarkets. Let’s hope the government listens to the evidence.”
n Consumer concern about food miles has doubled in the last five years, according to the latest research from international food and grocery expert IGD. One in six Britons (16%) now say the distance food travels is one of their top five concerns about food production, up from 9% in 2003.n The Forum of Private Business (FPB) has welcomed a probe into soaring utility prices. The gas and electricity watchdog Ofgem has launched an investigation into recent price hikes, which will heap even more costs onto many smaller businesses, including bakeries.n Staff from Warburtons in Yorkshire sold goody bags to raise £787 for The Yorkshire Air Ambulance service.n Fosters Bakery has recently achieved a Grade A British Retail Consortium (BRC) accreditation for the third year running. “This year we achieved it with a ’no non-conformance’, which is exceptional. It is an indication of the importance of training and continuous development in terms of achieving exceptional results,” said Michael Taylor operations director.The BRC Technical Standard for Companies Supplying Retailer Branded Food Products was developed in 1998.n BB’s deputy editor Anne Bruce gave birth to baby Thomas, eight lbs seven oz, on 15 February. Mother and baby are well.
The Scottish baking industry will be represented at Tesco’s Enjoy the Taste of Scotland food festival in Glasgow, from 25-27 April.Now in its third year, the free event will see over 100 Tesco suppliers from all over Scotland exhibiting in the city’s George’s Square. “The event has been a great success,” Alastair Macphie, chief executive of Macphie, told British Baker. “As a supplier to Tesco, the show provides an excellent platform to promote our bakery ingredients to a wider audience.”Other bakery firms signed up to the festival include Allied Bakeries, Bell Bakers, Border Biscuits, Maclean’s Highland Bakery, California Cake Company, Finsbury Foods and JG Ross.The event will include a celebrity cookery theatre and opportunities for consumers to taste and buy products from suppliers.
British Baker is delighted to announce the launch of the 2009 Baking Industry Awards, to be held on Tuesday 8 September at the Park Lane Hilton in London.The evening, which features many different awards categories, will be a celebration of the industry’s achievements over the last year, as well as being a great night out for all. There are new categories this year, inclu-ding The Innovation Award, so there should be something suitable for all businesses to enter.The awards – in their 22nd year – will be as big as ever, featuring key figures from the plant and craft baking industries, millers, major supermarkets, bakery trade bodies and suppliers. Last year’s Las Vegas-themed ceremony was hosted by celebrity presenter Kate Thornton, so watch this space to find out who will be this year’s host as well as other news on what will be happening on the night.As we all know, times are tough, so the awards are a great opportunity to sing about your business’ talents from the rooftops. Anyone can enter, from one-shop craft bakeries to large plant manufacturers, and entrants do not need to be a customer or supplier of any of the category sponsors to take part. A company may enter more than one category, but different company representatives must enter each of the chosen categories. No one person can enter more than one category.The winners of each category will receive a trophy and the finalists will be presented with a certificate.The deadline for entries is Friday 1 May, so make sure you don’t miss out. For more information or an entry form contact Helen Law at William Reed Events on 01293 846587 or email [email protected] or check out the awards website at www.bakeryawards.co.uk.l See pages 17-28 for our awards launch special.
A link between the Bank of England lending rate and chocolate rice crispies must seem fairly tenuous. But at the British Society of Baking’s June conference, which took place at its new venue, Ardencote Manor in Warwickshire, all became clear.The line-up of speakers included Graeme Chaplin from the Bank of England, talking about the credit crunch, and John Slattery master patissier and chocolatier. Though known for making celebration cakes for the stars, as well as running a business, incorporating a chocolate and patisserie school and a restaurant, Slattery is a user of rice crispies. He demonstrated how, coated in his own delicious chocolate, they could be inclu-ded in countless lines, from Valentine’s cakes to Easter nests to lollipops.It is one of the myriad ideas that have enabled him to build his business over the years. And he is now preparing for another move (see feature, page 22).Salt and fatBut the conference wasn’t just about chocolate. Delegates also heard about the role of salt in breadmaking, reducing saturated fat in baked products, the success of National Craft Bakers’ Week, the use of enzymes in food production and an update on the National Skills Academy for Bakery.Chaplin, who works for the Bank of England in the West Midlands, told delegates that far from being a remote operative, the Bank is very much in touch with businesses right around the country. The bank operates in each region and goes out to listen and talk with businesses. The information gathered is fed back to the bank’s Monetary Policy Committee – nine people who take key decisions about the economy and advise government. The bank’s role, he said, is to protect the value and integrity of money, promote financial stability, look at the banking system as a whole and come up with solutions. To set interest rates, it looks two years ahead and always tries to hit the inflation target set by the government of the day (currently 2%).”Inflation is a scourge,” warned Chaplin, “but deflation is just as bad.” And he cited the effect on Japanese firms over the past 10 years.He revealed that “over 25%” of businesses say the lack of availability of finance is limiting their business. “We are used to cheap credit, but, when looking for a higher return, you take on more risk and lenders took on too much risk. But you cannot let the markets sort it out,” he said.Chaplin added that the point was to get money flowing, but acknowledged that the economy as a whole was dire, though the pace of decline appeared to be slowing, which may offer hope for the future, he said.Crust and colourDr Gerd Meyer of Daub Thermal Oil Ovens, represented in the UK by Benier, spoke about thermal oil ovens which, though costing more initially to purchase, give very good crust, colour and volume to breads, but also offer big energy savings and recycling opportunities that can be used to power heating, air conditioning and many different aspects of working premises. Energy savings and efficiency are very significant, he said.Dr Ken Johnston tackled the thorny issue of salt levels in baked products. His consultancy, the Faraday Partnership, is working with the Food Standards Agency to assess the role of salt, which in turn should help determine the levels needed.He said that flavour is not part of the project, as changes are unlikely to be noticed if salt levels are reduced gradually. Neither is the issue of salt and staling. Johnston said his organisation had learned yeast was a complicating factor and low salt levels at various stages had also resulted in dough stickiness when transferring from moulder to tin. There is a loss of tolerance to over-proving. But although problems had arisen, the Public Health Authorities were still putting on the pressure for salt intake to be reduced and bread was a primary user, he said. A new government report will be issued shortly.Much has been reported elsewhere on the big success of National Craft Bakers’ Week but National Association of Master Bakers past-president Chris Beaney said one thing was sure – it should take place again next year. For 2010, it was hoped national as well as regional TV coverage could be achieved and older school pupils could take part in the craft events, he said.In urging delegates to find alternatives to saturated fat, Steve Knapton of Pura Foods said government estimated that if adults could consume 11% of saturated fats in their diet instead of 13.4%, some 3,500 lives should be saved a year. Many sectors are to be targeted by government but bakery is the first, he announced. His very scientific paper showed that fats experts have been working hard to produce alternative fats and sometimes different viscosities to give the desired results.Skills updateMatthew May updated delegates on the National Skills Academy for Bakery. He explained it is now working towards the provision of courses via a network champion, which will deliver the knowledge and skills the baking industry needs, at all levels.Stephen Humphries, head of external affairs at the Food Standards Agency said its vision and strategy is safe food and healthy eating for all. Alluding to baked goods, he pointed to two recent successes in reformulation stating: “United Biscuits uses 50% less saturated fat in its Digestives and Hob Nobs.”He said the FSA was now working with coffee chains and caterers, which was proving an important move and progress was being made over fats and salt. Calories, too, are now entering the equation, he said.Meanwhile, the Scores on the Doors system awarded to individual retailers, though occa- sionally inconsistent in different regions, was proving a worthwhile scheme and should be rolled out nationally.Enzymes have recently made the headlines after it was falsely claimed that animal enzymes are used in plant bread. Enzymes are used extensively in plant baking because they make for a faster rate of reaction. But they are sensitive to salt, heat and chemicals.Bob Whitehurst, technical co-ordinator of AB Mauri explained how enzymes can reduce staling in bread by reacting with starch; they do not need heat or chemicals and they are fully biodegradable. “You only need small amounts and they do not cost a lot,” he said. He also countered recent false, but widely reported claims in the national press, that animal enzymes were present, making plant bread unsuitable for vegetarians. “Absolutely no enzymes whatsoever from any animals are used in bread!” he stated.
Krispy Kreme has announced it is to open its first dedicated production site in the UK, as it looks to increase its presence in the north of England.The 5,392sq ft site, at Heywood Distribution Park in Greater Manchester, will feature a manufacturing line and processing kitchen with the ability to produce 3,000 doughnuts an hour.Rob Hunt, chief financial officer said the opening of the new factory forms the next step in supporting Krispy Kreme’s expansion plans.“The Heywood Distribution unit will provide additional capacity to support new store openings in the north,” he said. It will employ up to 40 staff and is due to open in mid-March.Krispy Kreme’s ring doughnuts are currently made in regional factory shops, which are then delivered to smaller Krispy Kreme shops and Tesco stores in the local area. However, Hunt said the new factory would not be a replacement for its ‘hotlight’ factory stores in the north west, “it simply provides the additional capacity to widen our distribution reach in the north,” he explained.“We have no plans to open any more dedicated factory sites in the UK but we will continue to open our hotlight factory stores as the expansion of Krispy Kreme UK and demand for the brand continues,” said Hunt.Last year the firm announced plans to double its store numbers in the UK over the next five years. Krispy Kreme currently has 45 stores and 230 cabinets with retail partners including Tesco. The firm opened its first UK store in Harrods in 2003.>> Krispy Kreme reveals plans to double UK stores
A new deal with independent sandwich chain Philpotts has contributed to Exquisite Handmade Cakes’ 30% year-on-year growth over the past two years.The Leeds-based bakery firm is currently supplying the 23-shop chain with a range of cakes and traybakes and, from next week, Philpotts will be adding another six to the menu. These include: Dark Sticky Ginger, Chocolate and Vanilla Marble, and Brandy Fruit Loaf.The business, started seven years ago by former chartered accountant Viv Parry, is currently turning over £1.7m, and employs 30 staff. It produces gateaux, loaf cakes, traybakes and wrapped bakery goods, which are supplied to retail outlets, such as cafés, as well as airlines.The firm has also recently invested in a new “retail-focused” packaging rebrand, which MD Parry said has allowed the business to expand sales of its branded range with two of its key foodservice distribution customers. She told British Baker that the future growth is very much a staged plan to, in the short term, build on its brand and invest in sales and marketing initiatives.“We are also looking at new markets,” Parry continued. “To date, we have concentrated on ambient foodservice distributors, but we are now looking to expand into supplying frozen food distributors and, to facilitate this, we have invested in a cold store facility on site. We will also be looking at other new markets including other airlines, train lines and other high-end retail with a new range of products.”The firm also hopes to move to a new site within the next two years, to support its future growth plans.Parry said the decision to maintain its home-baked and hand-crafted quality ethos, and to really listen to customer feedback is what helped the business take off. “We have regular tasting panels and if a line doesn’t retain the great ‘just home-baked’ taste, it doesn’t go out,” added production director and master baker Chris Parrington.
Google+ Two Fulton County residents arrested on drug related charges Previous articleMichigan group starts ballot drive for graduated income taxNext articleMan arrested after heist at Dollar General in Vandalia 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ IndianaLocalNews By 95.3 MNC – March 1, 2020 0 306 WhatsApp WhatsApp Pinterest Facebook Pinterest (“Cuffs4” by banspy, Attribution 2.0 Generic) Two Fulton County residents have been arrested on numerous drug related charges.Indiana State Police troopers launched an three-month long criminal investigation after receiving information that possible illegal drug activity was occurring at a home in the 700 block of Cherry Tree Lane in Rochester.During the course of the investigation, a warrant was issued for Adina Jezreel Keckler, 35, of Rochester. The warrant alleged a single charge for possession of methamphetamine. A search warrant was also issued for Keckler’s home.During a search of Keckler’ s home, officers allegedly found approximately eight ounces of methamphetamine, 11 firearms, and approximately $951.00 in cash. One the recovered firearms was an AR-15 rifle that was reported stolen from Cass County.Keckler’s younger adult brother was also at the home. He relies on his sister for care and was found to be in an unclean state. Officers transported him to a local hospital to be checked. He was eventually released into the care of a family member.Keckler was incarcerated in the Fulton County Jail to face criminal charges for dealing methamphetamine, possession of methamphetamine, possession of stolen property, neglect of a dependent, and possession of drug paraphernalia.As the investigation progressed, troopers developed evidence that led to a search warrant being issued for a home in the 2800 block of E. Main Street in Macy. During a search of the home, officers allegedly found two handguns with obliterated serial numbers, methamphetamine, marijuana, and drug paraphernalia. Officers also purportedly recovered the frame to a motorcycle that had been reported stolen from Howard County.A resident of the home, Scotty Evers, 35, was taken into custody and placed at the Fulton County Jail. He faces criminal charges for possession of stolen property, neglect of a dependent, possession of marijuana, possession of methamphetamine, possession of drug paraphernalia, and two counts for possession of a handgun with an obliterated serial number.Anybody who has information about illegal drug activity is encouraged to call the Indiana State Police Marijuana Tip Line at 1-888-873-1694. Facebook Twitter Twitter