As part of its on-going expansion programme, Pecan Deluxe has developed the flexibility of its confectionery range so it can be used in baked goods.The new lines include bake-stable fudge and caramel pieces, which can be added to cake and biscuit mixes, and caramel fudge, brownie fudge, clotted cream fudge and vanilla fudge pieces. The majority of the products can be stored at ambient temperatures.”Pecan Deluxe is expanding and developing all its ranges,” commented Pecan Deluxe’s UK MD Allan Dew. “The confectionery range has been extended to offer customers a versatile range of confectionery ingredients, which give scope for product diversification and are designed to enable manufacturers to develop personalised products.”[http://www.pecandeluxe.com]
Kerry Ingredients & Flavours is to showcase two advanced technology concepts – Biobake and Route to Natural – at Food Ingredients Europe ’09, aimed at addressing cost reduction and healthy eating requirements in the bakery and savoury snacks sectors.Biobake is a clean-label gluten reduction technology, which aims to deliver cost savings of around 50-60% by reducing gluten content. It is suitable for all types of bread application and works at low dosage levels with any grade of flour.Kerry has also developed a flavouring for the savoury snack market, called Route to Natural. It is a cheese and salami flavouring which is MSG-free and contains all-natural ingredients. The flavouring combines Kerry’s expertise in dairy flavours with its new Sureflow advanced snack flavour processing technology, which offers greater application control, improved consistency, less downtime and reduced waste, said the company.www.kerrygroup.com
Make sure you get your entries in for the Baking Industry Awards before the May 7 deadline. The Awards, now in their 23rd year, celebrate the very best of the British baking industry, and are attended by key players from across the industry. The Awards now include three new categories: In-Store Bakery of the Year, sponsored by Dawn Foods; Speciality Bread Product of the Year, sponsored by Bakels; and Trainee Baker of the Year, sponsored by Improve and the National Skills Academy. The deadline for these three categories is 21 May.They are a great way to showcase your talents and achievements to current and potential customers and industry peers, as well as achieving recognition for yourself and your business. The Awards are open to businesses of all sizes, from a one-shop outlet, to the largest industrial plant manufacturers. Entrants do not need to be a supplier of customer of any of the category sponsors.The list of categories to enter is as follows:* Baker of the Year – sponsored by Vandemoortele* In-Store Bakery of the Year – sponsored by Dawn Foods* Confectioner of the Year – sponsored by Rich Products* Bakery Food Manufacturer of the Year – sponsored by ADM Milling* Bakery Supplier of the Year – sponsored by Sainsbury’s* Celebration Cake Maker of the Year – sponsored by Renshawnapier* The Innovation Award – sponsored by Asda* Speciality Bread Product of the Year – sponsored by Bakels* The Craft Business Award – sponsored by Rank Hovis* The Customer Focus Award – sponsored by CSM (United Kingdom)* Trainee Baker of the Year, sponsored by Improve and the National Skills AcademySo don’t delay, get your entry form in today! For more details or to enter go to www. bakeryawards.co.uk, or email Kelly Langridge – [email protected] or call 01293 610422.
Just over one year on from Délifrance’s acquisition of Le Pain Croustillant and Sofrapain from Premier Foods, the integration is now complete.Délifrance UK MD Ian Dobbie, told British Baker: “We have had good support and investment from parent company Nutrixo, which also owns Grand Moulins de Paris, Moul-bie, and other brands, and it is ongoing.”The acquisition, on 2 March 2009, included assets of Le Pain Croustillant and its units at Southall in Middlesex, plus the assets of Sofrapain, with factories at three sites in France.”Here at Le Pain we have invested heavily in NPD, new personnel, training, logistics, and equipment,” said Dobbie, “and we believe the current range of breads and patisserie is unrivalled.”He added: “The two existing Délifrance units at Wigston in Leicestershire, and the five here at Le Pain, give us very efficient production and distribution. We also have a big new stonebake line at Dunkirk.”Délifrance makes speciality breads and rolls, including an organic range. It uses traditional ferments to give flavour and texture to breads. Délifrance also makes a wide range of patisserie. The company supplies the retail and foodservice sectors with ambient and frozen products.l Also see feature, page 20.
Leicestershire bakers have been praised for reducing the amount of salt in their bread.A survey by Leicestershire County Council Trading Standards found that, out of nine samples taken, five bakers were already meeting the Food Standards Agency’s (FSA) 2012 target of 1g of salt per 100g of bread. Of the four who were found not to be meeting the target, two have now met the target and the remaining two are on track to meet the target by 2012.However, a nationwide project involving Trading Standards Officers to test the salt levels of bread in craft bakeries across the UK and provide advice on how to reduce salt content has been stalled.A spokesman for Local Government Regulation (formerly LACORS) said the project which secured funding from the FSA last year had been “put on the back burner” because its services had been streamlined.
The Bakers’ Fairs are back for 2012 and this year they are bigger and better than ever before.Organised by British Baker, the first one in the calendar, our Baker’s Fair Summer, takes place at Kempton Racecourse on Sunday 24 June. Special guest at the show will be TV personality and presenter Anthea Turner. The former Blue Peter and GMTV star will be on hand to meet attendees and stall holders, and present awards.The National Association of Master Bakers (NAMB) has once again pledged its support to the show, which will be run in conjunction with Butchers’ Fair, and details of the competitions to be held at the Bakers’ Fair Summer will be released shortly.With a range of exhibitors and plenty of live activity, Bakers’ Fair Summer promises to be a great day out for craft bakers, café owners, patisseries and sandwich, cake and coffee shop proprietors looking to learn and be inspired. Registration for the Bakers’ Fair is open now – see www.bakersfair.co.uk for details.Martyn Leek, editor of British Baker, said: “Last year’s two fairs were the best yet, with people turning out in their hundreds to take part in competitions, watch demonstrations or just meet fellow members of the baking community. But this summer’s event will be our best yet, as the team here at British Baker work to put the finishing touches to what we hope will truly be a stellar fair. I hope to see you all there and urge as many of you as possible to pre-register.”Gill Brooks-Lonican, chief executive of the NAMB, added: “The NAMB is happy to support the Bakers’ Fair this summer at Kempton Racecourse. Whether you are new to the industry or a veteran, these fairs help bring the community of baking together and we hope to see as many of you there as we can.”Last autumn’s show, held at the Bolton Arena in Lancashire, saw more than 400 people attend and guests watched demonstrations by Bako and the Soil Association. The event also saw a special Generation Game-style contest, with butchers decorating cakes and bakers making sausages.Coming upThe launch of Bakers’ Fair Summer marks the start of another action-packed year for British Baker. In our next issue (24 February) we launch our prestigious Baking Industry Awards (BIA), now in its 25th year, with 2012’s event set to be one of the best ever. www.bakeryawards.co.ukAlso in our next issue, look out for our supplement on [email protected], the UK’s premier food and bakery exhibition, which takes place at the NEC on 25-27 March. Our definitive show guide will be your must-have accessory for [email protected], highlighting all the exhibitors via a bakery trail and giving a timetable of events.www.foodex.co.ukAlso coming up is BB75, the only industry-wide authoritative report and league table of the leading bakery retailers, which is revealed in March. And this year, for the first time, British Baker is holding an invite-only, networking lunch to celebrate the launch of the BB75 league table and data.
Twitter Child diagnosed as third Indiana coronavirus case Google+ CoronavirusIndianaLocalNews Google+ Facebook WhatsApp TAGSchildcoronavirusdiagnosedHendricks County By Darrin Wright – March 9, 2020 0 563 This illustration provided by the Centers for Disease Control and Prevention in January 2020 shows the 2019 Novel Coronavirus (2019-nCoV). This virus was identified as the cause of an outbreak of respiratory illness first detected in Wuhan, China. (Centers for Disease Control and Prevention via AP) A school district in central Indiana has closed an elementary school after one of its students tested positive for the coronavirus.According to WLFI, Avon Community School Corporation will close Hickory Elementary School today through March 20th after being notified by the county’s Health Department that a student had tested positive for COVID-19.“It is our intent to provide our Hickory students with ongoing learning opportunities, which may include e-learning and other experiences. Hickory students and staff will be able to return on Monday, April 6th, following Spring Break,” a statement from the school district reads. “We appreciate the guidance and collaboration provided by the Indiana Department of Health, the Hendricks County Health Department and the Indiana Department of Education.”Indiana’s first case was reported Friday in a patient in Marion County. A second case was confirmed over the weekend in Hendricks County. Previous articleTwo St. Joseph County Officers save 93 year old woman as home burns around herNext articleJackie Walorski talks about coronavirus in Indiana Darrin Wright Twitter Facebook Pinterest Pinterest WhatsApp
Google+ By Jon Zimney – March 18, 2020 0 526 Shelves sit empty of paper products at a Walmart, Saturday, March 14, 2020, in Hudson, Mass. For most people, the new coronavirus causes only mild or moderate symptoms, such as fever and cough. For some, especially older adults and people with existing health problems, it can cause more severe illness, including pneumonia. The vast majority of people recover from the new virus. (AP Photo/Bill Sikes) Due to the CDC’s recommendation that residents avoid large gatherings and practice “social distancing,” many stores and businesses in Michiana have closed or changed their hours. Here’s Carl with more…BUSINESSES THAT ARE TEMPORARILY CLOSEDAll AMC Theatres in the U.S. will close for at least six to 12 weeks. Wonderland Cinemas are also closed in Niles.Also…AppleBath and Body WorksMacy’sPlanet FitnessStrikes & Spares in MishawakaSouth Bend Cubs Performance CenterThe Imagination Spot in GoshenVictoria’s Secret PinkSTORES THAT HAVE CHANGED THEIR HOURSUniversity Park Mall: The temporary new operating hours will be 11 a.m. to 7 p.m., Monday through Saturday, and 12 p.m. to 6 p.m. on Sunday.Aldi is open 9 a.m. to 7 p.m.Dollar General is closing one hour earlier than regular closing time and is dedicating the first hour of shopping daily to senior citizens.Most Kohl’s stores are now open from 11 a.m. to 7 p.m.STORES THAT ARE OPENBed, Bath & BeyondBamber’s Superette Food Market in MishawakaCostcoCVS PharmacyFresh Thyme stores are open but self-serve salad bars, hot soup bars, and olive bars in all stores are temporarily closed.Shelton’s Farm Market in NilesMORE STORES THAT HAVE CHANGED THEIR HOURSKroger is open from 7 a.m. to 10 p.m.Notre Dame Federal Credit Union is limiting access. Branches will be open by appointment only. Drive-up service lanes will be open until 7 p.m. Monday through Friday.Sam’s Club has shifted to 9 a.m. to 8 p.m. Monday through Saturday. Sunday hours are 10 a.m. to 6 p.m.Walmart has changed its hours to 6 a.m. to 11 p.m.MORE STORES THAT ARE OPENDrive & Shine is open but the company has suspended full-service interior cleaning, detailing and outdoor vacuum services.Martin’s Super Markets are openMeijer storesStanz Foodservice’s in South BendTarget storesWalgreensWhole Foods is open but they’ve closed hot bars, salad bars, and self-serve stations.For the latest coronavirus news, text VIRUS to 4-5-3-6-4. Facebook Twitter Coronavirus has impacted the hours and availability of some local businesses Pinterest WhatsApp Twitter Facebook Google+ CoronavirusIndianaLocalNewsSouth Bend Market Pinterest WhatsApp Previous articleMan shot at McDonald’s on South Michigan Street in South BendNext articleNotre Dame student tests positive for coronavirus 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.
IndianaLocalNewsSouth Bend Market Google+ Pinterest Notre Dame Stadium not likely at full capacity for 2020 season Pinterest WhatsApp Twitter Facebook Google+ Facebook Previous articleIndiana State Prison offenders make masks, deep clean amid pandemicNext articleSouth Bend VPA to host free drive-in movie Friday Brooklyne Beatty By Brooklyne Beatty – May 13, 2020 0 430 Twitter WhatsApp (Jon Zimney/95.3 MNC) Notre Dame Stadium will likely not be at full capacity for the 2020 season.Instead, the University will probably start by allowing students in the stands, and then build off of that by adding faculty, staff and then fans. That according to Notre Dame Athletic Director Jack Swarbrick.WNDU reports Swarbrick says Notre Dame is committed to having fans, but must be careful about maintaining social distancing. TAGS20/20capacitycoronavirusCOVID-19footballJack SwarbrickNotre Dame StadiumNotre Dame Universityseasonstands