Month: April 2021
Fast FOOD chain McDonald’s said it has no intention of ditching its recently-introduced Toasted Deli Sandwiches, despite disappointing sales and a planned replacement of some of the range this summer.“There are no plans to cut back or drop the range,” said McDonald’s, after its UK chief operating officer declared himself unimpressed by sales since the toasted sandwiches were introduced last September. “Their popularity continues to grow.”The company declined to give sales figures but claimed that any disappointment at the figures was based on high expectations for the range, which was designed to sit alongside the salads and other ‘healthier’ products it has introduced.McDonald’s said that it was working on new versions of the sandwiches to replace some products in the range this summer. The launch of the range in the UK followed its introduction in the US and Canada; the range is not on sale elsewhere.
The London & South East Region of Master Bakers will hold its 7th LASER Golf Day at Surrey National Golf Club, on July 10, 2007. All abilities are welcome and there will be prizes for handicaps and non-handicaps, a team award and raffle.The entry fee per team of four is £188 and the day includes coffee and a bacon roll on arrival, 18 holes of golf and a three-course Awards Dinner in the evening.Contact Ray Reddick, 18 Garland Point, Sussex Wharf, Shoreham by Sea, West Sussex BN43 5PF or 07774 188559 (daytime) 01273 465305 (evening).
According to the food pundits, the snacking agenda for the year ahead is healthy eating. Well I have a problem with healthy eating; it’s all so negative, so depressing – you can’t eat this, you can’t eat that. It’s ’free-from’ this and ’low in’ that and definitely none of the other!There is something about healthy food that makes you feel slightly cheated; it’s as if the menu card has been written by a traffic warden; there’s no good news – only grief. You know that it’s not going to taste as good as ’real’ food, even before the first bite.Let’s turn the bakery healthy agenda into a host of positives; so, rather than claiming something is ’free from’ or ’low in’, can we say our food is ’full of’ or ’high in’.The problem (going negative again) is that it’s not that easy to come up with positive boasts about many baked goods. Even low-GI (Glycaemic Index) implies that we are getting less of something, when actually it’s about food making you feel fuller for longer – you actually get more!If we could pull it off, we could change more people’s perception of healthier foods for the better and get them to switch. We can promote the positive health in high-fibre and grain-enriched products; ’added oat bran’ says positive health. What about high in Omega 3 or Omega 5, or food enriched with plant sterols?There’s a well-known chocolate multi-national that has come up with positive proof that eating chocolate improves one’s sense of happiness and wellbeing. It can back up, with medical studies, what Mrs Foster has known for years. Admittedly, you have to be careful about making a health claim, because the food traffic wardens are watching, but it needn’t be that scientific. Many of our pastries have fresh fruit in them and we have just reduced the fat in our pastries by 10% and have not noticed a change in eating quality; we have made a cost-saving too. A ’more fruit, less fat’ boast is slightly positive.Our bakery is part of the national salt level survey; the authorities purchase our products regularly and test for salt. This goes in the national statistics and is reported back to us, with the hope that we will reduce levels – which we have. Last harvest change, the flour wasn’t taking up quite enough water and the salt levels in our bread went up; it’s obvious – all other things equal in a recipe, lower water means higher salt.Is it possible to make food sound positively healthy rather than negatively healthy? Someone out there in Bakerland must have some good suggestions. You should write to British Baker with your ideas. Here’s mine: ’Eating chocolate cream éclairs can promote short-term feelings of wellbeing’.Even joke spoof ones should be allowed, because laughing has been proven to make you live longer.* Fosters Bakery, based in Barnsley, south Yorkshire, supplies fresh and frozen products into major retailers, airlines and caterers
Roberts Bakeries in Cheshire has installed five purpose-designed high-speed Series 515 print-and-apply labelling machines. The machines allow individual loaves, fed from different lines, to be identified at a central point for loading into trays – either by operators or automatically.The Series 515 machine, supplied by Logopak UK, can label up to 60 loaves a minute. Small bar-code labels are printed and applied to loaves wrapped in branded film, while larger labels with ingredients information are placed on loaves in plain film.The machine has a blow-on label applicator, which has been designed to attach the labels to the top of each loaf, and is able to swing through 30 degrees. “To achieve speeds of 60 loaves a minute, continuous motion is necessary, but there can be no pressure on the loaves, which are still warm,” explained Wilson Clark, Logopak UK general manager. “So by matching the speed of the loaves the applicator head ensures good adhesion without risk of damage.”[http://www.logopakprintandapply.co.uk]
Krispy Kreme UK is continuing to expand its store numbers and is to launch a new patisserie doughnut range in time for Easter.The doughnut specialist is adding three “luxurious” doughnuts to the range, which will be available from 30 March to 10 May, 2009, in all Krispy Kreme stores and Tesco in-store cabinets. The new Coffee Swirl doughnut is filled with smooth coffee crème and iced and decorated with a chocolate spiral and mocha bean; the Belgian Chocolate variety is filled with Belgian chocolate, hand dipped in chocolate icing and topped with a white chocolate fan; and the Black Forest doughnut has a cherry filling and is topped with a maraschino cherry and chocolate shavings.The firm is also opening two new stores in April and is currently planning a big marketing campaign for the summer.
Craft bakers are to receive practical advice on how to meet government salt reduction targets for bread, as part of a Food Standards Agency (FSA) project.Information packs containing bread recipes, trouble-shooting tips and a measuring cup for salt are to be sent to craft bakers to help them reach the FSA’s 2010 and 2012 targets for salt levels in bread. Bakeries meeting the targets will be able to display ’conformance certificates’ in their shops to promote the health benefits of bread containing less salt.The packs are now being developed by the National Association of Master Bakers and the FSA, following extensive research into reducing salt levels in craft bread. Anthony Kindred, owner of London-based craft bakery Kin-dred’s, who worked on the project, said extensive test-baking had established it was relatively easy to cut salt levels in craft bread without affecting quality.Salt-on-flour weights of 1.5% (equivalent to the 2010 target of 1.1g of salt per 100g of bread) and 1.2% (the 2012 target of 1g of salt per 100g) can be achieved by reducing water content in dough, shorter proving times and temperature control, he said.
Don’t forget to register to visit Bakers’ Fair, supported by Norbake, taking place at Manchester Armitage Centre on Sunday 4 October. Entry is free, and visitors will have the chance to pick up lots of new tips and ideas for their businesses, as well as checking out the Richemont Club of Great Britain’s Annual Competition, including its live cake decorating challenge.At the Stage Area, visitors can watch presentations from NAMB chairman Mike Holling, who will be talking about how craft bakers can survive on the high street, while NAMB director Anthony Kindred will discuss salt reduction. Software company RedBlack will illustrate the benefits of bakery software.The show is open from 9.30am to 4pm. For tickets, call 01792 365902 or register at www.bakersfair.co.uk
Paul Catterall,Bakery technology manager, Campden BRIJust when we thought we had everything (almost) under control with our salt levels in bread, we get another missive from the Food Standards Agency with its first raft of recommendations for reduced saturated fat in bakery products. Following consultation with the industry they have announced specific targets to reduce the saturated fat content in plain, sweet and savoury biscuits, and plain cakes by at least 10%; and 5% in non-plain biscuits (those not containing chocolate) by 2012.It’s a difficult question: who is responsible for what we eat? Consumers must take some responsibility for their diet and cannot always blame the baking industry for making products that are tempting and delicious. Bread may be a staple in the diet, but cakes and biscuits are seen as treats. Consumers know they contain fat and sugar and they may not be healthy, but they make you feel good and that is a distinct benefit. But at the same time, the industry must realise we do have a responsibility for the components of our products.One of the problems is that there was previously no incentive to reduce fat levels; they would have to be reduced by at least 25% to make a claim and, if we could not make a claim, why should we bother? When I started in the industry we had a free rein on the ingredients we used for product development and, as a result, we used high levels of fats and sugars. Even now, many recipes that have high levels of these ingredients could easily be reduced by quite simple reformulation and I have often suggested that a small reduction would benefit consumers’ diet. So now we have the impetus to reduce fat levels, but ensure you understand its functionality in your product before you do anything drastic.
Madeira Cake is traditionally flavoured with lemon zest and juice and is decorated with candied citrus peel. It does not originate from Madeira, but was served to accompany Madeira wine, which was popular in the 19th century. In texture it is similar to a pound cake. Large pieces of sliced citrus peel are pushed on to the top prior to baking. This recipe is flavoured with orange and cinnamon, instead of the more expensive citrus peel.MADEIRA CAKEMelted lard or oil for greasing tinUnsalted butter180gCaster sugar 180gGrated zest of 1 small orangeOrange juice2 tbspGround cinnamon½ tspEggs, beaten3Self-raising flour120gGround almonds60gDried apricots120gMethod1.Grease a 20cm/8in cake tin and line the base with a baking parchment.2.Cream the butter and sugar until light and fluffy. Add the orange zest and cinnamon.3.Add the eggs gradually, beating well after each addition. Add a little of the flour if necessary to prevent the mixture from curdling. Add the orange juice.4.Fold in the remaining flour and the ground almonds.5. Spoon the mixture into the prepared tin and spread out evenly with a palette knife. Press the apricots onto the surface of the cake.6. Bake in the centre of a 170C oven for 1¼ hours or until the top springs back when pressed lightly with a fingertip.7. Remove the cake from the oven and allow to cool in the tin for 10 minutes, then gently ease it out on to a wire rack and leave to cool completely.
Bako North Western is holding a seasonal showcase to help bakers’ festive products stand out.The event, on 22-23 September, at its premises in Preston, Lancashire, aims to give visitors ideas for Halloween, Bonfire Night, Christmas and Valentine’s Day. At least 30 key suppliers will be on hand over the two days, suggesting innovative recipes and holding hands-on product-making demonstrations, as well as giving out samples to taste. The company also promises opportunities to find out more about the benefits of working with Bako North Western, as visitors can attend supplier demonstrations at its new facilities, The Bakory, followed by a tour around the warehouse and distribution centre. Bako North Western will also be presenting awards to the winners of the Bakery Challenge 2010 competition, held the previous day, in which participants will compete in one of six categories.Register your details and preferred day of attendance by emailing firstname.lastname@example.org, or telephone 01772 664300.