TAUNTON desserts company Maynard Scotts has changed its name to Ministry of Cake following a management buy-out last year. Managing director Chris Ormrod takes the title Prime Minister, with a Cabinet, including Ministers for Finance, Transport and Creativity.Mr Ormrod said the company has moved beyond the boundaries of the Maynard Scott business, founded by master baker WT Maynard 165 years ago. It now makes a range of 200 cakes, pies, pastries and cheesecakes, supplying the catering, restaurant and pub trade with the equivalent of 58 million slices of cake a year. “In a world of mass-produced cakes, we wanted to create a business identity that allowed us to stand out from our competitors and, at the same time, have some fun,” said Mr Ormrod. “We believe that cake shouldn’t be taken too seriously!”The Ministry of Cake employs 181 staff on its site on the outskirts of Taunton, Somerset. Turnover is currently £15 million, a 25% increase over 2005. Recent contracts include supply deals with TGI Fridays and with British troops stationed in the Middle East.
The UK’s two major millers have announced an unprecedented second round of steep price rises on flour as the global wheat price continues to soar.Rank Hovis is putting prices up by £85 a tonne for its bread-making flour from 15 October, with ADM Milling adding £84.38 a tonne on non-organic flours and £103.12 tonne for organic flours, effective from 22 October 2007. That will add around 10p to the cost price of an 800g loaf.The rise is in addition to an ADM Milling increase of £68.13 a tonne effective from 20 August and a Rank Hovis increase of £68.75 a tonne, effective from 13 August.Tim Cook, ADM sales and marketing director, said: “Wheat prices have risen by a further 33% since our last flour price adjustment. ADM has been absorbing these additional costs for the past weeks but must now, regrettably, reflect them in the price of its flours.”Rank Hovis sales and marketing director Jon Tanner added: “The market is very hot, supply and demand are on a knife edge. We hope this will see us through until Christmas but you can’t say for certain with the market as it is.”Federation of Bakers’ director Gordon Polson said the industry was going into “uncharted waters” on prices as world wheat costs continued to soar. Many members had already persuaded customers to put through one round of price increases and would now have to go back and request a second round of rises.He commented: “Given the rise in wheat prices, these moves are unfortunately not unexpected. The response from the baker will have to be further price increases on branded, own-label and foodservice lines. That won’t even add to profitability, just cover costs.”National Association of British and Irish Millers director general Alex Waugh commented that wheat prices have rocketed to “an all time high”.In the UK last week, the price for bread making wheat was up to £215 a tonne, well over double last year’s level.The US market for wheat was at a record level and the Australian crop, due to be harvested next month, was expected to be disappointing, with crop size having been revised downwards over the last weeks.
Canada-based Maple Leaf Foods has announced the appointment of Peter Baker as the new head of bakery at its UK operations, Maple Leaf Bakery UK. He will take over the role of managing director, effective 6 April, after Maple Leaf’s parent company Canada Bread announced the departure of previous MD Peter Maycock last month. Baker will be based at the company’s Park Royal office in London and has had over 30 years experience in the baking industry, including his position as chief executive of La Fornaia from 2003-2007, a company acquired by Maple Leaf in late 2007. He has also served as chief operating officer (divisional MD) at RHM Consumer Brands and as managing and divisional director at British Bakeries from 1996-2002. Other related management experience in the baking industry includes his role as divisional MD of RHM Cereals, RHM director and managing director of Rank Hovis.Maple Leaf Bakery UK, based in Rotherham, produces speciality bakery products including bagels, artisan and health breads, croissants and Viennoiserie via retailer own-label and through its New York Bakery brand.
A Nottingham company claims to have discovered a way of modifying salt, to provide more taste from smaller quantities. Eminate Limited’s product Soda-Lo 20 could potentially help bakers achieve lower salt targets in their products without compromising on taste, it is claimed.“Looking at a level of 2% salt in a loaf of bread, we have been able to take it down to 0.6%,” commented Eminate’s sales and marketing manager Andrew Stacey.The development of the product has also been helped by an Innovation Support Grant, of just over £4,000, from the Food and Drink iNet, which helped Eminate gather the evidence it needed that Soda-Lo 20 worked in bakery products. It used the facilities and techinical expertise at Nottingham Trent University, which provided explanations on the function of Soda-Lo 20 in baked bread, said Stacey.“This now forms the basis of a technical explanation of its ability to reduce salt content in bread, by as much as 70%,” he claimed.
Patrick McGuiganThe media spotlight fell on craft bakers and the role they play in the community last week, with National Craft Bakers’ Week generating a host of positive newspaper stories and features on TV and radio.Held from 7-12 June, the week-long celebration of craft bakeries was deemed a “great success” by Mike Holling, chairman of the National Association of Master Bakers, and attracted extensive coverage in local media.”This is the second National Craft Bakers’ Week and there has been a really encouraging response from bakers, shoppers and the media,” said Holling, who is also retail operations director at Birds of Derby. “The week was a great opportunity for bakers to remind customers how important they are to the high street. People sometimes forget that we are specialist producers with unique craft skills.”Gunns Bakery in Sandy, Bedfordshire, brought back traditional products, such as Bath and Chelsea buns, and held in-store demonstrations, where children could decorate gingerbread men and fill doughnuts. It also baked a 4ft craft bakers’ week loaf as part of a special window display. “It was a great event for building public relations and raising the profile of craft bakers,” said owner David Gunns. “People sometimes forget where their food comes from, so it’s good to remind them we are here, making the products fresh each day.”Hannah Marriage, marketing executive at Marriage’s the miller, appeared on Radio Essex’s breakfast programme to promote the week and helped publicise events being held by Marriage’s craft bakery customers. “Our feeling was that more craft bakeries took part than last year,” she said. “The week was a great way for bakers to build customer loyalty.”Other events included a special awards ceremony organised by bakery students at Thomas Danby college in Leeds and a bakery demonstration from Kindred Bakery at the South of England Show in Sussex.
In honour of playing in the World Cup we’ve designed a fun-style cake to share while you watch the match!Use 7 cup cakes to make this fun design. Place the cup cakes together in a football shape and top with Renshaw Vanilla Mallow Topping – ideal as a twist on a tear and share cake.For 7 cupcakes you will need:2000g White Shortening660g BLENDESI Marshmallow2300g Icing Sugar330g Water10g Vanilla EssenceBlack food colouringFootball or flag decorationsTo make the Vanilla Mallow Topping:1). Cream the shortening on slow speed, add the BLENDESI and cream on slow speed for 1 minute. Add half the icing sugar and mix for a further minute. Add rest of icing sugar and mix until clear.2).Take cup cake bases of your choice and arrange in a football shape. Fix a large plain nozzle into a piping bag and fill with Renshaw vanilla mallow filling; pipe lines or swirls directly onto the top of the cup cake to completely cover the tops of the outer cup cakes.3).Colour up some of the topping mixture with black food colouring and then pipe this onto the centre cup cake. Finish with coloured discs which can be footballs or flags to achieve the final look.It is a winner!>> Click here for more product inspiration from Renshaw
Tate & Lyle has introduced two new extra-dry starch products to help control the moisture in baked goods.The global ingredients supplier has developed MERIZET 116 and MERIZET 118, both with low moisture contents of typically 5% and 7%, which are ideal for use in frozen dough, desserts and other dry mixes. The starches help improve a product’s stability and shelf-life by preventing the development of moisture during storage.Clotilde Feuillade, texturants product manager at Tate & Lyle Speciality Food Ingredients, said: “There is an increasing demand in the market for extra-dry starches, which are highly complex to manufacture. We are therefore delighted to introduce two new varieties, helping manufacturers to formulate their products more easily.”The two new starch products are made from non-genetically-modified maize and are manufactured in Tate & Lyle’s European flagship starch facility in the Netherlands.
(“Macbook” by pittaya, CC 2.0) A new website that reviews how different restaurants are handling coronavirus restrictions and safety guidelines is becoming popular.Ashley Swanson, who is from South Bend, designed CovidRestaurantReviews.com about six weeks ago.ABC 57 News reports it allows people to look at and submit reviews on different restaurants and if they’re following protocols.Restaurant owners are also allowed to log in and respond to the reviews. Google+ CoronavirusIndianaLocalNews Google+ Twitter WhatsApp Pinterest Facebook By Network Indiana – August 26, 2020 0 233 Pinterest WhatsApp Twitter New website reviews restaurant COVID-19 safety procedures Facebook Previous articleMan arrested in Porter County tried to convince officer drugs were just celeryNext articleMore executions could be set to happen in Terre Haute Network Indiana
Twitter More Michiana students return to classrooms on Monday Twitter Facebook By Jon Zimney – September 21, 2020 0 289 (“old school” by alamosbasement, CC BY 2.0) More Michiana students are re-entering classrooms on Monday, Sep. 21.Penn Harris Madison students in grades 4 & 5 are going back. Also on Monday, the hybrid model, of in-person and virtual learning for middle and high school students begins for PHM students.In the Mishawaka district, students in grades K-through-6 will return to school for in-person instruction five days a week. Students in 7th through 12 grades will return with a 50-50 hybrid of in-classroom and virtual learning. WhatsApp Pinterest Previous articleINDOT plans closure of SR 331 south of MishawakaNext articleWorkOne to host drive-thru job fair next week 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. Facebook Pinterest Google+ WhatsApp Google+ CoronavirusIndianaLocalNews
The St. Joseph River at Fernwood Botanical Gardens and Nature Preserve in Niles, Michigan. (“Color along the St. Joseph River” by Rachel Kramer, CC BY 2.0) The annual drawdown of the St. Joseph River will begin next Monday.The water level will be lowered about two feet over a four-day period to help reduce ice buildup upstream of the dam.The water level will be returned to its normal operating level of 741.5 feet above sea level in the early spring. St. Joseph River drawdown begins Monday WhatsApp IndianaLocalNewsSouth Bend Market Twitter Google+ Google+ By Brooklyne Beatty – December 8, 2020 0 390 Facebook WhatsApp Previous articleComcast to extend free WiFi hotspot internet access as pandemic grips the U.S.Next articleLa Porte releases 2020 Click It or Ticket results Brooklyne Beatty Twitter Facebook Pinterest Pinterest TAGSannualdrawndownElkharti&mIndianaIndiana Michigan PowerSouth Bendspringst. joseph riverwinter