Kingsmill has started a promotion for its packs of white and wholemeal rolls, called Roll on Summer, designed to capitalise on this summer’s World Cup. Consumers can collect tokens to be exchanged for supporter packs containing face paints, flags, thunder-sticks, banners, whistles and megaphones. The promotion will feature on 11m packs and runs until the end of June. In conjunction with new distribution and other promotions it is expected to up sales by 75%.Particularly useful for England supporters given their track record is a penalty blindfold.
Reading Sylvia Macdonald’s Viewpoint in the British Baker ofFeb17th one thing that struck me was the point she made referring to the fact that Governments paid little real heed to comments made by Trade Associations with membership of less than three thousand.This made me think where does that leave the National Association of Master Bakers? And dare I publicly air my views as a serving member of the Board. The answer I gave myself as you will have guessed by now is yes as long as I make it clear they are mine alone and in no way represent the Board.Every member has their own views on what the N.A. should do and I am restricting these opinions purely to the matter of whether it should be a major lobbying organization on behalf of all members of the Bakery craft industry. Should we wish to increase membership to include all craft bakers then the subscription rates has to be low enough for all to consider it is worth paying.This would mean inevitably that costs would have to be dramatically reduced and the only way that could be achieved would be by looking at every service provided and saying to members if you want the service you must pay for it as and when needed. No longer can a service be provided for the very few using it and paid for by the vast majority of members who have no need for it.This means probably providing only a few core services such as advice on Employment Law, keeping members up to date with current legislation and lobbying, in the main become a service facilitator rather than provider. Inevitably this would upset many stalwart long term members of the N.A. but I would suggest our businesses have had to change to survive in many cases dramatically and the same must go for the N.A. change or perish.Like many in fact I believe the majority of members wish it to survive as a group run for and by Bakers and to do that and have any influence with Government we must become larger and more inclusive. That inevitably will mean a comparatively low subscription rate, there will be those that will say provide a high standard of services which the members want and they will pay for it. True but not enough will or do that is the fact of life, wishful thinking does not increase membership. There could be a creation of a main board representing various food organizations consisting of working representatives of each trade meeting say once or twice a year. This means actual working members not only Chief Executives of each trade group as I have always believed that unless you are at the coal face it is only to easy to lose a sense of perspective, as do many poor men who become rich forget what it was like to be poor. Unless you have to meet a wage bill year in and year out it is only too easy to come up with ways to spend money. Always I am being told “You must realize Tony running a trade Association is different than running a business” Well I thought you still had to balance the books not waste money and provide a service
When observing Jane Hatton in teacher mode with her ’team’ of students at Brooklands College, it’s not hard to see why she’s suited to the job. Despite having a somewhat winding career path herself, the lecturer now steers students at the college in Weybridge, Surrey, towards their future, and her successful results are just part of what won her The Achievement in Bakery Training Award at the Baking Industry Awards last year.The awards category, sponsored by Rich Products, was a tricky one in which to sell herself, because she wasn’t offering training within the industry, but training at a college establishment. So she had to prove she had achieved results from her students and how it differed from on-the-job training.When I arrived at the college to meet Hatton, the students were in full swing. VRQ Level 2 bakery students were in one room, loading bread into an oven, finishing off pizza toppings and piping the filling into bakewell tarts, ready to sell at lunchtime in the bakery shop adjacent to the classroom.In the room next door, sugarcraft students were delicately fixing ’collars’ to their cakes, piping icing or working on their final cake design.The college’s bakery classes run on Monday and Thursday mornings and Wednesday evening and there is also a learning support group on Wednesday morning; the sugarcraft classes run daily. Hatton says they have had a good intake this year, with 40 bakery and 80 sugarcraft students. She spends her time going around the students, talking through with them any issues they have and giving them advice.Outside the classroom are a number of display cabinets, filled with students’ past work. Some, Hatton informs me, have been there for years, but she cannot bear to throw them away. One of those on display is Japanese student Yukiko Mori’s winning design in the Renshaw Decorative Class at the ABST conference last year. Hatton explains that the different cultural background of the students has a huge effect on their work; for example, in Japanese culture, everything tells a story, even down to the materials they use. “It has taught me to be very open about colour and design and putting different things together I’d never thought about,” she explains.Figures from the industry occasionally come to the college to do workshops or demonstrations – for example Fermex’s technical specialist Sara Autton recently did a workshop on sourdough, and cake decorator Erica Galvin is to do a chocolate techniques demonstration in May. “It’s about who you know,” says Hatton. “It’s important to have strong links with the industry as you can get locked in your own environment. I’m training them for the industry, so I need to know what’s going on out there.”== Career moves ==When she left school, Hatton had ideas about being a school teacher. However, her career first took her into catering and, later, to work in bakery and as a pastry chef, as well as teaching an evening class, before she started at Brooklands in 2000. “Training within the industry has helped me so much with my teaching,” she says. “You even problem-solve in different ways, as you have a lot of experience and knowledge to draw from.”Despite being naturally drawn to teaching, Hatton has a number of strings to her bow and says she’s open to new things. Consultancy work is an area she could see herself suited to if she wasn’t teaching, and she is often asked to do training abroad. But, as with most things in life, there just are not enough hours in the day to fit everything in.Her application to the awards was partly down to a push by her colleague Sue Haskell. Hatton was preparing for a bakery conference when the application form came through the post. She was unsure at first, but Haskell pointed out that this award is something just for her, that would recognise her achievements and said she should go for it. So she took the information and read through it on the way to the conference, then used the conference itself to network and make contacts, as she needed references as part of her application. “I also had to contact past students to show they were now in the industry and doing well,” says Hatton. She says she found it difficult to sell herself, especially as the judges needed her to prove her success and more so because she wasn’t training within the industry. “So to get the award was fantastic. It’s a real honour the more I think back on it. It was just amazing,” she enthuses. “My students were all thrilled to bits.””I bring people from all different backgrounds and different starting points, and I nurture them and their talents and discuss where their strengths are, and then work towards an area I believe would suit them,” she explains. “It’s about finding them a place in the industry,” she adds. “I’m planting my seedlings out into the big wide world.”She also says she’s not just a teacher, but a counsellor and a friend. “Each person has their own needs, and you get to know all about them and their families and know their problems,” she says joking that she “teaches the hormones”.== Going the extra mile ==The judges commented on her overall passion for training and the industry, as well as her perseverance and willingness to go the extra mile for the profession as reasons for her win.She says that having past students come back and finding out about their successes is one of the most satisfying parts of the job. She has had three past students come in to say thank you in the last month alone. Another ex-student had her own cake display at the recent Squires Kitchen exhibition – a three-day cake decorating, chocolate and sugarcraft exhibition in Farnham – which Brooklands College students also attended.Hatton says that, although when she won the award, they already had their students lined up for the new term, it is certainly a great promotional tool for the future. She explains that the intake of students tends to go in peaks and troughs, but the trend this year has been the rise in sugarcraft. “We have got 110 names interested in the courses next year just from attending Squires,” says Hatton.On 20 May, all the sugarcraft students’ work will be on display to the public – all 650 pieces – and it is Hatton’s job to collate all the marks for the year. Not an enviable task, despite the fact the majority of the marking has been done throughout the year.Hatton says that, if you asked, her students would probably say she was quite strict, but she reckons she has to be, both for her own and the students’ sakes. Plus, she gets results. “I tell them to look at what they’ve done and then you can see the improvement, as some of them just don’t realise when they’ve made a mistake.”Even with the prospect of a bucketful of marking, Hatton says the rewards she gets from her job outweigh the negative effects – such as lack of sleep. Now there’s dedication for you.—-=== View from the night ===”We all wished each other well, and then there was the pause before they announced I’d won. My husband got a great picture of me with my mouth open in shock. It was really nice to have my colleague, Sue, there, as she really understood what it meant for me to have won.”—-=== What does winning mean to you? ===”To get the award was fantastic. It’s a real honour, the more I think back on it. It was just amazing.”
Délifrance UK is offering several new products for summer, as it continues to launch 80 new lines into the wholesale market. A ’presidential’ collection of four light patisserie products are now available: raspberry, lemon zest, blueberry and lemon meringue tartlets. The range has been inspired by traditional French recipes and created by Tony Lallement, patisserie development manager for Délifrance. They can be thawed from frozen, are ready to serve within three hours and come in packs of 24.Also new is a Mediterranean Vegetable Basket, comprising a puff pastry basket filled with peas, spinach, red peppers, grilled courgettes and sun-dried tomatoes in a creamy cheese sauce. It is available in packs of 40.
Pop-up successJapanese customers at the Hankyu Corporation department store queued for up to two hours to sample scones and tea at the Huffkins pop-up tea room in Osaka. The Cotswolds-based bakery sold more than 2,000 cream teas a day when it took bakery staff and local ingredients to the British Fair in Japan.Costa’s store testsCosta Coffee is testing two concept stores in central London, specifically for urban markets: a metropolitan store design with a more youthful feel in Great Portland Street, and a store near Farringdon Station, which aims to capture the needs of business commuters.Potential deficiencyRestricting salt intake could increase the risk of iodine deficiency, particularly among women, according to a new study by the Centers for Disease Control and Prevention in the US. The country’s salt supply is fortified with iodine and restricting dietary salt consumption as a treatment option for hypertension could mean a significant curtailing of iodine intake.UB’s green accoladeUnited Biscuits was the recipient of a Gold accolade at the Food & Drink Federation Community Partnership Awards in the Environment category. It was presented by Jim Paice, Minister of State for Agriculture and Food.
Bakers have rubbished claims made in a new report by Consensus Action on Salt (CASH) that one in four bread loaves contain as much salt per slice as a packet of crisps. Fresh breads were highlighted as the worst offenders in the research, with Paul (UK), Le Pain Quotidien, Greggs and Percy Ingle featured high up in the Bread Survey 2011, which listed loaves from the highest to the lowest salt content per 100g.National Association of Master Bakers spokesperson, and owner of Kindred Bakery Anthony Kindred told British Baker the claim that bread contained as much salt as a packet of crisps was “rubbish”. He sent a reactionary statement to the press following the report, which argued: “Government guidelines seek a reduction in bread salt levels to 1g per 100g by 2012, and as stated by CASH, most breads already meet, or better, this figure, which is good news for consumers.”Retired bakery technologist Rowland Cocup got in touch with BB to say he had contacted CASH chairman, Professor Graham MacGregor, to object to the “biased comments” made regarding bread being the major contributor of salt in our diets. He said consumers would have to eat “19 medium thickness slices of British sandwich bread per day to consume 8.6g of salt”.Greggs responded, saying it had already taken significant steps to reduce salt levels across its bread range, and that it already met the Department of Health’s 2010 salt target for its national bread and rolls range, and was working towards the 2012 targets for its regional bread and rolls lines, without detriment to the taste experience for its customers.Paul explained an error had been made on its UK website, when the recipes were translated from French to English, with sodium, instead of salt content being listed. The chain has since rectified this, and has also reduced the salt across its entire bread range by 14%, said Iain Duncan, brand director for Paul (UK). “We are also looking to reduce it by a further 11% where possible,” Duncan told British Baker.Meanwhile, the Real Bread Campaign came out in support of CASH’s calls for additional labelling on fresh breads. Kindred added that nutritional information has always been available to consumers, by asking the baker.
IndianaLocalNews Twitter By Brooklyne Beatty – July 24, 2020 0 699 Pinterest Facebook Man paralyzed after crash in Elkhart Friday Pinterest TAGSCounty Road 22County Road 28crashElkhartIndianaparalyzed Facebook Google+ Twitter (95.3 MNC) A man has been paralyzed from the waist down after a crash in Elkhart County.The crash happened early Friday morning, just past 1:30, on County Road 22 south of County Road 28.Police report a Chevrolet Impala was traveling northbound when it went off the roadway, lost control and rolled into a field, ejecting the driver.The driver was airlifted to a local hospital. In addition to being paralyzed, he’s potentially facing additional injuries.No other vehicles were involved in the crash. WhatsApp Google+ WhatsApp Previous articleVice President Mike Pence to return to Indiana on FridayNext articleFood Bank of Northern Indiana releases mobile food distribution schedule, July 27-30 Brooklyne Beatty
By Tommie Lee – August 27, 2020 0 520 Man found dead in South Bend home in July identified (Photo supplied/ABC 57) Officials have identified the body of a man who was found in a home in South Bend last month.The body was found in the upstairs bedroom of a house on East Broadway Street on July 16 by a cleaning crew who were sent to the home.Christoper Krebs, 64, had not been seen for several weeks.Metro Homicide says there was no evidence that suggested a homicide in Krebs’ death. Twitter WhatsApp Previous articleComplaints in Michigan about disinformation robocalls targeting mail-in votesNext articleDog food recall over salmonella concerns Tommie Lee IndianaLocalNewsSouth Bend Market WhatsApp Pinterest Facebook Google+ Twitter Facebook Google+ Pinterest
IndianaLocalNews Previous articleSeveral crashes under investigation in Elkhart CountyNext articleHow to stay civil when others don’t share your political views 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 Google+ WhatsApp WhatsApp By Jon Zimney – November 7, 2020 0 213 Google+ Facebook Facebook Twitter Pinterest Pinterest State Democratic chairman John Zody to step down in March (Photo supplied/Indiana Democratic Party) State Democratic chairman John Zody will step down in March.Zody says he’d planned to leave the chairmanship regardless of how the election went — his eight years in the post makes him the party’s third-longest serving chair. Democrats haven’t won a single statewide election in that time. On Tuesday, they posted their worst-ever showing in the governor’s race, lost four seats in the Indiana House, and came up short in a race for the Fifth District congressional seat in suburban Indianapolis. Democrats did gain a seat in the state Senate, with former Indianapolis city controller Fady Qaddoura ousting Republican John Ruckelshaus, but Republicans retain a 39-11 supermajority.Zody says the party had the right strategy in focusing on the Indianapolis suburbs. He says the trends are moving in the right direction for Democrats — they just didn’t get across the finish line this time. Meanwhile, the House incumbents who lost all represented districts won by President Trump four years ago — Representatives Melanie Wright of Yorktown and Terry Goodin of Crothersville are in districts Trump won nearly two-to-one. Zody concedes the party needs to find a way to appeal to rural voters.While Trump appeared headed for defeat nationally, he carried Indiana with 60-percent of the vote, and Zody says that was too much for Indiana Democrats to overcome.Woody Myers captured less than a third of the vote for governor, the worst finish a Democrat has ever had, and finished third behind Libertarian Don Rainwater in nearly a third of Indiana’s counties. Zody says Republican Governor Eric Holcomb’s huge war chest made it difficult for Myers to raise money.Zody’s declining to suggest who the new chairman should be, or even what characteristics the new chair should bring to the job, other than a willingness to work hard.
There are few moments in life that matter more than the birth of a child, so the next step in my mission to transform safety standards is a drive to give mums dedicated midwives, who can get to know them personally and oversee their whole journey from pregnancy to labour to new parent. The statistics are clear that having a dedicated team of midwives who know you and understand your story can transform results for mothers and babies – reducing stillbirths, miscarriages and neonatal deaths, and the agony that comes with these tragedies. This profound change will be backed up by the largest ever investment in midwifery training, with a 25% expansion in the number of training places, as well as an incredibly well deserved pay rise for current midwives. To help achieve this, the NHS plans to train more than 3,000 extra midwives over 4 years. There will be 650 more midwives in training next year, and planned increases of 1,000 in the subsequent years.Mr Hunt said: professionalising the Maternity Support Worker (MSW) role – a defined role and national competency framework will be developed and a voluntary accredited register will be established to provide assurance to the public that they are appropriately trained to high standards working with the Royal College of Midwives and other partners to develop new training routes into midwifery – this will help talented support workers to develop and move quickly to become registered midwives and help the midwifery profession attract and retain talented staff There will also be further investment in maternity support staff, including: These measures support Mr Hunt’s ambition to halve the rates of stillbirths, neonatal and maternal deaths, and brain injuries that occur during or soon after birth by 2025.Sarah-Jane Marsh, Chair of the NHS England Maternity Transformation Programme, said: Health and Social Care Secretary Jeremy Hunt has announced that the majority of women will receive care from the same midwives throughout their pregnancy, labour and birth by 2021.The first step towards achieving this will see 20% of women benefiting from a ‘continuity of carer’ model by March 2019. Research suggests that women who use this model are: 19% less likely to miscarry 16% less likely to lose their baby 24% less likely to have a premature baby Taken together, this set of announcements has the potential to be the turning point in the health of a generation, and we look forward to welcoming thousands more midwives to the NHS frontline. Midwives are the lifeblood of maternity care and these additional numbers will make a huge impact, enabling the majority of mothers in this country to have the same midwives throughout their entire maternity journey, including during childbirth.