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Monthly Archive: April 2021


first_imgAlan GreenshieldsGreggsBakery firm Greggs has recruited former Safeway and Morrison’s area operations manager Alan Greenshields to head up its Scottish division.As general manager of Greggs of Scotland, Greenshields will succeed Raymond Reynolds, who has been promoted to retail director for the group, joining Greggs’ board.Greenshields brings more than 26 years’ retail experience to Greggs, which has 160 shops in Scotland and employs more than 2,500 staff in the country.Martin BrewisAllied BakeriesAllied Bakeries has appointed Martin Brewis as sales director. He joins the company from Campbells Soup, where he was sales director for five years. Brewis will report directly to Allied Milling and Baking chief executive Brian Robinson.Gary Johnstone-Allen, Gary LancasterEdmeFood ingredients supplier Edme has appointed Gary Johnstone-Allen as technical sales manager, responsible for developing existing and new business with bakers and food manufacturers. He joins Edme from a private patisserie and bakery manufacturer and previously worked for ingredients supplier Danisco and flour miller Rank Hovis.Also new to the team is Gary Lancaster, technical sales manager, who joins the firm from Cereform, where he spent seven years. Prior to that, he worked at Bowmans flour mills in technical and NPD roles. He is also president of the London South East Milling Society and his new role will be to develop existing and new business with millers and bakers.Nick HarrisonZeelandiaZeelandia’s newly created position of technical sales executive for the north of England and Scotland has been filled by Nick Harrison, who joins the company from Seabrook Crisps. The role is designed to represent a more dedicated service to craft bakeries, offering more technical presence and greater expertise.Harrison worked as a head chef in the UK and across Europe before moving into bakery, working at The Village Bakery in Melmerby, Cumbria.Jonathan LauMuntonsMalted ingredients firm Muntons has appointed Jonathan Lau as its new Asia/Pacific sales manager. Based in Singapore, Lau will be responsible for day-to-day management and development of malted ingredients sales within the Asia/Pacific region. He previously spent 10 years in chemical intermediates and food ingredients distribution and two years in international futures trading and commodity brokerage.Daniel HemmingAllied MillsThe new commercial and technical manager at Allied Mills is Daniel Hemming, who joins the company from BakeMark UK, where he spent seven years as senior bakery technologist and technical account manager. His role at Allied predominantly covers the north of England and the Midlands.Clive FramptonEPPAClive Frampton of Shepton Mallet-based Framptons has been elected as the new president of the European Egg Processors Association, whose role is to protect and promote the interests of egg processors throughout Europe. nlast_img read more

Let the lessons begin

first_imgJaiBreakfast at the Richemont School was an extravagant affair. Never have I seen such a variety of bread products. Our translator Sigisfried Bienz met us after breakfast and introduced us to our main tutor, Fredy Eggenschwiler, the chief confectioner. While in the main reception, Mr Bienz pointed out a wall of recognition, where all the sponsors of the college are acknowledged with a plaque.Our class was large, with an incredible mix of cultures and dialects. Mr Eggenschwiler proved to be an impressive tutor, and the demonstrations were flawlessly choreographed to his commentary. Almost as impressive were the high-tech classrooms, projector lights and blinds, all at the touch of a button. I still found the lectures a little strange, being the first that I have attended.In our first tutorial, we were introduced to some recipes for sponges, torten and fancies. Although some of the recipes and equipment seemed familiar to me, some of the ingredients and techniques were quite surprising.I would not have thought it possible, for example, to mix gelatine with fresh cream. Another idea new to me was the creative use of sweet chestnut, an ingredient often overlooked in this country. I left the classroom, feeling inspired.Robert7.30amWe arrived for breakfast, greeted by excellent staff from the restaurant and, at 8am, Siggy arrived to have a chat before we entered our classroom. More people started to arrive for the course. None of them were English, but they still made us feel very welcome. I even tried to speak some German, but I didn’t manage much more than: Thank you, Please and Do you speak English?Siggy then introduced me to Fredy Eggenschwiler, the chief confectioner and our course tutor. It was an honour.9.30amEveryone began to enter the classroom and find a seat. I was sitting next to a young man from Austria called Elvin, whose father and uncle have their own bakery. Fredy handed out the coursework, which Siggy had given us the day before and, while he spoke in German, Siggy translated it for us. To begin with, the teachers demonstrated how to fold and sheet puff pastry (the German version with slab butter) and explained that faults occur during sheeting due to unproportional pastry and over-stretching. They also explained how important the resting time of the product is before each turn. Diagrams were then shown on how the product looks when it has been baked and giving details on fat content, dough, steam pressure, temperature and how to check the bottom of the product when it’s baked.Fredy then went on to talk about Torten and how important it is to get the product correct: taste; no more than three colours; appearance – the top layer colour should show what the cake is like, for example either orange or chocolate; seasons – the use of fruits relating to the time of year; and themes – for example, Christmas, Easter or Halloween.Fredy also stressed the importance of a cake size and how it should be the same every time; this will help give you the same product time and time again, which they base on 10 pieces per cake weighing 100g. While Fredy was taking the lecture, two other teachers prepared a sponge, ready to put into baking rings. This is done by covering the first ring with greaseproof paper and then sealing the base with the second ring, filling the circle with the batter and baking in the oven on 205?C for 30 minutes. They were then turned out on to a baking tray and baked for a further 15 minutes.After time to cool, they were cut out, a note made of the date of production, then wrapped and sealed in plastic bags before being stored in a cool room.Swiss Rolls were next on the agenda. Every ingredient was weighed and mixed to the exact amount. After mixing, three sheets of silicone were placed over the table. One had a chocolate pattern, on which Fredy had designed by hand. The batter was placed into a metal guide, which was then pulled across the silicone, spreading the batter evenly. One of the sheets was combed for decoration and they also piped a full circle. These were then baked and the one with Fredy’s design, which was really simple, looked so effective.For the final recipe of the day, a Choux Paste, they piped circles, similar to ring doughnuts, then did the circles again, but on a slightly larger scale. When baked, the smaller ones were finished by turning one upside down and piping a circle of cream then adding a lid. Toppings included coffee, chocolate and white fondant. The larger of the choux rings was then cut in half and filled with either chestnut or hazelnut butter cream, piped into the middle. The lid was finished with a glaze, a sprinkle of almonds and a dusting of icing sugar.Before the day drew to a close Fredy invited all the group to taste one of the Swiss Rolls, which were finished with raspberries and cream and it was delicious! nlast_img read more

Greencore looks to step up food-to-go operation

first_imgGreencore said last week that it plans to grow its food-to-go and sandwich businesses by organic growth or through acquisition.Speaking after the convenience food group reported a 38% hike in pre-tax profits to E35.4m (£24m) for the for the half year to 30 March, chief financial officer Patrick Coveney said that Greencore had “hitched its wagon” to the food-to-go trend.The company is “on strategy” to develop its food-to-go offering via the most appropriate routes – either organic growth or by making a suitable future acquisition.The Irish-based supplier, which has businesses ranging from malt ingredients to ready meals, as well as three sandwich production sites in the UK.Greencore would respond to changing consumer demands, added Coveney. “We have already gone into potted salads, baguettes, wraps and hot eating sandwiches. It depends how you define the food-to-go proposition, but we are seeing double digit growth in consumer demand.”Greencore also owns a cake bakery in Hull and a quiche business in Kiveton, Sheffield, both “well-invested facilities”, said Coveney.Greencore announced total sales of E633m for the half year to March 30 2007.last_img read more

Mike Holling, president, NAMB

first_img“Summer? What summer?” is the general thought for 2007. What we will remember is the flooding that devastated businesses and displaced communities in some parts of the country.At Birds of Derby, we were very fortunate; when the heavy rain came, we just had one shop that it became impossible to deliver to, due to flooding outside the town. When the sun arrived in August, foot-and-mouth raised its ugly head, causing more anxiety.Putting all those issues to one side, our sales performance was in line with expectations; during the second quarter (covering weeks 14 to 25) our like-for-like sales rose by 4.4% and we experienced positive sales in our core product range, along with an increase in actual customer transactions. The last 10 weeks’ like-for-like sales were up by 5.9%.It’s a fact; weather conditions do influence the weekly trading pattern. If you cast your mind back to 2006, when we had good sunny weather week after week, customers adjusted their shopping patterns.When it’s hot and sunny, we may not sell a lot of cream cakes, confectionery lines and coffees, but we will sell more bread and bread rolls, sandwiches and cool drinks.We have to compensate for this by ensuring we calculate the shops’ orders correctly, to meet our customers requirements.last_img read more

Starbucks reveals growth strategy

first_imgStarbucks chairman, CEO and president Howard Schultz unveiled a raft of plans to support the coffee chain’s growth, at its latest annual general meeting.Schultz outlined the firm’s strategy for long-term growth and said he expected a record free cash flow of $500m in 2009, achieved through “structural expense reduction”.Troy Alstead, executive vice-president, chief financial officer and chief administrative officer, outlined the firm’s two-pronged approach, focusing attention on increasing profits in existing stores, as well as making strategic investments in key initiatives, such as its entry into the instant coffee market earlier this month.last_img read more

S Black takes a firm approach to fruit

first_imgWhile industrial processed fruit, such as strawberries, can be damaged by mechanical and thermal treatment, freezing or pasteurisation, with a negative effect on the fruit texture, S Black has introduced FirmFruit to combat this effect for manufacturers of sweet pies. Patented by DSM Food Specialities to improve fruit firmness and give clearly defined fruit pieces or whole fruits, the effect is achieved with fruit pectin demethylation in the fruit and fungal pectin methylesterase (PME) enzyme and calcium. This overcomes the negative effects of treatment during processing. The process can be applied to fresh, frozen or thawed fruit pieces, slices or purée.www.sblack.comlast_img read more

Canada Bread reveals details of C$100m bakery

first_imgMaple Leaf subsidiary Canada Bread has announced that its new C$100 million mega-bakery will be in Hamilton, Canada.Speculation has been rife over where the plant might go since the announcement last month that Canada Bread was looking for a site outside Toronto to replace three smaller bakeries, which it described as ageing and unable to expand.The company said the 375,000 square foot bakery will be built on a 10-hectare site, creating 300 jobs. Construction will start in June and the first production lines are due to be commissioned 12 months later. The Toronto bakeries will close by the end of 2013.Canada Bread already employs approximately 340 people at its Fresh Bakery and Olivieri pasta facilities in Hamilton.“We are very pleased to be growing our presence in Hamilton through this investment to establish a world-class bakery facility,” said Canada Bread president Richard Lan.Canada Bread Company is 89.8% owned by Maple Leaf Foods which operates across North America and in the United Kingdom.last_img read more

Rumours quelled over selling by number

first_imgThe European Parliament (EP) has been forced to quell fears that food businesses would be banned from denoting the number of products on-pack, after a proposal for the continuation of selling by number was rejected by MEPs in a recent vote.Politicans voted against the inclusion of a provision in the Food Information Regulation (FIR) directive, which would allow bakers in the EU selling wrapped products by number, such as rolls, muffins and crumpets, to continue doing so.Despite the vote, no quick agreement is expected in Council making it likely that the draft legislation would return to Parliament for a second reading. A spokesperson for the Food Standards Agency said it was too early to say what the implications could be, but that the Agency was in favour of the provision to continue selling by number.MEP Renate Sommer, who is steering the legislation through the EP, has denied reports that the effect of current proposals on food labelling would, for example, ban eggs being sold by the dozen. The EP said reports that claim the new rules would not allow both the weight and quantity to be displayed were also wrong. “Labels will still be able to indicate the number of food items in a pack, whether eggs, bread rolls or fish fingers,” read the statement.The legislative procedure is on-going and may not end until late 2011.Proposals for ‘traffic light’ values on food packaging were thrown out but MEPs backed plans for food labels that feature mandatory nutritional information, accompanied by guideline daily amounts, defeating the UK Food Standards Agency’s wish to see traffic light labelling adopted universally.The EP also voted in favour of extending country of origin labelling to all meat, poultry, dairy and other single-ingredient products, and to meat, poultry and fish when used as an ingredient in processed food.last_img read more

Fabulous Bakin’ Boys doubles snack cake line

first_imgThe Fabulous Bakin’ Boys plans to invest £6m in a new fully automatic snack cake line, which will enable it to double capacity at its Oxfordshire bakery.The first stage of the investment has seen the firm recently sign off a £3m order for packaging equipment, including three Ulma flow-wrappers, a robotic palletiser and case packing equipment, which will be installed this year. The second part of the project will see mixing and production equipment installed next year for making a range of products, such as cupcakes and muffins. The line will also include technology to inject products, add icings and sprinkles and create different sizes and shapes.”We’ve reached capacity on our existing line, so this investment will give us a huge increase in capability and enable us to develop new products,” said Fabulous Bakin’ Boys MD Gary Frank. “We already supply most areas of the market from retail to foodservice, and there is potential to grow sales with all of them. We hope to increase turnover from £20m a year to £45m.”last_img read more

Caught in the web

first_imgFor those who need another morbid bakery fix following Halloween, a novel twist has been organised by the Met Bar in London, which this year celebrated the Mexican Day of the Dead festival (Dia de los Muertos) on 2 November, including coffin shaped chilli-chocolate mud pies (A)… bit.ly/9tTuZgCheese and wine is so passé, especially now that the world has its first cupcake, beer and wine bar in New York. Called Sweet Revenge, it pairs cupcakes with booze for connoisseurs of cupcakery (B)… www.sweetrevengenyc.comPie or cake? For those people who are confounded by choice when confronted with delicious bakery goods, a new trend is emerging: two-in-one cakes this one is an apple and pumpkin pie crossed with a chocolate and vanilla cake, held together with a trowel-load of icing (C)… bit.ly/aNLepMHere’s a mesmerising ticking counter of the number of overweight people in the world right now. It was 1,156,028,075 at the last count (D)… www.worldometers.infolast_img read more