Tempo, a local Cypriot supermarket, asked me to help them reduce the “crust” of wrapped and sliced box bread used for sandwiches, which was being baked for 30 minutes at 240ºC. Then the heat was turned off and the bread left in the oven for a further 30 minutes.The Tempo LoafBread flour – 30kgImprover – 150gYeast – 150gSugar – 400gSalt – 1kgUnsalted margarine – 500gMilk – 1kgWater – 15kgWe successfully reduced the bake time to 28 minutes and the weight of the dough piece by 100g.However, the real loss leader – the wrapped and sliced of Cyprus – is not wrapped and sliced at all.It is a most delightful bloomer-style loaf, featuring a thin crispy crust, a light tender crumb, which is amazingly white, with perfect cell structure and a wonderful real bread taste.The loaf is scaled at 350g and keeps well for 24 hours. It then makes great toast. The loaves sell at a loss, for about 20p, but the local Cypriots buy them by the dozen, Covered with seeds, it can be sold at 50p. Here is the recipe (or as close as I can get to it). Cypriot bloomer-style 20p loafBread flour (circa 14% protein) – 120kgSalt – 1kg 600gSoya based improver – 1kg 600gYeast – 5kgSugar – 800gWater – (circa) 60 kgThe “on sack” declaration reads: Wheat flour, Saccharose, Emulsifier (E472) Soya flour, Oxidising agent (E 300), Enzymes (Fungal alfa amylases).The nearest I could get to a flour specification is that it is 72% extraction and bakers use a blend of three, from different mills, as the variation is very great.The soft dough is mixed on a spiral machine for 15 minutes, divided into 350g pieces, moulded, and then given 40 minutes’ intermediate proof. It is then shaped.If the bread is to be seeded, it is done at this stage – all over with a delicious mix of white and black sesame and a little aniseed. Finally, the loaf is proved and baked.A bread ring called Simit is the last of the great products I discovered:The simit bread ringBread flour – 1kgSugar – 100gSalt – 50gCinnamon – 20gYeast – 50gOil – 30gWater – 400gBlack and white sesame seeds (enough to heavily coat the rings)This is made into no-time dough, divided into 50g pieces, shaped into a twisted rope, heavily coated in seeds and formed into neat rings, proved and baked in a hot oven.
A week is a long time in food politics. This week, leafy greens were said to slow mental decline in older people – just beware of pre-packed salads because 5% contain listeria, claimed the Food Standards Agency. A study found that eating walnuts with meals is a godsend for limiting damage to arteries – just don’t mention the fat content to obesity campaigners. And in these very pages we discover that eating honey before bedtime helps you sleep and lose weight (pg 6) – assuming you don’t fall asleep on a hornets’ nest.The debate around what we put in our foods is as confusing as ever and only a few major manufacturers will not have had their feathers ruffled by the health police in recent times. Even KFC opted to ditch trans fats in the US this week. Bakery is no exception, as nutritionist Fiona Hunter says, taking up the trans fats debate (pg 14).But what if, as is often the case with scientific claims, the pendulum swings back from where it came? Inevitably, before long, scientists will be decrying how trans fats boost your IQ, cure cancer, and make you irresistible to the opposite sex. We will discover that salmonella is “simply misunderstood” – a great cure for constipation and aids weight-loss.Manufacturers and retailers are in self-examination mode, from trans fats to local sourcing of bakery products. “More and more, corporate reputation is playing a part in where people go to buy their services – local and ethical sourcing is massively important,” said Asda’s bakery director Huw Edwards at the recent BSB conference.There is a real opportunity for local producers and Tesco’s intriguing bread map shows that local tastes can never be pigeonholed (pg 4-5).At least one good news story came out of Iceland this week, following the nation’s unpopular return to whale bothering, with supplier Bakkavor claiming market leadership in several categories in the UK (pg 12). Meanwhile, the meteoric rise of Farmhouse Fare, profiled in British Baker at the tail end of last year, continues apace with the packaged desserts business taken over by Daniels Chilled Foods (pg 9). We wish them well under the new ownership.
Innovation is lacking in the cereals-based food and drink sector, according to emerging evidence from the Cereals Industry Forum. Analysis to date suggests that while some companies are strongly innovative, for a large proportion, innovation is a weakness. According to TNS market information, innovation in the UK grocery market is worth £6.9 billion every year and drives market share. We are concerned that the cereals-based product sector is missing out on this opportunity.With this in mind, HGCA is helping to fund the dunnhumby Academy, a project looking at the trends behind 12 million supermarket shoppers’ choices and purchasing habits. This academy was set up to give growers and small food producers including bakers access to consumer insights and help drive innovation in different food and drink sectors, including the cereals sector in response to consumer demand.So far, the dunnhumby project has generated 15 requests for further information from the cereals and oilseeds sector, covering bread, oat products and oil. The consumer data helps identify a target market, noting the regional spread of buying habits across the UK and the age and lifestyle of the potential customer base. This help is greatly appreciated by processors and can make significant differences to their product development.
I’m not sure of my opinion on whether folic acid should be made a mandatory ingredient in bread.There’s good research showing it could benefit infant health, but there are also concerns that it can mask anaemia in elderly people and vegetarians.I am uneasy with the idea that infant health should take importance over that of other age groups, particularly the elderly. However, I understand the drive behind these strong, ingrained human attitudes.In a recent Guardian article, it stated that about 120 babies will be saved through fortification of food with folic acid. Unless the threats to vegetarians and the elderly are substantiated, I think 120 babies being saved from spina bifida each year is a pretty impressive figure.The legislator has a duty to protect its people. If it fails to protect against something it would otherwise have been able to prevent, it is falling short of its duty. So in this respect I fall in favour of fortification.But I have suffered from anaemia on several occasions, once resulting in a blood transfusion. I am neither vegetarian or old, but I empathise greatly with the risk groups.In the absence of other options, mandatory fortification may be viable, but it is a supplement that can be administered for free by GPs or other healthcare professionals.Taking this into consideration, plus all the other arguments, I am therefore against adding folic acid to bread.
Often, I think we bakers are the only people in the business world who chase after new customers and return phone calls. How many times do we have to phone if we are thinking of buying a new piece of equipment? The average query will result in at least five to 10 calls before serious negotiations commence.Virtually never does anyone phone back, as they promised, and never do they call us to say there will be a delay, which is usually the case. Why can I not get into one of these businesses where the customer has to chase me to give me their money. Instead, a customer phones us up with an enquiry regarding, say, a buffet and we are back to them within hours, if not minutes.The only reason I can think of as to why we have to work so hard to make a living is that we are always trying to claw our way out of the poverty trap, while all these other companies have made so much money, they don’t have to bother. We’re back to my favourite theme – fear makes you work harder – and, believe me, we are always scared of losing trade.the halfway menWe are considering employing a salesman for chocolate, but the great fear I have is that his orders will be small and his expenses high, as it is with most salesmen. In my view, many salesmen are halfway men: they only try half as hard as they should, so they hold down a halfway job on a halfway salary by only doing half the work they are capable of.Selling is a very difficult and hard job, yet each and every baker thinks he or she can apply for a salesman’s job with no experience of selling. Were the job being advertised for a dentist or architect, their view would be, “I am not qualified.” Yet they all think they could sell. Well, there is a technique in selling – how to open, how to close, when to talk and when to keep quiet.price knowledgePlus, salesmen should have a complete knowledge of their product and price. How often have I seen a rep fumbling through his price lists, when asked for a price? That’s hardly a confidence builder and makes me question whether the reason he cannot even remember the price is because he sells so few.When you ask the most basic question on the specifications and the reply is, “I’ll look it up or come back to you”, all I can think is, “Thank God you don’t work for me, if you can’t even take the trouble to learn about your own product.”Salesmen are always boasting to each other. I remember one salesman telling me he had sold a million paper bags to one customer. So I said, “That’s nothing. My brother runs a gent’s outfitters. The other day, a woman came in for a new suit to bury her husband in and he sold her a pair of extra trousers, in case the first pair wore badly.”Mind you, he had to fire his 20-year-old female assistant who, when a customer asked what she would suggest for a rich man of 60, replied, “How about a girl of 20?” n
European bakery equipment manufacturer König has launched an updated version of its vacuum cooling system the Ceovac. It allows bread, rolls and pastry products to be part-baked without being kept in freezers or on board refrigerated vehicles.The machines are supplied by European Process Plant, based in Surrey. Company director Stewart Morris explains the system’s advantages: “Pre-baking time is reduced by up to 25% because the depression in the vacuum chamber stabilises the structure of the dough pieces. Manufacturers’ energy bills could also be substantially reduced, because there is no need for freezing or the use of refrigerated trucks.”[http://www.europeanprocessplant.com]
== Scottish baker closes ==Dunbar-based high street bakery William Smith Bakers has closed after 155 years in business, with the loss of 20 jobs. No-one in the family is prepared to head up the company following the retirement of partners David Smith and brother Bruce Smith, who have been unable to sell the business as a going concern.== Risen from the ashes ==Artisan bakery De Gustibus has rebuilt one of the three units that burnt down in a recent fire at its bakery in Oxford and restarted production. The other two units will open next year.== Winner visits Trust ==James Barnecutt, from Barnecutt’s bakery visited The Children’s Trust to see how the money raised by UK bakers in this year’s National Doughnut Week is being spent. Barnecutt, who entered a prize draw during the week in May this year, won a weekend break in London, which included a visit to the Trust, courtesy of sponsor BakeMark. Around £30,000 was raised from the event, now in its 17th year.== Scores system move ==The Food Standards Agency is due to recommend a national Scores on the Doors scheme on 10 December, making the hygiene rating of all foodservice and retail operations available to the public.== Cartoon campaign ==Kingsmill will be partnering Wallace & Gromit in the run-up to the launch of the new film ’A Matter of Loaf and Death’. Starting in December, Kingsmill will launch an on-pack campaign called ’Win a Prize of a “Loaf” Time’. It will feature across the Kingsmill Great Everyday White Bread (440g and 800g), Kingsmill Love to Toast Bread (800g) and Kingsmill Crusts Away White Bread (400g) lines.
Cupcake finalistsThe National Cupcake Championship finalists have been revealed! Visit the latest news section on www.nationalcupcakeweek.co.uk to see if you are on the shortlist.Normal harvest startThe harvest of winter wheat in the UK is expected to start in about a week, according to the HGCA. Although the warm dry spring resulted in wheat crops flowering slightly earlier than normal, the cooler damper conditions in June and July have slowed down crop development and extended grain fill, so the harvest is expected to start at about the same point in the year as normal.Last places on courseThere are only a few places left on a course on Italian breads and pastries in Italy, hosted by Club Arti Mestieri. The course takes place from 4-8 October 2011 and is run in English. Call 020 7623 2223 or email [email protected] fortificationAll of Subway’s ’regular breads’ in the US are now calcium- and vitamin D-fortified. The sandwich chain said each six-inch serving provides 30% of the recommended daily calcium intake and 20% of the vitamin D intake. A Subway spokesperson in the UK said the chain was “looking closely at improving our bread offering and introducing healthier options”.
IndianaLocalNewsSouth Bend Market (Source: https://goo.gl/4hRlFI License: https://goo.gl/OOAQfn) Crews battled a sizable fire at a business in Warsaw Friday morning.Several companies were called to J&B Pallet Company in the 700 block of Buffalo Street shortly after 5 a.m.The fire was under control in about an hour and a half. Traffic was affected Friday morning in the area, and no injuries were reported. WhatsApp Twitter WhatsApp Twitter Google+ Pinterest Pinterest Facebook Crews fight a pallet company fire in Warsaw Friday morning Google+ By Tommie Lee – February 28, 2020 0 232 Facebook Previous articleFunds sought to beautify a stretch of road in EdwardsburgNext articleReal Estate advice from the Better Business Bureau Tommie Lee
Google+ WhatsApp By Jon Zimney – October 7, 2020 0 177 Questions remain about how the next Indiana legislative session will work in the COVID world Pinterest (Photo supplied/Elkhart Truth) We are just two months away from when state lawmakers convene the 2021 legislative session in Indianapolis.It’s still not clear if the session will be convened inside the Indiana Statehouse, or at another location to allow for better social distancing in light of the coronavirus pandemic still being a big factor in everyday life.We’re giving ourselves options. It seems like things change every week,” said Indiana House Speaker Todd Huston (R-Fishers) to Indy Politics. “We are giving ourselves the option to do it at the State Government Center, which is outside the traditional House chamber because we can do more social distancing, but we’ll see what life looks like in January.”The coronavirus also has lawmakers putting the powers of the governor under the microscope, according to Huston. Specifically the governor’s emergency powers during a public health crisis, such as the coronavirus pandemic.“We’ve got a group within our caucus that we’ve organized that’s looking at that,” he said. “We’ll be looking at that and figuring out what the best path forward is, for both this type of situation and other emergency situations that happen in the future.”Huston said he believes Gov. Eric Holcomb has done “a great job” of managing the state through the pandemic. Facebook WhatsApp CoronavirusIndianaLocalNews Twitter Previous articleMore alternatives to trick-or-treat for COVID-nervous familiesNext articleHomebuilders hampered by shortage of lumber 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. Google+ Facebook Pinterest Twitter