California Raisins (Barnes, London) is launching an Organic Food Bar range. The bars are non-dairy kosher and three are vegan-certified. All are vegetarian, dairy-free, gluten-free, peanut-free, soy-free and GMO-free, with no preservatives, additives, salt, coatings or refined sugar. The RRP is £1.99.The 100% organic range includes Protein, Vegan, Omega-3 Flax, Active Greens, Active Greens with Real Chocolate and Real Chocolate Chip.
Danish manufacturer of combi ovens Houno A/S has been sold to the US company Middleby Corporation, thereby adding a new range of combi ovens to its range of foodservice equipment.Chairman and chief executive officer at Middleby Corporation, Selim A Bassoul, commented: “The addition of Houno to the Middleby portfolio of companies allows us to further penetrate the combi oven market – a market that is estimated to exceed $400m in value worldwide”.
Operating from three different factories on the same site in the space of less than two years is not an exercise Aulds managing director Alan Marr would like to repeat. But he recognises the experience has enabled his company to hone the design of its latest £7m production base to the specific current and future needs of its frozen desserts business.Aulds (Food), part of the Aulds group of companies, had been building a solid and growing reputation for its frozen desserts when, in September 2005, fire wiped out its 12-year-old production facility at Inchinnan Business Park, close to Glasgow airport. Within two months, to general amazement and admiration, the company had restarted production on the same site from a “semi-permanent” 20,000sq ft temperature-controlled facility constructed by De Boer, a firm specialising in temporary accommodation. The building was not constructed in a conventional way and therefore did not provide the company with the scope to install “hot works”, such as ovens, with production of bakery components therefore transferring to Aulds’ established headquarters in Greenock. Furthermore, the facility represented an obstacle to growth.”Customers were amazed at what we had achieved following the fire, but the building was still seen as temporary and they were reluctant to increase their levels of business with us,” Marr explains. “And if you’re not going forwards, you’re going backwards.”Almost in the same breath, however, Marr acknowledges that the now-dismantled £2m temporary facility “saved our frozen desserts business”. The experience gained from its construction also proved invaluable in the designing of the latest facility unveiled in May this year. “We learned so much,” he says. “What De Boer created opened our eyes to other possibilities.”The vogue in the baking industry favours a ’compartmentalised’ interior design with banks of fridges/freezers in the production area and air conditioning equipment dominating the ceiling space. But without any experience of designing a production unit for a baking business, De Boer opted to put the air conditioning kit on the outside of the building, thereby leaving Aulds with an open internal space punctuated by only two pillars. “It gives you a wonderful line of sight, and is an easy area to temperature control and manage,” says Marr.principles of designSimilar principles have been adopted in the design of the latest facility. External locations have been found not only for the air conditioning equipment but also for the factory’s refrigeration capacity. And the freezer units are mobile for additional flexibility. The interior of the facility is split into four sections, linked by a corridor running along the upper storey of the building to provide easy and exclusive access for staff working in each of the different areas.Unsurprisingly, perhaps, these areas are separated by firewalls. “We worked very closely with the insurance company to ensure that the layout was efficient, and we maximised safety,” says Marr. As a result, Aulds’ insurance premiums have come down.The new factory ticks all the boxes on Aulds’ wish-list: it has an uncluttered, modern look while offering functionality and flexibility, as well as excellent working, changing and break-time conditions for the 190 staff. By maximising the availability of interior space, the company has been able to reduce the overall size of the facility to 35,000sq ft from the pre-fire level of 58,000sq ft.”Space is expensive,” observes Marr. “In the past, we had a lot of high-specification space being used for low-specification purposes, such as storage. We are now fully utilising the production space we have.” At the same time, he adds, there is scope to increase current output by up to 50% through implementation of different shift patterns. The same target turnover applies to the new building as to the factory destroyed by fire, he says.Space has also been won back by Aulds’ decision “not to reinvest in certain areas of the market”, according to Marr. The intention is now to reduce the Inchinnan facility’s reliance on retail business and to “focus on our roots in foodservice”.As well as developing its predominantly own-label sales in the UK, Aulds is targeting significant growth in exports to continental Europe. Even before the fire, product had been shipped to Ireland and the Netherlands; since then, the company has dispatched goods to several other countries, including Belgium and, most recently, Portugal. The company has attended a number of exhibitions in mainland Europe to publicise its general capabilities in frozen desserts production.Laying claim to being one of the top three manufacturers of frozen desserts in the UK, Aulds is marking out a sales territory at the higher end of the foodservice market. With best-selling products including cheesecakes, gateaux, profiteroles and certain speciality items, the company’s guiding principle is “to make to a quality rather than to a price”, says Marr. To this end, the company will continue to rely heavily on the hand-crafting of its products.Noting that close to £3m of the £7m investment in the Inchinnan facility has been devoted to new equipment purchases, Marr points out that much of this new kit was designed to improve the efficiency of its component manufacturing functions, rather than to automate any of its product finishing operations.With all the focus on the trials, tribulations and triumphs at Inchinnan over the last couple of years, the impact of the blaze on the sister Thomas Auld & Sons bakery operation in Greenock has not been widely reported. In the aftermath of the fire, the manufacture of frozen desserts components was transferred – along with a number of members of staff – to the company’s already-stretched Brisbane Street headquarters, which produces fresh bakery products for the company’s 44 retail outlets. With the opening of the new Inchinnan factory, there is now the prospect not only of expanding the frozen desserts business itself, but also of “a return to normal” at the Greenock bakery. Marr observes: “This will now allow us to move forward with our future plans for Greenock.”
New research by The Carbon Trust has revealed that lack of time and expertise to measure and reduce their carbon emissions is preventing the UK’s small and medium businesses from achieving business energy savings.While 63% of SME senior managers and directors surveyed realised they could reduce their carbon emissions through low- and no-cost energy-saving measures, more than two-thirds (69%) said their business had made no investment to reduce carbon emissions. Almost all (93%) of respondents said their company did not measure carbon emissions – citing lack of expertise as the key barrier.In response, it is launching an Energy Efficiency Loans campaign, which urges businesses to take action now and apply for an interest-free loan to replace or upgrade existing equipment to more energy-efficient versions. This year, The Carbon Trust has committed nearly £27 million to its Energy Efficiency Loans (EEL) scheme, almost double the amount available last year, to help SMEs reduce carbon emissions and cut costs.Michael Rea, Carbon Trust chief operating officer says this new research highlights the increasing awareness among SMEs of both the need to take action on climate change and the bottom-line opportunities available through making low-cost changes to their business. He says: “SMEs account for around 20% of the country’s overall emissions, so it is essential they are supported to act on climate change. We are significantly increasing our interest-free loans pool to help more businesses invest in new energy-efficient equipment, save money and cut their carbon footprint. We have also launched a range of new online tools, designed with SMEs in mind, to help them reduce their carbon emissions and cut costs.”The findings mirror the Federation of Small Business’ own research – that lack of resources and awareness remains a barrier to small businesses. “They know they have to do something, but are unclear about the next steps,” says John Holbrow, FSB environment and energy policy chairman.SMEs in England and Scotland or all businesses in Wales that have been trading for at least 12 months, could borrow from £5,000 to £100,000. Northern Ireland firms that have been trading for at least 12 months may be eligible to apply for an unsecured interest-free loan of up to £400,000.l For information visit: [http://www.carbontrust.co.uk/loans] or [http://www.carbontrust.co.uk/SME].
When running a mountain lodge in his native Sweden around a decade ago, Peter Ljungquist came to the conclusion that he would like to make the best jam, chocolate and ice cream in the whole country. And since he had “always been passionate about bread” too, a bespoke brick oven was installed in the traditional farmhouse in southern Sweden, which became his production hub. When visiting Edinburgh several years later, he immediately liked the place and decided to see whether the concept, tested on a largely rural customer base in Sweden, would translate to an urban environment in a different country. The central Quartermile district was chosen, because Ljungquist regarded the mix of heritage and striking new business and residential structures as “an interesting idea”. Launched in 2007, the Peter’s Yard coffee shop and bakery has become renowned for its high-quality, handmade artisan crispbreads made to an authentic Swedish recipe, using all-natural ingredients, including sourdough, fresh milk, rye flour, whole wheat flour and honey. Its product range also extends to traditional Swedish cakes/pastries and cardamom buns, which Ljungquist describes as “probably the most common bun in Sweden and now our most popular line”. This Christmas, Ljungquist intends producing two Swedish festive favourites namely saffron bread and pepparkakor (a ginger biscuit). In terms of quality, there is far more to Peter’s Yard than the products it sells. The 10 members of staff have received training from one of Sweden’s premier chefs, while the high-spec décor has been chosen to create a welcoming atmosphere “where people want to relax and meet friends” over a bite to eat and a cup of coffee a concept known in Sweden as fika. Pointing to the light, airy design and to the lack of a partition between the 600sq ft bakery area and the 50-cover, 1,200sq ft customer area, Ljungquist elaborates: “We didn’t want to hide anything. We wanted people to see what we were baking and to see us making the sandwiches.”The outlet in Edinburgh, which also sells assortment packs of company products, is on course to beat its budget by 30% this year and record a turnover of £700,000. And although launched only this summer, Ljungquist is confident that the wholesale arm, run by Wendy Wilson Bett and Ian Tencor, will add significantly to this success by supplying crispbreads to high-quality food halls, delis and farm shops, as well as into the foodservice sector. He notes: “Our customers already include food halls at Fortnum & Mason, Harrods and Fenwicks; cheese shops like La Fromagerie; farm shops such as Secretts and Cheshire Smokehouse; and major retail outlets, such as Lewis and Coopers. We also supply Martin Wishart’s Michelin-starred restaurants in Scotland.”The wholesale arm’s best-seller is the 200g crispbread pack, which retails for £3.50. At the coffee shop, meanwhile, hot drinks, cakes, sandwiches and soup are good earners but not the selection of breads. Ljungquist observes: “We make 100 loaves of bread by hand each day, on which we make no profit, because price expectations in the UK are still so low even when it’s ’real’ bread. But we believe a bakery has to have bread for sale, so we continue to make it to help build our positioning and reputation.” Although a man of seemingly the calmest of personas, he admits to one slight irritation: being described in magazine and newspaper articles as “a Swedish businessman”. He explains: “I am Swedish, that’s true. But you couldn’t find anyone further from being a businessman.” Clearly, success for Ljungquist is derived from feeding his own soul, as well as the Edinburgh public. Despite offers to extend the Peter’s Yard concept to other cities in the UK, he is not leaping at the opportunity. He says: “I ask myself ’How will it benefit my life?’ I’m perfectly alright where I am.”
Roberts Bakery has purchased Aldreds the Bakers after parent company D&G Food Group put its four bakeries up for sale earlier this month.The deal to acquire Derbyshire-based Aldreds has secured the jobs of all 62 staff at the factory, which manufactures rolls, bakery and confectionery products and has a turnover of £3 million.Aldreds will operate as a division of Roberts, “and will benefit from the solid financial foundation and strong buying power of the £69.5m Roberts group”, announced the firm. Aldreds factory in Ilkeston will continue to operate as normal and its current management team will remain in place.“This is a very positive move for both companies,” commented Mike Braddock, managing director of Roberts Bakery.“Roberts is a successful business and we are very excited to have the opportunity to develop it further through our alliance with Aldreds, which is well known and respected in the industry.“We’re delighted to not only invest in Aldreds’ future but also to provide job security for its loyal team of staff,” he added.
Terry TangOwner Terry Tang Designer CakesWavertree, LiverpoolTang’s has been in business for 12 years, after the former builder decided to turn his home kitchen hobby into a career. Four people work in the shop, producing up to 40 cakes a week; seven flavours are on offer, including fruit, sponge, carrot and banoffee.Terry’s cake was inspired by the floats seen at Carnival he chose a ’mythical and magical’ theme. “Carnival is a sort of ’club warfare’ and is all about groups of people coming together,” explains Tang. “So I included six freestanding figures on the cake.”And what figures they are individually modelled, limb by limb, in differing shades of chocolate, the three women are all bewinged, the three men all drumming and dressed in Brazilian greens and yellows. The judges were amazed by the accuracy of the chocolate modelling; the 12in-tall top figure is so intricately fashioned that the bones in her spine are clearly seen. The two-tier, scallop-edged cake is sugarpaste coated, with sugarpaste stars cascading down from the top. These get larger in size as they reach the bottom of the cake and are hand-painted in increasingly darker shades of pink. Also hand-painted are the manes of the white winged horses on each corner of the top tier.The judges praised Terry’s excellent skill and creativity in creating the “sculptural quality” of the cake, adding that it really captured the Carnival theme truly a cake with that “eye-catching wow factor.”Caroline OcclestonSenior Cake ArtistThe Cake Shop LiverpooL, MerseysideCaroline Occleston has worked at The Cake Shop “off and on” for 16 years. Primarily self-taught, she took a college course to brush up on her Royal icing and piping skills, and she is now one of a team of about 11 full- and part-time staff, who produce up to 50 cakes a week during the summer.”I’ve always wanted to go to the rainforests,” says Occleston, “so I decided to feature them on my cake.” Her two-tier, round cake is covered in jungle-green sugarpaste leaves and woven around it are tropically inspired flowers, modelled from a combination of sugar- and petal pastes. The top tier is supported by a tree trunk, wrapped around with vines.The cake features dancers and drummers, hand-modelled from sugarpaste, with Royal-icing piped bikinis on the dancers. The whole is a riot of colour.”I hope the judges enjoyed the vibrancy of the cake,” says Occleston.Andrea Campbell JacksonCake ArtistShuga BudzWolverhamptonAndrea Campbell Jackson joined Shuga Budz three years ago and trained on the job. She now works part-time and helps produce around 25 bespoke cakes a week for the shop. Her two-tier, sugarpaste-coated octagonal cake goes back to the roots of street carnival. It depicts a street full of rainbow-coloured houses, based on a real Brazilian shanty town, populated by scantily-clad samba dancers and children. Perched on top is the Brazilian icon, Carmen Miranda. The figures are made from flower- and modelling pastes and decorated with edible glitter and paint; the buildings are made from pastillage and flowerpaste. She piped the window frames with Royal Icing, and used a glaze on the dancers’ eyes and the fruit on Carmen Miranda’s head.”I hope the judges liked my ’back to its roots’ interpretation of carnival,” she says.
Erlenbacher has introduced three new Sweet Moments tartlets to its range of frozen desserts. Available in miniature individual portions, the Nut Nougat Cream tartlet is made using a combination of light and dark nut cream, sprinkled with crushed roasted hazelnuts on a fine shortcrust pastry base and with a smooth soft nougat centre. The ’Peach Melba’ Cream tartlet features a blend of peach and light yoghurt cream, filled with a raspberry conserve on a buttery shortcrust pastry base. The top is decorated with pistachios.The Stracciatella Cherry tartlet features a mixture of cherry and stracciatella cream on a shortcrust pastry base, with a fruity cherry filling. The thaw-and-serve tartlets come in cartons of 12.
Google+ Ballpark Classic Meal Bundle – $60.00Four (4) Kayem Jumbo Hot Dogs with BunsFour (4) ½ Pound Hamburgers with BunsOne (1) lb. Potato SaladCondiments: Red Onion, Tomato, Lettuce, & American Cheese, Ketchup, Mustard, Mayonnaise, & RelishTo order, visit SouthBendCubs.com and click on the “Curbside Concessions” link. You can then download the order form, make your selection and then email the form to [email protected] orders must be placed at least 24 hours in advance, and can only be picked up on Wednesdays and Fridays between 2 and 6 p.m.The first pickup orders will be available this upcoming Friday, April 24. Pinterest South Bend Cubs offering Curbside Concessions Twitter Pinterest WhatsApp Previous articleImprisoned CEO says COVID-19 justifies release from prisonNext articlePresidential debate planning for Notre Dame proceeds despite virus worries Brooklyne Beatty You may be unable to attend a baseball game right now, but you can still bring the taste of the ballpark home to your family.The South Bend Cubs are now offering Curbside Concessions.Four different packages have been created to make ordering easy, and will feed a family of four. They include:Hot Stove Champion Bundle – $50.00Two (2) lbs. Tortilla ChipsSixteen (16) oz Poblano QuesoOne (1) lb. Peppers & OnionsOne (1) lb. Sirloin SteakServed Exclusively with Two (2) Cubs HelmetsGrand Slam Meal Bundle – $55.00Two (2) lbs. BBQ Pulled PorkOne (1) lb. Macaroni & CheeseOne (1) lb. Cole SlawFour (4) Hamburger BunsEight (8) Pieces Corn BreadPhilly Double Play Bundle – $55.00Four (4) 6″ RollsSixteen (16) oz Poblano QuesoEight (8) oz Peppers & OnionsOne (1) lb. Sirloin SteakFour (4) Individual Bags of Chips WhatsApp Facebook TAGSbaseballconcessionscoronavirusCOVID-10curbsidefoodFour Winds FieldorderspickupSouth Bend Cubs Twitter Google+ By Brooklyne Beatty – April 22, 2020 1 551 Facebook CoronavirusIndianaLocalNewsSouth Bend Market
Pinterest Google+ Man, 24, charged in connection with South Bend burglary spree Facebook IndianaLocalNews Twitter Pinterest By 95.3 MNC – July 19, 2020 3 764 WhatsApp (Photo supplied/St. Joseph County Jail) A 24-year-old man has been charged with six counts of burglary for allegedly burglarizing six businesses over three days this month, according to court records, as reported by ABC 57’s news partners at ABC 57.Cody Smith, 24, is accused of the following burglaries, according to the probable cause affidavit:July 6 – One Stop gas station, 209 W. Sample Street, South Bend – Smith allegedly used a crow bar to enter the Arby’s next door, entered the gas station and stole several cartons of cigarettes and cash.July 7 – South Side Grocery Store, 1823 S. Michigan Street, South Bend – Smith and another subject are accused of using a crow bar to enter the store. They allegedly took several cartons of cigarettes and cash. Smith told police he used a crow bar to open the door, according to the probable cause affidavit.July 7 – Dollar Tree, 4401 W. Western Avenue, South Bend – The two subjects allegedly used a crow bar to gain access to the store. They attempted to break into a safe but were unsuccessful, reports said. Surveillance video showed the suspects matched the suspects in the surveillance video at the South Side Grocery Store, reports said.July 9 – Midas, 525 S. Michigan Street, South Bend – Officers responded to a burglar alarm at the Midas and found a door standing open. The suspects had forced their way into the building through the door, but nothing appeared to be missing, reports said. Smith told police he used a crow bar to open the door, reports said.July 9 – Apollo Printing and Graphics, 731 S. Michigan Street, South Bend – Officers responded to the business for a burglary in progress call. When they arrived, they found the door open, but no one inside, reports said. The door had been forced open and a radio that had been inside the store was outside the store. Nothing appeared to have been taken, reports said. Smith told police he used a crow bar to open the door, according to the probable cause affidavit.July 9 – Family Dollar, 1633 S. Michigan Street, South Bend – Officers responding to a burglary at the Family Dollar learned a suspect was in custody. A suspect used a rock to gain entry to the store, reports said.Smith confessed to investigators how he broke into several of the businesses during his interviews, ABC 57 reported. Previous articleCoronavirus infecting Indiana’s once $2.3 billion reserve fundNext articleCass County K9 officer sniffs out domestic assault suspect hiding in woods 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Twitter Google+ WhatsApp Facebook