Described by the organiser as “the ultimate foodservice and hospitality show”, this year’s Hotelympia will feature over 1,000 international exhibitors and an expected 40,000 visitors, plus a host of demonstrations, seminars and competitions. It is a chance for bakers looking to develop hotel contracts to network and learn about new products and equipment.According to marketing director David Girdler of Delice de France (stand S2740), Hotelympia is the UK’s most important business event for the foodservice and hospitality market. The company is using the exhibition to showcase a selection of more than 50 new and improved products. Some 23 new breads will be introduced, including an Italian focaccia studded with cherry tomatoes. Two French part-baked quiches, made with fresh cream and eggs, will join 10 new savoury products. More than 20 new desserts will enhance the company’s thaw-and-serve range, including fruit-flavoured mousses, pre-portioned dessert slices and American-style cheesecakes. Visitors to Bagel Nash (S2320) can sample virtually fat- and cholesterol-free bagels, and The London Bread & Cake Company (S2706) will offer sandwich breads, available as tin loaves and bloomers. A range of chocolates and cookies, including stem ginger flavour, can be found at the Lily O’Briens (SP08) stand, and cookie lovers can also indulge with The Byron Bay Cookie Company’s (S4119) award-winning offerings. Ridings of Yorkshire (S2302) also offers a cookie choice, along with flapjacks.Specialist cake decorating equipment can be seen on the Knightsbridge PME (N1140) stand and baking papers and bags are on offer from Terinex (S2810).Orders can be placed for Melitta’s (N1970) Cafina Alpha speciality coffee machine for a May delivery. Finished in matt silver, the Alpha features a touch-screen control panel and is said to be easy to operate. The modular design includes a separate cup warmer and remote, refrigerated milk container for two types of fresh milk.First Choice Coffee (S2610) is launching The Tiger and Coffee Locket models. The Tiger offers a full range of drinks, including espresso, cappuccino and latté, and features an optional coffee pod facility if required. The Coffee Locket mobile coffee station is a flexible, counter-height unit with lockable castor wheels.Cavity Protection Systems (N3365) offers a cavity plastic liner for microwave ovens, which can be removed, cleaned and replaced in the oven, protecting the entire cavity from grease and food particles. This helps users maintain a clean oven, preventing damage and reducing downtime.Enodis UK (N3250) is launching the first high-speed microwave assisted impinger oven to be designed and produced in the UK – the Merrychef EC402S. Its combination of convection heat, impingement pressure and up to 1,500 watts of microwave power means the oven cooks 10-12 times faster than conventional convection ovens. It also features a built-in catalytic converter, eliminating the need for a ventilation hood and making it operational in almost any environment. The New York Bagel Company will provide bagels on the Hatco stand (N1939), prepared in Hatco’s Toast-Qwik toaster. There’s also a chance to win a trip to New York.Perfect pizzas can be yours in just 90 seconds, says Apuro (N1910), with Whirlpool’s SmartCook Pizza Oven, an enhanced convection oven featuring a patented double-cylinder system to direct heat onto the pizza to crisp the base and melt the topping. Apuro is Whirlpool’s principle UK distributor, and will also be showing the company’s dishwashers.The new Scotsman ice machines will be launched by Hubbard Ice Systems (N3475), offering, says the company, enhanced performance, user-friendly features and greater flexibility through space-saving dimensions. Sister companies Williams and Falcon (N3140) will launch hot cooking and cold storage technologies, with a focus on energy efficiency and food safety. Along with budget-priced non-gastronorm cabinets, Williams is introducing a range of space-saving cabinets; a blown-air version of the Thermowell counter-top ingredients holder; and new models in the Jade gastronorm range.Winterhalter’s (N1630) new MT Series of dishwashers will be unveiled at the show – the company’s first ‘flight conveyor’ dishwashers. They are said to be economical in terms of using less water, energy and staff time. Regular demonstrations of Rational’s (N1610) SelfCooking Center technology are intended to show visitors how the system helps with every stage of cooking – from overnight ‘slow roasting’ of meats to keeping the unit clean with the CleanJet self-cleaning system. A strong corporate image can enhance sales, and Planglow (S2820) says the ‘it’ range of branded café products will help. The range features a Grab it Bag, Choose it 3in1 Menu, Sip it Ripplewrap Cup, Munch it Wedge and Taste it Label. The products are in shades of brown and cream to blend with existing corporate colours.And bugs will be flying scared, thanks to the Insectivoro from Mechline (N1919). Flies are attracted by the powerful light, and sucked into the trap by the vortex created by the soft-bladed fan. The unit offers no chemicals and no smells and is said to be easy to use and maintain.The free [email protected] seminar programme includes a session called Going for Gold, investigating the opportunities offered by the 2012 Olympics, while the Regional Food and Drink Pavilion will showcase some of the country’s best locally sourced food and drink. The Le Salon Culinaire International de Londres Display includes Senior and Junior Pastry and Sugarcraft Sections. The 18 Senior categories include wedding and celebration cakes, tea pastries and works in chocolate, while the nine Junior categories feature decorated and novelty cakes. If it is new skills you want to develop, a trip to the Skillery offers masterclasses in chocolate, modern pastry techniques and cutting edge sugarcraft.HOTELYMPIAwww.hotelympia.comWhen: Sunday, February 19, to Thursday, February 23Where: ExCeL, LondonOpening times:Sun 19: 10.30-17.30Mon 20: 9.30-17.30Tues 21: 9.30-17.30Wed 22: 9.30-17.30Thurs 23: 9.30-16.30Cost: £30; visitors can pre-register for free on the websiteTravel:By tube: ExCeL is connected to the Jubilee line at Canning Town via a three-minute Docklands Light Railway (DLR) journey to Custom House (for ExCeL’s west entrance) and Prince Regent station (for the east entrance). ExCeL is also connected to the Central, Northern, Circle, District and Waterloo & City lines at Bank and the Circle and District line at Tower Hill via the DLR.By train: The Silverlink train service operates between Richmond to North Woolwich via Kew, Acton, Willesden, Hampstead, Homerton, Stratford and Custom House for ExCeL.By road: ExCeL is a 10-minute drive from Tower Bridge and a 25-minute drive from Junction 30 on the M25. The venue is also easily reached from Central London via the Limehouse Link and via the M25, A13, M11, A406 (North Circular), the Blackwall Tunnel and Rotherhithe Tunnel from other parts of the country. More travel information available on the website.Organiser: Fresh RM, tel: 020 7886 3100
See our recipe supplement, which came free with British Baker on 1 Dec, for a selection of great commercially scaled-up recipes from around the world. We featured some top names from TV chef Paul Rankin (pictured) to bakery writer Richard Bertinet and chocolatier Trevor Backhouse.From Irish soda bread to French pain de campagne, Indonesian salmon baguette to Italian slipper pizza, the recipes will give you the new ideas you need to tempt your customers.
The German-owned Tchibo chain of coffee shops, which is pulling out of its 51 high street retailing sites and 100 shop concessions in Sainsbury’s and Somerfield, told British Baker at Café+ that, in three to four months’ time, it would launch a new coffee service to bakery retailers. Tchibo, based in Epsom, Surrey, will provide its piacetta ground coffee, together with equipment and pods (small, fully equipped counter units) and larger fully equipped counters, to bakery and café retailers.National accounts manager David Baikie told British Baker: “The offer comprises coffee, dispensing equipment, utensils and counter. It comes in three sizes and is designed to fit into the smallest footprint or larger café areas. The coffee will be bean-to-cup. Fairtrade and organic versions will also be available.”
Organic pork pie producer Brockleby’s has won a contract to supply its pies to supermarket chain Waitrose.The company, from Asfordby Hill, near Melton Mowbray, will be putting its wares into a Waitrose store in Stamford early next year. Brockleby’s hopes its pies will later go nationwide with the chain.The contract was signed when the company was contacted by Waitrose after winning a taste competition in the retailer’s Made in Britain Awards, organised in association with Country Living magazine. Ian Jalland of Brockleby’s said: “Our pies are very popular, but they aren’t widely available at the moment. I don’t know what volumes are involved, but it will be a significant piece of business for us.”A Waitrose spokeswoman said: “We are working on the launch of the pies into the Stamford branch with a view to extending the product into more stores at some point in the future.”Melton Mowbray Pork Pie Association chairman Matthew O’Callaghan said it was “extremely good news that the excellence of Melton Mowbray pies has been recognised by a major supermarket”.
The European bakery market will continue to consolidate over the next five years in the wake of the recession, with frozen bakery companies leading the way in mergers and acquisitions, according to a new report.The Rabobank report, The Bakery Sector Beyond the Down-turn, predicts that the bake-off market will go from strength to strength in coming years, as retai-lers look to offer ’freshly baked’ products, while reducing wastage. Higher margins in frozen bakery mean firms in the sector are also well-placed to make acquisitions.”Higher profitability can be attributed to the value-added nature of their products, which requires specialisation,” said the report. “Bake-off products are prepared for use by bakers in batches, as required for sale, thus optimising stock and reducing wastage. They also attract a higher consumer price because of their ’freshness’ in stores. Due to frozen bakery products’ longer shelf-life and transportability, a business model can extend across a region, improving scaleability.”As consolidation continues and companies focus on their core business, controlling input costs will become more important, said the report. “Bakery players are expected to use hedging products or introduce joint buying arrangements with other players. They will also aim for back-to-back contracts with buyers and clients to minimise volatility,” it said. Other factors shaping firms’ resilience include controlling distribution costs and increasing exports.
Significant sales growth at The Real Good Food Company’s morning goods and patisserie subsidiary Hayden’s has helped the firm achieve estimated pro-fits of around 25% above current market expectations.Hayden’s Bakeries achieved double-digit growth with all its major customers, for the year ended 31 December, including Marks & Spencer, Waitrose and Costa Coffee, with overall sales up 15%. In its pre-close trading update, the firm revealed that a major investment plan is now being overseen by the management team to double the size of the business over the next four years. The division has also grown its foodservice sales, now accounting for almost 10% of revenues.The firm announced record retail sales of sugar in 2009 in its ingredients business, renshaw-napier. Sugar sales to small industrial customers rose strongly in the second half of 2009, but bulk sugar sales reduced slightly, due to weakness in the market.
Paul KitchenerPremier FoodsFood manufacturer Premier Foods has appointed Paul Kitchener to the group executive in the newly created role of group technical and innovation director. Kitchener, who will report to chief executive Robert Schofield, joins Premier Foods after six years at Burtons Biscuits where he was chief executive.In his new role, he will be responsible for maximising and extending Premier Foods’ technical capability across its manufacturing business.Adrian PeckPidy UKPastry specialist Pidy has created a new managerial position, general manager designate, to support its growing business in the UK and has appointed Adrian Peck to the role. His tasks will include assisting the current sales team with plans to secure new UK business, particularly in the bakery, retail, café and frozen pastry sectors. Peck comes to Pidy from flatbread manufacturer Mission Foods.Rob FrancisBaker PerkinsBakery machinery business Baker Perkins has appointed Rob Francis as chief engineer. Francis is responsible for an ongoing product development programme for the company’s range of mixing and forming equipment for high-output plant bakeries, as well as supporting the sales team.Francis has worked with Baker Perkins throughout his career in various roles, latterly managing the design department.New directorsdeliciouslyorkshireRegional food group for Yorkshire and Humber deliciouslyorkshire has appointed two new directors to the board. Judy Bell of Shepherds Purse Cheeses and John Plant of GW Price were elected to the board by deliciouslyorkshire members and will now work to take the food group through its next phase of development. The food and drink sector in Yorkshire and the Humber employs over 54,000 people and generates £8.4bn for the economy.
Rise for Krispy KremeKrispy Kreme UK has achieved a 12.6% rise in revenue over the 12 months to 31 January 2011, hitting the £33.4m sales mark. The firm said the growing demand supported its expansion plans to double its presence in the UK over a five-year period. Like-for-like sales increased by 1.4% year-on-year.Dawn’s product guideDawn Foods has launched its customer-friendly Foodservice Products Guide, which features a standard range of products across categories including muffins, cookies, mini loaf cakes and cupcakes, with photographs and product information. Marketing manager Jacqui Passmore said the guide was more than just a catalogue as it re-introduced Dawn as a company that could offer added value to their business.Irresistible extensionThe Co-operative has relaunched and revamped its premium range Truly Irresistible, with the addition of 50 new products for 2011. New items include a limited-edition pancetta, pea shoot & mint pesto tart; Sicilian lemon and summer berry torte; strawberry and champagne triple layer cake; and a Sicilian lemon curd & Belgian white chocolate triple layer cake.Award for AlliedAllied Bakeries has been awarded him!’s Best Fresh Supplier of the Year accolade, voted for by 461 convenience store staff and managers. It was given in recognition of Allied Bakeries’ ongoing success and growth in the convenience industry, said the firm.Croston’s birthdayCroston Engineering, which designs and builds bulk storage, handling and process plants for the bakery and associated industries, has recently celebrated its 35th anniversary.
(953 MNC/Tommie Lee) The South Shore Line temporarily suspended service on Monday, June 1, in response to the protests and riots.The South Shore Line issued the following statement:In consultation with Metra officials, who suspended its Monday train service, the SSL will not operate passenger trains in an abundance of caution for the safety of our employees and passengers.Please be advised that SSL positive train control test trains will be operating throughout Monday, although no passenger service will be available.We will continue to monitor events as Monday progresses, and updates regarding SSL Tuesday service will be sent as more information becomes available. Pinterest Google+ WhatsApp Twitter Facebook IndianaLocalNews Twitter WhatsApp By 95.3 MNC – June 1, 2020 0 286 South Shore Line suspends service due to protests, riots Pinterest Previous articleGov. Holcomb signs executive orders in the wake of violence, death following protestsNext articlePolice converge on University Park Mall, stop person armed with an ax 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Google+ Facebook
WhatsApp Twitter By Jon Zimney – October 30, 2020 0 401 Google+ WhatsApp IndianaLocalMichiganNationalNews Click to watch the NOISE Speaker Series with Casey Hendrickson and Bill O’Reilly Facebook 95.3 MNC’s NOISE Speaker Series continues 7 p.m. on Friday, Oct. 30.Just like everything else, this year is a little different as, instead of one big day of NOISE, we’ve planned multiple events featuring video guests from around the country, leading up to the 2020 Presidential election.Our three events feature big names you all know from the News/Talk world:We kicked off the series two weeks ago with Lars Larson, heard weeknights, 9 p.m. – 12 a.m. on 95.3 MNC. Last week’s NOISE program featured special guest Brian Kilmeade from The Brian Kilmeade Show, heard weekdays, 9 a.m. – 12 p.m. on 95.3 MNC and from Fox and Friends, 6 a.m. – 9 a.m., on Fox News Channel.Tonight’s event features Bill O’Reilly, whose commentaries you can hear at 5:40 a.m. and 5:50 p.m. weekdays on 95.3 MNC. Bill is also the author of the best-selling new book: Killing Crazy Horse: The Merciless Indian Wars in America. It’s the latest installment from O’Reilly’s Killing Series.All of the events are hosted by Casey Hendrickson with our guest speakers beaming in from their part of the world to engage in some lively conversation about the news and issues leading up to the election.Watch below for live coverage of our NOISE event with 95.3 MNC’s Casey Hendrickson and special guest Bill O’reilly. Our live video stream will begin shortly after 6:30 p.m. The show will start at 7 p.m. Twitter Google+ Facebook Pinterest Pinterest Previous articleSuspects accused of robbing wheelchair-bound man arrested FridayNext articleFather, 21, charged with 3-year-old daughter’s death 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.