Carrs predicts a tough year

first_imgCarrs Milling Industries said in an AGM statement this week that a massive increase in wheat prices, combined with high energy costs, will make it a tough year for its food division.Company chairman, Lord Richard Inglewood said: “There remains an inevitable lag in successfully passing on cost increases to customers. With little change likely in the foreseeable future, we are continuing to look for both cost savings and volume increases to protect the bottom line.”In the 52 weeks to 2 September 2006, Carr’s saw an eighth successive annual increase in both adjusted pre-tax profit and adjusted basic earnings per share across its business. Revenue increased by 26.3% to £242.6m, partially due to its new Meneba flour business, acquired in November 2004.last_img

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Kirk Hunter, chief executive, Scottish Association of Master Bakers

first_imgAs we enter 2007 the industry is facing up to major increases in costs. One local baker recently told me that he was experiencing the biggest increases in raw material prices in living memory. His tale is typical.The immediate problem is the announcement by the major flour millers of the second substantial increase in prices since the early autumn 2006. British Baker has already covered this story in depth.It’s not just flour. The Minimum Wage has been another body blow to many in the Industry. The 6% increase last October has proved to be brutally expensive, ripping through companies’ wage differentials. The Low Pay Commission got its sums wrong. An increase at double the rate of inflation was unjustifiable. It is no surprise that the Bank of England is now battling inflation.Like everyone else bakers have also been faced with massive increases in energy costs. One of my smaller members told me: “The biggest killer for me in the last year has been the increase in energy costs. My costs for gas and electric in 2005 were approximately £7,000. Last year I shelled out over £17,000. I made savings in other areas of my business, but I’m still £10,000 worse off.”A price increase is painful. No-one likes it. However, bakery products remain outstandingly good value. In Scotland, baking remains a sector where small family businesses can succeed. They need to remain viable if consumers are to have the choice and quality they are looking for.last_img read more

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Apuro

first_imgWith modern trends towards healthy eating, there is increased demand for freshly prepared and well-presented vegetables and fruit. The Ital vegetable cutter available from Apuro (Solihull, West Midlands) produces a steady stream of chopped vegetables at a high speed to keep prep time to a minimum, says the firm.It comes complete with four blades and a storage basket. Its stainless steel construction is designed for hygiene and durability and it has a removable lid for easy cleaning and blade changing.last_img

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On deafness

first_imgForget your iPods, industrial workplace noise, over-vigorous use of Q-tips… the main cause of deafness is – you guessed it – unhealthy living. Or so believed our resident agony-uncle-from-the-grave, Dr Allinson.On deafness: “In adults, bad habits are the commonest cause of deafness. Such habits are smoking tobacco, drinking stimulants, over-feeding, taking insufficient exercise, breathing impure air, and not keeping the skin-pores open through proper baths. All these habits produce a disordered system, and deafness may result.”last_img

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Patisserie UK folds after losing Costa contract

first_imgLees Foods’ Patisserie UK subsidiary has been placed into administration after attempts to sell it as a going concern proved unsuccessful. Patisserie UK, a bespoke manufacturer of coffee shop round cakes, loaf and tray cakes, desserts and biscuits, suffered due to the loss of a major customer – Costa Coffee – last year. When Lees Foods acquired the business in 2007, Costa represented 75% of Patisserie UK’s sales, but according to the company, within three weeks of the acquisition Costa announced it was to source a quarter of this business elsewhere.“In late December 2008, Costa Coffee notified Patisserie UK that it would be transferring all of its then remaining requirements from Patisserie UK to other suppliers. It has not been possible to replace this level of sales in an appropriate time frame and consequently the company is in a loss-making situation,” read a statement from Lees.Established in 1994, Patisserie UK currently employs 41 people at its Livingston base in West Lothian. “At a time when the other parts of the Group have been performing satisfactorily, it is with regret that the Board had to arrive at this disappointing decision,” commented Raymond Miquel, chairman and managing director of the Lees Group.Following a trading update from the company in February, its directors carried out a review of the business after a “disappointing” performance in 2008, with losses for the 12 months to 31 December 2008 totalling over £20,000. According to Lees Foods, its other subsidiaries – Lees of Scotland and Waverley Bakery – will not be affected by the decision and continue to trade in line with expectations.David Hunter, from Scotland-based charted accountants Campbell Dallas, has been appointed as administrator for Patisserie UK.last_img read more

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ISA gets on the Metro

first_imgISA (UK) has launched a new display cabinet range, Metro, with chilled, ambient and heated modules.The different modules have been designed to combine with other products in ISA’s portfolio, including the Millennium range, which features pastry display units. ISA is aiming the new units at bakeries, sandwich shops and patisseries.The units in the range have four display areas each – three tempered glass shelves plus a base platform. The side panels are made from glass and there is illumination under each shelf. Chilled modules are also available, either as serve-over units or as self-serve, while heated modules are offered as serve-over units.Where fitted, the curved glass front tilts forward for ease of cleaning and the finish is available in a range of standard colours and designs, including the popular ’Millefiori’ – a thousand flowers. In line with its Ecology Project, all ISA’s products use 100% HCFC-free polyurethane insulation, with CO2 as an optional refrigerant.www.isaspa.uk.comlast_img read more

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Droppa & Droppa to supply The Bread Factory

first_imgFree-from bakery firm Droppa & Droppa Specialist Foods has won a contract to supply a number of its gluten-, wheat- and dairy-free breads to London-firm The Bread Factory.Hendon-based The Bread Factory supplies artisan breads and morning goods to a number of top restaurants and hotels in London, and has a six-outlet retail business Gail’s.“We have tried many gluten-free breads in the past, but none match up to the taste and texture of Droppa & Droppa’s bread,” said Dana Laor, customer care manager at The Bread Factory. “Our clients are very excited about serving exceptional gluten-free breads to their customers, including poppy seed and sun-dried tomato & basil loaves.”Family business Droppa & Droppa already supplies The Lanesborough Hotel in Hyde Park and The Runnymede Hotel in Windsor, as well as several independent cafés, restaurants, health food shops and direct to the consumer via its web-based mail order business.“By supplying The Bread Factory we hope that coeliacs and those who are wheat and/or dairy intolerant can enjoy good baked goods as much as the next person,” commented joint-owner Jocelyn Droppa.last_img read more

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New fresh gluten-free loaf on market

first_imgNorthern Ireland-based producer Honest aims to rival gluten-free bread brand Genius with its new fresh loaf.Waitrose has listed the 400g unsliced brown loaf in 176 of its stores and online grocery retailer Ocado will also sell it later this month.The gluten- and wheat-free bakery, based in Downpatrick in Co Down, already has an established cake range and launched a range of gluten- and wheat-free biscuits earlier this year. Director Andrew Watt said: “It’s very difficult to find anything that is gluten-free and tastes like normal food. We’ve spent 18 months trying to perfect the recipe, which looks, tastes and feels like bread.”The brown loaf has a minimum 10-day shelf-life if kept refrigerated, and also has a lower fat content than its competitors, said Watt.Honest has now developed and trialled a white loaf, rolls and a seeded loaf, which it aims to launch in the first quarter of next year. “We want to get the brown bread established before we launch any new bread lines,” he said. “We hope to get these into Waitrose and we’re also talking to other multiple retailers. We think there’s still not much choice for coeliacs and there is definitely demand for new products in the UK.”>>Droppa & Droppa to supply The Bread Factorylast_img read more

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Bakery makes charitable donation

first_imgLuke Evans Bakery has donated its age in pound coins to a local charity, in celebration of National Craft Bakers’ Week, which took place last month.The £207 donation will go to Ripley and Alfreton Musical Theatre Company, which has been entertaining local people near its bakery at Riddings, near Alfreton in Derbyshire, for nearly 80 years.Luke Evans Bakery managing director David Yates, said: “We had a number of deserving good causes apply for our donation, but we could only choose one and we decided that Ripley and Alfreton Musical Theatre Company was to be the beneficiary. I hope the money will help them to carry on performing and entertaining in the future.”  Ripley and Alfreton Musical Theatre Company vice chair Kate Viles said the donation would be a big help with its next show Carousel.During National Craft Bakers’ Week, the bakery also donated free cream cakes to several local companies.last_img read more

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Porter Beach reopening for Memorial Day weekend

first_img Porter Beach reopening for Memorial Day weekend Twitter Google+ Pinterest Facebook CoronavirusIndianaLocal WhatsApp Google+ WhatsApp Previous articleLatest COVID-19 numbers for IndianaNext articleMore details released about Notre Dame’s plan to reopen campus Network Indiana Twitter By Network Indiana – May 20, 2020 0 454 Facebook Pinterest (“indiana-dunes-state-park-1848559” by Adam Asar, Public Domain) The Indiana Dunes National Park said it will be reopening its section of Porter Beach for Memorial Day weekend.The park will be reopening the beach, parking lots and restrooms.The town of Porter said it’s town council agreed to keep the community’s beach parking lot closed.Bruce Rowe, supervisory park ranger and public information officer told the Northwest Indiana Times that an information phone line is being put in place to guide visitors to available beach parking.National Park Service and town authorities will be monitoring the beach for overcrowding and will close it if they need to protect public health, said Rowe.He recommends visitors use West Beach or the state park.last_img read more

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