Located at the heart of the Lake District, family craft baker and confectioner Bryson’s prides itself on preserving tea-time traditions, serving regular customers and tourists to the popular region.Founded in 1947 by John Bryson as a small bakery in Keswick, the company is now run by family descendants John and Lesley Buckley. The original bakery has expanded to include the traditional tearoom, seating around 70, plus a coffee bar for 20, and the firm has established a second site at Cockermouth as well as a thriving wholesale business.Although Bryson’s, which employs more than 80 staff, has developed a number of signature dishes over the years and makes snacks, rolls and sandwiches as well as freshly baked pies and pasties, John Buckley believes that it is the company’s Lakeland Plum Bread that has put it firmly on the map. “This lightly spiced loaf is extremely popular,” he says.To achieve quality and consistency, Bryson’s uses Carpigiani equipment, including a Pastochef at the heart of the operation. Supplied in the UK by ServEquip, the Pastochef comes in 15- to 30- and 50-litre sizes and is said to be able to make a long list of sweet and savoury items suitable for professional bakers.With eight different blend modes, the semi-automated machines are used at Bryson’s to produce confectioners custard, used in the bakery’s vanilla slices, doughnuts and various tarts. Now, the company is considering extending the range of products it makes using the machine – including lemon curd, which it has bought in until now. “Our Pastochef has a robust design,” says Buckley. “ServEquip has been helpful, both in initial training and in showing us some of the machine’s wider potential.”“Our association with Bryson’s shows how, by working together, we can help with efficient menu development and leverage maximum benefit from their equipment,” says aspokesperson for ServEquip. “We set out to provide a total solution.”
A major trend in the industry will be increased satiety, making the consumer feel full for longer. By increasing the amount of soluble and insoluble fibres in bakery goods – with such products having a low glycaemic index – energy is released slowly and steadily, helping to control appetite as well as cholesterol levels.There are almost 24 million overweight adults in the UK, so this trend is of increasing importance.As salt is one of the consumer’s biggest concerns, including its association to cardiovascular disease, there has been a definite demand for salt reduction in products. This can often be difficult to achieve without compromising on taste. Yet Low Sodium Mineral Sea Salt can help combat this problem, as it contains 60% less sodium than ordinary salt. Much of this sodium is replaced by potassium, magnesium and other minerals found in sea water.Another trend is using safe levels of selenium in baked goods. With a selenium intake deficit in the population, and recent associations with prostate cancer, we are looking into safe levels of selenium in wheat, based on the Food Standards Agency’s expert panel on safe upper levels, as both too little and excessive amounts ingested can result in illness.There can be something beneficial in everything we eat. Not everyone wants to take vitamin tablets and bakers can add ingredients such as calcium to products, which can benefit consumers’ health.Markus Smet, head of marketing and strategy,
An Aberdeen bakery, which provides work for adults with learning disabilities, has been nominated for a national award.Newton Dee bakery in Bieldside has been nominated in the Local Hero 2007 awards. Run by the UKTV Food channel, the awards aim to honour Britain’s best independent shops, farm stalls, artisan producers and cafés.Voted for by the public, the Newton Dee bakery has been nominated in recognition of its passion, quality and use of organic ingredients.Around 200 adults with learning disabilities and other support needs work at the bakery. The competition winners will feature as part of a TV series. The winner will receive £40,000 to invest in their business.
Sandwiches might seem a rather stodgy subject for an exciting new launch in a highly competitive market, but that’s exactly what Jenni Timony of Doolittles in Co Donegal has done. She started her firm in 2001 and it has since shown 70% year-on-year growth. It now produces about 110 different product lines, including 21 varieties in the firm’s original sandwich range, and the newest premium line, Bon Vivant, has just been launched.Timony says her underlying aim has always been for the best quality. All the bread used is fresh, supplied by two local Co Donegal bakeries – Gallaghers bakery in Ardara for bread and O’Donnells in Ballyshannon for rolls and baps.Timony’s mother is Indian, her father Irish and she has three young daughters. She was born in Ireland, but lived in Australia from ages 11 to 19, then returned home to open a coffee shop in 2001, at New Row in the town of Donegal.Initially, when she went to the bank looking for a loan, they laughed at her. But on the day she graduated, with a Bachelor in Business Studies degree in 2001, she went back to the bank and got her loan. She started out by doing less than 100 sandwiches a day, as a sideline for local shops. Then, when her sandwich business started to take off, she had a brand new high-tech production unit built, just outside Donegal, in 2003, where Doolittles is still based. All the products – sandwiches, wraps, rolls, salads and paninis – are made fresh every day and are delivered immediately.The firm now makes around 8,000 sandwiches a day and supplies to symbol and independent shops and many other outlets. Around 80% of the business is in Dublin and Galway, with the rest in the north-west, including Sligo and Donegal. This year, she is a finalist in the Ernst & Young ’Entrepreneur of the Year’ competition. n—-=== Going it alone ===The brief: sandwiches that would appeal because of their freshness and high quality. The same concept has been extended to other lines, such as wraps, rolls, paninis and salads.Fillings: in the Bon Vivant range – Pesto chicken and broccoli shoots; Smoked salmon, cream cheese and chives; Medley of cheeses & scallion; Salami, swiss cheese & onion.Typical customers: over 200 symbol and independent retailers, hospitals, universities, contract caterers and forecourts and now, large-scale events.Finance: firstly, a bank overdraft, then a E40,000 bank start-up loan.Staff: MD Jenni Timony, plus 34 staff.Background: Timony worked as a waitress and barmaid before going into restaurant management.[http://www.doolittles.ie]—-=== The pros and cons ===Greatest challengeNot having a brand or even being known. It was really hard to get anyone to give me a chance, but the Bon Espresso chain took us on, and it started from there. I began the business on an overdraft, but we’ve had private funding put into the firm, so that now, we’re truly profitable. Turnover this year is over E2.3 million and the target for 2009 is E5m.Biggest satisfactionIt’s just so satisfying to see the brand recognition. We are now the third-largest pre-packed sandwich producer in Ireland. Maintaining the integrity and the quality of the products and the brand is my biggest achievement.
Consumer watchdog Which? said its recent consumer taste test of wholemeal bread showed it was possible to cut salt levels in bread and still deliver good flavour and texture.In research carried out by Which? Magazine, 187 testers tasted 561 slices of branded and supermarket own-label wholemeal bread. Hovis and Kingsmill came out on top, scoring top marks for taste and texture, followed by Warburtons and M&S Wise Buys loaf. Senior researcher Shefalee Loth said the M&S loaf, which had a salt content of 0.9g per 100g (lower than the FSA’s 2012 target of 1g per 100g), “proved that it was technically possible to develop bread that has reduced salt levels, which was acceptable to consumers”. “There was no correlation between the salt values per 100g and the performance of the breads in our taste test,” she added.Salt levels for Hovis and Kings-mill stood at 1.05g, and Warbur-tons at 1.08g. The bread with the highest salt content was Asda Square Cut Medium Sliced, with 1.1g of salt per 100g. It scored three out of a possible five stars for taste and four for texture.Which? has campaigned for a reduction in salt levels in food to meet the FSA’s revised 2012 salt targets. Earlier this year, Which? chief policy adviser Sue Davies said: “The food industry must commit to meeting these new targets if it is serious about combating diet-related disease.”
Quorn Country Foods has launched a range of cupcakes onto the FMCG market this month, under the brand name Charlotte’s Cupcakes. Designed to transfer the popularity of the boutique cupcake market into the FMCG arena, the cupcakes are hand-decorated; a ’four-stage topping’, features a swirl of frosting, topped with vermicelli, hologram glitter and a sweet treat.”I looked in-store to find there was nothing delivering a viable boutique-style cupcake within the FMCG snacking market,” said Charlotte Haggis, MD, Quorn Country Foods.The cupcakes are encased in a single acetate tray, finished with a colourful polka-dot film and come in strawberry, lemon, chocolate and vanilla flavours.
Pinterest Google+ WhatsApp Previous articleDriver accused in deadly crash in court todayNext articleIndiana Senate endorses ban on drivers using handheld phones 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+ By 95.3 MNC – February 26, 2020 0 407 IndianaLocalMichiganNewsWeather WhatsApp Facebook (Photo supplied/ABC 57) (Emily Kennedy/ABC 57 Meteorologist) Scattered snow showers last into early this evening before moving out. It still looks like most will see 3-6”, many falling closer to the lower end of that range. Lake effect snow then develops tonight into Thursday as cold air rushes in behind the system. A few flurries will likely linger into Friday morning as well.It’ll be a blustery couple of days, with daytime highs in the mid-20s and wind making it feel even colder. This will create more lakeshore flooding issues along with possible erosion. We’ll start to see more sunshine this weekend with temperatures gradually warming for early next week.Wednesday: Scattered snow showers. High 31.Tonight: Lake effect snow possible. Low 20.Thursday: Lake effect snow, cold and breezy. High 25.Friday: AM flurries, mostly cloudy. High of 25. Twitter Facebook Pinterest More snow expected Wednesday into Thursday
WhatsApp Pinterest Pinterest By Brooklyne Beatty – July 22, 2020 0 649 Facebook Twitter Facebook WhatsApp Twitter IndianaLocalNews Google+ (Photo Supplied/State of Massachusetts Government) Scammers claiming to be NIPSCO employees are making their rounds in La Porte County.That’s according to the La Porte County Sheriff’s Office, who says last Friday, a man claiming to be a NIPSCO employee appeared at a house on Longwood Drive, stating he needed to trim some trees away from wires located on the property.ABC 57 News reports while the homeowner and the alleged employee walked through the residence to the backyard, another man entered the home and committed burglary.The first suspect was described as a white man, approximately 5’7″ or 5’8″, and wearing an orange or yellow shirt and hat.The second suspect was a black man described to be of medium height and a slender build.Police report the suspects were driving a black passenger vehicle, possibly a Chevrolet or Nissan, with tinted windows and chrome rims.If anyone has any information related to the suspects, or the burglary investigation, contact Deputy Austin Wells at [email protected] Porte County residents are also being reminded never to allow persons inside their home that have not made prior arrangements. TAGSinvestigationLa Porte CountyLongwood DriveNIPSOscam NIPSCO scam targets La Porte County residents Google+ Previous articleWhat does the Indiana Attorney General do?Next articleElkhart officer recovering from surgery after last week’s attack Brooklyne Beatty
This is the first time an EU has been accepted for alleged permit breaches relating to odour at an Installation, which is a huge achievement. Since the Operator invested and addressed the issues on site the reduction in odour has been noted by local businesses. Whilst a site like this may never be completely free of odour, we are really pleased with the outcome for the local community. We are continuing to monitor odour around the site to check that the measures continue to be suitable for minimising the impact from odour. The Environment Agency is receiving more EU Offers since they became available in 2015 and we assess and accept them where the offer adequately addresses the offending and restores and benefits the environment”The EU was completed on 24 May 2018. An Enforcement Undertaking (EU) has been agreed with Renewi UK Services Ltd, formerly Shanks Waste Management Ltd, after the company were suspected of causing odours, following a history of odour complaints.The site on Sowerby Woods Industrial Estate, Barrow-in-Furness, is one of two in Cumbria which takes the county’s municipal waste. Waste at the site is processed, the recyclates are removed and the remaining waste is turned into Refuse Derived Fuel (RDF). Local businesses and residents have complained of being affected by odours from the site since 2014. These reports were investigated by the Environment Agency and the Operator has subsequently put additional measures in place to minimise the impact of odour.When appropriate, it may be in the public interest to accept an EU from an Operator rather than prosecuting them for an offence. EUs allow those who are suspected of committing offences to restore the environment and to take steps to prevent a recurrence. When appropriate, they allow a quicker resolution than a prosecution and help offenders who are prepared to take responsibility for their actions to put things right voluntarily, working with their local environment.Having worked with the Operator to identify changes that were needed the Environment Agency accepted the EU offer which included an increase in the biofilter stack height, alterations to the management of the processes on site and increased sampling and monitoring.As part of the EU, the Operator has also donated £60,000 to a local environmental charity which will benefit the local environment, made compensation payments to a number of local businesses and individuals as well as paying the Environment Agency’s investigation costs.Claire Westgarth, Environment Agency Installations Team Leader said:
Wilhelmina LT60 is a British registered 35 metre fishing vessel operated by a Dutch company and master, which primarily targets plaice and Dover sole in the North Sea. The court heard that enforcement checks of the vessel’s statutory documentation showed that it had exceeded the permitted 10% margin of tolerance in its fishing logbook on 41 occasions. Six charges were brought before the court and the defendants asked for the other 35 offences to be taken into consideration.The vessel owner Wilhelmina Beheer B.V. and skipper Jelle Toering both pleaded guilty to all charges and offences.Wilhelmina Beheer B.V. was fined £3,000 for each offence (£18,000 in total), £2,000 in costs and a victim surcharge of £170. Jelle Toering was fined £1,295 for each offence, (£7,770 in total), £500 in costs and a victim surcharge of £170.A spokesperson for the MMO said: The outcome of this enforcement action shows that non-compliance with the requirement to submit an accurate electronic logbook will be detected and dealt with appropriately, with the offending company facing fines in appropriate circumstances. In cases like this the MMO will always take proportionate and appropriate action, including prosecution, to ensure offenders do not benefit from illegal activity and to protect fish stocks for the wider fishing industry and future generations.