ADM Speciality Oils & Fats (Koog aan de Zaan, the Netherlands) has extended its range of low trans fat products to provide a healthier variation to traditional fats in bakery, confectionery and frying applications.Pura low trans fat shortening consists of unhydrogenated vegetable oils and can be used in cakes, crèmes and short pastry. The company says the brand offers good mouthfeel and flavour release, while ensuring a shelf-life of six months. It also has a smooth texture and lower oxidation levels, says ADM. Pura low trans fat margarine for puff pastry features reduced salt levels and no hydrogenated fat. The product contains vegetable oils that are refined, de-odorised and then emulsified with an aqueous phase containing salt. It is then processed to give a firm, smooth texture, making it suitable for hot and cold applications.For the confectionery sector, ADM has developed Chocovit Plus low trans fat cocoa butter equivalents and cocoa butter improvers. These offer alternatives to highly saturated lauric cocoa butter substitutes and high trans fat cocoa butter replacers. Certain qualities of the brand are compatible with cocoa butter, so the two can be blended.
Gb Ingredients (Felixstowe, Suffolk) says it offers a range of yeast products, including NG&SF block yeast for dough mixed on a spiral or high-speed mixer, supplied in either 1kg or 800g blocks in a 12kg outer.Its range of yeasts also includes traditional fresh block yeast for craft bakers or in-store bakeries, which is available in 800g blocks, 15 x 800g per outer. For bakers who prefer dried yeast, Gb Ingredients offers Fermipan Red and Brown instant dried yeast. These are highly active yeasts with high fermentation power, says the company.
CSM plans to close down its production facility in Illinois by the second quarter of 2007 as part of an optimisation process of the supply chain at CSM Bakery Supplies North America. The production facility employs 146 staff, making frozen dough, fillings and icings under the Karp’s brand.THE European Commission has approved Cargill’s E540 million acquisition of Degussa’s food ingredients business, which makes colourings and sweeteners. It was investigating competition issues as both firms are leading suppliers of emulisfier lecithin.
When somebody asks you, ’Do you like the taste of hospital food?’, it’s usually because you’ve spilt somebody’s pint in a packed Wetherspoon’s. Last month, British Baker had to ponder this question when we attended a taste test of baked goods, supplied into Southampton University Hospital. And it wasn’t without a similar sense of Friday night trepidation. This was a gluten-free taste test.”Go on, try the gluten-free baguette,” was the ominous dare that crept around the tasting table. On the surface, this curio seemed inviting enough: a dark crust, a slash down the centre, your standard bake-off quality baguette. But on the inside lurked something more akin to petrified loft insulation, with the mouth-feel of running your tongue up a brick wall.Such is the hit-but-mainly-miss nature of that unique niche: bakery products for people who cannot eat bakery products. “Do they actually taste this stuff?” piped up one member of the panel, held at the hospital, which was looking for something more palatable than this rogue baton.While there are, no doubt, a lot of stinkers out on the gluten-free market, product quality and availability has rocketed over the last five years. Dedicated free-from sections have sprung up in all the major multiples, while high street café chains stock gluten-free products as a staple.Why the shift? One reason is that consumers are increasingly shunning the GP for information on dietary matters in favour of Google, and self-diagnosing coeliac disease in greater numbers. For people under 44, the internet now ranks above GPs as a source of information on food sensitivity issues. Gluten is increasingly perceived as a “red flag” ingredient, like saturated fat. And coeliac disease has becomes that oddest of species: a disease it’s cool to have.A new report commissioned by Mrs Crimble’s – a free-from cake and biscuit brand – noted that most of the growth in the free-from market had not come from people who think they had a food intolerance, but from those who simply want less wheat and gluten in their diets, and that accounts for half the market. It stated the number of people who believed they had some food intolerance had grown by over a third between January 2007 and 2008, though from a small base.”The supermarkets are doing gluten-free more and more – partly because it’s quite fashionable to have allergies,” reflects Clea Pidgeon, paediatric dietician at the hospital. “You’ll read that some celebrity is on a wheat-free diet and that it’s the best thing ever, and people will have a go at it. That’s why it’s become a lot more available, but this helps the patients who really need it!”It was these genuine sufferers who tested the products with us in Southampton. Intriguingly, panellists said product quality was not as important as availability. Most attendees were grateful just to have something baked to eat. “I’ve not had a chocolate teacake for four years!” exclaimed one, joyfully. Price was the overwhelming sticking point for most coeliacs, who complained in chorus of the hefty premiums placed on standard products. When BB followed this up with suppliers, they said prices will only come down when scales increase and the category goes more mainstream.The market has changed considerably; while, five years ago, gluten-free bread would come in tins, you can now buy fresh bread, though often they have to be “refreshed” in the microwave – a drawback for everyday consumption. “People cannot regenerate their bread at school or work,” notes Pidgeon. “Bread, patients tell me, is the biggest area of concern, though there has certainly been real improvements.”But is it really possible to make gluten-free products that stand up next to regular ones? “We’re seeing more real bakers like ourselves in the market – and not just pharmaceutical companies – making the products,” says Paddy Cronin, sales and marketing director of United Central Bakeries, which is developing cakes alongside its existing gluten-free morning goods.== ==It’s apparent the expectations of some coeliacs are growing in tandem with product quality. I put it to one panellist that, surely, gluten-free is too niche to ever become mainstream. “Research suggests that 1% of the population are gluten-intolerant, but they don’t know it – that’s a huge market,” he replied. Of course, the remaining 99% that aren’t and do know it, is even more huge.Switching allegianceWould a coeliac really switch allegiance to, for example, Costa, if they found it stocked a gluten-free product, I ventured? “They already sell a couple of gluten-free products. But… they should be selling more than that!”The gripe is that, while gluten-free cakes are available in cafés, there are few gluten-free morning goods. But this may be down to the technical challenges in NPD. “It’s difficult to make them, because you don’t have the benefits of gluten, which gives structure – so you’re working more with a batter than a dough,” says UCB’s Cronin. “But anything is possible; we’ve made gluten-free pitta bread and crumpets when no-one else in the market was doing so.”But NPD for coeliacs is a tricky beast. It is very hard to find one ingredient that can replace gluten’s function in baking and still get a cake or biscuit that tastes good. “A careful mix of ingredients such as gluten-free flours – rice flour, maize flour and possibly starches, fibres and gums – I find can work well in baking,” says Angela Mumby, a technologist for consultant firm Food Ambitions.The other challenge for suppliers is that, while coeliacs are screaming out for more gluten-free, it can be hard to reach that audience. “I believe an increasing number of consumers are hoping that tasty gluten-free treats will make their way to mainstream stores. We receive many requests from the specialist stores, but I fear that mainstream venues are hesitant to stock gluten-free for fear that their conventional customers will not buy them,” says Lise Madsen, MD of Honeyrose Bakery.”Many gluten-free products taste pretty awful and yes, it’s difficult to overcome the inherent gritty, dry and heavy texture that characterises poor gluten-free products, but it’s definitely possible.”While coeliacs can source products directly, mainly through organisations such as Coeliac UK and Allergies UK, the difficulty, they say, is in trying to find much gluten-free on the high street. Unless, that is, you threaten to vomit in the shopkeeper’s face, as one panellist suggested: “They don’t take much notice if you say you’re coeliac. It’s not the same as nut allergies, where people are worried you’ll have a fit. But they’re more sympathetic if you threaten to throw up your stomach lining.”—-=== Labelling ===Coeliac disease is characterised by intolerance to gluten, but there is no legal definition of what gluten-free means. An international standard for gluten-free products that are produced from cereals containing gluten – The Codex Alimentarius – allows 200mg of gluten per kilogram in products, though manufacturers are not legally required to comply. In December 2007, it was announced that the Codex standard was to be cut to just 20mg/kg following pressure from campaigners. Those products between 20 and 200mg/kg will be referred to as “gluten-reduced”. The majority of coeliacs could tolerate between 20mg and 100mg of gluten per kg of product.”While in the grand scheme of things its impact will be low, apart from on those who follow a gluten-free diet, it will mean that coeliacs may lose faith in those brands that were once labelled as gluten-free, but will in future be labelled as gluten-reduced or reformulated and relaunched,” reported research firm Mintel.—-=== Street walking ===So how hard is it to get a gluten-free treat with your coffee? We’re not talking about soups, salads or jacket potatoes here – we want cakes, scones, the good stuff. Here’s what the streets of Southampton had to offer…? 1 John Lewis café: cherry and coconut slice, £1.95? 2 Morris Pasties: sells a variety of packaged traybakes and slices, but are any of them suitable for coeliacs? “How hungry are you?” says the assistant. “Our soups are gluten-free but our pasties and cakes aren’t.”? 3 Costa: Gluten-free round raspberry shortcake, £1.20? 4 Greggs and Subway: Dream on!? 5 Pret A Manger: The assistant guides us through a weighty ingredients book, and there are gluten-free salads, crisps and soups, but only one wheat-free orange cake finger, £1.99? 6 Bhs Coffee Shop: “We don’t have any information on what is or isn’t in the products, sorry…”? 7 M&S Café Revive: Rich fruit cake finger £1.50? 8 Druckers: none of their delightful treats were gluten-free—-=== Talking heads ===== Elianor Kea, dietician ==”A lot of the gluten-free breads are very dry, heavy and crumbly. But people generally don’t complain; they’re just pleased that they’ve got something that they can eat.”Once you’re on a gluten-free diet you’ve got the same health risks as everybody else. So most people will put up with the fact that the bread’s not as nice.”== Anna Brian, dietician and coeliac ==”With the sandwiches, you’ll find that the bread is very crumbly and dry. But if you have them as an open sandwich, you’ve only got one slice of bread to get through. If patients can’t find a bread they like, we urge them to get a breadmaker and try using seeds to make the bread more interesting. They tend to get the basics on prescription and buy the little luxuries from supermarkets.”== Karen Read, administrator, coeliac for four years ==”Gluten hides itself in a lot of products, so you don’t buy processed foods if you’re a coeliac. I tend to make everything like breads from scratch.”I don’t buy from supermarkets, because they’re a lot more expensive than normal foods, and you can make them yourself. I’ve lost the taste of what baked products used to taste like, and I’m used to it.”== Alan Noble, retired, coeliac for 11 years ==”The hardest thing for a coeliac is going out for a coffee or tea, because you’re very lucky to get something.”When you do find somewhere, you spread the word. It must be very difficult for a bakery to keep the separation in their production, but it would be nice to just be able to buy a gluten-free roll or scone from a baker in the high street.”
Organic bakery Honeyrose launched two new ranges at Caffè Culture last week – Honeyrose Kids and Honeyrose Minis. MD Lisa Rose said the bakery saw a gap in the market for the ranges. “It is the first organic cake range developed specifically for kids, that we are aware of in the market. We tried them on our kids and got a big thumbs-up.”The Minis range caters to customer demand for the company’s existing range in smaller formats. Rose says they are suited to the foodservice and catering markets, as well as retail. Both ranges are launching initially with eight products, including 25g cupcakes for children. The Kids range also features gingerbread men, jammy dodgers and chocolate meringue bears, whereas the Minis range includes muffins, flapjacks, cookies and cakes. The products will feature the new Honeyrose branding, which is to be rolled out across its entire portfolio later this summer.www.honeyrosebakery.com
A new association has been formed to boost the profile of regional foods in the UK.The Protected Food Names Association, formed by UK producers of protected regional food products and those who are currently applying for that legal status, met for the first time this week. Regional foods, including Cornish pasties and Melton Mowbray pork pies, can be registered under UK and European law, and can then only be made in the geographical area of their origin and to a specific recipe and precise ingredients.Matthew O’Callaghan, chairman of the Melton Mowbray Pork Pie Association, was elected as chair of the new association’s steering group. He told British Baker: “We hope this will encourage further applications for protected status from UK producers of regional food. There are 1,600 regional recipes in danger of extinction in the UK. This is a way to save them, as our producers report that attaining protection boosts sales.”Products such as Scotch Pie, Bakewell Pudding and Eccle-fechan tart would be among those likely to be awarded protection, he said, adding that protected status should become a hallmark of quality food in the UK the logo should be the equivalent of a Michelin star.The association, which boasts a combined turnover of £1bn, would be looking at areas such as the marketing of the Protected Food Names (PFN) logos in the UK, explaining to consumers what the scheme means, he said.Under the PFN scheme, food products can apply for one of three European designations to protect regional foods that have a precise quality, reputation or other characteristics attributable to a specific region.Forty British products now have PFN status. Representatives from DEFRA, ADAS and Trading Standards were also at the association’s inaugural meeting.
Waitrose is set to launch a 13-strong range of crusty loaves, made with only English flour, in a bid to “make English bread great again”.The introduction of the range follows the increased sales of “more traditional breads” across Great Britain, with sales of its own speciality breads up 8% on last year, said Waitrose.Consisting of a collection of white, brown and organic breads, the English Crusty Loaf range will feature 400g, 600g and 800g loaves, including a wholegrain farmhouse loaf; Organic Heyford wholemeal tin; a six-seed barn batch; a white split tin loaf; and a white bloomer.”We want to bring back great British bread, which is why we are pledging to use only home-grown flour in our 13 English Crusty Loaf lines,” said Waitrose bread buyerJames Dickson.”We have launched the new Crusty Loaf range, because shoppers are opting for better-quality bread. These traditional and artisan loaves as well as striking a nostalgic note will appeal to today’s discrimina-ting shoppers.”
These delicious little cakes suffer from having a name which makes them sound unappetising. In fact they are like a crumbly version of fruit scones and are delicious. They evoke childhood memories of baking at home or at school. They look quirky and distinctive against other cakes, buns and scones.Like scones they are economical to make, but they should be made and sold on the same day, as they stale quickly, although they can be frozen. You can vary the fruit to make, for example, Cherry Rock Buns or Peach Rock Buns. The recipe below contains marzipan instead of some of the sugar. If you use a very sweet marzipan, reduce the sugar further.IngredientsMakes 14-16Self-raising flour 500gButter250gCaster sugar110gMarzipan, grated or finely chopped110gSultanas110gRaisins110gChopped mixed peel50gMixed spice5gMedium eggs, beaten4MilkMethod1. Sift the flour with the salt into a mixing bowl. Cut the butter into pieces and rub in until the mixture resembles fine breadcrumbs. Add the grated marzipan, sugar and fruit and mix well. Stir in the eggs and, if necessary, enough milk to bind. The mixture should be quite stiff.2. Put heaps of the mixture, about the size of an egg, on to a greased baking sheet, 5cm/2in apart to allow for spreading.3. Bake for 1520 minutes in the oven, heated to 190C, until pale brown. Transfer the buns on to a wire rack and leave to cool.
Previous articleGas price watchers predict pump prices will continue to decreaseNext articleElkhart woman sentenced for rash of cell phone robberies Tommie Lee CoronavirusIndianaLocalNews Pinterest WhatsApp Facebook Facebook WhatsApp Pinterest Twitter By Tommie Lee – September 14, 2020 0 165 Google+ Google+ Twitter By Know1one1 [CC BY-SA 3.0], from Wikimedia Commons The University of Notre Dame announced the results of the latest round of COVID-19 testing on the Fighting Irish football team on Monday, Sep. 14.There were 419 tests performed last week, resulting in two positive results.Both of those student athletes were put in isolation, and two others were quarantined due to contact tracing.None of those players participated in Saturday’s game against Duke.The team has had 14 positive tests since June 18th, for an overall negative rate of 99.3 percent. Two more Notre Dame Football players test positive for COVID-19
Facebook Twitter Google+ IndianaLocalNews Notre Dame Faculty Senate no-confidence vote against University President Fr. John Jenkins to be rescheduled Facebook Pinterest WhatsApp (Photo supplied/University of Notre Dame video capture) The University of Notre Dame Faculty Senate was expected to hold a no-confidence vote on Tuesday night, Oct. 27, against school president Father John Jenkins, but changed the date out of respect for the mass planned in memory of the two first-year students who were killed after being struck by a car this past weekend.The vote will come at a date to be announced after Jenkins was seen not wearing a mask while attending a White House Rose Garden ceremony for President Trump’s nomination of Amy Coney Barrett to the Supreme Court.The president tested positive for coronavirus days later. Jenkins is expected to speak before the Faculty Senate meeting, when it happens. WhatsApp By Jon Zimney – October 27, 2020 5 496 Google+ Pinterest Twitter Previous articleGoshen Hospital reports increased number of COVID-19 patients requiring ventilatorsNext articleSouth Bend’s fall ReLeaf program to start on Monday, Nov. 2 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.