A new web-based system that gives sandwich shop owners a quick and easy solution to selling their products online has received a top award for innovation.Easy Orders received a Silver Total Innovation Award at the Total Snack and Sandwich Show, held at Business Design Centre in Islington recently. The award was voted by visitors who attended the show, consisting sandwich shop owners and caterers.The web solution has been designed to give caterers, who are looking for a ready-made, tailored website that can handle online orders, an instant solution to increasing sales. It can be quickly adapted to feature a company logo and product range to enable sandwich businesses to start selling their products online. The system features a customer management system showing current and future orders, customer and delivery details, stock levels and other key statistics, daily, weekly, monthly and annual takings and also prints labels for sandwiches.
A Dublin baker has been left in a critical condition in hospital after being attacked during a raid on the bakery where he worked, writes Hugh Oram. Jimmy Louth works for Clarke’s Bakery on the New Cabra Road in Dublin. At 4am on 3 July, he arrived for work to find that one of his colleagues had been tied up by a three-man gang. The masked gang then assaulted him before fleeing with a small amount of cash. A couple of days after the raid, Louth’s health deteriorated and he was rushed to hospital, where he was operated on for a brain clot. Since the operation last week, he has not regained consciousness. The Garda (Irish police) is appealing for information.
The Scottish Association of Master Bakers’ (SAMB) training department feels very encouraged and positive about the future of bakery training in Scotland, especially for 2007. Although the current round of European Social Fund (ESF) programmes is almost at an end and the future of this funding is very uncertain, Scottish bakers can really benefit from the 2007 projects that have been approved. Through the Scottish Bakery Training Council (SBTC), which develops and manages the ESF projects, the SAMB can continue to offer training opportunities for employed adults across all of Scotland during 2007. The SBTC has secured European funding to support training projects with a total value of almost £575,000 to help train bakery staff at all levels. As well as training leading to Scottish Vocational Qualifications at Levels 1, 2 and 3, the money also helps to pay for management and technical training.The bakery in the new Scottish Bakery Training Centre at Larbert is almost complete and already, the SAMB has been delivering courses using the conference/training room in the centre. Many of the courses on offer at the new centre for 2007 are linked to European funding and the range of new courses includes health and safety, food hygiene and HACCP at foundation and intermediate levels as well as a range of first aid courses. Many outside organisations are wishing to support SAMB and we will be able to offer many bakery, technical or management courses during the next year.There is a very healthy and positive attitude to training within the Scottish baking industry. The level of interest from SAMB’s members and bakery suppliers for the new Scottish Bakery Training Centre, including many generous donations of equipment, is very positive for the future of training in Scotland, well beyond 2007.
Food and drink manufacturers are being encouraged to invest in the future of young talent by supporting a new qualification. The Diploma in Manufacturing and Product Design has been developed by five skills councils representing manufacturing employers in the UK, including Improve. The diploma, to be launched in September 2009, will be available to 14 to 19 year-olds in 27 areas across England. It will be delivered by an approved consortia of schools, colleges and employers and available at foundation, higher and advanced levels, split into three different components. A 10-day period of work experience is also suggested, to allow students to apply their classroom-learnt skills to a real working environment.“Manufacturers can get involved in all sorts of ways, regardless of their size,” explained Helen King, from sector skills council Improve. “Providing work experience placements would be of real benefit, but there are other options for companies that don’t have the time or resources for that level of commitment.”From September this year, new consortia are being invited to apply to deliver the qualification from 2010.
== So what’s the product? ==Torrax XD2 – from the Muntons range of ultra-dark malt extracts, made from roasted malt extracted into a water-soluble viscous liquid, which retains the characteristics of the roasted malt. The result is an intensive, ultra-dark brown extract, made just from barley.== Why should bakers use it? ==When added at only 1% in chocolate muffins, for example, bitter chocolate notes are promoted, giving the flavour of a more indulgent, richer product. The crumb is more “glossy” and the colour darker, making the consumer believe they’re getting a premium product. In savoury products, such as rye bread, Torrax gives a chocolate brown colour to the crumb, without the greyness usually associated with roasted cereals.== What’s so different about it? ==Torrax XD2 is an ingredient – not an additive. It should be described as ’barley malt extract’ in the ingredients list. Not only does it add colour, but also a natural dry bitterness.== Bottom line, what will this do for the baker? ==It means you do not have to add an e-number to your ingredients list when you want to add colour and enhance roasted/bitter flavours in your product, helping you to keep your labels clean. And it makes bland-looking products stand out on-shelf.== Anything to add? ==When we taste-tested chocolate muffins, three-quarters of the panellists preferred the sample with 1% Torrax XD2, with 10% reduced chocolate chip and cocoa content.
Bakery name: Firkins Bakery, a West Midlands bakery chain with 38 shops.Machinery: new touchscreen Q650 EPOS till systems with Quantum 1.1 for bakeries along with CyBake Touch shop ordering software, across its entire estate.Why has it been installed?: Firkins was looking for a computerised till system that could handle promotions, linked-in products and meal-deals, while retaining the integrity of the data.What the machinery does: Quantum is an end-to-end management system designed to ensure revenue capture and that stock consumed is accurately reconciled to revenue. Firkins was attracted by Quantum’s advanced reporting functions for bakers and price-promotion management capabilities.Problems solved: Previously, the firm was not able to say that inside a meal-deal it sold X number of soft drinks; it could only say that it had sold so many meal-deals. This ruined the integrity of its stock control system, because it didn’t know what to allocate. Quantum 1.1 solves this with live reporting via broadband back to head office, so managers can see exactly what is selling in each shop in real-time, as well as cash declared. For promotions, Quantum allows complex discounts involving combinations of products (or even combinations of products, special vouchers and specific customer-types) to be set up and automated on till screens from head office.Technical specifications: Because Quantum was integrated with the CyBake Touch software on touchscreen tills, orders, waste and deliveries are entered in-store and transmitted to head office in real-time via broadband.Supplied by: EPOS Group, which specialises in the design, installation and support of EPOS systems in retail and hospitality.Telephone number: 0870 428 2830website: www.eposgroup.co.uk
Pine nuts: On the basis that we expect to see a major step to normal supply being resumed, now that Russia and China appear to have settled their cross-border issues, we would hope to see prices ease into 2011 and to correct to more recognisable levels in the course of the next few months. However, varying reports suggest progressive climate change has radically altered the volumes that can be produced. Despite the high price of pine nuts over the past two years, domestic demand in the key producing countries is rising, and will affect exports.Pumpkin seeds: Although China increased its planted acreage this year, wet weather in September and October affected optimal production, so the additional stocks expected and counted on, did not materialise. Any surplus will be in the hands of local Chinese merchants and speculators, who are limiting stocks coming to the export market and, consequently, we have seen prices roll over into this new season at levels to match the unpleasant highs of last season.Sunflower seeds: With strong domestic demand again from within China, a new crop which is reported to be slightly reduced from last year and with sunflower prices still significantly lower than pumpkin and pine nuts, we would expect to see sunflower prices firming into 2011.l Based on information provided by RM Curtis
Google+ Pinterest Twitter WhatsApp Facebook Previous articlePublic masses to return May 23-24 for Diocese of Fort Wayne-South BendNext articleCheap gas is great for consumers, but bad for local roads Carl Stutsman WhatsApp By Carl Stutsman – May 7, 2020 1 482 Budget shortfalls are inevitable; Goshen Mayor Jeremy Stutsman gives insight on how their 2021 might look Twitter Google+ CoronavirusIndianaLocalNews Facebook Every city government will have some tough choices to make when it comes to budgets this next year, and Goshen Mayor Jeremy Stutsman is giving some insight into the shortfall his city will be facing.At a city council meeting earlier this week Stutsman was immediately able to throw out a number; $1.5 million. That is the amount he anticipates the city will have to make up when it’s all said and done. According to The Goshen News he says they’ve been working with an accounting firm to get a handle on their numbers and the firm suggests that if Goshen spends their full budget; the impact will be about $5 million across all sources.However, Stutsman says they rarely do spend the full budget so he estimates $1.5 million. He also noted that in some cases, like gas tax lines, effects won’t be known for a couple years. It’s also important to note that nobody is 100% certain what budget numbers will look like next year.Read more here. Pinterest
WhatsApp Local utilities are requesting hikes to cover losses during COVID pandemic By Carl Stutsman – May 14, 2020 4 378 Google+ Twitter Previous articlePotawatomi Zoo opening up to drive-thru visitorsNext article37 year prison sentence overturned due to issue with defendant’s mother Carl Stutsman CoronavirusIndianaLocalMichiganNewsSouth Bend Market WhatsApp (Source: https://goo.gl/G8ifx2 License: https://goo.gl/OOAQfn) With widespread financial struggles utility companies, including those here in Michiana, are asking for rate hikes to compensate for losses during the pandemic. NIPSCO and Indiana-Michigan Power are among ten utility companies that have officially filed petitions to raise their rates.Kerwin Olson, Executive Director of the Citizens Action Coalition tells ABC 57 news they understand companies are struggling but charging customers for a product that was never delivered is “unconscionable”Olson also says his coalition has reached out to the governor and is asking him to extend protections that prevent utility shut off. He also suggests that when the time comes a task force be created to determine how best to help utility providers to be recover lost money.Watch the full interview here with our partners at ABC 57 News Facebook Pinterest Twitter Facebook Pinterest Google+