At the Délifrance Sandwich World Cup, British beef went head to head with Thai chicken, while Japanese seaweed saw off Swiss Emmenthal.But the competition did not stop there. Swordfish also competed with mangoes – in the same sandwich! And the Netherlands candidate perfected the art of one-upmanship when she announced that she bred her own buffalo to make her own mozzarella.The result was entertaining – but serious too. Seven countries competed in a live theatre, packed to the rafters, with standing room only. Video projectionists and TV crews jostled to get best angles on the often quivering hands of each contestant. One by one, the seven finalists followed each other out for their 15 minutes of fame, making their sandwiches, explaining their choice of fillings and answering questions from the judges. They were told to “explain the nutritional balance” or “describe why your combination of fillings work”.BBC TV South flew in its own correspondent and cameraman to film local Reading entrant Adrian Brown, who, though not the ultimate winner, won much praise from the judges, particularly the Dutch judge, who took a very large bite out of his British beef sandwich and pronounced it “perfect”. It was served in a Délifrance Fougassette roll, spread with horseradish mixed with crème fraiche “to tone the spice down a bit”, according to Brown.The sandwich was then filled with rocket and an onion maramalade – made to a secret recipe, which I later coaxed out of him. He revealed – exclusively to British Baker – that it comprised white onions, white wine, lime, ginger and a tiny touch of sugar!The competitionStanding at a large table with all their ingredients, plus chin-strap microphones and trailing wires, each finalist had to describe to the audience and judges the sandwich he or she was about to make. They could use any one of the multitude of Délifrance breads or rolls, while the filling had to be entirely their own recipe. British judge, sandwich consultant Nellie Nichols, told British Baker the judging criteria: Ease of assembly Gastronomic appeal Nutritional balance Colour Texture Flavour Ease of eatingThe judges, one each from the seven finalists’ countries, had to stand down from judging their own national entry. Chairman of the panel was renowned French baker Jean-Luc Poujauran, who began with a small shop in Paris and now has several Michelin-starred restaurants among the clientele he supplies.His passion is still making bread daily and he stresses the importance of time taken for kneading and fermentation.The sandwich made by Philip Koh from Singapore was a clear winner. The judges thought it appealed to more adventurous and yet popular tastes. French judge Audrey Aveaux, a qualified nutritionist who has worked for hospitals and food and catering companies, thought it was particularly well balanced.The judges, who ranged from chefs to shop owners, bakers to caterers, the nutritionist and Britain’s own sandwich writer and consultant Nellie Nichols, allowed up to E2 (around £1.20) to be spent on each sandwich.The organiserThis is the sixth year that French bakery and patisserie manufacturer Délifrance has organised the competition. Ian Dobbie, MD of Délifrance UK, which supplies both foodservice and retail outlets explained that all the company’s breads are fermented for a minimum of two hours to develop flavour and are natural – they contain no emulsifiers. The company makes numerous varieties of bread and there is a continuous drive towards new product development.Dobbie told British Baker: “Adrian did his country proud. Bakers, caterers and chefs work with us to push the boundaries and develop new ideas. Innovation, passion and an understanding of how bread can bring out the best of a chosen filling is what will drive the growth of the sandwich market.” n—-=== The sandwich entries from around the world ===As well as Britain they came from:Belgium: a Pain Bagnat (round, flat crusty roll made with olive oil) spread with a balsamic vinegar and cream spread, filled with feta cheese, black olives, red peppers, lamb, rocket and Batavia lettuceFrance: a Panecillo (crusty baguette) split twice, containing a light nori seaweed spread, plus avocado, sardines, feta cheese, pepper, tapenade (crushed olives, capers, anchovies and olive oil) and rocket shootsItaly: Panisun bread, spread with butter and filled with mango, lettuce, swordfish, tomatoes, Philadelphia cheese, lime juice and aloe vera juiceNetherlands: a Rustic baguette, spread withmustard and honey, filled with tapenade, smoked home-reared buffalo mozzarella cheese, prosciutto, lettuce, beef, carrots and parsleySwitzerland: a Rustic half baguette, spread with mayonnaise and filled with prawns apple, tomatoes, onion, yellow peppers, Emmental cheese, coriander leaves, parsley and lettuceBritain: a Fougassette bread, spread with crème fraiche and horseradish, filled with beef (hot or cold), rocket and own-recipe onion marmaladeSingapore: the winner, a Provencette Bread (made with Provence herbs and olive oil), spread with mayonnaise and filled with chicken, tomatoes, coriander leaves, lettuce, red grapes and parmesan shavings, finished with a light chilli Thai dressing
Month: April 2021 Page 1 of 3
Rowe’s the bakers has started supplying supermarkets in the south-west with the first individually hand-crimped frozen pasty for customers to bake at home. The Rowe’s branded product, in a traditional steak flavour, has been launched in 36 Sainsbury’s and 25 Morrisons stores this October.The Cornish-based baker said the hand-crimped pasty marks a new concept that combines the company’s reputation with craft baking, with the convenience needs of consumers. The bakery, which already hand-crimps 50,000 pasties per day, will be increasing production by another 5,000 pasties a week in order to meet expected demand.“The traditionally underperforming frozen bake-off market is now experiencing something of a resurgence,” explained Paul Pearce, marketing manager at Rowe’s. “We’re delighted to be first-to-market with a product that reflects our company values while giving the consumer a convenient take-home product that can be transferred from the freezer at the supermarket to the freezer at home.”The pasties will be available in packs of two and priced at £2.49.
Morrisons plans to extend a regional scheme, selling bread made from flour milled in the local area.Bakery trading manager Andy Clegg said the concept had worked well in East Anglia, Yorkshire and Wessex, and that stores in other parts of the country would launch locally milled bread later this year.Bakery sales were above expectations and had seen substantial year-on-year growth, according to Clegg, speaking after the chain reported annual pre-tax profits up to £655m from £612m in 2007, with sales up 12% to £14.5bn.”It’s down to the implementation of our strategy and a greater emphasis on food values, innovative products and developing the skills of our bakers,” he said. “Plant sales are still in volume growth and we have seen a switch to white bread in the last eight months, as a lot more people are making sandwiches at home.”
Porter Foods has launched a new vanilla bean paste range, suitable for professional and home baking.The range can be used in cakes, ice-cream and drinks and was recognised as a Fresh Ideas award winner at this year’s International Food Exhibition. The paste sachets with vanilla seeds provide a longer shelf-life alternative to single-use vanilla pods.Made from whole vanilla beans and sugar, the paste is now available in a single-serve sachet or in a squeezy bottle. One sachet equates to one standard vanilla bean pod, and the 270g bottle contains the equivalent of 30 vanilla pods.www.porterfoods.co.uk
Wrights has unveiled a prototype flagship store and retail brand in Stoke-on-Trent, which the firm hopes will broaden its appeal to consumers.The design, created by Dollar Rae, comes complete with a new corporate identity and colours alongside its ‘Freshly baked and ready to go’ sales message.The new outlet, which started trading at the end of September, offers a broader product range than in its existing retail outlets, including made-to-order sandwiches, salad boxes, pasta boxes and new lines of savouries, confectionery and cakes, which will be refreshed each month. The shop has been kitted out with bespoke-designed Tom Chandley turbo fan-assisted ovens, bake-off ovens with self-condensing hoods, walk-in chillers and freezers, and till points broadband-linked to the factory in Crewe for more efficient restocking of product lines, explained head of retail sales Neil Wood.
Hovis is to make at least 115 workers redundant as it attempts to reduce its debts.Owner Premier Foods will close the rolls line at its bakery at Aspull in Wigan later this month, resulting in more than 90 job losses, while 25 staff lost their jobs when the Martland Mill distribution depot recently closed.As reported in British Baker (26 February, pg 5) Premier Foods was forced to review its morning goods business earlier this year, following rumours that it had lost a large crumpet contract. Bakers Food & Allied Workers Union organising regional secretary, Ian Hodson, blamed the supermarkets for the problem. “We all want cheap food but we want it provided by skilled workers,” he said. “In their search for cheaper contracts, the retai-lers should consider what their actions are doing.”Hodson said he was disappointed with the way Premier had handled the redundancies and the fact staff were being encouraged to sign compromise agreements. “Some of them may not sign and could decide to go to an employment tribunal instead.”The closures will cost Premier Foods £4m, but will go some way to reducing its debts by £100m this year, said the company.It follows the announcement of buoyant figures in its interim management statement, showing Q1 value growth for Hovis of 4.7% and volume growth of 8.5%, with market share up 0.5% to 25.6%. Total branded sales increased by 1.6% in the quarter. More promotional activity from its competitors was expected to result in lower market share in Q2, said Premier. However, it was confident that its own marketing and promotional initiatives would return Hovis to share growth in the second half of the year.Premier chief executive Robert Schofield said: “Assuming no adverse change in the trading environment, we expect the benefits of our strategy to result in further progress in 2010.”
Greggs has announced a slim like-for-like sales increase despite seeing meal deal sales up 167% for the 26 weeks to 3 July.The high-street bakery chain announced its total sales increased 2.9% to £321m, with like-for-like sales up 0.7%. However, cost savings and increased efficiency at the firm has seen pre-tax profit rise 12.3% to £18.6m from £16.5m for the same period in 2009.Chief executive Ken McMeikan said the firm expects pressure on trading environment to increase in the second half of the year, but that Greggs remains focused on managing costs tightly.“We now expect an increase in ingredient cost inflation in the second half of the year, following the recent rise in wheat prices,” he added.A focus on promotional activity in the first six months of the year resulted in sales of more than two million meal deals, an increase of 167% on last year.The chain has continued with its expansion plans opening 18 net new shops in the half year, as part of its bid to open 50-60 net new shops this year. It is also looking to continue the roll-out of its new concept stores across the UK.McMeikan said the firm was also about to embark on the first phase of its supply chain investment programme, with its new bakery in Newcastle upon Tyne to replace its existing Gosforth bakery.For the full story see the next issue of British Baker out 13 August.>>Greggs homes in on southern bakery site>>Greggs plans to maximise quiet trading periods
VAT misconception Gallagher buy-back Asda line sees rise London’s first-ever vegan bakery/cupcakery is set to open on 1 April. The Ms Cupcake shop in Brixton, run by Mellissa Morgan, will specialise in vegan cupcakes, brownies, cookies, traybakes, loaf and layer cakes. Almost 25% of people falsely think VAT applies to everyday staples like bread, which are VAT-exempt. The research was commissioned by Live & Breathe, a creative agency that focuses on shopper marketing. Declan Gallagher, former owner of Gallagher’s Bakery in Donegal, has bought back a section of the business from the firm he sold it to, potentially saving up to 70 jobs. Gallagher sold the firm to IAWS (now Aryzta) in 2007, but has bought back the fresh section of the business. Last month, Aryzta said 124 jobs would be lost by its move to close Gallagher’s frozen food division. Following the launch of its Chosen By You range in autumn 2010, Asda has seen sales of bakery products in the range rise by 6% since October, with cakes up 20%, and pie sales up 8%. The supermarket has introduced nearly 3,000 products to the range, including 516 bakery lines. It will shortly introduce a further 2,000 items. Vegan bakery launch
Ginsters is building on its Cornish Bara range with the introduction of the All Day Breakfast Bara.Tapping into consumer demand for a variety of food-to-go breakfast options, the new Bara combines fresh British pork sausage with sweetcure smoked bacon and chopped egg in a rich tomato sauce wrapped in a softly baked bread dough. It is designed to be eaten hot and is said to deliver oven-baked quality after 90 seconds in the microwave.Head of brand marketing Andy Valentine said: “We’re extremely pleased with how the Bara range has been received so far we’ve had some great feedback from shoppers. All Day Breakfast has long been a popular flavour in the Ginsters’ classic sandwich range, so we’re confident we’ll see swift uptake of this new addition.”It has an RSP of £1.99.
Facebook WhatsApp WhatsApp IndianaLocalNewsSouth Bend Market Aquatic Center in Elkhart hosting its biggest swim event yet Twitter Google+ Pinterest Pinterest (Photo supplied) This week, the Elkhart Aquatic Center is hosting its biggest event since it opened. A four day swim meet runs Thursday through Sunday, with 1200 athletes from Illinois.Their visit is expected to give a boost to the local economy, and give the aquatic center the chance to show off their Olympic-sized swimming pool. Hotels are said to be at around 90 percent occupancy this weekend.Another big swimming event is planned for later this month, with nearly 1000 swimmers from seven states. Twitter Facebook Previous articleDNA evidence leads to arrest of Elkhart man in 20 year-old cold case from IndyNext articleUniversity of Michigan cancels in-person classes for the rest of the semester Tommie Lee By Tommie Lee – March 11, 2020 1 377 Google+