first_imgn A teenage robber, who held up a bakery in Burnley with a rolling pin, before making off with a chocolate orange gateau, has been sentenced to nine months in jail by Burnley Magistrates Court. Drunken Andre Lennox (19) pulled off victim Robert McKenna’s glasses, threatened him with a rolling pin and then snatched £60 from the till at Birtwistle’s Bakery, in Padiham last August.n Livingstone-based biscuit company Paterson Arran won the Food from Britain ’Best Food Product’ award for its Café Bronte luxury biscuits at the ISM sweets and biscuits fair held in Cologne, in Germany. The range includes cookies and shortbread bars.n One of the oldest bakeries in Ireland is to close with the loss of 10 jobs. Donnelly’s Bakery, which supplies bread to Cork, said increasing costs and cheaper competition no longer made the niche bakery viable. Staff at the family-owned bakery on Shandon Street, which has operated since the 1920s, are to be made redundant.n North West pie company Holland’s Pies took its mascot Stan The Van Man and its new Holland’s To Go range on tour this month. The company handed out free samples in 100 Asda stores across the country and local children were able to get their picture taken with Stan. The new range includes Cumberland Sausage Roll, Steak & Onion Slice and Chicken Balti Slice.n A new type of milk has been introduced to the Spanish market by Leche Celta. It contains green tea extract teavigo an antioxidant that is said to help cut the risk of cardio-vascular illness.and reduce the formation of cavities.last_img read more

Dublin’s Brennans debuts Polish loaf

first_imgThousands of Poles living in Northern Ireland can now get a taste of home after Dublin-based Brennans launched a traditional Polish bread called ’chleb polski’.Brennans claims to be the first bakery in the region to offer customers the bread, which will be baked under the careful guidance of Polish bakers.Colin Todd, business development manager, said that to ensure they got the recipe right, bakery staff had travelled to Poland to source the best ingredients. He added that samplings carried out so far had been extremely well received.last_img

An eye to the future

first_imgI decided to go into baking after I finished school, rather than go on to study A-Levels. The reason I did this was because my mum had always baked at home and I really enjoyed helping her. So I enrolled just two days before the NVQ bakery course was about to start.Currently, I’m at Tameside College in Manchester, studying NVQ Level Two Bakery, Patisserie and Cake Decorating, which includes making bread products, such as Danish pastries croissants, brioches and sweet doughs. In patisserie we bake a selection of hot and cold desserts, fine pastries and pies.We also make a whole range of confectionery items, including cakes and biscuits. I love everything about baking and about Tameside College, I really feel like I’m at home.MOVING ONI’m getting a little nervous now though, because I will be leaving full-time education at Tameside College this summer. I don’t want to go, as I’m going to miss everyone so much. Leaving the college is like the end of an era for me, I’ve had such a great time.On the other hand, when my course finishes, I’m hoping to start a cake decorating job with a medium-sized bakery near my home. It supplies local hotels and restaurants. I’m a little excited but very anxious at the same time.Eventually, I want to open up my own shop, so that I can do my own creations in my own style. I don’t really like people telling me what I have to do and would love to be my own boss, but I think that getting a shop now would be too stressful and too much pressure, although my parents would support me to do this.making an impactI am concerned that the baking industry is dying because there are not enough people wanting to enter the business. When my friends ask, “What are you doing?”, and I say “An NVQ in bakery”, they reply, “What are you doing that for?” They think that just because I’m not doing A-Levels, I’m not as good as they are. But I’m extremely proud of what I’ve achieved and, best of all, I love what I do. I think that I’ve done a lot more than most people my age and I already have a job lined up for when I finish college.I think the main problem is that bakery needs to change its image. There need to be more bakers on TV, just as there are chefs like Gordon Ramsay, so that people can see the passion and skill involved in making the products. Then, more youngsters would look up to bakers and consider taking it up as a profession.  nlast_img read more

On cafe culture

first_imgOur revered doctor would have something to say about our modern-day fixation with caffeine. Not one for popping down his local Starbucks, or its 19th Century equivalent, listening to this frightening account leads one to believe that he was supping a pretty potent brew. On cafe culture: “Tea and coffee I have practically given up since 1886. I found they made me nervous, fidgety, anxious, low-spirited, and took away some of my energy. Tea made me tremble, gave me brilliant, but false ideas, and confused both speech and writing; coffee gave me wind and colic and took my memory away for hours, so I have given both up.”last_img

Katermart slims its counter

first_imgFor kitchens where space is at a premium, refrigeration specialist Katermart has launched a durable, slim-fit counter refrigerator for salad and cold food preparation.The stainless steel unit has a blown-air cooling system – vital for long service periods – and space-saving compressor. Despite its compact size, it offers fast cooling to between -1°C/+7°C and maintains a uniform temperature to keep food in peak condition.With two good-sized doors, chunky recessed handles for both safety and hygiene, and two adjustable shelves, the ST1230 offers easy access and flexible storage.On top, the unit can accommodate up to 12 Gastronorm pans. Easy to clean, it has an automatic defrost system, temperature logging facility, and prominent digital display panel for foolproof operation. A five-year warranty on the compressor is standard and all other parts are covered for two years.Launch: 17 January 2008RRP: £1,499[]last_img read more

BakeMark adopts natural stance

first_imgBakeMark has launched a line of icings in response to consumers’ needs for natural colours and flavours. The new Crembel line is free from preservatives and uses the most natural ingredients where possible, said the firm.The icings are available in caramel, vanilla, chocolate and lemon flavours, and have been designed with the ever-growing cupcake market in mind. They can be melted or beaten to the desired consistency, have a high-sheen finish and are freeze-thaw stable.”Customer demand for more naturally based products is constantly growing. Consumers still seek out indulgent treats, but want them to also have a wholesome twist,” said Lisa Smith, marketing manager at BakeMark UK. “Our focus within new product development is not only to offer all the benefits of quality and innovation our customers have come to expect from us, but also place more and more emphasis on natural flavours and colours.”[]last_img read more

Two charged with attack on friend in Elkhart

first_imgIndianaLocalNews Two men in Elkhart are wanted for attacking and robbing one of their friends. The incident happened last summer in a wooded area off of Cr. 16. The Elkhart Truth reports the victim, Dylan Simon, and Christian Leiter had been in an argument before the attack about some missing money and depression medication. The victim told police that Simon and Leiter lured him to a wooded area then punched, kicked, and stomped on him.Video of the suspects was caught by neighbors. Simon and Leiter have both been charged with robbery resulting in injury.Read the full report with The Elkhart Truth Previous articleMan, 36, killed in shooting on Laurelwood Drive in ElkhartNext articleCountry music legend Charlie Daniels has died Carl Stutsman Twitter Twitter Google+ Pinterest By Carl Stutsman – July 6, 2020 0 563 Google+ WhatsApp Facebook Pinterest Two charged with attack on friend in Elkhart WhatsApp Facebooklast_img read more

Todd Rokita tests positive for COVID-19

first_img Google+ Facebook By Caleb Hatch – November 3, 2020 0 287 WhatsApp Twitter CoronavirusIndianaLocalNewsSouth Bend Market Twitter Pinterest Todd Rokita tests positive for COVID-19 By US House of Reps ([1]) [Public domain], via Wikimedia Commons Indiana Attorney General candidate Todd Rokita has tested positive for COVID-19.His campaign says that he will watch election returns at his home.Rokita was informed by someone outside of his campaign that he was exposed to the virus. Since, Rokita has been in quarantine and recently tested positive after developing symptoms.His campaign says in a statement that he is doing well and working from home. Google+ WhatsApp Pinterest Facebook Previous articleGrace College student, 20, didn’t die due to COVID-19Next articleCongressman Jim Banks wins another term in Indiana House District 3 Caleb Hatchlast_img read more

Press release: New gold-standard GCSEs prepare pupils for careers Britain needs

first_imgThe start of these exams follows the recent news of funding to train up to 8000 existing computing teachers to teach the new GCSE – that is enough to ensure every secondary school in England has a teacher who can support pupils to succeed.The new GCSEs will be graded 9 to 1, with 9 being the top grade to allow more differentiation between the highest performing pupils and so that employers can identify the new, more rigorous qualifications.It builds on the success of last year’s changes to GCSE maths and English which saw 59.1 per cent of pupils achieving a grade 4 or above.Standards are rising in schools thanks to these reforms and the hard work of teachers, which has resulted in 1.9 million more children in good or outstanding schools than 2010.The government’s Industrial Strategy highlighted a shortage of STEM skills. There is a need to increase number of people able to study for STEM degrees to support the current economy and its growth. The reforms to GCSEs and A levels, as well as these teaching programmes are just two of the ways this is being achieved. Hundreds of thousands of pupils are preparing to take new, more rigorous GCSE exams this week, which are on a par with the best performing education systems in the world, the School Standards Minister announced today.The gold-standard qualifications for 20 new GCSEs – including the sciences, French, German, Spanish, history and geography – have been designed with employers in mind. These qualifications are underpinned by more rigorous content, preparing pupils for future careers in the industries that Britain needs. The new science GCSEs now include space physics and the human genome and the new Computer Science GCSE now includes a greater focus on programming.Schools Standards Minister Nick Gibb said: A world-class education has the power to give young people the knowledge and character needed to navigate a rapidly changing world. CBI members welcome the Government’s commitment to high educational standards in schools, of which the new GCSEs are part. Just doing well in exams isn’t enough though – firms want to see all young people leave education as well-rounded individuals. They appreciate what teachers and leaders are doing in schools to develop great people – and are ready to step up and do more themselves. As part of today’s important focus on knowledge, this partnership must also ensure we are prioritising teaching that encourages critical thinking, creativity, and teamwork. This week marks the start of exam season, where a further 20 new GCSEs will be sat for the first timecenter_img CBI Managing Director for People and Skills policy Neil Carberry said: These more rigorous, gold-standard GCSEs are helping to nurture the next generation of scientists, linguists and historians. Whatever pupils want to do with their lives, these qualifications will prepare them for future success and help deliver the skills Britain needs to be fit for the future. Thanks to our reforms and the hard work of teachers, education standards are rising in our schools and last year, teachers and pupils responded well to the new English and maths exams. I wish pupils all the very best as they prepare to sit these exams and I look forward to celebrating their success in the summer.last_img read more

News story: Science Minister Sam Gyimah launches new #ScienceSpotlight avatar

first_imgScience Minister Sam Gyimah will today (Monday 18 June) appear as an avatar in a first for the Department of Business, Energy and Industrial Strategy. The new online tool has been developed to promote the work that the government is doing to invest in science, research and development as part of the modern Industrial Strategy.The animation sees Sam Gyimah as an avatar in a lab coat discussing case studies of projects happening up and down the country.Science Minister Sam Gyimah said: This is the first of a number of activities aimed at increasing public engagement in science. We have a fantastic story to tell, with the UK having some of the brightest and best entrepreneurs, innovators and scientists, to our record investment in science and plan to invest 2.4% on R&D by 2027 through our modern Industrial Strategy. Through my #ScienceSpotlight, I will highlight some of the great scientific work going on around the country. The avatar will appear on the Twitter channel for the Department for Business, Energy and Industrial Strategy on a fortnightly basis.Our modern Industrial Strategy sets out a long term plan to boost the productivity and earning power of people throughout the UK. It sets out how we are building an economy/a Britain fit for the future – how we will help businesses create better, higher-paying jobs in every part of the UK with investment in skills, industries and infrastructure.We want to be the world’s most innovative economy and through the industrial strategy we have committed to reaching the target of 2.4% of GDP investment in R&D by 2027. As a first step to reaching this target, we are investing an additional £2.3bn in R&D in 2021/22. This means that we will have raised public investment in R&D from around £9.5bn in 2016/17 to around £12.5bn in 2021/22 – a total increase of £7bn over five years. This is the biggest increase in public funding of R&D on record.last_img read more