October 28, 2021

UK bread price in ranking rise

first_imgThe UK may still be one of the cheapest countries in the world for bread. But the average price of a loaf in Britain isn’t quite the bargain it was six months earlier, according to the latest figures from the Economist Intelligence Unit (EIU) supplied exclusively to British Baker.Prices in the study are worked out for each city by taking the weight and cost of a typical loaf of bread and calculating price per kg.In a league table of bread prices in 128 countries across the globe, gathered by mystery shoppers in March 2007, London, with an average price tag of £1.19 per kg of bread, is in 72nd place compared with its placing of 81 in the EIU’s September 2006 list. Then, on average, a 1kg loaf would have been priced at £1.09 in the capital.Manchester, the only other UK place surveyed, ranked 88 in March this year with a 1kg loaf fetching an average of £1.02. Last September, a loaf weighing the same would have cost customers there 88p on average – giving the city a ranking of 103.The figures reveal wide variations in UK prices between supermarkets, such as Asda, where the price of 1kg of bread costs as little as 73p in London and 66p in Manchester, to top-end stores, such as Harrods, where prices are £1.69 in London and £1.25 in Manchester. In some European cities, by contrast, the statistics show the gap between bread prices at bargain basement stores and luxury retai-lers is much smaller.In Warsaw, for example, it is only 4p. In a Far Eastern city like Kuala Lumpur it is even smaller, with a difference of merely 1p. And in San Francisco, there is no difference at all, with a 1kg loaf of bread retailing at £1.55 everywhere, according to the evidence supplied by the mystery shoppers.Food and drink analyst and EIU survey editor Jon Copestake said he thought the UK’s movement up the rankings table was likely to be a reflection of sterling’s position against other world currencies. “You also have to bear in mind that when you’re comparing bread prices in the UK with those in other cities like Vienna (which topped the EIU’s world league of bread prices), you’re not neces-sarily comparing like with like,” he said.Copestake said supermarket-bought bread in the UK was of a different quality to commonly eaten bread in other nations, which explained the disparities in prices between Britain and those markets.Economies of scale – where typically in the UK 800g loaves are picked up, as against other European states where 400g loaves are the norm – were also a factor, he added. But he agreed that the trend for healthier eating could lead to more UK consumers opting for more expensive, locally-sourced bread, resulting in Britain occupying a higher position in future price rankings. nlast_img read more

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BSB autumn conference

first_imgThe British Society of Baking’s Autumn conference is to be held on 6 and 7 October at Coombe Abbey Hotel in Binley, Coventry. The programme of events includes the Annual General Meeting on Monday 6 at 5pm. This will be followed by a drinks reception at 7.30pm and dinner at 8pm, where members will be treated to entertainment from the Coombe Abbey Shakespearian Actors Group.On Tuesday 7, the conference presentations begin with ‘A Family in Business’ by David Smart, Greenhalgh’s Craft Bakery. Andrew Fuller from Muntons plc, Peter Jones from Speedibake and Pat Smyth, president, Irish Association of Master Bakers and managing director, Yeast Products Ltd, will also be among the speakers on the day.last_img read more

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Investec predicts “a decent H1” for Premier Foods

first_imgIn advance of Premier Foods’ half-year (H1) results, to be announced 5 August, international specialist banking group Investec has said it is expecting “a decent H1” and has made a “modest upgrade to FY forecasts”.It estimates a sales figure of £1.2bn, £134m of trading profit and £59m of PBT (profit before tax). “With the balance sheet resolved, we expect the focus to be on trading, particularly in bread,” said Investec.It is expecting better news from Premier’s Hovis Division, but is staying cautious with its forecasts, pending more clarity on the bottom line. It forecasts the division will see sales of £369m and trading profit of £16m. The banking group said it was clear that the relaunch of Hovis in September 2008 had been a success in terms of sales and marketing, but said it was “very much in the dark as to whether top-line fizz is translating into bottom-line satisfaction.” However, it added that “any external perspective would suggest that this should be the case”. “This will be the first set of numbers from Premier where the balance sheet won’t be the prime concern,” added Investec.last_img read more

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Duchy and Waitrose join forces

first_imgWaitrose has joined forces in a new agreement with Duchy Originals which will give the supermarket the exclusive right to originate, manufacture, distribute and sell Duchy products.Waitrose aims to more than double the current range of 200 products to around 500, and will pay a royalty to Duchy Originals on all wholesale and retail sales.Products, including a range of biscuits and snacks, desserts and breads, will continue to be sold in all 214 Waitrose stores and new lines are planned from Spring 2010. Waitrose will also sell the products wholesale.To date, Duchy’s has donated almost £7million to charitable causes throughout the UK and overseas, and it is hoped that sales growth of the brand will generate a substantial increase in the royalties to charity.The deal has been spoken of by Waitrose MD Mark Price, as “a match made in heaven”. Andrew Baker, Chief Executive of Duchy Originals explained: “Because of our constitution, and the fact that we are owned by a charity, Duchy Originals has never been able to build up reserves for investing in future growth. This is a deal where everyone wins – it is good for Duchy Originals, good for Waitrose, good for our consumers and good for charity.”In July this year, due to its failure to turn a profit, Duchy Originals’ Cornish bakery was taken over by Tamar Foods, part of the Samworth Brothers Group, which now produces the brand’s sweet tarts under licence.last_img read more

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17 November, 1933: The Man in the Moon’s Weekly Tips – almond cakes

first_imgLet us consider that type of cake which has a layer of almond paste in the centre. It may be simnel cake or a rich slab cake. Which is the best way to insert that layer of cake? The usual procedure is to mix the almond paste, weigh off and chaff each piece round, then pin it out to the required size, finally placing this ’heavy’ layer of almond paste on a much lighter cake batter. Does this almond paste layer not try its best to sag during baking? And it is successful too often! Instead of preparing a paste, sprinkle the dry ingredients, about half an inch thick, on the batter forming the bottom half of the cake. During baking, moisture, which is usually driven off, actually doughs up the paste for you. Thus you do not require any eggs for the paste and save time in mixing.last_img read more

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Glazing made easier

first_imgClean-label ingredients manufacturer and supplier Ulrick & Short has relaunched its additive- and allergen-free range of bakery glazes.Eziglaze was originally developed in response to market demands for more natural ingredient replacements. It can be used on sweet and savoury baked goods, and has been relaunched with improved cost saving value, due to the fluctuating price of eggs, said the firm. These savings are achieved as the glaze does not need to be chilled and has a long shelf-life, making it a practical alternative to fresh egg and milk. It is available in a powdered format which needs to be made up with cold water.”Eziglaze is ambient stable and can be adjusted to match the viscosity of existing glazes, meaning manufacturers do not need to recalibrate their equipment, helping to save time and money,” said the firm. “Eziglaze is able to replicate the same browning and gloss characteristics of egg and milk based glazes and has no chemicals or artificial components, as well as being GM-free.”last_img read more

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Notre Dame researchers study spread, effects of COVID-19

first_img WhatsApp Google+ Google+ Pinterest Pinterest Twitter Facebook Previous articleFord recalls more than 250,000 vehicles due to door latch issuesNext articleNotre Dame Head Coach Mike Brey says he plans to see out his contract Brooklyne Beatty Twittercenter_img CoronavirusIndianaLocalNewsSouth Bend Market Notre Dame researchers study spread, effects of COVID-19 WhatsApp University of Notre Dame researchers are continuing to study the spread of coronavirus, along with its effects.According to a recent study, thousands in the U.S. were infected with the virus by the time officials caught the first case in Washington. WSBT reports there were more cases of the virus than originally thought.Notre Dame Assistant Professor Alex Perkins says that because the country was behind with testing, “things got out of hand.” He says large-scale testing would’ve been vital to help contain the spread.A Notre Dame lab is now studying the effect lock downs and school closures will have on the spread of the virus. TAGScoronavirusCOVID-19effectsspreadUniversity of Notre DamevirusWSBT Facebook By Brooklyne Beatty – March 26, 2020 0 563 last_img read more

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Volunteers needed for Elkhart County COVID-19 Information Line

first_img Previous articleNiles Releaf Center delivers marijuana curbside during coronavirus scareNext articleA letter from Elkhart County elected officials Carl Stutsman Google+ (Photo supplied/ABC 57) Volunteers are need to man the Elkhart County COVID-19 Information Line from 4 p.m. to 10 p.m. Monday thru Friday and 8 a.m. to 10 p.m. on Saturdays.Anybody who would like to volunteer can register themself at www.serv-in.org.Anybody with medical training, such as a doctor or nurse, is asked to indicate that.The Elkhart County COVID-19 Information Line is an “information only” line.The phone number is 574-523-2106. CoronavirusIndianaLocalNews Pinterest Twitter WhatsApp Google+ Volunteers needed for Elkhart County COVID-19 Information Line Pinterest Twitter Facebook WhatsApp By Carl Stutsman – March 27, 2020 0 272 Facebooklast_img read more

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Knox man, 39, arrested after deadly crash in LaPorte County

first_imgIndianaLocalNews Pinterest WhatsApp Google+ Twitter Pinterest Facebook Knox man, 39, arrested after deadly crash in LaPorte County WhatsApp Facebook Twitter (Photo supplied/LaPorte County Jail) A man from Knox has been arrested on reckless homicide and OWI charges after a deadly crash in LaPorte County.The collision happened on Friday, April 3, in the 1400 block of U.S. 6, according to 95.3 MNC’s reporting partners at ABC 57.Thomas Nelson, 39, crossed the center line and struck a truck driven by a LaPorte man. Another vehicle, driven by a Kingsford Heights man, swerved to avoid the collision and struck a utility pole. A Kingsford Heights man operating a motorcycle with his wife on-board slid. Both were ejected. Barbara McDowell, 51, died at the hospital.Nelson was arrested on Operating While Intoxicated-Endangerment and Causing Death charges as well as Reckless Homicide.Nelson’s wife, Kelly Nelson 41, who was a passenger in his car, was released from jail and issued a summons to appear in court for Possession of a Controlled Substance. Google+ By Carl Stutsman – April 5, 2020 0 308 Previous article$1,000 fines issued if not properly socially-distancing in MichiganNext articleMan shot on North Johnson Street in South Bend Carl Stutsmanlast_img read more

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Teenager recovering after being struck by vehicle

first_img Twitter WhatsApp IndianaLocalNews Teenager recovering after being struck by vehicle WhatsApp By Jon Zimney – May 30, 2020 0 550 Google+ Facebook Pinterest Facebook Twitter (Jon Zimney/95.3 MNC) A teenager is recovering after being struck by a car.It happened on Friday afternoon, May 29, at 933 and Darden Road in South Bend.The teen was on his bicycle and rode into traffic and was struck.The driver of the vehicle stayed on scene.The teen’s injuries are not considered life-threatening. Pinterest Google+ Previous article$100 million heading to Indiana to upgrade the South Shore lineNext articleSuspect arrested, victim recovering after shooting in Benton Township 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.last_img read more

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