The National Association of Master Bakers (NA) board of directors met in London last week and decided to close its training section, possibly affecting five assessors.Gill Brooks Lonican, chief executive of the NA since August said: “We have taken this decision after many years of trying to keep costs to a level that we could realistically sustain, and without imposing any membership price increase this year. Importantly, it does not affect any trainees until 2008. Every one of the 40 learners will continue to receive training and obtain their qualifications. It has never been the intention to leave any of the members who use the training section without access to learning.”The NA will meet with another training provider, Poultec, which is Centre of Vocational Excellence (COVE) approved in February, Brooks Lonican explained. “This body will offer more courses and qualifications in bakery, confectionery, retailing/customer service than we have at present, at no cost to members or the NA. It also offers health and safety, HACCP and management training to all age groups. They have indicated that they want to talk to our five assessors with a view to taking some of them on.”Brooks Lonican said: “The NA Board wishes to thank in particular Janet Carr of Warings bakery in Reading for her hard work on the training section and Tony Phillips, past NA president and current board member, for all his diligence over the costs and for helping it to reach this conclusion.”
A total of 105 new entrants – a record number – have entered the Baking Industry Awards 2008, to be held on Monday 15 September.The awards, which take place at the Grosvenor House hotel in Mayfair, London, have attracted a total of 229 entrants, 67 more than last year. The judging pro-cess is now under way and the awards ceremony looks set to be a fantastic evening for the industry.”The 2008 awards has been faced with its toughest judging yet. We have been overwhelmed with the level of entries received for the awards this year and the standard has been exceptional, with an abundance of new and innovative companies entering for the first time,” said Stephanie Smallwood, events executive for British Baker.Take advantage of our “early bird” offer by booking your tickets before 30 June. Tables of 10 cost £1,600 plus VAT, tables of 12 £1,920 plus VAT and individual tickets £170 plus VAT. To book, contact Elizabeth Ellis on 01293 846593, email: [email protected] or visit [http://www.bakeryawards.co.uk]
== Kirk Hunter ==Chief executive, Scottish Association of Master BakersThe “R” word is now out in the open. From the Prime Minister down, officialdom acknowledges what every baker has known for months – we are in recession.The announcement this week that food sales have fallen in Britain for the first time since records began reinforces the point that bakers are not immune to these economic ill winds.Bakers are already responding to these challenges, cutting costs, rationalising businesses, seeking greater efficiencies and developing new markets. But they need help.There must be a reassessment of policies that add costs to businesses. We are already seeing friction between the green agenda and politicians’ growing awareness of their economy’s inability to pay the price.Do the European Parliamentarians currently pushing through pesticide restrictions on farmers really understand the impact on cereal yields and food production? I am sure the electorate may have views on measures that artificially push up food prices at a time of recession.Does the Food Standards Agency (FSA) accept that it is slightly unreasonable to be imposing on the baking industry the costs and risks of re-engineering products to meet the FSA’s ever stricter diet and health agenda, at a time when food companies’ margins are wafer thin?Is there no understanding of the commercial facts of life?Can the UK government put the debate on immigration onto a realistic footing? Immigrant labour is vital to the Scottish baking industry. With Scotland facing a demographic time bomb it is essential that we continue to attract a flow of skilled immigrants.It is true that there is a vast untapped supply of workers already here for us to turn to. However, any baker in Scotland will tell you the difficulties in attracting these people into the industry. To restrict the supply of immigrant labour will be to seriously undermine our industry.
Machinery: a Bulk Bag Discharger and Batch Weighing SystemWhy installed: the burden of working with 25kg bags became an issue for review and it was decided a more efficient bulk bag dispatch was neededThe aim: to install a more efficient system of bulk bag despatch to the Netherlands and improve the batch process for the depositorWhat happened: Flexicon designed, built, installed and commissioned a bulk solids handling system to address the briefWhat it does: the system allows the mixer to be discharged into tote bins, as well as the 25kg bag packing line, then uses a transfer system to empty the tote bins into one-tonne bulk bagsTech spec: the discharger and weighing system are constructed with all contact parts in Stainless Steel Type 304 with a food-quality finishProblems solved: the new procedure has impacted from the point of discharge from the mixer in the Dry Mix Plant, and has reduced manpower from seven to fourSupplied by: Flexicon (Europe)Telephone: 01227 374710Website: www.flexicon.co.uk
A call has been put out to employers to give their views on a new bakery qualification being developed by food and drink sector skills council Improve.The Bakery Proficiency qualification is being developed in consultation with a number of bakery firms, including Bettys, Cooplands, United Biscuits, Greggs and Morrisons. The proposal is for it to have three distinct pathways: craft, plant and retail/in-store bakery.”The units cover a vast array of subjects which employers and employees can pick and choose from to tailor the qualification to their particular line of work,” said Derek Williams, Improve’s development director.Credits will be gained for each unit of assessment allowing the final qualification to be built up step-by-step. It has also been designed specifically for assessment in and around the workplace and will be publicly accredited as part of the new Qualifications and Credits Framework (QCF).Employers will be able to view and comment on the proposed structure and units from 21 September on Improve’s website www.improve-skills.co.uk and Improve will continue its consultation period until Christmas.To have your say, contact Helen King on 0845 644 0448 or email [email protected]
Warburtons is under pressure to sell rather than close its Newport bakery after Brace’s announced publicly that it was keen to buy the site and called for union and Welsh Assembly Government support.At the end of September, Warburtons announced a proposal to close the bakery in South Wales, which employs 114 people, and entered into a 90-day consultation with workers and unions. However, Brace’s has since expressed an interest in buying the site, saving jobs in the process. It remains to be seen whether Warburtons is willing to sell to a rival plant baker.Scott Richardson, Brace’s sales and marketing director, said: “We have made contact with Warburtons’ head office and have since received a letter of acknowledgement from them, but no advances have yet been made. The Welsh Assembly Government and the Bakers Food & Allied Workers Union have been supportive as they are keen to prevent job losses and maintain industry in the local region. Developing a bakery in Newport would be key to future expansion and allow us to continue to improve our offering.” Brace’s had previously expressed an interest in the site.In a statement, Warburtons said it was holding a consultation, during which it would contact those who had expressed an interest in the site: “The purpose of the consultation is to review the company’s proposal and explore all alternatives to closure and possible redundancies. These alter-natives may ultimately include the potential sale of the site and Warburtons welcomes the various expressions of interest it has received from a number of parties. Our key priority is to ensure that our employees understand the reasons behind the company’s proposal and have the opportunity to discuss that rationale.”>>Warburtons in free-from move>>Brace’s in bid to save Warburtons bakery from closure
CBP anniversaryNext month sees the 50th anniversary of the Chorleywood Bread Process, which was developed by scientists at the Chorleywood Flour Milling and Bakery Research Association laboratories.Tortilla demand upHoneytop said it has had to increase its tortilla capacity by around 50% in recent months, due to natural growth of the sector, with existing customers using wraps more readily, in place of sandwiches, for lunch. Joint MD David Laurence said its tortillas have seen year-on-year like-for-like growth of 25%. The firm has also recently expanded its production of chilled naans for the retail sector.Renshaw shortlistedCake topping and icing manufacturer Renshaw has been shortlisted for the Liverpool Chamber of Commerce Exporter of the Year Award, as part of an entry by parent company The Real Good Food Company, at the Liverpool Daily Post Regional Business Awards.Beer bread tastingThe Great British Beer Festival will feature a tasting from beer writer Sue Nowak in conjunction with the Real Bread Campaign, looking at the relationship between brewing and baking, including a tasting of breads made with six different types of beer. A Slice of Real Ale takes place on 4 August at the Earl’s Court show.
By Network Indiana – July 14, 2020 0 650 Those accused in Bloomington racist incident accuse victim of lying Pinterest WhatsApp Google+ (95.3 MNC) BLOOMINGTON, Ind.–The man and woman seen in the video where Vauhxx Booker is pinned to a tree say, through their attorney, that Booker is lying about being attacked and that Booker was actually the aggressor in an incident videoed July 4, near Lake Monroe.“Has he shown us any injuries, any hair pulled out? I have not seen any corroboration,” said attorney Andrew Baldwin, who spoke for Sean Purdy and Caroline McCord.Booker accused the two of shouting, “White power!” and pinning him to a tree. He told reporters he felt he would have been lynched, and said someone asked for a noose. Booker said he had heard shouts of, “White power!” in the woods and had gone to talk to the people he heard shout it.Purdy and McCord said they had actually given Booker and some companions a ride on an ATV hours earlier when they had mistakenly crossed onto private property owned by the McCord family. Booker gave them a beer from his cooler and everything was cool.When he returned later, Booker shouted, got in Caroline McCord’s face, and pointed a finger, said Baldwin. He said Booker was the first to punch when Purdy stepped up in McCord’s defense. Baldwin offered pictures of Purdy’s bruises.“He was the instigator and the agitator,” said Baldwin. “He (Booker) asserts and claims to be a county commissioner and says he’s gonna fine these people. He declares he’s gonna ruin their lives,” said Baldwin. Booker is actually a member of the Monroe County Human Rights Commission, not a county commissioner.Baldwin claimed that there is another video, but did not present it.“Mr. Booker says he survived this near-lynching. But, he stays to videotape people as he race baits them. Then he gets one of them to say some racially insensitive stuff.”Baldwin said Purdy and McCord condemn the language on the video used by other people. He said Booker attempted to elicit the use of the “n-word”, but it was never said.Baldwin and a fellow attorney said Purdy and McCord do not wish to be in the public, but felt it necessary to defend themselves against several public attacks by Booker. He said they would be willing to sit down and talk the incident through with Booker. Pinterest Twitter Facebook Twitter Facebook Google+ Previous articleWoman charged after leaving baby in a hot car on Grape RoadNext articleBSU Study: 2nd half of 2020 a bit better for Indiana economy Network Indiana WhatsApp IndianaNews
IndianaLocalNewsSouth Bend Market WhatsApp Pinterest By Tommie Lee – September 23, 2020 0 310 Pinterest Twitter Google+ By Eccekevin (Own work) [CC BY-SA 4.0], via Wikimedia Commons The University of Notre Dame has announced their plan for the upcoming Spring Semester.The school says their spring 2021 classes will begin on February 3 and run through May 11. That’s a start three weeks later than planned, with a finish two weeks later.There will be no spring break during the term. Notre Dame President The Reverend John Jenkins made that announcement Wednesday in a letter to students, staff and faculty. Final exams will be held May 14 through the 19, with commencement ceremonies the weekend of May 22 and 23.There will be no classes on Good Friday April 2. Facebook Google+ Twitter Notre Dame announces schedule for spring semester Facebook WhatsApp Previous articleNiles vet facing charges after dead animals found in trailerNext articleMichigan early voting begins Thursday Tommie Lee
Since the Scotland Act 2016 received Royal Assent, various powers have been transferred to the Scottish Parliament. These include: Various tax and fiscal powers including the ability to adjust rates and bands of income tax and powers over assignment of VAT revenues Responsibility over certain powers in relation to elections to the Scottish Parliament and local government elections in Scotland Responsibility for managing the Crown Estate assets in Scotland Increased responsibility for welfare policy and delivery in Scotland. From today [9 February 2018] Scottish Ministers will have new powers over onshore oil and gas licensing, continuing the drive to make the Scottish Parliament one of the most powerful devolved administrations in the world.The latest in a raft of powers transferred to Holyrood through the Scotland Act 2016, these include: Scottish Secretary David Mundell said: Health Enterprise policy / regional development / Local Government – including business taxation Law Social work and housing Public sector reform Energy and utilities infrastructure The environment Sport and the arts. Powers to legislate for the granting and regulation of licences to search and bore for and get petroleum; Powers to determine the terms and conditions of licences; Powers to regulate the licensing process. This is the latest in the transfer of significant new powers to the Scottish Parliament. The Scotland Act 2016 delivers in full the recommendations of the Smith commission. We promised to make the Scottish Parliament one of the most powerful devolved administrations in the world, and we have delivered on that promise. People in Scotland now have a greater say than ever before over their own affairs, while retaining the security and safety of being part of a strong United Kingdom. The Scottish Government also has a robust financial settlement through the ‘fiscal framework’, plus an additional £2 billion allocated at the Autumn 2017 Budget, which also confirmed the Scottish Government’s block grant will increase in real terms over 2015-2020. This comes on top of powers which were already devolved: