Literally translated, roomali means ‘handkerchief’. This is a tender unleavened flatbread from central India. Roomali is tossed in the air like pizza and is so thin that it gently floats down into the baker’s hands.Baked on an inverted dome hotplate almost like an upside down wok, roomali is folded from an 18-inch round to a 3-inch pocket-sized bread. Roomali is usually a plain unleavened bread made with basic ingredients. I have used coriander, my favourite herb, in this recipe. It works well with the heat of the chilli and coarse ground black pepper.This is a great bread which is very versatile and can be used as a good bread for mopping up curries. It is also used to make sandwiches in Mumbai. Makes around 18 roomaliWhite bread flour – 500gAtta flour – 500gSalt – 20gWater – 590gFresh coriander – 100gCoarse ground black pepper – 1gMild chilli powder – 4gPaprika – 6gMelted ghee or butter – 20gMethodPlace all the ingredients (except the coriander) into a mixing bowl and mix on slow speed for two minutes and then fast speed for four minutes.Add the chopped coriander leaf and mix for a further two minutes on slow speed or until the coriander is evenly mixed throughout the dough. Take care not to bleed the coriander into the dough.The coriander stalk is full of flavour and good to add with the leaf. However, it must be chopped very finely to avoid holes forming in the paper thin dough at the pinning stage.Allow the dough to rest in a covered bowl for two hours and then divide into 90g dough pieces and round.Cover and allow ambient resting for a further two hours. At this stage the dough pieces can be placed in the refrigerator and held for up to 48 hours.Although there is no yeast in the recipe the dough still needs time to relax so it can be pinned out very thinly without shrinking back.Before pinning the dough out, invert a large wok over the largest ring of a gas hob. It is also worthwhile rubbing a little oil onto the outside of the wok to avoid the dough sticking. Do this before placing on the heat. You will only need to do this the first time.Next, pin the dough round on a lightly floured work surface until it is paper thin. It should stretch to a 12-inch round.Place onto the wok and bake for about 20 seconds. The dough should show signs of bubbling on the surface.Using a wooden spatula or your hands turn the roomali over and allow to bake for a further 10 seconds.Fold the outer edge over to the centre and immediately repeat with the opposite side. Now you should have a slim rectangular shape. While the roomali is still on the wok start to fold along the length. This usually takes three folds and will leave you with neatly folded square bread that resembles a handkerchief. Baking roomali is rapid and really should not take longer than 45 seconds.They can then be filled to make a tasty wrap or left plain.
Apuro (Solihull) has extended its Quattro range of heavy-duty planetary mixers with the addition of two larger models – the QPM30 and QPM40. The mixing bowls have respective capacities of 30 litres and 40 litres and can be used for dough preparation or lighter duties, such as the preparation of eggs, cream and mayonnaise.Safety micro-switches on the bowl cover and guard maintain operator safety. Both bowl and guard are made from stainless steel, and the overall construction ensures a long life, says Apuro.The Quattro mixers feature a ‘number 12’ hub that is compatible with accessories from traditional brands. This means bakers can switch to the new Quattro mixers but still use their favourite attachments. A beater, whisk and dough hook are supplied, and optional mincer and vegetable preparation attachments are available.
Bread has been with us since ancient times, but never before has the whole industry been under such scrutiny from consumers concerned with their weight and health. Ancient Britons would probably have given Sid the Slug short shrift, but nowadays, the baking industry cannot afford to turn its back on calls to lower levels of salt and saturated fat and to help people make healthier choices.Recently, the National Consumer Council looked at the nutritional information available to customers of seven leading takeaway restaurant chains, including burger and pizza chains. The research also looked at whether healthier options were available to customers who wanted them. We found that anyone looking to find out exactly what they are eating before they order their meal in these restaurants is likely to be unlucky. Only Burger King offered nutritional information on a leaflet available in store. The others had information on their website or on tray-liners, which came with the food, but nothing was available in-store before the order was made. Agonisingly, we did find that some healthier meal options were on offer, making it all the more frustrating why easy-to-use nutrition information was not more widely available.We’ve no plans to carry out a similar exercise in high street cafés or bakeries, but if we did, I would anticipate we would find similar results. My question is why? With the growing interest in healthy eating, a company could really steal a march on its competitors by offering bread, pas- tries, sandwiches and cakes low in fat or salt and then communicating this to its customers. I know that the baking and sandwich industries have tried healthier options before, but seem to drop them quickly, when perseverance could pay dividends.Reformulation of bakery goods to lower levels of saturated fat and salt will throw up technological challenges, but it is achievable. Indeed, the Food Standard Agency’s work with industry is already showing results, with overall salt levels falling, due in part to the good work carried out on salt reduction by the industry. Reductions in the saturated fat content of pastry products may also be challenging, but not all pastries have the same level of saturated fat, gram for gram, and it is often difficult for consumers to make the healthier choice. Like many others, I cannot help myself when faced with a selection of pastries on a breakfast tray, but it would be nice to have the information to choose a lower saturated fat version of my favourite pastries if I wanted it.We feel that, in order for consumers to choose a healthier diet, they at least need to be given the facts about what is in their food. Clearer nutritional information for people eating out of the home is firmly on the political agenda. Chain restaurants in Manhattan are now obliged to provide nutritional information on menus. It is one of the points raised in the government’s recent healthy weight strategy and was highlighted by new Food Standards Agency (FSA) chief executive, Tim Smith.Supermarkets have already put a lot of time and effort into front-of-pack labelling, so shoppers can tell at a glance what they are buying. The pressure is now mounting on cafés, sandwich shops and places offering out-of-home snacks to think about what they can do to make sure customers have easy-to-understand nutritional infor- mation to hand.I appreciate that some of these things are easy to say, but less easy to do. However, rising obesity rates have led to a sea change in perception by government, media and consumers. Any competitive company looking to get ahead should not ignore the call for healthier products and better labelling.[http://www.ncc.org.uk]
CSM has officially opened its Innovation Center in Merksem, Belgium, which will focus on the latest developments in bakery margarines. It follows the opening last month of the company’s Innovation Center for frozen and bakery products at BakeMark’s site in Bromborough, Wirral, and is the third of four European centres to officially open.”We aim to be the first in mind with our customers when it comes to creativity, innovation and problem-solving in bakery supplies,” said chief executive of CSM Gerard Hoetmer. “Not only are we able to act as partners to our customers in understanding what consumers around the world really want, we are also distinctive in offering global solutions with a local touch.”—-=== Reporting in New Year, new opportunity ===David ArmstrongChief executive, BakoThis past year has been challenging for us all and a review does not make for appetising reading. At this point, it looks as though this difficult period will continue into next year, although the problems may come in different guises – with the strong prospect of deflation rather than inflation, pressure on the pound, and the continued lack of consumer confidence chief among them. What we do know is that people will still have to eat, meaning our sector is as well-placed as any to survive these uncertain times.However, with the New Year comes new opportunity. I am convinced that the businesses that are strong and adapt to the changing market will emerge from these turbulent times even stronger.2008 saw the industry come together to discuss important issues, including training and promoting the craft sector – two key elements of both survival and being fit for growth when the market recovers. This united approach is vital in the face of the current conditions and those involved are to be applauded and supported by the rest of us.The businesses that continue to prosper next year will focus on the very basic element of understanding what their customers want – great quality fresh products, offering real value for money, and great local service. Understanding buying patterns early, will help establish strong customer loyalty and a sound basis for future growth.So all that is left for me to do is wish you all – customers, colleagues, suppliers and competitors alike – a fantastic Christmas and a Happy New Year.
Ireland’s food safety body has advised against the mandatory fortification of bread with folic acid.The implementation group on folic acid fortification said there would be no benefit to public health, because food manufacturers were now adding it to dairy spreads, fruit juices, milk, yoghurts, soups and cereal bars.England’s Food Standards Agency (FSA) now has the results of two studies looking at the effect of folic acid on cancer and heart disease, and is likely to make its recommendation following a committee meeting in June. It had previously agreed flour should be fortified, before being encouraged by the chief medical officer to consider more studies.However Alex Waugh, director general of nabim, said: “The two food bodies do talk and it may be that they sit down and have a discussion later in the year, but at the moment the tide is turning against inclusion in England and Ireland.”Ireland’s national committee on folic acid fortification had recommended in 2005 that all bread should be fortified with folic acid on a mandatory basis. However, the implementation group found that women of child-bearing age now received 30% more folate in their diet, due to voluntary fortification across the food sector. This was coupled with a reduction in the incidence of neural tube defects from 1/1.5 to 0.93 per 1,000 births during that time. It also pointed to preliminary and inconclusive data, which suggested a link between high levels of folic acid and certain cancers.Alan Reilly, chairman of the implementation group and deputy chief executive of the Food Safety Authority of Ireland, said the potential link between excessive folic acid intake and cancer was “inconsistent and inconclusive”, adding that new data was likely to be available later this year. The Department of Health in Ireland is considering the report.
Délifrance UK is capitalising on the popularity of chocolate and vanilla flavours among UK consumers with the launch of a Vanilla Plait a twist on the traditional breakfast pastries. The plait is ready to bake from frozen in less than 20 minutes and comes in packs of 60.It joins an extensive summer collection from the firm, featuring savouries, patisserie and ’added-value’ pavés.The plait is also available in chocolate and maple & pecan varieties.
A Derbyshire bakery has revealed purple to be on trend for wedding cakes this year.Luke Evans Bakery, founded more than 200 years ago, has also found elegant and vintage styles, with intricate designs, are becoming increasingly popular among 2012 brides, following on from the royal wedding last year.Sharon Dance, who has created wedding cakes at Luke Evans Bakery for 18 years, said: “Last year purple became popular as a colour, and that’s continuing in 2012. Round is the most popular shape of cake, and many couples are opting for brighter, bold designs.“Trends in wedding cakes tend to go round in circles. It’s like fashion. When they come back round, the younger generation haven’t seen them before so they appear to be fresh and new. Having said that, there are always new designs, ideas and influences, so each wedding cake is individual and unique to a couple.”The American style of tiers of cake without the use of pillars or stands continues to be in demand, with round being the most popular shape of cake. In addition, modern alternatives to a traditional cake, such as cupcake wedding towers, allow newly-weds to have a range of different flavours of cake and endless choices when it comes to design.Dance added: “The wedding cake is traditionally the centrepiece of the wedding reception. The possibilities for style, design and decoration are virtually endless, and then of course there’s the type and flavour of cake. Many brides and grooms opt for a three-tier cake, with one tier of fruit cake, another tier of Madeira cake and a third tier of chocolate cake. This means they have something to suit everyone.”
WhatsApp Man, 25, charged with arson in connection with Hickory Village Apartments Twitter WhatsApp Photo credit: Mary Caltrider, ABC 57 News Charges have been filed against a Mishawaka man in connection with the fire, early Monday morning, Dec. 14, at Hickory Village Apartments.Anthony Ware, 25, faces two counts of arson and a count of giving a false identity.At least three eyewitnesses said they saw Ware or heard him knocking on apartment doors moments before the fire erupted. Investigators also found possible evidence in Ware’s vehicle linking him to the blaze. IndianaLocalNews Google+ Twitter Pinterest Facebook By Jon Zimney – December 17, 2020 0 182 Facebook Pinterest Google+ Previous articleForecast for Indiana’s two-year budget better than lawmakers expectedNext articleTwo suspects arrested in connection with Waterford Glen Apartments deadly shootings 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.
Press release: Foreign Secretary arrives in Argentina ahead of G20 Foreign Ministers’ meeting and lays a wreath to honour the Fallen of the Falkland Islands conflict
On Monday (21 May) Mr Johnson will attend the G20 Foreign Ministers’ meeting, a summit for 19 countries and the European Union, which will focus on the themes of ‘Multilateralism and Global Governance’ and ‘Action for a Fair and Sustainable Development’. Background Find out more about the Foreign Secretary’s visit to Latin America. It is an honour to join Foreign Minister Faurie today, and to lay a wreath at the Monument to the Fallen, commemorating all those who died in the Falkland Islands conflict. During the visit he will represent the UK at G20 summit, on Monday 21 May, and hold bilateral meetings with President Mauricio Macri and Foreign Minister Jorge Faurie.Speaking on arrival in Argentina Foreign Secretary Boris Johnson said: the G20 is made up of 19 countries and the European Union. The 19 countries are Argentina, Australia, Brazil, Canada, China, Germany, France, India, Indonesia, Italy, Japan, Mexico, Russia, Saudi Arabia, South Africa, South Korea, Turkey, the United Kingdom and the United States. Spain is a permanent invited guest to G20 meetings this year Argentina has also invited Chile, the Netherlands, Jamaica (representing the CARICOM), Rwanda (representing the African Union), Senegal (representing NEPAD) and Singapore (representing ASEAN) to attend see further information on the G20 The relationship between the UK and Argentina has come a long way over the past few years and this visit will be an opportunity to build on and enhance ever closer co-operation on trade, investment, cultural ties, tackling corruption and organised crime, and increasing links in science and technology. As the UK leaves the European Union, my message is that the UK is open for business. I look forward to a new chapter in our relationship, and booming trade prospects, after the UK leaves the European Union. In the first visit by a British Foreign Secretary to Argentina in 22 years, Mr Johnson joined Foreign Minister Faurie, Defence Minister Agaud and Security Minister Bullrich at a ceremony at the ‘Monument to the Fallen’. Mr Johnson laid a wreath in honour of those who died on both sides of the 1982 Falkland Islands conflict.Speaking ahead of the ceremony Foreign Secretary Johnson said:
The AAIB is looking for someone who is highly motivated, flexible and enthusiastic to work on the AAIB Reception, answering switchboard and dealing with visitors.A full job description and role profile is on the Civil Service Jobs Website. The deadline for applications is 13 June.