Bakels News 148

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No 150 2010
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News
Bakels Argentina + + + Indulgent Fruit Fillings + + + Bakbel Europe
SPOTLIGHT
Review of IBA 2009
IBA, the International Bakery Fair held in
Germany every 3 years, is one of the
most important fairs in the bakery world.
More than 1.000 exhibitors present their
companies to 80.000 visitors.
Bakels have been participating at IBA
since the 1960’s. At IBA in 1972 we
launched the first branded liquid bread
improver – Lecitem Pumpable. At IBA
2009 we showcased our range of healthy
bread ingredients and premium fruit
products produced by Bakbel Europe.
In total more than 40 senior staff were in
on hand to meet customers und present
products designed to help satisfy, and
profit from, the current consumer trends
for health and indulgence.
All at Bakels look forward to meeting our
customers again at IBA 2012.
New Executive Committee
The Bakels Group executive committee,
or «EXCOM» as it is more commonly
known, is the «prolonged arm» of the
board of the Bakels Group holding
company, EMU AG.
The first EXCOM was established in 1986
following the death of Bernard J. Bakels.
Since then, excluding the new members,
only 4 people have served in EXCOM and
Armin Ulrich has been chairman from the
beginning, giving valuable continuity to
the management of the Group.
Armin Ulrich
Chairman
Paul Morrow
Member
Patrick Gloggner
Member
In January 2009 Paul Morrow, following 14 years as MD of
British Bakels, was appointed to EXCOM. Effective from
January 2010 EXCOM has been strengthened with the appointment of Patrick Gloggner, CFO of EMU AG. Under the chairmanship of Armin Ulrich, Patrick Gloggner and Paul Morrow
have specific areas of responsibility: finance and administration
for Patrick and technical and commercial matters for Paul.
Although we have titled this article «New EXCOM» the current
members have combined services with Bakels of over 60 years!
Bakels Argentina
South America is forecasted to be one of the fastest growing regions in the world. Therefore Bakels entering
that market was set as a strategic objective for the Group's development.
The first step to implementing this strategy was taken in 1999 when we entered into a
joint venture in Chile. This company became a fully owned subsidiary, Bakels Chile, in
2003. A major step was taken at the beginning of 2007 when Bakels acquired the
bakery ingredients businesses in Brazil, Chile, Ecuador and Peru of GB Ingredients,
previously owned by DSM. The progress of these companies can be seen in pages 16
to 18 of this issue of Bakels News.
We have now taken our next step by establishing Bakels Argentina. Argentina is a major market in Latin
America and we are hopeful that this «infant» business will rapidly grow with the assistance which is being
offered to it by the now well established Bakels Chile.
2
Bakels News – No 150 / 2010
contents
Editorial
Dear Reader
Welcome to the 150th edition of Bakels
News. Perhaps more significantly 2010
is the 60th, or diamond, anniversary of
this publication!
Spotlight
2
Editorial / Contents
3
Innovate British Bakels
4-5
The 1st edition, in 1950, featured the
«innovative» products Tincol, Bacom
and Balec. Truly great products stand the
test of time and, 60 years on, all three are still sold to and
appreciated by bakers «around the world».
Innovate South Bakels
6-7
Innovate Australian Bakels
8-9
However time moves on and successful companies cannot stand
still. Today the main market drivers are health and indulgence – pleasure taken from great tasting food. We also must
acknowledge that trends in baking are now much more uni-
versal – consumers are mixing traditional, local specialities
with products which could be found virtually in any market.
Innovate Irish Bakels
12
Innovate Nordbakels
13
Innovate Bakbel Europe
14
Returning to the trends of health and indulgence, you will see
these common threads running throughout this issue of Bakels
News. Healthy breads and in particular Low GI Multiseed
have been successful in every market where they have been
introduced. The secret has been to ensure that while being
healthy the product also tastes great and Multiseed undoubtedly does. During 2010 we will be introducing Multiseed to
those markets where it is not yet available so that all our
customers can enjoy its success.
Innovate Bakels Chile
15
Innovate Bakels Peru
16
Innovate Bakels Ecuador
17
Innovate Bakels Brazil
18
Behind the Scenes
19
The product category which bridges both trends of health and
indulgence is fruit. Throughout this issue of Bakels News you
will also see featured fruit products from one of our youngest
companies, Bakbel Europe. These products have been specifi-
cally developed to have maximum fruit identity with natural
flavours and colours – true fruit pleasure with all of the
health benefits derived from including fruit in your daily diet.
The Bakels World
20
Innovate NZ Bakels
10-11
Spreading successful products, such as Multiseed or those from
Bakbel, across all the Bakels companies is a reflection of how
our business must operate in the 21st century as the bakery
market becomes more international. We are actively encouraging closer cooperation between the now more than 30
Bakels companies to ensure that our collective knowledge is
fully available to all our customers. One significant step in
that direction was our first Group technical managers
meeting (see page 19). We strongly believe that by pooling the
total technical knowhow we have built up over more than
100 years of supplying bakery ingredients we really will put
into practice our mission set out in Bakels News No. 1 –
«onwards to serve».
As ever we hope you enjoy and find value from reading Bakels
News.
Armin Ulrich
Chairman
Bakels News No 1 / 1950
Published by EMU AG, Switzerland
Printed in Switzerland
3
INNOVATE
British Bakels
Tiger Bread
Tiger Bread is both visually striking and
excellent to eat due to its crunchy bite
and deliciously flavoured crust. The
volume sold by supermarket in-store
bakeries testify to its consumer popularity. Now all bakers can easily produce the
appealing characteristics of Tiger Bread
by using Bakels Tiger Paste.
This powder mix is simply whisked with
warm water and yeast. After 30 minutes
fermentation it is ready-to-use by
brushing on to the dough piece 10
minutes before the end of proving
followed by baking as normal.
Use Bakels Tiger Paste to make your
bread sales roar!
Chocolate Heaven
Chocomousse and White Chocomousse are powder mixes which are
simply whisked with water and fresh
cream to provide irresistible and totally
indulgent chocolate rich mousses with a
light and creamy texture.
Either Chocomousse is delicious when
used as a filling for sponges, layering in
gateaux or simply eating on its own as a
dessert which can be decorated with
fresh cream and flaked chocolate.
Alternatively chocolate mousses can be
coated with Chocolate Diamond Glaze
for a mirror finish and enhanced chocolate eating experience.
For variety White Chocomousse may be
coloured and flavoured.
Premium Chocolate Fudgice
It is the versatility and convenience of Premium Chocolate
Fudgice which makes it the fudgice of choice for discerning
confectioners.
Use it for all confectionary lines requiring a top quality chocolate
fudgice, for example as a topping for éclairs and brownies or
spun onto profiteroles.
Premium Chocolate Fudgice is clean label with a high cocoa
mass content which gives a rich colour and superb chocolate
flavour. For optimum convenience and ease of application it is
available in 1kg piping bags.
4
Bakels News – No 150 / 2010
British Bakels
INNOVATE
Low GI and Great Tasting!
There have been many imitations but Country Oven Multiseed
Concentrate is the original and best product for the production
of low GI Multiseed bread which both looks and tastes great.
Bread, or rolls, produced from Country Oven Multiseed Bread
Concentrate are ideal for the health or diet conscious consumer, being low GI and a high source of fibre. These properties
come from the pumpkin, linseed and sunflower seeds which,
together with wheat and bran flakes, produce the flavoursome
soft eating open style soft products which millions of consumers have enjoyed since the introduction of Country Oven
Multiseed Concentrate.
The concentrate can be made up using either white or wholemeal flour and retain its certified low GI status. It can also be
used to produce a wide variety of attractive breads such as
fruited loaves, date and walnut or apricot and cranberry.
However a low GI claim should not be made for these products.
Bread Concentrates with Consumer Appeal
Rye Bread is attracting increasing scientific support for its healthy properties, including as an aid to digestion. Consumers are also attracted by its excellent flavour,
providing it is not too dark, heavy or sour.
Country Rye Concentrate, containing rye and crushed wheat, meets all these
requirements. Its closer texture also allows it to be used to produce sandwiches – a
definite boost to a take-away range.
Also in Bakels bread concentrate range is Multi Wholegrain, the first product outside
of the USA and Canada to be certified by the Whole Grains Council, Goliath and
Seeded Grain mixes.
5
INNOVATE
South Bakels
Pettina Cheesecake
This popular mix needs only the addition of cold water to
produce a top quality American style chilled cheesecake with a
delicious lemon flavour and containing real cheese powder. The
finished product cuts cleanly and is freeze/thaw stable. Make up
with milk instead of water to produce a richer eating product.
To enhance the offering even further add
the following Bakels fruit fillings or put
lavishly on top of the cheesecake:
• Strawberry Pie Filling
• Blueberry Pie Filling
• Black Cherry Pie Filling
• Red Cherry Pie Filling
Hot Cross Buns
The traditional hot cross bun season used
to begin on Ash Wednesday, the start of
lent and continues for 6 weeks over
Easter. These days there seems to be no
hot cross bun season as bakers produce
them, due to demand, all year round.
Delicious hot cross buns can be made
the traditional way using Bakels 20%
Sweet Bun Mix or the convenient way
using Bakels Hot Cross Bun Full Mix
where all you add is yeast, water and the
moistened fruit mix to produce excellent
quality moist and spicy hot cross buns.
Be adventurous this season, what about
trying chocolate chip hot cross buns –
delicious. Tempt your customers, how
good is your imagination? 6
Bakels News – No 150 / 2010
Innovate
South Bakels
Low GI Roll Mix
Seeded breads offering both flavour and the benefits of being
low GI are already well established in many markets. The
Glycaemic index (GI) is a way of ranking foods according to the
effect they have on blood sugar levels. Foods with a low GI
cause a slow, steady rise in blood sugar levels reducing food
cravings and making you feel fuller for longer.
South Bakels now offer Superseed Low GI Brown Roll Mix.
This 50:50 mix meets the requirement of those customers who
would like to follow a low GI diet - and also has a great taste!
Omega 3 Bread Mix
Continuing the theme of healthy breads South Bakels have
launched an Omega 3 Bread Mix which is rich in omega 3 fatty
acids. Omega 3 fatty acids are believed to improve heart health,
lower the risk of cancer, boost the immune system and help
behaviour and brain function of children. Omega 3 Bread Mix is
also enriched with fibre.
Omega 3 Roll Mix
South Bakels have also launched an Omega 3 Roll Mix which
has the same attributes as the bread mix. Both mixes are made
up with an equal addition of flour to produce a perfect product
time after time.
As a special introductory offer, South Bakels is giving away:
• 50 x Generic Bread Bags in the Omega 3 Bread Mix
• 150 x Generic Labels in the Omega 3 Roll Mix.
Silicone Tincol
Silicone Tincol is a product which
combines the superb, high viscosity, pan
greasing emulsion Tincol with a food
grade silicone to ensure your bread
releases from its pan, time after time.
Silicone Tincol is available in 810kg bulk
tanks for the industrial baker.
7
innovate
Australian Bakels
Pettina Cheesecake Mix
An oldie but a goody!
Pettina Cheesecake Mix was first
introduced to the Australian market 40
years ago. Its great taste, whether
refrigerated, steamed or baked, is the
reason why it is market leader. It can be
used in all types of confectionery lines
from standard cheesecake to fillings in
Danish pastry, cookies, sweet bread,
mousses etc.
New, innovative applications are constantly being developed, such as finishing
with Bakels cold process Diamond Glaze
(see page 14).
Bakbel Fruit Fillings
Bakbel Fruit Fillings were recently introduced into the Australian market and have already proved to be very popular. Now
being rebranded as «Bakels» they are very versatile and can be
used as a filling or topping. The quality is outstanding, with
whole fruit, natural flavour and excellent shine making them the
quality leader in the Australian market.
Available in 2 kg doy packs, which are extremely convenient,
and 6 kg pails. Flavours are blueberry, strawberry, raspberry,
fruits of the forest and cherry.
Bakels Country Grain – Deposited
This innovative grain mix has been especially developed as
deposited bread.
Deposited breads are simply scaled-off like a cake batter direct
to the bread tin, thereby eliminating the need for rounding up,
intermediate proof and final moulding.
Bakels Country Grain Mix greatly simplifies the manufacturing
of grain breads and has a distinctive texture and flavour when
compared with more conventional grain breads.
Most deposited grain breads contain considerably higher levels
of water than normal and are usually baked at a lower temperature for longer.
Make deposited bread an addition to your range!
8
Bakels News – No 150 / 2010
Innovate
Australian Bakels
Multiseed Low GI
Multiseed Low GI has become a market
leading bread mix throughout the Bakels
Group. This proves that consumers worldwide are increasingly seeking health and
flavour in their diets and Low GI Multiseed Bread Mix provides this.
Further bread varieties can be produced
from Multiseed Bread Mix, for example a
fruit loaf, walnut and date bread or cranberry and apricot. However they should
not be labelled as low GI as the official
test certificate is valid for the original
recipe only.
Bakels Omega 3 Shortening
Reflecting the global consumer focus on health and well-being
Bakels have recently introduced Omega 3 Shortening, which
contains the required level of «fish oil» to enable the baker to
claim «Good Source of Omega 3».
Used at 1% on flour weight for bread products it is an economical way to deliver the essential nutrient «Omega 3», producing a
clean, palatable taste, good volume and texture. Omega 3 has
many clinically-proven health benefits and would be a positive
addition to your bread range.
Jogga Bread
While on the subject of healthy breads don’t forget Jogga
Bread, long a favourite in the Australian market. The combination of flour, bran, soya grits, malted wheat flakes and malt flour
produces a very distinctive and appealing flavour.
Because of its nutritional value, Jogga Bread will appeal to the
health conscious market and is the bread for people on the move.
Export
Exports are an important part of Australian Bakels (AB) business. Longest service member of our export department is
Daryl Spooner. He joined AB in 1981, after completing 6 years with Qantas, Australia's national airline, as an
apprentice and then pastry chef.
At Qantas Daryl was fortunate enough to work with many talented master bakers and pastry cooks. He brought this
knowledge to Bakels when we employed him as our technical export representative. Daryl has used his skills, along with
great support from AB, to promote and build a large export area for the company.
AB export areas run from PNG through to
Thailand, Indonesia, Taiwan, South Korea
and the Middle East (Oman, UAE, Bahrain,
Kuwait and Saudi Arabia). Daryl travels
extensively to all these markets several times
each year conducting demonstrations and
seminars to customers in the bakery and
HORECA sectors. Demonstrations of Bakels
products can be either individual or for up to
300 participants.
Additionally, over the past 28 years, many
customers from all the export areas have
visited us and Daryl, along with his Bakels
colleagues, has conducted demonstrations at
our facilities in Sydney. Daryl is dedicated to
his work and looks upon our agents and
customers as friends in distant countries.
9
innovate
NZ Bakels
Bakels Mango Filling
Following the success of our premium fruit fillings we are proud
to announce the addition of mango filling to complement the
range. Mango is a delicious fruit with a tropical taste. The new
filling contains 50% fruit. It captures the true mango taste,
producing an excellent filling for the baker or chef who wants
the convenience of a ready-to-use product.
With excellent bake stability as well as colour and fruit identity
Bakels Mango Filling can be used as a pie filling and decoration for pastries, ice creams, mousses and flans.
Recipe ideas include coconut cake with mango filling and
mango cheesecake. For further recipe ideas or to place your
order contact your local bakery advisor today on 0800 BAKELS
or emailto bakels@nzbakels.co.nz.
Convenient Chocolate Indulgence
Bakels Chocolate Truffle is the perfect drizzling chocolate
packed in an easy to use «heat and pour» 1kg bottle. Truffles
have proven to be very popular in the market and are a must for
any business involved in top quality confectionery production.
Available in chocolate and white chocolate, the convenient
packs have been designed to meet the requirements of bakery,
café and foodservice sectors for a premium filling or decorative
truffle which is quick and easy to use.
Bakels People – Andreas Voegelin
Andreas has had a passion for baking since childhood. Having emigrated from Switzerland he
worked in cafes and bakeries to gain experience, entering the NZ Baking industry professionally in the early 1980’s. After a number of years he started to focus on
the pie industry.
Andreas joined NZ Bakels over 7 years ago as key account manager for
the pastry margarine division. He has spent the majority of his time
working with a broad range of pie makers and manufacturers around
New Zealand, assisting them with product development work, «best
practice» techniques and training.
Andreas is also the main driving force behind the annual Bakels NZ
Supreme Pie Awards. In his «spare time» he oversees marketing and is
involved with the gluten free side of the NZ Bakels business!
10
Bakels News – No 150 / 2010
INNOVATE
NZ Bakels
2009 Bakels New Zealand Supreme Pie Awards
New Zealand’s biggest pie competition saw Patrick Lam from
Gold Star Patrick’s Pies win the Bakels New Zealand Supreme
Pie Award for the third time, once again with their delectable
Creamy Bacon, Mushroom & Cheese Pie. This year 388 bakeries
were inducted into the ‘Order of the Pie’ with over 4.000 pies
entered for judging.
The 13th Annual Bakels New Zealand Supreme Pie Awards were
announced by NZ celebrity & radio broadcaster Paul Holmes at
the Rendezvous Hotel in Auckland where 45 awards were given
out for each of the 11 entry categories.
Retiring chief judge Peter Grant with 2009 Supreme Pie Award
winner Patrick Lam (right)
Sadly, after 13 years of outstanding
service to the Bakels NZ Supreme Pie
Awards, Peter Grant has retired his
position as chief judge.
NZ Bakels would like to thank Peter for
his exceptional service, input and
contribution to New Zealand’s biggest
annual competition and we wish him all
the best for the future.
NZ Bakels would also like to congratulate
all winners of the 2009 Bakels New
Zealand Supreme Pie Awards.
Paul Holmes, Brett Ainsley, Patrick Lam, Lay Phan Ho (left to right)
Supreme Award Winner
Gold Star Patrick’s Pies, Tauranga
Gold Award Winners
Mince & Cheese
Mince & Gravy
Steak, Vegetables & Gravy
Chicken & Vegetables
Steak & Cheese
Bacon & Egg
Seafood
Gourmet Fruit
Gourmet Meat
Vegetarian
Commercial Wholesale
Hollies Bakery, Hastings
Jackson’s Bakery & Café, Havelock North
Dairy Flat Bakery Ltd, Albany, Auckland
Food for Thought, Thames
The Bakehouse Café, Opotiki
Gold Star Patrick’s Pies, Tauranga
Gold Star Patrick’s Pies, Tauranga
Better Quality Pies, Rotorua
Gold Star Patrick’s Pies, Tauranga
Jackson’s Bakery & Café, Havelock North
Oxford Pies, Hamilton
11
innovate
Irish Bakels
Fruit Fillings
Irish Bakels have introduced two high quality fruit fillings produced by our sister company Bakbel (see page 14). The two
varieties, Black Cherry and Strawberry, have been specifically
adapted to suit the Irish market.
Both fruit fillings are bake and freeze/thaw stable and are
ready-to-use straight from the pail. The quality of the fruit fillings
is evident from the excellent fruit identity and natural flavour.
Spring Sensations
Orange Crème Cake is a new addition to Irish Bakels cake
range, combing the moist eating qualities of a crème cake with
the tang of orange pieces for a truly refreshing eating experience. Just add egg, oil and water and enjoy the extra sales!
Lemon Zest Cake Mix
Ideal for that spring offering, Lemon Zest Cake Mix is unique
with its lemon pieces, which impart a twofold eating experience
– the initial cake flavour and then the burst of lemon as you bite
into the lemon pieces.
Chocolate Crème Cake
The combination of flavour from a special blend of cocoa
powders and texture delivers a true chocolate crème cake,
which is moist and unashamedly chocolate! Add egg, oil and
water for consistency every time.
Crumb Softeners
Bakels has always been at the forefront of
anti-staling technology and delivering
maximum shelf life without compromising
product integrity.
This ongoing development has produced
a range of crumb softeners to suit most
requirements.
Crumb softeners are best used in conjunction with the emulsified fat, Masterfat,
or the oil and fat blend, Eminex, which
both contain a proportion of functional
high melting point fat.
GUIDE TO IRISH BAKELS CRUMB SOFTENER
Product
Contains
Enzymes
Paste Powder Liquid
Usage rate based
on flour weight
Bacom


1 to 2%
Super Bacom


0.25 to 1%
Liquid Bacom

Monofresh IB

Monofresh
Super
Clean Label
Softener
Liquid Softener
12
Contains
Emulsifiers

1 to 2%

0.5 to 1%


0.5 to 1%


0.25 to 1%



1 to 2%
Bakels News – No 150 / 2010
INNOVATE
Nordbakels
Three Successful Demonstrations in Russia
Nordbakels (NB) have supported Russky Bakels staff, together
with local distributors in several regions/cities around Russia,
with demonstrations.
During these demonstrations, Douglas Isbister from NB demonstrated a wide range of Bakbel products such as Diamond
Glaze, Fruit Filling 70% and Gourmet Fruit Filling. He also
presented products from Nordbakels, Bakels Senior and British
Bakels, for example Fond Suisse, Biscuit Crumb, Cheesecake, Kokomix, Truffles, Non Temp, Tosca and Muffin Mix.
The main objective of the demonstrations was to give more knowhow to distributors, customers and Russky Bakels' technicians.
The first demonstration, attended by approximately 40 people,
was a great success! It was therefore decided that it should be
repeated at two additional locations in Russia i.e. Ulan-Udur
and Novokurznetsk.
Both demonstrations were really successful and were attended
by several important people from the Russian bakery industry.
Douglas Isbister was successfully assisted at all three demonstrations by Elena Feld from Russky Bakels. Elena will in future
be responsible for demonstrations and presenting Bakels
products from different Bakels companies.
Malmö Bakery Fair
From 25-26 September 2009 Nordbakels participated in the
largest bakery fair of the Nordic region.
We presented a variety of pastries that contained Bakbel
products. Bakbel's fruit fillings with their high fruit content
(70-90%) produced quality cakes with genuine, authentic fruit
taste. Those products were highly appreciated by fair visitors.
Pies with the Bakbel filling Les Fruits Apple, in combination
with Saffron Paste and Bakbel Les Fruits Fruit of the Forest
in combination with Säter Remonce were very popular.
Nordbakels presented some delicious
pastries baked by Kokomix and filled
with Bakels Truffles. Coconut chocolate
with Croquant Truffle, coconut meringue
with Lime Truffle (white truffle with lime)
and baked No Bake with Caramel Truffle
attracted great interest. The samples
were quickly consumed by visitors to our
exhibition booth!
13
INNOVATE
Bakbel Europe
BAKELS FRUITFUL THOUGHTS
Bakbel Europe has been established as the centre of excellence for the Bakels Group
for fruit based products and glazes.
Bakbel is located in Belgium in a region where fine pastry has a long tradition. Their
unique manufacturing technology enables Bakels to supply fruit fillings of exceptional
quality with full flavour and high fruit integrity. The basic assortment includes a wide
range of pioneering products for innovative concepts and unlimited applications.
Convenient doy packs and resealable pails allow for economic use.
Les Fruits & La Pomme
These premium fruit fillings include a wide range of delicious
varieties. Les Fruits is available with a fruit percentage of
50-70%, whereas La Pomme contains 90% of apples.
All are bake, freeze/thaw stable and are suitable for fillings,
toppings and decorations.
Saphire & Superglaze
These non-sticky, hot process glazes can be applied by brush
or spray machine. They enhance the fruit taste and create a
perfect shine. Saphire is a concentrate gel to which water is
added. Superglaze is ready-to-use.
Diamond Glaze
This is a range of ready-to-use mirror gels for cold application.
Also in the range is Diamond Glaze Extra which, heated at
50°C, can be used to flood confectionery lines.
Frutojam & Pastryfill
Fruit based jams and spreads, also available as a gourmet
version with fruit pieces. They are suitable for numerous
applications since they are bake stable and have a long
shelf-life from final application.
Bakbel manufactured products are also suitable for large scale
producers. If your business requires an individual solution Bakbel
Europe are able to tailor a product just for you. Please contact
your Bakels representative or agent to discuss your project.
14
This Bakels Fruitful Thoughts brochure is available from your Bakels
representative and contains many attractive and interesting ideas. We
do hope you will be inspired to «pick» a few to try.
Bakels News – No 150 / 2010
Innovate
Bakels Chile
Bakels Fruit Fillings now in Doy Pack
Bakels Chile, always looking for new and practical solutions for
their customers, is launching their range of premium fruit fillings
in the convenient and innovative doy pack format. Doy packs,
being 2kg, reduce wastage when smaller quantities are required,
have a two year shelf life and can be resealed.
Now Chilean bakers can offer their customers products with
these fruit fillings, which have a quality and technology unique in
the Chilean market.
New «Plus» Product Line
This new product line was developed after a deep market analysis needs evaluation
and taking account of the results from a consumer preferences survey. They have an
innovative packaging image. Inside this new packaging you will find products developed with new technology and high quality standards to provide the consumer with a
new range of fresh and delicious products with the artisanal touch.
New Meringue Plus
New Chantilly Plus
• Easy whipping
• Increased stability
• Bake stable and tolerant
• Excellent yield
• Easy whipping
• Increased stability
• Improved aroma and flavour
• Excellent yield
New Pastelera Plus
• Excellent aroma and flavour
• Improved texture
• Outstanding oven stability and tolerance
15
INNOVATE
Bakels Peru
Les Fruits Fruit Fillings
Don’t take our word for it – hear what our
customers say!
«I am using the fruit fillings Les Fruits. I
have received a lot of positive comments
from my customers since I started using
them. The product is unique and it is
helping me to differentiate from competition. Thanks Bakels!»
José Diaz Rubio of D‘Gianni bakery, Lima
Launch of Cheese Cake and Cheese Bread
From today all bakers within Peru have new options to satisfy
their clients who are seeking new pastry products and new
bread products! We have launched Cheesecake Mix and
Cheese Bread Mix.
We are sure that summer will provide an
excellent opportunity to offer these
innovative products to the market, and
that end customers will be more than
satisfied!
New Appointment
To drive forward our strategy of launching unique new products Cesar
Del Solar, currently sales manager in Lima, has been appointed as new
business/product executive.
His role is very important within the organisation since he will have to
ensure that the marketing strategies are well implemented in the market
and that we achieve our goal of exceeding customer’s expectations.
16
Bakels News – No 150 / 2010
INNOVATE
Bakels Ecuador
New Commercial Structure
At the beginning of 2009 Bakels Ecuador commercial function was restructured in
order to improve our customer service nationwide. This restructuring process took
place in the following areas:
• Sales
• Distribution channels
• Research & development
Sales
Two executive positions were created specifically to service clients in the industrial and
semi industrial sectors in both regions of the country. One executive is in charge of the
coast and the other in the mountain area. The main objective of this position is to offer
excellent customer service to all clients.
New Channels
Improvements have taken place to the service we offer to small and medium size
companies. We have expanded our distribution channels by creating new Bakels
distributors. We have begun with three distributors and we plan to have seven by 2010.
The objective is to offer nationwide availability of Bakels products.
Research & Development
Our research and development department, based at our plant in Manta, also underwent re-structuring, since then we have introduced two new products into the market:
Bakels Baking Powder
Providing chemical leavening for all types of cakes and pastry it
has been designed for improved volume and texture in cakes.
The main advantages of our Baking Powder are:
• Excellent volume and crumb of the final product.
• Increased softness in our cake products.
• Easy and safe to use.
Bakels Merenguex
A premix for meringue recipes this new product has been
designed for bakers who are looking for a special product for
decorating that saves time and costs. Merenguex is easy to
prepare and makes baking conditions more hygienic as well.
The main advantages of this product are:
• Easy to prepare, just add water or milk.
• Saves time.
• Excellent consistency and stability of the product. Once
applied it does not spill or become watery.
• Increased versatility, it accepts incorporating vegetable ​
colorants.
• Keeps well in refrigerated shelves.
17
INNOVATE
Bakels Brazil
Fipan Bakery Fair 2009
During the Fipan Brazilian bakery fair 2009 Bakels Brazil had the
opportunity to launch new products, including premixes for
cheesecakes and brownies, Diamond Glaze (see page 14) and
chocolate truffles, all sourced from Bakels companies in Europe.
Bakels Brazil had the professional support of Douglas Isbister
from Nordbakels.
Oficina de Sabores Bakels
In 2009 Bakels Brazil started a new project called «Oficina de Sabores». This is a
presentation of Bakels products to distributors in different parts of the country featuring commercial and technical product information. Below are details of some of the
products presented.
Brownies
Diamond Glazes
Diamond Glazes, available in caramel,
chocolate and strawberry, are cold pro-​
cess ready-to-use glazes which keep fruit
fresh with bright and good appearance.
Our Brownie Premix allows our clients
to produce a traditional brownie. It is
easy to use – just add water to produce a
brownie with a smooth crumb, and good
chocolate taste. Brownies can also be
made using our truffles or fillings. Many
other ingredients can be used such as
almonds, hazelnuts, cashew nuts, glace
cherries or extra chocolate!
Truffles
Chocolate Truffle and White Truffle can
replace traditional ganache. Ready-touse, they produce a smooth and regular
surface with good stability.
Diamond
Geléias de Brilho de Chocolate,
Morango e Caramelo
Uso:
Pronta para o uso.
Dosagem:
Conforme receita utilizada.
Conservação:
Conservar em local seco, fresco e ao abrigo do sol.
Duração:
12 meses, a partir da data de fabricação, sob as condições
de armazenagem recomendada.
Apresentação:
Balde de 5kg.
Foto ilustrativa
Aparência:
Gel.
18
Descrição do produto:
Mistura para o preparo de bolo tipo brownie.
Geléias de brilho em três sabores: Chocolate,
Morango e Caramelo. Produzidas na Bélgica,
com tecnologia testada e aprovada nos mais
exigentes mercados europeus. Prontas para
uso, sem necessidade de aquecimento ou
fervura. Basta mexer e aplicar. Apresentam um
acabamento durável e não absorvem a
umidade das frutas. As geléias Diamond, além
de facilitarem os preparos de confeitaria,
chamam a atenção dos clientes por seu alto
brilho e pela aparência irresistível que
conferem a tortas, bolos e doces em geral.
Oferecidas em balde plástico de 5kg, de fácil
armazenagem e manuseio, com longa
durabilidade.
Nome Comercial:
Prefácil Brownie.
Dosagem:
Conforme receita utilizada.
Conservação:
Manter em local seco, fresco e arejado.
Descrição de produto:
Creme de cacau para cobertura.
Creme branco para cobertura.
Mistura para o preparo de bolo tipo brownie. De preparo
fácil e econômico, basta acrescentar água e, se desejar,
nozes. Prepara deliciosos brownies tradicionais, com
Nome comercial:
Dark Truffle.
White Truffle.
miolo compacto e macio, sabor balanceado de chocolate e
excelente aparência. Uma receita versátil, permite
Uso:
Utilizado para bolos, coberturas, trufas, bavarois, tortas,
donuts, bombas, recheios de bombas entre diversas
especialidades.
substituir as nozes por gotas de chocolate, castanhas de
caju, amêndoas, frutas cristalizadas, cerejas, etc.
Dosagem:
Conforme receita utilizada.
Duração:
4 meses, a partir da data de fabricação, sob as
condições de armazenagem recomendada.
Conservação:
Conservar em local seco, fresco e ao abrigo do sol.
Duração:
12 meses, a partir da data de fabricação, sob as condições
de armazenagem recomendada.
Apresentação:
Caixa com peso líquido de 8kg.
Apresentação:
Balde plástico de 6Kg.
Aparência:
Pó.
Foto ilustrativa
Nome comercial:
Diamond.
®
Foto ilustrativa
Descrição de produto:
Geléias de brilho de Chocolate, Morango e Caramelo.
Dark Truffle
e White Truffle
Prefácil Brownie
Ingredientes:
Dark Truffle - Gordura e óleo Vegetal, açúcar, cacau em pó,
leite em pó desnatado, estabilizante lecitina de soja e
aroma idêntico ao natural vanilina.
White Truffle - Gordura Vegetal, açúcar, leite em pó
desnatado, gordura em pó, estabilizante lecitina de soja e
aroma idêntico ao natural vanilina.
Cobertura nos sabores creme de cacau e
chocolate branco. Utilizada para bolos, trufas,
bavarois, tortas, donuts, bombas, recheios de
bombons e outras aplicações. Proporcionam
coberturas mais homogêneas, com superfícies
lisas e que não racham em temperatura
ambiente. Realçam o sabor e apresentam alto
brilho. Oferecidas em balde plástico de 6 Kg,
de fácil armazenagem e manuseio, com longa
durabilidade.
Com as coberturas Dark Truffle e White Truffle,
o preparo se torna mais ágil, uma vez que
atingem rapidamente a temperatura de
manuseio. Podem, também, ser reaquecidas
depois de derretidas. Mais um produto com a
qualidade internacional Bakels, desenvolvido
para facilitar, realçar o sabor e o aspecto visual
no preparo de doces e confeitos de qualidade.
Modo de preparo:
Fundir em um recipiente apropriado (banho-maria ou
microondas) e usar. A temperatura não deve exceder 45°C.
Bakels News – No 150 / 2010
BEHIND THE SCENES
Bakels Group Technical Meeting
The Bakels Group employs a significant number of technical
and product development staff in our main manufacturing
companies around the world. Each year they undertake more
than 700 projects initiated by customers.
However we have asked ourselves the question «are we making
the best use of our Group knowledge and experience?»
As a step towards answering that question the first Group
technical meeting was convened at Bakels Malaysia in November 2009. Representatives from the 11 main manufacturing
companies, together with the Bakels research company, spent
three intensive days discussing current technical innovations,
Group core products and ways to effectively share or make
available our collected knowledge base to the benefit of our
customers.
We believe the result «exceeded expectations» and are confident that our customers around the world will benefit from
increased technical cooperation between the many companies
which make up the Bakels Group.
Long-Distance Visit to Nordbakels
In connection with the IBA exhibition in 2009, Nordbakels had
the great pleasure to welcome several representatives of other
Bakels companies. Our guests came from Peru, Chile, Hong
Kong, Brazil, Indonesia, New Zealand, Singapore, Thailand and
Malaysia.
During the visit Nordbakels conducted several demonstrations
featuring many different products. There were also some
«work-shop» demonstrations where the participants could try
the products.
NB Fond Suisse was highly appreciated for its simplicity to
flavour with both Bakels truffles and Bakbel fruit fillings and
purees. Bakbel Diamond Glaze in different flavours was used
for decoration. The results were several tasteful and beautiful
cakes created with these quality products!
Nordbakels presented a number of uses for NB Kokomix such
as cake base, coconut tops and cookies. Other typical Swedish
bakery products demonstrated were wheat bread and buns with
different remonces and fillings, typical Swedish rye bread and
crisp bread.
Two Young «Bakers» in Action
Depicted are Ron Busin, CFO of Australian Bakels (on the left), and Patrick
Gloggner, CFO of EMU AG.
During a visit of Patrick Gloggner in July
2009, they both underwent some extensive training on company products and
applications.
Although they both did very well, at the
end of the sessions it was agreed they
should stick with numbers!
19
HEAD OFFICE
EMU AG / BAKEX AG
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • Fax +41 418 544 645
emu@bakels.ch
EUROPE
AB NORDBAKELS
40252 Gothenburg/Sweden
Tel. +46 31 755 3500 • Fax +46 31 755 3549
info@nordbakels.se
BRITISH BAKELS Ltd
Bicester, Oxfordshire OX26 4JT/England
Tel. +44 1869 247098 • Fax +44 1869 242979
bakels@bakels.com
IRISH BAKELS Ltd
Dunshaughlin Co. Meath/Ireland
Tel. +35 31 825 0645 • Fax +35 31 825 0646
general@irishbakels.ie
BAKELS SENIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • Fax +31 294 480 265
info@bakels-senior.nl
DEUTSCHE BAKELS GmbH
c/o BAKELS SENIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • Fax +31 294 480 265
info@bakels-senior.nl
FINNBAKELS OY
00700 Helsinki/Finland
Tel. +35 810 424 9700 • Fax +35 810 424 9777
bakels@finnbakels.fi
RUSSKY BAKELS
190020 St. Petersburg/Russia
Tel. +7 812 313 7470 • Fax +7 812 313 7471
info@bakels.ru
RUSSKY BAKELS
127106 Moscow/Russia
Tel. +7 495 988 8910 • Fax +7 495 933 1252
info@bakels.ru
KWARTET-BAKELS Spzoo
93231 Lodz/Poland
Tel. +48 42 254 6600 • Fax +48 42 254 6601
biuro@kwartet-bakels.pl
BAKELS SWITZERLAND Ltd
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • Fax +41 418 544 645
emu@bakels.ch
BAKELS INTERNATIONAL SA
7000 Mons/Belgium
Tel. +32 64 846 110 • Fax +32 64 846 111
info@bakbel.be
BAKBEL EUROPE SA
7180 Seneffe/Belgium
Tel. +32 64 846 110 • Fax +32 64 846 111
info@bakbel.be
BAKELS HONGKONG Ltd
Hung Hom, Kowloon/Hong Kong
Tel. +852 2334 6881 • Fax +852 2362 5235
bhk@hkbakels.com.hk
BAKELS UKRAINE Ltd
Kiev 73/Ukraine 04073
Tel. +38 044 227 2072 • Fax +38 044 468 4495
info@bakels.com.ua
BAKELS CHINA Co Ltd
Shanghai 201613/China
Tel. +86 21 5774 2434 • Fax +86 21 5774 7550
bakelschina@yahoo.cn
AFRICA
SOUTH BAKELS (Pty) Ltd
Johannesburg 2000/South Africa
Tel. +27 11 673 2100 • Fax +27 11 477 7382
sbakels@global.co.za
BAKELS ZIMBABWE (Pvt) Ltd
Bulawayo/Zimbabwe
Tel. +263 9 479 189 • Fax +263 9 470 610
bakelszwacc@zol.co.zw
BAKELS NAMIBIA (Pty) Ltd
Windhoek/Namibia
Tel. +264 61 238 419 • Fax +264 61 239 231
BAKELS EAST AFRICA Ltd
Nairobi 00506/Kenya
Tel. +254 20 824 670 • Fax +254 20 3540 190
bakels@bakelsbea.co.ke
AUSTRALASIA & OCEANIA
AUSTRALIAN BAKELS (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9739 9464
ausbak@bakels.com.au
NZ BAKELS Ltd
Auckland 1135/New Zealand
Tel. +64 9 579 6079 • Fax +64 9 525 0978
bakels@nzbakels.co.nz
BAKELS EDIBLE OILS (NZ) Ltd
Mt. Maunganui/New Zealand
Tel. +64 7 575 9285 • Fax +64 7 575 9441
bakels@beobakels.co.nz
BAKELS (FIJI) Ltd
Nadi/Fiji Islands
Tel. +679 6721 764 • Fax +679 6721 922
bakels@connect.com.fj
ASIA
BAKELS SINGAPORE (Pte) Ltd
Singapore 916110
Tel. +65 6265 2577 • Fax +65 6264 1593
sinbak@singnet.com.sg
BAKELS (MALAYSIA) Sdn Bhd
40708 Shah Alam
Selangor Darul Ehsan/Malaysia
Tel. +60 3 5191 6396 • Fax +60 3 5191 6399
bm@maybakels.com.my
BAKERY INGREDIENTS SINCE 1904
INDO BAKELS Pvt Ltd
Mumbai 400 021/India
Tel. +91 22 2287 3636 • Fax +91 22 2202 0065
indobakels@bakels.in
BAKELS PHILIPPINES Inc
1605 Pasig City/Philippines
Tel. +63 2 9150 372 • Fax +63 2 9150 375
bakels.phil@bakelsph.com
BAKELS THAILAND Co Ltd
Bangkok 10110/Thailand
Tel. +66 2 367 1767 • Fax +66 2 712 2367
info@bakelsthai.com
PT BAKELS INDONESIA
Jakarta Selatan 12920/Indonesia
Tel. +62 21 3002 9368 • Fax +62 3002 9369
bid@bakels.co.id
AMERICAS
BAKELS CHILE SA
Santiago/Chile
Tel. +56 2240 7000 • Fax +56 2240 7002
bakels@bakelschile.cl
BAKELS BRAZIL Ltda
04253-000 Sao Paulo/Brazil
Tel. +55 11 2144 2877 • Fax +55 11 2215 2430
brazil@bakels.com.br
BAKELS PERU SAC
Lima 03/Peru
Tel. +51 1 618 4640 • Fax +51 1 618 4641
info@bakels.com.pe
BAKELS ECUADOR SA
Quito/Ecuador
Tel. +593 2 250 6662 • Fax +593 2 298 5100
bec@moderna.com.ec
BAKELS ARGENTINA SA
Buenos Aires/Argentina
BAKELS RESEARCH
BAKELS RESEARCH (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9748 3180
baksearch@bakels.com.au