Bakels News 148

No 151 2010
News
Richemont Baking Courses + + + New «Healthy» Bread Mixes + + + Salt Reduction
SPOTLIGHT
Russky Bakels – Another Success Story
In May 1998 Russky Bakels (RUB) became active in the
St Petersburg district. Only two years later RUB, in the meantime already holding a position in St Petersburg, established a
branch in Moscow.
RUB have developed the business continuously by introducing
new products. This allows RUB to service the Russian market
with a complete range of Bakels lines both for the bakery and
the confectionery sectors. RUB is manufacturing locally a
selected range of products and is importing from Bakels sister
companies in Europe.
Having grown the business to what it is today local production
has to be increased. Due to this together with the fact that the
present location is outgrown RUB have recently acquired new
premises. After some modifications this site will house all
business activities including a new state of the art baking centre.
The building area of approx. 5.000m2 and the location just
bordering the new ring road of St Petersburg will put RUB into a
prime position to service the Russian market in a yet better way.
EMU director Bert Jongejan and Bakels Group CEO Armin Ulrich
inspecting the new site in frosty St Petersburg
Bakels Zimbabwe
BJ Bakels Rhodesia opened its doors in Bulawayo in 1952 but
by the end of that year had changed its name to Rhodesia
Bakels, and subsequently changed its name again in 1980 to
Bakels Zimbabwe (BZ).
BZ was the sole supplier of
bakery ingredients nationally
until the mid 1990’s, producing Tincol, Masterfat,
Dobrim Extra, Hercules
Baking Powder, Pettinice,
persipan and bread & roll
premixes. Brandy Ndlovu
has worked at BZ for over
30 years producing excellent
Pettinice.
Bulawayo Site
Brandy Ndlovu
During 1998 a new depot
was opened in Harare and in
2003 Ann Hatfield was
appointed general manager.
During 2008 trading was
virtually impossible due to
economic difficulties, in
particular hyper inflation.
However, in keeping with our philosophy of long term commitment to the markets which we operate, the Bakels Group
continued to support our staff at BZ.
Since 2009, when Zimbabwe adopted the US dollar as its
trading currency, there has been a remarkable turnaround and
BZ has accepted the challenge to re-introduce quality bread
and confectionery back into craft and industrial bakeries by
supporting the industry with quality ingredients, service and
training.
Harare Site
2
Congratulations to Ann and her team for their perseverance!
Bakels News – No 151 / 2010
contents
Editorial
Dear Reader
«The world did not end» – this is the
opening sentence of a recent book on
the global financial crisis. It is certainly true for the baking industry.
The current world economy does have
challenges but consumers are still
eating bakery products. They may be
interested in value but they are not compromising on qua-
lity, nor is the trend towards healthy eating slowing down.
We see in every market in which we trade opportunities
for bakers to increase sales by introducing new products.
Many of these featured in this issue of Bakels News and
we would like to highlight a few.
• New «healthy» bread mixes (Australia, Ecuador,
Ireland, UK)
• Salt reduction (Chile, UK)
• Eggless products (India)
• New bread varieties (Australia, Ireland, South Africa,
Sweden, UK)
• Premium fruit and confectionery products (Brazil,
New Zealand, UK)
Although these concepts have been reported by specific
Bakels companies the products, or products based on the
underpinning technology, are available from all our
companies.
Spotlight
2
Editorial / Contents
3
Innovate British Bakels
4-5
Innovate South Bakels
6-7
Innovate Australian Bakels
8-9
Innovate NZ Bakels
10-11
Innovate Irish Bakels
12
Innovate Nordbakels
13
Innovate Bakels Chile
14
Innovate Bakels Peru
15
Innovate Bakels Ecuador
16
Innovate Bakels Brazil
17
Behind the Scenes
The Bakels World
18/19
20
During difficult times planning for the longer term can take a
low priority. Not so for Bakels as we move further into our
second century of serving the world baking industry. We are therefore pleased to be able to announce both the
continued development of our companies with the acquisition of premises for a new production facility in Russia
(page 2) and the continuous staff development using
Bakels Research as a training company (page 19).
We are also very pleased to record the stepping up of our
long term activities in Zimbabwe after some difficult
times (page 2).
All of this gives us considerable optimism for the future
which we hope, on reading this edition of Bakels News,
you are able to share!
Armin Ulrich
Chairman
Published by EMU AG, Switzerland
Printed in Switzerland
3
INNOVATE
British Bakels
For Goodness Sake
The benefits of eating oats and similar whole grains for a healthy
heart have been well documented and allow bakers to meet the
growing consumer interest in eating foods which are both
healthy and enjoyable.
Oat & Barley Bread Concentrate is the latest addition to
Bakels healthy eating range. Used on a 50/50 ratio with the
addition of wholemeal flour it provides premium bread and rolls,
packed full of flavour, high in fibre and a source of protein. The
mix incorporates the goodness and flavour of fermented wheat
flour, malted wheat flakes, malt flour, oat meal and flakes, barley
and wheat fibre. All of which combine to give the baked goods
an appetising and wholesome appearance, soft eating throughout shelf life and an appealing, slight beery, aroma.
Oat & Barley Concentrate is an ideal product for sandwich
makers as, in addition to its delicious flavour, slightly open
texture and excellent shelf life, the mix is a «clean label» and
thus assists bakers to minimize the number of ingredients
declared on labels.
In taste panels consumers even preferred Oat & Barley to our
award winning Country Oven Multiseed – try it and see what
you think!
New Premium Cake Mixes
Genoese Mix Complete and Muffin & Crème Cake Complete
are just two of the new mixes now available from British Bakels
following a complete review of their comprehensive cake
portfolio. The objective of the review was to provide even
greater variety whilst improving the eating quality and cost in
use of traditional favourites.
Genoese Mix Complete has been developed to provide
Genoese slab for celebration cake and slices with a flat surface
which are easy to handle and cut. Requiring only the addition of
oil and water, Muffin & Crème Cake Complete produces a
wide variety of appealing, moist and tender eating muffins and
loaf cakes with excellent volume and fresh keeping.
This mix is also available in a chocolate version, providing an
indulgent, rich chocolate flavour and appetising deep chocolate
colour. Other complete mixes in the range include Madeira,
fruit cakes and sponge mixes.
Sodium Reduction
The UK Food Standards Agency has issued new and more
demanding targets for salt reduction by 2012. In the production
of cake and chemically raised bakery goods the sodium content
comes primarily from the baking powder used. Hercules Low
Sodium 40 baking powder, 40% less than standard baking
powders, has been used by our customers who sought to
achieve the 2010 sodium targets.
Now to assist cake producers meet the FSA 2012 guidelines,
Bakels have taken the initiative to develop a baking powder
offering a zero sodium content.
Hercules Zero Sodium Baking Powder enables bakers to fully
replace their conventional baking powder, or alternatively blend
it with their existing one to achieve the sodium content, and
cost they require.
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Bakels News – No 151 / 2010
INNOVATE
British Bakels
Fruity Fillings
Bakels ready to use fruit preparations are now available to the
bakery and foodservice sectors. Produced in Belgium by our
sister company Bakbel, this range of fruit fillings, containing high
integrity fruit pieces or puree, has been tailored to be economical in use but without compromising on quality or appearance.
Available in a wide selection of flavours, including apple,
blackcurrant, red cherry, apple and blackcurrant and many
more, the range is very versatile and ideal for the filling of fruit
pies, crumbles and slices, or blending with or put on top of
mousses or cheesecakes – indeed any application requiring an
economical yet full flavoured fruit filling.
The products are bake and freeze thaw stable and come packed
in convenient 2.5kg resealable pails.
Foodservice
Bakels Foodservice now offers a new range of pre-mixes which
include bread, pastry, cake and selected catering mixes. All
products in the range are designed to be simple and quick to
prepare.
The finished products are free from artificial colours, flavours
and hydrogenated fats. They are also suitable for vegetarians.
For convenience, ease of handling and storage, the complete
range is available in 3.5kg bags on which are printed basic make
up instructions, together with suggested extension recipes and
handy tips.
For details on the full range of mixes and recipes, visit
www.bakelsfoodservice.co.uk.
Bakels Helps Sainsbury's Win Top Own Label Bakery Award
The Grocer, the UK’s leading magazine for the retail food market, organizes the annual
Own Label Food & Drinks Awards which judge food and drink products in the own
label category on criteria such as taste, content, appearance, packaging, labelling,
innovation and value for money.
All entrants receive a consumer report via Cambridge Market Research and winners
collect either the gold, silver or finalist logo, to tell their customers how great the
product is. Supermarket chain Sainsbury’s won gold in the Savoury Bakery Category
thanks to its Instore Bakery «Taste the Difference» Multiseed bread, produced from a
mix supplied by British Bakels.
Multiseed is one of Bakels top selling bread concentrates thanks to its terrific taste. It
is a delicious blend of wheat bran and oat flakes combined with pumpkin, linseed and
sunflower seeds. In addition to being low GI, it is high in fibre and meets the FSA salt
guidelines for 2012. It also has excellent keeping qualities over shelf life and this is one
of the key factors in keeping the customers returning to buy the product every week.
5
INNOVATE
South Bakels
To allow our customers to satisfy the consumer demand for
new bread types South Bakels has launched a new range of
three speciality Bakels bread mixes, which are:
Rheinspitz Bread Mix
Rheinspitz Bread Mix is a 50% mix
requiring only the addition of flour, yeast
and water to produce a range of brown
bread, batons and rolls with a dark crumb
colour and containing various seeds and
a mild malt flavour.
Use Bakels Rheinspitz topping, which is
a blend of selected seeds, to add an
eye-catching appearance to your breads
and rolls.
Salsa Bread Mix
Salsa Bread Mix, like Rheinspitz and Curry Bread
Mixes, is a 50% mix. As its name suggests Salsa
Bread Mix will produce a range of red tomato
flavoured bread, batons and rolls with a hint of
spices and chillies.
Curry Bread Mix
Curry Bread Mix is a 50% mix, which requires only the addition
of flour, yeast and water to produce a range of mild authentic
curry and aromatic flavoured bread, batons and rolls.
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Bakels News – No 151 / 2010
Innovate
South Bakels
Breads of the World
South Bakels launched 12 new bread mixes, based on 12
different countries to coincide with the Soccer World Cup held
in South Africa from 11 June to 11 July 2010.
These breads were traditional bread mixes from Argentina,
Brazil, France, Germany, Greece, Italy, Mexico, Netherlands,
Portugal, Spain, South Africa and USA.
The Breads of the World were launched to the various retail
groups in South Africa, Namibia and Botswana and have been a
huge success.
South Bakels have promoted these breads with bunting, table
talkers and demonstrations.
King Cake Mix
King Cake Mix, with the addition of oil and water, produces
soft, tender, long shelflife cake products with a sweet aroma
and subtle hint of vanilla.
King Cake Mix is very versatile and can be used for traditional
Madeira cakes or piped into foil containers. Various types of
fruit can be added to produce a range of fruited sponge
products.
Sales Conference
South Bakels sales conference was held from
the 12 – 14 February at Aloe Ridge Hotel in
Johannesburg.
Bakels Group Chairman and CEO Armin
Ulrich highlighted the Bakels Group’s positive
achievements during a challenging 2009.
At the gala awards dinner on the Saturday
evening Barry Selby from Nelspruit was
awarded the sales representative of the year for
2009. Well done Barry!
7
innovate
Australian Bakels
Chia Seed Bread Mix
Modern diets continue to lack essential nutrients and minerals.
Bakels hope to combat some of these issues with the introduction of Chia Seed Bread Mix.
Chia seeds are a good source of omega 3 and rich in fibre and
protein, making them one of the most desirable and nutritious
seeds available.
Benefits include:
• High in protein and fibre to keep you feeling fuller for longer.
• Contains antioxidants for general well being.
• Good source of omega 3 for a healthy mind and body.
• Key vitamins include thiamine, folate and minerals including
magnesium and iron.
Chia Seed Bread Mix is a must have in your bakery.
Banana Bread Mix
Banana Bread is all the rage in Australia.
Whether sliced, toasted and buttered or on its own Bakels
Banana Bread Mix continues to gain market acceptance due to
the highly desirable taste and also the ease of use, eliminating
the need to carry a range of raw materials.
450g Tincol Aerosol
For more than four decades this brand name has become an institution with major
bread manufacturers in Australia.
Our Tincol 450g aerosol can is gearing up for a national promotional campaign to
capitalise on the increasing demand amongst our supermarket and general trade
customers for convenient release agents.
750g Pettinice RTR Icing Launch
We are pleased to announce the launch of our new 750g Pettinice RTR Icing to
compliment our market leading 7kg packs.
The new 750g RTR range will initially be launched in White and Chocolate varieties in
cartons of 12 x 750g.
Ideal for smaller users or for decorative work when only a small quantity may be required.
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Bakels News – No 151 / 2010
Innovate
Australian Bakels
LA Judge Award
Australian Bakels has been for several years a
major sponsor of the LA Judge award.
The LA Judge Award recognises the best young
baking apprentice in Australasia. Each State,
and the New Zealand Baking Association, has
the opportunity to nominate a competitor.
These young bakers’ skills are evaluated on in
areas of practical baking, technical knowledge
and communication abilities during the three
days of the competition.
The annual skill event is held at BRI's (Bread
Research Institute of Australia) in-house
facilities. This excellent facility is fitted with
industrial bakery equipment and has hosted
all of the previous LA Judge competitions.
Past recipients of this award have gone on to
have a major influence or become industry
leaders within the bakery business.
Bakels would like to congratulate Ashley for
winning the event, but also a congratulate all
of the finalists who represented their State at
this event. This is a great achievement.
The winner of the 2010 competition was Ashley Toth of Bakers Delight,
East Burwood, representing Victoria.
Cooperation with «Church Resources»
Martin Kenrick is Church Resources foodservice manager for aged and
health care. Church Resources is a not for profit organization representing a large number of aged and health care facilities.
The organization arranges partnerships with suppliers on behalf of its
members to leverage the buying power of the group. There are many
partners in the group covering manufacturing and distribution
specialists, enabling their many members to obtain specialist products
without the inconvenience of spending time «shopping around».
Aged and health care is showing rapid growth in Australia, we at
Australian Bakels are very happy to be a preferred supplier to Church
Resources.
Martin Kenrick of Church Resources and Ron Carley, NSW Sales
Manager, Australian Bakels
Social Event
In March Australian Bakels invited 50 customers to attend a social
afternoon at Kembla Grange Race Track, where they could sit back
and relax while watching the thoroughbreds go through their paces.
There were many positive comments on the day, mainly the opportunity to share business ideas with other proprietors, in a social and
entertaining atmosphere.
Some customers travelled up to three hours to attend the function, and
successfully found some winners. Australian Bakels will be holding
another race day in November.
9
innovate
NZ Bakels
Richemont Advanced Baking Course – Breads
Adding to their existing training courses and apprenticeships NZ Bakels are introducing the first «Advanced Baking Course» in conjunction with the prestigious Richemont
Bakery School of Lucerne, Switzerland.
This school sets standards for the rest of the world and covers everything from craft
baking to chocolate work. As well as formal lectures and practical baking Richemont
organises trips for visiting students to visit bakers, chocolatiers and confiseurs all over
Switzerland. The school manages to combine both traditional standards and modern
state of the art techniques. The Richemont Club embodies all that is good about
international cooperation and there are branches in several European countries.
The course will be tutored by Mr Thomas
Doetkotte and Mr Urs Rothlin, bakery
tutors from Richemont, assisted by NZ
Bakels head bakery tutor, Mr Malcolm
Cook.
This advanced course is designed to
provide the essential elements of bakery
science, technology and applied baking
skills in a work environment. The comprehensive course content will equip
participants with a discipline to succeed
in the competitive baking environment.
A level 4 certificate is awarded to
participants who are able to demonstrate
the ability to prepare, apply and combine
products from scratch ingredients.
Candidates are required to produce
baked specialised craft products that are
frequently required for niche markets.
The first 2 week course commenced
5 July 2010.
Bakels Tiramisu Mix
Bakels Tiramisu Mix is ideal for desserts
and fillings. The flavour profile of Bakels
Tiramisu Mix is derived from Mascarpone
cheese, coffee and fine Marsala wine.
One of Italy’s classic desserts, Bakels
Tiramisu Mix can be used for tortes, as a
masking cover for gateaux, as a cheesecake filling or general filing in cakes,
sponges or as a single serve mousse
dessert.
Bakels Tiramisu Mix is now available in
convenient 5kg packs.
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Bakels News – No 151 / 2010
INNOVATE
NZ Bakels
Frutojam Gourmet
Bakels jams are high class, attractive and stable products designed to be spread,
injected or applied in a variety of ways.
Frutojam Gourmet is a new range of bakery jams produced in Belgium by our sister
company Bakbel. Frutojam Gourmet contains 45% fruit which enables you to really
diversify your products from the standard. The principal differences are the recognizable fruit pieces, the delicious taste and the many possible applications. Available in
apricot and raspberry with seeds these Frutojams combine multipurpose application
with outstanding unique European product quality.
Bakels People – Cousin Rivalry
Phil Lewis and Clifford Banks
With a passion for food from a young age there were only two career
paths that Clifford wanted to follow, either to become a qualified chef
or baker. Since completing an apprenticeship in Bread, Cake and
Pastry 20 years ago Clifford has enjoyed a variety of roles within the
baking industry.
Clifford’s portfolio includes working for Defiance Flour Mills and as
technical advisor for Brumby’s & Muffin Break in New Zealand.
One of his greatest achievements was with Bakers Delight as a Business
Consultant» before being promoted into the role as «New Zealand
Manager», responsible for 36 franchise bakeries.
He also worked for one of New Zealand’s leading equipment retailers
designing bakeries and selling equipment within New Zealand and
the South Pacific.
Clifford joined the NZ Bakels team in late December 2009 with his
main role being key account manager to Progressive, one of New
Zealand’s leading supermarket chains.
With nearly 15 years of service Phil Lewis has worked at a number of
Bakels companies taking him to numerous corners of the globe.
Originally starting with NZ Bakels back in the mid nineties Phil was
involved with the transition of the old Abels edible fats business into
the Bakels brand and continued as key account manager for edible fats
for a number of years.
Shortly after, Phil took up a three year term at Bakels Fiji as sales &
technical manager, a role which helped him experience all facets of the
Bakels business during his term. When his tenure was due to expire in
Fiji an opportunity arose at Bakels Singapore as technical manager
and Phil along with his family relocated to Asia.
After his term, Phil returned to live in New Zealand but continued to
travel to Asia as both sales & technical manager of Bakels Singapore
and as export sales manager for Bakels Malaysia.
Phil now resides in New Zealand and is currently key account
manager for the Foodstuffs Group, again a role which keeps him busy
within the local baking industry.
11
innovate
Irish Bakels
INNOVATIVE BREADS WITH A POINT OF DIFFERENCE
Seed and Grain Concentrate
Bread produced from Bakels Seed & Grain Concentrate has a distinctive crunchy
bite and unique flavour from maize grits, kibbled rye, sunflower seeds, linseed, millet
seeds, poppy seeds and malt flour, with clearly visible seeds and grains to attract the
consumer.
Barley Bread Complete
A complete mix containing barley flour, malted wheat flakes, barley flakes, kibbled
malted wheat and fermented wheat flour which delivers a full bodied malt and barley
flavour with a distinctive texture. An exciting alternative to the standard range of
brown breads.
Wheat Germ & Fibre
Combining wheat germ, wheat fibre, fermented wheat flour and folic acid to give a
mild flavoured soft eating range of breads with a point of difference. Simple to use to
produce both rolls and tin bread.
Potato & Herb Concentrate
With a selection of unique ingredients such as wheat flakes, kibbled toasted onion,
basil, coriander, parsley and of course potato flakes, this highly versatile product will
produce a range of breads that are authentic in flavour, distinctive in appearance and
soft in texture.
Multiseed Fruit Loaf Country Oven
The continuing success of Country
Oven Multiseed Bread Concentrate is
now further enhanced with an innovative
extension recipe featuring dried fruits.
This luxurious multiseed rich fruit loaf
retains its own unique flavour from the
pumpkin, linseed and sunflower seeds
coupled with wheat and bran flakes but
with the added flavours of sultanas and
cherries.
This combination gives a new dimension
to Country Oven Multiseed Bread
Concentrate and is sure to satisfy the
most demanding customer.
A low GI claim should not be made for
this extension recipe.
Kelly’s Bakery Celebrates 100 Years
Established in 1910 in Wexford by Mr. James Kelly, Kelly’s Bakery is
one of the longest trading Bakeries in Southeast Ireland.
The bakery was forced to close during the second world war due to a
shortage of fuel for the ovens but was subsequently reopened by
Mr Sean Kelly, son of James, and has traded successfully ever since.
Kelly’ Bakery has won numerous national awards and remains
committed to its traditional values.
Our picture shows Dermot Kelly, the third generation to continue the
successful family tradition.
We wish Kelly’s Bakery every success for the future.
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Bakels News – No 151 / 2010
INNOVATE
Nordbakels
Stone Oven Baking with Sourdough –
Genuine Swedish Bread Traditions in Modern Form
Sourdough gives bread a unique character and a
rustic taste!
Good and tasty bread are easily made with bread bases from
Nordbakels. If you add Bakels Sourdough you will get a further
dimension to the bread!
Bakels Sourdough is very easy to work with, just measure and
add directly into the dough. The water should be increased by
approximately double the amount of added sourdough.
Many of Bakels bread bases are excellent for stone oven baking!
Sourdough makes the stone oven bread even more tasty. We
have successfully baked the following bread bases in stone oven:
NB Multiseed – our most popular bread base gives a tasty
bread with a variety of seeds, for example sunflower seed,
linseed and pumpkin seed. The bread contains sourdough
which gives a delicious, rustic taste.
NB Maize Base – a tasty corn bread with small pieces of corn.
The bread has a very beautiful yellow colour.
NB Sun Dried Tomato – a different kind of bread with
plenty of flavour! Contains sun dried tomatoes, onion and
oregano.
NB Boaccia – a traditional Italian bread, perfect for stone
oven baking. Aromatic, characteristic taste and crumb!
Are you interested in stone oven baking? Would you like a great
recipe? Please contact us at: stenugnsbakat@nordbakels.se
How to Bake Your Stone Oven Bread
Follow the original recipes and add if desired Bakels Sourdough. The yeast amount
shall be 10-20% less than the original formula. Let the dough rest in plastic trays or
directly on baking board to minimize handling after resting. This dough needs a little
longer resting time. Let it rest for 30-60 minutes. (Picture 1)
After the resting period, cut the dough into desired size with a large steel scraper.
Shape the pieces to your own design. It is good for the elasticity of bread if you
«stretch» up the dough to desired shape. (Pictures 2-3)
Picture 1
Picture 2
Picture 3
Picture 4
Prove the loaves in room temperature or in a prover. (Picture 4)
Bake in the stone oven with steam. Open throttle after about 10 minutes. In ordinary
oven, bake at a slightly lower temperature, inlet temperature should be as normal.
Open the damper after five minutes to obtain the characteristic thick bread crust.
Birgitta Dahlstrand
We would like to announce that one of our most wonderful employees,
Birgitta Dahlstrand, has retired after 35 years with Bakels. We are
pleased to have had the opportunity to work with her through the years
and would like to express our warmest thanks for the loyalty she has
shown us.
Our best wishes for Birgitta; we do hope that the new chapter in her
life will be prosperous and happy!
13
INNOVATE
Bakels Chile
Vulkan Minus
New and Unique Bread Improver
New Vulkan Minus bread improver is an unique bread improver
with reduced sodium salt incorporated. Vulkan Minus reduces
the content of sodium by a 25% without affecting the flavour of
bread, and with the same quality as the well established bread
improver – Vulkan.
High sodium diets have been shown to contribute to heart
disease, yet the World Health Organization (WHO) has said that
the average Chilean consumes 4,2mg of sodium a day, as
opposed to the maximum recommended daily amount of 2,4mg.
A national study was performed to determine the amount of salt
currently in bread. The findings are not surprising. According to
the study of the Organization of Consumers and Users
(ODECU), a person who eats two pieces (Hallulla or Marraqueta)
of bread, bought in two selected supermarket chains, will
consume half the recommended daily amount of salt. Salt in
cheese, ham or other products that are usually consumed with
the bread are not included. According to results published by El
Mercurio (one of the most important newspaper in Chile), the
differences between salt levels, in all the samples is alarming.
Because, ultimately, the amount of salt in bread depends
entirely on the baker and not on regularised standards.
Bread consumption in Chile is 96kg per capita,
one of the highest in the world. So the sodium
intake via bread is a big issue for our country.
Consumer acceptability has been one of the
biggest challenges for industry in reducing sodium
and until recently many companies have been
reluctant to discuss their reduction plans in the
fear that they could affect taste perception.
Bakels now presents its new line of Low Sodium
Bread Improver – Vulkan Minus.
Salt in very important in bread making because it
• Gives flavour to bread
• Is very important in gluten formation/
development
• Controls fermentation rate
When salt is cut from bread, these three items are
affected, and bread is not the same, from a taste
point of view and from a process point of view.
Vulkan Minus is the real solution to the sodium
reduction issue as it reduces the sodium in bread,
but keeps the same taste, and does not affect the
baking process.
It is real, unique and available for Chilean bakers.
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Bakels News – No 151 / 2010
Innovate
Bakels Peru
Mother’s Day Seminar
On 28 and 29 April we held several seminars to prepare bakers
for the most important day in pastry business: Mother’s Day.
We showed and shared innovative decorations with our main customers of Lima
and some other cities of the country. For
these demonstrations we also had the
professional support of an international
technician from Rich's Products.
During the 4 hours seminars our technicians created many cakes with specific
usage of our Truffles and Les Fruits
product lines. These seminars were really
successful.
Customer Testimony
«I have been using Bakels Truffles and I would highly recommend others to do so, my experience has been wonderful.
Upon using it my customers immediately started telling me that
my cakes have a better and nicer taste. On the other hand, my
bakers are also happy with this new product because their work
is easier and faster.»
Arturo Valdivieso of «Bocados» and «Miel y
Limon» bakeries
Sponge Cake Upgrades
Based on some customer’s requirements we have improved our
sponge cake mixes. We have been able to gain 1cm more in
altitude and an improved crumb definition.
On the other side, we have been recommending new applications for our «Torta Humeda» base pastry mix for three milks
sponge cakes and muffins.
15
INNOVATE
Bakels Ecuador
Panilisto Cinco Cereales
At Bakels Ecuador we make sure that our
line of wholegrain pre-mixes is focused
on our customers’ health. For this reason,
to keep up with the world wide tendency
of having healthy products, in the next
months we will be launching the premix
Panilisto Cinco Cereales.
Panilisto Cinco Cereales is a premix
prepared with high quality raw materials,
all important in the preparation of multicereal and multi-grain bread, rich in
minerals, vitamins and fibre, essential for
maintaining a healthy diet. When using
this premix the baker only needs to add
the basic ingredients (water and yeast);
the amount of fat is completely up to the
baker’s criterion.
With this product our clients will obtain
an excellent cereal bread that will add to
their wholegrain bread assortment.
We will continue our marketing campaign
focused on health issues, using posters
geared towards enhancing the benefits of
wholegrain breads that are good for our
digestion, provide us with energy, and are
especially beneficial for people who
suffer from diabetes.
The benefits of this premix are:
Advantages
• Easiness and effectiveness when preparing bread
• Consistent quality
• Time saving
• Does not need to be mixed with white flour
Benefits
• Ready to use pre-mix
• Better inventory control
Applications
For all types of bread:
• Multi-cereal
• Multi-grain
16
Bakels News – No 151 / 2010
INNOVATE
Bakels Brazil
New Product Launches
Halzenut Truffle,
Croquant Truffle e
Orange Truffle.
New Truffle Flavours
All the convenience and benefits of the Truffle toppings, now in
new flavours: Orange, Hazelnut and Crunchy.
Descrição do produto:
Creme de avelã para cobertura.
Creme de cacau com crocante para cobertura.
Creme de cacau e laranja para cobertura.
Nome comercial:
Halzenut Truffle.
Croquant Truffle.
Orange Truffle.
Uso:
Utilizado para bolos, coberturas, trufas, bavarois, tortas,
donuts, bombas, recheios de bombons entre diversas
especialidades.
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 plástico de 6kg.
Ingredientes:
Halzenut Truffle - Açúcar, gordura vegetal parcialmente
hidrogenada, avelã triturada, leite em pó desnatado,
emulsificante lecitina de soja e aromatizante.
Croquant Truffle - Açúcar, gordura vegetal parcialmente
hidrogenada e óleo vegetal, avelã triturada, leite em pó
desnatado, cacau em pó, emulsificante lecitina de soja e
aromatizante.
Orange Truffle - Gordura vegetal parcialmente
hidrogenada e óleo vegetal, açúcar, cacau em pó, leite em
pó desnatado, emulsificante lecitina de soja e aromatizante.
Creme para cobertura nos sabores crocante, avelã e laranja.
Utilizado para bolos, coberturas, trufas, bavarois, tortas,
donuts, bombas, recheios de bombons entre outros doces.
Foto ilustrativa
A confectionery product for the creation of sophisticated
decorations with excellent flavour. After melting, it offers an
innovative glazing option and enables the creation of cakes and
tarts in many versions.
Proporciona um melhor manuseio, uma vez que apresenta
superfície lisa, homogênea e resistente a temperatura
ambiente. Realça o sabor e a aparência de suas receitas.
Disponível em baldes de plástico de 6kg, práticos e fáceis de
armazenar.
Com as coberturas Orange Truffle, Croquant Truffle e
Halzenut Truffle, o preparo se torna muito mais simples, pois
o produto atinge rapidamente a temperatura de manuseio e
também pode ser reaquecido depois de derretido.
Mais um produto com a qualidade internacional Bakels,
desenvolvido para facilitar, realçar o sabor e a aparência 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.
Non Temp Chocolate
Chocolate in tablets that can be used to produce molded specialties such as bonbons, Easter eggs, truffles, sculptures and others.
It assists confectionery work with quick melting, not requiring
tempering, keeping its shine and stability upon application.
Prefacil NoBake
A mix for tart bases in Citrus (lime with coconut) and Chocolate
(chocolate with walnuts) flavours. Just add water and margarine
to produce bases with the desired blend for various types of tarts.
17
BEHIND THE SCENES
Deliciously Dutch
During the Bakery Fair 2010 in Amsterdam Bakels Senior (BS)
introduced a new sales concept for Dutch craft bakeries. This
concept is called «Deliciously Dutch» and consists of a range
of traditional Dutch products combined with today’s’ knowhow. Throughout the year BS will introduce a number of
products under this theme. All Deliciously Dutch.
Stroopwafelcake
The Stroopwafel cookie is
one of Holland’s favourites.
Bakels’ Pound Cake Mix
too. We brought the two of
them together in the unique
Stroopwafelcake. It is a
complete cake mix to make the
best pound cake with delicious
stroopwafel caramel taste and flavour.
Krik Krak
With this mix you can make traditional
breadsticks and salty biscuits in
different varieties (rosemary/sea salt
or cheese). The mix has a high seed
and fibre content which makes it an
excellent base for very healthy snacks.
Promotional Materials
When ordering these products the baker receives promotional
materials, such as stickers, posters, leaflets and a garland in the
same lay out which allows him to transform his shop and his
products into a real Dutch atmosphere!
Donation to KiKa –
Foundation for Children Cancer Free
Also, during the fair, we had a special moment for charity. After
a period of producing the KiKa Bread Mix with the purpose of
raising a considerable amount for the KiKa foundation we finally
could handover the cheque. Thanks to all Dutch bakers that
have contributed to this success we were able to donate
€ 35.000!
The photograph shows Ronald Menting of BS handing over the
check to Mr Rien Schimmel of KiKa.
India – the Home of Eggless Products
For religious reasons many consumers in India want products
without egg. Indo Bakels (INB) has been serving this market
requirement for many years. Their most successful product is a
premix for the production of eggless sponges and cakes named Eggless Treat. This
product gives results which are almost identical; both in appearance and in eating
quality to products produced containing eggs.
INB have recently announced two new eggless products for the Indian market,
Chocolate Eggless Treat and Chocolate Eggless Brownie Mix. Chocolate Eggless
Treat is used to produce delicious chocolate coloured and flavoured sponges and
cakes. Chocolate Eggless Brownie Mix is a completely new product which introduces Indian consumers to the pleasure of chocolate brownies!
Judging by the success of these new products which are featured in the photographs,
there will be opportunities for more eggless products and INB are committed to
develop and launch further eggless treats!
18
Bakels News – No 151 / 2010
BEHIND THE SCENES
New Business Successes
Over the past twelve months, Bakels Edible Oils (BEO) have
been working on the development of new business opportunities in an effort to provide targeted business growth in the quick
service restaurant sector and retail spread market.
We are pleased to communicate our success in securing the
supply contract for Burger King restaurants throughout New
Zealand. We have begun the supply of a specific oil blend
developed in conjunction with Burger King to transition from
the use of a tallow based frying shortening to a healthier blend
of vegetable oils.
In working with Burger King, we have successfully demonstrated our local expertise and capability to service this new
business opportunity.
We have also been successful in securing a two year contract
for the manufacture and supply of private label spreads for the
country's largest supermarket chain, Foodstuffs. We presented
our solution to Foodstuffs late 2009 and after being awarded
the contract earlier this year are now working towards the start
of supply from June 2010. The contract volume sees BEO
manufactured products supplying an estimated 25% of the
total New Zealand retail spread market.
Right to left: CEO John Elliott and GM marketing Rachael Allison of
Burger King; national sales manager Dave Rudd of BEO
Our recent successes have been achieved through a committed
team focus from all areas of the business to secure positive
growth through excellence in product development, manufacturing capability and customer service, coupled with the Bakels
Group commitment to invest to support business growth.
Food & Hotel Asia (FHA)
Global Traineeship
FHA, which is staged in Singapore biannually, is the most
important exhibition for the HORECA sector in S.E. Asia. It
attracts 2.500 exhibitors and 38.000 visitors who come not just
from the region but from as far afield as the USA, Europe and
Australia/New Zealand.
One of the core strengths of the Bakels Group is our technical
knowledge base. This is held by skilled staff who have many
years of practical experience on top of sound training in bakery
technology. We see it as being essential for our continued
customer technical support that these technical skills are both
passed on and developed further.
To assist this Bakels Research in Sydney has been approved by
the Australian Government as a training organisation. This will
permit Bakels staff from around the world to spend time in
Australia for the purpose of technical training.
Bakels Malaysia and Bakels Singapore have participated for
many years. This year, reflecting our growing presence in S.E.
Asia, they were joined by representatives of Indo Bakels, Bakels
Philippines, Bakels Thailand and Bakels Indonesia.
Visitors to the Bakels stand were shown concepts to capitalise
on the opportunities presented by the global trends towards
«healthy & indulgent» products. The award winning bread mix,
Country Oven Low GI Multiseed proved to be very popular, as
did the Premium Fruit Products produced by Bakbel Europe.
We look forward to meeting many friends again when we exhibit
at FHA 2012!
The first person to
take part in this
programme is Vicky
Pill, an Honours
Science graduate in
human nutrition
who is currently
employed at British
Bakels. Over a period of six months
she will follow a
structured work
program, mainly
working with gel
emulsifiers (Ovalett
style products). She will also help develop the Bakels intranet for
knowledge transfer together with other significant baking related
projects to enhance Vicky’s skills in product development and
technical support for tomorrows baking industry.
Vicky also plans to make the most of her opportunity whilst
working in Australia to see the sites and to experience a different
culture from her life in the UK!
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
Penrose 1061/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