Bakels News 141

No 146 2008
News
Health & Well Being + + + Premium Indulgence + + + Cost Efficiency
SPOTLIGHT
European Technical Meeting
Irish Bakels recently hosted the Bakels
ETM. This annual meeting brings together
technical managers from the European
Bakels companies and colleagues from
Bakels Research in Australia and New
Zealand.
The meeting covers local market trends,
raw material evaluation e.g. new enzyme
technology, current food regulations and
labelling requirements and an update on
Group research projects.
Transfer of Group technical know-how
and an understanding of changes in local
market requirements is a core strength of
the Bakels Group as we strive to bring
new and innovative products to our
customers.
Food Ingredients Europe Exhibition
Bakels exhibited at FIE in London 30 October - 1 November
2007.
FIE is a specialist trade show staged biannually, rotating
between venues in the UK, France and Germany. The majority
of visitors occupy technical positions in food manufacturing
companies, including bakery. Without exception they are
looking for new ideas, product innovations and market trends.
This gave Bakels the opportunity to showcase our latest deve­lopments to satisfy the major current consumer trends - health
and well being and premium indulgence. Products featured
included clean label, low GI, NutrΩmega (a shortening based on
fish oil), beta glucan enriched oat bread mix for cholesterol
reduction and a roll mix which delivers products with 0.1% salt!
Organic or «Eco» concepts were also shown.
The Bakbel range of top quality fruit products was also on display.
Under the «Premium Indulgence» banner were a range of
chocolate, caramel and toffee sauces and fillings with applications in hot and chilled desserts and puddings. Also presented
were Millionaires Caramel and Banoffee Toffee Sauce.
Although staged in London 65% of the visitors to the Bakels
stand were from overseas.
If you couldn’t visit FIE and would like more information on the
product concepts mentioned above please contact your local
Bakels company.
Bakels News – No 146 / 2008
Contents
Editorial
Spotlight
2
In BN 145 we highlighted the large
and rapid growth of raw material
prices. These increases primarily affect
agriculturally derived ingredients such
as flour, vegetable oil, dairy products
and seeds. The principal reasons for
the increases are global demand, poor crops in key producing countries and the use of traditional food ingredients
for the production of bio-fuels.
Editorial / Contents
3
Innovate Australian Bakels
10-11
Unfortunately these price pressures are still strong and,
particularly in the case of vegetable oils, look like growing
further. Additionally a «ripple» effect of the increase in
cost of basic commodities is the increase in cost of downstream products such as starches, glucose, dextrose and egg
where the increased feed costs for egg laying chickens is
now being reflected in price increases for egg products.
Innovate NZ Bakels
12-13
Dear Reader
We remain committed to supporting our customers in
these difficult times through investment in efficiency, such
as the bulk flour handling featured on page 18 or the
application of concepts such as an egg replacer (page 10)
and concentrates (page 19).
Innovate Nordbakels
4-5
Innovate British Bakels
6-7
Innovate South Bakels
8-9
Innovate Irish Bakels
14
Innovate Bakels Chile
15
Innovate Bakels Peru
16
Innovate Bakels Ecuador
17
Behind the Scenes
18
Technology
19
The Bakels World
20
However cost efficiency alone will not ensure success.
Consumers are increasingly seeking products which they
believe are healthier, either because they contain fewer
additives or have positive health benefits such as low GI
or wholegrain. But they also want pleasure in their lives
so in many markets premium and indulgent products are
showing strong growth. This was confirmed by visitors to
our stand at FIE (page 2).
We would urge our customers to work with us to continue innovating – when prices increase the last thing
you want to be is a commodity producer. Product innovation secures the long term future of all businesses.
In our increasingly busy lives we thank you for the time
taken to read this edition of Bakels News.
Armin Ulrich
Chairman
Published by EMU AG, Switzerland
Printed in Switzerland
INNOVATE
Nordbakels
Truffles
Nordbakels Truffles are all ready to use (RTU) as fillings,
decoration for various types of fine confectionery and the
production of filled chocolate pralines. Our truffles do not
contain any hydrogenated or transfat. The flavours of truffles
available are: dark and white chocolate, caramel or hazelnut.
Tosca
Nordbakels Tosca is a paste intended for Tosca pastries (thin
and delightful biscuits), and Florentines. Only the addition of
almonds is required. This product does not contain hydrogenated fat (picture 1).
Supreme Superior
An instant cold process complete vanilla custard mix without
milk, intended for Gateau, creme cake, fruit pie, muffin or similar. Supreme Superior may also be used in butter cream, and is
suitable for piping on buns and Danish pastries (picture 2).
1
2
Bakels News – No 146 / 2008
Nordbakels
INNOVATE
Healthier Bread Range
The increased popularity of a healthier lifestyle among consumers contributed to Nordbakels development of a range of bread
mixes, with enhanced fibre content and low salt/sugar/fat.
Veteofin – a bread base for excellent white toast bread with a
high content of fibres.
Havreofin – a base with oat and dietary fibres and very rich in
flavour. Suitable for loaves or rolls.
Megaofin – a bread full of seeds and fibres and which contains
omega-3 and omega-6.
Rågofin – a base intended for darker bread, containing rye.
Gives a rich flavour and is suitable for loaves or breakfast rolls.
Grovofin – a base mix for a dark rye bread, rich in dietary fibres,
having a good and full flavour. The bread is to be proved and
baked together in wood frame or in tin.
Fruktofin – a bread full of fruits and fibres. Apples, apricots and
figs give the bread a rich fruity flavour.
Surofin – a base mix for a sour dough bread. The bread is quite
mildly flavoured with rich delicious wheaty flavours. The bread is
suitable for loaves or breakfast rolls.
INNOVATE
British Bakels
Sell What your Customers Want — Health &
well being and Premium Indulgence
Health & well Being
Set out below are details of new bread products which fit the
health & well being agenda – in addition to Country Oven Multiseed bread mix which continues to grow in popularity.
We would draw your attention specifically to NutrΩmega.
Although at present the inclusion of marine based omega in
bread is in its infancy in research commissioned especially for
British Bakels 33% of respondents stated an interest in pur­
chasing bread/buns/rolls with omega 3. Amongst 16-24 year
olds this increases to 40% meeting one of the needs of the
bakery market – products which interest younger consumers.
NutrΩmega©
A fat based concentrate paste that combines traditional bakery
ingredients with blended marine oil to enable both bread and
selected confectionery goods, such as muffins, to be produced
with fortified omega 3. Used at the correct levels the claim
«helps maintain a healthy heart» can be made.
Legally Low Roll Concentrate
Legally Low Roll Concentrate is now available to meet the
demand for healthy eating rolls.
As the name indicates bakers can legally, as detailed in the EU
health claims regulations, claim their product is low in sodium,
sugar, total and saturated fats.
This product is perfect for targeting health issues such as high
blood pressure linked to sodium as the finished rolls contain
only 0.1% sodium, along with weight management i.e. reduced
sugar and fat. It will also appeal to mothers wishing to produce
healthy lunchboxes.
Oat Bread Concentrate
Bakels Oat Bread Concentrate, is enriched with the active
component of oats, beta glucan to help reduce cholesterol. It
has a superb flavour, open texture, soft crumb and pleasant
caramel colour. Sunflower seeds can be added to provide that
extra bite and flavour. It is perfect for filled rolls and sandwiches.
Bakers can state on labelling that it can help reduce blood
cholesterol as part of a diet low in saturated fats combined with
a healthy life style.
Bakels News – No 146 / 2008
INNOVATE
British Bakels
Premium Indulgence
Products do not have to be new to
satisfy todays’ consumers. Set out below
are some old favourites which are
enjoying a new lease of life.
Chocomousse
This product is pure indulgence, producing a rich and mouth watering mousse for
filling sponges, gateaux or simply eating
on its own as a dessert.
Available in both dark and white chocolate varieties, which can be blended to
produce milk chocolate.
Liqueurs such as cointreau and brandy
can be added to compliment and
en­­­­­­­hance the chocolate flavours and when
piped onto a base of No Bake Chocolate Slice a range of top quality appetising desserts can be produced.
Cheesecake Mix
Neutral Fonds
Bakels Cheesecake Mix is the ultimate in premium convenience as it only needs the addition of cold water to produce top
quality chilled American style cheesecakes with a delicious
lemon flavour and containing real cheese powder.
Neutral Fonds is very versatile and has a delicious creamy
flavour and firm texture, which cuts cleanly and is freeze thaw
stable. Produce by adding water and cream to the fonds
powder it can be blended with Bakels Lafruta fruit fillings and
finished with Diamond Glaze to produce an extensive range of
bar lines and gateaux. Diamond Glaze is a cold application.
The cheesecakes have a firm texture which cuts cleanly, is
freeze thaw stable and can be decorated with Bakels range of
Lafruta fruit fillings and Diamond Glaze.
Ready to use gel available in Neutral and Chocolate.
INNOVATE
South Bakels
Bakels Ice Box Biscuit Mix
Biscuits which look as if they were made
at home are still growing in popularity and
Bakels Ice Box Biscuit Mix only needs
the addition of margarine and water to
give a traditional home style biscuit.
Many varieties can be made from the
same mix by the addition of coconut,
chocolate, ginger and mixed nuts. How
wide is your imagination?
Bakels Viennese Mix
South Bakels produces a traditional biscuit mix for melting
moments and Viennese Biscuits, which possesses a full, round,
delicate flavour, a short eating texture and no fatty aftertaste.
An important benefit is shape retention during baking. Prepared
with the addition of flour, water and Bakels Apito Flavouring
Pastes if desired, the finished product enjoys an excellent shelf life.
Bakels Waffle & Pancake Mix
Waffles are an ever popular dessert both young and old. Bakels Waffle Mix is an easy
to use product which requires only the addition of water to produce a light, soft eating
waffle.
Pancakes are made from the same mix but the waffle batter is thinned out further with
the addition of extra water so it has a greater spread over the pancake pan. Pancakes
can be served with a variety of fillings and toppings.
Bakels News – No 146 / 2008
South Bakels
INNOVATE
Sponge Cake Mixes
The sponge cake market in South Africa
continues to grow. South Bakels produces Pettina Instant Sponge Mix, a
complete mix which can be used to make
sponge cake rounds, sheets, Leamingtons, snowball bases and Swiss rolls
requiring only the addition of eggs and
water. It produces a perfect light sponge,
time after time after time.
This sponge mix is also available in a
chocolate flavour and is sold as Pettina
Choc Sponge Mix.
Superseed Bread Mix - Low GI
Bakels Superseed Bread Mix is a 50:50
mix which meets the requirements of
those customers who would like to follow
a low GI diet.
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,
making you feel full for longer.
Bakels Superseed Bread Mix meets the
low GI requirements and also has a great
taste.
INNOVATE
Australian Bakels
Complete Egg Replacer
Due to the issues of extremely tight supply and subsequent price increases of egg caused by severe drought conditions in
Australia, our Bakels field technical team highlighted the need, on behalf of its major plant producers, for an alternative to pulp
bulk egg.
The resulting Bakels Egg Replacer is a powdered mix developed by Australian Bakels R&D department to replace all of the
pulp egg in recipes. It combines European egg powder technology and Bakels unique specialised ingredient system to improve
volume, keeping qualities and texture in cakes, muffins and
sponges and to save our customers money.
To prove the benefits of the product in industrial bakeries, Marcus Shaw, national technical co-ordinator, worked with two
key manufacturers to ensure the product performed well in all
their recipes, including «scratch» and «premix», and that it did not have any unwanted effect on water activity or shelf life. The trials were most successful.
Bakels Egg Replacer is re-hydrated at 1 part powder to 3 parts water just before use,
however initial trials on adding the powder straight to the dry component and the
corresponding water to the liquid phase are showing no differences in quality. This is a
very simple and effective ingredient.
The product brings the benefits of not only a cost reduction but avoids the need to
handle egg in production and the associated risks of cross contamination. It also does
not require refrigerated storage and reduces waste. This is a real benefit for food
handling and safety and will solve one of the common HACCP issues.
Two individual bakeries manufacturing «scratch» muffins have advised us that in their
trials, bake time was reduced by 10% and a better lift was achieved.
Pictured are delicious muffins made with
Bakels Egg Replacer and a delighted
Marcus Shaw, with project development
partner, Carl Quarrel, managing director
of Great Temptations Western Australia.
10
Bakels News – No 146 / 2008
Australian Bakels
INNOVATE
Cake Mix Range
One of the earliest motivations for the
development of premixes was to provide
the baking industry with a range of cake
mixes in a convenient, ready-to-use form.
For a bakery to offer a range of popular
cakes made from scratch recipes
requires them to stock a large number of
ingredients. This involves time and labour
in sourcing, ordering, storing and
weighing out these individual components. The modern baker does not have
the time or space to do this and wants to
avoid weighing errors. The solution of
course is Bakels Cake Premixes.
Australian Bakels range of quality cake premixes includes:
Light & Dark Fruit Cake – traditional rich fruit cakes and
puddings.
Buttacake – butter-flavoured block, bar and cup cakes.
Sticky Date – moist, rich, date-filled cake and pudding.
Utility Cake – versatile for bars, blocks and cupcakes.
Chocolate Cake – delicious rich chocolate flavour.
Homestyle Cake – base for carrot, zucchini, pumpkin, banana
cake etc.
Banana Cake – moist, flavour rich banana cakes.
Carrot Cake – contains carrot and sunflower kernels.
These mixes require the addition of water and egg and can be
used in hundreds of recipe extensions developed by Bakels.
Why spend your time dealing with numerous ingredients when
you can use it more productively to add your own touch by
individual finishing and decorating to cakes made from Bakels
premixes? Convenience, simplicity and quality are guaranteed.
11
INNOVATE
NZ Bakels
Export – The Pacific Island Market
To further support the Pacific Islands NZ
Bakels have developed in 2007 relationships with proactive agents and export
houses to assist with the servicing of the
Pacific Islands, offering an increased
availability of Bakels products within this
region.
Alfred Cowley has taken on the distribution of NZ Bakels products within the
Tongan market which is gradually reco­vering from the Tongan riots in 2006.
Solutions Tahiti will handle the distribution of NZ Bakels products within the
Tahitian market.
We welcome both Alfred Cowley and
Solutions Tahiti on board and look
forward to an exciting 2008 and beyond.
New Slice Variants
Introducing the two new premium No Bake Slice variants:
• Cranberry & White Chocolate
• Chocolate & Raspberry Devil
The NZ Bakels range of No Bake Slices offers a convenient, versatile and cost
effective slice. Simply add water and Morah cake margarine (or butter), for a perfect
slice every time, no baking required. Decorate with Bakels range of Chocolate Truffle
for an exquisite finish.
Bakels No Bake Slice range, helping to provide you with Ingredients for Inspiration.
12
Bakels News – No 146 / 2008
INNOVATE
NZ Bakels
New Zealand Cake Decorators Guild – 21 Years
The New Zealand Cake Decorators Guild celebrated its 21st birthday in November
with members travelling from all parts of the country, as well as a number of guests
from Australia, to commemorate the occasion. NZ Bakels has been a proud supporter of the NZ Cake Guild and was delighted to be invited to attend the celebrations.
Look out for an increased availability of red and green coloured Pettinice RTR Icing
for Christmas 2008.
NZ Bakels Training School
2007 has seen an eventful year for the NZ
Bakels Training School with 70% of all
apprentices trained nationwide passing
through our three facilities. There has been
a 15% rise in total apprentice numbers
over 2006. The big success story has been
the Asian bakers course with students
completing the National Qualification in
Craft Baking Level 2, many of whom have
registered to continue to level 4.
NZ Bakels is committed to increasing the
number of bakery apprentices and works
closely with Crop and Food Research to
continue to be the leading private training
facility in bakery and food production.
National Sales Manager
NZ Bakels congratulates Brent Kersel on his
promotion to national sales manager.
Brent has been with Bakels for over 8 years
and was first employed as the grocery and
pastry key account manager. Brent was then
appointed the sales and technical manager of
Bakels Fiji where he was based for 3 ½ years.
On his return to NZ Bakels Brent has driven
a number of business development opportunities and is looking forward to the challenge
this new role brings.
13
INNOVATE
Irish Bakels
Indulge Your Customers
Irish Bakels has launched a comprehensive range of new
confectionery mixes to further enhance and extend the existing
product category in the Irish bakery market.
The new mixes are simple to use and offer a variety of finished
products to stimulate and create a point of difference for your
customers.
Bakels Complete Genoese Mix
Multi purpose complete mix – just add water for excellent
genoese sheets, pound cakes and cup cakes.
Bakels Madeira Cake Mix
Requiring the addition of water only for moist eating cakes but
with a traditional Madeira appeal.
Bakels Ginger Cake Mix
Simplicity itself – just add water, treacle and syrup and you can
produce moist, sticky ginger cakes bursting with flavour.
Bakels Toffee Cake Mix
Add egg, vegetable oil and water and enjoy the luxury of a
succulently smooth toffee flavour and exceptionally enticing
aroma.
Bakels Premium Muffin Mix
Authentic American muffin mix – just add water and vegetable
oil to produce moist muffins with perfect peaks and tantalising
textures.
Bakels Toffee & Apple Mix
Add oil, water & glycerine for a range of products from loaf
cakes to muffins with juicy apple pieces and a smooth toffee
flavour.
Bakels Belgian Chocolate and Orange Muffin Mix
The combination of Belgian chocolate and orange fruit pieces in
a moist eating muffin gives an ideal point of difference to any
confectionery range. Add water, oil and glycerine only.
Bakels Carrot Cake Mix
The addition of grated or diced carrot, water and vegetable oil
produces carrot cake of unique flavour and allows flexibility for
your own creative flair.
Helen Reilly – Technical Sales
We are pleased to announce the appointment of Helen Reilly as technical sales representative covering southwest Ireland. Helen previously
worked in the areas of confectionery production and quality standards
and is a graduate of the National Bakery School in Dublin where she
completed her diploma in bakery production and management.
Helen looks forward to her new role in developing sales and providing
technical assistance to Bakels customers.
We welcome Helen to the Bakels team and wish her every success.
14
Bakels News – No 146 / 2008
Bakels Chile
INNOVATE
Direct Sales
Bakels Chile has the privilege of selling
directly to over 2.500 customers throughout the country, with a frequency of visits
of one to four times a month. Without a
doubt this differentiates us from our
competitors and is an important advantage in the bakery ingredient business.
Our field based sales force are supported
by a central call centre which not only
processes customers orders but also
offers an after sales service. Our sales executives are also backed up
by the technology for which prestige
Bakels is known internationally.
Direct Distribution
Through our joint-venture company,
Global Express, customers throughout
Chile have the benefit of frequent and
reliable delivery of their orders.
Global Express operates 34 trucks from 5
distribution centres and prides itself on
distribution efficiency.
New Products
We are progressively introducing internationally established
Bakels products to the Chilean market.
The most recent addition to our range is Masterfat. Masterfat is
an emulsified fat suitable for use in all bread and fermented
doughs, providing a soft, close texture and enhanced shelf life.
The benefits of Masterfat have been proven over many years in
markets around the world.
15
INNOVATE
Bakels Peru
Healthy Breads
One of the true global trends in food is an
increasing interest in health and well
being. Bakels Peru, working closely with
the Wong Corporation, one of the main
supermarket chains in Peru, have deve‑ loped four different bread mixes which
will satisfy consumers requirements for
healthier breads.
The four bread mixes which were launched
at a press conference in November 2007
allow breads which have been enriched
with calcium, calcium and cinnamon, high
fibre and omega 3 and 6 to be produced.
From left: Adriana Carulla (nutricionist),
Efrain Wong (operational manager Wong Corp.),
Claudio Venegas (general manager Bakels Peru) Confectionery Glazes
From the start of 2008 customers at Bakels Peru will be able to decorate their confectionery lines with 8 varieties of Gel Brillo Glaze. Flavours available are apple,
lemon, grape, mandarin, strawberry, peach, guanábana and neutral.
Watch out for the promotional support for this new range!
Distribution
Physical distribution of our products is an important part of the service we offer to our
customers. Continued investment is required to maintain the quality and reliability of
our distribution fleet and to this end we have recently replaced our current fleet of
trucks based in our facilities at Piura, Chiclayo and Trujillo. We have also added to the
fleet of trucks which are based in Lima.
Plans are already in hand to continue investing in our distribution network in 2008 to
ensure that our top quality products are supported by a reliable and efficient distribu-
tion service.
Rich’s Products
In common with Bakels Chile, Bakels Peru
works closely with Rich’s products to
develop new applications for Rich’s nondairy cream products. This involves presentations to customers by an international
technical demonstrator from Rich’s who
shows the latest ideas in the use of their
cream products to produce top quality
confectionery lines.
Pictured here is the most recent demonstration which took place at the end of
2007 in a hotel in Lima. The event, which
was attended by more than 50 customers,
gave special attention to the use of
Bettercreme® and 3 milk syrups.
From left: Abdon Callo (head of technical
department), Wendy Murillo (technical),
Carla Chachayma (technical)
16
Bakels News – No 146 / 2008
Bakels Ecuador
INNOVATE
Market Trends in the Bakery Industry in Ecuador
Until recently the Ecuadorian market has consisted mainly of traditional bakery lines,
with the same products being available throughout the country. The market is however
becoming increasingly international as more Eduadorians travel overseas and global
trends are reflected locally.
The main changes can be seen both at
the bakery retail level, where considerable
investment is being made in store quality
and in diversification of product offering
to include items such as sandwiches,
desserts and hot and cold drinks. Consumers shopping for traditional fresh
baked bread can now at the same time
purchase a chocolate mousse and enjoy
a cup of hot coffee!
Bakels Ecuador and their partner Grupo
Moderna are the only companies in
Ecuador who can offer an international
range of products which will allow bakers
to introduce the innovative product
concepts the Ecuadorian consumer is
increasingly demanding.
Bakels Ecuador’s goal is to make full use of the Bakels Group
technical expertise and product range by introducing new
innovations every year that will keep pace with, or even lead,
market trends.
We are committed to helping our clients grow their businesses
by providing them with marketing and technical support and
working on any business development project where we can be
helpful. Central to this is the understanding that our growth can
only come from our client’s growth!
17
BEHIND THE SCENES
New Flour Silo at British Bakels
As raw material prices increase production efficiency becomes more important. In our larger factories efficiency can be
gained by automation and bulk handling
of raw materials.
The photograph shows a new 40 tonnes
capacity flour silo being installed at
British Bakels. In addition to flour, sugar,
rapeseed oil, glucose and liquid data
ester are now all received in bulk and
automatically supplied to various production lines. Production at British Bakels
will exceed 22.000 tonnes in 2008.
Golden Bull Award to Bakels Malaysia
In September 2007 Bakels Malaysia has been awarded a winner
of the coveted Golden Bull Award and is now prominently
recognized as one of the top Malaysian SMEs.
This award is endorsed and supported by several Malaysian
Ministries. Bakels Malaysia has been awarded based on the
continued excellent performance of the company over the
years, audited and sanctioned by Ernst & Young.
Bakels Senior Launches «The Best Breadmix»
The Best Breadmix is a low sugar, low salt, zero trans fat, high
fiber, low GI breadmix, that is allowed to carry the «Ik Kies
Bewust» (choices) label. Retail products bearing the logo of this
guideline are a healthier choice and increasingly consumers
prefer «Ik Kies Bewust» products.
The Best Breadmix
is sold to craft bakeries, allowing them
to sell a product
with the «Ik Kies
Bewust» logo. The
product is supported by leaflets,
posters, shelf talkers
and a website which
all highlight the
product benefits.
• it is a tasty and healthy bread
• helps against obesity
• it reduces risk of type 2 diabetes
• gives you long lasting energy
Congratulations to the Bakels Malaysia team for winning this
prestigious award which is attributable to their collective efforts
and hard work over many years.
New Sales Manager at Finnbakels
We are pleased to announce the appointment of Ari Groenlund as sales manager.
Ari joined us in November 2007.
Ari has an experience of almost thirty years
in bakery business as a confectioner, product developer at Fazer, which is one of the
two biggest bakery chains in Finland, and
a head of district sales. This experience will
surely bring a good support to FB team.
Ari succeeds Tuula Eacott who is returning to British Bakels as
business development manager after working for the past 2
years in her native country.
18
10 Year Service at Indo Bakels
Sujata, alias Vaishnavi Pathare, recently
completed 10 years service with Indo
Bakels having joined the company in April
1997, just 3 months after Indo Bakels
commenced trading.
Sujata has a degree in Chemistry from
Mumbai University and initially her responsibilities were for quality control. Success in this position led to her being given
the additional responsibility of production in 2004. Married with
2 daughters Sujata‘s interest away from the factory are her
family, commercial art and cultural activities.
Bakels News – No 146 / 2008
TECHNOLOGY
Confectionery Concentrates
Premixes were launched by Bakels in the early 1970’s as a
means to conveniently deliver consistent product quality. Bakers
no longer had to worry about stocking and quality controlling a
wide range of raw materials. The weighing up of those raw materials for production was also eliminated. However large scale
industrial producers have tended to continue with scratch production for reasons of cost.
Concentrates can resolve the problem of cost by only containing specialist ingredients, leaving the industrial baker to add
the commodity components to a recipe supplied by Bakels. Thus
the consistent quality of premixes is delivered cost effectively.
The photograph alongside of industrially produced fairy cakes
illustrates this point. The line producing these products operates at 28.000 units per hour. Bakels supply a concentrate to
produce both the sponge and the icing.
The sponge concentrate has an addition rate of only 5.5% but it contains all the specialist ingredients such as baking powder,
emulsifiers, gums and stabilisers required to produce the
finished product. The icing is produced by the bakery adding
fondant to an icing concentrate supplied by Bakels.
Virtually any premix or scratch recipe can be converted to a
concentrate. However these will generally be tailor made and
the concept is only suitable for large scale bakeries.
Tinglide Spray – R&D Breakthrough Improves a Successful Product!
The Bakels Group are always working to improve our long standing successful products to make them even more efficient, cost effective and easier to use.
Our Bakels Research team has been investigating ways to improve the qualities of the
Bakels release agent range. The first results of this work have shown significant
improvements in the release and transport stability of Bakels Tinglide Spray using a
combination of novel ingredients and innovative processing technologies.
Some Tinglide Spray improvements:
Improved release qualities
• with high sugar baked goods
• less wastage from «stuck» product
Enhanced stability
• across challenging distribution
• in varied bakery conditions
More fluid product
• suitable for brushing or spraying
• improved formula for spray machines
• reduced clogging of nozzles
• low usage rate
This improved version will be available in
some Bakels companies shortly, please
ask for a sample.
Market
Product 1
Market
Product 2
New
Tinglide Spray
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
415 05 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
ibakels@aol.com
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
199106 St. Petersburg/Russia
Tel. +7 812 327 2841 • Fax +7 812 327 6138
info@bakels.ru
RUSSKY BAKELS
127106 Moscow/Russia
Tel. +7 903 145 3838 • 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 Gida San Ve Tic AS
34858 Samandira-Istanbul/Turkey
Tel. +90 216 661 3838 • Fax +90 216 661 3323
info@bakels.co.tr
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 UKRAINE
03124 Kiev/Ukraine
Tel. +38 227 468 2072 • Fax +38 044 468 4495
info@bakels.com.ua
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
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
BAKELS HONGKONG Ltd
Hung Hom, Kowloon/Hong Kong
Tel. +852 2334 6881 • Fax +852 2362 5235
bhk@hkbakels.com.hk
BAKELS CHINA Co Ltd
Shanghai 201613/China
Tel. +86 21 5774 2434 • Fax +86 21 5774 2437
chinabakels@yahoo.com
INDO BAKELS Pvt Ltd
Mumbai 400 021/India
Tel. +91 22 2287 3636 • Fax +91 22 2202 0065
inbakels@vsnl.com
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
bakels_thai@yahoo.com
AMERICAS
AUSTRALASIA & OCEANIA
BAKELS CHILE SA
Santiago/Chile
Tel. +56 2640 8529 • Fax +56 2624 3511
info@bakelschile.cl
AUSTRALIAN BAKELS (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9739 9464
ausbak@bakels.com.au
BAKELS BRAZIL SA
04253-000 Sao Paulo/Brazil
Tel. +55 11 2144 2877 • Fax +55 11 6215 2430
brazil@bakels.com.br
NZ BAKELS Ltd
Auckland 1135/New Zealand
Tel. +64 9 579 6079 • Fax +64 9 525 0978
bakels@nzbakels.co.nz
BAKELS PERU SAC
Lima 03/Peru
Tel. +51 1 349 0100 • Fax +51 1 349 0120
info@bakels.com.pe
BAKELS EDIBLE OILS (NZ) Ltd
Mt. Maunganui/New Zealand
Tel. +64 7 575 9285 • Fax +64 7 575 9441
bakels@beobakels.co.nz
BAKELS ECUADOR SA
Quito/Ecuador
Tel. +593 2 250 6662 • Fax +593 2 298 5100
bec@moderna.com.ec
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
www.bakels.com
BAKELS RESEARCH
BAKELS RESEARCH (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9748 3180
baksearch@bakels.com.au