News - Bakels

No 156 2013
News
Levit Sour Dough Powders + + + Diamond Glaze All'Round + + + The Aromatic Range
SPOTLIGHT
Review on IBA 2012
The Bakels Group had plenty to interest the more than 1.000
baking industry professionals who visited our stand at IBA 2012.
At the product level bread bakers were presented with a display
of premium quality «healthy» breads. Judging by the number of
photographs taken of the display it certainly got visitors thinking
on how they could promote these products «back home».
The breads on display included Swiss German style breads
brought into the Group by Bakels Nutribake, the top selling,
because of its ease of production, Artisan Baguette, trend
setting Chia Bread and the our best seller – Country Oven Low
Gi Multiseed.
Confectioners were treated to an expertly produced range of
products using Bakels fruit preparations, available in piping
bags for the first time. Desserts produced from Bakels fond and
mousse mixes were decorated using the innovative Diamond
Glaze All’Round, a cold process RTU glaze which will hold on
the side of cakes or can be used to fully cover all shapes, for
example bombs or squares.
In addition to new products the new Bakels companies, Bakels
Nutribake from Switzerland and Aromatic AB, who are present
not just in their Swedish home market but also Germany,
Poland, Hungary and the USA, were able to welcome visitors for
the first time as members of the Bakels Group.
New products brought to the Group by these companies include
the Fermdor range of sour dough powders from Bakels
Nutribake and the cake softness enhancer, quaintly named
Dorothy, from Aromatic AB.
More than 40 staff represented the Bakels Group during IBA.
We look forward to receiving reports of successful follow-up to
the many customer enquiries received during the show.
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Bakels News – No 156 / 2013
CONTENTS
Editorial
Dear Reader
As the Bakels Group is present on all
continents through 40 local companies
it is possible for us to see consumer
trends which are truly global. We can
then, through good internal communication and cooperation, ensure
that products to meet these trends are
available in all the markets we serve.
We have noted an increased consumer interest in artisan,
or traditional breads and new cake varieties, particularly
when the cakes have increased shelf life.
Throughout this issue of Bakels News you will find
examples of the products being launched which will allow
our customers to easily produce artisan breads and new
cake lines. Many of the products were launched at IBA
2012, as reported on page 2.
As ever our range is designed to provide either the
convenience and consistent quality of premixes or the
versatility and economies of scratch production.
Bread bakers will be able to produce a baguette of
exceptional quality using Artisan Bread Mix or develop
their own recipes based on the Fermdor and Levit range
of sour dough powders (page 14) or Aromatic malt
products (page 5).
Spotlight2
Editorial / Contents3
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 Aromatic / Nordbakels
13
Innovate Bakels Nutribake
14
Innovate Bakels Chile & Argentina
15
Innovate Bakels Peru
16
Innovate Bakels Brazil
17
25 Years Bakels Fiji
18
Behind the Scenes
19
The Bakels World
20
Cake bakers will find many new varieties available as
premixes or can benefit from Aromatic’s technology in the
production of high volume, soft eating, long shelf life
cakes (page 13).
Although products are reported in Bakels News by
country they are all part of the Bakels Group product
range which can potentially be provided in any market.
As we enter 2013 with economic weakness still affecting
many countries we appreciate that our customers have to
work hard to remain successful. We do hope you will find
products that will assist you in this in BN 156 – and of
course we wish all our customers much success in 2013!
Armin Ulrich
Chairman
Bakels News No 156 / February 2013
Published by EMU AG, Switzerland
Printed in Switzerland
3
INNOVATE
British Bakels
Artisan Bread Workshop
To meet increasing demand for speciality and healthy eating
breads, which provide the true taste and eating quality of
traditional long process breads, British Bakels are running a
series of workshops across the UK to demonstrate how easy it
is to produce these products.
The first was held in November 2012 when more than 35 bakery
industry professionals, from small bakeries to large industrial
companies plus bakery students, attended a workshop at the
Thomas Danby Campus. They were presented with details of
Bakels products and the methods used, to create an extensive
range of artisan breads
The products presented included Bakels range of Fermdor
Sours, Levit Sponge Powders (see page 14), Swiss and UK
Artisan Bread Concentrates.
The event was arranged by Joe Cavalier, curriculum area
manager for food manufacture at Leeds City College, who
commented that «This event is part of an initiative to establish a
collaboration with Bakels, who will be sponsoring state-of-theart facilities for teaching and learning when the food manufacturing department moves to the College's new printworks
campus in 2013».
Details of future workshops will be available on our website,
www.britishbakels.co.uk
Versatile Packaging
For over 10 years British Bakels have
been providing pouch filled products in
either a pillow or piping bag format, filled
via form fill and seal machines.
Bread, roll and bun paste concentrates
from 400gr to 3.2kg are currently pillow
pouch packed, whilst ready to use
custards, confectionery glazes and
crossing pastes from 500gr to 1kg, are
packed in piping bags.
In response to the demand for even smaller packs of products British Bakels have
recently commissioned a twin form fill and seal machine. The new filler has the
capability to produce piping bags from 100gr to 1.5kg. The smaller pack size being
suitable for products such as icing for including with packs of frozen products for the
finishing of Danish pastries or profiteroles or supplying to home bakers.
This new investment will enable us to respond with even greater flexibility to our
customers' requirements.
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Bakels News – No 156 / 2013
INNOVATE
British Bakels
Malt Products
British Bakels have recently introduced a
range of malt products under the
Aromatic label.
Aromatic’s wide range of quality malts,
which is produced exclusively for
Aromatic by a family owned Finish
company, is based on pure barley, rye or
wheat, with varieties from light and mild
to dark and robust.
When adding malt to bread and rolls, the following benefits will
be achieved:
• Rich flavour and appetizing colour
• Improved volume, appearance and freshness
• Enzymatic activity that improves fermentation
• Improved shelf life
The product varieties currently available from British Bakels are
as follows:
Rye Malt Powder Fine
Malted, roasted and finely ground rye. The fine-grained powder
gives a nice rye flavour without visible grains in the baked
product.
Malted Rye Flakes
Produced from malted rolled rye. Enzymatic power <10wk (< 1
litner). The flakes have a light colour and a mild and sweet malt
flavour. The flakes can also be applied as decoration to the top
of the bread.
Baking Malt Diastatic
Liquid extract from malted and mashed barley. Enzymatic
power 120-180wk (3.9 – 5.6 Lintner). Provides a delicious malt
flavour to bread and enhances volume and softness.
For more details of Aromatic range and the benefits it brings to
scratch cake bakers see page 13.
Baking Industry Awards
Stefan Najduch Lands Bakels Prize
Manchester baker Stefan Najduch of Barbakan Delicatessen in Chorlton-cum-Hardy
won the Speciality Bread Product of the Year category in the 2012 Baking Industry
Awards. This category is sponsored by British Bakels, widely seen in the UK market as
the driving force behind the sector.
Stefan drew on Polish heritage with the tasty Contadino loaf which means «peasant
farmer». The bread is a delicious combination of fermented white dough, herbs and
sun-dried tomatoes. Holes are punched in the top of the dough in order to insert
provolone cheese.
Originally from Krakow in Poland, the bakery is named after a region in the town.
Stefan has been in business for some 26 years. He will easily sell 40 Contadino loaves
each Saturday as well as loaves from the 40 or so speciality breads that he produces.
The winning recipe was developed by Stefan during an afternoon’s experimenting with
various ingredients in the bakery. «We had some spare time so we started to play
around with ingredients which we had to hand – and the result is there for all to see.»
Our congratulations to Stefan.
Bakels are sponsoring the award in 2013. E-mail bakels@bakels.com if you would like
us to contact you once the entry forms are available.
5
INNOVATE
South Bakels
Bakels Ciabatta Mix
Ciabatta Mix is a complete mix designed to make traditional
Italian style Ciabatta bread.
With only the addition of yeast and water, or as an alternative,
olive oil, this mix produces a crispy eating, open textured
product suitable for a range of fillings.
Bakels Royalty Choc Cake Mix
Royalty Chocolate Cake Mix has a rich
chocolate taste and aroma.
This versatile general purpose chocolate
cake mix only needs the addition of eggs
and water to produce a soft eating rich
chocolate cake.
Bakels European Cake Mix
European Cake Mix is a versatile general purpose cake mix
which only needs the addition of eggs and water to produce a
range of products such as Madeira cake, Queen cake, and cake
sheets which are soft, sweet and have a hint of vanilla.
European Cake Mix can also be used as a base for fruited
Madeira and is suitable for the addition of Bakels flavour pastes.
6
Bakels News – No 156 / 2013
South Bakels
Innovate
Bakels Mousse Range
South Bakels Mousse Range is supplied in three flavours,
chocolate, strawberry and Tiramisu.
When mixed with Bakels Delight non-dairy cream Bakels
Choc Mousse and Strawberry Mousse make smooth eating
mousses which are freeze/thaw stable and may be re-whipped
if desired.
Bakels Tiramisu Mousse, when
blended with Bakels Delight non-dairy
cream, makes a smooth eating traditional Italian Tiramisu mousse which
tastes like a blend of coffee, mascarpone
cheese and Marsala.
Bakels Tiramisu Mousse is freeze/thaw
stable and may be re-whipped if desired.
Bakels Namibia
Bakels Namibia has, since the formation of
the company in 1989, been based in rented
premises. The decision was taken by the board
of directors in 2011 to purchase land and to
build a customised warehouse, offices, training
bakery and production area to ensure Bakels
long term future in Namibia.
The new building, situated in Prosperita
Windhoek, was officially opened by the proud
managing director of South Bakels Joachim
(Jerry) Klosta, himself a born and bred
Namibian, in July 2012.
We wish the branch manager Gerhardt
Kuhnel and his team all success in the future
of Bakels Namibia.
7
INNOVATE
Australian Bakels
VERSATILE, ROBUST, RELIABLE AND QUALITY MIXES
Creme Cake Muffin Mix
Multi Purpose Sponge Mix
The perfect mix for creating a range of your favourite baked
products, including muffins, cakes and slices. This versatile mix
ensures a decadent, moist eating product with so many variations, you are only limited by your imagination!
Robust and versatile, this mix provides the perfect base for any
sponge product. Bakels Multi Purpose Sponge results in
excellent volume and keeping qualities, whether it is used in a
small patisserie or a large scale cake manufacturer.
Buttacake Mix
Bakels Red Velvet Cake Mix
Rich, delicate flavours and aromas as well as sweet, moist eating
quality ensure every customer is satisfied. Block cakes, bar
cakes, cup cakes; whatever you desire, Bakels Buttacake Mix
will have your customers running back for more!
With a distinctive colour and exquisite
raspberry flavour, this unique mix is
versatile and can be used for bar, round or
cup cakes, slices and even cheese cakes.
Finish this vivid indulgence with Bakels
range of RTU icings or ganache to
enhance an already decadent dessert.
View the complete range with recipes, extension recipes, and
more at www.bakels.com.au
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Bakels News – No 156 / 2013
Innovate
Australian Bakels
Have you seen the brand new Muffin Book from Bakels?
The book details the Bakels range of muffin products as well as
providing technical information relating to cakes and muffins.
A range of Icings, Toppings and Chockex are covered, with
various finishing techniques described and illustrated.
The Bakels range of frozen muffins with baking instructions is
also described.
The information set out in the book will allow you to not only
bake mouth-watering delicacies, but create eye catching
masterpieces to lure your customers.
Included in the book are:
• Creme Cake Muffin
• European Muffin
• Lite Cake Muffin
• Savoury Muffin
• Frozen Muffin Range
• Technical Information
• Over 55 Extension Recipes
• Icings, Toppings and Chockex
• Finishing Techniques
Free call our customer service on 1300
368 394 or contact your local Bakels
representative to find out how to obtain
your complimentary Bakels Muffin Book.
9
INNOVATE
NZ Bakels
Diamond Glaze All'Round
You can be sure your patisserie products will look even more
appetizing when using this highly innovative glaze. Diamond
Glaze All'Round is ready to use, without heating, requiring only
to be gently stirred before pouring over your finished product.
The glaze will cover the top, flow gently down the sides, leaving
an even shiny coating completely over your pastries and other
patisserie products. It is transparent, freeze/thaw stable and after
application can be refrigerated for 2-3 days.
Diamond Glaze All'Round is available in a handy 5.5kg pail. To
arrange a demonstration or place an order phone 0800 BAKELS.
Retail Packs – Bread and Cake
NZ Bakels have extended their range of retail products for the
home baker with the introduction of cake and bread mixes. The
cake mix range includes the popular varieties of Banana Cake,
Carrot Cake, Sponge and Chocolate Sponge.
A fresh artisan loaf can be produced from the bread mix range
which is suitable for use with bread making machines or hand
crafting and baking in the home oven. The range includes Sour
Dough, Multi Grain or Whole Meal bread varieties and there is
nothing as appetizing as the aroma of a home made loaf of
fresh warm bread!
Bakels retail mixes are available from all leading supermarkets
where they can be found in the baking requirements section
not far from our popular Gluten Free range and Pettinice icing
varieties.
Bakels Disposable Piping Bags
Disposable Piping bags are convenient and easy to use. The
nonslip outer coating enables a comfortable grip for accurate
piping or filling.
Although these heavy duty plastic piping bags are washable for
reusing, they also provide an economical alternative if you
prefer the hygienic disposable option. Just tear a pre-shaped
bag from the perforated roll, fill with prepared filling or topping
and you are ready to go! Each roll of 72 bags comes in a
compact carton minimizing shelf storage space.
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Bakels News – No 156 / 2013
Innovate
NZ Bakels
Bakels Supreme Pie Awards
New Café/Boutique Category
Bakels annual Supreme Pie competition has long been a popular event in the
New Zealand baking calendar. 2012 was no different – with the introduction
of the new café/boutique category, designed for professional chefs, cafés,
hotels and any other commercial pie baker who may use ‘bought-in’ pastry
to create their unique and delicious pies. The winner of this new category
was Helena Robben from Rob’s Patisserie in Ponsonby, Auckland, with her
caramelised pork belly and coriander pie. Helena received a Gold Award
cheque for $1.000 as well as an invitation for two to the popular Pie Awards
Presentation Dinner, hosted by local comedian Dai Henwood. The Bollywood
theme added lots of colour and vibrancy to the evening.
The Café/Boutique category is open to both savoury and sweet filling entries.
Other appetizing pies entered in 2012 included ‘Venison, ale and mushroom’,
‘Rabbit, prune and bacon’, ‘Balinese coconut chicken’, ‘Vanilla poached
tamarillo and French custard’, and ‘Roasted rhubarb, raspberry and apple’.
The Café/Boutique category has more flexible rules and therefore does not
qualify for the coveted Supreme Pie award. If you would like to enter this
category in 2013 call O800 PIE LINE to ensure you receive an entry form.
Entries close on 27 June 2013 and judging takes place on 18 July 2013, so
you have plenty of time!
EXPORT
Slimmer's Choice Bread
NZ Bakels has introduced another
healthy bread option to the Pacific
Islands, Slimmer's Choice Bread Mix, a
40% concentrate enriched with extra
special ingredients.
This concentrate has the natural goodness of linseeds, sunflower kernels and
ground green tea leaves. The baked loaf
is high in fibre, protein and flavour and is
proving very popular with our Pacific
Island customers in the Cook Islands,
Solomon Islands, Tahiti and Tonga.
All the loaves in our photograph have
been produced using Slimmer's Choice
Bread Mix so you can see there is no
limitation to the variety of shapes and
finishing options that can be used.
Nicole Higgins
Nicole Higgins joined NZ Bakels in mid 2010 as a customer services
administrator. In late 2011 there was an opportunity for Nicole to
join the Bakels export team, a challenge that she readily accepted.
Nicole processes export orders and documentation as well as assisting
Steve Adams, Bakels export bakery advisor, with customers’ requirements. To place an export order you can email Nicole direct at
export@nzbakels.co.nz
Nicole enjoys the variety that her export role brings as well as the contact she has with our
Pacific Island customers. Nicole is a valuable member of our sales and export team. In her spare
time Nicole enjoys going to the gym and spending time with family and friends.
11
INNOVATE
Irish Bakels
Bread Improver Developments
Two of Irish Bakels most successful bread improvers have been
further improved using the latest enzyme technology.
• Supertex Universal M
• Veritex Universal M
The revised formulations provide all the benefits of the existing
products but with added benefits of
• Improved processing with particular emphasis on moulding
• Improved tolerance over varying flour qualities
• Improved stability during processing
• Improved volume over a range of products.
Bread Mixes
To continue our strategy of providing innovative bread mixes to the Irish market we
have introduced two exciting new products. Corn Bread Mix and Spelt & Honey
Bread Mix provide an ideal opportunity for bakers to extend their range of premium
breads and rolls.
Corn Bread Mix
Corn Bread Mix, also known as maize bread, is a concentrate to
which flour, yeast, bread improver and water are added to
produce bread with a golden crust and a distinctive yellow crumb.
Spelt & Honey Bread Mix
Spelt & Honey Bread Mix is a full mix requiring only the addition
of yeast and water.
Together with corn pieces and sunflower seeds the eating
experience blends the crispness of the crust with the crunch of
the corn pieces and sunflower seeds to give a truly unique bread.
The combination of spelt flour, honey, lupin seeds and oil seeds
produces a range of breads with a rustic appearance and a
tender soft eating crumb with a nutty aroma and taste.
Multiseed Success Story –Ryan’s Bakery
Ryan’s Bakery is a family run business established in 1984, based in Co. Wexford, Ireland.
They employ 30 staff producing a full range of innovative breads and rolls.
Bakels Multiseed Bread Concentrate has
been a resounding success within this range.
Since launching it in 2009 director Tom
Ryan says «the success is due to a truly
excellent product with a very distinctive
flavour and bite».
With sales increases of 30% year on year
Ryan’s Bakery can claim Multiseed has been
one of their most successful products in recent
times and we congratulate them.
12
Bakels News – No 156 / 2013
INNOVATE
Aromatic / Nordbakels
The Aromatic Range
One year on from Aromatic AB joining the Bakels Group the
possibilities presented by the Aromatic products and how they
compliment existing Bakels products are increasingly clear.
Put at its simplest, Aromatic products are perfect for scratch
cake producers, particularly those working on the industrial scale,
who want consistent quality and optimal cost.
The core product groups and their applications are as follows:
Alpha-Gel Emulsifiers
The main brands are Jilk and Colco, known throughout the world
of baking for superior performance when used to improve both
cake volume and texture. They also offer improved process
tolerance and retard moisture loss, thereby inhibiting staling.
In addition to the traditional paste form, Aromatic alpha-gels are also available in pumpable versions, allowing automatic dosing.
Aromatic also apply alpha-gel technology to yeast raised goods. Arosoft Alpha
strengthens the gluten network , improving dough handling and shortening mixing times.
Emulsions
Aromatic has used an understanding of emulsion technology to produce products
which increase softness of cakes and extend their shelf life. The improvement in
softness, texture and resilience is apparent immediately after baking and will remain
throughout the shelf life of the cake.
These crumb softening emulsions form the product category named Dorothy with a
number of varients available, including a pumpable product.
Shelf Life Improvers
Complimenting the volume and texture benefits of alpha-gels and emulsions are the
anti-mould properties of the Aromatic range of shelf life extenders.
The extensive range available is based on different active components so that bakers
can chose the most suitable option. In liquid form, for ease of application, the shelf life
improvers are available from 24kg to 1240kg packs.
Colours and Flavours
«Aromas» are the origin of the Aromatic company and an extensive range of colours
and flavours are still produced. The colours are neutral in taste and smell and can be
used to give excellent colouring to marzipans and confectionery icings and fillings.
Aromatic is a specialist producer of saffron based products.
Other Products
Completing the range are malt flours exclusively produced in Finland for Aromatic (see
page 5) and specialist confectionery release agents.
Nordbakels Regional Exhibitions 2012
In the second part of 2012 Nordbakels arranged several regional
mini-exhibitions covering most parts of the country. The headline
was the advanced and well known range from Aromatic,
including the brilliant flavours, aromas
and several unique new products
making soft cakes and sponges
even more soft and delicious.
From Nordbakels the general
wide range was presented as
always and aside this the
novelties like the Low Carb Bread
blend got very good attention and interest. We recommend
those customers who did not see it at one of the regional
exhibitions to ask a Bakels representative or distributor to
arrange to have it presented to them.
13
INNOVATE
Bakels Nutribake
Levit for Tastier Bread
Levit has been a staple ingredient in Swiss breads and pastries
for over 80 years. By the addition of Levit bakery products have
an extended shelf life, an improved taste, a lovely crispy crust
and that unmistakeable fresh bread aroma.
The Levit Technologies – Fermenting, Drying, Mixing
Liquid sour doughs are the basis of all Levit products. The
degree of acidity and the composition are carefully adjusted to
suit demands and are under permanent quality control. The
gentle roller-drying process also enhances the dough’s technical and sensory characteristics and improves the taste of your
bakery and confectionery products.
The majority of Swiss artisan bakers are so impressed by the
product that they use it every day in their speciality breads.
Close Collaboration with Richemont School
Levit was developed in collaboration with the Richemont
Bakery Training School in Lucerne and bears the Richemont
quality label RQM.
Thanks to the high level of recognition of the Richemont School
and its bread recipes Levit is internationally presented. This is
in addition boosted by the high profile of the Richemont Club
which is represented by renowned baking experts, particularly
in Europe and also in Japan.
Bakels Nutribake has been selling Levit for many years to
Germany and to the USA. In the past, it was often not possible
to supply Levit to international customers due to the lack of
distribution channels. But now, thanks to the extensive global
Bakels network, there are new routes to strengthen the international marketing of Levit products.
Contact your local Bakels representative for more information
on Levit.
The Levit Range
Levit Instant
Natural sour dough baking agent. Provides
all the advantages of a sour dough
starter. For direct use at any time.
Levit Fermenta
Natural sour dough baking agent with
active sour dough cultures. For direct
use, in powder or liquid form and in
addition as a firm sour dough variety.
Levit Forte
Natural sour dough baking agent with
increased acidification. Allows to reduce
the loaf salt content up to 10%. Provides
all the advantages of a sour dough
starter. For direct use at any time.
14
Levopanette
Natural sour dough baking agent for enhanced volume. Ideal for
direct use, but can also be used for all refrigeration applications
(fermentation retarding, fermentation stop, PATT).
For further information please contact Bakels Nutribake at
info@bakels.ch.
Bakels News – No 156 / 2013
Innovate
Bakels Chile / Bakels Argentina
Bakels Chile presents two new
outstanding products:
Kokomix
The new 100% mix where only water and
mixing is required. Now bakers will be
able to produce «cocadas», the Chilean
name of these delicious products, in a
much easier way.
Fond Suisse
This fantastic product is now available on the Chilean market.
Very easy preparation, only mix the powder with dairy or nondairy cream, whip, deposit in a pan and cool down in the fridge.
It can also be used in combination with acid fruits. It is a very
convenient product for «semifrios».
New Packaging for the Argentinian Market
Most of the products in Argentina are packed in bags from 5 to
25kg. Now Bakels Argentina – always innovating – is ready to
present the Plus Filling Range in sachets.
• Pastelera Plus – 400gr
• Chantilly Plus – 430gr
• Merengue Plus – 400gr
Launch of Bakels Yeast
In line with the company strategy of offering the best products
possible to the customers worldwide Bakels yeast is now also
sold in Argentina. Two types of yeast are available:
• Bakels Platinum Yeast, for rich sugar doughs
• Bakels Red Yeast, for low sugar doughs
Both are «instant active dry yeasts» which have the benefit of
ease of use and consistent quality. Bakels IADY is packed in
20 x 500gr packs which have an un-opened shelf life of two
years from date of production.
15
INNOVATE
Bakels Peru
Innovating with Pasta Brisa Gourmet
Noriega-Haltenhof's family is an example
of hard work, dedication and innovative
vision. With four stores and a plant that
exceeds high quality standards, Pastipan
is a baking leader in Lima.
In our visit to their plant and one of their
stores, Erika Rejas, store manager and
Zaira, vendor, showed us the versatility
achieved with our new product Pasta
Brisa Gourmet: alfajores, cookies and
tarts.
Pasta Brisa Gourmet is a premix for
piped and deposited cookies, available in
5kg and 25kg packs.
Emulsuave: Excellent Results in Arequipa
Las Americas is one of the largest
bakeries in Arequipa which, with traditional handcraft, produces 120 tons of
Paneton per year.
In tests excellent results were achieved
when producing Paneton incorporating
Emulsuave, a new enzyme enhancer
designed to give softness, freshness,
longer shelf life and provide more fibre.
Depicted is a team with great experience. From left: Huaynasi Eusebio,
30 years as a specialist in baking; Carlos Huanca, 28 years as a plant
manager and Bernardino Quispe, 35 years as a Paneton master.
Latest Development: Merengue Seco
Applying meringue
to a final product is
much easier now.
With this new
development from
Bakels you just only
need to add water
to this premix.
Our People: Abdon Cayo
If you enter the working area of any bakery in Peru with Abdon you should expect quick
smiles and hugs!
Born in Sandia in the mystical Puno, Abdon migrated with his parents to Arequipa where
he learned the craft of baking and pastry from a very young age.
His natural talent helped him to build a successful career as a bakery technician. With 10
years’ experience as chief technical officer (4 under the operation of Bakels Peru) Abdon
leads a team of 10 technicians who travel all around country, and also supports the rest of
the Americas through Bakels Export.
How does Abdon describe the contribution of the Bakels bakery ingredients in Latin
America? «Bakels challenges us to innovate, to develop new ideas. Merging and adapting the richness of the cultures
and technology of the countries where Bakels operates with our local feelings, emotions and views».
16
Bakels News – No 156 / 2013
INNOVATE
Bakels Brazil
Combined Confectionery Lines
As part of our technical efforts to bring to
our clients the best of our products, the
combination of our mixes and premixes
has become more popular in the country.
Products like Fond Suisse, Non Temp,
Truffles and Diamond Glazes have been
combined.
Another great idea was specially developed for the Christmas season. The use
of our Panetone Premix filled with Fond
Suisse have received many compliments
from customers all over the country.
New Premises
Bakels Brazil is entering their seventh year as part of the Bakels Group with great excitement as it will see the company
moving to new premises at Vinhedo, some 50 kilometers outside Sao Paulo.
The new facility will be a complete operation comprising manufacturing, warehousing, test bakery and product
development as well as sales and administration offices. Drawing on the expertise of Bakels staff in other companies new
equipment has been selected for the production of margarines, powder products and confectionery lines.
The new factory will ensure top quality products are produced efficiently. More importantly it will enable Bakels Brazil
to produce locally a wider assortment of Bakels products. There will be many exciting product launches in the months
and years to come!
The investment in a new production site in Brazil is supported by competent and dedicated staff, one of whom is
profiled below.
Luciana Orciolli
A food engineer whose specialism is quality control, Luciana Orciolli
has 15 years of experience in the bakery, confectionery and beverage
businesses.
Bringing solid experience of product development, supply chain and
Brazilian food legislation, Luciana Orciolli supports sales and marketing with development of systems for quality, hygiene and good
manufacturing practice.
17
BAKELS FIJI
Celebrating 25 Years
With in excess of 300 islands and 950.000 people making up Fiji,
Bakels Fiji have a wide geographical spread and varied customer
base that makes for challenging but rewarding experiences.
Customers range from a village baker with a wood fired oven to
multinational five star resorts spread across the islands of Fiji.
Bakels started in Fiji in the mid-sixties as an importer from NZ
Bakels. In 1987 Bakels Fiji Ltd was founded and registered with
a partnership between Pan Pacific Holdings and Bakels. At this
early stage we were located in Lautoka with a total of 4 staff. In
1990 Bakels took over 100% ownership of Bakels Fiji Ltd and in
1992 the business moved to Namaka Industrial Estate in Nadi,
where it remains today with 23 staff.
Bakels Fiji have continued to grow through some adversity,
including devastating floods, cyclones, military coups and the
fire of 2004 which saw Bakels Fiji Ltd burnt to the ground. Such
was the resolve and customer focus of this company that we
were able to continue supply to our customers – one day after
this dramatic event.
The upside to such an event was the rebuilding of Bakels Fiji
factory into what it is today - a dedicated warehouse and
manufacturing facility plus something unique to the Bakels
Group of companies, a modern production/bakery facility for
the production of frozen unbaked products for our customers.
As a sign of our commitment to Fiji we will shortly be embarking
on an expansion project which will extend the warehouse
further to allow re-location of the powder and emulsification
plant which gives us the capacity to introduce new products
and explore new markets as the need arises.
Sushil Chand – 25 years for Bakels Fiji
Sushil has worked in all departments and
areas within Bakels Fiji.
As a qualified baker his current role is that
of sales representative which sees him
covering the majority of Fiji’s main island
of Viti Levu with a weekly call cycle ranging
from Pacific Harbour on the Coral Coast
to Rakiraki in the far North West.
from left: Matthew Allen, sales & technical
manager of Bakels Fiji, Sushil Chand, Duncan
Loney, executive chairman of NZ Bakels
Pettinice Icing
Bakels Fiji Is now stocking the full range of
Pettinice icing colours which include
blue, black, brown (chocolate), green,
orange, pink, purple, red and yellow. Ideal
for celebration cakes for all occasions.
18
Bakels News – No 156 / 2013
behind the scenes
Bakels Nutribake at FBK Exhibition
FBK, the Swiss bakery and confectionery sales fair, is staged bi-annually in Berne,
Switzerland. It took place from 20-24 January and attracted more than 240 exhibitors
and some 26.000 visitors.
This year Bakels Nutribake was focusing on the promotion of
the Bakels brands. This was reflected by the new stand design
in white, blue and burgundy.
Pane Maggia, Oat & Barley, Multiseed 50, Sour Dough,
Muffin Mix and Bakels Fruit Preparations were highlighted.
The various sales promotions for these products attracted many
new customers. Bakels Nutribake were well prepared to respond
to the great demand for Oat & Barley (beta-glucan) which
proved to be a strong consumer trend.
It was a very successful event for Bakels Nutribake. The sales
team is now following-up the many promising customer contacts
which will no doubt have a sustainable impact.
Polagra Tech in Poznan, Poland
This international trade fair of Food Processing Technologies is the most important
trade meeting in the Eastern part of Europe. In 2012 the stands of 300 companies
demonstrating machines, equipment and modern technological solutions for food
industry was visited by 45.000 visitors.
This year the Bakels Group was represented by Bakels Polska and Aromatic Polska on
a common stand, taking advantage of the joint strengths. The live demonstrations
conducted by Bakels technicians were appreciated by the numerous customers
visiting the booth. In particular the newly developed Diamond Glaze All’Round and
healthy breads were of interest.
Bakels staff was surrounded by crowds of existing and potential customers who were
searching for new ideas and technical solutions. Of great interest was the latest
product catalogue especially developed for this occasion.
Both Bakels companies look forward to meeting their customers on the next staging
of this bi-annual event.
Bakels Thailand – «Yellow Bun» for H.M. the King
«Yellow Bun» becomes more than a bakery item when Thai people
help donate it to a foundation for their beloved King Bhumibol.
On 7 February 2013, at Tesco's head office in Bangkok, Mr. Armin
Ulrich, chairman of the Bakels Group, together with Ms. Salina
Seehaphan, corporate affairs director, and Ms. Punee Nutirong,
trading director of Ek-Chai Distribution System or Tesco Lotus
Thailand, were presenting a THB100.000 donation to Pradabos
Foundation, which was represented by Ms. Wajana Sangseiyo,
assistant secretary-general, and Ms. Yupares Upasen, officehead of the foundation.
His Majesty King Bhumibol Adulyadej granted an initiative for the
establishment of the «Pradabos Foundation», of which he acts
as the Honorary President. The foundation's main work is to help
the poor and the needy on education, particularly teenagers,
allowing them to become productive members of the community.
The foundation provides a free education which focus on short
period (1 year) vocational education.
Bakels Thailand, lead by Mr. Songsin Sungkhawaetai, general
manager, supply Tesco with Yellow Sweet Bun Concentrate
which was especially developed for the Thai market. Tesco, with
all 106 hyper-format stores, were selling 4 types of buns made
from this concentrate during November to December 2012. Each
bun sold by Tesco contributed towards the donation to the
Pradabos Foundation, coinciding with the celebration of His
Majesty's 85th birthday anniversary.
from left: Mr. Songsin Sungkhawaetai; Mr. Noppasit, Tesco R&D;
Mr. Armin Ulrich; Ms. Wajana Sangseiyo; Ms. Salina Seehaphan;
Ms. Punee Nutirong, Tesco store manager
19
HEAD OFFICE
EMU AG / BAKEX AG
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • emu@bakels.ch
AROMATIC AB
Head Office
10073 Stockholm/Sweden
Tel. +46 8681 5600 • info@aromatic.se
BAKELS (MALAYSIA) Sdn Bhd
40708 Shah Alam
Selangor Darul Ehsan/Malaysia
Tel. +60 3 5191 6396 • bm@maybakels.com.my
EUROPE
AROMATIC Marketing GmbH
10318 Berlin/Germany
Tel. +49 30 5038 0930 • buero.berlin@aromatic.de
BAKELS HONGKONG Ltd
Hung Hom, Kowloon/Hong Kong
Tel. +852 2334 6881 • bhk@hkbakels.com.hk
AROMATIC Kft
1149 Budapest/Hungary
Tel. +36 1 220 1817 • info@aromatic.hu
BAKELS CHINA Co Ltd
Shanghai 201613/China
Tel. +86 21 5774 2434 • bakelschina@yahoo.co.uk
AROMATIC Polska Spzoo
02690 Warszawa/Poland
Tel. +48 22 847 8990 • biuro@aromatic.pl
INDO BAKELS Pvt Ltd
Mumbai 400 021/India
Tel. +91 22 2287 3636 • inbakels@gmail.com
AROMATIC Gida San Tic Ltd Sti
34217 Bagcilar Istanbul/Turkey
BAKELS PHILIPPINES Inc
1605 Pasig City/Philippines
Tel. +63 2 9150 372 • bakels.phil@bakelsph.com
AB NORDBAKELS
40252 Gothenburg/Sweden
Tel. +46 31 755 3500 • info@nordbakels.se
BRITISH BAKELS Ltd
Bicester, Oxfordshire OX26 4JT/England
Tel. +44 1869 247 098 • bakels@bakels.com
IRISH BAKELS Ltd
Dunshaughlin Co. Meath/Ireland
Tel. +35 31 825 0645 • general@irishbakels.ie
BAKELS SENIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • info@bakels-senior.nl
DEUTSCHE BAKELS GmbH
c/o BAKELS SENIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • info@bakels-senior.nl
FINNBAKELS OY
04200 Kerava/Finland
Tel. +35 810 424 9700 • bakels@finnbakels.fi
RUSSKY BAKELS
190020 St. Petersburg/Russia
Tel. +7 812 313 7470 • info@bakels.ru
RUSSKY BAKELS
127106 Moscow/Russia
Tel. +7 495 988 8910 • info@bakels.ru
BAKELS POLSKA Spzoo
93231 Lodz/Poland
Tel. +48 42 254 6600 • biuro@bakels.pl
BAKELS SWITZERLAND Ltd
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • emu@bakels.ch
BAKELS INTERNATIONAL SA
c/o British Bakels Ltd
Bicester, Oxfordshire OX26 4JT/England
Tel. +44 1869 247 098 • pltm.excom@bakels.com
Tel. +60 212 659 7032 • cemil.bugdaycigil@aromatic.se
AFRICA
SOUTH BAKELS (Pty) Ltd
Johannesburg 2000/South Africa
Tel. +27 11 673 2100 • sbakels@global.co.za
BAKELS ZIMBABWE (Pvt) Ltd
Bulawayo/Zimbabwe
Tel. +263 9 479 189 • bakelszwacc@zol.co.zw
PT BAKELS INDONESIA
Jakarta 12220/Indonesia
Tel. +62 21 574 8560 • bid@bakels.co.id
AMERICAS
BAKELS NAMIBIA (Pty) Ltd
Windhoek/Namibia
Tel. +264 61 238 419 • Fax +264 61 239 231
BAKELS CHILE SA
Santiago/Chile
Tel. +56 2240 7000 • bakels@bakelschile.cl
BAKELS EAST AFRICA Ltd
Nairobi 00506/Kenya
Tel. +254 20 824 670 • bakels@bakelsbea.co.ke
BAKELS BRAZIL Ltda
04253-000 Sao Paulo/Brazil
Tel. +55 11 2144 2877 • brazil@bakels.com.br
AUSTRALASIA & OCEANIA
BAKELS PERU SAC
Lima 03/Peru
Tel. +51 1 618 4640 • info@bakels.com.pe
AUSTRALIAN BAKELS (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • ausbak@bakels.com.au
NZ BAKELS Ltd
Penrose 1061/New Zealand
Tel. +64 9 579 6079 • bakels@nzbakels.co.nz
BAKELS EDIBLE OILS (NZ) Ltd
Mt. Maunganui/New Zealand
Tel. +64 7 575 9285 • bakels@beobakels.co.nz
BAKBEL EUROPE SA
7180 Seneffe/Belgium
Tel. +32 64 846 110 • info@bakbel.be
BAKELS (FIJI) Ltd
Nadi/Fiji Islands
Tel. +679 6721 764 • bakels@connect.com.fj
BAKELS UKRAINE Ltd
Kiev 73/Ukraine 04073
Tel. +38 044 227 2072 • info@bakels.com.ua
ASIA
BAKELS NUTRIBAKE AG
6280 Hochdorf/Switzerland
Tel. +41 41 914 0280 • info@nutribake.ch
Tel. +65 6265 2577 • bakels@bakelsingapore.com.sg
www.bakels.com
BAKELS THAILAND Co Ltd
Bangkok 10110/Thailand
Tel. +66 2 391 3694-6 • info@bakelsthai.com
BAKELS SINGAPORE (Pte) Ltd
Singapore 916110
BAKELS ECUADOR SA
Quito/Ecuador
Tel. +593 2 250 6662 • bec@moderna.com.ec
BAKELS ARGENTINA SA
Buenos Aires/Argentina
Tel. +54 11 5275 0554 • info@bakelsargentina.com.ar
AROMATIC Inc
De Pere, WI 54155/USA
Tel. +1 513 942 2005 • usa@aromatic.se
BAKELS RESEARCH
BAKELS RESEARCH (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • baksearch@bakels.com.au
BAKERY INGREDIENTS SINCE 1904