Fermdor® Sour Dough Pettinice® Sugar Paste iba Exhibition in

No 161 2015
Fermdor® Sour Dough
A Natural Ingredient for an
Incomparable Flavour.
Pettinice® Sugar Paste
Cake Decorations Without Limits.
iba Exhibition in Munich
Discover the Bakels Range.
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Depicted here is an advertisement
from Australian Bakels for Pettinice.
You will find more information on
Pettinice in this magazine.
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EDITORIAL AND CONTENT
BAKELS WORLDWIDE REVIEW
Editorial
Dear Reader
We would like to welcome you to this “iba 2015” edition of
Bakels Worldwide Review. Bakels have been participating at
iba for more than 50 years. Throughout that time, we have
found it to be a very valuable experience.
Not only do we have the
opportunity to showcase new
products and technologies, we also
meet with customers from around
the world, many of whom we now
consider to be friends. But of
course introducing Bakels to
potential new customers is also
vitally important!
iba also provides an opportunity to
bring the international Bakels
team together, as the stand crew
will be the company heads and
senior staff from most of our
companies. Being together in one
place and time allows us to
reinforce our core values, to
exchange knowledge and to strengthen the spirit of cooperation which
underpins the Bakels Group.
New Bread Trends
Frozen Unproved Doughs
Fermdor Sour Doughs
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New Confectionery Trends
Banana Bread
Bakels Pettinice
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Showcase
iba Exhibition
Focus
New Facility for Bakels Brazil
Russky Bakels
New Site in St Petersburg
Armin Ulrich
Chairman
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Exhibitions
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Bakels People
Congratulations
Promotion & Awards
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Besides iba many other things are happening in both the world of baking
and of Bakels, and we highlight some in this edition. These include the
growing use of frozen dough technology (page 4), which has many technical
challenges, and the continuing growth of the market for premium decorated
cakes, which Pettinice ready to roll icing is ideally positioned to serve
(page 7).
As ever, we thank you for reading Bakels Worldwide Review, but more
importantly, we look forward to meeting as many of you as possible at
iba  2015.
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Challenges Ahead
Palm Oil Replacement
On pages 8 and 9 you will find details of the products which will be presented
on our stand (No 131/hall 1). We are sure all bakers will see something to
interest them amongst the wide assortment presented. The products selected
reflect the major consumer trends in all markets; a desire to eat traditional,
artisan style products; sour doughs to deliver natural flavour to bread;
premium confectionery lines and gluten free products. We believe our “third
generation” gluten free bread mixes are world leading and look forward to
sampling them to visitors interested in servicing this growing consumer
trend.
Bakels continues to develop new manufacturing facilities. On pages 10 and
11, we report our new factories in Brazil and Russia, markets where we see
a lot of opportunities. We also report significant anniversaries at three of our
established companies – the 35th birthday of Bakels Singapore and Bakels
Malaysia, and the 25th anniversary of the opening of the “new” British
Bakels site.
8–9
Masthead
Bakels Worldwide Review No 161
August 2015
Published by EMU AG, Switzerland
Printed in xxx
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NEW BREAD TRENDS
Frozen Unproved Doughs
Since the 1950’s, when the first frozen bakery product was
introduced to the market, this sector has seen a tremendous growth.
The future of the frozen bakery market seems to be very promising, and
it is estimated to grow approximately 7% each year. Emerging markets,
such as Middle East, Asia and Latin America, will play a special role
within this sector.
Today, the storage of dough under freezing conditions has become a
common practice in many developed countries, due to its ease in
handling, transportation and production. There are four existing
technologies mainly used to produce frozen products.
1.Frozen unproved dough (FUD): The fermentation process is
interrupted through lowering the core temperature to -7°C. These
products can be stored at -18°C for several months. A proving time of
at least 2 hours is necessary before baking.
2.Frozen proved dough (FPD): After proving the core temperature of
the dough pieces is lowered to -7°C, after which they can be stored for
several months at -18°C. Before baking, a thawing / proving time of
only 20min is required. This technology is used in instore bakeries or
bake off operations.
3.Par-baked frozen bread (PBB): In this process bread is partially baked
without crust or colour formation and then rapidly frozen for storage
at -18°C for a few weeks. It is then given a second, short, bake to
develop crust texture and colour. The resulting product can be of very
high quality but with a short shelf life before staling.
4.Fully baked frozen bread (Thaw ‘n Serve): Bread is fully baked and
frozen immediately after reaching a core temperature of 30°C for
subsequent storage at -18°C for a few weeks.
Frozen Unproved Dough
Today’s baker has to try to reconcile two conflicting issues – consumer
preference for freshly baked bread, and the need to operate at maximum
efficiency, often without skilled staff. Frozen, unproved dough can assist
as it has the following benefits:
•Uniform and improved end product quality available to sell at any
time of the day.
•Labour cost: Production does not require highly trained labour and
minimises the cost of unsocial working hours.
•Production cost: Stabilizes production schedules (reduces
changeovers/helps meet peak demand at lowest direct labour cost).
•Better price per unit: Extended shelf life (storage in the freezer) helps
to increase potential distribution area and potential for variety (reduces
distribution cost per unit).
However, the production of bread using frozen unproved dough involves
a number of additional steps and control points which are critical to
ensure final product quality:
•It is important that the dough is optimally mixed to develop a stable
gluten network to support further processing and freezing.
•It is also important to ensure little or no yeast activity prior to freezing
as the freezing process will damage yeast which has become active. To
achieve this the processing time from mixer to freezer must be kept as
short as possible. This might require changes to batch size, or
equipment.
•The formation of ice crystals during storage needs to be inhibited as
ice crystals affect the protein network, and therefore gas retention,
reducing the volume of the final product.
•Overall quality issues, such as product staling, moisture loss, rancidity
and volume may have to be overcome using ingredients specially
developed for this application.
As an ingredients supplier Bakels would very much like to support our
industry partners to overcome these technical challenges through
improvement of existing, or development of new products and by
providing technical advice and support. A number of Bakels companies
are already working closely with customers wishing to produce frozen
unproved products. Our strategy of freely sharing knowledge between
Bakels operating companies will allow us to assist customers in any
market. Please contact your local Bakels company if you would like to
discuss this topic further.
NEW BREAD TRENDS
BAKELS WORLDWIDE REVIEW
Fermdor® Sour Doughs
A report by Bakels Nutribake, the sour dough centre of
competence of the Bakels Group.
The Long Tradition of a Contemporary Product
Sour dough has an ancient tradition. In the year 3700 B.C. dough
acidification and ale were already known in Middle Europe. There is no
evidence of whether the ale or the sour dough was produced first!
However, the further development of these two victuals is closely linked
together. The Egyptians accelerated the bread production process by
acidification, because they had to nourish the workers at the pyramid
buildings. In the past sour dough was mainly used to render the dough
bakeable. Since the industrialisation of yeast sour dough is mainly used
to enhance the aroma, and because of its technological and nutritional
benefits. Today’s bread production and modern nutrition is unthinkable
without the use of natural sour dough.
The Definition of Sour Dough
Sour dough is a natural ingredient for the production of baked goods.
This dough is produced by the fermentation of cereal flour and water by
means of lactic acid bacteria and yeasts. Lactic acid bacteria are
everywhere – in the cereal flour, in the air and in the water. Therefore,
to produce sour dough, flour and water are mixed in equal quantity and
stored at ambient temperature for two days. When the mix develops an
agreeable, slightly sour smell the lactic acid bacteria have created a sour
environment in which most of the other unwanted microorganisms can no
longer exist. The sour dough is stable and ready to be further processed.
Bakels Fermdor – Today’s Production of Sour Dough
For the production of Fermdor sour doughs various types of lactic acid
bacteria, different cereals and other natural raw materials are selected to
achieve individual properties, e.g. particular flavours and acidity profiles.
Approved process methods with high-end technical equipment ensure
constant quality at high level. Fermdor sour doughs are produced by
state of the art roller dryers. These allow for extensions to the range of
fermentation aromas by adding various roasting flavours, giving the sour
doughs their unique aroma profile. The range is constantly being
extended, to allow Bakels to introduce new bread mixes and meet
customer needs.
The Advantages of Fermdor
Fermdor gives an incomparable bouquet of intense flavours to the
crumb and the crust, even at a short fermentation time. The natural
product ensures not only prolonged freshness, but also an improved
texture, mainly in rye breads, and an easy processing of the dough.
We would be happy to assist you in finding the right sour dough for your
needs and products. Do you want to have your own sour dough to give
an individual aroma profile to your products? Do not hesitate to contact
us. We would be happy to develop a tailor-made Fermdor sour dough
together with you.
The Fermdor Sour Dough Range
FERMDOR WM
Dried wheat sour dough.
Acidity level TTA* =45
FERMDOR GERM E
Dried wheat-rye sour dough, with
wheat germs.
Acidity level TTA* =100
Description
Description
Mild, well balanced aroma profile, Malt scented, aromatic, distinct
wheat based.
acidity, nutty wheat germ fragrance.
Dosage
Dosage
Brown bread: 2-8%
Brown bread: 2-6%
White bread: 2-3%
White bread: 2%
Application
Application
Suitable for all wheat based breads. For rustic breads, allows for salt
reduction.
*titratable acidity
FERMDOR RE
Dried rye sour dough.
Acidity level TTA* =50
FERMDOR DE
Dried spelt sour dough.
Acidity level –TTA* =70
Description
Typical rye aroma, well-balanced
acidity.
Dosage
Brown bread: 2-6%
White bread: 2-3%
Application
Rye breads, breads requiring a
bright crumb
Description
Trendy sour dough based on pure
spelt.
Dosage
Brown bread: 2-6%
White bread: 2-3%
Application
Various spelt breads, wheat free
breads and items.
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NEW CONFECTIONERY TRENDS
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Bakels Banana Bread
The next regional trend to go global? The articles below from Australia, New
Zealand and Switzerland indicate that it just might be!
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Australian Bakels
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Is it a bread or is it a cake?
Bakels Banana Bread is a tasty deposited bread treat enjoyed by
Australians for breakfast, brunch or anytime of the day. Sliced, toasted
and topped with butter, or just sliced and accompanied by your favourite
cup of coffee, banana bread is fast becoming a consumer favourite.
Available in 15kg and 4kg packs, Bakels Banana Bread is bound to have
your customers coming back for more.
Italian born owner of Pasticceria Papa, Mr Salvatore Papa (featured),
uses Bakels Banana Bread throughout his three Sydney establishments,
along with his range of traditional Italian breads and pastries.
NZ Bakels
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Bread
That “baked at home” quality and flavour has been the key to the
ongoing success of the Bakels Banana Bread over the last few years at
NZ Bakels.
The continued growth in sales over the last three years is proof that the
versatility of the product is paramount to its success, and Bakels
customers have embraced the many alternative make-up recipes
available to them. Banana Bread premix remains a core range product
for many bakeries in New Zealand. Many have now extended this
offering to include flavours such as ginger, date, blueberry, chocolate
and apple.
Through increasing customer demand we see trends towards a wider
range of loaf sizes in the market place, offering from a 1kg loaf down to
a snack size bar cake form and even single-serve offerings.
Bakels Nutribake, Switzerland
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Banana bread supplies energy and tastes like holidays in the sun.
Inspired by the huge success “Down Under”, Bakels Nutribake have
adopted the approved Bakels recipe and launched a campaign for the
delicious banana bread. The easy to use mix produces quickly a compact,
moist cake. Fresh or toasted, it is ideal for breakfast or for a snack. With
the inclusion of fresh or dried ingredients, e.g. fruits, chocolate, nuts or
spices, Bakels Banana Bread produces many different varieties.
NEW CONFECTIONERY TRENDS
BAKELS WORLDWIDE REVIEW
Bakels Pettinice®
Pettinice ready to roll fondant is the ideal product for decorated celebration cakes.
Its ease of use and wide range of colours allows cake decorators to use their skills
and imagination without limits.
Worldwide Demand –
Worldwide Availability
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The demand for decorated “celebration“ cakes
continues to grow in every market. This market
is served by home decorators, professional
hand cake decorators and industrial scale
producers. Pettinice is suitable for all
applications. We are seeing considerable
growth outside of the traditional markets for
decorated cakes, in particular Southeastern
Asia and Eastern Europe, including Russia.
Pettinice is available to the world of cake
decorating for decades, from our production
sites in Sweden, South Africa, Australia and
New Zealand. These sites supply all Bakels
companies and our extensive network of agents
– Bakels Aromatic alone exports to over 25
countries. Best practice in formulation,
manufacturing and QA is shared between the
production sites, ensuring that the technology
behind this core product remains fully up to
date.
Wide Variety of Colours and
Pack Sizes
The most popular colour is white, followed by
red and black. However many other colours
can be made available, including orange,
yellow, green, blue, pink and chocolate. It is
also possible to colour white Pettinice using
food grade colours which are also available
from many Bakels companies.
Pack size and packaging format have also
expanded rapidly, from the industrial 14kg,
26kg and 225kg bulk packs down to 1kg and
750gr. The most recent introduction has been
multipacks of four different colours packed in
120 gr sachets.
Wide Range of Applications
Pettinice is suitable for all styles of cake
decoration. Originally used as a more versatile
option to royal icing for decorating traditional
tier cakes it saw rapid growth with the
development of themed cakes, often decorated
with characters from films, and novelty cakes
where the cakes themselves were produced in
many different shapes before being decorated.
More recently single portion cakes have
become popular, and Pettinice is also suitable
for this application.
Expert Support
We support cake decorators wishing to use
Pettinice by engaging the services of
internationally acclaimed cake decorators.
Visitors to our stand at iba 2105 will see this
first hand.
Jakarta International Pastry
Academy
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Bakels Indonesia are proud to be supplier of
Pettinice and a selected range of our quality
bakery ingredients to the Jakarta International
Pastry Academy (JIPA).
JIPA (a subsidiary of PT Inovasi Sukses
International) was founded in 2014 as a
Patisserie-Bakery and Chocolatier training and
development centre, promoting a high standard
in both theory and practical programs in the
culinary arts.
With Indonesia experiencing a lack of skilled
quality bakers business owners are concerned
with the loss of sales opportunities which this
is causing. JIPA is addressing this issue through
offering innovative and efficient culinary
training to empower and energise individuals
and business owners who have a passion in the
industry.
Bakels Pettinice is the product of choice for
JIPA when it comes to cake decorating classes
as it provides students with a product that is
easy to use but most importantly provides high
quality finished items.
Bakels looks forward to supporting JIPA in
their quest to be Indonesia's foremost provider
of professional Patisserie-Bakery & Chocolatier
education.
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SHOWCASE
iba Exhibition
A warm welcome to iba, the world of baking, held in Munich, Germany,
from 12 to 17 September 2015.
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Bakels Stand No 131 Hall 1
Picking up the exhibition theme of “the world of baking” the world of
Bakels will be on display at iba 2015. As detailed below product concepts
to interest both bread and confectionery bakers will be presented by the
company heads and senior staff of most Bakels companies, who will be
happy to discuss local supply with visitors from their home markets.
We will also be happy to discuss new concepts which customers as we
are always pleased to have an opportunity to work with customers to
develop tailor made solutions.
Discover our top lines:
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Multiseed
This worldwide bestseller complies with today’s needs for modern
nutrition, being low GI and a source of balanced sustained energy. More
importantly it is great tasting and suitable for endless bread variations of
different shapes, and even to produce finest cookies.
Artisan
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Pane Maggia
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A unique bread concentrate, suitable for high quality, artisan style bread
specialties like baguette and ciabatta, but easily produced using a simple
three hour process.
A speciality from the southern part of Switzerland – full of aroma with
a crisp crust and moist crumb which keeps fresh for many days.
Spelt & Rye
This bread speciality with trendy spelt is ideal for health conscious
consumers.
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Fermdor Sour Doughs
The 4 Bakels sour doughs are an aromatic base for your baked items,
giving them enhanced flavour. See details on page 5.
Gluten Free Bread Mixes
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The new generation of gluten free is available in 300gr pack, in 3
varieties. Bakels have launched a public relations campaign to support
your sales.
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BAKELS WORLDWIDE REVIEW
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Fruit Preparations and Glazes
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The Aromatic Range
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Discover the delights of the premium fruit preparations and glazes
produced in Belgium by Bakbel Europe SA. Exciting new products will
also be launched during the exhibition!
Sponge emulsifier concepts, high quality flavours, and shelf life
extenders – an extensive assortment for any customer’s needs.
Pettinice
Rolled fondant is available in many pack sizes and colours. Pettinice is
the Bakels brand for creative and exceptional cake decorations. See
details on page 7.
Banana Bread
An innovative concept from Down Under now finding popularity
around the world. Plain, or with the inclusion of bananas or chocolate,
inspire your customers with fancy creations. See details on page 6.
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Live Demonstrations
5
Our pastry chefs will be demonstrating the latest trends and applications
for cakes, pastries and decoration.
Tasting samples of breads will be available to inspire new sales ideas.
If you require an entry ticket just contact your Bakels representative.
See you soon in Munich!
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FOCUS
New Facility for Bakels Brazil
Bakels Brazil can trace its origins almost as far back as the Bakels Group itself.
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A Long Tradition
1 2 3
It was in 1912 that Portuguese settlers started to produce margarine,
including the renowned “Columbo” brand. During the 1950’s the
company, now known as “Columbus” branched out into bakery
ingredients, including bread improvers and premixes. 1997 saw the
company acquired by Gist Brocades, which later became DSM, and,
with the addition of baker’s yeast, a name change to “Gb Ingredients”.
When DSM made the strategic decision to exit bakery ingredients
worldwide their Latin American businesses, including the company in
Brazil, were acquired by the Bakels Group.
It soon became apparent the original manufacturing site in Sao Paulo
could not be developed into a modern factory capable of producing the
extensive Bakels range of bakery ingredients. So the decision was taken
to develop a new manufacturing facility and relocate the company. That
decision led to significant investment and three years of hard work!
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A new site was purchased at Vinhedo, 80km northwest of Sao Paulo, and
a new factory, warehouse and office facility, including a baking centre,
built there. The company relocated to the new site in August 2014, but
it was not until March 2015 that all the new equipment was fully
operational and new products could be introduced to the Brazilian
market.
The new Bakels Brazil was presented at the trade fair “Fipan” (see
page 13), which was staged in Sao Paulo in July 2015. 20 new products,
the first of many, were presented to the market during the trade fair. The
rapid development of this large number of products was made possible
by the transfer of knowhow from other Bakels companies, one of the core
strengths of the Bakels Group.
We look forward to reporting the further development of Bakels Brazil
in future issues of this magazine.
1 Bakels Brazil management and sales team.
2 New warehouse and building.
3 New building with offices, baking centre and laboratory.
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FOCUS
BAKELS WORLDWIDE REVIEW
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Russky Bakels
New Site in St Petersburg
Reflecting the constant growth of the Russian business the Bakels Group decided
to relocate the company to a larger site.
To provide a strong local manufacturing base a conveniently located
property in St Petersburg has thus been acquired.
The commissioning of the new factory was made possible by the transfer
of knowhow and technical support from other Bakels companies. After
three years of refurbishment, the spacious property includes a new
factory for dry and wet production, warehousing, office facilities and a
baking centre.
On the wet plant the production of Tincol, Tinwax and Dovidol
continues, and the new product Release 65 has been introduced. This
plant is capable of producing a large number of additional confectionery
lines that are today imported from other Bakels companies, and allows
for the introduction of new products to the Russian market. The highend technical equipment of the dry plant ensures constant quality of
powder products such as Duo and Multiseed. The new factory has a
significantly increased output.
This new equipment will enable Russky Bakels to extend their range in
the near future, to further promote the Bakels products, and to meet the
increasing demand of the Russian bread and confectionery industry.
1 New site in St Petersburg.
2 The high-end dry plant.
3 The crew proudly presents the new factory.
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GLOBAL TRENDS
Challenges Ahead
Due to consumer concerns about the environment, there is a move in some
markets away from the use of palm oil, whereas in other markets a switch to
certified sustainable palm products is sufficient. Replacing palm oil poses
technical challenges but can provide marketing opportunities.
Palm Oil Replacement
Palm oil is now a very commonly used component in many bakery
products as an alternative to hydrogenated fats. This is because of its
desirable functional properties and attractive price. Within certain
markets, the issue of sustainability in the growing and production of
palm oil has become an integral aspect of business. Some of these
markets have chosen to implement complex sustainable palm oil supply
chains, whereas others are looking to remove palm oil entirely.
The development of palm free products presents an opportunity which
is both challenging and potentially rewarding. Some of these challenges
are discussed below:
Viscosity – the main reason to use palm oil is due to it relatively high
level of long chain fatty acid fractions; these make the oil solid at higher
ambient temperatures, an essential property for products such as fudge
icing. When removing palm oil, any replacement must impart both
viscosity and a suitable melting profile to the product.
Sustainability – the main driver for replacing palm oil is sustainability,
so any replacement also needs to have long term sustainability
credentials. Other non-palm tropical oils may have very similar technical
properties, but these suffer from the same sustainability concerns which
affect palm oil.
Derivatives – a major aspect which can be overlooked when requesting
the removal of palm oil is how many ingredients are derived from it.
Primarily, but not limited to, emulsifiers and colours are commonly
derived from palm and non-palm based alternatives, which are equally
as functional, must be sourced.
Cost – palm removal can be seen as a marketing benefit and some
customers may be willing to pay a premium. However, the added cost
must be kept to a minimum. More expensive alternatives could make a
product commercial non-viable.
Bakels is gaining considerable experience in formulating ingredients
without the use of palm oil. If this is of interest to you please contact your
Bakels representative.
EXHIBITIONS
CRUMBS
BAKELS WORLDWIDE REVIEW
Exhibitions
An essential part of the marketing mix.
Bakery Fair 2015 in Manila, Philippines
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Bakels Philippines joined the 8th biennial Bakery Fair held at Manila’s
World Trade Centre from 30 January to 1 February 2015. The 3-day
exhibition organized, by the Filipino-Chinese Bakery Association,
showcased latest trends and innovations in the baking industry. It
attracted about 200 exhibitors, composed of the country’s leading
suppliers of bakery ingredients and equipment, as well as 10 foreign
exhibitors. Over 10.000 visitors from a broad spectrum of the baking
industry attended the fair.
Several delegates from member countries of the IFCBCA (International
Federation of Chinese Bakery & Confectionery Association) including
Hong Kong, Malaysia, Singapore, Taiwan and Vietnam, were also
present.
Applications for a wide range of fruit fillings and glazes from Bakbel
Europe, together with other Bakels products, were presented at centre
stage by master chef Fritz Mayer, business development manager of
Bakbel for Asia Pacific. He featured three famous European pastries,
namely Delice Coupe du Monde, Passion Fruit Dream and Cherry
Vanilla Panna Cotta, to the delight of a very enthusiastic audience. Fritz
Meyer conducted more demonstrations which featured the quality and
applications of numerous Bakels products, notably Pettinice RTR Icing,
Gum Paste, Artisan 7% Bread Concentrate, various cake mixes and
bread concentrates, with support from chef Zarah Noriel and chef Rich
Ong, as well as from members of the sales and R&D team of Bakels
Philippines.
Fipan 2015 in Sao Paulo, Brazil
In the category of “functional ingredients” great interest was shown in
Release 65 for confectionery products, Dovidol all vegetable divider oil,
Bacom crumb softener, and Sorbex for mold inhibition in cakes and
sponges.
Confectionery bakers appreciated the rich chocolate fudge brownie, the
flavour and versatility of Kokomix, and the convenience of Viennese
Pastry Mix.
Bread bakers where also well catered for with the introduction of
Multiseed, Artisan and, particularly popular, Mediterranean Bread
Mixes.
Bakels Brazil staff will be busy following up the many sales opportunities
identified during Fipan 2015!
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The most important bakery exhibition held in Brazil was this year
staged in Sao Paulo 14-17 July. However many of the 60.000 visitors it
attracted came from outside that country, making it an important
regional fair also.
Bakels Brazil took part after an absence of four years, during which time
they had been occupied with the development of the new manufacturing
site (see page 10).
Fipan 2015 came at the perfect time for Bakels Brazil to launch the first
new products from the new facility. 20 products, all in the Bakels Group
style of packaging and backed with new product literature, were
introduced during the show, representing all aspects of baking technology
available within the Bakels Group.
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1 Bakels Philippines general manager Bobbi Quillamore,
at the right, together with some visitors and staff.
2 Cherry vanilla panna cotta.
3 Delice coupe du monde.
4 Visitors at the Bakels stand.
5 At the right: André Tesini, new general manager of Bakels
Brazil; Glauco Porto, financial and administration manager.
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BAKELS PEOPLE
Congratulations
We take pleasure in reporting significant anniversaries of three of our
established companies, and to recognise an outstanding achievement.
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35 Years Bakels Singapore
35 years Bakels Malaysia
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1 2
Today Bakels Singapore is a trading company
supplied by several Bakels manufacturing
companies, but primarily by Bakels Malaysia.
However, when it was established in 1980, it
came under the management of NZ Bakels,
and the majority of the products sold were
imported from there.
Sales started with a few products including
Rotitex, Rollex pastry margarine, Ovalett,
Goliath Graham Bread Mix, flavour pastes
and essences. 35 five years later many of these
products are still popular with our customers.
The next stage in the company’s development
was local production, starting with Pettina
Sponge Mix Complete. In 1985, the company
bought its own premises at 65 Quality Road
which was substantially refurbished in the mid
1990’s. When Bakels Malaysia was established
production was transferred to that company.
Bakels Singapore is today under the leadership
of John Lucey, who transferred from British
Bakels and has been with Bakels for 13 years.
However he is a comparative new comer
compared to Mr Xavier Lim, who has been
with the company for 34 years, Mr Salim Bin
Ahmad for 28 years, and Ms Wee Sioh Koh for
23 years.
It was due to the endless contributions by the
team that a record sales result was achieved in
2014. We wish them continued success in the
years to come!
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Bakels Malaysia began life in Johor Bahru
which is near to the Singapore border. They
began as a trading company in 1980, but
quickly moved to manufacturing their own
products in 1986. Then they started to supply
both Malaysia and Singapore with products
such as sponge mix, Ovalett, Tincol and
Rotitex, which still feature heavily in the
selling list today.
In 1993 Bakels Malaysia moved to where the
volume of sales and biggest growth potential
was and set up site in Selangor, Kuala Lumpur.
The closeness to Port Klang for exporting was
also a strategic reason for this move.
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While most of the current volume is supplied
to local market, growth in export sales now sees
the company supplying to 19 different
countries via export customers and associate
companies.
A key part of supporting export and local sales
is utilization of the recently upgraded baking
centre for product demonstrations and
customer training.
Over the last 35 years the employee’s number
has grown along with the product range. Today
a large team helps ensure that our customers
get the product quality and technical support
for which Bakels is renowned.
Future investment into new equipment and
production facilities is on the horizon for
Bakels Malaysia, as part of the strategy to
remain a strong bakery supplier in the Asian
market.
25 Years Bicester Site
4 5
British Bakels was established in 1947 but until
13 June 1990 they operated from leased
premises. It was on that day that production
started on the “new” 30.000 m2 site which had
been purchased in Bicester, 50 miles north of
London.
The initial operation was limited to powder
blending. Warehousing followed in 1994, the
relocation of all production and office functions
in 1995, a new wet production facility in 2004
and a world class baking centre in 2014.
On 13 June 2015, exactly 25 years from the first
production in Bicester, current and former staff
and their families gathered for a “family fun
day” to mark the occasion. The day provided
staff with the opportunity to enjoy many
activities while socialising and meeting up with
old friends.
Planning has already started for the company’s
75th anniversary in 2022!
We are pleased to recognise the long service of
the following Bakels staff:
25 years
Gerald Quin – factory supervisor, NZ Bakels.
1 Bakels Singapore site.
2 Combined Bakels Singapore & Malaysia sales conference 1993.
3 Bakels Malaysia site.
4 British Bakels site.
5 British Bakels‘ technical team at the world class baking centre.
BAKELS PEOPLE
BAKELS WORLDWIDE REVIEW
Staff
Promotion and Awards
Thomas van den Berg
1
1
Bakels Thailand have recently promoted
Thomas van den Berg to its general
manager. He joined the company in 2013
as sales and technical manager, when
Thailand was experiencing a period of
political unrest. Despite of this he has
moved the business forward into a sound
and solid company today.
Thomas completed his Fine Pastry,
Bakery and Management degree at the
High Institute of Antwerp, Belgium. He
started his career in his home country, the
Netherlands, where he worked as a pastry
chef in a leading in-store bakery for
8 years. Then he became a pastry chef on a 6 star Japanese cruise ship.
After 2 years at sea he settled in Thailand where he worked for several
years as executive chef and in management positions for a leading hotel
and for top airline caterings.
Thomas is married to Nuttakan Muangkaem, and they have one son.
Outstanding Award
2
In May 2015 Bakels Edible Oils’ technical manager, Dr Joy Thompson
won the New Zealand Institute of Food Science and Technology
Leadership Award for 2015. The NZIFST is New Zealand’s largest and
most active group of food professionals.
Joy completed a PhD in Chemistry from Queen Mary College,
University of London, and began her career working for GEC Marconi,
on the development of infrared detectors and lasers. She was also
member of a team which designed an optoelectronic component for the
Large Hadron Collider at CERN. During this part of her career, she was
co-author of around 30 scientific papers.
In 2007 Joy, husband Richard and their two children emigrated to New
Zealand, when she joined Bakels Edible Oils. Since this time, Joy has
worked tirelessly to develop the scientific and technical capability of her
team and the company. The strength and capability of Joy’s technical
department has been instrumental in helping Bakels Edible Oils expand
dramatically to become the industry leader in New Zealand. Joy now
holds the position of technical manager and is part of senior management
team.
This award is deserved recognition for Joy and her outstanding work.
Prestigous Award
2
3
3
At the Scottish Bakers Conference in May 2015, Keith Houliston, British
Bakels sales director craft & wholesale sector, was elected a honorary life
member of that association. The award was presented to Keith in
recognition of his long and valued service to the association over the last
35 years. It is the highest award that can be presented with only 13 other
current members having received it.
On receiving the award, Keith stated that it was a ‘big surprise and great
honour which would not have been possible without the support of both
his wife Elaine and British Bakels.
Another winner on the evening were Harry Gow Bakers, Inverness,
winners of the top savoury product category in the bakery competition,
sponsored by British Bakels.
3 from left: John Gall, president of the Scottish Bakers; Mich Turner,
TV personality and host of honour; Keith Houliston.
15
16
Our companies are only too pleased
to help you find the perfect solution
for your business.
EUROPE
AB Bakels Aromatic/Sweden
Bakbel Europe SA, Belgium
Bakels Nutribake AG/Switzerland
Bakels Polska Spzoo/Poland
Bakels Senior NV/Netherlands
Bakels Switzerland Ltd/Switzerland
Bakels Ukraine Ltd, Ukraine
British Bakels Ltd/England
Deutsche Bakels GmbH
AUSTRALASIA
& OCEANIA
HEAD OFFICE
Australian Bakels (Pty) Ltd/Australia
Bakels Edible Oils (NZ) Ltd/New Zealand
Bakels (Fiji) Ltd/Fiji Islands
NZ Bakels Ltd/New Zealand
EMU AG / BAKEX AG
6403 Kuessnacht am Rigi
Switzerland
Tel. +41 418 544 644
emu@bakels.ch
ASIA
www.bakels.com
Finnbakels OY/Finland
Irish Bakels Ltd/Ireland
Russky Bakels/Russia
Aromatic Marketing GmbH/Germany
Aromatic Kft/Hungary
Aromatic Polska Spzoo/Poland
Bakels China Co Ltd/China
Bakels Dalian Co Ltd/China
Bakels Hongkong Ltd/Hong Kong
Indo Bakels Pvt Ltd/India
PT Bakels Indonesia/Indonesia
Bakels (Malaysia) Sdn Bhd, Malaysia
Bakels Philippines Inc/Philippines
Bakels Singapore (Pte) Ltd/Singapore
Bakels Thailand Co Ltd/Thailand
AFRICA
AMERICAS
c/o Bakels Senior NV/Netherlands
Bakels East Africa Ltd/Kenya
Bakels Namibia (Pty) Ltd/Namibia
Bakels Zimbabwe (Pvt) Ltd/Zimbabwe
South Bakels (Pty) Ltd/South Africa
www.bakels.com
Bakels Argentina SA/Argentina
Bakels Brazil Ltda/Brazil
Bakels Chile SA/Chile
Bakels Ecuador SA/Ecuador
Bakels Peru SAC/Peru
Aromatic Inc/USA