Palm Free Trend Spotting Sugar Reduction

No 162 2016
Palm Free
From Concept to New Products.
Trend Spotting
Review of iba 2015 Exhibition.
Sugar Reduction
Making Food Healthier.
2
Depicted here is a campaign
for Swedish Bread of Bakels
Nutribake in Switzerland.
Read more on page 4.
SchwedenBrot
Das Echte aus dem Norden
3
EDITORIAL AND CONTENT
BAKELS WORLDWIDE REVIEW
Editorial
Dear Reader
A common theme in this edition of Bakels Worldwide
Review is the translation of market trends to actual bakery
products. We are certain that if we, and our customers,
develop and introduce products which are aligned with
consumer trends sales will result.
Perhaps the most significant
example of this is the introduction
of palm free versions of products
currently supplied, a selection of
which are highlighted in
“confectionery trends”. These
products allow the baker to
produce the palm free bakery lines
increasingly being requested by
consumers without needing to
change their recipes. Gluten free,
egg free and lactose free products
are also available to service the
growing “Free From” market.
We have previously highlighted
the growth of artisan style
products, coupled with the transfer
of regional specialities to new markets as consumers travel more and want
to be able to eat foods they have encountered overseas when they are back
home. Scandinavian products are the latest example of this but perhaps these
trends are best illustrated by the report on the bakery market in London
which you will find on page 11.
New Bread Trends
“Building Blocks”
4
New Confectionery Trends
Palm Free Products
Indulgent Confectionery
Pettinice Website
5
6
7
iba 2015 Review
Trend Spotting
8–9
Challenges Ahead
Sugar Reduction
10
Focus
Bakery Trends from London
11
Spotlight
Fritz Mayer
12
Crumbs
13
Bakels People
Congratulations
Promotions, Appointment &
Award
14
We also highlight on page 10 the latest challenge to make food healthier –
sugar reduction. Doubtless this will lead to new products which will be
featured in future editions of Bakels Worldwide Review!
Alongside products our company is built on people, whether they are master
craftsmen (page 12) or long servants retiring or enjoying well-earned
promotion (page 14). Add to this selective appointments from outside the
Group and we remain well placed to serve our customers in 2016.
Which leads the writer to end by wishing all readers a happy, healthy and
successful 2016!
Armin Ulrich
Chairman
Masthead
Bakels Worldwide Review No 162
February 2016
Published by EMU AG, Switzerland
Printed in Switzerland
15
4
NEW BREAD TRENDS
“Building Blocks”
In recent editions of Bakels Worldwide Review we have highlighted a number
of trends, including a move towards clean label products, the application of new
technologies, particularly enzymes, and a desire for longer shelf life or increased
flavour.
It is not possible to cater for all the desired outcomes in a single product
hence what we are calling the “building block” concept where auxiliary
products, or “blocks”, are added to the core block, a bread improver with
only dough development functionality.
The additional blocks can give softness or shelf life extension, dough
strengthening, dough relaxation, flavour through the use of sour dough
powders or preservation. Skilled bakers can select the individual blocks
they wish to incorporate in their recipe, and adjust the addition rates for
optimal performance and cost.
A new range recently introduced by Australian Bakels is an example of
this.
The range consists of a central bread improver, Advance, and two
auxiliary products, Clean Label Soft to optimise freshness by increasing
crumb softness, moisture and shelf life, and Clean Label Strong to give
additional dough strength and tolerance where required. Clean Label
Strong can also allow the baker to reduce any additional gluten in his
recipe.
A number of Bakels companies have building block systems, including
for the production of gluten free breads. If you are interested in this
concept, please speak to your local Bakels representative.
1
General Purpose Improvers
1
Building block technology is not suitable for all bakers. A general
purpose improver which, by adjusting addition rates, can be used to
produce all bread types, is still the option preferred by many. Bakels
companies therefore continue to develop general purpose bread
improvers and one such product was recently launched by Bakels Chile.
Bestpan lives up to its name, having been developed to be “best in class”.
Bread produced using it has a superior crust, volume and whiteness, all
attributes valued by the consumer. Bakers however also value its high
water absorption, processing tolerance and versatility.
Regional Breads Spread
We have also in previous additions highlighted the trend for regional
specialities to find new markets in countries where there are seen as
innovative products. Here we would like to highlight a further example.
Swedish Bread
2
Recently introduced by Bakels Nutribake in Switzerland this is a typical
Scandinavian bread which incorporates malt, wheat sprouts and grains
to give a unique, slightly sweet, flavour and a tender crust. Point of sale
material (see page 2) is available to support bakers who introduce this
new bread.
2
1
NEW CONFECTIONERY TRENDS
BAKELS WORLDWIDE REVIEW
Palm Free Moves from
Concept to Products
In Bakels Wordlwide Review 161 we discussed the challenges associated with a
consumer trend of requiring sustainable sources of palm oil.
One way to satisfy that trend was to produce
products which are palm free. Palm free
products are now available from Bakels, and
some are highlighted below.
Palm Free Remonces
1
Aromatic Nordbakels in Sweden have
developed palm free Remonces along with
palm free sponge emulsifier, improvers and
release agents.
The Remonces are ready to use in sweet
fermented bread, Danish pastry and puff
pastry and available in the following flavours:
•Pistachio, PF and fat based
•Cardamom, PF and fat based
•Cardamom & coconut, PF and fat based
•Tosca, PF and fat based
•Vanilla, PF and fat based
•Cinnamon, PF and fat based
First on the Market –
Palm Free Alpha-Gel Emulsifier
Jilk Palm Free
Bakesoft Palm Free
3
A palm free baking improver for yeast raised
products. It is designed to boost softness and
give consistent baking with an excellent eating
quality over and over again. It can be used in a
wide range of applications such as white bread,
sweet dough, croissants, brioches, stolen and
more.
Dorothy Palm Free
1
4
Dorothy PF is a powerful cake improver and
the fifth member in the Dorothy product line.
It is based on the original Dorothy recipe and
so delivers excellent crumb softness and shelf
life.
Release Agents
2
This is a brand new palm free alpha-gel
emulsifier for a very wide range of soft cakes.
Jilk PF is formulated to increase volume and
stabilise the production process to guarantee
consistent quality and reliable baking.
Aromatic’s most used release agents Bandex
and Greasing Agent 114 are now also available
in palm free options. They deliver the same
high quality and clean release of bread, cake
and pastry from bands, trays and tins. An
efficient release reducing the risk for production
delays, product loss and rejects
2
Millionaires Caramel
This top quality traditional caramel is now
available in a palm free version.
4
3
5
6
NEW CONFECTIONERY TRENDS
1
1
Ovalett
1
Bakels, through our long established brand,
Ovalett, and the Bakels Aromatic brands, Jilk
and Colco, have a large presence in the market
for cake gel emulsifiers. However there are
always new markets to conquer!
Our sights are firmly set on the Latin American
market where we have already experienced
success with a strong penetration in the
Argentinian industrial sector with the format of
20 kg bucket. Ovalett is used by major
Argentinian producers such as:
Valente, Nevares, Bondmase Pillars Supay and
Pozo.
They represent a significant market share of
sponge products in Argentina.
Ovalett was launched three years ago in the
Argentine market and sales are constantly
growing. More recently Ovalett has been
offered to the artisan market through
distributors in the format of 4kg.
Bakers producing sponge cakes from scratch
will gain the following benefits from using
Ovalett:
•Simple single step mixing.
•Improves batter volume and stability.
•Up to five times less mixing time required
compared with a traditional recipe.
•Products are produced with a homogeneous
crumb structure with improved softness and
moisture retention.
•Suitable for addition to all recipes.
•It is a 100% vegetable.
•Allows the production of the best products at
the lowest cost.
Bakers in other Latin American markets will
soon be able to experience the benefits of
Ovalett as we increase availability utilising our
new production facility in Brazil.
3
2
Ganache Production
in Brazil
2
Salted Caramel,
Rhubarb and Apple
3
Also as a result of opening a new factory in
Brazil Bakels are producing Ganache in Latin
America for the first time. A range of products,
initially dark and milk chocolate and crocante,
will be offered alongside premium Truffles
which will continue to be imported from
Europe. This comprehensive assortment will
ensure that all sectors of the market can be
catered for.
“Retro products”, that is to say products which
give the consumer strong associations with the
past, are very popular at the moment. This is
the reason for the launch of two “new” fillings
developed by Australian Bakels. Rhubarb &
Apple is just like grandma used to make. With
a fragrant aroma and juicy pieces of fruit it is a
match made in heaven.
Salty Caramel Sauce has the perfect balance to
tantalise the palate. It can be drizzled, swirled,
layered and centre filled on a range of cakes,
brownies, pastries and ice cream.
With its ever increasing popularity, why not try
Bakels Salty Caramel Sauce or Bakels Rhubarb
& Apple Filling?
Banana Bread –
Bread or Confectionery?
4
We featured this popular Australian and New
Zealand “bread” in Bakels Worldwide Review
161, and from the response received decided to
present it at iba (see page 9). The reaction
when the bread was tasted was overwhelmingly
positive, so Banana Bread Mix has now been
launched by the Bakels companies in Europe.
At its best toasted, we are certain it will prove to
be a profitable new line for the innovative
baker.
In Australia Banana Bread Mix has been
introduced, together with Mud Cake, Crème
Cake and Red Velvet, in a 4x3.5kg format,
suitable for the HORECA sector.
4
3
NEW CONFECTIONERY TRENDS
BAKELS WORLDWIDE REVIEW
1
2
Pettinice Website
1
The cake decorating community are a
passionate and discerning group of people. To
support the growth of Pettinice we need to be
closely connected to the end user in a two way
conversation. We need to understand what they
want from this brand and also we need to
provide them with the inspiration to really
enjoy their cake decorating – more than just
supplying product. To help achieve this we
have launched a dedicated Pettinice website
We want the website to be our customer and
consumers resource where they can learn new
techniques, have questions answered by the
experts and share their own work with their
fellow cake artists. Pettinice brand ambassadors
will contribute work and tutorials to the site
and represent Bakels Pettinice throughout
their own businesses.
3
The site will feature a range of colour shade
and mix ratios as well as colour features.
Tutorials, from basic techniques to exciting
creations from ambassadors, will be available.
The “what’s on” guide is designed to be the
point of contact for everything that’s happening
in the cake decorating and wider food world. A
real highlight is the gallery of our customers’
work. A great opportunity to showcase the
talents of our end users.
Brand ambassador Nina Blackburn will
facilitate the site. Nina’s knowledge and
passion for cake decorating will ensure that the
site stays relevant and honest, and that the basic
philosophy remains as the site develops over
time.
Please feel free to share under www.pettinice.
com
1 Pettinice celebration cakes.
2 Nina Blackburn, webmaster and brand ambassador.
3 Jessie Atkins, brand ambassador.
7
8
IBA 2015 REVIEW
An Opportunity for Trend Spotting
IBA 2015 once again demonstrated how important this exhibition is to the
world of baking. More than 1.300 exhibitors were visited by 77.500 baking
professionals from all over the world.
1
Although this time fewer international ingredient companies exhibited,
the Bakels Group, as we have since the 1970’s, participated fully. A
300m2 stand allowed us to showcase our products, and to offer a warm
welcome and hospitality to the many customers who visited us.
Product Demonstrations
Central to the product demonstrations made on the Bakels stand were
new premium fruit based products from Bakbel and a demonstration of
the versatility of Pettinice ready to roll (RTR) icing.
2
Bread bakers were impressed by the display of artisan style breads, many
containing natural sour doughs from our Fermdor range. Banana Bread,
from the Southern hemisphere, was overwhelmingly popular, and this
has led our European companies to launch it in 2016.
However the products which attracted the most attention were Gluten
Free Bread Mixes. These produce breads much closer to standard wheat
based bread than any other mixes we have tested. White, Artisan and
Multiseed versions are available in 300g retail packs, or larger sizes for
the industrial producer. Gluten free confectionery mixes, including
GF Muffin and GF Brownie mixes, are also available.
1 Visitors at the Bakels stand.
2 Bakbel demonstration area.
3 Bakels senior staff from all over the world.
3
9
BAKELS WORLDWIDE REVIEW
4
Trends
5
“Free from” was a theme reflected in many of the new products which
could be seen throughout the exhibition. These included palm free, and
Bakels companies increasingly have this option available (see page 5).
Due to our knowledge of the Indian bakery market Bakels have a range
of egg free cake mixes. Also, because it is a requirement of our customers
in Finland, where there is a high incidence of lactose intolerance, lactose
free variants of many products can be made available.
Other trends include sugar reduction (see page 10), on the go eating,
indulgent treats, environment friendly and “away from the ordinary”.
Matching new products to these trends is central to our product
development activities, as we are sure you will find throughout this
edition of Bakels Worldwide Review, and if you visit our stand at
iba 2018!
4 Banana bread on display.
5 Palm free treat.
6 Eggless cake.
7 Artisan bread.
7
6
10
CHALLENGES AHEAD
Sugar Reduction
Following on from salt reduction sugar reduction is the latest
initiative to make food healthier.
In many Bakels markets the agenda to improve health has moved on
from salt to sugar. Although much of the attention has been focused on
soft drinks and processed foods bakery products, and particularly bakery
confectionery, are being targeted for sugar reduction. Some agencies are
drawing parallels with the industry’s successful salt reduction work.
However sugar reduction is a far greater challenge as, not only is it
generally a much larger component in a product, it has significant
functional properties apart from sweetness.
All challenges present opportunities for people willing to meet them and
there is an undeniable opportunity for bakers to supply reduced sugar
products with no compromise to the enjoyment of the finished product.
To do this the following problems must be overcome:
Flavour – Sweetness can be readily replaced. But sugar also acts to boost
other flavours, for example vanilla and fruity flavours are changed
significantly by lower sugar levels.
Calories – Reduced sugar does not automatically produce a calorie
reduction. Sugar contains 4kcal per g and many sugar replacement
ingredients have the same calorific content. Only by using dietary fibres,
which have a calorific value of 2.4kcal per g, can real calorie reductions
be achieved.
Health & Wellbeing – Some polyols (which are considered to be dietary
fibres) must be used with caution as they have side effects. If they are
used at more than 10% of a product they can cause the consumer
gastrointestinal discomfort.
Safety – Sugar has a strong water binding effect and is often used to
reduce the water activity of a product. Water activity is an important
factor in controlling microbiological growth in many products, so shelf
life and safety must be considered when the sugar level is reduced.
Viscosity & Mouthfeel – Consumers expect a certain indulgent mouth
feel from many confectionery products (like fillings and icings) which is
provided by sugar. Processors also require a stable viscosity which doesn’t
thin down on pumping. Alternatives to sugar can sometimes break down
and don’t always provide the same quality perceptions.
“Natural Sugars” – Some producers claim to use “natural sugars”
instead of sucrose or glucose. These are considered to be natural sources
of sweetness, like honey, agave syrup or concentrated fruit juices. While
there may be a marketing and perceived health benefit to these claims it
should be noted that, technically, these are still sugars with the same
negative health effects.
High Fructose Corn Syrup (HFCS) – This ingredient is heavily used
in North America, however it cannot be used in food products within
the EU where sugar is derived from either sugar cane or sugar beet.
HFCS is sweeter than sucrose, which has led to consumers in markets
where it is used develop a relatively sweet preference which is driving
increased sugar consumption. Even where permitted its use should be
avoided if trying to achieve “healthier” products.
Declaration – The final labelling declaration must also be considered
when reformulation is taking place. For example sugar may be
considered “clean label” but many of its replacers would not be. This
provides a further challenge to the developer.
In conclusion, the consumer desire and market opportunity provided by
sugar reduction is significant and there is a genuine social responsibility
to play our part; however the challenges posed by this are greater than
reformulation projects of the past and, ultimately, it may be that the
consumer must make compromises in addition to the efforts of Bakels
and the wider industry.
FOCUS
BAKELS WORLDWIDE REVIEW
Bakery Trends from London
In a population where the majority are not British born you
will find a wide diversity of ethnic foods from around the
world and from premium to value products.
This can be a source of inspiration for product developers seeking to
produce new products to satisfy increasingly demanding consumers.
Below is an extract from a comprehensive market survey conducted by
British Bakels.
A Taste of Italy
1
Photograph 1 shows a premium end bakery and pizzeria producing
authentic goods, such as Italian sourdough breads and artisan style
pizzas, focaccia and patisserie lines, as well as savoury lunchtime dishes
and hot and cold beverages. The bakery presents a contemporary
appearance inside and out, appealing to consumers who are willing to
pay extra for quality.
A small Italian restaurant outlet produces high quality sourdough
pizzas. This enterprise prides itself on using high quality ingredients to
produce authentic Italian flavours. Started in 2008, the company uses
ingredients with provenance, thus enriching the offering and supplying
point of difference products. To quote them:
“The pizza is made from slow-rising sourdough (minimum 20 hours)
and is baked in a wood burning ‘tufae’ brick oven made on site by
specialised artisans from Naples. This oven produces a heat of about
500°C (930f). The slow levitation and blast-cooking process lock in the
flour’s natural aroma and moisture giving a soft, easily digestible crust.
As a result, the edge (cornicione) is excellent and shouldn’t be discarded.”
Born in the USA
2
Photograph 2 shows an American influenced bakery, with a range of
baked treats and desserts including cupcakes, layer cakes, brownies, pies
and cheesecakes. Popular flavours include salted caramel, peanut butter
and red velvet, amongst old favourites such as vanilla, mint and lemon.
This bakery presents a very contemporary and vibrant brand, with
outlets located in affluent London regions.
An other American influenced bakery sells gourmet premium doughnuts
and sourdough based products with popular American fillings and
toppings. Provenance plays a role here too. An example are single origin
Nicaraguan coffee beans used as a unique ingredient in their Crosstown
x Caravan doughnut. This is a “signature product” being hybrid of sweet
and sourdough with the single origin coffee cream filling plus a coffee
glaze and a light dusting of ground beans. It claims at least one shot of
coffee in every doughnut!
Harrods
Premium Bread
One premium bread bakery has over 24 outlets across London. Products
produced include premium artisan sourdough breads, with rye and
cholla becoming increasingly popular. Inclusions, such as fruit and
vegetable, add value to the offering, allowing for premium prices.
Integration of artisanal style sandwiches to their range makes it a desirable
lunchtime location meeting the demand for “food on the go”.
Premium Patisserie
A single outlet operation offers a selection of tarts, cupcakes and layered
cakes, with chocolate, apricot, raspberry and pomegranate popular flavours
for glazes, fillings and inclusions, all “Premium Products”.
Scandinavian Influence
A “Nordic” bakery caters for the growing number of consumers looking
for Scandinavian style products, both through its products and the store
design. Dark rye breads occupy large shelf space, with core favourites,
such as cinnamon buns, remaining popular. Rye crosses over into
confectionery, for example inclusion into muffins with blueberry.
London offers a strong variety of international style bakery goods, from
sourdough/dark/light rye breads to multigrain and teff bread. Fast food
outlets adopt brioche buns/hot dogs as carriers with a popular North
American influence. Sourdough flavours cross over into pizzas, for
example wood fired, with a strong focus on provenance adding value to
the customer proposition. Confectionery goods are blending old
favourite flavours with “trendy” flavours such as peanut butter, red velvet
and salted caramel.
2
3
Photograph 3 shows the renowned Harrods’s Food Hall which offers a
wide array of bakery and patisserie goods. Artisan breads remain a
prominent feature, with Scandinavian rye breads also adding variety.
Confectionery lines include old English style desserts like cheesecake,
crumble and treacle tarts. Gourmet popcorn and thin crisp breads in
smaller formats make delicious on-the-go snacks.
1
3
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SPOTLIGHT
A Master Craftsman to
Assist our Customers
Friedrich Herbert Mayer, better known to all in the industry as Fritz, joined
the Bakels Group in 2013. Fritz is employed by Bakbel, our high quality fruit
filling and glaze company based in Belgium
1
2
Living in Thailand Fritz has a primary role promoting Bakbel’s
extensive range to our customers and partners throughout the Middle
East and Asia. Fritz does not mind putting on his baker’s hat to
demonstrate Bakbel products! We are very proud of what such a master
craftsman can achieve in his demonstrations using the full range of
Bakbel fruit preparations and Bakels confectionery products.
The Mayer family has a long history in the pastry world which began
many years ago when Fritz’s great grandfather opened a bakery in 1852
in Feldkirch, Austria. This passion and success was passed to Fritz’s
grandfather who continued the successful pastry shop, which the family
still owns and operates today at its original address.
Fritz completed his pastry bakery training in 1970. He then decided to
continue developing his skills by moving between Swiss, French and
Austrian hotels and pastry shops to develop his skills with world
renowned pastry chefs. He proudly completed his Master craftsman
examination with distinction in Austria 1975. Wanting to travel, Fritz
has worked in some of the best hotels in the world. Apart from Europe
the list includes Brazil, Argentina, USA, India, Japan and Thailand.
3
Fritz was able to showcase his skills on the world stage through world
pastry competitions. The list of achievements for such are extensive but
include gold medals in the Culinary Olympics, Germany, 1980, team and
individual, a gold medal for sugar show piece in the “Coupe Du Monde
de la Pâtisserie” 1989 in Lyon, France, and the World Chocolate Cup in
1996 in Paris. These competitions are the pinnacle for pastry chefs.
Living in Bangkok Thailand allows Fritz to be able to quickly travel to
his markets and ensure that customers receive the best service possible.
He also works very closely with other Bakels companies in the region by
working with their customers and application staff. Fritz is also a director
of Bakels Thailand and works closely with Bakels Thailand management
to ensure good governance and business development.
We are very fortunate to have such a craftsman in our company, and we
enjoy sharing Fritz’s skills and knowledge with our customers, to ensure
they have the best possible products in the market.
Fritz Mayer
1 Finishing a sublime cake.
2 Proudly presenting the new Bakbel brochures.
3 At a life demonstration in Dubai.
13
CRUMBS
BAKELS WORLDWIDE REVIEW
Crumbs
Here we report a few exaples of the many activities undertaken by local
Bakels companies in support of the bakery trade in their market.
UK Allergy and Free From Show 2015
1
Following the recent launch of Bakels Gluten Free Bread Mixes, British
Bakels exhibited at the Allergy and Free From Show in Liverpool in
November 2015. Over 8.000 visitors attended this specialist consumer
show featuring the best “free from” products on the market.
Bakels had also commissioned a survey of Coeliac UK members which
showed that only 6% of respondents had heard of the Bakels brand. The
objective for the show therefore was to raise brand awareness for our
company and our gluten free products. With visitors made up of a mix
of people who were coeliac, gluten intolerant and simply wishing to
pursue a gluten free diet for lifestyle and wellbeing reasons, it was
important to present not only the products’ allergy free characteristics,
but also versatility and taste.
The extensive list of recipes available from “www.bakelshomebaking.
com” were displayed for consumer tasting, with the comment ‘it doesn’t
taste like gluten free’ being heard frequently.
Social media played an important role, not just in attracting traffic to the
stand during the show, but also in gathering consumer feedback on the
products they sampled. Tweets with trending hashtag phrases invited
consumers to speak with us about our product range and try samples,
which was key driver for purchase through current distribution channels,
including Amazon.
In a highly competitive, and rapidly growing market, brands need to
manufacture products which are convenient, easy-to-bake, and most
importantly, taste delicious for consumers. Bakels satisfies all these
characteristics with our three gluten free bread mixes, White, Multiseed
and Artisan, available in convenient 300g home baking retail packs.
Bakery Business Show India
2
4
On 5th September 2015 the SPAR Group and its extended family made
world history. They undertook the mammoth task of building a cupcake
mosaic consisting of 33.660 cupcakes (138.56m2) in order to break the
Guinness World Records TM title for the largest cupcake mosaic.
With the sponsorship of the Prince Cake Mix from South Bakels,
Superspar Knowles baked a massive total of 35.000 cupcakes. The
Gelofte School in Pinetown was buzzing, with teams present on the day
icing, passing and placing cupcakes to form a magnificent mosaic of the
South African flag and Springbok in order to pay tribute to the Bokke
for the Rugby World Cup. Margarine and icing sugar helped to create a
perfect blank canvas for the many vibrant colours needed for icing the
cupcakes. Some of the cupcakes were donated to different charities in
the Durban area and the rest were sold, with all proceeds donated to
“Cupcakes 4 Kids with Cancer”, a non-profit company which aims to
increase awareness and help children affected by cancer, through their
love of baking cupcakes.
South Bakels is always willing to partner with different worthwhile
charities, to raise awareness of their organisation to the public.
2
1
3
Indo Bakels participated in the very successful three day trade show Bakery Business – held in the heart of Mumbai 25-27 November 2015.
The Bakery Business Trade Show is the only dedicated and standalone
show in India, providing a platform where buyers and sellers in the
bakery industry meet, network and transact business.
The show was very successful for Indo Bakels and experiencing such a
large and positive customer response and interaction to our stand and
products reinforces Bakels commitment to the rapidly developing Indian
bakery market.
Visitors to the Bakels stand were able to discuss business and products
with our sales team and then further interact with our bakery application
team, tasting a range of professionally crafted products, including our
Belgium manufactured fruit fillings and leading edge glazes, alongside
locally produced bread improvers, cake mixes and the recently introduced
healthy bread mixes to satisfy this fast growing market segment.
1 British Bakels stand team.
2 Indo Bakels sales team.
Cup Cakes 4 Kids with Cancer – South Africa
3
3 Visitors at the Bakels stand.
4 The cupcake mosaic.
1
4
14
BAKELS PEOPLE
Congratulations
We take pleasure in reporting outstanding achievements and the anniversary of
one of our established companies.
1
New Chairman Bakels Africa
1
After 15 years of service as managing director of South Bakels,
Joachim (Jerry) Klosta is retiring, but has been appointed chairman
Bakels Africa.
Jerry re-joined South Bakels in May 2001, after a long and successful
career in the baking industry. During his time as managing director
major capital investments have been made in Johannesburg and new
branches have been built in Cape Town, Port Elizabeth,
Bloemfontein, Polokwane, Nelspruit and Namibia.
Jerry will spend part of his retirement on his farm “Neubrunn”
in Karibib Namibia, and the other part being actively
involved in developing and growing the Bakels brand in sub-Saharan
Africa.
From all of us at Bakels, we wish Jerry a well-deserved and happy
semi-retirement and extend a heartfelt thank you for all he has done
for South Bakels.
3
2 Tommi Leander.
3 Finnbakels site.
We are pleased to recognise the long service of the following Bakels staff:
25 years
Kevin Marshall – bakery advisor, Bakels New Zealand.
Severino Fernandes Morais – boiler operator, Bakels Brazil.
30 years
Hieu Do – senior chemist, Australian Bakels.
Marco Antonio Bulla – sales manager, Bakels Brazil.
30 Years Finnbakels
2
3
2
Finnbakels was registered in 1986,
superseding the previous company named
Finnleivonta. Elis Jaarte and Ralf Backman
had been representing Bakels products even
before, then when working in the company
called Henberg AB. Sales areas in Finland
were divided between the two gentlemen.
Office work was taken care of by some
temporary office workers until Tepa
Backman was employed at the end of 1988.
She is still working at Finnbakels as office
manager.
Ralf Backman retired in 2007. Elis Jaarte
retired 1999 and was signed on again in
2009 for a period of a year and a half to help with sales. He also helped
to find a new managing director for the company, and to start the project
to build a new warehouse and office. Since 2011 Elis Jaarte is a member
of the board, together with Armin Ulrich, the chairman of the Bakels
Group.
Tommi Leander was appointed general manager in October 2011. In
November 2011 Finnbakels moved to new premises.
In recent years the company has strengthened the Bakels brand on the
Finnish market. Today a small, but powerful, sales team services a wide
range of customers, from the smallest artisan bakeries and confectioneries
to the large industrial bakeries.
15
BAKELS PEOPLE
BAKELS WORLDWIDE REVIEW
Promotions,
Appointment and Award
1
Gerhard
(Grobbie)
Grobbelaar
1
Grobbie has been
appointed
managing
director of South
Bakels as from 1st
January 2016. He
joined
South
Bakels
in
February 1985 at
the tender age of
19 as an assistant
buyer, more than
30 years ago. Over the past 30 years Grobbie
has been exposed to many parts of the business
and was appointed commercial director in July
1996.
Grobbie has been involved in the management
of Bakels Zimbabwe and Bakels East Africa
during the past 14 years. He has worked closely
with Jerry Klosta and Jerry says Grobbie’s
passion and experience will stand him in good
stead in the years to come.
Grobbie is married, has four children and lives
in the North of Johannesburg. He is an avid
scuba diver, marine aquarist and loves riding
motorbikes in his spare time.
Grobbie’s vision is to grow the Bakels name in
sub-Saharan Africa, but most importantly in
South Africa. We wish Grobbie all the best for
the future.
Prestigious Award
André
Tesini
2
2
We are pleased to
welcome Andre
Tesini who was
appointed general
manager of Bakels
Brazil in July
2015.
Andre is a graduate
food
engineer
with a further
qualification in
business
administration.
He has spent his entire career in food
ingredients, mostly for the Brazilian
subsidiaries of international companies, in
both senior R&D and commercial roles.
A key element of these roles was transferring
Group knowhow to the Brazilian market, so he
is well qualified for the task of leading Bakels
Brazil!
Married to Anna, who is also a food engineer,
Andre has two young daughters to keep him
busy when he is not working for Bakels Brazil.
4
3
Maciej
Dega
3
Bakels
Poland
and
Aromatic
Poland are pleased
to announce the
promotion
of
Maciej Dega to
managing director
as
from
1st
January 2016.
Maciej
joined
Bakels Poland in
2007
as
a
commercial
manager. In 2008 he took overall responsibility
of the company. Since then he has moved the
business forward, which reflects in excellent
growth rates and profitability.
In 2013 he also took over the management of
Aromatic Poland. This company is now located
in Lodz/Poland, under the same roof as Bakels
Poland.
We congratulate Maciej and wish him
continued success for the future..
4
Bakels Poland was awarded the title of Business Gazelle 2015 in the
prestigious ranking of the most dynamic small and medium-sized
enterprises organized by a well-known magazine "Puls Biznesu" in
cooperation with Coface.
The ranking evaluated companies over the last three years in terms of
their turnover and profits. At the ceremony which took place on 3rd
February, 2016, Bakels Poland received a statuette of Business Gazelle
2015.
This success can be attributed to the committment of the whole team.
The were very pleased with the award which has now given them
stronger motivation to undertake further efforts, to continue to develop
Bakels Poland, so that in can be recognized as one of the leaders on the
Polish market.
4 Maciej Dega (third from left) at the award ceremony.
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