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Richemont Baking Courses + + + New «Healthy» Bread Mixes + + + Salt Reduction

2�2� Bakels�News� –� No�151�/�2010

SPOTLIGHT

Russky Bakels – Another Success Story

In May 1998 Russky Bakels (RUB) became active in the St Petersburg district. Only two years later RUB, in the mean-time already holding a position in St Petersburg, established a branch in Moscow.

RUB have developed the business continuously by introducing new products. This allows RUB to service the Russian market with a complete range of Bakels lines both for the bakery and the confectionery sectors. RUB is manufacturing locally a selected range of products and is importing from Bakels sister companies in Europe.

Having grown the business to what it is today local production has to be increased. Due to this together with the fact that the present location is outgrown RUB have recently acquired new premises. After some modifications this site will house all business activities including a new state of the art baking centre.

The building area of approx. 5.000m2 and the location just bordering the new ring road of St Petersburg will put RUB into a prime position to service the Russian market in a yet better way.

EMU�director�Bert�Jongejan�and�Bakels�Group�CEO�Armin�Ulrichinspecting�the�new�site�in�frosty�St�Petersburg

Harare�Site

Bulawayo�Site

Bakels Zimbabwe

BJ Bakels Rhodesia opened its doors in Bulawayo in 1952 but by the end of that year had changed its name to Rhodesia Bakels, and subsequently changed its name again in 1980 to Bakels Zimbabwe (BZ).

BZ was the sole supplier of bakery ingredients nationally until the mid 1990’s, produ- cing Tincol, Masterfat, Dobrim Extra, Hercules Baking Powder, Pettinice, persipan and bread & roll premixes. Brandy Ndlovu has worked at BZ for over 30 years producing excellent Pettinice.

During 1998 a new depot was opened in Harare and in 2003 Ann Hatfield was appointed general manager. During 2008 trading was virtually impossible due to economic difficulties, in particular hyper inflation.

However, in keeping with our philosophy of long term commit-ment to the markets which we operate, the Bakels Group continued to support our staff at BZ.

Since 2009, when Zimbabwe adopted the US dollar as its trading currency, there has been a remarkable turnaround and BZ has accepted the challenge to re-introduce quality bread and confectionery back into craft and industrial bakeries by supporting the industry with quality ingredients, service and training.

Congratulations to Ann and her team for their perseverance!

Brandy�Ndlovu�

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Spotlight 2

Editorial / Contents 3

Innovate British Bakels 4-5

Innovate South Bakels 6-7

Innovate Australian Bakels 8-9

Innovate NZ Bakels 10-11

Innovate Irish Bakels 12

Innovate Nordbakels 13

Innovate Bakels Chile 14

Innovate Bakels Peru 15

Innovate Bakels Ecuador 16

Innovate Bakels Brazil 17

Behind the Scenes 18/19

The Bakels World 20

Published by EMU AG, SwitzerlandPrinted in Switzerland

Editorial CONTENTS

Dear�Reader

«The�world�did�not�end»�–�this�is�the�opening�sentence�of�a�recent�book�on�the�global�financial�crisis.�It�is�cer-�tainly�true�for�the�baking�industry.�The�current�world�economy�does�have�challenges�but�consumers�are�still�eating�bakery�products.�They�may�be�

interested�in�value�but�they�are�not�compromising�on�qua-�lity,�nor�is�the�trend�towards�healthy�eating�slowing�down.

We�see�in�every�market�in�which�we�trade�opportunities�for�bakers�to�increase�sales�by�introducing�new�products.�Many�of�these�featured�in�this�issue�of�Bakels�News�and�we�would�like�to�highlight�a�few.

•� New�«healthy»�bread�mixes�(Australia,�Ecuador,�Ireland,�UK)

•� Salt�reduction�(Chile,�UK)•� Eggless�products�(India)•� New�bread�varieties�(Australia,�Ireland,�South�Africa,�

Sweden,�UK)•� Premium�fruit�and�confectionery�products�(Brazil,�

New�Zealand,�UK)

Although�these�concepts�have�been�reported�by�specific�Bakels�companies�the�products,�or�products�based�on�the�underpinning�technology,�are�available�from�all�our�companies.

During�difficult�times�planning�for�the�longer�term�can�take�a�low�priority.�Not�so�for�Bakels�as�we�move�further�into�our�second�century�of�serving�the�world�baking�industry.��

We�are�therefore�pleased�to�be�able�to�announce�both�the�continued�development�of�our�companies�with�the�acquisi-tion�of�premises�for�a�new�production�facility�in�Russia�(page�2)�and�the�continuous�staff�development�using�Bakels�Research�as�a�training�company�(page�19).

We�are�also�very�pleased�to�record�the�stepping�up�of�our�long�term�activities�in�Zimbabwe�after�some�difficult�times�(page�2).

All�of�this�gives�us�considerable�optimism�for�the�future�which�we�hope,�on�reading�this�edition�of�Bakels�News,�you�are�able�to�share!

Armin�UlrichChairman

4�

INNOVATE� British�Bakels

4� Bakels�News� –� No�151�/�2010

For Goodness Sake

The benefits of eating oats and similar whole grains for a healthy heart have been well documented and allow bakers to meet the growing consumer interest in eating foods which are both healthy and enjoyable.

Oat & Barley Bread Concentrate is the latest addition to Bakels healthy eating range. Used on a 50/50 ratio with the addition of wholemeal flour it provides premium bread and rolls, packed full of flavour, high in fibre and a source of protein. The mix incorporates the goodness and flavour of fermented wheat flour, malted wheat flakes, malt flour, oat meal and flakes, barley and wheat fibre. All of which combine to give the baked goods an appetising and wholesome appearance, soft eating through-out shelf life and an appealing, slight beery, aroma.

Oat & Barley Concentrate is an ideal product for sandwich makers as, in addition to its delicious flavour, slightly open texture and excellent shelf life, the mix is a «clean label» and thus assists bakers to minimize the number of ingredients declared on labels.

In taste panels consumers even preferred Oat & Barley to our award winning Country Oven Multiseed – try it and see what you think!

Sodium Reduction

The UK Food Standards Agency has issued new and more demanding targets for salt reduction by 2012. In the production of cake and chemically raised bakery goods the sodium content comes primarily from the baking powder used. Hercules Low Sodium 40 baking powder, 40% less than standard baking powders, has been used by our customers who sought to achieve the 2010 sodium targets.

Now to assist cake producers meet the FSA 2012 guidelines, Bakels have taken the initiative to develop a baking powder offering a zero sodium content.

Hercules Zero Sodium Baking Powder enables bakers to fully replace their conventional baking powder, or alternatively blend it with their existing one to achieve the sodium content, and cost they require.

New Premium Cake Mixes

Genoese Mix Complete and Muffin & Crème Cake Complete are just two of the new mixes now available from British Bakels following a complete review of their comprehensive cake portfolio. The objective of the review was to provide even greater variety whilst improving the eating quality and cost in use of traditional favourites.

Genoese Mix Complete has been developed to provide Genoese slab for celebration cake and slices with a flat surface which are easy to handle and cut. Requiring only the addition of oil and water, Muffin & Crème Cake Complete produces a wide variety of appealing, moist and tender eating muffins and loaf cakes with excellent volume and fresh keeping.

This mix is also available in a chocolate version, providing an indulgent, rich chocolate flavour and appetising deep chocolate colour. Other complete mixes in the range include Madeira, fruit cakes and sponge mixes.

British�Bakels� INNOVATE

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Foodservice

Bakels Foodservice now offers a new range of pre-mixes which include bread, pastry, cake and selected catering mixes. All products in the range are designed to be simple and quick to prepare.

The finished products are free from artificial colours, flavours and hydrogenated fats. They are also suitable for vegetarians. For convenience, ease of handling and storage, the complete range is available in 3.5kg bags on which are printed basic make up instructions, together with suggested extension recipes and handy tips.

For details on the full range of mixes and recipes, visit www.bakelsfoodservice.co.uk.

Bakels Helps Sainsbury's Win Top Own Label Bakery Award

The Grocer, the UK’s leading magazine for the retail food market, organizes the annual Own Label Food & Drinks Awards which judge food and drink products in the own label category on criteria such as taste, content, appearance, packaging, labelling, innovation and value for money.

All entrants receive a consumer report via Cambridge Market Research and winners collect either the gold, silver or finalist logo, to tell their customers how great the product is. Supermarket chain Sainsbury’s won gold in the Savoury Bakery Category thanks to its Instore Bakery «Taste the Difference» Multiseed bread, produced from a mix supplied by British Bakels.

Multiseed is one of Bakels top selling bread concentrates thanks to its terrific taste. It is a delicious blend of wheat bran and oat flakes combined with pumpkin, linseed and sunflower seeds. In addition to being low GI, it is high in fibre and meets the FSA salt guidelines for 2012. It also has excellent keeping qualities over shelf life and this is one of the key factors in keeping the customers returning to buy the product every week.

Fruity Fillings

Bakels ready to use fruit preparations are now available to the bakery and foodservice sectors. Produced in Belgium by our sister company Bakbel, this range of fruit fillings, containing high integrity fruit pieces or puree, has been tailored to be economi-cal in use but without compromising on quality or appearance.

Available in a wide selection of flavours, including apple, blackcurrant, red cherry, apple and blackcurrant and many more, the range is very versatile and ideal for the filling of fruit pies, crumbles and slices, or blending with or put on top of mousses or cheesecakes – indeed any application requiring an economical yet full flavoured fruit filling.

The products are bake and freeze thaw stable and come packed in convenient 2.5kg resealable pails.

6�6� Bakels�News� –� No�151�/�2010

INNOVATE� South�Bakels

To allow our customers to satisfy the consumer demand for new bread types South Bakels has launched a new range of three speciality Bakels bread mixes, which are:

Rheinspitz Bread Mix

Rheinspitz Bread Mix is a 50% mix requiring only the addition of flour, yeast and water to produce a range of brown bread, batons and rolls with a dark crumb colour and containing various seeds and a mild malt flavour.

Use Bakels Rheinspitz topping, which is a blend of selected seeds, to add an eye-catching appearance to your breads and rolls.

Salsa Bread Mix

Salsa Bread Mix, like Rheinspitz and Curry Bread Mixes, is a 50% mix. As its name suggests Salsa Bread Mix will produce a range of red tomato flavoured bread, batons and rolls with a hint of spices and chillies.

Curry Bread Mix

Curry Bread Mix is a 50% mix, which requires only the addition of flour, yeast and water to produce a range of mild authentic curry and aromatic flavoured bread, batons and rolls.

� 7

South�Bakels� INNOVATE

King Cake Mix

King Cake Mix, with the addition of oil and water, produces soft, tender, long shelflife cake products with a sweet aroma and subtle hint of vanilla.

King Cake Mix is very versatile and can be used for traditional Madeira cakes or piped into foil containers. Various types of fruit can be added to produce a range of fruited sponge products.

Breads of the World

South Bakels launched 12 new bread mixes, based on 12 different countries to coincide with the Soccer World Cup held in South Africa from 11 June to 11 July 2010.

These breads were traditional bread mixes from Argentina, Brazil, France, Germany, Greece, Italy, Mexico, Netherlands, Portugal, Spain, South Africa and USA.

The Breads of the World were launched to the various retail groups in South Africa, Namibia and Botswana and have been a huge success.

South Bakels have promoted these breads with bunting, table talkers and demonstrations.

Sales Conference

South�Bakels�sales�conference�was�held�from�the�12�–�14�February�at�Aloe�Ridge�Hotel�in�Johannesburg.�

Bakels�Group�Chairman�and�CEO�Armin�Ulrich�highlighted�the�Bakels�Group’s�positive�achievements�during�a�challenging�2009.�

At�the�gala�awards�dinner�on�the�Saturday�evening�Barry�Selby�from�Nelspruit�was�awarded�the�sales�representative�of�the�year�for�2009.�Well�done�Barry!

8�8� Bakels�News� –� No�151�/�2010

Australian�BakelsINNOVATE

Chia Seed Bread Mix

Modern diets continue to lack essential nutrients and minerals. Bakels hope to combat some of these issues with the introduc-tion of Chia Seed Bread Mix.

Chia seeds are a good source of omega 3 and rich in fibre and protein, making them one of the most desirable and nutritious seeds available.

Benefits include:

• High in protein and fibre to keep you feeling fuller for longer.• Contains antioxidants for general well being.• Good source of omega 3 for a healthy mind and body.• Key vitamins include thiamine, folate and minerals including

magnesium and iron.

Chia Seed Bread Mix is a must have in your bakery.

Banana Bread Mix

Banana Bread is all the rage in Australia.

Whether sliced, toasted and buttered or on its own Bakels Banana Bread Mix continues to gain market acceptance due to the highly desirable taste and also the ease of use, eliminating the need to carry a range of raw materials.

450g Tincol Aerosol

For more than four decades this brand name has become an institution with major bread manufacturers in Australia.

Our Tincol 450g aerosol can is gearing up for a national promotional campaign to capitalise on the increasing demand amongst our supermarket and general trade customers for convenient release agents.

750g Pettinice RTR Icing Launch

We are pleased to announce the launch of our new 750g Pettinice RTR Icing to compliment our market leading 7kg packs.

The new 750g RTR range will initially be launched in White and Chocolate varieties in cartons of 12 x 750g.

Ideal for smaller users or for decorative work when only a small quantity may be required.

� 9

Australian�Bakels INNOVATE

Cooperation with «Church Resources»

Martin�Kenrick�is�Church�Resources�foodservice�manager�for�aged�and�health�care.�Church�Resources�is�a�not�for�profit�organization�repre-senting�a�large�number�of�aged�and�health�care�facilities.

The�organization�arranges�partnerships�with�suppliers�on�behalf�of�its�members�to�leverage�the�buying�power�of�the�group.�There�are�many�partners�in�the�group�covering�manufacturing�and�distribution�specialists,�enabling�their�many�members�to�obtain�specialist�products�without�the�inconvenience�of�spending�time�«shopping�around».

Aged�and�health�care�is�showing�rapid�growth�in�Australia,�we�at�Australian�Bakels�are�very�happy�to�be�a�preferred�supplier�to�Church�Resources.

Martin�Kenrick�of�Church�Resources�and�Ron�Carley,�NSW�Sales�Manager,�Australian�Bakels

LA Judge Award

Australian�Bakels�has�been�for�several�years�a�major�sponsor�of�the�LA�Judge�award.�

The�LA�Judge�Award�recognises�the�best�young�baking�apprentice�in�Australasia.�Each�State,�and�the�New�Zealand�Baking�Association,�has�the�opportunity�to�nominate�a�competitor.�These�young�bakers’�skills�are�evaluated�on�in�areas�of�practical�baking,�technical�knowledge�and�communication�abilities�during�the�three�days�of�the�competition.�

The�annual�skill�event�is�held�at�BRI's�(Bread�Research�Institute�of�Australia)�in-house�facilities.�This�excellent�facility�is�fitted�with�industrial�bakery�equipment�and�has�hosted�all�of�the�previous�LA�Judge�competitions.�

Past�recipients�of�this�award�have�gone�on�to�have�a�major�influence�or�become�industry�leaders�within�the�bakery�business.

Bakels�would�like�to�congratulate�Ashley�for�winning�the�event,�but�also�a�congratulate�all�of�the�finalists�who�represented�their�State�at�this�event.�This�is�a�great�achievement.

The�winner�of�the�2010�competition�was�Ashley�Toth�of�Bakers�Delight,�East�Burwood,�representing�Victoria.�

Social Event

In�March�Australian�Bakels�invited�50�customers�to�attend�a�social�afternoon�at�Kembla�Grange�Race�Track,�where�they�could�sit�back�and�relax�while�watching�the�thoroughbreds�go�through�their�paces.

There�were�many�positive�comments�on�the�day,�mainly�the�opportu-nity�to�share�business�ideas�with�other�proprietors,�in�a�social�and�entertaining�atmosphere.

Some�customers�travelled�up�to�three�hours�to�attend�the�function,�and�successfully�found�some�winners.�Australian�Bakels�will�be�holding�another�race�day�in�November.

10�10� Bakels�News� –� No�151�/�2010

INNOVATE NZ�Bakels

Richemont Advanced Baking Course – Breads

Adding to their existing training courses and apprenticeships NZ Bakels are introdu-cing the first «Advanced Baking Course» in conjunction with the prestigious Richemont Bakery School of Lucerne, Switzerland.

Bakels Tiramisu Mix

Bakels Tiramisu Mix is ideal for desserts and fillings. The flavour profile of Bakels Tiramisu Mix is derived from Mascarpone cheese, coffee and fine Marsala wine.

One of Italy’s classic desserts, Bakels Tiramisu Mix can be used for tortes, as a masking cover for gateaux, as a cheese-cake filling or general filing in cakes, sponges or as a single serve mousse dessert.

Bakels Tiramisu Mix is now available in convenient 5kg packs.

This school sets standards for the rest of the world and covers everything from craft baking to chocolate work. As well as formal lectures and practical baking Richemont organises trips for visiting students to visit bakers, chocolatiers and confiseurs all over Switzerland. The school manages to combine both traditional standards and modern state of the art techniques. The Richemont Club embodies all that is good about international cooperation and there are branches in several European countries.

The course will be tutored by Mr Thomas Doetkotte and Mr Urs Rothlin, bakery tutors from Richemont, assisted by NZ Bakels head bakery tutor, Mr Malcolm Cook.

This advanced course is designed to provide the essential elements of bakery science, technology and applied baking skills in a work environment. The compre-hensive course content will equip participants with a discipline to succeed in the competitive baking environment. A level 4 certificate is awarded to participants who are able to demonstrate the ability to prepare, apply and combine products from scratch ingredients. Candidates are required to produce baked specialised craft products that are frequently required for niche markets.

The first 2 week course commenced 5 July 2010.

� 11

NZ�Bakels� INNOVATE

Frutojam Gourmet

Bakels jams are high class, attractive and stable products designed to be spread, injected or applied in a variety of ways.

Frutojam Gourmet is a new range of bakery jams produced in Belgium by our sister company Bakbel. Frutojam Gourmet contains 45% fruit which enables you to really diversify your products from the standard. The principal differences are the recogniz-able fruit pieces, the delicious taste and the many possible applications. Available in apricot and raspberry with seeds these Frutojams combine multipurpose application with outstanding unique European product quality.

Bakels People – Cousin Rivalry

Phil�Lewis�and�Clifford�Banks

One�of�his�greatest�achievements�was�with�Bakers�Delight�as�a�Business�Consultant»�before�being�promoted�into�the�role�as�«New�Zealand�Manager»,�responsible�for�36�franchise�bakeries.�He�also�worked�for�one�of�New�Zealand’s�leading�equipment�retailers�designing�bakeries�and�selling�equipment�within�New�Zealand�and�the�South�Pacific.�Clifford�joined�the�NZ�Bakels�team�in�late�December�2009�with�his�main�role�being�key�account�manager�to�Progressive,�one�of�New�Zealand’s�leading�supermarket�chains.�With�nearly�15�years�of�service�Phil�Lewis�has�worked�at�a�number�of�Bakels�companies�taking�him�to�numerous�corners�of�the�globe.�Originally�starting�with�NZ�Bakels�back�in�the�mid�nineties�Phil�was�involved�with�the�transition�of�the�old�Abels�edible�fats�business�into�the�Bakels�brand�and�continued�as�key�account�manager�for�edible�fats�for�a�number�of�years.�Shortly�after,�Phil�took�up�a�three�year�term�at�Bakels�Fiji�as�sales�&�technical�manager,�a�role�which�helped�him�experience�all�facets�of�the�Bakels�business�during�his�term.�When�his�tenure�was�due�to�expire�in�Fiji�an�opportunity�arose�at�Bakels�Singapore�as�technical�manager�and�Phil�along�with�his�family�relocated�to�Asia.�After�his�term,�Phil�returned�to�live�in�New�Zealand�but�continued�to�travel�to�Asia�as�both�sales�&�technical�manager�of�Bakels�Singapore�and�as�export�sales�manager�for�Bakels�Malaysia.�Phil�now�resides�in�New�Zealand�and�is�currently�key�account�manager�for�the�Foodstuffs�Group,�again�a�role�which�keeps�him�busy�within�the�local�baking�industry.�

With�a�passion�for�food�from�a�young�age�there�were�only�two�career�paths�that�Clifford�wanted�to�follow,�either�to�become�a�qualified�chef�or�baker.�Since�completing�an�apprenticeship�in�Bread,�Cake�and�Pastry�20�years�ago�Clifford�has�enjoyed�a�variety�of�roles�within�the�baking�industry.�Clifford’s�portfolio�includes�working�for�Defiance�Flour�Mills�and�as�technical�advisor�for�Brumby’s�&�Muffin�Break�in�New�Zealand.�

12�12� Bakels�News� –� No�151�/�2010

Irish�BakelsINNOVATE

INNOVATIVE BREADS WITH A POINT OF DIFFERENCE

Seed and Grain Concentrate

Bread produced from Bakels Seed & Grain Concentrate has a distinctive crunchy bite and unique flavour from maize grits, kibbled rye, sunflower seeds, linseed, millet seeds, poppy seeds and malt flour, with clearly visible seeds and grains to attract the consumer.

Barley Bread Complete

A complete mix containing barley flour, malted wheat flakes, barley flakes, kibbled malted wheat and fermented wheat flour which delivers a full bodied malt and barley flavour with a distinctive texture. An exciting alternative to the standard range of brown breads.

Wheat Germ & Fibre

Combining wheat germ, wheat fibre, fermented wheat flour and folic acid to give a mild flavoured soft eating range of breads with a point of difference. Simple to use to produce both rolls and tin bread.

Potato & Herb Concentrate

With a selection of unique ingredients such as wheat flakes, kibbled toasted onion, basil, coriander, parsley and of course potato flakes, this highly versatile product will produce a range of breads that are authentic in flavour, distinctive in appearance and soft in texture.

Multiseed Fruit Loaf Country Oven

The continuing success of Country Oven Multiseed Bread Concentrate is now further enhanced with an innovative extension recipe featuring dried fruits. This luxurious multiseed rich fruit loaf retains its own unique flavour from the pumpkin, linseed and sunflower seeds coupled with wheat and bran flakes but with the added flavours of sultanas and cherries.

This combination gives a new dimension to Country Oven Multiseed Bread Concentrate and is sure to satisfy the most demanding customer.

A low GI claim should not be made for this extension recipe.

Kelly’s Bakery Celebrates 100 Years

Established�in�1910�in�Wexford�by�Mr.�James�Kelly,�Kelly’s�Bakery�is�one�of�the�longest�trading�Bakeries�in�Southeast�Ireland.

The�bakery�was�forced�to�close�during�the�second�world�war�due�to�a�shortage�of�fuel�for�the�ovens�but�was�subsequently�reopened�by�Mr�Sean�Kelly,�son�of�James,�and�has�traded�successfully�ever�since.

Kelly’�Bakery�has�won�numerous�national�awards�and�remains�committed�to�its�traditional�values.

Our�picture�shows�Dermot�Kelly,�the�third�generation�to�continue�the�successful�family�tradition.

We�wish�Kelly’s�Bakery�every�success�for�the�future.

� 13

Nordbakels� INNOVATE

Stone Oven Baking with Sourdough –Genuine Swedish Bread Traditions in Modern Form

Sourdough gives bread a unique character and a rustic taste!

Good and tasty bread are easily made with bread bases from Nordbakels. If you add Bakels Sourdough you will get a further dimension to the bread!

Bakels Sourdough is very easy to work with, just measure and add directly into the dough. The water should be increased by approximately double the amount of added sourdough.

Many of Bakels bread bases are excellent for stone oven baking! Sourdough makes the stone oven bread even more tasty. We have successfully baked the following bread bases in stone oven:

NB Multiseed – our most popular bread base gives a tasty bread with a variety of seeds, for example sunflower seed, linseed and pumpkin seed. The bread contains sourdough which gives a delicious, rustic taste.

Birgitta Dahlstrand

We�would�like�to�announce�that�one�of�our�most�wonderful�employees,�Birgitta�Dahlstrand,�has�retired�after�35�years�with�Bakels.�We�are�pleased�to�have�had�the�opportunity�to�work�with�her�through�the�years�and�would�like�to�express�our�warmest�thanks�for�the�loyalty�she�has�shown�us.�

Our�best�wishes�for�Birgitta;�we�do�hope�that�the�new�chapter�in�her�life�will�be�prosperous�and�happy!

How to Bake Your Stone Oven Bread

Follow the original recipes and add if desired Bakels Sourdough. The yeast amount shall be 10-20% less than the original formula. Let the dough rest in plastic trays or directly on baking board to minimize handling after resting. This dough needs a little longer resting time. Let it rest for 30-60 minutes. (Picture 1)

After the resting period, cut the dough into desired size with a large steel scraper. Shape the pieces to your own design. It is good for the elasticity of bread if you «stretch» up the dough to desired shape. (Pictures 2-3)

Prove the loaves in room temperature or in a prover. (Picture 4)

Bake in the stone oven with steam. Open throttle after about 10 minutes. In ordinary oven, bake at a slightly lower temperature, inlet temperature should be as normal. Open the damper after five minutes to obtain the characteristic thick bread crust. Picture�4Picture�3

Picture�1 Picture�2

NB Maize Base – a tasty corn bread with small pieces of corn. The bread has a very beautiful yellow colour.

NB Sun Dried Tomato – a different kind of bread with plenty of flavour! Contains sun dried tomatoes, onion and oregano.

NB Boaccia – a traditional Italian bread, perfect for stone oven baking. Aromatic, characteristic taste and crumb!

Are you interested in stone oven baking? Would you like a great recipe? Please contact us at: stenugnsbakat@nordbakels.se

14�14� Bakels�News� –� No�151�/�2010

INNOVATE� Bakels�Chile

VulkAN MINuS

New and Unique Bread Improver

New Vulkan Minus bread improver is an unique bread improver with reduced sodium salt incorporated. Vulkan Minus reduces the content of sodium by a 25% without affecting the flavour of bread, and with the same quality as the well established bread improver – Vulkan.

High sodium diets have been shown to contribute to heart disease, yet the World Health Organization (WHO) has said that the average Chilean consumes 4,2mg of sodium a day, as opposed to the maximum recommended daily amount of 2,4mg.

A national study was performed to determine the amount of salt currently in bread. The findings are not surprising. According to the study of the Organization of Consumers and Users (ODECU), a person who eats two pieces (Hallulla or Marraqueta) of bread, bought in two selected supermarket chains, will consume half the recommended daily amount of salt. Salt in cheese, ham or other products that are usually consumed with the bread are not included. According to results published by El Mercurio (one of the most important newspaper in Chile), the differences between salt levels, in all the samples is alarming. Because, ultimately, the amount of salt in bread depends entirely on the baker and not on regularised standards.

Bread consumption in Chile is 96kg per capita, one of the highest in the world. So the sodium intake via bread is a big issue for our country.

Consumer acceptability has been one of the biggest challenges for industry in reducing sodium and until recently many companies have been reluctant to discuss their reduction plans in the fear that they could affect taste perception.

Bakels now presents its new line of Low Sodium Bread Improver – Vulkan Minus.

Salt in very important in bread making because it

• Gives flavour to bread• Is very important in gluten formation/

development• Controls fermentation rate

When salt is cut from bread, these three items are affected, and bread is not the same, from a taste point of view and from a process point of view.

Vulkan Minus is the real solution to the sodium reduction issue as it reduces the sodium in bread, but keeps the same taste, and does not affect the baking process.

It is real, unique and available for Chilean bakers.

� 15

INNOVATEBakels�Peru

Sponge Cake Upgrades

Based on some customer’s requirements we have improved our sponge cake mixes. We have been able to gain 1cm more in altitude and an improved crumb definition.

On the other side, we have been recommending new applica-tions for our «Torta Humeda» base pastry mix for three milks sponge cakes and muffins.

Customer Testimony

«I have been using Bakels Truffles and I would highly recom-mend others to do so, my experience has been wonderful. Upon using it my customers immediately started telling me that my cakes have a better and nicer taste. On the other hand, my bakers are also happy with this new product because their work is easier and faster.»

Arturo�Valdivieso�of�«Bocados»�and�«Miel�y�Limon»�bakeries

Mother’s Day Seminar

On 28 and 29 April we held several seminars to prepare bakers for the most important day in pastry business: Mother’s Day.

We showed and shared innovative deco- rations with our main customers of Lima and some other cities of the country. For these demonstrations we also had the professional support of an international technician from Rich's Products.

During the 4 hours seminars our techni-cians created many cakes with specific usage of our Truffles and Les Fruits product lines. These seminars were really successful.

16�16� Bakels�News� –� No�151�/�2010

INNOVATE� Bakels�Ecuador

Panilisto Cinco Cereales

At Bakels Ecuador we make sure that our line of wholegrain pre-mixes is focused on our customers’ health. For this reason, to keep up with the world wide tendency of having healthy products, in the next months we will be launching the premix Panilisto Cinco Cereales.

Panilisto Cinco Cereales is a premix prepared with high quality raw materials, all important in the preparation of multi- cereal and multi-grain bread, rich in minerals, vitamins and fibre, essential for maintaining a healthy diet. When using this premix the baker only needs to add the basic ingredients (water and yeast); the amount of fat is completely up to the baker’s criterion.

With this product our clients will obtain an excellent cereal bread that will add to their wholegrain bread assortment.

We will continue our marketing campaign focused on health issues, using posters geared towards enhancing the benefits of wholegrain breads that are good for our digestion, provide us with energy, and are especially beneficial for people who suffer from diabetes.

The benefits of this premix are:

Advantages• Easiness and effectiveness when preparing bread• Consistent quality• Time saving• Does not need to be mixed with white flour

Benefits• Ready to use pre-mix• Better inventory control

Applications For all types of bread:• Multi-cereal• Multi-grain

� 17

Bakels�Brazil� INNOVATE

Creme para cobertura nos sabores crocante, avelã e laranja.

Utilizado para bolos, coberturas, trufas, bavarois, tortas,

donuts, bombas, recheios de bombons entre outros doces.

Proporciona um melhor manuseio, uma vez que apresenta

superfície lisa, homogênea e resistente a temperatura

ambiente. Realça o sabor e a aparência de suas receitas.

Disponível em baldes de plástico de 6kg, práticos e fáceis de

armazenar.

Com as coberturas Orange Truffle, Croquant Truffle e

Halzenut Truffle, o preparo se torna muito mais simples, pois

o produto atinge rapidamente a temperatura de manuseio e

também pode ser reaquecido depois de derretido.

Mais um produto com a qualidade internacional Bakels,

desenvolvido para facilitar, realçar o sabor e a aparência no

preparo de doces e confeitos de qualidade.

Descrição do produto:Creme de avelã para cobertura.

Creme de cacau com crocante para cobertura.Creme de cacau e laranja para cobertura.

Nome comercial:Halzenut Truffle.Croquant Truffle.

Orange Truffle.

Uso:Utilizado para bolos, coberturas, trufas, bavarois, tortas,

donuts, bombas, recheios de bombons entre diversas especialidades.

Dosagem:Conforme receita utilizada.

Conservação:Conservar em local seco, fresco e ao abrigo do sol.

Duração:12 meses, a partir da data de fabricação, sob as

condições de armazenagem recomendada.

Apresentação:Balde plástico de 6kg.

Ingredientes:Halzenut Truffle - Açúcar, gordura vegetal parcialmente

hidrogenada, avelã triturada, leite em pó desnatado, emulsificante lecitina de soja e aromatizante.

Croquant Truffle - Açúcar, gordura vegetal parcialmente hidrogenada e óleo vegetal, avelã triturada, leite em pó

desnatado, cacau em pó, emulsificante lecitina de soja e aromatizante.

Orange Truffle - Gordura vegetal parcialmente hidrogenada e óleo vegetal, açúcar, cacau em pó, leite em

pó desnatado, emulsificante lecitina de soja e aromatizante.

Modo de preparo:Fundir em um recipiente apropriado (banho-maria ou

microondas) e usar. A temperatura não deve exceder 45°C.

Foto

ilus

trativ

a

Halzenut Truffle,Croquant Truffle e

Orange Truffle.

Non Temp Chocolate

Chocolate in tablets that can be used to produce molded special-ties such as bonbons, Easter eggs, truffles, sculptures and others. It assists confectionery work with quick melting, not requiring tempering, keeping its shine and stability upon application.

Prefacil NoBake

A mix for tart bases in Citrus (lime with coconut) and Chocolate (chocolate with walnuts) flavours. Just add water and margarine to produce bases with the desired blend for various types of tarts.

NEW PRODuCT lAuNCHES

New Truffle Flavours

All the convenience and benefits of the Truffle toppings, now in new flavours: Orange, Hazelnut and Crunchy.

A confectionery product for the creation of sophisticated decorations with excellent flavour. After melting, it offers an innovative glazing option and enables the creation of cakes and tarts in many versions.

18�18� Bakels�News� –� No�151�/�2010

BEHIND THE SCENES

Deliciously Dutch

During the Bakery Fair 2010 in Amsterdam Bakels Senior (BS) introduced a new sales concept for Dutch craft bakeries. This concept is called «Deliciously Dutch» and consists of a range of traditional Dutch products combined with today’s’ know-how. Throughout the year BS will introduce a number of products under this theme. All Deliciously Dutch.

StroopwafelcakeThe Stroopwafel cookie is one of Holland’s favourites. Bakels’ Pound Cake Mix too. We brought the two of them together in the unique Stroopwafelcake. It is a complete cake mix to make the best pound cake with delicious stroopwafel caramel taste and flavour.

Krik KrakWith this mix you can make traditional breadsticks and salty biscuits in different varieties (rosemary/sea salt or cheese). The mix has a high seed and fibre content which makes it an excellent base for very healthy snacks.

Promotional MaterialsWhen ordering these products the baker receives promotional materials, such as stickers, posters, leaflets and a garland in the same lay out which allows him to transform his shop and his products into a real Dutch atmosphere!

Donation to KiKa – Foundation for Children Cancer FreeAlso, during the fair, we had a special moment for charity. After a period of producing the KiKa Bread Mix with the purpose of raising a considerable amount for the KiKa foundation we finally could handover the cheque. Thanks to all Dutch bakers that have contributed to this success we were able to donate € 35.000!

The photograph shows Ronald Menting of BS handing over the check to Mr Rien Schimmel of KiKa.

India – the Home of Eggless Products

For religious reasons many consumers in India want products without egg. Indo Bakels (INB) has been serving this market requirement for many years. Their most successful product is a premix for the production of eggless sponges and cakes named Eggless Treat. This product gives results which are almost identical; both in appearance and in eating quality to products produced containing eggs.

INB have recently announced two new eggless products for the Indian market, Chocolate Eggless Treat and Chocolate Eggless Brownie Mix. Chocolate Eggless Treat is used to produce delicious chocolate coloured and flavoured sponges and cakes. Chocolate Eggless Brownie Mix is a completely new product which intro-duces Indian consumers to the pleasure of chocolate brownies!

Judging by the success of these new products which are featured in the photographs, there will be opportunities for more eggless products and INB are committed to develop and launch further eggless treats!

� 19

Food & Hotel Asia (FHA)

FHA, which is staged in Singapore biannually, is the most important exhibition for the HORECA sector in S.E. Asia. It attracts 2.500 exhibitors and 38.000 visitors who come not just from the region but from as far afield as the USA, Europe and Australia/New Zealand.

New Business Successes

Over the past twelve months, Bakels Edible Oils (BEO) have been working on the development of new business opportuni-ties in an effort to provide targeted business growth in the quick service restaurant sector and retail spread market.

Global Traineeship

One of the core strengths of the Bakels Group is our technical knowledge base. This is held by skilled staff who have many years of practical experience on top of sound training in bakery technology. We see it as being essential for our continued customer technical support that these technical skills are both passed on and developed further.

To assist this Bakels Research in Sydney has been approved by the Australian Government as a training organisation. This will permit Bakels staff from around the world to spend time in Australia for the purpose of technical training.

The first person to take part in this programme is Vicky Pill, an Honours Science graduate in human nutrition who is currently employed at British Bakels. Over a pe- riod of six months she will follow a structured work program, mainly working with gel emulsifiers (Ovalett style products). She will also help develop the Bakels intranet for knowledge transfer together with other significant baking related projects to enhance Vicky’s skills in product development and technical support for tomorrows baking industry.

Vicky also plans to make the most of her opportunity whilst working in Australia to see the sites and to experience a different culture from her life in the UK!

We are pleased to communicate our success in securing the supply contract for Burger King restaurants throughout New Zealand. We have begun the supply of a specific oil blend developed in conjunction with Burger King to transition from the use of a tallow based frying shortening to a healthier blend of vegetable oils.

In working with Burger King, we have successfully demon-strated our local expertise and capability to service this new business opportunity.

We have also been successful in securing a two year contract for the manufacture and supply of private label spreads for the country's largest supermarket chain, Foodstuffs. We presented our solution to Foodstuffs late 2009 and after being awarded the contract earlier this year are now working towards the start of supply from June 2010. The contract volume sees BEO manufactured products supplying an estimated 25% of the total New Zealand retail spread market.

Our recent successes have been achieved through a committed team focus from all areas of the business to secure positive growth through excellence in product development, manufac-turing capability and customer service, coupled with the Bakels Group commitment to invest to support business growth.

Right�to�left:�CEO�John�Elliott�and�GM�marketing�Rachael�Allison�of�Burger�King;�national�sales�manager�Dave�Rudd�of�BEO

Bakels Malaysia and Bakels Singapore have participated for many years. This year, reflecting our growing presence in S.E. Asia, they were joined by representatives of Indo Bakels, Bakels Philippines, Bakels Thailand and Bakels Indonesia.

Visitors to the Bakels stand were shown concepts to capitalise on the opportunities presented by the global trends towards «healthy & indulgent» products. The award winning bread mix, Country Oven Low GI Multiseed proved to be very popular, as did the Premium Fruit Products produced by Bakbel Europe.

We look forward to meeting many friends again when we exhibit at FHA 2012!

BEHIND THE SCENES

HEAD OFFICE

EMU AG / BAKEX AG6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 645emu@bakels.ch

EUROPE

AB NORDBAKELS40252 Gothenburg/SwedenTel. +46 31 755 3500 • Fax +46 31 755 3549info@nordbakels.se

BRITISH BAKELS LtdBicester, Oxfordshire OX26 4JT/EnglandTel. +44 1869 247098 • Fax +44 1869 242979bakels@bakels.com

IRISH BAKELS LtdDunshaughlin Co. Meath/IrelandTel. +35 31 825 0645 • Fax +35 31 825 0646general@irishbakels.ie

BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 265info@bakels-senior.nl

DEUTSCHE BAKELS GmbHc/o BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 265info@bakels-senior.nl

FINNBAKELS OY00700 Helsinki/FinlandTel. +35 810 424 9700 • Fax +35 810 424 9777bakels@finnbakels.fi

RUSSKY BAKELS190020 St. Petersburg/RussiaTel. +7 812 313 7470 • Fax +7 812 313 7471 info@bakels.ru

RUSSKY BAKELS127106 Moscow/RussiaTel. +7 495 988 8910 • Fax +7 495 933 1252info@bakels.ru

KWARTET-BAKELS Spzoo93231 Lodz/PolandTel. +48 42 254 6600 • Fax +48 42 254 6601biuro@kwartet-bakels.pl

BAKELS SWITZERLAND Ltd6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 645emu@bakels.ch

BAKELS INTERNATIONAL SA7000 Mons/BelgiumTel. +32 64 846 110 • Fax +32 64 846 111info@bakbel.be

BAKBEL EUROPE SA7180 Seneffe/BelgiumTel. +32 64 846 110 • Fax +32 64 846 111info@bakbel.be

BAKELS UKRAINE LtdKiev 73/Ukraine 04073Tel. +38 044 227 2072 • Fax +38 044 468 4495info@bakels.com.ua

AFRICA

SOUTH BAKELS (Pty) LtdJohannesburg 2000/South AfricaTel. +27 11 673 2100 • Fax +27 11 477 7382sbakels@global.co.za

BAKELS ZIMBABWE (Pvt) LtdBulawayo/ZimbabweTel. +263 9 479 189 • Fax +263 9 470 610bakelszwacc@zol.co.zw

BAKELS NAMIBIA (Pty) LtdWindhoek/NamibiaTel. +264 61 238 419 • Fax +264 61 239 231

BAKELS EAST AFRICA LtdNairobi 00506/KenyaTel. +254 20 824 670 • Fax +254 20 3540 190bakels@bakelsbea.co.ke

AUSTRALASIA & OCEANIA

AUSTRALIAN BAKELS (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9739 9464ausbak@bakels.com.au

NZ BAKELS LtdPenrose 1061/New ZealandTel. +64 9 579 6079 • Fax +64 9 525 0978bakels@nzbakels.co.nz

BAKELS EDIBLE OILS (NZ) LtdMt. Maunganui/New ZealandTel. +64 7 575 9285 • Fax +64 7 575 9441bakels@beobakels.co.nz

BAKELS (FIJI) LtdNadi/Fiji IslandsTel. +679 6721 764 • Fax +679 6721 922bakels@connect.com.fj

ASIA

BAKELS SINGAPORE (Pte) LtdSingapore 916110Tel. +65 6265 2577 • Fax +65 6264 1593sinbak@singnet.com.sg

BAKELS (MALAYSIA) Sdn Bhd40708 Shah AlamSelangor Darul Ehsan/MalaysiaTel. +60 3 5191 6396 • Fax +60 3 5191 6399bm@maybakels.com.my

BAKELS HONGKONG LtdHung Hom, Kowloon/Hong KongTel. +852 2334 6881 • Fax +852 2362 5235bhk@hkbakels.com.hk

BAKELS CHINA Co LtdShanghai 201613/ChinaTel. +86 21 5774 2434 • Fax +86 21 5774 7550bakelschina@yahoo.cn

INDO BAKELS Pvt LtdMumbai 400 021/IndiaTel. +91 22 2287 3636 • Fax +91 22 2202 0065indobakels@bakels.in

BAKELS PHILIPPINES Inc1605 Pasig City/PhilippinesTel. +63 2 9150 372 • Fax +63 2 9150 375bakels.phil@bakelsph.com

BAKELS THAILAND Co LtdBangkok 10110/ThailandTel. +66 2 367 1767 • Fax +66 2 712 2367info@bakelsthai.com

PT BAKELS INDONESIAJakarta Selatan 12920/IndonesiaTel. +62 21 3002 9368 • Fax +62 3002 9369bid@bakels.co.id

AMERICAS

BAKELS CHILE SASantiago/ChileTel. +56 2240 7000 • Fax +56 2240 7002bakels@bakelschile.cl

BAKELS BRAZIL Ltda04253-000 Sao Paulo/BrazilTel. +55 11 2144 2877 • Fax +55 11 2215 2430brazil@bakels.com.br

BAKELS PERU SACLima 03/PeruTel. +51 1 618 4640 • Fax +51 1 618 4641info@bakels.com.pe

BAKELS ECUADOR SAQuito/EcuadorTel. +593 2 250 6662 • Fax +593 2 298 5100bec@moderna.com.ec

BAKELS ARGENTINA SABuenos Aires/Argentina

BAKELS RESEARCH

BAKELS RESEARCH (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9748 3180baksearch@bakels.com.au

BAKERY INGREDIENTS SINCE 1904