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2�2� Bakels�News� –� No�150�/�2010
SPOTLIGHT
Review of IBA 2009
IBA, the International Bakery Fair held in Germany every 3 years, is one of the most important fairs in the bakery world. More than 1.000 exhibitors present their companies to 80.000 visitors.
Bakels have been participating at IBA since the 1960’s. At IBA in 1972 we launched the first branded liquid bread improver – Lecitem Pumpable. At IBA 2009 we showcased our range of healthy bread ingredients and premium fruit products produced by Bakbel Europe.
In total more than 40 senior staff were in on hand to meet customers und present products designed to help satisfy, and profit from, the current consumer trends for health and indulgence.
All at Bakels look forward to meeting our customers again at IBA 2012.
New Executive Committee
The Bakels Group executive committee, or «EXCOM» as it is more commonly known, is the «prolonged arm» of the board of the Bakels Group holding company, EMU AG.
The first EXCOM was established in 1986 following the death of Bernard J. Bakels. Since then, excluding the new members, only 4 people have served in EXCOM and Armin Ulrich has been chairman from the beginning, giving valuable continuity to the management of the Group.
Paul�MorrowMember
Armin�UlrichChairman
Patrick�GloggnerMember
In January 2009 Paul Morrow, following 14 years as MD of British Bakels, was appointed to EXCOM. Effective from January 2010 EXCOM has been strengthened with the appoint-ment of Patrick Gloggner, CFO of EMU AG. Under the chair-manship of Armin Ulrich, Patrick Gloggner and Paul Morrow have specific areas of responsibility: finance and administration for Patrick and technical and commercial matters for Paul.
Although we have titled this article «New EXCOM» the current members have combined services with Bakels of over 60 years!
Bakels Argentina
South America is forecasted to be one of the fastest growing regions in the world. Therefore Bakels entering that market was set as a strategic objective for the Group's development.
The first step to implementing this strategy was taken in 1999 when we entered into a joint venture in Chile. This company became a fully owned subsidiary, Bakels Chile, in 2003. A major step was taken at the beginning of 2007 when Bakels acquired the bakery ingredients businesses in Brazil, Chile, Ecuador and Peru of GB Ingredients, previously owned by DSM. The progress of these companies can be seen in pages 16 to 18 of this issue of Bakels News.
We have now taken our next step by establishing Bakels Argentina. Argentina is a major market in Latin America and we are hopeful that this «infant» business will rapidly grow with the assistance which is being offered to it by the now well established Bakels Chile.
� 3
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 Bakbel Europe 14
Innovate Bakels Chile 15
Innovate Bakels Peru 16
Innovate Bakels Ecuador 17
Innovate Bakels Brazil 18
Behind the Scenes 19
The Bakels World 20
Published by EMU AG, SwitzerlandPrinted in Switzerland
Editorial CONTENTS
Dear�Reader
Welcome�to�the�150th�edition�of�Bakels�News.�Perhaps�more�significantly�2010�is�the�60th,�or�diamond,�anniversary�of�this�publication!
The�1st�edition,�in�1950,�featured�the�«innovative»�products�Tincol,�Bacom�and�Balec.�Truly�great�products�stand�the�
test�of�time�and,�60�years�on,�all�three�are�still�sold�to�and�appreciated�by�bakers�«around�the�world».
However�time�moves�on�and�successful�companies�cannot�stand�still.�Today�the�main�market�drivers�are�health�and�indul-gence�–�pleasure�taken�from�great�tasting�food.�We�also�must�acknowledge�that�trends�in�baking�are�now�much�more�uni-�versal�–�consumers�are�mixing�traditional,�local�specialities�with�products�which�could�be�found�virtually�in�any�market.
Returning�to�the�trends�of�health�and�indulgence,�you�will�see�these�common�threads�running�throughout�this�issue�of�Bakels�News.�Healthy�breads�and�in�particular�Low�GI�Multiseed�have�been�successful�in�every�market�where�they�have�been�introduced.�The�secret�has�been�to�ensure�that�while�being�healthy�the�product�also�tastes�great�and�Multiseed�undoubt-edly�does.�During�2010�we�will�be�introducing�Multiseed�to�those�markets�where�it�is�not�yet�available�so�that�all�our�customers�can�enjoy�its�success.
The�product�category�which�bridges�both�trends�of�health�and�indulgence�is�fruit.�Throughout�this�issue�of�Bakels�News�you�will�also�see�featured�fruit�products�from�one�of�our�youngest�companies,�Bakbel�Europe.�These�products�have�been�specifi-�cally�developed�to�have�maximum�fruit�identity�with�natural�flavours�and�colours�–�true�fruit�pleasure�with�all�of�the�health�benefits�derived�from�including�fruit�in�your�daily�diet.
Spreading�successful�products,�such�as�Multiseed�or�those�from�Bakbel,�across�all�the�Bakels�companies�is�a�reflection�of�how�our�business�must�operate�in�the�21st�century�as�the�bakery�market�becomes�more�international.�We�are�actively�encour-aging�closer�cooperation�between�the�now�more�than�30�Bakels�companies�to�ensure�that�our�collective�knowledge�is�fully�available�to�all�our�customers.�One�significant�step�in�that�direction�was�our�first�Group�technical�managers�meeting�(see�page�19).�We�strongly�believe�that�by�pooling�the�total�technical�knowhow�we�have�built�up�over�more�than�100�years�of�supplying�bakery�ingredients�we�really�will�put�into�practice�our�mission�set�out�in�Bakels�News�No.�1�–�«onwards�to�serve».
As�ever�we�hope�you�enjoy�and�find�value�from�reading�Bakels�News.
Armin�UlrichChairman
Bakels�News�No�1�/�1950
4�
INNOVATE� British�Bakels
4� Bakels�News� –� No�150�/�2010
Tiger Bread
Tiger Bread is both visually striking and excellent to eat due to its crunchy bite and deliciously flavoured crust. The volume sold by supermarket in-store bakeries testify to its consumer popular-ity. Now all bakers can easily produce the appealing characteristics of Tiger Bread by using Bakels Tiger Paste.
This powder mix is simply whisked with warm water and yeast. After 30 minutes fermentation it is ready-to-use by brushing on to the dough piece 10 minutes before the end of proving followed by baking as normal.
Use Bakels Tiger Paste to make your bread sales roar!
Premium Chocolate Fudgice
It is the versatility and convenience of Premium Chocolate Fudgice which makes it the fudgice of choice for discerning confectioners.
Use it for all confectionary lines requiring a top quality chocolate fudgice, for example as a topping for éclairs and brownies or spun onto profiteroles.
Premium Chocolate Fudgice is clean label with a high cocoa mass content which gives a rich colour and superb chocolate flavour. For optimum convenience and ease of application it is available in 1kg piping bags.
Chocolate Heaven
Chocomousse and White Choco-mousse are powder mixes which are simply whisked with water and fresh cream to provide irresistible and totally indulgent chocolate rich mousses with a light and creamy texture.
Either Chocomousse is delicious when used as a filling for sponges, layering in gateaux or simply eating on its own as a dessert which can be decorated with fresh cream and flaked chocolate.
Alternatively chocolate mousses can be coated with Chocolate Diamond Glaze for a mirror finish and enhanced choco-late eating experience.
For variety White Chocomousse may be coloured and flavoured.
British�Bakels� INNOVATE
� 5
Low GI and Great Tasting!
There have been many imitations but Country Oven Multiseed Concentrate is the original and best product for the production of low GI Multiseed bread which both looks and tastes great.
Bread, or rolls, produced from Country Oven Multiseed Bread Concentrate are ideal for the health or diet conscious con-sumer, being low GI and a high source of fibre. These properties come from the pumpkin, linseed and sunflower seeds which, together with wheat and bran flakes, produce the flavoursome soft eating open style soft products which millions of consum-ers have enjoyed since the introduction of Country Oven Multiseed Concentrate.
The concentrate can be made up using either white or whole-meal flour and retain its certified low GI status. It can also be used to produce a wide variety of attractive breads such as fruited loaves, date and walnut or apricot and cranberry. However a low GI claim should not be made for these products.
Bread Concentrates with Consumer Appeal
Rye Bread is attracting increasing scientific support for its healthy properties, includ-ing as an aid to digestion. Consumers are also attracted by its excellent flavour, providing it is not too dark, heavy or sour.
Country Rye Concentrate, containing rye and crushed wheat, meets all these requirements. Its closer texture also allows it to be used to produce sandwiches – a definite boost to a take-away range.
Also in Bakels bread concentrate range is Multi Wholegrain, the first product outside of the USA and Canada to be certified by the Whole Grains Council, Goliath and Seeded Grain mixes.
6�6� Bakels�News� –� No�150�/�2010
INNOVATE� South�Bakels
Hot Cross Buns
The traditional hot cross bun season used to begin on Ash Wednesday, the start of lent and continues for 6 weeks over Easter. These days there seems to be no hot cross bun season as bakers produce them, due to demand, all year round.
Delicious hot cross buns can be made the traditional way using Bakels 20% Sweet Bun Mix or the convenient way using Bakels Hot Cross Bun Full Mix where all you add is yeast, water and the moistened fruit mix to produce excellent quality moist and spicy hot cross buns.
Be adventurous this season, what about trying chocolate chip hot cross buns – delicious. Tempt your customers, how good is your imagination?
Pettina Cheesecake
This popular mix needs only the addition of cold water to produce a top quality American style chilled cheesecake with a delicious lemon flavour and containing real cheese powder. The finished product cuts cleanly and is freeze/thaw stable. Make up with milk instead of water to produce a richer eating product.
To enhance the offering even further add the following Bakels fruit fillings or put lavishly on top of the cheesecake:
• Strawberry Pie Filling• Blueberry Pie Filling• Black Cherry Pie Filling• Red Cherry Pie Filling
� 7
South�Bakels� INNOVATE
Low GI Roll Mix
Seeded breads offering both flavour and the benefits of being low GI are already well established in many markets. The Glycaemic index (GI) is a way of ranking foods according to the effect they have on blood sugar levels. Foods with a low GI cause a slow, steady rise in blood sugar levels reducing food cravings and making you feel fuller for longer.
South Bakels now offer Superseed Low GI Brown Roll Mix. This 50:50 mix meets the requirement of those customers who would like to follow a low GI diet - and also has a great taste!
Omega 3 Bread Mix
Continuing the theme of healthy breads South Bakels have launched an Omega 3 Bread Mix which is rich in omega 3 fatty acids. Omega 3 fatty acids are believed to improve heart health, lower the risk of cancer, boost the immune system and help behaviour and brain function of children. Omega 3 Bread Mix is also enriched with fibre.
Omega 3 Roll Mix
South Bakels have also launched an Omega 3 Roll Mix which has the same attributes as the bread mix. Both mixes are made up with an equal addition of flour to produce a perfect product time after time.
As a special introductory offer, South Bakels is giving away:
• 50 x Generic Bread Bags in the Omega 3 Bread Mix• 150 x Generic Labels in the Omega 3 Roll Mix.
Silicone Tincol
Silicone Tincol is a product which combines the superb, high viscosity, pan greasing emulsion Tincol with a food grade silicone to ensure your bread releases from its pan, time after time.
Silicone Tincol is available in 810kg bulk tanks for the industrial baker.
8�8� Bakels�News� –� No�150�/�2010
Australian�BakelsINNOVATE
Pettina Cheesecake Mix
An oldie but a goody!
Pettina Cheesecake Mix was first introduced to the Australian market 40 years ago. Its great taste, whether refrigerated, steamed or baked, is the reason why it is market leader. It can be used in all types of confectionery lines from standard cheesecake to fillings in Danish pastry, cookies, sweet bread, mousses etc.
New, innovative applications are con-stantly being developed, such as finishing with Bakels cold process Diamond Glaze (see page 14).
Bakbel Fruit Fillings
Bakbel Fruit Fillings were recently introduced into the Austra-lian market and have already proved to be very popular. Now being rebranded as «Bakels» they are very versatile and can be used as a filling or topping. The quality is outstanding, with whole fruit, natural flavour and excellent shine making them the quality leader in the Australian market.
Available in 2 kg doy packs, which are extremely convenient, and 6 kg pails. Flavours are blueberry, strawberry, raspberry, fruits of the forest and cherry.
Bakels Country Grain – Deposited
This innovative grain mix has been especially developed as deposited bread.
Deposited breads are simply scaled-off like a cake batter direct to the bread tin, thereby eliminating the need for rounding up, intermediate proof and final moulding.
Bakels Country Grain Mix greatly simplifies the manufacturing of grain breads and has a distinctive texture and flavour when compared with more conventional grain breads.
Most deposited grain breads contain considerably higher levels of water than normal and are usually baked at a lower tempera-ture for longer.
Make deposited bread an addition to your range!
� 9
Australian�Bakels INNOVATE
Bakels Omega 3 Shortening
Reflecting the global consumer focus on health and well-being Bakels have recently introduced Omega 3 Shortening, which contains the required level of «fish oil» to enable the baker to claim «Good Source of Omega 3».
Used at 1% on flour weight for bread products it is an economi-cal way to deliver the essential nutrient «Omega 3», producing a clean, palatable taste, good volume and texture. Omega 3 has many clinically-proven health benefits and would be a positive addition to your bread range.
Jogga Bread
While on the subject of healthy breads don’t forget Jogga Bread, long a favourite in the Australian market. The combina-tion of flour, bran, soya grits, malted wheat flakes and malt flour produces a very distinctive and appealing flavour.
Because of its nutritional value, Jogga Bread will appeal to the health conscious market and is the bread for people on the move.
Multiseed Low GI
Multiseed Low GI has become a market leading bread mix throughout the Bakels Group. This proves that consumers world-wide are increasingly seeking health and flavour in their diets and Low GI Multi-seed Bread Mix provides this.
Further bread varieties can be produced from Multiseed Bread Mix, for example a fruit loaf, walnut and date bread or cran- berry and apricot. However they should not be labelled as low GI as the official test certificate is valid for the original recipe only.
Export
Exports�are�an�important�part�of�Australian�Bakels�(AB)�business.�Longest�service�member�of�our�export�department�is�Daryl�Spooner.�He�joined�AB�in�1981,�after�completing�6�years�with�Qantas,�Australia's�national�airline,�as�an�apprentice�and�then�pastry�chef.
At�Qantas�Daryl�was�fortunate�enough�to�work�with�many�talented�master�bakers�and�pastry�cooks.�He�brought�this�knowledge�to�Bakels�when�we�employed�him�as�our�technical�export�representative.�Daryl�has�used�his�skills,�along�with�great�support�from�AB,�to�promote�and�build�a�large�export�area�for�the�company.
AB�export�areas�run�from�PNG�through�to�Thailand,�Indonesia,�Taiwan,�South�Korea�and�the�Middle�East�(Oman,�UAE,�Bahrain,�Kuwait�and�Saudi�Arabia).�Daryl�travels�extensively�to�all�these�markets�several�times�each�year�conducting�demonstrations�and�seminars�to�customers�in�the�bakery�and�HORECA�sectors.�Demonstrations�of�Bakels�products�can�be�either�individual�or�for�up�to�300�participants.
Additionally,�over�the�past�28�years,�many�customers�from�all�the�export�areas�have�visited�us�and�Daryl,�along�with�his�Bakels�colleagues,�has�conducted�demonstrations�at�our�facilities�in�Sydney.�Daryl�is�dedicated�to�his�work�and�looks�upon�our�agents�and�customers�as�friends�in�distant�countries.
10�10� Bakels�News� –� No�150�/�2010
INNOVATE NZ�Bakels
Bakels Mango Filling
Following the success of our premium fruit fillings we are proud to announce the addition of mango filling to complement the range. Mango is a delicious fruit with a tropical taste. The new filling contains 50% fruit. It captures the true mango taste, producing an excellent filling for the baker or chef who wants the convenience of a ready-to-use product.
Convenient Chocolate Indulgence
Bakels Chocolate Truffle is the perfect drizzling chocolate packed in an easy to use «heat and pour» 1kg bottle. Truffles have proven to be very popular in the market and are a must for any business involved in top quality confectionery production.
Available in chocolate and white chocolate, the convenient packs have been designed to meet the requirements of bakery, café and foodservice sectors for a premium filling or decorative truffle which is quick and easy to use.
With excellent bake stability as well as colour and fruit identity Bakels Mango Filling can be used as a pie filling and decora-tion for pastries, ice creams, mousses and flans.
Recipe ideas include coconut cake with mango filling and mango cheesecake. For further recipe ideas or to place your order contact your local bakery advisor today on 0800 BAKELS or emailto [email protected].
Bakels People – Andreas Voegelin
Andreas�has�had�a�passion�for�baking�since�childhood.�Having�emigrated�from�Switzerland�he�worked�in�cafes�and�bakeries�to�gain�experience,�entering�the�NZ�Baking�industry�profession-
ally�in�the�early�1980’s.�After�a�number�of�years�he�started�to�focus�on�the�pie�industry.�
Andreas�joined�NZ�Bakels�over�7�years�ago�as�key�account�manager�for�the�pastry�margarine�division.�He�has�spent�the�majority�of�his�time�working�with�a�broad�range�of�pie�makers�and�manufacturers�around�New�Zealand,�assisting�them�with�product�development�work,�«best�practice»�techniques�and�training.�
Andreas�is�also�the�main�driving�force�behind�the�annual�Bakels�NZ�Supreme�Pie�Awards.�In�his�«spare�time»�he�oversees�marketing�and�is�involved�with�the�gluten�free�side�of�the�NZ�Bakels�business!�
� 11
NZ�Bakels� INNOVATE
2009 Bakels New Zealand Supreme Pie Awards
New Zealand’s biggest pie competition saw Patrick Lam from Gold Star Patrick’s Pies win the Bakels New Zealand Supreme Pie Award for the third time, once again with their delectable Creamy Bacon, Mushroom & Cheese Pie. This year 388 bakeries were inducted into the ‘Order of the Pie’ with over 4.000 pies entered for judging.
The 13th Annual Bakels New Zealand Supreme Pie Awards were announced by NZ celebrity & radio broadcaster Paul Holmes at the Rendezvous Hotel in Auckland where 45 awards were given out for each of the 11 entry categories.
Supreme Award Winner Gold Star Patrick’s Pies, Tauranga
Gold Award Winners
Mince�&�Cheese� Hollies�Bakery,�HastingsMince�&�Gravy� Jackson’s�Bakery�&�Café,�Havelock�NorthSteak,�Vegetables�&�Gravy� Dairy�Flat�Bakery�Ltd,�Albany,�AucklandChicken�&�Vegetables� Food�for�Thought,�ThamesSteak�&�Cheese� The�Bakehouse�Café,�OpotikiBacon�&�Egg� Gold�Star�Patrick’s�Pies,�TaurangaSeafood� Gold�Star�Patrick’s�Pies,�TaurangaGourmet�Fruit� Better�Quality�Pies,�RotoruaGourmet�Meat� Gold�Star�Patrick’s�Pies,�TaurangaVegetarian� Jackson’s�Bakery�&�Café,�Havelock�NorthCommercial�Wholesale� Oxford�Pies,�Hamilton
Retiring�chief�judge�Peter�Grant�with�2009�Supreme�Pie�Award�winner�Patrick�Lam�(right)
Paul�Holmes,�Brett�Ainsley,�Patrick�Lam,�Lay�Phan�Ho�(left�to�right)
Sadly, after 13 years of outstanding service to the Bakels NZ Supreme Pie Awards, Peter Grant has retired his position as chief judge.
NZ Bakels would like to thank Peter for his exceptional service, input and contribution to New Zealand’s biggest annual competition and we wish him all the best for the future.
NZ Bakels would also like to congratulate all winners of the 2009 Bakels New Zealand Supreme Pie Awards.
12�12� Bakels�News� –� No�150�/�2010
Irish�BakelsINNOVATE
Fruit Fillings
Irish Bakels have introduced two high quality fruit fillings pro- duced by our sister company Bakbel (see page 14). The two varieties, Black Cherry and Strawberry, have been specifically adapted to suit the Irish market.
Both fruit fillings are bake and freeze/thaw stable and are ready-to-use straight from the pail. The quality of the fruit fillings is evident from the excellent fruit identity and natural flavour.
Spring Sensations
Orange Crème Cake is a new addition to Irish Bakels cake range, combing the moist eating qualities of a crème cake with the tang of orange pieces for a truly refreshing eating experi-ence. Just add egg, oil and water and enjoy the extra sales!
Lemon Zest Cake MixIdeal for that spring offering, Lemon Zest Cake Mix is unique with its lemon pieces, which impart a twofold eating experience – the initial cake flavour and then the burst of lemon as you bite into the lemon pieces.
Chocolate Crème CakeThe combination of flavour from a special blend of cocoa powders and texture delivers a true chocolate crème cake, which is moist and unashamedly chocolate! Add egg, oil and water for consistency every time.
Crumb Softeners
Bakels has always been at the forefront of anti-staling technology and delivering maximum shelf life without compromising product integrity.
This ongoing development has produced a range of crumb softeners to suit most requirements.
Crumb softeners are best used in con-junction with the emulsified fat, Masterfat, or the oil and fat blend, Eminex, which both contain a proportion of functional high melting point fat.
GUIDE TO IRISH BAKELS CRUMB SOFTENER
Product Contains Enzymes
Contains Emulsifiers
Paste Powder Liquid Usage rate based on flour weight
Bacom 1 to 2%
Super Bacom 0.25 to 1%
Liquid Bacom 1 to 2%
Monofresh IB 0.5 to 1%
Monofresh Super
0.5 to 1%
Clean Label Softener
0.25 to 1%
Liquid Softener 1 to 2%
� 13
Nordbakels� INNOVATE
Three Successful Demonstrations in Russia
Nordbakels (NB) have supported Russky Bakels staff, together with local distributors in several regions/cities around Russia, with demonstrations.
During these demonstrations, Douglas Isbister from NB demon-strated a wide range of Bakbel products such as Diamond Glaze, Fruit Filling 70% and Gourmet Fruit Filling. He also presented products from Nordbakels, Bakels Senior and British Bakels, for example Fond Suisse, Biscuit Crumb, Cheese-cake, Kokomix, Truffles, Non Temp, Tosca and Muffin Mix.
The main objective of the demonstrations was to give more know- how to distributors, customers and Russky Bakels' technicians.
Malmö Bakery Fair
From 25-26 September 2009 Nordbakels participated in the largest bakery fair of the Nordic region.
We presented a variety of pastries that contained Bakbel products. Bakbel's fruit fillings with their high fruit content (70-90%) produced quality cakes with genuine, authentic fruit taste. Those products were highly appreciated by fair visitors.
Pies with the Bakbel filling Les Fruits Apple, in combination with Saffron Paste and Bakbel Les Fruits Fruit of the Forest in combination with Säter Remonce were very popular.
The first demonstration, attended by approximately 40 people, was a great success! It was therefore decided that it should be repeated at two additional locations in Russia i.e. Ulan-Udur and Novokurznetsk.
Both demonstrations were really successful and were attended by several important people from the Russian bakery industry.
Douglas Isbister was successfully assisted at all three demon-strations by Elena Feld from Russky Bakels. Elena will in future be responsible for demonstrations and presenting Bakels products from different Bakels companies.
Nordbakels presented some delicious pastries baked by Kokomix and filled with Bakels Truffles. Coconut chocolate with Croquant Truffle, coconut meringue with Lime Truffle (white truffle with lime) and baked No Bake with Caramel Truffle attracted great interest. The samples were quickly consumed by visitors to our exhibition booth!
14�14� Bakels�News� –� No�150�/�2010
INNOVATE� Bakbel�Europe
BAKELS FRUITFUL THOUGHTS
Bakbel Europe has been established as the centre of excellence for the Bakels Group for fruit based products and glazes.
Bakbel is located in Belgium in a region where fine pastry has a long tradition. Their unique manufacturing technology enables Bakels to supply fruit fillings of exceptional quality with full flavour and high fruit integrity. The basic assortment includes a wide range of pioneering products for innovative concepts and unlimited applications. Convenient doy packs and resealable pails allow for economic use.
Les Fruits & La Pomme
These premium fruit fillings include a wide range of delicious varieties. Les Fruits is available with a fruit percentage of 50-70%, whereas La Pomme contains 90% of apples.
All are bake, freeze/thaw stable and are suitable for fillings, toppings and decorations.
Saphire & Superglaze
These non-sticky, hot process glazes can be applied by brush or spray machine. They enhance the fruit taste and create a perfect shine. Saphire is a concentrate gel to which water is added. Superglaze is ready-to-use.
Diamond Glaze
This is a range of ready-to-use mirror gels for cold application. Also in the range is Diamond Glaze Extra which, heated at 50°C, can be used to flood confectionery lines.
Frutojam & Pastryfill
Fruit based jams and spreads, also available as a gourmet version with fruit pieces. They are suitable for numerous applications since they are bake stable and have a long shelf-life from final application.
Bakbel manufactured products are also suitable for large scale producers. If your business requires an individual solution Bakbel Europe are able to tailor a product just for you. Please contact your Bakels representative or agent to discuss your project.
This�Bakels�Fruitful�Thoughts�brochure�is�available�from�your�Bakels�representative�and�contains�many�attractive�and�interesting�ideas.�We�do�hope�you�will�be�inspired�to�«pick»�a�few�to�try.�
� 15
INNOVATEBakels�Chile
Bakels Fruit Fillings now in Doy Pack
Bakels Chile, always looking for new and practical solutions for their customers, is launching their range of premium fruit fillings in the convenient and innovative doy pack format. Doy packs, being 2kg, reduce wastage when smaller quantities are required, have a two year shelf life and can be resealed.
Now Chilean bakers can offer their customers products with these fruit fillings, which have a quality and technology unique in the Chilean market.
New Chantilly Plus
• Easy whipping• Increased stability• Improved aroma and flavour• Excellent yield
New «Plus» Product Line
This new product line was developed after a deep market analysis needs evaluation and taking account of the results from a consumer preferences survey. They have an innovative packaging image. Inside this new packaging you will find products devel-oped with new technology and high quality standards to provide the consumer with a new range of fresh and delicious products with the artisanal touch.
New Pastelera Plus
• Excellent aroma and flavour• Improved texture• Outstanding oven stability and tolerance
New Meringue Plus
• Easy whipping• Increased stability• Bake stable and tolerant• Excellent yield
16�16� Bakels�News� –� No�150�/�2010
INNOVATE� Bakels�Peru
Les Fruits Fruit Fillings
Don’t take our word for it – hear what our customers say!
«I am using the fruit fillings Les Fruits. I have received a lot of positive comments from my customers since I started using them. The product is unique and it is helping me to differentiate from competi-tion. Thanks Bakels!»
New Appointment
To�drive�forward�our�strategy�of�launching�unique�new�products�Cesar�Del�Solar,�currently�sales�manager�in�Lima,�has�been�appointed�as�new�business/product�executive.
His�role�is�very�important�within�the�organisation�since�he�will�have�to�ensure�that�the�marketing�strategies�are�well�implemented�in�the�market�and�that�we�achieve�our�goal�of�exceeding�customer’s�expectations.
Launch of Cheese Cake and Cheese Bread
From today all bakers within Peru have new options to satisfy their clients who are seeking new pastry products and new bread products! We have launched Cheesecake Mix and Cheese Bread Mix.
We are sure that summer will provide an excellent opportunity to offer these innovative products to the market, and that end customers will be more than satisfied!
José�Diaz�Rubio�of�D‘Gianni�bakery,�Lima
� 17
Bakels�Ecuador� INNOVATE
New Commercial Structure
At the beginning of 2009 Bakels Ecuador commercial function was restructured in order to improve our customer service nationwide. This restructuring process took place in the following areas:
• Sales• Distribution channels• Research & development
SalesTwo executive positions were created specifically to service clients in the industrial and semi industrial sectors in both regions of the country. One executive is in charge of the coast and the other in the mountain area. The main objective of this position is to offer excellent customer service to all clients.
New ChannelsImprovements have taken place to the service we offer to small and medium size companies. We have expanded our distribution channels by creating new Bakels distributors. We have begun with three distributors and we plan to have seven by 2010. The objective is to offer nationwide availability of Bakels products.
Research & DevelopmentOur research and development department, based at our plant in Manta, also under-went re-structuring, since then we have introduced two new products into the market:
Bakels Baking Powder
Providing chemical leavening for all types of cakes and pastry it has been designed for improved volume and texture in cakes.
The main advantages of our Baking Powder are:
• Excellent volume and crumb of the final product.• Increased softness in our cake products.• Easy and safe to use.
Bakels Merenguex
A premix for meringue recipes this new product has been designed for bakers who are looking for a special product for decorating that saves time and costs. Merenguex is easy to prepare and makes baking conditions more hygienic as well.
The main advantages of this product are:
• Easy to prepare, just add water or milk.• Saves time.• Excellent consistency and stability of the product. Once
applied it does not spill or become watery.• Increased versatility, it accepts incorporating vegetable
colorants.• Keeps well in refrigerated shelves.
18�18� Bakels�News� –� No�150�/�2010
INNOVATE� Bakels�Brazil
Fipan Bakery Fair 2009
During the Fipan Brazilian bakery fair 2009 Bakels Brazil had the opportunity to launch new products, including premixes for cheesecakes and brownies, Diamond Glaze (see page 14) and chocolate truffles, all sourced from Bakels companies in Europe.
Bakels Brazil had the professional support of Douglas Isbister from Nordbakels.
Oficina de Sabores Bakels
In 2009 Bakels Brazil started a new project called «Oficina de Sabores». This is a presentation of Bakels products to distributors in different parts of the country featur-ing commercial and technical product information. Below are details of some of the products presented.
Truffles
Chocolate Truffle and White Truffle can replace traditional ganache. Ready-to-use, they produce a smooth and regular surface with good stability.
Brownies
Our Brownie Premix allows our clients to produce a traditional brownie. It is easy to use – just add water to produce a brownie with a smooth crumb, and good chocolate taste. Brownies can also be made using our truffles or fillings. Many other ingredients can be used such as almonds, hazelnuts, cashew nuts, glace cherries or extra chocolate!
Diamond Glazes
Diamond Glazes, available in caramel, chocolate and strawberry, are cold pro- cess ready-to-use glazes which keep fruit fresh with bright and good appearance.
Mistura para o preparo de bolo tipo brownie. De preparofácil e econômico, basta acrescentar água e, se desejar,nozes. Prepara deliciosos brownies tradicionais, commiolo compacto e macio, sabor balanceado de chocolate eexcelente aparência. Uma receita versátil, permitesubstituir as nozes por gotas de chocolate, castanhas decaju, amêndoas, frutas cristalizadas, cerejas, etc.
Descrição do produto:Mistura para o preparo de bolo tipo brownie.
Nome Comercial:Prefácil Brownie.
Dosagem:Conforme receita utilizada.
Conservação:Manter em local seco, fresco e arejado.
Duração:4 meses, a partir da data de fabricação, sob as
condições de armazenagem recomendada.
Apresentação:Caixa com peso líquido de 8kg.
Aparência:Pó.
Prefácil® Brownie
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Descrição de produto:Geléias de brilho de Chocolate, Morango e Caramelo.
Nome comercial:Diamond.
Uso:Pronta para o uso.
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 de 5kg.
Aparência:Gel.
Geléias de brilho em três sabores: Chocolate,Morango e Caramelo. Produzidas na Bélgica,com tecnologia testada e aprovada nos maisexigentes mercados europeus. Prontas parauso, sem necessidade de aquecimento oufervura. Basta mexer e aplicar. Apresentam umacabamento durável e não absorvem aumidade das frutas. As geléias Diamond, alémde facilitarem os preparos de confeitaria,chamam a atenção dos clientes por seu altobrilho e pela aparência irresistível queconferem a tortas, bolos e doces em geral.Oferecidas em balde plástico de 5kg, de fácilarmazenagem e manuseio, com longadurabilidade.
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DiamondGeléias de Brilho de Chocolate,
Morango e Caramelo
Descrição de produto:Creme de cacau para cobertura.
Creme branco para cobertura.
Nome comercial:Dark Truffle.
White Truffle.
Uso:Utilizado para bolos, coberturas, trufas, bavarois, tortas,
donuts, bombas, recheios de bombas entre diversasespecialidades.
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:Dark Truffle - Gordura e óleo Vegetal, açúcar, cacau em pó,
leite em pó desnatado, estabilizante lecitina de soja earoma idêntico ao natural vanilina.
White Truffle - Gordura Vegetal, açúcar, leite em pódesnatado, gordura em pó, estabilizante lecitina de soja e
aroma idêntico ao natural vanilina.
Modo de preparo:Fundir em um recipiente apropriado (banho-maria ou
microondas) e usar. A temperatura não deve exceder 45°C.
Cobertura nos sabores creme de cacau echocolate branco. Utilizada para bolos, trufas,bavarois, tortas, donuts, bombas, recheios debombons e outras aplicações. Proporcionamcoberturas mais homogêneas, com superfícieslisas e que não racham em temperaturaambiente. Realçam o sabor e apresentam altobrilho. Oferecidas em balde plástico de 6 Kg,de fácil armazenagem e manuseio, com longadurabilidade.Com as coberturas Dark Truffle e White Truffle,o preparo se torna mais ágil, uma vez queatingem rapidamente a temperatura demanuseio. Podem, também, ser reaquecidasdepois de derretidas. Mais um produto com aqualidade internacional Bakels, desenvolvidopara facilitar, realçar o sabor e o aspecto visualno preparo de doces e confeitos de qualidade.
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Dark Trufflee White Truffle
� 19
BEHIND THE SCENES
Bakels Group Technical Meeting
The Bakels Group employs a significant number of technical and product development staff in our main manufacturing companies around the world. Each year they undertake more than 700 projects initiated by customers.
However we have asked ourselves the question «are we making the best use of our Group knowledge and experience?»
As a step towards answering that question the first Group technical meeting was convened at Bakels Malaysia in Novem-ber 2009. Representatives from the 11 main manufacturing companies, together with the Bakels research company, spent three intensive days discussing current technical innovations, Group core products and ways to effectively share or make available our collected knowledge base to the benefit of our customers.
We believe the result «exceeded expectations» and are confi-dent that our customers around the world will benefit from increased technical cooperation between the many companies which make up the Bakels Group.
Two Young «Bakers» in Action
Depicted are Ron Busin, CFO of Austra-lian Bakels (on the left), and Patrick Gloggner, CFO of EMU AG.
During a visit of Patrick Gloggner in July 2009, they both underwent some exten- sive training on company products and applications.
Although they both did very well, at the end of the sessions it was agreed they should stick with numbers!
Long-Distance Visit to Nordbakels
In connection with the IBA exhibition in 2009, Nordbakels had the great pleasure to welcome several representatives of other Bakels companies. Our guests came from Peru, Chile, Hong Kong, Brazil, Indonesia, New Zealand, Singapore, Thailand and Malaysia.
During the visit Nordbakels conducted several demonstrations featuring many different products. There were also some «work-shop» demonstrations where the participants could try the products.
NB Fond Suisse was highly appreciated for its simplicity to flavour with both Bakels truffles and Bakbel fruit fillings and purees. Bakbel Diamond Glaze in different flavours was used for decoration. The results were several tasteful and beautiful cakes created with these quality products!
Nordbakels presented a number of uses for NB Kokomix such as cake base, coconut tops and cookies. Other typical Swedish bakery products demonstrated were wheat bread and buns with different remonces and fillings, typical Swedish rye bread and crisp bread.
HEAD OFFICE
EMU AG / BAKEX AG6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 [email protected]
EUROPE
AB NORDBAKELS40252 Gothenburg/SwedenTel. +46 31 755 3500 • Fax +46 31 755 [email protected]
BRITISH BAKELS LtdBicester, Oxfordshire OX26 4JT/EnglandTel. +44 1869 247098 • Fax +44 1869 [email protected]
IRISH BAKELS LtdDunshaughlin Co. Meath/IrelandTel. +35 31 825 0645 • Fax +35 31 825 [email protected]
BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 [email protected]
DEUTSCHE BAKELS GmbHc/o BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 [email protected]
FINNBAKELS OY00700 Helsinki/FinlandTel. +35 810 424 9700 • Fax +35 810 424 [email protected]
RUSSKY BAKELS190020 St. Petersburg/RussiaTel. +7 812 313 7470 • Fax +7 812 313 7471 [email protected]
RUSSKY BAKELS127106 Moscow/RussiaTel. +7 495 988 8910 • Fax +7 495 933 [email protected]
KWARTET-BAKELS Spzoo93231 Lodz/PolandTel. +48 42 254 6600 • Fax +48 42 254 [email protected]
BAKELS SWITZERLAND Ltd6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 [email protected]
BAKELS INTERNATIONAL SA7000 Mons/BelgiumTel. +32 64 846 110 • Fax +32 64 846 [email protected]
BAKBEL EUROPE SA7180 Seneffe/BelgiumTel. +32 64 846 110 • Fax +32 64 846 [email protected]
BAKELS UKRAINE LtdKiev 73/Ukraine 04073Tel. +38 044 227 2072 • Fax +38 044 468 [email protected]
AFRICA
SOUTH BAKELS (Pty) LtdJohannesburg 2000/South AfricaTel. +27 11 673 2100 • Fax +27 11 477 [email protected]
BAKELS ZIMBABWE (Pvt) LtdBulawayo/ZimbabweTel. +263 9 479 189 • Fax +263 9 470 [email protected]
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 [email protected]
AUSTRALASIA & OCEANIA
AUSTRALIAN BAKELS (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9739 [email protected]
NZ BAKELS LtdAuckland 1135/New ZealandTel. +64 9 579 6079 • Fax +64 9 525 [email protected]
BAKELS EDIBLE OILS (NZ) LtdMt. Maunganui/New ZealandTel. +64 7 575 9285 • Fax +64 7 575 [email protected]
BAKELS (FIJI) LtdNadi/Fiji IslandsTel. +679 6721 764 • Fax +679 6721 [email protected]
ASIA
BAKELS SINGAPORE (Pte) LtdSingapore 916110Tel. +65 6265 2577 • Fax +65 6264 [email protected]
BAKELS (MALAYSIA) Sdn Bhd40708 Shah AlamSelangor Darul Ehsan/MalaysiaTel. +60 3 5191 6396 • Fax +60 3 5191 [email protected]
BAKELS HONGKONG LtdHung Hom, Kowloon/Hong KongTel. +852 2334 6881 • Fax +852 2362 [email protected]
BAKELS CHINA Co LtdShanghai 201613/ChinaTel. +86 21 5774 2434 • Fax +86 21 5774 [email protected]
INDO BAKELS Pvt LtdMumbai 400 021/IndiaTel. +91 22 2287 3636 • Fax +91 22 2202 [email protected]
BAKELS PHILIPPINES Inc1605 Pasig City/PhilippinesTel. +63 2 9150 372 • Fax +63 2 9150 [email protected]
BAKELS THAILAND Co LtdBangkok 10110/ThailandTel. +66 2 367 1767 • Fax +66 2 712 [email protected]
PT BAKELS INDONESIAJakarta Selatan 12920/IndonesiaTel. +62 21 3002 9368 • Fax +62 3002 [email protected]
AMERICAS
BAKELS CHILE SASantiago/ChileTel. +56 2240 7000 • Fax +56 2240 [email protected]
BAKELS BRAZIL Ltda04253-000 Sao Paulo/BrazilTel. +55 11 2144 2877 • Fax +55 11 2215 [email protected]
BAKELS PERU SACLima 03/PeruTel. +51 1 618 4640 • Fax +51 1 618 [email protected]
BAKELS ECUADOR SAQuito/EcuadorTel. +593 2 250 6662 • Fax +593 2 298 [email protected]
BAKELS ARGENTINA SABuenos Aires/Argentina
BAKELS RESEARCH
BAKELS RESEARCH (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9748 [email protected]
BAKERY INGREDIENTS SINCE 1904
