IN THE - P12 How much is the UK's Easter sweet tooth worth? - BAKO South Eastern
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MARCH 2018
IN TH E
FOOD INDUSTRY INSIGHTS & OFFERS
SEE PAGE
DEAL
P12 P15
MONTH
How much is the BAKO Select White
UK’s Easter sweet & Ivory Sugar Paste
tooth worth?
GREAT OFFER!
WELCOME TO IN THE MIX
Dear Customer,
Welcome to the first edition of our brand new monthly
magazine, In the Mix.
Over the past couple of months, we’ve been working hard
to craft a more informative and entertaining monthly
magazine for our customers. Our intention is to share as
much of our industry knowledge with you as possible,
alongside some relevant, fun and interesting content.
There are several new and improved features I’d like to
introduce to you. Firstly, the market report is now clearer
with relevant information that will enable you and your
business to make informed decisions with all the facts.
We’re also bringing you insights into commodities from
‘Frank’s Futures’, providing you with an understanding of
how the market may change.
We’re going to be keeping you up-to-date with relevant
industry news, upcoming events, trends and some
delicious recipes to use for inspiration during busy
seasonal periods. We will also be sharing price increases
and decreases on all products, as well as notifying you of
any changes to product specifications and how you can
request them.
If that wasn’t enough, in the latter half of the magazine
we will continue to present you with our trademark
range of fantastic product promotions and offers.
Look out especially for our ‘Deal of the Month’ and our
‘BAKO Best Buys’, which are sure to save you money
on key products.
We really hope that you enjoy the changes we have made
to the magazine, and as always if you have any comments,
queries or concerns please do not hesitate to get in touch.
MICHAEL TULLY
Group Chief Executive
2
CONTENTS
LATEST MARKET REPORT
4
SEE PAGE
with Frank’s Futures
Get accurate, up-to-date insight into
the food market from our Senior
Commodity Buyer, Frank Wade.
DEAL
6
SEE PAGE
Our ‘Deal of the
Month’ for March
is BAKO white MONTH
sugar paste at an
unbelievable price!
BAKING & DECORATING
TRENDS 2018
15
SEE PAGE
Like most things, baking and decorating
trends change from year to year! This year
is no different as we find flower power,
nostalgia and edible art are just a few of
the trends to look out for in 2018.
MARCH
SEE PAGES
19 & 21
SEASONAL RECIPES
HOW MUCH IS THE TO TRY
We’ve shared a range of our most
UK’S EASTER SWEET delicious Easter themed recipes for
TOOTH WORTH? you to try.
22
SEE PAGE
12
SEE PAGE
PRODUCT KEY
AMBIENT NON FOOD FROZEN CHILLED
3
FRANK’S FUTURES
MARKET REPORT FEBRUARY 2018
WHO IS FRANK?
Frank Wade is our
Senior Commodity Buyer here
at the BAKO North Western
Group. He has been in the
food industry for 35 years and
has worked for BAKO for over
10. In this time he has gained
a wealth of experience in
commodities and each month
Frank will share with you his
knowledge of the fluctuating
market, to help you make
informed business decisions.
+1%
AT A GLANCE THE EXCHANGE
• Many Commodities
tend to move in unison and
we have been through a year
of serious increases across
many materials.
UP UP
UP
5.2% 3.6%
• We try to keep ahead of
increases as much as possible
and try to avoid having too
much contract running
when markets turn.
1.6%
• As commodity prices change STERLING V DOLLAR STERLING V EURO BRENT CRUDE OIL
daily, your sales representative EXCHANGE RATE EXCHANGE RATE $/BARREL
will have the most up to
date costs. End Dec 1.352 End Dec 1.125 End Dec $66.60
End Jan 1.422 End Jan 1.143 End Jan $69.00
For further information and opinion visit our website
4
MARKET REPORT
CURRENCY ENERGY EGG
Sterling strength has improved Brent crude prices have continued to The Fiprinol scare started in July
as Brexit negotiations are going increase month on month since June 2017 resulting in the mass slaughter
through a more settled period. 2017 to hit $69 per barrel at the end of hens across Europe, increasing
It is very difficult to predict fx trends of January. the price of egg and egg products
as they are so sensitive to every press Saudi Arabia have dramatically.
release. It’s hard to see anything other recently agreed to $69 Early July saw the supply of egg
than uncertainty for the near future. extend production increasing set against lower demand,
cuts into 2019 to avoid which has resulted in the start of
BRENT CRUDE
The last twelve months prices crashing. price reductions.
PER BARREL
has seen the Euro as high
as 1.19 and as low as 1.08 Looks like we will be We believe prices will
- and remember we were at 1.40 paying higher pump find a level for Feb and
at the start of 2016 which means prices once gain for March and then fall
everything we buy in from outside the foreseeable future. further post Easter.
the UK effectively costs us 18% more Free range price reductions are
than it did. lagging behind Colony but are
expected to catch up in a month
or two as restocking is achieved.
BUTTER
The price of butter fell before Christmas and it was expected SMP
that the slide would continue for Q1 2018.
SMP prices are in the very low quartile of the pricing range
January saw prices continuing to ease but this suddenly and it is hard to imagine it can get much better in value.
stopped as buyers piled into the market to replenish
post-Christmas stock positions and news came in from That said, we find ourselves repeatedly in a
New Zealand that hot, dry weather was lowering their boom and bust cycle as extra volume eventually
milk output. drives the milk price down, the farmer turns off
the tap and reduces herd size causing a shortage which
The butter market is so volatile at the moment, then pushes the price of cream / butter higher and higher
prices are changing daily. until milk price is increased and viable to turn back on.
OILS AND FATS DRIED FRUIT OTHERS
Soya bean oil prices fell in The sultana / raisin
Rotterdam driven by high markets are very firm SUGAR PRICES
global production and with exports from HAVE BEEN STABLE.
increased stocks. Turkey well up Y.O.Y.
although the FX rate
Rapeseed oil prices fell in We expect pricing to continue to rise fluctuations have an
Canada and Rotterdam, through the season as product is impact on price.
due to forecasts of increased thought likely to be sold out by April.
production from Canada and Australia, There will be adequate supply but WHEAT PRICES
and a general downward movement if there is a poor new crop (Sept)
in the vegetable oils market. the situation for next year will not HAVE BEEN STABLE.
Palm oil prices fell in Rotterdam be good.
and Malaysia because of recovering COCOA PRICES
production and stocks. The situation with Greek ARE SLIGHTLY
currants remains dire
with little or no stock
DOWN.
It is likely that there
may be some easing being offered for sale.
in pricing but we are Volumes from alternative origins are TUNA PRICES
not experiencing huge price not plentiful and any that get offered STARTING TO EASE.
movements at the moment. will be priced at extortionate levels.
*This information is the opinion of Frank with data support from Mintec. BAKO North Western Group cannot be
held responsible for any decisions based on this information.
5
BAKING & DECORATING
NEWS
TRENDS 2018
Like most things, baking and decorating trends change from year to year. This year is no different as we find
flower power, nostalgia and edible art are just a few of the trends to look out for in 2018.
WORLD TRAVELLER
FOOD HUGS & NOSTALGIA
The world is more accessible than ever,
which is leading to world cuisines Everybody loves a touch of nostalgia
becoming more popular and adding and there are some real classics back
to the prevalence of global flavour in favour, especially with the ever-
influences. Popular choices in 2018 growing popularity of Great British
include rosewater essence, pistachio, Bake Off. These include delicious
lemon, saffron, walnut, fig and Bakewell Choux Buns and Toffee
cardamom. Beautiful and traditional Apple Cake, both of which have
cultural dishes are popular, with many featured on the show.
bakers adding their own unique twist.
BETTER FOR YOU
FLAVOUR CHALLENGES
The health kick is much more than a craze
as gluten-free and healthy baking has taken People are getting creative with their
to the mainstream in a trend that’s only flavour choices in 2018, including:
growing in popularity. It’s no longer a novelty
as mainstream brands cater to the widening Burnt Caramel – All of the milky
audience and incorporate healthier sweet elements of caramel with a
alternatives into recipes, such as yoghurt smoky characteristic to it.
and coconut cream, chickpeas and zucchini.
Chocolate – Always popular, but with
an innovative and diverse comeback
in 2018 as a healthy indulgence.
INSTAFUN EDIBLE ART Blood Orange – Projected to be
one of the most popular flavours
Creativity is no longer confined to taste palettes as edible art continues of 2018 due to its fresh and
its meteoric rise, mostly due to the increasing appetite for it on social distinctive flavour.
media, pun intended. In 2018, our eyes really will be as big as our
bellies as food artists think up new and innovative ways to present their Maple – Will no longer be confined
food creations. Cake transfers are tipped to push the boundaries this to the breakfast staples of pancakes
year as they cut down on decorating time and look fantastic. and waffles!
FLOWER POWER
No longer just for decoration purposes, floral flavours are being
introduced more and more. Popular choices include lavender,
rose, hibiscus, elderflower and orange blossom, which we
expect will feature much more prominently in 2018. On the
other side of the trend, we have edible flowers that cater to the
Instagram era of baking and are as pretty as they are tasty.
Sources :
The Food People – 2018/19 Food and Drink Trends | ITS Taste | Queen Fine Foods | Novotaste | Perfumer Flavorist
6
RENSHAW LAUNCHES
NEWS
NEW CONFECTIONERY ICING
Ready to Roll Icing, available in sheetable and extrudable. The milk
three delicious flavours! chocolate and white chocolate
ready to roll icing are both made
We’ve been working hard here at with 11% real Belgian chocolate,
Renshaw to develop a new range giving your cakes a great flavour.
of confectionery ready to roll icings
for all your cake making needs. All three flavours will complement
Launched in November 2017 these both fruit and sponge cakes
recipes have been developed by due to the soft set texture.
our experts to give a delicious Our confectionery icing is
confectionery taste and flavour. sheetable meaning it is great
Our new caramel icing is made for larger scale productions too.
with 23% real caramel to make
it taste luxurious and is ideal for Turn to page 16 for our special
cake covering and filling. It is also offer for March!
SUPPLIER SPOTLIGHT
BAKELS was born in September 1904 when
two brothers, Hendrik A. and Bernadus J. Bakels,
registered the first Bakels company in Amsterdam.
“ Since 1926, we’ve
been known for
producing quality
“
wholesome food
and this has been
our shared passion
for over three
The Bakels Group as we know it today is largely generations.
the result of the vision and lifetime work of
the son of Bernardus, Bernard J. Bakels. He
led the company into manufacturing with the
From our humble beginnings, we never forget
establishment, in 1943, of Nordbakels in Sweden.
that our family business was built on a continued
commitment, passion and desire to be the very best.
British Bakels manufacture and distribute a wide
range of ingredients, some of which are tailor
We believe in making a difference, we believe
made for industrial and instore bakeries while
our name stands for value for money, quality and
others are specifically developed for the Craft
innovation and with the integrity of our skilled
and Foodservice sectors. workforce, we aim to provide our customers with
“
a service second to none.
We’ve worked with BAKO for many years
and it’s great to see the investment
they’re making to their new publication,
“
In the Mix. We see it as a great vehicle to
Peter Wright (CEO) says “We have a great
partnership with BAKO and their continued support
success and growth coincides with our visions for the
future. We look forward to many more years trading
promote our products and brand. with them”
Peter Wright
Keith Houliston comments. Chairman & CEO
7
NEWS
SENSATIONAL
SPRING BAKING
WITH MACPHIE
With
Juicy
Pieces
Macphie Sensations is our unique range, Add some Sensation to your cake range,
for the ultimate indulgence
packed with real fruit pieces in a
delicious crumb • Added Value - delivers a premium quality,
on trend range of cakes
Available in: Lemon, Ginger, Chocolate • Convenient - 12.5kg mix, simply add water and oil
Orange, Cherry Bakewell, Strawberries & • Versatile – produces a range of loaf cakes,
Cream, Apple & Cinnamon round cakes, muffins, cupcakes and traybakes
• Consistent – gives reassurance of guaranteed
results, everytime
Macphie Ltd, Glenbervie, Stonehaven, Scotland AB39 3YG MacphieUK 0800 085 9800 macphie.com
8
... JOHN NICHOLL OF
NEWS
A DAY IN THE LIFE OF
HUDDLESTON’S BUTCHERS LTD
John Nicholl is the owner of of vegetables, a recipe that took
Huddleston’s Butchers, a high him 5 years to perfect before he
class family run butchers finally landed the award. In fact,
in Windermere, Cumbria it’s such a special recipe that he
that specialises in authentic only serves it one day a week on
traditional Cumberland a Tuesday and they’re so popular
sausage. John prides himself that they often sell out before
on producing everything by they even hit the shelves.
hand in the authentic
“old-fashioned” method. John took over at Huddleston’s
in 1988 after learning his trade
An average day for John means under the guidance of his
an early start and a late finish. mentor and friend, Bob Smith.
He’s typically at his shop by Bob taught John everything he
7am ready to start the day and knew about the traditional ways
works right through until 9pm of butchering, lessons that John
most days. still adheres to today.
It’s John’s dedication and John’s motto is: “It’ll do… won’t
commitment that has seen do! Only perfection counts!”. He
Huddleston’s Butchers become also went on to comment, “you
the success it is today and led have to be totally dedicated and
to him being recognised as put in the hard work to ensure
a Supreme Champion at The your business is a success”.
British Pie Awards 2016 for his Wise words from a man who
signature pie, the Grafters Pasty. embodies the craft of butchery
and the dedication it takes to run
Learn more about Huddleston’s Butchers His Grafters Pasty is a delicious a thriving business that prides
go to www.cumberlandsausage.co.uk/ blend of beef skirt and a mixture itself on quality.
HEALTHY APPETITES SEE ‘FREE FROM’
FOODS SURGE IN POPULARITY
The popularity of ‘free from’ foods, enhanced concentration and even and intolerances as it has led to
such as gluten and dairy free, better sleep! Although only 5% of a vastly increased range of food
has continued to gain momentum the population are required to avoid products becoming available.
with reports suggesting that certain food groups on medical The market itself has been
as many as 1 in every 2 people grounds it has been reported that estimated to be worth more than
bought a ‘free from’ product in as many as 54% of households are £800 million and rising in the
the last 3 months. joining the trend and buying at UK alone. Research also showed
least one product that’s advertised that people under the age of 45
It’s a trend that appears to be as ‘free from’. were 20% more likely to buy ‘free
here to stay as people increasingly from’ ranges, which demonstrates
associate ‘free from’ foods with It has been suggested that that it’s a market with longevity.
health and wellbeing. “Clean eating” consumers view the ‘free from’
has become more than simply a stamp as a shortcut to a healthier There’s no doubt that ‘free from’
diet for those who are looking to lifestyle as they seek out foods with ranges have found their way
lose weight, it’s a fashionable way less salt, sugar, gluten and dairy. into the mainstream media and
of life that has been increased Of course, the absence of certain become big business. BAKO North
through popular diets such as food groups doesn’t necessarily Western Group stock a range of
paleo, vegan and even the 5:2 diet mean that it is a healthier gluten free products to help you
that promotes intermittent fasting alternative, a gluten free cake capitalise on this growing trend.
for 2 days a week. can contain as many calories as Speak to your sales representative
one with gluten, for example. or call our customer services
The number of benefits that have department who will be happy
been reported to be associated This popularity has proved to help you.
with ‘free from’ foods includes advantageous for those who
increased gut health, weight loss, do suffer genuine allergies
9
10
BAKO NEWSBAKO NEWS
INTRODUCING
NEW BAKO SELECT
PREMIUM DUSTING SUGAR
Our speciality dusting sugar has superb covering and Sarah Connolly, Senior Category Buyer said, “This is a
keeping qualities formulated to replace icing sugar for terrific addition to the BAKO Select range, we realised
your most challenging applications. bakers need a decorating sugar that will be long lasting.
Perfect for finishing cakes, doughnuts, tarts and pastries,
Available in the BAKO Select Create Range, either wrapped or unwrapped.”
our Premium Dusting Sugar is ideal for adding that
finishing touch to flour confectionery or desserts Enjoy the benefits of the BAKO Select Premium Dusting
and is suitable across all applications: ambient, Sugar’ and replace your standard icing sugar now!
frozen or chilled.
For more information about how to purchase please see page 16.
11HOW MUCH IS THE
UK’S EASTER SWEET
TOOTH WORTH?
Brits splash out millions Easter is a huge time of the year for confectionery
annually on Easter and food producers as sales for both run into the
hundreds of millions. In 2016, Easter chocolate,
themed confectionery sweets and baked goods accounted for over
and food. £374 million in sales across the UK according
to consumer research group, Mintel, with that
number rising through 2017 and expected to
do so again this year.
Of course, Easter eggs account for the lion’s share of
this spend, but also other Easter foods, such as hot
cross buns and Simnel cake. As food manufacturers
seek to take advantage of the increased spending
there are also many variations and developments in
the market with new Easter themed treats joining
the more traditional options.
It’s well known that us Brits have a sweet tooth.
In fact, the UK actually leads the rest of the world
in terms of chocolate spend per head
with the average Brit consuming
8.61kgs of chocolate per capita.
However, it’s during Easter that we see the sharpest
spending boost that retailers, manufacturers
and suppliers should seek to capitalise with
approximately 49% of Easter shoppers picking up
something sweet as a gift!
It’s little wonder that supermarkets are rolling out the
Easter chocolate before most of us have even taken
our Christmas trees down. Easter is big business
and there are a number of opportunities to harness
its power and capture a share of the increased
spending that takes place as the holiday is perfectly
placed for people to have recovered financially after
the Christmas holidays. The combination of the
long weekend and prominent advertising means
it’s potentially one of the most important dates in
the food industry diary!
12‘NOT’ CROSS BUNS
4 VARIATIONS ON AN EASTER CLASSIC
The traditionalists among you may already be
shaking your fists in anger at the prospect of
changing the hot cross bun. We hear you, but
variety is the ‘spice’ of life and these variations
are as delicious as they are unique!
A BRIEF HISTORY OF HOT CROSS BUNS
CUPCAKES
Hot cross buns have long since been Not really a hot cross bun at all,
an Easter staple, spiced sweet buns but always a big hit with the kids or
made with currants or raisins and, people who don’t like hot cross buns.
of course, marked with a cross on the
top. Traditionally they’re eaten on Good Make a fresh batch of glazed
Friday in Britain, as well as many other chocolate chip cupcakes and give
countries, including Australia, Canada, them the Easter treatment by piping
Ireland, New Zealand and South Africa. a buttercream cross onto the top.
But where does this tradition come from?
The tradition of eating small cakes during
the Spring festival can be dated back as COFFEE
far as the ancient Greeks and pagans who
worshipped the Goddess Eostre, after
whom Easter is named. It’s noted that Any excuse to eat hot cross buns in
these small cakes or buns were also often the morning! Add some espresso made
adorned with a cross. In fact, during the with freshly ground beans into the mixture
excavation the ancient city of Herculaneum, to give your buns a lovely twist. Add some
which began in the 1700’s and continues hot chocolate powder or fresh chocolate
today, archaeologists are recorded to have chips for a mocha variation too!
found two small loaves each with a cross.
Herculaneum is located in South-western
Italy in the shadow of Mount Vesuvius and
met its fate in AD 79 alongside nearby
Pompeii when the volcano erupted and
buried both towns, perfectly preserving CHEESY BUNS
them in volcanic materials. So, it’s safe to
say, hot cross buns are by no means a new Hot cross buns are so good, so why
culinary tradition! not have a savoury version? These hot
cross cheesy bites are perfect with a
The first instance of hot cross buns being steaming mug of soup on a Winter’s day.
eaten in Britain on Good Friday is said to Simply knead a cheese of your choice
come from an old London by-law that (cheddar works well) into the dough
was introduced during the Tudor times. before you bake. The cross is made using
The by-law forbade the eating of such parmesan cheese and water.
buns, with the exception of Good Friday,
at Christmas and at burials. More modern
interpretations are that the buns signify the
end of Lent and that the cross has obvious
religious symbology as the cross on which
Jesus was crucified.
CHOCOLATE, GINGER
AND HAZELNUT
So, there you have it,
a brief history of the hot The simple addition of cocoa
to the hot cross bun adds an
cross bun, one of Easter’s irresistibly decadent element
to its traditional counterpart,
most tasty treats! whilst the crystallised ginger
and chopped hazelnut add
a touch of contrast and
playfulness. We’d definitely
recommend having an
experiment with these!
13Need a Boost?
Get a little extra Energie at BAKO
+44 (0)1604755522 | info.ukie@abmauri.com | www.abmauriukandireland.com
14DEAL OF THE MONTH
TO YOUR EXCLUSIVE
MONTHLY OFFERS
We are incredibly excited to present our better than ever
Monthly Deals from the BAKO North Western Group.
With a fresh new look, this month we have 7 pages With all these pages filled with great offers, we’re sure
packed with our best offers on key ranges for the Easter you’ll be able to make this Easter a cracking one!
month of March!
Enjoy the fresh look and if you have any questions,
Our Deal of the Month - BAKO Select Sugar Paste our friendly Customer Service Teams are waiting to hear
- cannot be beaten, and at this price you can’t afford from you!
NOT to go decorating mad!
Turn to page 19 for BAKO’s Best Buy - BAKO Select
Potato and Meat Pies, an essential for all busy
kitchens! Head over to page 21, where we have a Cheryl Hope
great deal on Blue Roll which will have you cleaning Group Head of Commercial
up the competition.
DEAL
MONTH
91214
BAKO White
Sugar Paste
4 x 2.5kg
£ 19 .95 91213
91215
BAKO White Sugar Paste
BAKO Select Ivory Sugar Paste
2 x 2.5kg
2 x 2.5kg
£10.95
£10.95
TO SNAP UP EVEN MORE FANTASTIC DEALS AS THEY HAPPEN, DON’T FORGET TO SIGN UP FOR OUR WEEKLY E-SHOTS
15OFFERS
92357
Ready to
91019
Renmac
Roll White
Chocolate Icing
5 x 1kg
48.50
12.5kg
£
19
All
91016
Macaroona £ .69
65.95
12.5kg
£ 92358 Ready to Roll Caramel Icing 5 x 1kg
92359 Ready to Roll Milk Chocolate Icing 5 x 1kg
NEW!
INTRODUCTORY OFFER
94071
Premium
Dusting Sugar
19
15kg
£ .75
16OFFERS
94089 12019
Pastry Rapeseed
Margarine Oil
13 20
12.5kg 20 Litre
£ .00 £ .00
81668
Wrights Assorted
Choux Bun
14
20 x 95g
£ .75
17OFFERS
84010
Wrights Pork Pies
Hand Raised
19
36 x 196g
£ .50
12764 12766 12767
Union Jack Union Jack Union Jack Union Jack
Bun Case Cupcake Box Lunch Box Tray
100
360 250 360
2
£ .49 12765
12768
4 Cupcake Box
6 Cupcake Box
£3.50
£3.95 4
£ .95 4
£ .95
65620
Instant Cream
60559
Multiseed Bread Mix
27.95 31.99
10 x 700g 16kg
£ £
18BEST BUYS
94011 30339
Potato & Meat Tuna
in Brine
12 43
24 x 268g 6 x 1880g
£ .99 £ .99
22000 81052 88256 88265
Oat & Raisin Cookies White Chocolate Milk Chocolate Cookie Double Chocolate
Cookie Cookie
90 x 45g 90 x 50g 90 x 50g 90 x 50g
£ 15.99 £ 15.99 £ 15.99 £ 15.99
77075 77060 92252 92229
Soft Roll Chia Bread Mix Professional Professional Yellow
Pastel Yellow
25kg 12.5kg 12 x 250g 12 x 250g
£ 33.99 £ 27.99 £ 10.50 £ 10.50
19OFFERS
94035 94034
Lemon Chocolate Sponge
Cake Mix Cake Mix
19 25
12.5kg 12.5kg
£ .95 £ .95
20613 84080 35098 10283
Supreme Chicken Chicken & Granulated Sugar Caster Sugar
& Bacon Sandwich Mushroom Slice Image for illustration purposes Image for illustration purposes
Filling
1kg. Day 1 for day 3 36 x 175g 25kg 20kg
5
£ .50 £ 16.60 £ 14.00 9
£ .95
40125 12612 40118 42148
Yellow Tulip Case Yellow Bun Case Green Bun Case Floral Bun Case
150 360 360 1000
4
£ .75 5
£ .75 5
£ .75 3
£ .75
20BEST BUYS
33473
Rice Krispies
17.99
10kg
£
44272
Ginger Sensations
33472 Cake Mix
Cornflakes
Image for illustration purposes 12.5kg
ALL
£ 24
14kg
.99 £ 43.95
44293 Strawberries & Cream Sensations Cake Mix 12.5kg
44194 Apple & Cinnamon Cake Mix 12.5kg
44246 Chocolate & Orange Sensations Cake Mix 12.5kg
44196 Lemon Sensations Cake Mix 12.5kg
44341 Cherry Bakewell Cake Mix 12.5kg
12756
Powerklenz
4
1 x 5 Litre
£ .95
12577
Washing up
Detergent
2
5 Litre
12584
Blue Roll £ .95
5
6 Pack
£ .99
21TRY OUR AMAZING
For full product information and more
recipe inspiration visit bakoselect.co.uk
SIMNEL CAKE PIN WHEEL
Add to your Easter offering with a
COOKIES
simple but effective Simnel Cake The colourful and effective biscuits
with a twist which is a lighter cake Preparation would work well for Easter,
base with marzipan incorporated Halloween and Bonfire Night
Cream the fats and sugar together
into it. Whether you want to make depending on the colour you use.
(slowly on a machine fitted with a beater
from scratch or want an easy They also taste amazing!
or with the back of a spoon in a bowl).
to use mix we can help you this
cake creation. Beat in the eggs a little at a time
(scrape down after each addition. Ingredients To decorate
Ingredients 454g cake margarine (94088) To colour (use at 3-5g per kg)
Mix the glycerine and the dried fruit in
227g caster sugar (94161) Chocolate colour and flavour (51240)
1.36kg butter a separate bowl.
113g liquid egg (94045) Lemon colour and flavour (51179)
226g shortening (94084) Sieve the flour, baking powder and spices
together and add to the batter. Last mix in 908g plain flour (94066)
1.58kg caster sugar (94161)
the fruit and glycerin mixture.
2.04kg liquid whole egg (94045) Preparation Chill both doughs for 1½ hours.
2.04kg high ratio / heat treated cake Scale approx 560g of batter into a Rub the margarine into the flour on On silicone paper roll each half of
(94065) 6” hooped cake tin and bake at 1700C 1st speed (can be done in a mixing dough into rectangles of 40 x 45cm
(3500F) until baked through (if you are bowl) be careful not to form a crumb.
7g flour (94066) approx. Brush the chocolate layer
unsure skewer the centre, if it is baked
Dissolve the sugar into the egg in a lightly with milk, place the lemon layer
4g baking powder (10021) none of the mix is visible when the
separate bowl; mix thoroughly. on top so it’s far edge extends beyond
skewer is removed).
1.81kg mixed spice (94122) the chocolate edge. Roll as you would
To decorate, dredge the work surface Add the egg and sugar mixture into a swiss roll.
2.04kg sultanas (31116)
lightly with icing sugar and roll out the the flour and mix on 1st speed until
113g currants (31278) clear dough is visible. Be careful not Wrap roll in silicone paper and chill
marzipan to the desired thickness.
to over mix (again this can be done in thoroughly.
700g glycerine (42671)
Use the 6” cake ring to cut around to give a mixing bowl, just be sure to add the
Grated neutral marzipan (38117) Slice into 5mm - 10mm cookies.
you the correct amount and shape to top wet mix slowly and incorporate fully
Alternatively use our Celebration the cake. before adding more). Bake on silicone paper line baking tray
Cake Mix, you can find the recipe for in a moderate oven at 1800C (3560F).
Apply the marzipan to the cake and create Divide the dough in half, colour half
this on our product data sheet! 12 balls and add these around the sides. the dough with chocolate colour and
Finally blow torch the top of the cake until flavour the other half with lemon
Available from BAKO SELECT you get brown flecks. colour and flavour. Available from BAKO SELECT
GLUTEN FREE
HOT CROSS
BUN RECIPE
With a growing trend for ‘Free From‘
foods (see our article on page 9), we
CHOCOLATE thought we would share our perfect
gluten free hot cross bun recipe! Preparation
COVERED Sift flour into a large bowl. Add salt to one
side of the bowl and then sugar, xanthan
WAFFLE BITES Ingredients
gum and yeast to the other side and make
a well in the mix.
Ingredients Stage 2 250g gluten-free, plain flour Melt butter and milk and mix together.
Stage 1 5440g Bakers Grade flour 150g buckwheat flour Pour the mixture into the well along with
beaten eggs and mix evenly. Knead the
5440g Marvello Cake Margarine 1815g strong flour 70g caster sugar
dough until it’s streak free.
2720g sugar 450g rice flour 1 tsp salt
Oil a large bowl with sunflower oil, place
145g water 450g cornflour 7g of dried yeast (fast-action) the dough mixture into it and cover with
1 tsp xanthan gum cling film. Place it somewhere warm for an
225ml whole milk hour or so until the dough doubles in size.
Preparation To finish the Easter Chick Shortbread:
Stage 1: Use Craigmillar Mellomallo coloured 60g butter Add mixed spices, sultanas, cinnamon,
Place the Craigmillar Marvello and sugar yellow and pipe a bold chick head mixed peel, citrus zest and nutmeg and
1 egg, beaten
in a machine bowl fitted with a beater. and body. Colour desiccated coconut mix. Re-cover and put back in the warm
yellow and sprinkle over mellomallo Sunflower oil place for 1 more hour.
On low speed, mix until the Marvello
has taken up the sugar. Add the water chicks. Finish with sugar paste coloured 100g of sultanas Roll into a long sausage shape and cut
and blend on low speed. orange for a beak and Craigmillar
30g of mixed peel into 10 portions and gently roll each one
Fondax coloured black for eyes.
Stage 2: into a ball. Place on a baking sheet, cover
finely grated zest of 1 orange
Sieve together, add to the mix from To finish the Easter Eggs & Bunny with a tea towel and leave to prove for
& 1 lemon
stage 1 and mix to a clear dough Shortbread: Dip ears of shortbread around 1 hour.
using slow speed. Roll out to 6mm bunny and eggs in Craigmillar 2 tsp mixed spice
Make the cross paste by mixing the
thickness, cut out chicks and place Farmachoc and decorate using sugar 1/2 tsp cinnamon remaining flour with just enough water
on a baking sheet lined with silicone paste coloured yellow for the chicks
1 pinch of nutmeg to pipe crosses onto each bun. Bake for
paper, and bake at 190°C for approx. on the eggs. Decorate the face of the
50g of plain flour, gluten-free 15 - 20 minutes at 220°C.
10 - 15 minutes. bunny using Craigmillar Fondax.
2 tbsp of apricot jam, smooth Melt the apricot jam and glaze each bun
To Finish: Craigmillar Mellomallo, Craigmillar Fondax, Craigmillar Farmachoc, sugar with a liberal amount and leave to cool.
paste, desiccated coconut, food colouring.
22CONTACT INFORMATION
CONTACTS
If you need to contact your local depot for information about ordering, product
ranges or anything else. Please contact us using the details below:
BAKO NORTHERN BAKO SOUTH EASTERN
& SCOTLAND 1-6 Merton Industrial Park,
Lee Road, London,
Mill Road, Littleburn Industrial Estate,
SW19 3XX
Langley Moor, Durham, DH7 8HR
T: 02084 170540
T: 01913 780088
F: 02085 400215
F: 01913 782052
bakose.co.uk
bakonorthern.co.uk
BAKO NORTH WESTERN ABC SUPPLIERS
Unit 12d Albert Shower Road,
74 Roman Way Industrial Estate
Rackheath Industrial Estate,
Longridge Road, Preston,
Norwich. NR13 6FH
Lancashire, PR2 5BE
T: 01603 721394
T: 01772 664300
F: 01603 720852
F: 01772 664307
abcnow.co.uk
bakonw.co.uk
1
2
BREAK 3
ACROSS 4 5
3 What fruit ingredient is most common
in a Schwarzwalder Kirschtorte?
6
4 A dark bread that’s made with rye flour.
6 Type of ground nut used to 7 8
make macarons.
9
9 Butter, eggs,, sugar, salt, milk and what 10
other ingredient makes brioche?
10 Popular cake that has pink and yellow
sponge covered in marzipan.
11 When is simnel cake traditionally eaten?
11
DOWN
1 The main ingredient in a meringue. 5 A popular Austrian dessert consisting 8 Layered dessert typically made with
of flour, ground nuts, sugar, egg yolks, mascarpone cheese.
2 What types of pastry are chocolate spices, lemon zest and blackcurrant
preserves. Answers available in next month’s issue
eclairs and profiteroles made from?
3 What dessert might you bake with a 7 The outside of a loaf is the crust, what
water bath in the oven? is the inside called? (3,5)
CONGRATULATIONS TO
Matthew (Matty) Gaines who won the ‘Name the publication’ competition with his
submission of BAKO’s Monthly Mix. Matty earned himself £50 for his entry!
23IN THE
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