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bespokemanufactured by design
development
prov
enan
ce
arom
atic
inspired
logisticssolutions pastry
sensory eat well
listening
BAKEOLOGYflexibility
food
valuehealthybake factory
consumer insight
researchinspi
ratio
n
globa
l
understandingtrust
trend
hot to go
brunchetta
tradi
tiona
l
modern
OVER 30 YEARS
EXPERIENCE
BRC GRADE A
ACCREDITATION
140STAFF
24.000 SQ FTMODERNFACILITY
GLOBALDISTRIBUTION
MERCURY PRIZE WINNERS
The Mercurys are one of the most prestigious awards in travel catering. We’ve been supplying products to the airline industry for over five years but this year was the first time we entered the Mercurys Awards. Our Taco Slider products were developed by Executive Chef James Strawbridge and won the sought after Savoury Food Product category.
“ The Bake Factory exists to create delicious on-board eating experiences for land, sea and air passengers. We literally create everything under one roof, from the idea for a product through to its testing and manufacture. Our talented team are continually researching food trends and flavours and will tweak and test until they believe they have achieved a product worthy of The Bake Factory name and one which will be enjoyed by travel passengers worldwide.
Matt Hurry - Managing Director
Creating delicious on-board eating experiences for land, sea and air passengers.
CAPABILITIES
“ The flexibility of our manufacturing operations means that we can supply a great diversity of products to a high standard. The key to this is a team who are trained to deliver products that they and our customers are proud of.Tracey Kingdon - Head of Operations
Sweet
Slow-cooked
Traditional
Deep-fill
Vegan
Sausage RollPork Pies
EmpanadaPattieTurnoversButter-Enriched
Croque
Bloomer
Grilled
Toastie
Hot-Sandw
ich
Sweet
Savoury
Cooked Fill
Grab & Go
Puff Pastry
Slow-cookedGluten freeAll day BreakfastPasta
Cornish
Cocktail
Hand-crimped
Machine Made
Taco
sBu
rrito
Fajit
a N
aan
Bar
-mar
ked
Burg
ers
Bao
Slid
ers
Vege
taria
nVe
gan
PASTRY
PIES
INN
OVA
TIO
NSLICES
MEAL POTS
PASTIES
WRA
PSBREAD
S
MANUFACTURED BY DESIGN.
NPD
“As part of our development process, we study consumer insight reports, conduct our own research and monitor emerging food trends. The implementation of our ideas comes down to a good old fashioned team of chefs with sharp knives, hot ovens and accurate scales.Emma Cundy Cooper - NPD Manager
The development kitchen at The Bake Factory™ is a hub for creativity, organoleptic activities, benchmarking and innovation. Innovating food solutions for our customers ranges from; producing the very best new pastry products, providing a hot food to go solution for high street coffee chains, or inventing creative concepts for the travel industry. The technical environment of our BRC A rated facilities maintains consistency and quality, but it’s in the kitchen that we experiment with flavour profiles, ingredients all of which allow the concept to fly.
Converting ideas such as slow-cooked Bengali beef curry or a range of miniature Mexican Tacos into a reality comes down to recording the recipes in detail. We have a dynamic and professional team of NPD specialists to translate our innovation into a practical solution to suit any client’s needs.
For The Bake Factory™, as food manufacturers, the key components of successful product development include; quality ingredients, an extensive list of suppliers, a process driven approach that charts every little change along the way, accessible recipe archives, collaborating with our customers effectively, and hosting customers here at the bakery in the UK.
BAKE FACTORY™ TRENDS 2018James Strawbridge, executive development chef at The Bake Factory looks at the in vogue and healthy-leaning ingredients to consider using when creating new products
QUINOA - This popular grain is reaching new heights with the emergence of local suppliers like the British Quinoa Company. Quinoa’s appearance in the foodie scene and meteoric rise to superfood status has been something to watch. We enjoy incorporating it into our creations by blending it with flour for savoury muffins, mixing with roasted vegetables for moist vegetarian pie fillings and even using it to replacing rice in ready meals. Also on our horizon this year are ancient grains and spelt flour.
KALE - Kale is still in the limelight with baby kalettes proving popular this season. Now it is so mainstream it is becoming easy to incorporate into new products to meet consumer demands. Recipes such as kale pesto with pumpkin seeds in a caprese wrap, cauliflower cheese & kale pasty for a rich warming hot hand-held snack or an Indian-style kale and spiced potato curry are all proving popular.
CASSAVA - This starchy root vegetable is delicious and hugely popular worldwide. It is really versatile and can be used as an alternative for chunky chips or as a gluten-free flour that balances gut flora. Also keep an eye out for more rice and coconut flour in our pastry NPD.
COLOUR - Adding colour to pastry products is inspired by both the perceived health benefit of colourful food, as well as the added visual impact. The Bake Factory predicts superfoods such as turmeric featuring heavily in Indian pastry innovation, cacao in Mexican empanadas and even spirulina or matcha for green powder in vegan and vegetarian pastries.
SUPERFOODS - Blending the trend towards sustainability and superfoods, we believe that crickets will appear more and more this year as flour for pastry, flatbreads and wraps.
James Strawbridge will host a Taste of Travel session at the World Travel Catering & Onboard Services Expo (WTCE 10th-12th April 2018 at the Hamburg Messe), on how superfoods can be used in the development of new products in the hot savoury sector for the onboard industry.
Food Trend Reports Our team dedicates a great deal of time visiting street food markets, restaurants, reading magazines and communicating
with leading chefs. We then regularly formulate our own internal reports on
upcoming food trends.
Innovation The heart of our process is the
Innovation Kitchen where we test new combinations and develop innovative
flavour profiles. This stage is exploratory, unfettered by commercial constraints.
Organoleptic Panelling product and assessing the
profile and bake guidelines is a key part of our process. We record the findings at every stage to track customer feedback.
Testing We offer support to customers at their point of sale, and can support launches with sampling and small MOQ’s to give a
real chance of success.
Customer Feedback We take all comments and feedback
seriously. We concentrate on existing product development whenever we see
an opportunity to improve a product.
NPD Our chefs create perfectly tailored catering solutions for you and your
customers.
Presentation We assist with presentations and our
marketing department will mock-up visuals and packaging to accompany the products.
Packaging & Logistics Our international experience at delivering product in cutting-edge packaging is one of
our biggest assets. Over several years we have tested and trailed a range of packaging options that meet different customers requirements.
Marketing our team has vast experience in food media.
Excellent product photography and video content allows you to engage with customers on various social medial platforms as well as being able to produce point of sale materials
if required.
Sales Our sales team travel internationally
to facilitate relationships with our clients and we attend trade shows to engage face to face with prospective
customers.
CONCEPT TO CUSTOMER
10
RECIPEFOR SUCCESS
Consumer ResearchWe conduct our own independent
research across different sectors to understand our customers’ needs.
Tailored global logistics solutions
delivering quality food to customers around
the world.
Value For Money Ultimately the products we develop must
be on budget for all links in the supply chain; this means focus on delivering value
for money at all levels.
Branding The majority of our customers have their own successful brands but on occasion are looking
for something new, we can help with this process and love creating bespoke brands. Our
in-house creative design team manage digital media campaigns and innovative artwork for
packaging for that competitive edge.
CASE STUDY #QUICHE_DEVELOPMENT
The Bake Factory™ has developed a range of gourmet quiche products for a high street coffee chain based on our own consumer insight.
We conducted research into the high street and food service sector and worked with our customer to develop a premium range of quiches that met the demands of high spend, hot food for certain day parts.
180stores in
12 months
Other flavours: REC172035 Turkey and asparagus tart
REC172136 Red pepper, spinach and cheddar quiche
REC172134 Roasted red pepper, butternut squash and feta quiche
REC172092 Quiche Lorraine
REC172089 Cheese and onion quiche
REC172643 Broccoli and goats cheese quiche
REC172656 Pea, feta and mint tart
We started working on NPD recipes based on findings from our VYPR market research and Mintel Food Reports. The resulting products that we’ve launched include a strong vegetarian profile alongside a more traditional protein based product.
The Quiche Lorraine uses smoked bacon and mature cheddar for an authentic flavour and our vegetarian product is a combination of roasted red pepper and mature cheddar.
CASE STUDY #OLD_EL_PASO
Ranging from our award-winning tacos to chilli beef hot pots, wraps to colourful empanadas.
To bring extra edge to our Bake Factory products, we’ve teamed up with Old El Paso which delivers wraps, empanadas and tacos packed full of flavour.
Other flavours: REC171918 Chicken and tequila taco
REC172384 Sloppy Jose taco
REC172306 Chicken fajita wrap
REC172563 Shredded chicken and grilled cheese toastie
The complex development process has taken us nearly 12 months but we now have an authentic and innovative Mexican range of products ready for the travel industry. Ranging from our award-winning Tacos to Chilli Beef Hot Pots, wraps to colourful Empanadas.
The fundamental Bake Factory approach has been to capture the Old El Paso meal kit experience in products that are easy to reheat and ready to eat. We have ovenable packaging and meal solutions available for the travel industry that take a proven retail brand and allow people to enjoy gourmet Mexican hot food on the go.
Pasties
The Bake Factory™ is based in Cornwall, UK and we have a strong history of manufacturing Cornish pasties.
This traditional and artisan pastry product has a thriving local reputation in the South West of the UK and PGI status (Protected Geographical Indication). Pasties are synonymous with train travel and offer a handheld option for people on the move. The pasty format has been exported in various forms around the globe and there is much in common with the Mexican Empanada, Jamaican Patties or Polish Pierogi.
The Bake Factory has focused on developing an extensive range of pasties that can reheat quickly whilst maintaining wholesome quality. Our pasties are perfect for hot food on the go and the travel sector.
We manufacture both hand-crimped premium pasties and machine sealed in a variety of sizes. The fillings are full of flavour and authentic profiles from around the world.
FPPRBT20 Rendang Beef Pasty
Malaysian inspired pasty with aromatic lemongrass, ginger and chilli with succulent beef in turmeric pastry.
FPPRBT20 RENDANG BEEF PASTYFPMCMF36 CHICKEN, BACON AND MUSHROOM REC171815 HAM HOCK & LEEKREC171819 BROAD BEAN AND PEA WITH FETA PASTYREC172631 CORNISH STEAKREC171901 CHICKEN & FRIJOLESFPMSAF36 STEAK & ALEREC172610 CORONATION CHICKENFPCCKT20 CAULIFOWER CHEESE & KALE (V)REC182856 TRIPLE CHEESE & CHIVE (V)REC172399 SPICY THREE BEAN (VEGAN)REC16136 TRIPLE CHEESE & ONIONREC171788 HAWAIIAN PORK AND PINEAPPLEFPPBZT20 BRAZLIAN PORKREC16699 CHICKEN & CHORIZOFTKY TURKEY & CRANBERRYREC172570 SWEET POTATO & LENTILREC182986 CHICKEN, BACON AND MUSHROOM PASTY REC182985 CHICKEN AND LEEK PASTYREC182983 CHICKEN AND MUSHROOM PASTY REC161548 MEXICAN CHILLI BEEFREC16131 MINTED LAMBREC171746 PEPPA DA STEAK PATTIEREC172595 CHILLI BEEFREC172629 KERALAN CAULIFLOWER AND ONION BHAJIFPPMKF30 MACKEREL & BEETROOT
FLAVOURS
TECHNICAL INFO
FORMAT: FROZEN BAKED
PACKAGING: BAKE FACTORY OVENABLE PIE POT
CASE SIZE: 40 UNITS / 64 CASES
SIZING OPTIONS: 100g - 300g
Pies
BFPCKT30 Vegetable Gratin Pie
Shortcrust pastry filled with creamy cauliflower cheese and kale then topped with pumpkin seeds.
Our development chefs use their knife skills, latest cooking methods and favourite flavour combinations, to deliver pies that are worth flying for.
We manufacture for airlines, award-wining Delis, and foodservice wholesalers. The humble pie has been elevated as the result of an extensive development process. We combine comfort-food nostalgia with innovative ingredients and exciting vegetarian recipes.
We can confidently adapt flavours of pies to meet changing menu demands over rotation cycles and reflect seasonality, drawing from our impressive catalogue of recipes.
Our pies have been developed following extensive research from our customers and consumers. We’ve combined rich and moist filling with crisp light pastry and you’ll also find that we pay particular attention to the visual impact of our pies, finishing them with a savoury granola, cheesy gratin, sweet crumble or puff pastry lids.
Pies are a great format for hot handheld snacks, and our square varieties are a perfect fit for airlines and travel sectors.
BFPCKT30 VEGETABLE GRATIN PIE (V)REC172541 GARDEN VEGETABLE (V)REC182892 PEPPERED STEAKREC172370 CORONATION CHICKENREC172366 LAMB. PE & MINTREC182897 CHICKEN & MUSHROOMREC182918 SPICY CHICKENREC182888 STEAK & ALEBPPBBP24 BEEF BOURGUIGNONREC171808 MUSHROOM LENTIL & BRIE (V)REC161501 PHILLY BEEFBPBEBP24 BENGALI BEEF PIEREC172369 SWEET POTATO & GOUDA (V)REC172546 BUTTERNUT SQUASH & SPINACH (V)REC171925 CARROT & DHAL (V)REC171986 PEPPA DA STEAK PIEREC171803 CULLEN SKINK HADDOCK AND GOUDA PIE
SWEETREC172838 APPLE AND BLUEBERRY PIE REC182840 TOFFEE APPLE PIEREC182841 APPLE AND CINNAMON PIE REC182842 FRUITS OF THE FOREST PIE
FLAVOURS
TECHNICAL INFO
FORMAT: FROZEN BAKED
PACKAGING: BAKE FACTORY OVENABLE PIE POT
CASE SIZE: 20 UNITS / 108 CASES
SIZING OPTIONS: 125G
Meals
MEALSOur meals are perfectly positioned for the Buy On Board sector and working with well-known commercial brand partners such as Old El Paso and Levi Roots means that we can deliver both consumer recognition and real flavour. The rustic nature of some of our recipes is complemented with a combination of vibrant fresh ingredients and slow-cooked meats.
HOT POTSOur hot pots are our version of a deconstructed pie. The filling is the real hero and gives greater emphasis to their delicious flavour. Our ovenable pots contain protein rich recipes that are real crowd-pleasers, our NPD team have focused on concepts that reflect travel and a taste of a home-cooked meal. We also have a great range of gluten free, vegetarian and vegan friendly versions available.
REC16166 Mac ‘n’ Cheese with Honey Ham
Gluten free pasta with smoked bacon crumb in a rich cheese sauce.
REC16154 MAC ’N’ CHEESE
REC16166 GLUTEN FREE MAC & CHEESE
FOADBF16 BREAKFAST HOT POT
REC172398 SLOPPY JOSÉ MAC N CHEESE
REC161291 MARTINIQUE CHICKEN CURRY
REC171667 CARIBBEAN MAC N CHEESE
REC16167 MOROCCAN MEATBALLS
REC161597 PEPPA DA STEAK BEEF
REC172460 CHICKEN ENCHILADA
M2050 REC161572
REC172736 NACHOS
FLAVOURS
TECHNICAL INFO
FORMAT: FROZEN BAKED
PACKAGING: BAKE FACTORY OVENABLE PIE POT
CASE SIZE: 40 UNITS / 72 CASES
SIZING OPTIONS: 125g - 250g
BreadsREC172563Grilled Shredded Chicken & Mexican Cheese Sandwich
Shredded chicken seasoned with spices, mild salsa and Mexican cheese.
As a bakery we specialise in pastry rather than baking our own bread on site.
Therefore we have worked extensively to source superb artisan breads for our recipes that reflect the standards our Master Bakers expect. That said, we still bake quick breads for savoury muffins, scones and some cakes in the factory.
The NPD department here at the Bake Factory uses bread products as an effective format to reflect emerging trends quickly from concept to customer and with real visual impact.
We often inspired by street food and iconic pop-up concepts. Then we create authentic recipes for example, Mexican burritos, Indian flatbreads filled with curries, Caribbean grilled cheese toasties or French classics given a modern British gourmet twist.
REC172563 SHREDDED CHICKEN GRILLED CHEESE TOASTIE
REC172304 LEVI ROOTS BEEF BLOOMER
REC172737 JERK CHICKEN TOASTIE
REC172004 OLD EL PASO BEEF AND CHEESE BLOOMER
REC161540 CROQUE PROVENCAL
REC161581 CHICKEN & CHEESE MELT
REC161496 POUTINE GRILLED CHEESE SANDWICH
REC161504 MONTREAL GRILLED SANDWICH
REC171859 CAJUN BUFFALO CHICKEN
M1624 PULLED PORK BURGER
M1243 BOMBAY GRILLED CHEESE
REC16842 SAUSAGE CIABBATA ROLL
REC172329 BREAKFAST MUFFINS WITH PULLED HAM, SPINACH AND HOLLANDAISE SAUCE
REC172280 BACON CIABATTA ROLL
REC172326 BRUNCHETTA - TOMATO AND BASIL WITH MOZZARELLA
REC172327 BRUNCHETTA - PEA, BUTTER BEAN AND MINT
REC172345 BEANS ON TOAST WITH TOMATO
REC172348 CROQUE MADAME
REC172350 CROQUE MONSIEUR
NEW APPLE SMOKED CHEDDAR & CHUTNEY NEW CUBANO NEW TUNA MELT WITH RED ONION
FLAVOURS
TECHNICAL INFO
FORMAT: FROZEN BAKED
PACKAGING: BAKE FACTORY OVENABLE PIE POT
CASE SIZE: 20 UNITS / 108 CASES
SIZING OPTIONS: 120g - 200g
Gluten FreeREC172662 Breakfast Crustless Quiche
Our all day breakfast crustless quiche combines smoked bacon with scrambled egg and Cumberland sausage.
While our quiche range concentrates on classic flavours, we have also developed on a range of gluten free and crustless quiches to meet the growing demand for less pastry.
The quiche format is perfect for the growing trend towards grazing menus lighter bites and picnic inspired menus. The fresh flavours and lighter eat, mark them as ideal for the modern traveller looking for something adventurous yet recognisable. We also manufacture Gluten Free Pies and other delicious pastry products.
REC172035 TURKEY AND ASPARAGUS TART
REC172136 RED PEPPER, SPINACH AND CHEDDAR QUICHE
REC172134 ROASTED RED PEPPER, BUTTERNUT SQUASH AND FETA QUICHE
REC172092 QUICHE LORRAINE
REC172089 CHEESE AND ONION QUICHE
REC172643 BROCCOLI AND GOATS CHEESE QUICHE
REC172656 PEA, FETA AND MINT
REC172804 ROASTED RED PEPPER
REC172649 BRIE AND CARAMELISED RED ONION CHUTNEY
REC172662 ALL DAY BREAKFAST
FLAVOURS
TECHNICAL INFO
FORMAT: FROZEN BAKED
PACKAGING: BAKE FACTORY OVENABLE FILM
CASE SIZE: 12 UNITS / 228 CASES
SIZING OPTIONS: 200g
CASE STUDY #DELTA
We specialise in the complete design process from concept to customer, development and delivery of on-board food solutions.
We will ask about the challenges you face and concentrate on customer specific intelligence to understand your circumstances. Then we go away and do our homework reviewing category reports and producing our own consumer insight presentations for you. We are not afraid of customising products and working on bespoke development briefs, we tailor their design and logistical approach to meet your needs. Reliability, consistency, commercial cost-engineering and a professional service are built into how we work with customers to guarantee good results. Our highly experienced logistics team at the Bake Factory aim to deliver on time and on budget to anywhere in the world.
163,705 kg
of pies - over half the 1/2 weight of a Boeing 747
2.4million pies
Global logisticsWe aims to operate according to a strict set of principles that places our customers needs first. Not only will we design and manufacture your products, but we will pre-pack, test and label your frozen or chilled products, we’ll deliver them in excellent condition anywhere in the world. Our team has an established track record and experience working on global logistics solutions so we are always keen to help. We can manage a complex international supply chain effectively to enable you to focus on your core business, leaving the logistics up to us.
886,600Chicken Pies
423,000Vegetable Pies
MEET THE TEAM
MATT HURRY Managing Director
T +44 (0) 1726 861120M +44 (0) 7970 831873E matt@thebakefactory.co.uk
JAMES STRAWBRIDGEExecutive Development Chef
T +44 (0) 1726 861120E james@thebakefactory.co.uk
CATHERINE WEBSTER Marketing & Media Co-ordinator/Customer Accounts
T +44 (0) 1726 861917E catherine@thebakefactory.co.uk
EMMA CUNDY-COOPERProduct Development
T +44 (0) 1726 861120E emma@crantockbakery.co.uk
CATHERINE BARBERDevelopment Chef
T +44 (0) 1726 861120E Catherine.barber@crantockbakery.co.uk
MattHurryQ&A
2.4million pies
What is The Bake Factory?
The Bake Factory specialises in creating high quality, great tasting, on-board food experiences for airline, rail and ferry passengers. We take inspiration from food trends across the globe and turn these into products perfect for the ever discerning customer to enjoy during their journey.
How did The Bake Factory come about?
Crantock Foods is a well-established brand in the UK ‘Hot food to go’ market. The company recognised an opportunity to extend that service into the burgeoning travel sector but needed a brand that had global appeal hence The Bake Factory.
What can we expect from The Bake Factory in 2018?
Winning the Mercurys award for the Savoury Food product category at the end of 2017 with our Taco Sliders, and with our vegetable gratin pie, which is currently flying with Delta, in the running for an on-board hospitality award demonstrates how The Bake Factory is gaining profile and credibility in the global hot food to go travel sector. We are very excited therefore about 2018 and the opportunities it will present.
What sets you apart from other manufacturers?
Creativity, innovation, a highly talented development team and a desire to produce on a consistent basis high quality foods that will be enjoyed worldwide. We combine this with a growing own label business where we create and produce foods for a variety of brand including the Frys Family Food Company, Tuk-In Foods and the Posh Pasty Company.
What are the key ingredients for a successful relationship between manufacturer and customer?
It is vital that we work very closely together which means identifying and understanding what the customers needs, challenges and problems are. That means lots of conversations, lots of questions and then of course providing products that match the customer needs. We also need to ensure that throughout the whole life cycle of the customer relationship communication channels with them stay very open so that we can respond and adapt should their needs change.
Recipe
Meet our Development ChefJames Strawbridge
Our Executive Development Chef James Strawbridge is a published author, sustainable living expert and TV presenter who has been working in NPD and food design for the last five years. James has developed an exciting range of innovative products and recipes for the Bake Factory which we are pleased to share with you. James also runs his own award-winning food brand the Posh Pasty Co www.poshpasty.co
This rustic recipe is our fresh interpretation of a humble taco with a Bake Factory twist. Our hay baked chicken adds an earthy flavour that contrasts well with the aromatic wild garlic and citrus notes. Garden peas, samphire and courgette fill the taco with fresh flavours and add a splash of colour to this British woodland inspired dish.
Ingredients: • 2 Chicken Thighs • 4 Flour Tortillas • 50 g Garden Peas • 4 Baby Courgettes • 100g Samphire • Hay • Sea Salt • Cracked Black Pepper
Method:1. Make your Wild Garlic Pesto by blitzing until smooth. Available to forage between February - April in the UK. Substitute with fresh Mint leaves and Broad Bean or Pea Shoots in summer.
2. Preheat your oven to 180˚C and prepare your Chicken by placing into a roasting tin surrounded by Hay. Bake for 25-30 minutes covered with a lid and then remove the skin.
3. Place the skin in a shallow pan to finish or bake between two sheets of baking parchment with a drizzle of oil and generous seasoning of salt. The skin should be crispy.
4. Pan fry the courgettes and samphire for 2-3 minutes in the chicken fat adding the garden peas at the last moment. Squeeze over some lemon juice to deglaze the pan.
5. Serve with a warm flour tortilla. Garnish with pea shoots and a drizzle of wild garlic pesto.
For the Wild Garlic Pesto • 4-6 tbsp Chopped Wild Garlic • 1 tbsp Olive oil • 1 tbsp grated Parmesan • Juice of 1/2 Lemon • Pinch of Sea Salt
HAY BAKED CHICKEN TACO WITH WILD GARLIC For the Wild Garlic Pesto
• 4-6 tbsp Chopped Wild Garlic • 1 tbsp Olive oil • 1 tbsp grated Parmesan • Juice of 1/2 Lemon • Pinch of Sea Salt
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