Acquisition of Aromatic AB + + + New Bread Ranges + + + Indulgent Confectionery Lines

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2 2 Bakels News – No 154 / 2012

SPOTLIGHT

Aromatic AB

The strategically important acquisition of Aromatic AB was completed on 1st January 2012 and Aromatic is now a very welcome member of the Bakels Group.

Aromatic, which was founded in Sweden in 1936, develops and markets functional Bakery ingredients mainly used in the production of cake products.

These are broadly categorised as follows:

• Cake Emulsifiers• Freshness Enhancers• Cake Improvers• Release Agents• Colours & Flavours

Aromatic AB is based in Stockholm but has subsidiaries in the UK, Poland, Switzerland, Germany, Hungary and the USA, together with exports worldwide. These companies and export activates will significantly strengthen Bakels presence in many markets, where the combination of Bakels sales, distribution and technical support with Aromatic’s expertise in the field of cake ingredients will enhance the service we can offer.

Both Bakels and Aromatic have been working on the application of enzyme technology to cake production and we anticipate exciting new products coming from the collaboration between Bakels and Aromatics technical teams.

Aromatic staff will take part in IBA 2012 as a member of the Bakels Group and look forward to welcoming customers and introducing them to the full range of Bakels products.

Bakels Group Conference 2011 in Malaysia

A conference bringing together the leaders of the major businesses in the Bakels Group has now become an annual event. This reflects the increasingly global nature of the baking industry, be it consumer trends, technologies applied, suppliers and indeed customers.

We consider our ability to give all our customers, in whatever market they are based, access to the full Bakels Group resource to be one of the core elements of the service we offer. We seek to achieve this by building a spirit of cooperation between the leaders of our individual businesses and this is best done by developing personal relationships between colleagues.

In October 2011 thirty managers gathered at Bakels Malaysia to take part in an extensive business programme.

This included presentations by the newest member of the Group, Bakels Nutribake. Gardenia, one of the most important bakery groups in the region, hosted a visit to their new and very impressive bakery in Kuala Lumpur. This bakery clearly demonstrated international standards of equipment and processes, underscor-ing the point that these technologies are truly global.

The 2012 conference will be arranged to coincide with IBA in Germany in September 2012.

Armin Ulrich, chairman of the Bakels Group, with Mats Persson, managing director of Aromatic

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Spotlight 2

Editorial / Contents 3

Innovate British Bakels 4-5

Innovate South Bakels 6-7

Innovate Australian Bakels 8-9

Innovate NZ Bakels 10-11

Innovate Irish Bakels 12

Innovate Nordbakels 13

Innovate Bakels Nutribake 14

Innovate Bakels Chile & Argentina 15

Innovate Bakels Peru 16

Innovate Bakels Brazil 17

Behind the Scenes 18/19

The Bakels World 20

Bakels News No 154 / February 2012Published by EMU AG, SwitzerlandPrinted in Switzerland

Editorial

Dear Reader

We have in the past explained that our success has been down to a mixture of product innovation, combined with continued investment in each of our businesses throughout the world and, of course, the competence and dedica-tion of our staff.

When it comes to investments this generally involves investment in existing businesses together with developing new ones. Occasionally we will also acquire an existing business if this allows us to enter new markets or if it is complementary to an existing business where the combi-nation will increase our market coverage and technical strength.

It is rare that we take initiatives to develop existing business, start new ones or make an acquisition all at the same time but 2011 saw us do just that!

In Bakels News 151 we reported the purchase of land and buildings which will allow Russky Bakels to become a manufacturing company. This project has continued throughout 2011 and production will commence in 2012.

In this issue of Bakels News we report progress of our new venture in Latin America, Bakels Argentina, and not one but two acquisitions, Bakels Nutribake in Switzerland and Aromatic AB in Sweden.

Each in their own way fulfils this objective of securing the future growth of Bakels and our ability to serve our customers, old and new.

We do hope you find something of interest in Bakels News 154 and we look forward to meeting many of you at IBA in Germany in September.

Armin UlrichChairman

CONTENTS

4 4 Bakels News – No 154 / 2012

INNOVATE

Genoese Mix

Perfect for making large slab for novelty or celebration cakes and individual cup cakes, this mix is convenient, quick and easy to use, by simply adding water and mixing.

Sheet lines produced from this mix have a flat and smooth surface, consistent shape and excellent volume. Its close even texture makes it very easy to cut and handle when decorating and finishing cakes and tray bakes.

The eating quality is excellent, being light, soft and moist with a delicious flavour and has good keeping qualities.

For variety it can be used plain or combined with flavours, colours, and inclusions such as chocolate chips etc.

Genoese Mix Complete contains only natural flavours, is free from colourings and the baked goods are freeze thaw stable.

Pizzas

Bakels manufacture a range of ingredients for pizza manufacturers to produce top quality and consistent pizza bases and snack style products.

For the larger pizza manufacturer:

• Sour Dough Powders produced from wheat and rye flours are available, pro-viding an enhanced fresh bread flavour to a wide range of baked goods includ-ing pizzas.

Sour Dough Powder can be incorp-orated at the mixing stage in a straight dough or incorporated into a sponge enabling the level of sponge to be re-duced.

• Springs Xtra Life is a clean label pro-duct for extending the shelf life of chilled and ambient pizza doughs and bread products.

• Pan Flow is a natural de-activated yeast – the clean label solution for poor extensi-bility and shrinkage. This concentrated product, processed from yeast, acts as a reducing agent on the gluten network, allowing the dough to develop more quickly.

•Pan Flow has a relaxing effect that allows the dough to be processed more easily, enabling it to be extended and shaped without tearing or shrinking back during proving.

For craft bakers:

• Premium Ferment – in addition to producing top quality crusty artisanal style breads, Premium Ferment is ideal for great tasting rustic pizza bases and similar snack pro-ducts. Premium Ferment is a clean label powdered bread improver with added sour dough powder used to produce long process bread in less than three hours, as only one hour bulk fermentation is required.

British Bakels

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British Bakels INNOVATE

Student Workshop

British Bakels were pleased to welcome a group of bakery students from Tameside College, when they attended a two day training course in their technical centre in July.

The students were accompanied by Lorna Jones, head of the bakery department at Tameside College, and lecturer Steven Salt.

The visit included a talk on the heritage of the Bakels Group, a tour of our production facility and a session in the test bakery on bread faults, tutored by Bakels´ technical applications manager Steve Burgess.

A session was also held on the controls carried out on specific production equipment, this was of particular interest to the group as it is not an area normally covered as part of the curriculum at bakery colleges.

The students also presented a range of products to Bakels staff that they had previously produced and presented to members of the British Society of Baking at their annual conference, hosted at the college earlier in the year.

Bakery Industry Awards 2011

The award for the Bakels sponsored «Speciality Bread Product of the Year» category in the 2011 Baking Industry Awards, went to Bachmann’s Patisserie in Thames Ditton for their rosemary and raisin loaf.

A joke played by one of his children over lunch gave proprietor Chris Bachmann, the inspiration for his award winning entry. «I was eating roast lamb and rosemary when one of my children popped a grape in my mouth» recalls Chris «I thought the taste combination of the rosemary and grape was wonderful, hence our new Rosemary and Raisin Loaf. I worked with my head chef Greg Cadoni and Dave Tamasauskas on the recipe and we hit the winning formula on the third attempt».

Selling at £3.00 for a 400g loaf it is Chris’ top selling bread line. Surrey based Bachmanns has a proud record of success in the Baking Industry Awards.Chris’ father Ernst was a multiple award winner prior to his retirement three years ago. Chris has kept the family tradition alive by winning not only the Speciality Bread Award but also the one for innovation.

Our congratulations to Chris and well done to the Thoughtful Bread Company and Greenhalgh’s Craft Bakery for making the final.

Bakels are sponsoring the awards in 2012. E-mail bakels@bakels.com if you’d like us to contact you once the entry forms are available.

6 6 Bakels News – No 154 / 2012

Flavour Pastes

South Bakels produces a range of colour/flavour pastes but the two newest are cream soda and bubble gum flavour pastes.

These new pastes are developed to target the rapidly growing children’s cake market in South Africa.

The new flavours are bold in colour and clean in taste, exactly what the cake market is looking for.

Be creative when you decorate the cakes made using these new flavours.

Jelly Powders

South Bakels has available a range of Jelly Powder in 3 flavours – strawberry, pineapple and greengage.

The jelly powders only need the addition of boiling water to produce a quick setting jelly which requires no refrigeration.

All three jelly powders are gelatine free and are MJC Halal approved.

They can be used for traditional jelly and custard desserts but can also be used to create exciting new desserts.

South BakelsINNOVATE

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South Bakels INNOVATE

Rye Range

South Bakels produces a range of different Rye Bread Mixes to suit you, the baker:

• Scandinavian Rye is a 50% dark rye mix.• Landbrot is a 50% lighter, German-style rye mix.• Bavarian is a complete rye bread mix only requiring the

addition of yeast and water.

All 3 rye mixes have a unique taste profile to suit any lover of rye breads.

Sybil Brits 40 Years of Service

Sybil Brits joined South Bakels in Johannesburg in November 1971 as a receptionist/switch-board operator. During 1972 she was transferred into the telesales department where she has worked ever since, dealing with and resolving our customer queries and problems.

Sybil is loved and admired by customers and colleagues alike because of her friendliness and passion for the needs of the customer.

In November 2011, Sybil celebrated her 40th anniversary of employment at South Bakels, which is a company record in South Africa.

Sybil not only sells Bakels products but also uses them as she is an avid cake baker and decorator and she is the first person to comment if the Pettinice or Persipan is not perfect!

Thank you Sybil for being a valued South Bakels employee and an example to all of us, God bless you!

Dovidol Divider Oil

South Bakels has started to manufacture a vegetable based divider oil.

Dovidol is a pale yellow, tasteless and free flowing divider oil conveniently packed in 25 litre plastic drums.

Please contact your local Bakels representative for more details on any product featured above.

8 8 Bakels News – No 154 / 2012

Australian BakelsINNOVATE

Bakels Bread Book

The Bakels Bread Book has been developed by our dedicated team of technical bakers. The book provides you with recipes, ideas, and technical information allowing you to create the highest quality bread products. The book outlines scratch recipes using the finest Bakels ingredients, as well as showcas-ing the vast range of bread mixes and concentrates offered by Bakels.

The book illustrates Bakels ability to pro- vide our customers with total ingredient solutions. Bakels offers products from pan release agents to bread improvers, from emulsified fats to icings and toppings – all of which are presented in this must have publication.

The book is an insight into the vast product range and technical knowhow of the Bakels bread category; demonstra- ting products from white sandwich bread to dark rye bread, from sweet buns to sourdough.

For technical enquiries, recipe demon-strations, or to receive your free copy, contact Bakels on free call 1300 368 394.

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Australian Bakels INNOVATE

Bakels Fondants

Bakels has decades of experience of producing quality fondant icings. Bakels offers a wide range of flavours of fondant icings to ensure that there is a solution for your every need. Heat to body temperature (38°C/100°F) for highest quality results!

White, Chocolate, Strawberry, Caramel, Coffee, Passion Fruit, Pineapple, Musk varietites are available.

Bakels RTR Chocolate Ganache

Bakels strives to provide customers with quality ingredient solutions and continually raise the bar when it comes to delivering total ingredient solutions for the baking and food industry. Bakels RTR Chocolate Ganache is no exception –this versatile, high quality product can be used as a filling or a topping in all bakery applications.

Now made with all natural ingredients, simply remove Bakels RTR Chocolate Ganache from the pail then heat and stir to the desired consistency to create the highest quality baked goods!

Supply Chain Manager

Australian Bakels would like to welcome Christopher Barton to the Bakels team as supply chain manager.

Prior to commencing work at Australian Bakels, Christopher spent 22 years working within the manufacturing pharmaceutical sector. It is there that Christopher developed a strong track record in demand management, scheduling, procurement, inventory management, 3PL warehousing, distribution and CGMP compliance.

Christopher’s previous appointments include logistics manager, materials & distribution manager, inventory manager & production scheduler. Christopher’s wealth of knowledge and expertise will enable Bakels to continue to provide an efficient, world class and reliable distribution network.

10 10 Bakels News – No 154 / 2012

NZ BakelsINNOVATE

Bakels Pettinice RTR Icing

Bakels are expanding their range of coloured icings to now include white, almond, chocolate, ivory, red, green and black.

There are many enthusiastic amateurs and experts involved in cake decorating who enjoy the versatility of the Bakels Pettinice RTR range to ice and decorate their cakes.

NZ Bakels P.T.E. Training

NZ Bakels School is now a fully registered and accredited baking school which offers training to students who are employed within the baking industry.

Training plans can be tailored to meet their individual needs. The plans are designed for students to achieve qualifications for that year level. Courses consist of craft, in- store/franchise and plant bakery for level 2 (year 1), level 3 (year 2) and level 4 (year 3).

NZ Bakels training facilities, which are fully equipped and have highly trained and qualified tutors, are located in Auckland, Palmerston North and Christchurch.

New Release - Caramel Cake Mix

Quality is the key to creating a difference with cake products.

Bakels new Caramel Cake Mix, with rich colour, moist eating qualities and excep-tional flavour meets and surpasses this criteria. Just add egg and water for a sheer indulgent caramel cake that will satisfy the most discriminating caramel lovers.

NZ Bakels has updated the retail packaging which now enables the icing range to stand on shelf.

The newly developed blue, purple and pink RTR icings have proven to be very popular and will be available shortly including through wholesalers and supermarkets.

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NZ Bakels INNOVATE

Small Pack Acquisition

The recent acquisition of a Doypack quad pack machine has now allowed NZB to develop smaller bag packs ranging in size from 500gr to 5kg.

These packs area high strength vertical standing items made of high gloss barrier proof properties.

This new quad format allows for superior presentation of Bakels products to the consumer, coupled with a glossy colour label that has markedly improved the image of the product range.

The range is being expanded to take advantage of this new technology with consumer feedback being very positive.

Progressive Supplier Award

On 23 November 2011 Duncan Loney, CEO & chairman, accompa-nied by Clifford Banks, NZ Bakels key account manager, attended the Progressive Supplier Awards for 2011.

NZ Bakels were presented with the Gold Award for the «Bakery Supplier of the Year»which was awarded in recognition of the support that Progressive supermarkets receive with all in-store bakery training, product development, technical assistance, store openings, workshops and the NZ Bakels' team «can-do» attitude. NZ Bakels were also a finalist within the «Bakery Best New Category Line» for 2011.

Recognition of Services to the NZ Baking Industry

Kerry Richards, key account manager at NZ Bakels, has been recognised by the BIANZ for serving various conference committees and being involved with other industry events.

Kerry views his involvement as doing a small part for an industry that he enjoys being part of and he has always received positive feedback from the BIANZ.

He has been fortunate to work with great people and leaders during his 22 years and made many good friends within the baking industry nationwide. «It’s this baking comradeship that I enjoy while having a bit of fun at the same time» Kerry says. «NZ Bakels as a Platinum sponsor of the BIANZ always has provided 100% support to whatever I have been doing to assist and this has been much appreciated.I firmly believe now that the BIANZ is in great heart, as shown by the recent successful conference in Napier. I know they will continue to be the leading voice of the New Zealand bakers» he adds.

Congratulations to Kerry for all his work, concerted efforts and time spent to assist the growing baking industry of New Zealand.

12 12 Bakels News – No 154 / 2012

Irish BakelsINNOVATE

B’Milka

Cost Saving Alternative to Buttermilk.

B'Milka is an economical powder replacement for fresh buttermilk in scones, traditional Irish soda breads and a range of chemically aerated products.

B'Milka is a free-flowing powder, which is reconstituted with water at a recommended level of 500gr to 4.5kg of water. B'Milka can also be added dry.

The benefits of using B'Milka are:

• Economy in use• Similar flavour profile to buttermilk• Easy to store• No wastage – just make up what you require

25 Years Service at Irish Bakels

Harry Cheevers recently completed 25 years service with Irish Bakels, having worked in the warehouse throughout his career. Harry is an authority on all Irish Bakels products and the customers who purchase them.

Our photography shows Harry receiving his 25 year service award from Armin Ulrich, chairman of the Bakels Group.

Ann’s Pantry Takes Home Gold

Congratulations to John Agnew of Ann’s Pantry in Larne, Co. Antrim for taking home a «2 Gold Star Award» for their Low GI Multiseed Bread at the Great Taste Awards 2011.

The Great Taste Awards are organised by the Guild of Fine Food and is the acknowledged benchmark for speciality food and drink.

«Our Multiseed Bread is one of our most popular breads. We submitted a 400g loaf rolled in a combination of seeds, just baked to perfection to give a real wholesome flavour. To achieve 2 Gold Stars at a competition of this calibre is quite an achievement so we are delighted» said John.

This is the second consecutive year Ann’s Pantry have picked up a gold award using Bakels Multiseed Bread Concentrate, so well done. We wish John every success in the future.

Nuversoy – Cost Saving Egg Replacer

Nuversoy is a soya protein based product in powder form which can replace up to 40% of the egg content in cake and sponge products. The best results are obtained by reconstituting Nuversoy (3 parts water to 1 part Nuversoy) the day before use, storing under refrigeration.

Nuversoy is a cost effective method of replacing egg in a range of products and recipes including sponges, Madeira cake, fruit cakes, Genoese and cup cakes. Nuversoy acts in the same way as egg and volume, texture, colour and overall batter stability are not compromised.

The percentage egg replacement in any recipe is based on the existing level of egg and for advice on specific products contact your local technical sales representative.

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Nordbakels INNOVATE

Kistamässen Stockholm September 2011

Kistamässan in Stockholm is one of the greatest bakery and confectionary expositions in Scandinavia.

Nordbakels participated in this event with the focus being the launch of new products, along with Bakbel's glazes and fillings.

Whoopiemix Chocolate and Vanilla

For the confectionery baker Nordbakels promoted two varieties of Whoopies: chocolate and vanilla.

Whoopies are two round pieces of cakes that are shaped into mounds. Thereafter the cookies are filled with creamy truffles or fruit fillings and finally decorated with sprinkles in different colours.

To Nordbakels Whoopiemix you add room temperature margarine and water and bake for 5-6 minutes.

We had wonderful help from Bakbel, represented by Yves Keyaerts and confectioner Benoît Cochelin, who demonstrated applications for glazes and fruit fillings.

Chia Base

Chia seeds, rich in protein and omega 3, are traditionally consumed in Central and South America but apparently not so widely known in Europe.

Our Chia base contains oat flour and sourdough in addition to the Chia seeds.

Nordbakels launched this and other bread bases in different variations i.e. grissini and cookies.

Pettinice

The latest colours in the «Pettinice Family» are lime green, fuchsia and orange.

That gives us the opportunity to provide decorations for all season cakes, from bright colours for summer wedding cakes to Halloween’s black and orange creations.

14 14 Bakels News – No 154 / 2012

INNOVATE Bakels Nutribake

Our Secret

After nine months with the Bakels family we have settled in very well. As announced in Bakels News 153 we would like to further report, on our success in general and on some of our bread products in particular.

The secret of Bakels Nutribake combines the right mix of tradition and a long lasting partnership with our customers. We have a wide range of products that are being used by hundreds of bakeries throughout our country.

A strong and trusty Nutribake team has competence, knowledge and enthusiasm for bread and baked specialties. The secret of Bakels Nutribake!

Below we are presenting four successful Swiss breads:

Pane Maggia

A typical country bread from southern Switzerland, the Ticino. Crusty, savory and moist with a craft style look. Native – just like this beautiful region in the south. A bread made from sourdough with long fermentation and handcrafted. It has to be baked dark, crusty and savory and has a very good shelf life.

German Bread

Germans like bread with a dark malty and sour aroma. This is a bread for German people living in Switzerland and all other northern bread consumers. It is a com-pact, malty, dark bread with sourdough rye and wheat. It has an extremely good shelf life and is very tasty to eat with cheese and meat.

Wine Maker’s Bread

The wine maker's bread is a special treat for a picnic and to eat on the go. The seeds of sunflower, flax and sesame, lightly roasted during the baking process, give a wonderful flavour. Very good shelf life of the finished bread and ideal to produce as prebaked bread.

Butter Plait – a Typical Swiss Sunday Bread

Swiss people love Sunday morning brunch with a butter plait. A soft bread with a lovely milk and butter taste, soft in crust and texture, produced with white flour. This type of bread has a very good shelf life and can be produced as prebaked bread easily. Adding some sugar for a slight sweet flavour is possible and butter toast or brioche can also be produced.

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INNOVATEBakels Chile / Bakels Argentina

Bakels in Argentina since June 2010

Bakels Argentina started to offer the Bakels range of produts in June 2010. Since then a network of 30 distributors has been established which provides countrywide availability. In addition 60 clients, mostly larger bakeries and supermarket chains, are serviced directly.

Bakels Argentina have their own sales representatives and technical demonstrators throughout the country who are available to attend their customers.

Products

Bakery ProductsBread improvers Vulkan, Minus; low in sodium lines, Multiseed sodium reduced.

Pastry ProductsCustard, chantilly, meringue creams. Pastry pre-mixes: choux mix, cheesecake, brownie, muffin, madeleines, Christmas pudding.

OthersOvalett, baking powder.

Bakels Argentina products are manufactured to a very high standard of performance and quality by Bakels Chile.

Bakels Argentina intends to be present in all bakeries in Buenos Aires, while moving also toward the interior of the country through the distributors network, where the work of our technical demonstrators is delivering positive results.

We are proud of having succeeded, in this first year, to have built a close relation with our customers which will be consoli-dated, through dedicated work and support, day by day.

Lemon Plus

Bakels Chile presents a new product Lemon Plus which is a substitute for lemon pie cream is traditionally prepared by mixing condensed milk with lemon.

The product was developed for craft and industrial markets who will enjoy its important advantages over the traditional recipe.

This product presents a real opportunity for growth and efficiency for Chilean bakers.

The advantages are:

• Same taste, aroma and texture as the traditional recipe.

• Ready to use cream.• Recipe standardization.• No more stock shortage.

16 16 Bakels News – No 154 / 2012

New Agency in Juliaca

Our main mission is to be the strategic partner for the bakery indus- try in Peru. This is why it is very important to be able to be present in the different areas where our products are commercialized.

On 7 October 2011 we inaugurated a new agency in the city of Juliaca, located in the south eastern part of Peru. A Bakels com- pany and product presentation was held with the most important clients of the area. This will help us to be closer to a part of the market where we were not present and to give us the opportunity to give a better service to our clients in the area.

This is the second new agency opened in 2011 and it is part of a strategy to improve our presence in Peru. We wish the best of success for Juliaca.

Pastry Mixes

The market for pastry mixes not only shows a constant growth but also is continuously looking for new characteristics in flavour, texture and crumb appearance. These trends led us to develop a new range of cake premixes.

We have called these new products Deluxe Cream Cake and Deluxe Pudding Cake which are different concepts in today’s Peruvian pastry shops. These new premixes clearly differentiate themselves from other products by having better liquid retention and crumb flexibility. The premixes come both in traditional vanilla flavour and in chocolate. They are specially suited to produce cakes and muffins.

INNOVATE Bakels Peru

New Multi Cereal Premix

In the last years and each time with greater force, the concept of »healthy« foods has been growing in importance. The use of seeds, fibre and other func-tional components in different types of food responds to a growing demand of products that help to improve our health.

New Multicereal Premix, Andean Seeds Premix and as well as the Fibre Premix, will expand our range of bakery premixes, contributing added value to our custom-ers and to the market. These premixes are ideal for the production of tin bread, giving a well-balanced textured bread of the highest quality.

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Bakels Brazil INNOVATE

International Bakery Fair in Brazil

The biggest bakery fair of the Latin America, FIPAN, was held in São Paulo from 19 to 22 July 2011. Including more than 350 exhibitors and 60.000 visitors, of course it was attended by Bakels Brazil.

We presented to our clients the new Bakels Instant Dry Yeast versions, Standard and Platinum, and also Fond Suisse as an innovation for the Brazilian market.

One of the key reasons for our success is the support of our technical team who expertly prepared all our pastry products for demonstration to clients.

Bakels Brazil would like to express its gratitude for the presence of our clients and the professionalism and never-ending support of our staff.

18 18 Bakels News – No 154 / 2012

BEHIND THE SCENES

Bakels Group Technical Meeting 2011

The Bakels Group has local R&D teams spread globally among its operating companies in addition to support from Bakels Research. Baking and its associ-ated technologies are complex and always developing. To keep ahead of the market the key Bakels R&D personnel meet annually. The 2011 meeting was in New Zealand and in Australia. The technical presentations from our NZ hosts were somehow flavoured with the success of the «All Blacks» at the recent Rugby World Cup! After initial meetings at NZ Bakels the delegates travelled to Mt Maunganui to visit the impressive Bakels Edible Oils (BEO) facility and become familiar with the markets, products and processes of this business.

The key staff at BEO do have extensive experience of oils and fats. The visit helped delegates to appreciate the knowledge available to them from their colleagues at BEO.

Delegates then travelled on to Sydney to visit both Australian Bakels and Bakels Research.

A programme of review and discussion of core technologies relating to our cake, release agent and bread products as well as presentation of recently developed local products helped communicate technology and consequent products in a practical way to companies and personnel from different baking cultures and mother languages. The various aspects of quality assurance were also discussed as a key component of our customer expectations.

Bread baking technology is core to the Bakels businesses and delegates work shopped various bread recipe applications of the new «Quantum Improver Technology» now being rolled out across Bakels markets.

Nutribake, a recent acquisition to the Bakels Group, demonstrated a range of Swiss and European style breads in addition to exclusive sourdough technology applications.

Delegates from all continents participated in the presentation and discussion activities to increase Group knowledge, become familiar with sister company operations, exchange ideas and promote products successful in their local markets.

We are certain the delegates will take back to their local companies many ideas for new products and an increased ability to assist customers through both their improved knowledge and network of technical colleagues.

NZ Bakels Auckland Bakels Edible Oils Mt Maunganui Australian Bakels/Bakels Research Sydney

The «Phil Hemson Prize» encourages a high standard of participation from BGTM dele- gates and spirited competition for this sought after price. The winner was Julie Powell of Australian Bakels who spiced her presenta-tions and organisation efforts for the confer-ence with enthusiasm.

ExCom member Paul Morrow handing the «Phil Hemson Prize» to Julie Powell

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Bakels Polska – Opening Baking Centre

October 12, 2011 was an important day in the development of Bakels Group on the Polish market. On that day Bakels Polska officially opened their own R&D and appli- cation baking centre. Numerous guests took part in the opening ceremony, giving a signal of support of Bakels business in Poland. Armin Ulrich, chairman of the Bakels Group, warmly welcomed the visitors and thanked them for their continued support. He underlined that application support was always a Bakels strength, as now being demonstrated in Poland.

After the symbolic ribbon-cutting Maciej Dega, commercial manager of Bakels Polska, confirmed that this historic moment opened a new phase in the expansion of Bakels Group on the Polish market. With the resource of their own baking centre, Bakels staff will be better able to transfer their bakery knowledge, experience and passion to their Polish customers.

BEHIND THE SCENES

Bakels Group chairman Armin Ulrich at the opening ceremony The Bakels Polska team and guests at the opening

Preview of IBA Munich 16 – 21 September 2012

We will once again participate at the International Bakery Fair IBA which is held every three years in Germany.

All the major Bakels companies will be represented by their managing directors and other senior staff who look forward to welcoming existing and prospective customers. Our export managers will also be present so no matter which country a visitor comes from they will be able to discuss their local requirements with the person responsible for their market.

The exhibition will give Bakels newest members, Bakels Nutribake and Aromatic AB, the opportunity to introduce their customers to the Bakels product range, and to present their products to Bakels customers who may not be familiar with the products which are available now that Nutribake and Aromatic are members of the Bakels Group.

Bakbel Europe will once again demonstrate applications for the quality fruit preparations they produce and there will be a display of bread and confectionery products made using Bakels ingredients.

Visitors will be guaranteed a warm welcome at our Stand.

Bakels Stand:Hall A1.131

HEAD OFFICEEMU AG / BAKEX AG6403 Kuessnacht am Rigi/SwitzerlandTel.+41418544644•emu@bakels.ch

EUROPEAB NORDBAKELS40252 Gothenburg/SwedenTel.+46317553500•info@nordbakels.se

BRITISH BAKELS LtdBicester, Oxfordshire OX26 4JT/EnglandTel.+441869247098•bakels@bakels.com

IRISH BAKELS LtdDunshaughlin Co. Meath/IrelandTel.+35318250645•general@irishbakels.ie

BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel.+31294414559•info@bakels-senior.nl

DEUTSCHE BAKELS GmbHc/o BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel.+31294414559•info@bakels-senior.nl

FINNBAKELS OY04200 Kerava/FinlandTel.+358104249700•bakels@finnbakels.fi

RUSSKY BAKELS190020 St. Petersburg/RussiaTel.+78123137470•info@bakels.ru

RUSSKY BAKELS127106 Moscow/RussiaTel.+74959888910•info@bakels.ru

BAKELS POLSKA Spzoo93231 Lodz/PolandTel.+48422546600•biuro@bakels.pl

BAKELS SWITZERLAND Ltd6403 Kuessnacht am Rigi/SwitzerlandTel.+41418544644•emu@bakels.ch

BAKELS INTERNATIONAL SAc/o British Bakels LtdBicester, Oxfordshire OX26 4JT/EnglandTel.+441869247098•pltm.excom@bakels.com

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

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

BAKELS NUTRIBAKE AG6280 Hochdorf/SwitzerlandTel.+41419140280•info@nutribake.ch

AROMATIC ABHead Office10073 Stockholm/SwedenTel. +46 8681 5600 •info@aromatic.se

AROMATIC Marketing GmbH 10318 Berlin/GermanyTel. +49 30 5038 0930 •buero.berlin@aromatic.de

AROMATIC Kft1149 Budapest/HungaryTel. +36 1 220 1817 •info@aromatic.hu

AROMATIC Polska Spzoo02690 Warszawa/PolandTel. +48 22 847 8990 •biuro@aromatic.pl

AROMATIC Gida San Tic Ltd Sti34217 Bagcilar Istanbul/TurkeyTel. +60 212 659 7032 • cemil.bugdaycigil@aromatic.se

AFRICASOUTH BAKELS (Pty) LtdJohannesburg 2000/South AfricaTel.+27116732100•sbakels@global.co.za

BAKELS ZIMBABWE (Pvt) LtdBulawayo/ZimbabweTel.+2639479189•bakelszwacc@zol.co.zw

BAKELS NAMIBIA (Pty) LtdWindhoek/NamibiaTel.+26461238419•Fax+26461239231

BAKELS EAST AFRICA LtdNairobi 00506/KenyaTel.+25420824670•bakels@bakelsbea.co.ke

AUSTRALASIA & OCEANIAAUSTRALIAN BAKELS (Pty) LtdSilverwater NSW 1811/AustraliaTel.+61297399300•ausbak@bakels.com.au

NZ BAKELS LtdPenrose 1061/New ZealandTel.+6495796079•bakels@nzbakels.co.nz

BAKELS EDIBLE OILS (NZ) LtdMt. Maunganui/New ZealandTel.+6475759285•bakels@beobakels.co.nz

BAKELS (FIJI) LtdNadi/Fiji IslandsTel.+6796721764•bakels@connect.com.fj

ASIABAKELS SINGAPORE (Pte) LtdSingapore 916110Tel.+6562652577•bakels@bakelsingapore.com.sg

BAKELS (MALAYSIA) Sdn Bhd40708 Shah AlamSelangor Darul Ehsan/MalaysiaTel.+60351916396•bm@maybakels.com.my

BAKELS HONGKONG LtdHung Hom, Kowloon/Hong KongTel.+85223346881•bhk@hkbakels.com.hk

BAKELS CHINA Co LtdShanghai 201613/ChinaTel.+862157742434•bakelschina@yahoo.co.uk

INDO BAKELS Pvt LtdMumbai 400 021/IndiaTel.+912222873636•inbakels@gmail.com

BAKELS PHILIPPINES Inc1605 Pasig City/PhilippinesTel.+6329150372•bakels.phil@bakelsph.com

BAKELS THAILAND Co LtdBangkok 10110/ThailandTel.+6623913694-6•info@bakelsthai.com

PT BAKELS INDONESIAJakarta Selatan 12920/IndonesiaTel.+622130029368•bid@bakels.co.id

AMERICASBAKELS CHILE SASantiago/ChileTel.+5622407000•bakels@bakelschile.cl

BAKELS BRAZIL Ltda04253-000 Sao Paulo/BrazilTel.+551121442877•brazil@bakels.com.br

BAKELS PERU SACLima 03/PeruTel.+5116184640•info@bakels.com.pe

BAKELS ECUADOR SAQuito/EcuadorTel.+59322506662•bec@moderna.com.ec

BAKELS ARGENTINA SABuenos Aires/ArgentinaTel.+541152750554•info@bakelsargentina.com.ar

AROMATIC IncDe Pere, WI 54155/USATel.+15139422005•usa@aromatic.se

BAKELS RESEARCHBAKELS RESEARCH (Pty) LtdSilverwater NSW 1811/AustraliaTel.+61297399300•baksearch@bakels.com.au

BAKERY INGREDIENTS SINCE 1904