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Levit Sour Dough Powders + + + Diamond Glaze All'Round + + + The Aromatic Range

2 2 Bakels News – No 156 / 2013

Review on IBA 2012

The Bakels Group had plenty to interest the more than 1.000 baking industry professionals who visited our stand at IBA 2012.

At the product level bread bakers were presented with a display of premium quality «healthy» breads. Judging by the number of photographs taken of the display it certainly got visitors thinking on how they could promote these products «back home».

The breads on display included Swiss German style breads brought into the Group by Bakels Nutribake, the top selling, because of its ease of production, Artisan Baguette, trend setting Chia Bread and the our best seller – Country Oven Low Gi Multiseed.

Confectioners were treated to an expertly produced range of products using Bakels fruit preparations, available in piping bags for the first time. Desserts produced from Bakels fond and mousse mixes were decorated using the innovative Diamond Glaze All’Round, a cold process RTU glaze which will hold on the side of cakes or can be used to fully cover all shapes, for example bombs or squares.

SPOTLIGHT

In addition to new products the new Bakels companies, Bakels Nutribake from Switzerland and Aromatic AB, who are present not just in their Swedish home market but also Germany, Poland, Hungary and the USA, were able to welcome visitors for the first time as members of the Bakels Group.

New products brought to the Group by these companies include the Fermdor range of sour dough powders from Bakels Nutribake and the cake softness enhancer, quaintly named Dorothy, from Aromatic AB.

More than 40 staff represented the Bakels Group during IBA. We look forward to receiving reports of successful follow-up to the many customer enquiries received during the show.

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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 Aromatic / Nordbakels 13

Innovate Bakels Nutribake 14

Innovate Bakels Chile & Argentina 15

Innovate Bakels Peru 16

Innovate Bakels Brazil 17

25 Years Bakels Fiji 18

Behind the Scenes 19

The Bakels World 20

Bakels News No 156 / February 2013Published by EMU AG, SwitzerlandPrinted in Switzerland

Editorial CONTENTS

Dear Reader

As the Bakels Group is present on all continents through 40 local companies it is possible for us to see consumer trends which are truly global. We can then, through good internal com-munication and cooperation, ensure that products to meet these trends are

available in all the markets we serve.

We have noted an increased consumer interest in artisan, or traditional breads and new cake varieties, particularly when the cakes have increased shelf life.

Throughout this issue of Bakels News you will find examples of the products being launched which will allow our customers to easily produce artisan breads and new cake lines. Many of the products were launched at IBA 2012, as reported on page 2.

As ever our range is designed to provide either the convenience and consistent quality of premixes or the versatility and economies of scratch production.

Bread bakers will be able to produce a baguette of exceptional quality using Artisan Bread Mix or develop their own recipes based on the Fermdor and Levit range of sour dough powders (page 14) or Aromatic malt products (page 5).

Cake bakers will find many new varieties available as premixes or can benefit from Aromatic’s technology in the production of high volume, soft eating, long shelf life cakes (page 13).

Although products are reported in Bakels News by country they are all part of the Bakels Group product range which can potentially be provided in any market.

As we enter 2013 with economic weakness still affecting many countries we appreciate that our customers have to work hard to remain successful. We do hope you will find products that will assist you in this in BN 156 – and of course we wish all our customers much success in 2013!

Armin UlrichChairman

4 4 Bakels News – No 156 / 2013

INNOVATE British Bakels

Artisan Bread Workshop

To meet increasing demand for speciality and healthy eating breads, which provide the true taste and eating quality of traditional long process breads, British Bakels are running a series of workshops across the UK to demonstrate how easy it is to produce these products.

The first was held in November 2012 when more than 35 bakery industry professionals, from small bakeries to large industrial companies plus bakery students, attended a workshop at the Thomas Danby Campus. They were presented with details of Bakels products and the methods used, to create an extensive range of artisan breads

The products presented included Bakels range of Fermdor Sours, Levit Sponge Powders (see page 14), Swiss and UK Artisan Bread Concentrates.

The event was arranged by Joe Cavalier, curriculum area manager for food manufacture at Leeds City College, who commented that «This event is part of an initiative to establish a collaboration with Bakels, who will be sponsoring state-of-the-art facilities for teaching and learning when the food manufac-turing department moves to the College's new printworks campus in 2013».

Versatile Packaging

For over 10 years British Bakels have been providing pouch filled products in either a pillow or piping bag format, filled via form fill and seal machines.

Bread, roll and bun paste concentrates from 400gr to 3.2kg are currently pillow pouch packed, whilst ready to use custards, confectionery glazes and crossing pastes from 500gr to 1kg, are packed in piping bags.

In response to the demand for even smaller packs of products British Bakels have recently commissioned a twin form fill and seal machine. The new filler has the capability to produce piping bags from 100gr to 1.5kg. The smaller pack size being suitable for products such as icing for including with packs of frozen products for the finishing of Danish pastries or profiteroles or supplying to home bakers.

This new investment will enable us to respond with even greater flexibility to our customers' requirements.

Details of future workshops will be available on our website, www.britishbakels.co.uk

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Baking industry awards

Stefan Najduch Lands Bakels Prize

Manchester baker Stefan Najduch of Barbakan Delicatessen in Chorlton-cum-Hardy won the Speciality Bread Product of the Year category in the 2012 Baking Industry Awards. This category is sponsored by British Bakels, widely seen in the UK market as the driving force behind the sector.

Stefan drew on Polish heritage with the tasty Contadino loaf which means «peasant farmer». The bread is a delicious combination of fermented white dough, herbs and sun-dried tomatoes. Holes are punched in the top of the dough in order to insert provolone cheese.

Originally from Krakow in Poland, the bakery is named after a region in the town. Stefan has been in business for some 26 years. He will easily sell 40 Contadino loaves each Saturday as well as loaves from the 40 or so speciality breads that he produces.

The winning recipe was developed by Stefan during an afternoon’s experimenting with various ingredients in the bakery. «We had some spare time so we started to play around with ingredients which we had to hand – and the result is there for all to see.»

Our congratulations to Stefan.

Bakels are sponsoring the award in 2013. E-mail bakels@bakels.com if you would like us to contact you once the entry forms are available.

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British Bakels INNOVATE

Malt Products

British Bakels have recently introduced a range of malt products under the Aromatic label.

Aromatic’s wide range of quality malts, which is produced exclusively for Aromatic by a family owned Finish company, is based on pure barley, rye or wheat, with varieties from light and mild to dark and robust.

When adding malt to bread and rolls, the following benefits will be achieved:

• Rich flavour and appetizing colour• Improved volume, appearance and freshness• Enzymatic activity that improves fermentation • Improved shelf life

The product varieties currently available from British Bakels are as follows:

Rye Malt Powder FineMalted, roasted and finely ground rye. The fine-grained powder gives a nice rye flavour without visible grains in the baked product.

Malted Rye FlakesProduced from malted rolled rye. Enzymatic power <10wk (< 1 litner). The flakes have a light colour and a mild and sweet malt flavour. The flakes can also be applied as decoration to the top of the bread.

Baking Malt DiastaticLiquid extract from malted and mashed barley. Enzymatic power 120-180wk (3.9 – 5.6 Lintner). Provides a delicious malt flavour to bread and enhances volume and softness.

For more details of Aromatic range and the benefits it brings to scratch cake bakers see page 13.

6 6 Bakels News – No 156 / 2013

South BakelsINNOVATE

Bakels European Cake Mix

European Cake Mix is a versatile general purpose cake mix which only needs the addition of eggs and water to produce a range of products such as Madeira cake, Queen cake, and cake sheets which are soft, sweet and have a hint of vanilla.

European Cake Mix can also be used as a base for fruited Madeira and is suitable for the addition of Bakels flavour pastes.

Bakels Ciabatta Mix

Ciabatta Mix is a complete mix designed to make traditional Italian style Ciabatta bread.

With only the addition of yeast and water, or as an alternative, olive oil, this mix produces a crispy eating, open textured product suitable for a range of fillings.

Bakels Royalty Choc Cake Mix

Royalty Chocolate Cake Mix has a rich chocolate taste and aroma.

This versatile general purpose chocolate cake mix only needs the addition of eggs and water to produce a soft eating rich chocolate cake.

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South Bakels INNOVATE

Bakels Namibia

Bakels Namibia has, since the formation of the company in 1989, been based in rented premises. The decision was taken by the board of directors in 2011 to purchase land and to build a customised warehouse, offices, training bakery and production area to ensure Bakels long term future in Namibia.

The new building, situated in Prosperita Windhoek, was officially opened by the proud managing director of South Bakels Joachim (Jerry) Klosta, himself a born and bred Namibian, in July 2012.

We wish the branch manager Gerhardt Kuhnel and his team all success in the future of Bakels Namibia.

Bakels Mousse Range

South Bakels Mousse Range is supplied in three flavours, chocolate, strawberry and Tiramisu.

When mixed with Bakels Delight non-dairy cream Bakels Choc Mousse and Strawberry Mousse make smooth eating mousses which are freeze/thaw stable and may be re-whipped if desired.

Bakels Tiramisu Mousse, when blended with Bakels Delight non-dairy cream, makes a smooth eating tradi-tional Italian Tiramisu mousse which tastes like a blend of coffee, mascarpone cheese and Marsala.

Bakels Tiramisu Mousse is freeze/thaw stable and may be re-whipped if desired.

8 8 Bakels News – No 156 / 2013

INNOVATE Australian BakelsINNOVATE

VErsatiLE, rOBust, rELiaBLE and QuaLity MiXEs

Multi Purpose Sponge Mix

Robust and versatile, this mix provides the perfect base for any sponge product. Bakels Multi Purpose Sponge results in excellent volume and keeping qualities, whether it is used in a small patisserie or a large scale cake manufacturer.

Creme Cake Muffin Mix

The perfect mix for creating a range of your favourite baked products, including muffins, cakes and slices. This versatile mix ensures a decadent, moist eating product with so many varia-tions, you are only limited by your imagination!

Bakels Red Velvet Cake Mix

With a distinctive colour and exquisite raspberry flavour, this unique mix is versatile and can be used for bar, round or cup cakes, slices and even cheese cakes.

Finish this vivid indulgence with Bakels range of RTU icings or ganache to enhance an already decadent dessert.

Buttacake Mix

Rich, delicate flavours and aromas as well as sweet, moist eating quality ensure every customer is satisfied. Block cakes, bar cakes, cup cakes; whatever you desire, Bakels Buttacake Mix will have your customers running back for more!

View the complete range with recipes, extension recipes, and more at www.bakels.com.au

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Australian Bakels INNOVATE

The book details the Bakels range of muffin products as well as providing technical information relating to cakes and muffins.

A range of Icings, Toppings and Chockex are covered, with various finishing techniques described and illustrated.

The Bakels range of frozen muffins with baking instructions is also described.

The information set out in the book will allow you to not only bake mouth-watering delicacies, but create eye catching masterpieces to lure your customers.

HaVE yOu sEEn tHE Brand nEw Muffin BOOk frOM BakELs?

Included in the book are:

• Creme Cake Muffin• European Muffin• Lite Cake Muffin• Savoury Muffin • Frozen Muffin Range• Technical Information• Over 55 Extension Recipes• Icings, Toppings and Chockex• Finishing Techniques

Free call our customer service on 1300 368 394 or contact your local Bakels representative to find out how to obtain your complimentary Bakels Muffin Book.

10 10 Bakels News – No 156 / 2013

NZ Bakels

Diamond Glaze All'Round

You can be sure your patisserie products will look even more appetizing when using this highly innovative glaze. Diamond Glaze All'Round is ready to use, without heating, requiring only to be gently stirred before pouring over your finished product.

The glaze will cover the top, flow gently down the sides, leaving an even shiny coating completely over your pastries and other patisserie products. It is transparent, freeze/thaw stable and after application can be refrigerated for 2-3 days.

Diamond Glaze All'Round is available in a handy 5.5kg pail. To arrange a demonstration or place an order phone 0800 BAKELS.

Bakels Disposable Piping Bags

Disposable Piping bags are convenient and easy to use. The nonslip outer coating enables a comfortable grip for accurate piping or filling.

Although these heavy duty plastic piping bags are washable for reusing, they also provide an economical alternative if you prefer the hygienic disposable option. Just tear a pre-shaped bag from the perforated roll, fill with prepared filling or topping and you are ready to go! Each roll of 72 bags comes in a compact carton minimizing shelf storage space.

Retail Packs – Bread and Cake

NZ Bakels have extended their range of retail products for the home baker with the introduction of cake and bread mixes. The cake mix range includes the popular varieties of Banana Cake, Carrot Cake, Sponge and Chocolate Sponge.

A fresh artisan loaf can be produced from the bread mix range which is suitable for use with bread making machines or hand crafting and baking in the home oven. The range includes Sour Dough, Multi Grain or Whole Meal bread varieties and there is nothing as appetizing as the aroma of a home made loaf of fresh warm bread!

Bakels retail mixes are available from all leading supermarkets where they can be found in the baking requirements section not far from our popular Gluten Free range and Pettinice icing varieties.

INNOVATE

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Bakels Supreme Pie Awards

New Café/Boutique CategoryBakels annual Supreme Pie competition has long been a popular event in the New Zealand baking calendar. 2012 was no different – with the introduction of the new café/boutique category, designed for professional chefs, cafés, hotels and any other commercial pie baker who may use ‘bought-in’ pastry to create their unique and delicious pies. The winner of this new category was Helena Robben from Rob’s Patisserie in Ponsonby, Auckland, with her caramelised pork belly and coriander pie. Helena received a Gold Award cheque for $1.000 as well as an invitation for two to the popular Pie Awards Presentation Dinner, hosted by local comedian Dai Henwood. The Bollywood theme added lots of colour and vibrancy to the evening.

The Café/Boutique category is open to both savoury and sweet filling entries. Other appetizing pies entered in 2012 included ‘Venison, ale and mushroom’, ‘Rabbit, prune and bacon’, ‘Balinese coconut chicken’, ‘Vanilla poached tamarillo and French custard’, and ‘Roasted rhubarb, raspberry and apple’.

The Café/Boutique category has more flexible rules and therefore does not qualify for the coveted Supreme Pie award. If you would like to enter this category in 2013 call O800 PIE LINE to ensure you receive an entry form. Entries close on 27 June 2013 and judging takes place on 18 July 2013, so you have plenty of time!

Nicole Higgins

Nicole Higgins joined NZ Bakels in mid 2010 as a customer services administrator. In late 2011 there was an opportunity for Nicole to join the Bakels export team, a challenge that she readily accepted. Nicole processes export orders and documentation as well as assisting Steve Adams, Bakels export bakery advisor, with customers’ require-ments. To place an export order you can email Nicole direct at export@nzbakels.co.nz

Nicole enjoys the variety that her export role brings as well as the contact she has with our Pacific Island customers. Nicole is a valuable member of our sales and export team. In her spare time Nicole enjoys going to the gym and spending time with family and friends.

EXPOrt

Slimmer's Choice Bread

NZ Bakels has introduced another healthy bread option to the Pacific Islands, Slimmer's Choice Bread Mix, a 40% concentrate enriched with extra special ingredients.

This concentrate has the natural good-ness of linseeds, sunflower kernels and ground green tea leaves. The baked loaf is high in fibre, protein and flavour and is proving very popular with our Pacific Island customers in the Cook Islands, Solomon Islands, Tahiti and Tonga.

All the loaves in our photograph have been produced using Slimmer's Choice Bread Mix so you can see there is no limitation to the variety of shapes and finishing options that can be used.

INNOVATENZ Bakels

12 12 Bakels News – No 156 / 2013

Irish BakelsINNOVATE

Bread Improver Developments

Two of Irish Bakels most successful bread improvers have been further improved using the latest enzyme technology.

• Supertex Universal M• Veritex Universal M

The revised formulations provide all the benefits of the existing products but with added benefits of

• Improved processing with particular emphasis on moulding• Improved tolerance over varying flour qualities• Improved stability during processing• Improved volume over a range of products.

Multiseed Success Story –Ryan’s Bakery

Ryan’s Bakery is a family run business established in 1984, based in Co. Wexford, Ireland. They employ 30 staff producing a full range of innovative breads and rolls.

Bakels Multiseed Bread Concentrate has been a resounding success within this range. Since launching it in 2009 director Tom Ryan says «the success is due to a truly excellent product with a very distinctive flavour and bite».

With sales increases of 30% year on year Ryan’s Bakery can claim Multiseed has been one of their most successful products in recent times and we congratulate them.

Bread Mixes

To continue our strategy of providing innovative bread mixes to the Irish market we have introduced two exciting new products. Corn Bread Mix and Spelt & Honey Bread Mix provide an ideal opportunity for bakers to extend their range of premium breads and rolls.

Corn Bread Mix Corn Bread Mix, also known as maize bread, is a concentrate to which flour, yeast, bread improver and water are added to produce bread with a golden crust and a distinctive yellow crumb.

Together with corn pieces and sunflower seeds the eating experience blends the crispness of the crust with the crunch of the corn pieces and sunflower seeds to give a truly unique bread.

Spelt & Honey Bread MixSpelt & Honey Bread Mix is a full mix requiring only the addition of yeast and water.

The combination of spelt flour, honey, lupin seeds and oil seeds produces a range of breads with a rustic appearance and a tender soft eating crumb with a nutty aroma and taste.

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Aromatic / Nordbakels INNOVATE

The Aromatic Range

One year on from Aromatic AB joining the Bakels Group the possibilities presented by the Aromatic products and how they compliment existing Bakels products are increasingly clear.

Put at its simplest, Aromatic products are perfect for scratch cake producers, particularly those working on the industrial scale, who want consistent quality and optimal cost.

The core product groups and their applications are as follows:

Alpha-Gel EmulsifiersThe main brands are Jilk and Colco, known throughout the world of baking for superior performance when used to improve both cake volume and texture. They also offer improved process tolerance and retard moisture loss, thereby inhibiting staling.

In addition to the traditional paste form, Aromatic alpha-gels are also available in pump-able versions, allowing automatic dosing.

Aromatic also apply alpha-gel technology to yeast raised goods. Arosoft Alpha strengthens the gluten network , improving dough handling and shortening mixing times.

EmulsionsAromatic has used an understanding of emulsion technology to produce products which increase softness of cakes and extend their shelf life. The improvement in softness, texture and resilience is apparent immediately after baking and will remain throughout the shelf life of the cake.

These crumb softening emulsions form the product category named Dorothy with a number of varients available, including a pumpable product.

Shelf Life ImproversComplimenting the volume and texture benefits of alpha-gels and emulsions are the anti-mould properties of the Aromatic range of shelf life extenders.

The extensive range available is based on different active components so that bakers can chose the most suitable option. In liquid form, for ease of application, the shelf life improvers are available from 24kg to 1240kg packs.

Colours and Flavours«Aromas» are the origin of the Aromatic company and an extensive range of colours and flavours are still produced. The colours are neutral in taste and smell and can be used to give excellent colouring to marzipans and confectionery icings and fillings. Aromatic is a specialist producer of saffron based products.

Other ProductsCompleting the range are malt flours exclusively produced in Finland for Aromatic (see page 5) and specialist confectionery release agents.

Nordbakels Regional Exhibitions 2012

In the second part of 2012 Nordbakels arranged several regional mini-exhibitions covering most parts of the country. The headline was the advanced and well known range from Aromatic,

including the brilliant flavours, aromas and several unique new products

making soft cakes and sponges even more soft and delicious.

From Nordbakels the general wide range was presented as always and aside this the

novelties like the Low Carb Bread blend got very good attention and interest. We recommend those customers who did not see it at one of the regional exhibitions to ask a Bakels representative or distributor to arrange to have it presented to them.

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INNOVATE Bakels Nutribake

The Levit Range

Levit InstantNatural sour dough baking agent. Provides all the advantages of a sour dough starter. For direct use at any time.

Levit FermentaNatural sour dough baking agent with active sour dough cultures. For direct use, in powder or liquid form and in addition as a firm sour dough variety.

Levit ForteNatural sour dough baking agent with increased acidification. Allows to reduce the loaf salt content up to 10%. Provides all the advantages of a sour dough starter. For direct use at any time.

LevopanetteNatural sour dough baking agent for enhanced volume. Ideal for direct use, but can also be used for all refrigeration applications (fermentation retarding, fermentation stop, PATT).

For further information please contact Bakels Nutribake at info@bakels.ch.

Levit for Tastier Bread

Levit has been a staple ingredient in Swiss breads and pastries for over 80 years. By the addition of Levit bakery products have an extended shelf life, an improved taste, a lovely crispy crust and that unmistakeable fresh bread aroma.

The Levit Technologies – Fermenting, Drying, MixingLiquid sour doughs are the basis of all Levit products. The degree of acidity and the composition are carefully adjusted to suit demands and are under permanent quality control. The gentle roller-drying process also enhances the dough’s techni-cal and sensory characteristics and improves the taste of your bakery and confectionery products.

The majority of Swiss artisan bakers are so impressed by the product that they use it every day in their speciality breads.

Close Collaboration with Richemont School

Levit was developed in collaboration with the Richemont Bakery Training School in Lucerne and bears the Richemont quality label RQM.

Thanks to the high level of recognition of the Richemont School and its bread recipes Levit is internationally presented. This is in addition boosted by the high profile of the Richemont Club which is represented by renowned baking experts, particularly in Europe and also in Japan.

Bakels Nutribake has been selling Levit for many years to Germany and to the USA. In the past, it was often not possible to supply Levit to international customers due to the lack of distribution channels. But now, thanks to the extensive global Bakels network, there are new routes to strengthen the inter- national marketing of Levit products.

Contact your local Bakels representative for more information on Levit.

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INNOVATEBakels Chile / Bakels Argentina

Kokomix

The new 100% mix where only water and mixing is required. Now bakers will be able to produce «cocadas», the Chilean name of these delicious products, in a much easier way.

Launch of Bakels Yeast

In line with the company strategy of offering the best products possible to the customers worldwide Bakels yeast is now also sold in Argentina. Two types of yeast are available:

• Bakels Platinum Yeast, for rich sugar doughs• Bakels Red Yeast, for low sugar doughs

Both are «instant active dry yeasts» which have the benefit of ease of use and consistent quality. Bakels IADY is packed in 20 x 500gr packs which have an un-opened shelf life of two years from date of production.

Fond Suisse

This fantastic product is now available on the Chilean market. Very easy preparation, only mix the powder with dairy or non-dairy cream, whip, deposit in a pan and cool down in the fridge.

It can also be used in combination with acid fruits. It is a very convenient product for «semifrios».

New Packaging for the Argentinian Market

Most of the products in Argentina are packed in bags from 5 to 25kg. Now Bakels Argentina – always innovating – is ready to present the Plus Filling Range in sachets.

• Pastelera Plus – 400gr• Chantilly Plus – 430gr• Merengue Plus – 400gr

Bakels Chile presents two new outstanding products:

16 16 Bakels News – No 156 / 2013

INNOVATE Bakels Peru

Innovating with Pasta Brisa Gourmet

Noriega-Haltenhof's family is an example of hard work, dedication and innovative vision. With four stores and a plant that exceeds high quality standards, Pastipan is a baking leader in Lima.

In our visit to their plant and one of their stores, Erika Rejas, store manager and Zaira, vendor, showed us the versatility achieved with our new product Pasta Brisa Gourmet: alfajores, cookies and tarts.

Pasta Brisa Gourmet is a premix for piped and deposited cookies, available in 5kg and 25kg packs.

Latest Development: Merengue Seco

Applying meringue to a final product is much easier now. With this new development from Bakels you just only need to add water to this premix.

Our People: Abdon Cayo

If you enter the working area of any bakery in Peru with Abdon you should expect quick smiles and hugs!

Born in Sandia in the mystical Puno, Abdon migrated with his parents to Arequipa where he learned the craft of baking and pastry from a very young age.

His natural talent helped him to build a successful career as a bakery technician. With 10 years’ experience as chief technical officer (4 under the operation of Bakels Peru) Abdon leads a team of 10 technicians who travel all around country, and also supports the rest of the Americas through Bakels Export.

How does Abdon describe the contribution of the Bakels bakery ingredients in Latin America? «Bakels challenges us to innovate, to develop new ideas. Merging and adapting the richness of the cultures and technology of the countries where Bakels operates with our local feelings, emotions and views».

Emulsuave: Excellent Results in Arequipa

Depicted is a team with great experience. From left: Huaynasi Eusebio, 30 years as a specialist in baking; Carlos Huanca, 28 years as a plant manager and Bernardino Quispe, 35 years as a Paneton master.

Las Americas is one of the largest bakeries in Arequipa which, with tradi-tional handcraft, produces 120 tons of Paneton per year.

In tests excellent results were achieved when producing Paneton incorporating Emulsuave, a new enzyme enhancer designed to give softness, freshness, longer shelf life and provide more fibre.

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Bakels Brazil INNOVATE

Luciana Orciolli

A food engineer whose specialism is quality control, Luciana Orciolli has 15 years of experience in the bakery, confectionery and beverage businesses.

Bringing solid experience of product development, supply chain and Brazilian food legislation, Luciana Orciolli supports sales and marke- ting with development of systems for quality, hygiene and good manufacturing practice.

New Premises

Bakels Brazil is entering their seventh year as part of the Bakels Group with great excitement as it will see the company moving to new premises at Vinhedo, some 50 kilometers outside Sao Paulo.

The new facility will be a complete operation comprising manufacturing, warehousing, test bakery and product development as well as sales and administration offices. Drawing on the expertise of Bakels staff in other companies new equipment has been selected for the production of margarines, powder products and confectionery lines.

The new factory will ensure top quality products are produced efficiently. More importantly it will enable Bakels Brazil to produce locally a wider assortment of Bakels products. There will be many exciting product launches in the months and years to come!

The investment in a new production site in Brazil is supported by competent and dedicated staff, one of whom is profiled below.

Combined Confectionery Lines

As part of our technical efforts to bring to our clients the best of our products, the combination of our mixes and premixes has become more popular in the country.

Products like Fond Suisse, Non Temp, Truffles and Diamond Glazes have been combined.

Another great idea was specially devel-oped for the Christmas season. The use of our Panetone Premix filled with Fond Suisse have received many compliments from customers all over the country.

18 18 Bakels News – No 156 / 2013

CELEBrating 25 yEars

With in excess of 300 islands and 950.000 people making up Fiji, Bakels Fiji have a wide geographical spread and varied customer base that makes for challenging but rewarding experiences. Customers range from a village baker with a wood fired oven to multinational five star resorts spread across the islands of Fiji.

Bakels started in Fiji in the mid-sixties as an importer from NZ Bakels. In 1987 Bakels Fiji Ltd was founded and registered with a partnership between Pan Pacific Holdings and Bakels. At this

BAKELS FIJI

early stage we were located in Lautoka with a total of 4 staff. In 1990 Bakels took over 100% ownership of Bakels Fiji Ltd and in 1992 the business moved to Namaka Industrial Estate in Nadi, where it remains today with 23 staff.

Bakels Fiji have continued to grow through some adversity, including devastating floods, cyclones, military coups and the fire of 2004 which saw Bakels Fiji Ltd burnt to the ground. Such was the resolve and customer focus of this company that we were able to continue supply to our customers – one day after this dramatic event.

The upside to such an event was the rebuilding of Bakels Fiji factory into what it is today - a dedicated warehouse and manufacturing facility plus something unique to the Bakels Group of companies, a modern production/bakery facility for the production of frozen unbaked products for our customers.

As a sign of our commitment to Fiji we will shortly be embarking on an expansion project which will extend the warehouse further to allow re-location of the powder and emulsification plant which gives us the capacity to introduce new products and explore new markets as the need arises.

Pettinice Icing

Bakels Fiji Is now stocking the full range of Pettinice icing colours which include blue, black, brown (chocolate), green, orange, pink, purple, red and yellow. Ideal for celebration cakes for all occasions.

Sushil Chand – 25 years for Bakels Fiji

Sushil has worked in all departments and areas within Bakels Fiji.

As a qualified baker his current role is that of sales representative which sees him covering the majority of Fiji’s main island of Viti Levu with a weekly call cycle ranging from Pacific Harbour on the Coral Coast to Rakiraki in the far North West.

from left: Matthew Allen, sales & technical manager of Bakels Fiji, Sushil Chand, Duncan Loney, executive chairman of NZ Bakels

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BEHIND THE SCENES

Bakels Thailand – «Yellow Bun» for H.M. the King

«Yellow Bun» becomes more than a bakery item when Thai people help donate it to a foundation for their beloved King Bhumibol.

On 7 February 2013, at Tesco's head office in Bangkok, Mr. Armin Ulrich, chairman of the Bakels Group, together with Ms. Salina Seehaphan, corporate affairs director, and Ms. Punee Nutirong, trading director of Ek-Chai Distribution System or Tesco Lotus Thailand, were presenting a THB100.000 donation to Pradabos Foundation, which was represented by Ms. Wajana Sangseiyo, assistant secretary-general, and Ms. Yupares Upasen, office- head of the foundation.

His Majesty King Bhumibol Adulyadej granted an initiative for the establishment of the «Pradabos Foundation», of which he acts as the Honorary President. The foundation's main work is to help the poor and the needy on education, particularly teenagers, allowing them to become productive members of the community. The foundation provides a free education which focus on short period (1 year) vocational education.

Bakels Thailand, lead by Mr. Songsin Sungkhawaetai, general manager, supply Tesco with Yellow Sweet Bun Concentrate which was especially developed for the Thai market. Tesco, with all 106 hyper-format stores, were selling 4 types of buns made from this concentrate during November to December 2012. Each bun sold by Tesco contributed towards the donation to the Pradabos Foundation, coinciding with the celebration of His Majesty's 85th birthday anniversary.

Polagra Tech in Poznan, Poland

This international trade fair of Food Processing Technologies is the most important trade meeting in the Eastern part of Europe. In 2012 the stands of 300 companies demonstrating machines, equipment and modern technological solutions for food industry was visited by 45.000 visitors.

This year the Bakels Group was represented by Bakels Polska and Aromatic Polska on a common stand, taking advantage of the joint strengths. The live demonstrations conducted by Bakels technicians were appreciated by the numerous customers visiting the booth. In particular the newly developed Diamond Glaze All’Round and healthy breads were of interest.

Bakels staff was surrounded by crowds of existing and potential customers who were searching for new ideas and technical solutions. Of great interest was the latest product catalogue especially developed for this occasion.

Both Bakels companies look forward to meeting their customers on the next staging of this bi-annual event.

Bakels Nutribake at FBK Exhibition

FBK, the Swiss bakery and confectionery sales fair, is staged bi-annually in Berne, Switzerland. It took place from 20-24 January and attracted more than 240 exhibitors and some 26.000 visitors.

This year Bakels Nutribake was focusing on the promotion of the Bakels brands. This was reflected by the new stand design in white, blue and burgundy. Pane Maggia, Oat & Barley, Multiseed 50, Sour Dough, Muffin Mix and Bakels Fruit Preparations were highlighted. The various sales promotions for these products attracted many new customers. Bakels Nutribake were well prepared to respond to the great demand for Oat & Barley (beta-glucan) which proved to be a strong consumer trend. It was a very successful event for Bakels Nutribake. The sales team is now following-up the many promising customer contacts which will no doubt have a sustainable impact.

from left: Mr. Songsin Sungkhawaetai; Mr. Noppasit, Tesco R&D; Mr. Armin Ulrich; Ms. Wajana Sangseiyo; Ms. Salina Seehaphan; Ms. Punee Nutirong, Tesco store manager

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

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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

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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 12220/IndonesiaTel.+62215748560•bid@bakels.co.id

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

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

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

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