2015
EXTRA SPECIAL OFFERS FOR
OCT
Britain’s only
national bakery ingredients wholesaler www.bfpwholesale.com
BER
keep UPDATED If you would like to receive Update each month by email send your name, email address and location to enquiries@bfpwholesale.com
Whooooo… It’s time for those spooky shivers! We’ve got plenty of terrorific toppings for your creepy creations including 10% off Renshaw’s Halloween range of Décor Ice ready-to-roll icing and 20% off Dawn spider’s web, orange pumpkin, skull and ghost white chocolate decorations. Boost your Autumn range with Bakels new Chocolate Bun Mix and get £2 off Macphie Red Velvet or American Carrot Cake Mix and £1 off Rainbow Cream Cheese Frosting. Buy a case of Dawn Red Velvet Crème Cake Base and get 25% off (1 bag free). Christmas is round the corner, so get £4 off every 12.5k bag of Dawn Plain and Chocolate Crème Cake Base and Plain and Chocolate Extra Moist Muffin Base, and buy any four Marvello, Flex and Silver Cloud and get the fifth free - check out the great festive shortbread recipes, too. If the chill winds blow everyone wants hot food to go! Try our delicious new range of Artisan Pies with traditional fillings, and give your warming breakfasts, lunch or dinner a premium feel with 15% off Lantmannen’s All Butter Croissant and 10% off new Brioche Bun and Hot Dog Roll. Sevenoaks Depot Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF Tel: 01732 228400 Fax: 01732 228409
Livingston Depot 1 Manson Square, Deans South, West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666
Leeds Depot The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
Highbridge Depot Gass Close, Isleport Business Park, Highbridge, Somerset TA9 4JT Tel: 01278 765000 Fax: 01278 786506
All offers included in this newsletter, except where otherwise stated, are on orders invoiced from 1st-30th October 2015. Offers subject to availability – contact your local Depot. E&OE. Offers are off normal list price.
www.bfpwholesale.com
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Premium bakery products for breakfast, lunch and dinner.
10 %
Bakery Solutions for your Business... An Italian-style white Code: 200007523
baguette, on average 270mm A pre-sliced, glazed brioche in containing length. Designed to befree bun, butter and sliced, and grilled to range egg filled for a superior flavour. produce a hot sandwich. Approximately 4.5flat inches in diameter. Pieces per case: 30 x 135g
All Butter Croissant Code: 200001472 A traditional crescent shape, rich, buttery taste and light open texture combined with crisp outer layers to give a truly authentic taste.
Pieces per case: 48 x 70g
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Pieces per case: 48 x 70g
NEW White Panini Code: 27012 Brioche Bun
NEW
NEW Brioche White Hot DogPanini Roll
Code: 27012 Code: 200007973
An Italian-style A jumbo, top sliced,white glazed baguette, average 270mm brioche bun, on containing butter length. to be andinfree rangeDesigned egg for a superior sliced, filled and grilled to flavour. Approximately 8.5 inches produce a hot flat sandwich. in length. Pieces per case: Pieces per case: 48 x 30 80gx 135g
www.lantmannen-unibake.co.uk
@LantmannenUK
...don’t compromise
®
ZEN
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10%
Our finest Puff Pastry Range:
200001523 200001686 200001687 200001685 200003187
Pukka puff pastry rolls (PS5) Pukka puff pastry rolls (PS10) Pukka puff pastry block (SBPP) Pukka puff pastry sheets (SCUTS) Pukka puff pastry blocks (TPPP)
QUALITY CONSISTENCY CONVENIENCE
Our Puff Pastry is made with the
2 x 5kg 2 x 10kg 10kg 20 x 1kg 2 x 5kg
off normal list price
highest quality ingredients, free from hydrogenated fats and suitable for vegetarians. It is prepared using a French method to give you at least 144 delicate layers of light puff pastry which can only be described as…
Total Perfection! Fulfil all your pastry needs today visit www.pukkapies.co.uk
Marvello, Flex & Silver Cloud
Marvello, Flex & Silver Cloud
Buy any 4 get 5th free
Marvello • The Bakers favourite cake margarine for over 80 years • Unique buttery flavour • Good volume yield in cakes and icings
Silver Cloud • Excellent volume and light eating texture • Perfect for creaming in cakes and buttercream type fillings • Good stability - air incorporated during creaming is maintained • No flavour, colour or salt - recipes can be fine-tuned accordingly
Flex Quarto • Excellent light eating with controlled lift • Non greasy “melt in the mouth” pastry for sausage rolls, vol-au-vents and puff
BFP Code
Product description
200000253 Marvello Cake Margarine
Size 12.5kg
200000490 Flex AV Quarto Pastry Margarine 12.5kg 200000255 Silver Cloud Shortening
12.5kg
Freephone: 0800 783 4697 www.csmbakerysolutions.com
Marvelous Christmas Recipes Father Christmas Shortbread/ Shortbread Wreaths 1 Follow standard shortbread recipe (steps 1-3) 2 Roll out to 6 mm thickness, Father Christmas shortbread cut with a heart shaped cutter, wreaths, fluted circular cutters. 3 Bake at 180°C for approximately 25-30 minutes. 4 To decorate Father Christmas use red sugar paste for hat, pipe Fondax along hat rim and use Fondax sprinkled with sugar for his beard. For Wreaths use sugar paste and various decorations to finish.
Christmas Shortbread 1. Follow standard shortbread recipe (steps 1-3) 2. Roll out to 6 mm thickness, cut with a star shaped cutter. On half of the dough pieces cut out a star shape in the centre using a small star shaped cutter. 3. Bake at 180°C for approximately 25-30 minutes. 4. When baked, place strawberry or raspberry Merjel in the centre of each of the whole biscuits and top with a star shaped cut out biscuit on top.
Shortbread Recipe Ingredients Marvello Cake Margarine Granulated sugar Water Bakers grade flour Strong flour Rice flour Cornflour
1650g 825g 45g 1650g 550g 140g 140g
Shortbread is experiencing a renaissance and is seeing year on year growth of 7.8%. It’s an ideal Christmas line as it’s so adaptable. From traditional shortbread rounds, decorated shortbreads or delicious shortbread sandwiches filled with cream and fruit you can cater to all price points and tastes! Simple pieces of shortbread or Viennese whirls packed in clear gift bags and tied with a Christmas bow make ideal Christmas gifts and are a sure fire way to increase impulse purchases and basket spend.
Penguin Shortbread 1. Follow standard shortbread recipe (steps 1-3) 2. Roll out to 6 mm thickness, cut with a circular shaped cutter. On half of the dough pieces cut out a penguin shape in the centre using a small penguin shaped cutter. 3. Bake at 180°C for approximately 25-30 minutes. 4. When baked, pipe Craigmillar Double Fudge Icing or Chocolate Crembel onto all whole shortbread pieces; dredge the penguin cut pieces with icing sugar and place on top.
1. Mix Marvello and sugar on a low speed with a beater, then blend in the water. 2. Sieve together the bakers grade flour, strong flour, rice flour and cornflour. 3. Add to the Marvello and sugar and mix to a clear dough. 4. Roll out to 6mm (1/4”) thickness, dock thoroughly, cut out into desired shapes, place on a baking sheet lined with silicone paper 5. Bake at 180°C for approximately 25-30 minutes. When baked dredge with castor sugar.
Fruit Filled Shortbread 1. Follow recipe for standard shortbread (steps 1-3) 2. Roll out to 6 mm thickness, cut with a round fluted cutter. 3 Bake at 180°C for approximately 25-30 minutes. 4. Once cool sandwich two biscuits together filled with Craigmillar Lactofil Ultralife and a selection of raspberries, blackberries and blueberries. 5. Dust with icing sugar to finish
f f O £4
THE FANTASTIC FESTIVE FOUR Code
Product
Bag Size
200002285 Creme Cake Base - Plain
12.5kg
200002286 Creme Cake Base - Chocolate
12.5kg
200002811 Extra Moist Muffin Base - Plain
12.5kg
200002810 Extra Moist Muffin Base - Chocolate 12.5kg
YIELDS ONE
12.5kg BAG OF
£4 off every 12.5kg bag of these favourite DAWN® Cake Bases: Creme Cake Base - Plain and Chocolate Extra Moist Muffin Base - Plain and Chocolate • Highly versatile - make all kinds of American cakes using these bases • Simple to use - just add oil and water to the muffin bases, or egg, oil and water
CREME CAKE BASE MAKES • 45 500g loaf cakes •390 60g cupcakes
MUFFIN BASE MAKES • 185 120g muffins • 750 30g mini muffins
to the creme cake bases • Both in two popular, classic, great tasting flavours • Add inclusions or flavours to create your own specialities • Products made with these mixes are freeze/thaw stable for easy stock management
For more recipes and to follow our Great Bakes of the States Adventure visit
RECIPE
Cinnamon Brea kfast Puffs Mix
1000g of DA Cake Base - PlainWN® Creme whole egg and with 350g of powder for 1 mi10g of cinnamon speed, and then nute on slow medium speed. 3- 4 minutes on Add 300g of soft for 1 minute on butter and mix add 225g of wa slow speed then minutes on slowter and mix for 2 speed. Divide the mixtu prepared cupcakre evenly into a at 160°C for aro e pan and bake Allow to cool. und 15 minutes. Mix together 67 and 20g of cinna5g of caster sugar form a cinnamo mon powder to n sugar. Dip the breakfast puffs int and then roll in o melted butter the sugar to complet cinnamon ely coat them. Serve warm with a hot coffee.
TOP TIP!
Why not bake yo cookie dough onur muffins with Cookie Muffins! top to make
www.dawnbakery.co.uk
01386 760843 Choose original, choose Dawn: ready to create, bake and serve To order contact your BFP representative.
Creating happiness™
Offer period: October 1st to October 31st 2015 inclusive. Offer subject to availability and while stocks last.
F F %O 20
TERRORIFIC FINISHES FOR SPOOKILY TASTY TREATS Code
Product
Pack Size
Autumn/Halloween Decorations 200007517 200007518 200007519 200007520
Spiders Web Orange Pumpkin Skull Ghost White
Add a unique touch to your creepy creations with our DAWN® range of Chocolate Decorations & Toppings: • Colourful curls and shavings for all types of cakes, desserts & pastries
110 pcs 290 pcs 296 pcs 240 pcs
• Eye-catching designs including flowers, marbled shapes and cigarillos • Assortment boxes of all different varieties • Seasonal selections for special occasions throughout the year • A dedicated Christmas collection including holly leaves, Santa hats, baubles, stars, Christmas plaques and Mr Frosty himself!
NOW 20% Off our 4 Halloween decorations below:
The perfect complement to the DAWN® product portfolio of cake mixes, bases and
For more recipes and to follow our Great Bakes of the States Adventure visit www.dawnbakery.co.uk
concentrates, frostings, icings, fruit fillings, fonds, compounds, creme fillings and glazes.
01386 760843 Choose original, choose Dawn: ready to create, bake and serve To order contact your BFP representative.
Creating happiness™
Offer period: October 1st to October 31st 2015 inclusive. Offer subject to availability and while stocks last and includes Halloween Spiders Web, Orange Pumpkin, Skull and Ghost White only.
%
25
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RED HOT DEAL! Code
Product
Pack Size
200008010 Dawn® Red Velvet Creme Cake Base
Buy a case of Dawn Red Velvet Creme Cake Base and get 25% off. That’s one bag free!
3.5kg bag
YIELD ONE
3.5 KG BAG
• Trending American favourite • Easy to use cake base – just add egg, oil and water • Highly versatile – for making a wide variety of cakes • Natural red colour source • Suitable for vegetarians
WILL MAKE • 54 x 120g tulip muffins, • 130 x 50g cupcakes or • 16 x 1lb loaf cakes
• Teams brilliantly with our Cream Cheese & Vanilla frostings • High quality & delicious results every time • Ideal for creating premium seasonal sweet bakes, perfect for Halloween, Bonfire night and Christmas treats!
RECIPE
s Red Velvet Layer Pot Make up Red Velvet batter as per bag instructions. Spread onto a 60 x 40cm tray and -25 minutes. bake at 190˚C for 20 the cake and layer in le When cool, crumb er’s Select Vanilla or dessert jars with Bak g. stin fro e ees Ch Cream rts. ate curls or sugar hea col cho h wit ate Decor
For more recipes and to follow our Great Bakes of the States Adventure visit
www.dawnbakery.co.uk
01386 760843 Choose original, choose Dawn: ready to create, bake and serve To order contact your BFP representative. Offer period: October 1st to October 31st 2015 inclusive. Offer subject to availability and while stocks last.
Creating happiness™
O C 1 TO no 0 BE rm % R al lis o tp f ric f e
Don’t be spooked with our Halloween Renshaw range! It’s all about the trick or treats to make Halloween special
CELEBRATING CAKE FOR GENERATIONS
www.renshawbaking.com PRODUCT CODES
200006687 WHITE READY TO ROLL ICING (02683)
10 x 1kg
200007454 TIGER ORANGE READY TO ROLL ICING (02630) 20 x 250g
200006702 WHITE READY TO ROLL ICING (02681)
20 x 500g
200007446 DEEP PURPLE READY TO ROLL ICING (02628) 20 x 250g
200006690 JET BLACK READY TO ROLL ICING (02601)
20 x 250g
£2 off cake mix £1 off Ra es & i Cream C nbow hee Frosting* se
Serving Suggestion
Make your cakes indulgent with Macphie Rainbow Cream Cheese Frosting makes the perfect partner for Macphie Red Velvet and Carrot Cake mixes. Perfectly on trend to make seriously delicious American Product Description Pack Size Code inspired cakes and bakes. Macphie Rainbow Cream Cheese Frosting
5kg
200004587
Macphie American Carrot Cake Mix
12.5kg
200001648
Macphie Red Velvet Cake Mix
12.5kg
200004289
www.macphie.com 0800 085 9800 *£2 off Red Velvet Cake Mix 12.5kg or American Carrot Cake Mix 12.5kg and £1 off Rainbow Cream Cheese Frosting 5kg pail. Offer available 1st- 31st October
Red Velvet Melts Serving Suggestion
Ingredients
Indulgent Carrot Cake Ingredients 1000g Macphie American Carrot Cake Mix l 200g Water l
l l
300g Fresh Grated Carrot Walnuts (chopped)
Method 1. Combine American Carrot Cake Mix, water and carrots with a beater and beat for 1 minute on slow speed and 3 minutes on 2nd speed. 2. Deposit into two round tins and bake for 30 minutes at 180°C. 3. Once cooled, layer and top with Rainbow Cream Cheese Frosting. Decorate with chopped walnuts.
l
Serving Suggestion
1000g Macphie Red Velvet Cake Mix
l
340g Whole Egg
l
280g Vegetable Oil
l
210g Water
l
Butter (Melted)
l
Macphie Sweet Snow®
Method 1. Combine the Red Velvet Cake Mix with egg and beat for 1 minute on slow speed and 3 minutes on middle speed. 2. Reduce to slow speed and add the oil and water and mix for a further 1 minute. 3. Scrape down and continue mixing for a further 3 minutes on slow speed. 4. Deposit into tray and bake for 40 minutes at 180°C. 5. Once cooled, cut into squares, dip in melted butter and roll in sweet snow.
Carrot Cake Cookies Ingredients l
Serving Suggestion
Naked Red Velvet Layer Cake Ingredients 1000g Macphie Red Velvet Cake Mix l 340g Whole Egg l
Method
l
350g Margarine
l
150g Carrots (grated)
l
280g Vegetable Oil l 210g Water l Macphie Rainbow Cream Cheese Frosting l
1. Combine the Red Velvet Cake Mix with egg and beat for 1 minute on slow speed and 3 minutes on middle speed. 2. Reduce to slow speed and add the oil and water and mix for a further 1 minute. 3. Scrape down and continue mixing for a further 3 minutes on slow speed. 4. Deposit into round tins and bake for 40 minutes at 180°C. 5. Once cooled, slice cakes in half to create four layers. 6. Sandwich each layer and top with Rainbow Cream Cheese Frosting.
1000g Macphie Carrot Cake Mix
Macphie Rainbow Cream Cheese Frosting
Method
Serving Suggestion
1. Combine the Carrot Cake Mix with the margarine using a beater on a slow speed for 2 minutes and 1 minute on middle speed. 2. Fold the grated carrot through the mix. 3. Roll out the dough to ½” thick and cut out using a 3” circular cookie cutter. 4. Place on a baking tray and ensure that there is plenty room around each cookie. 5. Bake at 180°C for 20-25 minutes. 6. Once cooled, sandwich two biscuits with Rainbow Cream Cheese Frosting.
www.macphie.com 0800 085 9800
New exclusive Artisan range 200008314 ARTISAN CHICKEN & MUSHROOM PIE (2324)
200008313 ARTISAN MEAT & POTATO PIE SC (2325)
30 x 195g Short crust base & puff pastry lid
30 x 210g Short crust base & lid
200008319 ARTISAN STEAK PIE (2394)
200008320 ARTISAN STEAK & KIDNEY PIE (2400)
32 x 195g Short crust base & puff pastry lid
32 x 195g Short crust base & puff pastry lid
Four Traditional filling s made f rom quality ingredients
Frozen Unbaked
ENJOY A
Spooky Selection OF OUR Ghoulish Goods 200000977 200004182 200004239 200004495 200005597 200005599 200005600 200003535 200003536 200004853 200004854 200007721 200006690 200006727 200007446 200007454 200002500
HALLOWEEN WAFERETTE (WFL442) SUGARDEC BATS BLACK (SUG695) CUL HALLOWEEN PIPINGS ASSORTED (267) COLOUR PME SPRAY LUSTRE BLACK (5541) SUGARDEC GHOST 26MM (SUG793) SUGARDEC HALLOWEEN BUT 25MM (299) SUGARDEC PUMPKIN 23MM (SUG794) SF HALLOWEEN LARGE PLAQUE (SUG3569) SF HALLOWEEN SMALL PLAQUE (SUG3570) CUL WHITE GHOST 26MM (SUG3633) SUGARDEC-BATS-BLACK 37MM (SUG3632) CUL ORANGE PUMPKIN (SUG3755) REN PRO BLACK ICING (2601) REN PRO LIME GREEN ICING (2615) REN PRO DEEP PURPLE ICING (2628) REN PRO TIGER ORANGE ICING (2630) SCHOK CURLS ORANGE CHOC
420 PACK 450 BOX 250 PACK SINGLE 420 PACK 240 PACK 504 PACK 360 BOX 1260 BOX 1050 PACK 900 PACK 1260 PACK 20 X 250G 20 X 250G 20 X 250G 20 X 250G 4KG
NON-EDIBLE 200002397 200002482 200002487 200002493 200004104 200005185 200005188 200006020 200006023 200008129 200008131 200008132 200006626 200006632 200006638 200006644
CAT & WITCH RINGS (1942) PAPER CASES PURPLE (EV500) PAPER CASES GREEN (EG500) PAPER CASES ORANGE (EO500) PAPER CASES BLACK (EX500) PAPER CASE GREEN FOIL (EG650) PAPER CASE PURPLE FOIL (EV650) ORANGE FOIL CASE (E0650) BLACK FOIL CASE (EX650) LOAF WRAP RED (MW703) LOAF WRAP ORANGE (MW705) LOAF WRAP PURPLE (MW708) RND CAKE DRUM 10” BLACK (10S-BKRD10) RND CAKE DRUM 12” BLACK (10S-BKRD12) SQU CAKE DRUM 10” BLACK (10S-BKRD10) SQU CAKE DRUM 12” BLACK (10S-BKSD12)
144 BAG 360 PACK 360 PACK 360 PACK 360 PACK 500 PACK 500 PACK 500 PACK 500 PACK 400 PACK 400 PACK 400 PACK 5 PACK 5 PACK 5 PACK 5 PACK
EE FR S PO
A
Making sour doughs this good is as easy as . . NEW recipe guide and FREE POS A clean label powdered complete bread mix with added sour dough for the production of top quality crusty, artisanal style breads
rtisan
B
read
5.000kg
Artisan Complete Water
Simply add water and yeast
3.500kg 0.100kg
Yeast
Just 60 minutes bulk fermentation
8.600kg
TOTAL
Bake for approximately 35 minutes
From your mixer to your shelves in less than three hours
NEW recipe guide with exciting new ideas such as bread sticks and crackers!
C
omplete
Mix on 7 mins slow, 9 mins fast Rest in oiled container for 60 mins Scale as required Dry prove for 30-60 mins Pre-heat the oven to 2300C, once bread placed in oven set oven to 2050C and bake for approx. 35-40 mins Full recipe and extension recipes available in recipe book
Place your order with your local BFP wholesaler Product code 200005438 - Pack Size 12.5kg Bag
www.britishbakels.co.uk 01869 356400
NEW
Boost your chocolate range and profits NEW Bakels Chocolate Bun Mix Make endless chocolate treats with New Bakels Chocolate Bun Mix, a versatile mix for the production of home favourites such as doughnuts and hot cross buns.
Contains real chocolate for a superb taste
Soft, light texture
Increase profit margins with premium recipe ideas Scan for technical information
Pack size: 12.5kg bag
Place your order with your BFP wholesaler or call 01869 356400 for your FREE recipe guide Product Code: 200008366
Pack Size 12.5kg
www.britishbakels.co.uk
National Coverage
...direct to your door in our multi-temperature vehicles
Livingston Depot
Highbridge Depot
1 Manson Square, Deans South West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666
Gass Close, Isleport Business Park, Highbridge, Somerset TA9 4JT Tel: 01278 765000 Fax: 01278 786506
Leeds Depot
Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF
The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
Sevenoaks Depot
Tel: 01732 228400 Fax: 01732 228409
www.bfpwholesale.com