2013 EXTRA SPECIAL OFFERS FOR
NOVEMBER
Britain’s only
national bakery ingredients wholesaler www.bfpwholesale.com
keep UPDATED If you would like to receive Update each month by email send your name, email address and location to enquiries@bfpwholesale.com
It’s bonfire season and we’ve got some sparkling offers to help your profits rocket! There’s £5 off Dawn’s Magnificent Seven 12.5kg cake mixes and bases; £3 off selected Macphie Sensations; buy any 2 Puratos Satin Crème cake mixes and get a 3rd free, buy 4 CSM Silver Cloud Shortening or Flex Pastry Margarines and get the 5th free, and 10% off both Lantmannen’s delicious Danish pastries and Bridor Croissants. Our sweet and savoury launches will add a new dimension to your ranges. Try Sucrea’s new chocolate decorations; the handy new 2 x 2.5kg ready to roll Renshaw Décor-Ice in four stunning new colours, and Seahawk’s high glazed XL size cooked and peeled prawns. And there’s plenty of innovative Christmas recipes and a checklist of essentials to help you get ahead for the busiest time of year!
www.bfpwholesale.com All offers included in this newsletter, except where otherwise stated, are on orders invoiced from 1st-29th November 2013. Offers subject to availability – contact your local Depot. E&OE.
Delicious Danish % 10 Royal Danish Selection
A selection of three classic melt-in-the-mouth Danish pastries including best sellers Cinnamon Swirl, Apricot Crown and Vanilla Crème Crown.
200003059 36 x 88-100g
OFF
normal list price
Mini Danish Selection Bite-sized versions of Maple Pecan Plait, Cinnamon Swirl, Vanilla Crème Crown, Apple Coronet and Raspberry Crown.
200003060 120 x 42-43g
DAW MAG N’S NIFIC SEVE ENT N!
£ 5 12.5k Off g bags
1. BAK E 2. BAK R ’S SELEC T E 3 . B A K R ’ S S E L E C C re m e Ca k T E 4. BAK R’S SELEC Creme Cak e Base Vani T l E 5. BAK R ’S SELEC G olden G e e Base Cho la T c n E 6. DAW R’S SELEC Dark Devil oese Base T s 7. BAK N® Cake B Chew y Fud Genoese B r ER ’S S o a g E L E C T w n i e M i x e B row n i e s e M ix Ca r ro t Ca k e Base
of
A whole stack of deals from Dawn! • A superb collection of easy to use Dawn mixes and bases • Versatile and adaptable - make large and small cakes, brownies, muffins and more • Add inclusions, inject, top, ice and fill for an impressive range of products
200002285
BAKER’S SELECT Creme Cake Base Vanilla 12.5kg
200002286
BAKER’S SELECT Creme Cake Base Choc
12.5kg
200002485
BAKER’S SELECT Golden Genoese Base
12.5kg
200002805
BAKER’S SELECT Dark Devils Geneose Base 12.5kg
200002798
BAKER’S SELECT Chewy Brownie Mix
12.5kg
200004043
DAWN® Cake Brownie Mix
12.5kg
200002800
BAKER’S SELECT Carrot Cake Base
12.5kg
• Fantastic quality and great value - even better with £5 off! Giving you great savings over the whole Festive season - offer runs for 2 months
We know. We care. We can help.® To order contact your BFP representative. Offer period: November 1st to December 31st 2013 inclusive. Offer subject to availability and while stocks last.
SeasonalSavings! Indulgent and profitable, make the most of Christmas with these sensational offers. For further seasonal recipe ideas visit www.macphie.com
ÂŁ3 OFF
any 12.5kg bag of Ginger Sensation Chocolate and Orange Sensation Spiced Cranberry and Orange Sensation Viennese Mix Shortbread Mix
www.macphie.com
Product
Pack Size
BFPW Code
Ginger Sensation
12.5kg
200003494
Chocolate & Orange
12.5kg
200003014
Spiced Cranberry & Orange
12.5kg
200005928
Viennese Mix
12.5kg
200003809
Shortbread Mix
12.5kg
200002632
Serving Suggestion Ginger Sensation cupcake topped with vanilla frosting with stem ginger
ginger SenSatiOn muFFinS With ginger FrOSting ingredients 1kg Macphie Ginger Sensation
390g Water
280g Vegetable Oil
Macphie Rainbow Frosting Vanilla
100g Cake Crumbs (optional)
Stem Ginger
method 1. Add Macphie Ginger Sensation (and cake crumbs if using) to a machine bowl fitted with a beater. 2. On 1st speed slowly add the water and oil and mix for 1 minute. 3. Scrape down and continue to mix for a further 2 mins on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 50g into a dark cupcake base and bake at 180°C (360°F) for 25 minutes. 6. Finish with Macphie Rainbow Frosting Vanilla beaten with chopped stem ginger and top with a few whole pieces.
ChOCOlate Orange ChriStmaS Pudding CakeS ingredients 1kg Macphie Chocolate Orange Sensation 435g Water
255g Vegetable Oil
Green fondant icing
5th Avenue® Icing White
Fresh redcurrants or dried cranberries method 1. Add Macphie Chocolate Orange Sensation to a machine bowl fitted with a beater. 2. On 1st speed add the water and oil and mix for 1 minute. 3. Scrape down and continue to mix for a further 2 mins on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 50g into a paper cupcake base and bake at 180°C (360°F) for 25 minutes. 6. When cool, take out of paper cases and deposit a small amount of 5th Avenue® White Icing, allowing it to flow slightly over the sides. 7. Finish with green roll-out icing leaves and berries – either fresh redcurrants or dried cranberries.
CranBerry and Orange tartS ingredients 1kg Macphie Spiced Cranberry & Orange Sensation 400g Water
236g Vegetable Oil
Pre-baked pastry cases
Cranberry jam or marmalade
5th
Avenue®
Icing Orange
Dried cranberries
method 1. Add Macphie Spiced Cranberry & Orange Sensation to a machine bowl fitted with a beater. 2. On 1st speed slowly add the water and oil and mix for 1 minute. 3. Scrape down and continue to mix for a further 2 mins on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Add a small deposit of jam/marmalade to the bottom of pre-baked pastry cases. 6. Top up with the batter and bake at 180°C (360°F) for 20 mins. 7. Once cooled, flood with 5th Avenue® Orange Icing and top with a few dried cranberries.
hanging ChriStmaS SnOWFlake BiSCuitS ingredients 1kg Macphie Shortbread Mix
360g Butter
Christmas Cutter (snowflake)
5th Avenue® Icing White
Christmas Ribbon (optional) method 1. Weigh desired quantity of Macphie Shortbread Mix into a mixer bowl fitted with a beater. 2. Add butter brought to room temperature, so that it is softened and more manageable. If the butter has not been tempered, cream it in the mixer for 2-3 minutes to soften it before adding the mix. 3. Mix on a low speed until a stiff dough is formed. The dough should pull away slightly from the sides of the bowl. 4. Pin out and shape as required. Make a small hole in the top of the biscuit (to allow for hanging with Christmas ribbon). 5. Bake at 150°C (300°F) until lightly golden brown. Baking time is dependent on the depth of shortbread but 40-45 minutes for shapes 10mm deep is recommended. 6. When cool, finish with 5th Avenue® White Icing and add a Christmas ribbon if required. Serving Suggestions
Serving Suggestions Product image may vary slightly from recipe featured
W E N
Add a little luxury to your displays Our NEW SUCREA® range of chocolate decorations and toppings adds that creative finishing touch to your seasonal cakes, desserts and pastries, taking the simply delicious to exquisitely luxurious.
For full product information and technical advice, visit
Our inspiring collection includes colourful curls, novel designs and chocolate decorations, shavings and toppings made with Belgian Chocolate.
or talk to us:
We have tailored products for seasonal events like Christmas, and we also offer a choice of assortment boxes if you want a mixed variety to choose from.
info.uk@dawnfoods.com
www.dawnfoods.co.uk
01386 760843
The perfect complement to Dawn’s product portfolio of mixes, batters, doughs, frostings and icings.
We know. We care. We can help.®
B a k e r y s u c c e s s s t a r t s h e re.™
For further details on this range and to order please contact your BFP representative.
Silver Cloud Shortening
& Flex Pastry Margarine th
Buy 4 Get 5 Free Silver Cloud Shortening Silver Cloud is a highly versatile, premium quality shortening. Its emulsifier system yields excellent body and ensures ease of handling as a batter. It offers good value and a soft crumb and because its nongreasy and quick on the palate, Silver Cloud is ideal for most applications including confectionery fillings.
Flex Pastry Margarine
Made from all vegetable oils, Flex creates perfect puff pastry. Its non-greasy eating due to a slip point below tongue temperature and gives good lift. Its melt in the mouth texture is ideal for cold pastries.
Freephone: 0800 783 4697 • www.csmbaking.com/uk
BFP Code 200000490 200000255
CSM Description Size Code JQL Flex Quarto Pastry Margarine 12.5kg HYE Silver Cloud Shortening 12.5kg
Essential Ingredients
Cake Cases, Bags, Boxes & Cake Drums 200002036 200002168 200001379 200001371 200004862 200004863 200004861 200004860 200004858 200002487 200002494 200002496 200003615 200004331 200004332
Merry Christmas Paper Bags 10” Merry Christmas Paper Bags 8.5” Round Cake Dums 10” Square Cake Drum 10” Petit Four Boxes 195 x 140 x 38mm Christmas Log Boxes (8 x 4 x 4”) Christmas Boxes (8 x 8 x 4”) (9076) Christmas Boxes (10 x 10 x 5”) (9077) Plastic Sticks for cake pops Paper Cases Green Paper Cases Red Plain Silver Foil Cases Plain Gold Foil Cases Paper Cases Santa Paper Cases Christmas Tree
1000 1000 5’s 5’s 25’s 25’s 25’s 25’s 20’s 360 pack 360 pack 500 pack 500 pack 360 pack 500 pack
Decorations Edible 200004290 200003596 200004291 200004240 200003585 200001583 200003537
Santa Jacket 60 x 70mm Dark Green Triple Holly/Berry Santa Head Christmas Pipings Assorted Light Green Mini Holly/Berry Christmas Crew Christmas Small Plaque
160 pieces 370 pieces 196 pieces 250 pieces 930 pieces 180 pieces 1320 pieces
Dried Fruit 200000242 Sunripe Currants 200000243 Sunripe Sultanas 200000543 Sunripe Raisins 200000780 Sunripe Chopped Dates 200002193 Sunripe French W/B Cherries 200000391 Mixed Peel 200002414 EU Whole & Broken Cherries
12.5kg 12.5kg 12.5kg 12.5kg 10kg 10kg 10kg
8 x 1.5kg 8 x 1.5kg
Spices 200000926 Ground Nutmeg Various Ground Mixed Spice Various Ground Cinnamon
Ground Ginger Ground Cloves
Various Various
Mincemeat 200000883 Fruit Fayre All Veg Mincemeat 200001108 Artisan All Veg Mincemeat
12.5kg 12.5kg
Cake Coverings & Marzipans 200000665 200000666 Various Various Various Various Various Various 200004824 200004825 200004827 200004828 200005020 200005021 200005022 200006276 200006278 200006279 200006280 200006652 200000767 200000766 200000483 200000298 200000603
BFPW Marzipan Golden BFPW Marzipan White Rens Pro Bottle Green Rens Pro Bottle Green Rens Pro Poppy Red Rens Pro Poppy Red Rens Pro Brilliant White Rens Pro White Satin Ice Ivory/Vanilla Fondant Satin Ice Dark Chocolate Fondant Satin Ice Gum Paste Satin Ice White/Vanilla Fondant Satin Ice Ivory Vanilla Fondant Satin Ice White Vanilla Fondant Satin Ice Dark Chocolate Fondant Satin Ice Chocolate Fondant Satin Ice Ivory Fondant Satin Ice Gum Paste Satin Ice Vanilla Fondant Bakery Fondant BFPW Covapaste White BFPW Covapaste Ivory Apricot Masking Jam BFPW Fondant Sweet Snow
2 x 5kg 2 x 5kg 20 x 250g 5kg 5kg 20 x 250g 10kg Various 10kg 2.5kg 2.5kg 10kg 2.5kg 2.5kg 10kg 1kg 1kg 1kg 1kg 15kg 2 x 2.5kg 2 x 2.5kg 12.5kg 12.5kg 12.5kg
Chocolate
Flour 200002851 Nelstrops Plain Flour 200002852 Nelstrops Self Raising Flour
Various Various
2kg Various Various
200000506 200000504 200000373 200001815 200001817 200003024 200001254 200001250
BFPW Dark Vermicelli (047Dbf10k) Nat BFPW Light Vermicelli (040Lbf10k) Nat BFPW Plain Choc Chips Callebaut Dark Cho (Callet 811Nv-554) Callebaut Milk Choc (Callet 823Nv-554) Callebaut White Choc Chunks Schok Curls Caramel Choc (6343040950) Schok Curls Dark Choc (6313440950)
10kg 10kg 10kg 10kg 10k 10kg 4kg 4kg
200001249 200001248 200001253 200001503 200002817 200001134 200002883 200006439 200006441 200006442 200006443 200006444 200006445 200006446
Schok Curls Milk Choc (6323340950) Schok Curls Multicoloured Choc Schok Curls White Choc (6335340950) Schok Dark Choc Shavings Schok Milk Choc Chunk (M27) Schok White Choc Chips Wn (German) Schok Cocoa 10-12% (Natural) Sn Belcolade Ebony Belcolade White Enrob Choc (X605j) Belcolade Milk Enrob Choc (03X5/J) Belcolade Plain Enrob Choc (C501/J) Belcolade Plain Choc Chunks (C501ua) Belcolade Milk Choc Chunks (03X5ra) Belcolade White Choc Chunks (X605ra)
4kg 4kg 4kg 2.5kg 10kg 10kg 25kg 15kg 15kg 15kg 15kg 15kg 15kg 15kg
Sugars 200002123 200001229 200001220
Bakers Syrup Celebration Dry Fondant Celebration Dry Icing CP
7.26kg 20kg 20kg
Cake Mixes 200001113 200001112 200001111 200001114
BFPW Choux Mix BFPW Complete Sponge Mix BFPW Maderia Mix BFPW Scone Mix
8kg 12.5kg 12.5kg 12.5kg
TW Almonds Flaked TW Almonds Nibbed TW Almonds Split TW Almonds Ground TW Walnut Halves TW Walnut Pieces
3 x 1kg 3 x 1kg 3 x 1kg 3 x 1kg 3 x 1kg 3 x 1kg
Nuts 200000861 200000860 200000859 200000857 200000853 200000852
Gingerbreads
200005420 Snowman 200005443 Christmas Trees
120 pieces 105 pieces
Fats & Oils Various Various 200001276 200000723
Unsalted Butter Salted Butter BFPW Vegetable Oil BFPW Vegetable Oil (non Soya)
Various Various 20ltr 15ltr
Soup All following Knorr Soups are available in 4 x 2.5ltr & 12 x 250ml sizes Various Knorr Cream of Chicken Various Knorr Cream of Tomato Various Knorr Carrot & Coriander Various Knorr Minestrone Various Knorr Red Pepper & Tomato Various Knorr Mushroom
see above see above see above see above see above see above
Chilled Sandwich Fillings/Sauces 200001465 200001753 200005775 200005774
Turkey, Bacon & Cranberry Turkey, Sage & Onion Festive Turkey Filling Cranberry Sauce
1kg 1kg 1kg 2.5kg
Chilled Egg Various
Chilled Whole Egg ESL
Various
Frozen Savoury 200003434 Artisan 8” Sausage Rolls 200003433 Artisan 6” Sausage Rolls
48 x 140g 66 x 106g
Frozen Sweet 200003562 Artisan Supreme Baked Mince Pies 200001835 Baked Mince Pies 200002073 Artisan Vanilla Cream Slices
36 48’s 24 x 100g
Frozen Seafood 200001671 Iceland 250/350 Prawns 200002144 Iceland 150/250 Prawns 200004063 Julienne smoked salmon
2.5kg 2.5kg 10x1kg
Frozen Pastry 200001687 200001686 200001523 200001685 200002128 200001684
Pukka Puff Pastry Block Pukka Puff Pastry Rolls Pukka Puff Pastry Rolls Pukka Puff Pastry Sheets BFPW Puff Pastry Block BFPW Puff Pastry Roll
10kg 2 x 10kg 2 x 5kg 20 x 1kg 2 x 5kg 10kg
For lots more great product ideas and the latest additions see www.bfpwholesale.com
November Promotion On the 12 days of Cakemas Puratos gave to me buy any 2 SATIN Crème Cake 12.5kg Mixes and
GET A 3 FREE rd
*
FREE POS material online www.puratos.co.uk
The Satin Crème Cake range is made up of great tasting, versatile mixes to create everything from the most simple everyday cake to cupcakes, muffins, biscuits and more sophisticated desserts.
3 Easy to handle – less wastage 3 Just add egg, oil & water 3 Free from hydrogenated fats, azo dyes & contain only natural flavours
3 Can be enriched with aromas, fruits, chocolates, fruit fillings… there is no limit for your creativity 3 Available in Plain, Chocolate, Banana, Toffee, Coffee, Lemon, Carrot & Coconut
Stuffed Gingerbread Men Ingredients Satin Crème Cake Plain Mix Butter Egg Ginger Bread Flour Black Treacle Filling (per gingerbread man) Cremfil Ultim 200004208 Satin Crème Cake Plain 12.5kg 200004211 Satin Crème Cake Chocolate 12.5kg 200004213 Satin Crème Cake Banana 12.5kg
200004214 Satin Crème Cake Toffee 12.5kg 200004224 Satin Crème Cake Coffee 12.5kg 200004216 Satin Crème Cake Lemon 12.5kg
kg 0.400 0.150 0.050 0.020 0.160 0.070 kg 0.005
Method – Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, ginger, butter & treacle to form a crumb, add the egg & mix to form dough. Pin the dough to 3mm & cut into desired shapes. Place evenly spaced onto lined baking trays & pipe Cremfil Ultim over the base leaving a 3mm gap to the edge. Place other piece over the top & gently push down around the edges. Bake at 180˚C top heat 160° C bottom heat for 10mins. 200004215 Satin Crème Cake Carrot 12.5kg 200004225 Satin Crème Cake Coconut 12.5kg
CONTACT YOUR LOCAL BFP WHOLESALE NOW! facebook.com/
*Cheapest item free. Valid from 01/11/13–30/11/13
For more information contact Puratos on +441280 822860 or info_uk@puratos.com
Scan with your smart phone for more information and recipe ideas
On the 12 days of Cakemas, my baker gave to me… ...delicious treats from my local bakery
Secret Santa Cake
Mulled Wine Cake Cake Satin crème Cake Chocolate Mix Eggs Oil Red Wine (Fruity) Clove Cinnamon Ginger
kg 1.000 0.350 0.300 0.225 0.002 0.004 0.004
Red Wine Glaze Harmony Classic Neutre Red Wine ( Fruity ) Filling Deli Orange
Cake Satin Crème Cake Chocolate Mix Egg Oil Water
kg 1.000 0.300 kg 0.025
Method – Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil, wine & spice. Mix for 1 min on slow, scrape down, mix for 3 mins on medium. Deposit into greased 3.5” round tins. Bake at 170˚C for 40-45 mins, once cooled inject with Deli Orange. Add the wine to the Harmony Classic Neutre, heat to 85°C. Immediately glaze the cooled cakes.
Christmoose Cake Cake Satin Crème Cake Chocolate Mix Egg Oil Water Meringue Ovablanca Water 4°C
kg 1.000 0.350 0.300 0.225 kg 1.000 0.500
Mousse Bavarois Neutre Water (boiling) Belcolade White Chocolate Chantypak Filling / Topping (per cake) Topfil Cherry Sweetsnow
kg 1.000 0.350 0.300 0.225
Sponge Tegral Plain Sponge Water Vivafil Cherry (filling) Decoration Decorcrem Dark Decorcrem White
kg 1.000 0.570 as required kg 0.080 0.008
Method – Mix Tegral Plain Sponge & water for 1 min on slow speed, scrape down. Mix 4 mins fast. Mix 1-3 mins on slow speed to ensure an even texture. Spread 800g of batter evenly onto a lined 18x30 tray, bake at 240°C for 4½ mins. When cooled spread with a thin layer of Vivafil Cherry. Roll to the dimensions below. Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil & water for 1 min on slow, scrape down. Mix for 3 mins on medium. Place a 130mm x 45mm mini swiss roll in the base of a 140mm x 90mm lined loaf tin. Cover the Swiss roll with 300g of chocolate cake batter. Bake at 160˚C for 45-50 mins. Once cooled deposit 80g of Decorcrem dark at 45°C over the top and spin with 8g of Decorcrem White at 45°C.
Cakemass Swirl Cookies
kg 0.200 0.300 0.400 1.000 kg 0.160 as required
Method – Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil and water for 1 min on slow. Scrape down. Mix for 3 mins on medium. Bake off in sheets cut into 130mm discs, top each with Cherry Topfil, freeze. Add boiling water to the Belcolade White Chocolate, whisk smooth then add Bavarois Neutre. Add chilled Chantypak, whisk to firm peaks. Deposit 600g mousse into lined (with acetate) 160mm x 50mm rings. Push a frozen chocolate cake disc into the mousse with the cherry facing inwards. Scrape off any excess mousse, freeze the rings. Once frozen remove from the rings & acetate. Dust with sweetsnow, top with meringues.
Sweet Dough Satin Crème Cake Plain Mix Butter Egg Water Bread Flour Decoration Sweetsnow
kg 0.400 0.150 0.050 0.050 0.180 kg as required
Red Dough Satin Crème Cake Plain Mix Butter Egg Bread Flour Red Liquid Food Colour Water
kg 0.400 0.150 0.50 0.180 0.038 0.012
Method – Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour & butter to form a crumb, add the egg, mix to form dough. Repeat the method for the Red dough. Pin out both dough’s to 5mm deep even sized sheets & lay one on top of the other. Roll the dough’s into a log from the short end of the sheet & chill for an hour. Once chilled slice into 5mm thick discs & place, evenly spaced onto lined baking trays. Bake at 180˚C top heat 170°C bottom heat for 10mins. Dust with Sweetsnow.
For more recipe ideas checkout www.puratos.co.uk or our NEW Facebook page Facebook.com/Puratos.UK
facebook.com/
For more information contact Puratos on +441280 822860 or info_uk@puratos.com
Scan with your smart phone for more information and recipe ideas
10% OFF
Viennese pastries Croissant 70g fine butter
Frozen ready to bake
Code 200002258 (60x70g)
For your breakfasts, brunches and snack breaks. www.bridor.co.uk
New Product Launch Seahawk Cooked & Peeled Coldwater Prawns XL High glaze 2kg bag BFP code – 200006972
Contact your local depot for offers
NEW
smaller more convenient pack sizes
READY TO ROLL ICING
10% off
selected lines in November
New convenience pack sizes
The 5kg format has changed across the colour range Now available in 2 x 2.5kg packs and includes four of our stunning new colours: Amethyst, Fuchsia, Turquoise and Skin Tone. Only open what you need Better pack seal to maintain freshness PRODUCT CODES 200006693 200006685 200006684 200006683 200006667 200006692 200006691
02700 02701 02702 02703 02704 02705 02706
POPPY RED READY TO ROLL ICING YELLOW READY TO ROLL ICING PINK READY TO ROLL ICING LINCOLN GREEN READY TO ROLL ICING ATLANTIC BLUE READY TO ROLL ICING BABY BLUE RENSHAW PRO 5KG TEDDY BEAR BROWN READY TO ROLL ICING
200006679 200006682 200006718 200006735 200006738 200006739 200006681
02707 02708 02713 02714 02715 02716 02711
CHOC FLAVOUR READY TO ROLL ICING JET BLACK READY TO ROLL ICING AMETHYST PURPLE READY TO ROLL ICING TURQUOISE READY TO ROLL ICING FUCHSIA PINK READY TO ROLL ICING FLESH READY TO ROLL ICING SHELL PINK READY TO ROLL ICING
Fermentation and Flavour
from Lesaffre
A natural active, organic liquid sourdough with authentic flavour that is versatile and flexible and ready to use
A range of simple-to-use prefermented sourdoughs for mild to intense flavour
The ultimate yeast for long fermentation and flavour development with superb tolerance Medium and high activity liquid yeasts with superb dispersion that are hygienic and easy to measure
Dried yeast for the high street pizzeria. Provides superb dough stability with enhanced extensibility and tolerance
Contact your local BFP depot for orders UK & IRELAND
For technical advice: 01905 755 811 info@fermex-lesaffre.co.uk www.lesaffre.com/en/yeast-baking
Reliable Results You’re safer with Lesaffre
Successful baking is all about products that your customers can’t resist, so quality and consistency are key factors. Whether you are processing by hand or by machine, Lesaffre are pleased to offer a range of ingredients that help improve your yeast raised products. These high performance products will improve the tolerance and stability of your dough; ensuring that you achieve the ultimate in consistent quality in your finished products.
Fermex Point 5
BFP Code 100001388 BFPW Code 100001338
• The ultimate all-round low-dosage improver • Typically 0.5% usage, and totally reliable • Ideal for crusty products
Fermex ASMG
BFP Code 100001383 BFPW Code 100001383
• Highly effective anti-staling solution for soft rolls, baps, fruited products, burger buns, hot dog rolls, etc • Typical usage rate 2%
Fermex CF05
BFP Code 100001384 BFPW Code 100001384
• Prevents blister formation on the crust of retarded doughs • Usage rate 0.5% • Typical applications: morning rolls, baguettes, soft baps
IBIS Plus
BFP Code 100001389 BFPW Code 100001389
• A cost effective all-round improver • Typically 0.5% usage
IBIS Optimum
BFP Code 100001387 BFPW Code 100001387
• Similar to IBIS Plus, with extra enhanced crumb softness over full shelf life
IBIS Silver
BFP Code 100001385 BFPW Code 100001385
• Kosher certified all round improver with high performance
Safpro 300
Contact your local BFP depot for orders
BFP Code 100001386 BFPW Code 100001386
• An all-round clean-label improver
Safpro Organic
UK & IRELAND
BFPW Code 200006993 BFP Code 200006993
• An all-round Organic improver
For technical advice: 01905 755 811 info@fermex-lesaffre.co.uk www.lesaffre.com/en/yeast-baking
Mouthwatering recipes Snowmen Doughnuts Use Readi-Bake Finger Doughnuts and Craigmillar White n Glossy to create these fun, eye catching snowmen doughnuts! BFP CODE 200001476 200003375 200003377
PRODUCT DESCRIPTION Readi-Bake Finger Doughnuts Craigmillar Vanilla Crembel Craigmillar Chocolate Crembel Edible Carrot for nose
CSM CODE DFD TNV TNC
METHOD Defrost doughnuts for 40 minutes. Half dip doughnuts in Craigmillar Vanilla Crembel and leave to set. To decorate, pipe scarf with vanilla crembel coloured red. Pipe the eyes, mouth and buttons with Craigmillar Double Chocolate Fudge Ice, and an edible carrot for his nose.
ghnuts
n Dou e m w o n S
Finish
Celebration Wreaths Use Craigmillar Celebration Cake Mix to create these mini Christmas Wreaths and give your customers an alternative eat from a traditional Christmas Cake slice! BFP CODE 200001139
PRODUCT DESCRIPTION Craigmillar Celebration Cake Mix Water Egg Fruit Addition Sultanas Currants Cherries Mixed Peel TOTAL
KG 2.000 0.450 0.700
CSM CODE FAX
HollyishW2r eath Fin
1.400 1.000 0.500 0.220 6.330
METHOD Place Craigmillar Celebration Cake Mix into a machine bowl fitted with a beater. Stream in egg and water over 1 minute on slow speed. Scrape down. Beat for 2 minutes on slow speed. Scrape down and blend in fruit on slow speed. o
Deposit 70g of batter in small round silicone moulds and bake at 170 C for approx. 30-35 minutes. Finish 1 Dip the celebration ring in apricot masking then dip in red, white and green edible ball decorations. Finish with edible holly & pipe berries using vanilla crembel coloured red. Finish 2 Brush the celebration ring in apricot masking and finish with either an edible holly or a piped red bow.
reaths W n o i t a Celebr
1
for a perfect Christmas Rudolf Doughnuts Use Readi-Bake Plain Ring Doughnuts and Craigmillar Chocolate Crembel to create these Rudolph Doughnuts – and add a fun twist to one of the UK’s most popular bakery treats! BFP CODE 200002460 200003377 Smartie nose Pretzels
PRODUCT DESCRIPTION Readi-Bake Plain Ring Doughnuts Craigmillar Chocolate Crembel
CSM CODE EDI TNC
METHOD Defrost doughnuts for 40 minutes. Half dip doughnuts in Craigmillar Chocolate Crembel and leave to set. To decorate, place a red smartie in the hole of the doughnut for the nose. Pipe two bulbs of Craigmillar Vanilla Crembel and place a chocolate chip on top for the eyes. Finally, place two pretzels for antlers on top of the doughnut.
nuts lf Dough
Rudo
Christmas Trees Use Craigmillar Chocolate Fudge Brownie Mix and Craigmillar Vanilla Light n Fluffy to create these Christmas Tree Cup Cakes. BFP CODE 200000600 200000663 200002284
PRODUCT DESCRIPTION Craigmillar Chocolate Fudge Brownie Mix Water Craigmillar Farmachoc chips Craigmillar Vanilla Light n Fluffy
KG
CSM CODE
1.000 0.250 0.250
FWG MAM BVL
METHOD Add water over 1 minute on slow speed. Scrape down. Beat for 1 minute on slow speed. Blend any additions though the mix on slow speed until evenly distributed. o
Deposit 40g of batter per cup cake case and bake at 180 C for approx. 20-25 minutes. To finish Colour Craigmillar Vanilla Light n Fluffy with green food colouring. Using a smooth tube, pipe bulbs of icing in a layered fashion to create a Christmas tree effect. Sprinkle with pearlescent coloured edible balls and add a yellow chocolate bean for a star.
Christma
s Trees
Ask your local Depot for special offers
200002989
Artisan Traditional Pasty 30 x 218g
National Coverage
...direct to your door
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in our multi-temperature vehicles
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1 - Livingston Depot 1 Manson Square, Deans South West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666
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4 - South West &
2 - Leeds Depot The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
Gass Close, Isleport Business Park, Highbridge, Somerset TA9 4JT Tel: 01278 765000 Fax: 01278 786506
3 - Tamworth Depot
5 - Sevenoaks Depot
Brent House, Brent, Wilnecote, Tamworth, Staffordshire B77 5DF Tel: 01827 831232 Fax: 01827 831233
Tel: 01732 228400 Fax: 01732 228409
South Wales Depot
Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF
www.bfpwholesale.com