2014 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
Whizz bang – it’s bonfire night! Make sure your business is ready to sparkle. Looking for some tasty handwarming savoury ideas? Check out our website for pies, pasties and sausage rolls and don’t forget to get in plenty of extra crisps and drinks for the big night. As the nights draw in, people turn to tea-time treats. So this month we’ve plenty of special offers from the big brands to help you boost your range. There’s £5 off Bakels Kokomix and we’ve yet more goodies from Dawn, with £5 off Plain and Darker Chocolate Supersponge Cake Mixes, £2 off Fudge Icings and Fruit Fillings, £5 off Golden and Dark Devils Genoese Cake Bases and 10% off luxury Sucrea Seasonal Cake Decorations. Christmas is coming up fast! We’ve 10% off Renshaw’s Seasonal Colour Collection of Ready to Roll Icing in handy sizes to make Christmas cake-making extra easy. There’s £3 off Macphie Sensations in a festive range of Ginger, Chocolate Orange, Spiced Cranberry & Orange and Apple & Cinnamon. Tempt your customers with tastes from around Europe with our recipe for French Glacé Cherry Yuletide Cheesecake, or try Zeelandia’s new Panettooo, the taste of Italian panettone. There are winter shortbread recipes inside using Marvello and if you buy 2 you get a third free on Apple and Red Velvet, two New York inspired flavours of Puratos Satin Crème Cake Mix. Serving Suggestion
If Father Christmas is stocking up, you should too - so take a look at our special Christmas pages to make sure you’ve got everything you need in the way of quality ingredients and packaging for the festive season!
£3 off *
All offers included in this newsletter, except where otherwise stated, are on orders invoiced from 3rd-28th November 2014. Offers subject to availability – contact your local Depot. E&OE. Offers are off normal list price.
Macphie has hristmas covered 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
per bDepot Leeds ag The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
uxury to your range this Christmas withwww.bfpwholesale.com Macphie Sensations. uicy fruit drops and a delicious moist crumb, your customers
Highbridge Depot Gass Close, Isleport Business Park, Highbridge, Somerset TA9 4JT Tel: 01278 765000 Fax: 01278 786506
Tempting Tea Time Treats! NO
10
5� Fruited Teacake
LIS
R
F F ICE
OTP
AL
%
RM
Code: 200001419
LIS
F F ICE O T PR
AL
%
RM
Rich, buttery croissant dough with a light open texture and crisp outer layers, filled with Belgian chocolate.
NO
Code: 200006337
15
Pain Choc
A fully baked, fully sliced, round large 5 inch fruited teacake, including juicy currants and sultanas. Pieces per case: 48 x 89g
Pieces per case: 48 x 89g
Try me with a cuppa!
NO
LIS
F F ICE O T PR
AL
%
RM
Code: 200002365
10
Portuguese Custard Tart
A light, crisp pastry case with a sweet egg custard filling and lightly toasted sugar coating. A Portuguese speciality. Pieces per case: 48 x 58g
Meet our new brand...
Bakehouse and Classic Crumb are changing to:
BFP.indd 1
Product Code 200007760
06/10/2014 11:35:59
TM
£5 OFF SUPERSPONGE! PLAIN AND DARKER CHOCOLATE
PLUS
DAWN® SUPERSPONGE CAKE MIXES
12.5kg 12.5kg
DAWN® BS Toffee Fudge Icing DAWN® BS White Fudge Icing DAWN® BS Chocolate Fudge Icing DAWN® BS Coffee Fudge Icing DAWN® BS Lemon Fudge Icing DAWN® BS Strawberry Fudge Icing
10kg 10kg 10kg 10kg 10kg 10kg
FRUIT FILLINGS 200007316 200007310 200007314 200007315 200007313 200007311 200007312
DAWN® Fruit Filling Red Cherry DAWN® Fruit Filling Lemon DAWN® Fruit Filling Strawberry DAWN® Fruit Filling Blueberry DAWN® Fruit Filling Black Cherry DAWN® Fruit Filling Raspberry DAWN® Fruit Filling Fruits of the Forest
Choose from Plain or Darker Chocolate flavours and make the most of this incredibly versatile cake mix - ideal for seasonal products. Make Victoria sandwiches, sponge cakes, roulades and swiss rolls with ease. Combine Supersponge with
FUDGE ICINGS 200007382 200007383 200007384 200007385 200007386 200007387
AND FRUIT FILLINGS TOO
£5 OFF EVERY 12.5KG BAG OF OUR FLEXIBLE
SUPERSPONGE CAKE MIXES 200001265 DAWN® Supersponge Cake Mix - Plain 200002245 DAWN® Supersponge Cake Mix - Darker Chocolate
£2 OFF OUR FUDGE ICINGS
5.5kg 5.5kg 5.5kg 5.5kg 5.5kg 5.5kg 5.5kg
our Fruit Fillings, Frostings and Fudge Icings for delicious results.
SAVE £2
ON 10KG BAKER’S SELECT FUDGE ICINGS Simple to use, just heat and spread, drizzle or spin to top sheet cakes, fill layer cakes, sandwich cookies and enrobe cupcakes. Fast drying with a glossy, high shine finish.
SAVE £2
ON 5.5KG DAWN® FRUIT FILLINGS Ideal for sweet pie fillings, you can also use them to add flavour to cakes, create oozing fruit layers for pastries, and provide tasty centres for muffins and donuts.
TO DOWNLOAD AUTHENTIC AMERICAN BAKERY RECIPES VISIT www.dawnbakery.co.uk
We know. We care. We can help.® To order contact your BFP representative. Offer period: October 1st to December 31st 2014 inclusive. Offer subject to availability and while stocks last.
W ION E N OT M O R
P
TM
£5 OFF PLUS
10% OFF
SEASONAL DECORATIONS
£5 OFF EACH 12.5KG BAG OF BAKER’S SELECT GOLDEN AND DARK DEVILS GENOESE CAKE BASES
CAKE BASES 200002485 BAKER’S SELECT Golden Genoese Base
GOLDEN & DARK DEVILS GENOESE CAKE BASES
12.5kg
200002805 BAKER’S SELECT Dark Devils Genoese Base 12.5kg
These superbly versatile cake bases are a must have for the busy baker. Just add oil and water for fantastic results. Dark Devils Genoese has a rich chocolatey, truly indulgent
CHRISTMAS DECORATONS
taste whilst Golden Genoese Base is deliciously light and buttery – use them for all of your
200002552 Dark Holly Leaf with Berry
182 pcs
200002553 Green Holly Leaf with Berry
182 pcs
indulgent sweet bakery creations. Both perform equally well in small or large formats and are even
200007557 NEW Holly Leaf Green
180 pcs
more tasty if combined with our Fudge Icings, Fruit Fillings and Frostings.
200006924 Jingle Sparkle 3D
120 pcs
200006922 Golden Star
248 pcs
200006921 Galaxy Star
304 pcs
200007556 NEW Santa Hat
218 pcs
10% OFF OUR LUXURY SUCREA® CHRISTMAS DECORATIONS
200006919 Mr Frosty
80 pcs
For the perfect seasonal finishing touch use our SUCREA® Chocolate Decorations and Toppings.
200006925 Winter Tree
165 pcs
Turn everyday favourites into luxury specials and create eye-catching products to maximise
200007559 NEW Merry Christmas Assortment
189 pcs
seasonal sales. Hurry - while stocks last.
200007558 NEW White Chocolate Sprinkle Stars
600 g
TO DOWNLOAD AUTHENTIC AMERICAN BAKERY RECIPES VISIT www.dawnbakery.co.uk
We know. We care. We can help.® To order contact your BFP representative. Offer period: November 1st to November 30th 2014 inclusive. Offer subject to availability and while stocks last.
PURATOS OCTOBER/NO
BUY ANY 2 SATIN CRÉME CAKE 12.5KG
GET A 3RD FREE!
*
BFP Wholesale codes: 200004208 Plain 200004211 Chocolate 200004213 Banana 200004214 Toffee 200004215 Carrot 200004216 Lemon 200004224 Coffee 200004225 Coconut 200007687 Apple 200007688 Red velvet
For full terms & conditions and recipe ideas visit www.puratos.co.uk *Cheapest item free, available exclusively through distributors, POS kits available while stocks last. For more information contact info_uk@puratos.com. Valid 01/10/14 – 30/11/14. **POS materials may vary from those shown
OVEMBER PROMOTION
INTRODUCING TWO NEW FANTASTIC NEW YORK INSPIRED VARIETIES Satin Créme Cake Apple With a lightly spiced deliciously apply flavour
Satin Créme Cake Red Velvet The mild chocolate flavoured, eye-catching American classic! You will fall in love with them both. Susan's Red Velvet Cake Cake batter ‘NEW’ Satin Crème Cake Red Velvet Mix Eggs Oil Water Frosting Argenta Combo Icing sugar (Per cake) Cremfil White Chocolate Red velvet cake crumb
The Little Big Apple ‘NEW’ Satin Crème Cake Apple Mix Egg Oil Water Deli Caramel (Per cake) Harmony Ready Rubi
1.000 kg 0.350 kg 0.300 kg 0.225 kg 0.350 kg 1.000 kg 0.100 kg 0.010 kg
Method – Mix ‘NEW’ Satin Crème Cake Red Velvet Mix, eggs, oil & water for 2 mins slow, scrape down, mix for 3 mins on medium. Deposit into greased 6" tins at 300g. Bake at 160°C for 25 mins. Combine Argenta Combo & icing sugar, mix on slow for 1 min, 4 mins medium to make the frosting. Trim the cooled cakes & keep the crumbs. Layer the cakes with Cremfil White Chocolate & coat with the frosting. Drag a wet pallet knife around the cake to create ridges, finish with the cake crumbs.
1.000 kg 0.350 kg 0.300 kg 0.225 kg 0.400 kg 0.010 kg
Method – Mix ‘NEW’ Satin Crème Cake Apple Mix, egg, oil & water on slow for 2 mins, scrape down, mix on medium for 3 mins. Deposit the batter into a lined half tray. Bake 25 mins at 160°C. Once cooled add the cake & Deli Caramel to a mixer to form a smooth paste. Divide into 40g pieces, roll into balls, insert a lolly stick then freeze. Heat the Harmony Ready Rubi to 85°C. Dip the frozen cake balls quickly into the hot glaze 8-10 times to coat.
SATIN HAS GONE TO MANHATTAN AND YOU COULD TOO!
WIN A LONG WEEKEND FOR 2 IN NEW YORK
Use your free POS Kit and recipes from the Miracake on 34th Street Send Puratos,pictures of your New York themed window display at your bakery for your chance to win a trip for 2 to New York staying in a 4✶ hotel for 3 nights including return flights from the UK to New York! info_uk@puratos.com 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
P
R
O
D
U
C
T
S
- hand selected, quality Italian fruit grown in the south Tyrol - full traceability - state of the art processing technology meets BRC, ISO 9001 and 14001 guidelines. CONTACT YOUR LOCAL DEPOT FOR
SPECIALOFFERS
BFPW code 200002035
3 x kc5
R BE f M ofrice VE O N % l list p 10norma
It’s all about the colour! A seasonal colour selection and NEW covering paste in 1kg packs - specifically designed just for covering NEW! so Christmas cakes got a whole lot easier.
White
Jet Black
Poppy Red
Lincoln Green
Yellow
Pink
Atlantic Blue
Choc Flavour
CELEBRATING CAKE FOR GENERATIONS Join the conversation:
RenshawBaking
www.renshawbaking.com PRODUCT CODES 200007755 200006858 200006884 200006883
WHITE COVERING PASTE 10x1kg JET BLACK RENSHAW PRO 20x500g POPPY RED RENSHAW PRO 20x500g LINCOLN GREEN RENSHAW PRO 20x500g
200006882 200006861 200006860 200006859
YELLOW RENSHAW PRO 20z500g PINK RENSHAW PRO 20x500g ATLANTIC BLUE RENSHAW PRO 20x500g CHOC FLAVOUR RENSHAW PRO 20x500g
Serving Suggestion
£3 off *
Macphie has Christmas covered
per bag
Add luxury to your range this Christmas with Macphie Sensations. With juicy fruit drops and a delicious moist crumb, your customers will love the extra indulgence. Pack Size
Promotional Discount
Code
Order Dates
Ginger Sensation Cake Mix
12.5kg
£3.00
200003494
1.11.14 – 31.12.14
Chocolate Orange Sensation Cake Mix
12.5kg
£3.00
200003014
1.11.14 – 31.12.14
Spiced Cranberry & Orange Sensation Cake Mix
12.5kg
£3.00
200005928
1.11.14 – 31.12.14
Apple & Cinnamon Sensation Cake Mix
12.5kg
£3.00
200002087
1.11.14 – 31.12.14
Product Description
www.macphie.com 0800 085 9800 * Valid 1st November - 31st December. 12.5kg Sensation varieties: Spiced Cranberry & Orange, Apple & Cinnamon, Chocolate Orange and Ginger.
Chocolate Orange Puddings Method 1. Add the Chocolate Orange Sensation to a machine fitted with a beater. 2. On 1st speed slowly add the water and oil and mix for 1 minute. 3. Scrape down and continue mixing for a further 2 minutes on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 70g of batter into cupcake cases and bake at 180°C for 25 minutes. 6. Once cooled, heat 5th Avenue® White Icing to 45°C and decorate the top of each pudding. 7. Finish with red currants and icing holly leaves.
Ingredients l
1kg Macphie Chocolate Orange Sensation Mix
l
435g Water
l
255g Vegetable Oil
l
5th Avenue® White Icing
l
Green roll out icing
l
Red currants Ser ving Suggest
ion
Ginger Sensation Cupcake Method 1. Add the Ginger 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 mixing for a further 2 minutes on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 70g of batter into paper cases on muffin trays. 6. Bake at 180°C for approximately 25 minutes. 7. Once cooled, pipe with Rainbow Cream Cheese Frosting and finish with ginger pieces.
Spiced Cranberry & Orange Melts Ingredients l
ion Ser ving Suggest
Macphie Spiced Cranberry & Orange Sensations Mix
l
400g Water
l
235g Vegetable Oil
l
Butter
Sweet Snow® Method 1. Add 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 mixing for a further 2 minutes on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 600g batter into a greased 12x7” foil and spread level or 5kg into a 30”x18” tray lined with paper. 6. Bake at 180°C for 30 minutes. 7. Once cooled cut into equal pieces and dip each piece in melted butter at 50°C and allow to cool. 8. Roll each piece in Sweet Snow®. l
Ingredients l
1kg Macphie Ginger Sensation Mix
l
390g Water
l
280g Vegetable Oil
l
l
Macphie Rainbow Cream Cheese Frosting Crystallised ginger Ser ving Suggest
ion
Apple & Cinnamon Strudel Muffins Ingredients l 1kg Macphie Apple & Cinnamon Sensation l 350g Water l 270g Vegetable Oil l Macphie Rainbow White Frosting l Macphie Luxury Salted Caramel Filling l Apple filling
Ser ving Suggest
Method 1. Add Apple & Cinnamon 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 mixing for a further 2 minutes on 2nd speed. 4. Reduce to 1st speed and mix for a final 1 minute. 5. Deposit 120g of batter into petal paper cases on muffin trays – pipe 25g of apple filling into batter. 6. Bake at 185°C for approximately 35 minutes. 7. Blend together 100g of Rainbow Vanilla Frosting and 20g Luxury Salted Caramel Filling. 8. Pipe frosting onto top and decorate with apple filling.
www.macphie.com 0800 085 9800
ion
Cake Cases, Bags, Boxes & Cake Drums 200002036 200002168 200001379 200001371 200004862 200004863 200004861 200004860 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) Paper Cases Green Paper Cases Red Plain Silver Foil Cases Plain Gold Foil Cases Paper Cases Santa Paper Cases Christmas Tree
Flour 1000 1000 5’s 5’s 25’s 25’s 25’s 25’s 360 pack 360 pack 500 pack 500 pack 360 pack 500 pack
Decorations Edible 200004290 200004291 200004240 200003585 200001583 200003537
Santa Jacket 60 x 70mm Santa Head Christmas Pipings Assorted Light Green Mini Holly/Berry Christmas Crew Christmas Small Plaque
160 pieces 196 pieces 250 pieces 930 pieces 180 pieces 1320 pieces
Dried Fruit 200000242 200000243 200000543 200002193 200000391 200002414
Sunripe Currants Sunripe Sultanas Sunripe Raisins Sunripe French W/B Cherries Mixed Peel EU Whole & Broken Cherries
12.5kg 12.5kg 12.5kg 10kg 10kg 10kg
Take a peek at our
200002851 Nelstrops Plain Flour 200002852 Nelstrops Self Raising Flour
8 x 1.5kg 8 x 1.5kg
Spices 200000926 Various Various Various Various
Ground Nutmeg Ground Mixed Spice Ground Cinnamon Ground Ginger Ground Cloves
2kg Various Various 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 200004825 200004827 200004828 200005020 200005021 200006278 200006279 200006280 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 Dark Chocolate Fondant Satin Ice Gum Paste Satin Ice White/Vanilla Fondant Satin Ice Ivory Vanilla Fondant Satin Ice White Vanilla Fondant Satin Ice Ivory Fondant Satin Ice Gum Paste Satin Ice Vanilla Fondant BFPW Covapaste White BFPW Covapaste Ivory Apricot Masking Jam BFPW Fondant Sweet Snow
Festive Selection
2 x 5kg 2 x 5kg Various Various Various Various Various Various 2.5kg 2.5kg 10kg 2.5kg 2.5kg 1kg 1kg 1kg 2 x 2.5kg 2 x 2.5kg 12.5kg 12.5kg 12.5kg
Chocolate 200000506 200000504 200000373 200001815 200001817 200003024 200001254 200001250 200001249 200001248 200001253 200001503 200002817 200001134 200002883 200006439 200006441 200006442 200006443 200006444 200006445 200006446
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) 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)
Soup 10kg 10kg 10kg 10kg 10k 10kg 4kg 4kg 4kg 4kg 4kg 2.5kg 10kg 10kg 25kg 15kg 15kg 15kg 15kg 15kg 15kg 15kg
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
see above see above see above see above see above see above
Chilled Sandwich Fillings/Sauces 200001465 200001753 200005775 200005774
1kg 1kg 1kg 2.5kg
Turkey, Bacon & Cranberry Turkey, Sage & Onion Festive Turkey Filling Cranberry Sauce
Chilled Egg Various
Various
Chilled Whole Egg ESL
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 200002073 Artisan Vanilla Cream Slices
Sugars 200002123 200001229 200001220
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
36 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
to make it a very
Merry Christmas
200004240 Christmas Sugar Pipings 264
200001583 Christmas Crew Sugarettes SUG749
200007767 Christmas Baubles 373
200007769 Gingerbread Men 366
200007776 Holly & Pointsettia 375
200007771 Childrens Christmas SUG851
200001278 Light Green Triple Holly SUG775
200003585 Light Green Triple Holly SUG776
200007774 Sugar Sprinkles Green Tree BS138
200000972 Christmas Wafer WFL286
200007772* Claydough Teddy CD3031
200007773* Claydough Father Christmas CD3007
200007766 Sugar Dots SUG857
200007768* Christmas Bows 18128
200003586* Reindeer & Santa Rings 1733
200007775* Red Snowflake Cases 2222
200000635* Merry Christmas Frill FR9
200000973* Holly & Berries HP8
200003584* Holly Red Frill FR6
200007780* Gold On Holly 48424046
200000583* Merry Christmas Motto PM7
200000457* Sitting Snowman XP105
200007770* Happy Christmas Motto XP48
200000582* Light Brown Robin XP33
200000447* Sitting Santa XP106
*non-edible
Unique buttery flavour. Good volume yield in cakes and icings.
a csm brand
Ideal for cream type fillings, cakes and pastry.
CSM Code BFP Code
Description
Weight
HXH
200000253 Marvello
12.5kg
EFR
200002663 Marvello Clean Label 12.5kg
Freephone: 0800 783 4697 www.csmbaking.com/uk
Marvello Recipes Shortbread
Ingredients g • Marvello Cake Margarine 1650 825g r suga d • Granulate 45g • Water 1650g flour e grad rs • Bake 550g • Strong flour 140g • Rice flour 140g • Cornflour
speed with a 1 Mix Marvello and sugar on a low r. wate the in d blen then er, beat flour, strong flour, 2 Sieve together the bakers grade rice flour and cornflour. mix to a clear 3 Add to the Marvello and sugar and dough. , dock thoroughly, 4 Roll out to 6mm (1/4”) thickness on a baking place es, shap ed cut out into desir sheet lined with silicone paper 5 Bake at 180°C for approximately 25-30 minutes. When baked dredge with castor sugar.
Christmas Shortbread using Use basic shortbread recipe, cut out n either different Christmas cutters and the ed icing leave plain or decorate with colour to finish.
Turtle Shortbread Ingredients • Shortbread biscuits • Craigmillar Caramel • Chopped Pistachios • Glace Cherries
1 Follow recipe for shortbread. dock all over. 2 Roll out 650g of dough into tray, golden brown, leave to cool. until tes minu 5 20-2 for C 3 Bake at 180° and heat to 50-60°C. bowl to mel 4 Add 500g Craigmillar Cara 50g glace cherries, mix and pour and chios Pista ped chop 90g 5 Add over shortbread base, levelling out. es. 6 When set, cut into desired shap
Viennese
Ingredients • Marvello Cake Margarine • Icing sugar • Bakers grade flour • Bakers grade flour
1820g 340g 910g 1140g
r 1 Cream the Marvello and Icing suga free. and light together until ing 2 Add 910g flour and continue cream . light until mix 3 Gently stir in remaining flour and until smooth.
ired: wing quantities for flavour if requ To the above recipe add the follo Ginger: 15g ground ginger as desired. nibbed almonds and vanilla essence Vanilla and Almond: 230g roasted mon. cinna 45g and lnuts haze ed nibb Hazelnut & Cinnamon: 230g roasted
Chocolate Marshmallow Star Shortbread Ingredients • Shortbread biscuits • Craigmillar Double Fudge Icing • White Chocolate Chunks • Mini Marshmallow pieces
1 Follow recipe for shortbread. with a star shaped cutter. 2 Roll out to 6 mm thickness, cut 25-30 minutes. 3 Bake at 180°C for approximately le Fudge Icing on half Doub of nful spoo a 4 Once cool add choc chunks and mini e whit of the biscuits, sprinkle with biscuit to form a her anot with top and llow marshma sandwich. 5 To finish dust with icing sugar.
FRENCH GLACÉ CHERRY YULETIDE CHEESECAKE
Recipe developed by Master Baker Anthony Kindred from Kindred Bakery
A great alternative to the usual Christmas fruit cake! FOR THE BASE n 50g butter, melted n 50g caster sugar n 175g digestive biscuits, crushed n 1tbsp dark rum FOR THE FILLING n 350g full fat soft cheese n 3 eggs separated n Big pinch of mixed spice n A few drops of dark rum n 100g caster sugar n 25g plain flour n 1tbsp ground almonds n 140ml double cream n 200g French glacé cherries n 25g cut mixed glacé peel n 25g sultanas n 25g chopped nuts n Grated rind of 1 orange FOR THE DECORATION n 225g icing sugar n 1 egg white, lightly whisked n French glacé cherries n Green sugar paste stars
For more recipe ideas please visit www.glacecherries.com
METHOD 1 Preheat oven to 160ºC 2 Grease a loose bottomed or spring form 18-20cm cake tin. 3 Mix the melted butter with the sugar biscuits and rum, spoon into the greased tin and press evenly over the base, chill in the refrigerator while making the filling. 4 Beat the cheese in a bowl until softened. Beat in the egg yolks, spice, rum, half the sugar, flour, ground almonds and cream. 5 Whisk the egg whites until stiff then whisk in the remaining sugar, using a large metal spoon. Fold lightly but thoroughly into the cheese mixture together with the French glacé cherries, nuts, sultanas, cut peel and orange rind. 6 Turn the mixture onto the base and smooth the top. 7 Bake for one and a half hours or until the filling is set, leave to cool for one hour. 8 Run a palette knife around the sides and remove from the tin, transfer to a cooling rack. 9 To make the icing sift the icing sugar into a clean bowl, beat in the egg white until stiff peaks form, spread over cheesecake peaking it with the spoon. Leave until nearly set and add decorations. 10 Leave to completely set before serving.
£5 .00
off pe
r bag
*
Kokomix FREE recipe guide available Bakels Kokomix requires only the addition of cold water to produce a wide range of top quality, moist eating coconut lines, with minimum effort!
Delicious coconut flavour with excellent fresh keeping qualities
Scan for technical information
Kokomix Inspired by
Add colours, flavours and inclusions to this versatile product to produce a range of coconut treats Kokomix batters are freeze thaw stable before baking
*Offer runs from 1st - 30th November 2014 - 12.5kg bag.
Place your order with your BFP wholesaler or call 01869 356400 for your FREE recipe guide
Recip e Idea s
www.britishbakels.c
o.uk
www.britishbakels.c
o.uk 01869 35640
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Product code - 200001894
Whilst stocks last. List price customers only
www.britishbakels.co.uk 01869 356400
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