BFP Wholesale Update - May 2012 by BFP Wholesale

EXTRA SPECIAL OFFERS FOR

MAY

The Britannia Collection by Chevler

Britainâ&#x20AC;&#x2122;s only

national bakery ingredients wholesaler www.bfpwholesale.com

We’re under starter’s orders for the summer’s great events, so don’t leave it until the extra time whistle goes to stock up with ingredients for those snacking opportunities, celebratory cakes and street party fayre! We’ve loads of coloured icing and red, white and blue décor – like Chevler’s Britannia Collection of quality baking cases, seen on the cover - to add the perfect nishing touch to your cakes and biscuits. And with special offers like 10% off Pukka Pies Puff Pastry and lots of new lines, this issue of Update is lled with plenty of ideas to make your month of May extra mouthwatering! All offers included in this newsletter, except where otherwise stated, are on orders invoiced from lst-31st May 2012. Offers subject to availability – contact your local Depot. E&OE.

Sevenoaks Depot Tel: 01732 228400 Fax: 01732 228409

Livingston Depot Tel: 01506 462333 Fax: 01506 417666

Leeds Depot Tel: 01924 223710 Fax: 01924 894201

Tamworth Depot Tel: 01827 831232 Fax: 01827 831233

South West & South Wales Depot Tel: 01278 765000 Fax: 01278 786506

www.bfpwholesale.com

200000735 Chouxpreme 8Kg 200002418 Roma Cold Classic 12kg

Chouxpreme & Roma Cold Buy 8Kg Carton of Zeelandia Chouxpreme. Get £3 off normal list price 12Kg carton of Zeelandia Roma Cold Classic . Chouxpreme—Just add water to make delicious choux buns, éclairs and profiteroles! Visit www.zeelandia.co.uk for a full range of Chouxpreme and Roma Cold recipe ideas

Tempting Trellis’. Flirtatiously Fruity.

Bakehouse Trellis’, supplied by Lantmännen Unibake UK, are flirtatiously fruity and make perfect coffee time treats. Made with a light, flaky Danish pastry with a choice of fillings: Apple and Custard (40 x 95g) or Raspberry and Custard (40 x 95g). Fabulous.

20%

off normal list price

200002388 Raspberry & Custard Trellis

Delectable Danish. Made To Be Moreish.

200001455 Apple & Custard Trellis

Schulstad Royal Danish Pastries, supplied by Lantmännen Unibake UK, are melt-in-the mouth tasty and make perfect mid-morning and teatime treats. Each one comes complete with a unique non-sticky, ReadyGlazed finish, which guarantees consistently irresistible looking pastries without the need for any hand-finishing.

20%

off normal list price

200003060 Mini Danish Selection

200003059 Royal Danish Selection

summerlicious Enjoy the taste of summer with NEW Macphie Strawberries & Cream Sensation Fall in love with the creamy texture and enjoy the fruity bursts of strawberry flavour. This summer is all about big events, and what better way to celebrate than with this classic, mouth-watering combination.

• Bigger, juicier strawberry pieces • Consistent, reliable and convenient, just add water and oil • Contains no artificial flavours, preservatives or hydrogenated fats • Available in 12.5kg bags The hottest product for summer 2012!

Call now to claim your

FREE SAMPLE 0800 085 9800

Serving Suggestion

www.macphie.com

Product

Pack Size

BFPW Code

Strawberries & Cream Sensation

12.5kg

200005257

STRAWBERRIES & CREAM loAf CAkE INGREDIENTS 1000g Strawberries & Cream Sensation Mix 400g Water 220g Vegetable Oil Streusel Topping (Macphie Soft & Chewy Cookie Mix or Flapjack Mix) METHoD Place cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 450g of batter into paper loaf cases. Sprinkle batter with streusel (straight from bag). BAkING 180oC (360oF) / 155oC fan oven for approx. 55 minutes. STRAWBERRy BuTTERfly CAkES INGREDIENTS 1000g Strawberries & Cream Sensation Mix Mactop® 400g Water 220g Vegetable Oil Fresh Strawberries (optional) METHoD Place cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 80g of batter into muffin cases. BAkING 185oC (370oF) / 155oC fan oven for approx. 30 minutes. fINISHING Once cool, remove top and cut in half to make ‘wings.’ Pipe a swirl of Mactop® onto cut surface and finish with fresh strawberries. STRAWBERRIES & CREAM MuffINS INGREDIENTS 1000g Strawberries & Cream Sensation Mix 400g Water 220g Vegetable Oil Streusel Topping (Macphie Soft & Chewy Cookie Mix or Flapjack Mix) METHoD Place cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 120g of batter into muffin cases. Sprinkle batter with streusel (straight from bag). BAkING 185oC (370oF) / 155oC fan oven for approx. 30 minutes. STRAWBERRIES & CREAM TRAyBAkE INGREDIENTS 1000g Strawberries & Cream Sensation Mix Macphie Vanilla Frosting 400g Water 220g Vegetable Oil Fresh Strawberries (optional) METHoD Place cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 800g of batter into rectangular foils (12 x 7") or multiply above recipe by 3 and scale at 5kg into a 30 x 18 baking tray. BAkING 180oC (360oF) deck oven / 155oC fan oven for approx. 40 minutes.

Serving Suggestions

fINISHING Once cool, spread with Macphie Vanilla Frosting and decorate with fresh strawberries.

Buy a NEW

RTU Sunset Glaze CN20 12 x 1ltr and get

% OFF 15

Tegral Scone 15kg NEW RTU Sunset Glaze CN20 12 x 1ltr Tegral Scone Plain ....10.000kg ... 100% Water ............................4.200kg....... 42% Using a planetary mixer; mix Tegral Plain Scone & water on slow speed for 30 seconds. Scrape down. Mix for a further 30 seconds on second speed. Pin out to desired thickness (approx 2cm/ 3/4). Cut as desired. Allow 20 minutes rest before baking. Glaze with NEW RTU Sunset Glaze. Baking time 9-12 minutes. Oven temperature 210-230°C.

NEW RTU Sunset Glaze CN20 12 x 1ltr

Tegral Plain Scone 15kg

BFPW CODE 200005154

BFPW CODE 200003716

3 RTU liquid substitute for egg glaze 3 Clean label – contains no artificial colours, flavours or preservatives

3 Suitable for vegetarians and egg free diets 3 Can be applied before or after baking 3 No unpleasant smells 3 For use on sweet and savoury products

A quality scone mix giving superb volume, flavour and texture from a complete mix

3 Convenient easy to use 3 No soda aftertaste

CONTACT YOUR LOCAL BFP WHOLESALE NOW *Valid 01/04/2012 – 30/06/2012

Info_uk@puratos.com T: +441280 822860 F: +441280 822857 For more recipe ideas logon to

www.puratospig.co.uk NOW

3 Contains only vegetable fat 3 Cost effective

A Very British Scone – Clotted cream scone Sticky Toffee & Date Scone

Ingredients

Ingredients Tegral Plain Scone .......1.000kg .... 60% Water ...............................0.420kg ...... 25.00%

Chopped Dates ...............0.220kg ...... 13% Toffee Pieces ...................0.040kg ...... 2%

Method Using A Planetary mixer: mix Tegral Plain Scone, water, dates & toffee pieces on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to desired thickness & cut as required, rest for 20mins. Brush with NEW RTU Sunset Glaze & bake for 8-10 minutes at 220˚C.

Blue Cheese & Walnut Welsh Cake Ingredients Tegral Plain Scone .......0.900kg ......56% Bread Flour .....................0.100kg ......... 6% Water ................................0.360kg ......... 22%

Blue Cheese .....................0.150kg.......... 9% Walnut Pieces .................0.100kg ......... 6%

Method Using A Planetary mixer: mix Tegral Plain Scone, flour & water on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Add the cheese and nuts. Mix on slow speed to distribute evenly. Scrape down. Pin out to 3-4mm deep & cut to size. Cook on a hotplate for 2-3 minutes each side. Glaze from the hotplate with NEW RTU Sunset Glaze and black pepper.

Tegral Plain Scone ...........1.000kg ..... 63% Water .................................... 0.420kg .......26%

Clotted Cream .................... 0.070kg ......4% Sultanas ............................... 0.100kg .......6%

Method Using A Planetary mixer: mix Tegral Plain Scone, water & clotted cream on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Mix fruit in on slow speed. Pin out to desired thickness & cut. Rest the scones for 20mins, make an indentation in the middle of the scone, fill with jam. Brush the top with NEW RTU Sunset Glaze, bake for 8-12 minutes at 220˚C. Serve with clotted cream.

Ginger and Lemon Wheel Ingredients Tegral Plain Scone ........... 1.000kg....63% Water ..................................... 0.420kg .... 26%

Puratos Lemon Classic ..... 0.070kg .... 4% Crushed Stem Ginger ......... 0.100kg .... 6%

Method Using A Planetary mixer: mix Tegral Plain Scone, water, Puratos Classic Lemon & ginger on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to a circle 300mm in diameter & 25mm deep, transfer to a baking tray. Cut the circle into 12 wedges but do not separate. Brush the top with NEW RTU Sunset Glaze. Bake for 16-20 minutes at 220˚C. Serve with Whipped Chantypak & Deli-Citron.

Simnel Slice Mixed Berry Galette

Ingredients

Ingredients Tegral Plain Scone .......0.500kg ...70% Water ................................0.210kg..... 30%

Topfil Berrissimo ........0.300kg ...30%

Tegral Plain Scone .......1.000kg ....66% Water ................................0.360kg ..... 24% Mixed Spice .....................0.010kg ..... 0.7%

Sultanas ...........................0.060kg..... 4% Currants ...........................0.060kg..... 4% Mixed Peel .......................0.020kg ..... 1%

Method

Method Using A Planetary mixer: mix Tegral Plain Scone & water on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to a rough circle 400mm in diameter & spread Topfil Berrissimo over the top leaving a 40cm edge, fold this edge over towards the centre. Rest for 20 minutes. Brush the edge with NEW RTU Sunset Glaze then sprinkle with Demerara sugar. Bake for 12-14 minutes at 220˚C.

Using A Planetary mixer: mix Tegral Plain Scone, water and spice on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Mix fruit in on slow. Pin out to a large strip 600mm x 250mm. Roll a thin 25mm strip of marzipan to the same length and lay down the centre of one half of the dough. Spread Topfil Apricot over the marzipan, fold the other half of the dough over the marzipan layer. Brush the top with NEW RTU Sunset Glaze, score the top every 2cm. Rest for 20mins before baking at 220˚C for 16-24mins.

CONTACT YOUR LOCAL BFP WHOLESALE NOW

Info_uk@puratos.com T: +441280 822860 F: +441280 822857 For more recipe ideas logon to

www.puratospig.co.uk NOW

NON EDIBLE FOOTBALL 200005200

200004549 200003969 200005199

200004858

200005246

200004551

200005201

PACKAGING

200005182

Red, White

Supporting the football, Olympics or the Diamond Jubilee? 200005245

200005243

200004552

200005253

EDIBLE OLYMPICS

200005248

NON EDIBLE DIAMOND JUBILEE 200005222

200005224

200005235

200005223

200004550 200005241

200005242

and Blue… Fly the flag with our special range of cake decorations!

200003979

200003967

200005236

EDIBLE FOOTBALL

200005260

Available for the first time in the UK!

A World Leader in Rolled Fondant Cake Icing Used and endorsed by top names in the international cake decorating industry, Satin Ice is the No.1 choice for professionals. And today’s consumers are demanding Satin Ice decorated cakes that generate high profits for the baker.

The Professional’s Choice Debbie Brown • Debbie Brown Cakes, UK Debbie’s unique sculpted cakes inspired her series of best- selling books, filled with exceptional detail. Owner of ‘Debbie Brown Cakes’, she also offers International Master Classes.

Ron Ben-Israel • Ron Ben-Israel Cakes, USA The distinguished host of the Food Network’s “Sweet Genius”, Ron is best known for his refined and extraordinarily detailed wedding cake designs, which are always in high demand.

Julie Bashore • Sugar Arts Institute Julie is a well-known Master Confectioner and Sugar Artist. Through her ‘Sugar Arts Institute’, her hands-on classes in fondant techniques are taught around the globe.

Buddy Valastro • Carlo’s Bakery, USA Owner of the famed ‘Carlo’s Bakery’ in the U.S., and the beloved “Cake Boss” from the TLC series of the same name, Buddy has brought the world of cake into the mainstream.

Cake images provided by Ron Ben-Israel and Paris Cutler

Visit us online...

www.satinfinefoods.com Packed with video tutorials, interactive tools, tips and inspiration...

MORE THAN

VIDEO TUTORIALS

Preferred for its ease of use and delicious creamy taste!

White/Vanilla Flavour 89857 10KG 90018 2.5KG

Ivory/Vanilla Flavour 89855 10KG 90017 2.5KG

Dark/Chocolate Flavour 90019 10KG 89856 2.5KG

www.satinfinefoods.com To order, contact your local BFP Wholesale Depot

Gum Paste 89858 2.5KG

GMO Free Gluten Free Dairy Free* Zero Trans Fats Zero Cholesterol Certified Kosher Vegan* * Gum Paste contains egg white and is not dairy free or vegan

Chia

- the NEW healthy seeded bread sensation

British Bakels has launched Chia Bread Concentrate – a delicious, slightly sweet bread which contains 5% Chia Seed, oat meal, barley flakes, sour dough, sugar and linseed

Place your order NOW with your local BFP Wholesaler. BFP product code 200005153

✓ Tastes superb - especially with cheese, cold meats and other sandwich fillings. Perfect for children’s lunchboxes ✓ High in Omega 3 and which contains nine essential amino acids ✓ 2:1 ratio flour to concentrate offers excellent cost-in-use ✓ Exciting Point of Sale support ✓ Excellent margins ✓ Guaranteed to drive sales and profits

Chia – the superseed! ✓ Contains all nine essential amino acids ✓ Very high levels of Essential Fatty Acids help cardiovascular health ✓ Unique blend of essential omega fats, fibre, complex carbohydrates, and protein, with a generous dose of antioxidants, provides more energy release

✓ Also provides sustained release of energy to the body which keeps you fuller for longer ✓ High oils and fibre content ✓ A superfood because it is a complete source of macronutrients

The No 1 for Speciality Breads

Telephone: 01869 356400 Web: www.britishbakels.co.uk Email: bakels@bakels.com

hydrogenated fats

10%

off normal list price Weight in kgs

Product Name

BFPW Code

Small Bakers P.P. (Block)

200001687

2 x 10

Pre-Sheeted P.P. (2 Rolls)

200001686

2x5

Pre-Sheeted P.P. (2 Rolls)

200001523

Short Cuts (20 sheets)

200001685

Twin Pack Puff Pastry

200003187

20 2x5

Bakels’ Bakels’latest latest

cheesecake cheesecakepromotion promotion

takes takesthe thebiscuit biscuit

OrOrrather ratheryou youdo! do!We’ll We’llgive giveyou youa aFREE FREE 10kg 10kgbag bagofofDigestive DigestiveBiscuit BiscuitCrumb Crumbeach each time timeyou youpurchase purchasea a12.5kg 12.5kgbag bagofofBakels Bakels Pettina PettinaCheesecake CheesecakeMix Mixfrom fromyour yourlocal localBFP BFP Wholesaler Wholesalerbetween between1 1May May– –2929June June2012. 2012. Easy Easytotoprepare prepare– –simply simplyadd addwater. water.It’s It’sthe the perfect perfectrecipe recipefor forgreat greattasting tastingcheesecake cheesecake– – and andeven evengreater greaterprofi profi ts.ts. Place Placeyour yourorders ordersNOW NOW BFP BFPWholesale WholesaleProduct ProductCodes Codes 200001880 200001880 Pettina PettinaCheesecake CheesecakeMix Mix12.5kg 12.5kg 200001892 200001892 Digestive DigestiveBiscuit BiscuitCrumb Crumb10kg 10kg 01869 01869356400 356400 www.britishbakels.co.uk www.britishbakels.co.uk

BFPW Complete Apple Mix Granny Smith apple dry mix, just add water Ideal for use in individual apple pies and cakes 15% cheaper than wet apple mix* 12 month shelf life, compared to just 6 weeks for wet mix Makes up to four times the amount, therefore less storage space required No wastage Ambient storage Contact your local BFPW depot today Product Code: 66021 Quantity: 4x3.125kg (4x12.5kg made up) *Based on today’s retail price and made up to the same volume

Ask your local BFPW about special deals!

All products are FREE from ARTIFICIAL flavours and colours.

200005206 200005272 200005273 200005274 200005275 200005276 200005277

mini chocolate beans 1kg pail caramel crunch 700g pail 3 coloured chocolate crispies 600g pail mini eggs 850g caramel cubes 800g lemon yellow crunch 1kg multi coloured 100â&#x20AC;&#x2122;s & 1000â&#x20AC;&#x2122;s 1kg

200005278 200005279 200005280 200005281 200005282 200005283 200005286

bright shimmer strand mix 750g pail strawberry pearls 1kg tutti frutti fudge 700g chocolate coated malt balls 550g polished chocolate nugget 700g 5 star colour mix 600g pink & white shimmer pearls1kg

Secret Ingredients are now available at BFP . Please contact your local depot for a product listing

Secret Ingredients are now available at BFP. Please contact your local depot for a product listing

200005262 Still Sports Cap 24x500ml

200005262 Sparkling Plain Cap 24x500ml

200005265 Still Plain Cap 24x500ml

CONTACT YOUR LOCAL DEPOT FOR

SPECIALOFFERS All offers included in this newsletter, except where otherwise stated, are on orders invoiced from lst-31st May 2012. Offers subject to availability – contact your local Depot. E&OE.