EXTRA SPECIAL OFFERS FOR
MAY
Britain’s only
national bakery ingredients wholesaler www.bfpwholesale.com
Welcome to the May edition of Update, our regular special offers newsletter. You’ll find a host of ideas inside to get your business ready for Spring. This month there’s a number of delicious teatime suggestions, including 20% off Bakehouse’s Maple Pecan Plait and £1 off BFPW Muffins. And don’t forget National Doughnut Week, which runs from 7-14 May.
GET ON
OUR SPECIAL
EMAIL LIST! Want to bag a bargain? Make sure your local Depot has your email address and we’ll add you to our electronic mailing list. Every month we send out an email to registered customers with special offers.
Make sure you’re first in the queue for those deals!
E&OE
Sevenoaks Depot Tel: 01732 228400 Fax: 01732 228409
BFP Wholesale is Britain’s only national bakery ingredients wholesaler with five Depots nationwide, delivering daily throughout the UK from our fleet of temperature controlled lorries. 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
BFP WHOLESALE’S ONLINE SPECIFICATION LIBRARY As part of our customer service, we maintain suppliers’ information about our products in our online specifications library, so that in just a few clicks you can get access to the specifications for our products. Our specifications are available online at http://www.bfpwholesale.com Go to our home page and click on specifications As a customer of BFP Wholesale you have a customer account number, you need this to access the specifications. The first time you visit the specifications site you will be asked to enter
E&OE
Sevenoaks Depot Tel: 01732 228400 Fax: 01732 228409
Livingston Depot Tel: 01506 462333 Fax: 01506 417666
your customer number and your e mail address, a pass code will be generated for you and sent to your e mail address from admin@ bfpwholesale.com (to be certain of avoiding e mail filters, why not add this to your “safe” list now?). To access specifications you need to have the BFP Wholesale product codes, these can be found on your delivery notes and invoices, alternatively your local depot will be happy to help you. If you need help with the online specifications contact alison.carnell@bfpwholesale.com
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
it’s tea o’clock!
www.macphie.com
Forget coffee… AFTERNOON TEA is back on the menu! Macphie can help you recreate this quintessentially British tradition using our wealth of delicious, convenient products and recipe ideas. Tempt your customers with stylish cupcakes, bite-sized éclairs, colourful whoopies, sumptuous cakes and pastries, all ideal for sit-in or take-away. Now is the perfect opportunity to capitalise on this trend.
BUY ANY 2 BAGS OF Sponge Mix, Choutex, American Crème Cake Mix (plain & chocolate) Mississippi Muffin Mix (plain, chocolate & toffee) and get a FREE BAG of SWEET SNOW*
Mini Victoria sponges
Mini loaf cakes
Mini Whoopies
French Fancies Mini Eclairs
Serving Suggestions * Our Sweet Snow is a fine sugar-based dusting powder, which will not dissolve in conditions of high humidity, when frozen and thawed or during chilled or wrapped storage. Choose between original or non-hydrogenated options. 2nd May to 31st May 2011. Offers subject to availability. E&OE. www.bfpwholesale.com
Product
Pack Size
BFPW Code
Sponge Mix
10kg
82015
Mississippi Chocolate Muffin/Cake Mix
12.5kg
83589
Mississippi Muffin Cake Mix
12.5kg
83590
American Chocolate Crème Cake Mix
12.5kg
83592
Mississippi Toffee Muffin Cake Mix
12.5kg
83593
American Crème Cake Mix
12.5kg
83594
Choutex
12.5kg
67300
NH Sweet Snow
12.5kg
86732
Sweet Snow
12.5kg
67286
BUTTERFLY CUPCAKES Recipe: 1000g American Crème Cake Mix • 360g Whole Egg • 300g Oil • 220g Water Method: Add Crème Cake Mix to eggs in the Hobart bowl fitted with the beater. Mix on 1st speed for 1 minute followed by 3 minutes on 2nd speed. Add the oil and water and mix on 1st speed for 1 minute. Scrape down bowl then mix for a further 3 minutes on 1st speed. Deposit approx 45g of batter into cupcake cases. Baking: 375°F (190°C) for 25 – 30 minutes. Finishing: Slice the top off the cupcake, dust with Sweet Snow and cut in half. Pipe a bulb of Strawberry Rainbow Frosting on top of the cake then push the two halves into the frosting. MINI VICTORIA SPONGE Recipe: 1000g Macphie Sponge Mix • 500g water • 150g Margarine Method: Place the powder into the Hobart bowl then add the water and margarine. Whisk on 1st speed for 1 minute, followed by 8 minutes on 3rd speed. Deposit approximately 40g into greased cupcake tins. Baking: 375°F (190°C) for 25 – 30 minutes. Finishing: Slice the cake horizontally about halfway up. Spread a small amount of jam onto the base then pipe a layer of Vanilla Rainbow Frosting. Replace the top half of the cake and dust with Sweet Snow. MINI ECLAIRS Recipe: 1000g Choutex • 1650g Cold Water Method: Place water and powder in machine bowl and beat for 2 minutes on 1st speed, then 6 minutes on 2nd speed. Transfer batter into piping bag and pipe the eclairs approx. 2” long and 3/4” wide onto a silicone paper lined baking sheet. Leave for 1 hour resting time prior to baking. Baking: 425ºF (220°C) for 30 minutes, open damper after 25 minutes. Finishing: Dip the top of the éclair into our 5th Avenue Caramel Icing (you can also use our 5th Avenue Dark Chocolate Icing for feathering). Once set, slice down the side and pipe with whipped Mactop. MINI FRENCH FANCIES Recipe: 1000g American Crème Cake Mix • 360g Whole Egg • 300g Oil • 220g Water Method: Place the powder into the Hobart bowl then add the eggs. Beat on 1st speed for 1 minute, followed by 3 minutes on 2nd speed. Slowly blend in the oil and water on 1st speed for 2 minutes, scrape down and mix for a further 3 minutes on 1st speed. Deposit 800g into 12” x 7” foil trays. Baking: 375°F (190°C) for 25 – 30 minutes. Finishing: Cut the cake into small cubes and place on a wire tray. Flood the cubes with Lemon or Strawberry 5th Avenue (you can also use our Dark Chocolate 5th Avenue for finishing). Using a sharp knife, cut the cake from the wire and place into a paper case.
Buy any 2 SATIN Muffin Mix and get a
*
Top Tips 1. Add the muffin cases to the tin and spray the rim with Spraylix to prevent sticking. 2. Top with sugar pearls or chocolate chunks to help create the perfect muffin ‘break’ on the top.
Available in Chocolate & Plain flavours, designed to give you the perfect American Style Mushroom Muffins, with a consistent shape and special American flavours. 12.5kg bags Holds all inclusions and flavours Free from AZO dyes All natural flavours Meets FSA 2010 Salt targets Free from hydrogenated fats
Plain Muffin Recipe Ingredients SATIN Muffin Plain Mix ........ 100% Eggs ....................................... 35% Vegetable Oil .......................... 30% Water ..................................... 22.5%
1.000kg 0.350kg 0.300kg 0.225kg
Method Pour liquids into the mix for 1 minute at a slow speed, scrape down. Beat at a medium speed for 3 minutes, then 30 seconds on slow speed. Scale at 105g into muffin case. Bake at 180°C for approx 30 minutes depending on the oven. Will hold any inclusions and flavours so experiment and come up with your own unique line.
SATIN MUFFIN MIX CHOCOLATE BFPW CODE 89221
SATIN MUFFIN MIX PLAIN BFPW CODE 89222
Offer Valid 01/05/11 – 30/06/11
CONTACT YOUR LOCAL BFP NOW! Info_uk@puratos.com T: +441280 822860 F: +441280 822857
For more recipe ideas logon to www.puratospig.co.uk
*while stocks last
Buy any 2 SATIN Muffin Mix and get a The right mould! Non-stick light composite moulds for outstanding American style mushroom muffins. Easy to clean and will not rust. Fits the standard 51mm x 38mm muffin case.
Breakfast Muffin
Lemon Mint Muffin
Ingredients
Ingredients
SATIN Muffin Plain Mix ..100% 1.000kg Eggs ............................. 35% 0.350kg Vegetable oil ................. 30% 0.300kg
Method
Water .......................... 22.5% 0.225kg Rolled oats ................... 5% 0.050kg Puratos Topfil Blueberry ...... +/– 10g per muffin
SATIN Muffin Plain Mix ..100% 1.000kg Eggs ............................. 35% 0.350kg Vegetable oil ................. 30% 0.300kg
Water .......................... 18.5% 0.185kg Puratos Classic Lemon ... 4% 0.040kg Fresh mint.................... As required
Method
Pour liquids into the mix for 1 minute at a slow speed, scrape down. Beat at a medium speed for 3 minutes, add the rolled oats then mix for 30 seconds on slow speed. Scale at 95g into muffin case. Pipe in 10g Puratos Topfil Blueberry into the middle of the muffin. Top with rolled oats for decoration. Bake at 180°C for approx 30 minutes depending on the oven.
Pour liquids into the mix for 1 minute at a slow speed, scrape down. Beat at a medium speed for 3 minutes. Chop up some fresh mint, then mix for 30 seconds on slow speed. Scale at 105g into muffin case. Bake at 180°C for approx 30 minutes depending on the oven. Decorate with fresh mint.
Lunchtime Muffin
Belgian Chocolate Muffin
Ingredients
Ingredients
SATIN Muffin Plain Mix..100% 1.000kg Eggs ................................35% 0.350kg Olive oil ...........................30% 0.300kg Water ..............................22.5% 0.225kg
Roquefort........................4% 0.040kg Pear .................................4% 0.040kg Walnuts...........................1.5% 0.015kg
Method Pour liquids into the mix for 1 minute at a slow speed, scrape down. Beat at a medium speed for 3 minutes. Add the chopped walnuts, pear and Roqufort then mix for 30 seconds on slow speed. Scale at 105g into muffin case. Bake at 180°C for approx 30 minutes depending on the oven.
SATIN Muffin Plain Mix..100% 1.000kg Eggs ................................35% 0.350kg Vegetable oil ...................30% 0.300kg
Water ..............................22.5% 0.225kg Belcolade Milk Chunks... 10% 0.100kg
Method Pour liquids into the mix for 1 minute at a slow speed, scrape down. Beat at a medium speed for 3 minutes. Add the Belcolade Milk Chunks then mix for 30 seconds on slow speed. Scale at 105g into muffin case. Sprinkle a few Belcolade Milk Chunks on the top to create the muffin break. Bake at 180°C for approx 30 minutes depending on the oven.
CONTACT YOUR LOCAL BFP NOW! Info_uk@puratos.com T: +441280 822860 F: +441280 822857
For more recipe ideas logon to www.puratospig.co.uk
Rich’s
®
Whip Topping™ Base Rich’s® Whip Topping™ Base is a non-dairy topping concentrate that offers a variety of ways to add value to your dessert and cake offering. It blends perfectly with any flavor and can be used in endless recipes to always keep your dessert case fresh and exciting. The difference between Rich’s® Whip Topping™ Base and other non-dairy creams is its superior stability, high overrun, versatility and cost benefit to the customer.
™
Whip Topping Base Turn Versatility into Profitability Rich’s® Whip Topping™ Base offers Superior Yield/Overrun Whip Topping™ Base offers more than triple the yield of dairy cream, which makes Whip Topping™ Base a much more economical option. The Superior yield of Whip Topping™ Base means that you can ice more than three times as many cakes using the same amount of Whip Topping™ Base liquid as compared to dairy cream.
Je cWa[ j^[ ceij [Yedec_YWb jeff_d] c_n jme parts Whip Topping™ Base with one part water. Ki[ Wi W ZW_ho [nj[dZ[h WdZ ijWX_b_p[h m_j^ jme parts base and one part dairy cream. 9Wd X[ m^_ff[Z m_j^ WY_Z_Y \hk_ji WdZ ingredients without curdling. Ki[ je cWa[ Óbb_d]i \eh f_[i" jWhji" Zedkji WdZ tortes; use to make decadent mousses or as a cake topping. Whip Topping™ Base is so versatile that you can expand your dessert offering without expanding your ingredients inventory. I_]d_ÓYWdjbo h[ZkY[i iWjkhWj[Z \Wji el[h \h[i^ dairy cream.
Dairy Cream
Rich’s® Whip Topping™ Base
H[Y[_l[ fheZkYj WdZ ijeh[ \hep[d$ Je ki[" j^Wm kdZ[h h[\h_][hWj_ed ( je - 9 \eh 24 to 48 hours.
Superior Stability Rich’s® Whip Topping™ Base offers Superior Stability When used as a decorative garnish, to ice a cake or as an ingredient in your favorite recipe, Whip Topping™ Base remains stable for 4-5 days under refrigeration. Dairy Cream will begin to break down, turn yellow and separate after just 24-36 hours. Whip Topping™ Base’s superior stability means that you will not only have longer shelf life for your finished cakes and desserts but they will always look their best increasing your sales potential.
Product Description
Rich’s® Whip Topping™ Base 4kg
Product Code
06498
Case Count
4 x 4kg.
I^Wa[ fheZkYj X[\eh[ ef[d_d] WdZ fekh _dje whipping bowl. Liquid product should be no more than 20% of the bowl’s capacity. C_n m_j^ mWj[h" ZW_ho eh `k_Y[i Wj W hWj_e e\ ( parts Whip Topping™ Base to 1 part other liquid. If you need extra stability, mix 2 parts Whip Jeff_d] 8Wi[ je &$-+ fWhji ej^[h b_gk_Z$ M^_f j^[ b_gk_Z ki_d] W m_h[ m^_f Wj c[Z_kc speed until the products stiffens to your desired consistency. H[\h_][hWj[ Xkj Ze dej h[\h[[p[ Wdo kd#ki[Z liquid. I^[b\ B_\[0 '. cedj^i \hep[d" ( m[[ai refrigerated (unopened), 4 to 5 days once whipped on a cake or in a dessert and stored in refrigeration. ?j _i ea je \h[[p[ j^[ Ód_i^[Z fheZkYj edY[ _j is whipped.
Rich Products Ltd. + Ieb[dj =Wj[" If[[ZÓ[bZi FWha" <7H;>7C" Kd_j[Z A_d]Zec" FE'* 'JB Please call us today at 01329 286654 or visit us at www.richuk.com
£1 off each case of BFPW muffins Order now and receive £1 discount off each case of the following products: 88740
BFPW Double Chocolate Muffin
24pk
88739
BFPW Blueberry Muffin
24pk
88741
BFPW Raspberry and White Chocolate Muffin
24pk
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Dutch
Apple Turnover
25% list off BFP
Dutch Apple Turnover, unbaked
price*
especially for your turnover • crispy Dutch puff pastry • serve cold or warm • tasty apple filling • a touch of cinnamon Dutch Apple Turnover • unbaked • frozen • 40 pieces per carton • 138 g each • BFPW Code 83908
* Orders invoiced from 2nd May to 31st May 2011 inclusive Offers subject to availability – contact your depot. E&OE
Smilde Bakery Hamerstraat 12 1135 GA Edam The Netherlands Tel: +31 - 299 372 856 Fax: +31 - 299 372 711 info@smildebakery.com www.smildebakery.com
GREAT IDEAS FOR A lling LUNCH
SERVING SUGGESTIONS
88592 ARTISAN BAKED JACKET POTS 24 x 300g Add any of the fillings below for the perfect baked potato 88588 88589 88590 88591
ARTISAN CHILLI CON CARNE ARTISAN BEEF ROGAN JOSH ARTISAN CHICKEN CURRY ARTISAN VEGETABLE BALTI
6 x 1kg 6 x 1kg 6 x 1kg 6 x 1kg
Cooked & Frozen -
03/10 E&OE
JUST REHEAT AND SERVE 88582 Artisan Supreme Mini Assorted Cakes
NEW RANGE OF TRADITIONAL FAVOURITES
- deliciously tempting
88587 Artisan Supreme Sultana Scones - supplied unbaked ready for you to fill with jam and cream.
Frozen - Thaw & Serve 88582 88583 88584 88585 88586
ARTISAN SUPREME MINI ASSORTED CAKES ARTISAN SUPREME D/C ECLAIRS ARTISAN SUPREME D/C APPLE T/OVER ARTISAN SUPREME VANILLA SLICE ARTISAN SUPREME D/C FINGER DOUGHNUT
40 x 50g 16 x 100g 12 x 175g 24 x 180g 12 x 126g
Frozen Unbaked 88587 ARTISAN SUPREME SULTANA SCONES 36 x 100g supplied unbaked ready for you to fill with jam and cream
Frozen - Thaw & Serve
French Macaroon Promotion
How to make the perfect French Macaroon t t t t
1000g SUCREA® French Macaroon Mix with 180g hot water approx 50°c Add colour as required Mix for 4 mins with a paddle at medium speed until smooth Pipe the batter onto a silicon tray and bake on a doubled baking tray
Circulation Oven: 18-20 mins at 130°c with damper open Deck Oven: 20-25 mins at 150°c
Dont forget to ask for you FREE French Macaroon recipe brochure
Packsize: 5x1kg bags BFP Code: 88901 Store in a very cool place, great results when chilled in 5°c
Promotion Unifine Food and Bake Ingredients are offering FREE point of sale materials with every order of SUCREA® French Macaroon Mix FREE POS Materials 10 x French Macaroon boxes 2 x French Macaroon posters BFP Code 83643
Promotion only avaliable while stocks last, one promotion per order
Don’t Miss Out! SPECIAL PROMOTION MONEY OFF! ASK YOU LOCAL BFP WHOLESALE DEPOT FOR INFORMATION
SANDWICH FILLINGS – AVAILABLE FROM DELIVERY 9TH MAY UNTIL DELIVERY 12TH JUNE Product Code: BFPW 89475
Insauce Chicken Tikka Masala Sliced chicken in a fragrant tikka masala sauce. Heatable & Mayonnaise free. Not suitable for vegetarians.
Product Code: BFPW 85421
Insauce Pork, Stuffing & Apple Pork pieces with a sage & onion stuffing blended with apple sauce. Heatable & Mayonnaise Free. Not suitable for vegetarians.
Product Code: BFPW 81658
Ham & Cheese Julienne ham with grated red cheese in a thick & creamy mayonnaise. Heatable. Not suitable for vegetarians
Hurry while Stocks Last! Call your local BFP Wholesale to place your order Don’t forget to ask about our extensive range of Sauces
Delectable Danish. Totally Tempting. Schulstad Danish Pastries are perfect for mid-morning and teatime treats. With maple syrup filling in a plait of light, flaky Danish pastry, the Maple Pecan Plait is topped with toasted pecan nuts and supplied ReadyGlazed to give you consistently irresistible-looking pastries without the need for hand-finishing.
20% OFF
normal list price. BFPW Code 83041
Orders invoiced from 2nd May to 31st May inclusive. Offers Subject to availability – contact your local depot. E&OE
National Doughnut Week takes place on 7th - 14th May – and this year its celebrating its 20th anniversary! The week long doughnut-fest ut-fest gives bakers and coffee shops the opportunity pportunity to raise their local profile byy taking part in a national campaign to raise money from doughnut sales for The Children’s Trust - a national charity that provides specialist care and rehabilitation for children with multiple disabilities. Last year’s success stories included ‘decorate a doughnut’ stalls lls at local farmer’s markets, a ‘doughnut a day keeps the blues away’ doughnut menu, The Doughnut
workers’ coffee time treat idea Dash, a workers and world cup cu doughnuts to forecast the result of the football classic. This year there will be lots of y great new ways to help g promote local bakers and p their th doughnut events, from Facebook and YouTube to F local radio ‘hook ups’, lo celebrity sponsors and free ce posters and point of sale material. Please put the date in your diary and help put a smile on everyone’s face during National Doughnut Week.
For more information see: www.nationaldoughnutweek.org
National Coverage ...direct to your door
1
in our multi-temperature vehicles
2
3
1 - Livingston Depot 1 Manson Square, Deans South West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666 2 - Leeds Depot The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1QT Tel: 01924 223710 Fax: 01924 894201
4
5
4 - South West &
South Wales Depot 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
Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF Tel: 01732 228400 Fax: 01732 228409
www.bfpwholesale.com