CR foodservice
winter edition 2014
this edition
foodservice offering
Introduction
Contents Partner Features
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Simplot: customer factors and considerations DON KRC: just add bacon Unilever: save time on ingredients Heinz: customise with condiments
Mrs Mac’s: cater with confidence Bidvest: a fresh take
12 Karen Abbey:
planning for meal services
15 Goodman Fielder:
pastry types
10 Fonterra:
16 Nestle:
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facts about butter Lion: boost fruit intake with juice
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shared values M&J Chickens: the healthiest poultry choice Medibank: natural alternatives to sugar
Introduction
Introduction Welcome to CR Foodservice Winter edition. Foodservice in the not-for profit sector faces a number of challenges, of which CR is well positioned to support with our manufacturers and suppliers. Issues such as providing simple account step up for multiple sites, HACCP compliance and product choice have all been challenged and improved by Church Resources working closely with our partners and manufacturers. We are the leading not for profit supplier with leading national pricing structures offering price stability across these sectors: ÆÆ Pantry ÆÆ Dairy ÆÆ Bakery ÆÆ Proteins ÆÆ Fresh produce ÆÆ Kitchen equipment and consumables ÆÆ Supplier and Manufacturer value add ÆÆ Food safety and audit risk management and support ÆÆ Training to improve on line ordering and management, reducing waste and improving cash management
Mark Osborne
It is wonderful to report Church Resources offer to our members has grown! Bidvest have recently launched Fresh Produce solutions for South East Queensland. This means Brisbane Metro, Gold Coast and hinterland are now supported by this new solution. We have some wonderful articles from our supplier partners and experts, who challenge us to ensure we are aligned to the right supply partners, and we are managing the complete supply chain to achieve customer satisfaction and meet our long term sustainability objectives. Again Church Resources food suppliers have provided excellent information highlighting how manufactures and suppliers are confronting the challenge of meeting food supply and maintaining and improving on sustainability options.
Church Resources are your first resource. We are actively working to support our member base. We can clearly provide: ÆÆ Sector leading and industry competitive pricing for all Food Service sectors ÆÆ Professional support in kitchen infrastructure, through to procure to pay expertise ÆÆ Professional advice and issue management Thank you for reading our magazine and thank you for supporting Church Resources.
Best wishes,
Contact CR on info@cr.org.au for unbiased analysis of your current foodservice agreements and implementation recommendations. Mark Osborne Foodservice Manager
Partner Feature
Simplot: customer factors and considerations Australians, regardless of their mindset about food and health, rely on eat-in, takeaway and pre-prepared foods from supermarkets each week. Australians are having nonhome-cooked evening meals 2.5 times a week on average, eating out, takeaway and supermarket ready-to-eat prepared meals. Non-home-cooked options are now a permanent and important part of how we eat, and there is little intention to cut down on these options to improve health and wellbeing. Eating times are shifting due to flexible hours, the ability to work from home and increasing demands of work life balance. The ever demanding consumer needs landscape of eating and engagement is changing due to many contributing factors, such as the following; Consideration Factors ÆÆ Changing Climate ÆÆ Traceability ÆÆ Brand Leaders ÆÆ Climate Change and market strategy ÆÆ Destruction of brand ÆÆ Food waste will be just as important as food miles ÆÆ Day shift ÆÆ Cooking shows ÆÆ Expectations National Concerns ÆÆ Childhood obesity ÆÆ Government intervention ÆÆ Fat tax ÆÆ Obesity and diet related illnesses ÆÆ Nutritional factors
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See the example of a menu that offers personal choice and allows for visual production with a mexican theme;
Style ÆÆ Burrito ÆÆ Quesadilla ÆÆ Nachos ÆÆ Soft Taco
Filling ÆÆ Beef ÆÆ Chicken ÆÆ Vegetarian ÆÆ Lamb
ÆÆ Food safety ÆÆ Consumer trust ÆÆ Allergens and compliance ÆÆ Health decline ÆÆ Media hot topics Evolving Customer Demands ÆÆ Trends towards simplicity including manufacturing ÆÆ Customer customization ÆÆ Visual production ÆÆ On premise ÆÆ Identification ÆÆ Satisfies my needs ÆÆ Informed decisions
Salsas ÆÆ Tomato ÆÆ Coriander ÆÆ Sour Cream ÆÆ Corn
Sauces ÆÆ Chipolte ÆÆ Garlic Herb ÆÆ Red Chilli ÆÆ Smokey BBQ
ÆÆ Bar bites - pulling from street food, cocktail culture, more ‘casual’ menus, nostalgia and the “new snackification” of everything - the trend will dominate in the coming years ÆÆ Perceived ‘gourmet’ offers from supermarkets Today there is a requirement to provide more information, allowing clients and residents to make informed decisions with conscious choice around their consumption.
Cuisines/Trends ÆÆ All inclusive (vegan, gluten free etc) ÆÆ Snacking portionsportability 24/7 For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
DON KRC: just add bacon The ‘baconmania’ trend has hit Australia and it is easy to understand why it has a cultlike status amongst consumers. The salty, smoky flavours of the humble bacon rasher are not only a breakfast essential but prized with vegetables, meats and seafood, even making their way into desserts and spirits. One of the easiest ways to tap into this trend is to integrate bacon throughout your day. Why not look at the humble bacon rasher in new ways with some easy flavour additions. Here are a few ways to take advantage of the bacon trend:
Breakfast ÆÆ French toast with mapleroasted bacon ÆÆ Bacon and potato cakes with poached eggs ÆÆ Bacon wrapped avocado with sourdough toast Lunch ÆÆ Barbecue brown sugar bacon toasties ÆÆ Bacon-wrapped hamburgers Dinner ÆÆ Eye fillet with avocado and chilli roasted bacon salad ÆÆ Pesto, rocket and bacon pizza
Sometimes, not just any bacon will do. With three different types of bacon, here’s something for every creation you can imagine. ÆÆ Middle Bacon Options: rind-on and rindless Made from either rindless or rind-on pork middles, this bacon is made by a process of traditional curing, smoking and cooking. The final product is versatile and rich in flavour. ÆÆ Short Cut Bacon Made with rindless pork loins, this bacon is made by a process of curing in traditional brine, smoking and cooking to produce short cut bacon. It’s great for leaner styles of cooking. ÆÆ Streaky Bacon Prized for its consistent streaks and American style flavour, streaky bacon is produced from boneless and rindless pork bellies that are cured, trayed and pressed to deliver a uniform shape and consistency. Nothing beats streaky bacon for flavour.
For more information, contact CR Foodservice at info@cr.org.au
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Partner Feature
Unilever: save time on ingredients As the costs of labour, ingredients and other overheads continue to increase, you can reduce prep time and save money by using professional ingredients. Please see below, a fully costed Scratch recipe vs. a Modern Scratch recipe to show you what you could be saving. Soup is a staple dish on many menus but to make a great soup you often need a large number of ingredients and a significant amount of labour. What’s more, depending on who’s making your soup it can be the wrong consistency or deliver the wrong balance of flavours. For more information, contact CR Foodservice at info@cr.org.au
By using a professional soup mix as your base, you will not only save time but you’ll also save the hassle of dealing with mistakes. Scratch Chicken, breast, shredded Corn, creamed, sweet, canned Chives, chopped
Modern Scratch $1.60
200g
$0.78
200g
$0.80
25g
Salt and pepper, to taste Chicken, cut into quarters Onions
$8.50
1 only
$0.33
200g
Carrots
$0.25
200g
Celery
$0.25
125g
Spice sachet
$0.50
1 only
Peppercorns
$0.02
3 only
Bayleaf
$0.25
1 only
Water Labour
2 litres $22
Electricity/gas
$3.78
Total Cost
$39.06
Based on prep time of 1 hour, with labour being $22/hour
Chicken, breast, shredded Corn, creamed, sweet, canned Chives, chopped
$1.60
200g
$0.78
200g
$0.80
25g
Continental Professional Cream of Chicken Soup
$1.23
100g
Water
1.66 litres
Labour
$7.30
Electricity/Gas
$0.27
Total Cost
$11.98
Total Saving $27.08
Based on prep time of 20 minutes, with labour being $22/ hour
Partner Feature
Heinz: customise with condiments The preparation and serving of food is a central component of most aged care services and is one of the most visible and commented on by both residents and their families. The dining experience represents a major, regular social interaction amongst residents and is often a regular topic of conversation between meals. In addition, the quality of food is key in attracting new residents and preparing food that is ‘home like’, helps ensure residents see the facility as a home, rather than an institution. Therefore it is important to serve food that mirrors what one would cook for themselves, were they still living at home or with family. Offering choice is a crucial part of creating a home like experience for residents and as aged care facilities become more ethnically and socially diverse, it can become increasingly difficult to ensure that the dining experience is customisable to the broad range of unique tastes within the dining room setting. In addition, offering flavoursome meals that meet a broad range of nutritional requirements adds to the cooks challenge. Customisation is a central theme when it comes to condiments that has only become stronger over time. At home, consumers are creating their own condiments to save money and better control ingredients, while also wanting to be able to experiment with flavours.
In fact, according to research performed by Mintel, more than half of consumers agree they like to mix condiments together to create their own flavour. (Mintel, 2013) Offering a variety of condiments, dressings, toppings and sauces is an easy way for cooks to provide choice and thus deliver a more home like experience to residents. Like consumers at home, simply mix what you already have to broaden the variety of options offered to residents. Increasing the selection doesn’t have to eat into the foodservice budget. Get creative by adding sweet chilli sauce to mayonnaise for a flavoursome dipping sauce or finely chop excess tomato, onion and capsicum with herbs and spices for a fresh salsa.
For more information, contact CR Foodservice at info@cr.org.au
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Partner Feature
Mrs Mac’s: cater with confidence
Mrs Mac’s Cater with Confidence
With businesses and With businesses and consumers facing tough economic pressures, consumers facing tough now (more than ever) foodservice outlets are trying to find ways to cut economic pressures, now costs to ensure their menu’s stay affordable enough to keep attracting and (more than ever) foodservice retaining clientele. It’s a known fact that when times are tough consumers eat outlets are trying to find ways to cut costs to ensure theirout less often and when they do…not only do the prices need to be affordable, but food needs to be amazing. menu’s stay affordable enough to keep attracting and retaining clientele. Foodservice providers are faced with a number of factors that can impact the qual It’s a known fact that whenand costs of the food they offer. Cost considerations in the kitchen fall into these times are tough consumers eat broad categories: out less often, and when they Storage – Space restrictions in storing a multitude of ingredients. do - not only do the prices need ingredients menus – if they are not to be affordable, but the food Availability In order–toKey assist chefs and can affectThe rangesignificantly offers consistency needs to be amazing. available, then a new dish needs to be created and re-costed. cooks in these tough times, in quality and pricing (you a range of knowaffects exactlymenu how much a profitabilit Priceconsider – Fluctuations in hand-held price of ingredients cost and Foodservice providers are Labour foodservice products that are snack platter will cost you) and cost. – Wages make up the most significant component of a menu faced with a number of factors delicious and quick & easy to because they cook from frozen Overheads – Cost of electricity, gas, water etc. all need to be incorporated i that can impact the quality and prepare. - you can just remove what you the cost of making each dish. costs of the food they offer. need from the carton and have Wastage – During preparation disposalsnacks of food. The Mrs Mac’s Tartz range or in thedelicious in under 20 Cost considerations in the includes: Mini Quiche minutes. kitchen fall into these broad Florentine, Mini Quiche In order to assist chefs and cooks in these tough times, Mrs Mac’s have developed categories: Lorraine and Creamy Mrs delicious Mac’s is aand Family Bakery. range of hand-held foodserviceChicken products that are quick & easy to and Vegetable Tart. Traditional They have built a reputation prepare. ÆÆ Storage – Space party lines: Beef and Beef for top quality products and & Pepper Party Pies; and service. restrictions in storing a The Mrs Mac’s Tartz range includes: Mini Quiche Florentine, Mini Quiche Lorraine Party Sausage Rolls are also multitude of ingredients. Creamy Chicken and Vegetable Tart. Traditional party lines: Beef Beef & Pepp available. So remember if it’s notand a Mrs ÆÆ Availability – Key available. take itThese back. products are made ingredients can affect Party Pies; and Party Sausage Rolls are also Mac’s, These products are madefresh, premium ingredients, so you can confident authentically in our bakery, using menus significantly – if authentically bakery,the costs and hassle of having someone in your as your ownin–the without they are not available,serve then themusing fresh, premium kitchen stand and make them. Why not keep a carton in your freezer as a back-up a new dish needs to be ingredients, so you can functions or events? created and re-costed.last minuteconfidently serve them as your ÆÆ Price – Fluctuations in own – without the costs and The range offers in quality hassle consistency of having someone in and pricing (you know exactly how much a price of ingredients affects snack platter will cost you) and because they cook from frozen - you can just remo your kitchen stand and make menu cost and profitability. them. Why not keep a carton what you need from the carton and have delicious snacks in under 20 minutes. ÆÆ Labour – Wages make in your freezer as a back-up for up the most significant lasta minute events? Familyfunctions Bakery. or We have built a reputation for top quality products a component of a menuMrs cost.Mac’s is ÆÆ Overheads – Cost of service. We are a great innovator in the pie industry and a protector of the way a tr electricity, gas, water etc. pie should be made. all need to be incorporated into the cost of makingSo remember if it’s not a Mrs Mac’s, take it back. each dish. ÆÆ Wastage – During preparation or in the disposal of food.
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For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Bidvest: a fresh take
With the foodservice market continuously changing, it is vital for distributors to expand their offering in order to satisfy the needs of customers. As the leading foodservice distributor in Australia, Bidvest services over 50,000 customers. Since 1995, products have been delivered daily around the nation to aged care facilities, restaurants, hotels, pubs and clubs, and cafes. Originally setup exclusively as a food focussed delivery business, Bidvest has grown considerably over the years and now offers a greater range across multiple divisions including foodservice, hospitality and fresh food. In addition to these, Bidvest has also established itself as a leader in both meat and seafood, strengthening its position as the only One Stop Supply Solution in foodservice. Each division is unique in its offering, but complements the other to ensure customers have access to everything they need in one place:
Foodservice: With over 32 branches around the country, Bidvest Foodservice offers a wide selection of products including dry, chilled, frozen and nonfood items such as cleaning and packaging lines. Each branch also has a vast selection of centre of plate meat and seafood options.
Recent acquisitions of Fruitservice (Brisbane) and Fruitos (Byron Bay) illustrates that Bidvest is getting serious about fresh food. It also extends the fresh coverage to the immediate areas listed above as well as the Gold Coast, Sunshine Coast and surrounding areas of Byron Bay.
Hospitality: Complementing the foodservice offering Bidvest Hospitality has an exceptional range of products including cutlery, glassware, table service, kitchenware, disposables, cleaning, china and equipment. Customers are assured that their total hospitality needs can be sourced.
Customers will be able to order from the complete range of products which include fresh fruit and vegetables, exotic tropical fruit and vegetables, Asian vegetables, processed fruit and vegetables, herbs and micro herbs, edible flowers, petite bouche, fresh salads, eggs and juice.
Fresh: Bidvest has expanded its business to include fresh food. Until recently, the division serviced customers in Adelaide, Sydney and near regional New South Wales. For more information, contact CR Foodservice at info@cr.org.au
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Partner Feature
Fonterra: facts about butter
The primary function of butter usage is to enhance flavour with a natural ingredient. The distinctly yellow colour of butter in our region originates from the beta carotene contained in the natural lush, green pastures on which the dairy cows graze. Butter is a pure dairy product. It contains no added ingredients other than sometimes salt, which is why it boasts a premium flavour profile. In contrast, margarine is a synthetic product. Drawing on generations of dairy expertise, Fonterra is one of the largest investors in dairy based research and innovation in the world.
To help support foodservice and chefs, Fonterra are developing a dairy educational series of brochures aiming at optimizing dairy in the commercial kitchen. A butter module has been created and includes videos clips showing you how to make a perfect parmesan wafer, matching cheese and wine, catering for dietary needs and tips on how to store your dairy products.
FOODSERVICES
Dairy for Today’s Professionals
Fonterra is one of the largest consumer dairy businesses in Australia, with an integrated business that includes milk collection, manufacturing, exporting, ingredients, consumer and out-of-home foodservice businesses.
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How much do you know about the below points? ÆÆ How butter is made ÆÆ How to make your own butter ÆÆ Attributes of butter ÆÆ Different types of butter ÆÆ How to clarify butter (and why you should) ÆÆ Nutritional and dietary facts ÆÆ Cooking with butter ÆÆ Tips and hints
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
Lion: boost fruit intake with juice Like fresh fruit, fruit juice contains essential vitamins and minerals to support the overall health and wellbeing of your residents. Fruit juice provides an easy and convenient way to boost daily fruit intake, as well as providing essential nutrients like Vitamin C, folate, antioxidants, and carbohydrates or ‘natural sugars.’
What about the sugar in fruit juice? 100% fruit juice contains a natural sugar called fructose. Fructose is low GI (Glycemic Index) which means that it is absorbed slowly by the body. It is recommended that fruit juice is consumed in small amounts as part of a healthy balanced diet.
Using fruit juice in your facility is easy Fruit juice is available in both fresh and ambient varieties, and in bulk or individually portioned packs to suit the needs of your foodservice department.
The Dietary Guidelines recommend that all adults consume 2 serves of fruit per day. A serve of fruit is: ÆÆ One serve of fruit is 150g of fresh, cooked or canned fruit, or ÆÆ 125ml (1/2 glass) of 100% fruit juice
Why offer fruit juice? ÆÆ Fruit juice is a great option for residents who have trouble chewing and swallowing whole fruit (fruit juice can be thickened with commercially available thickeners for residents who require thickened fluids) ÆÆ Provides a nutritious source of fluid contributing to overall daily fluid intake ÆÆ Provides an enjoyable and nutritious drink with essential vitamins and nutrients, as well as energy ÆÆ The vitamin C found in orange juice can assist with iron absorption ÆÆ Reduce ‘flavour fatigue’ by offering a variety of the many fruit juice blends available Here are some ideas on how to incorporate a serve of fruit juice daily to your residents: ÆÆ Offer fruit juice in the morning to contribute to a healthy breakfast. ÆÆ Provide fruit juice with iron rich meals (eg meat, chicken, fortified breakfast cereals) to assist with iron absorption ÆÆ Make smoothies and mocktails using a blend of juices ÆÆ Use fruit juice to make granitas to provide a refreshing frozen drink
For more information, contact CR Foodservice at info@cr.org.au
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Expert
Karen Abbey: planning for meal services There is no denying that doing more with less is a theme resonating across all business. It is no different for foodservices in the aged care sector being residential aged care or community based meal services.
Karen Abbey Foodservice Aged Care Specialist Dietitian (APD) Bachelor of Science, Honours in Human Nutrition, Graduate Diploma in Nutrition and Dietetics, Masters in Health Science Management.
Services from time to time need to stop and examine how resources are being allocated and how services are functioning so that the best possible outcomes can be achieved for residents. The quality of meal service is impacted by management of resources allocation on the menu creation and production of the menu.
One of the most important aspects of foodservices is that all residents, regardless of diet type or texture modification, should be receiving the same quality service from foodservices. No matter where you work, foodservices only has a set amount of resources which it can tap into each day. This includes the amount of hours available to run foodservices and the amount of money it has to produce the menu. Foodservices has to cover a lot of different menu aspects in terms of general menu preparation and for texture or special dietary requirements. As the menu underpins production it is vital to have an even distribution each day in terms of what needs to be cooked.
Menu day one Homemade jam tarts Meat pie Chips Beans and carrots
Menu day two Tim tams Lamb chops Steamed potatoes Broccoli and pumpkin
Menu day three Scones jam and cream Roast chicken Roast potato Roast sweet potato Peas
Hot bread and butter pudding
Trifle
Cherry cheesecakes with chocolate sauce
Puree meal
Beef mince and mashed potato, beans and carrots
Lamb meat Mashed potato, broccoli and pumpkin
Chicken Mashed potato, sweet potato peas
Puree dessert
Bread and butter pudding
Trifle
Custard with chocolate sauce
Afternoon tea Evening meal
Biscuits Homemade chicken and vegetable soup Toasted sandwiches Sandwiches/salads
Fruit platter Chicken noodle soup
Homemade Mini quiches Lamb shank soup
Party pies
Sausages gravy and mixed vegetables
Morning tea Lunch
Lunch dessert
Puree meal
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Fish mashed potato and broccoli
Sandwiches/salads Chicken curry with rice
Sandwiches/salads Chicken mashed potato and peas
Expert
Karen Abbey: sign up to nutcat.com.au As you can see from the example menu, day one and two each have foods which are purchased or made from scratch, but the days are not overloaded with one or the other. Having a good combination of this is essential for ensuring time allocation for all menu preparation. However, day three is too busy with lots of items which have to be prepared. So if you are making the scones, peeling the vegetables, pulling apart the chicken, making cheese cakes, quiches and preparing the evening meal; this leads to other meal preparation being compromised. Unfortunately this is exactly what happens, providing an example to save time reduce preparation is undertaken for the texture modified diet.
Some of the following suggestions may be helpful to ensure everyone receives a similar quality meal, including residents on a texture modified meal: ÆÆ Even production each day allows for all meals to be prepare and staff have an even workflow ÆÆ If you have an alternative on the lunch menu use it as the vitamised/puree meal for the evening meal ÆÆ Utilise all available foodservice time to include making snacks and food items for the vitamised/ puree menu ÆÆ Buy in components of the vitamised/puree menu to help with its production Think about some pre-made products which can save time within the day , and potentially use this time to prepare texture modified meals.
This is especially important in the areas of snacks. So, for day three: ÆÆ Buying in scones ÆÆ Making them on another day and freezing ÆÆ Purchasing the cheesecake ÆÆ Instead of pulling apart chicken, use pre-cut thighs or drumsticks pieces ÆÆ Choose a different type of afternoon tea snack or move the menu around to find a place it better suits If your facility does not have the time within resource allocation to produce quality vitamised/puree meals, then think about where within the production efficiencies can be made, which could allocated more time. A time study was undertaken to see how long it took staff to prepare food items.
Expert
Karen Abbey: sign up to nutcat.com.au This time could have been used to take the bakery item, add some cream or custard and vitamised it down for the residents pre-portion it into bowls and put on the mid-meal snack trolley. This is a good example of looking at work practices and what foodservice could be doing. Don’t get me wrong, a treat for staff occasionally is important, but not at the expense of part of the menu not being provided to all residents. On a final note, in your facility, you may only have a couple of special texture modified diets; and the cost of actually preparing food items may be inefficient.
Therefore purchasing pre-made items may be a worthwhile strategy. The same can be said for mid-meal snacks; I have seen a couple of homes where they offer a range of puree mid-meal snacks and often give the resident a choice between some of the following: ÆÆ Custard tubs ÆÆ Yogurt tubs ÆÆ Dessert cup (crème caramel, baked custards, chocolate smooth pudding) ÆÆ Pre-portion cheesecakes, mousse products and dairy desserts.
Foodservice is no easy part of aged care to run, and staff do the very best they can for residents each and every day. Take a step backwards and have an overview of how your service is running, and if there is any avenues worth exploring to help make decisions about time and resource allocation, which enable high quality services for all residents.
For more information, contact CR Foodservice at info@cr.org.au
We at CR are avid supporters of Karen and her work in developing and educating the Aged Care sector in foodservice. We recommend you visit nutcat.com.au to find out how Karen can help you.
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Partner Feature
Goodman Fielder: pastry types Pastry has been around for thousands of years. Early styles were quite rudimentary mixtures of flour and water. These mixtures were used as functional tools. Pastry provided a sealed case to keep in moisture and flavour during cooking, much in the same way as people use salt crusts or bake in clay today. The taste, texture and unique properties of the different pastries people use in the modern world were unknown. Puff pastry is flaky, light and buttery. It is used to create a range of pies and pastries. Paper thin layers of dough and fat, either butter or margarine, are created by rolling and folding and re-folding the dough and fat together. As the pastry bakes, steam is caught between the layers of dough and forces them to rise. As the baking continues, the steam evaporates and the fat is absorbed, leaving a high, crisp, flaky pastry.
Not all pastry contains fat. Products like filo pastry contain little or no fat in their doughs. Very elastic in texture, it is not rolled but stretched to the desired thickness. This results in delicate, tissuethin opaque sheets. Greek in origin, it closely resembles brik pastry from the Middle East. It’s versatility sees filo used in both savoury and sweet dishes. Although most pastry is baked, there are varieties that can be steamed. Suet pastry, used to encase traditional British fare like streak and kidney pudding, is one example. Making pastry from scratch is not always possible and even if it is, some establishments choose to make large quantities and freeze some for future use.
If you are using pastry that is frozen in sheets or rolls, handle it carefully. Frozen pastry is brittle so it will crack or shatter if dropped. Once defrosted, depending on the type of pastry being used - ensure it is wrapped or covered with a moist cloth to help prevent drying. Dusting some styles of pastry can help them stop sticking. Brushing others, like fillo with melted fat can help give a golden colour and appealing crunch when cooked. Use egg wash on pie tops, pasties and other baked goods to help make the pastry look its best with a lovely finish.
For more information, contact CR Foodservice at info@cr.org.au
Shortcrust pastry has a completely different texture. Good shortcrust is tender, crunchy and melts-in-themouth. Once baked it is a light, crumbly, easily broken short pastry. Shortcrust gets its characteristics from the way it is mixed. Fat is rubbed into the flour so that it is finely dispersed (resembling breadcrumbs) without turning into a continuous paste. It is then lightly mixed to a soft dough with water.
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Partner Feature
Nestle: shared values
To support its long term commitment to nutrition health and wellness, foodservice can create a shared value approach to its business. In addition to nutrition, Shared Value also covers commitments to rural development, responsible water sourcing, environmental sustainability and human rights. Accountability These commitments make it possible for customers and shareholders to hold organisations accountable. These commitments have been recognised in nutrition, environmental and sustainability rankings and indices such as Oxfam Behind the Brands (top ranking 2013) and the Dow Jones Sustainability Index (leading food products company). Nutrition Initiatives Consumers and customers alike are increasingly focusing on nutrition when making food choices. With Nutrition Health and Wellness at the core of the business, many of these initiatives support its foodservice capability
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Micronutrient fortification Iodine is a trace mineral needed for growth and development. Mainly found in the ocean and soil, dietary intake in Australia is insufficient to meet the needs of the population. Fortification of bread with iodised salt was mandated in 2008. To support this public health fortification program, NestlĂŠ Professional will begin replace all salt used in the production of dehydrated culinary products and replace it with iodised salt by mid-2014. Reducing sodium (salt) in products Many Australians consume more salt than recommended and 75% of this comes from processed foods. High salt intakes are associated with increased blood pressure and public health advocates are calling for greater salt reduction measures to be taken by food industry. A sodium reduction policy has been in place since 2005 and in 2013 pledged to accelerate salt reduction in savoury products to support WHO salt targets.
2014 will see foodservice continue to support the policy with sodium reductions in a range of higher salt products. Reducing Saturated fats and removing trans fats originating from partially hydrogenated oils. To improve heart health, Australians are encouraged to reduce their consumption of both trans and saturated fat. A reduction policy has been in place for these fats since 1999 and 2009 respectively. Reduction of these fats without impact on safety, taste, texture and appearance represents significant challenges for food technologists however there is continuous good progress in the reduction of these nutrients.
For more information, contact CR Foodservice at info@cr.org.au
Partner Feature
M&J Chickens: the healthiest poultry choice With whole chickens, chicken breasts, thigh and Maryland fillets, wing and drumsticks, which should you be selecting for the nutritional benefit of your residents and guests? Chicken is a common ingredient on many menus because it is high in protein and tastes great. It is an ongoing discussion that not all chicken meat is alike and a common misconception is that chicken thighs, due to their skin and dark meat are unhealthier. Chicken breasts on the other hand, are composed of white meat and thought of as a healthier option. It is consistently suggested that breasts and thighs actually do not differ that much in nutrient content, with the exception of one or two areas. The dark meat chicken contains more calories and fat than white meat, although dark meat does pack greater nutritional value.
Although chicken is a naturally healthy food, it is easy to consume unhealthy chicken dishes. The best way to prepare chicken and include it as part of your healthy foodservice capability is to simply grill it or bake it. If at all possible, try to avoid deep frying or stir frying chicken, as this imparts a ton of calories and grams of fat. Here is a range of poultry through M&J Chickens, for you to consider in your foodservice capability, and the options on offer for your facility:
Thigh & Maryland Fillets A range of fresh raw chicken thigh products, skin on or off in 5kg vac bags. The range includes thigh fillets, Maryland Fillets, whole Maryland (bone in), thigh cutlets and thigh mince.
Whole Chickens (no neck) A range of fresh raw chickens sizes from 9 - 20. These comes in pieces/box ranging from 8 to 12 depending on the size.
Fresh chicken kebabs A range of 4 sizes of chicken kebabs, packed fresh, raw in bag-lined cartons
Chicken Breast products A range of fresh raw chicken breast pieces in 5kg vac bags. The range is mostly skin off, and includes random weight products, tenderloins and set weight portion control pieces, ranging from 150-250gm.
Fresh chicken pieces A range of fresh raw chicken pieces, mainly packed in 5kg vac bags. The range includes drumsticks, wings, drumettes, lovely legs, thigh, Marylands, bones (frozen) and liver (frozen).
For more information, contact CR Foodservice at info@cr.org.au
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Partner Feature
Medibank: natural alternatives to sugar In Chinese dietary therapy, foods, beverages, herbs and spices are classified according to one of five flavours: spicy, salty, sour, bitter and sweet. The sweet flavour corresponds to the Earth element and governs digestion. Therapeutically, it is very nourishing and grounding. Reducing sugar doesn’t mean cutting out the sweet flavour from your palate. In fact, ridding your system of refined sugar usually improves your appreciation for the subtleties of a sweet base flavour in foods. Some foods classified as sweet contain naturally occurring sugar (fruit, honey, sweet potato, carrot, beetroot, capsicum, rice and grains) and should be enjoyed as part of a balanced diet.
There are also those foods, herbs, and spices that are classified as sweet but contain no sugar, or too little to count. Examples include: cinnamon, cloves, vanilla bean, fresh basil, thyme, mint, ginger, fennel seeds and nut butters. Increase these and enjoy how much sweeter they begin to taste as you wean yourself off refined sugar products. Avoid the temptation to substitute with sugar alternatives including those based on aspartame (Splenda, Equal); Agave syrup which is usually highly processed; even Stevia, which is a natural sweetener, but can still feed the body’s desire for high intensity sweetness.
The withdrawals and cravings for refined sugar will be worth it for the extra energy, better sleep and better moods you’ll experience. And of course, there’s the enjoyment of eating a bowl of brown rice with sweet potato, green veggies, sesame seeds and a poached egg, and marveling at how sweet it tastes. CR has a suite of aggregated procurement agreements and established relationships with Preferred Partners across a wide range of solutions, including Foodservice and Employee Benefits. Medibank is a Preferred Partner in the Employee Benefits solution.
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