Bako own label cherry flip brochure

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A Cherry Filled Delight!

Delicious Marble Cake!

Tasty Cherry Garland!

Luxury French Glacé Cherry Flapjacks

EASY T MAKE, O AND FRSWEET U SNACKITY !

Ingredients:

Qty • Butter 905g • Demerara Sugar 543g • Condensed Milk 513g • Golden Syrup 317g • Honey 317g • Oats 1809g • French Glacé Cherries 377g • Sesame Seeds 145g • Blue Poppy Seeds 145g

Method: • Melt all the ingredients; butter, sugar, condensed milk, syrup and honey in a saucepan on a medium heat, until they are fully melted and all the granular sugar has dissolved.

• Add the melted ingredients to the machine bowl containing the oats and seeds.

• Mix on first speed until clear.

• Add the French Glacé cherries, mix on first speed until clear – be careful not to over mix.

• Deposit onto prepared silicone paper lined sheet trays or tray bake foils.

• Bake at 180oC until golden brown.

• Allow to cool and portion in to desired slices or squares.

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French Glacé Cherry & Apricot Crumble Bars SH A FRE ON A T TWISITIONAL TRAD ASSIC CL

For ideas and recipes please visit www.bakoownlabel.co.uk and www.glacecherries.com

Ingredients:

Qty • Dried apricots 175g • Raisins 75g • French glacé cherries 225g • Cider 2 tbsp • Soft brown sugar 50g • Ground cinnamon 1 tsp • Rolled oats 160g • All-purpose flour 225g • Baking powder 1/2 tsp • Salt 1/2 tsp • Butter 250g

Recipe developed by Master Baker Anthony Kindred from Kindred Bakery.

Method: • Pre-heat oven to 1800C • Butter a 9”x13” baking dish or foil tray bake.

• Coarsely chop apricots and mix with raisins, French glacé cherries and cider, stirring occasionally, until fruits are softened and plump, about 5 minutes.

• Combine 2 tablespoons of sugar with 1/4 teaspoon of cinnamon and keep separate.

• Mix together the oats, flour, baking powder, salt, the remaining sugar, and the remaining 3/4 teaspoon of cinnamon in a large bowl.

Cut in the butter with an electric mixer or 2 knives until it forms crumbs.

• Press half of the oat mixture into the bottom of the prepared dish.

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• Spread the fruit filling on top, leaving a 5mm border on all sides.

• Sprinkle the remaining oat mixture on top and dust with reserved sugar and cinnamon.

• Bake until golden brown, for about 35 minutes. Let cool in the dish on a wire rack.

• Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.

French glacé cherries have teamed up with Master Baker Anthony Kindred who will be running a special series of masterclasses dedicated to master bakers. To participate and for more information, please contact frenchglacecherries@sopexa.com

French Glacé Cherry & Chocolate Marble Cake H A FRES N A O TWIST IONAL T TRADIASSIC CL

Recipe developed by Master Baker Anthony Kindred from Kindred Bakery

Ingredients:

Qty • Butter 300g • Sugar 300g • Eggs 300g • Self-raising flour 200g • Cocoa powder 50g • Ground Almonds 50g • French Glacé Cherries 300g

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Method:

frozen

• Pre heat oven to 175 C • Cream butter and sugar until light and fluffy.

• Add the eggs, one at a time, beating well after each addition.

• Divide the flour in two. To one half add the cocoa and to the other add the almonds.

• Spoon half of the French Glacé cherries into each mix and stir in.

• Alternately Spoon chocolate and almond batters into a greased and floured 10-in. fluted tube pan.

Repeat until 30mm from top of tin.

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• Bake at for about 1 hour, (done when the top springs back when touched lightly and cake is coming away from the sides of the pan).

• Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with icing sugar if desired.

• Alternately the two halves can be piped into muffin cases or cupcakes.

French glacé cherries have teamed up with Master Baker Anthony Kindred who will be running a special series of masterclasses dedicated to master bakers. To participate and for more information, please contact frenchglacecherries@sopexa.com

French Glacé Cherry Garland

Method:

Ingredients: Description Dried Active Yeast Semi Skimmed Milk Unsalted Butter BAKO Plain Flour BAKO Salt BAKO Caster Sugar BAKO Liquid Egg BAKO Whole French Glacé Cherries BAKO Nibbed Hazelnuts BAKO Flaked Almonds

Pack Size 20 x 500g 1ltr 25kg 16kg 25kg 12.5kg 10kg 10kg 3.5kg 3.5kg

1. Preheat oven to 200oC 2. Place 10g yeast, 325ml warm milk in a large mixing bowl. Mix and let sit until the mixture is frothy 3. Add 50g of butter, 650g of plain flour, 1tsp of salt, 50g of caster sugar and 2 eggs, and mix into the dough 4. Knead the dough on a floured board for 10 minutes (or 5 minutes with a bread hook in a stand mixer). Gently mix in 100g of French glacé cherries and 100g of hazelnuts 5. Place in a large, lightly greased glass or plastic bowl. Turn the dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume (approximately 1 hour)

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6. Punch down, cover, and let rise again until double (approximately 30 minutes) 7. Punch again, and cut into three parts 8. Form each part into a 50cm (20 in) roll.

Plait rolls together on a large, greased baking tray, joining ends together. Cover and let rise until doubled 9. Lightly beat the remaining egg and brush onto the plaited loaf. Sprinkle with nuts 10.Bake for about 55 minutes until nicely browned 11.Glaze and sprinkle almonds and French glacé cherries on top.

French Glacé Cherry Yuletide Cheesecake AT A GRE TIVE NA ALTERRISTMAS TO CHIT CAKE FRU

Recipe developed by Master Baker Anthony Kindred from Kindred Bakery

Ingredients:

For more recipe ideas, please visit : www.glacecherries.com

For the base • Butter, melted • Caster sugar • Digestive Biscuits, crushed • Dark Rum

Qty 50g 50g 175g 1tbsp

For the decoration Qty • Icing sugar 225g • Egg white lightly whisked 1 • Green sugar paste holly leaves

For the filling • Full fat soft cheese • Eggs separated • Big pinch of mixed spice • A few drops of dark rum • Caster sugar • Plain flour

Qty 350g 3 100g 25g

• Ground almonds • Double cream • French glacé cherries • Cut mixed glacé peel • Sultanas • Chopped nuts • Grated rind of 1 orange

Qty 1tbsp 140ml 200g 25g 25g 25g

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 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.

French Glacé Cherry Millionaire Shortbread OR F L A E ID ’S E N I T VALENAY! D

Recipe developed by Master Baker Anthony Kindred from Kindred Bakery

Ingredients:

• Butter • Caster sugar • Plain flour • Ground rice • French glacé cherries • Caramel fudge • Chocolate

For more recipe ideas, please visit : www.glacecherries.com

Method:

Qty 125g 50g 125g 50g 150g

1. Cream the butter, add the caster sugar, beat until pale and fluffy 2. Stir in the flour and ground rice until the mixture binds together 3. Add the French glacé cherries and knead to a dough consistency 4. On a lightly floured surface roll the dough out to about 10mm and cut out using heart cutters. Place the hearts on a greased baking

sheet and prick the tops with a fork 5. Bake at 180Oc for 15 mins or until golden brown and just firm to touch, transfer to a cooling rack 6. When cool, flood with caramel and allow to set 7. Enrobe with chocolate.

Alternative: the French glacé cherries can be added to the caramel as it sets.

French Glacé Cherry Cupcakes T AS PERFEC OR F A GIFT DAY R’S MOTHE TER! OR EAS

Recipe developed by Master Baker Anthony Kindred from Kindred Bakery

Ingredients:

Method:

Makes approximately 50 small Cupcakes

1. Cream the butter and sugar until light and fluffy 2. Add the eggs two at a time beating well between each addition 3. Fold in the flour using a spoon 4. Coarsely chop the French glacé cherries and stir in to the base with choice of fillings: A. French Glacé Cherries, walnut and coffee B. French Glacé Cherries and mixed glacé fruit C. French Glacé Cherries and spice/cinnamon D. French Glacé Cherries and raisins 5. Fill each case up to two thirds of the height 6. Bake at 190oC for 20-25 mins 7. When cooled, decorate with frosting of choice.

Ingredients Qty • Butter 400g • Caster sugar 400g • Eggs 8 • Self-raising flour 400g • French Glacé Cherries 400g • Raisins, mixed glacé fruit, cinnamon/mixed spice, walnuts, double shot of espresso • Frosting to decorate

For more recipe ideas, please visit: www.glacecherries.com

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How to place your order T H E K EY I NG RE D IENT TO THE FOOD INDUST R Y

BAKO North Western 74 Roman Way Ind Estate Longridge Road Preston, Lancashire PR2 5BE Tel: 01772 664 300 Fax: 01772 664 307

BAKO Northern & Scotland Mill Road Littleburn Industrial Estate Langley Moor, Durham DH7 8HR Tel: 0191 3780088 Fax: 0191 3782052

BAKO Wales Gorseinon Road Penllergaer Swansea SA4 4GG Tel: 01792 890500 Fax: 01792 899862

BAKO London & South East 1-6 Merton Industrial Park Morden Road London SW19 3XX Tel: 020 8543 1212 Fax: 020 8540 0215

BAKO Western Bako House Saunders Way, Kingsmill Industrial Estate Devon EX15 1BS Tel: 01884 831920 Fax: 01884 38904

The key ingredient to the food industry!

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