Huletts high school market days 2014

HIGH SCHOOL

Market Days

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R3

WO E O B ide T s H AS ails in C IN det  0 e 0 se 50

Take note!

Consumer Studies Huletts brings you an exciting competition - sell your own home-made eats & treats and 20 pupils can each stand a chance to win R1000 in cash. In addition, 5 consumer studies’ teachers that sends in the most exciting ‘market day’ pictures will win R1000 in cash.

Plus 1 school will win R10 000 towards the upgrade of the consumer studies’ classroom.

CONSUMER STUDIES PUPILS How to enter

4. Produce your product to perfection – remember you want your fellow pupils to purchase your products.

To stand a chance of winning 1 of 20 x R1000 cash prizes

5. Ask your consumer studies teacher to assist with setting up a school market day and sell your produce.

1. Select any (one or more) recipe(s) in this booklet which you would like to produce and sell. You may create a new or use your own trusted recipe but remember to include at least one the sponsors’ products to be considered for the prizes.

6. Take a picture (cellphone acceptable) of your produce (or selling table with produce) and write a short report (not more than 200 words, you may also include a SWOT analysis) on your successful entrepreneurs project.

2. Make your calculations on the exact costs of your produce – the cost price – and determine what to sell it for – the selling price – to make a profit. Note: The estimated costings, mark-up & suggested selling prices in this booklet is for indication purposes only - ingredients and packaging costs vary considerably based on the quantity you plan to produce and packaging sizes purchased.

3. Use your pocket money or ask a family member for a loan to purchase your ingredients.

SEND YOUR ENTRY TO: hulettsmarketday@mpmarketing. co.za or post to: Huletts Market Day, P.O. Box 3016, Saxonwold, 2132.

Sponsored by

Teachers and Pupils CONSUMER STUDIES TEACHERS How to enter To stand a chance of winning 1 of 5 x R1000 cash prizes 1. Discuss the details of the competition with your school’s principal and request a suitable date to host your school’s Huletts Market Day. 2. Make sure the rest of the school’s pupils are informed of the planned market day (When, where and to bring along money on the day…)

3. Motivate your consumer studies’ pupils to enter the competition and assist them where necessary.

4. Inform MP Marketing on where and when your market day will take place on the contact details provided below – a local newspaper representative could possibly arrive to take a few pictures!

5. Take a picture(s) (cellphone acceptable) of your market day and write a short report (not more than 200 words).

For any further queries: Please contact MP Marketing on 011 6468767 Competition closing date: 2 October 2014 For competition rules visit www.hulettssugar.co.za

SEND YOUR ENTRY TO: moirsmarketday@mpmarketing.co.za or post to: Huletts Market Day, P.O. Box 3016, Saxonwold, 2132

PANCAKES INGREDIENTS: 250ml (1 cup) cake flour 5ml (1t) Moir’s Baking Powder 2,5ml (½t) salt 2 extra-eggs 180ml (¾ cup) milk ±150ml water 5ml (1t) lemon juice or white vinegar 100ml sunflower oil Extra oil for baking Sprinkling: 125ml (½ cup) Huletts White Sugar 10ml (2t) cinnamon

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

frigeration :

R 3.00*

Total expenses:

Recommended m

Total:

R 15.00 R 2.00

ark-up:

Recommended per pancake: selling price

(R40.00 divide d by 10 pancak

es)

R 20.00 R 25.00 R 45.00 R 4.50

METHOD: *Should you use serviet tes or paper plates packaging, rem 1. Sift the dry ingredients for ember to include this in your co st together.

2. Beat the eggs, milk, water and lemon juice or vinegar together.

3. Add the egg mixture to the dry ingredients and mix well.

4. Add the oil and mix. (The mixture must look like smooth cream) 5. Leave to stand for a few minutes.

6. Use a non-stick/slightly greased frying pan and bake pancakes one at a time and stack.

7. Sprinkle each pancake with cinnamon and sugar mixture and roll up.

Makes ± 10 pancakes

1

The smell of freshly baked pancakes is on e of the most enticing fla vours.

Once you start baking, they will sell on their aroma. Th e beauty is that you can keep lef t over batter in the fridge for up to a week to use later.

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BOX CAKE INGREDIENTS: 8 large eggs 750ml (3 cups) Huletts Castor Sugar (1 t) Moir’s Vanilla Essence 500ml (2 cups) boiling water 150ml sunflower oil 150ml cocoa 750ml (3 cups) cake flour 30ml Moir’s Baking Powder A pinch of salt METHOD: For chocolate cake: 1. Whisk eggs and sugar until light and fluffy, add the vanilla essence.

2. Mix the boiling water and oil together. Sift the flour, cocoa, baking powder and salt together.

3. Add the water and flour mixture alternatively to the egg mixture.

Mix thoroughly.

4. Pour the batter into prepared beer box and place in the oven for 35 minutes at 180ºC. Cool and ice as desired. * For Icing: see Fairy Cupcakes icing recipe.

Makes 1 box cake

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

frigeration :

Recommended m

ark-up:

Recommended per square: (R12selling price 0.00 divided by 40 squares at size of ±5x5c m) *Should you us e se

R 3.50 R 0.00*

Total expenses:

Total:

R 75.00

R 78.50 R 41.50 R120.00

R 3.00

rviettes or pape r plates for For plain vanilla cake: packaging, rem ember to include this in your co 1. Leave out cocoa st 2. Add 80 g more flour 3. Reduce castor sugar to 600 ml.

4. Mix in juice and grated rind of a largelemon (optional)

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BEER BOX PREPARATIO N: Staple the four corne rs to prevent the box loosin g shape when baking. Line bee r box with tin foil/silicon paper.

26 cm x 38 cm beer box will give you more hei ght than the 28 cm x 41 cm beer box.

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KOEKSISTERS INGREDIENTS: 500ml cake flour 15ml Maizena 10ml baking powder 30ml margarine 1 extra-large egg 125ml water pinch of salt SYRUP 750ml (3 cups) Huletts White Sugar 375ml water 50ml lemon juice (optional) oil for deep frying

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

frigeration :

R 0.00*

Total expenses:

Recommended m

Total:

R 32.00 R 2.00

ark-up:

Recommended per koeksister: selling price

R 34.00 R 38.00 R 72.00

METHOD: (R72.00 divide d by 24 koeksi 1. Sift together the dry sters) R 3.

00 ingredients and rub in *Should you use serviet tes or paper plates the margarine using your packaging, rem for ember to include this in your co fingertips. st 2. Mix half the water and egg.

3. Mix dry ingredients with water and egg mixture and use more liquid if necessary, to make a soft dough which can easily be kneaded. Knead thoroughly and cover with a damp cloth. Allow to stand for ±15 minutes.

4. To make the syrup, place all the ingredients in a saucepan. Heat, while stirring, until all the sugar has dissolved. Cover and boil for further 7 minutes. Do not stir. Let cool and place in fridge until required.

5. Roll out dough to a thickness of ±5mm and cut into strips. Plait.

6. Fry koeksisters in hot oil until golden brown. Drain and immerse in ice cold syrup.

Place on dripping tray.

Makes ±2 dozen, depending on size

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MILK TART 2 x 20cm Hulamin Pie Dishes RICH SHORTCRUST PASTRY: 210g (1½ cups) cake flour 50g (¼ cup) Huletts Castor Sugar pinch of salt 125g margarine 1 extra-large egg, beaten 60ml iced water FILLING: 1 litre milk 2 cinnamon sticks 50g (90 ml) cake flour 100g (½ cup) Huletts Castor Sugar pinch of salt 50g margarine 4 extra-large eggs, separated cinnamon sugar

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

frigeration :

Total expenses:

Recommended m

Total:

ark-up:

Recommended selling price per slice:

(R90.00 divide d by ±20 slice

s)

R 4.00 R 1.00* R 45.00 R 45.00 R 90.00 R 4.50

*Should you include se rviettes or fork to include this s, remember in your cost

METHOD: 1. Preheat oven to 180ºC. 2. To make the pastry, mix the flour, castor sugar and salt together. Rub the margarine into the flour mixture until it resembles fine breadcrumbs.

Mix in the beaten egg and cold water to form a stiff dough.

Roll out on a floured surface to ±4mm thickness. Press out into bases of two greased 20cm Hulamin Pie dishes.

3. To make the filling, bring the milk and cinnamon stick to boiling point. Mix the flour, sugar and salt together in a bowl. Add the boiling milk to the flour mixture. Return to saucepan and cook until flour is cooked. Remove from heat and add butter. Leave to cool and add beaten egg yolks. Beat egg whites until stiff and fold into milk mixture. Pour into prepared pastry cases and bake for 20 minutes, reduce oven temperature to 160ºC and bake for a further 10 minutes.

4. Remove from oven and sprinkle with cinnamon sugar.

Makes 2 x 20cm Milk Tarts

7

R 40.00

www. hulamincontainers.co.za

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FAIRY CUPCAKES INGREDIENTS: 375ml (1½ cups) cake flour 10ml (2t) Moir’s Baking Powder 2ml (½t) salt 187ml (¾ cup) Huletts Sugar 2 extra-large eggs 125ml (½ cup) oil or soft margarine 125ml (½ cup) milk 5ml (1t) Moir’s Vanilla Essence

ICING: 125ml (½ cup) soft margarine 500-750ml (2-3 cups) Huletts Icing Sugar 10ml (2t) Moir’s Vanilla Essence A few drops of Moir’s food colouring 10ml (2t) hot water, if necessary 24 marshmallows, optional 24 paper cups

METHOD: For the cake: 1. Preheat oven to 180ºC. Sieve first 3 ingredients together, add sugar.

2. Add the rest of the ingredients. Mix well.

3. Spoon ²/ full into greased ³ cup cake pans or paper cups.

Bake 20 minutes until done.

For the icing: 1. Beat the margarine and icing sugar well, add essence.

2. Divide mixture into 3 and colour with different food colourings.

3. Spoon coloured icing into piping bags fitted with plain nozzles. Pipe all three colours alternately onto each cupcake.

4. Decorate with hundreds and thousands.

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

Recommended m

Total:

R 35.00 R 4.00 R 3.00*

Total expenses:

ark-up:

Recommended selling price per square:

(R84.00 divide d by 24 cupcak

R 42.00 R 42.00 R 84.00

es) R 3.50 *Should you use serviet tes or paper plates packaging, rem for ember to include this in your co st

Makes 24 cupcakes

9

frigeration :

10

BANANA LOAF INGREDIENTS: 125g (½ cup) margarine 250ml (1 cup) Huletts White Sugar 5ml (1t) Moir’s Vanilla Essence 2 extra-large eggs, beaten 4 medium-sized bananas, mashed 500ml (2 cups) cake flour 5ml (1t) Moir’s Baking Powder 5ml (1t) Moir’s Bicarbonate of Soda 125ml (½ cup) boiling water METHOD: 1. Preheat oven to 180ºC. 2. Cream the margarine and sugar together.

3. Add vanilla essence, beaten eggs and mashed bananas.

Beat together.

4. Add sifted flour and baking powder and then add the bicarbonate of soda dissolved in the boiling water.

5. Blend and pour into a greased 23cm loaf pan.

6. Bake for 1 hour or until done.

7. Allow to cool and wrap with wax paper and tie with a bow.

Makes 1 loaf

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Banana bread is a delicious fruit bread with positive nutritional fa cts.

As bananas ripen, th e starch in the fruit tu rns to sugar. Therefore, the rip er the banana the sweet er it will taste.

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

Packaging:

frigeration :

Total expenses:

Recommended m

Total:

ark-up:

Recommended selling price per slice:

(R45.00 divide d by 15 slices)

R 22.00 R 2.50 R 1.00* R 24.50 R 20.50 R 45.00 R 3.00

*Should you use serviet tes or paper plates packaging, rem for ember to include this in your co st

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MICROWAVE CAKE INGREDIENTS: 140g (1 cup) cake flour 185ml (¾ cup) Huletts White Sugar 62ml (¼ cup) cocoa 10ml (2t) Moir’s Baking Powder 2ml (½t) salt 5ml (1t) Moir’s Vanilla Essence 3 extra-large eggs 125ml (½ cup) cooking oil 250ml (1 cup) warm water METHOD: 1. Grease a cake pan suitable for microwave baking.

2. In a mixing bowl, sift all the dry ingredients together and mix.

3. Beat the eggs and oil together and mix in with dry ingredients.

4. Add the water and mix until the batter is lump-free.

5. Bake for 8 - 10 minutes on the highest setting in the microwave oven.

6. Remove from microwave oven and leave to rest for 2-3 minutes before turning out.

7. Leave to cool completely before icing the cake.

ICING: 500ml (2 cups) Huletts Icing Sugar 37,5ml (2½ T) cocoa 200g margarine 5ml Moir’s Vanillla Essence Moir’s Glacé Cherries

Estimated cost ing, mark-up and suggested selling price

Ingredients:

Electricity / re

frigeration :

Packaging:

R 3.00*

Total expenses:

Recommended m

Total:

ark-up:

Recommended selling price per slice:

(R72.00 divide d by 12 slices)

R 45.20 R 26.80 R 72.00 R 6.00

*Should you use serviet tes or paper plates packaging, rem for ember to include this in your co st

For the icing: 1. Beat the icing sugar, cocoa, 200g soft margarine and vanilla essence together until light and fluffy.

Makes 1 cake

13

R 41.20 R 1.00

You can cut the cake horizontally in half and sandwich the two hal ves together with the icing in the mi ddle.

Otherwise, use all the icing to decorate the cake on top.

Left-over icing can be frozen for up to 3 months or kept covered in the fridge for up to a week.

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KNOW YOUR SUGARS White Sugar White sugar crystals.

Uses: General sweetener used in all prime foods and beverages.

Also used as a general household sweetener.

SunSweet Sugar This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors.

Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

lcing Sugar Finely milled white sugar with a permitted anti-caking agent added.

Uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Castor Sugar Specially screened fine white sugar.

Uses: These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit.

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Coloured Sugar Crystals Extra large sugar crystals with an attractive array of colours added, with permitted colouring agent.

Uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Cube Sugar White sugar specially compressed into small cube shapes.

Uses: Cubes are suitable for use in tea, coffee and cocktails.

Treacle Sugar Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar.

Uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

Caramel Sugar This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant.

Uses: Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Yellow Sugar SunSweet Sugar (raw sugar) with permitted colouring added.

Uses: Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer.

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Head Office – Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax (031) 460 0366; Gauteng: Tel (011) 873 6238/6260; Western Cape: Tel (021) 551 7866; Customer Care Line: 0860 784 277; www.hulettssugar.co.za