2013 EXTRA SPECIAL OFFERS FOR
national bakery ingredients wholesaler www.bfpwholesale.com
- hand selected, quality Italian fruit grown in the south Tyrol - full traceability - state of the art processing technology meets BRC, ISO 9001 and 14001 guidelines. BFPW code 200002035
3 x kc5
keep UPDATED If you would like to receive Update each month by email send your name, email address and location to firstname.lastname@example.org
Celebrate the warmer days of Spring with our April special offers; £1 off Renshaw 20 x 250g Ready to Roll Icing, 20% off Lantmannen All Butter & Almond Croissants, money off Radnor Water and 20% off BFP Wholesale Mayonnaise. New launches include Macphie’s Tropical Taste Sensation Cake Mix and new sizes of Satinice, and there’s also a fun cake pop recipe inside using delicious French Glacé Cherries. And don’t forget National Doughnut Week... Use the form inside to register by 3rd May and you’ll help a children’s charity, raise your profile AND get money off vouchers for some great CSM products. All offers included in this newsletter, except where otherwise stated, are on orders invoiced from lst-30th April 2013. Offers subject to availability – contact your local Depot. E&OE.
Sevenoaks Depot Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF Tel: 01732 228400 Fax: 01732 228409
Livingston Depot 1 Manson Square, Deans South, West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666
Leeds Depot The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
Tamworth Depot Brent House, Brent, Wilnecote, Tamworth, Staffordshire B77 5DF Tel: 01827 831232 Fax: 01827 831233
South West & South Wales Depot Gass Close, Isleport Business Park, Highbridge, Somerset TA9 4JT Tel: 01278 765000 Fax: 01278 786506
Recipe developed by Master Baker Anthony Kindred from Kindred Bakery.
French glacé cherry cake pops
Ingredients 400g cake crumbs, chocolate or vanilla 150g frosting made from 75g butter/75g icing sugar French glacé cherries
Method 1. Crumble the cooled cake into a large bowl. 2. M ix thoroughly with frosting (it may be easier to use your fingers to mix together). Make sure your cake pop mixture is very well mixed and mould 40g into a little ball. 3. Place a French glacé cherry in the middle of the ball, wrapping the cake around it and add a little extra cake mixture if needed to completely cover the French glacé cherry. 4. R oll on a parchment lined with baking sheet. If it starts to fall off, firmly press the cake mixture together and re-form a ball around the French glacé cherry. They should be about 50mm sized balls. 5. Place cake balls in refrigerator and chill for approximately 1/2 hours (to speed up cooling, stick in the freezer until firm) but do not freeze. 6. Melt the chocolate coating. 7. Remove the balls from the fridge and dip the top 15mm of lolly sticks into melted chocolate and push into balls and allow to set firmly, they can be returned to fridge again if needed. 8. Dip the balls into the melted chocolate using the sticks to hold them and place in stand to set. 9. Decorate with sprinkles before they are dry, or drizzle white chocolate over the balls.
Chocolate coating Lolly sticks
l If cake balls start to stick or get gooey when dipping, place the remaining cake balls in the refrigerator or freezer until firm again. l Cake pops can be hand finished when set and personalised if required.
N A T U R A L
200005263 Sparkling Plain Cap 24x500ml
M I N E R A L
200005262 Still Sports Cap 24x500ml
CONTACT YOUR LOCAL DEPOT FOR
W A T E R
200005265 Still Plain Cap 24x500ml
a tropical taste sensation Introducing our NEW Tropical Sensation Cake Mix, an exotic addition to the popular and versatile Sensations range. • Delicious pineapple flavoured cake with juicy bursts of passion fruit and mango • Versatile and consistent in application making muffins, cupcakes, loaf cakes and traybakes • Competitively priced with great margin potential: an 80g muffin with a raw material cost of 16p* and recommend retail price of £1 can make an 84p gross margin for bakers • Available in 12.5kg bags, requiring only the addition of water and oil
Perfect for Spring and Summer
* Based on average wholesaler prices per kg of mix and oil, costs may vary
Macphie Tropical Cake Mix Sensation
Macphie Pineapple i-zing
Macphie Rainbow Frosting Vanilla
Macphie Rainbow Frosting Vanilla
Macphie 5th Avenue™ Lemon Icing
Macphie 5th Avenue™ Lemon Icing
Macphie Sweet Snow® (Non-Hydro)
Macphie Sweet Snow®
Macphie Sweet Snow® (Non-Hydro)
Macphie Sweet Snow® (Non-Hydro)
PINEAPPLE UPSIDE DOWN CAKE Ingredients 1kg Macphie Tropical Sensation Mix Glacé Cherries
400g Water Pineapple Rings
Method 1. Add Tropical Sensation Mix to mixer and slowly add water and oil on 1st speed and mix for 1 minute. 2. Scrape down and mix for a further 2 minutes on 2nd speed. 3. Reduce to 1st speed and mix for a final minute. 4. Pat the pineapple rings dry and place on the bottom of a greaseproof lined round cake tin and insert a cherry into the centre of each ring. 5. Deposit 400g of batter on top of pineapples and bake at 180ºC (360ºF) for approximately 60 minutes, leave for 5 minutes, turn out on to wire tray and present pineapple side up.
FRUITY LAMINgTONS Ingredients 1kg Macphie Tropical Sensation Mix Fruit Jam (any flavour)
400g Water Desiccated Coconut
Method 1. Add Tropical Sensation Mix to mixer and slowly add water and oil on 1st speed and mix for 1 minute. 2. Scrape down and mix for a further 2 minutes on 2nd speed. 3. Reduce to 1st speed and mix for a final minute. 4. Deposit 4.5kg batter into 18”x 30” trays and bake at 180ºC (360ºF) for 30-35 minutes. 5. Leave to cool then cut into required sizes. 6. Heat jam until pourable consistency, dip sponge pieces into jam and roll in desiccated coconut.
CARIBBEAN STYLE BUTTERFLY CAKES Ingredients 1kg Macphie Tropical Sensation Mix Pineapple i-zing
400g Water Vanilla Rainbow Frosting
240g Vegetable Oil Sweet Snow ®
Method 1. Add Tropical Sensation Mix to a mixer and slowly add water and oil on 1st speed and mix for 1 minute. 2. Scrape down and mix for a further 2 minutes on 2nd speed. 3. Reduce to 1st speed and mix for a final minute. 4. Deposit 50g of batter into paper cases and bake at 175ºC (350ºF) for approximately 25 minutes. 5. Once cool, beat Pineapple i-zing and Vanilla Frosting at a ratio of 50:50 to make ‘frost-zing’ 6. Once cool, remove top and cut in half to make ‘wings’, pipe a swirl of ‘frost-zing’ onto cut surface and place ‘wings’ on top as shown and dust with Sweet Snow.® Alternatively finish with ‘frost-zing’ and dried fruit.
ICED MUFFINS Ingredients 1kg Macphie Tropical Sensation Mix 500g Macphie 5th Avenue Lemon Icing
400g Water 240g Oil
Method 1. Add Tropical Sensation Mix to mixer and slowly add water and oil on 1st speed and mix for 1 minute. 2. Scrape down and mix for a further 2 minutes on 2nd speed. 3. Reduce to 1st speed and mix for a final minute. 4. Deposit 120g of batter into paper cases and bake at 190°C (380°F) for approximately 35 minutes. 5. Heat 5th Avenue Lemon Icing to 45°C, drizzle onto muffins and leave to set.
CAKE MELTS Ingredients 1kg Macphie Tropical Sensation Mix Melted Butter
400g Water Malibu Rum
240g Oil Sweet Snow ®
Method 1. Add Tropical Sensation Mix to mixer and slowly add water and oil on 1st speed and mix for 1 minute. 2. Scrape down and mix for a further 2 minutes on 2nd speed. 3. Reduce to 1st speed and mix for a final minute. 4. Deposit 4kg batter into 18”x 30” tray and bake at 180ºC (360ºF) for 30-35 minutes. 5. Leave to cool then cut into required sizes and dip into melted butter (for added indulgence, add a splash of Malibu to the melted butter), drain off excess and roll in Sweet Snow.® Serving Suggestions All products manufactured in Scotland, UK
. . . r o f y d a e r t e
Look out nut for dough your deals from local BFPW depot!
y a M 11-18
National Doughnut Week brings bakers, cafes and coffee shops across the country together in a celebration of doughnuts with the chance to have some fun, increase sales and raise money for charity. Every doughnut sold by participating bakers and food service operators during National Doughnut Week means a donation to The Children’s Trust, a national charity that provides specialist care and rehabilitation for children with multiple disabilities. Sponsored by leading bakery ingredients and product manufacturer, CSM United Kingdom, National Doughnut
Week offers craft bakers, coffee shops, cafes and caterers the chance to take part in a national promotional campaign that gives them unique publicity opportunities for their business. To date National Doughnut Week has raised over £755,000 and with your help we hope to make this year’s event bigger, bolder and even more successful – for everyone.
CSM have published a Doughnut Week Countdown that gives a week by week guide on planning a successful National Doughnut Week campaign that can be geared to any bakers / coffee shop business. The simple guide reminds participants what and when they should be doing things to get the best out of the publicity opportunities, to encourage more traffic into their shop and to maximise their sales of doughnuts. Case studies from last year’s participants provide information, tips and tricks on how to develop local publicity and develop great events that can benefit your business and make a difference to disadvantaged children across the UK.
As well as fundraising ideas and new Point of Sale material for this exciting national promotion, everyone who registers will receive a money-off voucher in their welcome pack for either:
Craigmillar Doughnut Concentrate (FVB) or Kielder Doughnut Concentrate 25kg (KIN) or
a case of Readi-Bake Mixed Pack Ring Doughnuts 36x60g (DMR), Finger Doughnuts (DFD) or Plain Ring Doughnuts (EDI).
To register simply fill in the National Doughnut Week application form inside the back cover and post to The Children’s Trust at Tadworth Court, Tadworth, Surrey KT20 5RU or alternatively register online at www.nationaldoughnutweek.org
The Children’s Trust is a national charity that provides specialist care, education, therapy and rehabilitation to children with multiple disabilities from across the UK. The money raised by National Doughnut Week has helped to Fund care and equipment, a new online brain injury information service for families, and to set up regional centres for children with an acquired brain injury. www.thechildrenstrust.org.uk
Registered Charity Number 288018
Step into Spring Craigmillar Frostings are delicious and easy to use, they contain only natural colours and flavours and can be used for filling or topping.
Spring is the perfect time to offer your customers something new so why not try some of these Spring recipe ideas!
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Lollypop Cup cakes
Flower Cup cakes
Tofee Frost i ng
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200005895 200005893 200005896 200005894 200005897
Lemon Frosting Vanilla Frosting Blueberry Frosting Chocolate Frosting Toffee Frosting
5kg 5kg 5kg 5kg 5kg
on Frosting Lem
Fill cone with 60g of Craigmillar Crème Cake batter, tray up and bake at approx 160-170°C for 30 mins. Once cool swirl Craigmillar Frosting on top and decorate.
eF ro st i
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Freephone: 0800 783 4697
Trust the best Puratos is launching NEW generation S500 & introducing S500 Sense
NEW S500 all purpose bread improver now giving you even better quality, more versatility and added freshness. Introducing S500 Sense all the benefits of S500 with the addition of natural bread flavour for the perfect bread. 200006158 S500 New A/P Bread Improver 12.5kg
200006204 S500 Sense Bread Improver 12.5kg
* Money back guarantee only valid on NEW S500 & S500 Sense, 01/03/2013 â€“ 31/05/2013 inclusive. For full terms and conditions refer to www.puratos.co.uk
Scan with your smart phone for more information and recipes
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
t o p e d s! W r P e F f f B o l a w c o o l h s r u e o k y a t c c e a r t n ur p o C yo r o f
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...
Preferred for its ease of use and delicious creamy taste!
White/Vanilla Flavour Ivory/Vanilla Flavour Dark/Chocolate Flavour 200004824 SATIN ICE IVORY/VANIL FONDANT (10211) 89857 10KG 89855 10KG 90019 10KG 200004825 SATIN ICE DARK CHOCO FONDANT 90018 2.5KG 90017 2.5KG 89856 2.5KG(10214) 200004827 SATIN ICE GUM PASTE (10210) 200004828 SATIN ICE IVORY VANIL FONDANT (10216) 200005020 SATIN ICE WHITE/VANIL FONDANT (10209) 200005021 SATIN ICE WHITE VANI FONDANT (10213) 200005022 SATIN ICE DARK CHOC FONDANT (10215)
Gum Paste 10KG 89858 2.5KG 2.5KG 2.5KG 10KG 2.5KG 2.5KG 10KG
www.satinfinefoods.com To order, contact your local BFP Wholesale Depot
Look out for new sizes! 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
All Butter Croissant
AllButter ButterCroissant Croissant All 48 x 70g 70g 4848x x70g
AlmondCroissant Croissant Almond 48 x 95 95g 4848x x95g
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These sweet pastries are simply frozen delicious and make fantastic breakfast-time treats. Supplied frozenand and ready-to-bake. breakfast-time treats. Supplied ready-to-bake. breakfast-time treats. Supplied frozen and ready-to-bake. AllButter ButterCroissant Croissant(200001472) (200001472)- A - Atraditional traditionalcrescent crescentshape, shape, All All Butter Croissant (200001472) - A traditional crescent rich, buttery tasteand and lightopen opentexture texture combinewith withcrisp crispshape, rich, buttery taste light combine rich, buttery and light open texture combine with crisp outer layerstaste give trulyauthentic authentic taste. outer layers totogive a atruly taste. outer layers to give a truly authentic taste. AlmondCroissant Croissant(200002448) (200002448)- A - Arich, rich,buttery butterycroissant croissantwith with Almond light,open opentexture; texture; filledend-to-end end-to-end withbuttery almondcroissant pasteand andwith a alight, filled with almond paste Almond Croissant (200002448) - A rich, topped with flakedalmonds. almonds. with flaked a topped light, open texture; filled end-to-end with almond paste and topped with flaked almonds.
20%off offnormal normallist listprice price 20% off normal 20% list price
normal list price
200000668 BFPW Real Mayonnaise 5ltr 200000669 BFPW Real Mayonnaise 10ltr
200002096 BFPW Real Mayonnaise 2.5ltr
National Doughnut Week is aDoughnut great way to awaytotomake National National Doughnut Week Week isis amake a great great way make aa difference difference to to children’s children’s lives. lives. The The funds funds raised raised directly directly difference to children’s lives. The funds raised directly benefit benefit The The Children’s Children’s Trust, Trust, aa national national charity charity that that benefit The Children’s provides Trust, acare, national charity thatforfor and and therapy therapy children children with with provides care, education education and therapy for children with provides care, education complex complex health health needs, needs, helping helping them them and and their their families families to to enjoy enjoy a a better better quality quality of of life. life. Thanks Thanks in in advance advance complex health needs, helping them and their families for for your your invaluable invaluable help. help. to enjoy a better quality of life. Thanks in advance Katie Katie Roberts Roberts - Head - Head ofof Voluntary Voluntary Fundraising Fundraising for your invaluable help.
Roberts - Head of Voluntary Fundraising Register Registernow! now!For ForKatie only only £5 £5per pershop shopor oraamaximum maximum £25 £25for for55or ormore moreshops. shops.
ForSimply only £5 per a maximum Simply fill fillininthe theform form below belowshop and andpost posttotoor The TheChildren’s Children’s Trust Trustatatthe theaddress addressbelow. below.Alternatively Alternativelyregister registerand and ore shops. pay payonline onlineat: at: follow followususonon
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Registration RegistrationForm Form
follow us on I wish I wish to to register register and and mymy feefee of of £ £
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YouYou cancan now now paypay by cheque, by cheque, BACS, BACS, direct direct bank bank payment payment or credit or credit card. card.
If registering If registering more more than than oneone shop please attach shop please attach so we inform a list a list of all of shop all shop addresses addresses so we cancan inform press customers of every shop taking part. press andand customers of every shop taking part.
I wish to register
Bakery/business name as you would to appear personalised certificate Bakery/business name as you would likelike to appear on on personalised certificate
Cheque Cheque I enclose I enclose a cheque a cheque for for £ £
Credit/Debit Credit/Debit Card* Card* Please Please debit debit £ £ Card Card No.No.
Everyone Everyone who who registers registers willwill receive receive a voucher a voucher and my fee offor£for isCraigmillar enclosed. either either £10 £10 offoff Craigmillar Doughnut Doughnut 16kg 16kg (FVB) (FVB) orbank or Kielder Kielder Doughnut Doughnut You can now payConcentrate byConcentrate cheque, BACS, direct Concentrate 25kg 25kg (KIN) (KIN) or or £5£5 offoff a case a case of of payment or creditConcentrate card. Readi-Bake Readi-Bake Mixed Mixed Pack Pack Ring Ring Doughnuts Doughnuts payable payable to National to National Doughnut Doughnut Week Week Registration Registration If registering more one shopFinger please attach 36than 36 x 60g x 60g (DMR), (DMR), Finger Doughnuts Doughnuts (DFD) (DFD) a list of all shop addresses so we can inform or or Plain Plain Ring Ring Doughnuts Doughnuts (EDI). (EDI). Available Available at at (delete (delete as appropriate) as and appropriate) from from mymy Visa/MasterCard/Maestro/Electron/Solo/Delta/AMEX* Visa/MasterCard/Maestro/Electron/Solo/Delta/AMEX* press customers of every shop taking part. your your local local BAKO BAKO and and BFP BFP wholesalers. wholesalers. Other Other wholesalers/foodservice wholesalers/foodservice operators operators may may apply, apply, please please check check first. first.
Issue No No (Switch/Maestro) only Issue (Switch/Maestro) only
From Date From Date
n personalised certificate Card Holders Name Card Holders Name
Don’t Don’t delay, delay, send your registration form and send your registration form and payment authorisation details now to:to: The payment authorisation details now The Children’s Trust, Court, Tadworth, Children’s Trust, Tadworth Court, Tadworth, Everyone who registers will receive aTadworth voucher Surrey KT20 5RU T: 01737 365000 Surrey KT20 5RU T: 01737 365000 for either £10 off Craigmillar Doughnut E: Doughnuts@thechildrenstrust.org.uk E: Doughnuts@thechildrenstrust.org.uk Date Date Expiry Expiry Date Date
Concentrate 16kg (FVB) or Kielder Doughnut ‘Together let’s make ‘Together make Concentrate 25kg (KIN) or £5 off alet’s case ofWeek BACS BACS or Direct or Direct bank bank payment payment National Doughnut Week National Doughnut I have I have instructed instructed mymy bank bank to make to make a payment a payment of £of £ Readi-Bake Mixed Pack Ring Doughnuts 2013 even bigger and better 2013 even bigger and better ional Doughnut Week Registration from thethe account account in the in the name name of of than before!’ than before!’(DFD) TICKTICKfrom 36 x 60g (DMR), Finger Doughnuts BOXBOX Make Make payment payment to: The to: The Children’s Children’s Trust, Trust, Lloyds Lloyds TSB,TSB, Account Account No:No: 04026204 04026204 Sort Code: Code: 30-00-02 30-00-02 Please Please Christopher Dunn, Dunn’s Christopher Dunn, Dunn’s orSort Plain Ring Doughnuts (EDI). Available at your payment NDW13REG your payment NDW13REG reference reference d/Maestro/Electron/Solo/Delta/AMEX* (delete as appropriate) Bakery Ltd. Founder of of Bakery Ltd. Founder your local BAKO and BFP wholesalers. Your Your data data collected collected here here is only is only used used to register to register youyou for for National National Doughnut Doughnut Week Week andand willwill notnot be be passed passed onto onto National Doughnut Week. National Doughnut Week. anyany third third parties. parties. I pledge I pledge mymy support support for for National National Doughnut Doughnut Week Week 2013 2013 by donating by donating thethe following following amount amount Other wholesalers/foodservice operators may E: email@example.com E: firstname.lastname@example.org for for each each doughnut doughnut soldsold between between 11th 11th - 18th - 18th MayMay 2013 2013 to The to The Children’s Children’s Trust Trust apply, please check first. Alternatively Alternatively register register and pay online and pay online at:at:
6 Pence 6 Pence
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partpart of of Alternatively, Alternatively, if doughnuts if doughnuts areare a small a small your your business, business, we we willwill be be happy happy to discuss to discuss with youyou an appropriate donation perper shop. with an appropriate donation shop.
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www.nationaldoughnutweek.org www.nationaldoughnutweek.org Don’t delay, send your registration form and payment authorisation details now to: The Other Other Closing Closing Date Date - 3rd - 3rdMay May2013 2013 Please Please return return your your registration registration form form byby this this Children’s Trust, Tadworth Court, Tadworth, date date so so wewe cancan make make sure sure that that you you getget your your Surrey KT20 5RU T: 01737 365000 fabulous fabulous point point of of sale sale kitkit in in plenty plenty of of time! time! E: Doughnuts@thechildrenstrust.org.uk Sponsored Sponsoredbyby ‘Together let’s make National Doughnut Week Registered Registered Charity Charity Number Number 288018 288018 2013 even bigger and better www.csmglobal.com/uk www.csmglobal.com/uk than before!’
Christopher Dunn, Dunn’s
...direct to your door
in our multi-temperature vehicles
1 - Livingston Depot 1 Manson Square, Deans South West Industrial Estate, Livingston, West Lothian EH54 8SD Tel: 01506 462333 Fax: 01506 417666
4 - South West &
2 - Leeds Depot The Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TR Tel: 01924 223710 Fax: 01924 894201
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
Tel: 01732 228400 Fax: 01732 228409
South Wales Depot
Units 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF