Page 1

EXTRA SPECIAL OFFERS FOR

JUNE

Britain’s only

national bakery ingredients wholesaler www.bfpwholesale.com


Summer days are here and this month’s bumper Update has lots of new ideas and special offers to help picnics, cream teas and summer fêtes go with a swing. Check out our great deals on grated and sliced cheese and cooked and diced chicken, get yourself a free sample of Mactop, take 25% off the Secret Ingredients range and try our many offers on glazes, scones and bread mixes. And with every high street decked with bunting and Union Jack flags flying high, it’s time to get into the street party mood and put the finishing touches to your Diamond Jubilee celebrations! All offers included in this newsletter, except where otherwise stated, are on orders invoiced from lst-29th June 2012. Offers subject to availability – contact your local Depot. E&OE.

Sevenoaks Depot Tel: 01732 228400 Fax: 01732 228409

Livingston Depot Tel: 01506 462333 Fax: 01506 417666

www.bfpwholesale.com

Totally Tempting. Tantalising Tarts. The Bakehouse-branded Panata (48 x 58g), supplied by Lantmännen Unibake UK, is a light, crisp pastry case with a sweet egg custard filling and a lightly toasted sugar coating. A Portuguese speciality that makes a perfect accompaniment to a hot cup of cofffee. What’s more, these tarts are supplied with full preparation instructions and bake-off straight from frozen in just 16 minutes. Easy Peasy.

20% off normal list price

BFPW 200002365

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


Cheese 200005061 Grated Coloured Mild Cheddar 10 x 1kg 200005065 Grated Coloured Mild Cheddar 6 x 2kg 200005062 Grated White Mild Cheddar 10 x 1kg

200005066 Grated White Mild Cheddar 200005078 Sliced Coloured Mild Cheddar 200005079 Sliced White Mild Cheddar

6 x 2kg 6 x 1kg 6 x 1kg

CONTACT YOUR LOCAL DEPOT FOR

COMPETITIVE PRICES

Chicken 200001522 Frozen Cooked Stripped Chicken 9.5mm 2.5kg 200001672 Frozen Cooked Diced Chicken 2.5kg 200003718 Frozen Cooked Stripped Chicken 12mm 2.5kg


Have YOU tried Mactop yet? Why choose Macphie Dairy Cream Alternatives instead of dairy cream?

• Get more for your money - whips up to 3 times its original volume • Out-performs dairy cream for stability, tolerance and over-run

• Ambient storage • Delicious, rich sweet taste with a smooth and creamy texture

Still don’t believe us? Then we challenge you to try it for yourself, you won’t be disappointed.

Call

0800 085 9800 to claim your

FREE *SAMPLE *

Serving Suggestions

www.macphie.com

*One sample per business


Product

Pack Size

BFPW Code

Mactop® Extra

12 x 1L

200002131

Mactop® Extra

10L

200000939

Mactop® Traditional

12 x 1L

200000428

Mactop® Traditional

10L

200000393

STRAWBERRY GATEAU INGREDIENTS 1000g Macphie Genoese Mix

Raspberry Jam

400g Water

Chocolate Plaques

145g Cake Margarine

Fresh Strawberries

Mactop® Traditional (whipped) METHOD Place cake margarine and Genoese Cake Mix into mixer. Mix on 1st speed for 1 minute (the water should be tempered to give a final batter temperature of 22-24oC (72-76oF). Add water and mix on 1st speed for 1 minute, followed by a further 4 minutes on 2nd speed and a final minute on 1st speed. Deposit 900g batter into a 9" round tin and bake at 180oC (360oF) for 25 minutes. Leave to cool then split the base into three layers. Sandwich layers together with raspberry jam and whipped Mactop® Traditional. Finish with Mactop,® chocolate plaques and fresh strawberries. STRAWBERRY WHOOPIE INGREDIENTS 1000g Mississippi Muffin Mix

Mactop® Extra or Traditional

425g Water

5th Avenue® Strawberry Icing

235g Vegetable Oil METHOD Place cake mix into mixer. Add water, oil and mix for 1 minute on 1st speed, followed by a further 6 minutes on 2nd speed. Deposit approx. 35g batter discs onto a baking sheet and bake for 15 minutes at 190oC (360oF). Once cool, sandwich two sponges together with whipped Mactop® and top with melted Strawberry Icing. Finish with a piece of strawberry nougat if desired. DESIGNER ÉCLAIR INGREDIENTS 1000g Choutex

5th Avenue® Caramel & Chocolate Icing

1065g Water

Fudge Pieces (optional)

Mactop® Extra or Traditional METHOD Place Choutex into mixer. Add water and mix for 2 minutes on 1st speed, followed by a further 6 minutes on 2nd speed until smooth paste is formed. Pipe batter onto a lightly greased baking tray and bake at 215oC (420oF) for approx. 30-40 minutes. Towards end of bake, pull out damper to evacuate all steam. When cool, cut open choux fingers and fill with Mactop.® Top with melted Caramel Icing, and using melted Chocolate Icing feather with cocktail stick. Finish with fudge pieces if desired. SCONE WITH JAM AND CREAM INGREDIENTS 1000g Scone Mix

Mactop® Extra or Traditional

420g Cold Water

Fruit Jam

Sultanas (optional) METHOD Place scone mix and water into bowl. Mix for 1 minute on 1st speed, scrape down and mix for a further 1 minute on 1st speed. Add any fruit at end of mixing time. Mould dough into ball and leave to rest for a few minutes. Roll out to approx. 1" thick, cut with scone cutter and leave to rest for 15 minutes prior to baking. Transfer onto baking tray and bake for 12-14 minutes at 210oC (430oF). Alternatively, place on hot plate for 31/2 minutes on each side at 200oC (390oF). When cool, cut in half and fill with Mactop.® STRAWBERRY TARTS INGREDIENTS

Serving Suggestions

Mactop® Extra or Traditional

Pre-baked Pastry Cases

Fresh Strawberries

Strawberry Tart Jelly

METHOD Fill pastry cases with whipped Mactop.® Place a fresh strawberry into the centre of each and top with generous amounts of Strawberry Tart Jelly.


4 exciting NEW

bread mixes from Puratos Choose any flavour

buy 3 bags get a 4th FREE!

Available in: Sweet Chilli BFP WHOLESALE CODE: 200005425 Tomato & Herb BFP WHOLESALE CODE: 200005426 Cheese & Fried Onion BFP WHOLESALE CODE: 200005427 Sourdough BFP WHOLESALE CODE: 200005428 3 Easy to use – just add yeast and water 3 Versatile – make any shape or size – create your own unique range 3 Available in 5kg bags

Recipe: Speciality Bread mix .......5.000kg ....... 100% Yeast ..................................... 0.200kg ......... 4% Water .................................... 2.400kg ......... 48% Method: Using a spiral mixer, mix for 2 mins slow and 6 – 8 minutes fast (conventional 20 – 25 mins and high speed 2.5 – 3 mins). Scale at 480g, hand up and rest for 10 mins. Mould into shape required, place into tins or onto trays. Egg wash before proof or flour and cut immediatley after proof.. Prove at 30 – 35ºc 80 – 85% humidity for 55 – 65 minutes. Bake with initial steam. Oven temperature 210 – 230ºC. Bake for approximately 22 – 25 mins depending on size.

Logon to www.puratospig.co.uk for more product information and recipe ideas

PLACE YOUR ORDERS AND GET CREATING NOW!

Info_uk@puratos.com T: +441280 822860 F: +441280 822857 For more recipe ideas logon to

www.puratospig.co.uk NOW


New Simply great value!

Cake Mixes • Scone Mix • Madeira Cake • Farmhouse Cake • Sponge Mix • Carrot Cake • Chocolate Fudge Brownie • Choc Crème Cake • Plain Crème Cake

New

New New New

New New New New


Simply great value!

Cake Mixes

Scone Mix - 200005307 Bold soft scones. Easy to handle low tack dough. Low shrinkage.

Madeira Cake - 200005310

Chocolate Fudge Brownie - 200005324 Easy to use, just add water and optional chocolate chips or walnuts. Rich chocolate eating. Good keeping qualities. Best for sheet slices.

Versatile and easy to use, just add water. Great base for all types of cakes including celebration cakes.

Choc Crème Cake - 200005322 and Plain Crème Cake - 200005311

Farmhouse Cake - 200005309

Highly versatile, high performance multipurpose cake mix. Perfect for American style cakes eg Muffins, Bundt Cakes and Slices. Clean slicing. Soft and moist eating.

Versatile and easy to use. Lightly spiced with good baked keeping qualities. Good holding of fruit additions.

Sponge Mix - 200005308 Just add water. No egg addition avoids price fluctuations and no storage issues. Good volume versatile sponges. Also makes Swiss Rolls.

Carrot Cake - 200005323 Add Carrots, Water and Oil. Moist texture, rich golden colour. Great for loaf cakes and sheet slices.

Delfia Cake Mixes Code

Product Description

Additions Required

SEG

Delfia Scone Mix

Water Only

SDH

Delfia Sponge Mix

Water Only

SDJ

Delfia Madeira Cake Mix

Water Only

SDG

Delfia Farmhouse Mix

Water - Fruit as desired

SDE

Delfia Plain Crème Cake

Oil, Egg, Water

SDD

Delfia Choc Crème Cake

Oil, Egg, Water

SDK

Delfia Choc Brownie Mix

Water

SDO

Delfia Carrot Cake Mix

Water, Oil, Fresh Carrot

All Delfia Cake Mixes packed in 12.5kg sacks


JUNE ACTIVITY

25% OFF Add some colour to your cupcakes, traybakes and cakepops with new lines from Secret Ingredients. 200005266 200005272 200005273 200005274 200005275 200005276 200005277

Mini chocolate beans Caramel crunch 3 colour chocolate crispies Chocolate mini eggs Caramel cubes Lemon yellow crunch Multi coloured 100’s & 1000’s

1kg 700g 600g 850g 800g 1kg 1kg

200005278 200005279 200005280 200005281 200005282 200005283 200005286

Bright shimmer strand mix Strawberry pearls Tutti frutti fudge Chocolate coated malt balls Polished chocolate nugget 5 colour star mix Pink & white shimmer pearls

750g 1kg 700g 550g 700g 600g 1kg

All Secret Ingredients decorations are FREE FROM artificial flavours and colours.


Kastalia Liquid Yeast for Craft Bakers The unique Kastalia bag-in-box liquid yeast system for easy handling.

Yeast on tap the ultimate liquid yeast for mixing efficiency, improved dough consistency and chilled hygienic handling.

Liquid Yeast for Industrial Bakers Transportable containers with up to 1,000 kilos of stabilised cream yeast, metered directly into the mixer.

www.bfpwholesale.com


NON EDIBLE FOOTBALL 200005200

200004549 200003969 200005199

200004858

200005246

200004551

200005201

PACKAGING

200005182

Red, White

Supporting the football, Olympics or the Diamond Jubilee? 200005245

200005243

200004552

200005253

EDIBLE OLYMPICS

200005248


NON EDIBLE DIAMOND JUBILEE 200005222

200005224

200005235

200005223

200004550 200005241

200005242

200005242

and Blue… Fly the flag with our special range of cake decorations!

200003979

200003967

200005236

EDIBLE FOOTBALL

200005260


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 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...

MORE THAN

50

VIDEO TUTORIALS

Preferred for its ease of use and delicious creamy taste!

White/Vanilla Flavour 89857 10KG 90018 2.5KG

Ivory/Vanilla Flavour 89855 10KG 90017 2.5KG

Dark/Chocolate Flavour 90019 10KG 89856 2.5KG

www.satinfinefoods.com To order, contact your local BFP Wholesale Depot

Gum Paste 89858 2.5KG

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


Buy a NEW

RTU Sunset Glaze CN20 12 x 1ltr and get

% OFF 15

Tegral Scone 15kg NEW RTU Sunset Glaze CN20 12 x 1ltr Tegral Scone Plain ....10.000kg ... 100% Water ............................4.200kg....... 42% Using a planetary mixer; mix Tegral Plain Scone & water on slow speed for 30 seconds. Scrape down. Mix for a further 30 seconds on second speed. Pin out to desired thickness (approx 2cm/ 3/4). Cut as desired. Allow 20 minutes rest before baking. Glaze with NEW RTU Sunset Glaze. Baking time 9-12 minutes. Oven temperature 210-230°C.

NEW RTU Sunset Glaze CN20 12 x 1ltr

Tegral Plain Scone 15kg

BFPW CODE 200005154

BFPW CODE 200003716

3 RTU liquid substitute for egg glaze 3 Clean label – contains no artificial colours, flavours or preservatives

3 Suitable for vegetarians and egg free diets 3 Can be applied before or after baking 3 No unpleasant smells 3 For use on sweet and savoury products

A quality scone mix giving superb volume, flavour and texture from a complete mix

3 Convenient easy to use 3 No soda aftertaste

CONTACT YOUR LOCAL BFP WHOLESALE NOW *Valid 01/04/2012 – 30/06/2012

Info_uk@puratos.com T: +441280 822860 F: +441280 822857 For more recipe ideas logon to

www.puratospig.co.uk NOW

3 Contains only vegetable fat 3 Cost effective


A Very British Scone – Clotted cream scone Sticky Toffee & Date Scone

Ingredients

Ingredients Tegral Plain Scone .......1.000kg .... 60% Water ...............................0.420kg ...... 25.00%

Chopped Dates ...............0.220kg ...... 13% Toffee Pieces ...................0.040kg ...... 2%

Method Using A Planetary mixer: mix Tegral Plain Scone, water, dates & toffee pieces on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to desired thickness & cut as required, rest for 20mins. Brush with NEW RTU Sunset Glaze & bake for 8-10 minutes at 220˚C.

Blue Cheese & Walnut Welsh Cake Ingredients Tegral Plain Scone .......0.900kg ......56% Bread Flour .....................0.100kg ......... 6% Water ................................0.360kg ......... 22%

Blue Cheese .....................0.150kg.......... 9% Walnut Pieces .................0.100kg ......... 6%

Method Using A Planetary mixer: mix Tegral Plain Scone, flour & water on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Add the cheese and nuts. Mix on slow speed to distribute evenly. Scrape down. Pin out to 3-4mm deep & cut to size. Cook on a hotplate for 2-3 minutes each side. Glaze from the hotplate with NEW RTU Sunset Glaze and black pepper.

Tegral Plain Scone ...........1.000kg ..... 63% Water .................................... 0.420kg .......26%

Clotted Cream .................... 0.070kg ......4% Sultanas ............................... 0.100kg .......6%

Method Using A Planetary mixer: mix Tegral Plain Scone, water & clotted cream on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Mix fruit in on slow speed. Pin out to desired thickness & cut. Rest the scones for 20mins, make an indentation in the middle of the scone, fill with jam. Brush the top with NEW RTU Sunset Glaze, bake for 8-12 minutes at 220˚C. Serve with clotted cream.

Ginger and Lemon Wheel Ingredients Tegral Plain Scone ........... 1.000kg....63% Water ..................................... 0.420kg .... 26%

Puratos Lemon Classic ..... 0.070kg .... 4% Crushed Stem Ginger ......... 0.100kg .... 6%

Method Using A Planetary mixer: mix Tegral Plain Scone, water, Puratos Classic Lemon & ginger on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to a circle 300mm in diameter & 25mm deep, transfer to a baking tray. Cut the circle into 12 wedges but do not separate. Brush the top with NEW RTU Sunset Glaze. Bake for 16-20 minutes at 220˚C. Serve with Whipped Chantypak & Deli-Citron.

Simnel Slice Mixed Berry Galette

Ingredients

Ingredients Tegral Plain Scone .......0.500kg ...70% Water ................................0.210kg..... 30%

Topfil Berrissimo ........0.300kg ...30%

Tegral Plain Scone .......1.000kg ....66% Water ................................0.360kg ..... 24% Mixed Spice .....................0.010kg ..... 0.7%

Sultanas ...........................0.060kg..... 4% Currants ...........................0.060kg..... 4% Mixed Peel .......................0.020kg ..... 1%

Method

Method Using A Planetary mixer: mix Tegral Plain Scone & water on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Pin out to a rough circle 400mm in diameter & spread Topfil Berrissimo over the top leaving a 40cm edge, fold this edge over towards the centre. Rest for 20 minutes. Brush the edge with NEW RTU Sunset Glaze then sprinkle with Demerara sugar. Bake for 12-14 minutes at 220˚C.

Using A Planetary mixer: mix Tegral Plain Scone, water and spice on a slow speed for 30 seconds. Scrape down. Mix on medium speed for 30 seconds. Scrape down. Mix fruit in on slow. Pin out to a large strip 600mm x 250mm. Roll a thin 25mm strip of marzipan to the same length and lay down the centre of one half of the dough. Spread Topfil Apricot over the marzipan, fold the other half of the dough over the marzipan layer. Brush the top with NEW RTU Sunset Glaze, score the top every 2cm. Rest for 20mins before baking at 220˚C for 16-24mins.

CONTACT YOUR LOCAL BFP WHOLESALE NOW

Info_uk@puratos.com T: +441280 822860 F: +441280 822857 For more recipe ideas logon to

www.puratospig.co.uk NOW


! r fe

x i ia M c e l p e fi S n o t o c c S La & f o l

Half price Lactofil Classic:

Buy any of these Scone Mixes & get Lactofil Classic Half Price*

BFP Code 200001184 200000252 200000754 200000218

• Will whip to over 3 times its own volume • Ideal partner for your favourite scones

CSM Code FYP FZJ FVH HPS

Description Buttery Scone Mix New Improved Scone Mix Scone Concentrate Lactofil Classic

Size 12.5Kg 12.5Kg 16Kg 12x1L

* Maximum 30 deals per customer

www.csmglobal.com/uk Freephone: 0800 783 4697


CONTACT YOUR LOCAL DEPOT


A great offer to concentrate your mind! £4 off each bag of Bakels NEW Ultrasoft 5% Soft Roll Concentrate purchased between 1 June 2012 – 31st July 2012 ✓ ✓ ✓ ✓ ✓

NEW

Suitable for a wide range of rolls, baps and fingers Superb keeping an eating qualities Excellent cost in use Can be used on all types of mixers Paste concentrate in 12.8kg carton

Place your order with your local BFP wholesaler NOW BFP product code 200005405 Telephone: 01868 356400 www.britishbakels.co.uk

Bakels’ Bakels’latest latest

cheesecake cheesecakepromotion promotion

takes takesthe thebiscuit biscuit

OrOrrather ratheryou youdo! do!We’ll We’llgive giveyou youa aFREE FREE 10kg 10kgbag bagofofDigestive DigestiveBiscuit BiscuitCrumb Crumbeach each time timeyou youpurchase purchasea a12.5kg 12.5kgbag bagofofBakels Bakels Pettina PettinaCheesecake CheesecakeMix Mixfrom fromyour yourlocal localBFP BFP Wholesaler Wholesalerbetween between1 1May May– –2929June June2012. 2012. Easy Easytotoprepare prepare– –simply simplyadd addwater. water.It’s It’sthe the perfect perfectrecipe recipefor forgreat greattasting tastingcheesecake cheesecake– – and andeven evengreater greaterprofi profi ts.ts. Place Placeyour yourorders ordersNOW NOW BFP BFPWholesale WholesaleProduct ProductCodes Codes 200001880 200001880 Pettina PettinaCheesecake CheesecakeMix Mix12.5kg 12.5kg 200001892 200001892 Digestive DigestiveBiscuit BiscuitCrumb Crumb10kg 10kg 01869 01869356400 356400 www.britishbakels.co.uk www.britishbakels.co.uk


..................

PA S T RY C A S E

..................

Gingerbreads 20% OFF STANDARD GINGERBREAD RANGE

200005419

GINGERBREAD MINI MEN - PACK 400

200005418

200005444

GINGERBREAD HEART - PACK 105

................................

GINGERBREAD RABBIT - PACK 90

200005416

GINGERBREAD BEAR - PACK 120 200005442

GINGERBREAD WHOLE EGG - PACK 105 200005421

GINGERBREAD BATS - PACK 90 200005432

GINGERBREAD MEN - PACK 105 200005417 GINGERBREAD BUTTERFLY - PACK 90 200005443

200005420

GINGERBREAD SNOWMAN - PACK 120

GINGERBREAD CHRISTMAS TREE - PACK 105

LITTLE TREATS RANGE* *NOT SUBJECT TO OFFER

200005447

LITTLE TREATS CORNFLAKE GRAB BAGS - PACK 12

200005446

LITTLE TREATS SEASONAL DECORATED - PACK 24

200005445

LITTLE TREATS MINI GINGERBREAD GRAB BAGS - PACK 12


P

R

O

D

U

C

T

S

- 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

bottlegreen deliciously refreshing Reasons to stock Crafted in the heart of the Cotswolds since 1989 bottlegreen drinks are made with high quality natural ingredients

3 x kc5

bottlegreen still drink 330ml, cases of 12

apple & ginger 200004930 elderflower 200004931 pomegranate & elderflower 200004932

contact your local BFP Wholesale for a deal

Free from artificial colours, flavouring, preservatives and sweeteners

For POS and sales support please contact Bottlegreen Drinks Co.

www.bottlegreendrinks.com


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

4

5

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

www.bfpwholesale.com

BFP Wholesale Update - June 2012  

BFP Wholesale Update - June 2012

Read more
Read more
Similar to
Popular now
Just for you