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ISSUE: #20: May


bread bread inventor

July 2013

Artisan Baking Plant Bakery Gluten Free


Message from the GM

Board’s Details President

Kevin Kielly Brisbane M 0412 388 892

Vice President

Chris Hurford East Brisbane M 0421 064 665

Vice President

John Kennedy North Brisbane M 0417 374 064 Treasurer Vyv Pascoe Toowoomba M 0407 584 109 Barry Ryan Brisbane North M 0412 966 445 Mark Dennien South Brisbane M 0419 786 953 Holger Schinz Victoria M 0412 303 045

The Australasian Baker Magazine Editor Don Avery M 0401 300 004

Contributing Writers Kirsten Tibballs Eric Kayser Fee Lee Paul Triglau Noel Teskey Joe Saraceni Scott Kell Janet Blythman

Design & Production Bec Bohlsen

Peter Snepvangers New South Wales P 0413 078 140 Annie Stonehouse Brisbane M 0411 107 994 brisbane@thecupcakeparlour. Rodney Phelan North Brisbane P 5498 9505 Brad Dance Brisbane M 0419 882 864 Geoffrey Schitzerlig M 0418 781 396 Ewen Walker M 0409 727 539 Glynn Price M 0419 643 078

General manager Janet Blythman Brisbane M 0408 922 881


Don Avery M 0401 300 004 Publisher NBIA (ABN 99 125 592 314) Bread House, 49-51 Gregory Terrace Spring Hill QLD 4000 NBIA is an independent publisher based in Brisbane.

Head Office & Subscriptions

Tel 1300 557 022


Or see our blog, Disclaimer: All views expressed in this publication are those of the writers and not necessarily those of the Publisher, editors, representatives or companies associated with this publication. The Publisher cannot be held liable for errors or omissions that may occur. The text presented on the pages of this magazine is for reader information and interest only. It is not a substitute for professional advice, in any way. Do not use this information to make financial decisions as it is for reference only. Please consult a relevant financial or business professional if you are in any doubt regarding information featured in this magazine. All information and images are copyright.


t’s been a busy year so far at NBIA. In the endeavour to being able to offer the industry better training and advance training courses, the NBIA have purchased a new building at Morningside, about 9 kms from the CBD of Brisbane. The new centre is currently undergoing renovation work, and once completed will have two commercial kitchens, a boardroom for theory training/ workshops and a library reference room. This new facility will allow the NBIA to run courses for the industry such as barista courses, working with chocolate, sour doughs and specialised pastry; to name just a few. If you live close to Brisbane and believe you have specialised skills you would like to share with others whilst earning an income please contact Janet or Terry at the NBIA on 07 3831 5961. The entry forms are now available for the North Queensland Bread Show which will be held at the Holiday Inn Townsville on the 21st and 22nd of May. If you are interested in entering and haven’t received an entry form please contact Janet, Billie or Scott at the NBIA and we will get one out to you. We have some exciting new categories this year. The overall show champion will receive free entry into the Brisbane show which will be held in October, plus flights and accommodation to attend the show in Brisbane. The BIAQ awards night will be being held on the 18th June at the Victoria Golf Club which is centrally located on the northern fringe of the Brisbane CBD. The Mystery Shopper is back, and there will be a few new awards at this year’s event. The Master of Ceremonies for the night will be Ian Skippen, who is a well-known radio personality in Brisbane and guest speaker Michael Groom, a professional mountaineer and speaker. Michael Groom’s story of how he overcame severe challenges to climb the world’s largest mountains is truly inspiring. In 1987, Michael became the first Australian to climb Kangchenjunga, the world’s third highest mountain, without the use of bottled oxygen or Sherpa support. However, when descending the mountain, Michael became temporarily blinded and was forced to spend the night exposed to the elements at above 8000m. Michael suffered serious frostbite, resulting in a third of both his feet being amputated. He was told he would never walk again.

Facing life in a wheelchair, Michael applied sheer will and determination to learn to walk again. Three years later he successfully climbed Cho Oyu, the world’s sixth highest mountain. In 1996, Michael joined Rob Hall’s calamitous Mt Everest attempt in which eight climbers died. Of all those who reached the summit, only Michael and Into Thin Air author, Jon Krakauer, survived. Michael went on to become the first Australian to reach the top of the world’s five most challenging mountains; Everest, K2, Kangchenjunga, Lhotse and Makalu. The RNA are partnering with NBIA for the Brisbane Bread Show which will be held at the Brisbane RNA Showgrounds in October this year. There will be some new and exciting categories at this year’s show with the awards dinner changing the time slot from lunch to the early evening. This will allow a lot more viewing time for competitors once the judging has been completed. We are currently in discussions with Ronald McDonald House to run a Gingerbread competition in each state with the proceeds going to the various Ronald McDonald Houses throughout Australia. The Gingerbread Competition is still being confirmed, however is scheduled in November. Finally the Official Great Aussie Pie Competition is being held at Sydney Fine Foods Show which is being held from the 9th to the 15th September. This prestigious competition has been running since 1990, with last year’s competition having a record number of entries. Alongside this will be the Bake Skills Competition which has teams of two from the various states competing against each other. I would also like to welcome our new editor to the team. Don Avery has been involved in Bakery Publications for many years, and brings a vast knowledge of the industry with him. Don can be contacted on don@nbia. Scott Cureton has also joined the team. Scott has held many senior roles in the industry for a number of years. He is reviewing the membership offer to see what added value we can offer our members around Australia. Scott’s email address is scott@nbia. It is an exciting year for us and we have lots of new ideas that we will be putting into place over the next few months. Regards,


Australasian Baker is the Official Media Publication for:

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National Baking Industry Association

Baking Industry Association Queensland

National Baking Industry y Association Associatio ation on

BAKING INDUSTRY GROUP Baking Industry Training Australia

Baking Industry Association Queensland







lia y Tr a i ning Austra

al Baki ng on ti of Seal enc

ell Exc


d In

at ion




us i try Assoc


26 Innovation

AIFST Convention

5 News

30 LA Judge

12 Great Aussie Pie Comp

32 Kirsten Tibballs Ghana

14 Hot X Bun Winner

34 Eric Kayser

15 ASB Conference

39 Fee Lee

16 World Chocolate Asia Competition

40 Paul Triglau

18 Bake Skills

42 Vastese Bakery 44 Industrial Relations

20 Plant Bakery

46 Gemma McFarlane Book Review and Recipe 48 Gluten Free Editorial 50 Silly Yaks 52 OzHarvest Cookbook and Recipe 56 Scott Kell Recipe 60 Hot products 63 Events 64 NBIA

I Editors letter

would like to say how exciting to become the Editor of a baking magazine once again. Many of you will remember me after originally being the editor of Leading Edge, then the editor and publisher of The Australian Baker and the Australasian Baker. The Australian Baking Industry is dynamic with endless streams of talented trades people which has never ceased to amaze me. The competitive spirit in this industry is second to none. Bakers in Australia take their competitions very seriously, as displayed at last years Great Aussie Pie Competition which saw a staggering 43.8% increase of entries. I must say congratulations to Deniz Karaca, Executive Pastry Chef from Epicure Group Melbourne for winning the recent World

Chocolate Masters Asia Pacific competition. This was not just a great win for Deniz, but a great win for Australia.

I have also been in contact with Prime Minister Julia Gillard, but I am not saying why. You will have to wait for the next edition.

I am sure everyone will be looking forward to the new television baking show coming our way soon. After watching the finals of My Kitchen Rules, and seeing the creations that home cooks could produce was amazing. It will be interesting seeing the caliber of home bakers.

My goal is to not just to produce informative information but also interesting information.

I have been in contact with an international celebrity who has offered to supply information for our magazine. After our last conversation he had just finished having dinner with Prince Charles and Camilla and was entertained at the dinner by Nicole Kidman.

If you have an interesting story or concept of a feature we should run, please feel free to call me, I would love to hear from you. I hope you enjoy my first issue as much as I have enjoyed putting it together.




Jo Davey, President AIFST


AIFST Convention 2013 Brisbane Convention & Exhibition Centre, July 14th to 16th

he Queensland branch

and the Council of the AIFST are pleased to welcome you to the 46th Annual AIFST Convention in Brisbane.

This major event will appeal to all who have an interest in the Australian food industry and who wish to take this opportunity to deepen their knowledge and broaden their connections. Whether you are a baker, pastry chef, professional, non professional, student, trainer, retail, wholesale, food safety or quality control, marketer or scientist, working in farming or food processing, we have something for you, member or non-member.

Topics for this year’s convention will include: • Food science, history and culture • Digestive Health – Pre & Probiotics • Technology matters – innovative technology • Meeting modern expectations of shelf-life • Salt/Sodium – Mini Workshops International speakers attending this years seminar include: • Dr Chhandashri Bhattacharya; Lecturer in Chemistry, Indiana University South East, USA • Graham Fletcher; Seafood Technologies, NZ Institute for Plant & Food Research

This year’s motto is:


reflecting on the past


discussing the present


exploring the future

A time to reflect on the past, discuss the present and explore the future. page 4

• Ross Crittenden; VP: RenewalR&D, Dir. Technical Sales, Valio, Finland • Prof Maria Cristine Nicoli; Dept Head – Food Science & Technology, University of Udine, Italy • Steven Hagens; Chief Scientific Officer, Micreos Food Safety, Netherlands • Prof Harjinder Singh; Co-dir. Riddet Institute, Massey, New Zealand • Lars Bredmose; Marketing Director, Probiotic Cultures, Chr. Hansen A/S, Denmark This event will be a terrific scientific program covering diverse subject areas of relevance to our increasingly complex world of food science and technology. You will be sure to come away from this Convention fully informed and better equipped. The AIFST Annual Convention is the key event in the Institute’s calendar and it promotes the AIFST objectives of helping members to build their professional network and continue their professional development.

Oldest Paris Bakery




Claude Esnault

The Boulangerie Patisserie Au Grand Richelieu in the rue de Richelieu in central Paris was forced to close shop early this year due to the store’s landlord doubling the rent in line with rising property prices.

wo years ago the

building that houses the bakery was bought by a company called SNC 5 Versailles, which is part owned by Franco-American actor Christophe Lambert. Claude Esnault, the owner of the bakery for the last 43 years, said the rent on the facility was about to jump from ($22,860) per year to ($44,450) per year. The bakery, which at its peak produced some 4,000 baguettes per day, is located in a rapidly growing neighbourhood near the Opera Garnier and the Louvre museum. That area is

now littered with sushi restaurants and shops that currently cater to Japanese tourists. Claude Esnault was not born into baking. He was a farmer’s son in Normandy before moving to Paris in 1963 and learning the art of the Boulanger. He acquired the bakery and pastry shop six years later, turning the compact storefront on the Rue de Richelieu into an operation that at its peak produced some 4,000 baguettes per day. In recent times the bakery’s daily output was a more manageable 400 baguettes, 200 croissants, 150 pains au chocolat, and a large variety of gateaux and pastries.

Claude’s research indicated that Au Grand Richelieu was the oldest bakery in Paris – dating back to 1810 when Napoleon was Emperor of France from 1804 to 1815. Claude was assisted by his wife, daughter, a baker, and a pastry cook. Staff worked both upstairs where bread was mixed, risen, and baked and down in the basement where croissants and other pastries were made. Loyal customers of Au Grand Richelieu said it was a sad moment to see a bakery close which had so much history and immense passion from it’s artisan bakers.

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Russian Bread Changes Traditional black breads still dominate the Russian bread market, but as personal incomes have risen, so has demand for Western-style bakery products. Russia is among Europe’s leading consumers of bread on a per capita basis and bread remains a traditional staple of the Russian consumer’s diet. With total retail bread sales of approximately 3.5 million tonnes, consumption is falling over the long term as a greater variety of foods have become available to a wider section of the country’s population. Claims on new product launches in the sector in recent years show a growing use of genetically modified organism (GMO)-free and no additives or preservatives, reflecting the focus on better quality, more natural products and a consumer trend towards better health.

The value of the bakery market has risen sharply, partly because of rising prices but also the upgrading to more premium products. With average monthly income reaching $720 in 2011 vs. only $160 in 2002, Russian consumers have the capability to spend on higher-quality bakery products and are looking for greater variety and specialty products.

Most bread producers in Russia operate on a small scale and serve an immediate locality, and in the past, they were often subsidised by the government. In larger cities, notably Moscow and St. Petersburg, many of these smaller bakers now face growing competition from in-store supermarket bakeries.

McCain finalises Sarah Lee purchase McCain Foods (Aust) Pty. Ltd. has completed the acquisition of the Kitchens of Sara Lee frozen bakery business from Hillshire Brands Co., a move that paves the way for the company to expand its range of products across desserts, meals and snacking occasions. The sale originally was announced in December 2012. The transaction is valued at approximately $85 million, and it includes license rights to certain intellectual property used in the Australian bakery business in the

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Asia-Pacific region. The acquisition also includes Kitchens of Sara Lee’s manufacturing, marketing, distribution and exporting of frozen desserts. Sara Lee opened the Kitchens of Sara Lee at Lisarow, on the New South Wales Central Coast, in 1971. The business was established to supply Sara Lee products not only to Australia but to the entire Indian Ocean, South East Asia, and Pacific regions. Today, the company manufactures, sells and distributes a range of Sara Lee branded products in the frozen desserts, super premium ice cream, pastries, frozen savory meals and frozen fruit categories. The company employs about 500 people at the Lisarow facility in NSW.

in the news

Goodman Fielder focus on artisan bread As Goodman Fielder focuses on growing its presence in the artisan bread sector, its chief executive Chris Delaney has said it may not renew its supply contract for Coles dollar-a-loaf bread, unless it gets a price increase.

on in the past 18 months. “I think there is a recognition of that in the industry, which would include the retailers.” We will have good collaborative discussions about where that contract moves to.” He said retailers determine what price they will sell bread at, taking into account the input price and other factors.

The dollar-a-loaf supply contract expires at the end of June and Mr. Delaney has said he would not be willing to renew the contract at today’s pricing.

Goodman Fielder’s baking division has suffered as a result of the growth of private label and Coles and Woolworths’ pricing strategies. As a result, the company is looking to extend its presence in higher-margin bakery channels, such as food service, QSR and the supermarkets’ in-store bakeries.

“At some level of pricing there’s a benefit, and that’s obviously the question that we’re going through,” he said, adding that the world had moved

Last year, the company invested approximately $15 million in an artisan bread plant in Erskine Park, Sydney, with an eye to growing its bakery business in different channels. The plant includes stone-lined ovens to improve bread crust texture and commercial mixers that create ‘stress-free dough’ and is capable of producing a broad range of batards, baguettes, ciabattas and rolls.

British Pie Awards The British Pie Awards Supreme Champion title for 2013 went to the The Pie Kitchen of Bury St Edmonds. Judges said they were “wowed” by the company’s Chicken, Chantenay Carrot and Bacon Pie. The awards saw 983 pies entered in 20 different classes – the highest number of pies and classes featured to date in the annual competition.

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A train made entirely of chocolate has set a new Guinness World Record as the longest chocolate structure in the world.

he sculpture

, on display at the busy Brussels South station, is 112-feet (34.05 meters) long and weighs over 2,755 pounds (1250 kilos). Maltese chocolate artist Andrew Farrugia spent over 700 hours constructing the masterpiece. He said he came up with the idea of the train last year after visiting the Belgian Chocolate Festival in Bruge: “I had this idea for a while, and I said what do you think if we do this realisation of a long chocolate train, you know, because a train you can make it as long as you like.

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“Actually it was going to be much smaller than it was, but I kept on adding another wagon, and another wagon, and it’s the size it is today.” Farrugia had previously built a smaller train of 12 feet for an event in Malta, which he said gave him insight about how to build this much larger version. There are two parts to the train. The first seven wagons are modelled after the new Belgian trains, and the rest of the train is modelled after the old train wagons, including a wagon with a bar and restaurant on board. Three days before the event, Farrugia transported the chocolate train by truck in 25 wooden boxes from Malta to Belgium .

Farrugia said the train incurred considerable damage during the drive and several of the train’s walls had completely collapsed. Luckily, with hard work and little sleep, the chocolate artist was able to fix all the damages before presenting the train to the public on Monday. After measuring the length of the train and confirming no material other than chocolate was used, officials from the Guinness Book of World Records added a new category to the collection of world records and declared the train to be the longest chocolate structure in the world.

in the news

EOI celebr ates 80


supporting the needs of Australian bakers


This year there are festivities afoot as Australian company, EOI, celebrates 80 years as one of the country’s leading baking margarine and shortening suppliers.

OI’s National Business Manager

- Bakery, Peter LeSueur, is presently developing celebratory plans that will most certainly involve the industry. “It is important that we recognise and thank the Australian baking industry whose bakers have supported EOI for some eight decades. Without their continued support now and into the future, EOI would not have achieved such distinction. As such, our loyal customers can look forward to a special sales promotion in the near future as a thank you from EOI. The 80 year celebration also gives us the opportunity to highlight the premium quality and consistency of our products,” Peter said. Edible Oil Industries (EOI) was first established in Sydney by Unilever in November 1933 as a manufacturer

of edible oil products for baking, foodservice and industrial purposes. Reflective of rural industry trends of the period, these were tallow-based products for breads, pastries, cakes and the like. Over the decades, as markets around Australia expanded, so did EOI production and the breadth of EOI branded products available. Vegetable-based products such as Vegetable Duo and Vantage pie bottom shortenings were introduced to the range during the 1990s, as well high performance products such as Perfex, Royal Danish, Pride and Monarch. In response to market demands, the popular premix products were also added to the extensive EOI assortment of baking ingredients. Custilla, the premium custard for vanilla slices, fruit tartlettes and piping work such as that used in éclairs, as well as Aussie meat pie mix, Pietime continue to be very much in demand today.

Some eight years ago, Unilever divested of its bakery, foodservice and industrial products to concentrate on consumer goods. A complement to its edible oils, fats and margarines, Peerless Foods consequently purchased EOI in September 2005. In celebration of its 80 years of operation, EOI continues as a 100 percent Australian-owned and operated company, manufacturing and supplying high quality margarines and shortenings to the baking industry. This well-respected and trusted business is also committed to providing technical and marketing support to its many customers and, in turn, has contributed to the success of many baking establishments around Australia. For further information about the EOI brands, call toll-free on 1800 986 499 or visit

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akers have once again proven that competing and winning medals at this highly regarded event can be paramount in the promotion of their pies. Last year saw a staggering 43.8% increase of entries and 41% of these entries were new to the Official Great Aussie Pie Competition. These statistics are living proof that bakers around Australia take this competition extremely seriously. The Official Great Aussie Pie Competition has always generated a lot of media coverage throughout newspapers,

magazines, radio and television which enables winners to reap the rewards. The Official Great Aussie Pie Competition commenced in 1989. Now 24 years on, we continually see more bakers entering every year due to the results that previous winners have experienced with massive increases in sales. Helena Panasewycz of Wickedly Delicious Patisserie in Monbulk Victoria, who took out the top spot for best Seafood Pie said, “Our seafood pie sales have increased 150% already. The other pies are moving out the door and have increased about that’s been great.”

Bart Honig of Mooroopna Bakery, Victoria, overall winner of the Plain Meat Pie said, “Normally pie sales at that time of the year are much slower, but as soon as we won, things changed, nothing major at first, but once the media honed in everything went crazy. We had Channel 9 at our doorstep and the Herald Sun Newspaper, not to mention the local papers and radio station. We were even delivering pies as far away as Melbourne which is a two hour drive”. We first entered the Official Great Aussie Pie Competition 8 years ago where we received a gold medal for our chicken pie and a silver for plain meat. We have

Thanks to the Official Great Aussie Pie Competition sponsors

National Baking Industry Association

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won many medals at this competition and after winning a gold three years ago for our gourmet bushman pie, we decided to organise ourselves a bit better and installed a Simple Simon pie machine to make work a bit easier, and it did. We also had to install another pie warmer to keep up with demand”, added Bart. When asked if Bart would be entering this years competition he said, “Positively, it’s definitely worth the exercise and we will be flying up to Fine Food in Sydney to witness the event”. Bart stated that he has always received good advice on how to improve on his products by the Judges and event organizers, thickness of pastries, spices etc.

Check out the website for the 2013 entry form

New pie category:

in the news

Brekkie pie

The principal objectives for the Competition are to provide a national platform for quality pie improvement, while providing a vehicle to gain maximum media exposure for pies and pie makers in their battle for a share of the fast food dollar. The Official Great Aussie Pie Competition will be held this year at Fine Food Australia in Sydney between 9th and 12th September 2013. For information, entry forms and updates visit now!

Lindsay PieMaking Equipment Pty Ltd

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- Family Pies



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- Quiches Gourmet Pies look hand made www.simple simo page 13





The Australian Society of Baking (ASB) recently held the 81st Conference in Melbourne. The conference started off with an industry tour on the 30th April. A special thank you must go to the leading businesses that opened their doors to the industry.


Darren Purchese of Burch & Purchese Sweet Studio, South Yarra. Vic

he tour started in South Yarra

at Burch and Purchese Sweet Studio, a leading patisserie run by Cath and Darren Purchese. Everything at Burch and Purchese is hand made and the production area is in full view upon entering the store. The whole operation is run solely by Cath and Darren and it seems to work with the utmost of ease and efficiency . Burch and Purchese Sweet Studio has quickly gained a reputation for being one of the most original and innovative desert outposts in Australia. Many readers will remember Darren as guest judge on Celebrity Chef. The tour’s next stop was a visit to Savoir Chocolate School in Brunswick. Savoir, run by world renowned Kirsten Tibball’s is a chocolate lovers dream come true. For those who wish to expand their knowledge and talents with chocolate, this is the place to enroll. A very humble Kirsten told the group that she was very lucky as she had managed to spend 18 months in Europe after winning a Junior Scholarship award. In Europe, Kirsten

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was taught by some of the Masters of the Industry, and now Kirsten does what she loves most, passing on her knowledge to others. Kirsten has won many international competitions and now judges on the international circuit. Next port of call was a visit to Cacao Fine Chocolates in Cheltenham. Cocoa is run by Master chefs Tim Clark and Laurent Meric who lead an award winning team having achieved the highest success Nationally in prestigious completions. Tim spent time with our group explaining the various stages in making their highly acclaimed handmade chocolates, and told us that he believes their success is because they have not substituted quality of their product. The group left Cacao with two lovely presentation boxes of chocolates which were used as lucky door prizes the next day. The final stop for the day was Fresh Start Bakeries. Fresh Start provides the McDonald’s outlets throughout Australia with Buns and English Style toasting muffins. The operation was spotlessly clean and everything seemed to operate with the utmost of ease. No questions were left unanswered and everyone was made to feel very welcome. The ASB would like to thank the businesses that made our tour delegates feel so welcome and were keen to share their knowledge and experiences with the visiting group. I think everyone on the

tour would agree it was a great success with plenty of variety between all the businesses. Day 2 - The main conference was held at the Bayview Eden in Melbourne. The day was jam packed with keynote speakers with two international presenters starting off the day. Piet Sanders who is the Regional Director from Puratos of Eastern Europe and the Asia Region and based in Belgium presented a paper titled ‘Taste Beyond Imagination’. Like many of the businesses on the previous day, one of Piet’s many words of wisdom was don’t substitute flavour, taste and quality in your product. Piet did a very comprehensive coverage of the world trends and talked about some of the world leaders in the industry such as Eric Kayser who features in this edition of the magazine. Piet also spoke about the universal shortage of tradespeople and how some businesses had dealt with the shortage. The next speakers were a dual act and gave an extremely interesting presentation on ‘Salt Reduction’. Dinnie Jordan and Michelle Briggs travelled all the way from England to present to the ASB. Dinnie and Michelle are from a company called Kudos in the UK. Their company has carried out extensive research into ways of reducing the salt intake in our diets, and although they haven’t found a solution to Bread Products they have

ASB Conference

Cacao Fine Chocolates

developed an alternative for cake and pastry products. Their research has found that by replacing the sodium with potassium this has reduced the effects a high sodium diet has on blood pressure. Jake Lowing who is the Development Manager for Patties Pies in Victoria, had everyone intrigued with this presentation ‘Why I didn’t attend the last ASB Conference’. In fact Jake reported on ‘Innovation’ and his attendance at SIAL last October which was why he was unable to attend the ASB Conference. Jake highlighted that the planning and organisation leading up to his visit to SIAL was a very important part of the success of his project. Jake and his team researched who would be exhibiting, what stands they needed to visit and the outcomes of the trip. Almost 12 months to the day of Jake and his two travelling companions heading to SIAL, Patties will launch to the market a new range of products that have come about from Jake and his team’s findings at SIAL. This would not have been possible if they didn’t prepare, research and plan their visit before leaving the shores of Australia and then reviewing their strategy each day to ensure they were on track. The final presentation prior to lunch was from Kirsten Tibballs from Savoir, and Gary Willis, General Manager of Callebaut Chocolate in Australia. Kirsten and Gary commenced their presentation with a short video of a Cocoa Plantation in Ghana that they had recently visited. It basically covered paddock to plate or in this case plantation to plate. Gary then

asked Kirsten a series of questions about the technical aspects of chocolate and its use in the patisserie industry. Kirsten, a master in her profession at a world class standard explained that even she has a lot more to learn. Kirsten believes that choux pastry will soon be the latest craze in the patisserie industry in Australia. Both Kirsten and others believe that macaroons have reached their pinnacle. Kirsten regularly travels the world looking for new trends to keep Australia up to date. The afternoon session was conducted by Arthur Shelly who specialises in human behaviour and planning in the workplace. Arthur held an interactive session on zoo animals. Everyone was split into small groups and had to go through a deck of cards to decide which animals had the characteristics to be a negotiator for a company, and what animals characteristics would be totally unsuitable. There is no right or wrong answer-which became apparent when looking at the characteristics various groups had picked. Whilst many groups had picked similar cards, some seemed to have selected totally opposing cards, but each had a view as to why they had selected them. The final segment for the day was Michael McLean who owns a company that assists businesses with strategic planning. Michael gave a short presentation on the importance of having a documented plan, reviewing it and making slight adjustments where it is necessary. Finally when the plan has

been implemented, conducting a final review to see what worked and what didn’t. Michael then gave the audience some interactive tasks to carry out. Each group was given some basic tools such as an egg, pins, drinking straws and marshmallows. They then had to drop the egg onto the floor from about 7 foot off the ground with the goal not to break the egg. They were allowed to use the tools they had been given in any way they wanted. This may sound easy, but not every group succeeded. Yet everyone involved with this project benefited from what they learnt. The final wrap up was an informal cocktail gathering where everyone got to mix and mingle, catch up with old friends and meet new acquaintances. An enjoyable closing to what turned out to be a successful conference. The next ASB conference will commence with an industry tour on the 15th October, with the main conference and AGM being held on the 16th October at the Sydney Airport Mecure (just near the terminal of the Sydney International Airport). This will be followed by the Chairman’s Dinner. The committee are still finalising the venue for the Chairman’s Dinner and will send out notifications in the coming weeks. The Chairman’s Dinner will also see the announcement of the Australian National Scholarships regional finalists, plus the announcement of the national winners of both the Arthur E Dennison and Sydney J Packham Scholarships.

page 15


Asia Chocolate Masters


CHOCOLATE MASTERS Australia has done it again; first place in the Asian World Chocolate Masters selections for the second time in a row.

With the theme ‘Architecture of Taste’, competitors were challenged to create a chocolate show piece, two identical chocolate gateaux, 40 moulded chocolates and a reinvention of the classic mille feuille.


fter being awarded first place

at the national qualifier in Australia last May, Deniz Karaca from Epicure catering in Melbourne, has been training tirelessly to prepare for the Asian WCM qualifier recently held in Taiwan. At stake, the top two countries would qualify to compete in Paris at the World Chocolate Masters.

page 16

The jury panel and audiences were fascinated by Deniz’s showpiece which captured the essence of the competition theme. ‘Just like a building or a bridge, taste has its very own architecture’ says Deniz, when asked about his showpiece creation by the jury panel. ‘For a building, its strength is measured by the way it is put together just as much as what elements where used to build it, such as wood, stone or steel. The same principal can be applied when creating flavours’. Going into an international competition, judges generally have no expectations regarding Australia, which is a good thing, as we can fly under the radar a little bit. They are mostly drawn to the countries that have dominated for decades in chocolate and patisserie such as

France, Belgium and Switzerland. These countries have already established a fierce rivalry, and judges are often very critical, searching long and hard for an opportunity to mark them down. Deniz’s work, however, was a stand out in the Asian competition, with the judges impressed by his innovative creations. The top two in Asia were Australia and Macau, both winning the chance to compete in the World Chocolate Masters in Paris. For his achievement, Deniz also took home a Kitchen Aid stand mixer and won the honour of designing his own chocolate mould by Chocolate World, the leading chocolate mould manufacturer in Belgium. Deniz now has the monumental task of training for the WCM held in Paris on the 28th and 29th of October this year. He will now compete against 20 of the leading chocolatiers and pastry chefs from around with the world to try and secure the title of World Chocolate Master 2013.

Italy,” added Casoni. “Brain, tongue, lungs... One of the most famous dishes in Italy is Venetian liver, veal sautéed with onions.” With overall belt tightening has come a return to the more traditional, slow-cooked, peasantstyle dishes that less expensive cuts of meat and abundant seasonal produce tend to lend themselves to. Lower food costs aside, it’s a widely acknowledged idea that when times are tough people tend to seek out the food that makes them “feel good”. While Australia’s economy is far healthier, a lot of restaurants are going “back to humble beginnings” Patane told the assembled audience, with local chefs looking towards hearty, home-styles dishes such as braises and stews which use secondary cuts of meat and inexpensive seasonal produce, for their menus, especially during the cooler months. While dishes such as osso buco and lamb shanks with gremolata are old favourites, “American Italian” specialities such as meatballs are also becoming increasingly popular comfort food with diners. “We use a lot of mince,” said

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page 17 19 Open House, August 2012



Matthew & Olivia with Matthew Libke TAFE SA

Bake Skills Australia Regional Selections underway! Some of Australia’s brightest & best young baker pastry cooks will be “putting their hands up” for selection in the next 2 months to represent their States at this year’s Bake Skills Australia National teams competition, to be held at Fine Food Australia in Sydney between 9th and 12th September 2013.

Matthew & Olivia with celebrity chef, Adriano Zumbo

page 18

Bake Skills


he State bake-offs

& selection processes are now underway across Australia, with Queensland, New South Wales & Victoria all expected to announce their teams soon. Competition for a State team spot is intense, and it’s expected to be particularly so at Regency TAFE, South Australia, after winning this competition 10 times in the past 20 years. Last year’s winners, Olivia Lutze and Matthew Thorpe, both studied their Certificates III in Retail Baking at Regency TAFE. Olivia and Matthew won 16 of the 25 categories including a 96% score for Petit Fours, and 94% score for Macaroons. A highlight at last year’s competition for the entrants was the judging on the last day, which included Celebrity Patissier Adriano Zumbo. Olivia and Matthew were crowned winners of Bake Skills 2012 by Callebaut’s Drew Maddison. “Competing for the second time in the National Bake Skills competition and winning for South Australia was well worth the time and energy that I put towards training. To score a distinction on my Petit Fours and Macaroons was a great personal outcome for me,” said Olivia. “It was a fantastic experience. I learnt a lot of new skills and refined others in preparation for competing. The

lecturers at TAFE SA bakery studies were very helpful in providing advice and mentoring during the process and at the competition“, added Matthew. Indeed whilst the competition is tough and the practice hours long, becoming Bake Skills Champions is certainly a worthwhile endeavor – not only for the prestige of receiving the trophy and the Bake Skills Australia champion’s green jacket, but also for the terrific rewards the winning team receives. Olivia and Matthew have just returned from a fabulous trip to Africa to visit Ghana & the Callebaut chocolate plantations with 30 other chefs, bakers & pastry chefs. (See Kirsten Tibball’s Ghana article on pages 44 & 45 in this edition). The 2011 champions, Amy & Nadia (NSW) enjoyed a fantastic 7 day EOIMoffat backed trip to Europe, where they attended the Bakery World Cup at Europain in Paris, and spent time at both the Lesaffre bakery centre at Lille & the Callebaut chocolate academy in Belgium. This year’s National champions will again enjoy a terrific time overseas in Singapore where they will attend the Food Hotel Asia show; see the finalists in the Asian Pastry Cup in action, as well as visiting the Callebaut chocolate academy.

compete across 26 different product categories, including standard, specialty & artisan breads, croissants, brioche, several pastry products, special occasion cakes, fruit flans, desserts & premium chocolate offerings. Teams will also submit their gourmet pie entry into the Official Great Aussie Pie competition for assessment, whilst also preparing chocolate & bread models for inclusion in their theme display on the final day of competition. A Bake Skills Cheesecake Challenge; a gluten free challenge & a Mystery box of 20+ dessert items. The Bake Skills Australia National teams competition is overseen and driven by a steering committee of Event Partners & Major sponsors, including EOI, Moffat, Callebaut & Lesaffre Australia with the ongoing objective of supporting and promoting quality, training and professionalism in baking today. It is run for the Industry by sponsor, Allstates DCP Marketing Services. For further information: please contact Craig Perry via email or call 0414 472 111.

Competitors this year will again be faced with a 4 day production schedule at Fine Foods in Sydney where they will

Megan Jacks representing Victoria in 2011 page 19




bakery Having a balanced business means investing in innovation for your future, whether a small or large capital investment, there will be dividends through improved efficiency.

page 20


erguson Plarre Bakehouses

plant bakery

Ferguson Plarre General Manager, Michael Plarre, said the return on investment (ROI) was evident overnight.

has stepped up its investment in sustainability once again with the purchase of a custom-made pie machine that is already delivering measurable savings.

“We’re saving more than just the cost of ingredients because, by the time we’re in production, labour has already been consumed in the process,” Michael said.

Made by RINC in Holland, the machine can produce more than 6,000 pies per hour that look handmade while still carrying the benefits of production efficiency and virtually no wastage.

“We studied the bakery machine market overseas for years and thoroughly researched what we needed to future-proof our business both financially and sustainably.”

The new machine has reduced Ferguson Plarre’s organic waste by 1,250kg each week – a saving equivalent to 1,200 pies with an environmental benefit of reducing more than 300,000kg of CO2 each year.

“The capital investment is paying dividends through improved efficiency and amazing waste savings. Our goal is to run as close as we can to zero waste.” The new machine has also enabled a significant drop in excessive manual handling with benefits

including reduced risk of injury to the bakery team. “The way we see it, having a balanced business means investing in innovation for your future while delivering extremely well on your core business today,” Michael said.

Customers taste the benefits

The non-negotiable for the business was taste and quality for customers. The machine creates an authentic European-style stamped base with a puff top and crimped edge that is unique to the market. “Each pie comes in its own foil which preserves flavour and creates easy, no mess eating…so you can enjoy your pie rather than wear it,” Michael said.

page 21


Bakery “There’s even greater consistency now, which is what our customers have come to expect from us. Pies are now within three grams of each other in weight.” “Every pie is made as an individual item rather than a number in a pallet so, even though we are a plant bakery operation, customers benefit from the complete control we have over our pie production.” “The value is superb. We were rejecting up to 10% of the pies we produced and now that’s down to less than 1%.” “For a growing business, improved consistency for customers and greater confidence and capacity in the quality of our products is everything.” “Customers should rightly make purchase decisions on taste and quality but we hope there’s that extra enjoyment in knowing that all of our ingredients are ethically sourced and that we’re investing in the health of our environment.” “We want to encourage more of this. Even with our bakery teams, we hope they can take sustainable learnings away from work and make changes at home.”

page 22

Sustainability commitment proves value Ferguson Plarre’s award-winning manufacturing facility is arguably Australia’s most sustainable plant bakery. Environmental features include hot water generation for cake production using waste heat captured from refrigeration, redistribution of heat recovered from freshly baked products, rainwater capture saving more than 625,000 litres each year, and hybrid vehicle technology for the delivery fleet that reduces the company’s carbon footprint by more than 5,000 tonnes of CO2 annually. The initial $300,000 investment in sustainability initiatives saw rapid ROI, with an estimated saving of $290,000 in electricity costs alone each year. Ferguson Plarre CEO, Steve Plarre, said the business’ ethos put environmental considerations on an equal playing field as financial ones. “Sustainability is our number one decision-making filter,” Steve said. “It’s simple – if we want to keep selling pies to the world we have to look after it.”

“We’re expecting waste to drop by at least 50% over time from the pie machine investment, which is an outstanding result considering we had already eliminated 95% of co-mingled waste since launching the facility in 2007.” In the past 12 months, the business has seen electricity use reduced by 9%, gas by 2.2% and waste by 2%. It is also moving to carbon neutral paper bags for Ferguson Plarre and for the Plarre family’s newest venture, Puckles Family Bakehouse, in Queensland. For Ferguson Plarre alone, it represents a saving of 29 tonnes of CO2e – the equivalent of taking more than five cars off the road each year. “There’s always more you can do. Our planet can’t sustain waste at the rates our society is creating it and that’s why we believe it’s imperative that businesses take action now,” Steve said. “Family is a significant driver in what we do. We’re dads and we’re looking at the world our kids will inherit in terms of air quality and our landscapes – it’s a compelling motivation to invest in the future.”

plant bakery

“Right now we’re looking at new ways to help our employees and our customers spread the sustainability culture. We want to make this contagious.”

Business sets sights on growth Ferguson Plarre is seeing its market advantage widen with its no-compromise approach to fresh products and sustainability.

Ferguson Plarre showcases that plant bakeries, as with any large-scale operations, have the opportunity to push the boundaries of what it means to do more with less.

Ferguson Plarre today has 58 stores in Victoria and Puckles Family Bakehouse has four stores in Queensland.

“We’re finding that we’re one of the few bakery franchises that invests in real ingredients and environmental initiatives to the extent we do,” Steve said. “We are actively looking for more franchisees to join Ferguson Plarre in Victoria and our Puckles Family Bakehouses brand, which is doing incredibly well in Queensland.” “People who join our business can know that we’re committed to growing in a way that protects the quality of products for customers and the quality of business for franchisees.” “You have to have the whole value chain pumping – from what you create in your plant bakery right through to the training that supports the customer experience in-store.”

ABOVE: Mike Plarre in his element

page 23



Rheon Bread & Pastry lines Rheon are possibly better known for their encrusting machines - compact machines that can co-extrude a yummy filling inside a mouth watering outer material to form a range of tantalising foods such as pizza pockets, fruit bars, chicken cased meals, filled cookies, filled seafoods and many more on the market today.

Rheon Encrusting machines imagination your only limitation

Rheon products abound in meat & poultry, snack & health, bakery products such as cookies & bread dough’s, cheese, seafood, confectionary, pet food & even ice cream treats.

Continuous co-extrusioneg: sausage rolls, fruit bars and apple strudel. Short or long log extrusioneg: croquettes & hot dogs. Round deposits up to 300grams- eg: bread pockets, lled meat & poultry meals, lled doughnuts. Ease of operation with a simple control panel from which machine operation is controlled at the press of a button. The panel also has 99 memories for calling up your products running specications. Low pressure feeding to handle materials gently & avoid fragile particulate breakdown in the casing and/or lling - baked beans or vegetables into meat or potato casing, strawberries & cherries travel through the machine with minimal damage. Options allow solid centres or a second lling, open topped products, mosaic & shaped extrusions. Stainless steel construction and fully hose-able for easy & sanitary cleaning. Single, double and multi-head versions available. Test kitchen facilities available with development assistance. FROM -

Phone: (61 2) 9939-4900 Fax: (61 2) 9939-4911 E-mail: PO Box 426, Brookvale NSW 2100 C22/148 Old Pittwater Rd, Brookvale NSW 2100

Visit our web site at page 24

plant bakery


heon also manufacture

There are a baker’s dozen of these Rheon lines in Australia & NZ and some of the products produced on them are possibly on your weekly shopping list already from reputable local bakeries.

bread and pastry lines and have always been at the pinnacle of research into better ways to produce breads of all types that we deserve. Rheon invented the stress free method that others have tried to imitate as far back as 1974. It was when Rheon realised how to produce stress free bread products that the concept of frozen breads that thawed and baked fresh became reality.

From small AD lines to large flexible Artisan bread lines, Rheon can provide reliable and robust bread and pastry lines for your small to large bakery plant. Contact Shaughan Syme at Symetec on (02) 9939-4900 or go to for information and email links.

Rheon stress free bread products can be frozen pre-proofed and bake as fresh as the day they were made far superior to par-baked products.

Forming and Portioning with a difference

The Formatic range of machines will form and portion products including meats, chicken, sh, cheese and cookie dough’s into a variety of shapes. If you are looking for a forming machine which is easy to operate and clean, involves minimal pressure and mixing of your product, and has low maintenance, then look no further -

• Efficient and consistent food portioning. • Easy adjustment of form thickness for product weight control. • Models and drums to produce from 1200 to 24,000 forms per hour. • Auto paper interleaving available to place paper under each form such as beef burgers. • Auto-wire cleaning available to ensure smooth clean cut of form from the drum under high speed operation. • Custom manufactured form drums to your design requirements - schnitzel, star, wedge, chevap, round, square, rectangle - almost anything.

Benchtop models to suit small and cottage industry • World standard safety features. all the way through to • Foot pedal operation option. medium and large scale • A.Q.I.S. approved. production plants. Low entry-level pricing.

• Auto stacking / auto-traying / auto-indexing - all available. • Matching 200mm batter, crumb and fry lines also available.

Visit our web site at

Phone: (61 2) 9939-4900 Fax: (61 2) 9939-4911 E-mail: PO Box 426, Brookvale NSW 2100 C22/148 Old Pittwater Rd, Brookvale NSW 2100



Why business innovation is important


here’s always some good reasons for

upgrading your bakery equipment: better energy efficiency, better performance, increased ease-ofuse, increased output, and product consistency etc. There’s always an equally pressing reason why you try to get one more year out of that same old tired equipment: money doesn’t grow on trees, and there’s plenty of other costs your bakery faces. Businesses that fail to innovate run the risk of losing ground to competitors, losing key staff, or simply operating inefficiently. Innovation can be a key differentiator between your business and your rivals. Successful businesses not only respond to their current customer

page 26

needs, but often anticipate future trends and develop an idea, product or service that allows them to meet this future demand rapidly and effectively. Innovation will help you stay ahead of your competition as markets, technologies or trends shift. Innovation is not only about designing a new product or service to sell, but can also focus on existing ways to improve efficiency, cut down on waste and increase profits. Constantly innovating and improving business practices is also likely to help you attract better staff members and retain and excite your existing staff - something which is crucial to the long-term health and performance of your business. In order to understand whether a new technology could help your business, you should review the technology you are presently using and assess how well existing systems work with your current and future business requirements. Ask yourself the following questions:

• How efficient are your current operations? • Are there any bottlenecks which cause problems? • Are staff getting stuck on less important tasks? • Are you duplicating effort between different departments? • Are there ways of working faster or tasks that could be automated? • Are your business needs or processes likely to change in the near future? Once you have considered these questions, you should have a clear picture of any issues that could be solved by introducing new equipment into your bakery.

Glimek Bread Line

“Best Investment IPaulEver Made” Fenna – Balranald Bakery

Glimek Bread Line Glimek develops and manufactures bread lines and individual machines for all types and sizes of bakeries worldwide. There are many different bread lines and options available to you including: • Artisan style bread line - Capable of processing soft and very soft dough with water content of up to 85%, makes it possible to produce Mediterranean breads such as Ciabatta. Capacity up to 1,800pcs/hr. 70 – 1800g. • Multiple Bread Line Exclusive - A compact bread line for small and in-store bakeries. The flexibility of the line enables production of both buns, breads and baguettes. Bread, bun and baguette line with a capacity of 500 - 1000 pcs/hour. Weight range between 100 – 1000g. Proving time of 6 minutes. • Industrial Breadline - Stainless steel heavy-duty bread line. All machines are designed for continual bread processing and are well known for high quality materials, reliable availability and excellent baking results. The line has a capacity of up to 3000 pcs/hour. • ECO Bread Line - A very compact bread line for bakeries with limited space but still high requirements on the quality. The machines are a special selection of Glimek’s efficient and reliable range for bakeries. An accurate and gentle dough treatment provides high quality on the bread products. The line has a capacity of up to 1200 pcs/hour. Weight range between 120 – 1200g. There are many options available with the bread lines, with most of the machinery being interchangeable to suit different needs and applications, so there will be a line to suit your product.

NOW from ST $99,500+ G

Call 1800

819 689

or visit

Est. 1935


Pty Ltd.

Compact, versatile  and  energy  efficient...   What  more  could  you  want? Large  exhaust  hood  fitted  with  exhaust  extraction Available  in  electric  or  gas  models 3  large  capacity  fans  positioned  along  full  height  of  the  oven   ensures  perfect  heat  distribution Thick  double  glazed  doors  -  seals  fitted  to  the  door  for  longer  life Compact  with  a  small  oven  footprint Delivered  in  2  sections,  fits   through  standard  doorway,   installed  in  2  hours

Contact Moffat  today  for  further  information  on  Tagliavini  ovens. VIC/TAS/SA,  NSW,   QLD,  WA           Free  Phone  1800  023  953

Moffat brings premium Italian baking style to Australia In February 2012, Moffat joined forces with one of one of Italy’s premium equipment manufacturers, Tagliavini, to offer Australian bakers some exciting new equipment.

are reliable, perform to the very highest standards, and will last for years to come. Every phase of construction is also subject to painstaking inspection and rigorous quality tests.

Tagliavini has been producing high-performing baking equipment since 1934. Today, their ovens are used by artisan bakers, confectioners and large retail groups around the globe. Here in Australia, the range includes modular deck ovens, pizza ovens, rotary rack ovens and setter style deck ovens.

Importantly, Tagliavini is also committed to making their products as energy efficient as possible, and they have recently managed to achieve a forty per cent reduction in energy consumption with all their ovens.

As with Moffat, Tagliavini uses only the finest materials, and their workmanship is meticulous. This means their machines

page 28

It’s this commitment to efficiency, coupled with their attention to detail and modular versatility that makes Tagliavini and Moffat an ideal match.

Sooner rather than later you will have to pack ALL of your products... You should choose Australia’s leading Bakery packaging machine The Scorpion

W Good news is that there is aabNE lower cost model now avail le The Scorpion 2010 Made in Europe 2 years warranty and

guarantee supply of parts for 20 years - No other Company can offer this! Fully Automatic Feeding Systems to our packaging machines. As well good advice from 40 years of experience in Bakery and packaging. We also have a range of lower cost Chinese and Malaysian machines to get you started.

Priced around $20,000


Then talk to Errol Thompson at Panda Pack

Call 0408 496 420

panda pack

Also available... • Pita bread Lines • Lavash • Filo pastry lines • Turkish bread plants • Automatic bakery Plants • We can locate any Bakery machines you may need



The 46th L A Judge Awards


ABOVE 2013 L A Judge competitors. From left to right, (Winner) John Leontiades (Victoria), Jasmine Harris (South Australia), Tobias Morley (Tasmania), Geoffrey Brinkley (Queensland) and Joshua Patrick Walton (New South Wales).

Established in 1967, the L A Judge Award is a prestigious national annual event which recognises the best young baking apprentices in Australasia. Competitors enter as either an Australian State or New Zealand representative. These young bakers’ skills are evaluated in areas of practical baking, technical knowledge and communication abilities over the three days competition.

he L A Judge Awards

was started in honour of baking industry pioneer Les Judge. Mr Judge continually strove to create positive change in the baking industry and ensure innovation at every level of the supply chain. Mr Judge’s leadership established the high quality parameters the Australian Baking Industry is proud of today. GrainGrowers are proud to host the event which includes three days of competition held at our in-house baking facilities and a Gala Awards Dinner that provides competitors with the opportunity to network with representatives from all facets of the industry particularly the milling and baking areas. Candidates compete in three categories – practical bread production, technical knowledge and presentation skills. Recognising these wider skills ensures that we develop a strong baking industry through encouragement of leadership.

Congrat ulat ions

to our 2013 L A Judge Award candidates...

page 30

• Mr Aidan Hauptli - Childers Hot Bread and Cakes • Mr John Reminis - Bakehouse Delights • Mr Scott Fitzgerald - Innocent Bystander • Miss Cassie Whitebread - Coles • Mr Christopher Kirkpatrick - Miami Bakehouse

la judge awards

Day three – 23 May

This morning will see the candidates making their major presentation on their topic — the last opportunity to impress the panel of judges! The judges tally their marks and the winner is selected.

ABOVE: 2012 L A Judge Winner: John Leontiades (Victoria).

Day one – 21 May On the first day of competition candidates will attend an official welcome where they are given an overview on the next three days of competition and the requirements of the candidates. Candidates will receive a competitor information pack and are introduced to judges and fellow candidates. Candidates are marked on their presentation and communication skills. BAKING: Safe working practices and bakery equipment are demonstrated before baking begins. Practical and theoretical exercises in production planning, costing, and bread scoring are carried out under the watchful eye of the judges. Several practical baking exercises are completed including creative plaques and bread roll production.

A Gala Dinner & Awards Night will be held in the evening from 6.30pm where the winning candidate is announced and rewarded with the L A Judge medallion, the winner’s cup, a framed winner’s certificate, as well as $3500 towards training. All contestants receive a plaque and a framed certificate of participation, and as a group are recognized for their outstanding efforts and abilities as the elite in their field. Sponsors, industry and baking associations’ personnel are invited to celebrate the L A Judge Award on this auspicious occasion.

The L A Judge Award is an initiative of Grain Growers Limited. The ongoing success of L A Judge Award would not be possible without the generous support of our sponsors. This year, the L A Judge Award is proudly supported by the following partners:

Day two – 22 May The candidates are required to make up bread orders using a range of different doughs and equipment. A number of theory papers are made up in the afternoon with formulation exercises, and bread fault diagnostic tests are completed. Each contestant is previously advised of the topic for the presentation and is given time during the course of the afternoon to work on it.

page 31



Ghana Kirsten Tibballs &

I always knew Australia was the lucky country and my recent trip on a cocoa tour of Ghana proves it. I was one of 45 blessed industry professionals to be invited on a 6 day tour of Ghana and more importantly the cocoa plantations. Through competitions and awards, F.Mayer Imports invited fortunate Cacao Barry and Callebaut customers to immerse themselves in the world of chocolate from the ground up.

page 32


ocoa has sustained Ghana

since Tetteh Quarshie, who first brought it from Fernando Po in Equatorial Guinea at around 1879. Cocoa secured Ghana’s future after it became an independent nation in 1957, by providing the bulk of the funds needed for its development. The cultivation of cocoa still provides a living for millions in rural areas of Ghana, including those employed in the provision of ancillary services that support the industry, such as warehousing and the transport sector. Ghana provides 24% of the world’s supply of cocoa, the second biggest supplier in the world after Ivory Coast, and is supplied by thousands of individual farms. Ghana grew over a million tons of cocoa in the last financial year. The average number of cocoa beans grown and processed per acre per year for a farm in Ghana is 350-400kg of beans. The cocoa price is set by the Ghana cocoa board in conjunction with the government each year, and is reviewed accordingly.

kirsten Tibballs

The current pricing will give a farmer $106 US dollars per 64kg sack of beans. Cocoa is the second most labour intensive agricultural product after vanilla. It takes 5 to 8 months for a cocoa pod to grow from the pollinated flower to a ripe cocoa pod. On cultivated cocoa plantations, only 3 out of 1000 flowers are pollinated, fertilized and grow into fruit. Wild cocoa has a much higher rate of 15 out of 1000 flowers producing fruit. Pods grow directly off the trunk or heavy branches of the tree. The pods are green while maturing and turns yellow, orange, red and purple when ripe. Ghana has created its own hybrid of cocoa, a combination of the robust Forastero and Trinitario, which they have found is best suited to the environment, pests and diseases in Ghana. The pod itself has between 30 50 individual cocoa beans inside, dependent on the size of the pod. The beans are removed from the pod and fermented in either wooden crates or wrapped in banana leaves for up to seven days. This will break down the fruit membrane on the outside

of the bean and develop the flavour. The beans are then dried naturally in the sun in a thin layer and raked over at regular intervals to ensure they dry evenly and separate any joined beans. Once dried the beans can only hold a maximum of 7.5% moisture before being packaged. 1kg of dried cocoa beans produces 800g of couverture with 80% cocoa. Our tour was an amazing opportunity for skilled professionals to gain an insight into the culture and cocoa industry of Ghana. I now have a true appreciation of the labour and love involved in producing Callebaut and Cacao Barry couverture from the ground up. Cocoa is a fragile commodity impacted by so many outside influences; I like to think I give chocolate the affection it deserves. A big thank you to Gary Willis who organised the whole trip, F. Mayer Imports and Callebaut and Cacao Barry chocolate. At the end of this year, Kirsten will be launching brand new ‘bean to bar’ chocolate classes. These ongoing classes are exclusive to Savour Chocolate and Patisserie School.

page 33



Eric Kayser

bread inventor Eric Kayser was born with bread’s heritage being the son, grandson and great grandson of bakers. A profession that this Alsace born exercises with passion!

page 34


t a very young age,

Eric learnt the values of good traditional bread produced simply and honestly. He began his career at the age of 19 when he joined the ‘Companions of the tour of France’ for 5 years. There he received training from the very best bakers. He was attracted by their hard working ethos, search for excellence and their ideal of fraternity. He then taught at the National Bakery school, I’Institut National de la Boulangerie Pâtisserie’ (INBP) for almost 10 years. He travelled throughout France and the world, sharing his knowledge of French traditions. After helping many bakeries to open, and then decided to go for it himself. His first bakery opened in 1996 at rue Monge, Paris, the start of a wonderful tale.

artisan baker

In 1994, Eric Kayser and fellow companion Patrick Castagna, two bread lovers, created the ‘Fermentolevain’ machine, a breakthrough in the field. This intelligently keeps the liquid yeast at the ideal temperature. This natural liquid leaven develops a lactic type fermentation which enables all Eric Kayser bakeries to be able to offer tastier breads, with a subtle hint of milk and hazelnuts. Enterprising, innovative and talented, Eric Kayser is a true craftsman who knew in just a few years how to become a big name in the French baking industry. Whilst respecting the traditional French craftsman baking methods using natural leaven, he and his team of bakers, enriched his creations over the years: technical innovations, new recipes, concept of innovative shops and always searching for the best possible ingredients.

“Good bread does not lie: it says everything about the quality of its ingredients and know‑how of its creator. A true baker performs a miracle everyday: transforming simple elements, water, yeast, salt and flour into complex and varied flavours. That is my passion, which I would like to share and communicate to other craftsmen across the world”. “At the age of 4, I already knew that I wanted to become a baker and wanted to travel. Being a food lover, manual and curious, I loved to touch the dough, taste the leaven and see how this living element developed during fermentation.”

...Eric Kayser

The opening of his first bakery in 1996 was quickly followed by many others across Paris and the world, trading under the name, Maison Kayser.

They were an instant success, garnering much critical acclaim. Today, we can find 20 Maison Kayser bakeries in France and over 80 established in 15 other countries across the world, all displaying the same principles of natural leaven bread, worked and baked in-house by real craftsmen. Eric Kayser now employs 400 staff in his France bakeries, and over 1000 in his bakeries overseas. His bakeries are found in Russia, Japan, Portugal, Ukraine, Morocco, South Korea, the UAF, Singapore, Hong Kong, Lebanon and more. On the international market sales of baguettes alone has risen to over 2 million per month and rising. It was only a matter of time before this Parisian master baker arrived on American shores, bringing with him, his natural liquid starter, custom made lactofermentation equipment, a team and his Parisian bakers. The New York boulangerie/patisserie/café opened last year on the Upper East Side. From day one, the bakery was packed with customers being served by the black and white striped waiters shuttling sandwiches, pastries and baguettes to the tables. The bakery was putting out 1000 loaves per day, with fresh baked bread leaving the oven every two hours. Due to the popularity it took no time to open two more stores in New York. Also last year LS travel retail France opened the world’s first Maison Kayser bakery in an airport at Orly West in France which serves both domestic and intra-European flights. The 170sq m airport page 35



bakery/café which seats 75 patrons operates from 6:00am to 10:30pm seven days per week. The store layout, decoration and atmosphere has been tailored to the travel environment. Top French bakers continue to pass on the training that they themselves received in Kayser Paris to foreign bakers. Within the group, great career opportunities exist for those with initiative and talent. Each Eric Kayser bakery in the world has its own unique decor, atmosphere and layout. Far from being simply part of a chain, each one reflects its country, its town and its district. What links them all is that all bread is made with natural leaven and manufactured in-house. Eighty percent of Kayser’s recipes are unique to the brand. The products and services in the bakeries vary from country to country, each adopting to the local tastes and flavours. This dynamic touch has helped the growth of Maison Kayser throughout the world. Interestingly, there are rules in Paris about what must be done on premises to call yourself a boulangerie, so every Maison Kayser makes their own dough and bakes it on premises. But in some areas pastries are made at central locations and delivered to sites daily. It’s hardly the typical French business model, where bread bakers are not pastry chefs who are not café owners who are not bistro operators, but Eric

page 36

Kayser doesn’t pick sides when it comes to bread vs. pastry; “I like them all,” he says with a smile. How does he maintain quality control with so many outlets you may ask. He lives in Paris six months a year, and devotes the other six to far-flung locations. Respectful of small-scale bakery tradition using natural leaven, Eric Kayser, working with his bakeries, has developed his creations over the years using technical innovations, new recipes, innovative store designs and a constant search for the best quality ingredients. He also shares the values that are dear to him: a love for work well done, and team spirit. Eric Kayser and his team have thought up special fast food menus to satisfy the needs of their customers, who wish to eat quickly, but well, healthy and not too expensive. Every month Eric meets with his head chefs and bakers to discuss new seasonal recipes. For Eric Kayser, quality comes from using the most natural products possible at all stages of manufacture: “Just as the type of vine influences the resulting wine, bread’s taste is determined by the type of flour and leaven used”. He uses carefully selected flours and some cereals produced in good

integrated farming. Whole-wheat, wheat, German wheat, buckwheat, rye, rough flax…: each cereal gives Kayser breads their own unique flavour. In cookery, like in baking, the real skill lies in finding the right ingredients and beautiful simplicity. With respect of the seasons, a real virtuoso for the bread and harmony of flavours, Eric Kayser revives recipes from Anton (Yesteryear), finds forgotten regional breads and tests new unimaginable combinations. Each of his breads are made from unique recipes intelligently elaborated considering the season. This has become a winner with his customers who are aware that new and interesting products are always in the planning. Eric Kayser built his company brick by brick, boldly, and with talent and daily energy. Not forgetting his team who produce, advise and proudly sell his products everyday. The Kayser company is bursting with men and women united with the same passion for quality. The love for the trade is shared in a generous and enthusiastic working atmosphere. “I wish to preserve a human size structure, flexible and creative, which always strives to protect the craftsman values” states Eric Kayser.

artisan baker

Eric Kayser Eric Kayser sees himself as being innovative, a manager, internationally minded but principally a craftsman baker. Internationally aware, generous and a natural teacher, he takes his knowledge and hopes to develop new gastronomical concepts using the bread he so loves to produce. In France and across the world, his bakeries propose a huge selection of bread, pastries, cakes which delight food-lovers. Whether it’s for the bread, the cakes, or the restaurant, the Kayser company slogan applies: “We buy with our eyes and then come back for the taste”.

“I consider bread to be a real vector of taste and friendship. The breaking of bread at the table symbolized the beginning of time and sharing”, states Eric Kayser who for many years has fought to give bread its rightful prime position back at the table. Maison Kayser has won many impressive awards throughout their time, and in 2011/2012 for five star establishments they won a Distinguished National Critics Choice Award for Best Boutique Bakery & Café Worldwide plus Best Customer Service & Concept Design. Eric Kayser personally received a Life Time Achievement Award.

His know-how? Produce good bread, simply, always respecting traditional methods. His passion? Create new breads, finding perfect balance between old and new flavours… Progress this universal product which plays an important role in French patrimony.

His mission? To share his love for good bread and export his know‑how across the world. His ambition? Return bread to being the centrepiece of every table.

page 37

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Fee Lee, Education Manager Bakery & Patisserie TAFE SA.


e touch on the subject of

“what’s old is new” at a recent get together with some of my colleagues from various part of TAFESA after a major workshop in Adelaide. One of my colleagues in the fashion and design industry was talking about “fashion recycling”, that “what’s old is new” has been an unwavering tradition in her industry. Interestingly that concept is just as applicable for the baking industry. Over the last 8 to 10 years I have witnessed the rise of artisan bread and health claims made on super foods, functional ingredients and chemical or ‘E’ numbers free products inundating the baked goods market. Just to get some sense of the exponential growth of “artisan & gourmet bread” it was the fastest growing segment over the past two years in the Australian bread market, according to IBISWORLD press release on the 23rd May 2012. Overall, white bread recorded a slight sales growth of 2.5% in 2012 and 2.4% in 2013, wholemeal and seeded breads with a 4.3% and 4.5% growth in 2012-2013 respectively. A mature category with near total market penetration,

future growth in bread sales will only result from an increase in multiple purchases and varieties. On the other hand “artisan & gourmet” has a growth rate of 14.1% for 2012 and 15.5% for 2013. This segment has filled the niche demands. The ever changing, sophisticated and much more discerning consumers are looking for something ‘unique and special’ which has triggered off a strong demand for premium flavours and health-oriented ingredients that can add texture, as well as vitamins and minerals to our daily bread. Products include fortified, low-sodium, naturally healthful properties and functional ingredients are among the trend drivers. At the same time multifaceted flavours and health-promoting ingredients are influencing product innovations. The artisan and gourmet breads not only satisfy consumer desire for international ingredients and flavours, such as Mediterranean and Asian, other popular flavours added to bread include specialty olive oils, fresh herbs, cheeses such as feta, goat and gorgonzola, olives, roasted garlic, fermented small goods etc. Many of the leading innovative bakers often value add their offerings with functional super foods such as Chia seeds, Quinoa, Frekkah, and the list goes on.

According to research by Mintel Australia, specialty bread is most widely consumed by those aged between 35-54. They are also the age group that frequent supermarket bakeries and specialty independent artisan bakeries. Despite the enormous proliferation of breads in our bakeries today very few – if any – of them actually taste ‘interesting’ let alone ‘exciting’. As consumers are more educated and health conscious, there has been a move towards nutritious, preservative-free artisan bread. Belonging to the group of ‘35-54’; being a food lover, and being a baker for the last 36 years. I think artisan (the old) & gourmet bread (the new) are here for the long haul. My fellow colleague & co-founder of Paolo’s Artisan Bakery, ex-owner of Boulangerie 113 Paul Triglau, has kindly agreed to publish one of his recipes aimed at people who’ve “cottoned on” to the artisan and gourmet trend, and see the value of producing their own unique genre of bread in-house, and bakers who want to start producing ‘artisan’ or ‘gourmet’ bread.

page 39


Triticale Sourdough

recipe RECIPE By Paul Triglau

Triticale Sourdough with Edamame, Chia and Quinoa page 40

recipe triticale sourdough

Triticale Sour Feed Ingredient 1.5kg white flour 375gm wholemeal triticale flour 450gm stiff levain 950ml water 3275gm triticale sour


• Add all ingredients to mixer and mix on slow speed for 3 mins or until just combined. • Leave covered at room temperature for 12-24hrs. • Use 3kg in final dough and reserve 275gm for future use.

Final Dough Ingredient 5kg white flour 3kg sourdough 4lt water 140gm salt 10gm malt flour (0.2% optional) 140ml chia oil 350gm chia seeds 175gm red quinoa seeds 175gm purple quinoa seeds 840gm edamame (green soy beans)


• Autolyse flour, 3.7litres water and malt flour by mixing on slow for 3mins and fast speed for 1min. The dough should still be sticky at this stage. Cover and leave to rest for 30mins. • Add rest of water, quinoa and chia seeds and mix for 2mins on slow speed. • Add salt and mix for 3-4mins. Add edamame and back mix so that they are evenly distributed. • Pour in the chia oil and mix till just blended through. • Place dough in well oiled tub and bulk ferment for 3hrs with lift and fold after 1.5hrs. • Scale at 700gms and gently pre-shape. • Shape loaves into batards and boules and proof on couche or bannetons for 3hrs or at 11C for 12hrs. • Bake with steam at 235C for 50mins.

This healthy bread comfortably fits in the genre of fortified breads that are becoming popular across Australia. It uses triticale which is a natural hybrid of wheat and rye and fortunately has the best characteristics of both. It contains all of the health benefits of rye but unlike rye is not excessively sticky. It has the elasticity of white flour and so bakers can incorporate into their dough and achieve that open texture that is becoming synonymous with artisan breads. Triticale accentuates the acidity in the dough and will produce a wonderfully “sour” sourdough in relatively quick time. The loaf also contains the “super grains” of chia, edamame and quinoa. Edamame, or green soy beans, are harvested green when the beans are still young and contain no cholesterol. They are very high in protein and low in calories, which make them an excellent snack for active vegetarians. It is also one of the few vegetable protein sources that have nine of the essential amino acids which the body cannot make. Chia seeds have been added for their exceptionally high levels of omega 3, promoting a healthy heart and lowering cholesterol. It neutralizes free radicals and has exceptional baking qualities by being able to absorb up to nine times its own weight in water. This bread can be modified by the inclusion of rye and wholemeal to suit your clientele. This loaf is a delicious addition to the growing number of “functional” breads appearing in bakeries.

page 41





Vastese Bakery was proud to be featured at the Fine Foods Western Australia show, held on the 14-15 April at the Perth Convention & Exhibition Centre. The main showpiece for Vastese was their traditional style bread, which has been a centrepiece of their operation since 1958.

page 42

artisan baker


astese Bakery started out

of the need for a better loaf of bread in the suburbs of Perth, specifically those where hundreds of Italian migrants lived, by its proprietor Giuseppe Saraceni, who was an Italian migrant himself. Giuseppe went from bread carter to bakery owner in a short period of time, using his business nous and hard work ethic to create something out of nothing, as many migrants did. Through the passion of his sons and later his grandson, this business continues to supply high quality traditional and artisan bread products to the greater Perth region. The business employs nearly 20 staff and positions themselves at the forefront of the medium sized bakery category in Western Australia. It is also one of the last remaining 100% family owned bread businesses of its kind in the country.

After a brief chat with Joe Saraceni of Vastese Bakery, on the future of the bread industry in Perth, he believes that going forwards, consumers seem to be transitioning back to traditional and artisan type breads, as it used to be a generation or two ago. “Less is More for many consumers, and we believe this is because in a complex and high pressure life, people are craving simplicity and quality. Although many don’t quite understand what artisan, ferment, sour dough or organic actually means, they know that it’s generally better for them than mass produced breads, or bread made purely from instant doughs. As bread is an integral part of Australian diets, consumers don’t mind paying a bit more for a product that’s hand made with quality ingredients, as opposed to buying a run of the mill loaf of bread. We have already seen many hot bread shops turn into artisan style small bakeries, and these are predominantly proprietors who have also seen this growing trend. It will continue, as its presenting itself to be the

way forward for growth in the Australian baking industry”. When asked about how Vastese has adapted to the changing consumer sentiment on bread products, Joe mentioned that it was a relatively simple transition for Vastese. “Because we have always made preservative free fermented doughs, using local ingredients, going into a pure artisan product, such as a sourdough type product, has been a matter of changing just a few parts of our existing process. Our process is still predominantly done by hand, so hand making a sourdough wasn’t something that we found particularly difficult from a business point of view”. Specialists in gourmet breads made the traditional way. Vastese are one of the few bakeries left in Western Australia that stick by the thorough fermentation process. Slaves to perfection, Vastese doughs are fermented for the full 4-6 hours to deliver a better flavour and a crunchier crust. page 43

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book review GM Allergen Celebration Cakes Whether it’s a wedding or christening, a children’s party or Christmas gathering, the celebration cake is the centrepiece of any occasion. Yet I am constantly amazed by the number of people with special diets who haven’t enjoyed a birthday cake for years – or ever! Shop-bought cakes, if available, can be bland and boring and many cake makers are reluctant to take orders for special diets. They may be nervous about catering for certain requirements or unsure about using alternative ingredients; either way, it means many people are missing out on the simple pleasure of a wellmade cake. In this book, I have set out to dispel the myths about baking for special diets and show you how to make show-stopping celebration cakes that are every bit as delicious as traditional versions. There are over 30 recipes and plenty of advice on a whole range of special diets including dairy free, egg free, wheat free, gluten free and vegan with suggestions for making all of them nut free; information about how to avoid cross-contamination; and hints and tips for decorating fabulous cakes as well as 13 celebration cake projects to cater for all occasions. So if you’re a professional cake maker who’s fed up with turning down orders, or you want to make beautiful creations for friends and family in your own kitchen, this book will show you that catering for special diets really is a piece of cake!

page 46

recipe RECIPE By Gemma McFarlane

recipe chocolate cake

Wheat- and Gluten-Free Rich Chocolate Cake Ingredient 150g (5oz) gluten-free plain flour 1tsp gluten-free baking powder 60g (2¼oz) gluten-free cocoa powder 90g (3¼oz) gluten-free plain chocolate (60% cocoa solids) 300g (10oz) butter or margarine, at room temperature 390g (13oz) caster sugar 7 medium eggs 75g (3oz) gluten-free chocolate chips Makes a 20cm (8”) round cake

Top Tip: I find using margarine rather than butter in this recipe produces a moister cake. 1

 ine two 20cm (8”) round cake tins with silicone-coated parchment paper (see page 28), or line L with greaseproof paper and grease with sunflower oil or dairy-free margarine.

2 Preheat the oven to 190°C/375°F/gas mark 5. 3 Sieve the gluten-free plain flour, gluten-free baking powder and cocoa powder together four times. 4

 elt the chocolate on a low heat in a microwave, stirring every 30 seconds until melted. M Alternatively, melt over a bowl of just boiled water, making sure the base of the bowl does not come into contact with the water, otherwise the chocolate may ‘seize’.

5 Cream together the butter and caster sugar using a food mixer with a beater attachment or a hand-held electric mixer. 6 Beat in the slightly cooled, melted chocolate. Scrape down the bowl. 7 Crack the eggs into a bowl and beat lightly with a fork. 8 Beat the eggs into the chocolate mixture. 9 Using a large metal spoon, fold in the flour mixture along with the chocolate chips. 10 Divide the mixture between the cake tins and bake for 20–30 minutes until firm to the touch or a knife inserted comes out clean. 11 Leave to cool in the cake tin for 10 minutes before turning out onto a plate then a cooling rack.


Try using the same quantity of ground hazelnuts in place of gluten-free flour and dried fruit or nuts in place of the chocolate chips. CONTAINS NUTS. To make this recipe dairy free, use dairy-free margarine in place of butter and dairy- and gluten-free plain chocolate. Use gluten- and dairy-free cocoa powder and chocolate chips.

page 47





A gluten-free diet is the only treatment for a person with Coeliac disease. A gluten-free diet bans wheat, rye, barley and oat-based products.


he small intestine

of a person with Coeliac disease is sensitive to gluten, which is the protein component of the grains wheat, rye, barley, triticale and oats. Even tiny amounts of gluten can cause harm. There is no cure, but the condition can be managed with strict lifelong adherence to a gluten-free diet. The challenge for many people newly diagnosed with Coeliac disease is to find tasty substitutes for all the foods they can no longer include in their diet. The list of forbidden foods may seem very long: wheat-based breakfast cereals, bread, muesli, couscous, commercially prepared cakes and pastries, biscuits and meat pies – just to name a few. However, a person with Coeliac disease can still have a nutritious, balanced diet consisting of a wide range of foods by experimenting a little with alternative grains.
 Alternative grains for a person with Coeliac disease include amaranth, arrowroot, buckwheat, chestnut flour, corn flour from maize, cornmeal, millet meal, polenta, potato flour, rice, sago, quinoa, sorghum, soy flour and tapioca.

page 48

Coeliac disease is more common than previously thought. There are no current statistics in Australia but it is estimated to be between 1 in 200 to 1 in 500 (this would include undiagnosed cases). Studies in American have placed the number in their country to around 1 in every 105 people. UK researchers have estimated their numbers close to1 in 150. The modern baker can not just benefit himself by providing products for people with gluten free requirements, he can provide products that give an opportunity to sufferers who were unable to obtain these items in the local area before. Also, it is rewarding to see the pleasure from a person who could not eat certain types of bakery products and now can. How exciting would it be for a young person with Coeliac disease to be able to eat their own birthday cake. Also many people face the problem of holding a birthday party at their house and knowing that one of the children attending has this problem. Simply fixed - buy a gluten free cake. It is possible to have a gluten free cake that is just as delicious as a non gluten free cake.

A lot of people assume if something is gluten free it is boring. Well the best way around this is to perfect a few recipes and offer them as samples, get a bit of feedback, but eventually this concept could work for you. Coeliac disease is predominantly a disease of Caucasians. In the past, Coeliac disease was regarded as only a childhood condition, which produced symptoms in very young children when gluten was introduced to their diet. It is now known that it can affect a person at any age from infancy to senior years. Many have few or no problems during childhood but develop symptoms only as adults. In addition, the symptoms of Coeliac disease can be minor or atypical and can even be clinically silent. For more information regarding gluten free foods and Coeliac disease go to and search under Gluten free diet.

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bakery Silly Yak Foods was established in 2001 after one of the original founders was diagnosed with coeliac disease after a long and frustrating series of illnesses. The next frustration came due to the lack of quality food products available for people trying to live on a wheat free, gluten free diet! In response, Silly Yaks was born. Melbourne’s first 100% wheat free and gluten free cafÊ.

page 50

gluten free


t first, the idea was to serve

coffee and cake, offering perhaps a few gluten free biscuits or gluten free muffins. But the customers had other ideas. Before long, Silly Yaks had been transformed into a full service gluten free cafe and restaurant, serving breakfast and lunch six days per week. But it didn’t stop there. To provide a full service cafe, a whole suite of gluten free recipes was required and before long a small library of recipes on gluten free breads, biscuits ,cakes and pastries was produced, all developed to add spice to the cafe menu. Soon the cafe was bursting with new and delicious gluten free products. From this point on, the evolution of Silly Yaks Cafe into Silly Yak Foods was inevitable. Gluten free products developed initially for the cafe menu were offered for retail sale in the cafe.

Approached by other retailers who wanted to buy the products to resell - a small wholesale business developed. As the business grew, a separate gluten free bakery was set up, servicing the requirements of the Silly Yaks Cafe and the growing list of wholesale customers. Silly Yak Foods is now a major Australian gluten free food manufacturer. The cafe was sold in 2008 to SACS Gluten Free, who still operate it as a 100% wheat free and gluten free environment. SACS Gluten Free continues to be a major retailer of Silly Yak Foods’ range of 100% wheat free and gluten free products. Silly Yak Foods manufactures and distributes a range of premium quality 100% gluten free and wheat free food sold throughout Australia and New Zealand. Silly Yaks mission is to provide good food first and gluten free second. They are a dedicated gluten free manufacturer, manufacturing and packing in a 100% gluten free environment but the quality, taste and mouth feel of their products is second to none.

Silly Yaks products are expensive, and unashamedly so. They justify their premium branding with high-quality hand made products free of artificial colours, flavours and preservatives. Bryn Pears, owner of Silly Yak Foods entered a pie into the Great Aussie Pie Competition in 2009 to see what would happen. Their gluten free chicken and mushroom pie won a bronze medal. In 2010, Bryn entered three pies into the gourmet section and was awarded a medal for every pie. Bryn said, “The results of that campaign, to win medals at the Great Aussie Meat Pie Competition have exceeded even our high expectations! We’re immensely proud, gratified and flattered that our efforts to produce high quality gluten free baked goods have once again been recognised in a mainstream food industry competition”.

page 51



Ronni Kahn CEO & Founder of OzHarvest

Oz Harvest Every day many large supermarkets and bakeries are baking excessive amounts of bread, in some cases, the unsold produce may be sent to feed pigs or dumped in bins and end up as landfill.

s a nation, we Athrow away the

equivalent of $7.8 billion dollars of produce every year, which is over 4 million tonnes of food. This equates to approximately 345 kg of food wasted per family or estimated at $1030 per year per average family. OzHarvest is a non-denominational charity that rescues excess food that would otherwise be discarded. This food is then distributed to multiple charities that feed those in need; assisting these charities to more efficiently address the underlying social problems in today’s society. In 2012 alone, OzHarvest rescued 1600 tonnes of food and distributed it to over 445 charities.

page 52

oz harvest feature In just a few northern suburbs of Brisbane alone, more than 2000 families have very little money for fresh food, and rely on food handouts and support from neighbourhood centres and churches. OzHarvest began it’s journey in Sydney over seven years ago, and now has offices in three States, NSW, QLD and SA. Collectively over 30 tonnes of good food is rescued each week. The generosity of businesses who donate food to OzHarvest is overwhelming. In New South Wales there are over 2050 individual food businesses that supply food products to OzHarvest. In Queensland 110 businesses donate, South Australia 290 and Newcastle 39. As editor of this magazine, which is distributed to thousands of bakeries and patisseries, and so many of these businesses are already donating, I thought it appropriate to speak to Ronni Kahn, CEO and founder of OzHarvest, and this is what she had to say. “I founded OzHarvest in November 2004. Having been in the event industry for 20 years, I was witness to thousands of kilos of good food going to waste. I decided I wanted to make a significant contribution to my community and my country, and realised that it was my purpose to connect surplus food with those in need. In 2003, on a visit to South Africa, I was in contact with an old friend who was doing amazing work to help underprivileged in South Africa. This galvanised me into action and inspired me to begin this journey.” “We opened our second office in Canberra in 2008 which now operates as the Yellow Van. In 2010, we had the Newcastle operations up and running and soon after, Adelaide and Brisbane offices followed in 2011 and 2012 respectively. In May 2013, we will be opening up an office in Melbourne and would love to get local businesses and food donors on board to support us!” “OzHarvest also runs a NEST program which educates communities about nutrition, healthy eating and provides valuable life skills through volunteer engagement.” added Ronni Kahn.

And this is what Ronni Kahn did not mention but, we thought appropriate. Ronni was recognised as Australia’s local Hero 2010 as part of the Australian of the Year Awards. In 2012 Ronni was awarded the Veuve Clicquot Business Woman Tribute Award for Innovation, Entrepreneurial Skill and Contribution to the Community and the Ernst & Young 2012 Social Entrepreneur. OzHarvest has been named the official Australian partner of the United Nations Environment Programme (UNEP) global campaign – Think.Eat.Save. An event titled “Feeding the 5000” will be staged by OzHarvest in Sydney’s Martin Place on Monday, 22 July between 12 noon and 2.00pm. Five thousand members of the public are invited to this event for a free hot lunch. Food will be made from rescued ingredients that would otherwise have been wasted, such as fresh but cosmetically imperfect fruit and vegetables. Some of Sydney’s top chefs, along with hundreds of OzHarvest volunteers, will be creating and serving up the meals. Feeding the 5000 will highlight how easy it is to reduce the unimaginable levels of food waste in Australia and internationally, and how governments, businesses and individuals can help. Nationally, OzHarvest has a full-time office staff of 11, 12 full time drivers, 20 casual drivers and around 300+ volunteers!

The dilemma of bread and baked products Where possible, OzHarvest endeavours to collect as much bread as possible, however there is still a huge problem when it comes to how much bread and bread products are actually being wasted. Some bakeries have to adhere to a ‘full

shelf’ policy – meaning that shelves must look full at all times. While this appeals to the consumer – this also ensures that at the end of the day, there will always be a certain amount of bread going to waste. The promise of freshness at supermarkets also contributes to the problem of bread products ending up in landfill. It’s a hard issue to tackle, but if supermarket chains and bakery chains can work with organisations like OzHarvest we can ensure a more sustainable and less wasteful practices. OzHarvest have supplied us with a partial list of businesses they collect from in the baking industry. NSW: Bourke St Bakery, Central Baking, Annandale Bread & Cakes, Woolworths, Thomas dux, Aldi, Harris Farm, Amadeus Patisserie, Newcastle: Baker’s Delight, Barry’s Quality pies, Donut King, Michel’s Patisserie, Muffin Break, Pie Face, Sweet As... Cakes SA: Skala Bakery, Foodland, Red Door Bakery, Goodwood Bakehouse, Vili’s, Kronpuss Cakes, Dough, Wildloaf, Hot Bread, Aussie Farmers Direct, Bakers Delight Brisbane: 9 Bakeries and Patisseries OzHarvest is currently looking for food businesses in Melbourne to help provide fresh products for their latest venture. Please visit or contact Melbourne direct on 1800 108 006 for more details. page 53


Cookbook The Oz Harvest

Cookbook OzHarvest has launched its first ever cookbook featuring delicious ‘food-rescue’ recipes from 44 of the country’s most celebrated chefs.


he OzHarvest Cookbook

uncovers our top chefs’ secrets for using leftovers and is a who’s who of the Australian cooking scene including Maggie Beer, George Calombaris, Peter Gilmore, Bill Granger and Neil Perry. All proceeds from the book will go to OzHarvest, a not for profit organisation that redistributes excess food to more than 500 charities across

page 54

Australia. Every purchase will allow OzHarvest to deliver more than 60 meals to people in need. Lovingly photographed by top food photographer Alan Benson, this hardcover 320-page cookbook is a can’t-live-without collection of over 120 recipes dedicated to converting leftovers and past-it-looking produce into gastronomic masterpieces or simply great meals for all the family. Just because your veg maybe bendy or blemished, doesn’t mean it can’t taste great!

Founder and CEO of OzHarvest, Ronni Kahn, was instrumental in bringing the cookbook together and says it is a natural extension of what OzHarvest does every day. The OzHarvest Cookbook is now on-sale for RRP$59.95 from selected David Jones’ stores throughout Australia or available online at

recipe RECIPE

recipe orange & almond cake

By Ronni Kahn

Ronni’s orange & almond cake Ingredients 3 small oranges 110g (½ cup) caster sugar 6 eggs, lightly beaten 250g (2½ cups) ground almonds 1 heaped teaspoon baking powder 2 tablespoons slivered almonds icing sugar, to serve

• If the oranges are from your own tree, give them a wash and you’re ready to go. If you’re buying oranges, try to find organic, or fruit that don’t have a waxy coating on them – you’re going to use the whole fruit for your cake. Give them a really good scrub. • Put the oranges in a large pan, cover with cold water and bring to the boil. Reduce the heat to a very low simmer, cover the pan and leave the oranges for about 2 hours. Drain well. • Cut the oranges in quarters and remove any seeds and hard bits. Pulp the entire oranges until smooth – you can use a blender or keep them in the pan and use a hand-held mixer. (At this stage you can put the pureed orange in a container and keep in the freezer for months and months until your next orange harvest. I usually cook up many batches of oranges to freeze.) • Preheat the oven to 180°C. Line a 20cm round springform cake tin with baking paper (or a slice tin if you’re making this for lunch boxes). • Mix together the sugar, eggs, ground almonds, baking powder and pureed orange. Pour into the tin and scatter the almonds over the top. Bake for 50 minutes to 1 hour. Check after about 40 minutes and cover the top of the cake if it’s already browned enough. Cool in the tin and dust with icing sugar to serve. note This cake keeps very well in a tin for days, or freezes well. You can slice before freezing, put in an airtight container and take a piece out whenever needed. It’s gluten free, so is a good recipe to have up your sleeve for flour-intolerant friends. page 55



recipe RECIPE Maracujรก By Scott Kell

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Almond Sponge, Passion fruit curd and white chocolate mousse, white chocolate glaze.

recipe maracujá

ingredients: Almond sponge For 3 x 8” entremets Ingredient Egg White 400gm Icing sugar 500gm Almond meal 250gm

ingredients: White chocolate mousse Ingredient Cream 600ml White chocolate 1200gm Gelatine 20gm Thickened cream 2000gm

Flour 100gm Unsalted butter 350gm

process: 1 Boil cream


2 Add pre-soaked gelatine to boiled cream

1 W  hip egg white and slowly stream in icing sugar continue to whip to full volume

3 Pour over chocolate 4 Whip thickened cream to soft peaks

2 S  ieve flour and almond meal together

5 When chocolate mix is 50 deg fold whipped cream through.

3 M  elt butter 4 G  ently fold through almond/flour mixture 5 F  old through butter 6 D  ivide evenly into 6 x 7” rings 7 B  ake at 170 for 22 mins

ingredients: Passion fruit curd Ingredient Passion fruit juice 250ml Egg yolk 120gm Caster sugar 150gm

ingredients: White chocolate glaze Ingredient Cream 300 ml Glucose 50gm Gelatine 10gm White chocolate 500gm

process: 1 Boil cream and glucose 2 Add pre-soaked gelatine and pour over chocolate

Gelatine 2gm

3 Emulsify

Unsalted butter 80gm


process: 1 W  hisk egg yolk and sugar together 2 B  oil passion fruit juice 3 P  our over the top of egg mix whisk constantly 4 R  eturn to heat and cook out to 85 deg 5 R  emove from heat and strain 6 A  dd in pre-soaked gelatine 7 A  llow to cool before emulsifing with the butter 8 D  ivide into 7” rings 200 gms per ring, Freeze.

1 Place sponge disk into base of 8” ring 2 Place frozen curd on top of sponge disk 3 Place another sponge disk on top of curd 4 Pour mousse into ring leaving even space to place third sponge disk 5 Place third sponge disk 6 Add more mousse and level off top 7 Freeze 8 De-mould from freezer and glaze straight away 9 Garnish as desired

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B2260413 Australasian Baker 130x210 Ad.indd 1

8/04/13 12:55 PM

Rising to the

Challenge In a very tough few years for Industry and TAFE, Holmesglen has continued to go above and beyond to provide opportunities for their students. For the last two years Holmeslgen bakery students have represented Victoria in the National Bake Skills Competition. Whilst this year, Holmesglen bakery apprentice Scott Fitzgerald is representing Victoria in the upcoming Australasian LA Judge Award. Not to be outdone, cookery Apprentices Callum Nugent and Liam Van Grondelle have just returned from internships in Spain – in two of the top 10 rated restaurants in the world. Holmesglen trainer and master baker Scott Magee has also represented Australia in international competitions on three occasions.

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By engaging with industry and providing students unique experiences, Holmesglen has forged ahead in building a reputation for stellar students and teaching staff alike. We invite you to come be a part of the team creating the right formula for your career. Bakery qualifications can be started throughout the year and Holmesglen offers recognition of prior learning (RPL). Those looking for a full time course are also welcomed to call now for an intake starting in July. For more details call the Hospitality, Cookery and Bakery department on 03 9209 5938 or




Bakels Fruit Fillings Bakels Fruit Fillings provide premium quality in convenient, ready to use, packaging. Offering a high fruit content with bake, and freeze thaw, stable functionality you can’t go past this superior accompaniment! Ideal for the manufacture of baked fruit pies, fine pastries and desserts. Available in Apple, Strawberry, Cherry & Raspberry.

The Cream of Creams Bulla Thickened Cream has now been revealed as the number one hidden secret in helping bakers, pâtissiers and chefs around Australia create memorable sweet treats for customers every time. With a wonderfully smooth texture and rich dairy taste, Bulla Thickened Cream is perfect for a range of sweet and savoury applications. Bulla thickened cream is easy to whip, returns excellent yields, holds well, resists cracking and bleeding, and is unrivalled in its quality and consistency. For perfect results every time, don’t forget to ask your distributor for Bulla Thickened Cream by name. page 60

hot product


Finally YOU have a CHOICE! INTRODUCING our NEW INNO AUTOMATIC TWIST TIE MACHINE using Continuous Roll Twist Tie simply put the bag into the machine and it comes out with a perfect, tight twist tie applied. ADVANTAGES 1. Very Easy to operate 2. Very Inexpensive to use 3. Save Valuable Time – Save Money 4. No more sore wrists 5. No more loose twist ties everywhere (wastage) 6. Available in 7 colours (including gold paper) 7. Can close paper bags (depending on size) 8. Will give you literally an air-tight bag 9. No more bread falling out of the bag due to loose fitting, hand applied twist ties 10. Inno Bag Closures gives you personal, friendly and prompt service 11. Environmentally - PVC free Inno Bag Closures offer friendly, personal and prompt service

Inno Bag Closures also carry a large range of bread bag Clipps for all your bag closing requirements, and we also have a full range of Semi and fully Automatic bag closing machinery available. Look for our advertisement on page 33. PLUS come and see us at Stand B16 at the Foodservice Australia Exhibition at the Royal Exhibition Building in Melbourne on 2-4 June 2013.

High Temperature Food Grade Chain Oil STELLA HT 300 STELLA HT 300 Food Grade High Temperature Chain Lubricant is designed for the lubrication of conveyor chains and bearings running continuously at high temperatures, up to 280°C, and short periods up to 300°C in the food manufacturing industry.

Utilising biodegradable base oil, HT 300’s highly polar molecules strongly adhere to the surface and withstand high temperatures, at the same time separating the moving parts due to its highly viscous lubricating film to provide maximum protection.

STELLA Chain Oil HT 300 is for chain driven bakery ovens, drying machines and other high temperature food processing equipment.

HT 300 is available in 5, 20, 205 litre packages. Wayne Buckland on 0409 990 622 or visit their new website at

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The iconic Main Beach Bakery on the Gold Coast, est. 30+ years, excellent venture for owner/ operator or investment purposes only (management structure in place). Highly profitable cash only business, long lease in place (2024) with no competition in area. 760k + SAV. For more information, contact Alysia Bazzani 0409 020 014

SEMIAUTOMATIC BAG CLOSING MACHINE This powerful little bag closing machine will close bagged packages at speeds up to 30 bags per minute. Printers are available that will print price, freshness dating, production codes, etc., on the Kwik Lok Closures as the bags are being closed. The 086 Machines feature powered breakoff mechanism and closure advance; the operator simply inserts the bag neck into the 086, the bag is closed. When the package is removed, the 086 advances the next closure into position. These machines are engineered for unmatched reliability, performance and convenience of operation. The 086 machines are portable and can be mounted anywhere there is an electrical outlet. High and low voltage models are available. Several models are available that will close your package with colorful custom printed labels.

Bakers Trolley Cover • Custom made to fit any size trolley • Machine washable polyester breathable fabric • Prevents “freezer burn” in cool rooms and freezers

Machine Type 086

freecall 1800 000 996 Ground Floor, 95 Loughnan Rd, Ringwood Vic 3134 phone: 03 9873 7277 fax: 03 9873 7311


Kwik Lok Today

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NSW Vic / Tas / SA / WA QLD

Phone 02 8822 3501 Phone 03 8581 9700 Phone 07 55491569

To sell your business or promote your product call Don on 0401 300 004

MAY 21-23 The 46th LA Judge Awards Presentation Ceremony & Dinner at Le Montage, Thursday 23rd, NSW MAY 23-26 INTERNATIONAL COFFEE EXPO Melbourne Showgrounds, VIC.



JUNE 2-4 FOODSERVICE & BAKERY AUSTRALIA Royal Exhibition Centre, Melbourne, VIC. JUNE 7-10 THE GOOD FOOD & WINE SHOW Melbourne Convention & exhibition Centre, VIC. JUNE 18 BIAQ INDUSTRY AWARDS Victoria Park Golf Club, QLD. JUNE 28-30 THE GOOD FOOD & WINE SHOW SYDNEY Sydney Convention & Exhibition Centre, NSW.

SEPTEMBER 9-12 FINE FOOD AUSTRALIA Sydney Convention & Exhibition Centre, NSW. SEPTEMBER 9-12 24th OFFICIAL GREAT AUSSIE PIE COMPETITION At Fine Food Australia SEPTEMBER 9-12 BAKESKILLS AUSTRALIA 21st National Teams Competition At Fine Food Australia



MAY 21-22 FNQ BAKING COMPETITION Holiday Inn Townsville, QLD

OCTOBER 15-16 ASB CONFERENCE & INDUSTRY TOUR ASB Chairman’s Dinner announcing the Australian Bakery Scholarship Winners, Sydney.




November 12 Ronald McDonald House Gingerbread Competition Brisbane, qld

OCTOBER 1-2 Brisbane Baking Show RNA Showgrounds, Brisbane QLD.


October 5-9 ANUGA Food fair, food service & Catering Cologne, Germany.

DECEMBER 5-7 HONG KONG INTERNATIONAL BAKING EXPO Hong Kong Exhibition & Convention Centre.


National Baking Industry y Association Associatio ation on

BAKING INDUSTRY GROUP Baking Industry Association Queensland

Baking Industry Training Australia

National Baking Industry Association

Your National Body, the National Baking Industry Association (NBIA), represents everyone in the baking industry in Australia.

Baking Industry Association Bakery Membership! THE BENEFITS: By joining the Baking Industry Association you have access to the resources and support of its associated entities: NBIA, BIG, BIAQ and BITA.

• F  ree over-the-phone support from an in-house team of workplace relations experts. Included also is 24/7 access to our Member’s Only portal where you can download fact sheets, templates, pay rates and much more to suit your individual needs. • A  ssistance and representation with all employment related matters before a court or tribunal.* • A  nnual subscription to our recognised industry magazine the “Australasian Baker”; which informs the industry on all baking news - locally, nationally and internationally. • D  iscounts Australia-wide with our Member Plus service on the widest range of goods and services. • T  raining opportunities to increase your skills, business profitability, product quality and staff retention.* • N  etworking with industry partners. * These services may be charged at a reduced members’ rate.

Join your strong national body and help your business grow! Contact us today to find out more, or visit our website For more information or to join the Association, please call Janet Blythman on 1300 557 022 or email

Payment plans available!

Paneton Bakery recommends SKOPE The challenge Paneton Bakery produce top quality, raw and frozen pure butter croissants, for customers to proof and bake in their own homes. With their bakery operating 24 hours a day, and demand for supply of their frozen croissants and pastries increasing, Paneton turned to SKOPE who recommended Irinox for a more efficient way to increase production without compromising their renowned product quality. The solution Paneton worked together with SKOPE to install the Irinox Bakery Day System, one of only a dozen of its size installed worldwide. After just five days of training with SKOPE’s Irinox specialist, all staff, including management were using the Irinox system effectively, with consistency achieved throughout their products, no matter who was in charge of production. The results SKOPE has given Paneton Bakery a competitive advantage over similar companies. They can now produce up to 14,000 products per day, without compromising on quality. The Irinox Bakery Day System has enhanced the products flavour profile, reduced additives and increased Paneton’s bake off time by three times over conventional proofing methods.

To find out how you could revolutionise your bakery, contact SKOPE’s Irinox specialist now 0427 029 155.

1800 121 535

“The Irinox Bakery Day System has fulfilled all Paneton’s requirements and expectations.” Dominique Colombie, Owner


Australasian Baker  
Australasian Baker  

The Official Magazine of the National Baking Industry Association and Allied Industries