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The sweetest thing Gluten free product Rising against the flood European competition reports

FEB/MAR 2011




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FEB/MAR 2011

contents 04 in the mix


10 spotlight on 14 baking news 18 feature food



36 my bakery 38 baking recipes 40 hot products 42 shows + events


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OUR COVER: Chimmy’s pastry chef Laetitia Bremaud



Views expressed in any article in Baking Business are those of the individual contributor and not necessarily those of the publisher. The publisher cannot accept any responsibility for any opinions, information, errors or omissions in this publication. To the extent permitted by law, the publisher will not be liable for any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damage. Advertisements must comply with the relevant provisions of the Trade Practices Act 1974. Responsibility for compliance with the Act rests with the person, company or advertising agency submitting the advertisement. COPYRIGHT All rights reserved. Copyright of articles and photographs of Baking Business remain with the individual contributors and may not be reproduced without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company.

in the mix Online ordering boosts Pie Face sales Pie Face has boosted sales for catering by adopting a third-party online ordering system, according to Inside Retailing Online. The Sydney-based franchised retailer of gourmet pies now has nearly 50 stores and has been named by BRW as one of the fastest-growing companies in Australia. In December 2010 Pie Face won the Big Kahuna Award at the Anthill’s Cool Company Awards, which acknowledges Australian organisations “that are doing things differently to bring about positive change”. Inside Retailing Online said that a key part of Pie Face’s growth was expanding its offer of home take-out and corporate catering solutions - fulfilling bulk orders for pies for business meetings or domestic parties. Co-owner Wayne Homschek told Inside Retailing Online the company has found that most customers prefer using an online system for reasons of convenience and the ability to manage numerous department and division orders. As a result of implementing the online system, Pie Face has seen its average transaction value for catering orders rise to $159 (compared to $9 instore) and sales are up three-fold on a year ago and continue to grow.

Food manufacturer turns waste to biogas One of Brisbane’s oldest family owned businesses is leading the charge to reduce manufacturing waste with the installation of a high-rate anaerobic digestor and cogeneration plant which converts the firm’s waste into biogas for use within their factory. Carole Park-based Trisco Foods’ manufacturing and production process of vats being cleaned after each use produces large volumes of water high in sugars. Traditionally the firm relied on costly downstream treatment facilities. Trisco chief operating officer, Mike Tristram said the firm had implemented a range of water-saving initiatives, including a comprehensive water efficiency management plan (WEMP), but wanted a system which further reduced their reliance on external resources and facilities.

only dealt with the waste but converted it into biogas,” he said. “We fully expect waste treatment charges will continue to increase and at the same time it is expected customers will become increasingly interested in sourcing suppliers with green credentials. “While it has been complex and expensive undertaking we are confident the plant will pay a fundamental role in our future success.” The plant was built with the assistance of a Federal Government Re-tooling for Climate Change grant and University of Queensland’s commercialisation unit UniQuest.

He said the fact that the firm’s waste had a high potential to produce biogas provided the basis for the decision to investigate a co-generation plant. “We investigated a range of solutions to reduce the waste stream but, ultimately decided a small-scale anaerobic recycling plant was the most effective way as it not


Above: Trisco Food’s Mike Tristram Left: The co-generation plant

Macaron master comes to SBS Master patissier Adriano Zumbo’s new SBS television series, Zumbo started in February. The new observational documentary series delivers a mix of behind-the-scenes kitchen reality and cast-driven story lines as Mr Zumbo and his team bring his famous creations to life in pursuit of dessert perfection. In each half-hour episode, Mr Zumbo, 29, and his young team reveals the challenges of running one of Sydney’s busiest kitchens. Some desserts take hours to create, others take weeks. According to SBS, Adriano taste tests and judges every creation and if it’s not perfect, it goes in the bin. 

Mr Zumbo also returns to his family roots by visiting Coonamble in country New South Wales, revealing Adriano’s family and personal life. The shows also sees the launch of his new summer range of desserts, ‘Summer Love’, in a catwalk display.

Across the series viewers will be treated to an insight into Mr Zumbo’s busy life as one of Australia’s leading dessert and pastry chefs. Viewers will see Adriano creating over 60 new flavours of his signature dish – macarons – in just five days.


Throughout the series viewers will be treated to an insight into Mr Zumbo’s busy life as

one of Australia’s leading dessert and pastry chefs. Viewers will see Adriano creating more than 60 new flavours of his signature dish – macarons – in just five days. According to SBS, Mr Zumbo turns his Balmain kitchen “upside down” to create the largest ever range of macarons Australia has even seen. In this daunting task, Adriano and his team create flavours ranging from pigs blood and chocolate, to hamburger and 23 carat-edible-gold. 


in the mix Cookie partnership moves to next level Life is sweet for husband-and-wife entrepreneurs, Ken Mahlab and Jacky Magid after recently relocating their cookie business to a new, larger factory in Melbourne. Together they run Charlie’s Cookies, a boutique cookie brand that specialises in “bringing little pleasures into everyday life”. Mrs Magid was honoured as Manufacturing Representative of the Year at the Foodservice Industry Awards of Excellence in late 2010. “The secret is to break up the roles,” Mrs Magid said. “So, Ken does the washing and folding and I put it away!” Mr Mahlab and Mrs Magid work side-byside to bring a range of gourmet treats to both the food service industry and the consumer market. “At Charlie’s we believe that life’s short, so you should take your pleasure seriously,” Mrs Magid said. “I’ve used that same philosophy in my career.” “We’re still working hard but we don’t mind the long hours, because we’re spending time together to put joy into people’s lives, one bite at a time.” In 2004 Mr Mahlab left the corporate world to purchase a local cookie shop that had fallen into administration. Corporate lawyer Mrs Magid joined the company in 2007 as sales and marketing director.

Bread relief for hospitals




Princess Margaret Hospital Foundation

Bakers Delight is aiming to bake more than 400,000 freshly baked hot cross buns to help raise valuable ‘dough’ for children’s hospitals across the country.


Women’s and Children’s Hospital Foundation


Good Friday Appeal


Sydney Children’s Hospital Foundation


Royal Hobart Hospital


Royal Children’s Hospital Foundation


The Canberra Hospital

The ‘Bundraiser’ Day in April will see more than 630 Bakers Delight bakeries across Australia donate $1 from every six-pack of hot cross buns sold to their local children’s hospital, helping make a difference for sick children. Bakers across Australia are calling for customers to make their hot cross bun purchase count to help surpass a total fundraising target of $123,000. These funds will assist in purchasing essential medical equipment and resources for seven hospitals around Australia, in the table opposite. The hot cross buns are available at Bakers Delight in traditional, fruitless, choc chip and mocha varieties.


Bakers across Australia are calling for customers to make their hot cross bun purchase count to help surpass a total fundraising target of $123,000.

Pastry chef joins Australia Day flood fund Le Petit Gateau’s Pierrick Boyer joined MasterChef contestants to raise funds at Victoria’s Philhelle restaurant in Moonee Pond for flood victims. The ‘Victorian Restaurants Unite’ appeal was organised on Australia Day to support the victims of flooding in Queensland and Victoria. Mr Boyer was joined by season two MasterChef contestants Philip Vakos and Dan Aulsebrook alongside Philhellen owners John Rerakis and many Gerassimou. Costing $75 per person, all proceeds went to charity as well as an auction on the day. The menu was a ‘Greek feast’ with deserts made by Mr Boyer. Donations were made to the Premier’s Disaster Relief Appeal and Red Cross Victorian Floods Appeal.

The ‘Victorian Restaurants Unite’ appeal was organised on Australia Day to support the victims of flooding in Queensland and Victoria.

Le Petit Gateau pastry chef, Pierrick Boyer (second from left) joined other chefs for Victorian Restaurants Unite


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in the mix Bakery customers poisoned with salmonella Takeaway food from a New South Wales bakery has been blamed for a gastroenteritis outbreak that left almost 100 people ill in January, according to The Daily Telegraph. A health department spokesman said 97 people suffering salmonella food poisoning went to Bankstown Hospital Emergency Department after most ate at a Bankstown bakery, which was temporarily shut down afterwards.

Government welcomes study on folic acid The Medical Journal of Australia published a research report on folic acid in January, titled The impact of mandatory fortification of flour with folic acid on the blood folate levels of an Australian population. The objective of the research was to determine the impact that mandatory fortification with folic acid of wheat flour used in breadmaking has had on the blood folate levels since it was introduced in September 2009. The report shows that the introduction of mandatory fortification with folic acid has significantly reduced the prevalence of folate deficiency in Australia, including in women of childbearing age. Between April 2009 and April 2010, there was a 77 per cent reduction in the prevalence of low serum folate levels (from 9.3 per cent to 2.1 per cent) in all samples tested and an 85 per cent reduction in the prevalence of low RBC folate levels (from 3.4 per cent to 0.5 per cent). “News that adding folic acid to bread flour is improving levels of folate in the Australian population is extremely welcome,” Parliamentary Secretary for Health and Ageing, Catherine King said in January. Ms King said the results of the study, published in the Medical Journal of Australia,

showed blood folate levels have significantly improved since mandatory fortification was introduced. “Since September 2009, Australian millers have added folic acid (a form of the B vitamin folate) to wheat flour for making bread,” Ms King said.  “I congratulate industry for the work they’ve done in implementing this important initiative which aimed to reduce the number of neural tube defects (severe birth defects such as spina bifida) in the Australian population by increasing folic acid intakes in women who may become pregnant.”  Ms King said sufficient folic acid was vital for women in the lead-up to getting pregnant. As well as being essential for pregnant women, getting enough folate is important for everyone as it helps the body make healthy new cells.  “The decision to introduce mandatory fortification was taken after a comprehensive, rigorous safety assessment by Food Standards Australia New Zealand (FSANZ).  “FSANZ is continuing to monitor emerging scientific research on folic acid and public health and safety.”

Cupcake love is in the air Sydney’s Sparkle Cupcakery offered special cupcakes, t-shirts and cooking classes in the build-up to Valentine’s Day on 14 February. Two heart-topped cupcake flavours, Raspberry Red Velvet and Black Velvet, were on offer to celebrate the “love in the air”. “Raspberry Red Velvet, a luscious red raspberry cake with divine cream cheese frosting, caused Valentine’s Day stampedes last year. A perfect match, when paired with Black Velvet, a Belgian dark chocolate mud cake with dribbly chocolate topping,” Sparkle Cupcakery stated. Sparkle Cupcakery also offered Valentine’s


Day T Party that included strawberries with melted chocolate for dipping, Sparkle Shortbread Kisses, sandwich slithers, cupcakes and tea or coffee for $30 per person. Customers could also add an optional glass of Domaine Chandon Sparkling for $40 or Moët & Chandon for $55 to celebrate the special occasion. For $99 there was also the Valentine’s Sparkle Bake Class which involved two hours of making, baking and decorating Raspberry Red Velvet cupcakes with a break for refreshments including a wellearned glass of bubbles.

Another 20 people visited nearby emergency wards with salmonella infections. It is believed they ate either pork or chicken rolls at the shop, according to ABC News. The New South Wales Food Authority sent inspectors into the shop to examine food safety practices and to sample foods for testing. The authority’s operations director, Peter Sutherland said the shop is being restricted from making the products concerned. “We’ve prohibited them from making these particular products and we will have inspectors out there every day to make sure they’re complying with that prohibition order,” he said.

The New South Wales Food Authority sent inspectors into the shop to examine food safety practices and to sample foods for testing.

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The sweetest thing Baking Business talks to Chimmy’s head pastry chef, Laetitia Bremaud about managing Victoria’s best bakery.


spotlight on The rain pelts down outside Richmond-based Chimmy’s Café, Bakery & Restaurant in January. The rainy, sticky and humid summer is interfering with the dough production, but French-born head pastry chef, Laetitia Bremaud is used to working with the Australian weather. “We put the air-con on and the bakery is open, and we try to work early morning when the oven is on and try our best to work with it,” Laetitia told Baking Business. Working with butter in hot and humid conditions can be difficult, but the 28-year-old head pastry chef takes it as a challenge. “It’s a bit of fun, a bit different,” she says. Voted by the Melbourne Leader newspaper as the ‘Local Favourite’ three years running, Chimmys was named Victoria’s Best Bakery by the Baking Industry Association of Victoria in 2010. It was also named Bakery/Patissserie winner in the I Love Food competition, the official certificate displayed on a central column alongside numerous other awards. In January, Laetitia qualified for one of six places with the Australian World Pastry Cup team, which is aiming to qualify at the Asian Pastry Cup and compete in Europe in 2013. “I’m so glad. The adventure promises to be full of training, learning and practice. It will feel good and strange to... represent Australia (in competition). I will give all I’ve got to go all the way and represent Australia as it should,” she says. Inside Chimmy’s a picture of the Eiffel Tower hangs against the brown brick wall, hinting at a French theme, but Laetitia stresses that Chimmy’s isn’t a ‘French’ bakery and carries a wide range. “We sell large and small cakes. We’ve got 30 different slices, it’s quite a big range for the shop. Sometimes you go to a pastry shop and they’ve only got five or six different cakes, but

A picture of the Eiffel Tower hangs against the brown brick wall, hinting at Chimmy’s French theme, but Laetitia stresses that Chimmy’s isn’t a ‘French’ bakery and carries a wide range. we’ve got a full range,” she says. Chimmy’s was bought by new owners in 2009 from the Convent Bakery - another local institution. Laetitia has worked with the company for six years and can identify a few reasons why Chimmy’s was named Victoria’s best. “We have a big range of product. We also (have) a dinner restaurant and we do a lot of catering. We also work a lot with the community around Richmond and Melbourne and in the past years we have been winning a lot of awards from the baking competitions, so maybe the baking association was thinking, ‘Oh what’s that bakery about?’. Because the competition is usually (entered by) Victorian countryside... There’s not many Melbournebased bakeries. So they thought, let’s have a look at that bakery,” she says. Laetitia says the competition involved a mystery shop evaluation as well as a written submission about the business.

spotlight on so it’s girl dominance,” she says with a laugh. “As a girl I like to work with girls because they are very meticulous and can do small jobs and are very clean. My boys they do more work on the dough-break and heavy strong things - and I make the girls do the smaller jobs.” Laetitia prefers to train staff new to the industry so she can instill them with her own system. “If someone has already been trained they’ve already got their own way of doing (things) and sometimes it doesn’t work well because they have to work again and they don’t want to do (things our) way. I teach them from the beginning so they know my standards and what I want and what the customer expects,” she says. Laetitia does all the costings, weights, spending, wastage and maintaining the freshness of the product, which she says makes her more valuable to the owners. “That’s important, if you want to be in charge of a pastry shop. You have to watch what you do. If you don’t know the numbers it’s hard to manage it or manage it well. And I think that’s what my boss likes about me, I don’t just work, I search for (the) best prices around... most days, prices are going up so you need to be careful of wastage, storage and those kinds of things.” Laetitia connects the industry to a wider audience by teaching pastry skills to others.

Laetitia is particularly proud of her strawberry sponge cake, which has won a number of awards. While Chimmy’s is French-themed, Laetitia says she has to be careful about what product she offers to Australian customers. “Because we’re not a French bakery, you can’t do a French ‘fine thing’ and raise the prices very high - people won’t understand. So we still have to do all this style and put the French twist into it without making it expensive, and check the cost and see how much we have to sell it for to make it reasonable.” According to Laetitia, the new owners have brought new ideas to Chimmy’s, including the introduction of a restaurant dinner from Tuesday to Saturday night. They are debating whether to stay open 24 hours. A lack of space in Chimmy’s means that Convent Bakery bakes their bread, but in a few years time they might start producing their own. Laetitia is particularly proud of her strawberry sponge cake, which has won a number of awards. “It has a French twist. It’s not like a sponge cut


in half with fresh cream and strawberries, it’s more like a mouslem cream, butter and custard cream, whipped together with some kirsch. Layers of sponges, strawberry compote... and fresh strawberry inside and on the outside so it’s more appealing than just having the sponges covered with cream,” she says. “So customers think, how did they do that?” she laughs. “We always try to make it appealing and get good feedback from customers. We’ve got the locals and they come here often and they tell us what they think of the product or they give them samples to see what their feedback is.” Laetitia manages a mix of staff nationalities, including Japanese, Chinese, Vietnamese, Indian, Sri Lankan and French pastry chefs. “It’s very international and we get along very well because we all have different skills with pastry and are quite a young team. (It’s) mainly girls, (just) three boys - the rest is like five girls,

“I’m going to start teaching at Chimmy’s because people have been asking for it. I would love one day to open my (own) school because I have a lot people coming to me saying, ‘I want to learn’, so we are going to do it.” Having customers in the store baking will allow them see what happens behind the scenes, hopefully attracting new customers. Laetitia would also like to one day open her own business, but for now she is happy to manage Chimmy’s and continue to improve


baking news

It’s a baker’s life By Brett Noy, Southern Cross Baking Group

Well, what an amazing start to the year; the devastating floods that hit Queensland, Northern NSW and Victoria are not what is meant by the term getting smashed for New Years! In a time where many found it tough-going for 2010 and were looking forward to a better 2011, this was not the start they were hoping for. Ingredient prices continue to skyrocket across the board and it will be quite some time before things begin to recover and normalise. With the three major Queensland flour mills out of action for some time, flour is being shipped from interstate and will provide many challenges for the Queensland baking community coming to terms with the subtle but important differences, such as development times and hydration levels. In stark contrast to where I am now writing this, it is 1°C today and the Australian baking team are guests of the Puratos Company at their Innovation Center in Brussels, Belgium. We are very fortunate to be training with French MOF and 1992 World Baking Champion, Theirry Meunier.

( L to R): Stephane Van Cauwenbergh, Trevor Sims, Brett Noy, Thierry Meunier MOF and Robert Howard

The Puratos Company is a 90-year-old family company with an amazing level of customer service that surpasses anything we’ve experienced before. Their approach to their staff is personal and professional development is world class and that expertise is available to all worldwide. We are training hard and getting some muchneeded practice and inside information on what is required to win the Coupe du Monde del la Boulangerie in China in May. Thierry is an amazing baker and has a baguette flour name after him called ‘Baguette Meunier’. The differences between French flour and Australian flours are amazing. Thierry had us making traditional baguette, French country bread, croissant, and brioche. We tested different mixing methods, fermentation styles and preferments using French traditional flour, French flour with additives and 1.1 per cent ash content flour that would be the equivalent of our Australian wholemeal flour but looked like our rye meal flour. We had outstanding results with both Thierry and Puratos Innovation Center manager, Stephane Van Cauwenbergh giving it their approval and saying that the team’s product was of World Cup standard. From here we go to Lyon to attend the Sirha show and observe the European round of the Louis Lesaffre Cup. This will give us a very good


The visiting Australians made a range of products with Thierry Meunier MOF at Puratos in Brussels

insight into what the top European teams are producing. Read this issue’s shows + events section on pages 43 and 46 for the full story.

Lesaffre Cup internationally and their flour will be available in Australia shortly through France Gourmet in Brisbane.

After Lyon, it’s back to Paris where we are guests of Grands Moulin de Paris at their bakery school. More training takes place here again, going through the production of baguette, croissant and brioche. Grands Moulin de Paris provides the flour for the Louis

All that’s left to do now is get back home and put these new-found skills and knowledge into use through our businesses and to the industry through Southern Cross Baking Group. Then it’s full-time into practice so that we can take our place in Paris in 2012.

Easter at Beechworth Bakery By Tom O’Toole Founder of Beechworth Bakery

Beechworth Bakery’s Tom O’Toole discusses marketing the Easter experience. Easter: it’s our busiest time of the year. But even though it’s our busiest time, we still do lots of promotion. Most are low-cost promotions that work great for us. First, a few weeks before Easter we invite local schools to visit us and make some hot cross buns. They love it. We help them and they get to take home some great product. We let the local newspaper know and they come along and do a story. We also use our front window to make a really eye-catching display of Easter product. If we make it interesting enough, it attracts enough local interest to be newsworthy. And we make sure to keep our display counter full and always have lots of product in sight. The bakery does heaps of Easter bunny biscuits, Easter-themed meringues, etc.

We promote the fact that we bake our hot cross buns fresh every day, throughout the day. We make sure we have plenty of bun spice around the bakery. We put the spice in the oven throughout the day, which gives a terrific aroma. The cheapest and best promotion is word-ofmouth, so we do lots of free sampling in the shop. We also do sampling at the local farmers market. Any chance we get, we sample. We give a dozen hot cross bun vouchers to local schools to use as prizes. We also give gift vouchers to the Rotary and Probus Clubs and other local organisations. We drop off hot cross buns to the local radio station and they often comment on our product on the air. In Beechworth we have an Easter festival, so we get the chance to do an Easter float in a parade. It’s a big commitment at our busiest time of year, but we have found parades are

a great way to get exposure. It’s all about a complete experience for the customer, in and outside the shop.



baking news

Consumer law 2011 By Anton Duc Baking Industry Association (NSW Employers) and Baking Industry Association of Victoria

Baking industry participants are now subject to different competition and consumer laws. The laws, the second tranche in an overhaul of consumer affairs regulations in Australia, commenced on 1 January, 2011. The new law, the Competition and Consumer Act 2010 is the new name for the Trade Practices Act 1974. The new laws have several aspects that have an impact on the baking industry.

Application to the baking industry

In summary, the Australian Consumer Law (ACL):

Product safety

• gives consumers the same rights and protections wherever they are in Australia;

The product safety provisions involve advising the Commonwealth if the provision of your consumer goods results in the death, serious injury or illness. This must be done within two days of becoming aware of the incident. So, if a consumer becomes ill from eating your product you must advise the Commonwealth. This applies even if the consumer goods were misused. For consumer goods, a bakery must identify the goods and include all they know about:

• simplifies the law and reduces business compliance burdens by replacing provisions set out in 17 existing national, state and territory laws with a single national consumer law; and • creates a national enforcement regime, with consistent enforcement powers for Australia’s consumer protection agencies. The ACL will replace different national, state and territory laws that set out consumer rights and business obligations when selling goods and services with a single, national set of rules. The ACL is a national consumer law, which is to apply to all business sectors. It covers general standards of business conduct, prohibits harmful practices, regulates specific types of business-to-consumer transactions, provides basic consumer rights for goods and services and regulates the safety of consumer products and product-related services. The ACL will cover: 1. General law: including misleading or deceptive conduct, unconscionable conduct, false or misleading representations and related offences, information standards and country of origin representations.

Here are some illustrations of the potential applications of the new ACL to the baking industry:

• when, and in what quantities the goods were manufactured or supplied in, imported to, or exported from Australia;

Penalties for making false or misleading representations is an offence. The maximum criminal penalties are $220,000 for an individual and $1.1 million for a body corporate. Civil penalties for the same amount apply. Other civil remedies include: • injunctions; • damages; • compensation; • orders for non-party consumers; • corrective advertising orders; • adverse publicity orders; and

• the nature of the serious injury or illness; and

Consumer protection agencies can accept court-enforceable undertakings, issue infringement notices, substantiation notices and public warning notices.

• any action the supplier has taken, or intends to take, in relation to the goods.

Misleading conduct Another example is misleading and deceptive conduct. Businesses that use ‘puffery’ (wildly exaggerated, fanciful or vague claims that no reasonable person could possibly treat seriously or find misleading) may be caught because there is no legal distinction between puffery and misleading or deceptive conduct. An example is a café owner claims to make ‘the best coffee in the world’.


3. Product safety: including the new national product safety regime.

• availability, nature or terms and conditions of employment; or

4. Sales practices: including unsolicited supplies, unsolicited consumer agreements, pyramid schemes, multiple pricing, lay-by agreements, referral selling and harassment and coercion.

• profitability, risk or other material aspect of any business activity that requires work or investment by a person.


A further example is a baker selling his bakery. When asked the reason for sale, he does not mention that he is selling because a similar bakery is opening nearby.

• the circumstances of the death, serious injury or illness;

2. Consumer guarantees: including what consumer guarantees apply to goods and services, who is responsible for these guarantees and when remedies, such as refund repair and replacement are available.

5. Unfair contract terms: including the new national unfair contract terms law, which took effect on 1 July, 2010.

position and not following through may also be misleading conduct, in that an employee has relied on that representation to leave a position.

For the first time, statutory provisions have been made regarding conduct in employment. It will be unlawful to make false or misleading representations about the:

An example would be where an offer of employment is made and a bonus or other incentive is offered but not paid when the conditions are met for the payment. Offering someone a promotion, or a management

• disqualification orders.

We urge all participants to review their business practices to ensure that they are in line with intended objects of the Competition and Consumer Act 2010.

So, if a consumer becomes ill from eating your product then you must advise the Commonwealth. This applies even if the consumer goods were misused. Anton Duc is workplace relations manager for the Baking Industry Association (NSW Employers) and industrial relations advisor for the Baking Industry Association of Victoria. Anton advises the BAA on award modernisation and is also a practicing solicitor with a Sydney law firm.

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feature food

Gluten free Baking Business looks at increasingly popular gluten free options as Coeliac Awareness Week approaches in March.


Gluten freedom Brisbane pastry chef, Francis Pichelin has transformed gluten free pastry from a business opportunity into a passion. Experimenting with gluten free pastry tastes and textures in his kitchen one day, Bonjour Patisserie owner, Francis Pichelin unlocked a secret. “Normally, gluten free pastry crumbles. By accident I discovered a way to be able to roll it out for metres,” Mr Pichelin told Baking Business from his 25 years working with the difficult product. “It’s better then the real thing,” he said. The 51-year-old said discovering a quality gluten free pastry had been his greatest success, which he now uses extensively in his gluten free focused business in the trendy New Farm suburb of Brisbane. There are no limits to what can be gluten free at Bonjour Patisserie, where most customers drop by in the morning to buy product for breakfast, tea and work functions. The store offers gluten free quiches, petit fours, strawberry-cheesecake with fresh cream and more. “We do a lot of cakes without flour, but customers don’t believe us,” he said. He makes his own jam with chunky bits of fruit and squeezes pure organic lemon juice. Even the cappuccino powder and tomato sauce are gluten free. According to Mr Pichelin, it’s the little things that make a big difference when it comes to gluten free. “There is so much to think about,” he admits. “I would like to become totally gluten free but shortage of flour is worrying.” Mr Pichelin created his own starter culture, which he said works better than fresh yeast. He uses maize cornflour and stays clear of pesan (chick pea) or soya flour as they can “give a bitter taste”. He is still trying to perfect his own gluten free crossiant, which he said is difficult to get to rise properly. The Paris-born business owner “grew up in a pastry shop” before moving to Australia at the age of 10. He said that Brisbane customers can be “stubborn”, preferring traditional Australian classics, such as the chocolate mud cake, which offer little opportunity for subtlety. When not experimenting with gluten free, Mr Pichelin consider himself a croquembouche expert, which he has spent years perfecting.


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International taste Gluten free products were once known for their bland taste, a deficiency that perplexed Swiss pastry chef, Josef Zehnder. Asked to produce a gluten free cake and biscuit range to supply a local establishment, the Queensland-based business owner realised there was an opportunity for quality gluten free bread. Seven years later, the Zehnder Bakery owner has maintained a growing business and is less than a month away from launching his European distribution. “We just didn’t understand, Josef being a chef, why there had to be that difference and that’s been our main objective. I guess it’s really one of our statements... that it’s gluten free as it should be,” Zehnder Bakery coowner and Josef’s wife, Naomi Dezentje told Baking Business. “There shouldn’t be any difference between the taste of gluten free products and normal non-gluten free products.” After trials and nine months in market sales Naomi and Josef established a 350 sq m factory in their home town of Maleny in 2007. The facility is solely dedicated to the production of gluten free food. “Josef is a chef by trade and I think I just realised that there was such a deficient product for good gluten free anything and just decided that that would be an area. When he decides to get something in his


head he decides to become very passionate about it and he just does whatever he can to achieve that. I think he’s well on his way to doing that,” Mrs Dezentje said. Customers are often taken back when they discover the product is gluten free. “We get that feedback from the consumers, some people have said ‘You know I haven’t had bread for 20 years, thank you so much for giving us a bread that I can eat.’ It tastes like normal bread. Because I think that’s one of the hardest products to make, is just normal bread,“ Mrs Dezentje said.

already put orders in so we’re ready to go,” she said. Besides conquering Europe, Zehnder Bakery also has plans to sell their product in the US. “Our aim is to provide the best gluten free product available and become the name is synonymous with ‘the best gluten free product’ around the globe, something many consumers believe we have already achieved,” she said.

“There is a huge demand for gluten free products everywhere and it’s growing all the time.” The company owners look forward to Anuga in Cologone, the world’s largest food fair, where the product received a lot of attention. “That’s the thing, we’ve actually tested how we compare with the rest of the market and actually went to Anuga. We’re going again this year and everyone just got so excited and we just got inundated with people wanting our product,” Mrs Dezentje said. Their expected March launch in Switzerland has already generated interest. “We have quite a few suppliers that have

Zehnder Bakery owners Josef Zehnder and Naomi Dezentje

Organic philosophy Brisbane-based bakery Sol Breads has developed a gluten free range of breads to complement its organic offerings. Their gluten free range includes hamburger rolls, ‘Megaggrain’, Rice & Polenta and Rice & Pumpkin. The sourdough bakery produces and distributes baked product through company-owned retail outlets and market stalls, direct to consumers, wholesale distributors and retailers. They use a traditional natural fermentation process to raise the dough instead of commercial yeast. The Sol Breads website provides information on health issues relating to gluten in bread. “Removing gluten from the diet is not easy. Grains are used in the preparation of many foods. It is often hard to tell by an ingredient’s name what may be in it, so it is easy to eat gluten without even knowing it. However, staying on a strict gluten-free diet can dramatically improve the patient’s condition. Since it is necessary to remain on the gluten free diet throughout life, it will be helpful to review it with a registered dietitian,” the website states.


“In general, gluten is a safe and natural component of many foods and should not be removed from the diet. If you feel that you have a problem with gluten, it is best to contact your doctor or a dietitian who will guide you through investigations of your concern.”


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Must have flavour Baking Business talks to leading gluten free promoter, Dr Sue Sheperd about gluten free taste. A primary goal for gluten free author and industry promoter, Dr Sue Sheperd is promoting gluten free products with a great taste. “Because people have a dietary infliction it’s a matter of encouraging manufacturers to still provide great-tasting food to a growing market and also for the sufferers to know that there is plenty of great-tasting food that they can enjoy,” Dr Sheperd told Baking Business. Dr Sheperd has written five gluten free cookbooks, is in the process of writing another three, and has been heavily involved with events such as the Irresistible Gluten Free Show. Gluten free product traditionally had a “bland or quite bitter after-taste” according to Dr Sheperd, depending on raising agents, or sometimes coming out with a “bizarre” flavour. “The people working in industry have devoted quite a lot of time to it. Afterall, (for) these chefs these dishes are their signature, they’re probably proud of them and the great respect they have for all the individual manufacturers and food professionals who have taken the time just getting it right,” she said. “Bakery is not easy. (Gluten) is the magic wonder-naturally-occurring ingredient in the flour, so alternative methods and combinations of ingredients are very definitely required so that it’s acceptable.

“I always wanted to be a dietician, however the diagnosis changed my career focus. So I guess with my work as a dietician I not only see patients who have dietary conditions, I consult with food companies and assist them with product development. I also consult with the media to get messages out there,” she said. Dr Sheperd said she has met many patients who perceive gluten free as meaning healthy, although this is not the case. “You can get gluten free donuts, you can get gluten free pastries, a beautiful choux pastry croquembouche filled with cream can be gluten free but it’s not good for you, no,” she said. Starting as a self-publisher for her cookbooks, she has now been taken on by larger publishing companies as gluten free awareness has been steadily growing. “I love to hear about the companies that are going the distance to have (both) gluten free and taste great. And in addition to that have other nutritional properties, as fresh as possible, as organic as possible and those sorts of things,” she said.

“The people working in industry have devoted quite a lot of time to it. Afterall, (for) these chefs these dishes are their signature, they’re probably proud of them and the great respect they have for all the individual manufacturers and food professionals who have taken the time just getting it right,” she said.


“There’s so much on the market now, it’s just amazing to see the growth that has occurred,” she said.

Diagnosed with coeliac disease 17 years gao, Dr Sheperd has been a dietician for 15 years.

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Sweet option Macarons can be made gluten free, a quality that Cacao Fine Chocolate & Patisseries’ Tim Clark likes to promote. “Chocolate in its simple form with no other additives appeals to just about everyone and is suitable for those that are wheat/gluten intolerant. Many of the range of filled chocolate pralines available also do not contain any derivatives of wheat,” Mr Clark told Baking Business. Mr Clark encourages customers to think of macarons as a tasty gluten free option. Cacao Fine Chocolate & Patisserie serve a wide selection of freshly baked pastries, savouries, baguettes and decadent cakes. Not to mention their wide range of hand-crafted chocolates. According to Cacao, the macaron is a light almond meringue “sensation”, each with their own delicate filling. Macarons adorn the counters at Cacao and excite the senses with their colour. “Cacao also offer such taste sensations as their signature hot chocolate, made from the finest Belgium chocolates. Chocolate is a central theme throughout the store, and its flavor and texture are explored in over 80 per cent of Cacao’s creations. Many of our creations are made on-site by our team of talented chefs,” Mr Clark said.


“Guests may spend a lazy afternoon lounging in our cafe or simply pop in to purchase their favourite items.”

baking news

Hunger for knowledge Baking Business talks to 2010 L A Judge winner, Ashley Toth about creating a career through hard work and study. If he has his way, Victorian baker and 2010 L A Judge winner, Ashley Toth will soon be baking hot bread on the world’s coldest, driest and windiest continent. “I want to work in Antartica,” Mr Toth explained to Baking Business. “At research stations they have positions for 20 different jobs, but one of them is a cook and you can do six to 16 months down there. I don’t know why, it’s just the idea has always appealed to me so I’m going to apply for the 2012 season,” he said. “That’s just me being me.” The adventurous or, as he admits, possibly “foolhardy” 23-year-old is buoyed with enthusiasm since winning the prestigious L A Judge award last year. Regardless of the outcome of the South Pole expedition, Mr Toth still has a cool $3500 he can put towards overseas study and is eyeing two weeks in San Francisco followed by a six-week course in Germany next year. “There’s heaps of options. You have to be willing to go out and look, I suppose, and travel,” he said. “(I want to) study baking overseas and just get my name out there even further.” The Bakers Delight Burwood Heights baker has a hunger for knowledge and a keen interest in discovering new types of bread. “I love bread. Everywhere I go, if I see new bread I’ll buy it to try and talk to people who like talking about it. When I meet people who are interested, I love to talk about bread,” Mr Toth said. “(It’s) definitely a huge part of my life.” Mr Toth attributes continual hard work and study to helping him win the competition. Starting sales work in a bakery at 15, he eventually moved to the back of the bakery and began his apprenticeship at 18. He has worked in a number of different Bakers Delights over the years, sometimes having to “help out mates” on his days off. After learning about the L A Judge competition in 2009, he decided to have a go and began preparing by visiting a range of bakeries, such as working a night at Phillippa’s under BIAV president, Andrew O’Hara. “He did impress me with his competence and passion for baking and generally he is really nice guy so it was great to see him win L A Judge,” Mr O’Hara said. After winning the L A Judge competition it reinforced the importance of study and a greater knowledge of ingredients. Mr Toth is currently studying Food Science at TAFE and learning how ingredients react with


L A Judge 2010 winner Ashley Toth with Bakers Delight Burwood Heights owner Chris Orlando

one another to fully maximise the baking experience. Bakers Delight Burwood Heights owner, Chris Orlando has played a vital role in his success. “He’s probably the most supportive guy I know. I went up to him for whatever reason and said, ‘I need to do this or I need to do that’, (and) he supports me 100 per cent, regardless of how it effects me at work,” Mr Toth said. Mr Orlando was happy for Mr Toth to take time off to visit a flour mill in Adelaide or a local yeast factory. The owner left his business between shifts to attend the L A Judge award dinner and watch Mr Toth win. “We have very few staff members, basically it’s him, myself and an apprentice. He worked in the morning, flew up to the competition dinner and then flew back and went back to work. He’s very supportive,” Mr Toth said. The award winner has enjoyed the last year since winning and has found the experience rewarding. “I don’t think the industry itself has changed too much since I started. I think it’s more my expectations of the industry and how I perceive it has changed a lot since I first started,” he said. “It’s changed a lot for me, especially since winning the competition. I see a lot more

After winning the L A Judge competition it reinforced the importance of study and a greater knowledge of ingredients. Mr Toth is currently studying Food Science at TAFE and learning how ingredients react with one another to fully maximise the baking experience.

possibilities now and just so many more options of what can be done in the industry. Mr Toth’s advise for young bakers thinking about future L A Judge competitions is simple. “Definitely have a go, because whether you’re chosen or not, any experience that you can do will help immensely. It’s definitely worth something to try for. Even if you don’t make it, the fact that you’ve tried and put your name out there people start to notice you, regardless of whether your chosen or not,” he said.


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Easter impact on chocolate sales By Tim Clark, Cacao Fine Chocolates and Patisserie

Christmas is over for another year. We cry a sigh of relief that we have survived yet another crazy season. It is one of the few months of the year where everyone tries to cram six weeks work into three and is usually the most chaotic, but also the most rewarding. Hopefully it was a great end to the year for all that worked the long hours and pushed to make it happen. Whilst we recover from a big Christmas and begin the New Year with new goals and targets there is little rest to be had. Unfortunately we finish one year very differently than we start the next. December to January is much like a balloon we work to blow up only to have it deflate in January. The quietest month in the year is renowned as a tough month for sales. The pressure is back on to keep costs in line and keep revenue up; hard to do when many return customers are away and others tighten their spending. It’s more important than ever to stick to the formula that works and it will pay off, shoppers will return again and their expectations will be up as usual. It’s not long before Easter and with this means chocolates will soon be in high demand. For many involved in chocolate manufacturing, large and small, it is again a very busy time. February through to Easter, chocolate production goes up another gear to cover the demand that will begin early April. It is the one time in the year that just about everyone will eat chocolate. We will use close to one-third of the chocolate for the entire year at Easter. Our chocolate will come in bulk five-kilogram blocks and be melted and tempered then moulded into hand-painted figurines and shaped into moulded and cut pralines. You will notice some supermarkets have already stocked Easter selections as early as 1 January. As a kid I never recall them stocking so early in the year, soon we’ll be putting Easter eggs under the tree for Christmas!

It’s not long before Easter and with this means chocolates will soon be in high demand. For many involved in chocolate manufacturing, large and small, it is again a very busy time. 26

Not all countries are able to enjoy the sweet taste of chocolate equally. There are profound opposites between those nations that extract the raw materials and those who indulge in the finished product. All but one of the top 20 countries that consume chocolate are considered ‘well-developed’ or ‘advanced’. Brazil is the only country on the list that actually considers chocolate to be a natural resource. The reality exists that the processing and consumption of chocolate products is ‘western world’ dominated. Seventy per cent of the worldwide profit from chocolate sales is concentrated in these countries. Eighty per cent of the world chocolate market is accounted for by just six transnational companies, including Nestle, Mars and Cadbury. Europeans alone consume around 40 per cent of the world’s cocoa per year, 85 per cent of which is imported from West Africa. There have recently been efforts to initiate a fair-trade movement, which would encourage the purchase of cocoa from developing country producers at a fair price. However, tariff escalation continues to be a major problem, which acts to drive chocolate consumers and cocoa exporters further apart. Here are some other interesting chocolate facts: • sixteen of the top 20 consuming countries

are European; • in 2001 Americans consumed three billion pounds of chocolate, which totalled $13.1 billion in sales; • sixty six per cent of chocolate is consumed between meals, with 22 per cent of all chocolate consumption takes place between 8pm and midnight; • more chocolate is consumed in the winter than any other season; • chocolate manufacturers currently use 40 per cent of the world’s almonds and 20 per cent of the world’s peanuts; and • according to recent surveys, Australians consume more than five kilograms of chocolate per capita per year as opposed to world leaders in chocolate consumption Switzerland, consuming more than 11kg per capita, with the UK not far behind. At Cacao Fine Chocolates we have created a selection for 2011 that was designed back in September in preparation for the Easter season. We were inspired by the colours of autumn and choose to introduce these rich warm tones with differing shades or orange red and yellow, which can be seen above. You can see our 2011 collection in-store this Easter or by visiting our website.

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 Sunrise Bakery, Gawler SA is now  Bakehouse Café, Woy Woy NSW is now  Eaglehawk Bakery, Eaglehawk VIC is now  Seacliff Park Bakery, Seacliff Park SA is now  Jolly Miller Bakery Café, Sunbury VIC is now  Glenorie Bakery Cafe, Glenorie NSW is now  Western Bakeries, Roma QLD is now  Golden Nugget Bakery, Ballarat VIC is now  Wal’s Bakery Murray Bridge SA is now  Howlong Country Bakery, Howlong NSW is now 12 bakeries across Australia will become bakeries in the first 3 months of 2011. Join them by calling Rob Catalano today.


baking news

Rising against

the flood Flood-affected bakeries and their communities re-build as shoppers are warned of shortages and high shelf prices.

Old Fernvale Bakery owner, Bill Rose can normally talk a person’s ear off about his business on a good day. To anyone calling him on 11 January, 2011, however, he was short and to the point. “Can’t talk right now, we’vre stopping the flood from coming in,” Mr Rose said as the Wivenhoe Dam opened its gates and poured 490,000 mega litres of water out onto the valley below. With his bakery downhill from the dam and a property overlooking its catchment area, Mr Rose watched the dramatic and tragic events unfold before him in January. His bakery was flooded while water rose around his property, sweeping away four head of cattle and isolating his community of 41 people. Before the flood reached its peak, Mr Rose


travelled to outlying areas to watch the water level rise. “I went to Katoomba on Monday – it was scary to watch it come over the Somerset Dam. It was roaring. A new bridge went under three metres of water,” he said. Preliminary estimates of the rebuilding costs in Queensland tally $3.9 billion and other floodhit areas are about $1 billion, Prime Minister Julia Gillard said in January. Several Victorian towns, including Swan Hill on the Murray River, were under threat from river levels in January while other towns in the north-west of the state threatened to be isolated for some time. In Queensland, Old Fernvale Bakery was closed for three days and six casual staff let go, with four eventually returning to work. Mr Rose estimates that he threw out

at least $50,000 worth of stock and his total cost will add up to $100,000. While his bakery was affected, Mr Rose said it could have been worse. “Most of the machinery was okay, they just needed some new motors. Our business got power before a lot of other businesses, the electricity company put through power in order to get the Woolworths back and we were added on as well,” he said. As his community ran out of food and medical supplies, Mr Rose travelled to nearby Mt Glorious to visit a chemist. “I was looking at cars upside down in trees. I saw a guy’s ute that can best be described as tumbled steel. If you can imagine 100m of guard rail screwed up like liquorice, that was Mt Glorious. The trees were all screwed up, it

Seven Network’s Kay McGrath reports on the Brisbane flood from Kangaroo Point


The Brisbane river overflowed its banks in January


baking news

Brisbane’s King of Cakes production facility was flooded in January, destroying everything inside

warning, Mrs Steele said. “It’s just that a family friend was driving to try and get through to Brisbane and he had to go past the bakery and he said, ‘You better get in here’. We’re 20 minutes of out of town, so within an hour it was at our ankles... and after (another) half an hour it was up to our waist.” Big Dad’s Pies stores in Toowoomba and Ipswich were hit hard by the floods

even surprised me,” he said.

ranges back again.

The ‘in-land tsunami’ in Toowoomba surged quickly and put bakeries and Allied Mills’ facility out of action. Along the Brisbane River George Weston Foods was also flooded, closing it down for what may be many months.

“We have had on the two days (of the flood) and the weekend up to 30-35 people bring out all the debris out of the factory. It was devastating. You work 20 years for something and then within 48 hours it’s gone.

Less than a kilometre from the river was King of Cakes’ production factory. Owner Wolfgang Kelke said up to three metres of water flooded the building, destroying everything inside.

“Energex is here today and helping out and everybody is doing a great bloody job trying to get us back into business.”

“I’ve lost all the stock, I’ve lost all the machinery. I’ve basically lost everything; the whole thing is uninsured. So without the factory we are not able to produce or supply the stores at the present point of time,” Mr Kelke told Baking Business in February. King of Cakes is temporarily renting a factory to keep production going, but Mr Kelke has very little money to get it back to its former position. “Just imagine yourself, you work 20 years and you lose half a million dollars and insurance not covering it, not even the business interruption where they would be pay the wages and all the rest. So I have to see how to put this money together to be able to afford it,” he said. Mr Kelke said this was the biggest challenge of his life, but thankfully employees, friends, relatives, old business colleagues and the German consulate have all come together to help rebuild. “I’ve great moral support in times like this and it proves who’s on your side and who’s helping. Even people in the trade, people like Mel and James (from The Hills Bakery) offered their bakery so we can at least show the customers we can bring in some of our bread


Further heartbreak hit west of the Wivenhoe Dam as some bakeries also lost everything. The flood came twice to Steele’s Bakery in Warwick, a town lying 130km south-west of Brisbane. It rose first on Boxing Day in December 2010 and a fortnight later in January, at the same time that Toowoomba’s main street erupted with water. “The first flood took everything. We had half an hour to get everything out, but we couldn’t get anything out. We got half a dozen bags of flour out and that’s it,” Steele’s Bakery co-owner, Gail Steele told Baking Business. All of Steele’s Bakery’s machinery went under, destroying their mixers, moulders, display counters and slices. Their oven was the only piece of equipment that manufacturer Moffat was able to save, allowing the bakery to keep going with three-quarter capacity. “My office was floated. If the front doors had been open it would have been floated through the street. I lost all paperwork. For the last two weeks I’ve been slowly drying things out and wiping them off and drying them out and trying to photocopy them to get some sort of record,” she said. “The computer went and everything too. Everything in the office, any history that we had.” The December flood came without any

The first flood reached 1.2m while the second reached a metre higher, but with advanced warning they were able to bring trucks in to save what they could. “So we got everything out, cause we just came to town and just watched then on in, just watching the water level at different creek crossings before it floods to us,” she said. “We’ve just opened for a few hours today. It’s very, very quiet and I’ve probably lost about four-five staff, I haven’t got the work for them any more.” Steele’s Bakery has insurance but will try for government assistance as they aren’t sure how long insurance will take to support them. “Insurance is just going to take forever and in the meantime we’ve had two lots of cleanups and things to be paid for on the spot and all the rest of it,” she said. “All around us went under. So a lot of them went home and lost everything in their homes and some of them haven’t got insurance and it’s heartbreaking. “You’ve just got to bare it and go, you don’t just bury your head in the sand. People are exceptionally good around our area anyway and we’ve got a good history here with people

“The first flood took everything. We had half an hour to get everything out, but we couldn’t get anything out. We got half a dozen bags of flour out and that’s it,” Steele’s Bakery co-owner, Gail Steele told Baking Business.

Above and to the right: Allied Mills in Toowoomba was closed after the ‘in-land tsunami’ in January

Stone milling since 1968. Darby’s Fresh Bake Queensland manager, Sue Barnes helped her employees and the local community during the floods

so they’ve looking for us to open.”

“One employee lost everything inside the house. Another one lost their car and caravan. There’s lots of people that need help. The biggest problem is getting flour,” Mrs Barnes said. Darby’s employee Tiresa Afamasaga housed an additional 10 family members alongside her own five children after her sister lost most of her possessions when the Budamba Creek swelled and swamped their home. Like many bakeries affected by the flood, Mrs Barne said Darby’s employees have come together to give to the family that has lost everything, helping to contribute to what for many will be a long rebuilding process.

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Dotted west of Brisbane past Ipswich and up to Toowoomba is the Darby’s Fresh Bake chain of pie stores. Queensland manager Sue Barne said Darby’s stores were lucky not to be badly affected, but some of their employees lost their homes and personal possessions.


baking news

Hit hard but still giving Retail food brand manager and franchisor, Retail Food Group (RFG) collected donations for the Premier’s Flood Relief Appeal at its 1100 stores across the country in January. RFG is the owner of the Donut King, Brumby’s Bakeries, Michel’s Patisserie, bb’s cafe and Big Dad’s Pies franchise systems. RFG CEO, Tony Alford said, “Given more than 100 of our franchisees’ stores and/or homes had been directly affected by the recent floods, we are acutely aware of the widespread devastation and loss suffered by those affected by these terrible events.   “To assist, we have installed in-store donation tins across our entire 1100 store network and all contributions will be directed to the flood appeal. In addition, RFG will match customer donations dollar-for-dollar up to a maximum of $100,000 with such monies to be applied to both the Flood Relief Appeal and assisting the families of franchisees affected by the floods”.  


Mr Alford said RFG was also committed to supporting its franchisees, some of whom lost


both their business and their homes. “Most pleasingly, we have received enormous support from other RFG franchisees wanting to help their colleagues, both financially and otherwise,” he said.   RFG said 108 outlets had been closed due to the floods, including 56 Brumbys outlets (including Brumbys Go! and 13 Big Dads Pies outlets), 31 Donut King outlets, 14 Michels Patisserie outlets and seven bbs cafe outlets. According to, RFG said some of its outlets closed by floods may not reopen, and others may close subsequently as the financial consequences of the episode weigh on franchisees. “The immediate future of each of these outlets is presently the subject of further assessment,” RFG said in its statement.

“To assist, we have installed in-store donation tins across our entire 1100 store network and all contributions will be directed to the flood appeal. In addition, RFG will match customer donations dollarfor-dollar up to a maximum of $100,000 with such monies to be applied to both the Flood Relief Appeal and assisting the families of franchisees affected by the floods”.

Helping out Queensland Bakers Delight bakeries were spared from flooding, but around 14 were impacted at some stage due to either power outages, accessibility or lack of ingredients.


The Ipswich Bakers Delight was closed for one morning due to a lack of ingredients but opened again the following afternoon. “All of our major suppliers have gone to great lengths to ensure they are on track to continue to supply our bakeries,” a Bakers Delight spokesperson said. There were only short delays in supply and Bakers Delight’s suppliers were able to service their requirements throughout the period. A small team in Queensland drove the streets close to the river in the suburbs of Yeronga and West End in Brisbane on the Friday of the floods. Bakers Delight Macarthur Central, Mt Gravatt and Yeronga baked 500 six-packs of fresh-baked Bakers Delight Mini Cheese & Bacon Rolls to hand out to residents in clean-up mode.


The remaining product was delivered to the evacuation centre at the RNA showground which was housing approximately 700 residents that evening.


W & P Reedy 31 Stanley Street Peakhurst, 2210

02 9533 9522

Bakers Delight Macarthur Central, Mt Gravatt and Yeronga baked Mini Cheese & Bacon Rolls to hand out to the residents in clean up mode

Pty. Ltd. EST. 1935

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Zucchelli Forni for every business, for every purpose, every bakery, EVERY TIME.

Zucchelli Forni is known in the baking industry throughout the world for specializing in the manufacturing of quality ovens. In Australia the Zucchelli Forni range of rack ovens can be seen in many bakeries from retail to large industrial bakeries.

Zucchelli Forni manufactures a total of 100 different ovens in their 50,000 sqm factory in Italy from Rack Ovens, Setter Ovens, Modular Deck Ovens and Industrial Tunnel Ovens. The Zucchelli Forni ovens are currently in use in over 80 countries throughout the world. Zucchelli Forni uses the highest quality materials available when manufacturing ovens.

ROYAL BAKERY EQUIPMENT Postal Address: Unit 21 / 369 Victoria Street, Wetherill Park, NSW, 2164 Phone: (02) 9756 47 46 Fax: (02) 9604 12 88 Web:

Healthy mix New South Wales’ Quinty’s Cakes and Bakehouse scratch-makes sourdough product while enjoying the country lifestyle.

The sweetest thing Baking Business talks to Chimmy’s head pastry chef, Laetitia Bremaud about managing Victoria’s best bakery.


my bakery

Seven years ago Paul and Tanya Gillanders had an education problem. Having moved from Sydney to Uranquinty, population 1500, and having launched a sourdough bakery, they found no-one understood their product. Their sourdough takes more than three days to ferment, has no yeast and is “pure sour”. Nearly a decade later, the tide has turned and their sourdough has cemented its place in the community. “Now it’s taken off a lot, with the cooking shows, you know, and it’s educational, people just want to know what’s in their food. Not all the 202 preservatives that make your child have learning difficulties... There’s just a lot of issues, I think, health wise, and they’re just wanting to educate themselves and it’s taken off quite nicely,” business coowner Tanya says. The business sells breads such as parmesan, herb and carmerlised onion as well as cheesecakes, crumbles and poached seasonal fruits. “I get bored easy so I change things. I think if I get bored then the customer gets bored. We reinvent ourselves a lot. We launched mousses and a gourmet line of cakes. So we do a lot of things,” Tanya says. In 2008 Paul and Tanya opened their second business in Wagga Wagga, 15km from their first store. Both 36 years old, the pair hadn’t originaly planned on becoming business partners. “When I wanted to set-up a business I wanted to do it by myself, I hadn’t planned to include Paul in it, but when we started to put our heads together it started to grow bigger than just the café. I thought, well you can’t really do it alone. And we did baking together and he learnt it,” Tanya says. A lack of customer turnover has meant they have had to focus on making an impact with their product quality and win the locals over. “I reckon we have a lot more loyal customers because there are people that move (here) that don’t turnover as much as the city. So I think in saying that that’s why you have to change a little bit more often than the city, where the customers change and turnover, where in the country they don’t, they’re here to stay. You know, for 15 years they live down the road and they’re here to stay,” Tanya says. “So, I just think word gets around that you’re no good, word gets around pretty fast.” Tanya says she started work in a “normal” Australian bakery where she made premix slices and apple turnovers. She then extended her skills and went to Sydney and refined them through restaurant work with fresh produce. It was here that she became fascinated by sourdough. Paul, a New Zealender, is a

carpenter by trade but picked up his baking skills on the run. Germany would become an integral part of the business. Tanya’s father is German and the pair travelled there in order to gain insight into sourdough production. A chance meeting with a customer off the streets brought them even more German experience. “We actually met a guy from Berlin (at our shop) and he said, ‘This place is beautiful, if you ever want to, come across and bake with us over in Berlin’ and I said, ‘Are you honestly saying there is an opportunity? Because if there is I will take it’ and yeah, he was genuine and two years later we did it.” Spending nine days at Berlin’s Bakerman, Paul learnt the bread trade while Tanya did the pastry for an equal mixing of pastry and the bread. “Paul does all the breads here now. I focus on the marketing, employment and pastry. He focuses on the bread, the production and the pies, and the sort of running of the business.” The business has provided artisan bread classes for more than six years. Tanya says it’s important to allow customers to work inside the bakery so that they can become “part owners” in it. “I love teaching kids stuff. People wonder, ‘why aren’t there more chefs?’ Well you don’t open your workplace, that’s why. So, people that love cooking will do it, given the opportunity to have the experience. It really creates a loyal base because those people own your business because they’ve been in it with you,” she says. Quinty will remain a small business without a wholesale side in order to maintain its product quality. “What’s the money in wholesaling? They want you to drop it 50 per cent, they want you to

The business has provided artisan bread classes for more than six years. Tanya says it’s important to allow customers to work inside the bakery so that they can become “part owners” in it. deliver it free, if it doesn’t sell for them they want you to actually carry credit and they want you to have a three-month account. How can any business do that? It’s not something I’m interested in, we work hard enough. “I just want to be friends with our customers and let them have a retail experience and try new things rather than pumping out the production and not having anything new.” Moving out of the city into the country and launching a business has been hard work for the Gillanders, but they now enjoy a balanced lifestyle. “It’s definitely not given to you. I would say in a sentence we eat, drink, live bakery. And because of that it is draining on us. We actually close for the month of Janaury to refuel ourselves and that’s just been a great reward, that’s when we do our travelling, we do our training and that’s when we have a break ourselves. I never want to be angry to serve a customer. We’re not built like robots and I think people forget that.”


baking recipes SUMMER HEDGEHOG Makes: 24 slices

Summer recipes

Ingredients 250g packet shredded wheat biscuits ½ cup (45g) shredded coconut 1½ cups rice bubbles 4 tbsp CSR Golden Syrup Squeeze 120g dark chocolate, roughly chopped 50g unsalted butter


1 2

Line 19cm x 29cm slice pan with baking paper. Break biscuits into rough pieces. Place biscuits in large bowl with coconut and rice bubbles. Mix well.

3 4

Melt golden syrup, chocolate and butter in a pan over low heat. Add melted golden syrup mixture to biscuit mixture. Mix well and press into pan.


Chill until set. Score top with a knife to form 24 squares. Slice and serve.

All recipes courtesy of CSR


CITRUS CHEESECAKE WITH CHERRY GLAZE Serves: 10 Ingredients Base 1 cup (110g) sweet biscuit crumbs ¾ cup (95g) finely chopped pistachios 70g butter, melted

Filling 2 x 250g cream cheese, softened 1 x 125g cream cheese, softened 1 cup (220g) CSR Caster Sugar 3½ tsps gelatine 60ml (¼ cup) boiling water 250ml thickened cream / cup fresh lemon juice

1 3

2½ tsps lemon rind, grated



Combine biscuit crumbs, pistachios and butter in a bowl and press into the base of a 23cm springform pan; chill.

2 3

Beat cream cheese and caster sugar using an electric mixer until smooth. Combine gelatine and boiling water and whisk well with a fork until dissolved. Add to cream cheese mixture and beat until combined. Add cream, lemon juice and rind and continue beating until smooth.


Pour mixture into prepared base and refrigerate at least three hours or overnight. Top cheesecake with Berry Glaze.

Berry Glaze 250ml (1 cup) water 1 cup (220g) CSR Caster Sugar 100g frozen or fresh cherries 300g fresh mixed berries


Place water and caster sugar in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil for two minutes.

2 3

Take off heat, add cherries and allow them to stand in syrup for five minutes. Strain cherries from syrup. Return syrup to saucepan and heat to a simmer for 10-15 mins or until thick and syrupy. Cool slightly, return cherries to syrup and mix through berries.


hot products

Premium deck ovens The Logiudice Italian premium deck oven, available from Doughmaker, will be showcased at Fine Food in Western Australia this March. Doughmaker’s technicians and sales team have experience and skills second-to-none in the industry. Along with ordering in and replacing parts when appropriate, their skilled welders and toolmakers are able to manufacturer replacement parts often far superior in quality to the manufacturers original components.

new With new and used stock in their showroom and workshop, they are able to promptly provide you with products at short notice.


Have a sauce-y summer

Natural salt reduction, same salt flavour

Raw Materials has released two new products to their range, including a Cranberry Sauce and Redcurrant Jelly. Try the Cranberry Sauce with turkey and brie in a crusty baguette or serve with your favourite roast. The Redcurrant Jelly is a great condiment that goes with everything, especially cured and smoked meats.

Soda-Lo, available from Ingredient Solutions Australia, helps you to reduce salt content in your product naturally, whilst still retaining a clean label for the same great salt flavour we all enjoy. Unlike other salt replacers, Soda-Lo is just salt, no other chemicals are used in its manufacture. Western Australia’s Ingredient Solutions Australia (ISA) supply quality ingredients and raw materials to the food industry.

These traditional condiments are a welcome addition to the festive table with pork, ham and turkey but can be used all year round.

Powerful chocolate booster Callebaut has launched new dark chocolate ‘80% powerful’. This chocolate has been developed for your creations that require a powerful chocolate boost but at the same time, is not too bitter. It has the renowned balance that you come to expect that marks the other dark chocolates such as 811 and 70-30-38. For more information contact Australian agent F.Mayer Imports.


Power with style

Firstpoint ATM network launches in Australia

Rapid development in the mixers market and the AR Range again serves to underline why the BEAR Varimixer is the market leader. Reliable, easy to clean and durable with a logical, workable construction in an attractive, manageable design – this shows yet again that investment in an AR 30l, 40l or 60l is an investment in a documented, tried and tested product.

Customers ATM have launched ‘firstpoint’, a new ATM brand set to lead the convenience market in ATM brand awareness and value. Customers ATM operates Australia’s largest ATM network and is rolling out all new firstpoint branding to more than 2500 of its terminals in convenience locations nationwide over the next nine months.

“The improvements made to our AR Range are testimony to the constant development taking place within the industry. We watch developments closely and endeavour to stay abreast of these, but without compromising on the fundamental high quality of our products,” BEAR sales director, Peter Frederiksen said.

Customers ATM managing director, Tim Wildash said the new brand marked a big step forward for the convenience ATM industry. “Consumers are generally familiar with bank-branded ATMs but the same level of recognition does not exist with non bank-branded ATMs,” he said. “We saw the need for a convenience ATM brand that people can recognise and trust.”

Spirals built for the baking industry GEA Freezing now build a spiral specifically for the baking industry. Whatever your bakery item - wrapped or unwrapped, soft or sticky, or any other type – they can customise your equipment to assure optimum product and yield. In turn, you boost efficiency, production and profit. The GEA Freezing Bakery Spiral features spiral conveying, reducing pressure drop, airflow and temperature options, improving flavour and texture, stainless steel-clad enclosures with fully welded seams, assuring longevity and hygiene and fully welded modular insulated flooring, reducing maintenance. It also has an external top, chain-free direct drive, improving maintenance and hygiene.

State-of-the-art floor Australia’s largest food manufacturer, Goodman Fielder required state-of-the-art performance floors for its new 14,000 sq m production facility at Erskine Park, NSW. Roxset was chosen as the prime applicator, having extensive experience working in the food industry over many years. Under a new build program, Roxset installed Urethane anti-microbial floor finish across 6000 sq m of production area to process home ingredients. A 2500 sq m trowel-on five millimetre resin finish with coving was completed in just one week.


shows + events

Discover gluten free The Irresistible Gluten Free Show returns 14 May, 2011, at the Brisbane Exhibition and Convention Centre. Gluten Free Show visitors will discover hundreds of prepared gluten free foods, including breads, pasta, biscuits, cakes, small goods, ice-cream, ready-to-eat meals, confectionary, breakfast cereals, cook books and snack ideas. The show will include information sessions, cooking classes, product, service displays and more. “Changing your diet doesn’t mean you have to change your life. At the Irresistible Gluten

Free Show you’ll discover gluten free recipes, gluten free products, shopping tips and more – all designed to make living with a gluten intolerance as simple and appetising as possible,” a show spokesperson said. Recipes will be provided by Janella Purcell, Anthony Telford, Brenda Fawdon, Jo Richardson, Dr Sue Shepherd and others. Information covering coeliac disease, gluten intolerance, IBS, lactose intolerance and fructose malabsorption will be provided.

At the Irresistible Gluten Free Show you’ll discover gluten free recipes, gluten free products, shopping tips and more – all designed to make living with a gluten intolerance as simple and appetising as possible... 42

Le Saffre bakers ache to be the best By Brett Noy, Southern Cross Baking Group and Australian World Bakery Cup captain

“Three minutes to go, come on guys nearly there,” was the call from the UK team coach, words I had been hearing continually for the past two days in varying languages and varying levels of intensity. The crowd would cheer, whistle and wave their banners, urging on their home team as the TV cameras captured every move of the Netherlands’ last remaining minutes. One could be forgiven for thinking they had walked into a soccer match or Olympic event, such was the excitement and fanfare, but many would laugh if they realised that it was baking - in a live competition format! Not just any baking, but the European round of the Louis Le Saffre Cup. Get through here and you’re on the way to Paris to compete for World Cup glory, and this is serious stuff. And the Australian Baking Team was here to witness it all. When I first arrived at the competition I was greeted by good friend Eli Abraham from Israel. “Hey big Aussie man,” he said as he bear hugged me, “great to see you”. I first met Eli at Sigep in Italy in 2008, a great guy and a brilliant, knowledgeable baker, and we have remained friends since, exchanging emails and catching up at every opportunity since. I had been following his progress and was looking forward to watching him compete. I had watched intently for three days as 10 different teams from across Europe had battled against each other and against the clock, pushing themselves to the limit to produce a range of artisan products that would fill a small retail bakery. Foreign environment, foreign equipment and flour and the peering eyes of the international jury and the public, all combine to make this not only the toughest competition in world baking but the most sought-after prize.

her advice. She was really impressed with the whole setup of the competition and commented on the level of professionalism and the support between teams. The one thing that really stood out for me by day three was that all the competitors were like walking zombies. The intense nature of the preparation, training, lead in and competition itself had taken its toll and they were physically and mentally exhausted.

After he had competed I spoke to Eli from Team Israel. He was exhausted but satisfied. “Man this is a tough, tough comp, every part of me is aching.” When asked what he would do differently his response was, “We would train more together, we didn’t do this enough and I would be more physically fit, that is the answer”. All good advice for the Australian teams campaign in China this May.

Fatigue was replaced with nervous excitement, come the afternoon of day three as they dressed and prepared for the final announcement of placings and of dreams and goals either crushed or realised.

I was fortunate enough to be able to catch up with another good friend, Solveig Tofte, who was on the 2008 US team for the World Cup. She was part of the four person international jury here to judge the competition. I spoke to her each day and she gave me her insights into how things had gone.

Winning teams Netherlands, Poland and Sweden are now en route for the Coupe du Monde de la Boulangerie to be held at Europain in 2012.

“Read and understand the rules well, know your products, watch your timing and make sure you produce what is required,” was

The crowd held its breath as jury president and head of the Le Saffre Cup and Coupe Du Monde del la Boulangerie, Christian Vabret MOF paused before reading out the placings.

As each team was read out the crowd went crazy and the roar could be heard throughout the entire hall and beyond, I’m sure. Again, for a brief moment, I caught myself wondering what a non-baker would think about all this excitement and fan fare

over some bread and pastry. At the end of it all though it was wonderful to be there and experience this level of expertise and the respect and support it receives. Myself and fellow team members Robert Howard and Trevor Sims are glad we made the commitment to be there and included this as part of our preparation and training. It is these competitions and the many others like them around the world that continue to help drive the development of skills, knowledge and passion and keep baking in the spotlight.


shows + events

‘Tech-savvy’ show attracts support All Things Baking, a new Chicago trade event slated for launch in October, has caught the attention - and garnered the early support and commitment - of the US industry’s heavyweights. Avalon Deco Suppliers, DecoPac, ORBIS and DeMarle are confirmed exhibitors at the new national trade show, many with great enthusiasm. “We’re excited to hear about a new baking show for the years in between International Baking Industry Exposition (IBIE),” DeMarle USA’s Mike Cornelis said. “Bring on the bakers, pastry chefs and cake artists.” Developed by the Retail Bakers of America (RBA), American Bakers Association (ABA) and BEMA (Bakery Equipment Manufacturers & Allieds), ALL THINGS BAKING will serve as the industry’s annual marketplace during the two-year gap between the triennial IBIE. Organisers are preparing a “high-energy, tech-savvy” event that will appeal to today’s forward-thinking entrepreneurial retailers who are looking for ongoing opportunities to take their baking or food business to the next level. “Today’s consumer trends favour independent bakeries, cafes and catering companies that are agile, flexible and in tune with their customer base,” Rick’s Bakery owner and RBA president, Rick Boone said. “Ethical consumerism, clean-label products, organic and locally

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sourced ingredients, eco-friendly packaging - these trends point to significant opportunities for smaller, regionally based food service operations. All Things Baking focuses on giving them the timely educational and exhibit offerings to make the most of their opportunities.” Colborne Foodbotics’ Rick Hoskins was quick to recognise the new show’s potential as an ongoing element in their selling strategy.

Complimentary offer for all Australian

“Having new opportunities to collaborate with our customers and allied partners – and having those opportunities more frequently – is paramount to our growth initiatives. We see All Things Baking as fitting right in with our plans for the future,” Mr Hoskins said.

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“Today’s consumer trends favour independent bakeries, cafes and catering companies that are agile, flexible and in tune with their customer base,” Rick’s Bakery owner and RBA president, Rick Boone said.

Taste of tanagine wins pastry cup By Dean Gibson, Team Pastry Australia Captain

Spain was the winner of the World Pastry Cup held in Lyon, France, in January. Jordi Santacreu, Josep Guerola and Julien Alvarez are world champions with their themed pieces, Tanagine Express. Spain also won the best dessert. Italy achieved second place with a very strong campaign and Belgium just squeezed out Japan to take third place with a crocodile theme. There were 20 teams composed of three pastry chefs, a chocolate specialist, ice carver and a sugar specialist. The team also had to produce three ice-cream frozen desserts, three chocolate entremets and 12 plated desserts representative of the traditions and latest trends of the represented country in 10 hours of competition time. The competition was held in the new Paul Bocuse hall and packed with supporters of the 20 countries that participate in this world event. Star City Casino executive pastry chef and Team Pastry Australia technical trainer, Barry Jones travelled to Lyon for the world pastry cup. “The competition was extraordinary, the level keeps on getting higher and with the entremets, dessert and ice-cream cake we were blown away. On saying that, Australia can be competitive on the world stage at the next comp in 2013,” Mr Jones said.

Spain celebrates its win at the World Pastry Cup

Three tribes go to war While the Artisan Baking Cup team were in Italy competing at the Sigep Bread Cup 2011, Dean Gibson met with the Australian Bakery World Cup team. “While Brett was watching the standard for the qualifying teams competing in next year’s world baking cup closely, Star City Casino executive pastry chef, Barry Jones and myself were on a similar mission with the pastry ‘coupe du monde’,” Mr Gibson said. “Australia is becoming more involved in these world baking and pastry events and this is a great thing for our industry to join this worldwide baking community,” he said. “Even though both teams were on different sides of the show we managed to have a couple of meals together where strategies, recipes, experiences and contacts were shared and from both teams big things are planned for 2011 and 2012.

Australian Bakery World Cup and Team Pastry Australia members met in Europe

“I would encourage everybody in industry (education, suppliers and trade) to get behind these teams that are representing the Australian baking and pastry industry.”


shows + events

Baking society to meet in Queensland The Australian Society of Baking’s (ASB) first meeting of the year will be at Queensland’s Gold Coast on 4 May, 2011. Meeting at the Holiday Inn, Surfers Paradise, this is the first time one of the twice-yearly meetings will be held in Queensland. “Come and help with the Queensland economic recovery by attending our next ASB meeting,” ASB board member, Janet Blythman said. “Although the final agenda is still being put together, we are planning to have both local and international speakers,” she said. Topics to be discussed include managing Generation Y, catering for airlines, China trends, secrets of producing sourdough, international baking trends and the history of Clancy’s Pies. The event will be followed by a cocktail party on the evening of 4 May, an industry tour on Thursday, 5 May and a golf day on Friday, 6 May.

Large spacious airy Factory. 450 square meters. Located in northern Brisbane, Brendale. Fully fitted out factory licensed for Bakery or Food manufacturing. Has Grease trap, exhaust canopy, and natural gas. Easy access to Gateway, Brisbane and North coast. READY for move in.

Australian Society of Baking members met in Sydney and Melbourne in 2010

excellent, competitive rates.

When it’s time to increase efficiency and presentation KWIK LOK 086-200, a new standard in easy to use bag closing equipment.



“Bring your partners and take a break staying on over the weekend,” Mrs Blythman said.

For Lease or Sale Contact owner Chalish 0414 779 139



For details on the KWIK LOK range of semi and automatic bag closing equipment contact: QLD 0418 287 130


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NSW 02 8822 3501

Western Australia’s biennial foodservice industry event, Fine Food Western Australia returns to the Perth Exhibition and Convention Centre 20-22 March, 2011. Over three days, thousands of visitors will attend WA’s largest food, drink and equipment trade event for the retail, foodservice and hospitality industries. Returning in 2011 is a zone dedicated to bakery equipment and ingredients,‘Bakery World’, including products from Borgcraft, New Norcia Bakeries and Ready Bake. Attending with a full range of equipment is Victoria’s Doughmaker, who will be displaying convection ovens with variable speed. “It’s for 16 and 18 inch tray Australian standard, which is unusual, and it’s got three variable speeds for the fans,” Dougmaker managing director, Neil Lawrence said.

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Ph: 07 32903667 Unit 5, 6 Pendrey Court Woodridge QLD 4114

W & P Reedy


Pty. Ltd. EST. 1935


• Rack & Deck Ovens • Mixers and Dividers • Moulders and Provers • Slicers, Jelly Sprayers • Water Chillers, Counters • Tins, Trays & Utensils • Depositer & Transfer Pumps

1800 819 689 24 HOUR SERVICE 0408 298 291

31 Stanley St Peakhurst LAD04157

Full bakery service at WA event


Dougmaker will be displaying the KL100 specialised mixer for hard pizza dough, which it had launched mid-2010. “We will display everything for bakery. From mixers to provers to guarders, ovens and water-meters. We’ll have everything so if someone wants to open a bakery... we can supply all equipment, everything,” Mr Lawrence said. One of Western Australia’s largest kitchen contractors, Caterlink will be targeting the bakery industry at the event.


“We have noticed a steady recovery since the GFC. There has been growth and opportunities in the bakery market in Western Australia,” Caterlink’s bakery sales manager, Marlien Fitzgerald told Baking Business. Some of Caterlink’s bakery projects from initial stages to completion or refurbishments across Perth and regional areas include the West Coast College of TAFE, Lawley’s Bakery, Burswood Entertainment Complex and Boddington Bake Hous.

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shows + events

calendar 2011 Irresist e Brisban


ee Show

ten Fr ible Glu

ciation Evening

Chocolate Appre

March 16 March Chocolate Appreciation Evening Australian Institute of Food and Science Technology Lindt Cafe, Martin Place, Sydney, NSW 20-22 March Fine Food Perth 2011 Perth Convention and Exhibition Centre, WA 22-25 March AUSPACK PLUS 2011 Melbourne Exhibition and Convention Centre, VIC

May 4-6 May Australian Society of Baking Holiday Inn, Surfer’s Paradise, QLD 14-15 May Irresistible Gluten Free Show Brisbane Exhibition Centre, QLD 16-17 May Dietary Fibre & Health Conference Stamford Grand, Glenelg, Adelaide, SA

LA Judge Award


24-26 May L A Judge Awards BRI Australia, North Ryde, Sydney NSW

April 6 April Fermentation Technologies Day Seminar Australian Institute of Food and Science Technology Location TBA


od, Pe Fine Fo 48

14-27 April Sydney Royal Easter Show Sydney Showgrounds, NSW

Royal Sydney how Easter S


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