BARKER’S nEwSlEttERAuStRAliA Edition

Savoury Fillings

wintER 2011

Barker’s modern range of mouth- watering savoury bakery fillings are an easy and convenient way to add value to your product range. Barker’s Savoury Fillings are perfect for use in savoury scrolls, twists, muffins and breads, even quiche and gourmet pizza applications. They are also great as an alternative to chutney or relish on sandwiches and for use as a pizza sauce. You’ll be impressed by what you can achieve at an affordable cost and with saved preparation time.

They come in convenient 1.25kg piping bags, just cut off the end and conveniently begin piping. There is no messy scooping and filling, so the bags are so much more hygienic. When finished just use the clip we supply to reclose the bag until you need to use it again.”

Nicky Sheed, Barker’s Sales & Marketing Manager, is very excited to introduce the two new flavours in this range - ‘Spicy Vegetable’ and ‘Caramelized Onion’, “they are simply delicious”. They join our current range of flavours that are available: Basil & Garlic, Capsicum & Apricot, Chilli & Red Onion, Green Tomato & Jalapeno, Hawaiian, Sage & Onion, Sundried Tomato & Olive, and Tomato & Mushroom

All Barker’s Savoury fillings are bake and freeze thaw stable and are available via nominated distributors throughout Australia.

Our Spicy Vegetable is an absolute hit in pasties, so call today for your FREE SAMPLE on 1800 145 745.

Makes 20 parcels (approx 100g each - 50g pastry/50g filling)

INGREDIENTS:

METHOD:

• Sauté the garlic and onion in the butter. Add the beef and brown off. Drain off excess fat and set aside to cool.

• Mix together the grated cheese, egg, chilli and Barker’s Caramelized Onion Savoury Filling.

• Add the sautéed onions, garlic and beef. Mix thoroughly.

• Using the pre-made puff pastry cut out 20 rectangles, 15cm x 10cm. Depending on the thickness of the pastry these should weigh approximately 50g each.

• Cut 5 lines through the middle of the pastry. Egg wash around the edges.

• Deposit 50g of filling into the centre of each piece of pastry. Fold the pastry over and crimp down the edges, encapsulating the filling.

• Brush each parcel liberally with egg wash.

• Bake at 190°C for approximately 22 minutes depending on the oven.

1kg pre-made puff pastry 16g garlic (finely diced) 120g brown onion (finely diced) 110g butter 450g ground beef mince

80g grated cheese 50g egg (approx 1) 14g red chilli (finely diced) 160g Barker’s Caramelized Onion Savoury Filling egg wash

in tHiS iSSuESavoury Fillings 1

- Caramelized Onion Jalousie 1 Parcels

Baker Profile - Steve Thoms 2

Wooden Spoon Cakes 2

Sundried Tomato & Olive 2 Sausage Rolls

Mini Sponge Cakes 3

Barker’s Curds 4

- Orange Anzac Biscuits 4

- Lemon Penny Rolls 4

Message From Nicky Sheed 4

Caramelized onion Jalousie Parcels

CuStoMER PRoFilE: Steve thoms - QueenslandWelcome to Steve Thoms - the bakery manager of Crusty Devil Bakehouse, Cannon Hill, Queensland.

Makes 13 (70g each roll)

INGREDIENTS:

600g beef mince300g sausage meat100g breadcrumbs150ml water100g egg (approximately 2 eggs)250g Barker’s Sundried Tomato & Olive Savoury Filling120g feta cheese (crumbled) seasoning

METHOD:

1. Combine all the ingredients and mix well together.

2. Pipe a thick line of sausagemeat across the pre-lined flaky pastry, taking care not to drag the meat.

3. Egg wash just below the line of the sausagemeat.

4. Roll the pastry over the meat to form a sausage roll. Gently score across the top.

5. Brush with egg wash.

6. Cut into desired lengths and place rolls on an oven tray making sure the seam is on the bottom.

7. Bake at 210ºC for approximately 15 to 20 minutes (depending on the size of the rolls).

Steve has been baking for 15 years and as an apprentice in New Zealand competed for the Hawker Award for apprentice of the year and won in 2000! “I continued to enhance my skills in New Zealand until 2009 and then made the move to Australia with my wife who is also a baker, and our two children. My passion is baking and I take this seriously whatever I am doing, whether this would be promoting products in-store or attending classes to further my knowledge”.

Now the bakery manager of Crusty Devil Bakehouse, a modern two year old business in Queensland, designed to be like bakeries used to be in the old days. “Our fresh breads, cakes, pies and coffees are made from recipes gathered from around Australia and the world. Our formulas use the best ingredients like pure butters and creams.” Steve uses the latest bakery equipment and has created a continually evolving product range “I am always up for a challenge and my boss and mentor ‘Tom Potter’ (Founder of Eagle Boys Pizza) keeps me focused on what customers want.”

Steve is a big advocate of Barker’s bakery products. “I am constantly searching for opportunities and recipes that I can fit Barker’s products in. We use the Hawaiian and the Sundried Tomato and Olive Savoury Fillings on

our Crusty Critters. Rhubarb & Apple, Strawberry, Apricot and Caramel fillings for our muffins, breads and pastries. Barker’s products are always a consistent product that are bake stable and full of great Kiwi flavour, a great product that is appreciated by this baker and many others”.

“Some simple advice to other bakers and apprentices - don’t get comfortable, try and work outside your comfort zone. This will ultimately lead to you learning a lot more and developing your career immensely. Attend as many courses as possible. This will enhance and reconfirm your knowledge of products and methods (Southern Cross Bakers Association run great courses) and you will meet some great colleagues and like-minded people that become great sources of information. Lastly, a word that I use frequently KISS (Keep It Simple Stupid) “.

“We won the award for ‘Best New & Emerging Business’. How fantastic is that!” With 15 years experience from the Park Hyatt to local food chains, Debra wanted to be free to produce cakes, slices and biscuits made the way they should be, like the name Wooden Spoon suggests - back to basics, fresh and delicious. Quality and flavour are of prime importance to Debra and she uses nothing artificial.

The bakery has a strong connection with Barker’s for their manufacturing, whole-sale and retail business. “I use the Caramel, Raspberry and Blueberry Patisserie Fillings and Fruit Fillings and this last Christmas we delighted in your Fruit Mince, it was delicious!”

Wooden Spoon Cakes - Melton, Victoria

Wooden Spoons Cakes is the realisation of a dream for Managing Director Debra Tadday and more so this last week as she received an award from the Shire of Melton for the 2011 Powercor Melton Business Excellence Awards.

Wooden Spoon Cakes are specialists in: ~ Gluten Free ~ Wedding Cakes ~ Birthday Cakes ~ Photo Cakes ~ Wholesale ~ Corporate Cakes & Catering ~ Cake decorating classes and supplies

Wholesale Strawberry and Passionfruit Cheesecake

To select the right product for your application we welcome your inquiryFOR PRODUCT ENQUIRIES PHONE: 1800 145 745

Sundried tomato, olive & Feta Sausage Rolls

SAVOURY FILLING RANGE

• Basil & Garlic• Capsicum & Apricot• Caramelized Onion• Chilli & Red Onion• Hawaiian• Sage & Onion• Spicy Vegetable (Samosa) • Sundried Tomato & Olive• Tomato & Mushroom

METHOD:

1. Using a plain or chocolate sponge mix, pipe 20 grams into each greased savarin mould.

2. Bake at 180°C for approximately 14 to 16 minutes.

3. Tip out onto cooling wires and set to one side. When completely cool, dust lightly with approximately 2 grams of dusting sugar per sponge cake.

4. Pipe into the centre of each sponge cake a 10 gram spiral of Barker’s filling (Classic Crème, Curd, Custard Flavoured Patisserie Crème, Deluxe Filling or Patisserie Filling).

NB: for a two-toned effect - use a disposable piping bag fitted with a medium round nozzle, fill one side of the piping bag with Barker’s Chocolate Classic Crème and the other side with Barker’s Custard Flavoured Patisserie Crème. Pipe as above.

5. Decorate as desired.

Mini Sponge Cake ideas

Using a plain sponge batter, lightly dust the top of the cake with dusting sugar. Pipe Barker’s Peach & Passionfruit Patisserie Filling into the centre.

Using a chocolate sponge batter, lightly dust the top of the cake with dusting sugar. Pipe into the centre Barker’s Custard Flavoured Patisserie Crème.

Using a chocolate sponge batter, lightly dust the top the cake with dusting sugar. Pipe into the centre Barker’s Chocolate Classic Crème. Sprinkle with pistachio nuts.

Using a plain sponge batter, lightly dust the top of the cake with dusting sugar. Pipe Barker’s Raspberry Patisserie Filling in the centre. Drizzle with white chocolate.

Using a chocolate sponge batter, lightly dust the top of the cake with dusting sugar. Using a piping bag with a plain nozzle, fill one half with Barker’s Custard Flavoured Patisserie Crème and one half with Barker’s Chocolate Classic Crème. Pipe into a spiral rosette.

Using a plain sponge batter, lightly dust the top of the cake with dusting sugar. Pipe Barker’s Strawberry Patisserie Filling into the centre. Using a chocolate cigar, cut in half and place into the filling.

Using a chocolate sponge batter, lightly dust the top of the cake with dusting sugar. Using a piping bag with a plain nozzle, fill one half with Barker’s Custard Flavoured Patisserie Crème and one half with Barker’s Tiramisu Patisserie Crème. Pipe into a spiral rosette.

Using a plain sponge batter, lightly dust the top of the cake with dusting sugar. Pipe Barker’s Lemon & Passionfruit Fruit Silk into the centre. Top with a chocolate decoration.

Mini Sponge Cakes- Plain or Chocolate

orange Anzac Biscuits

250g Flour 600g Sugar 120g (2 cups) Coconut 180g (2 cups) Rolled Oats 200g Butter 24g (2 tbsp) Golden Syrup 5g (1 tsp) Baking Soda 10g Boiling Water 130g Barker’s Orange Curd

INGREDIENTS:

METHOD:

1. Using an electric mixer fitted with a paddle, mix the flour, sugar, coconut and rolled oats until blended together.

2. Melt the butter and golden syrup. Set to one side.

3. Dissolve the baking soda in the boiling water and add to the butter mixture.

4. Add Barker’s Orange Curd to the rest of the liquids and gently stir through.

5. Add all the liquids to the dry mixture. Mix on slow speed for at least 1 minute or until the mix starts to form a loose dough in the bottom of the bowl.

6. Scale biscuit dough into 30 gram balls (or any other desired shape). Gently press flat onto a baking tray.

7. Bake at 180°C for approximately 15 to 20 minutes. (This will vary depending on your oven).

9. Once cooled, drizzle 2-3 grams of Barker’s Orange Curd across the top of each biscuit using a piping bag.

lemon Penny Rolls

To select the right product for your application we welcome your inquiryFOR PRODUCT ENQUIRIES PHONE: 1800 145 745

Barker’s CurdsSoft, creamy tradional curds made with fruits, eggs and butter. ideal in tartlets, eclairs, choux pastry, meringue pies, muffins, friands and mousse.

A Message From nicky SheedWelcome to the second edition of our Foodservice Newsletter in Australia.Well, as I sit and write this column I can’t help but think of the many people whose lives were turned upside down due to the heavy rains which drenched parts of Australia a few months ago. To return to your safe haven and find mud inches thick throughout must have been a heartbreak. Your home is that one place that your family can gather after a hard day’s work to relax, chat and enjoy each others company. My thoughts go out to all those residents who faced the daunting task of the clean up and I hope that some normality has returned to many of those people whose homes suffered damage.

For those bakeries gearing up for the colder months many winter warmer ideas spring to mind but why not add some innovation and inspiration to those great favourites like the pastie or sausage roll? We have included a wonderful new recipe idea for the humble sausage roll and having tasted these as they emerged from the oven I can reassure you they tasted absolutely wonderful! So go on - try the idea and let us know what your customers thought – we just love hearing and sharing great news on products that have been successful.

On another note – delicious savoury breads using some of our new savoury fillings go wonderfully with soup for that extra add on idea. Try mini pizzas, twists, baquette sticks or calzone containing these fillings to provide interesting range extensions for those well travelled customers who are looking for something different.

For other great ideas don’t hesitate to visit our web site www.barkersfruit.biz or call our customer services phone line on 1800 145 745 for more information or a free sample.

Nicky SheedSales and Marketing Manager

Makes approximately 50 biscuits (at 30g each)

1. Deposit 600 grams of pre-made sponge mix onto a lined baking tray. Spread out evenly.

2. Bake at 220°C for 3 to 4 minutes until just baked. (Do not over bake).

3. Tip onto a tea towel or paper sprinkled with castor sugar and peel off paper from top of sponge.

4. Cut into 4 equal portions.

5. Spread on top of each portion with 75 grams (approximately) of Barker’s Lemon Curd.

6. Roll up as per a Chelsea bun.

7. Allow to cool on the paper or tea towel.

8. When cool, cut into 2 equal pieces with a hot knife and lightly sprinkle with icing sugar.