BFPW Update - November 2011

Britain’s only national bakery ingredients wholesaler

EXTRA SPECIAL OFFERS FOR NOVEMBER

www.bfpwholesale.com

Sevenoaks DepotTel: 01732 228400Fax: 01732 228409

Livingston DepotTel: 01506 462333Fax: 01506 417666

Leeds DepotTel: 01924 223710Fax: 01924 894201

Tamworth DepotTel: 01827 831232Fax: 01827 831233

South West & South Wales DepotTel: 01278 765000Fax: 01278 786506

All offers included in this newsletter, except where otherwise stated, are on orders invoiced from 1st-30th November. Offers subject to availability – contact your local Depot. E&OE.


The whoosh of fireworks and crackling bonfire are the backdrop for this month’s special offers and we’ve got plenty of great deals to help your sales go with a bang… Create those tempting pies and turnovers with our special offers on vOG apples, serve up delectable Danish pastries and whip up a host of cakes for those warming afternoon teas. And start your countdown to Christmas here, with essential ingredients and tempting recipes for festive treats!

www.csmglobal.com/ukFreephone: 0800 783 4697

Marvello has been the baker’s favourite cake margarine for over 75 years.It still has the same great buttery taste that you know and love.

Its excellent performance means high volume in cakes and creams and it’sideal for use in your special lines such as Christmas treats.

Marvello� The traditional favourite with excellentcreaming and eating qualities. All vegetableand natural coloured with superb butteryflavour. Non Hydrogenated.

Marvello Clean Label� Where clean label is a priority, MarvelloClean Label has no colours or artificialflavours.

Marvello RSF� The simple way to reduce saturated fats. Goodperformance with unique baked buttery taste.

� SAFA content of Marvello RSF is 25g per 100g, whencompared with standard Marvello, this gives at leasta 10% reduction*

Orders invoiced from 1st Nov to 30th Nov 2011. Offers subject to availability. Contact your local depot. E&OE

SPECIAL OFFER - BUY 4 GET 5TH FREE

MarvelloThe UK’s No.1 Cake Margarine

BFP Code Description Size10266 Marvello 12.5kg86777 Marvello Clean Label 12.5kg89610 Marvello RSF 12.5kg

BFP Marvello_A4_Advert.qxd 14/10/11 12:26 Page 1

Valid from 01/11/11 – 31/12/11**

Available in Plain BFPW CODE 89208 Chocolate BFPW CODE 89211 Banana BFPW CODE 89213 Lemon BFPW CODE 89216 Carrot BFPW CODE 89215 Toffee BFPW CODE 89214 Coffee BFPW CODE 89224

Coconut BFPW CODE 89225 Wholegrain BFPW CODE 89217

Satin Crème Cake 12.5kg3 2for the

price of

*

*cheapest item free **while stocks last

Mix to produce American style Crème Cakes and slice lines Easy to handle – less wastage Just add egg, oil and water and cupcakes – extend your range with minimum effort Free from hydrogenated fats, Azo dyes andcontains only natural ingredients

PTS_000023_SATIN_FLYER_A4.indd 1 18/10/2011 07:55

Satin Crème Cake Carrot Mix ...10.000kgWater ........................................3.000kg

Gold Cup Pastry Shell ............. 1 UnitMincemeat .............................. 0.040kg

Satin Crème Cake Plain Mix ... 0.030kgSatin Christmas cake crumbs (see recipe) .... 12.5kgAroma Rum.............................................. 0.500kgHarmony Ready Neutra .......................... 6.000kg

Egg ...................................... 3.000kgVegetable Oil ....................... 1.000kg

Belcolade Plain Shavings .....................1.500kgRoyal icing .................0.500kg

Rudolf Carrot CupcakesIngredients

Satin Christmas FlanIngredients

Ingredients

.......... 0.250kgGlucose syrup ............ 0.125kg

Crispy pieces ........................................ 0.525kgSatin Crème Cake Chocolate crumb .... 1.575kg

Christmas Cake PopsIngredients

MethodBeat the and glucose syrup together on 3rd speed for 5-8 minutes or until aerated and soft texture. Add the Crispy pieces and Satin Crème Cake Chocolate crumb, blend together on 1st speed until mix comes together. Roll mix into a ball and push on to a stick, then chill or blast freeze. Melt the cake pop coating and decorate as required.

MethodUsing a planetary mixer and beater add 2/3 water, egg and oil to powder. Mix for 1 min on

temperature 180°C/360°F. Baking time 25 – 45 min depending on size. Top with cream cheese and decorate with red smartie for the nose and chopped curly wurly for antlers.

MethodPipe mincemeat in to pastry shell, and pipe Satin Crème Cake Plain Mix on top of Mincemeat. Bake at 210ºc for 15 to 25 mins depending on unit size. When cool dust with Icing Sugar.

Satin Crème Cake Plain Mix ........1.000kgMixed Spice ..................................0.010kgCorman Patisserie Butter ............0.300kg

Water .................................. 0.100kgMixed vine fruits ................. 0.200kg

Spiced Christmas CookiesIngredients

MethodUsing a planetary mixer and beater, add butter and water, mix to a dough on slow speed. Scale in to 34g balls. Place cookie balls on a 18x30 tray lined with silicone 3x6. Oven temperature 185°C with low bottom heat. Baking time 12 – 15 minutes. When

MethodUse the above recipe to make Christmas cake, make into crumbs. Add to mixing bowl.Add Aroma Rum and Harmony Ready Neutra and bind together. Scale at 60g. Roll in Belcolade Plain Shavings. Decorate with royal icing and holly motif.

Satin Crème Cake Plain Mix .... 1.000kgMixed Spice .............................. 0.020kgEggs .......................................... 0.350kgWater ....................................... 0.175kgClassic Orange ......................... 0.060kg

Aroma Rum.............................. 0.010kgGlycerine .................................. 0.040kgBlack Treacle ............................ 0.150kgVegetable Oil ............................ 0.300kgMixed Glace Fruits .................. 1.200kgBatter Temperature 18 - 22°C

Christmas CakeIngredients

MethodUsing a planetary mixer, add eggs to powder & spice. Mix for 2 mins on slow speed & 3 mins medium speed. Add all liquids over 2 mins on slow speed, scrape down. Mix for 3 mins on slow speed. Add Mixed Fruits on slow speed till mixed in. Scale into 7 – 9 inch lined tins. Baking time 70-90 minutes for 7 inch cake.

CONTACT YOUR LOCAL BFP WHOLESALE NOW!

[email protected] T: +441280 822860 F: +441280 822857For more recipe ideas logon to www.puratospig.co.uk

PTS_000023_SATIN_FLYER_A4.indd 2 18/10/2011 07:55

Serving suggestion Mulled wine cupcakes made with Mississippi Cake and Muffin Mix

recipes for successwww.macphie.com

countdown to ChristmasWhether you are baking classic fruit cake, stylish red velvet whoopies or mulled wine cupcakes, Macphie has everything you need to create mouth-watering festive treats.

Fill up your stockings now - take advantage of our Christmas promotion on 12.5kg bags of cake mixes:

• Mississippi Cake and Muffin Mixes Plain, Chocolate and Toffee

• American Crème Cake Mixes Plain and Chocolate

• Genoese Cake Mix

• Red Velvet Cake Mix£3 OFF

normallist price

Christmas Cake - 2pg.indd 1 14/10/2011 09:33

Product Pack Size BFPW Code

Mississippi Muffin & Cake Mix Plain 12.5kg 83590

Mississippi Muffin & Cake Mix Chocolate 12.5kg 83589

Mississippi Muffin & Cake Mix Toffee 12.5kg 83593

American Crème Cake Mix Plain 12.5kg 83594

American Crème Cake Mix Chocolate 12.5kg 83592

Genoese Mix 12.5kg 84999

Red Velvet Cake Mix 12.5kg 89283

RED VELVET CELEBRATION CAKE

INGREDIENTS

• 1kg Macphie Red Velvet Cake Mix • 340g Eggs

• 280g Vegetable Oil • 208g Water

• Vanilla Rainbow Frosting • Cherries

METHODAdd Velvet Cake Mix to eggs in a mixer fitted with a beater • Mix on 1st speed for 1 minute followed by 3 minutes on 2nd speed • Add the oil and water and mix on 1st speed for 1 minute • Scrape down bowl then mix for a further 3 minutes on 1st speed • Deposit 900g batter into 9” round tin and bake at 180ºC (360ºF) for approximately 45 minutes. Leave to cool. Slice cake in two across the middle • Fill with Vanilla Rainbow Frosting and sandwich together • Spread Vanilla Rainbow Frosting on top and sides of cake with a palette knife • Finish with cherries or other decorations.

MULLED WINE CUPCAKES

INGREDIENTS

• 1kg Mississippi Muffin/Cake Mix • 420g Water

• 225g Vegetable Oil • 10g Caramel colour (optional)

• 10g Mixed Spice (optional) • 1kg Sultanas

• 400g Currants • 200g Cherries

• 5th Avenue® White Icing

METHODAdd Mississippi Muffin/Cake Mix to a bowl fitted with a beater • Stream in liquids over 1 minute on 1st speed, then scrape down • Beat for a further 6 minutes on 2nd speed • Blend in sultanas, currants and cherries on 1st speed • Deposit into cupcake cases at desired deposit weight • Bake at 170ºC (350ºF) for 30 minutes (may change dependant on deposit weight) • Once baked, drizzle with mulled wine • Once cool, finish with 5th Avenue® White Icing.

CHERRY MADEIRA LOAF CAKE

INGREDIENTS

• 1kg Macphie American Crème Cake Mix • 360g Whole Egg

• 300g Vegetable Oil • 220g Water

• 600g Red Glace Cherries (washed and drained)

METHODAdd American Crème Cake Mix to egg in a mixer fitted with a beater and mix on 1st speed for 1 minute and 2nd speed for 3 minutes • On 1st speed, add the oil and water and continue mixing for a further 3 minutes • Fold in the cherries • Deposit 400g of batter into a loaf cake tin and bake at 180ºC (350ºF) for 50 minutes.

CANDY CANE CUPCAKES

INGREDIENTS

• 1kg Genoese Mix • 400g Water

• 140g Cake Margarine/Butter • 5th Avenue® White Icing

METHODPlace Genoese Mix and cake margarine into a mixer. Mix for 1 minute on slow speed • Add the water and mix for 1 minute on slow speed • Scrape down and continue mixing for 4 minutes on medium speed • Deposit 30-50g of batter into paper cases in muffin trays • Bake at 180ºC (360ºF) for 20-25 minutes • Once cool, flood with 5th Avenue® White Icing • Decorate with readymade edible Candy Canes or make your own using coloured sugar paste.

Serving Suggestions

Christmas Cake - 2pg.indd 2 14/10/2011 09:33


FlourCode Description Pack Size87098 NELSTROPS PLAIN FLOUR 8 x 1.5kg

87099 NELSTROPS SELF RAISING 8 x 1.5kg

SpicesCode Description Pack SizeVARIOUS GROUND MIXED SPICE VARIOUS

80582 GROUND NUTMEG 2kg

VARIOUS GROUND CINNAMON VARIOUS

VARIOUS GROUND GINGER VARIOUS

VARIOUS GROUND CLOVES VARIOUS

MincemeatCode Description Pack Size80805 FRUIT FAYRE ALL VEG MINCEMEAT 12.5kg

81677 ARTISAN ALL VEG MINCEMEAT 12.5kg

ChocolateCode Description Pack Size89845 SMALL MOCCABEANS DARK 14MM 6 x 1kg

89846 VERMICELLI DARK 10 x 1kg

89847 PEARL MIX 6 x 1kg

89848 CHOCO PENCILS RUBENS DARK 20CM 900g

89849 MILK CHOCOLAT SHAVING (26.5% COCOA) 2kg

89850 DARK CHOCOLATE SHAVING (44% COCOA) 2kg

89851 WHITE CHOCOLATE SHAVING (22% COCOA) 2kg

89852 MILK CHOCOLATE CURLS 2kg

89853 DARK CHOCOLATE CURLS 2kg

89854 WHITE CHOCOLATE CURLS 2kg

VARIOUS COCOA VARIOUS

Cake Coverings & MarzipansCode Description Pack Size67782 BFPW MARZIPAN GOLDEN 2 x 5kg

67783 BFPW MARZIPAN WHITE 2 x 5kg

68361 REGALICE BOTTLE GREEN 20 x 250g

81010 REGALICE BOTTLE GREEN 5kg

80785 REGALICE POPPY RED 5kg

80786 REGALICE POPPY RED 20 x 250g

67067 REGALICE BRILLIANT WHITE 10kg

VARIOUS REGALICE WHITE VARIOUS

68520 BFPW COVAPASTE WHITE 2 x 2.5kg

68519 BFPW COVAPASTE IVORY 2 x 2.5kg

66236 APRICOT MASKING JAM 12.5kg

34753 BFPW FONDANT 12.5kg

67286 SWEET SNOW 12.5kg

FOR A BRIGHT CHRISTMAS

SugarsCode Description Pack Size85644 BAKERS SYRUP 7.26kg

85355 BAKERS GOLDEN SYRUP 25kg

82213 CELEBRATION DRY FONDANT 20kg

82149 CELEBRATION DRY ICING CP 20kg

Fats & OilsCode Description Pack SizeVARIOUS UNSALTED BUTTER VARIOUS

VARIOUS SALTED BUTTER VARIOUS

82436 BFPW VEGETABLE OIL 20ltr

68226 BFPW VEGETABLE OIL (RAPESEED) 15ltr

EggCode Description Pack SizeVARIOUS CHILLED WHOLE EGG ESL VARIOUS

NutsCode Description Pack Size80730 TW ALMONDS FLAKED 3 x 1kg

80732 TW ALMONDS NIBBED 3 x 1kg

80734 TW ALMONDS SPLIT 3 x 1kg

80736 TW ALMONDS GROUND 3 x 1kg

80762 TW WALNUT HALVES 3 x 1kg

80764 TW WALNUT PIECES 3 x 1kg

Dried FruitCode Description Pack Size09132 SUNRIPE CURRANTS 12.5kg

09205 SUNRIPE SULTANAS 12.5kg

66801 SUNRIPE RAISINS 12.5kg

80006 SUNRIPE CHOPPED DATES 12.5kg

85766 SUNRIPE FRENCH W/B CHERRIES 10kg

54242 MIXED PEEL 10kg

Bags, Boxes & Cake DrumsCode Description Pack Size85354 MERRY CHRISTMAS PAPER BAGS 10” 1000

85786 MERRY CHRISTMAS PAPER BAGS 8.5” 1000

84519 ROUND CAKE DRUMS 10” 5’s

84527 SQUARE CAKE DRUM 10” 5’s

89885 CHRISTMAS LOG BOXES (8 x 4 x 4”) 25’s

89884 CHRISTMAS PETIT FOUR BOX (195mm x 140mm x 38mm) 25’s

89883 CHRISTMAS BOXES (8 x 8 x 4”) 25’s

89882 CHRISTMAS BOXES (10 x 10 x 5”) 25’s

89880 PLASTIC STICKS FOR CAKE POPS 20’s

FOR A BRIGHT CHRISTMAS

recipes for successwww.macphie.com

Serving suggestion Christmas Whoopie Pie made with Mississippi Chocolate Cake and Muffin Mix and Mactop Traditional

make it a white ChristmasWhip up a white Christmas with Mactop. Whether you’re filling a Christmas whoopie or piping onto a gateau, Mactop offers bakers a profitable and reliable alternative to dairy cream. It holds its shape and provides a smooth and silky texture which your customers will love.

• Mactop Traditional 10L & 12 x 1L

• Mactop Extra 10L & 12 x 1L guarantees at least 5 days ambient shelf life (<20ºC)!

£3 OFFnormal

list price

Christmas Cream - 2pg.indd 1 14/10/2011 09:34

Product Pack Size BFPW Code

Mactop® Traditional 10L 54737

Mactop® Traditional 12 x 1L 64498

Mactop® Extra 10L 80566

Mactop® Extra 12 x 1L 85677

CHRISTMAS WHOOPIESINGREDIENTS• 1kg Chocolate Mississippi Muffin/Cake Mix

• 435g Water

• 235g Vegetable Oil

• Mactop® Extra or Traditional

• Sweet Snow®

METHOD• Add water and oil to Chocolate Mississippi Muffin/Cake Mix into a mixer fitted with a beater and

mix on 1st speed for 1 minute (the water should be tempered to give a final batter temperature of 22-24ºC (72-76ºF).

• Scrape down and beat for a further 6 minutes on 2nd speed.

• Pipe 2” rounds (approx 35g) of batter onto a lined baking tray.

• Bake at 180ºC (360ºF) for 15 minutes.

• Leave to cool.

• Pipe a rosette of whipped Mactop® Extra or Mactop® Traditional onto one round, dip the other round in Chocolate 5th Avenue® Icing and sandwich together.

• Sprinkle with Sweet Snow.®

• Decorate with edible decorations or make your own using coloured sugar paste.

YULE LOGINGREDIENTS• 1kg Macphie Sponge Mix

• 500g Water

• Mactop® Extra or Mactop® Traditional

• Sweet Snow®

• Novelty Sugar Plaques

METHOD• Add Sponge Mix into a mixer fitted with a whisk.

• Add water and mix on 1st speed for 1 minute.

• Scrape down and whisk on top speed for 10-15 minutes, followed by 2 minutes on 1st speed.

• Deposit 1kg of batter into a 18” x 30” tray and bake at 250ºC (450ºF) for approximately 5 minutes.

• Turn out onto a cloth covered with castor sugar and roll up while hot.

• When cool, unroll and fill with whipped Mactop® Extra and raspberries.

• Finish with whipped Mactop® Extra, raspberries and novelty sugar plaques.

WHITE CHOCOLATE BOMBEINGREDIENTS• 1kg American Crème Cake Mix

• 360g Whole Egg

• 300g Vegetable Oil

• 220g Water

• Mactop® Extra or Traditional

METHOD• Add Crème Cake Mix to eggs into a mixer fitted with a beater.

• Mix on 1st speed for 1 minute followed by 2nd speed for 3 minutes.

• Add the oil and water and mix on 1st speed for 1 minute.

• Scrape down bowl then mix for a further 3 minutes on 1st speed.

• Deposit 900g batter into 9” round tin and bake at 180ºC (360ºF) for approximately 50 minutes. Leave to cool.

• Slice the cake into 3 layers.

• Spread a thin layer of black cherry pie filling on the bottom layer and cover with a layer of whipped Mactop® Traditional.

• Place the second layer of cake on top and repeat spreading the filling and the cream.

• Place the final cake layer on top and with a sharp knife, shape the top layer to form a dome.

• Spread the outside of the cake with whipped Mactop® Traditional and cover with white chocolate curls.Serving Suggestions

Christmas Cream - 2pg.indd 2 14/10/2011 09:34

11.2

011

Unifine Food & Bake Ingredients Units 4-5 Centurion Court,

Brick Close, Kiln FarmMilton Keynes, MK11 3JB

Tel: 01908 260 610Fax: 01908 263 213

Email: [email protected]: www.unifine-fbi.co.uk

Christmas time with Unifine!

89907 Golden Star 89184 White on White Star 89183 White 2D Star 248 pcs per pack 240 pcs per pack 700pcs per pack

88559 Plain Chocolate Xmas Assortment 86565 Green Holly Leaf with Red Berries 86566 Plain Holly Leaf with Red Berries 240 pcs per pack 165 pcs per pack 165 pcs per pack

89906 Sprinkle Stars 88556 Silver Stars 88557 Gold Star 600g per pack 1kg box 1kg box

To place your orders please call your local BPF Wholesale depot Only avaliable whilst stocks last

11.2

011



Tel: 01908 260 610Fax: 01908 263 213







11.2

011



Tel: 01908 260 610Fax: 01908 263 213







See usatP220Hall 4

BFPW: October Issue. Dawn Foods. Flavoured Cake Mix PromotionArtwork created Sept 28th 2011, amended Oct 11th: 01242 222860 [email protected]

For product information and technical advice, talk to us:

01386 760843

88892 Dawn To�ee Indulgence Cake Mix 12.5kg

88893 Dawn Lemon Cake Mix with Fruit Pieces 12.5kg

88894 Dawn Strawberry Cake Mix with Fruit Pieces 12.5kg

88837 Dawn Co�ee Cake Mix 12.5kg

88836 Dawn Orange Cake Mix with Fruit Pieces 12.5kg

We know. We care. We can help.®

See usatP220Hall 4

Dawn Foods’ �avoured cake mixes are always winners, and now we're making them even more pro�table for you!

Our �avoured cake mixes are so easy to use, all you need to add is water for reliable and great tasting results every time. Made using only natural colours and �avours, with real fruit pieces to o�er a truly fruity, delicious cake mix, they perform well again and again across a variety of formats - from sheet cakes to loaf cakes, layer cakes to mu�ns. Team these versatile cake mixes with our easy to use frostings - available in vanilla, chocolate, cream cheese, co�ee, to�ee, orange, strawberry, lemon, raspberry and nut free ‘hazelnut’ �avours - to create tasty and eye-catching seasonal products your customers will love.

So take us up on this great half price o�er - mix and match from our range of co�ee, to�ee, orange, lemon or strawberry �avoured mixes - and get creative!

To order contact your BFP representative. Terms and Conditions.O�er runs from November 1st to November 30th 2011.O�er only subject to availability, while stocks last.

Half price o�eron �avoured cake mixes

P R O D U C T S - hand selected, quality Italian fruit grown in the south Tyrol

- full traceability

- state of the art processing technology meets BRC, ISO 9001 and 14001 guidelines.

BFPW code 85362 3 x kc5

Tuna ChunksTuna Chunks in Brine 6 x 1.31 kg DW 67399

Contact your local Depot for Special Deals!

87390 Cinnamon Swirl89828 Vanilla Crème Crown 87391 Maple Pecan Plait

Delectable Danish.Made To Be Moreish.

150 years of baking know-how goes into every Schulstad Royal Danish pastry. That’s why they’re so melt-in-the-mouth tasty (the 24 light and flaky layers help, of course). Each one comes complete with our unique non-sticky, ReadyGlazed finish, saving you the hassle. Delicious. The 89828 Vanilla Crème Crown is a light, flaky Danish pastry crown, filled with crème pâtissière and topped with hazelnut slices. The 87390 Cinnamon Swirl is a Danish classic - with a filling of real cinnamon in a premium quality, crisp Danish pastry swirl, while the 87391 Maple Pecan Plait is the UK’s original best selling Danish pastry - a must stock. Orders placed from 01.11.11 – 30.11.11

10% off normal list price

- Ideal for making high quality cakes and melt in the mouth

short crust pastry

- Full of flavour

- Refined and produced entirely in the UK

- Excellent creaming qualities

A Premium All Vegetable Cake margarine

Bakelite 12.5kgBFPW code 87359


1 - Livingston Depot1 Manson Square, Deans South West Industrial Estate, Livingston, West Lothian EH54 8SDTel: 01506 462333Fax: 01506 417666

2 - Leeds DepotThe Goodhope Depot, Goodhope Close (off Ripley Drive), Normanton, Leeds, West Yorkshire WF6 1TRTel: 01924 223710 Fax: 01924 894201

3 - Tamworth DepotBrent House, Brent, Wilnecote, Tamworth, Staffordshire B77 5DFTel: 01827 831232Fax: 01827 831233

4 - South West & South Wales DepotGass Close, Isleport Business Park, Highbridge, Somerset TA9 4JTTel: 01278 765000Fax: 01278 786506

5 - Sevenoaks DepotUnits 2-4 Connections Business Park, Vestry Road, Sevenoaks, Kent TN14 5DF

Tel: 01732 228400Fax: 01732 228409

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BFPW Update - November 2011