Britain’s only national bakery ingredients wholesaler

EXTRA SPECIAL OFFERS FOR JUNE

www.bfpwholesale.com

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

20% off normal list price BFPW 200002365

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

www.bfpwholesale.com

Summer days are here and this month’s bumper Update has lots of new ideas and special offers to help picnics, cream teas and summer fêtes go with a swing. Check out our great deals on grated and sliced cheese and cooked and diced chicken, get yourself a free sample of Mactop, take 25% off the Secret Ingredients range and try our many offers on glazes, scones and bread mixes. And with every high street decked with bunting and Union Jack flags flying high, it’s time to get into the street party mood and put the finishing touches to your Diamond Jubilee celebrations!

All offers included in this newsletter, except where otherwise stated, are on orders invoiced from lst-29th June 2012. Offers subject to availability – contact your local Depot. E&OE.

CheeseCheese

200001522 Frozen Cooked Stripped Chicken 9.5mm 2.5kg200001672 Frozen Cooked Diced Chicken 2.5kg200003718 Frozen Cooked Stripped Chicken 12mm 2.5kg

CONTACT YOUR LOCAL DEPOT FOR

COMPETITIVE PRICES

ChickenChicken

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

200005066 Grated White Mild Cheddar 6 x 2kg 200005078 Sliced Coloured Mild Cheddar 6 x 1kg 200005079 Sliced White Mild Cheddar 6 x 1kg

www.macphie.com

Why choose Macphie Dairy Cream Alternatives instead of dairy cream?

• Get more for your money - whips up to 3 times its original volume

• Out-performs dairy cream for stability, tolerance and over-run

• Ambient storage

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

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

Have YOU tried Mactop yet?

Call

0800085 9800

to claim your

FREE*SAMPLE*

Serving Suggestions

*One sample per business

Product Pack Size BFPW Code

Mactop® Extra 12 x 1L 200002131

Mactop® Extra 10L 200000939

Mactop® Traditional 12 x 1L 200000428

Mactop® Traditional 10L 200000393

STRAWBERRY GATEAU

INGREDIENTS

1000g Macphie Genoese Mix Raspberry Jam

400g Water Chocolate Plaques

145g Cake Margarine Fresh Strawberries

Mactop® Traditional (whipped)

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

STRAWBERRY WHOOPIE

INGREDIENTS

1000g Mississippi Muffin Mix Mactop® Extra or Traditional

425g Water 5th Avenue® Strawberry Icing

235g Vegetable Oil

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

DESIGNER ÉCLAIR

INGREDIENTS

1000g Choutex 5th Avenue® Caramel & Chocolate Icing

1065g Water Fudge Pieces (optional)

Mactop® Extra or Traditional

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

SCONE WITH JAM AND CREAM

INGREDIENTS

1000g Scone Mix Mactop® Extra or Traditional

420g Cold Water Fruit Jam

Sultanas (optional)

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

STRAWBERRY TARTS

INGREDIENTS

Mactop® Extra or Traditional Pre-baked Pastry Cases

Fresh Strawberries Strawberry Tart Jelly

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

Serving Suggestions

4 exciting NEWbread mixes from Puratos

Available in:Sweet Chilli BFP WHOLESALE CODE: 200005425

Tomato & Herb BFP WHOLESALE CODE: 200005426

Cheese & Fried Onion BFP WHOLESALE CODE: 200005427

Sourdough BFP WHOLESALE CODE: 200005428

3 Easy to use – just add yeast and water

3 Versatile – make any shape or size– create your own unique range

3 Available in 5kg bags

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

Info_uk@puratos.com T: +441280 822860 F: +441280 822857For more recipe ideas logon to www.puratospig.co.uk NOW

Choose any flavour buy 3 bags get a 4th FREE!

Recipe:Speciality Bread mix .......5.000kg ....... 100%Yeast ..................................... 0.200kg ......... 4%Water .................................... 2.400kg ......... 48%

PLACE YOUR ORDERS AND GET CREATING NOW!Logon to www.puratospig.co.uk for more product information and recipe ideas

PTS_000040_NEW_BREADS_A4_ADVERT.indd 1 21/05/2012 08:17

Simply great value!

Cake Mixes

New

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

New

New

New

New

New

New

New

New

Simply great value! Cake MixesScone Mix - 200005307Bold soft scones. Easy to handle low tack dough. Low shrinkage.

Madeira Cake - 200005310Versatile and easy to use, just add water. Great base for all types of cakes including celebration cakes.

Farmhouse Cake - 200005309Versatile and easy to use. Lightly spiced with good baked keeping qualities. Good holding of fruit additions.

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

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

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

Choc Crème Cake - 200005322 and Plain Crème Cake - 200005311Highly versatile, high performance multipurpose cake mix. Perfect for American style cakes eg Muffins, Bundt Cakes and Slices. Clean slicing. Soft and moist eating.

Delfia Cake Mixes

Code Product Description Additions Required

SEG Delfia Scone Mix Water Only

SDH Delfia Sponge Mix Water Only

SDJ Delfia Madeira Cake Mix Water Only

SDG Delfia Farmhouse Mix Water - Fruit as desired

SDE Delfia Plain Crème Cake Oil, Egg, Water

SDD Delfia Choc Crème Cake Oil, Egg, Water

SDK Delfia Choc Brownie Mix Water

SDO Delfia Carrot Cake Mix Water, Oil, Fresh Carrot

All Delfia Cake Mixes packed in 12.5kg sacks

Add some colour to your cupcakes, traybakes and cakepops with new lines from Secret Ingredients.

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

JUNE ACTIVITY

25% OFF

200005266 Mini chocolate beans 1kg 200005272 Caramel crunch 700g 200005273 3 colour chocolate crispies 600g 200005274 Chocolate mini eggs 850g200005275 Caramel cubes 800g200005276 Lemon yellow crunch 1kg200005277 Multi coloured 100’s & 1000’s 1kg

200005278 Bright shimmer strand mix 750g200005279 Strawberry pearls 1kg200005280 Tutti frutti fudge 700g200005281 Chocolate coated malt balls 550g200005282 Polished chocolate nugget 700g200005283 5 colour star mix 600g200005286 Pink & white shimmer pearls 1kg

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

Kastalia Liquid Yeast for Craft BakersThe unique Kastalia bag-in-box liquid yeast

system for easy handling.

the ultimate liquid yeast

for mixing effi ciency,

improved dough

consistency and chilled

hygienic handling.

www.bfpwholesale.com

Yeaston tap

Red, White and Blue…Supporting the football, Olympics or the Diamond Jubilee? Fly the flag with our special range of cake decorations!

EDIBLE OLYMPICS

NON EDIBLE FOOTBALL

PACKAGING

200003969

200004858

200005182

200005246

200004551

200005243

200005245

200004552

200005253

200005248

200004549

200005199

200005200

200005201

Red, White and Blue…Supporting the football, Olympics or the Diamond Jubilee? Fly the flag with our special range of cake decorations!

EDIBLE FOOTBALL

NON EDIBLE DIAMOND JUBILEE

200005224

200005222

200005223

200005235

200005241

200003979

200005236

200005260

200003967

200005242200005242

200004550

Available for the first time in the UK! Visit us online...

A World Leader in Rolled Fondant Cake Icing

www.satinfinefoods.comPacked with video tutorials, interactive tools, tips and inspiration...

www.satinfinefoods.comTo order, contact your local BFP Wholesale Depot

The Professional ’s Choice

Used and endorsed by top names in the international cake decorating industry, Satin Ice is the No.1 choice for professionals. And today’s consumers are

demanding Satin Ice decorated cakes that generate high profits for the baker.

Buddy Valastro • Carlo’s Bakery, USAOwner of the famed ‘Carlo’s Bakery’ in the U.S., and the beloved “Cake Boss” from the TLC series of the same name, Buddy has brought the world of cake into the mainstream.

Cake images provided byRon Ben-Israel and Paris Cutler

Debbie Brown • Debbie Brown Cakes, UKDebbie’s unique sculpted cakes inspired her series of best- selling books, filled with exceptional detail. Owner of ‘Debbie Brown Cakes’, she also offers International Master Classes.

Ron Ben-Israel • Ron Ben-Israel Cakes, USAThe distinguished host of the Food Network’s “Sweet Genius”, Ron is best known for his refined and extraordinarily detailed wedding cake designs, which are always in high demand.

Julie Bashore • Sugar Arts InstituteJulie is a well-known Master Confectioner and Sugar Artist. Through her ‘Sugar Arts Institute’, her hands-on classes in fondant techniques are taught around the globe.

White/Vanilla Flavour89857 10KG90018 2.5KG

Ivory/Vanilla Flavour89855 10KG90017 2.5KG

Dark/Chocolate Flavour90019 10KG89856 2.5KG

Gum Paste89858 2.5KG

MORE THAN

VIDEOTUTORIALS

50

GMO FreeGluten FreeDairy Free*

Zero Trans FatsZero CholesterolCertified KosherVegan*

* Gum Paste contains egg white and is not dairy free or vegan

Preferred for its ease of use and delicious creamy taste!

BFP_OffersDPS2.indd 2-3 2/17/12 4:37 PM

Available for the first time in the UK! Visit us online...

A World Leader in Rolled Fondant Cake Icing

www.satinfinefoods.comPacked with video tutorials, interactive tools, tips and inspiration...

www.satinfinefoods.comTo order, contact your local BFP Wholesale Depot

The Professional ’s Choice

Used and endorsed by top names in the international cake decorating industry, Satin Ice is the No.1 choice for professionals. And today’s consumers are

demanding Satin Ice decorated cakes that generate high profits for the baker.

Buddy Valastro • Carlo’s Bakery, USAOwner of the famed ‘Carlo’s Bakery’ in the U.S., and the beloved “Cake Boss” from the TLC series of the same name, Buddy has brought the world of cake into the mainstream.

Cake images provided byRon Ben-Israel and Paris Cutler

Debbie Brown • Debbie Brown Cakes, UKDebbie’s unique sculpted cakes inspired her series of best- selling books, filled with exceptional detail. Owner of ‘Debbie Brown Cakes’, she also offers International Master Classes.

Ron Ben-Israel • Ron Ben-Israel Cakes, USAThe distinguished host of the Food Network’s “Sweet Genius”, Ron is best known for his refined and extraordinarily detailed wedding cake designs, which are always in high demand.

Julie Bashore • Sugar Arts InstituteJulie is a well-known Master Confectioner and Sugar Artist. Through her ‘Sugar Arts Institute’, her hands-on classes in fondant techniques are taught around the globe.

White/Vanilla Flavour89857 10KG90018 2.5KG

Ivory/Vanilla Flavour89855 10KG90017 2.5KG

Dark/Chocolate Flavour90019 10KG89856 2.5KG

Gum Paste89858 2.5KG

MORE THAN

VIDEOTUTORIALS

50

GMO FreeGluten FreeDairy Free*

Zero Trans FatsZero CholesterolCertified KosherVegan*

* Gum Paste contains egg white and is not dairy free or vegan

Preferred for its ease of use and delicious creamy taste!

BFP_OffersDPS2.indd 2-3 2/17/12 4:37 PM

NEW RTU Sunset Glaze CN20 12 x 1ltrTegral Scone Plain ....10.000kg ... 100%

Water ............................4.200kg ....... 42%

Using a planetary mixer; mix TegralPlain Scone & water on slow speedfor 30 seconds. Scrape down. Mix for a further 30 seconds on second speed. Pin out to desired thickness (approx 2cm/ 3/4). Cut as desired. Allow 20 minutes rest before baking. Glaze with NEW RTU Sunset Glaze.Baking time 9-12 minutes. Oven temperature 210-230°C.

Tegral Plain Scone 15kg BFPW CODE 200003716

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

3 Convenienteasy to use

3 No soda aftertaste

3 Contains onlyvegetable fat

3 Cost effective

NEW RTU Sunset Glaze CN20 12 x 1ltr BFPW CODE 200005154

3 RTU liquid substitutefor egg glaze

3 Clean label – containsno artificial colours, flavours or preservatives

3 Suitable for vegetarians and eggfree diets

3 Can be applied before or after baking

3 No unpleasant smells

3 For use on sweet and savoury products

*Valid 01/04/2012 – 30/06/2012

Info_uk@puratos.com T: +441280 822860 F: +441280 822857For more recipe ideas logon to www.puratospig.co.uk NOW

CONTACT YOUR LOCAL BFP WHOLESALE NOW

15%OFFTegral Scone 15kg

Buy a NEW RTU Sunset Glaze CN20 12 x 1ltr and get

PTS_000037_SUNSET_SCONE_FLYER_A4_2PP_BFP.indd 1 20/03/2012 22:36

Info_uk@puratos.com T: +441280 822860 F: +441280 822857For more recipe ideas logon to www.puratospig.co.uk NOW

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

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

Tegral Plain Scone .......0.900kg ......56%Bread Flour .....................0.100kg ......... 6%Water ................................0.360kg ......... 22%

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

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

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

Blue Cheese & Walnut Welsh CakeIngredients

Mixed Berry GaletteIngredients

Simnel SliceIngredients

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

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

Ginger and Lemon WheelIngredients

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

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

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

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

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

Sticky Toffee & Date SconeIngredients

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

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

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

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

A Very British Scone – Clotted cream sconeIngredients

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

CONTACT YOUR LOCAL BFP WHOLESALE NOW

PTS_000037_SUNSET_SCONE_FLYER_A4_2PP_BFP.indd 2 20/03/2012 22:36

www.csmglobal.com/ukFreephone: 0800 783 4697

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

Special offer!

Scone Mix

&Lactofil

Half priceLactofil Classic:

• Will whip to over 3 times its own volume

• Ideal partner for your favourite scones

BFP Code CSM Code Description Size 200001184 FYP Buttery Scone Mix 12.5Kg 200000252 FZJ New Improved Scone Mix 12.5Kg200000754 FVH Scone Concentrate 16Kg 200000218 HPS Lactofil Classic 12x1L

*

* Maximum 30 deals per customer

CONTACT YOUR LOCAL DEPOT

Telephone: 01868 356400 www.britishbakels.co.uk

£4 off each bag of Bakels NEW Ultrasoft 5% Soft Roll Concentrate purchased between

1 June 2012 – 31st July 2012

A great offer to concentrate your mind!

purchased between

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

Place your order with your local

BFP wholesaler NOWBFP product code 200005405

NEW

01869 356400 www.britishbakels.co.uk

Or rather you do! We’ll give you a FREE 10kg bag of Digestive Biscuit Crumb each time you purchase a 12.5kg bag of Bakels Pettina Cheesecake Mix from your local BFP Wholesaler between 1 May – 29 June 2012.

Easy to prepare – simply add water. It’s the perfect recipe for great tasting cheesecake – and even greater pro� ts.

Place your orders NOW

BFP Wholesale Product Codes

200001880 Pettina Cheesecake Mix 12.5kg200001892 Digestive Biscuit Crumb 10kg

Bakels’ latest cheesecake promotion takes the biscuit

01869 356400 www.britishbakels.co.uk

Or rather you do! We’ll give you a FREE 10kg bag of Digestive Biscuit Crumb each time you purchase a 12.5kg bag of Bakels Pettina Cheesecake Mix from your local BFP Wholesaler between 1 May – 29 June 2012.

Easy to prepare – simply add water. It’s the perfect recipe for great tasting cheesecake – and even greater pro� ts.

Place your orders NOW

BFP Wholesale Product Codes

200001880 Pettina Cheesecake Mix 12.5kg200001892 Digestive Biscuit Crumb 10kg

Bakels’ latest cheesecake promotion takes the biscuit

200005447LITTLE TREATS CORNFLAKE

GRAB BAGS - PACK 12

200005416GINGERBREAD BEAR - PACK 120

200005442GINGERBREAD WHOLE EGG - PACK 105

200005421GINGERBREAD BATS - PACK 90

200005432

GINGERBREAD MEN - PACK 105

200005417GINGERBREAD BUTTERFLY - PACK 90

200005446LITTLE TREATS SEASONAL DECORATED - PACK 24

200005420GINGERBREAD SNOWMAN - PACK 120

20% OFF STANDARD GINGERBREAD

RANGE

200005445LITTLE TREATS MINI

GINGERBREAD GRAB BAGS - PACK 12

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

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

PA S T R Y C A S E

Gingerbreads

200005418GINGERBREAD HEART - PACK 105

200005444GINGERBREAD RABBIT - PACK 90

200005443GINGERBREAD CHRISTMAS TREE - PACK 105

200005419 GINGERBREAD MINI MEN - PACK 400

LITTLE TREATS RANGE*

*NOT SUBJECT TO OFFER

Reasons to stockCrafted in the heart of the Cotswolds since 1989

bottlegreen drinks are made with high quality natural ingredients

Free from artificial colours, flavouring, preservatives and sweeteners

bottlegreen still drink 330ml, cases of 12apple & ginger 200004930elderflower 200004931pomegranate & elderflower 200004932

For POS and sales support please contact Bottlegreen Drinks Co.

www.bottlegreendrinks.com

bottlegreendeliciouslyrefreshing

contactyour local

BFP Wholesale for a deal

P R O D U C T S

- hand selected, quality Italian fruit grown in the south Tyrol

- full traceability - state of the art processing

technology meets BRC, ISO 9001 and 14001 guidelines.

BFPW code 200002035 3 x kc5

www.bfpwholesale.com

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

National Coverage...direct to your door

in our multi-temperature vehicles1

2

3

4 5