Britain’s only national bakery ingredients wholesaler

EXTRA SPECIAL OFFERS FOR MAY

www.bfpwholesale.com

The Britannia Collection by Chevler

Chouxpreme & Roma Cold

Buy 8Kg Carton of Zeelandia Chouxpreme. Get £3 off normal list price 12Kg carton of Zeelandia

Roma Cold Classic .

Chouxpreme—Just add water to make delicious choux buns, éclairs and profiteroles!

Visit www.zeelandia.co.uk for a full range of Chouxpreme and Roma Cold recipe ideas

200000735 Chouxpreme 8Kg

200002418 Roma Cold Classic 12kg

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 lst-31st May 2012. Offers subject to availability – contact your local Depot. E&OE.

www.bfpwholesale.com

We’re under starter’s orders for the summer’s great events, so don’t leave it until the extra time whistle goes to stock up with ingredients for those snacking opportunities, celebratory cakes and street party fayre! We’ve loads of coloured icing and red, white and blue décor – like Chevler’s Britannia Collection of quality baking cases, seen on the cover - to add the perfect nishing touch to your cakes and biscuits. And with special offers like 10% off Pukka Pies Puff Pastry and lots of new lines, this issue of Update is lled with plenty of ideas to make your month of May extra mouthwatering!

Bakehouse Trellis’, supplied by Lantmännen Unibake UK, are flirtatiously fruity and make perfect coffee time treats. Made with a light, flaky Danish pastry with a choice of fillings: Apple and Custard (40 x 95g) or Raspberry and Custard (40 x 95g). Fabulous.

20% off normal list price

Tempting Trellis’.Flirtatiously Fruity.

200001455 Apple & Custard Trellis200002388 Raspberry & Custard Trellis

Schulstad Royal Danish Pastries, supplied by Lantmännen Unibake UK, are melt-in-the mouth tasty and make perfect mid-morning and teatime treats. Each one comes complete with a unique non-sticky, ReadyGlazed finish, which guarantees consistently irresistible looking pastries without the need for any hand-finishing.

Delectable Danish.Made To Be Moreish. 20% off normal list price

200003060 Mini Danish Selection

200003059 Royal Danish Selection

www.macphie.com

summerliciousEnjoy the taste of summer with NEW Macphie Strawberries & Cream Sensation Fall in love with the creamy texture and enjoy the fruity bursts of strawberry flavour. This summer is all about big events, and what better way to celebrate than with this classic, mouth-watering combination.

• Bigger, juicier strawberry pieces

• Consistent, reliable and convenient, just add water and oil

• Contains no artificial flavours, preservatives or hydrogenated fats

• Available in 12.5kg bags

The hottest product for summer 2012!

Serving Suggestion

Call now to claim your FREE

SAMPLE 0800

085 9800

STRAWBERRIES & CREAM loAf CAkE

INGREDIENTS1000g Strawberries & Cream Sensation Mix

400g Water

220g Vegetable Oil

Streusel Topping (Macphie Soft & Chewy Cookie Mix or Flapjack Mix)

METHoDPlace cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 450g of batter into paper loaf cases. Sprinkle batter with streusel (straight from bag).

BAkING180oC (360oF) / 155oC fan oven for approx. 55 minutes.

STRAWBERRy BuTTERfly CAkES

INGREDIENTS1000g Strawberries & Cream Sensation Mix

Mactop®

400g Water

220g Vegetable Oil

Fresh Strawberries (optional)

METHoDPlace cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 80g of batter into muffin cases.

BAkING185oC (370oF) / 155oC fan oven for approx. 30 minutes.

fINISHINGOnce cool, remove top and cut in half to make ‘wings.’ Pipe a swirl of Mactop® onto cut surface and finish with fresh strawberries.

STRAWBERRIES & CREAM MuffINS

INGREDIENTS1000g Strawberries & Cream Sensation Mix

400g Water

220g Vegetable Oil

Streusel Topping (Macphie Soft & Chewy Cookie Mix or Flapjack Mix)

METHoDPlace cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 120g of batter into muffin cases. Sprinkle batter with streusel (straight from bag).

BAkING185oC (370oF) / 155oC fan oven for approx. 30 minutes.

STRAWBERRIES & CREAM TRAyBAkE

INGREDIENTS1000g Strawberries & Cream Sensation Mix

Macphie Vanilla Frosting

400g Water

220g Vegetable Oil

Fresh Strawberries (optional)

METHoDPlace cake mix into mixer. Slowly add liquids and mix for 1 minute on 1st speed, followed by 3 minutes on 2nd speed. Deposit 800g of batter into rectangular foils (12 x 7") or multiply above recipe by 3 and scale at 5kg into a 30 x 18 baking tray.

BAkING180oC (360oF) deck oven / 155oC fan oven for approx. 40 minutes.

fINISHINGOnce cool, spread with Macphie Vanilla Frosting and decorate with fresh strawberries.

Serving Suggestions

Product Pack Size BFPW Code

Strawberries & Cream Sensation 12.5kg 200005257

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

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

Telephone: 01869 356400Web: www.britishbakels.co.uk

Email: bakels@bakels.comThe No 1 for Speciality Breads

✓ Tastes superb - especially with cheese, cold meats and other

sandwich � llings. Perfect for children’s lunchboxes

✓ High in Omega 3 and which contains nine essential amino acids

✓ 2:1 ratio � our to concentrate offers excellent cost-in-use

✓ Exciting Point of Sale support

✓ Excellent margins

✓ Guaranteed to drive sales and pro� tsPlace your order NOW with your local BFP Wholesaler. BFP product code 200005153

Chia - the NEW healthyseeded bread sensation

British Bakels has launched Chia Bread Concentrate – a delicious, slightly sweet bread which contains 5% Chia Seed, oat meal, barley � akes, sour dough, sugar and linseed

✓ Contains all nine essential amino acids

✓ Very high levels of Essential Fatty Acids help cardiovascular health

✓ Unique blend of essential omega fats, � bre, complex carbohydrates, and

protein, with a generous dose of antioxidants, provides more energy release

✓ Also provides sustained release of energy to the body which keeps you

fuller for longer

✓ High oils and � bre content

✓ A superfood because it is a complete source of macronutrients

Chia – the superseed!

Weight in kgs Product Name BFPW Code

10 Small Bakers P.P. (Block) 200001687

2 x 10 Pre-Sheeted P.P. (2 Rolls) 200001686

2 x 5 Pre-Sheeted P.P. (2 Rolls) 200001523

20 Short Cuts (20 sheets) 200001685

2 x 5 Twin Pack Puff Pastry 200003187

NOhydrogenatedfats

10%off normal list price

Frozen Puff Pastry A4 Leaflet 2012_Frozen Puff Pastry A4 Leaflet 18/04/2012 10:24 Page 1

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

Ideal for use in individual apple pies and cakes 15% cheaper than wet apple mix* 12 month shelf life, compared to just

6 weeks for wet mix Makes up to four times the amount,

therefore less storage space required No wastage Ambient storage

BFPW Complete Apple Mix

*Based on today’s retail price and made up to the same volume

Contact your local BFPW depot todayProduct Code: 66021 Quantity: 4x3.125kg (4x12.5kg made up)

Granny Smith apple dry mix, just add water

3799 SQF Apple Filling Ad ART.indd 1 10/02/2012 11:12

Ask your local

BFPW aboutspecial deals!

Secret Ingredients are now available at BFP . Please contact your local depot for a product listing

All products are FREE from ARTIFICIAL flavours and colours.

Secret Ingredients are now available at BFP . Please contact your local depot for a product listing

All products are FREE from ARTIFICIAL flavours and colours.

200005206 mini chocolate beans 1kg pail200005272 caramel crunch 700g pail200005273 3 coloured chocolate crispies 600g pail200005274 mini eggs 850g 200005275 caramel cubes 800g200005276 lemon yellow crunch 1kg200005277 multi coloured 100’s & 1000’s 1kg

200005278 bright shimmer strand mix 750g pail200005279 strawberry pearls 1kg200005280 tutti frutti fudge 700g200005281 chocolate coated malt balls 550g200005282 polished chocolate nugget 700g200005283 5 star colour mix 600g200005286 pink & white shimmer pearls1kg

All products are FREE from ARTIFICIAL flavours and colours.

Secret Ingredients are now available at BFP.Please contact your local depot for a product listing

200005262 Still Sports Cap 24x500ml

200005262 Sparkling Plain Cap 24x500ml

200005265 Still Plain Cap 24x500ml

CONTACT YOUR LOCAL DEPOT FOR

SPECIALOFFERSSevenoaks 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 lst-31st May 2012. Offers subject to availability – contact your local Depot. E&OE.

www.bfpwholesale.com