ühIBA 2009 Düsseldorf + + + Premium & Healthy Ingredients + + + Sustainability

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2 2 Bakels News – No 149 / 2009

SPOTLIGHT

Welcome to IBA 2009

Senior staff from all Bakels companies, covering all 5 conti-nents, together with export sales staff, research staff and members of Bakels Group management, will take part in IBA 2009.

The Bakels stand is located in Hall 16, site E11.

A product demonstration area focusing on premium confection-ery lines will be operated by staff of Bakbel Europe, the recently established Bakels Group centre of excellence for fruit products and confectionery glazes. Visitors will also be able to sample a range of healthy breads. These, together with the confectionery lines, will be available as part of the overall «hospitality» extended by Bakels to all of their existing and potential custom-ers. Expert staff will be available to discuss current market trends and technical issues.

We look forward to welcoming our customers, old and new, to discuss «The world of Baking» during IBA 2009.

Bakery Fair 2009 – Manila

Bakels Philippines launched two pioneering bread improvers during the Philippines’ Bakery Fair 2009.

Bread/Confectioner Expo – Kiev

Bakels Ukraine made their exhibition premier at the bakery exhibition held in Kiev from 9-12 June 2009. With 150 compa-nies from 32 countries exhibiting, 10.000 visitors were treated to new and exciting concepts, ingredients and machinery launched at the 14th edition of this annual event.

Live demonstrations on the use of Pettinice and the production of different bread types, which were conducted by technical staff from Nordbakels, attracted many visitors.

This first exhibition proved to be a big success for Bakels Ukraine with a substantial number of potential customers requiring follow up after the fair.

Dobrim Sweet is the first bread improver to be introduced locally for the production of bread varieties which can make a «No Sugar Added» claim. At 1% usage rate, it greatly appealed to visitors looking for alternatives to saccharine-sweetened bread varieties, without compromising the sweetness level associated with such products.

Lecitem Pumpable S – another locally pioneering bread improver – also sparked visitors’ interest with its unique liquid form. All the ingredients of a general purpose bread improver are combined with vegetable oil to produce a liquid improver which allows a full range of top quality bread lines to be produced without the need to include shortening in recipes.

A technical seminar and product demonstration were con-ducted on healthy baked products with the assistance from Bakels Malaysia’s Peter Merkx. Low GI Multiseed Bread Concentrate together with 8 Grain, Fino Meal, Fino Rye and Fino Grain were featured. Bakels No-Sugar Added Muffin Mix was introduced as a reduced-calorie alternative to regular muffins.

However, as well as being interested in healthy eating, today’s consumer also seeks pleasure and some indulgence. Premium products using Actiwhite to produce meringues, Bakels Whipping Cream on cupcakes and Bakels Dark Choco Fudge on cakes were among the product concepts demonstrated.

Bakery Fair is the biggest biennial Philippine baking event and attracts leading players from all baking industry sectors. It was well attended by local and international visitors.

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Behind the Scenes 2

Editorial / Contents 3

Innovate Nordbakels 4-5

Innovate British Bakels 6-7

Innovate South Bakels 8-9

Innovate Australian Bakels 10-11

Innovate NZ Bakels 12-13

Innovate Irish Bakels 14

Innovate Bakels Chile 15

Innovate Bakels Peru 16

Innovate Bakels Ecuador 17

Innovate Bakels Brazil 18

Sustainability 19

The Bakels World 20

Published by EMU AG, SwitzerlandPrinted in Switzerland

Editorial CONTENTS

Dear Reader

With many economies showing signs of stabilising it is perhaps not too soon to start thinking about the future – what will be the long term effects of the global financial crisis and what are the issues which must be addressed in how we conduct business? Below are our

thoughts and actions on this.

• Consumersareclearlymoreinterestedin«value»andthisisunlikelytochange,evenwhentheyfeelmoreconfidentabout their financial circumstances. They will pay for premium products but only if the quality benefits are real andobvious.Whereastandardproductwillsufficethisiswhat they will choose, and where they will seek to balance any expenditure on luxury items.

• Asyouringredientssupplierwearecommittedtodevelop-ing ingredients and finished product concepts which are truly premium – now is not the time to cut back on the amount of chocolate or other ingredients which enhance a products’ luxury status!

• Wearealsocommittedtocontinuouslyseekingtoimprovethe«costinuse»ofouringredients.Thiscanmeanahigher cost per kilo but, through lower usage rates, reducedtotalrecipecosts.AccuratecostingoffinishedproductsisessentialtodayandBakelsrepresentativescanhelp you with this if required.

• Consumerspurchasingdecisionsarebeingincreasinglyinfluencedbyenvironmentalandethicalfactors.Theseinfluences will become stronger as consumers become less concerned about economic issues and we will manage our operations accordingly.

• Healthissues,andinparticularobesity,arebecomingmoreimportanttoconsumersandgovernmentswhoareincreasingly issuing new guidelines or making new legisla-tion in this area.

• Allourcompaniesareofferingproductswhicharehealthyoptions such as multiseed or high fibre breads. We are also taking steps to reduce salt, fat, sugar and, where practical, additives.

You will find in the following pages examples of where Bakels is working to meet the consumer demands for a quality,value,healthandcarefortheenvironment.Wetrustthisisofinterestandvalueasitisourintensionto«continuetoserve».

AsalwayswethankyouforyourtimetoreadBakelsNews.

ArminUlrichChairman

4 4 Bakels News – No 149 / 2009

INNOVATE Nordbakels

DEVELOPING PRODUCTS FOR A HEALTHIER CHOICE

The Keyhole Label – the Healthy Alternative

«The Swedish Food Administration’s keyhole symbol is there to help consumers identify the healthier options when buying food or eating out. Foods labelled with the keyhole symbol are leaner and contain less sugar and salt and more fibre than food products of the same type not carrying the symbol. Bread carrying the keyhole symbol must have higher fibre content than bread not eligible for the symbol, and may only contain limited amounts of fat and salt.

By choosing foods with the keyhole symbol it is easier for consumers to improve their diet, which can lead to better health now and in the future.»

Source:www.slv.se(Swedishnationalfoodadministration)

Nordbakels have several bread mixes labelled with the keyhole symbol. Examples of keyhole labelled products are: Rye and Sour Bread Base, Jogga Bread, Oat Bread and Muesli Bread.

Trans and Hydrogenated Fat – a Worldwide Matter

Trans and hydrogenated fat is formed when liquid vegetable oils are «hardened». Like saturated fat, trans fat can raise levels of bad LDL cholesterol in the blood and reduces the levels of the good HDL cholesterol. This in turn may increase the risk of cardiovascular disease.

In Sweden the debate on trans and hydrogenated fat is continuously featured in the media. More and more consumers are aware of what kind of fat products contain, and prefer those without trans and hydrogenated fat. This also applies in other countries, for example in Denmark where food legalisation only allows fat in food to contain maximum 2% trans fat on total fat.

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Nordbakels INNOVATE

NH and KRAV Ranges

An increasing number of Nordbakels products are named NH (non hydrogenated). This means that the product does not contain hydrogenated or trans fat. Nordbakels will continue to increase its range of NH and transfat free products, to offer our customers the choice of bakery goods without trans and hydro-genated fat.

Products and their application which are already available include:

Sponsoring for a Better Society

ByadvertisinginmagazinesanddonatingmoneyNordbakelssupportsvoluntaryworkagainst drugs and narcotics in Sweden. Nordbakels also supports disability sport in Sweden.

Inboththeseareas,indifferentways,veryimportant work is done. It feels important to somehowbeinvolvedincreatingabettersociety.

• Forwheatbasedsweetfermentedbread and cakes Nordbakels offers Novex or Vetea margarine.

• ForflavouringNordbakelsofferstheremonces Bakels Cinnamon remonce, Cinnamon remonce coarse, Säter remonce, Vanilla remonce and Lyxre-monswiththewonderfulbutterflavour.

• ForthoseofourcustomerswhoproducedeliciousDanishpastries, Nordbakels can offer the pastry margarine Bakels Karité Gold NH, which is free from trans and hydrogenated fat. Cheesecake is very popular in many countries, and there-fore Nordbakels offers Bakels Biscuit Crumb without transfat and hydrogenated fat. Other popular mixes for trans fat free pastry are Vanilla Muffin KRAV, Gingerbread and Tosca.

NordbakelsalsohaveanNHrangeoftrufflesandnontempproducts. NH Trufflescomeintheflavoursofcaramel,vanilla(white), dark chocolate, and nut. The NH Non Temp Chocolate products are; dark, light and white non temp.

Our KRAV certified range of organic products is constantly under development. All products labelled with KRAV are also without trans and hydrogenated fat. In Bakels News No. 147 you can read more about these products.

6 6 Bakels News – No 149 / 2009

British BakelsINNOVATE

COST CONSCIOUS CUSTOmERS

Whilst price has always been a consideration, consumers are more than ever seeking ways to strike a balance between value for money and the occasional indulgent treat.

To assist bakers in adapting their range, both to differentiate traditional products and capitalise on impulse purchases, British Bakels have focused on developing innovative and cost effective products, without compromising on quality.

Millionaires Caramel

This ready to use caramel filling is the ultimate in indulgence, being true caramel withasuperbflavourandtexture.

Originally developed for the production of caramel, or «Millionaires» shortbread, consisting of a shortbread base, caramel centre and topped with chocolate, we now have many product concepts where the use of Millionaires Caramel allows the production of truly premium products.

Cinnamon Swirls

How do you follow the success of Hot Cross Buns? - Freshly Baked Cinnamon Buns of course! Bakels have put together the complete package for the manufacture of this traditional favourite, including the filling and a mouth watering cream cheese topping.

Clean Label Bundo Paste Concentrate,towhichflour,yeastand water are added, is used at a level of 25% producing soft eating buns with excellent volume and fresh keeping.

Cinnamon Filling is simply prepared with cold water. It is easy to spread onto the prepared dough, is also suitable as a luxury filling for Danish pastries or for tear and share buns when blended with chopped nuts and fruit.

Cream Cheese Topping completes the trio. Ready to use – just warm and apply. This light eating topping, incorporating powderedcrèmefresh,hasasmoothtextureandsubtleflavourwhich enhances the eating pleasure of the cinnamon bun.

In addition to topping buns, Cream Cheese Topping is also ideal for topping and filling of carrot or passion cakes.

As serving alternatives, mini buns are great tasty treats for kid´s school lunches or packed in fours as pick-ups on the way to the office.

Ask your Bakels representative, contact Customer Services on 01869 356400 or visit our website – www.bakels.co.uk for more details of the products which can be produced from Million-aires Caramel.

One the subject of indulgence, why not go one step further and use Bakels Banoffee Toffee Sauce to provide a calorie laden but truly irresistible Banoffee pie!

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British Bakels INNOVATE

Quality Without Compromise

Deluxe Chocolate Crème Cake and Premium Muffin are two highly concen-trated mixes which, for maximum cost in use savings, contain only the fully functional ingredients, allowing the baker toaddtheirownflour,sugar,egg,oilandwater.

Low Usage – Low Cost

Premium Roll Concentrate Powder and Baktem Super Roll Concentrate Paste have been specifically developed with a low usage rate of only 5%, for the economical production of a wide range of top quality and consistent soft rolls, hamburger baps and finger rolls.

They both provide premium quality, high volume, soft and short eating rolls, including wholemeal, with excellent fresh keeping qualities and cost in use savings for the baker.

Bothmixeshavebeendevelopedwithnaturalflavoursandwithminimum E numbers, to produce top quality cakes and muffins without compromising on the eating quality of the finished product.

With the addition of fruits, nuts and chocolate chips, an extensive variety of premium but cost effective products can be produced from these mixes.

8 8 Bakels News – No 149 / 2009

INNOVATE South Bakels

Clear Ovalett

Bakels Clear Ovalett is a colour and preservative free cake and sponge emulsifier, which is ideal for those custo- mers looking for a «clean» emulsifier. Clear Ovalett is a stabilised, active gel form of emulsifier which promotes stable batters and fine, even textured cell structures.

Royalty Cake Mix

Bakels Royalty Choc Cake Mix is a general purpose cake mix requiring only the addition of eggs and water to produce a rich, soft chocolate cake which has a wonderful sweet, full chocolate aroma.

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South Bakels INNOVATE

Golf Day

South Bakels held its Golf Day on 11 June at GlenvistaGolfClubinJohannesburg.

Thisannualeventgivesanopportunityforsuppliers, customers and South Bakels staff to mix and get to know one another better.

Everyonehadawonderfuldayandenjoyedthemselves.AbigthankyoutoHeidiandherteam for organising another incredible Golf Day.

Super Excel

Bakels Super Excel 4% bread premix will produce a superior soft bread with excellent shelf life.

This bread premix will reduce a traditional 5% premix use by 20%, thereby reducing the cost per loaf of bread to those customers who purchase this product.

Phytoestrogens have been linked to human health benefits as they are structurally and functionally similar to the human hormone oestrogen. Two of the main sources of phytoestrogens are linseed and soya and Bakels Country Health Mix is rich in both.

Country Health Mix

Bakels Country Health Mix is a com-plete mix, requiring only the addition of yeast and water to produce bread, rolls and batons rich in phytoestrogens, compounds occurring naturally in plants.

10 10 Bakels News – No 149 / 2009

Australian BakelsINNOVATE

Bakels Custard Tart Mix

Custard tarts have long been a «favour-ite» in the Australian market. Recent changes to Bakels Custard Tart Mix, using the latest technology and cost-effective functional ingredients have enhancedthecolour,texture,flavourandshelf-life producing an exceptional mouth-watering custard tart with a traditional «domed» finish.

Multi-Purpose Sponge Mix

Multi-Purpose sponge has also received the benefits of the latest technology and cost-effective functional ingredients with an increase in yield and enhanced performance which ultimately produces a high quality sponge and can be used in rounds, sheets, sponge kisses and leamingtons.

Bakels Kramess Vanilla Slice Mix

Bakels Kramess Vanilla Slice Mix is considered the market leader in producing high quality vanilla slices. Recent formula-tion changes have enhanced the superior cook-up custard which produces a «French-style» vanilla slice at no increase in cost and no change to make-up procedure.

Welcome to Australian Bakels

We are pleased to announce the appointment of Ron Busin to the positionofchieffinancialofficerofAustralianBakels.

Ron,whohasadegreeincommerceandisaCPAmember,bringsawealthofknowledgeandexperiencetotheroleforAustralianBakels.

Hehasmorethan20yearsofexperienceinthemanufacturingindustrywithinboththefinanceandsupplychainareas.Hehasworkedinvariousindustriesincludingfoodmanufacturing,pharma-ceuticals & the chemical industry.

WewishRoneverysuccessinhisnewposition.

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Australian Bakels INNOVATE

Bakels Omega 3 Shortening

With the global consumer focus on health & well-being, Bakels have recently introduced Bakels Omega 3 Shortening.

Bakels Omega Shortening contains the required level of «fish oil», enabling the baker to claim «good source of Omega 3».

Bakels Omega 3 Shortening is used at 1% onflourweightforbreadproducts.Itisaneconomical way of delivering the essential nutrient «Omega 3», producing a clean, palatable taste, good volume and texture.

Omega 3 has many clinically-proven health benefits and would be a positive addition to your bread range.

BREADS WITH A DIFFERENCE

Consumers worldwide are looking for variety in their diets and bread provides the ideal vehicle to offer «something different».

Low GI Multiseed Bread

Independently verified as «Low GI» by a leading Australian university, this bread mix is not only healthy for you but tastes great too. Originally developed and launched by Bakels in Europe, this complete premix is now available in Australia.

12 12 Bakels News – No 149 / 2009

Bakels Deposited Bread Range

Based on the traditional techniques employed by bakers of yesteryear, Bakels Deposited Bread captures the best that nature provides with a dynamic range of concentrates contain-ing specially selected ingredients. The result is a moist, versatile loaf to enhance the natural image of your bread range.

This range of concentrates includes nutritiously rich soy & linseed, delicious harvested sunflower & pumpkin seed and subtle wholegrain & rye concentrates.

INNOVATE NZ Bakels

Since the range was launched in early June the feedback in the market has been exceptional with a number of bakeries now displaying the full range as part of their total fresh bread offering.

Recipe and finishing ideas are available from your local bakery advisor or by calling 0800 BAKELS.

Bakels Deposited Bread range is a traditional bread range to excite, delight and ignite your sales!

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NZ Bakels INNOVATE

Bakels La Pomme Apple

We are proud to announce the inclusion of La Pomme Apple to complement our current range of premium fruit fillings. The apples in La Pomme Apple are selected on the basis of their premium quality, taste and bake stability, colour and shape retention. Use the whole fruit preparation as a pie filling and decoration of pastries, ice-cream,mousseandflans.Recipeideas depicted include French apple tart, apple streusel and classic bran apple slice.

For further recipe ideas or to place your order contact your local bakery advisor today on 0800 BAKELS or email bakels@nzbakels.co.nz.

A delicious blend of linseed, sesame, sunflowerandpumpkinseedsensureatender, moist textured bread. Specifically formulated to ensure that those who require or choose a gluten free diet can enjoy freshly baked multiseed breads.

Feedback, in terms of grain and multi-seed breads, showed us there was a real need for further product offers. Bakels Gluten Free Health Multiseed Bread Mix was developed in consultation with members of the New Zealand Coeliac Society.

Multiseed Bread Mix is a welcome addition to the Bakels range of Gluten Free Health products, which has enjoyed tremendous support since its release in 2007.

Endorsed by the New Zealand Coeliac Society, the Bakels Gluten Free Health range can be used to create an extensive range of baked goods. It is gluten free baking without compromising the taste of traditional wheat based goods.

Bakels Gluten Free Health – free of gluten, full of taste.

Introducing Bakels Gluten Free Health Multiseed Bread Mix

14 14 Bakels News – No 149 / 2009

Irish BakelsINNOVATE

Super Low Usage Bread Improvers

With the current difficult economic conditions affecting all areas of our industry Irish Bakels in an effort to take out costs have launched two new low usage bread improvers based on existing products. This has been achieved by combining all the func-tional ingredients together in a more concentrated format thus reducing the usage levels by half but more significantly without compromising quality or performance.

Usage Rates

ExistingProducts LowUsageVersions

Veritex Universal IB Super Veritex1 to 2% usage 0.5 to 1% usage

Supertex Universal Super Supertex1 to 2% usage 0.5 to 1% usage

Benefits of Super Veritex and Super Supertex:

• Reducecosts

• Lowusagerate

• Carbonfootprint–lesspackaging/transport

•Minimisesstockholding

•Qualitynotcompromised

•Waterabsorptionmaintained

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INNOVATEBakels Chile

Pan Amasado

This traditional country bread cannot be described as being «healthy»! Containing pork fat and pieces of fried pork meat it is high in calories and cholesterol.

Bakels Chile have developed a bread containing small amounts of vegetable shorten-ing and bacon flavouredsoyprotein pieces. This has produced a product with all of the traditional taste, but without the saturated fat and cholesterol, associated with traditional Pan Amasado.

Bakels Chile have introduced three new products developed to deliver health, convenience or cost reduction benefits.

Value Masterfat

Value Masterfat is an emulsified bread fat which performs and tastes like traditional shortening but has a much lower price, allowing the baker to achieve a cost saving.

Facturas

Also called «Medias Lunas» this tradi-tional Argentinean croissant, which is very popular in Chile in cafes, convenience stores and gas stations, has until now only been available as a frozen product imported from Argentina.

Bakels Chile have developed a Facturas Concen-trate that allows the Chilean baker to produce Facturas locally and conveniently.

16 16 Bakels News – No 149 / 2009

INNOVATE Bakels Peru

Hernan Tomayquispe

10 years ago, with the assistance of his brothers, Hernan bought his first oven and mixer, left his job as a baker and started producing his own products under the trademark «la Favorita de Tomayquispe». This range, which consists mainly of the traditional sweet bread «Chancay» and other local pastry styles, is distributed in the South of Lima and North of Ica.

Hernan Tomayquispe, on first using Ovalett Superior commented «I can safely say that I observed increased softness and volume in my sponges».

OVALETT SUPERIOR

We hope that the recently launched Ovalett Superior will enjoy some success of the kind demonstrated by two of its first customers who are profiled below. Both customers are based in Villa El Salvador which has grown from just 80 families in 1971 to now being one of the most important districts of Lima.

Again we hope that Ovalett Superior will follow this example of success!

Las Delicias

Raúl Peña was 16 when the owner of a bakery saw him decorating a birthday cake. She offered him a job as a cake decorator and ten years later he left to start his own business.

In 1983 he opened his first bakery shop selling products under the trademark Las Delicias. Today his company consists of 15 bakery shops producing 7.000 pro- ducts daily.

QuotingMrRaúlPeña:«Thankstoitsinnovation Bakels is a partner in the devel-opment of my business, as I understand it is for the vast majority of Peruvian bakers. Just as we have had good experience of Bakels creams and premixes, we are sure that Ovalett Superior will be successful.»

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Bakels Ecuador INNOVATE

Panilisto Pan Integral

Bakels Ecuador, to meet the growing demands for healthy high fibre products, has launched a ready to use (RTU) wholegrain premix, Panilisto Para Pan Integral.

Panilisto Pan Integral has been added to our Panilisto line of products. These mixes require only the addition of water and yeast to produce a high quality consistent product.

Including fat in the RTU premix became the main obstacle during the R&D process. It is essential that the mix will not go rancid for at least six months, even in a tropical climate.

Another goal was to offer a final product with the softness and flavourprofileexpectedbytheEcuadoreanmarket.Afterextensive research, testing and collaborative work with our suppliers we have achieved our goal.

The main benefits of Panilisto Pan Integral are:

• Easytouseproducinghighqualityconstant results.

• Yeastandwateraretheonlyotherin-gredients needed making planning and inventory control simple.

• Producesahealthybreadwithexcel-lenteatingproperties,flavourandaroma.

Panalisto Pan Integral was launched with a trade marketing campaign focused on raising awareness of the health benefits of eating wholegrain. These include improved digestive health and assistance in the management, or avoidance, of type 2 diabetes.

18 18 Bakels News – No 149 / 2009

INNOVATE Bakels Brazil

BAKELS - Confeitaria

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PastryfillRecheio de Framboesa,

Maracujá, Morango e Manga

Apresentação:- Balde de 5kg.

Vantagens:- Já está pronto para o uso.

- Recheios concentrados, com 25% de fruta.- Pode ser misturado a creme de confeiteiro,

chantilly, entre outros.- Forneável.

- Com alto sabor da fruta.- Apresenta-se nas versões manga, maracujá,

framboesa e morango.

Dosagem recomendada:Pronta para o uso.

Recheios concentrados, com 25% da própria fruta. Mantém erealçam o sabor da fruta nas preparações de confeitaria.Produzidos na Bélgica, com tecnologia testada e aprovadanos mais exigentes mercados europeus. Prontos para uso,podem ser misturados a creme confeiteiro, chantilly, entreoutros. Forneável. Nos sabores: Manga, Maracujá, Framboesae Morango.

São PauloRua Alencar Araripe, 764 - Sacomã04253-000 • São Paulo • SP

Rio de JaneiroRua do Trigo, 92 - Penha21011-690 • Rio de Janeiro • RJ

www.bakels.com.br0800 707 2877

DSM0243-lamina-patryfill.p65 26/3/2009, 10:231

Um clássico mundial agora no Brasil.

Mistura para a elaboração de muffins, mini bolos e outros.

Receita clássica, com massa leve e macia, aroma suave e

agradável. Pode ser usado com receita simples ou

combinado aos mais diversos recheios e coberturas.

A Bakels sugere os recheios de frutas Pastryfill e as

coberturas Dark Truffle e White Truffle.

Apresentação:Caixa com 10 pacotes com 1kg.

Vantagens:- Solução para preparo de muffins, mini bolos entre

outros com diferentes tipos de recheios e coberturas.- Fácil e rápido de preparar.

- Textura macia e úmida.- Sabor agradável e leve, que permite agregar outros

ingredientes.- Padronização da qualidade do produto final.

Dosagem recomendada:1kg de Prefácil Muffin para rendimento

de 35 unidades de 50g.

Prefácil®

Muffin

São PauloRua Alencar Araripe, 764 - Sacomã04253-000 • São Paulo • SP

Rio de JaneiroRua do Trigo, 92 - Penha21011-690 • Rio de Janeiro • RJ

www.bakels.com.br0800 707 2877

BAKELS - Confeitaria

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O sabor clássico em versão moderna.

Mistura para o preparo de cheesecake forneado ou a frio,

com o suave sabor de uma das mais apreciadas receitas

da confeitaria mundial. Um produto de preparo simples

com sabor balanceado. Ideal para ser complementado por

uma linha de recheios, coberturas e geleias de brilho com

a qualidade Bakels.

Apresentação:Caixa com 8 pacotes com 1kg.

Vantagens:- Solução para o preparo do Cheesecake artesanal.- Leveza e cremosidade de uma torta cheesecake.

- Sabor suave característico de queijo.- Pode ser coberto com geléias, coberturas e outros.

Dosagem recomendada:Conforme receita utilizada.

Prefácil®

Cheesecake

São PauloRua Alencar Araripe, 764 - Sacomã04253-000 • São Paulo • SP

Rio de JaneiroRua do Trigo, 92 - Penha21011-690 • Rio de Janeiro • RJ

www.bakels.com.br0800 707 2877

BAKELS - Confeitaria

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LAUNCH OF NEW PRODUCTSAT FIPAN

Prefácil Cheesecake

Prefácil Cheesecake can be used for the preparation of baked or chilled cheesecakes. Easy to use, it produces sophisticated products with a delicate taste. These can be topped with Pastry-fill Fruit Fillings or Diamond Glaze.

Pastryfill Fruit Fillings

Pastryfill Fruit Fillings bring real fruit flavoursandtastestopastryproducts.They are bake and freeze thaw stable. Pastryfill fillings are available in straw-berry, passion fruit, raspberry and mango varieties.

Prefácil Muffin

Prefácil Muffin Mix allows the baker to produce classic muffins and also small cakes and similar products. For a touch of luxury Pastryfill Fruit Fillings can also be included with this mix.

The Brazilian Bakery Fair, Fipan, was held on 21 to 24 July 2009 in São Paulo. This was the first occasion Bakels Brazil exhibited and they used it to launch four new products.

Minus White Fibers Bread

Minus White Fibers Bread gives the consumer the best of both worlds – a healthy fibre containing bread with the texture and characteristics of traditional white bread

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SUSTAINABILITY

Water

In many of our factories water consumption, and the quality of effluentweproduce,aremoreimportantissuesthanenergyconsumption or the reduction of other forms of waste.

• BritishBakels,AustralianBakels,NZBakelsandBakelsChinahaveallupgradedtheireffluenttreatmentplantsandnowseparate out vegetable oil and solid material for recovery or recycling.

• SouthBakelsaretriallingtheuseofmicroorganismsinwatertreatmentandthecleaningofdrains,fattrapsandfloors.Ifsuccessful the result will be a natural replacement for treat-ment or cleaning chemicals.

• AustralianBakelshavebeenworkingtoreducethewaterthey consume for 5 years. Today, by capturing rain water and using it for cooling and wash downs, they have reduced total consumption by 40%.

• BritishBakelsinstigatedawaterusagereductionprogrammein 2008. The result, achieved by amongst other things, greater use in cleaning of water recovered from other processes, was a reduction in clean water usage of 11% – 3.000.000 litres in total!

Energy

Significant sums have been invested in our largest and therefore most energy consuming factories to make their production processes more efficient.

• BritishBakelshavereducedgasconsumptionby13%through improved boiler efficiency.

• NewZealandBakelshavetakenpartinapilotprojectinconjunction with New Zealand’s Energy Efficiency and Conservation Authority. One initiative, to reduce the energy used in lighting, has reduced NZ Bakels carbon footprint by 38 tonnes of CO2 per annum.

• AustralianBakels,inasimilarexercise,identifiedthatmodi-fying the way they operated their freezers reduced energy consumption by 12%, equivalent to 250 tonnes of CO2 per annum.

• SouthBakelshavegoneevenfurther–byreplacingsectionsof roof with translucent material they have removed the need for artificial lighting in some areas altogether!

Recycling

All of our factories have started to segregate waste streams so that material suitable for recycling is recovered. More impor-tantly we are working to ensure that all the packaging we are putting into the system can itself be recycled.

The Bakels Group is committed to being an environmentally sensitive manufacturer of quality baking ingredients.

Running our operations in this sustainable way, which means both using less non-renewable resources and minimising our impact on the planet, has become increas-ingly important for all the Bakels manufacturing companies.

We have been investing both time and money in reducing energy and water consump-tion and the reduction of any waste, but particularly that which cannot be recycled.

Below are some examples for the initiatives which have been taken.

© Kurt Müller

HEAD OFFICE

EMU AG / BAKEX AG6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 645emu@bakels.ch

EUROPE

AB NORDBAKELS40252 Gothenburg/SwedenTel. +46 31 755 3500 • Fax +46 31 755 3549info@nordbakels.se

BRITISH BAKELS LtdBicester, Oxfordshire OX26 4JT/EnglandTel. +44 1869 247098 • Fax +44 1869 242979bakels@bakels.com

IRISH BAKELS LtdDunshaughlin Co. Meath/IrelandTel. +35 31 825 0645 • Fax +35 31 825 0646ibakels@aol.com

BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 265info@bakels-senior.nl

DEUTSCHE BAKELS GmbHc/o BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel. +31 294 414 559 • Fax +31 294 480 265info@bakels-senior.nl

FINNBAKELS OY00700 Helsinki/FinlandTel. +35 810 424 9700 • Fax +35 810 424 9777bakels@finnbakels.fi

RUSSKY BAKELS190020 St. Petersburg/RussiaTel. +7 812 313 7470 • Fax +7 812 313 7471 info@bakels.ru

RUSSKY BAKELS127106 Moscow/RussiaTel. +7 495 988 8910 • Fax +7 495 933 1252info@bakels.ru

KWARTET-BAKELS Spzoo93231 Lodz/PolandTel. +48 42 254 6600 • Fax +48 42 254 6601biuro@kwartet-bakels.pl

BAKELS SWITZERLAND Ltd6403 Kuessnacht am Rigi/SwitzerlandTel. +41 418 544 644 • Fax +41 418 544 645emu@bakels.ch

BAKELS INTERNATIONAL SA7000 Mons/BelgiumTel. +32 64 846 110 • Fax +32 64 846 111info@bakbel.be

BAKBEL EUROPE SA7180 Seneffe/BelgiumTel. +32 64 846 110 • Fax +32 64 846 111info@bakbel.be

BAKELS UKRAINE LtdKiev 73/Ukraine 04073Tel. +38 044 227 2072 • Fax +38 044 468 4495info@bakels.com.ua

AFRICA

SOUTH BAKELS (Pty) LtdJohannesburg 2000/South AfricaTel. +27 11 673 2100 • Fax +27 11 477 7382sbakels@global.co.za

BAKELS ZIMBABWE (Pvt) LtdBulawayo/ZimbabweTel. +263 9 479 189 • Fax +263 9 470 610bakelszwacc@zol.co.zw

BAKELS NAMIBIA (Pty) LtdWindhoek/NamibiaTel. +264 61 238 419 • Fax +264 61 239 231

BAKELS EAST AFRICA LtdNairobi 00506/KenyaTel. +254 20 824 670 • Fax +254 20 3540 190bakels@bakelsbea.co.ke

AUSTRALASIA & OCEANIA

AUSTRALIAN BAKELS (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9739 9464ausbak@bakels.com.au

NZ BAKELS LtdAuckland 1135/New ZealandTel. +64 9 579 6079 • Fax +64 9 525 0978bakels@nzbakels.co.nz

BAKELS EDIBLE OILS (NZ) LtdMt. Maunganui/New ZealandTel. +64 7 575 9285 • Fax +64 7 575 9441bakels@beobakels.co.nz

BAKELS (FIJI) LtdNadi/Fiji IslandsTel. +679 6721 764 • Fax +679 6721 922bakels@connect.com.fj

ASIA

BAKELS SINGAPORE (Pte) LtdSingapore 916110Tel. +65 6265 2577 • Fax +65 6264 1593sinbak@singnet.com.sg

BAKELS (MALAYSIA) Sdn Bhd40708 Shah AlamSelangor Darul Ehsan/MalaysiaTel. +60 3 5191 6396 • Fax +60 3 5191 6399bm@maybakels.com.my

BAKELS HONGKONG LtdHung Hom, Kowloon/Hong KongTel. +852 2334 6881 • Fax +852 2362 5235bhk@hkbakels.com.hk

BAKELS CHINA Co LtdShanghai 201613/ChinaTel. +86 21 5774 2434 • Fax +86 21 5774 2437bakelschina@yahoo.cn

INDO BAKELS Pvt LtdMumbai 400 021/IndiaTel. +91 22 2287 3636 • Fax +91 22 2202 0065inbakels@vsnl.com

BAKELS PHILIPPINES Inc1605 Pasig City/PhilippinesTel. +63 2 9150 372 • Fax +63 2 9150 375bakels.phil@bakelsph.com

BAKELS THAILAND Co LtdBangkok 10110/ThailandTel. +66 2 367 1767 • Fax +66 2 712 2367bakels_thai@yahoo.com

PT BAKELS INDONESIAJakarta Selatan 12920/IndonesiaTel. +62 21 3002 9368 • Fax +62 3002 9369bid@bakels.co.id

AMERICAS

BAKELS CHILE SASantiago/ChileTel. +56 2240 7000 • Fax +56 2240 7002info@bakelschile.cl

BAKELS BRAZIL Ltda04253-000 Sao Paulo/BrazilTel. +55 11 2144 2877 • Fax +55 11 2215 2430brazil@bakels.com.br

BAKELS PERU SACLima 03/PeruTel. +51 1 349 0100 • Fax +51 1 349 0120info@bakels.com.pe

BAKELS ECUADOR SAQuito/EcuadorTel. +593 2 250 6662 • Fax +593 2 298 5100bec@moderna.com.ec

BAKELS RESEARCH

BAKELS RESEARCH (Pty) LtdSilverwater NSW 1811/AustraliaTel. +61 2 9739 9300 • Fax +61 2 9748 3180baksearch@bakels.com.au

BAKERY INGREDIENTS SINCE 1904