BARKER’S nEwSlEttERAuStRAliA EditionSPRinG 2011

Barker’s have developed a range of Chocolate Crème fillings that are smooth and creamy in texture. These bake stable, shelf stable, chocolate crème style fillings will add richness and flavour to brownies, éclairs, donuts, muffins, napoleonsand cakes. Customers always love chocolate!

Sold in piping bags makes these products easy to apply and they taste delicious!

two nEw flAvouRS:

• Chocolate Hazelnut (nut free)• Chocolate orange

Chocolate Crèmes...

in tHiS iSSuE

Chocolate Crèmes 1- Tear Drop Single Mousse Cake

Kyneton Bakehouse, Vic 2- Mini Black Forest Cake

ZIMT Patisserie Bakery, Vic 2

Passionfruit Speciality Filling 3- Delicious Friands

Patisserie Filling 3

Fruit Mince 3

Welcome to Barker’s new Business Development Manager - Foodservice Australia 4

Message from Nicky Sheed 4

METHOD:

1. Fold 150g of Barker’s Chocolate Hazelnut Flavoured Crème through the sponge batter until thoroughly combined.

2. Using a pallet knife, evenly spread the sponge batter across a paper lined standard baking tray. Bake at 240°C for 6 minutes.

3. When completely cool, cut tear drop shapes with a tear drop cutter (one sponge sheet should yield at least 48 sponge tear drops).

4. Fold the plain mousse mixture and Barker’s Chocolate Hazelnut Flavoured Crème together, until thoroughly combined. Set to one side.

6. Using a tear drop mould, line the bottom with one piece of tear shaped sponge. On top of this pipe approximately 22g of mousse mixture.

7. Place a second tear drop sponge on top of this and gently but firmly press down. Pipe a further 22g of mousse mixture on top.

8. Place the third and final tear drop sponge on the top and press down gently again. Refrigerate for at least an hour.

9. Remove from mould. Lightly dust with cocoa powder. Using a paper piping bag pipe a 3g rosette on top of the cake, finishing with a dot of Barker’s Chocolate Hazelnut Flavoured Crème.

INGREDIENTS:

900g plain sponge batter 150g Barker’s Chocolate Hazelnut Flavoured Crème 1.5kg plain mousse mixture250g Barker’s Chocolate Hazelnut Flavoured Crème

(Makes approx 50 at 56g each)tear drop Single Mousse Cake

NEW

METHOD:

1. Using a standard sweet pastry recipe, line a flan or pie tin.

2. Deposit Barker’s Patisserie Fruit Filling into the pastry case.

3. Only fill to three quarters full and then place a lattice pastry on top.

4. Bake at 180ºC for approximately 18 to 22 minutes or until golden brown in colour.

5. Glaze the top with Barker’s Apricot Glaze while still warm.

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

CuStoMER PRofilES: Kyneton Bakehouse,victoriaThe Kyneton Bakehouse, a pleasant hour drive north of Melbourne, in the beautiful Macedon Ranges area, is gearing up to celebrate it’s fourth birthday.

Owner, Brendan Page says there’s no way we could celebrate our success over the last few years without inviting Barker’s to the party.

“ We’ve used Barker’s products since day one - in fact we had six different varieties of sweet muffins that used different jams and patisserie fillings. All of them sold out on that first day, which I thought was a pretty good omen for the future.” Brendan said.

He was right! Fast forward four years and The Kyneton Bakehouse has won ten prestigious awards including, for the second year in a row, the title for Victoria’s best rye loaf.

“We’ve been able to achieve a lot in a short period of time but no bakery does it on its own and the partnership we have with Barker’s has been fundamental in the success of so many of our best selling products.”

Brendan has worked in the bakery business for 12 years beginning his apprenticeship in far north Queensland. His career included a stint in one of the iconic bakeries in Acland Street, St.Kilda,

which, during his time there, was named the third best bakery in the world. Brendan had always dreamed of opening his own business and four years ago that dream came true, in the famous foodie town of Kyneton.

“Kyneton has more award winning restaurants per capita than any town in Australia, so we are working in a market where your food has to be great if you are going to survive, that’s why we rely on Barker’s products, because without the best ingredients you can’t make the best products.”

“In total we use Barker’s products in 25 different creations ranging from the Apple and Boysenberry Crumble to our very popular mini Black Forest Cake (see recipe).

While reaching a milestone is important Brendan says he spends more time looking to the future.

“We are expecting our rep Liz Christie next week with a range of new flavours and fillings which is really exciting as that means I get to create new products, further building on the great partnership we have with Barker’s.

METHOD:

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

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

3. Tip out onto cooling wires and set to one side. Allow to cool.

4. Pipe into the centre of each sponge cake a 10 gram spiral of Barker’s Blueberry Patisserie Filling.

5. Pipe a rosette of cream on top of the filling.

6. Top with a miniature chocolate lattice or decoration.

Mini BlACK foRESt CAKE

This traditional European fare offers cabinets full of colourful fruit tarts, delectable desserts, celebration cakes, gingerbread and chocolates, not to mention the traditionally baked bread, biscuits and pastries. You can see that the products are their primary passion. “We believe in quality ingredients, consistency, value and desirability to our market.”

Michael is a fully qualified pastry cook, completing his apprenticeship in 1993. His experience in producing quality products is extensive and his talent for creativity is unique which he now shares with his team. “ I have used Barker’s products for several years notably in my Linzer Slice - a traditional Austrian almond and hazelnut cake filled with a Barker’s rich blackcurrant jam and in my macaroons I use a range of Barker’s fillings. We find the Apricot Glaze is fantastic for finishing a product to give a really nice gloss, and the chutneys are proving great accompaniments in the cafe.”

Zimt Patisserie Bakery Café, Victoria In the eastern suburbs of Melbourne, Zimt is a haven. A place to relax, read the paper, catch up with friends and relatives, or simply people watch, and is the lifetime dream of Michael and Sue Leidler.

Share in Michael’s wonderful baking online at: www.zimt.com.au

fRuit lAttiCE flAn

www.barkersfruit.biz www.anathoth.co.nz www.tandooripalace.co.nz

Barker Fruit Processors LtdPO Box 100, Geraldine 7956, South Canterbury, New Zealand. 72 Shaw Road, Geraldine 7991, South Canterbury, New ZealandEmail: fruit@barkers.co.nz

A traditional Christmas fare but now used all year around, nothing beats the smell and taste of fresehly baked mince pies straight from the oven.

Barker’s premium quality, high fruit content fruit mince has a delicious ‘home made’ flavour that cannto be beaten!

Fruits Available: Berry Fruit Mince, Fruit Mince

Patisserie fillingSpeciality fillingSoft, glossy versatile range of fillings suitable for use in or on cheesecakes, friands, loaves and pies.

Fruits Available: Passionfruit

METHOD:

1. Place the flour, icing sugar and almond flour in a bowl. Mix to combine.

2. Make a well in the centre, add the egg whites, butter and vanilla and stir well to combine.

3. Deposit the batter into lightly greased Friand tins, only filling to three quarters full.

4. Pipe 10 grams of Barker’s Passionfruit Speciality Filling into the centre of the batter.

5. Bake at 180ºC for approximately 20 to 25 minutes or until cooked when tested with a skewer.

6. Cool on a wire rack.

7. To serve, either glaze the top to highlight the fruit or dust with icing sugar.

INGREDIENTS:½ cup plain flour, sifted1½ cup icing sugar, sifted1 cup almond flour6 egg whites180g unsalted butter, melted2 tsp vanilla extract120g Barker’s Passionfruit Speciality Filling Icing sugar to dust

(Makes 12)dEliCiouS fRiAndS

fruit Mince

Barker’s Patisserie Fillings are soft, glossy, premium fillings with excellent fruit structure which are ideal in any high quality bakery or dessert application.

The rich abundance of premium quality fruit varieties offer taste sensations for different applications.

They come in pre-filled 1.25kg piping bags that are so convenient and hygienic - just cut off the end and begin piping. No messy scooping and filling, and re-washing. The patisserie range also comes in 4.5g pails.

Fruits Available: Apricot, Banana, Blackcurrant, Blueberry, Boysenberry, Cherry, Mango, Peach, Peach & Passionfruit, Raspberry, Rhubarb & Apple, Spiced Apple, Strawberry, Toffee Apple, Tropical, Wildberry.

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

welcome to david o’Sullivan, Business development Manager - foodservice Australia

David has owned and operated two patisserie cafés, which were very successful due to his sound management approach, backed up with clever marketing which David learnt throughout his career. It’s this type of experience that has made David such an ideal fit with the Barker’s team in Australia.

Nicky Sheed, Sales and Marketing Director says, “David is a calm and organised person. He has excellent communication skills and has demonstrated hands-on management ability so brings the best out in people.

Having qualified as both a baker and a chef, and having completed a masters degree in management means David can really add value to your business! He is passionate about looking for your next opportunity.

A passionate home cook, David likes nothing better than spending time with his family in between decorating the odd cake or two!

A Message from nicky Sheed

As I prepare to write this column I do so with a hint of sadness.

Recently Gillian Barker (wife of our late founder Anthony Barker) passed away suddenly. Gillian’s passing marks the end of an era for Barker’s as she too was instrumental in the early success of the Barker business. If you ever needed a strong and competent captain of a ship Gillian was that person. A real thruster/organiser and when teamed with her husband Anthony, the creator/innovator type, made a formidable partnership.

As we look back over the last 40+ years we should feel proud of the Barker business which has come a long way from the original true family-operated cottage industry it once was.

We are, however, still located on the corner of the old family farm, 10km from Geraldine (in the heart of the picturesque South Island), but Barker’s is a very much larger enterprise today continuing to offer quality, innovation and excellence to its business partners in New Zealand, Australia and across the world.

So we are proud to continue the traditions started by Anthony and Gillian Barker back

in the summer of ’69. While we have grown significantly, we hold true the same values that Anthony and Gillian held dear; integrity, quality and innovation.

We dedicate this edition to Anthony and Gillian who without their vision and strength, this business would not exist today and we share some of the special moments in the photos below.

Nicky Sheed Sales & Marketing Director

Welcome to the third edition of our Australian newsletter.