Bakels customers were treated to a master class as the talented Rich's team whipped up a storm on a whirl wind tour around the North Island. The versatility and high performance of Whip'N Ice was shown in a variety of different applications from Christmas inspired cup cakes, to Reindeer logs and Snow man cakes and Gateaux.
The combination of stunning visual impact, product performance and flavour showed that achieving results with huge consumer appeal is only limited by your imagination.
Techniques to infuse flavours from Lemon Grass to Peanut Butter were shown to allow you to create something truely unique.
The tips and tricks to get the most out Whip'N Ice were well received and will further strengthen the strong success that this product has in the New Zealand market.
For your product demonstration or to place an order contact your bakery advisor
While the Bakels NZ Supreme Pie Awards may be all over for another year - the spirit and challenge of baking award winning pies lives on at Diocesan School.
As part part of level 1 NCEA, students completed an extensive portfoliothat demonstrated an impressive understanding of flavours and ingredients and then set about creating from the background work an award winning pie.
The pie flavours included: Chicken with Wholegrain Mustard and Kumara, Chicken Cabornara, Lamb and Rosemary, Beef with Ale, lemon Chicken, Chicken and Leek and variations on the always popular Mince and Cheese. The winner was a country Chicken Pie - Chicken, shallots, garlic, mustard and sour cream.
The pies were judged using Pie Award criteria. The judges were really impressed that in most cases the recipes were developed from scratch and the pastry was prepared with skill and understanding.
Run in conjunction with the prestigious Richemont Bakery School of Lucerne Switzerland, these advanced comprehensive courses provide the essential elements of bakery science, technology and applied baking skills in a work environment.
The pastry course offers a wide range of Pastry techniques. It covers products such as; Various dough and laminating techniques, selection of puff pastries, selection of Danish pastries including fillings, sweet and savoury Croissant doughs, sweet dough varieties, Strudel fillings, Pretzel variants, pasties and terrines, jelly garnish items, Dessert fillings….and more.
For further information contact NZ Bakels on 0800 BAKELS or e-mail firstname.lastname@example.org
A rich chocolate cake with a decadent flowing chocolate centre that your customers will love.
Once baked your customers simply take the Lava cake home and microwave for 20 seconds to get the chocolate centre to flow. Totally irresistible to all chocolate lovers.
NZ Bakels Apprentice Baker Rebekah Savage, 20, stood out from the crowd in more ways than one when she took out the 2014 Western Milling Trainee of the Year. The Ashburton bred Baker did more than just wear her creativity on her sleeves, she dazzled the Judges with her stunning sweet and savoury treats.
As always the Judging Day was never without its challenges, with 4832 pies to judge over 12 categories, it’s a long day for our supportive judges. With judges travelling in from all across New Zealand to ensure we get a good balance of pie experience.
This year saw some new names in the Top 10 awards, and some exotic ingredients such as Rabbit & Wild Boar, Beef Cheek & Cauliflower Cheese. The Bakels team and judges look forward to seeing what new ideas are thought up each year.
The winning pie
This year Supreme Award announcements on 29th July was awarded to The Clareville Bakery in Carterton owned by Michael & Rosalie Kloeg with their successful Gourmet Meat winner Lamb Cutlet and Kumara Mash Pie. Kloeg describes his success as a ‘massive surprise’ and has already experienced a large increase in customers after winning the award.
With more successful awards for Pat Lam at Patrick’s Pies Group Ltd in Bethlehem, bringing his total achievements to a staggering 50 awards when he started entering the competition since 1999 when the competition began.
The Supreme Judges
We would like to announce the generous amount of donations from our valued customers. To date Duffy Books in Homes have received $1361.20 from this years Pie Day Friday.
Thanks to all of you who supported this day.
The Clareville Bakery, Carterton with their Lamb Cutlet and Kumara Mash Pie in the Gourmet Meat category.
Well done to all who took part in this years Awards. The competition is getting harder each year with new and exciting ingredients being used, along with the overall pie quality standard being higher.
Photo from left - Mark Sainsbury MC, Simon Gault Celebrity Chef, Michael & Rosalie Kloeg (owner of The Clareville Bakery) and Brent Kersel MD
Congratulations to Daniel Wu from Manurewa High School on taking first place in the Rising Young Baker competition at this years' Fine Food Show at ASB Showground. Brent Hughes, NZ Bakels Training School Manager and mentor said “Daniel has such great skills, and will be an asset to have in the industry”
The oven gloves are back on, as bakers begin to battle for the Bakels New Zealand Supreme Pie Awards top title. And this year, celebrity chef Simon Gault will be rolling up his sleeves to help determine the country’s mightiest pie.
Gault, of MasterChef fame and owner of restaurants Euro, Jervois Steakhouse and Shed 5, believes pies are a New Zealand icon.
Constantly gaining in popularity, fun & always prestigious, The NZ Pie Awards will be announced on 29th July with Pie Day Friday on 1st August.
The 2014 Supreme Pie Award NZ
|July 3||Entries Close|
|July 7-11||Pie boxes sent to all entries|
|July 22- 23||Pies to be received (ready for judging)|
|July 29||Award's Dinner|
|Aug 1||Pie Day Friday|
A downloadable PDF Entry Form and Call for Entries will be available soon.
Remember to read the pie rules......Best Of Luck