Croissant and Danish Master Class
Bakers from throughout New Zealand and the Pacific were presented by the Bakels team with all aspects of perfecting Croissant and Danish pastries using the Bakels Croissant and Danish pre mix and also scratch recipes.
There was plenty of colour and eye appeal from the multi coloured Croissants and from the fantastic finishing using Bakels Fruit fillings and Bakels custards and seasonal fresh fruits.
New techniques to reduce production times and raise quality shown at the Master Class will add real value to the bakeries attending.
Contact your Bakels Bakery Advisor to learn more.
2018 Supreme Pie Winner
The king of New Zealand pie makers, Patrick Lam of Patrick’s Pies Café and Bakery in Tauranga has won his sixth Bakels New Zealand Supreme Pie Award with a Roast Pork and Creamy Mushroom pie in the Gourmet Meat category.
The Award was announced in Auckland on July 31 at a 1950s themed gala dinner attended by bakers from all over New Zealand keen to find out who among them would win the top accolade.
Patrick’s Supreme pie this year went up against 5491 other pies at judging in Auckland on July 26.
It had to beat 550 other Gourmet Meat category entrants through rigorous quality control tests before even being tasted.
Once the Gold Awards in the 12 categories are decided, all but the Café Boutique category go on to the final judging round.
Five of the best pie judges in New Zealand, including this year’s celebrity chef judge, Ben Bayly then judge them from scratch to choose the Supreme Award winner. Supreme winning odds 1 to 5490!
CENTRAL NORTH ISLAND PIE AND PASTRY MAKING WORKSHOP
There was a good turnout of 21 potential Gold Winning customers at Bakels NZ Palmerston Test Bakery.
Customers come from as far as New Plymouth which shows real dedication to their craft.
We had the dynamic Bakels duo of Raymond Clark and Glenn Callow taking the workshop. Glenn and Raymond took the group through different techniques of rolling pastry and laminations and included an insight as to the expectations of the judges in this year’s NZ Bakels Supreme Pie awards.
2018 Apprentice Pie Maker Winners
Congratulations to the winners and everyone who entered this years competition.
Susan Clapham from Rangiora Bakery
Susan’s Gourmet Meat was ‘Sunday Roast’ – Lamb, kumara, pumpkin, potatoes, peas, gravy, mint sauce.
Sue will receive her award at the Bakels Supreme Pie Awards dinner on the 31st of July.
2nd Ty Lim from Orewa Bakery
3rd Leon Teao from Pak n Save, Clarence St, Hamilton
Pie Awards - Entries have now closed
We look forward to receiving your pies at Bakels for Judging day.
Good luck to everyone.
Bakels South Island Pie and Pastry making workshop
There was a great turnout at Bakels NZ Christchurch Test Bakery.
Under the guidance of South Island Tutor Mike Meaclem our customers given a very thorough professional presentation of the ins and outs of what makes great pastry and great pies.
Mike demonstrated different pastry techniques, correct laminations, correct cooking of the meats and all the tips and techniques needed to make an award winning pie. There were plenty of questions and interaction to make this a beneficial day for all.
Look out for the Auckland and Palmerston North workshops coming soon.
Fritz Mayer 2018 New Zealand tour
Fritz Mayer has treated customers in Auckland, Palmerston North and Christchurch to a demonstration featuring high end decoration techniques using a wide range of Bakels Fruit Fillings and Glazes.
Fritz was well supported on tour by NZ Bakels Patisserie Advisor Claire Guenegan
2018 Winners - Foodstuffs Expo
Bakels are proud to announce they have once again taken out the Best Bakery Display award at the Foodstuffs Expo 2018.
The icing on the cake perhaps was finding out they also won the People's Choice “Best Stand” from the nearly 300 entries displayed at the ASB Showgrounds in Auckland New Zealand
A great deal went into the thinking, planning, baking, stand set-up and outstanding execution of a delicious dessert showcase for the Alice in Wonderland tea party. Included was the show stopping stacked teacups cake, which measured a whopping 1.5 meters tall, complete with a cute spinning door mouse.
Lavish baking covered the 10 metre table setting, with treats including cream donuts with berry coulis injectables, lime infused coconut cupcakes, rainbow drip cakes, marshmallows, mini donuts, cupcakes, slices, cakes! cakes! and more cakes galore!
Moving Towards Aluminium Free
NZ Bakels Ltd would like to advise all customers that our current product ‘Hercules Baking Powder’ (product codes 2970-31 and 2970-51) is free of sodium aluminium phosphate (E541).
Despite E541 being a food-safe and legal raw material, used world-wide in the baking industry, NZ Bakels are responding to market concerns. We have a limited number of baking mixes containing E541 and are now well through the process of removing it from these mixes.
NZ Bakels are actively in the process of replacing E541 with monocalcium phosphate (E340).
If you have any questions or would like further information, please contact us on 0800 BAKELS (0800 225 357).
Venison pie wins Supreme Award
A venison, mushroom, bacon and cheese pie proved the perfect combination of flavours for judges unanimously voting it the 2017 NZ Bakels Supreme Pie Awards winner.
Baked by Lee Ing of Fast & Fresh Bakery of Taupo, the Supreme pie came out on top of 5696 entries during judging on July 27.
Sean Connolly, this year’s celebrity chef judge noted that cooking venison in a pie to where the end result was so moist and succulent demonstrated a high level of culinary skills and the flavours worked together to just melt in the mouth with a perfect pastry casing. “Oh wow, it’s really good,” he said after test tasting it.
Bakels Training School proud to be a Category 1 training provider.
NZQA has awarded the Bakels Training School its highest ranking - Category 1 training provider.
“Bakels is fulfilling its vision of operating a training organisation that ensures quality outcomes for its trainees
who actively and effectively contribute to the baking industry” (NZQA – External Evaluation and Review 26 April 2017).
For further information or to book a place in the Bakels Training School contact your Bakels Bakery Advisor, phone NZ Bakels on 0800 BAKELS or e-mail course administrator Yvonne Gysberts: Yvonne.Gysberts@nzbakels.co.nz
New Gluten Free range
Consumer demand for Gluten Free products has never been higher. Bakels are proud to be setting the standard in high quality Gluten Free baking. The range of flour, baking mix and bread mix come in stunning new packaging featuring a number of great recipes.
New to the market is Bakels Artisan Bread Mix. It is hugely versatile, not only making exceptionally high quality bread but the moldable dough also makes rolls, pizza bases, Turkish and Foccaccia type breads.
pettinice.com is designed to be a meeting place for our enthusiastic and passionate Pettinice community. A place where they can connect with each other, be inspired and share in the joy of cake decorating.
We want it to be our customer and consumers resource, where they can learn new techniques, have questions answered by the experts and share their own work with their fellow cake artists. Pettinice Brand Ambassadors will contribute work and tutorials to the site.
The site will feature a range of colour shade and mix ratios as well as colour features. Tutorials from basic techniques to exciting creations from our Ambassadors. The “what’s on” guide is designed to be the point of contact for everything that’s happening in the cake decorating and wider food world. A real highlight is the gallery of our customers work.
Take the Bakels Moist Chocolate Cake challenge
Bakels Moist Chocolate Cake Mix produces a delicious moist, soft and extra chocolately cake every time.
If we can prove to you that Moist Chocolate cake mix delivers what we have promised, then we have a fantastic introductory offer to get you started.
To book your Chocolate Cake Challenge demonstration contact your Bakels Bakery Advisor or phone 0800 BAKELS..
New Tincol in a can
Your favourite Tincol bread release agent now available in a convenient 500g aerosol can.
Designed for the efficient release of bread products from all baking pan surfaces.
Tincol is the market leading versatile tin and dough greasing emulsion that ensures proven clean tin and tray release.
For your product demonstration or to place an order contact your bakery advisor
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New Bakels Chocolate Lava Cakes are taking the country by storm
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.