Grow your expertise and sales - Richemont Bread Course 27 November - 1 December
During this 5 day course you will experience the production of a wide range of artisan and specialty breads following the principles of the Richemont Academy - Europes leading school of baking.
For more information or to book contact Yvonne Gysberts
09 5796079 or firstname.lastname@example.org
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
Finalist New Zealand Food Awards
Bakels Gluten Free Artisan Bread mix has been announced as a finalist in the 2016 New Zealand Food Awards.
Entries were judged on the product development process, packaging and presentation, Innovation, consumer application and of course product quality and result.
Gluten Free Artisan is a finalist in the Dry Goods category.
The winner will be announced at the Awards gala night on 13 October.
Bacon and Egg Rules Supreme
A Bacon and Egg pie from Patrick Lam - Patrick's Pie Group Gold Star Bakery, Tauranga has won the 2016 Supreme Pie Award.
A panel of 21 judges spent over 10 hours judging 5284 pies, which were blind coded in 12 categories.
The field was whittled down to 12 category winners to go head to head for the 2016 Bakels NZ Supreme Pie Winner.
For a full list of all the category winners
2016 Bakels NZ Supreme Pie Awards Winner
This is Patrick Lam's fifth Supreme Pie Award since first entering the awards in 2003.
5284 pies were entered in the competition's 20th year.
These prestigious awards were presented at the 'Pies of the round Table" medieval themed gala diner, which was opened by Prime Minister John Key. There were 49 awards presented on the night.
Full results including the top 10 in each category can be found in the Pie Awards section.
Celebrity judge Mark Southern commented how impressed he was with the skills and innovative fillings bakers from throughout New Zealand have bought to the table.
Congratulations to everyone who entered.
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.