Slice Food Magazine-25

Issue 25, March 2015
Now and beyond

food trends for 2015
Napiers Sugar Queen

The law and the baker
New Food Act and New
Health and Safety laws
Aucklands Unbakery
Nine new recipes
Going nuts for doughnuts

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P L AT I N U M PA R T N E R TO
BIA
N Z 2015
Slice
March
Contents
Slice is published by the

BIANZ and incorporates the
New Zealand Bakers Journal.
ISSN 1175-141X
NATIONAL
EXECUTIVE
Slice 25, March 2015
Total success at MIT

10
President, Partners
First Level 5 class all pass their finals
Michael Gray
04 232 4233
[email protected]
Vice President, Training

Thomas Thomas
04 296 1244
Branding the bakery
[email protected]
35
Food Safety
Brendan Williams
Crosstown Doughnuts show how its done
03 455 8375
[email protected]
Competitions
Mike Meaclem
021 225 3748
[email protected]
Craig Rust
03 964 6565
Napier cakery delights
03 455 7161
From the office by Belinda Jeursen

2
New Members
2
From the president by Michael Gray
3
From the vice president by Thomas Thomas
4
Labelling made easy
5
News andviews
6
Proud moment for MIT
10
Obituary John van Til
12
Gently gently for new Food Act
16
Bakery Fit Out Competition
18
Are you a PCBU?
19
2015 and beyond food and retail trends by Belinda Jeursen 20
The Sugar Queen by Vivienne Haldane
24
The Unbakery by Sarah Beresford
26
Doughnuts flying by Sue Fea
28
The great bakery show is on again
30
Obituary Shane Ross
31
New pre-portioned cheeses a hit
33
Events calendar
33
Going nuts for doughnuts by Belinda Jeursen
35
Recipes
Lemon Curd, Vanilla & Strawberry Compote Donut
37
[email protected]
Industry promotion
Kevin Gilbert
[email protected]
Wholesale bakeries
James Wilson
021 672 586
[email protected]
Executive Officer
Belinda Jeursen 03 349 0663
PO Box 29 265
Fax 03 349 0664
Christchurch 8540
0800 NZBAKE
[email protected]
Email
Members Freeline
0800 NZBAKE
(0800 69 22 53)
Life Members
Gary Cameron
Graham Heaven
Woodville
Napier
Bakery Employers
Legal Helpline
McPhail Gibson & Zwart
03 365 2345
Magazine Editor
David Tossman
Email
Deputy Editor
Fantastical cakes
20
Treasurer
04 801 9942
[email protected]
Belinda Jeursen
Advertising Manager
Diane Clayton
027 858 8881
Email [email protected]
Website www.bianz.co.nz
Advertisers and contributors
Next booking deadline
Next material deadline
17 April
24 April
Coconut Raspberry Muffins
39
Purple Wholemeal Loaf with Walnut, Linseed

& Seville Orange & Fig Breadshot
Gourmet Donuts
Flourless carrot cake by Asher Regan
Pineapple Banana Caramel Slice by Rob Burns
Chocolate Almond Easter Delight by Brent Hughes
Creamy Mushroom & Bacon Macaroni
Donut Rum Baba With Crme Brle
& Chantilly by Marcus Braun

40
41
42
43
44
46
47
Reasonable care is taken to ensure

that Slice magazine articles are
up-to-date and as accurate as
possible at the time of publication,
but no responsibility can be taken
by BIANZ or Slice for any errors or
omissions contained herein.
Slice March 2015
BIANZ
From the
Office
BIANZ EXECUTIVE OFFICER

BELINDA JEURSEN REPORTS
In my role as Executive Officer I regularly visit bakeries and

cafes around the country. Each of these businesses has
unique features but I see many common features too. One
of these is that business owners in our industry have to be
Jacks-of-all-trades not just bakers, retailers or managers.
Small business owners have to master sales, accounts,
marketing, food safety, strategic planning, human resources,
purchasing, occupational safety, staff training, government
bureaucracy, not to mention coffee making, customer service
and cleaning.
Needless to say as a business owner you are always extremely
busy and while you may want to declutter your business
make it run more smoothly, efficiently and economically
you may not have the time to spend on these improvements.
This is where organisations like the Baking Industry
Association, your local Chamber of Commerce and your bank
come into play. They all offer numerous online resources to
make life easier for the average business owner.
If you know where to find what you need or information
about how to achieve something you are much more likely to
implement it.
BIANZ has excellent resources in the Members Only section
of our website. These include employment agreements and
all the documentation around employing someone, business
calculators, surveys of wages, pricing and costs, benchmarking reports, food safety information, staff training tools, links
to useful resources offered by others, and direct contact
details for experts who work with us and who can help you on
the spot.
We also offer access to legal advice on employment issues,
full food safety and health an safety programmes geared
specifically towards bakeries and cafs.
Worth knowing
What are your competitors
charging and paying?
BIANZ price and costs survey results
Do you know what the bakery or caf around the corner
is charging for a mince pie? Or paying for a tray of eggs?
When was the last time you looked at the prices of your
products? Or the cost of your ingredients and other
supplies?
It can be difficult to know what you should be charging your
customers and paying your suppliers, but knowing what
others are doing can be very helpful. With this in mind, the
Baking Industry Association carried out a survey at the end
of 2014 to find out what our members are paying and charging for a range of 30 commonly retailed and purchased
products and ingredients.
The highest, lowest and average prices and costs were
recorded.
The results are available to Association members in the
Members Only section of the BIANZ website just one of
the many benefits of being a member.
Call the office on 0800 692 253 for information on becoming
a member, or fill in the application form on page 38 in
this issue of Slice.
In addition there are great rebates and discounts available

from major suppliers to members.
The cost of membership is a fraction of the value of the
benefits just one call to our legal experts or the rebates
from a buying partner could cover the membership cost and
more.
I am always happy to discuss the benefits, and do so on my
visits with potential members and existing members who
sometimes dont realise just how much we offer.
Many of our members have been with us since they opened
their doors years ago. Do yourself and your business a favour
and contact us to become a member.
Call 0800 692 253.
Slice March 2015

New Members
We welcome
Button Family Crumpets Ltd
Kaikoura Bakery
Confoil NZ Ltd
McColls Foods Limited
Art Sugar Limited
Pak n Save Mill Street
Christchurch
Kaikoura
Auckland
Wellington
Wellington
Hamilton
From the
President
MICHAEL GRAY KEEPS IN TOUCH
What a great run of weather we had for the beginning of this

year. It made pie sales a little slower but drinks sold fast. Dealing
with the weather is one of those balancing acts that we all have
to juggle in our businesses, along with things like food fashions.
Seasonal trends are perhaps the easiest factor to try and control
with production planning, often three months out. You can
keep your purchasing prices down by, for example, purchasing
sultanas well before Easter when the market for them tightens
up.
Unlike the seasons and holidays, weather can force us to change
our production requirements almost every day. Will it be a good
pie week? Do we need more sandwiches? It is vital that we
remain flexible enough to accept these changes, since wastage
can make the difference of profit or not at the end of the day.
Global trends also take a bit more effort. Reading Slice is a great
way to keep abreast of trends but so is following the right businesses on Facebook, reading newsletters, talking to sales reps
and travelling within New Zealand and abroad, which brings me

to talk about IBA.
IBA is in my opinion without doubt the worlds best trade show
for baking, caf and patisserie. Not only does the sheer scale of
the event blow your mind but it also offers great networking
opportunities and the chance to see many different suppliers
that we dont often hear about in New Zealand.
BIANZ will be running a tour to IBA this year, stopping off in
Tokyo along the way for a bakery tour and a chance to see a
fantastic city, then through to Munich for another tour of bakeries, and then to IBA itself to become truly inspired.
You end up with an urgent desire to get back to work and put
what you have learnt to good use.
It is great value and, as an organised tour, will provide opportunities you wont get if you travel by yourself. Please register your
interest for this tour as soon as possible. Call 0800 692 253.
Slice March 2015
From the
Vice President
Printstock
picks
by THOMAS THOMAS
up the pace
Keepingup with employment law
New bag making machine

beefing up the business.
New employment laws have come into
effect this year.
Changes have been made which affect:

The duty of good faith
Rest and meal break rules
The collective bargaining framework
These documents are available to BIANZ

members in the Members Only section of
the BIANZ website. Any new employees
can be offered a new employment
agreement now.
Maggi
To access
these documents you must be
a
member
of BIANZ.
Satay, Butter
chicken
Green
curry
recipe
Belinda
Jeursen
todaymix
on 0800 692
Flexible working arrangements. & Thai Call
1.8kg
253 to find out more about becoming a
The Baking Industry Association has

amended the employment documents
we supply to members to ensure they are
up to date with all the changes.
member or email [email protected]
P
P
Printstock
Products Ltd
Bag making
Up to eight colour
flexographic printing
(small run specialty)
Film, paper, laminates
Chocolate Foil
Laminating film,
paper, foil, board
In November 2011 , Printstock was

Flexible packaging is an essential
FRESH! with the Hawkes Bay Chamber
part of food marketingTOOPS
today LOVES presented
of stores
Commerce
Business of the Year Award
even for some quite small
Our four Toops
range
medium to large business section.
bakeries and it is clearly agreat freshfruit,
produce
growing one.
and meat This
at exceptional
year, Printstock is adding
low prices.
further
to its capabilities with
In early 2010, Napier-based flexible pack-everyday
the
high
cello bag
aging manufacturer, Printstock Products,
Plus delivery is performance
free!
making machine shown above.
installed an eight colour flexographic
Toops
This is aimed particularly at the
printing press, bringing their total
numoffers
you
quality catering, biscuit and confectionary bag
ber of flexographic printing machines,
packaging, grocery,
printing film and paper, to three.confectionery, freshmarket.
meat, chilled and
frozen, cleaning and business products
at great prices to meet all your business
Then in December 2010, Printstock

took
Graham Eagle, Managing Director of
needs.
you have a business
and are notProducts Ltd, says these
delivery of a new film and paperIfslitter,
Printstock
yet a Toops customer, JOIN NOW!
as well as a new roll sheeting machine,
additions
Contact our friendly staff on the will further enhance the
freephone number below,
or send us
with inline slitting and sheet to register
companys
capabilities, increase quality
an email.
functions.
and
move
it
If you are already a Toops customer, into the next phase of
place your order on:development in the packaging film,
P: 0800 186 677
A further new slitter was delivered
early
F: 0800
286 677 printing and processing market.
E: [email protected]
in 2011.
Or visit your nearest store
With full flexographic printing
TOOPS - 100% facilities,
KIWI OWNED says Graham Eagle, Printstock
Building expansion
will be able to supply a wide and
diverse market, supplying both plain
Printstock added 6000 square feet of
and printed film bags.
factory in 2011, bringing the total floor
area
of
its
modern
premises
to
33,000
Everything you need. Everyday. Everyway.
square
feet. North Islands
www.printstock.co.nz
The lower
largest supplier of food

and beverage goods.
Looking after
your business
needs!Phone: +64 6 843 4952,
Slice March 2015
Fax: +64 6 843 2700,

www.printstock.co.nz
Embossing, diecutting
Awards for
business excellence
Napier mayoral enterprise
award
Export Commendation
from the NZ Trade &
Development Board
Chamber of Commerce
Business Commendation
Tradenz Export Award
Business of Year Hawkes
Bay Chamber of Commerce
Exporter of the year
Call now to discuss

your packaging
needs
Printstock Products Ltd
3 Turner Place, PO Box 3171
Onekawa, Napier 4142
Tel: 06 843 4952
Fax: 06 843 2700
Email: [email protected]
Website: www.printstock.co.nz
traceability.
provide a complete recipe management, stock control

traceability system, offering flexibility, ease-of-use
perfect for bakers who mean business.
en operation
Labelling made easy
alls easily with a click of a button
ngredient traceability
roduct consistency
mulation & control
aste
Unique food product labelling

to bad batches & wastage. Call us today 0800 800 379
service
package
copies of installation
reports from
around the world.
For hassle-free gorgeous and functional labelling,

call your local Wedderburn team today.
0800 800-379
Food [email protected]
Health Standards (2006) Limited
dderburn.co.nz
working with Wedderburn to make it simple.
Do you find that you are struggling to understand what your

requirements are when it comes to food labelling?
establish what you require now and also what you will need
as your business grows.
When do I have to have a label on my product? What

information do I need on the label? Where can I go for help?
Who can I go to that will give me all the answers?
For advice on labelling, call us now.
BIANZ food quality and safety partner, Food and Health

Standards, in conjunction with Wedderburn, are your onestop-shop for all of your labelling requirements.
Food and Health Standards has specialists who will provide
advice on the requirements for food labelling under the
Australia New Zealand Food Standards Code (FSANZ). The
specialists also offer compliance assessments on existing
and new labels.
Leia Manewell at Food and Health Standards

(03) 365 1667 or 027 224 6571
[email protected] or
Shona Cannon at Wedderburn
(03) 344 4075 or 021 758 677
www.wedderburn.co.nz
Once your label compliance has been established, Food and

Health Standards can enter the data, including the nutritional panel information and ingredients, onto a specifically
designed spreadsheet. From there the information is passed
to Wedderburn who utilise a software package to place the
label information into an actual label.
Depending on your business size or the number of labels
required, there are various options available and the two
companies in conjunction would tailor-make a package that
would best suit your business requirements.
For smaller businesses they have a local over-print bureau
that is available to print low volume labels at a very costefficient price.
Medium businesses might require basic software and a
desktop printer while larger businesses may well require
advanced software, data basing, bar-coding, scanners and
multiple printers.
The necessary hardware is all available at Wedderburn who
will install, train and support your team through the installation process.
Wedderburn is a major label manufacturer in New Zealand
and can manufacture fully customised labels that can be
used for hand application or applied by machine for a fully
automated solution.
There is a solution for every business level and Wedderburn
will take the time to sit down, listen, and together with you
ing Needs
Your Home for Gluten Free Bak
As gluten free products continue to increase in

popularity and market share, food manufacturers
are looking to source high quality ingredients for
gluten free applications.
Sherratt Ingredients offers a range of products
suited to gluten free bakery from a wide range
of trusted international suppliers.
Our Gluten free products include a range of
Flours, Kibbled Grains, Proteins, Premixes, Egg
Powders, Gums and Starches.
www.sherratt.co.nz
The gluten free partner of choice for the food industry.
Slice March 2015
news views
NEWS
and
Couplands partnership
supports Farmers Mill
growth into North Island
Farmers Mill, the only independent
grower-owned and operated flour
producer in New Zealand, is growing
its national business via a new North
Island distribution centre, enabling it to
offer North Island bakery and ingredient customers the same products and
services as those in the South Island.
Were excited to be working with vast

resources such as Lincoln University,
the Food Innovation Network and the
Foundation for Arable Research to analyse what refinements and improvements
can be made to our milled range of
grains to produce health driven products.
Were not prepared to compromise on
quality and were keen to ensure these
innovative developments keep Farmers
Mill products at the forefront of the
industry, he says.
Following a national tender process, the

100% New Zealand grain flour miller and
ingredient supplier has secured supply
to bakery giant Couplands Bakeries
nationally.
Last year Farmers Mill launched a range

of flour-based products and premixes
and announced the companys strategic
relationship with French multinational
yeast supplier, Lesaffre.
Research and development

Buoyed by its recent foray into South
East Asia with support from New Zealand
Trade and Enterprise, the Timaru-based
company has also secured funding
from crown entity Callaghan Innovation
to continue its programme exploring
high-protein and low GI products using
specific New Zealand grown grains.
This will see a continuation of its
innovation into nutrition-focused flour
and baking products, having been the
first New Zealand-owned flour producer to receive initial funding from the
Agricultural and Marketing Research and
Development Trust.
Sound use of government money
Farmers Mill CEO, Grant Bunting, said the
companys growth into the North Island,
coupled with its work in the scientific
development area, represents not just a
win for the New Zealand-owned company but for the country as a whole.
Its a sound use of government money
to be investing in companies like ours
which are New Zealand owned, with a
strong economic footprint. The profits
stay right here its as simple as that .
Grant says the new, high-value nutritional products should be ready within
the next six to nine months and will add
to their New Zealand-made, competitive
offering.
Slice March 2015
Original Foods scores

innovation award
The name Original Foods hints at the

companys unique approach to business,
but the local baked foods suppliers
Business Innovation award at last years
New Zealand Food Awards seals the deal.
It is inarguably original.
Established in 1991 to produce doughnuts for local fish and chip shops, Original
Foods has since grown and diversified,
developing a range of muffins, slices
and cheesecakes sold through caterers,
retailers, cafs and restaurants. Yet it was
a renewed focus on the yes original
trusty doughnut which brought them the
coveted Business Innovation award.
The company was looking to update
its doughnut range, account manager
Will Jones explains. We got talking to
our customers about how we could do
that and we soon moved into a product
development phase, improving our
recipe and baking capabilities.
Original Foods invested heavily in

capital machinery, in particular an
in-line prover which allows for greater
efficiency while increasing output.
At the same time work on the recipe
resulted in a product which is softer and
has more natural ingredients with fewer
additives.
Once the company was satisfied with
the improved product range, the
products were rolled out into updated
packaging, Original Foods director Jane
Mayell says.
Original Foods started off supplying
food service, but increasingly our
products were finding their way into
the retail space, Jane explains. As the
retail side of our business grew, so did
the need to design packaging to suit our
target consumers.
Innovation has always been key to
the companys success and the award
reflects this Jane says. Original Foods
has grown through innovation. It
enables us to stay ahead of the market
by adapting our product ranges to suit
market trends.
The changes wouldnt have been possible without the strong support from
the production team, Will adds. Theyve
been flexible and adaptable throughout
the process.
There were a number of changes made
and without the excellent team we have
it couldnt have been done. Staff truly
are what makes us stand out. We have a
labour pool of close to 70 staff working
24-7 using good quality ingredients,
with a strong hand-made touch to our
production.
Not resting on any laurels, Original
Foods promise further new products to
hit the market soon.
Original Foods
89 Sturrocks Road
Christchurch
03 354 4456
[email protected]
www.originalfoods.co.nz
Second clock caf opens

The UKs second caf that charges
customers by time and not purchases has
opened in Manchester.
Ziferblat is a Russian concept that first
opened in the UK in east Londons
Shoreditch with unlimited coffee and
food, Wi-Fi and games all customers
pay for is the time they spend there. On
entry they are given an old-fashioned
alarm clock, which they return at the end
of their stay, paying 5p per minute, which
equates to 3 an hour. This is an increase
from the initial charge of 3p a minute in
Shoreditch.
Ziferblat means clockface in Russian
and was first launched in Moscow in 2011
by Ivan Meetin. There are now several
around Europe and there is a UK focus of
opening one in every university town.
We focused on peanut allergy because

it is usually lifelong and it is the most
common cause of death from food
anaphylaxis, Tang said.
Further research is now required to confirm whether patients can still tolerate
peanuts in the years to come. We will be
conducting a follow-up study where we
ask children to take peanut back out of
their diet for eight weeks and test them if
theyre tolerant after that.
Hot cross buns for sale in January too

soon or not soon enough?
Peanut allergy researchers

claim a cure
A Melbourne-based study of children
given nut protein with probiotic has
transformed the lives of 80% of those
who took part in clinical trial.
Most said having

them for sale so early
takes away from the
novelty.
Researchers from the Murdoch Childrens

Research Institute gave about 30 allergic
children a daily dose of peanut protein
together with a probiotic in an increasing
amount over an 18-month period.
These were some of

the comments:
The probiotic used in the study was

Lactobacillus rhamnosus and the dose
was equivalent to eating about 20 kg of
yoghurt each day. At the end of the trial
80% of the children could eat peanuts
without any reaction.
Many of the children and families
believe it has changed their lives, theyre
very happy and they feel relieved, said
the lead researcher, Mimi Tang. These
findings provide the first vital step
towards developing a cure for the peanut
allergy and possibly other food allergies.
Almost three in every 100 Australian
children have a peanut allergy.
Too soon!! Why cant

we just enjoy the
season we are in?
Bring it on. I love em hot with melted

butter. Should be all year round.
Countdown began selling hot cross
buns nationwide on 3 January, but some
stores started even earlier because of
local demand. Countdown expected to
sell millions of the buns in the lead-up to
Easter.
Foodstuffs said its New World, PaknSave
and Four Square supermarkets sold
some hot cross buns all year and instore
bakeries started making them from
mid-February.
Hot Cross Buns too soon?
Consumer NZ, the long-established

product and service assessment organisation, asked its
Facebook followers
recently what they
think about hot cross
buns going on sale as
early as January.
Never too early. I looooovvvveee hot

cross buns just leave the chocolate
sales until Easter thanks.
STOP buying baking paper, be kind to

the environment and your bottom line.
Try using a Steel Fern washable re-useable non-stick PTFE liner.
It can save you hundreds of $$$ on disposable paper, sprays and oils.
Used in the commercial food industry for over 40 years these liners save
money, time and the hassle of cutting papers and scrubbing trays.
Every year these

special occasions
have a longer and
longer lead-up and it
just takes away all the
specialness.
Too soon. They can
sell them whenever,
but I wont buy until
Easter.
For your free cost saving appraisal and sample go to

www.steelfern.com/commercial-offer
Or phone (06) 8421325 email [email protected]
But for some, the

early arrival of hot
cross buns was
welcome news.
www.steelfern.co.nz

Slice March 2015
more news
Mill whips up for a budding baker
When Farmers Mill CEO, Grant Bunting, learnt about the story of
Harry Foster (14) recently, he knew he had to do something to
help the aspiring baker achieve his dreams.
Harry was
staying with his
family at Ronald
McDonald House
South Island
while undergoing treatment
for cancer, which
he had been
battling since
Mat Keys and Grant Bunting.
May. Most days
Harry strived through the effects treatment had on his body yet
could often be seen in the House kitchens baking for other guest
families. This naturally struck a chord with the head of the South
Canterbury flour and grains manufacturer.
The wheels were quickly put into motion and within a day Farmers
Mill had decided to donate a top-of-the-line baking kit to Harry,
and they arranged for their Head Baker, Mat Keys, to visit Harry at
the House to share his knowledge in an epic baking session.
views
and
The pair whipped up a gateau, a variety of orange cakes, muffins

and banana bread amongst other goodies! Harry said This
experience has been really awesome. Ive learned lots of new skills
from Mat and Ive had a really good time making delicious food
that I know will be enjoyed by everyone at the House!
Ronald McDonald House South Island has also benefited hugely
from Farmers Mills new association with the charity they were
given $7,500, which will be used to support other families just like
Harrys.
Asked why the company decided to support Harry and Ronald
McDonald House South Island, Grant says it was a natural decision. At Farmers Mill, we recognise that service extends beyond
the Mill to our home communities and helping children is very
close to our hearts. It was an honour to be able to help Harry with
his love of baking and to support an organisation whose purpose
is to provide families with the care and support they need during
their toughest times.
Skills4Work team show community spirit

As part of the community spirit and in the lead up to Christmas
the Skills4Work bakery tutors Michael Johnson and Robyn Vella,
along with some of the bakery apprentices, put together a
Christmas cake for the hardworking staff in the Paediatric ICU
(emergency unit) at Starship Childrens Hospital.
Michael, who created and led the initiative, baked the large
cake in Christchurch (his home town) and then flew it to the
Skills4Work head office in Auckland where it was constructed
and finished in the wonderful Auckland humidity.
The cake was put together over two days. Skills4Work/AMEs staff
were also invited to participate and learn how to make Christmas
decorations. They enjoyed this and loved being included. The
rich fruit cake was finished with royal icing and decorated with
animated themed cake toppers, including Santa, his sleigh and a
mob of reindeer.
It was gifted to the Starship paediatric ICU team, who were
excited and grateful for the contribution, and it was delivered
right on time for morning tea!
Slice March 2015
2015 Young Bread Baker of the Year Award

Nathan Roberts from Goodman
Fielder in Auckland was declared winner of the 2015 Young Bread Baker of
the Year competition in February.
In winning the award, Nathan
demonstrated to the judges his ability
in three key areas: practical baking,
theoretical knowledge of baking
Nathan Roberts
technology, and presentation of
research into consumer perceptions of having E-number labelled
additives in bread. As winner, Nathan will have the opportunity
to broaden his industry knowledge and experience through a
$10,000 research grant.
At the award presentation it was also announced that last years
winner, Bree Scott from Lyttleton Bakery, has been selected to
represent New Zealand at Australias LA Judge Competition to be
held in Sydney in May.
The Young Bread Baker of the Year award is sponsored by the
NZ Association of Bakersand is designed to promote excellence
in people emerging from their training.
Suppliers of quality food ingredients

and products Brooke Fine Foods
make it easy!
NORTH ISLAND
Grains & Seeds, Beans & Pulses,
9a Apollo Drive
Canned Fruit & Vegetables, Fruit
Auckland
Puree, Chocolate & Confectionery,
p. +64 9 918 8470
Sweet & Savoury Snacks, Healthy
Sales Team:
Snacks,
Flour
&
Starches,
Sandy Graham
Condensed Milk, Peanut Butter,
Alkesh Sharma
Dried Fruit & Nuts, Tropical Fruit,
Nick Langford
Steve Craig
Rice,
Mrs
Tinned
Balls
Tomato,
Chutney,
Vinegar,
Peppadew
International, Mama Africa Sauces,
SOUTH ISLAND
27 Sheffield Street
Something South Africa, Cooking

Sauces & Rubs
Christchurch
p. +64 3 358 7874
Proudly New Zealand owned
Sales:
and serving the food industry
Gerry Wilson
at all levels for over 40 years.
Slice March 2015
www.BrookeHL.co.nz
TRAINING
Proud moment for MIT

first students from Diploma in Baking all graduate.
by Cynthia Daley
It was an intense year of learning for the first intake of students

for Manukau Institute of Technologys Diploma in Baking (Level
5) and in late November 2014 they got the news they had all
been hoping to hear.
Speaking to students at their final assessment presentation,
Ralf Schmidt, Senior Lecturer School of Baking and Patisserie,
announced that they had all passed.
This was the first time for MIT, and also New Zealand, that this
qualification was taught. The lecturers admit it look a lot of
planning and development to even create and write the course
material for the full-time 41-week, 120-credit programme, let
alone teach it.
Making a profit
Its outcome though is to qualify students at a supervisory
baking industry level, moving beyond baking great products
to actually learning how to make them profitable products.
Graduates of this qualification can now:
yy Apply advanced baking knowledge and skills to a range
of specialist bakery products in a craft or plant baking
environment
10
Slice March 2015
yy Ensure personal or team (or bakery) compliance with safe

food handling, personal hygiene, and occupational health
and safety practices
yy Identify sub-standard products and apply a range of
solutions to remediate baking processes and product quality
issues
yy Demonstrate team leadership skills
yy Apply baking knowledge and practice to explore the
application of new approaches, techniques and technologies
yy Apply knowledge of baking and business principles to the
design and management of a bakery.
Ralf says: Im proud that I could be part of this process. The
programme started with a fairly low number, just 10 students.
Then it was extended to 22 students in the second semester.
The class for 2015 is well filled.
The lecturers see that as an indicator that this programme fits
with a need in the baking industry for more supervisory skilled
bakers. For me personally it was a joy to teach this programme,
as student participation and feedback has been high, of good
quality and very helpful, said Ralf.
Photos by Cynthia Daley
Back: Ritesh Rugnahtji (also awarded Best Student Overall), Walesi Wara, Ralf Schmidt (lecturer), Tianqi Zhou, Ly Leang
Front: Raumati Herewini, Lisi Leoni, Paramjot Kaur, Kira Gribble, Huriata Murray
Regular discussions
were held throughout
the programme
where I could gather
information about the
appropriateness of
the content, difficulty level, learning
outcomes, assessment
feedback etc. some
of that collected in
written form.
Ralf said that during
the course students
learned how to identify, analyse and correct faults in specific
Raumati Herewini
baked products, and
then evaluate the success of the corrective measures applied
to the new baked products.
They learnt also how to:
yy Develop leadership skills and test them in an operational
baking and retail environment; to apply an understanding of baking and business principles to the design and
management of a bakery
yy Understand in a commercial bakery environment the
importance of food safety programme standards
yy Explore in depth the concepts behind producing decorative products and a complex celebration cake based on the
students own design and research.
Most
activities
were well
liked and
all useful,
said Ralf
Schmidt.
The
changed
teaching
style of
flipped
classroom
Ritesh Rugnathji
and blended
learning with students using their own devices was much
liked and supported.
Future leaders
Ralf said Industry Placement was also a great success, as
students had enough time to absorb the information and add
what they learned to their Business Design course outcomes.
Detailed work portfolios were created and experiences
shared with the group as a PowerPoint presentation.
The team leadership course showed how students matured in
their attitude and execution of tasks.
I believe that this programme is rather fabulous as a stepping stone from the Certificate Programme, to aid greatly
to secure jobs for future leaders in the baking industry,
concluded Ralf.

Slice March 2015
11
Obituary
John van Til

29 March 1926 9 November 2014
A stalwart of the New Zealand baking industry, John van Til
began working as a baker in the early 1950s when he emigrated
to New Zealand from the Netherlands.
He initially bought Jeanette Cake Kitchen in Rangiora with his
sister Maria and her husband Joe Wolfkamp. It was rebranded
Continental Bakery shortly after they took ownership. Finding
there was not enough work for three partners, John left and
became a lift engineer again for a time. He also married Hanny
at this time.
Johns sister and her husband bought another bakery Rangiora
Bakery but when Joe died in 1965, John bought the Rangiora
Bakery from Maria, and his growing family of four moved to
Rangiora.
Since then Rangiora Bakery has produced four marriages, including son (present owner) Ron to wife Shannon.
John retired in the early 1990s and sons Ron and Hank, and
daughter Francine, became integral to the bakerys transformation and continued success today. John was still visiting the
bakery once a week until a short time before his passing.
John was instrumental in forming the New Zealand Baking
Society, of which the Baking Industry Association is the modern
incarnation, and was heavily involved in the Societys baking
competitions.
He won Baker of the Year many times. He was a perfectionist
and well known for teaching staff the correct way to do things.
He was even known to conduct job interviews at an applicants
house so he could make sure they came from a good home.
John was a keen adopter of technology and always interested in
the latest bakery equipment and new toys.
Ron van Til spoke at the funeral of his fathers generosity to
family, friends and the community and of the huge legacy he
has left to his children, grandchildren and staff at the bakery.
Ron said attention to detail and the confidence to take risks
and dream big were the hallmarks of his fathers personality.
His church and parish life were also an important part of his life
with Hanny. Son Eddy described John as a great father, a loving
husband and a perfect example of how to live life.
Testimony to this was the large turnout to Johns funeral in
Rangiora in November 2014. Friends, family, colleagues, former
and present staff members, and even people who didnt know
him personally but wanted to pay their respects, attended the
requiem mass to remember and celebrate Johns life.
BIANZ President Michael Gray and Executive Officer Belinda
Jeursen attended the mass on behalf of the Association.
12
Slice March 2015
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MOFFAT 1437
Slice March 2015
Baking
with
Brioche
Baking with Brioche
NEW ZEALAND
FLOUR
NEW ZEALAND
FLOUR
NEW ZEALAND
FLOUR
Brioche is a French bread, characterized by a rich, sweet flavor and flaky

texture
it feel like a pastry.
Oftensweet
served
as aand
breakfast
Briochethat
is a almost
French makes
bread, characterized
by a rich,
flavor
flaky
Brioche
is
a
French
bread,
characterized
by
a
rich,
sweet
flavor
and
flaky
food,
it can
bealmost
sweet or
savory,
depending
on how
theserved
recipe is
texture
that
makes
it feel
like a pastry.
Often
asmanipulated.
a breakfast
texture that almost makes it feel like a pastry. Often served as a breakfast
food, it can be sweet or savory, depending on how the recipe is manipulated.
food, it can be sweet or savory, depending on how the recipe is manipulated.
Farmers Mill Brioche can be used in a surprising

rangeMill
of recipes,
Brioche
loaves,
Farmers
Briocheincluding
can be used
in a surprising
Farmers
Mill
Brioche
can
be
used
in
a
surprising
hamburger
buns, plaits,
twists,
pull-aparts
&a
range of recipes,
including
Brioche
loaves,
rangewide
of recipes,
including
Brioche
loaves,
rangeplaits,
of assorted
hamburger buns,
twists, breads.
pull-aparts & a
hamburger buns, plaits, twists, pull-aparts & a
wide range of assorted breads.
range offor
assorted
Brioche iswide
also perfect
creatingbreads.
premium small
goods, including
gourmet
donuts, premium
and the widely
Brioche
is also perfect
for creating
small
Brioche is alsopopular
perfectBrioche
for creating
premium
small
tte
goods, including gourmet donuts,
and the widely
goods, including gourmet donuts, and the widely
popular Brioche tte
popular Brioche tte
The traditional and widely popular,

Le Croque Monsieur Considered by many
Brioche tte
to be the worlds finest sandwich.
The traditional and widely popular,
Le Croque Monsieur Considered by many
Brioche burger buns
TheFarmers
traditional
and widely
popular,
Croque
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at www.farmersmill.co.nz
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14
For more info on Farmers Mill 100% NZ flours & premix
order online at www.farmersmill.co.nz or call 0800 688 717

Slice online
March 2015 at www.farmersmill.co.nz or call 0800 688 717
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Slice March 2015
15
THE LAW
Gently gently for new Food Act

New food safety laws coming in this year
are expected to be easy to follow.
Parliament passed a new Food Act last
year but it wont come into force until 1
March next year. The old laws apply till
then. Once the new Act comes into force,
there will be a three-year time frame to
adapt to the new rules. Each year will
require specific industries to have a Food
Control Plan.
The existing food safety laws still apply
until March 2016. Existing businesses
will have three years to adapt to the new
rules.
New businesses will of course have to
follow the new rules from the start.
Consultation
The new rules are to be enforced by
the Ministry for Primary Industries. The
ministry is currently consulting widely
with food businesses about the details
of the proposed regulations, tools and
guidance they will be bringing out. We
are heading through a period of formal
public consultation right now. Businesses
are encouraged to have a say via the
Ministry of Primary Industries website.
Use the link to Law & Policy then new
Food Act 2014. This is your chance to
have a say.
Making life easier

In general the new Act is expected to
make life easier for most food businesses.
The Act recognises that each business
is different and regulates businesses
according to the level of food safety risks
posed, so higher risk food businesses will
face stricter requirements than lower risk
ones.
This is quite different from the old laws
one-size-fits-all approach to food safety.
The BIANZ Food Safety

Programme
Under the new law, Food Safety
Programmes such as those provided
through the BIANZ for bakeries will
16
Slice March 2015
become known as Customised Food

Control Plans. Bakeries with a BIANZ Food
Safety Programme in place now will not
need to do anything.
The only change is in what the programme is officially called, not a Safety
Programme anymore but a Control Plan.
Reviews
Food and Health Standards will continue
to review the BIANZ Programme/Plan
every year and will ensure it remains in
line with any changes in laws and regulations as they appear.
The governments plans

The Ministry for Primary Industries is
intending to provide off-the-peg Food
Control Plans for wider industry sectors.
There is only one such off-the-peg plan
written to date, one covering the food
service industry sector, but there are
more on the drawing board including
retail foods which will cover retail
bakeries, delicatessens, butcheries, fish
and chips shops, etc. It is being trialled
just now and is expected to be available
some time this year.
Such off-the-peg Food Control Plans will
be registered and audited by Territorial
Local Authorities, who are co-regulators
with the Ministry.
Not for everyone

Off-the-peg plans will not be suitable
and available for all businesses. Many will
require a Customised Food Control Plan,
one written specifically for them then
approved and registered by the Ministry
for Primary IndustriesThese programmes
are audited by an accredited and Ministry
approved third party auditor. These
auditors work under audit bodies (or
agencies). This is a contestable audit
system, ie., the business can choose its
own auditor. There are many Ministryregistered Customised Food Safety
Programmes/Control Plans throughout
the country.
Wholesale bakeries
Ian Shaw,
managing
director of
Food & Health
Standards
(2006) Ltd,
advises that
manufacturing
bakeries who
Ian Shaw
wholesale
outside their region should, so as to
be prepared for the legislation next
year, adopt the BIANZ FSP this year.
Preparing now
Bakeries who wholesale on a small
scale within their region should be
prepared for getting an off-the-peg
Retail Foods Food Control Plan later
this year or when they become available. Those bakeries that also operate
cafs can either include their caf in
the BIANZ customised programme/
plan or adopt the off-the-peg plan for
Food Service (available through their
local council environmental health
officers and the Ministry for Primary
Industries).
This Food Control Plan is on the
Ministry of Primary Industry website
and the manual and records diary is
free.
Ian Shaw advises that Food and
Health Standards can assist anyone
who is deciding what programme
they should tailor and implement.
We are well-versed in developing
and implementing both customised
and off-the-peg Food Control Plans,
he says. We do not charge for
imminent phone calls. Our consultation would be chargeable at the point
when tailoring, implementation and
staff training starts. We also offer food
labelling consultancy in partnership
with Wedderburn.
Ian Shaw warns that the Ministry for
Primary Industries is introducing fines
for incorrect food labels. This forms
part of the new Food Act 2014.
Farmers Mill Opens Auckland

Office/Warehouse
Farmers Mill, the outstanding

South Canterbury Milling success
story, is now servicing their
Northern Bakery customers from
their brand new distribution
centre in Auckland.
National Sales Manager Mat
Keys confirmed the South Island
millers move north saying that the
decision to establish a presence
in Auckland was logical given
the growing customer base from
Taupo north.
New Zealand wheats have
traditionally suffered in reputation
versus that of their Australian
counterparts with North Island
mills having tended to import
grain from across the Tasman.
Mat believes that Farmers Mills
investment in technology and
direct relationship with growers
has meant that they have been
able to tailor flours to better suit

specific bakery requirements
thus making the historical debate
around Australian and New
Zealand grain less relevant.
Chief Executive Officer, Grant
Bunting was also pleased to
confirm the companys North
Island expansion highlighting
the relationship with French
multi-national Lesaffre and the
wider product range to be offered
including fresh, compressed and
liquid yeast. Im still relatively
new to the industry says Grant
and I suspect history has seen
flour mills established in both
islands due in part to freight
constraints. Having established a
means by which we can now cost
effectively move flour from the
South Island to the North Island
we look forward to offering a

broader customer base a quality
alternative both in terms of
products and service. Ive never
understood the premium paid for
flour in the North Island versus
that of the South Island he adds.
The new warehouse and office
premises opens in March 2015
and whilst he still expects to
have to travel to Auckland each
month Mat is happy with the
early interest shown by potential
applicants to head the companies
North Island sales team. Im
being drawn more and more into
product development says Mat.
Thus, it will be good to establish
a local team. I expect it will take
longer than we would like but
the interest from both customers
and the wider industry has been
surprising. Ive been around for a
while now and know a lot of the
people, that certainly helps he
said.
NEW ZEALAND
FLOUR
Bakery Fit Out Competition

Maurianz (then as Weston Milling) ran a competition last
year designed to reward customers who stayed with them
throughout the year.
The customers were to buy flour products from Maurianz
from December 2013 November 2014.
The Prize was a voucher to the value of $15,000 to be used at
Southern Hospitality to buy new equipment, shop fittings, or
whatever else they pleased.
The winners are:
1. Auckland Saint Honores Bakery & Hot Bread Birkenhead,
owners for several years are Chan and Angela who
purchased Sunfield and Snowflake.
2. Canterbury Sims Bakery Ashburton, whose owners,
Manny and Pam Sims, have had the business in their family
for 51 years. Maximus and Snowflake are the products they
purchased.
3. Wellington Mr Bun Lower Hutt. New owners since
October 2013 are sisters Ravin and Ravy Kom. The main
products they bought were Snowflake Victory and Sponge
Mix.
Helen Courtney ( Maurianz), Manny and Pam Sims, and Steve
Boyles (Southern Hospitality) at Sims Bakery Ashburton.
Roy West (Southern Hospitality), Chan and Angela of Saint

Honores, and Trinity Beange ( Maurianz).
18
Slice March 2015
Helen Perring ( Maurianz), sisters Ravin and Ravy Kom of Mr Bun

Lower Hutt, and Steve Small (Southern Hospitality).
Are you a PCBU?

If you own or manage a business or organisation of
any sort, then you soon will be a PCBU. New health
and safety laws will make you one, and will also bring
in stronger government checking and enforcement of
those laws.
Youd better get it right.
David Tossman checks out the state of play.
The new Health and Safety Reform Bill currently working its way
into law is designed to improve and, it is hoped, simplify the way
employers are supposed to ensure workplace safety.
The key idea is to place a duty on each employer as an individual
to control risks to health and safety. It Bill calls that person the
Person Conducting a Business or Undertaking a PCBU for
short. (Snappy, eh?)
The PCBU has what is called a duty of care. The primary duty
of care requires all PCBUs to ensure, so far as is reasonably
practicable:
1.
The health and safety of employees or workers engaged

by the PCBU or workers who are directed by the PCBU (for
example workers and contractors)
2.
The duty of care also applies to the health and safety of

non-employees such as visitors and customers.
The new law also imposes a duty of care on what are

called upstream PCBUs. These are, for example, designers,
manufacturers and suppliers of machinery or substances.
The Bill also imposes a duty of care for health and safety on
individual workers and even customers and visitors. Everyone
has a share of responsibility.
Management of companies and organisations, people often
remote from the workplace such as directors, board members,
partners, and other officers, also have specific requirements
placed on them to apply what is called due diligence to ensure
that the PCBU complies with his, her or its duties.
Why?
It does seem that the high degree of self-regulation of
business brought in with the reforms of the 1980s are being
at least partly reversed here. You might be right to point to
Pike River and the notable lack of safety enforcement there
for helping to bring this about.
Also the government has noticed that while work-related
deaths in New Zealand remain at a horrible rate (actual
figures are hard to come by), Australia has seen a 16 per cent
reduction in them since 2012. The new health and safety law
is based on Australias.
PARCHMENT
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Enforcement
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and duties under the existing and proposed new laws.
100% pure fibres, genuine parchment
Beyond the inspectors, district courts will be ultimately in charge

of enforcement. Penalties have been greatly stiffened up from
those applying at present.
Under the Bill, at the most extreme level, people who expose
others to a risk of death or serious injury might be liable for
imprisonment for up to five years and fines up to $600,000 or, for
a company, $3 million.
The Bill is expected to become law this year.
Freephone: 0800 107 620 | Email: [email protected]

www.confoil.co.nz

COPD_Slice-Advert_83x131mm.indd 1
Slice March 2015
19
2/02/15 10:49 pm
THE FUTURE
2015 and beyond

Belinda Jeursen looks into continuing and predicted food and retail trends and
find that its all about experience, not abundance, doing not having.
Food trends
Bottom line: health benefits alone are not enough. Food
must be sustainable, nutritious, and the less processing it
has the better.
Flavours: Sour and bitter are big and getting bigger
pickling, fermenting, using bitter or sour fruit and vegetables,

creating combinations where theres a noticeable contrast of
sweet, salty, sour, bitter. Its all very grown up.
Texture: Chewy and gooey are in flavour has to ride into
your mouth on something and texture has an enormous influence on how we perceive and enjoy food. Chewy foods sound
and feel healthy. Think whole grains, rolled oats, honey, dark
chocolate, fruit.
Hybrids: Weve had cronuts and

other strange baked hybrids,
now the fruit and veges are
being played with to create
interesting new combinations
of colour, look, flavour and
texture.
Fats and oils: Butter was

back in a big way in 2014 and
the trend back to saturated fats
is continuing but the emphasis is
on quality natural, animal-derived
fats in hand-made, cultured butter,
cheese and yoghurt. Transfats are still
a big NO. New and rediscovered oils are
making their way onto our tables coconut oil
was big in 2014, making baking sweeter. It is being
closely followed by avocado, mustard and pumpkin seed
oil as people seek substitutes for more traditional oils.
Naturally sweet: The new sweet is naturally sweet. Claims
around naturally sweet products are increasing. Fillings made of
real fruit and sweetened with natural sugars only are popular.
Fusion, regional, authentic: Fusion and broadly
described ethnic is still popular but giving way to authentic
regional food true to its area of origin, a lot more specific.
Another way of chefs reminding us who is in charge. We have
whats called restless palate syndrome and they cant come up
with new ideas fast enough but they are really trying.
Ugly food: In a new drive to avoid waste and say that looks
dont matter ugly root vegetables and strange fruits are being
shown the love and served up in unusual and innovative ways.
Beware falling jackfruit.
Toast: What? Yes, toast. Youve seen it already on the breakfast
menus of forward thinking cafes. Artisan bread made into toast,
20
Slice March 2015
topped with the best butter, cheese and preserves and sold for a
small fortune. Its comfort food but not as we know it.
Insects: Its an idea that wont go away eat them instead of
spraying them. Billions of people around the world already eat

insects to supplement their protein intake. Now its becoming
an anguished trend amongst people and with FWPs (First World
Problems) do I tell the children their snack bars are made with
cricket flour or not? A creative way to use a very renewable resource bucked by an increasing interest in food foraging, insect
flours will in all likelihood be a regular ingredient in bakery and
cereal products of the future.
Whole grains: Quinoa can you
pronounce it yet? (Keen-wa.)

One of the whole grains that
are here to stay, with more
small-scale alternative grain
varieties available than ever
before. Millet is making a
comeback after getting lost
with pottery and bellbottoms
in the 70s somewhere. Its
an excellent alternative for
people with wheat allergies
or sensitive digestive systems
and a good source of protein.
Freekah is another one to look
out for toasted young green
wheat with a chewy texture and smoky
flavour popular in Middle Eastern food.
Smoked: And speaking of smoked flavours,

theyre also on the rise, and not just meat but cheese
and other unlikely products are getting the hotbox treatment. And a small mention here of a trend thats taking off
in the US but may take a while and a few law changes to come
to Aotearoa cannabis is being grown specifically to be incorporated into food, taking flavour and strength of the hit into
careful consideration of course. Hold the Chardonnay, waiter.
Local: Local and the farm-to-plate concept is still with us,
especially local meat and veges. People want to know where

their food comes from, who grew it, what was he wearing? The
story must be authentic if customers are going to connect with
it. We want products tailored to meet the needs of our specific
neighbourhood and we want it now.
Brain food: Blueberries, dark chocolate, green tea, seafood,

avocados anti-oxidant rich foods are becoming normalised
and expected in certain sectors. Ingredients like seaweed are
showing up in snack foods and are perceived as healthy +
sustainable = desirable.
Cont. on page 22
REVENT OVEN IMPROVES EFFICIENCY

AT LA NONNA ITALIAN BAKERY
1923C State Highway 1 Kaiwaka T: 09 431 2643
In July 2014, Ilia Petro of La Nonna

Italian Bakery bought the Revent 726
Single Electric oven through Roy West
at Southern Hospitality. He thought
the installation would be a complex
process and would likely interrupt
business. In his own words, he was
proven very wrong. The Revent oven
was assembled onsite by Southern
Hospitalitys Revent Technician and
Roy. The unit was up and running in
about ve hours. There was no loss of
trading or production time.
According to Ilia, since installing the
Revent it has made baking the daily
production much more ecient. This
makes the sta happier and happy sta
means a good working environment.
In fact every bakery close to needing

a rack oven should invest in one, it is
well worth it.
Ilia said, We have found the Revent
oven bakes all of our products evenly,
from cakes and muns through to
breads like Ciabatta, Turkish Pide,
Focaccia and standard breads as well as
our pies and pastries.
Call in and see Ilia and the team at
La Nonna Italian Bakery on your way
North at Kaiwaka. They have plenty of
parking, friendly service, great coee
and of course delicious food. According
to the many travellers and locals it is
not only fantastic food but reasonably
priced.
SOUTHERN HOSPITALITY PROVIDES

HIGH QUALITY, INNOVATIVE BAKERY
SOLUTIONS AT ECONOMICAL PRICES.
Flamic specialise in the production of semi automatic and

automatic dough sheeters ranging from 450mm700mm wide,
pastry makeup/cutting tables and croissant rolling machines.
We are committed to helping bakeries of all

sizes become more productive and successful
by increasing prots through machine
automation and equipment solutions.
At Vitella research and

innovation has resulted
in highly specialised
production of automatic
and semi automatic
bread & bun dividers.
Talk to Southern Hospitalitys

bakery consultants.
Roy West M: 021 812 202 | E: [email protected]

Greg Round M: 021 684 390 | E: [email protected]

Slice March 2015
21
2015 and beyond cont. from page 20

Natural and organic: Still going, becoming more available,
not necessarily more affordable. But if the trend of less is more
continues we should become more akin to eating smaller but
more satisfying portions of better quality food. Am I dreaming
here?
Mini me: Mini versions of larger food think sliders, mini
cakes, bite sized snacks and savouries. Make it smaller, charge a

fraction less and Bobs your uncle.
Sharing and grazing: We like to have it all now so we

each get a small plate and help ourselves off a large plate in the
middle of the table. Its very sociable. It sometimes ends up in
sulking when there were uneven numbers of items.
Were also snacking at all times of the day and night as meal
times become less defined, but we want small, healthy snacks
tailored for different times of the day and specific occasions.
2015 and beyond

Retail trends
The bottom line: Better, safer, faster, enjoyable,
convenient. From niche to mainstream in the blink of an

eye.
Boomer and millennials: Older people, younger
people, forget about the people in the middle theyre too

busy paying tax. The focus is on making the retail experience safer, faster, more convenient.
Social shopping: Social
networks like Facebook,

Twitter and Instagram are
being used not only to
market products but to
CONNECT with customers.
Its all about the customer
experience.
Make customers
experience unique
and memorable: Point
of difference. They want

customised options and
perks not mass produced
goods and blanket
discounts, because they
are all special. Retailers
are being told to observe
HOW people are shopping,
not just what they are
purchasing.
Reward loyalty in
new ways: Find new
ways to reward their loyalty.

Reward engagement, not
just purchases. Apps are
replacing clunky wallet cards no-one can find, and theyre
geared to rewarding customers for everything from liking
the business Facebook page, promoting goods on their own
social networks etc. not only buying their coffee with you.
Make technology your friend: POS technology is
accelerating at break-neck speed. Cloud-based POS technology, mobile ordering and payment, and online click and
collect retailing are all here, now. And have you heard about
22
Slice March 2015
front-facing technology? Its oriented to customers to

create a direct interface they can order and pay with their
phone or a tablet provided by the retailer. This accelerating
and dehumanising process is influenced by higher labour
costs, peoples desire for customisation, and speed of
service. Lets see where it goes. This one could backfire.
On the go retail: food trucks, express stores, self-
service, pop-ups. Reach

more customers by being
in two places at once, but
on a smaller scale. There
are more entrepreneurs
and start-ups than you
can throw a stick at but
only the savvy survive.
Think outside the square.
Then think some more.
Crossover retail:
Its an old trick but a

good one and now high
end fashion houses
are collaborating with
well-known food celebrities to make it even
more enticing. Clothing
and other merchandise
stores want customers
to dawdle longer so they
spend more money.
Voila! Add a caf, bakery
or specialist food outlet
to your store where
people can sit down to
recover in style from the
damage theyve just done to their credit card, then get back
out there and spend more when theyre feeling rested and
rejuvenated.
Healthy meal kits and ready meals: Were all

busier than ever but we still need to eat, so more and more
people are turning to meal kits that are set up for easy home
cooking, or just straight pick up or delivery of a meal. It has
to be healthy. This is not takeaway food.
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Covers: Fermented Doughs, Poolish Doughs & Retarded Doughs.
Cost: $900.00 ex GST
2nd Module Bread 2 Days: 12th - 13th of March & 15th - 16th October
Covers: Boiled Grains & Broctchen (Rolls).
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1st Module Confectionary 3 Days: 4th - 6th of May
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Covers: Ice Cream Cakes, Parfait Cakes & Sorbets.
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Fax: (09) 525 0978
Richemont Course Venue
NZ Bakels LTD
421 - 429 Church Street East, Penrose, Auckland
www.nzbakels.co.nz
4th Module Pastry 2 Days: 3rd - 4th of September

Covers: Puff Pastry Doughs.

Slice March 2015
23
PROFILE
The Sugar Queen

Kirstyn Renall, owner of The Sugar Queen Cakery in Napier,
thoroughly enjoys the creative aspect of her work.
She is equally comfortable creating character cakes for her
customers. If you want Minnie Mouse on your cake, Ill make
sure it looks exactly like Minnie Mouse, or the challenge of
someone saying, just do whatever you want.
I love what I do and am very lucky to have clients who allow me
that freedom.
by Vivienne Haldane
Her first shop was in Hastings but shes since moved to a new
location near Napiers CBD. Since opening in September 2011,
business has never stopped, she says.
Were renowned
for our character
and hobby cakes.
We create cakes
to suit a person
and reflect their
interests, be it golf,
knitting or any
other hobby they
have. Everything is
done by hand using
fondant and modelling chocolate so
its very labour
intensive.
The weirdest cake
we made was a
childs fifth birthday
cake. His parents
wanted it to look
like an electrical
power box, because
he loves to play
with electrical
components.
A favourite of
Kirstyns was a
Kenworth truck
cake for a little boys
birthday that looked
exactly like the truck
his dad drives. Even
the logs were made
of truffle and were
all edible!
The Sugar Queen Cakerys Facebook page reveals a wide range

of fantastical cakes, so its no surprise to learn that before she
became a caker, Kirstyn gained a degree in Visual Art and
Design.
I always enjoyed decorating birthday cakes for my family and
when my nephews and nieces came along I took it to a higher
level and started to get really creative!
After a stint in retail, selling cake-decorating products, I
decided to do some training at Planet Cake in Australia. Id
learned a lot on my own but I needed to know what I was doing
was correct. It confirmed I was on the right track. It was an
amazing opportunity.
Returning to Hawkes Bay she decided to launch The Sugar
Queen Cakery because she felt there was an opening for
custom-made cakes.
24
Slice March 2015
A doctors surgery
celebrating 21 years
of practice wanted a
doctors bag with all
the gear in it, including a facemask and
syringes. I made it
all by hand it was a
beautiful piece.
Kirstyn proudly says she bakes everything herself and only uses
the best ingredients. A cake is only as good as whats underneath. What I make is treat food you dont eat it all the time, so
you need to make sure its done well.
I dont scrimp. In a week we go through litres of cream and kilos
of chocolate, butter and sour cream. Our buttercream is purely
butter and icing sugar. I am very particular. I think too many
people use vegetable shortenings and cake margarine and they
dont taste so good.
When asked what the latest

trend in cakes is she replies
Right now its the naked
cake then seeing my puzzled
expression she explains, Thats
straight cake layered with a
filling and no covering icing.
Its simple to look at but not so
simple to reproduce!
Because she bakes many cakes
for children, Kirstyn keeps up to
date with whats happening in
movies and television. Currently
popular are characters from the
movie Frozen and the Minions
from Despicable Me. Weve
done so many Minions over the
last year, its not funny, she says.
Their signature cake is a piped
rose cake. Its a butter cream
cake and its always had a big
impact; I couldnt tell you how
many weve produced over the
past few years.
Chocolate is consistently the most popular flavour and salted
caramel and white chocolate are also both strong favourites
with cake lovers.
Whats her favourite cake? I dont generally eat cake but if I do, I
really like a slice of lemon cake.
Maximise your profit
Cupcakes have their day

Although she thinks cupcakes have had their day, they are still
in vogue but rather making them every day when you might
only sell a few of them, The Sugar Queen Cakery has a Cupcake
Thursday. This creates more demand from customers who
eagerly anticipate what will be made each week.
And in any spare time Kirstyn can snaffle, shes keeps an eye on
whats happening in the cake world.
I love the internet because I can keep in touch with cakers all
over the world. Its amazing to see what people do and how
creative they are. I get a bit jealous because I dont have the time
that a lot of them have. For me its all about running a business.
Hence when I get a customer who says do whatever you want,
its very cool.
51 McGrath Street, Napier. (06) 650 7842
Facebook/the-sugar-queen-cakery
Give your customers freshly baked goods,

while maximising your profits, using fully
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Try them at:
chelsea.co.nz/foodservice
0800 800 617
Slice March 2015
25
PROFILE
The Unbakery
Sarah Beresford visits a remarkably successful Auckland caf.
A newcomer in Aucklands competitive inner-city caf scene is

so hot that it is about to expand for the third time, despite the
fact that most of the food it serves is cold, or to be precise raw.
The first Little Bird Unbakery opened in Kingsland two and a
half years ago to a clientele who were initially mystified by the
concept of eating only raw food.
A year later, palates had been so tickled by the fare on offer that
a second Unbakery was opened in Ponsonby with an expanded
menu. It will soon be joined by a takeaway outlet in the trendy
Britomart precinct.
The brainchild of Megan May and her architect and designer
husband Jeremy Bennett, Little Bird champions the notion of an
unbakery most of the food on offer is served raw and dishes
that are cooked have not been heated above 46C. Little Birds
philosophy is to offer flavoursome food that ticks a wide range
of nutritional boxes.
Competing on taste
Ive always had the mindset that its important to create great
food, not health food as such, says Megan. Its got to compete
on taste with all the other kinds of food being offered elsewhere.
My background is as a chef and its vital that the food is of a
very high standard. I want people to come because they love
to eat our food and then they find the bonus is that it makes
them feel great as well. Ive always hired chefs, not health food
enthusiasts, to work at Little Bird.
The notion of eating raw food and opening the cafs has been
part of a long learning curve for Megan. She grew up in a
family that believed in the value of eating organic wholefoods
and her parents were part of a group that started the BioGro
Certification system. In those days eating organic food was
seen as a hippy kind of thing. Now its been widely embraced
and is regarded as a choice for wealthy people, she says
laughing.
26
Slice March 2015
After studying
for a degree in
environmental
science, Megan
travelled the
world as a flight
attendant. I was
so inspired by the
quality and variety of the organic
wholefoods that
Id never been exposed to before.
I love cooking
and eating and
Ill try just about
anything.
A stint back in
New Zealand
training as a chef
left Megan with
Megan May
a debilitating
illness that led her
to refine her diet and think seriously about how she could eat
her way to wellness. I had a lot of time on my hands because I
was too sick to do much so I spent days reading and listening to
the radio and learning about health and nutrition.
Out went cane sugar, gluten, dairy and anything processed from
her diet. Instead ingredients such as agave juice (as a sweetener
in cakes and slices), kelp noodles, aged cashew cheese and flax
seed took their place.
Bewildering?
The counters of the Little Bird Unbakeries in Kingsland and
Ponsonby offer a huge range of sweet delights, all of them sugar
and gluten-free and none of which have been baked. All of our
desserts and slices are raw and most of the dishes we offer are
raw. People really love the raw cheesecakes and brownies.
The caramel slice has a huge fan base. Some of our savouries
have been baked at low temperatures and in winter we offer a
little more warm food. Not cooking food at high temperatures
means produce retains enzymes and nutrients and food is easier
to digest so you are getting the maximum nutritional benefits.
The theory of not baking staples such as bread in the traditional
way may seem bewildering, but try some of the items on offer
the sprouted buckwheat, flax and coconut bread cooked at
a low temperature, the raw tacos or the flax seed crackers, for
instance and youll soon be a convert like the many customers
who queue for a table at Little Bird.
Cont. on page 27
The Unbakery cont. from page 26
Packaged
The cafs also stock a range of packaged goods, from macaroons through to grawnola and trail clusters. Little Bird
Organics started five years ago supplying the packaged goods
to health food stores and the Unbakeries followed three years
later, says Megan. We have just taken over a factory at Mangere
Bridge that will allow us to increase production and expand our
range. We havent been able to keep up with demand and have
more than 100 stores on the waiting list for our products. Were
finally going to be able to grow what we started its been a
long time coming.
Megan says they have placed an emphasis on making highquality artisan products. Its the same for the Unbakeries. The
main thing is offering a menu of plant-based wholefoods using
quality organic produce. We work a lot with local farmers to
source unique ingredients. We want to make great food but
were also always mindful of the nutritional angle. Were all
about celebrating good produce and getting the most out of
it. People come and enjoy eating our food and then find they
feel great for the rest of the day. Some customers come for our
smoothies every morning because they give them a lift. People
get addicted to feeling good.
Little Bird Unbakery
385 New North Rd, Kingsland
1A Summer St, Ponsonby
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Slice March 2015
27
PROFILE
Doughnuts flying
Generous sizes make for sizzling sales at airports.
By Sue Fea
Airspresso only touched down at Queenstown Airport in July
last year, but already the busy aviation-themed airport caf is
becoming legendary for its doughuts, Southland Sushi (cheese
rolls) and huge sausage rolls.
Co-founded by colourful TV One weatherman and pilot Jim
Hickey and coffee specialist and restaurateur Craig Macfarlane,
the Airspresso brand has been firmly entrenched at New
Plymouth Airport for some time. Both cafes are legendary
for their baking, with each developing its favourites among
customers.
While melt-in-the-mouth homemade doughnuts are literally
flying out of the cabinet in Queenstown, Jim says, traditionally,
custard squares and large chocolate lamingtons have been the
firm favourites in New Plymouth.
They were legendary fare here for a long time, because of their
composition and generous servings, he says. The pilots would
call up from 20 kilometres out and wed be taking orders for
take-out coffee and lamingtons, nicknamed hay bales because
they were so big.
There has also been many a story told of pilots squelching
longingly into an Airspresso custard square and having it spill
out over their uniforms, says Jim.
Once Airspresso Queenstown opened, a team of professional
bakers and chefs from the co-owners combined business
networks got together and standardised favourite recipes from
Airspresso New Plymouth.
New recipes were developed to meet the demands of a greater
international and travelled market in Queenstown. The team
worked really hard to ensure that recipes were tested and able
to be replicated consistently across both sites.
Airspresso Queenstown director and operations manager

Karyn Grant says theyve just rolled out a new structure so that
hot favourites from north and the south will be available at
Airspresso Queenstown and New Plymouth.
Airspresso Queenstowns mammoth sausage rolls have become

a signature dish, along with great doughnuts and, of course,
Southland Sushi, says co-owner and general manager Justin
Bird. For the sausage rolls, We use 100 percent pork 50
percent pork and 50 percent sausage mince. A layer of caramelised onion and spinach on top of the meat that lifts the whole
thing, says Airspresso Queenstown baker Kev Venn. We also do
the best cheese rolls in the world, he says.
The doughnuts in Queenstown usually sell out. Its been great

to showcase traditional favourites done really well to tourist
and locals the way our parents made them, says Karyn.
People just love cheese rolls made the Southland way with tasty
cheese, Maggi onion soup, a can of reduced cream and a touch
of mustard, says Kev. I thought it was too simple. We can sell
200 a day here sometimes with our sausage rolls, home-made
pies and doughnuts also big favourites.
The best part is the filling, a delicious mixture of whipped

cream and home-made Crme Patisserie. Like fresh custard,
its creamy with a beautiful texture and finished with a dollop
of raspberry jam, says Kev.
Airspressos focus is on serving up traditional, home-made

favourites, making everything from scratch, the old-fashioned
way, but doing it well, says Jim. Were getting away from the old
Railway Station food to good classic contemporary food. People
tend to think the old tearooms food is a bit pass these days,
but some of those old classics just dont die, especially if theyre
done well.
28
Slice March 2015
The doughnut is based on brioche dough sweet, rich and

delicious, says Kev. You can put them in the cabinet at 7am
and by 4pm, if there are any left, theyre still nice and fresh, he
says.
Karyn says theres no secret about what they do. We like

traditional recipes and we just do them well with real
ingredients. We use real butter were about real food, not
chemicals, numbers and chemical structures in foods. We
source as many of our ingredients as possible locally and New
Zealand-made, she says. People are conscious about what
theyre eating and feeding their families. Theyre demanding
natural ingredients, she says.
Airspresso Queenstown head baker Kev Venn (right)

and assistant baker Simon Gleeson.
Airspresso Queenstown
Auckland visitor Jack Irwin approves of the doughnuts.
Chef-turned-baker Kev finds his niche

English chef-turned-baker
Kev Venn has worked in
kitchens and on cruise ships
around the globe. Now hes
working in Queenstown
where the worlds coming
to him for a taste of
traditional Kiwi baking.
He left Surrey, England,
at 18 and sailed the world
working ship kitchens for
Princess Cruises, then in
Africa, Australia, Europe and
the United States.
I got fed up with the late nights as a chef and got into
baking and really enjoyed it. You can start early and youre
all done for the day.
Four years ago he landed in New Zealand for 10 days and
saw a baking job advertised. He never left. I applied and
I had it within 20 minutes, says Kev. He was working at
Queenstowns Post Office Caf last year when the job
came up at the newly-opened Airspresso. Kev is passionate about baking and its engrained in the genes. My
Nan was the best baker. Sadly, she passed away a couple
of years ago, but she would be very proud of my baking
achievements.
Airspresso Queenstown co-owner Justin Bird

with some hot favourites.
Slice March 2015
29
EVENTS
The great bakery

show is on again
Join the party a great opportunity.
The countdown has
begun: its little more than
six months till the iba. It
takes place from 12 to 17
September in Munich.
Its recognised as the
worlds leading trade fair
for bakery, confectionery
and snacks. Exhibitors
from around the world
showcase a wide range of
goods and services, from
production technology
and the newest resources
to innovative food safety
packaging solutions, shop
fittings, marketing and
selling concepts.
The iba is the must-attend event for bakers and confectioners
of all company sizes as well as for restaurateurs and decisionmakers in the food retailing industry, says Dieter Dohr, CEO and
president of the trade fair organisation GHM Gesellschaft fr
Handwerksmessen mbH.
The fair offers a comprehensive market overview, shows bakers
and confectioners current and future developments, and shows
the entire sector the way for the upcoming three years.
Complete production lines

Numerous machines for workshops and many complete production lines will be built up in the halls. This way, professional
visitors of the iba will experience the the latest innovations live
and in action, Dohr says. The spectrum of products and services
presented ranges from resources and production technology to
packaging solutions, IT and cashier systems, out-of-home eating
products, professional clothing, and shop fittings.
Snacks and packaging

Additionally, special shows and international competitions as
well as the iba forum and the iba summit will have numerous
lectures and live demonstrations by well-known experts. In
addition to the packaging, hygiene, and coffee, snacks will be a
special subject this year.
The timing of the event is of particular appeal. Only two days
after the end of the trade fair, the Oktoberfest will begin in
Munich. For those who dont want to wait that long, the iba will
offer a small taste from Saturday to Wednesday directly on the
showground. In the iba Oktoberfest tent, exhibitors and visitors
will be able to enjoy beer and roast chicken accompanied by live
music, exchanging ideas with colleagues from around the world
in a cosy Bavarian atmosphere.
30
Slice March 2015
Start planning for a BIANZ special

IBA is a must do trip, offering a wide variety of machinery,
ingredients, tools, ideas and networking. BIANZ is pleased to be
offering a trip for members. Its a must do, says BIANZ president Michael Gray. BIANZ has negotiated a highly competitive
price, indicatively $5999. This includes all travel and accommodation and two additional airfares within Europe.
The BIANZ party leaves Auckland early September and heads
for Muncih via three nights in Tokyo. Tokyo is a vibrant city with
with many fantastic French and European inspired patisseries
and bakeries, says Michael Gray. BIANZ is putting together a
coach tour visiting some of these shops and famous sights.
Bakers who have been to previous iba shows say that the ideas
and inspiration they get there makes them want to get back to
work with renewed energy and enthusiasm.
Please register your interest in this tour as soon as possible. Call
Belinda on 0800 692 253.
TM
Obituary
Shane Ross
Shane Ross, a well known and highly respected baker, died
in Dunedin in December. He was 52.
Shane Ross apprenticed in the 1980s under Peter Gray at
Nada Bakery in Wellington and soon showed some of the
same characteristics that made his boss so successful: an
uncompromising dedication to quality, and later, as a boss
himself, a hard but fair attitude that won the respect of all
the bakers
who worked
for him.
Shane Rosss
first business
venture began with the
purchase of
Wellingtons
Hollandia
Bakery in
1997.
He renamed it
Wholefoods
Shane Ross in Dunedin in July 2014. Photo
and by 1999,
by Peter McIntosh courtesy of ODT.
having
moved to
big new premises, Wholefoods had a staff of about
50 bakers working around the clock filling enormous
orders for the likes of BP, Mobil, Starbucks (in its early
days here) and Air New Zealand. John Crawford, the
bread foreman at Wholefoods at that time, remembers
filling orders for the likes of 10,000 calzone for Air New
Zealand.
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Robbie Swaneveld worked as pastry foreman for

Wholefoods for 10 years and has many warm memories
of Shane as a team leader and team player. If you
respected him, he respected you.
He was an icon of the industry, says Robbie
Swaneveld.
Shane Ross was a keen member and generous supporter of the Baking Society. The Wholefoods premises were
used for numerous workshop sessions and demonstrations for a large gathering of bakers during the Baking
Society conference in Wellington in 2000.
Wholefoods many winning entries in New Zealand
Baker of the Year competitions around that time
amazed many other bakers, particularly his old mentor
Peter Gray, as it was unheard of (and probably unrepeated) for such a large wholesale operation to be able
to compete and win against smaller, more closely run
retail bakeries.
Shane Ross leaves behind a son and daughter of whom
he was enormously proud: Nick, 28, and Gemma, 25.
Slice March 2015
31
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32
Slice March 2015
New pre-portioned cheeses a hit

Innovative New Zealand company Canary
Foods is introducing a new labour- and
wastage-saving product: quick frozen
pre-portioned premium cheeses imported from Europe.
These are designed to cut back
preparation time, reduce labour and cut
back on wastage. The range includes
Camembert, Brie and Mozzarella
slices, Blue Cheese and Feta cubes, and
Mozzarella Pearls.
With no-one else offering a similar range,
Canary Director James Gray identified a
great opportunity. Until now, bakeries
have had to cut portions from chilled
cheese blocks and rounds, often with a
short shelf life. This proves to be timeconsuming, inaccurate and often very
expensive, James said.
Key features and benefits include,
portion control, reduced wastage and
labour, convenient handling, consistent
taste and texture, and a 12 month shelf
life when frozen.
Recommended
uses include:
pies, pizzas,
salads, gourmet
sandwiches,
paninis, wraps,
gourmet burgers,
cheese boards,
soups, pasta, and
sauces.
Feedback from
customers who
have trialled the
frozen cheese
portions has been positive with many
commenting that these new portions
offer opportunities such as chicken
and camembert pies or mushroom and
blue cheese pies previously impractical
because of the limitations of block or
round cheeses.
James Gray adds We are also pleased to
offer these cheeses at very competitive
prices often cheaper than existing
block cheeses.
Canary Cheese Portions are distributed

by well-known companies including
Bidvest, Countrywide, Davis Trading,
Food First and The Food Chain.
For further information contact Keith
Clark from Canary (027 497 4706) or
email: [email protected]
See www.canaryfoods.co.nz for more
technical details.
Events calendar
What
When
Where
The Great NZ
Hot Cross Bun
Competition
1016 February
National
Bakels Supreme
Pie Awards
1421 July
National
IBA
1217
September
Munich
The Great
New Zealand
Xmas Mince
Pie Competition
69 November
National
Slice March 2015
33
FO
O D S E R VI CE
NEW ZEALAND
DUC
BEST N
RO
FINALIST
2014
FIN
34
A LIST
Slice March 2015
Going nuts for doughnuts

The cupcake craze has predictably passed its peak, hybrids such as the cronut hold steady but
dont promise to take a huge market share, but the old doughnut, tarted up with novel variants
and additions, is a rising star.
Belinda Jeursen takes a look.
London
The trumpet sounds
Londoners were lucky
enough in 2014 to be on the
tasting end of the brainchild
of a diverse, talented
and ambitious group of
antipodean entrepreneurs
when Crosstown Doughnuts
opened.
Dean Brettschneider and (below)

one of his books demonstrating,
amongst other things, his
expertise with doughnuts.
Branding in action for Crosstown Doughnuts.
Crosstown Doughnuts was

the result of months of
market research, product
testing and concept deve
lopment. They began not, as
most entrepreneurs do, with
a product, but a marketing
and branding concept, developing the product later:
blowing the trumpet from
the other end, as Dean puts
it. Create the total concept
then create the product to fill
the brief.
Kiwi Dean Brettschneider
was brought in to work with fellow Kiwi and celebrity chef Peter
Gordon on developing the exclusive Crosstown dough.
Dean knows just about everything there is to know about
making doughnuts. Having worked on them for an American
brand at one stage, he also has commercial
application skills. You have to know exactly
what you are doing if youre going to be putting them into large well-established stores.
big brands and are not so good anymore. Theyre commercialised and cheap.
Not so the doughnuts coming out of Crosstown. They use a
hybrid of wild yeast levain (a sourdough starter but not enough
to give a sour taste just enough to give the
right eating quality and a natural shelf life)
and bakers yeast.
Doughnuts have
been
bastardised
Doughnuts are nothing new but, like many

other popular products, the time had come
for their reinvention, as many including
Dean Brettschneider recognised. In Dean's
words: Classic products start as artisan
items they have their day and time when
their artisan nature is what makes them so
good. Everyone likes it and you have to scale up production to
progress the business and the product becomes industrialised
and loses what was special about it in the first place.
by the big brands

and are not so good
anymore.
Then someone wakes up and says there must be a better way

to make the product. Doughnuts have been bastardised by the
People like Dean see these doughnuts as a

product that has the potential to tick all the
boxes. Whats on trend? Can they accommodate unusual flavour combinations?
They are something that could be really

yummy if you made it well and used uncommon flavours. Real icing and a back-to-basics
approach with dough that has some integrity resilience, good
mouthfeel, not crumbly and light as air yet a dough that has
some solidity to it. When you're using a dough that doesnt
absorb oil it becomes more than a doughnut, not a big sponge.
A doughnut can become a dessert when its served with ice
cream.
Going nuts for doughnuts cont. from page 35

Dean says good oil is essential for frying and it has to be
changed frequently.
Crosstowns focus is on flavours, toppings, fillings, combinations. Dean works with Peter Gordon, whose specialty is the
fusion of flavours and textures, to come up with new ideas
and combinations. They work on weird combos, make them
and see what happens.
Crosstown makes and sells mostly yeasted doughnuts and a
few cake doughnuts in all shapes: ring and filled, round and
square.
Crosstowns luxury doughnuts start at 3.50, standard ones
at 2.70. They hosted one of the biggest food launches in
London in 2014 and are now sold in Selfridges, served on Air
New Zealand flights, and from the flagship store in Picadilly.
Another store is opening in Soho.
So whats Deans favourite flavour? A chocolate sourdough
doughnut with a banana crme patisserie filling, light
caramel icing with caramel and sea salt sauce and chocolate
soil on top.
You can see one of Deans doughnut recipes on page 37.
Christchurch
Fast but gentle
Theres Ginger Galore, with a ginger glasse filling and ground

ginger cream, topped with ginger nut crumble and icing. Or
Turkish Rose. Or how about a Truffle Pop? These, popular with
children and the undecided, consist of four mini-doughnuts
of different flavours on a stick.
With shared love of quality doughnuts and missing them in
New Zealand, Singaporeans Zainah Alsagoff, Asmah Low and
Jinah Green decided to open the flagship store in the East of
the city in November 2010.
Once Zainah came up with the concept of a boutique doughnut store, Jinah, a former home economics teacher, spent two
months test baking until she was happy with her recipes.
The first store was followed by another in busy Riccarton
Road in August 2014.
I had made doughnuts before but hadnt gone into it
seriously. We wanted the boutique to be upmarket but also
to make good quality doughnuts available to the general
public, says Jinah. The quality of the oil and ingredients was
foremost in her mind.
The margins are very narrow in this, but we aspire to give
our customers the best ingredients and use methods that
specifically prevent oil absorption.
Fast but gentle is the right combination to ensure the colour
and texture are perfect. The doughnuts are very fragile and
they colour really quickly in the hot oil. If they get too dark I
would rather throw them out and start again.
While Jinah prefers a plain doughnut with cinnamon, their
most popular doughnut is their Chocolate Creation a chocolate filled doughnut with salted caramel closely followed by
Apple Crumble.
With elegant glass cabinets, delicate uplighting and a cool

interior, The Donut Boutique in Christchurch appears not too
different from a jewellery store.
The doughnuts are a visual feast: hand-made, filled with
cream, custard, mousse, glazed with icing, ganache, caramel,
topped with curls of chocolate, coloured stripes, sprinkles
and even Turkish delight. Theres not a hint of oil or heat, just
pillow-soft, golden, absolutely fresh artisan perfection.
Some of the flavours on offer are unusual but The Donut
Boutique also offers popular classics. So how to choose?
36
Slice March 2015
Theres also the Peanut Butter Platter doughnut, filled with

peanut butter frosting, topped with white ganache and
peanuts.
The Chefs Special changes every few weeks and often
outsells the usual products.
The Donut Boutique is retail-only because of the artisan nature of the products. Jinah says they dont want to mechanise
the process too much or get into mass production because
then it becomes something else. All their doughnuts are
made fresh every day with any (rare) leftovers donated to
charity.
Recipe
Lemon Curd, Vanilla &

Strawberry Compote Donut
by Dean Brettschneider
the dough will be sticky to the touch at first, but dont be

tempted to add excessive amounts of flour during the
kneading process just persevere with the softness.
Ingredients
Makes approximately 15.
Strong bread flour
500 g
Salt
10 g
Sugar
60 g
Butter
75 g
Instant dry yeast
10 g
Eggs 2
Vanilla extract
1 tsp
Zest of 1 lemon
1
Milk
210230 ml
PLUS
2 litres canola or sunflower oil, for frying.
Zest of 3 lemons.
Vanilla Icing
Butter
Cream
Vanilla extract with seeds
Icing sugar sieved
25 g
45 g
1 tsp
150 g
Place all ingredients in a saucepan and gently melt together

over a low heat, stirring with a wooden spoon or spatula. Use
while warm.
Strawberry Compote
Good quality store-bought
strawberry jam or compote
Good quality store-bought
lemon curd
300 g
500 g
1.
Place all the ingredients in a large mixing bowl and, using a

wooden spoon, combine to form a dough mass.
2.
Tip dough out onto a lightly floured surface and knead

for 1015 minutes, resting dough for 1 minute every 23
minutes until smooth and elastic. This will take a while;
3.
Lightly oil a bowl large enough for the dough to double in

bulk. Put dough in bowl, cover with plastic wrap and leave
in a warmish place (2325C) for 30 minutes.
4.
Gently knock back dough in the bowl by gently folding it

back onto itself; it will deflate it slightly, but will develop
more strength. Cover again with plastic wrap and leave for
30 minutes.
5.
Line a baking sheet with baking paper, lightly sprayed with

cooking spray or brushed with vegetable oil.
6.
Tip dough onto a lightly floured bench. Roll the dough out
to a thickness of 1.5 cm and then using a large chefs knife
cut the dough into 6 cm x 6 cm squares.
7.
Place doughnut squares 5 cm apart on prepared baking

sheet. Loosely cover with plastic wrap and leave to rise at
room temperature for about 45 minutes.
8.
Heat the oil for about 15 minutes in a large saucepan until

it reaches 180C. Check the temperature with a candy
thermometer and take care not to let the oil heat to over
180C, as this will result in a doughy, uncooked donut.
9.
Carefully lift donut squares, one at a time, and lower them

into the hot oil. Cook 23 donut at one time, so that they
fry evenly. Fry for 2.5 minutes on one side, turn them over
with a wooden spoon and fry for a further 2.5 minutes, until
golden brown. As they fry, they will increase in size.
10. Remove donuts with a large slotted spoon and drain on a

paper towel to cool completely.
11. Using a sharp knife cut a hole in the edge of the donut and
then place the lemon curd in a piping bag and squirt some
inside the donut.
12. Using some of the vanilla icing, ice the top of the donut and
then spoon some strawberry onto of the icing and then
sprinkle with some lemon zest.
Slice March 2015
37
Freephone 0800 NZBAKE

(0800 69 22 53)
Phone (03) 349 0663
Fax (03) 349 0664
Mobile 021 222 9676
facebook.com/BakingindustryNZ
BIANZ
Membership Application
Mail the completed form to Membership Applications to:
P.O. Box 29 265, Fendalton, Christchurch 8540
To become a member
Membership type (tick your choice) gst included
Please read the terms set out below and fill out and sign this form
Full for bakeries & cafes
$350
Make your payment for your initial membership subscription (as
Associate for industry suppliers
$200
listed right) using one of the payment options
Independent for individual bakers
$100
Mail the form to Membership Applications at the address above
Trainee for current bakery trainees
No fee
Corporate for bakery related organisations

(Please contact the office for further details)
Contact person _______________________________________________________________________________________

Name of business _____________________________________________________________________________________
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fee for this option. The cost will be $30.80 per month. Please set up an automatic payment with your bank
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On receipt of your payment and application

BIANZ will forward to you the following in
your membership pack
Membership Rule Book

Management Resource Kit - including the BIANZ employment documents - the latest issue of Slice, the
associations magazine, information on our buying group, BIANZ diary and a Food & Work Safety DVD.
On receipt of your payment and application BIANZ will forward to you the following in your membership pack:
Membership rule book
Management resource kit including:

the BIANZ employment documents
the latest issue of Slice, the associations magazine
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type, and in doing so acknowledge the following:
1. That upon receipt of the membership pack, I/we agree to read the membership rules and if I/we do not wish to abide bythose rules I/we will return the membership pack within 10
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2. That materials and resources including any Food Safety Manual provided by BIANZ remain the property of BIANZ. I/we will not permit any unauthorised copying or other reproduction of this material nor allow this material to be used other than by members of the BIANZ or their employees. When membership is terminated all such materials and resources
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Signature of authorised person(s)

Date
38
20
Slice March 2015
www.bianz.co.nz
coconut raspberry muffins
FOOD
SERVICE
Recipe courtesy of Chelsea Foodservice.
MAKES 12
INGREDIENTS
300g
225g
4g
40g
150ml
2
225ml
225g
plain flour, sifted

Chelsea Caster Sugar
salt (1 tsp)
desiccated coconut, plus extra to sprinkle
Simply Pure Canola Oil
no. 6 eggs
coconut milk
frozen raspberries (do not defrost before using)
Filling
60g
cream cheese
Icing (optional)
10g
75g
250g
80g
50g
extra dessicated coconut

butter
Chelsea Icing Sugar
desiccated coconut
frozen raspberries, defrosted and drained
of excess liquid
METHOD
Preheat oven to 200C and grease a 12 hole Texas muffin tin or
line with paper cases.
Mix together flour, baking powder, caster sugar, salt and
desiccated coconut in a large bowl.
Mix together the oil, egg and coconut milk.
Gradually mix the wet ingredients into the dry ingredients and
when smooth gently mix in the frozen raspberries.
You can make this for:

$0.70 cost per portion
$2.67 min. selling price (70% GP)
Costs based on average wholesale prices at February 2014.
Divide mixture evenly into prepared muffin tin, push a small

piece of cream cheese into the centre of each muffin then
sprinkle with extra desiccated coconut.
Bake 20-25 minutes. Allow to cool slightly in the tin, then turn
onto a wire rack to cool.
Icing (optional): Heat a frying pan over medium heat and
dry-toast the 10g desiccated coconut until lightly browned.
Set aside to cool.
Cream the butter and icing sugar together until pale and fluffy.
Beat in the 80g desiccated coconut and defrosted drained
raspberries. Spread cooled muffins with icing and sprinkle with
the toasted coconut.
Give your customers freshly baked goods, while maximising your profits, using fully costed

Slice March 2015
Chelsea Foodservice recipes. More recipes at chelsea.co.nz/foodservice
39
Recipe
Purple Wholemeal Loaf with

Walnut, Linseed & Seville
Orange & Fig Breadshot
Pre-ferment
Method
Ingredients
1.
Mix the flours, salt, yeast, water and pre-ferment to a

well-developed dough.
2.
Once the dough has been developed add the Barkers

Seville Orange & Fig Breadshot, linseeds, walnuts and
kibbled rye. Mix through until clear.
3.
Round the dough and place into a lightly oiled container

covered with plastic to ferment for 40 minutes.
4.
Knock back the dough and round back up. Give the dough
20 minutes of fermentation.
5.
Turn the dough out and scale and mould the dough as
required.
6.
Bake at 230C with 2 seconds steam.
Fresh yeast
Purple wholemeal flour
Strong flour
Warm water
3
20
60
60
g
g
g
g
Method
1.
Mix all of the ingredients together until smooth.
2.
Place into a lightly oiled container covered with plastic and

allow this to ferment overnight.
Dough
Ingredients
Purple wholemeal flour
180 g
Strong flour
240 g
Gluten flour
15 g
Salt
12 g
Fresh yeast
20 g
Warm water
300 g
Pre-ferment
Linseeds
40 g
Chopped walnuts
100 g
Kibbled rye (soaked for 24 hours) 35 g
Barkers Seville Orange
& Fig Breadshot
170 g
40
Slice March 2015
How to make...
How
How to
to make...
make...DONUTS
GOURMET
Recipe
NEW ZEALAND
FLOUR
GOURMET
GOURMET DONUTS
DONUTS
NEW ZEALAND
FLOUR
NEW ZEALAND
FLOUR
Gourmet donuts, made with Farmers Mill Brioche

Gourmet
Gourmet donuts,
donuts, made
made with
with Farmers
Farmers Mill
Mill Brioche
Brioche
INGREDIENTS
INGREDIENTS
Farmers Mill Brioche Mix
INGREDIENTS
Unsalted
Butter
Farmers Mill
Brioche Mix
Farmers
Mill Brioche Mix
Water
(variable)
Unsalted
Butter
Unsalted
Butter
Fresh
(or use dry at 2.5% of Brioche mix rate)
WaterYeast
(variable)
Water (variable)
Fresh Yeast (or use dry at 2.5% of Brioche mix rate)
FreshDough
Yeast (or
use dry at 2.5% of Brioche mix rate)
Total
Weight
1000g
50g
1000g
1000g
500ml
50g
50g
60g
500ml
500ml
60g
60g
1610g
Total Dough Weight

Total Dough Weight
1610g
1610g
FRYING
FRYING
Heat oil to 180c.
FRYING
Heat oil to 180c.

Heat oil to 180c.
1.
PROCEDURE
PROCEDURE
Place mix, butter, water, yeast
into the mixer and mix
PROCEDURE
on 1st speed for 2 minutes.

1. Place mix, butter, water, yeast into the mixer and mix
1. Place
mix, butter,
yeast into the mixer and mix
on 1st
for 2water,
minutes.
2. Mix
onspeed
2nd speed
for a further 6-8 minutes or until
on 1st speed for 2 minutes.
developed. Divide the dough into 20g balls for the
2. Mix on 2nd speed for a further 6-8 minutes or until
round
donutsfor
or for
the mini
traditional
style
2. filled
Mix
on
2nd Divide
speed
further
6-8 20g
minutes
developed.
theadough
into
ballsor
foruntil
the
donuts
roll
dough
to
approximately
1.5cm
thick
and
developed.
Divide
the
dough
into
20g
balls
for
the
filled round donuts or for the mini traditional style
cut
to
the
desired
size,
shape.
filled
round
donutstoorapproximately
for the mini traditional
style
donuts
roll dough
1.5cm thick
and
donuts
roll
dough
to
approximately
1.5cm
thick
and
cut to and
the desired
size, shape.
fry.
3. Prove
cut to the desired size, shape.
Provecool,
and fry.
3. Once
inject with desired fillings/custards glaze
4.
Prove
and
fry.
3. and
decorate as desired.
4. Once cool, inject with desired fillings/custards glaze
cool, inject
with desired fillings/custards glaze
4. Once
and decorate
as desired.
and decorate as desired.

NEW ZEALAND
FLOUR
NEW ZEALAND
FLOUR
NEW ZEALAND
FLOUR
order
For moreonline
info on Farmers
Mill 100% NZ flours & premix
or
callonline
0800 688
717
order
order online at www.farmersmill.co.nz
or call 0800 688 717
or call 0800 688 717

Slice March 2015
41
Recipe
Flourless carrot cake

by Asher Regan
www.heartfoundation.org.nz/hospitality
Baking flourless goods has several benefits; firstly they are likely
to be gluten free which will appeal to a growing number of
people choosing gluten-free diets.
Method
Another benefit of removing the flour from baked goods leaves

space for more healthy ingredients such as eggs, vegetables and
ground almonds, as seen in this delicious and light carrot cake.
For more information on healthy baking and managing allergens in foods see the Hospitality Hub www.heartfoundation.
org.nz/hospitality
1.
Heat oven to 160C.
2.
Boil the carrots until soft.
3.
Drain and puree, either with a stick blender, mouli or mash

with a fork.
4.
With a whisk beat the eggs, honey and vanilla until it turns
into a thick foam.
5.
Sift the dry ingredients.
Cake
6.
Gently fold in the dry ingredients, olive oil and pureed

carrots into the egg mixture.
Carrots, peeled and diced

200 g
Eggs 2
Honey
50 g
Vanilla essence
5 mL
Ground almonds
200 g
Ground ginger
tsp
Baking soda
1 tsp
Olive oil
65 mL
7.
Pour batter into a lined slice tin approximately

20 cm 25 cm.
8.
Bake for approximately 25 minutes or until lightly browned

on top and set.
For 25 pieces:
Topping
Unsweetened low fat yoghurt
Fresh or canned fruit
42
Slice March 2015
500 mL
250 g
Cake
Topping
1.
Line a sieve with clean paper towels.
2.
Place yoghurt in the sieve and place over a bowl.
3.
Cover yoghurt and refrigerate overnight (or longer depending on how thick you like it).
4.
Trim the fruit and slice thinly.
Recipe
Pineapple Banana Caramel Slice

Using XL Muffin Mix
Photo by Robert Burns
Preheat the oven to 180C.
1.
Line a swiss roll baking tray with greaseproof paper. This recipe
will make approximately a slab.
Melt the condensed milk, butter and Golden syrup, over a

gentle heat, cook until the mixture thickens 510 minutes.
2.
Spread on top of the prepared base and banana/pineapple
3.
Note: Take care as this mix will catch on the bottom of the
pot if the heat is too high.
Base
XL Muffin Mix
Butter softened
Egg Yolks
1000 g
300 g
5
Par-Bake the base for 15 minutes at 180C.
Topping 3 Meringue
Egg whites
Caster sugar
Desiccated coconut
1.
Whisk the 5 egg whites until soft peaks form and slowly add
the caster sugar until all is incorporated and the meringue
is shiny and holds form. Fold in the coconut gently then
spread over the caramel topping.
2.
Bake the slice 180C for 2530 minutes, cool completely to

set the caramel, then cut into slice size portions.
3.
This is a slice to have for your customers during this long

summer that we are enjoying. Use pineapple and fresh
bananas with a topping of caramel and finished with
meringue.
Topping 1 Pineapple/banana
Ripe bananas
Crushed pineapple (2 tins)
Lime juice
400 g
800 g
1
1.
Smash up the bananas, add the lime juice and stir well. This
will keep the Bananas from going dark.
2.
Combine the banana mixture to the crushed pineapple

and thicken with a corn-starch, arrowroot or a commercial
setting mixture.
3.
Spread onto the prepared base.
5
220 g
120 g
Topping 2 Caramel
Condensed milk
Butter
Golden Syrup
800 g
120 g
4 Tbsp
Slice March 2015
43
Recipe
Chocolate Almond
Easter Delight
The dough
Cold milk
Egg pulp
Strong flour
Bakels Instant Dried Yeast
Caster sugar
Cardamom powder
Salt
Cold butter cut into cubes
approx 2 cm squared
350 g
100 g
900 g
22 g
100 g
1 g
14 g
500 g
Mix for 4 minutes

on slow speed, to
form dough. There
should still be big
chunks of butter
in the dough. Roll
through the pastry
sheeter to 7 mm
thickness and book
fold. Chill for 20
minutes. Repeat
this process two more times until you have a total of three book
folds.
Recipe supplied by
New Zealand Bakels
Bakery Training School
In a food processor
blitz the almonds,
cocoa powder
and icing sugar
together to form
a fine crumb. Add
the butter and egg
white and mix to
form a paste.
Add the Chockex
and blitz lightly for
approximately 2030 seconds. There should still be visible signs
of the Chockex in the paste.
Weigh the paste into 200 g pieces round and press flat to 160
mm in diameter.
Leave the dough to rest for 20 minutes in the chiller before

sheeting to the final thickness.
Chocolate filling
Toasted sliced almonds
Icing sugar
Cocoa powder
Butter
Egg white
Bakels Chockex
44
Slice March 2015
Raspberry jam
400 g
100 g
50 g
100 g
60 g
100 g
Frozen raspberries
Caster sugar
200 g
100 g
Bring to the boil and continue to boil brushing the sides of the
pot with a little water as you heat the jam to 107C. Remove
from the heat and transfer into a stainless steel boil to cool. This
should take approximately 10 minutes.
Recipe
Preparation and assembly
Roll the main dough to 4.5 mm and cut out circles at 180 mm.
You should get eight circles from this dough.
Place one piece into a greased 180 mm 50 mm high baking
ring.
Place one piece of chocolate paste disc filling 200 g 160 mm on
top of the first piece of dough.
Spread 75 g of raspberry jam onto the chocolate paste disc
filling.
Place a second piece of the main dough 180 mm 5 mm thick

on top of the raspberry and chocolate filling. Press the sides
down to seal and place into the prover at 28C with approx.
7075% humidity.
Baking
Once doubled in size glaze with egg wash and bake.
170C bottom and 210C top, with steam. After 10 minutes
baking, open the vent and bake for a further 15 minutes.
Global experts
in food safety
and quality
We offer the baking industry a
range of services including:
Industry Training
(Food Safety, HACCP and
Auditing Skills)
Third Party Audits
(HACCP-based Food Safety
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www.asurequality.com
Finish
Glaze while hot with Bakels Apricot Glaze. Sprinkle 30 g of

roasted sliced almonds on top of the glaze. Pipe 3040 g of
Bakels White Fondant on top of the almonds and serve.
Additional options
You can re-sheet the scrap dough and cut it with a lattice cutter.
Place the latticed dough on top of the delight before placing it
into the prover.
Slice March 2015
45
Recipe
Creamy Mushroom
& Bacon Macaroni
Ingredients
White Button Meadow
Mushrooms sliced
Portabello Meadow
Mushrooms sliced
Bacon chopped
Butter or oil
Macaroni cooked
Onion chopped
Rocket or spinach leaves
Evaporated milk or cream
Parmesan cheese grated
Salt and ground black pepper
Method
1 kg
1
1
100
500
400
300
375
100
kg
kg
g
g
g
g
ml
g
1.
Heat butter or oil in a large saucepan over medium heat.
2.
Add in the bacon and saut for 5 minutes.
3.
Add in the onion and mushrooms and saut a further 10

minutes until they have softened.
4.
Add in the cooked macaroni and stir through.
5.
Season with salt and pepper.
6.
Add in the evaporated milk and parmesan cheese. Allow

all ingredients to heat through stirring occasionally. Check
seasoning.
7.
Toss through rocket or spinach.
8.
Serve with a sprinkle of parmesan.
Serves: 20
46
Slice March 2015
by Tracy Scott
Recipe
Donut Rum Baba

With Crme Brle
& Chantilly
Recipe by
Marcus Braun
courtesy
of Nestl
Professional
This is my adaptation on the classic Rum

Baba, a yeast raised cake that is usually
baked and then soaked in a boozy syrup.
Donuts are recognisable by most and they
have encountered a resurgence recently
Im sure the description of a Donut on
a menu will entice customers who may be
unsure what a Baba actually is.
Method
Donut Rum Baba dough

Fresh yeast (or 4g of dried)
Milk
Strong flour
Egg
Salt
Caster sugar
Butter
12 g
40 g
250 g
130 g
4 g
20 g
90 g
2.
3.
4.
Mix the flour, salt, sugar, yeast, milk

and egg together to develop an
elastic dough.
Once the dough has been
developed, add the butter gradually
to allow the dough to take up the
butter and mix until smooth and
elastic.
Crme Brle filling

Cream
Milk
Nestl Docello Crme
Brle Mix
250 g
250 g
65 g
Method
1.
Bring the cream and milk to the boil.
Knock the dough back, roll the

dough out to a thickness of 10 mm,
cover this with cling film and place
the dough into the refrigerator until
it firms up (or overnight).
2.
Remove from the heat and whisk

in the Crme Brle mix (whisk for
approximately 1 minute).
3.
Pour the brle mixture into serving

glasses and place in the refrigerator
to set.
Remove the dough from the

refrigerator & cut into desired
shapes.
6.
Allow the dough to prove either

covered at room temperature or in a
prover until almost double in size.
7.
Fry the dough pieces at 180C evenly

on both sides.
8.
Allow the donut to cool down to

room temperature before soaking in
the rum syrup.
2.
Allow the syrup to cool to approximately 50C before soaking the

cooked donuts thoroughly in the
warm syrup.
Baked crumb
Place the dough into a lightly oiled

bowl, cover with cling film and allow
to ferment for 1 hour.
5.
Bring all of the ingredients to the

boil and then simmer for 2 minutes.
Remove the soaked donuts from the

syrup and drain slightly before serving.
Method
1.
1.
Spiced Rum syrup

Water
Orange juice
Lemon juice
Granulated sugar
Rum
Cinnamon stick
Star anise
Orange zest
Plain flour
Ground almonds
Salt
Icing sugar
Salted butter
125 g
90 g
1 g
50 g
100 g
Method
1.
Rub the butter into the dry ingredients to produce large firm crumbs.
2.
Spread the crumb pieces evenly

onto a baking tray and bake at
160C until lightly coloured.
(Approximately 6 minutes).
3.
Once cooled store the crumb in an

airtight container until required.
Assembly
200 g
50 g
20 g
350 g
100 g
1
2
whole 1
1.
Once the brle is set in the glasses,

place some of the baked crumb on
top and then pipe a layer of Chantilly
cream on top and the place a soaked
donut on the cream.
2.
Decorate as desired.
Slice March 2015
47
BIANZ Partners Directory
These companies support the BIANZ and its members as partners.

Please support them and enjoy the special BIANZ member terms they offer.
Suppliers of high quality ingredients supported by a team of experts
NZ Bakels are suppliers of high quality and innovative ingredients to the baking and foodservice industries.
We pride ourselves on having a team of highly qualified sales
representatives, bakery advisors and administration staff to
provide you with the customer service level you have come to
expect.
Nova Energy is a nationwide New Zealand owned and

operated company, providing great value energy for Kiwi
families and businesses. More than 100,000 Kiwis have
switched to Nova because we have helped them save on their
energy bill, we provide a smart mix of energy options and we
offer great service.
0800 668 236
[email protected]
www.novaenergy.co.nz
HEAD OFFICE
421429 Church Street East
PO Box 12-844 Penrose
Auckland 1642
Toll-free Tel: 0800 225 357
Fax: +64 9 525 0978
The premier bakery solutions business, working with the worlds

bakeries in order to create business growth
73-105 Great South Road
PO Box 22-753 Otahuhu, Auckland
Toll free Tel: 0800 937 866
Orders & Enquiries
03 688 2800
Traceable from South Canterbury paddocks to the plate

www.farmersmill.co.nz
48
Slice March 2015
Bakery and caf equipment of all kinds. 14 branches in NZ,

from Whangarei to Invercargill and 3 branches in Sydney.
HEAD OFFICE
12 Roberts Street
PO Box 425, Dunedin
Tel: 03 477 6969, Fax: 03 477 6383
www.maurianz.com/nz/
Quality flour
milled by farmers
Preferred Energy Provider to the Baking

Industry Association of New Zealand
The leading manufacturer of bakery jams

and fillings in Australasia.
New Zealand Freephone 0800 BARKER (0800 227537)
Telephone +64 3 693 8969
DEALS MONEY CANT BUY
0508 BARTER
www.bartercard.co.nz
0800 COCA COLA (0800 2622 2652)
All Systems Go Ltd (ASG)
provides Information Technology (IT) services, training

and consultancy services in food safety, quality
management, and health and safety, helping you balance quality,
regulatory and specific customer demands.
12A Bowden Road, Mt Wellington, Auckland 1060

PO Box 11228 Penrose, Auckland 1642
Telephone: 09 588 4078
Fax: 09 580 573 1287
Mobile: 021 223 7229
Food and Health Standards (2006) Limited is one of the

country's foremost providers of public health and food
safety management services in New Zealand.
Phone +64 3 365 1667
Mobile +64 27 224 6572
Meadow Mushrooms is New Zealands leading producer of quality

fresh mushrooms and mushroom products including Emma Canned
Mushrooms and Meadows Frozen Crumbed Mushrooms.
Telephone 0800 687 476
Fax 0800 687 467
A full product range,

ensuring all sugar and
sweetener requirements
are catered for.
Free Phone in NZ:0800 800 617

Free Fax in NZ:0800 807 842
www.chelsea.co.nz/foodservice
[email protected]
McPhail Gibson & Zwart Limited specialise in providing employment law advice to
employers. BIANZ members are provided with a free telephone advisory service for an
initial consultation (after which the standard charge-out rates will apply).
If you wish to discuss any employment law-related issue,
please call McPhail Gibson & Zwart Limited on 03 365 2345.
TM
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Beverage Solutions
Phone: 09 367 2800, Fax: 09 367 2787

Sign up to a HERTZ GOLD card for free (normally
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Contact BIANZ for details. To make bookings,
just call 0800 654 321 and quote the CDP (corporate discount plan) number
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The largest single-source supplier in the Lower North Island.

Four locations. Full service delivery. Over 10,000 products.
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Ask about the special credit card

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Freephone 0800 NZBAKE (0800 69 22 53)

Phone (03) 349 0663 Fax (03) 349 0664 Mobile 021 222 9676
www.bianz.co.nz

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Issue 25, March 2015

Now and beyond

Napiers Sugar Queen

Going nuts for doughnuts

Slice is published by the

Slice 25, March 2015

Total success at MIT

First Level 5 class all pass their finals

Vice President, Training

Branding the bakery

Crosstown Doughnuts show how its done

021 225 3748

Napier cakery delights

From the office by Belinda Jeursen

021 672 586

Coconut Raspberry Muffins

Purple Wholemeal Loaf with Walnut, Linseed

Reasonable care is taken to ensure

Slice March 2015

BIANZ EXECUTIVE OFFICER

In my role as Executive Officer I regularly visit bakeries and

In addition there are great rebates and discounts available

Slice March 2015

MICHAEL GRAY KEEPS IN TOUCH

What a great run of weather we had for the beginning of this

and travelling within New Zealand and abroad, which brings me

Slice March 2015

Keepingup with employment law

New bag making machine

Changes have been made which affect:

The duty of good faith

Rest and meal break rules

The collective bargaining framework

These documents are available to BIANZ

The Baking Industry Association has

member or email [email protected]

In November 2011 , Printstock was

Then in December 2010, Printstock

largest supplier of food

Slice March 2015

Fax: +64 6 843 2700,

Call now to discuss

provide a complete recipe management, stock control

Labelling made easy

alls easily with a click of a button

mulation & control

Unique food product labelling

For hassle-free gorgeous and functional labelling,

Do you find that you are struggling to understand what your

When do I have to have a label on my product? What

For advice on labelling, call us now.

BIANZ food quality and safety partner, Food and Health

Leia Manewell at Food and Health Standards

Once your label compliance has been established, Food and

Your Home for Gluten Free Bak

As gluten free products continue to increase in

Slice March 2015

Were excited to be working with vast

Following a national tender process, the