The Marketplace Keeping you up-to-date on new products and services within the foodservice industry
Dr Oetker Professional
>> Dr Oetker Professional – the
baking and pizza specialist – has
launched a new range of sugar strands
with endless possibilities to enhance
From freak-shakes and ice creams, to cupcakes and
doughnuts, sprinkles are proving a consumer favourite when
it comes to sweet treats, as well as an easy way for caterers
and bakers to add interest to a wide range of dishes.
The new Sugar Strands and Chocolate Flavour Sugar Strands
are available in easy-to-pour 700g jars, making them perfect
for professional kitchens to have on hand to add the finishing
touches to any dessert and drive profits.
PAN’ARTISAN ADDS NEW 5%
SOURDOUGH TO ITS DOUGH
>> In line with the continued interest in sourdough products,
Pan’Artisan has developed a new 5% Sourdough Dough Ball
to join its award-winning dough ball range.
The distinctively tangy taste of sourdough breads has soared
in popularity, appearing more frequently on menus,
in artisan bakeries and in restaurants. Pan’Artisan’s new Dough
Ball features a 5% sour blend, producing a stronger sour taste,
trending flavour profiles, without
overpowering the final flavour
of the finished item.
Supplied frozen, once defrosted
it is ready to use in a number of
different applications; be that as
a pizza base, sandwich carrier
or meal accompaniment.
The 5% Sourdough Dough Balls
are available in 80 x 210g case sizes.
THE MARKETPLACE 32 JAN/FEB 2018 USE YOUR
>> With cake being
the number one food
item purchased in
coffee shops according
to Allegra World Coffee Portal Consumer Research
and Analysis, (September/October 2016) and display
space at a premium, there has been a rise in demand
for loaf cakes which can be displayed more efficiently
than traditional round cakes.
The smaller portions also appeal to the growing number of health-conscious
consumers trying to reduce their sugar and calorie intake.
In response the Handmade Cake Company has unveiled
two new loaf cakes:
• Salted Caramel Latte Loaf - moist toffee and coffee sponges
marbled together, topped with a salted caramel icing and
finished with a sprinkling of toffee pieces
• The second is the company’s first ever no added sugar cake
- a Banana & Chocolate Loaf. Made with bananas and dates
for natural sweetness, the chocolate and banana sponges
are marbled together to create a striking contrast with herbs,
including thyme for a mellow, mild yet tasty, flavour boost.
New launches for
>> Délifrance UK has launched À la Folie! - a premium
brand that will sit alongside current Délifrance
premium brands, ‘Délifrance Héritage’ and ‘Panitaly’.
À la Folie! is designed by chefs for chefs and is split into two
collections, or ‘acts’. Act one features ready-to-fill crunchy
pastry shells, including tartlet bases, cones and baskets. Act two
features thaw and serve petits fours and macarons. All products
are perfect for fine dining settings, entertaining and receptions.
Délifrance UK, said:
“At Délifrance, we know
inspired bakery, and
our premium À la Folie!
brand is designed to
bring sparkle and colour
to any party. Made with
and hand-crafted by
chefs, À la Folie! allows
every chef to create
more than food; they
can create art. From
ready to fill tartlet
bases to an assortment
of colourful macarons,
the range is perfect
for any high-end