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Stir it up magazine May 2017

KARA LAUNCHES NEW BREAD CARRIERS FOR SUMMER >> Kara has launched three new bread carriers - two new sliced bloomers and a new Gourmet Sliced Chicken Bun. The Gourmet Chicken Bun is an oval carrier offering a premium visual, taste and texture, and has the gourmet touch. The oval shape allows for chicken burgers not to be lost in your standard round bun, whilst being visually appealing with its glazed top and finished with sesame seeds. As chicken remains the no.1 protein group in the OOH (out of home) market and growth within this protein group continues to be driven from chicken burgers and sandwiches, the new addition to the Gourmet range allows for OOH vendors to capitalise in this growing market. A new on vogue sliced sourdough bloomer is perfect for creating flavoursome breakfast sandwiches, tempting open and closed sandwiches and they are even delicious just as toast. The new multi-seeded bloomer contains linseeds, sunflower, millet and pumpkin seeds. Both bloomers are sliced for convenience and can be served with a multitude of flavoursome toppings to cater to all menus. JDE OPENS CUSTOMER TRAINING BARISTA WORKSHOP >>Jacobs Douwe Egberts (JDE) has opened a new Oxfordshire-based coffee training centre - The Barista Workshop. The specialist training centre, located in Banbury, will offer barista courses for every skill level from beginner to advanced. Coffee specialist Stuart Haden, who has more than 25 years’ experience in the industry, will ensure all attendees leave with a greater insight into the value and art of professional barista training. For more information visit www.thebaristaworkshop.co.uk. GET FRESH WITH DR OETKER PROFESSIONAL’S NEW DOUGH PIZZA BASE >> Bakery specialist Dr Oetker Professional has launched a new and exclusive Fresh Dough Pizza Base, developed to help operators meet the consumer hunger for the Italian classic out-of-home. The unique dough base has been carefully developed to rise in the oven and deliver a freshly baked, more authentic crust that customers will love. Emma Haworth, senior brand manager, says: “From main menus and takeaway, to room service and on-the-go, pizza’s versatility and wide customer appeal makes it a profitable addition, but only when it’s done right. That’s why we’ve worked hard to create a fresh dough pizza base that delivers real authenticity to menus – a key trend as people increasingly look for quality and value when eating out.” DRINKING FOR A CAUSE! >> Radnor Hills Mineral Water Company and their popular fruit juice range Fruella have recently partnered with Tree Aid to create thriving, sustainable communities throughout the isolated and remote regions of Africa. In Africa trees mean life, and a donation from every bottle of Fruella juice sold will go towards planting trees that help provide vital food, tools, shade and money. Tree Aid work with locally- based teams in the drylands of Burkina Faso, Ghana, Mali and Niger and the isolated areas of Ethiopia, working with communities to build skills, knowledge and self-reliance. COCONUT DOUGHNUT >> Dawn Foods has added a coconut flavoured doughnut to its range. The new coconut doughnut has a creamy coconut filling and chocolate flavour coating, topped with coconut flakes. It joins five other flavours - Strawberry Sprinkle, Chocca-Nut, Cinn-Apple, Triple-Choc and Caramel-Lace. The range taps into the growing trend for ‘premiumisation’ in sweet bakery, with interesting finishes, textures and flavour combinations providing ‘added value’. Supplied frozen, Dawn’s Premium Donuts are available in packs of three trays of 12 and thaw in approximately 60 minutes for ease. THE MARKETPLACE MAY 2017 19


Stir it up magazine May 2017
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