Bakels News 141

No 142 2006
News
South Bakels’ World Record Cake + + + Multiseed Bread + + + Hercules Baking Powder

SPOTLIGHT
SOUTH BAKELS
GUINNESS WORLD RECORD CONTINUOUS CAKE
South Bakels was approached by the «Reach For A Dream Foundation» to be involved
in the manufacture of the World’s Longest Continuous Birthday Cake. The existing
Guinness World Record was 2.530 of meters. South Bakels was proud to be involved
in breaking that record and establishing a new record (under approval) of 2.666 meters
on 7 July 2005, the 17th birthday of the «Reach For A Dream Foundation».
The sponge sheets were baked over a 5-day period, 24 hours per day in South Bakels
demonstration bakery. The ingredients used were:
Pettina Instant Sponge Mix 9.8 tons
Fresh Eggs 90.000
Water 4 tons
Apito Chocolate Paste 22 kilos
South Bakels staff throughout the company
came to be involved in the making
and sandwiching and cutting of the
sponge sheets over the 5 days and really
enjoyed themselves being part of the
record breaking team.
The sponge sheets were transported to
Cresta Shopping Centre underground car
park where they were laid out on 1.300
tables and were iced and decorated by
staff from Rich’s Products and ladies from
the S.A. Cake Decorators Guild. The
finished cake once it was recorded was
sold in meter lengths and also given away
to numerous charities including «Salvation
Army», «Meals on Wheels» and many
Childrens Homes & Aids Homes around
Johannesburg.
Congratulations to everyone involved!
Bakels stand:
Hall B1
B1.1 0/3 3
Apito Strawberry Paste 17 kilos
Apito Vanilla Essence 32 litres
All Gold Apricot Jam 2.5 tons
Cake Boards and Boxes 1.300
Kerishne Naicker, ex Miss SA,
and Walter Chadim of South Bakels
IBA 2006
How many metres?
The Bakels Group of companies will once again participate in
IBA, one of the major international bakery trade shows, which
will take place in Munich, Germany, from 3-9 October 2006.
Senior staff from the main Bakels companies around the world
including our newest companies, Bakels Turkey (see page 12)
and Bakels Philippines (see page 14) will be on hand to meet
with visitors.
We can assure you a warm welcome and refreshments while
discussing our newest products, or any requirements you have
that we can help with.
First cutting Miss SA, Claudia Henkel, Baby
Jake and Mark Batchelor with children of the
Reach For A Dream Foundation
Bakels News – No 14 / 006

Editorial CONTeNTS
Dear Reader
Welcome to BN 14 !
Today companies who trade globally
are viewed negatively in some quarters
and the term «globalisation» is used to
describe what may be seen as an
undesirable aspect of the modern
world.
For Bakels however, as a private company which places
great emphasis on our local companies being organised to
respect and meet local market place requirements, we see
our global presence as a benefit which we can use to better
serve all our customers.
One of the benefits is economies of scale which can allow us
to provide a competitive proposition and to be able to fund
R&D and technical innovation. This is illustrated in this
edition of Bakels News by the launch of frozen unbaked
products by British Bakels which are produced in a
specialist plant installed in Australian Bakels (reported in
BN 138).
Another benefit is being able to make customers in one
market aware of trends in other markets which they may
be able to take advantage of. Our Multiseed Bread Mix,
which not only tastes superb but has also been officially
tested and classified as having a low glycaemic index (Low
GI) is a good example of this. Originally developed for the
Dutch market, Bakels Multiseed Bread Mix has been very
successful in the UK and Ireland and we are convinced
that it presents great sales opportunity for any baker
working in a market where taste, health and well being are
important (and in which market is this not true?).
On page 15 we highlight innovations in a product which is
truly used globally − baking powder. The innovations have
been developed to meet global trends and production
methods, for example frozen batters, or consumer preferpreferences such as organic, gluten free or reduced sodium.
On the opposite page we confirm our participation at IBA
006. This is the one occasion when our local companies
demonstrate our global presence and we hope to welcome as
many readers as possible to our stand.
Finally as our company name, Bakels, is of course the name
of our founding family it is with great sadness that we
report (page 14) the death of Sigrid Olofsson-Bakels, twin
daughter of the late Bernard Bakels.
As always we thank you for your time in reading Bakels
News and trust that we can continue to be of service.
Armin Ulrich
Chairman
Spotlight 2
editorial / Contents 3
Innovate British Bakels 4-5
Innovate South Bakels 6-7
Innovate Australian Bakels 8-9
Innovate NZ Bakels 10-11
Innovate Irish Bakels 12
Focus on Bakels Turkey 13
Behind the Scenes 14
Technology 15
The Bakels World 16
Published by EMU AG, Switzerland
3

INNOVATe British Bakels
«Fancy a taste sensation ??»
And «yes please» has been the response from our customers to the launch of British
Bakels new and unique range of soft centred Gourmet Filled Biscuits.
Gourmet Filled Biscuits are quick and easy to prepare,
requiring only a short bake from frozen.
Gourmet Filled Biscuits are ideal for counter service using pick
and mix grab bags, as well as coffee shops with tea and coffee
on the side as a snack deal.
Supplied in 5kg cartons each containing approximately 155
frozen biscuits, skilled staff are not required for their preparation
as no finishing is required. They are ready to sell once baked
and allowed to cool if being wrapped.
Being frozen and portion controlled, the biscuits are quick and
easy to prepare on demand during busy periods and wastage is
kept to a minimum.
Eye catching counter top point of sale packs which include
cellophane display bags and individual biscuit variety stickers
are available, to assist with the display and sale of Gourmet
Filled Biscuits.
Snacks of all kinds are increasing in
popularity as eating on the move
becomes a way of life. Bakers and coffee
shops have been quick to appreciate the
potential that Gourmet Filled Biscuits
can contribute to this profitable market.
The gourmet biscuits are available in four
delicious varieties including Pecan Latte
— offering a subtle hint of coffee:
Chocolate Mint — providing a soft minty
centre: Chocolate Cherry — incorporating
chopped cherries and Fruit Mince — with
traditional mincemeat.
4 Bakels News – No 14 / 006

British Bakels INNOVATe
It is now official — bread can be good for you
Since the launch of Bakels low GI Multiseed Bread Concentrate,
featured in Bakels News 140, the interest in low GI diets
and retail sales for low GI foods in the UK has increased
significantly. This has been reflected in the demand for this
product across all sectors of the industry.
Food & Bake exhibition in Birmingham
If you are planning to visit the Food and Bake exhibition at the
NEC in Birmingham 19-22 March 2006, be sure to visit British
Bakels stand J125, where you will be able to sample both the
Gourmet Filled Biscuits and Multiseed Bread.
For the majority of consumers taste is still
the main reason to purchase — and this
is where Multiseed Bread Concentrate
is in a class of its own. However if there is
a health benefit delivered as well as great
taste then that will be welcomed by your
customer as an added benefit.
The health benefits of following a low GI
diet (assistance in dieting, lowering of
blood glucose & cholesterol levels) are
increasingly understood by consumers.
The bread also has reduced salt levels at
0.7gr of salt per 100gr of bread so
consumers concerned about salt in take
will happily switch to Multiseed.
There are also a minority of consumers
for whom health is the number one issue.
One such increasingly important group
are diabetics. It has been clinically proven
that following a low GI diet will lead to
lower blood glucose levels after eating,
which can contribute to the control of
diabetes. Multiseed Bread Concentrate is
suitable as part of such a diet.
Point of sale leaflets are available
outlining the benefits of a low GI diet and
how fresh crusty and tasty bread and
rolls, produced from Multiseed Bread
Concentrate, can still be part of a
healthy eating regime.
5

INNOVATe South Bakels
Bakels Supa Soft Roll Mix
Supa Soft Roll Mix has been developed
for the production of soft rolls which have
an extended shelf-life, a soft crust and
excellent eating qualities. While your
customers will enjoy these properties you
will appreciate the increased water
absorption this mix gives.
Supa Soft Roll Mix is used at 10% of flour
weight. This versatile roll mix can be used
to make a wide variety of shapes and
sizes.
Ovalett
«Ovalett» is a name that has been
associated with Bakels since it was
introduced in the late 1960’s.
It is probably the most well known and
most used sponge emulsifier/stabiliser in
South Africa. Ovalett not only produces a
range of sponge products which are light
and extremely stable but also acts as an
egg-extender, while its humectant
properties increase the shelf life of the
finished product.
6 Bakels News – No 14 / 006

South Bakels INNOVATe
Bakels 6% Crispy Mix
Has been specially formulated to produce excellent crispy rolls,
baguettes, fancy bread and pita bread which have a crisp crust
and silky soft crumb.
Bakels Crispy Mix
is used at the rate
of 6% of flour
weight and requires
only the addition of
flour, yeast and
water to produce a
wide range of
crispy products.
Wheat Free Rye Mix
There are an increasing number of people who are discovering
they are suffering an allergic reaction to products made from
wheat flour.
In response to this, South Bakels have launched a Wheat Free
Rye Mix which has excellent eating qualities and is 100% wheat
free.
Bakels East London
South Bakels opened its branch in the
Independent Homeland of Ciskei in 1988.
Since the reincorporation of Ciskei into South
Africa in the mid 1990‘s businesses have
moved closer to the city of East London for
economic reasons, and South Bakels have
followed also.
Trevor Kilfoil, the branch manager of Bakels
East London and his team moved into their
new premises in East London over the
weekend of August 005 and started
supplying their customers from Monday 9
August.
We wish Trevor and his team all success in
their new home.

INNOVATe Australian Bakels
Bakels Advance 500 Improver
Several factors have combined to lead to
the development of a new generation of
bread improvers:
• The preference for so-called «clean
label» baked products has led to the
elimination of as many ingredients as
possible which require identification
and numbering on labels.
• The continuing need for lower cost
recipes to allow bread and other yeastleavened
goods to compete effectively
for their share of the food dollar.
• The elimination of potassium bromate
as a permitted ingredient in bread generated
accelerated research into food
enzymes capable of replacing this very
effective ingredient in bread recipes.
• An increase in the practice of retarding
or freezing yeast-leavened products
and the additional processing tolerance
that this process requires.
Bakels Advance 500 meets all of these market needs.
Clean label — ingredient listing is bakers flour, soya flour, ascorbic acid, enzyme
(amylase). Bakels Advance 500 is also «non-GMO».
Low Cost — with a usage rate of only 0.5% on flour weight and kg price similar to
standard 1.0% improvers, it is very cost-effective for the baker.
New technology — the latest European food enzymes are used in Bakels Advance
500 to ensure top quality performance.
Tolerance — suited for instant doughs and for retarded or frozen doughs.
Bakels Advance 500 Improver is available in 15kg bags. Ask your Bakels representative
for a sample or demonstration and enjoy the cost savings and other benefits of
this great product.
Make your products «shine»
Glazes are one of the simplest, cheapest and most effective
ways to give your pastry, cake and dessert lines that extra
appetite appeal.
Australian Bakels have a glaze for every occasion, the choice
depending on the product and finished result the customer
wants.
Super Glossy — pre-bake glaze made up from powder by
addition of cold water. Gives a thin, hard-set glaze to the
surface of pies and pastries.
8 Bakels News – No 14 / 006

Australian Bakels INNOVATe
Sponge and Cake Concentrate
Make your products «shine»
Super Glossy Sweet — a post-bake
glaze made up from paste by the addition
of hot water. Gives a thin, hard-set glaze
to sweet fermented goods such as buns,
Danish pastry and scrolls.
Superglaze — a post-bake sweet glaze in gel form. Simply add
water and boil before applying to give a shiny, jelly covering to
pastries and fruit tarts.
Hadeja Gel — a post-bake gel which is heated before application.
Most commonly used to cover fruit flans and sets to a firm
consistency.
Diamond Glaze — a post-bake glaze for gateaux, mousses
and torten. Supplied in RTU gel form and is applied by «flooding»
onto the surface. Sets to a touch-dry, soft and brilliantly
shiny glaze.
All of these glazes, except Diamond Glaze, can be applied by
brush or spray, making them suitable for large and small
bakeries alike.
You will be pleasantly surprised how these glazes and a little
effort can really make your products «shine».
Cakes and sponges manufactured from this concentrate plus
locally available flour are of higher volume, finer texture and
softer, more delicate eating quality.
Bakels Sponge and Cake Concentrate is typically used at
20% on weight of flour plus sugar and can produce all varieties
of sponges and cakes.
The best cakes and sponges are made
from soft, low protein flour which in some
markets is also chlorinated for superior
performance. Many markets however do
not have access to these types of flours
and have to rely on lower protein «bakers
flour» or standard cake flour.
Export markets pose special challenges
such as the raw materials which are
available. We detail below an example of
a product developed specifically to work
with the type of flour typically used in the
Middle East.
Bakels Sponge and Cake Concentrate
is designed to use with these types of
flour commonly available in markets such
as the Middle East.
9

INNOVATe NZ Bakels
Perfect Pastry Performance
NZ Bakels offer a full range of margarines for all sectors of the
baking industry. NZ Bakels have always had a range of vegetable
margarines which are virtually trans fatty acid free (

NZ Bakels INNOVATe
Dairy License
Shelley King – Sales Manager
Bakels Real Fruit Fillings
NZ Bakels are pleased to announce the successful arrival of our
new fruit filling range. This range, available since July 2005, has
proven to be a huge success with our customers, providing
them with a quality alternative to other fruit fillings in the market.
The fillings are made from the finest fruit,
sourced from around the world to ensure
our customers receive the quality of product
expected from the BAKELS name.
The new fruit filling range is:
• Apricot Filling
• Boysenberry Filling
• Blueberry Filling
• Lemon Filling
• Strawberry Filling
• Apple/Raspberry Spread
• Dark Cherry Filling
Independent tests have shown Bakels
fruit fillings to be of a consistently high
standard across all major variables
including:
• Bake stability
• Colour retention
• Flavour profile
Currently sales are progressing well with
blueberry and dark cherry proving to be
very popular.
Opportunities have become available to NZ Bakels to supply a variety of dairy blends
to the Asian market, predominately Japan.
These opportunities have arisen due to Fonterra, who previously manufactured the
blends, wanting to maximise their production facilities. NZ Bakels saw the opportunity
to supply the export market with these specialised blends as well as contract blend
back to Fonterra.
Because these products contain high levels of milk and dairy ingredients the company
requires to obtain a dairy license to manufacture. Through submission of the necessary
documentation, meeting food & hygiene standards and auditing requirements
NZ Bakels has gained approval to hold a dairy license. On building a closer alliance
with Fonterra, NZ Bakels have an expectation of solid growth in export blends sales.
Shelley joins NZ Bakels after 19 years experience
in sales.
Shelley began her career in the food service
industry managing restaurants, then moved into
sales within the pharmaceutical industry. From
there, Shelley spent the next 1 years at
Masterfoods, beginning in the food service division
with territory management and progressing
through to category management. Shelley was then transferred on
assignment to Dubai, Middle East to assist in the set up of the food
service business for this region.
The change to the bakery industry is a challenge that Shelley is really
enjoying and is looking forward to growing NZ Bakels successfully into
other sales sectors.
Brad Taylor – Production Manager
Brad has been involved within the fats and oils
business for 11 years formally at Meadowlea
Foods.
Brad began his career as an electrician then
progressed into engineering supervision and
moved lastly into refinery manager.
At NZ Bakels, Brad is looking forward to understanding
the baking process and complexities
around manufacturing powder and wet products.
Brad has thoroughly enjoyed the first 3 months on site and is looking
forward to contributing significantly to the growth of NZ Bakels
production capabilities.
11

INNOVATe Irish Bakels
American Cookie Mix
Ideal to compliment an existing confectionery
range — versatile and easy to
prepare with the addition of only butter
and water. Baked in 10 minutes for a
chewy cookie and 12 minutes for a crispy
cookie. American Cookie Mix is designed
to give quick and consistent cookies time
after time.
Scandinavian Grain Bread Mix
Although a long established successful product within Irish
Bakels bread mixes range, Scandinavian Grain Bread Mix has
benefited from the growth in sales of variety breads particularly
grain, seeded and rustic breads.
Scandinavian Grain Bread Mix is a combination of wheat flour,
wheat bran, malted wheat flakes and wholemeal flour which
gives the finished product a slightly open texture, excellent
flavour and eating qualities. Easy to produce by adding 1 part
mix to 2.5 parts flour, yeast and water.
American Style Yeast Doughnut Complete
Continuing the American theme Irish Bakels have launched an
American Style Yeast Doughnut Complete to which water and
yeast only are added to produce delicious eating yeast raised
doughnuts offering convenience, volume and superior taste.
Benefits include: • Fine even texture
• Excellent volume
• Tolerance
• Tender eating
• Minimum fat absorption
• Good keeping qualities
Northern Ireland Bakers successful launch of Multiseed Bread Mix
Multiseed Bread Mix has been a tremendous success in both Ireland
and the UK with unprecedented sales growth for a new product
launch. The market for Multiseed is widespread and varied from craft
bakeries to the major supermarkets.
McGlaughlins Bakery in Northern Ireland was one of the first to
launch Multiseed utilising the local press as part of the launch with
particular emphasis on its low GI status.
David McGlaughlin explains: «When we first trialled the product we
were very impressed with its unique flavour and appearance. The GI
status we felt was an added bonus to its appeal and since we began
production we have had on average 10% increases month by month.
The customer feedback has been very positive and we plan to extend
the Multiseed range.»
1 Bakels News – No 14 / 006

Bakels Turkey FOCUS
Bakels Turkey: Who is there, wins!
We reported the establishment of our newest company, Bakels Turkey, in BN 140.
Since then the staff of Bakels Turkey have moved rapidly to create a company which
is equipped to service the large and rapidly developing Turkish bakery market.
In the very short time since their establishment, the staff at Bakels Turkey have:
New site in Samandira/Istanbul
The size of the challenge and the opportunity can be seen from
the fact that the Turkish bread market consists of 70 million
people who on average consume 150kg of bread per year.
However the cake and chocolate market is only a fraction of the
size of countries with much smaller populations, giving
immense opportunities for growth.
We hope to be able to report the continuing successful development
of Bakels Turkey in future editions of Bakels News.
Perfect warehousing conditions
• Built a factory equipped for powder
blending and the production of wet
products such as release agents, Tincol
and Tinglide. They did this in just six
months from the laying of the foundation
stone to the production of the first
product!
• Recruited and trained a team which
is now 21 strong, most of whom have
extensive experience in the Turkish
market and all of whom are committed
to building Bakels Turkey into the
leading supplier of bakery ingredients
in their region.
• Sourced from the Bakels Group and
modified as required to suit local
market tastes a range which already
consists of over 70 products for both
confectionery and bread production.
• Established a sales team of four,
supported by four demonstrators and
created a network of twelve distributors
giving coverage for the entire Turkish
market.
From left: Murat Sakizli, sales manager, and Sebnem Oner, managing
director, of Bakels Turkey; Armin Ulrich, chairman of the Bakels
Group; Bakels Turkey pastry chefs during the recent market opening
event.
13

BeHIND THe SCeNeS
National Food Industry
Appointment
Bob Orth, managing director of Australian
Bakels, has been appointed to the
National Food Industry Council (NFIC).
NFIC is made up of six Federal Ministers
and representatives of the Australian food
manufacturing industry and leading
industry organisations.
The role of NFIC, which is chaired by the
Honourable Peter McGauran, Federal
Minister for Agriculture, Fisheries and
Forestry, is to advise the Federal Government
on strategic directions and priorities
for the Australian food industry.
Bob Orth (left) and the Honourable Peter
McGauran at a recent NFIC meeting
In Memoriam: Sigrid (Siggi) Linda Olofsson-Bakels
23.10.1942 to 21.09.2005
Philippine Marketing Excellence Award for Bakels Philippines
Bakels Philippines (BPI) earned a national award from the Philippine Excellence
Awards Institute, the Asian Institute of Marketing and Entrepreneurship as the Most
Outstanding Bakery Ingredients Manufacturer for 2005. Earning the «seal of
approval» from consumers and marketing executives, BPI was acknowledged as the
best in its category for undertaking «best marketing practices, leading to market
dominance, goodwill, high-level customer confidence and market acceptability».
BPI emerged as the top choice based on performance audits conducted by the
organizers through market research, surveys and focus group discussions among
consumers and marketing executives. The selection criteria used are market dominance,
market awareness, innovative marketing practices, customer service orientation,
product/service quality, value pricing, likeability and goodwill, truthfulness in
advertising, customer confidence and overall market acceptability.
BPI now joins
several leading
companies in the
Official List of
Philippine Marketing
Excellence
Awardees for 2005
in the Sales &
Marketing Magazine
and the PMEA
websites.
Mariano (Bobbi)
Quillamor, BPI’s
managing director,
received the award
on 14 November
2005 at the Westin
Philippine Plaza
Hotel.
A milestone in the history of the Bakels Group was that on his death in 1986 Bernard
J Bakels passed the Bakels companies into the EMU Foundation set up to ensure the
continuation and further development of the business he devoted his life to.
This will be known to readers of Bakels News who have followed the development of
Bakels over many years. What will also be known to older readers is that Bernard
Bakels had twin daughters, Sigrid (Siggi) and Irene who were born in 1942. It is well
realised that it is thanks to their generosity that it was possible for the Foundation to
take over the Bakels Group of companies.
They were familiar faces in early editions of Bakels News, first appearing together in
Bakels News 2 in 1951 admiring savoury pastries made with Rollex. They appeared
together in many future editions of Bakels News and readers were able to follow the
development of «The Twins» as they were affectionately referred to.
Siggi got married in 1965 and became a proud mother of Malin and Charlotte. In her
professional life Siggi has been in the hotel business for which her outgoing personality
made her well suited.
Siggi and Irene were guests of honour at the Bakels centenary celebrations held in
Holland in May 2004. Here they met many old friends and a new generation of
managers carrying on their fathers work. They can be seen once again centre stage in
Bakels News 139. Sadly, within a year of the celebration Siggi became ill and died on
21 September 2005. All in the Bakels Group and many long standing customers have
expressed sadness at her passing and wish to give sincere condolences to the
remaining members of the Bakels family.
14 Bakels News – No 14 / 006

HERCULES BAKING POWDER
What’s innovative about Hercules Baking Powder, which was first featured 50 years
ago in Bakels News 13?
The answer is nothing as far as the chemistry of Baking Powders is concerned — an
acidic component of the baking powder still reacts with an alkali (or soda) component
to produce the gas carbon dioxide (CO ) which aerates, or raises the baked goods.
2
In well formulated baking powders the acid and alkali components are carefully
balanced so that both are neutralised at the end of the reaction leaving no back taste.
What is new is that today we have a broad range of Hercules Baking Powders
specifically developed for different applications. The different versions of Hercules can
be categorised as follows:
• Strength (amount of CO produced)
2
• Stage of the baking process where the reaction takes place
• Other specialist applications
Increased volume and improved structure
with Hercules Baking Powder
Strength
• High strength — Hercules Best
> 18% CO2 • Medium strength — Hercules Regular
14-16% CO2 • Low strength — Hercules Value
12% CO2 Increasing strength gives increasing
performance and tolerance, but also
increasing costs. This range allows the
baker to choose the most cost effective
product to meet his production requirements.
Reaction Stage
Hercules Best, Regular and Value
primarily produce CO during mixing and
2
processing.
This is not suitable for all applications
and specialist products have been
produced to meet specific processing
requirements.
Hercules Double
A twin reacting product with initial CO2 production during mixing and then a
second heat activated stage during
baking. This is particularly suited for
large-scale automated production where
CO produced during processing can be
2
a problem.
Hercules Slow
(also called Hercules Freeze in some
companies)
CO production takes place primarily at
2
the processing and bake stage. This is
suitable for the production of chilled or
frozen unbaked products where the
production of CO prior to chilling or
2
freezing is undesirable.
TeCHNOLOGY
Specialist Baking Powders
Generally these are not differentiated by
performance but by some other specific
requirement. Examples are:
Hercules Gluten Free
Specifically produced for use in the
production of gluten free products.
Hercules Organic
Produced from ingredients which are
approved by «organic» or «eco» certifying
bodies.
Hercules Reduced Sodium
By using non sodium salts, sodium levels
up to 40% less than those in Hercules
Best can be achieved.
Whilst Hercules Baking Powder will be
sold in some form by every Bakels
company around the world, the full range
mentioned in this article may not be
available in every country. However, the
technology exists within the Bakels
Group so ask your local Bakels company
for any assistance you need in baking
powder application.
15

HEAD OFFICE
eMU AG / BAKeX AG
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • Fax +41 418 544 645
emuag@bluewin.ch
EUROPE
AB NORDBAKeLS
415 05 Gothenburg/Sweden
Tel. +46 31 755 3500 • Fax +46 31 755 3549
info@nordbakels.se
BRITISH BAKeLS Ltd
Bicester, Oxfordshire,
OX26 4JT/England
Tel. +44 1869 247098 • Fax +44 1869 242979
bakels@bakels.com
IRISH BAKeLS Ltd
Dunshaughlin Co. Meath/Ireland
Tel. +35 31 825 0645 • Fax +35 31 825 0646
ibakels@aol.com
BAKeLS SeNIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • Fax +31 294 480 265
info@bakels-senior.nl
DeUTSCHe BAKeLS GmbH
c/o BAKELS SENIOR NV
1380 AA Weesp/Netherlands
Tel. +31 294 414 559 • Fax +31 294 480 265
info@bakels-senior.nl
FINNBAKeLS OY
00700 Helsinki/Finland
Tel. +358 9 343 6020 • Fax +358 9 343 60220
bakels@finnbakels.fi
RUSSKY BAKeLS
199106 St. Petersburg/Russia
Tel. +7 812 327 6138 • Fax +7 812 327 2841
info@bakels.ru
KWARTeT-BAKeLS Spzoo
98-200 Sieradz/Poland
Tel. +48 43 822 5246 • Fax +48 43 822 4297
biuro@kwartet-bakels.pl
BAKeLS GIDA SAN Ve TIC AS
34858 Samandira-Istanbul/Turkey
Tel. +90 216 661 3838 • Fax +90 216 661 3323
info@bakels.com.tr
BAKeLS SWITZeRLAND Ltd
6403 Kuessnacht am Rigi/Switzerland
Tel. +41 418 544 644 • Fax +41 418 544 645
emuag@bluewin.ch
BAKBeL TRADING SA
7000 Mons/Belgium
Tel. +32 479 515 644
AFRICA
SOUTH BAKeLS (Pty) Ltd
Johannesburg 2000/South Africa
Tel. +27 11 673 2100 • Fax +27 11 477 7382
sbakels@global.co.za
BAKeLS ZIMBABWe (Pvt) Ltd
Bulawayo/Zimbabwe
Tel. +263 9 479 189 • Fax +263 9 470 610
bakelzim@mweb.co.zw
BAKeLS NAMIBIA (Pty) Ltd
Windhoek/Namibia
Tel. +264 61 238 419 • Fax +264 61 239 231
BAKeLS eAST AFRICA Ltd
Nairobi 00506/Kenya
Tel. +254 20 824 670 • Fax +254 20 350 190
bakels@bakelsbea.co.ke
AUSTRALASIA & OCEANIA
AUSTRALIAN BAKeLS (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9739 9464
ausbak@bakels.com.au
BAKeLS-LeSAFFRe YeAST Pty Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 8748 8200 • Fax +61 2 8748 3475
rbfarr@fermex.com.au
NZ BAKeLS Ltd
Auckland 1135/New Zealand
Tel. +64 9 579 6079 • Fax +64 9 525 0978
bakels@nzbakels.co.nz
BAKeLS eDIBLe OILS (NZ) Ltd
Mt. Maunganui/New Zealand
Tel. +64 7 575 9285 • Fax +64 7 575 9441
bakels@beobakels.co.nz
BAKeLS (FIJI) Ltd
Nadi/Fiji Islands
Tel. +679 6721 764 • Fax +679 6721 922
bakels@connect.com.fj
www.bakels.com
ASIA
BAKeLS SINGAPORe (Pte) Ltd
Singapore 916110
Tel. +65 6265 2577 • Fax +65 6264 1593
sinbak@singnet.com.sg
BAKeLS (MALAYSIA) Sdn Bhd
40708 Shah Alam
Selangor Darul Ehsan/Malaysia
Tel. +60 3 5191 6396 • Fax +60 3 5191 6399
bm@maybakels.com.my
BAKeLS HONGKONG Ltd
Hung Hom, Kowloon/Hong Kong
Tel. +852 2334 6881 • Fax +852 2362 5235
bhk@hkbakels.com.hk
BAKeLS FOOD (SHANGHAI) Ltd
Shanghai 201613 China
Tel. +86 21 5774 2434 • Fax +86 21 5774 2437
beksha@online.sh.cn
INDO BAKeLS Pvt Ltd
Mumbai 400 021/India
Tel. +91 22 2287 3636 • Fax +91 22 2202 0065
inbakels@vsnl.com
BAKeLS PHILIPPINeS Inc
1605 Pasig City/Philippines
Tel. +63 2 9150 372 • Fax +63 2 9150 375
bakels.phil@bakelsph.com
DLA FOOD INGReDIeNTS Inc
Subic, Zambales 2209/Philippines
Tel. +63 47 232 4139 • Fax +63 47 232 4242
dlafood@info.com.ph
AMERICAS
AMeRICAN BAKeLS Inc
Tel. +1 800 799 2253
bakels@swbell.net
BAKeLS CHILe SA
Santiago de Chile/Chile
Tel. +56 2 640 8590 • Fax +56 2 624 3511
info@bakelschile.cl
BAKELS RESEARCH
BAKeLS ReSeARCH (Pty) Ltd
Silverwater NSW 1811/Australia
Tel. +61 2 9739 9300 • Fax +61 2 9748 3180
baksearch@bakels.com.au