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Dec 2018/Jan <strong>2019</strong><br />
BAKING<br />
BUSINESS<br />
LA TORRE | PHILLIP ISLAND | PAIN AU TIRAMISU<br />
DISCOVER THE<br />
BAKING BUSINESS 1
BAKELS<br />
BAKELS NEW<br />
FERMDOR RANGE<br />
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- RANGE FOR ARTISAN BREAD PRODUCTS<br />
- EXCELLENT TASTE AND AROMA INTENSITY<br />
- PAIR WITH INSTANT ACTIVE DRIED YEAST<br />
CONTACT YOUR LOCAL BAKELS REPRESENTATIVE<br />
FOR A FREE DEMONSTRATION<br />
CALL | 1300 368 394 |<br />
WWW.BAKELS.COM.AU<br />
@AUSTRALIANBAKELS<br />
BAKELSAU<br />
MV00616AA
INSIDE.<br />
14 30 56<br />
PAGE 04<br />
IN THE MIX<br />
PAGE 14<br />
HAND PICKED // La Torre<br />
PAGE 18<br />
SHOP TALK<br />
PAGE 24<br />
ON THE MAP // Phillip Island<br />
PAGE 32<br />
SPOTLIGHT ON // R U OK<br />
PAGE 39<br />
HOMEGROWN // Teff (Outback Harvest)<br />
PAGE 40<br />
RECIPE // Hot Cross Buns<br />
PAGE 42<br />
RECIPE // Medialunas<br />
PAGE 44<br />
MASTERCLASS // Pain Au Tiramisu<br />
PAGE 52<br />
HOT PRODUCTS<br />
PAGE 54<br />
IN THE REGIONS // Dark Side Chocolates<br />
PAGE 58<br />
ON SHOW<br />
PAGE 68<br />
COMING UP<br />
ABN 70 010 660 009<br />
PUBLISHER<br />
The Magazine Publishing<br />
Company PO Box 406,<br />
Nundah Qld 4012<br />
Email: baking@tmpc.com.au<br />
Web: www.tmpc.com.au<br />
EDITORIAL Email: baking@tmpc.com.au<br />
ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066<br />
Views expressed in any article in Australian <strong>Baking</strong> Business are those of the individual contributor and not necessarily those of the publisher. The publisher cannot<br />
accept any responsibility for any opinions, information, errors or omissions in this publication. To the extent permitted by law, the publisher will not be liable for<br />
any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss<br />
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COPYRIGHT All rights reserved. Copyright of articles and photographs of <strong>Baking</strong> Business remain with the individual contributors and may not be reproduced<br />
without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company.<br />
BAKING BUSINESS 1
ED'S<br />
LETTER.<br />
The <strong>Baking</strong> Business team is staring down<br />
the barrel of a rapidly approaching holiday<br />
season, wondering how the heck we got<br />
here so quickly, as I’m sure many of you out<br />
there are as well.<br />
But as the saying goes, time flies when<br />
you’re having fun. And there’s been lots of<br />
it this year, with the team meeting bakers,<br />
pastry chefs, chocolatiers, providores and<br />
suppliers from all corners of the country.<br />
We’re constantly amazed by the innovation,<br />
passion and excellence that thrives within<br />
our incredible baking community.<br />
If you follow our Instagram<br />
(@bakingbusinessmag) you’ll be aware we<br />
recently farewelled our wonderful <strong>Baking</strong><br />
Business editor Martine, who is now busy<br />
making the final edits to her first novel—a<br />
horror/thriller nailbiter—which should<br />
hopefully be published and on bookstore<br />
shelves in the not-too-distant future.<br />
So, come <strong>2019</strong> we’ll have a new editor in the<br />
hot seat, armed with loads of exciting and<br />
fresh new content for the year ahead.<br />
In the meantime, we’re looking forward<br />
to some time off before jumping into a<br />
brand-new year with you all. From all of us<br />
at <strong>Baking</strong> Business, we wish you a very safe<br />
and joyous festive season and a prosperous<br />
new year. Happy baking!<br />
– Nadia, Interim Editor<br />
WE'RE LOVING...<br />
NICE BUNS<br />
Noîsette's Mini Brioche Buns in original,<br />
beetroot, matcha and squid ink<br />
variants are not only visually gorgeous<br />
but sweeter, softer and richer than a<br />
traditional white roll. The Melbournebased<br />
company makes thousands of<br />
these buns each day for its wholesale<br />
customers, ranging from cafes and<br />
restaurants to hotel and catering<br />
groups. These brioche babies look<br />
fantastic when placed together on a<br />
tasting board or platter, making them<br />
perfect for shared dining during the<br />
summer months.<br />
HIP TO BE SQUARE<br />
When the team at Weirdoughs in<br />
Melbourne decided to think outside the<br />
square for their latest pastry creation, they<br />
got literal, creating the uber-cool Croissant<br />
Cube. It's looks aren't the only unique<br />
thing either—as with all of Weirdoughs<br />
products, the pastry is made using vegan<br />
butter made from macadamia, cashew<br />
and coconut oil. The plant-based bakery<br />
is the latest venture for Amanda Walker<br />
and Mark and Sam Koronczyk, owners of<br />
vegan-based Lord of the Fries, along with<br />
co-owners Ruby Shine, Shaunn Anderson,<br />
and Mark and Attil Filippelli.<br />
TASTE THE HIGH LIFE<br />
Just when you thought there was only one<br />
thing blazing up Snoop Dogg’s kitchen, he’s<br />
gone and released his first ever cookbook.<br />
Delivering 50 recipes from his own<br />
collection, From Crook to Cook features<br />
OG staples like Baked Mac & Cheese and<br />
Fried Bologna Sandwiches with Chips, and<br />
new takes on classic weeknight faves like<br />
Soft Flour Tacos and Easy Orange Chicken.<br />
Snoop's giving a taste of the high life with<br />
remixes on fare such as Lobster Thermidor<br />
and Filet Mignon, all accompanied by The<br />
Doggfather's epic stories, archival photos<br />
and more. In bookstores now.<br />
2 BAKING BUSINESS
SC00571AA
I N<br />
THE<br />
MIX.<br />
BAKING BIG GUNS REFOCUS THEIR SIGHTS<br />
Michael and Pippa James have sold their much-loved Tivoli Road<br />
Bakery to Little Virtual Pty Ltd.<br />
Tivoli Road Bakery is a favourite in Melbourne, and its owners<br />
are famous for their work pioneering a local grain economy,<br />
connecting farmers and producers, and delighting customers with<br />
their innovative flavours and artisan products.<br />
In a farewell posted on social media, Michael said, “Our goal was<br />
to be part of the community and make the best product we could<br />
from the best ingredients around us, while also engaging with the<br />
baking community, sharing what we know as well as learning from<br />
them. We have made lifelong friends in this community.”<br />
The couple has no immediate plans.<br />
“We are immensely proud of what we have achieved at Tivoli Road<br />
Bakery, and we are very much looking forward to some time off<br />
before we map out our next chapter,” Michael says.<br />
“We have decided to sell the business to allow us time, after five<br />
years of being absorbed in all aspects of its running, to consider<br />
new opportunities.”<br />
Michael says the hardest part of leaving was considering the<br />
impact on staff and customers.<br />
“We cannot thank them enough for embracing us, and Tivoli Road<br />
Bakery, into their lives.”<br />
Little Virtual Pty Ltd have received the recipe and supplier details<br />
for the bakery’s current product offering and intend to operate the<br />
bakery as is, including retaining current staff.<br />
What’s next for Michael and Pippa, we’ll have to wait and see.<br />
4 BAKING BUSINESS
IN THE<br />
MIX<br />
DOING GOOD THROUGH BREAD & BUTTER<br />
HOW TO<br />
BEAT THE<br />
HEAT<br />
TAFE NSW Ultimo Retail <strong>Baking</strong><br />
teachers are delivering onsite bakery<br />
training to refugees and asylum seekers<br />
in collaboration with the Bread & Butter<br />
Project.<br />
The Bread & Butter Project is a social<br />
enterprise artisan bakery delivering<br />
handmade bread to the food lovers of<br />
Sydney. Established in 2011 by Bourke<br />
Street Bakery founders David McGuinness<br />
and Paul Allam, the organisation provides<br />
employment pathways to the baking<br />
industry for refugees and asylum seekers.<br />
All profit generated by the business<br />
goes towards training and employment<br />
opportunities for participants.<br />
The partnership between TAFE NSW<br />
and The Bread & Butter Project sees<br />
TAFE NSW Ultimo retail baking teachers<br />
deliver on-the-job training and education<br />
support to participants. At the end of the<br />
12-month paid traineeship, participants<br />
are equipped with industry experience<br />
and a Certificate III in Food Processing<br />
qualification from TAFE NSW.<br />
TAFE teacher Laurie Donnelly says the<br />
partnership gives teachers the opportunity<br />
to provide training to the less fortunate.<br />
“The TAFE NSW and The Bread & Butter<br />
Project partnership is an incredible<br />
opportunity for teachers to ultilise their<br />
extensive skillset to train and support<br />
people in Sydney’s disadvantaged<br />
communities.<br />
“We guide students through the theory<br />
of bread making and operations behind<br />
running a bakery. We also cover a range<br />
of recipes and deliver workshops on<br />
workplace health and safety.”<br />
Rob Schonberger, General Manager,<br />
Bread & Butter Project, says on-the-job<br />
training delivered by TAFE NSW enables<br />
the students to be job-ready, and armed<br />
with practical experience to enter the<br />
workforce.<br />
“Our students come from all walks of life<br />
and enter the project with their own story<br />
of what the refugee experience embodies.<br />
Every student that participates in the<br />
project gains employment, which is our<br />
fundamental core mission.<br />
“TAFE NSW teachers are the training<br />
experts who support the industry and<br />
community whilst helping The Bread &<br />
Butter project continue to expand.<br />
“Our project is a powerful stepping-stone<br />
for refugees. The TAFE NSW training not<br />
only covers the baking essentials, but also<br />
equips students to understand business<br />
operations and processes behind running<br />
a bakery—a fundamental skillset that sets<br />
them up for success,” he says.<br />
With the mercury soaring as we enter<br />
summer, Callebaut is giving hospitality<br />
businesses some tips on how to<br />
correctly prepare and store chocolate<br />
to ensure it lasts through their warmest<br />
and busiest period.<br />
To give your chocolates a shiny result<br />
that can be maintained during shelf life,<br />
it’s important to prepare them correctly.<br />
Before storing your products ensure<br />
that you leave them to cool, harden<br />
and crystallise. This should be done in<br />
a fridge with a temperature between<br />
14-18°C and a relative humidity of 60 per<br />
cent. For smaller items, half an hour in the<br />
fridge is sufficient, however, larger items<br />
will take a lot longer. Once the moulded<br />
products have contracted sufficiently<br />
and are no longer sticking to the mould<br />
they are ready for storage.<br />
The first step to maintaining your<br />
chocolate’s taste, shine and colour is<br />
to find packaging that is suitable for<br />
chocolate and store them in either a<br />
chocolate fridge, or room that has a<br />
consistent temperature between 18-20°C.<br />
It’s vital that the storage temperature<br />
of the chocolate remains constant as it<br />
slows down the white-grey discolouration<br />
known as fat bloom that appears naturally<br />
on the chocolates' surface.<br />
It’s important to note that fat bloom<br />
can appear faster when working with<br />
fat-based fillings for your pralines. The<br />
best way to prevent this is by adding<br />
five to six per cent cocoa butter to your<br />
filling and then pre-crystallising it.<br />
Along with a constant temperature<br />
it is also best to store your chocolate<br />
in a space that is not too humid or<br />
too cold where it will be exposed to<br />
condensation, as this can result in sugar<br />
bloom. Sugar bloom can also be caused<br />
by temperature shocks, so ensure that<br />
when you’re moving your chocolate to a<br />
new environment that you give it a few<br />
hours to climatise before unpacking.<br />
Finally, never store your chocolate near<br />
strong-smelling products like coffee,<br />
garlic and onion, as chocolate has the<br />
tendency to absorb odours.<br />
Have some news? EMAIL BAKING@TMPC.COM.AU TO SHARE YOUR STORY.<br />
BAKING BUSINESS 5
IN THE<br />
MIX<br />
BAKERY DU<br />
JOUR AQUIRED<br />
MV00606AB<br />
International bakery group, Lantmännen Unibake, has signed an<br />
agreement to acquire Australian pastry manufacturer Bakery<br />
Du Jour. The acquisition is a key step to expand Lantmännen<br />
Unibake’s global footprint.<br />
Family-owned Bakery Du Jour was founded more than 20 years<br />
ago and is a leading supplier of premium pastry products to major<br />
Australian retailers as well as foodservice customers. Bakery Du Jour<br />
employs around 90 people and is located in Melbourne.<br />
Since 2006, Lantmännen Unibake has been successfully exporting<br />
pastry products to the Australian market. The acquisition of<br />
Bakery Du Jour now supports Lantmännen Unibake’s growth with<br />
locally produced products.<br />
“Bakery Du Jour has a strong, customer-focused company culture<br />
with highly engaged people, an attractive market position as well<br />
as business model. Building on our passion for baking, quality<br />
focus and innovation, we believe there is great potential to grow<br />
the combined businesses further and continue to deliver great<br />
results,” Lantmännen Unibake CEO Werner Devinck said.<br />
Fernando Gaspar, owner of Bakery Du Jour, said, “In order to grow<br />
Bakery Du Jour further and realise its full potential, we have been<br />
looking for a strong business partner with the necessary skills,<br />
experience and industry expertise. With Lantmännen Unibake we<br />
have found that.”<br />
The transaction is subject to approval by authorities. Until closing,<br />
both companies will continue to operate independently.<br />
+ DID YOU KNOW<br />
A senate inquiry has urged the<br />
government to phase out all single-use<br />
plastic items such as coffee cups, chip<br />
packets and takeaway containers by 2023.<br />
6 BAKING BUSINESS
SC00505AC
IN THE<br />
MIX<br />
AUSSIE DIETS NOT UP TO SCRATCH<br />
As we age, our food and nutrient requirements change. However,<br />
according to a new report from the Australian Institute of Health<br />
and Welfare (AIHW), one thing remains consistent across all ages:<br />
the quality of our diet is poor.<br />
The report, Nutrition Across the Life Stages, presents data on<br />
Australian diets across the stages of life, mapping whether<br />
or not different age groups are meeting Australia’s food and<br />
nutrient recommendations.<br />
The Australian Dietary Guidelines encourage people to consume<br />
the right types and amounts of food to support their energy and<br />
nutrient needs, consisting of a variety of foods from the five food<br />
groups (vegetables, fruit, grains, lean meat and alternatives, and<br />
dairy products and alternatives), while also limiting intake of foods<br />
containing saturated fat, added salt, added sugars and alcohol. They<br />
also encourage breastfeeding when possible, and preparing and<br />
storing food safely.<br />
The report shows that across all stages of life, Australians generally<br />
do not eat enough food from the five food groups.<br />
“For example, very few of us eat enough vegetables. This is<br />
at its worst among children aged two to 18 years, 99 per cent<br />
of whom do not eat enough vegetables,” AIHW spokesperson<br />
Claire Sparke said.<br />
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Similar results were seen for the other food groups. When looking<br />
at the average daily intake of foods for different age groups, only<br />
children aged two to eight meet the fruit recommendations. For<br />
grains, only males aged four to 11, females aged nine to 11 and females<br />
aged 71 and older meet the recommendations. Toddlers aged two to<br />
three are the only group to meet the dairy recommendations.<br />
“We are also consuming too much added sugars, saturated fat and<br />
salt, which is probably because about one-third of Australians’ energy<br />
intake comes from discretionary food. Discretionary foods are foods<br />
and drinks that are not necessary to provide the nutrients we need and<br />
include items such as cakes, biscuits, confectionary, pastries, potato<br />
chips, soft drinks and alcoholic drinks.<br />
“The level of discretionary foods consumed is even higher for<br />
teenagers, making up more than 40 per cent of their daily energy<br />
intake,” Ms Sparke said.<br />
For children, cakes, muffins, sweet biscuits, chips and ice cream<br />
are some of the leading contributors to their intake of discretionary<br />
food. For adults aged 51–70, alcoholic drinks account for more than<br />
one-fifth of discretionary food intake.<br />
“In the teenage years, when discretionary food intake peaks, it is<br />
concerning that the data also shows a decline in physical activity at<br />
the same time. Physical activity levels are lower among teenagers—<br />
both girls and boys—than any other age group,” Ms Sparke said.<br />
Despite these concerning findings, the report does have some<br />
good news.<br />
“We’re generally getting enough of the nutrients we need in our<br />
diets; however, iron and calcium intakes for girls and women in<br />
some age groups do need to improve,” she said.<br />
“Since 1995, we’ve also seen a general decrease in the contribution<br />
of added sugars and fat to our energy intake, as well as a fall in<br />
how much discretionary food we’re eating,” Ms Sparke said.<br />
In addition to examining nutrition over different stages of life, the<br />
report also looks at the diets of different population groups. It<br />
shows that there is little difference in the diets of Indigenous and<br />
non-Indigenous Australians, but that a person’s socioeconomic<br />
status and distance from a major city play an important role.<br />
“Australians living in major cities have healthier diets and lower levels of<br />
physical inactivity and overweight and obesity than those living in more<br />
remote areas. The same is true for those in higher socioeconomic areas<br />
compared with those in lower socioeconomic areas,” Ms Sparke said.<br />
8 BAKING BUSINESS
IN THE<br />
MIX<br />
MAJOR BISCUIT<br />
Ferguson Plarre Bakehouses are selling<br />
gingerbread men in the likeness of urban<br />
saint and former Melburnian of the Year<br />
Salvation Army Major Brendan Nottle.<br />
3AW’s Neil Mitchell and Melbourne<br />
Deputy Lord Mayor Arron Wood initiated<br />
the concept on air; prompting the search<br />
for a bakery to create the Gingerbread<br />
Nottles. Fourth-generation baker<br />
Steve Plarre heeded the call, taking the<br />
Gingerbread Nottle from idea to reality.<br />
Ferguson Plarre is contributing one dollar<br />
from the sale of each Gingerbread Nottle<br />
to the Salvation Army Melbourne Project<br />
614 Night Café Safe Space, which was<br />
established to respond to the needs of<br />
Melbourne’s homeless community.<br />
“As a fifth generation Melbournebased<br />
family business, Ferguson Plarre<br />
is acutely aware of the great work that<br />
the Salvation Army do in Melbourne,”<br />
Steve says.<br />
CHARGES LAID AGAINST<br />
STRAWBERRY SABOTEUR<br />
A Queensland woman was recently<br />
charged with inserting needles into<br />
strawberries, triggering a nationwide<br />
food-tampering crisis.<br />
My Ut Trinh, 50, was charged with<br />
seven counts of contamination<br />
of goods with intent to cause<br />
economic loss after police identified<br />
her DNA on a needle found in a<br />
strawberry punnet in Victoria, news.<br />
com.au reported.<br />
According to the report, prosecutors<br />
allege the former strawberry farm<br />
supervisor was seeking revenge over<br />
a workplace grievance when she<br />
contaminated the fruit.<br />
A Brisbane Magistrates Court<br />
heard the accused allegedly<br />
told a co-worker, “If I hate<br />
anyone, I would<br />
“We are proud and delighted to donate<br />
one dollar from every Gingerbread Nottle<br />
sold online or at any of our 75 locations<br />
to the Salvation Army Melbourne Project<br />
614 Night Café Safe Space; such a worthy<br />
cause in the lead up to Christmas.”<br />
put the needle in the strawberry and<br />
make them go bankrupt.”<br />
Trinh was granted bail after her<br />
lawyer argued the case against her<br />
was circumstantial.<br />
“There is no motive. There has been<br />
no suggestion why this would occur,”<br />
Mr Dore said.<br />
IN<br />
SEASON<br />
Apples<br />
Asian greens<br />
Avocados<br />
Bananas<br />
Beans<br />
Berries<br />
Broccoli<br />
Capsicums<br />
Celery<br />
Chillies<br />
Cucumbers<br />
Eggplant<br />
Figs<br />
Grapes<br />
Guava<br />
Kiwifruit<br />
Lettuce<br />
Limes<br />
Lychees<br />
Mangoes<br />
Melons<br />
Nectarines<br />
Oranges<br />
Papaw<br />
Passionfruit<br />
Peaches<br />
Pears<br />
Pineapples<br />
Potatoes<br />
Squash<br />
Sweet corn<br />
Tomatoes<br />
Wattle seed<br />
Zucchini<br />
SPOTLIGHT ON: ZUCCHINI<br />
Zucchinis, or courgettes, are a summer<br />
squash, which can reach nearly one metre in<br />
length, but are usually harvested at about 15<br />
centimetres when they’re still sweet.<br />
Zucchinis are usually sold by colour rather<br />
than variety and can be dark green,<br />
yellow or pale green.<br />
Their smooth skin and slightly<br />
sweet flesh mixes well with a<br />
variety of ingredients and<br />
dishes such as salads, pastas,<br />
muffins, omelettes, breads<br />
and biscuits.<br />
Look for brightly coloured<br />
and firm zucchinis<br />
without wrinkles, bruises<br />
or soft spots.<br />
Zucchinis in Australia<br />
grow best in warm, dry<br />
conditions with lots of<br />
sun, and are ready for<br />
harvesting over summer.<br />
BAKING BUSINESS 9
MV00483AF<br />
10 BAKING BUSINESS
IN THE<br />
MIX<br />
BRUNS BAKERY SECOND<br />
ANNUAL DONUT FLOAT<br />
Bruns Bakery’s annual donut float in Brunswick Heads was a<br />
success for its second year running.<br />
Approximately 530 people came to watch 800 inflatable, mintgreen<br />
donuts float down the town’s iconic river.<br />
The charity event raised $4000 for the Brunswick Heads Surf Life<br />
Saving Club, which volunteers its time to keep the community safe.<br />
Bruns Bakery owner Mel Hogan said the bakery wanted to raise<br />
money for a deserving local group.<br />
“The Surf Club seemed like the perfect fit to tie in with the water<br />
based event,” Ms Hogan said.<br />
“These guys are… a vital service for the town we live in as we are<br />
surrounded by beautiful beaches and rivers in Brunswick Heads.”<br />
The Surf Club also provided their services at the event by<br />
providing water and first aid.<br />
Ms Hogan said the event started as a fun way to celebrate the<br />
bakery’s first birthday in a way that involved the customers and<br />
contributed back to the local community.<br />
She said the day was a time for support, celebration and giving back.<br />
“Owning and running a business can be tough and serious at<br />
times, with focus on numbers and hitting targets,” Mr Hogan said.<br />
“The Donut Float is an opportunity to have some fun!<br />
“We get to show our community a good time, be a part of<br />
something innovative and celebrate our success.<br />
“But, of course, the icing on the donut… is being able to give back<br />
and raise funds for our local community and support the Surf Club.”<br />
Ms Hogan is grateful for the event’s volunteers, the support of her<br />
team of staff and the loyal Bruns Bakery customers.<br />
She specially mentioned Mauri ANZ, PFD Food Services,<br />
PE Foods, Coca Cola Amatil, Monster Energy and Whatever<br />
Brunswick Heads, for contributing to the day with supply of<br />
products and services on the Donut Float.<br />
MV00497AE<br />
Credit: Niche Pictures Lyn McCarthy<br />
BAKING BUSINESS 11
FARMING<br />
WITH<br />
FIT BITS<br />
IN THE<br />
MIX<br />
HEILALA VANILLA UNVEILS NEW LOOK<br />
Australia’s national science<br />
agency CSIRO and agtech<br />
startup Cerest Tag has<br />
created a new type of ‘fit bit’<br />
to track livestock activity and<br />
movement.<br />
Co-funded by MLA Donor<br />
Company, the GPS-enabled<br />
device takes the form of a<br />
smart ear tag and tracks<br />
animal movement via Internet<br />
of Things (IoT) capability.<br />
Using on board accelerometers,<br />
the tag sends out alerts for<br />
unusual activity patterns that<br />
are triggered if an animal has<br />
been stolen, escaped or even if<br />
an animal is sick or giving birth.<br />
The world-first ear tags are<br />
designed for improved retention<br />
and to last throughout the<br />
animal’s lifetime.<br />
The tag was successfully<br />
trialed last week on 100 cattle<br />
at CSIRO’s Lansdown Research<br />
Station near Townsville, QLD.<br />
According to CEO of Ceres<br />
Tag David Smith, the tag will<br />
reduce risks and operating<br />
costs, improve efficiency and<br />
assist with traceability.<br />
CSIRO aims to create a<br />
smaller, lighter tag, as well as<br />
added functionality such as<br />
a temperature sensor, which<br />
could alert farmers to illnesses<br />
at an earlier stage.<br />
Award-winning vanilla company Heilala<br />
Vanilla is unveiling a fresh new look<br />
following its 10-year anniversary.<br />
The brand refresh aims to reflect the<br />
company’s purpose and mission and<br />
has a greater focus on the consumer.<br />
The first unveiling is the <strong>Baking</strong> Blend<br />
range, comprising of Heilala pure vanilla<br />
extract blended with added natural<br />
vanilla flavours.<br />
The range will use a more bakerfriendly<br />
format, with the Heilala <strong>Baking</strong><br />
Blend Vanilla Paste moving to a<br />
squeezable aluminium.<br />
The rebranding is rolling out across<br />
all Heilala products over the next few<br />
months.<br />
"Celebrating 10 years of the brand is a<br />
huge milestone for us and it felt fitting<br />
KING STREET BAKERY OPENS<br />
IN BOWEN HILLS<br />
The team behind Brisbane’s<br />
hugely popular French restaurant<br />
Montrachet has opened King Street<br />
Bakery in Bowen Hills to the delight<br />
of Brisbane locals.<br />
“It’s important for the [bakery] to<br />
have [its] own brand and identity<br />
away from Montrachet,” Kellam told<br />
Broadsheet of the decision to name<br />
the new venue King Street Bakery.<br />
“The team has worked hard enough<br />
in the past 12 months to start<br />
[making a name for themselves].”<br />
to recognise the achievement with a<br />
fresh new look,” Heilala Vanilla CEO<br />
Jennifer Boggiss said.<br />
“We are committed to delivering<br />
top quality vanilla products while<br />
continuing our mission of being<br />
a purpose-led business, through<br />
supporting our vanilla growing<br />
communities in Tonga."<br />
Heilala Vanilla’s purpose is to<br />
empower women in the South Pacific<br />
agricultural communities, so their<br />
children have choices.<br />
Heilala Vanilla began as an aid project<br />
in 2002, when a New Zealand family<br />
established a vanilla plantation.<br />
The brand was officially established in<br />
2008 and has had a significant impact<br />
on the local community in Tonga.<br />
The new bakery has been fitted<br />
out with a 100sqm temperaturecontrolled<br />
kitchen and pumps<br />
out a mouth-watering array of<br />
baked goods, including fresh<br />
bread, tarts, quiches, croissants,<br />
Danishes and éclairs.<br />
There’s also a breakfast and lunch<br />
menu developed by chef Jamie<br />
Pearce, boasting standard faves<br />
such as bacon and eggs as well as<br />
apple and caramel with brioche<br />
and speculaas.<br />
12 BAKING BUSINESS
CHRI_<br />
STMAS<br />
MERRY<br />
XMAS<br />
MESSAGES//<br />
BEST WISHES<br />
FOR THE<br />
FESTIVE SEASON<br />
FROM BAKING<br />
BUSINESS AND<br />
ITS SUPPORTERS<br />
MV00635AA<br />
MERRY<br />
CHRISTMAS<br />
Robert, Kaye and staff would<br />
like to wish all their customers<br />
a Merry Christmas and<br />
a prosperous New Year!<br />
We look forward<br />
to seeing you<br />
in <strong>2019</strong><br />
Mackies would like to<br />
wish you a Merry Christmas<br />
and a Happy New Year.<br />
“Have a safe and happy festive season”<br />
Thank you<br />
for all your<br />
support during<br />
2018 and we look<br />
forward to seeing<br />
you all in <strong>2019</strong>.<br />
We look forward to your<br />
continued support in <strong>2019</strong><br />
We wish everyone a<br />
very Merry Christmas<br />
and a Happy New Year<br />
MV00642AA<br />
MV00458AM<br />
From everyone on the Kwik Lok team...<br />
We wish you a merry festive<br />
season and happy new year.<br />
Thank you to all our valued customers<br />
for your past support and look forward<br />
to being of service throughout <strong>2019</strong>.<br />
All About Bakery Equipment would like to<br />
thank you for your business throughout 2018<br />
and look forward to working with you in <strong>2019</strong>.<br />
We hope that everyone has a safe and happy<br />
holiday season.<br />
We will be closing on Friday 21 December 2018 at 3pm and<br />
re-opening on Monday 14 <strong>January</strong> <strong>2019</strong> at 8.00am<br />
ALL ABOUT<br />
Buying & Selling New & Used Bakery Equipment<br />
Ph: 07 3889 5700<br />
sales@allaboutbakery.com.au<br />
www.allaboutbakery.com.au<br />
20 Brewer Street, Clontarf QLD<br />
SC00583AA SC00574AA<br />
BAKING BUSINESS 13
14 BAKING BUSINESS
HAND<br />
PICKED<br />
VIVA LA<br />
TORRE//<br />
WORDS NADIA HOWLAND | IMAGES MURRAY HARRIS PHOTOGRAPHY<br />
<strong>Baking</strong> Business gets a taste of the sweet life at La Torre<br />
Cake Shop in Fairfield, west of Sydney.<br />
BAKING BUSINESS 15
HAND<br />
PICKED<br />
Naeem and Robert in<br />
the shop together<br />
Few bakeries have stood the test of<br />
time as dutifully as La Torre Cake Shop.<br />
It first opened in 1974 as a bread shop<br />
that mostly sold dried and frozen pasta,<br />
until the owners moved their operation<br />
to larger premises in 1982. They sold La<br />
Torre to Robert and Grace Lagrange, who<br />
had settled in Australia after leaving their<br />
native Argentina.<br />
Robert was an electrical engineer by<br />
trade but, at the time, his English wasn’t<br />
good enough for him to continue his<br />
vocation in Australia.<br />
Robert’s grandfather had owned a<br />
bakery in Argentina, so when he and<br />
Grace took over La Torre, they began<br />
making cakes and pastries from scratch.<br />
Soon, specialty cakes became their core<br />
business, and Robert began adding<br />
traditional South American favourites to<br />
the store’s display cases.<br />
“In those years, the quality of the product<br />
DULCE DE LECHE IS THE SAME TO US IN ARGENTINA<br />
AS VEGEMITE IS IN AUSTRALIA... IT'S TRADITION.<br />
available in the industry was nowhere near<br />
what it was today,” Robert says.<br />
“We learned a lot along the way and<br />
over the years I have done patisserie and<br />
chocolate course with Kirsten Tibballs from<br />
Savour Chocolate & Patisserie School.”<br />
Dulce de leche-filled pastries are key to La<br />
Torre’s offering, with Robert hand-making<br />
the traditional filling from scratch—not with<br />
condensed milk, but by laboriously handwhisking<br />
milk and sugar until it becomes a<br />
thick, rich caramel. It’s a process that takes<br />
many hours, but the results absolutely are<br />
well worth the effort.<br />
“Dulce de leche is the same to us in<br />
Argentina as Vegemite is in Australia,”<br />
Robert explains. “It’s tradition; we’ve grown<br />
up with it. People love it, and we sell it by<br />
the kilo, all handmade here in the shop.”<br />
This sweet caramel is found in many of<br />
the pastries in La Torre, including the very<br />
popular alfajores (buttery shortbread<br />
sandwiches) and mil hojas (a type of<br />
Argentinian mille-feuille). As the community<br />
of Fairfield grew to include Greeks, Italians<br />
and Lebanese, Robert and Grace expanded<br />
their product range to include Europeanstyle<br />
pastries as well, making cannolis and<br />
croissants with divine dulce de leche filling.<br />
16 BAKING BUSINESS
La Torre<br />
is best<br />
known for<br />
its specialty<br />
cakes and<br />
handmade<br />
dulce de<br />
leche, which<br />
takes hours<br />
to prepare.<br />
The caramel<br />
is so popular<br />
that La<br />
Torre sells<br />
it to the<br />
public by the<br />
kilogram.<br />
SC00506AC<br />
In fact, Robert is in the middle of making<br />
the next day’s croissants when I call, telling<br />
me apologetically, “Give me half an hour. If I<br />
walk away now they won’t be perfect.”<br />
This dedication to perfection is at the core<br />
of La Torre’s success. Robert and Grace<br />
have spent the better part of 36 years<br />
working six out of seven days a week,<br />
delivering locals with consistently beautiful<br />
cakes and melt-in-your-mouth pastries.<br />
The couple is ingrained in the fabric of the<br />
Fairfield community, having made baptism<br />
celebration cakes, 18th and 21st birthday<br />
cakes and wedding cakes for generations of<br />
Sydneysiders who fondly refer to Grace as<br />
‘Aunty’, and enjoy popping in for a chat.<br />
Now, the time has come for the couple to<br />
rest, relax and enjoy. Robert and Grace<br />
recently sold the bakery to Naeem Haq,<br />
offering to continue making cakes and<br />
pastries until they’re ready to retire.<br />
Naeem is a former 7-Eleven owner who<br />
admits he’d never tried an Argentinian<br />
pastry before buying the store, however,<br />
he’s adamant the shop’s legacy will<br />
continue. He’s even learning Spanish online<br />
so he can better converse with La Torre’s<br />
South American clientele.<br />
While Robert says he and Grace will<br />
miss the shop, the allure of retirement<br />
is growing stronger by the year. Indeed,<br />
many of their friends are now retired, and<br />
working six days a week doesn’t leave a lot<br />
of time for R&R.<br />
“After 36 years I think we deserve a break,”<br />
Robert says.<br />
“I will miss the challenge of making cakes.<br />
We are constantly testing ourselves with<br />
customer requests for unique cakes, and<br />
we work hard to bring their creations to life.<br />
“That’s what it’s all about for us. When the<br />
customer rings you to tell you how happy<br />
they are with their cake, and to offer their<br />
personal thanks, that’s everything to us.”<br />
BAKING BUSINESS 17
SHOP TALK<br />
A WORLD CHOCOLATE<br />
MASTER: SWISS SUCCESS<br />
A community of talent in chocolate and patisserie gathered at the Salon du Chocolat Paris<br />
last month for the final of the World Chocolate Masters 2018.<br />
Twenty finalists from all over the world, each representing their<br />
own country, competed to win the prestigious title, however, Elias<br />
Läderach from Switzerland reigned supreme. I assisted with the<br />
co-hosting of the live streaming to a global audience, so I was up<br />
close and personal to the creative works, and it was certainly a<br />
final to remember!<br />
The theme for this year’s competition was ‘Futropolis – a quest for<br />
tomorrow’s flavours’ which challenged the finalists to explore the<br />
future of chocolate gastronomy. The results were phenomenal,<br />
and we were presented with innovative patisserie concepts and<br />
a wealth of exciting flavour sensations, reflecting the constantly<br />
changing consumer preferences. It was a shift to a more<br />
ecological and healthier stance, that we have never seen before.<br />
This year, the board changed things up slightly with the chocolate<br />
FOR A COMPETITION THAT PLACES NEW<br />
TALENT IN THE GLOBAL SPOTLIGHT,<br />
THE STANDARD IS ALWAYS HIGH.<br />
showpiece category. Traditionally showpieces are tall and narrow,<br />
but this year competitors were provided with a base that was<br />
long and narrow as well as a restriction on height. This forced<br />
the finalists to deviate from tradition, thinking outside of the box<br />
and stepping outside the boundaries of the classic showpiece.<br />
The showpieces had to be engineered in a way that defied<br />
gravity, showcasing new skills, technique and diversity to fit the<br />
theme. There was also a reduction on the amount of points that<br />
a showpiece was worth, instead the focus was on the tasting<br />
elements of the competition rather than the showpiece.<br />
MV00644AB<br />
Simple and easy to use<br />
Cost effective<br />
No refrigeration needed<br />
Compact and easy to store<br />
One year shelf life<br />
Barista friendly<br />
Eco friendly - recyclable packaging<br />
No fillers or added nasties<br />
No preservatives<br />
6% almonds per serve when blended<br />
Made with 90% almonds (spray free)<br />
Make as you go – no wastage<br />
Responsibly sourced, healthy ingredients<br />
For a competition that places new talent in the global spotlight,<br />
the standard is always high. However, I think this year’s theme<br />
really took the standard to a new level. After the first two days,<br />
10 competitors were knocked out, so only the top 10 competed<br />
on the final day of the competition. Coming out on top was Elias<br />
Läderach, who hails from a family of chocolatiers (the renowned<br />
Läderach – Chocolatier Suisse in Switzerland). Elias had a<br />
whopping four coaches, including Stéphane Tréand—a globally<br />
recognised French pastry chef, who worked on various aspects<br />
of the competition. For someone to win the competition, they<br />
needed to invest a significant amount of time, and Elias was<br />
certainly there, having trained 40-50 hours per week for the<br />
competition.<br />
There is no doubt the competition broke<br />
free from tradition, with the result of<br />
encouraging and unleashing a hub of<br />
creativity and innovation. With each<br />
day of that competition that passed,<br />
it has only made me more excited to<br />
see the new generation of creativity in<br />
chocolate and patisserie.<br />
Holly 0409 995 951 Hayley 0414 859 571<br />
sales@harvestbotanicals.com.au<br />
www.harvestbotanicals.com.au<br />
BY KIRSTEN TIBBALLS II<br />
Director of Savour Chocolate<br />
& Pâtisserie School<br />
18 BAKING BUSINESS
SC00400AF
SC00439AF<br />
20 BAKING BUSINESS
SHOP TALK<br />
SHIP-SHAPE SPACE<br />
Why are we fitting out two 20-foot shipping containers for our chocolate factory?<br />
Because our factory is situated in an<br />
800sqm space and it has a really high<br />
ceiling. We need to have a certain part<br />
of our production air conditioned for<br />
chocolate production, so I needed to<br />
create an environment within the factory<br />
that was enclosed and temperature and<br />
humidity controlled.<br />
We could have done a permanent fixture<br />
within the factory, but if the time ever<br />
comes when we want to sell, it can be hard<br />
to sell a fit-out space, whereas shipping<br />
containers really keep their value. The costprice<br />
of shipping containers can sell for the<br />
same amount of money even 10 years down<br />
the track. And with a fit-out kitchen, they’re<br />
very desirable.<br />
I’ve spoken to a few companies that are<br />
making these fit-outs, and they have<br />
fantastic resale value if you match them<br />
up with the right people. I did look for<br />
something that already existed, but<br />
because we’re after very specific specs,<br />
fitting out our own shipping containers<br />
seemed like the right thing for us to do.<br />
Our factory’s in a great location, and we<br />
don’t plan on moving anytime soon, but<br />
if we did want to move, we could just get<br />
a tilt-tray truck and move the shipping<br />
containers. Twenty-foot containers are<br />
very popular because you can do that.<br />
Forty-foot shipping containers, they’re<br />
another issue; they’re a lot harder to<br />
move, so it made sense for us to do two<br />
20-footers.<br />
We have other stuff outside the shipping<br />
containers. All of the items that don’t<br />
require air conditioning are kept<br />
outside the shipping containers on the<br />
factory floor. So, any roasting and bean<br />
preparation will be done outside of the<br />
cold environment. Eventually, we’ll get a<br />
cocoa butter press and those machines<br />
need to stay warm to do their job. It makes<br />
sense not to put them in the shipping<br />
containers either at this stage.<br />
BECAUSE SHIPPING CONTAINERS ARE MODULAR, THEY<br />
BECOME LIKE A RABBIT WARREN, WITH KITCHENS<br />
LEADING INTO OTHER KITCHENS.<br />
Some people have shipping containers<br />
on farms; they convert them into fridges<br />
or freezers or as a whole unit spaces<br />
for storage. I’ve been to wineries where<br />
they’ve just got them stacked out the<br />
back. Because shipping containers are<br />
modular, they become like a rabbit warren,<br />
with kitchens leading into other kitchens.<br />
It’s easy to work with the land space and<br />
people can keep tacking on more shipping<br />
containers as they need them.<br />
Shipping containers are really versatile; you<br />
can have windows and doors cut<br />
into them—people even make<br />
homes out of them. People are<br />
realising shipping containers<br />
have so much more potential<br />
than just getting put<br />
on a ship<br />
or the<br />
back<br />
of a<br />
truck or<br />
train.<br />
BY JESSICA PEDEMONT<br />
II Chocolate Artisan<br />
BAKING BUSINESS 21
SC00420AF<br />
22 BAKING BUSINESS
SHOP TALK<br />
Five<br />
minutes<br />
with...<br />
JERRY LAGUDAS<br />
EXECUTIVE PASTRY CHEF, ICC SYDNEY<br />
Jerry Lagudas is executive pastry chef at the International Convention Centre (ICC)<br />
Sydney. He took five minutes to tell us what working life is like in one of the biggest<br />
convention centres in Australia.<br />
WHERE DID YOUR PASSION FOR FOOD STEM FROM?<br />
I grew up in the Philippines in a small village on Negros Island.<br />
Food is something I have always been passionate about. My<br />
favourite childhood memories are of my mother’s cooking and<br />
the sweet donuts she would make using boiled squash mixed with<br />
flour, eggs and sugar. My cooking career began almost accidently<br />
when, as a teenager, a family friend asked me to assist in opening<br />
a bakery. From this, my love of cooking was ignited. I then went on<br />
to secure a traineeship at the Manilla Hotel and worked in multiple<br />
culinary roles, followed by working at the Shangri-La.<br />
WHAT’S YOUR FAVOURITE DISH TO MAKE?<br />
Working with high-quality couverture chocolate is my favourite,<br />
without a doubt. You can do almost anything with it, from making<br />
decadent desserts and quirky handmade chocolates to stunning<br />
centrepieces and elaborate chocolate sculptures. Chocolate is very<br />
diverse and allows me to use some of my finer crafted techniques.<br />
TELL US YOUR IDEAL MEAL TO EAT FROM ENTREE TO DESSERT.<br />
There is nothing quite as satisfying as a great home-cooked<br />
meal. Certain foods, the taste and smells can bring back so many<br />
memories that take me back in time. If I had to pick three dishes it<br />
would be smoked salmon for entrée, a simple steak with mash and<br />
buttered baby carrots, and a sticky date pudding for dessert. Yum.<br />
WHAT’S THE BEST THING ABOUT YOUR JOB?<br />
To join an international convention centre that has a world-class<br />
reputation is an incredible opportunity. ICC Sydney has set a<br />
benchmark, not only with the delivery of events but also with their<br />
food philosophy—Feeding Your Performance. The collaborative<br />
approach with regional NSW suppliers is exciting and I can’t wait<br />
to build on these relationships, and be given the opportunity to<br />
work our local farmers and producers.<br />
WHICH COUNTRY HAS THE BEST CUISINE?<br />
My career has taken me all over the world and enabled me to build<br />
a collective cookbook of different flavours and techniques. It is<br />
difficult to pinpoint a specific country for their cuisine as each<br />
has their own style and flavour. The melting pot of flavours and<br />
cultures in Australia produces cuisines that are unlike anywhere<br />
else, which is why this country is so unique and special to me.<br />
DESCRIBE A TYPICAL DAY IN THE ICC KITCHEN.<br />
My day at ICC Sydney always begins with a good morning check<br />
in and catch up with my team, followed by attending the daily<br />
chef’s operations meeting. Checking the day’s and the following<br />
days’ event work orders determines what the rest of my day will<br />
look like. I also meet with my senior chef team members to go<br />
over the many events the venue hosts each day. As the day goes<br />
on, I may be assisting the team in plating up, planning the roster,<br />
placing orders for the following week, or testing and trailing new<br />
ingredients and dishes. The last two things I do before I leave for<br />
the day is check the dispatch fridge and the stock fridge so that I<br />
know everything is all set for the following morning.<br />
WHAT DON'T PEOPLE KNOW ABOUT ICC SYDNEY?<br />
ICC Sydney has saved over one million plastic water bottles from<br />
being produced through its partnership with Sydney Water. This<br />
is the equivalent of saving 12,900kg of plastic and 150,000L of oil<br />
from associated activities in manufacturing the plastic bottles.<br />
TIPS FOR GETTING A START IN THE INDUSTRY?<br />
My number-one tip for those that are starting off in the industry is<br />
to take every opportunity you are given as you never know where<br />
these can lead to. Learn as much as you can from the people<br />
around you by asking questions and show to them how eager you<br />
to have a career in the culinary industry. Consistency and quality is<br />
a challenge for all chefs. With focus, determination and the right team,<br />
this can be achieved for every item.<br />
WHAT'S THE LARGEST EVENT YOU'VE CATERED FOR?<br />
The opening of the Atlantis hotel in Dubai was the biggest and<br />
most extravagant event I have ever worked on. Over 2,500 VIP<br />
guests from across the world attended the gala dinner event.<br />
IS THERE ANYONE YOU WISH TO WORK WITH?<br />
William (Bill) McCarrick, who is now based at the Culinary Institute<br />
of America, has been my biggest influence and mentor, and it<br />
would be an honour to have the opportunity to work with him<br />
again. I have known Bill since the beginning of my career in the<br />
Philippines where he was the executive pastry chef at the Shangri-<br />
La. Bill has always been supportive by pushing me to achieve my<br />
goals and always go above and beyond.<br />
WHY THE MOVE TO AUSTRALIA AND THE INTERNATIONAL<br />
CONVENTION CENTRE SYDNEY?<br />
Sydney is a city where my family and I have always felt at home.<br />
With two children under the age of six, it was important that my<br />
family were ready for this next step in my career just as much<br />
as I was. When the opportunity came up to be the executive<br />
pastry chef at Australia’s premier convention, exhibition and<br />
entertainment venue, I couldn’t say no.<br />
BAKING BUSINESS 23
ON THE<br />
MAP<br />
ISLAND<br />
DREAM_<br />
ING//<br />
24 BAKING BUSINESS
Phillip Island, a small slice of paradise around two<br />
hours’ drive from Melbourne, lies just off Australia’s<br />
southern coast. Most famous for the Penguin Parade,<br />
this island gathers visitors from far and wide to<br />
converge at sunset by the shore.<br />
WORDS MARTINE KROPKOWSKI<br />
Visitors converge on Phillip Island to watch<br />
groups of penguins come ashore in their<br />
natural habitat. After a big day of fishing<br />
in the ocean, the tiny penguins waddle<br />
their way to the safety of their nests up<br />
in the dunes—and watching them go is an<br />
experience you’re not likely to forget.<br />
On the island, the great southern ocean—<br />
reaching all the way to the choppy horizon—<br />
will remind you of your tiny self. Feel the<br />
spray of salt water as you watch seals<br />
wrestling at Seal Rocks, be revived by the<br />
chill of the ocean during a surf along the<br />
rugged coastline, or hear the roar of engines<br />
at the Phillip Island Grand Prix Circuit.<br />
And while you’re there, be sure to visit the<br />
bakers, patissiers and chocolatiers lucky<br />
enough to live the island dream all year round.<br />
BAKING BUSINESS 25
ON THE<br />
MAP<br />
1<br />
1<br />
CHURCHILL<br />
ISLAND FARMERS’<br />
MARKETS<br />
Churchill Island is a small island you<br />
really must visit on the way into—or<br />
out of—Phillip Island. Easily accessible<br />
via a bridge, the island is known for<br />
its heritage farm, the aptly named<br />
Observation Point (from where you<br />
can view Phillip Island) and its bustling<br />
farmers markets.<br />
Churchill Island Farmers’ Markets are<br />
known as the markets with a view.<br />
Overlooking Westernport Bay and the<br />
mainland in the distance, the air around<br />
26 BAKING BUSINESS<br />
these markets is as fresh as the produce<br />
on offer. Every month, 40+ stalls<br />
converge here to offer the freshest<br />
produce from the island as well as the<br />
nearby Gippsland region.<br />
The range varies from month to month<br />
but expect to find fruit, veggies, freshly<br />
baked sourdough, eggs, honey and<br />
smallgoods.<br />
Churchill Island Farmers’ Markets run on<br />
the fourth Saturday of every month from<br />
8am to 1pm.<br />
1
2<br />
PHILLIP<br />
ISLAND<br />
CHOCOLATE<br />
FACTORY<br />
Just one kilometre past the bridge into Phillip Island (just past the<br />
information centre) is a chocolate factory you really must visit. First,<br />
you receive a complimentary choccie on entry (reason enough for<br />
a stop, we think). Then, you can watch chocolatiers working away,<br />
read fascinating facts, drool over the real-life chocolate waterfall and<br />
even create your own chocolate bar with Panny’s Amazing Chocolate<br />
Machine. You can also cram your chocolate creation full of your<br />
choice of filling.<br />
2<br />
The factory’s hands-on focus will entertain kids and adults, who can<br />
take a rest afterwards at the café and restaurant to refuel with a fondue<br />
or perhaps something savoury, such as a wrap or even a curry.<br />
Mackies is known for uncompromising quality, value for money,<br />
Teflon ® Coatings and Product Innovation.<br />
Mackies is proudly Australian supplying globally<br />
accepted products to the baking industry.<br />
MV00508AD<br />
Sydney Australia (02) 9708 2177<br />
Brisbane Australia (07) 5504 7720<br />
Melbourne Australia 0417 236 838<br />
Teflon<br />
<strong>Baking</strong> Tray<br />
email: sales@mackies.com.au<br />
web: www.mackies.com.au<br />
BAKING BUSINESS 27
ON THE<br />
MAP<br />
WATCH CHOCOLATIERS WORKING<br />
AWAY, READ FASCINATING<br />
FACTS, DROOL OVER THE REAL-<br />
LIFE CHOCOLATE WATERFALL<br />
AND EVEN CREATE YOUR OWN<br />
CHOCOLATE BAR WITH PANNY’S<br />
AMAZING CHOCOLATE MACHINE.<br />
2<br />
28 BAKING BUSINESS
3<br />
3<br />
MV00553AC<br />
BAKING BUSINESS 29
ON THE<br />
MAP<br />
3<br />
3<br />
3<br />
3<br />
GOOD OL’ FASHIONED BAKING<br />
If you’re after a pie, sausage roll or<br />
vanilla slice, you’ve a choice of three<br />
bakeries on the island: Kim’s Bakehouse,<br />
Phillip Island Bakery, and Bakers Delight.<br />
As well as stocking bakery favourites,<br />
Kim’s Bakehouse also makes a<br />
selection of Vietnamese food such as<br />
30 BAKING BUSINESS<br />
fried rice, lemon grass chicken rolls,<br />
and dumplings. Phillip Island Bakery<br />
serves up pies, sandwiches, and pastry<br />
favourites (try their apple turnover).<br />
And Bakers Delight offers their range of<br />
freshly baked loaves and buns.<br />
Both Kim’s Bakehouse and Phillip Island<br />
Bakery serve coffee and are popular<br />
stop-offs on the way to visit the island’s<br />
koalas. Kim’s Bakehouse and Phillip<br />
Island Bakery are one minute’s walk from<br />
each other, and only a short walk to The<br />
Esplanade and Cowes Pier to the north.<br />
And Bakers Delight is just a short walk<br />
south from Phillip Island Bakery.
4<br />
SAN REMO<br />
BAKEHOUSE<br />
On your way out of the mainland, just before you drive onto<br />
the bridge to Phillip Island, take a left onto Marine Parade. It’s<br />
here that San Remo Bakehouse keeps watch of Sam Remo<br />
Bridge, and many a weary traveller stops for a bite to eat.<br />
The bakehouse is family friendly—babycinos are free—and<br />
there’s a little space where the kids can play; that is, if you<br />
can resist taking your bounty away and enjoying it from the<br />
park across the road.<br />
San Remo Bakehouse has a large range of sourdough<br />
including the unique Banana and Cacao as well as all the<br />
sourdough classics. The Bakehouse’s doughnuts and<br />
award-winning pies draw visitors on their way into or out of<br />
the island but if you can’t get to the bakehouse, don’t fear;<br />
San Remo Bakehouse supplies many cafes in the region<br />
and regularly pops up in farmers markets such as Warragul,<br />
Kongwak and Churchill Island.<br />
4<br />
“Have you ordered your<br />
hot cross bun bags yet?”<br />
... better<br />
hop to it!!<br />
Hot Cross Bun Bags are available now<br />
and sold in cartons of 2000 bags.<br />
Delivery can be arranged to your door hassle free,<br />
so, take advantage of this Hot Cross Bun Bag offer and<br />
call us today on 1300 183 019.<br />
BREAD BAGS: We are specialists in design, production<br />
and distribution of stock and custom printed bread bags.<br />
These can be printed with your own bakeries’ details...<br />
”iT’s THaT easy”.<br />
TAKE-AWAY PACKAGING: We also have a large<br />
range of plain and printed takeaway packaging which<br />
can be custom printed to suit your bakery,<br />
so why not give us a call today.<br />
Bread bags in a range of colours, customised to your needs<br />
1300 183 019<br />
MV00622AA<br />
BAKING BUSINESS 31
SPOTLIGHT<br />
ON<br />
FIND_<br />
ING A<br />
HEALTHY<br />
BALANCE//<br />
In today’s busy society, maintaining good physical and mental health<br />
while balancing the demands of life and a career can be a struggle.<br />
However, when you include a long workday that often starts at a<br />
time when everyone else is heading to bed, the battle can be more<br />
difficult. <strong>Baking</strong> Business explores the effect shift work and working<br />
nights can have on our mental and physical health, and ways we can<br />
counteract the negative effects.<br />
WORDS KYLIE TRIGGELL<br />
32 BAKING BUSINESS
BAKING BUSINESS 33
The streets are dark and quiet, and there’s no one about. Except,<br />
that is, for the shiftworkers who are dressed and ready for the day<br />
at a time when the majority of the population is fast asleep.<br />
Working odd, long hours is something that comes with the territory<br />
when it comes to the baking industry, however, that doesn’t mean<br />
the early starts and long days don’t take a toll, both physically and<br />
mentally, on the workers.<br />
But is there a way to take positive action to either prevent or<br />
minimise the effects of shift work on our physical and mental health?<br />
According to R U OK campaign director Katherine Newton, when<br />
it comes to mental health the demands of the baking industry, in<br />
conjunction with the long working hours, can initially put industry<br />
workers on the back foot. It was with this in mind that R U OK,<br />
in conjunction with Allara Learning, developed a free online<br />
course targeted specifically at hospitality workers with the aim of<br />
educating them to recognise the signs someone they know may be<br />
struggling mentally.<br />
The course is in response to a recent survey of hospitality workers<br />
that showed 80 per cent of the respondents found mental health<br />
issues, such as feeling depressed, anxious or manic, are a challenge<br />
currently facing those in the industry.<br />
"Aside from the long working hours, the hospitality industry is an<br />
incredibly demanding industry. But I think that while it is hard and<br />
tiring, it’s also a very driven and creative industry that has a good<br />
network of people and families within it,” Ms Newton said.<br />
“However, while there are good sides, we do know that people<br />
are going to struggle with fatigue, or when young ones come in<br />
and realise the industry isn’t for them because they thought it<br />
would be a bit more glamorous or a bit less work than it actually<br />
is. And also there are the struggles faced by managers in<br />
keeping a cohesive, productive and well team.<br />
“But then we also know it can be these colleagues that can be best<br />
placed to spot the signs that someone is struggling mentally.”<br />
Ms Newton said one of the first steps towards maintaining good<br />
mental health is increasing social connection and being around<br />
people in your world that you can turn to in times of need. However,<br />
she said, for bakers this could become very difficult simply because<br />
when you’re starting work at 11pm or getting home at 5am, chances<br />
are your friends and family aren’t going to be awake.<br />
“I think it’s these isolated working hours that can make it very<br />
difficult because as the saying goes, a problem shared is a problem<br />
halved. Being able to debrief or verbalise what’s on your mind after<br />
a shift is vital,” she said.<br />
So, what can be done? Well, the first port of call for your own<br />
mental health could be sitting simply down with trusted colleagues<br />
and having a bit of a debrief, or on the way home making use of the<br />
Lifeline or Men’s Line services that are available.<br />
“I think it’s important for people to know it doesn’t have to be a crisis<br />
[to call these services]. Often the callers to these lines just need<br />
someone to listen, to be able to vent or say this person is annoying<br />
you or that went really well and you’re on a high,” Ms Newton said.<br />
“And then there’s the self management tools. So things like the My<br />
Compass app from the Black Dog Institute. You can kind of work<br />
out where you are with your mood, and some coping techniques if<br />
you’re feeling stressed or anxious.”<br />
Additionally, Ms Newton says it’s vital colleagues be on the<br />
look out for each other. When it comes to someone struggling<br />
mentally, we often turn to the stereotypical image of someone<br />
being withdrawn, quiet and even displaying depressive symptoms.<br />
34 BAKING BUSINESS
SPOTLIGHT<br />
ON<br />
However, Ms Newton says while this is sometimes the case,<br />
slightly more manic or aggressive behaviour can also be a<br />
warning sign that something is amiss.<br />
“I think we all automatically turn to a depressed state of mind.<br />
Perhaps they’re withdrawn. Perhaps they’re not contributing.<br />
Perhaps they’re not even turning up to work, so there’s<br />
absenteeism there. Perhaps they’re just not performing to the<br />
same standard they normally do or perhaps they’re turning up<br />
looking more tired or their hygiene isn’t up to its normal standard.<br />
There are all those warning signs,” Ms Newton said.<br />
“But then on the other end of the spectrum you’ve got people<br />
who are struggling but they may be manic. They may be really<br />
exaggerating their emotions and actions or perhaps they fly off the<br />
handle and you think ‘woah, that’s not normal for them’. Or perhaps<br />
they’re using language that suggests the pressure is rising.<br />
“Look out for those signs as well. It’s not only the sad and<br />
withdrawn that we’ve come to know, but the behaviour that’s really<br />
out of the ordinary and extreme.”<br />
However, when it comes to maintaining optimal health physical<br />
exercise is also of vital importance.<br />
According to Worksafe Queensland, when odd working hours are<br />
combined with an excess of stimulants such as caffeine or sugar<br />
it can often result in weight gain or even other medical problems<br />
such as sleep disorders, diabetes, or heart disease.<br />
Although it’s unlikely someone will finish their shift at 5am and<br />
feel the urge to hit the pavement for a run or head to the gym for<br />
a sweat session, moving your body regularly is considered the<br />
best way to limit the side effects working odd hours can have on<br />
your physical health.<br />
OF YOUR WORK FAMILY<br />
ONE<br />
ARE CHANCES<br />
SC00444AF<br />
BAKING BUSINESS 35
SPOTLIGHT<br />
ON<br />
TIPS FOR<br />
MAINTAINING<br />
GOOD HEALTH<br />
• Eat according to the time of day,<br />
and have a small snack once your<br />
shift has finished so you don’t<br />
go to bed hungry. Batch cook<br />
healthy meal options and eat<br />
them throughout the week and<br />
take pre-prepared meals with<br />
you to work.<br />
• Drink plenty of water and limit<br />
your intake of sugary drinks and<br />
alcohol, and avoid caffeine at<br />
least six hours before sleeping.<br />
www.ruok.org.au<br />
• Plan exercise around your shifts.<br />
Take a walk on your day off, do<br />
an exercise video on YouTube or<br />
do some gentle yoga once you’re<br />
home from work. Any movement<br />
has an antidepressant action. Aim<br />
for 30 minutes each day.<br />
Simply planning a few exercise sessions<br />
throughout the week is a great place to<br />
start according to the Federal Government’s<br />
Department of Health. Or if time is truly<br />
prohibitive, instead aiming for smaller<br />
bouts of physical activity, such as 10-15<br />
minutes at a time, throughout the day, or<br />
investigating opportunities to be physically<br />
active at home whether that’s by using<br />
exercise videos, bodyweight exercises such<br />
as push ups, squats and lunges, or even just<br />
housework such as gardening or vacuuming.<br />
Black Dog Institute director of<br />
psychological services and senior<br />
clinical psychologist Professor Vijaya<br />
Manicavasagar recommends to start small,<br />
with one hour of exercise spread across a<br />
week and then slowly building it up.<br />
“It’s much easier to get started on an<br />
exercise program if you do things you<br />
enjoy. So if you don’t enjoy group sports,<br />
for example, don’t join a football team,”<br />
she said.<br />
“Exercising with a friend is always a good<br />
idea too. Locking in plans keeps you<br />
accountable and it might mean you get to<br />
see someone you have been meaning to<br />
36 BAKING BUSINESS<br />
EXERCISING WITH A<br />
FRIEND IS ALWAYS A<br />
GOOD IDEA TOO. LOCKING<br />
IN PLANS KEEPS YOU<br />
ACCOUNTABLE AND IT<br />
MIGHT MEAN YOU GET TO<br />
SEE SOMEONE YOU HAVE<br />
BEEN MEANING TO MAKE<br />
TIME FOR.<br />
make time for.<br />
“You might even turn the exercise session<br />
into a way to talk to that person about<br />
how you’re getting on, how you’re feeling<br />
and maybe getting some advice from<br />
them in return.”<br />
• When it comes to socialising,<br />
quality can be better than<br />
quantity. Spend time with friends<br />
who will understand that you may<br />
be tired or your time together<br />
may be limited.<br />
• Avoid the blue light emitted from<br />
your smart phone, the TV or a<br />
computer before you go to bed<br />
as this can delay the release of<br />
melatonin, which helps induce<br />
sleep, increase alertness and reset<br />
the body’s circadian rhythm.<br />
• If you have trouble getting to<br />
sleep after work, make sure your<br />
bedroom is dark, try meditating,<br />
gentle music, or sipping on<br />
chamomile tea.<br />
• Try to go to sleep and wake up at<br />
the same time each day.<br />
• If you think someone is struggling<br />
with depression, make time to ask<br />
if they’re OK and to really listen to<br />
the response.<br />
• If you find you’re still struggling<br />
to maintain optimal health, seek<br />
out medical advice.
SC00428AB<br />
BAKING BUSINESS 37
MV00572AB<br />
38 BAKING BUSINESS
HOME<br />
GROWN<br />
Fraser McNaul and Shane McNaul<br />
on Cummins Farm, Wakool.<br />
TEFF TALK<br />
Fraser McNaul started growing teff in 2014 to diversify his farm. His interest in the grain has<br />
grown into Outback Harvest, a company that works with Australian bakeries to increase<br />
bread flavour and nutrition through the inclusion of teff. He told us about the tiny grain that<br />
packs a big punch.<br />
WHAT IS TEFF?<br />
Teff is a gluten-free grain that originates<br />
from Ethiopia and has been used to<br />
create their staple food—injera bread—for<br />
thousands of years. It is a fantastic allrounder<br />
that adds a nice light nutty flavour<br />
and wholemeal colour to bakery products<br />
while boosting the nutritional value. Gramfor-gram,<br />
teff has more calcium than milk<br />
and more iron than red meat; it is a low-<br />
FODMAP food and contains vitamins K and<br />
C, potassium, magnesium, and zinc.<br />
WHAT TYPES OF TEFF DO YOU GROW?<br />
We grow two varieties: brown and ivory.<br />
They both have very similar nutritional<br />
values but vary slightly in flavour; brown<br />
teff has a more nutty flavour and the ivory<br />
is more earthy.<br />
WHY TEFF?<br />
We started growing teff in 2014 to<br />
diversify our farming operation and<br />
vertically integrate. Once we learned<br />
about teff’s fantastic nutrition profile and<br />
its versatility as an ingredient we got to<br />
work creating a supply chain to bring this<br />
tiny grain to the food industry.<br />
WHAT DOES TEFF REQUIRE TO GROW?<br />
Teff is a summer crop and enjoys hot dry<br />
weather with irrigation, which is why our<br />
property in the southern Riverina of NSW is<br />
the perfect place to grow it.<br />
WHEN DO YOU HARVEST TEFF?<br />
Teff is harvested in the autumn with<br />
a traditional combine harvester. We<br />
don’t process the grain on farm; we use<br />
specialised gluten-free facilities to create<br />
premium-grade teff flour.<br />
GIVEN THAT TEFF HAS BEEN AROUND<br />
FOR CENTURIES, WHY HAS IT ONLY JUST<br />
STARTED TO TAKE OFF IN AUSTRALIA?<br />
Acquiring good quality teff has been hard<br />
to obtain in Australia at a competitive price,<br />
but now that we are producing it locally<br />
and have perfected the manufacturing<br />
process, this has changed.<br />
WHAT CAN YOU MAKE WITH TEFF?<br />
Just about anything. The versatility of<br />
this ingredient is just as impressive as<br />
its nutritional profile. Teff can be used in<br />
pastry, muffins, cakes, bread, pasta… the<br />
possibilities are endless.<br />
IT IS A FANTASTIC ALL-<br />
ROUNDER THAT ADDS<br />
A NICE LIGHT NUTTY<br />
FLAVOUR...<br />
WHAT DOES TEFF TASTE LIKE?<br />
Brown teff is used as an additive in breads<br />
to give the loaf a nice wholemeal colour<br />
while also boosting the nutrition and<br />
adding a nice flavour. Ivory teff is used in<br />
products such as pancakes to give a light<br />
complexion with added nutrition.<br />
WHAT SHOULD BAKERS AND PASTRY<br />
CHEFS KNOW ABOUT TEFF?<br />
Teff absorbs around twice as much water as<br />
wheat flour, so when substituting teff flour<br />
into recipes you will need to add a little<br />
more liquid than normal to accommodate<br />
for the extra absorption.<br />
BAKING BUSINESS 39
40 BAKING BUSINESS<br />
RECIPE
HOT<br />
CROSS<br />
BUNS//<br />
Say hello to your<br />
breakfast from early<br />
March until at least the<br />
end of April. This recipe<br />
uses chocolate chips<br />
instead of dried fruit<br />
and white chocolate<br />
for crossing them.<br />
MAKES 12–14 BUNS<br />
METHOD<br />
INGREDIENTS<br />
DOUGH<br />
2 cups fine white rice flour<br />
120g (1 cup) tapioca flour<br />
1 tablespoon ground<br />
cinnamon<br />
1 tablespoon ground nutmeg<br />
2 teaspoons mixed spice<br />
2 teaspoons baking powder<br />
90g (3/4 cup) light brown<br />
sugar<br />
75g (1/2 cup) dark<br />
chocolate chips<br />
YEAST MIXTURE<br />
1 x 7g sachet dried yeast<br />
185ml (3/4 cup) milk of your<br />
choice, warmed<br />
1 teaspoon light brown sugar<br />
Recipe extracted from FODMAP<br />
Friendly by Georgia McDermott.<br />
Available now, Macmillan<br />
Australia, RRP $34.99.<br />
BINDING AND<br />
ADDED FLAVOUR<br />
3 eggs<br />
20g (1/4 cup)<br />
psyllium husk<br />
125ml (1/2 cup)<br />
warm water<br />
120g butter, melted<br />
1 teaspoon vanilla<br />
bean paste<br />
1 tablespoon olive oil<br />
GLAZING AND<br />
‘CROSSING’<br />
1 egg, lightly beaten<br />
for egg wash<br />
30g white chocolate,<br />
melted (optional)<br />
1. Combine the flours, spices,<br />
baking powder and sugar in a<br />
large bowl.<br />
2. Combine the yeast, milk<br />
and sugar together and allow<br />
to sit for 15–20 minutes,<br />
until the surface is bubbly<br />
and expanded. If your yeast<br />
doesn’t form bubbles in<br />
this time, it won’t give your<br />
baking any lift, so discard it<br />
and start again.<br />
3. While the yeast is<br />
activating, whisk the eggs<br />
in a small bowl and add the<br />
psyllium husk. Continue to<br />
whisk until the mixture starts<br />
to stiffen and form a blob.<br />
Add the warm water, stir to<br />
incorporate, and then add<br />
the butter and vanilla bean<br />
paste. Stir well, and allow<br />
to sit for 15–20 minutes,<br />
until the mixture is a firm,<br />
cohesive lump. Don’t panic or<br />
be weirded out—this ‘lump’<br />
mimics the elastic nature of<br />
gluten, and will help to ensure<br />
your buns don’t taste like<br />
cardboard. Hurray, lump!<br />
4. Once the yeast has risen<br />
and the psyllium husk blob has<br />
formed, stir both of these into<br />
the flour mixture, followed by<br />
the olive oil. Knead through<br />
until the dough forms a ball,<br />
and then add the chocolate<br />
chips. Using lightly greased<br />
hands, divide the mixture into<br />
small buns, and place them<br />
onto a lined baking tray. They<br />
will rise a little, so give them a<br />
bit of room.<br />
5. Cover the buns with a tea<br />
towel, and allow to rise for<br />
an hour in a warm, draughtfree<br />
place. I set mine on the<br />
oven while I’m cooking other<br />
things. If you’re not cooking,<br />
preheat the oven to 180°C 10<br />
minutes before the buns have<br />
finished rising.<br />
6. Gently paint the egg<br />
wash over each of the buns,<br />
and place them in the oven<br />
for 15–20 minutes, or until<br />
nicely browned. If you’re<br />
crossing them with the white<br />
chocolate, allow them to cool<br />
completely before piping<br />
on with a piping bag. These<br />
are best eaten right away,<br />
but are still great warmed or<br />
toasted for 3–4 days after<br />
baking, with a generous<br />
slather of butter.<br />
BAKING BUSINESS 41
RECIPE<br />
MEDIA_<br />
LUNAS<br />
ARGENTINE<br />
CROISSANTS//<br />
From The Food of Argentina: Asado,<br />
empanadas, dulce de leche and more<br />
by Ross Dobson and Rachel Tolosa<br />
Paz. Photography © Rachel Tolosa Paz<br />
| Food styling © Vanessa Austin (Smith<br />
Street Books, November 2018 -<br />
AU$ 49.99, NZ$ 59.99)<br />
42 BAKING BUSINESS
Perfect for breakfast, a quick afternoon snack or a treat with your<br />
coffee, medialunas are a versatile and much-loved Argentine staple.<br />
MAKES 16<br />
INGREDIENTS<br />
2 tablespoons<br />
plus 1 teaspoon<br />
sugar<br />
60ml (2 fl oz/¼<br />
cup) warm water<br />
1 tablespoon dried<br />
yeast granules<br />
125 ml (4 fl oz/½<br />
cup) full-cream<br />
(whole) milk<br />
300 g (10½<br />
oz/2 cups) plus<br />
1 teaspoon plain<br />
(all-purpose) flour,<br />
plus extra for<br />
dusting<br />
pinch of sea salt<br />
2 eggs, at room<br />
temperature,<br />
beaten, plus 1<br />
egg, beaten with 1<br />
teaspoon water<br />
2 tablespoons<br />
vegetable oil, plus<br />
extra for greasing<br />
100 g (3½ oz)<br />
unsalted butter, at<br />
room temperature<br />
METHOD<br />
Combine the 1 teaspoon of sugar, the warm<br />
water and yeast in a small bowl or jug.<br />
Cover with plastic wrap and set aside for 10<br />
minutes, or until the mixture is frothy.<br />
Heat the milk in a small saucepan over<br />
low heat, until it feels slightly warm to the<br />
touch. Remove from the heat.<br />
Combine the remaining sugar, the flour<br />
and salt in the bowl of a stand mixer fitted<br />
with the dough hook attachment. With<br />
the motor running, add the yeast mixture,<br />
warm milk, the two beaten eggs and the<br />
vegetable oil and knead for 8–10 minutes,<br />
until smooth and elastic.<br />
Transfer the dough to a lightly greased bowl,<br />
cover with plastic wrap and set aside for 2–3<br />
hours, until the dough has tripled in size.<br />
On a lightly floured work surface, punch<br />
the dough to flatten it and roll into a 40 cm<br />
x 30 cm (16 in x 12 in) rectangle.<br />
Using electric beaters, beat the butter and<br />
1 teaspoon of flour until smooth and well<br />
combined. Spread the softened butter<br />
mixture evenly over one half of the dough,<br />
leaving a 1.5 cm (½ in) border around the<br />
edges. Fold over the unbuttered side of<br />
dough and press firmly around the edges<br />
to seal. Wrap in plastic wrap and refrigerate<br />
for 2–3 hours, until completely chilled.<br />
On a lightly floured work surface, roll<br />
the dough into another 40 cm x 30<br />
cm (16 in x 12 in) rectangle. This time,<br />
fold the dough lengthways into thirds,<br />
like a letter. Wrap again in plastic wrap<br />
and refrigerate for a further 2–3 hours.<br />
Repeat this step once more.<br />
Again on a lightly floured work surface, roll<br />
the dough into a 50 cm x 40 cm (20 in x 16<br />
in) rectangle. Fold one end of the dough<br />
into the centre, then fold the other end in<br />
to meet it. Now fold the dough over, like<br />
closing a book. Wrap in plastic wrap and<br />
refrigerate for 1 hour.<br />
Remove the dough from the fridge and roll<br />
on a sheet of baking paper to a 2 mm (¹⁄ 16 in)<br />
thick, 48 cm x 30 cm (19 in x 12 in) rectangle.<br />
Use the baking paper to transfer the dough<br />
onto a large baking tray and refrigerate (the<br />
dough needs to be firm to cut and roll).<br />
Cut the chilled dough lengthways into two<br />
48 cm x 15 cm (19 in x 6 in) rectangles.<br />
Return one half to the fridge.<br />
Line a baking tray with baking paper.<br />
Use a ruler to mark 12 cm (4¾ in) points along<br />
the longer edge of the dough. These will<br />
form the base of the medialunas. Using the<br />
markers as a guide, cut equal-length triangles<br />
from the dough. Starting at the base of each<br />
triangle, firmly roll the dough towards the<br />
point. Twist the ends to form a crescent shape<br />
and transfer to the baking tray. Cover with<br />
plastic wrap and set aside in a warm spot for<br />
at least 1 hour, until they have risen. Repeat<br />
with the remaining dough. At this stage, the<br />
medialunas can be frozen.<br />
Preheat the oven to 200°C (400°F).<br />
Brush the egg wash over the tops of the<br />
medialunas and bake in the oven for 15<br />
minutes, until golden.<br />
Serve warm with your choice of savoury<br />
or sweet filling. They are best eaten on the<br />
day they are baked.<br />
AUTHOR'S NOTE:<br />
These ubiquitous Argentine pastries<br />
are a bit of a trick to make, but are<br />
a treat to eat. Breakfast is mostly<br />
a small affair in Argentina and<br />
medialunas are the go-to for most<br />
Argentines. Most cafés will offer two<br />
varieties with coffee to start the day,<br />
but they also reappear at the end<br />
of the day when Argentines gather<br />
for ‘la merienda’. You will always<br />
be asked if you would like ‘dulces’<br />
(sweet) or ‘saladas’ (savoury): sweet<br />
medialunas are sugar-glazed, while<br />
the savoury ones are left plain.<br />
Argentine medialunas are unlike French<br />
croissants in that they are generally<br />
smaller and the pastry is not as flaky.<br />
They are, in fact, much closer to the<br />
Italian ‘cornetti’ as they both use eggs in<br />
their recipes, which results in a slightly<br />
denser, brioche-like texture.<br />
BAKING BUSINESS 43
MASTER<br />
CLASS<br />
THE<br />
SWEET_<br />
EST<br />
THING//<br />
Rod Shokuhi spent his early years in hospitality<br />
sneaking a teaspoon of tiramisu from the trays<br />
in the coolroom. These days, he merges his<br />
love for the coffee-soaked cake with his love<br />
for pastry and, in particular, Viennoiserie. He<br />
tells <strong>Baking</strong> Business the story behind the pastry<br />
and walks us through the steps of creating his<br />
famous pain au tiramisu.<br />
WORDS CHEF ROD SHOKUHI IMAGES KRISTIAN GEHRADTE<br />
44 BAKING BUSINESS
BAKING BUSINESS 45
THE<br />
STORY<br />
Back in 2002, when I was 16 years old, I began my hospitality<br />
experience while still in high school. I was washing dishes and<br />
waiting tables at my mum’s restaurant, Nights of Shiraz—a<br />
traditional wood charcoal Persian eatery—as well as washing dishes<br />
at my cousin’s restaurant, Boleros—an upmarket Spanish restaurant<br />
along the Yarra River.<br />
At a young age I knew I wanted to be involved with food; it was<br />
central to our culture during my childhood, but I always seemed<br />
to gravitate towards the sweeter things in life. But as far as<br />
knowing “what was what” in a restaurant coolroom, to say I had<br />
no clue is an understatement! All I knew was what tasted sweet,<br />
sour, bitter or salty.<br />
One night during a busy Friday dinner service, my cousin yelled<br />
out, “Rod! Get the tiramisu from the coolroom.”<br />
Alas, I had no idea what tiramisu was or what it looked like but he<br />
was training me to eat, remember the flavour, then remember the<br />
name. So, after I had been looking around frantically for about two<br />
minutes, he came in, put his hand on my shoulder, handed me a<br />
teaspoon and said, “There, that tray. Grab it, taste the corner only!”<br />
That one moment stayed with me, because of how it tasted and<br />
how it made me feel—it seemed to last forever. Nostalgia and<br />
memories rushed into my mind of time spent with Mum at an oldschool<br />
cafeteria in Adelaide where she used to take me out for hot<br />
chocolate and cake. Every service after that, the crew knew who’d<br />
been chipping away at the corners of the tiramisu. Every tiramisu<br />
I’ve tasted thereafter has not come close to that experience.<br />
A few years later my cousin taught me how to prepare it, and now<br />
anytime I make a tray, I seek out whomever is fortunate enough<br />
to be around me and spoon-feed them. Their reactions are always<br />
priceless, and always bring me right back to that moment in my<br />
cousin’s coolroom.<br />
After qualifying as a chef at Jacques Reymond Restaurant, I<br />
began to obsess more and more about pastry. A few years later<br />
I enrolled into a patisserie course and became hook-line-andsinker<br />
obsessed. Pastry became my world and it led me to the<br />
Yarra Valley, where I began to spread my wings as head pastry<br />
chef of Oakridge Winery, then head pastry chef of Stones of the<br />
Yarra Valley. It was here I discovered my love for sourdough and<br />
Vienoisserie, and after completing work experience with Michael<br />
James at Tivoli Rd Bakery during the low season in the valley, my<br />
knowledge only grew, and later landed me a position as head baker<br />
of the renowned Natural Tucker Bakery in Carlton.<br />
Now, just to be clear, I am not a baker by trade. I wouldn’t want to<br />
disrespect the bakers of our world with a title, however, what I do<br />
associate myself with is a chef who holds a deep love and respect<br />
for artisan breads and pastries. So, in attempting to marry my<br />
experiences with the three worlds of savoury, sweet and bakery, I<br />
realised I was in a great position to recreate my memories using, in<br />
my opinion, one of the greatest vessels a chef can use: Viennoiserie.<br />
There’s an Italian Deli a few doors down from the bakery and one<br />
day when I was in their shop I spotted a bottle of marsala and<br />
instantly thought: tiramisu. Walking back to the bakery I started<br />
planning how I wanted the pastry to look and how it was to be eaten.<br />
After a week or so the pain au tiramisu was born: a dark cocoa and<br />
plain croissant dough filled with Cacao Barry chocolate, marsala<br />
and espresso-soaked sponge biscuit all topped with a light ribbon<br />
of whipped mascarpone with vanilla.<br />
46 BAKING BUSINESS
PAIN AU<br />
TIRA MISU<br />
-<br />
THE RECIPE<br />
DAY 1<br />
MASTER<br />
CLASS<br />
STEP 1 – Build the pre-ferments<br />
Here at Natural Tucker Bakery we use a poolish and pate fermente<br />
(old dough) for our Viennoiserie production as I believe this<br />
produces a beautiful flaky pastry with good depth of flavour from<br />
the fermented dough. If you don’t have any pate fermente offcuts<br />
lying around, don’t worry, you will by the time you cut your<br />
shapes out of your dough for the next time you make this.<br />
In a small jar mix equal quantities of tap water and bakers flour,<br />
adding a small pinch of active dry yeast to make a wet paste. Seal<br />
the lid and leave in the fridge overnight, giving it a long cold ferment.<br />
THIS RECIPE TAKES 4<br />
DAYS TO PREPARE BUT<br />
THE OUTCOME IS<br />
NOTHING SHORT OF<br />
HEAVEN IN YOUR HAND.<br />
MANY PEOPLE ASK THE<br />
QUESTION, WHAT IS<br />
THE SECRET TO A<br />
PERFECT PASTRY?<br />
PATIENCE!<br />
STEP 2 – Scale Ingredients<br />
It’s always a good idea to weigh your ingredients ahead of time, so<br />
when it comes to the moment of mixing, especially in the warmer<br />
months, things like your flour/water/cocoa powder won’t allow the<br />
dough to increase in temperature and kick-start fermentation (when<br />
fermentation begins it can be tricky to slow it down). And in order to<br />
get those epic Instagram shots of dough and butter lamination, cold<br />
is your friend. When we refer to the dough that is to be laminated with<br />
butter, we call this dough a “detrempe” (pronounced; deh – tromp).<br />
Weigh up in groups like so, so no ingredients get mixed up:<br />
“TIRAMISU”<br />
Group A: Whipped Macsarpone<br />
Mascarpone Cream/Thickened Cream/Vanilla Paste/Castor Sugar<br />
Group B: Savoiardi Filling<br />
Savoiardi Sponge Biscuits/Espresso/Marsala/Sugar Syrup<br />
“COCOA DETREMPE”<br />
Group A: Dry Ingredients<br />
flours/cocoa powder/salt/castor sugar/dry yeast<br />
Group B: Wet Ingredients<br />
water/milk/butter<br />
“PLAIN DETREMPE”<br />
Group A: Dry Ingredients<br />
flours/salt/castor sugar/dry yeast<br />
Group B: Wet Ingredients<br />
water/milk/butter<br />
Group C: Preferments<br />
poolish/pate fermente<br />
BAKING BUSINESS 47
MASTER<br />
CLASS<br />
DAY 2<br />
STEP 1 - Mix and Ferment<br />
Place the bowl of a mixer and its hook in the fridge for 30<br />
minutes or so before you begin, then start by mixing the Plain<br />
Detrempe. Combine and mix Group B and C for around 2-3<br />
minutes to get all the ingredients broken down, then add Group<br />
A and continue to mix on low speed for 6 minutes. At first<br />
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the dough will be a little tacky but as mixing continues and<br />
speeds up, the gluten will absorb more liquid and form stronger<br />
bonds. Increase the speed to medium and continue mixing<br />
for a further 6 minutes. All this mixing creates friction, which<br />
elevates dough temperature that can begin the fermentation too<br />
early, which is why we chilled our ingredients and bowl prior to<br />
commencement.<br />
After the dough is mixed, remove from the bowl and shape the dough<br />
into a rectangle about 5cm thick, place onto a lined baking tray and<br />
cover the dough with plastic wrap. Chill in the fridge overnight.<br />
Repeat this process with the Cocoa Detrempe.<br />
Cold fermenting overnight increases the strength in the dough’s<br />
gluten network, which you will need when you stretch and<br />
laminate butter into the Detrempe. It also builds the flavour<br />
profile by allowing the lactobacillus bacteria to increase in<br />
population, giving your pastries a milky acidic flavour rather than<br />
a sharp acetic one.<br />
STEP 2 – Soak and Whip<br />
From the Tiramisu group, begin with the Whipped Mascarpone<br />
and combine all the Group A ingredients into a bowl with a whisk<br />
attachment and whip until stiff peaks form. Place into a piping bag<br />
fitted with closed star tip, twist the end of the bag to seal in the<br />
cream and chill.<br />
When making the Savoiardi Filling we use freshly brewed<br />
espresso at Natural Tucker Bakery for maximum flavour and<br />
depth but you can easily substitute with Nescafe, or a better<br />
domestic option are Nespresso Pods. For the liquids all you<br />
want is a balance of sweetness (syrup), bitterness (coffee) and<br />
richness (alcohol). Try not to go too boozy otherwise you’ll<br />
risk throwing out the balance of the whole pastry. Then line a<br />
glass jar with your sponge finger biscuits and pour in the liquid<br />
mixture. Wait 2-3 minutes then, using a stick blender, puree<br />
the mix. You don’t want it too wet or too dry, an easy way to<br />
remember is by association. For me, I look for the texture of wet<br />
sand at the beach.<br />
Put the mix into a disposable piping bag, twist the end of the bag<br />
to seal in the mix and chill.<br />
48 BAKING BUSINESS
SC00402AF<br />
BAKING BUSINESS 49
MASTER<br />
CLASS<br />
DAY 3<br />
STEP 1 – Laminate Plain Detrempe<br />
Obviously at the bakery we have a commercial dough sheeter that<br />
makes rolling the dough a breeze, but for this method you can opt<br />
for a rolling pin when rolling out your dough. Also a note on butter<br />
sheets: you can buy them from specialty stores and suppliers—look<br />
around using Google—otherwise you can use a block of butter by<br />
placing it in a large sandwich bag, then bashing and rolling it out<br />
to the edges of the bag to achieve a sheet of butter. YouTube has<br />
plenty of content if you get stuck on this.<br />
De-Gas<br />
Start by bringing the dough out of the fridge and onto a clean<br />
bench with no flour then flatten the dough with your palms to<br />
remove the excess gas that has been collected during the long<br />
ferment. You will smell sweet, sour and milky tones exiting the<br />
dough, which is great! That’s flavour!<br />
Butter Lock-In<br />
Aim to get a rectangle shape 20cm x 30cm with the narrow end<br />
facing your belly. Now roll it out away from you (forwards from your<br />
belly) until it’s double the original length maintaining a rectangle.<br />
Place the sheet of butter 2cm from the edge of the ‘belly end’ of the<br />
dough. Cut the dough in half then grab the two furthest corners and<br />
bring that end over to meet the end at your belly. Press the pin onto<br />
the top in small grooves working from top to bottom, then roll to<br />
smooth the surface. Move straight on to 1st Fold.<br />
1st Fold<br />
Roll the dough out until its 1.5cm to 2cm, trim the sides to retain a<br />
rectangle shape, keep this “old dough” for the next time you make<br />
pastries, then fold one side over by ¼ and the other side over by 3/4<br />
and press the dough down slightly (both seams should meet face<br />
to face). Then fold the furthest end over completely to the belly<br />
end. Press the pin onto the top in small grooves working from top to<br />
bottom, then roll to smooth the surface. Place the dough back onto<br />
the lined baking tray, cover and refrigerate for 30-45 minutes.<br />
2nd Fold<br />
Repeat the first fold process except instead of folding one end<br />
in by ¼ I want you to bring both ends in at the ½ way mark<br />
instead, like a book. Leave a thumb-width gap between the two<br />
seams then bring over the furthest end of the block of dough<br />
to the belly end. Press the pin onto the top in small grooves<br />
working from top to bottom, then roll to smooth the surface.<br />
Place the dough back onto the lined baking tray, cover and<br />
freeze for 30 minutes.<br />
STEP 2 – Roll Down Cocoa Detrempe<br />
On a lightly floured surface, roll the dough until it is about 1cm<br />
thick. Rest in the fridge until the resting period for the Plain<br />
Detrempe is over.<br />
STEP 3 – Roll Down, Shape & Chill<br />
Lay the Cocoa Detrempe over the top of the Plain Detrempe<br />
completely covering the surface and side, trimming and<br />
discarding the excess cocoa dough. Lightly flour the cocoa<br />
dough surface and roll down the combined doughs (maintaining<br />
the length of the dough as close to 39cm as possible) until it is<br />
0.5cm thick.<br />
Using a ruler and small sharp knife, mark the middle section of the<br />
dough, from top to bottom, at 13cm intervals trimming the excess<br />
dough. Repeat on the left-hand side of the sheet. Now it’s a case<br />
of join-the-dots and cut straight across. Line up your ruler with<br />
the top two markings across the dough and cut and drag the knife<br />
across the dough.<br />
Once all horizontal lines have been cut, repeat the same process<br />
across the dough making your markings every 9cm on the bottom<br />
edge of the dough then the top. Join-the-dots from top to bottom<br />
in a straight line and cut straight down.<br />
You now have neat rectangles.<br />
Now place two batons of chocolate at the top of each rectangle,<br />
then gently roll the top end to the bottom end. You should now<br />
have a bi-colour roll with a chocolate centre. Make 6 incisions on<br />
top of each roll about 2mm deep.<br />
Place these rolls into the fridge to allow the butter and dough to<br />
firm up overnight.<br />
50 BAKING BUSINESS
THE<br />
ULTIMATE<br />
INGREDIENT<br />
for your kitchen<br />
DAY 4<br />
STEP 1 – Prove<br />
On a lined baking tray, place the pastries roughly 10cm apart,<br />
spray with canola oil and cover lightly with clingfilm, place in a<br />
warm environment until doubled in size. At the bakery we have the<br />
luxury of having retarder provers. It acts as an automated fridge<br />
and prover so that we can set it for the time we want to bake the<br />
pastries and it’ll chill then come on to prove at the relevant time.<br />
STEP 2 – Bake<br />
Pre-heat your fan-forced oven to 185°C, then glaze your pastries<br />
with an egg wash and load the tray into the oven. Bring the<br />
temperature down to 160°C and bake for 10 minutes. Then, turn the<br />
tray around and bake for a further 5 minutes at 170°C.<br />
Bring the pastries out and cool on the trays.<br />
STEP 3 – Fill and Garnish<br />
Poke a small knife into the side of the pastry and pipe the biscuit<br />
filling in until you see it trying to escape out the ends. Then for the<br />
top using an up-and-down motion pipe the mascarpone on top<br />
until 4-5 layers are achieved. Dust very lightly with cocoa powder<br />
and some coffee beans.<br />
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STEP 4… EAT!<br />
SC00418AI<br />
BAKING BUSINESS 51
HOT<br />
PRODUCTS.<br />
VANILLA KINGS<br />
After beginning as an aid project on the<br />
Kingdom of Tonga, one of the world’s most<br />
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in virgin soil on coconut husk frames, the<br />
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before the traditional curing and drying<br />
process takes place under the pacific sun.<br />
Multi-award-winning Heilala Vanilla Paste<br />
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light-colored desserts such as ice cream,<br />
shortbread and crème brûlée. One<br />
teaspoon of paste equals one vanilla bean.<br />
Available from F.Mayer Imports.<br />
52 BAKING BUSINESS<br />
CHRISTMAS IS<br />
COVERED<br />
Confoil has your catering needs covered<br />
this festive season. They have everything<br />
from beautiful baking moulds, including<br />
their best-selling mini Christmas Tree<br />
mould, to foil serving trays and platters in<br />
a wide variety of shapes and sizes as well<br />
as foil pudding cups and tarts to make<br />
traditional favourites.<br />
Confoil’s parchment muffin wraps add a<br />
festive touch to baked goods with their<br />
eye-catching holiday designs. You can even<br />
customise and brand your muffin wraps<br />
to delight and surprise customers with<br />
Coinfoil’s in-house design service.<br />
Confoil is local, responsive and reliable, and<br />
can handle small-order to large quantities<br />
and everything in between.<br />
PREVENT FOREIGN<br />
BODIES<br />
Wells is seeing an increased demand<br />
from commercial bakeries for<br />
delectable de-panning suction cups<br />
and retaining rings, as these bakeries<br />
work to minimise the risk of these<br />
engineering components entering<br />
the bread loaves. Detectable plastics<br />
are subject to the same legislation as<br />
regular plastics where they come into<br />
regular direct contact with food. The<br />
key piece of legislation is Regulation<br />
(EU) No 10/2011 on plastic materials and<br />
articles intended to come into contact<br />
with food, which requires all plastic food<br />
contact articles to be migration tested<br />
using a variety of simulants. BST has<br />
spent considerable time and investment<br />
ensuring that their XDETECT (metal<br />
and x-ray visible) plastic is compliant<br />
with European (EU), American (FDA)<br />
and Japanese food contact standards.<br />
The BST Detectable Product Range<br />
is represented exclusively in Australia<br />
and NZ by Wells. Wells work in close<br />
partnership with BST to ensure that<br />
only the highest quality Detectable<br />
Products are ranged. These products<br />
will withstand the stringent conditions<br />
of ongoing audits and provide comfort,<br />
safety and usability in the production<br />
environment.
WINNING PARTNERSHIP<br />
Celebrating 29 years in the coffee industry, Jasper<br />
Coffee has a lot of experience to offer each<br />
business partner. Jasper Coffee is family owned,<br />
and roasts and blends the largest range of singleorigin<br />
and blended beans supported by diligent<br />
customer service and training. Sustainability is<br />
at the core of their business, with the largest<br />
range of Certified Organic, Fairtrade and 100 per<br />
cent carbon-neutral coffees and products. This<br />
means that in partnership with Jasper Coffee,<br />
your business can lower its carbon footprint one<br />
cup at a time every time. This credibility extends<br />
to their B Corp Certification that verifies the trust<br />
that comes with Jasper Coffee. This same spirit<br />
of Exploration Adventure and Obsession finds its<br />
way into every cup of Jasper Coffee.<br />
With a perfect pastry in one hand and a truly<br />
sustainable coffee in the other, is the way to build<br />
a contemporary café business with the very latest<br />
espresso equipment to deliver perfect shots and<br />
steam every time… sustaining a solution for all.<br />
VANROOY TEST KITCHEN<br />
Vanrooy understand that choosing the right<br />
equipment is a big deal. This is why they built<br />
a state-of-the-art area called The Test Kitchen<br />
to accommodate for all their customers<br />
demonstration needs and testing purposes. From<br />
a small shop setup to large wholesale distribution,<br />
The Vanrooy Test Kitchen has been designed to<br />
help you discover the little things that will make a<br />
big difference to your production.<br />
As we know there is only so much information you<br />
can gather from reading brochures, watching videos<br />
and looking up product features when looking for<br />
new machinery. Which is why Vanrooy made it their<br />
objective to provide a space that will assist their<br />
customers achieve their perfect solution.<br />
Managing director David Van Rooy says, “Being<br />
hands on and letting our customers see their own<br />
product going through each machine really allows<br />
us to understand which machine will best suit each<br />
individuals production needs.”<br />
If you would like to get your hands dirty with<br />
Vanrooy, give the company a call today.<br />
PASSION<br />
FOR PIZZA<br />
Since 1973 OEM has<br />
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Pizza makers, and are<br />
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Pizza for all tastes,<br />
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OEM has the perfect<br />
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The ovens are<br />
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the full OEM product<br />
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For more information<br />
on the perfect pizza<br />
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ARE YOUR BAGS<br />
COMPLIANT?<br />
New County of Origin Labelling laws became<br />
mandatory on July 1, 2018, following a two-year<br />
transition period. This means packaged food<br />
products sold in retail stores in Australia must now<br />
display the new labels.<br />
If you’re unsure of what’s required, Master Print<br />
and Packaging can help you out. With more than<br />
10 years’ industry experience, Master Print and<br />
Packaging specialises in the design, production<br />
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you create a bag that’s compliant, customised and<br />
reasonably priced.<br />
Master Print and Packaging also provides a stock<br />
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printed with your bakery details.<br />
For more information contact Master Print and<br />
Packaging (see trade directory).<br />
SAY CHEESE!<br />
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BAKING BUSINESS 53
IN THE<br />
REGIONS<br />
THE<br />
CHOC_<br />
OLATE<br />
MAKER//<br />
54 BAKING BUSINESS
Ten years ago, a client asked winemaker John Wade if he could<br />
supply chocolates to complement the range of wine they had created<br />
together. Intrigued, John promptly flew to Melbourne to take a course<br />
on chocolate making that would ultimately change his life.<br />
WORDS MARTINE KROPKOWSKI<br />
IMAGES DARK SIDE CHOCOLATES<br />
When John Wade was a kid, he wanted to be a chef.<br />
“My parents wouldn’t let me because at that stage, the<br />
industry was diabolical and not good for young people,”<br />
he explains.<br />
He took a job washing dishes in a Melbourne restaurant,<br />
where he worked for Ian Higgenbottom.<br />
“He used to pay me in good bottles of wine, like Grange,”<br />
says John, “and that sort of sucked me in.”<br />
John’s love for good wine would see him going back<br />
to complete his year 12 studies, followed by a Bachelor<br />
of Applied Science, in which he studied winemaking.<br />
This qualified John as an oenologist (wine chemist), a<br />
profession he enjoyed for the next 40 years. John has<br />
worked as winemaker at Wynns in Coonawarra, started<br />
his own label called Howard Park and consulted to various<br />
wineries (something he still does).<br />
It was around 10 years ago, at a winery called Rickety Gate,<br />
that the idea of chocolate first came up.<br />
“The owners wanted to put chocolate in their sales area to<br />
complement the wines. So I had to find somewhere to learn<br />
about chocolate, because I didn’t know anything about it.”<br />
John attended Savour Chocolate and Patisserie School<br />
where his love for chocolate first sprouted.<br />
“The next thing I knew, I’d been back to Savour eight or ten<br />
times. I did lots of courses, including a couple of master<br />
classes with Japanese and French chocolatiers. Then one<br />
morning I woke up and I had a shop—or at least that’s how<br />
it seemed,” he laughs.<br />
That shop is Dark Side Chocolates, a fine chocolatery<br />
located in the tourism information centre in the Western<br />
Australian town of Denmark.<br />
It’s here that John brings his winemaker’s palette to the<br />
craft of chocolate making.<br />
“I’ve been balancing flavours in wines for a very long time<br />
so that’s the main thing I bring to chocolate making.”<br />
He uses the analogy of a hatstand to describe his approach<br />
to getting the balance of flavours right.<br />
“Depending on how you place your hat and your coat or<br />
whatever, it has to be in balance so it can stand up and<br />
won’t fall over.<br />
“I approach chocolate making from that same point of<br />
view; it’s all about that balance, so when there’s more<br />
than one particular flavour you need to see all the flavours<br />
without something dominating.”<br />
John points to the many similarities between winemaking<br />
and chocolate making.<br />
“With winemaking, you have to ferment the grapes; before<br />
you make chocolate you have to ferment the beans. It’s all<br />
about flavour, structure, balance… those sorts of things.<br />
“With chocolate plantations, it’s very much like having a<br />
vineyard; the soil and the climate impart what’s going on,<br />
and after that, with chocolate, is the way you handle the<br />
cocoa beans. That has just as big an impact on the flavour.”<br />
John buys his chocolate from Swiss chocolate company<br />
Felchin.<br />
“They’ve got plantations around the world, so when I<br />
decide on a particular chocolate that I’d like to make, I can<br />
actually choose a flavour profile and chocolate strength—<br />
be it milk, white or dark—to match.”<br />
One of John’s favourite creations is his wattle seed<br />
chocolate, which has a nutty, coffee flavour.<br />
“I had to find a couverture that matched it and didn’t<br />
drown out the flavours. Standard milk chocolate is<br />
usually around the 39 per cent mark so I didn’t want<br />
a standard milk because it would be too sweet. So I<br />
finished up with a 49-per cent Venezuelan dark milk for<br />
that particular chocolate.”<br />
John also created his popular Jelly Sandwich using the<br />
hatstand analogy.<br />
“It’s a three-part chocolate that’s got a raspberry pate<br />
in the middle and then on one side it’s got passionfruit<br />
white-chocolate ganache and on the other side it’s got<br />
blood-orange chocolate ganache. Then that’s dipped in<br />
dark chocolate.<br />
“So it’s a case of balancing the four different flavours<br />
and because you’re using white and milk chocolate,<br />
you’ve got to be careful that those sort of characters<br />
don’t intrude too much and cover flavours. So it took a<br />
while to develop it and make sure I had the right amount<br />
of couverture in there so I didn’t make it too sweet or too<br />
passionfruit in flavour.”<br />
BAKING BUSINESS 55
IN THE<br />
REGIONS<br />
John also makes a beetroot and Shiraz chocolate,<br />
and a liqueur Muscat, both flavours, he says, which<br />
are popular among male customers: a minority, it<br />
seems, in John’s customer base.<br />
“One of the things I’ve learnt in nearly 10 years<br />
now of making chocolate is that men like<br />
chocolate, but women love chocolate. And it<br />
doesn’t matter whether the females are four years<br />
old or 80 years old—it’s the same attitude.”<br />
John says as much as 85 to 95 per cent of his<br />
customers are female.<br />
“I’ve got one particular chocolate—the blackberry<br />
and balsamic—and I sell 99.9 per cent of those<br />
to women. Occasionally a guy will take one but<br />
generally not. I’ve asked both males and females<br />
why and why not, and I can’t get a proper answer.”<br />
So, being constantly surrounded by premiumquality<br />
chocolate, would John ever pick up a block<br />
of Cadbury?<br />
“The best answer I can give to that is from my<br />
daughter. She went to university and while she<br />
was there she used to complain to me all the time:<br />
‘Dad, I’ve been brought up on good wine and<br />
good chocolate, and on a student’s income, I can’t<br />
afford it!’<br />
“And I do hear that a lot from my customers. Since<br />
they’ve had the chocolate here they realise they<br />
never knew what good chocolate was about!”<br />
After yet another trip to Savour, John’s now trying<br />
his hand at patisserie.<br />
56 BAKING BUSINESS<br />
ONE OF THE THINGS I’VE<br />
LEARNT IN NEARLY 10 YEARS<br />
NOW OF MAKING CHOCOLATE<br />
IS THAT MEN LIKE<br />
CHOCOLATE, BUT WOMEN<br />
LOVE CHOCOLATE.<br />
“Since my last course I’ve been supplying tarts<br />
and other dessert-orientated things to cafes<br />
here in Demark and also Albany, which I’ve been<br />
enjoying immensely. The chocolate’s still there<br />
but it’s just a different presentation rather than a<br />
straight chocolate itself.”<br />
Venturing into patisserie is a way, perhaps, that<br />
John is finally realising his childhood dream of<br />
becoming a chef.<br />
“Maybe if I had have become a chef when I was<br />
younger I might have ended up doing pastry. It’s<br />
something I think about now and then,” he says.<br />
“Maybe this is my way of getting back to it.”<br />
Dark Side<br />
Chocolates<br />
uses only high<br />
quality Swiss<br />
couverture, with<br />
cacao beans<br />
sourced from<br />
sustainable<br />
cacao<br />
plantations<br />
around the<br />
world.
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BAKING BUSINESS 57
ON<br />
SHOW<br />
BIOPAK’S HONOURABLE MENTION<br />
BioPak received an honourable mention in the Ethical Corporation’s<br />
ninth Annual Responsible Business Awards ceremony held in London.<br />
Gary<br />
Smith<br />
Nominees included the likes of Unilever, Bridgestone,<br />
and Kimberly-Clark. LIXIL Corporation took out the<br />
award for Innovation of the Year, with its SATO product<br />
series that help tackle the global sanitation crisis and<br />
positively impact the lives of millions of people.<br />
BioPak was highly commended for its innovative<br />
compostable packaging range.<br />
“Biopak has created a real alternative to plastic cups,<br />
integrating a circular economy approach by making<br />
them 100 per cent biodegradable,” says Ethical<br />
Corporation Awards chair of the judging committee<br />
Christine Diamente.<br />
“This innovation certainly tackles the global plastic<br />
challenge today; it is scalable and can provide huge<br />
impact worldwide.”<br />
Gary Smith, CEO at BioPak says, “We’re incredibly<br />
proud of our high commendation, especially with<br />
such an innovative and purpose-driven business,<br />
LIXIL Corporation, taking out the win. It is an honour<br />
to be in the same category as them.”<br />
The diversity on display at the awards, both<br />
in geographical origin and working sphere,<br />
demonstrated how delivering a clean, more<br />
responsible business future is becoming an<br />
international, mainstream effort, and opportunity.<br />
Ms Diamente says, “This year’s Responsible Business<br />
Awards judging has been by far one of the liveliest<br />
and most challenging sessions I’ve had the honour<br />
of presiding. With a highly esteemed panel of<br />
global judges, we spent many hours toiling over<br />
the 2018 winners, while also choosing some highly<br />
commended submissions to signal a new way forward<br />
for companies, organisations and individuals.”<br />
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58 BAKING BUSINESS
ON<br />
SHOW<br />
APPMA AWARDS<br />
OF EXCELLENCE<br />
MAKE THEIR<br />
RETURN IN <strong>2019</strong><br />
The Australian Packaging and Processing<br />
Machinery Association (APPMA) has<br />
reinstated its Awards of Excellence to seek<br />
out and recognise industry innovation and<br />
outstanding performers.<br />
Applications are now open for this national program, which<br />
identifies excellence, leadership and best practice in Australia’s<br />
processing and packaging industry.<br />
APPMA chairman Mark Dingley says there are many benefits to<br />
entering.<br />
“Finalists and winners will be recognised as industry leaders, which<br />
is a great way to raise your business’s profile within our industry and<br />
outside our industry to potential customers and investors,” he says.<br />
The awards are a Packaging and Processing Week initiative of<br />
AUSPACK <strong>2019</strong>. Finalists and winners will have an opportunity to<br />
showcase their product on the AUSPACK show floor and will be<br />
celebrated at the Gala Awards Dinner.<br />
Mark says, “Going through the actual entry process offers<br />
businesses a fantastic benchmarking opportunity to review their<br />
processes and practices, which they’ll then receive feedback on<br />
from the judges, as well as industry peers and authorities.<br />
“We know past finalists and winners have valued this expert, arm’slength<br />
critique as a ‘set of fresh eyes’ to what’s working well along<br />
with improvements that can be made.<br />
“Compiling the submission is also a great way to motivate and<br />
energise people in the business, as everyone is focused on the<br />
innovations and successes to which they’ve all contributed. The<br />
Gala Awards Ceremony is the ideal opportunity to then network<br />
with industry leaders and sponsors.”<br />
Finalists and winners will receive promotional opportunities in<br />
industry publications and on the APPMA website and can benefit<br />
from using the APPMA Awards of Excellence winner or finalist logo<br />
to promote themselves as an award-winning business.<br />
Applications are now open to all five award categories:<br />
Best New Product, Customer Collaboration Award, Design Innovation<br />
Award, Export Success Award, Imported Equipment Award<br />
Submission dates for <strong>2019</strong>:<br />
Applications close: <strong>January</strong> 26<br />
Judging: <strong>January</strong> 28-February 11<br />
Finalists announced: February 20<br />
Gala Awards Ceremony: March 27<br />
Check the AUSPACK website for full guidelines.<br />
AUSPACK <strong>2019</strong> will be held at the Melbourne Convention and<br />
Exhibition Centre from March 26-29, <strong>2019</strong>.<br />
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BAKING BUSINESS 59
ON<br />
SHOW<br />
PASTRY PLAY-OFFS<br />
In <strong>January</strong> <strong>2019</strong>, Australia will be competing in the Junior World Pastry Championship<br />
at Italy’s Rimini Exhibition Centre.<br />
The two-day competition will feature some of the best young<br />
pastry chefs from seven different countries, who will be battling it<br />
out for coveted title of extraordinary talent, as well as a grand prize<br />
of €7000.<br />
Over the two days, teams are expected to create seven mouth-watering<br />
desserts and food sculptures, reaching heights of up to 1.2 metres.<br />
The pressure is on for Australia, who will be represented by a team<br />
from Sydney.<br />
Team coach and teacher at baking and patisserie NSW TAFE Scott<br />
Astley, along with his team members Eve Khouphongsy and Jirawat<br />
New Vararutsupagul, and showpiece coach Emmanuel Lottefier,<br />
have been training for the competition for the past eight months.<br />
“It’s a lot of work, so you got to be really prepared for it,” Astley said.<br />
The team practice making the dishes, time themselves on how fast<br />
they need to make it, and schedule where they have time to make<br />
other dishes.<br />
“They want to be pretty confident already and you don’t want<br />
to have to show them how to do something, they just got to get<br />
better at doing it, get faster at doing it,” he said.<br />
Scott’s team will be creating a black demon and white angel<br />
dessert sculpture to convey the competition’s theme of ‘flying.’<br />
“Everything on our theme will be black and white predominantly,”<br />
Astley said.<br />
“The demon is a man kneeling down with wings… [and] a white<br />
angel…flying down, and basically holding him down from flying.”<br />
The showpieces will be made from chocolate and sugar works and<br />
are expected to be as tall as 1.4 metres.<br />
The tension is high when there are so many dishes to make, of such<br />
high difficulty and over such little time.<br />
However, Astley has prepared his team for the obstacles that are<br />
inevitably going to arise.<br />
“In any competition, you’re most probably not going to get<br />
everything you want to get done,” he said.<br />
“With my guys, I’ve told them: ‘this will probably go wrong, and you<br />
have to expect it, and if something goes wrong, what are you going<br />
to do about it?’<br />
“You do what you need to do to get it sorted and keep working.”<br />
Teams will be judged on a number of factors such as difficulty,<br />
decoration, presentation, hygiene, and of course, taste.<br />
The competition will be aired on Italian television and live streamed<br />
online from Sigep’s website.<br />
Astley is honoured that his team is competing in the multinational<br />
competition and for his members to be getting exposure in the<br />
pastry industry with some of the top pastry chefs in the world.<br />
Astley wishes to thank the team’s sponsors, Messina Gelato,<br />
Euroquip, 3D Chef, Barnes, Spain and Portugal Cultural Flavours,<br />
for their support in the training and funding for the competition.<br />
Once the competition is over, Astley isn’t taking any breaks; he’s<br />
already planning to compete in the 2021 Junior World Pastry<br />
Championship.<br />
60 BAKING BUSINESS
BAKING BUSINESS 61<br />
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ON<br />
SHOW<br />
EXCELLENCE IN<br />
BAKING 2018<br />
The BAA hosted the Excellence in <strong>Baking</strong> 2018<br />
National Finals on Friday, November 16, at the<br />
Treasury Hotel in Brisbane.<br />
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On Thursday, November 15, the apprentice bakers and a pastry<br />
cook, all state finalists, gathered at the TAFE Qld South Brisbane<br />
Campus to compete in the Grand Final Bake Off.<br />
BAA head judge Stewart Latter oversaw five other judges,<br />
including the BAA Qld Mentor group. Stewart said the quality and<br />
product was at very high level and it was great to see the effort<br />
put in by the state finalists, who had travelled as a far from as Perth<br />
WA. He said everyone was to be congratulated on a job well done.<br />
On the Friday night of November 16th the baking industry gathered<br />
to congratulate the finalists and hear the announcement of the<br />
national winners. Stewart Baird National Bakery Manager for EOI<br />
made the official announcement.<br />
The 2018 Official National Apprentice Baker was Lachlan Kerr from<br />
Bakehouse Delights Nowra NSW, while the 2018 Official National<br />
Apprentice Pastry Cook was Lillian Cooper from Icky Sticky<br />
Patisserie Newcastle NSW.<br />
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62 BAKING BUSINESS
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BAKING BUSINESS 63
ON<br />
SHOW<br />
CHOCOLATE<br />
INNOVATION DELIVERS<br />
AT SHOWCASE<br />
New chocolate flavours featured at the 2018<br />
Student Product Development Showcase for<br />
Diploma of Food Science and Technology<br />
students at William Angliss Institute.<br />
MV00458AL<br />
Students developed innovative products which they presented<br />
to a panel of industry experts. Products developed ranged from<br />
tapioca chips, hemp butter and beef spreads to the range of new<br />
KitKat flavours some students worked with Nestlé to develop.<br />
The overall winner and People’s Choice award was Farrah Megson’s<br />
chocolates with native Australian ingredients.<br />
Runner up was Danielle Bouchier with her peppered beef spread,<br />
and third prize was awarded to Nicco Pucci with rosemary snacks<br />
with parmesan dip and to Simona Mauriello coconut and cherry<br />
KitKat Chunky.<br />
Three students worked with Nestlé to develop new flavours for the<br />
KitKat Chunky, including Reilly Alkemade who sampled a rocky road<br />
flavour and Sibel Tural-Akal who made caramel and spiced apple.<br />
Showcase winner Farrah (pictured) said she was inspired by<br />
the local native Australian ingredients and worked very hard to<br />
develop a different flavour and result with her chocolates.<br />
“I achieved my project in an eight-week timeframe, and the process<br />
was very interesting learning about all the different aspects which need<br />
to be considered when designing a product for market,” Farrah said.<br />
All final year students from the Diploma of Food Science and<br />
Technology participated in the student product development<br />
showcase which is a major assessment piece.<br />
Students displayed their products, offered samples and talked<br />
about the process of developing their product from idea through<br />
to final delivery.<br />
They were assessed based on the entire scope of the project,<br />
including whether the product had the potential to succeed in the<br />
marketplace and if they had delivered sufficient description of the<br />
manufacturing equipment and well<br />
as completing as shelf life test. They<br />
also had to complete a cost analysis<br />
and a mock-up of the package with<br />
labelling requirements to meet<br />
FSANZ standards.<br />
During the launch event, industry<br />
judges then assessed the<br />
products on innovation, sensory<br />
acceptability, market potential,<br />
presentation and packaging.<br />
RIGHT: Farrah Megson won the<br />
showcase for her chocolates with native<br />
Australian ingredients.<br />
64 BAKING BUSINESS
The globally recognised long-running<br />
biennial event, which is part of Packaging<br />
and Processing Week, is heading to the<br />
Melbourne Convention and Exhibition<br />
Centre from March 26-29, <strong>2019</strong>.<br />
Mark Dingley, chairman of the Australian<br />
Packaging & Processing Machinery<br />
Association (APPMA), which owns<br />
AUSPACK, says, “AUSPACK <strong>2019</strong> will<br />
showcase a host of global trends in the<br />
food, beverage and pharmaceutical<br />
processing and packaging industries.<br />
With a record Sydney show in 2017, our<br />
<strong>2019</strong> event returning to Melbourne is<br />
looking exciting, with the largest display<br />
of exhibitors yet. It will be the perfect<br />
place for those across the packaging and<br />
processing sectors to find solutions to<br />
increase efficiencies across their business.”<br />
More than 350 suppliers representing<br />
1,200 global brands will be at the show.<br />
Expect the following industry trends and<br />
themes to be on display<br />
• digital printing for packaging<br />
• the explosion in e-commerce<br />
• Industry 4.0 and the Industrial<br />
Internet of Things<br />
• production-line-flexible machinery<br />
to meet the growing variety of<br />
ON<br />
SHOW<br />
REGISTRATIONS<br />
FOR AUSPACK <strong>2019</strong><br />
NOW OPEN<br />
Registrations for AUSPACK <strong>2019</strong>, the southern<br />
hemisphere’s leading processing and packaging trade<br />
event, are now open.<br />
packaged-good SKUs<br />
• machinery to produce accessible and<br />
convenient packaging formats<br />
• track-and-trace solutions to deal with<br />
the rise in counterfeiting, and growing<br />
concerns over food security and<br />
safety globally<br />
• processing, packaging and labelling<br />
equipment designed for the<br />
proliferation of craft and artisan food<br />
and beverage brands<br />
• sustainable packaging solutions<br />
• smart packaging<br />
• robotics<br />
• smart factories of the future.<br />
Albert Kruger, event director of<br />
AUSPACK, says, “AUSPACK <strong>2019</strong><br />
will allow attendees to see first-hand<br />
products that offer even greater safety,<br />
security, automation and cost-saving<br />
benefits. The depth and breadth of<br />
exhibitors and attendees to AUSPACK<br />
bring fantastic networking opportunities<br />
with key players across the food,<br />
beverage and pharmaceutical markets.<br />
“Registration to AUSPACK is free and I<br />
urge people to head to the website now<br />
to register.”<br />
REGISTRATION<br />
OPEN FOR IBIE<br />
<strong>2019</strong><br />
Education, new features, artisan<br />
pavilions and a packed expo<br />
floor are promised for <strong>2019</strong>.<br />
The International <strong>Baking</strong> Industry Exposition<br />
(IBIE) is now open for registration. Over the<br />
past decade, IBIE has enjoyed a 65 per cent<br />
increase in attendance and is on track to be<br />
bigger and better than ever with a nearly<br />
sold-out show floor. The expo will host more<br />
than 1,000 exhibitors showcasing the latest<br />
in automation/technology, ingredients and<br />
industry trends across the vertical supply chain<br />
for every role and segment of the grain-based<br />
food industry.<br />
In <strong>2019</strong>, IBIE will launch IBIEducate, a full<br />
day of education on September 7, which is<br />
one day prior to the exhibit hall opening.<br />
Attendees can dedicate a full day to targeted<br />
education, designed to deliver valuable ideas<br />
and strategies to improve bakery products,<br />
optimise production and support business<br />
growth. Along with the additional day of<br />
learning, the IBIEducate line-up offers more<br />
classroom, hands-on, technical and business<br />
sessions. Purchase sessions individually or gain<br />
unlimited access through the All Access Pass.<br />
IBIE chair Joe Turano says, “Unlike smaller<br />
events, IBIE is the complete solution for<br />
our industry, produced by our industry. We<br />
continue to push the boundaries to ensure<br />
we’re advancing the grain-based food industry<br />
as a whole through the diverse and cuttingedge<br />
offerings that can be found at IBIE.”<br />
The show will also host two artisan<br />
marketplaces presented by Bread Bakers<br />
Guild of America and Puratos. These new<br />
state-of-the-art show-floor destinations<br />
will introduce show elements specifically<br />
produced to support the growth of the<br />
artisan and specialty market segment.<br />
Curated competitions, staged demonstrations<br />
from celebrity chefs and Certified Master<br />
Bakers, tastings, expert Q&A sessions,<br />
exhibitor demonstrations and much more will<br />
bring the marketplaces to life.<br />
Visit the IBIE website for early-bird registration.<br />
IBIE <strong>2019</strong> runs from November 8-11, <strong>2019</strong>.<br />
BAKING BUSINESS 65
TRADE<br />
DIRECTORY<br />
LOOKING TO REDUCE<br />
OPERATING COSTS? WE CAN HELP!<br />
• KOMA 10 RACK TUNNEL RETARDER PROVER - $POA<br />
• RONDO 5M MAKE UP LINE, TWIN CUT, RONDO 6 HEAD<br />
DEPOSITOR AND GUILLOTINE. MINT CONDITION - $POA<br />
• KOENIG MINI REX 4000 DIVIDER & ROUNDER - $POA<br />
• BERTUETTI SV300 COMPLETE CIABATTA LINE - DOUGH<br />
DIVIDER, PINNER, AUTO TRAY-UP. $POA<br />
EQUIPMENT<br />
Product storage and dispensing<br />
made easy<br />
MV00605AA<br />
LOTS MORE STOCK AVAILABLE<br />
CALL IAN TO DISCUSS ON 0419 006 213<br />
www.brookfood.com.au<br />
Please contact us for more information.<br />
Ph: 03 9786 3235 | Fax: 03 9786 6222 | sales@fletcherinternational.com.au<br />
75 Hartnett Drive, Seaford, Vic, 3198 | www.fletcherinternational.com.au<br />
SC00474AA<br />
MV00482AD<br />
GEDDES BAKERY EQUIPMENT<br />
CUSTOM BUILT CABINETS – FACTORY DIRECT<br />
WE BUILD TO YOUR NEEDS<br />
• STAINLESS STEEL<br />
• FABRICATION<br />
• BENCHES<br />
• OVEN TRAY RACKS ETC<br />
• FULL FITOUT OF<br />
MOBILE FOOD UNITS<br />
WE ARE MOFFAT AGENTS<br />
www.geddesbakeryeq.com.au/<br />
Robert & Kaye Phone 07 5464 4364<br />
Mobile 0419 771 992<br />
BREAD PANS,<br />
BAKING TRAYS,<br />
STAINLESS STEEL<br />
Better Range. Better Flexibility. Better Service.<br />
Simply<br />
Better Bakeware.<br />
Ph: +61 8 8387 1200 Fax: +61 8 8387 1444<br />
Email: info@aussiepan.com.au<br />
www.aussiepan.com.au<br />
MV00522AD<br />
‘Build to work, Engineered to last’<br />
Planetary Mixers<br />
Pastry & Dough<br />
Sheeters<br />
Bread Moulders<br />
Bread Slicing<br />
Bun Divider Rounders<br />
Ovens & Provers<br />
Ancilliary Items<br />
+ much more...<br />
ALL ABOUT<br />
Buying & Selling New & Used Bakery Equipment<br />
Custom S/Steel Benches,<br />
Counters & Display Racks<br />
20 Brewer Street, Clontarf QLD Ph: 07 3889 5700<br />
sales@allaboutbakery.com.au www.allaboutbakery.com.au<br />
SC00493AA<br />
SC00341AA<br />
66 BAKING BUSINESS
CHOOSE FROM<br />
100+ DIFFERENT<br />
SHAPE AND<br />
SIZE PIES<br />
For all your pie making needs...<br />
MV00575AA<br />
Model-Junior<br />
Lindsay PieMaking Equipment Pty Ltd<br />
P: 02 4735 1306 E: info@simplesimon.com.au<br />
www.simplesimon.com.au<br />
MV00496AB<br />
1800 819 689<br />
24 HOUR SERVICE<br />
0408 298 291<br />
• Rack & Deck Ovens • Mixers and Dividers<br />
• Moulders and Provers • Slicers, Jelly Sprayers<br />
• Water Chillers, Counters • Tins, Trays & Utensils<br />
• Depositer & Transfer Pumps<br />
112-116 Canterbury Rd, Bankstown 2200<br />
www.wpreedy.com.au<br />
MV00253AH<br />
THIS SPOT COULD<br />
BE YOURS!<br />
TO ADVERTISE HERE<br />
CALL<br />
07 3866 0000<br />
PACKAGING<br />
STOCK & CUSTOM PRINTED BREAD BAGS<br />
RANGE OF COLOURS<br />
We are specialists in design,<br />
production and distribution of stock<br />
and custom printed bread bags.<br />
We have a selection of our own custom<br />
designed bread bags that you can utilise<br />
with your own bakery details ...<br />
IT’S THAT EASY.<br />
We also have a large range of plain and<br />
printed takeaway packaging which can<br />
be custom printed to suit your bakery,<br />
so call today on 1300 183 019.<br />
MV00539AA<br />
POINT OF SALE<br />
MV00511AA<br />
BAKING BUSINESS 67
COMING UP<br />
JAN-NOV'19<br />
68 BAKING BUSINESS<br />
SIGEP<br />
Incorporating the Junior World Pastry Championship<br />
19 – 23 <strong>January</strong> <strong>2019</strong><br />
Italy<br />
THE MELBOURNE INTERNATIONAL COFFEE EXPO<br />
7 – 9 February<br />
Melbourne Convention and Exhibition Centre<br />
AUSTRALIA’S BEST HOT CROSS BUN COMPETITION<br />
2 – 3 March<br />
Shepparton<br />
AUSPACK <strong>2019</strong><br />
26 – 29 March<br />
Melbourne Convention and Exhibition Centre<br />
AUSTRALIAN PACKAGING AND PROCESSING<br />
MACHINERY ASSOCIATION AWARDS OF<br />
EXCELLENCE GALA AWARDS CEREMONY<br />
27 March <strong>2019</strong><br />
Melbourne<br />
INTERNATIONAL CAKE, COOKIE & SWEET SHOW<br />
AUSTRALIA<br />
17 – 19 May 2018<br />
Brisbane Showgrounds<br />
NSW/ACT BEST PIE COMPETITION SOUTHERN<br />
HIGHLANDS<br />
30 – 31 May <strong>2019</strong><br />
NSW Southern Highlands<br />
FOODSERVICE AUSTRALIA<br />
23 – 25 June<br />
Melbourne Convention and Exhibition Centre<br />
INTERNATIONAL FOOD EXHIBITION AND IMPORT<br />
FOOD EXHIBITION<br />
26 – 28 June <strong>2019</strong><br />
China<br />
PIE FEST<br />
29 – 30 June <strong>2019</strong><br />
NSW Southern Highlands<br />
FOOD & HOSPITALITY QUEENSLAND<br />
4 – 5 August <strong>2019</strong><br />
Brisbane Convention & Exhibition Centre<br />
CAKE DESIGNERS WORLD CHAMPIONSHIP<br />
19 – 20 October <strong>2019</strong><br />
Milan, Italy<br />
THE WORLD TROPHY OF PASTRY ICE CREAM AND<br />
CHOCOLATE<br />
21 – 22 October <strong>2019</strong><br />
Milan, Italy<br />
INTERNATIONAL BAKING INDUSTRY EXPOSITION<br />
(IBIE) <strong>2019</strong><br />
8 – 11 November <strong>2019</strong><br />
Las Vegas Convention Centre, USA
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BAKING BUSINESS 69
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