Arrival Welcome BAKO Own Label CSM Bakels with John Robertshaw Lunch Macphie Renshaw Dawn Start End 10.30am 10.30am 11.30am 12.30pm 13.00pm 13.30pm 14.30pm 15.30pm 10.30am 11.30am 12.30pm 13.00pm 13.30pm 14.30pm 15.30pm 16.30pm Telephone: 01772 664 300 Go online: www.bakonw.co.uk Email: sales@bakonw.co.uk Fax: 01772 664 307 Welcome to BAKO North Western s Afternoon Tea Workshop. Enclosed in this booklet, is all the BAKO Own Label recipes you ll see today as well as inspiration and food allergen information. Thank you for attending, and we hope you enjoy your day!
Product Pack Product Peanut Size Helter Skelter Lemon Meringue Frozen Cupcake Yield: 1 kg dry mix - 47 cup BAKO cakes Plain Creme 40g deposit Cake 22103 weight. Mix Shelf life: 3-5 days depending on storage conditions. Ambient, Chilled or Nut Sesame Seed Milk Eggs Cereals ing Gluten 22063 BAKO Sponge Cake Mix Soya Lupin Fish Crustacean Molluscs Sulphur Dioxide Celery Mustard 22066 BAKO Scone Mix 93120 BAKO Sugar Caster 25kg Ambient 35141 BAKO Soft Icing 7.5kg Ambient 94088 BAKO Cake Margarine 94148 BAKO Seeded Raspberry Jam 94150 BAKO Crushed Strawberry Jam 94156 BAKO Lemon Curd 22103 BAKO Plain Flavour Crème Coating Cake Mix 1kg 94045 BAKO Liquid pasteurised Whole Egg 350g 12017 Vegetable Oil 300g 94156 BAKO Lemon Flavour Curd 940g - Water 225g - BAKO Raspberry Colour 51219 Zest of 2 large lemons - Meringue BAKO Lemon Colour & 51179 94161 BAKO Caster Flavour Sugar 100g 78696 2 Medium Eggs (Whites) - 51240 33065 94145 BAKO Chocolate Colour 1kg Ambient & Flavour You may also need - 12612 Yellow Bun cases (360) Chef s Blowtorch BAKO Dark Chocolate 12632 Savoy Piping bag 10kg Ambient Flavour Coating BAKO White Chocolate 10kg Ambient 22617 BAKO Whip 4 x 5ltr Ambient Place the mix into a machine bowl fitted with a beater. Combine all liquids and beat for over 1 minute on speed 1 Scrape down. Mix for 3 minutes on speed 2 and add lemon zest and blend through Deposit the batter into bun BAKO cases Finest and bake Chicken for 20-25 minutes at 180 C/360 F 80480 Meat Leave the cupcakes to cool in the tin for five minutes then transfer to a wire rack to cool completely. Once the cakes are completely cool, cut out a small section from the middle and pipe a small amount of lemon curd into each hole. Meringue Whisk egg whites on fast speed until stiff peak achieved. gently fold in the Caster sugar Pipe with a star or plain nozzle tube in an upward spiral caramelise the meringue gently using a blowtorch. Gently pipe a thin line of lemon curd around the edges following the spiral shape. 18028 BAKO Cold Custard Mix 10kg Ambient 94045 94006 94109 & Flavour BAKO Pasturised Liquid Whole Egg BAKO Puff Pastry Ready Pinned 3MM BAKO White Demi Baguette 1kg Ambient 1kg Ambient 10kg Chilled 10kg Frozen 40 x 135g Frozen 80290 BAKO Cold Water Prawns 2.5kg Frozen 2.5kg Frozen The contents of this allergen matrix is provided for general information only. It is not intended to amount to advice on which you should rely. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the contents of this matrix. We make no representations, warranties or guarantees, whether express or implied, that the contents of this allergen matrix are accurate, complete or up to date. The contents of this allergen matrix is provided for general information only. It is not intended to amount to advice on which you should rely. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the contents of this matrix. We make no representations, warranties or guarantees, whether express or implied, that the contents of this allergen matrix are accurate, complete or up to date.
Product 22103 Product BAKO Plain Creme Cake Mix Pack Size Ambient, Chilled or Frozen Peanut Nut Sesame Seed Milk Eggs Cereals ing Gluten 22063 BAKO Sponge Cake Mix Soya Lupin Fish Crustacean Molluscs Coconut Shy Scones Yield: 1kg of dry mix will yield approximately 43 small scones at 35g weight Shelf life: 1 day with fillings or freeze without Sulphur Dioxide Celery Mustard 22066 BAKO Scone Mix 93120 BAKO Sugar Caster 25kg Ambient 35141 BAKO Soft Icing 7.5kg Ambient 94088 BAKO Cake Margarine 94148 BAKO Seeded Raspberry Jam 94150 BAKO Crushed Strawberry Jam 94156 BAKO Lemon Curd 51240 BAKO Chocolate Colour & Flavour 1kg Ambient 33065 94145 BAKO Dark Chocolate Flavour Coating BAKO White Chocolate Flavour Coating 10kg Ambient To decorate: 44011 Sweet Snow (optional) 10kg Ambient 22617 BAKO Whip 4 x 5ltr Ambient 22066 BAKO Scone Mix 1kg 33330 Medium Coconut 100g 18028 BAKO Cold Custard Mix 10kg Ambient 51219 51179 94045 94006 94109 BAKO Raspberry Colour & Flavour BAKO Lemon Colour & Flavour BAKO Pasturised Liquid Whole Egg BAKO Puff Pastry Ready Pinned 3MM BAKO White Demi Baguette - Water (additional water may be required to allow for coconut addition) 1kg Ambient 1kg Ambient Filling 433g 22617 BAKO Whip As required 94150 BAKO Strawberry Crush Jam As required 10kg Chilled 10kg Frozen 40 x 135g Frozen Place the mix and coconut into a machine bowl fitted with a beater Add the water. Mix for 1 minute on speed 1, scrape down Mix for 1.5 minutes on speed 1 Place the dough on a lightly floured surface and pin to 15mm thick Leave dough to rest for 5 minutes Cut out scones of required size and place onto a greased baking sheet Egg wash, rest for 15 minutes and re-egg wash before baking Bake in the oven for 15 minutes at 440 225 C/440 F for 10-12 minutes 80290 BAKO Cold Water Prawns 2.5kg Frozen 80480 BAKO Finest Chicken Meat 2.5kg Frozen The contents of this allergen matrix is provided for general information only. It is not intended to amount to advice on which you should rely. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the contents of this matrix. We make no representations, warranties or guarantees, whether express or implied, that the contents of this allergen matrix are accurate, complete or up to date. Serving Suggestions Dredge with Sweet Snow (optional) Can be served hot or cold with a dollop of cream and jam
Swing Boat Crostinis Waltzer mini Swiss Rolls Yield: 1 baguette makes 10-12 Shelf life: Best eaten same day Yield: 1 kg of dry mix will yield one 30 x18 baking sheet at 1kg deposit Around 7 days depending on packaging and storage You will also need: Cocktail flag stick for decoration 94109 BAKO Baguette Olive oil Crushed Garlic Ground Black Peppercorns Mix Olive oil with crushed garlic (or leave garlic cloves in oil overnight to infuse it), and add some ground black pepper. Slice baguette diagonally to required size and lightly brush the top with the garlic olive oil. Place slices on a silicone paper lined baking sheet and toast lightly for a couple of minutes in the oven or grill Top or pipe with your choice of topping Greased and lined As required 22063 BAKO Sponge Cake Mix 1kg 27749 Cocoa Powder 100g 51240 BAKO Chocolate Colour Flavour Serving Suggestions Ready made sandwich fillings; Chicken & Bacon mayonnaise with parma ham Chinese Chicken Chicken and Green Pesto Piri-piri Chicken with Sweet Chilli onnaise Gammon Ham and Pineapple Beef and Horseradish onnaise Prawn and Marie-rose sauce You will also need: Swiss roll tin 18 x30 Silicone paper Water (additional water may be required to allow As desired 540g As per Victoria Cake filling Place Cake mix and cocoa powder in a mixing bowl fitted with a whisk. Add the water and mix for 1 minute on slow speed Scrape down and mix for 8 minutes on fast speed Line up-turned 18 x30 baking sheet with silicone paper Deposit 1kg 1.5kg batter onto up-turned baking sheet and spread as evenly as possible with a pallet knife Bake for approx. 4-5 minutes at 260 C/500 F on upturned baking sheet (to protect the bottom from catching) Once baked, leave to cool still on the tray. Make filling cream, using equal quantities of cake margarine & white fondant, aerate until light Add icing sugar and melted white chocolate coating, mix until smooth Once the swiss roll sheet is cool, spread with the filling cream and roll up. Wrap in silicone paper to firm up. Cut into desired lengths. Finish Decorate using spun chocolate or pipe this lines of icing
Carousel Mini Victoria Sponge Cakes Tunnel of Love Vol-au-Vents Yield: 1kg of mix will make 47 cupcakes at 40g deposit weight Shelf life: 3-5 days (depending on storage and packaging) Yield: 1kg of pastry will make approximately 40 Vol-au-Vents Shelf life: Will keep 2-3 days in airtight box. Can be frozen unbaked You will also need: 12632 18 Savoy piping bag and tube 45247 Pudding case (No 4 Piping Nozzle) 22103 94045 94088 BAKO Plain Crème Cake Mix BAKO Liquid pasteurised Whole Egg BAKO Cake Margarine (gives it a more traditional close textured crumb) 1kg 350g 300g 94006 BAKO Puff Pastry Rolled (3mm) 10kg Water 225g BAKO Cake Margarine BAKO White Fondant BAKO Icing Sugar BAKO White Chocolate Flavour Coating (Melted) 2kg 2kg 750g 500g 94088 35137 35519 94145 You will also need: Heart Shaped biscuit Cutter 22682 Merjel neutral Place the mix into a machine bowl fitted with a beater. Combine all liquids and beat for over 1 minute on speed 1 Scrape down and mix for 3 minutes on speed 2 Deposit 40g of mix into each bun case and bake for 20-25 minutes at 180 C/360 F Leave to cool for 5 minutes in their cases then gently transfer to a wire rack to cool completely. Make filling cream, using equal quantities of cake margarine & white fondant, aerate until light Add icing sugar and melted white chocolate coating, mix until smooth Once the sponges are cool, slice horizontally in half. Remove the top and pipe bulbs of the cream around the circumference of the cake (using a number 4 tube in a Savoy bag ). Then pipe, with a No. 3 tube, BAKO Raspberry Seeded Jam in-between the bulbs of cream, so that once the top is placed on the filling the jam is visible from the side. Finish Dredge with sweet snow and pop a raspberry on top. Serving Suggestions Sweet Serving Suggestions Savoury Fresh fruit selection; kiwi, grapes, strawberries, raspberries, blueberries, mandarins and glaze on top Ready-made sandwich Fillings; Chicken & Bacon mayonnaise, Coronation chicken BAKO s new Jam selection Chicken & pesto 18028 BAKO Cold Custard Prawn and Marie-rose sauce Decorate with icing sugar or drizzled chocolate Garnish with fresh parsley Lightly flour the surface and roll out the 3mm pastry and dock or prick the pastry Cut out 2 hearts with the large cutter and on one of these hearts cut out a smaller heart Place the solid hearts on lined baking sheet and brush with water and place the cut out heart on top and egg wash prior to baking Bake in the oven for 15-20 minutes at 215 C/419 F For sweet Vol-au-vents, dip the hearts in caster sugar before placing on the baking tray Remove from the oven and place on a wire rack to cool. Fill with sweet or savoury fillings of your choice Take the smaller cut out heart centres and bake on a separate sheet for 10-15 minutes. These can be used for decoration on top of vol-au-vent
Information from www.afternoontea.co.uk Time for tea! During the early nineteenth century, Anna the 7th Duchess of Bedford complained of "having that sinking feeling" during the late afternoon. It was usual at the time for people to take only two main meals a day, breakfast, and dinner, so the solution for the Duchess was a pot of tea and a light snack, taken privately in her boudoir during the afternoon. Later, friends were invited to join her in her rooms and this summer practice proved so popular that the Duchess continued it when she returned to London, sending cards to her friends asking them to join her for "tea and a walking the fields." Other social hostesses quickly picked up on the idea and the practice became respectable enough to move it into the drawing room. Before long, all of fashionable society was sipping tea and nibbling sandwiches in the middle of the afternoon and so started the British tradition that at a half past three, everything stops for tea. Due to its aristocratic origins afternoon tea or high tea, still commands the feel of luxury and therefore a higher margin can be achieved by simply making sure the setting and products meet expectations. Ensure products are dainty and are a mix of sweet and savoury, with savoury being on the bottom of the tea stand and the more expensive dessert products at the top. The table should be crisp and well laid, as if you were going to enjoy a three course meal. Remember afternoon tea is served between 2pm and 4pm, so you will need to advertise this; as this is a traditionally quiet time of the day, people treat this as an occasion to be cherished and will often skip a meal to make the best of the event. Don t think this is just for large estates, if you cannot compete with the grandeur, think a little bit differently, serve your products on a mini picnic bench or keep it simple and make tea and a scone an occasion by offering a great promotion around this time. Whatever you decide to do, tea time has always remained a popular past time, so make sure you make the most of it. Over the years as our lifestyles have changed we don t often get the luxury of having time to stop and enjoy the pleasures of afternoon tea, but it remains a popular part of British culture which tourists flock to and is enjoyed as a treat for a special occasion or after a leisurely day of shopping.