Autumn 2015 - Barker`s Professional Foodservice

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IN THIS ISSUE
Page:
NEW! Hot & Spicy Sauces
1
Bakery Profile: The Fairlie Bakehouse,
South Canterbury (Franz Lieber)
2
Recipes: 2
Seville Orange & Fig Brioche Donut
Monkey Bread w Cranberry, Currant & Chia
HOT & SPICY SAUCES
Ideas & Recipes:
3-6
Bitoque Steak w Egg & Sauteed Potato
Cola Glazed Lamb Ribs
Jerk Chicken
Pork Belly w Mexican Habanero Sauce
Spanish Croquetas
Mexican Habanero Pie
TRADITIONAL SAUCES7
Ideas & Recipes:
8-10
Malay Prawns w Crunchy Carrots
Spiced Plum & Oregano Chicken
Potato & Kumara Fritters w Apple Sauce
Apricot Glazed Ham
Savoury Ribs
“With the global movement of paring back your dishes, these hot and spicy sauces
have been developed to become a trusted pantry staple and an integral support to
the backbone of your menu.” - Paul Jobin, Private Chef at Annandale, Banks Peninsula
Launched March 2015 with the following flavours:
• Cola Rib
• Jamaican Jerk
• Mexican Habanero
• Monsoon Mango, Lime & Chilli
• Piquant Bell Pepper & Red Tomato
(previously known as Piquant Tomato & Red Pepper)
Available in 1 litre PET bottles
FRUIT FOR YOGHURT PREPARATIONS 11
Recipe: Blueberry, Cranberry & Chia Muffins 12
Message from Nicky Donkers12
Your feedback
12
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
Call us today on 0800 227 537
for a FREE SAMPLE!
BAKERY PROFILE: The Fairlie Bakehouse
Franz Lieber - Chef and Owner
site fresh every day and pride
ourselves in sourcing local
produce wherever possible. We
are passionate about creating
interesting pie flavours as well
as including the classics”.
Talking to Franz about his
passion for wonderful pies was
a pleasure and made my mouth
water! You wouldn't think a
small town in the middle of
nowhere makes the best pies
in New Zealand, but it does!
Franz arrived from Austria in
1979 with his wife Christine
and aren’t we lucky he did.
A long time chef, Franz has
worked for The Hyatt Hotel
Group, then The Chateau on the
Park in Christchurch and then
owned Arrowtown's bakery in
the 1990's to name a few. Franz
moved to his own bakery in
Fairlie five years ago. “At Fairlie
Bakehouse we believe fresh is
best! We make everything on
Barker’s products fall into two
categories for Franz - firstly the
quality and taste is exceptional
and consistent, with the bonus
being they are local. “We have
used Barker’s for a number of
years and most notably in my
Pork Belly Pie where we use
the Apple Sauce. The Raspberry
Preserve and the chutneys are
a favourite too.”
Franz doesn’t just stock his
bakery which doubles as a
café - "We sold 1,000 pies
on Waitangi day!" - as the
Lieber Factory supplies local
businesses as well as select
clients in Auckland and
Wellington.
It has been easy to see why
The Fairlie Bakehouse has been
named one of the Canterbury
and Upper South Island's
fastest-growing businesses.
The bakery, whose 13 full-time
and seven part-time workers
produce eight varieties of
pies, was named the region's
fastest-growing business in the
retail and consumer products
category at the Deloitte Fast
50 regional awards, as well
as winning the People Choice
Award in South Canterbury for
2 consecutive years, and the
Hospitality Industry Award. "It's
quite known now, so people
are stopping in at Fairlie."
Franz told me Lieber means
‘love’ in German, well we love
his pies!
INGREDIENTS:
22g
fresh yeast (or 8g of dried yeast)
70gmilk
500g strong flour
270gegg
8gsalt
45g
caster sugar
170gbutter
130g Barker's Seville Orange & Fig Breadshot
30g
strong flour
Vanilla Bean Glaze
INGREDIENTS:
60g
cold water
500g fondant powder (Bakels)
1g
vanilla bean paste
METHOD:
1. Place the water and fondant powder into a mixing
bowl and blend together on low speed for two
minutes.
2. Add the vanilla bean paste and warm the fondant
to 40°C.
3. Dip the cooked and cooled donut into the warm
glaze and decorate before the fondant sets.
(makes 3 loaves)
INGREDIENTS:
10gyeast
140gmilk
1kgflour
30g
gluten flour
600gegg
15gsalt
30gsugar
400gbutter
560g Barker’s Cranberry, Currant & Chia Breadshot
METHOD:
Donut Dough (makes approximately 12 donuts)
SEVILLE ORANGE & FIG
BRIOCHE DONUT with
Vanilla Bean Glaze
MONKEY BREAD with
Cranberry, Currant & Chia
METHOD:
1. Place the flour, salt, sugar, yeast, milk and egg
together in the mixer and develop an elastic
dough.
2. When the dough has been fully developed add the
butter gradually until incorporated to a smooth and
elastic dough once again.
3.Add the Barker’s Seville Orange & Fig
Breadshot along with the 30g of extra flour
and carefully incorporate through the dough until
combined (avoid over mixing).
4. Place the dough into an oiled container and cover
with cling film. Allow to ferment for 40 minutes.
5. Knock the dough back then roll the dough out to a
thickness of 15mm. Cover this with cling film and
place into the refrigerator until the dough firms up
(or you could even leave this overnight).
6. Remove the dough from the refrigerator and cut
into desired shapes. Allow the dough to prove.
7. Fry the dough pieces at 180°C evenly on both
sides.
8. Once the donut has cooled down, dip the donut
into the warmed glaze.
1. Add the warmed milk, yeast, flour, gluten flour and the
eggs together. Develop the dough for approximately 8
minutes or until fully developed.
2. Once the dough has fully developed add the sugar and salt
and mix until combined. Then add the butter gradually and
continue mixing until you have developed a smooth, clear
elastic dough. Add the Barker's Cranberry, Currant &
Chia Breadshot Filling. Continue to mix until combined.
3. Place the dough in a lightly oiled container and cover with
cling film. Allow the dough to prove at room temperature
for 45 minutes in a warm place.
4. Knock back the dough. Place the dough back into the
container and cover with cling film. Refrigerate for at
least two hours (or overnight) to allow it to firm up
completely.
5. Tip the dough out of the container and portion into three
equal pieces. Chop up the dough into pieces and toss
through cinnamon sugar to coat each piece evenly.
6. Pipe half of the Butter and Sugar Mixture into the tins.
Then place the coated, chopped pieces of dough into the
tin and push down slightly to even out the dough.
7. Pipe the remainder of the butter and sugar mixture onto
the surface of the dough and then place into the prover.
8. Once proved, bake at 175°C for approximately 45 minutes.
9. Remove from the tin immediately after removing from the
oven.
BUTTER & SUGAR MIXTURE:
180g unsalted butter (softened)
180g brown sugar
2g
ground sugar
1. Blend together all of the ingredients in a mixer, then place into a piping bag ready for assembly.
Have you tried our delicious sweet Breadshot Fillings:
• Cranberry, Currant & Chia • Seville Orange & Fig? Call us for a FREE SAMPLE!
COLA RIB SAUCE
Uses:
• Brisket/thick flank/hanger steak/beef sin/pork
belly
ribs/shanks
• Chicken drumsticks/wings
• Hapuka, swordfish and kingfish steaks
Marinade Sauce: beef short rib/lamb rib/ox
cheek/pork ribs/pork belly/pressed lamb shoulder/
monkfish, butterfish/chicken drums or wings/duck
legs/ basting sauce for roasting whole chickens,
ducks, pheasants and quails
Accompaniment Sauce (served heated as a
pouring sauce): Weiner schnitzel/pork picata/fish
goujons/polenta/chickpea chips
MONSOON MANGO, LIME & CHILLI
Uses:
•Ceviche
• Dipping sauce for chicken, vegetables
• Burger Sauce
• Chicken or seafood pizza sauce
• Smear on a thick juicy pork chop
• Serve with crispy fried pork or chicken
JAMAICAN JERK SAUCE
Uses:
• Basting sauce for a roast
• Roast vegetables
•Ribs
• Marinated skate/monkfish
• Marinated whole salmon
• Pulled pork sauce
Marinade Sauce: chicken wings/lamb ribs/pork
belly/fish steaks
Dipping Sauce: Fantastic with Buffalo Wings and
lollypop prawns
PIQUANT BELL PEPPER & RED TOMATO SAUCE
Uses:
• Dipping sauce, condiment
• Pizza base sauce
• Pasta sauce
• Thinned down to a soup
• Lasagne sauce
• Souvlaki sauce
• Pita pockets
• Polenta sauce
• Thin down and use as a vegetarian sauce for
risotto
• Mussel steaming sauce
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
MEXICAN HABANERO SAUCE
Uses:
• Soft shell tacos
•Ribs
• Lamb shanks
•Enchiladas
• Chimichanga (deep fried burrito) filling flavouring
• Chilli con carne
• Sauce thinned down for meatballs
• Tex mex burger
• Lentil vege burger
• Dipping sauce
• Basting liquor to braise pork, lamb and beef ribs
• Add as a flavouring to dressing or salsa
• Serve with corn chips
• Fry with beef mince
• Add to a watermelon tequila shot for the heat
content
BITOQUE STEAK with EGG &
SAUTEED POTATO
Serves 2
INGREDIENTS:
4 Tbsp
butter, diced
2
potatoes, peeled and thinly sliced
1 Tbsp
olive oil
2 Tbsp
sea salt flakes
2 x
180g rump steak, fat removed
3 Tbsp
butter, diced
3 cloves
garlic, peeled and smashed
2eggs
2 tsp
paprika
90ml
white wine
2 spoonfuls
Barker’s Professional Mexican Habanero Sauce
COLA GLAZED LAMB RIBS
INGREDIENTS:
4 racks
300ml - 500ml
lamb breast
Barker’s Professional Cola Rib Sauce
METHOD:
1. Preheat combi oven to steam 100°C.
2. Place the ribs on steamer trays and cook for 2 hours. Remove from oven
and allow to cool.
3. Slice each rib into a finger.
4. Coat the ribs with the Barker’s Cola Rib Sauce and roast in a
preheated 200ºC oven until crisp on the outside.
5. Then recoat in the glaze.
6. Serve with a corn, horseradish, soft herb and olive oil salad.
METHOD:
1. Heat a non-stick saute pan with the first amount of butter. Place down
the slices of potato and fry until golden on both sides. Drain on kitchen
towel and season.
2. Heat a non-stick pan with the olive oil.
3. Season the steak with sea salt. Fry evenly on both sides to your liking,
adding a spoonful of Barker’s Mexican Habanero Sauce over the
steak and flipping it over to glaze the steak. Then rest on a wire rack.
4. In the same pan - but not too hot - melt the second amount of butter
and garlic. Place an egg poaching ring into the pan and pop in the egg
to fry, basting the butter over the egg.
5. When almost cooked, add the paprika and wine, swirl around baste
over the egg. Remove from heat.
6. Place the steak on a heated plate, spoon over the garlic butter, top with
the egg and serve the sauteed potatoes alongside.
Recipes supplied by chef Paul Jobin
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
JERK CHICKEN
PORK BELLY with MEXICAN
HABANERO SAUCE
INGREDIENTS:
INGREDIENTS:
chicken portions
Barker’s Professional Jamaican Jerk Sauce
500g
255g 12g
30g
2g
2g
15g
4
Note: This works best with bone-in portions. If you are using breast, cut
each breast in half on the breast bone.
An added tip at this stage is to pre-smoke the chicken to give it a smoky
depth.
METHOD:
1. Fill a cryovac bag one third full with some Barker’s Professional
Jamaican Jerk Sauce.
2. Add the chicken portions and seal on low in a vacuum packer.
coarse salt
brown sugar
smoked paprika
American mustard
cumin, toasted
fennel seeds, toasted
black peppercorns, toasted
ripped bay leaves
1
pork belly
500ml
Barker’s Professional Mexican Habanero Sauce
250mlwater
3. Marinate overnight or for up to 4 days to allow the sauce to penetrate
the meat.
METHOD:
1. Criss cross the top of the skin on the belly.
4. Preheat the oven to 160°C.
2. Apply a cure of the salt, brown sugar, smoked paprika, mustard, cumin,
fennel seeds, peppercorns and bay leaves. Pack both sides of the pork
belly in the cure and seal on low in cryovac bags.
5. Open the bags, place the chicken onto a greased cooling rack. Place
into the oven and cook the breasts for 15 to 20 minutes. (Cook the
thighs/Maryland cuts for a further 10 minutes).
3. Place in refrigerator for 12 hours.
6. Chill quickly.
4. Scrape off the cure and wash out the bags.
7. To order, grill over wood or coals ideally - or a barbeque, until a light
char has caught in some areas of the chicken. Ideally served best
stripped off the bone.
5. Mix the Barker’s Professional Mexican Habanero Sauce with
the water. Place pork back into the bags, add the sauce and seal in a
vacuum packer on low (4th setting).
6. Place into a sous vide bath set at 75 degrees for 26 hours.
7. Chill the bags in ice cold water for 15 minutes.
8. Remove and reduce the liquid by one third.
9. Cut pork into desired portions onto non-stick paper lined roasting pans.
10. Re-glaze the surface of the pork with the sauce and grill.
Recipes supplied by chef Paul Jobin
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
SPANISH CROQUETAS with PIQUANT
BELL PEPPER & RED TOMATO SAUCE
MEXICAN HABANERO PIE
(Makes approximately 60 croquetas)
(Makes approximately 10 single serve pies - depending on size of the tins)
INGREDIENTS:
INGREDIENTS:
295g
Calasparra risotto rice
20ml
olive oil
10g
crushed garlic
12 ea
Portobello mushrooms (chopped & sauteed)
10
spinach leaves, shredded finely
1
lemon, juiced and zested
35g
manchego cheese, grated
extra
seasoning
4
eggs, beaten with 1 Tbsp olive oil
250g
flour, seasoned with milled pepper and salt
300g
Panko breadcrumbs
100g
ground parmesan cheese
300ml
Barker’s Professional Piquant Tomato & Red Pepper Sauce
5g
15g
160g
10g
250g
250g
30g
260g
125g
50g
3g
7g
200g
METHOD:
1. Wash the rice through a sieve for 2 minutes.
2. In a saucepan, heat the olive oil and add the garlic. Stir for 1 minute
then add the rice, cook for a further two minutes.Add the vegetable
stock in four equal quantities, allowing each addition to be absorbed
into the rice before you add the next. Continue to cook the rice just past
el dente so the rice grains are just starting to become starchy and break
down. Scoop the rice from the saucepan into a mixing bowl, stir for 2
minutes to rid excess heat.
3. Stir in the mushrooms, spinach, lemon juice and zest, and the manchego
cheese. Taste and adjust seasoning. Pour into a swiss roll tin, even out
and chill in the freezer.
4. Meanwhile, in 3 trays have the flour, egg mixture and panko mixed with
the parmesan cheese.
5. Swipe the bench with a damp cloth and lay out a sheet of cling wrap.
Make an even tube of rice mixture and roll away from you to shape
this into a cylinder. Unravel the cling film, and cut the croquettas into
even sized pieces. Coat in the flour, followed by the egg and finally the
breadcrumbs. Chill (or freeze if not using straight away) for at least 2
hours.
6. Heat deep fry oil to 165ºC and deep fry until golden. Drain on paper
towel, sprinkle with a little salt. Serve with Barker’s Piquant Bell
Pepper & Red Tomato Sauce as a dipper.
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
olive oil
butter
finely diced onion (1 medium brown onion)
finely diced garlic (2 cloves of garlic)
lean beef mince
diced beef
all purpose flour
Barker’s Professional Mexican Habanero Sauce
lager beer
tomato puree
salt
pepper
Colby cheese, grated
METHOD:
1. Heat the oil and butter in a large saucepan. Add the onions and garlic
and cook until translucent.
2. Add the mince and beef, cook until the meat is well browned.
3. Add the flour and stir through. (The mixture should start to thicken
slightly).
4. Add the lager and the Barker’s Professional Mexican Habanero
Sauce and stir through, allowing the mixture to come to the boil.
5. Add the tomato puree, salt and pepper and stir through.Reduce the heat
to a simmer for 10 to 15 minutes.
6. Remove from the heat and leave to cool. Once cool, place in a covered
bowl in the refrigerator overnight.
7. Deposit the filling into pre-lined (short crust pastry) pie tins, leaving a 2mm
to 3mm gap from the rim of the pie tin. Sprinkle approximately 25 grams of
grated cheese over each pie.
8. Cover each pie with flaky puff pastry and crimp the edges.Cut off the
excess pastry from around the sides. Brush with egg wash.
9. Make a couple of ventilation holes in the top of the pastry.Sprinkle with
chilli flakes and paprika. Stand for two hours.
10. Bake at 220°C for approximately 25 to 30 minutes or until golden brown.
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
Ideas for use
Swirl Barker’s Professional Spiced Plum Sauce
through mayonnaise for a dipping sauce with a twist!
Try Barker’s Professional Spiced Apricot Sauce
mixed through mayonnaise for a delicious dipping
sauce.
Freshly baked bread slices filled with rocket leaves,
mayo, Swiss cheese, tender grilled chicken schnitzel
and a big lashing of Barker’s Professional Spiced
Apricot Sauce. Simply delicious!
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
Barker’s Professional Spiced Apricot or Plum
Sauce drizzled over chicken burgers to add that finishing
touch.
MALAY PRAWNS WITH
CRUNCHY CARROTS
SPICED PLUM & OREGANO
CHICKEN (OR PORK)
Serves 4
Serves 10
INGREDIENTS:
INGREDIENTS:
1½ cups
500g 200g 3 2 Barker’s Professional Malay Curry Sauce
prawns, heads removed and peeled
snow peas, sliced
carrots, peeled and cut into strips
Kaffir lime leaves
METHOD:
1. Place the Barker’s Professional Malay Curry Sauce in a saucepan
and heat to boiling.
2. Add the prawns, snow peas, carrots and Kaffir lime leaves.
3. Heat to boiling, then lower heat and simmer until the prawns are cooked
(white all the way through).
4. Remove Kaffir lime leaves.
½ tsp
1 tbsp 500g ½ cup
1 tsp 4 cups garnish
chopped garlic
canola oil
chicken or pork stir fry
Barker’s Professional Spiced Plum Sauce
chopped oregano leaves
cooked fettuccine or noodles
sprigs of oregano
METHOD:
1. Heat the garlic in the oil in a heavy based frypan or wok.
2. Add the chicken in batches and stir fry until cooked.
3. Stir through the Barker’s Professional Spiced Plum Sauce and
chopped oregano.
4. Place the cooked noodles on a plate, spoon over the spiced plum chicken
and garnish with oregano sprigs.
5. Serve over cooked jasmine rice.
5. Serve with steamed, seasonal vegetables.
Chicken & Apricot Pizza
Fish fillets with Coconut & Malay Curry Sauce
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
Roasted Duck Breast with Cranberry Sauce
POTATO & KUMARA FRITTERS
WITH APPLE SAUCE
APRICOT GLAZED HAM
Preparing Ham
1. Remove skin taking care to leave as much fat on as possible.
INGREDIENTS:
2. Score the ham and coat with Dijon mustard.
500g
300g
2 tbsp
3
1/3 cup 50g
season
3. Heat 1 cup of Barker's Professional Spiced Apricot Sauce and
brush over the ham fat.
par boiled or steamed potatoes (Agria are great)
par boiled or steam golden kumara
rubbed thyme or sage leaves (fresh)
large eggs
flour
melted butter
salt and pepper
rice bran oil - to shallow fry
4. Place in preheated 150ºC oven for approximately 1 hour per 3kg.
5. Put approximately ½ - 1 cup of water in bottom of roasting pan.
6. Baste every half hour until golden brown and heated through.
METHOD:
1. Whisk the eggs with the flour to make a smooth batter. Then whisk in
the melted butter.
2. Coarsely grated the pre-cooked potatoes and kumara into the mixture
and add the thyme. Combine the ingredients and season to taste.
3. Heat the oil in a heavy pan and dollop spoonfuls of mixture to form small
fritters. Shallow fry until golden and cooked through - turning once.
4. Place in a warm oven on absorbent paper and continue with the rest of
the mixture until done.
5. Serve the Potato & Kumara Fritters wtih Barker's Professional
Traditional Apple Sauce.
SAVOURY RIBS
(Serves 3 to 4)
INGREDIENTS
750g
1 cup
pork spare ribs, individually cut
Barker's Professional Spiced Plum Sauce
METHOD:
1. Half fill a large saucepan with water and bring to the boil. Add spare
ribs and simmer for about 20 minutes or until the meat is cooked.
2. Remove the ribs from the pan and place in an oven proof dish. Add
the Barker’s Professional Spiced Plum Sauce, toss to coat.
3. Bake at 170°C, stirring occasionally, for about 30 minutes until crispy.
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
T
C
"FRUIT FOR
YOGHURT"
PREPARATIONS
U
D
W
E
N
O
R
P
Add that “wow!” factor to your yoghurt
offering (either mix through, layer or top)
with our new and inspiring fruit-withseeds yoghurt preparations.
Create your own masterpiece with these
easy-to-use preparations. Experiment by
mixing through cheesecake, waffle or
pancake batters - even great in muffin and
cake batters.
Mixed through yoghurt
SPECIFIC BAKED APPLICATIONS
UNBAKED GENERAL APPLICATIONS
These preparations are concentrated so
we recommend you try them mixed through
yoghurt at 15%, then taste and alter if
required - you may prefer more!
VARIANTS: • Apricot, Honey, Sunflower & Amaranth
• Banana, Maple & Linseed
• Blueberry, Cranberry & Chia
• Strawberry, Pomegranate & Quinoa
Swirled or mixed through cheesecakes
Layer yoghurt
CONVENIENT 1KG POUCHES
- WITH SPOUTS
Waffles
Cup cake icing
Smoothie
Mixed through pancake batter
New SMOOTHIE variants coming soon
to excite your taste buds!
Mixed through ice cream
A Message from Nicky Donkers
- Sales & Marketing Director
BLUEBERRY, CRANBERRY &
CHIA SEED MUFFINS
Serves 4
INGREDIENTS:
335g self-raising flour
½ tsp salt
2eggs
125ml light olive oil
125mlmilk
60ml sour cream
165g caster sugar
1
lemon - finely grated zest and juice (optional)
1
orange - finely grated zest and juice (optional)
250g Barker’s Blueberry, Cranberry & Chia “Fruit For Yoghurt”
METHOD:
1. Preheat oven to 180°C.
2. Sift flour and salt into a large bowl.
3. In a separate bowl whisk together eggs, oil,
milk, sour cream and 110g of the caster sugar.
(Optional: add lemon and orange zest and juice).
4. Pour the wet mixture into the flour. Add the
Barker's Blueberry, Cranberry & Chia "Fruit
For Yoghurt" and gently swirl together, not fully
combining.
5. Divide the mixture amongst a 12-hole muffin pan
lined with paper cases. The remaining sugar can
be spooned over each muffin, but this is optional.
6. Bake muffins for 20 to 25 minutes until golden
and the tops spring back when gently pressed.
Welcome to our Autumn
newsletter. As I sit here waiting
for my son, Tomas’s mini van
to collect him for school I am
totally inspired by the beautiful
colours of the trees and their
leaves. It is indeed a beautiful
time of year but that nip in the
air has certainly crept up on us
and winter is fast approaching.
So what better time of the year
than now to launch our new and
exciting range of ‘Hot & Spicy'
Sauces. A team of technologists
have worked tirelessly behind
the scenes along with our
consultant chef, Paul Jobin, to
weave their magic so we could
bring an inspiring and great
tasting range of new sauces
to the market. At the same
time we have reinvigorated
our ‘Traditional’ favourites
and they too will delight your
customers' taste buds.
If you haven’t tasted some of
our new sauces please do call
our customer services desk
and ask for some samples and
then view our new website:
www.barkersprofessional.nz
for inspiring ideas and recipes.
As many of you are aware we
are refreshing our logo and
labels and in doing so are
bringing a more ‘professional’,
clean and modern feel to our
presentation. We are indeed
Barker Fruit Processors Ltd
PO Box 100, Geraldine 7956, South Canterbury, New Zealand.
72 Shaw Road, Geraldine 7991, South Canterbury, New Zealand.
Website: www.barkersprofessional.nz
excited about our new look and
in particular very proud of our
new Barker’s Professional
logo as it beautifully illustrates
the level of professionalism and
value we offer the market and
our customers.
During the refresh we have also
taken notice of the discussion
surrounding sugar and salt,
and we thought it timely to
set guidelines around product
development for levels of salt
and sugar in our chutneys and
savoury sauces. So we have
tweaked where we have needed
to for some of our products. Now
our entire chutney and sauce
ranges have been designed with
the following criteria for sugar
and salt.
Sodium Targets:
FSANZ – 474mg/100g
Heart Fdtn – 450mg/100g
OUR AIM:
Sodium < 450mg/100g
(salt <1150mg/100g)
Sugar < 35g/100g
The health and wellness food
trend continues to grow as
does the popularity of Greek
yoghurt. As a result we thought
it timely to launch our new
"Fruit for Yoghurt" range and
what a lovely range to have as
part of your breakfast offering.
Combining fruit with seeds
provides the perfect partner for
plain yoghurt and together they
deliver the ultimate experience
for your customer.
We never grow tired of bringing
new products to the market to
excite our customers so keep
a look out in September as we
have wonderful new smoothies,
dessert sauces and Anathoth
Farm marmalades coming to the
market.
Enjoy all these great products
while keeping happy and healthy
during winter.
Regards
Nicky
We welcome any feedback on
this action.
Do keep in mind though that
our underlying aspiration for
any product we release to
market must be ‘best tasting’
in category so we have NO
intentions of compromising on
taste or flavour.
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