DAN’S PICK OF THE MONTH EASTER DECORATIONS OUT NOW! RECIPE OF THE MONTH: VEGAN SIMNEL MUFFINS HAPPY RETIREMENT TO CRAIG WATSON Coloured Chocolate Mini Eggs - perfect for your Easter creations! See page 8. See our ‘Egg’cellent range of Easter decorations on pages 10 and 11 . Issue 14 | February 2020 | www.walkerhumphreyltd.co.uk | 01977 682333 Try it yourself, Macphie Vegan Lemon Simnel Muffins. See page 19. WH Transport Manager, Craig Watson announces his retirement. See page 9. 20% OFF PURATOS SATIN CRÈME CAKE RANGE SEE PAGE 16 Bakers’ Blend Your monthly blend of news, offers and more... THE BAKER’S FRIEND SINCE 1963 Inside this issue... Find me on page 14 WHOLESALE More than just ingredients2 | walkerhumphreyltd.co.uk Bakers’ Blend | February 2020 LOVE TO BAKE RENSHAW MACAROONA & RENMAC We have two Mac pastes in our range: Macaroona is made with almonds or Renmac made with apricot kernels. A premix suitable for all baked lines, including macaroon biscuits, frangipane, danish pastry and croissant filling. Mac paste can be blended into batters to produce a moist almond cake or used directly from the pail for petit fours. Renmac Code: MAC-REN01 Pack size: 12.5kg ONLY £44.99 Macaroona Code: MAC-REN03 Pack size: 12.5kg ONLY £59.99Bakers’ Blend | February 2020 T: 01977 682 333 | 3 Welcome to the February Issue In this issue... And finally, our competition last month went down a treat as lots of you entered for the chance to win £50 off your next order. Take a look on the back page to find out the winner and don’t forget to have a try at winning this month’s prize. As always, thank you for your custom and have a lovely February Martin Humphrey, Managing Director 13187 £5 OFF CRAIGMILLAR CREMBELS 4 BLACKCURRANT FILLING BY JOHN MORLEY 10% OFF WRIGHTS MEAT AND POTATO PIES FEBRUARY OFFERS FROM WALKER HUMPHREY Already into the second month of the year, time is certainly flying and, as you read this edition of Bakers’ Blend we will have literally just left the European Union. No one knows what the future holds but let’s hope that it is a positive one. In this issue we highlight some interesting changes from Dawn Foods as they introduce new ways to distinguish between their product ranges. We might have waved goodbye to January but vegan foods are still all the rage and our Monthly Insight feature has some interesting facts about a plant- based diet. Macphie’s have a great Vegan Easter recipe, along with other delicious recipes from John Morley and Callebaut. Plus, this month sees some big savings from Puratos as well as great deals from Renshaw, CSM, Wrights and Pukka. With Easter on the horizon, now is the time to begin thinking about your seasonal baking needs and we have a range of WH in-house offers on Easter decorations to inspire your creations. In keeping with the Easter theme, Dan’s Pick of the Month is a seasonal staple, chocolate mini eggs. Last month we said a fond farewell to one of our longest serving team members, Craig Watson, as he entered the world of retirement. With our annual BRC audit due, Dan will be stepping into Craig’s boots to prepare the team and, although they will be big boots to fill, we are confident that Dan will rise to the challenge. We are delighted to welcome two new recruits to the WH team. HGV drivers, Nathan Austin and Kevin Dixon both have years of experience between them and will be joining the WH fleet and learning the rounds over the next few months. We wish them all the best in their new roles. Find me on page 8 of the Month4 | walkerhumphreyltd.co.uk Bakers’ Blend | February 2020 Blackcurrant Fruit Preparation 410g of John Morley Blackcurrant Fruit Filling 100g butter, melted 150g digestive biscuits, crushed 1 x lemon jelly, broken into squares 150ml boiling water 400g cream cheese 50g caster sugar 150ml double cream RECIPE John Morley Blackcurrant Filling Code: PIE-BLA02 Pack size: 6kg ONLY £9.95Bakers’ Blend | February 2020 T: 01977 682 333 | 56 | walkerhumphreyltd.co.uk Bakers’ Blend | February 2020 Veganuary (a UK non-profit organisation, not just a hashtag) encourages people to go vegan for the month of January as a way to promote and educate about a vegan lifestyle. It is no coincidence that it happens in January, as it is a time when many people make big changes in their lifestyle choices. To start 2020 off we have pulled out 20 vegan facts to demonstrate the importance of this to operators. 1. The 2019 Veganuary campaign saw more than a quarter of a million people taking part, while many brands, supermarkets and restaurants promoted the campaign. Estimates are that 2020 will see those numbers continue to increase and that this Veganuary will be the most popular yet. 2. Kantar data shows 37% of meat-free occasions were chosen for health reasons this year. 3. Yo! has the highest number of vegan dishes on the menu, followed by Zizzi, Beefeater, Bill’s and Turtle Bay. Make sure customers can easily find out what your vegan options are through clear indication on menus as well as promotions. 4. Veganuary 2020 has prompted the highest number of vegan products launching including Gregg’s vegan steak bake, KFC’s zero chicken burger, Wagamama’s watermelon tuna, Pizza Hut Pepperphoni Pizza and Subway’s meatless marinara. 5. Thirty percent of UK adults aged 16-24 agree that plant- based or vegan diet is good for the environment. 2 Are you shouting about your green credentials to your customers? 6. Twenty one percent of US adults say flexitarian (a reduction in meat consumption) best describes their dietary preferences. 7. Between Sept 2014 and Aug 2019, 60% of global food and drink launches with vegan claims were European. The UK and Germany are the leading markets for vegan claims. 8. Meat-free foods that have a short list of ingredients (sometimes referred to as clean label) are deemed more appealing by 41% of UK adults. Make sure you pick a good base sauce to start from, we can recommend a few… 9. The food-to-go market has exploded, however 25% of food- to-go shoppers would like a larger selection of vegan products. 10. Nootropics (substances such as blueberries and broccoli that may improve cognitive function, particularly executive functions, memory, creativity, or motivation, in healthy individuals) are on the agenda in 2020. Seaweed is a great natural source of iodine and provides a great fishy flavour. Vegan food does not have to be tasteless. 11. Over 40% of food waste is fruit and veg and is due to consumer selectiveness. Increasingly likely to see more “wonky” fruit and veg in 2020 in shops and operators promoting when they use it, to combat the perception of imperfection of shape mattering. 12. Cauliflower is a popular vegetable. Discover ways to tap into its texture, taste and nutrients in our cauliflower insight article. 13. Recent research from Quorn identified that 67% of older plant- based shoppers say they’re making food choices based on how it impacts the next generation. 14. Consumers are choosing meat-free for a variety of reasons with health and sustainability being two of the key reasons – more than half of British adults now “adopt vegan buying behaviour”. 15. Veganism is not new. The first vegan cookbook was published in the US in 1874. The book is called ‘The Hygeian Home Cook Book’ and was published in New York by Russell Thatcher Trall; one of the founding members of the American Vegetarian Society. 16. In 2018 The Vegan Society surveyed 2,000 people aged 15 or over across England, Scotland and Wales. They found the number of vegans in Britain has doubled twice in the past four years: from 0.25% (150,000) in 2014 to 0.46% (276,000) in 2016 to 1.16% in 2018 (600,000). 17. Google searches for vegan are nearly three times higher than for vegetarian and gluten-free. Will customers find you when they search looking for a vegan offering? 18. According to Deliveroo, the number of restaurants catering for vegans on the platform has grown by 168% in the past year. However, according to a recent survey by Pub and Bar magazine, over 70% of consumers don’t rate vegan pub offers. With 29% of consumers looking for vegan options when dining out, operators must continue to excite and inspire the growing vegan population. 19. The increase in items labelled vegan has continued. The initial step change in the number of vegan-labelled items on menus was on autumn/winter 2017 menus (236% increase from spring/ summer 2017 and 85% increase from autumn/winter 2016). The latest menus show a 44% increase period on period with there now being over 1,000 dishes on menus. 20. One in 10 children aged eight to 13 now identify as a vegetarian or vegan, according to a report by veggie brand Linda McCartney, with a further 44% trying to eat less meat and dairy. It’s no surprise that the majority of the menu prediction reports go for varying evolutions of the plant-based arena. Health and wellness is an industry-wide phenomenon and, in diners’ eyes, very much extends to wider environmental and ethical concerns. 20 Vegan facts for 2020Bakers’ Blend | February 2020 T: 01977 682 333 | 7 CREATE DELICIOUS, HEALTHY BREADS WITH OUR READY-TO-USE SOFTGRAIN 5 For recipe ideas visit www.puratos.co.uk | info_uk@puratos.com ORDER TODAY Puratos @puratosuk Puratos_uk Puratos UK Puratos UK Softgrain 5 contains wheat, rye, sunflower, spelt and linseeds that have been cooked and infused with sourdough. Add it straight to the dough to produce healthy and tasty breads * Offer valid 01/02/20 – 29/02/20 inclusive. Available through distribution only. Offer can be withdrawn at any time. 11KG BUCKET PERFECT FOR BAKERY AND PATISSERIE MEET CONSUMER DEMAND FOR NATURALLY HEALTHY, WHOLEGRAIN BREADS PROVIDES OUTSTANDING FRESHNESS * Code:Pack size:Price: Natural Colour & Flavour Chocolate CrembelSYR-CHO0112.5kg£32.22 Natural Colour & Flavour Lemon CrembelSYR-LEM0112.5kg£29.40 Natural Colour & Flavour Vanilla CrembelSYR-VAN0112.5kg£29.50 Crembel Caramel Fudge MGCSYR-CAR0112.5kg£29.628 | walkerhumphreyltd.co.uk Milk chocolate coated in a crisp candy shell Coloured Chocolate Mini Eggs Code: CHO-EGG01 Pack size: 3kg ONLY £14.95 THE BAKER’S FRIEND SINCE 1963 HOW TO ORDER To place your order contact the Sales Team on 01977 682 333 Coloured Chocolate Mini Eggs of the MonthBakers’ Blend | February 2020 T: 01977 682 333 | 9 Farewell to our longest serving member At the end of 2019 we said a sad but fond farewell to our longest serving member of the WH team as he ventured into the exciting world of retirement. Craig Watson has decided to hang up his boots after an incredible 35 years of loyal service to the company, for which, over 20 of those years I have had the pleasure of working with him. During his time at WH, Craig has been an integral member of the business, playing a key role in the development of the family run company, particularly over the last ten years from our base in Sherburn within the transport department. From small beginnings with a few transit vans in Morley, Leeds to the current fleet of multi-temperature HGV’s based at our much larger premises in Sherburn, Craig has been part and parcel of the expansion of the company. A dedicated manager, his most notable, recent achievement last year was the AA award for another BRC accreditation, a testament to his hard work within the management system. Since our move to Sherburn in 2009, Craig has been fundamental in the elevation of the company to another level and in just ten years the small team of 7 staff plus one part time worker has now grown to a team of 26. As for his retirement, Craig has a few plans up his sleeve, once all the long list of jobs at home have been completed! He has already discovered a new love for gardening and has managed to get in touch with some old friends and although he is looking forward to having some time to himself, he has not completely ruled out future part time employment. As our longest serving employee, Craig will be deeply missed and we would like to thank him for all his hard work, commitment and dedication over the years and we wish him all the best with his future plans. Next >