HB Ingredients Newsletter No 14 April 2009

New Products

Spoonful of Chocolate

Waffle Coffee Cups

Creme Patisserie

Aerosol Glaze

Plastic Pipettes

1kg Lubeca Marzipan

Special Offers
Commodity and Currency News
Still a large amount of volatility, with Speculators active and fundamentals still showing negatives with arrivals at port in Ivory Coast being some 16% behind last year.........

Full Article-------->

Recipes of the Month
This month's recipes are a selection taken from Jean-Pierre Wybauw's book "Chocolate Without Borders ".

View Recipes--->

"The Doctors"
"The Doctors"

Don't forget to ask"The Chocolate Doctor" or the "Ingredients Doctor" to answer your questions.

Chocolate Courses

Barry Callebaut offer a range of courses at their Chocolate Academy, ideal for the novice or the professional.
Click here to access details of these and other Chocolate Courses.




We are Expanding our Sales and Account Management Team

HB Ingredients is delighted to announce an expansion of our Sales & Account Management Team, enabling us to improve and cement relations with our existing customers, whilst developing new business.

David Brealey is joining the company and is based from home in Derbyshire. The role will be as the main commercial point of contact with current and potential customers located in the North and Midlands areas of England and Wales. David will be involved in all aspects of Account Management, including support with customers' Product & Applications Development, together with supporting Key Accounts nationally.
David has extensive knowledge and experience having worked for 12 years for Thorntons PLC, initially in a variety of roles in the Production & Operations environment and latterly for 6 years in various Development roles. He was ultimately responsible for developing seasonal & adult speciality ranges through to factory trials. Since moving on from Thorntons a year ago, David has been working for Thermoform in a Senior Sales & Development role, growing business with current and new customers for confectionery & packaging moulds. There is probably very little that David does not know about chocolate!

James Flint of Gemini Foods is now representing the commercial interests for us in Scotland and Eire. James has many years experience in the Food Industry and is well known by customers throughout the UK, representing Belgosuc here in the UK over the past few years. James continues to work with Belgosuc and will further enhance our commercial activities in his area, through his many contacts and knowledge.

Chris Hawkins has represented us in the South West and South Wales since last October and has already ‘got his feet under the table' with most of our existing clients as well as generating a considerable amount of new business. One of his specialist areas is in the Ice Cream Industry and so Chris will now be supporting our efforts in this sector on a National basis.

By making these appointments we have been fortunate to put together a team with fantastic experience and knowledge and we know that this increases our ability to meet and exceed customer expectations going forward. Our commitment to be your unrivalled supplier of Chocolate and ‘the sweet side of food ingredients' remains firmer than ever. Day to day ordering etc will, of course, be maintained with the team here in Uckfield

New Dynamic Price List

We have produced our price list in a new dynamic format that is updated daily from our Exchequer accounting system, giving accurate pricing information. The price list is now sub-divided to keep similar products in the same range, making navigation easier. By clicking on the product code, this will take you directly to full details of that product, even on the PDF printable version.

Try it out on the example below---->

To access our price list either click here, or log into our website, www.hbingredients.co.uk, using your e-mail address and password, then a "Price List" tab will appear at the top, taking you straight there.

Article of the Month



Prices For The Second Half OF 2009

By the end of this month we expect to know the rough increase percentages in chocolate prices for the second half of this year. As we have been saying for the past couple of months we do expect chocolate prices to increase substantially. We will do all we can to help minimise these, but again please ensure you take this into account when planning raw material prices forward for the rest of the year.

New Products

You will see that we have just started stocking the Retail Bars from Grenada. These are ‘by popular request' and are 18x85gram tablets per outer, available in either 60% or 71% cocoa solids. Remember we also sell the 71% as a couverture for those special recipe ideas.

Grenada Retail Bars

We are also looking to stock the single origin bars from El Rey and Askinosie Chocolate we will keep you informed of developments. We are constantly asked for ‘unique' bars and so have bowed to demand, but only on a very small select basis.

For our Foodservice and Shop customers, we are also now distributing ‘Spoonfuls', which are 35gram individually wrapped Milk Chocolate Moulded Chunks on a wooden stirrer, ideal for the perfect Hot Chocolate Drink. These are packed 24 per outer and are now in stock.

Spoonful of Chocolate


You will see from the article above that we have recruited to further build our Commercial team. We have been planning to do this for some time and the new expanded team will help us raise our game with a broad range of expertise. This will enable us to work more closely with you, the customer, to help find the right ingredients for your business and also ensure that you can ‘lean on us' to support you with technical and application solutions as well as with New Product Development ideas and other areas where we can lend you an ‘objective ear'.

Tony Mycock

6th April 2009





HB Ingredients
Cocoa House, 22 Bell Lane,Bellbrook Industrial Estate, Uckfield East Sussex. TN22 1QL.
Tel:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833