HB Ingredients Newsletter No 18 August 2009

 
 
 
New Products
 
 


Raspberry & White Choc Tubular Wafer


Popping Candy Explosive Crispy

Chocolate Coated Popping Candy

Powdered Citric Acid


Glycerine

Apple Pectin

Sorbitol

Powdered Soya Lecithin

Invert Sugar

 
     
 
Special Offers
 
 


Mays Special Offers

 
     
 
Supplier of the Month
 
 
Our Supplier of the Month is Belcolade, featuring Oxanti, their new and exquisite antioxidant-rich
dark chocolate ...


Full Article-------->

 
     
 
Recipes of the Month
 
 
This month we feature recipes using our "Supplier of the Month's" Oxanti, the antioxident-rich dark chocolate.....
View Recipes---->


 
     
 
"The Doctors"
 
 
"The Doctors"

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

 
     
 
Chocolate Courses
 
 
Click here to access details of Chocolate Courses that HB Ingredients can recommend.
The Callebaut Chocolate Academy have just published their 2009-2010 prospectus.

 
     


 
Editorial

 
 


We will be exhibiting at the Speciality Chocolate Fair, London Olympia
6-8 September.

"The UK's finest showcase of luxury & exquisite chocolate.
As the UK's only trade event dedicated to artisan chocolate it's a valuable opportunity to discover the very best suppliers of quality chocolate to meet the rapidly increasing consumer demand.

Retailers and foodservice buyers alike can source suppliers, transformers and chocolatiers that can add a unique, delicious and lucrative new aspect to their offering or menu."

We would like to invite you to visit us on Stand 871, as our guests. Click here to apply for your free tickets.

Grenada Chocolate Company Update

Just as an update, a couple of years ago, The Grenada Chocolate Company purchased an antique Cocoa Roaster from a German company and have now had it fully re-furbished. We were delighted to continue our support for the Co-operative by collecting the roaster from Northern Germany and then shipping this from Southampton to Grenada. The roaster was shipped up from St Georges and put in place at the factory last week and is now being installed and commissioned.

The Cocoa Roaster As good as "New"

Also currently the Grenada Chocolate Bar packaging is being re-designed to allow the bars to be displayed vertically. Whilst on holiday last week, Kath & I were able to taste the first new prototype bars which are the 60% chocolate with Nibbed Cocoa. Also a 99% pure Grenada Cocoa Mass and an 85% bar are in the pipeline... We will keep you posted when these are available.     

Callebaut Chocolate Academy Courses 2009-2010

The Chocolate Academy have issued their September 2009 - August 2010 prospectus.

They have included two new courses for this year:

Artisan Ice Cream Course 2days

Who should attend: Chocolatiers, Caterers, Chefs

Brief: A new concept for the adventurous chocolatier or chef. The course focuses on the art of making delicious ice cream.

Chocolate Patisserie Course 2 days

Who should attend: Chocolatiers and Chefs

Brief: Learn how to create simple, highly effective classical chocolate pastries.

Click here for a downloadable PDF brochure, giving full details of all of their courses.


 
     
 
Commodities & Currency Report

 
 


Cocoa Market
During July the market increased back up to the mid 1800's. This steady increase was due in part to continued activity by speculators, obviously during the summer months, trading volumes are lower and therefore with no new negative news about fundamentals the market certainly seems to be artificially higher than one would expect. We will see, but in the coming weeks we expect to see the level drop back to the 1600's.

Currency
Sterling continued to trade within the 1.15-1.18 range during the month and seems to be reasonably settled. We do expect that the Euro will weaken further against sterling and that the downside risk is fairly limited with sterling expected to hit 1.20 in the coming weeks. At the end of July Sterling also hit the US$1.70 level, representing a 10 month high.

Overall
The overall economic situation is very hard to gauge with the media offering the usual mixed bag of messages. The banks are reporting results, with positives from HSBC and Barclays and mega losses from Northern Rock and Lloyds TSB. Both of the latter are effectively part nationalised and have clearly used the opportunity to pile in the bad news into these latest results write offs and value write downs.

Tony Mycock 05.08.2009




 
     

 

 
     
     
 

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