HB Ingredients Newsletter No.8 October 2008  
 
 
 
Special Offers & Promotions
 

We have some interesting special offers this month!!

Read More ->

     
 
New Products
 


Edible Gold Flakes

Edible Silver Flakes

Edible Gold Powder

Edible Silver Powder

Edible Gold Sheet

Edible Silver Sheet

     
 
Featured Supplier of the Month
 
The featured supplier this month is Billington's unrefined cane sugar, see what the experts say.............
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Commodities and Currency News
 
At the end of July the market briefly jumped up only to settle back....
Read More ->

     
 
Recipes of the Month
 


For this months recipe's we have chosen a few recipes using Billington's Unrefined Cane Sugar.......
Read More ->


     
 
Chocolate Courses
 
Barry Callebaut offer a range of courses at their Chocolate Academy from September 2008 to July 2009. They range from "Introduction to Chocolate" to "Advanced Competition Showpiece Course". Click  here to view a downloadable PDF file.
 
 
"The Doctors"
 

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

 

 



Editorial  
 


Late Newsletter

We must apologise for the late arrival of our monthly Newsletter, but we wanted to include the results of the UK heat of the World Chocolate Masters, held yesterday, 6th October at The Restaurant Show. Please see our "Article of the Month" below.

Milk Powders/Dairy Product Contamination

In recent weeks you have no doubt heard of the Milk Powder contamination problem in China. We would like to confirm that since 2002, the Import of any Chinese Dairy Ingredients into the EU has been banned. So we can categorically assure all our customers that all Dairy, including Dairy products that are produced within the EU, are completely free of risk. The only Dairy Product including products that we sell that originate from outside the EU are the ICOA White and CAOBA Milk Venezuelan chocolate, and we have a written Statement from Chocolates El Rey, that these products are not, and have never been, made from Milk Powders from China or the Far East.
Individual manufacturers statements are available on request.

Edible Gold & Silver Products

We are delighted to announce that we have recently been able to open a new source of these products at very competitive prices! These include:-
Gold Leaf23ct Gold Leaf – 25leaves/book 80x80mm
150mg 23ct Gold Flakes/Petals with tweezers and bamboo stick – ideal decorations
80mg 23ct Gold Powder in a Shaker Pot
Silver Leaf – 25leaves/book 80x80mm
500mg Silver Flakes/Petals with tweezers and bamboo stick – ideal decorations
1gram Silver Powder in Shaker Pot
Our prices for this range are available on line, and Mixed Pallet customers can also benefit from much lower prices! Click here for full details.

Nougat Products

Also we will shortly have stock of fantastic Nougat Pieces and alsoCarlier Nougat Granulated Nougat from a long established family firm in Belgium, Carlier.
The Almond Nougat Pieces (Napolitains) are packed c.530pieces in 4kilo boxes and each weigh around 8 grams – so are perfect for enrobing or dipping to include as part of your range, and also a great dip for Fountains.
The Granulated Almond & Honey Nougat is 3mm or less and when mixed in a centre, or even just mixed with chocolate like a ‘Cluster' adds taste & texture. Also great in Ice Cream or just used as a ‘sprinkle' on desserts, cakes etc. Packed in 1kilo bags, 6 to a case.

Chris Hawkins

We are pleased to annouce that we have appointed Chris Hawkins as our Sales Agent to cover the South West and Wales. Chris has an indepth knowledge of the ingredients industry, having previously worked for Garrett Ingredients, Napier Brown and Milk Link. Chris will be delighted to come and see you to discuss your requirements.
His contact details are:
Tel: 01454 615400
Mob: 0796 8899713
e-mail: chris@hbingredients.co.uk

Tony Mycock
3rd October 2008


 
     



Article of the Month  
 


The World Chocolate Masters

The World Chocolate Masters UK Finals, organised by Barry Callebaut, Cocoa Barry and Carma, took place on Monday 6th October at The Restaurant Show held in Earls Court, it is the world's premium culinary competition devoted solely to the use of Chocolate.
Six Chocolate Professionals competed under the scrutiny of a panel of proclaimed judges and in view of the public producing Moulded & Dipped Pralines, a Chocolate Pastry, a Main Showpiece in the Theme of ‘Haute Couture' and a small Showpiece from a Mystery Box in the theme of ‘High in the Sky' all within a strict time limit.
The tense and extreme conditions were a testament to all the candidates who used their wealth of skill, knowledge and expertise to produce some truly outstanding work.
The Main Showpiece was the prime attraction, with the intricate and delicate art form being produced in full gaze of the public. The conditions unfortunately proved too much for Thomas McArthur who's showpiece collapsed only 45 minutes before the evaluation deadline. Other candidates also experienced some problems with items falling from their showpiece as the temperature began to rise in the exhibition hall.
Mark Tilling was again declared the winner, having won the UK heat 2 years ago and will now go on to represent Great Britain at the World Chocolate Masters Finals. This will be held in Paris next year at the Salon Du Chocolat and he will compete against 20 other National Finalists.
We wish Mark every success at the Finals and will keep you updated with his progress in the run up to The World Finals next year. Carl with Ollie Drayton, winner of the "Chocolatiers Choice Praline".


HB Ingredients were proud to be sponsers of the "Chocolatiers Choice Praline" award which was won by Oliver Drayton, Chancery Court Hotel, London, who was also overall runner up.
Sebastian Kobelt was the winner of the "People Choice Praline".


The other contestants were:
Andrew Gregson-Brown, Andy's Creative Cakes, Northamptonshire.
Richard Heppell, RAF Culinary Arts Team, Buckinghamshire.
Thomas McArthur, Whittlebury Hotel, Northamptonshire.
Sebastian Kobelt, Scotland.

Below are the finished showpiece's:

The finished showpieces, from L to R, Mark Tilling, Ollie Drayton, Andrew Gregson-Brown, Richard Heppell, Sebastian Kobelt.

Click here for a further article about the World Chocolate Masters.

 
     

 
 

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
e-mail: sales@hbingredients.co.uk Website: www.hbingredients.co.uk