Top tips and techniques from BAKO’s Easter workshop

21 March, 2016

Baking experts from Macphie, IREKS, BAKO Own Label, Dawn, Renshaw and Rich’s visited the BAKOry to share Easter recipe inspiration and techniques with bakers from the North West.

Take a look at the video tutorials from the day to learn how to turn out perfect muffins, create quick but attractive cupcakes, bake perfectly set cheesecake and more.

John Robertshaw and Adam Manton from BAKO Own Label demonstrate some delicious cake crumb truffles and Easter nest cupcakes.

Neil Towse and Adam Storey from Macphie whip up a range of tasty treats including a healthier alternative to a fried doughnut.

Tom Fenton from IREKS shares how to create perfect cheesecakes every time, from black forest to Irish cream.

John March and Keith Clarke from Dawn share their secrets for perfect mousse fillings and moist muffins.

Jayne Frost and Andrew Robinson from Renshaw demonstrate how to get creative with almonds.

Ray Selby and Chris Brooks from Rich’s share their top tips for stabilising cream.

If you’d like to enjoy the full BAKOry experience in person, BAKO runs regular events for likeminded bakers. Keep an eye out on our website, in our monthly brochure and product guide for updates on future workshops.

Celebrating National Nutrition Month with 2016’s top trends

10 March, 2016

As we head into Spring, the team at BAKO NW wanted to take the time to celebrate National Nutrition Month by looking at some of the top healthy eating trends that are taking the food industry by storm.

There’s no one diet that is right for everyone and each one of your customers will have different tastes and dietary requirements, so it’s important to cater for all by adding lots of tasty foods to your menu.

With this in mind we wanted to share what trends we think will prove a hit on your menus this year:

Cauliflower rice

For many of your health conscious customers looking for low carb or carb free alternatives last year, courgetti was the key. However 2016 could be the year you pack away your spiralizer and go crazy for cauliflower instead. Working as a faux carbohydrate to add a filling substance to your menu’s dishes, try serving your curries or warm salads with different flavoured cauliflower rice. Add lime and chilli to your cauliflower rice for a zingy kick to your lunchtime menu. Or adding spices such as cumin and turmeric will make your cauliflower rice the perfect accompaniment to spicier dishes.



Hummus is a popular age-old dish served on many a menu, whether as a stand-alone dish or as an accompaniment, but it’s been reinvented this year with a sweet or savoury option. As many of you will have experienced, you’re often stuck with leftovers from lunchtime salads or vegetable dishes, so why not turn those surplus fruit and vegetables into punchy, crunchy dips?

Perfect for snacking, as a starter served with an array of bread or alongside a meal, these brightly coloured dips are sure to be a hit on your menu. Flavours such as kale and rosemary; carrot, ginger and turmeric; and even strawberry and avocado are rumoured to be proving popular.

various dip sauces

Bircher Muesli 

Being talked about as the ‘modern muesli’, Bircher muesli is extremely popular with health-conscious foodies known for providing a good source of protein and fibre. Proving a hit on the supermarket shelves, why not try creating your own for your breakfast menu or snack counter? Made from oats, yoghurt, linseed and a variety of fruits, it’s an easy and delicious answer to your customers mid-morning hunger pangs.

Try out flavours such as mango and coconut or apple and cinnamon in individual sized yoghurt pots.

Breakfast is Ready

Fruit crisps

No matter how careful you’re trying to be with watching what you’re eating, sometimes it’s just too hard to resist a handful of crisps. But fear not as fruit crisps are going to be the answer. We’ve all heard of root vegetable crisps, but how about trying to create your own packets of dried fruit crisps? With all the goodness of fruit with the crunch of crisp – your customers are sure to be impressed. Try experimenting with pineapple crisps, banana crisps and apple crisps this National Nutrition Month?

Healthy snack. Apple and pear dried chips

If you’ve got some great healthy alternatives on your menu or you have a free-from focus we’d love to hear all about it on our Twitter!

Celebrate National Flour Month

4 March, 2016

As professional bakers, the team at BAKO NW know how important flour is to your everyday lives. As one of your basic but most vital ingredients, whether it’s wholemeal, self-raising or rice flour we know that this store cupboard staple needs to deliver every time.

From pizza, sandwiches and pies to cakes, cookies and muffins, flour is the fundamental element.

As the exciting relaunch of BAKO Select has previously been announced, we wanted to take the time to highlight some of the quality flours we have on offer. High quality, yet at a lower price than other well-known brands, means you can be rest assured that consistency, value and quality stand at the heart of what we do, as flour is at the heart of every recipe.

BAKO Select Bread Flour

A high quality bread making flour, for the professional baker who needs a flour that has an excellent protein content that enables good water absorption; resulting in an excellent yield that produces a strong well developed dough.

Not just for the obvious loaves and pizza bases, try using BAKO Select Bread Flour in your pretzel or English muffin recipes to ensure strong, stretchy gluten that will hold lots of air bubbles and retain water. Baking flour for the professional who won’t compromise.


BAKO Select Wholemeal Flour

For those of you with customers still on a health kick this year, wholemeal flour is a healthy and delicious way to help keep those diet promises. This product is well known for its rich fibre content and is produced from only the best raw materials. If it’s sweetness you’re looking for in your bakes, don’t rule out wholemeal flour. Swap your normal flour for wholemeal for a healthier brioche or muffins that your customers won’t be able to resist.


BAKO Select Self Raising Flour
No baker would be without a reliable self-raising flour; a blend of wheat flour, milled from soft low protein UK wheat, and baking powder sifted together for an even distribution, it will give a consistent lift to baked goods every time. Perfect for making scratch recipe cakes, sponges and scones or add to pastry where you need a little extra lift and texture.

Lemon drizzle cake

BAKO Select Rice Flour

As many of you know, flour is continually evolving. It is now not just made from wheat or cereal grains but can be made from seeds or nuts. For those of your customers with food allergies or sensitivities, rice flour is a more than worthy substitute.
Made from milled, broken white rice, surprisingly rice flour makes a great crumble topping and is fantastic for biscuit recipes, especially shortbread.


BAKO Select Ground Hazelnut Flour

Another worthy alternative to wheat and grain based flours, BAKO Select Ground Hazelnut Flour adds a nutty aroma and taste to your bakes that customers will find hard to refuse. If you’re not using it as a replacement, try replacing 30% of the flour in your recipe meaning you’ll still get the wonderful added texture and nutty flavour you’re after. Paired beautifully with fruit and chocolate, why not whip up a chocolate hazelnut slice for your menu?

Chocolate Hazelnut Meringue Cake

For the full list of BAKO Select products visit


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