Kluman & Balter offers a complete range of bakery ingredients and solutions, sourced from around the world and delivered to the bakery door. The company recently moved to new premises at Waltham Cross, North London, close to the M25 for superb delivery distribution.
Alongside the modern warehousing and distribution centre is a purpose-built test bakery capable of manufacturing anything from cakes, pies and donuts to bread and pizzas. This facility ensures Kluman & Balter remains at the cutting edge of product development, whilst enhancing customer relations and involvement in recipe development.
Kluman and Balter was awarded “highly commended” in the category for Ingredients, Manufacture and Use in the 2007 Food Processing Awards. These prestigious awards, organised by Food Processing Magazine, were presented at a Gala Dinner held on 28th November at the Chesford Grange Hotel, Warwickshire.
Simnel cakes are traditional Easter stalwarts due for a revival. In the late seventeenth century girls in service brought home these rich fruit cakes on the fourth Sunday in Lent. The early Simnel cakes were made from whatever spare ingredients were available from the kitchen in the ‘big’ house. Now, however, a Simnel cake is usually a fruit cake topped with a layer of marzipan and seasonal decorations and uses ingredients carefully selected by the baker to produce a cake of the highest quality.
Kluman and Balter , specialist ingredients supplier to the bakery industry, stocks a vast range of products especially for cake making and decorating. Kluman and Balter considers itself effectively a massive ‘larder’ for craft bakeries, holding everything needed for Simnel and other Easter cakes including sugars, black treacle, egg products, fats and oils, nuts, colourings and decorations. The ingredients essential for traditional Simnel cakes are sourced worldwide and include best quality Turkish sultanas, Turkish raisins, Greek currants, glace cherries, mixed peel and mixed fruit.
Donuts are a firm favourite with all the family and can be an easy option for bakers and specialised donut vendors alike to supply fresh sweet bakery treats. Traditionally there’s a certain mystique about making the perfect donut. But now Kluman and Balter, one of the UK’s largest suppliers of ingredients to the baking industry, says it has developed a donut mix and base that will deliver consistent products time after time.
Weddings are big business. Thousands of pounds are spent hosting the reception and a must have centre-piece is surely a spectacular tiered wedding cake display. At a lavish wedding the cake can account for at least one of the thousands spent and even at smaller receptions the wedding party is usually prepared to spend upwards of £200 on the cake.
At such a price customers expect a top quality product and to be able to choose exactly what sort of cake they want. Increasingly there is a fashion for different types of cakes in the different tiers and there is a move towards a tiered display of individual-size cakes for easy serving. As well as traditional fruit cakes with brandy, cake makers need to be able to offer wedding cakes in a variety of flavours including chocolate, lemon, classic vanilla sponge, orange, coffee and even carrot cake.
Kluman & Balter has launched a new bread improver in a block form, making it safer and easier to portion. What’s more, it’s fat-rich content delivers a supple dough and a superior end product.
Traditional improvers come in powder form, supplied in sacks, or as a paste. They tend to be difficult to handle and portion. In the powder form spills are common, which means they can be expensive and labour-intensive.
Modern tastes are moving away from rich and heavy Christmas cakes, but over the festive season consumers still want to eat a cake with a traditional Christmas-time flavour.
Kluman and Balter advises bakers that a fruit muffin cram-packed full of cherries, sultanas, currants and mixed peel, flavoured with a hint of Christmas spices, topped-off with fudge or butter cream icing and seasonal decorations makes a popular alternative.
Halloween is the time cake-makers can let their imaginations run riot. Anything from gnarled witches’ fingers and cobweb spider cakes to graveyard ghoul cookies - not forgetting pumpkin seed muffins for the healthy eater! Altogether a riot of colours, flavours and spooky names.
All the baker needs is a good ingredient stockist and a fiendish mindset to get his Halloween cake display up and running. Kluman and Balter is the UK’s largest independent distributor to the baking industry, it stocks everything the baker needs when it comes to cake making.
Nuts provide protein and essential vitamins such as A and E, minerals such as phosphorous and potassium, and are a good source of fibre. Used in cakes and breads they offer bakers an easy way to produce healthy, premium value options for health-conscious customers.
Kluman and Balter stock a range of nut products - whole, roast, nibbed and flaked - including peanuts, almonds, walnuts, hazelnuts, pistachios, Brazil nuts and of course desiccated coconuts. The nuts are stored in optimum cool dry conditions, to ensure their freshness and preserve their individual flavour. Read the rest of this entry »
There’s a lot to be said for a traybake. It has ‘home-made’ appeal and allows portion size to be adjusted to suit. Kluman and Balter stocks a variety of cake mixes which are ideal for traybakes and ensure consistent quality with each baking.
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