DOCSLIB.ORG

Rhyl Doyle Director of Export Trading Paterson Grain Winnipeg , Canada

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rhyl Doyle Director of Export Trading Paterson Grain Winnipeg , Canada A Veteran Wheat Trader’s Perspective on the International Wheat Market over the Past 25 Years. Rhyl Doyle Director of Export Trading Paterson Grain Winnipeg , Canada What have I seen over the last 25 years ? What does the future hold ? Diversification of Canada’s Wheat Markets • When I started in the grain trade China + USSR combined bought HALF our wheat. • 1990 China 16% + USSR 32% • 1991 China 32% + USSR 17% • Today : China 6% + Russia / FSU: None • In 1989/90 the USSR bought 33-39% of our CWAD exports . Today none. Today Canadian wheat and durum sales are highly diversified to over 70 countries (2015/16 Crop Year). • Wheat Exports by • Durum Exports by Destination Destination • Western Europe: • Western Europe: 582,000 mt 1,510,000 mt • Africa: 2,125,000 mt • Africa: 1,903,000 mt • Asia: 7,742,000 mt • Asia: 492,000 mt • The Americas: • The Americas: 5,916,000 mt 457,000 mt Evolution from Government Buyers / State Trading Entities to Private Buyers • Exportkleb (USSR) -GONE • Conasupo (Mexico)- GONE • IDEMA (Colombia) –GONE • ENCI (Peru) –GONE • Brazilian Wheat Board – GONE • CORDE (Dom. Rep. ) –GONE • Costa Rican Grain Import Agency- GONE Evolving State Trading Entities (continued) • Canadian Wheat Board (monopoly gone, now part of G3 Canada with SALIC & Bunge in control. • Australian Wheat Board (monopoly gone, now part of Cargill) . • European Commission (used to wield massive stick in subsidized wheat export wars) . Now less disruptive. • Junta de Granos (Argentina ) –GONE Evolving State Trading Entities (continued) • Government Trading Corporation (Iran ) – still there but private imports are growing. • COFCO (China) –still dominant in China although significant private wheat import quota now granted. COFCO has become a multinational food and trading company buying Noble- Agri and Nidera. Evolving State Trading Entities (continued) • OAIC (Algeria) –still there (private imports growing). • ODC (Tunisia) – still there . (Also small private importers). • ONIC (Morocco ) -still there . Most durum now privately imported. • Many more examples on both the buy and sell side. Bucking the Trend away from STE’s • CUBA : Alimport still in control of imports. • VENEZUELA : Under the socialist government it transitioned from private import system to state control . Many problems. • IRAQ: Iraqi Grain Board- still there…for now • GASC (Egypt) –still main importer, some private imports). Cheap bread fills bellies. • JAPAN: MAFF still controlling wheat imports. GFSMO/SAGO (Saudi Arabia) from State Exporter (water exports…) to State Importer Wheat Remains a Strategic Commodity in many Countries. • “There are only nine meals between mankind and anarchy” Writer Alfred Henry Lewis (1855-1914). • The price shock of 2008 taught us that having money did not guarantee supply. • After droughts in Europe and Australia Argentina, Russia halted exports to avoid the richer buyers making their own wheat too expensive for their people. What has the shift away from government buyers meant for Canada? • Greater market share in places such as Latin America . Millers can now decide their blends. • e.g. Brazil changed from two flours (“Common” and “Special) to hundreds of flour offerings from the mills. • Greater flexibility for the miller. Strong, mid- strength and soft wheats can be blended to make a variety of flours. Instead of a government allocation of one type of wheat . What has the shift away from government buyers meant for Canada? • Private owners are more conscious of true value, quality. Not just price. • Private owners try to differentiate their products. Looking for an edge versus their competition. Higher margin products. • In Canada we love “Quality Wars” we hate “Price Wars”. Staggering growth in the world wheat trade • Following population growth and rapid urbanization of peoples, the world trade in wheat has been growing . • 1960 : 40 million tonnes • 1990 : 100 million tonnes • 2016 : 160 million tonnes • “Gluten free Lifestyle” and other fads really don’t matter much in the global picture ! Wheat Exporters are changing • Canadian wheat exports (in tonnes) have stayed in a similar range over my career. Same story in USA (acres shifted to other crops). • Growth in wheat export supply has come from Europe and the Black Sea. • Canada has diversified its exports into other crops like canola, pulses, soybeans. Less dependant of wheat , durum and barley. Canadian Wheat Exports Last 30 years Evolution of Major Wheat Exporters 1977: USA + Canada = 70% 2016 : USA + Canada = 27% FSU + Europe= 12% FSU + Europe = 46% Growth in the world wheat trade • Wheat trade up 60% since I started in the business. (From 100 million tonnes to 160 million tonnes) . • World population up 50% in same time. • Rising incomes. People are eating more . • Urbanized people eat more wheat products (less subsistence farming, wheat is easy to move, less perishable) . How we trade wheat has changed When I started Today • Face to face negotiations lasting • Trading via phone, email, text. days and sometimes weeks . 24/7 contact. • Telex machine, faxes, “wires”. • Cargill’s internal wire system used • iPhone, Blackberry, Email, to be a huge competitive Skype, WhatsApp. advantage. • Information was more valuable • Instant flow of information and filtered out slower. (The via everyone’s smartphone. Great Russian Grain Robbery). Farmer, Trader, Buyer . The • Remember Cora Hind (1861- info playing field has been 1942) ? Read her book “Seeing leveled. for Myself”. • Crop tours “Tweeting” live reports. The Commodity Casino • Risk Management is critical. • Farmer/Handler/Miller margins can disappear in minutes. • Increasing price volatility • Huge pools of speculative money driving futures markets. • Computers (“Algorithms”) trading wheat • Instant flow of price information and news. Consolidation of the Food Chain • From hundreds of millers in a country to a handful of big millers. • Multinational flour millers (e.g. ADM, Ardent). • Multinational bakers (e.g. Grupo BIMBO) . • A boardroom decision by Nestle, Mondelez, BIMBO could have global market implications overnight. e.g. we only want “Glyphosate free wheat” or “we want Low Carbon /Sustainable wheat.” Global Mega Brewers (ABInBev +SAB Miller). Consolidation of the Food Chain Source : The Visual Capitalist Negative Dietary Fads and Trends • Bread/pasta sales decline in fad conscious wealthy countries. • Atkins Diet • South Beach Diet • Wheat Belly • Gluten Free Lifestyle Although annoying for the wheat food industry in rich countries , really not important in the global picture. Positive trends for Canadian Hard Red Spring Wheat (CWRS) • Whole Grain ,Multigrains, Pulse breads . Need good protein /gluten structure . • “Clean Label”. Less reliance on enzymes / chemicals . Just Flour , Water , Salt, Yeast. No magic powders to do what good wheat used to do. • Selecting specific varieties for blending with cheaper wheats. Positive trends for Canadian wheat (continued) • Bread/pasta/noodle consumption rising in developing world (population growth & urbanization). • Rising incomes , demand for better products. • More industrial baking plants demanding higher quality , consistent flour. • CWRS carries other wheats. Core part of grist for industrial bakery flours. Grupo BIMBO: The Global Baker Influences types of wheat milled (When I started they were only in Mexico) Varietal programs to add value • Nearly 20 years selecting certain wheat varieties to • Looking for stronger CWRS ensure consistency and the varieties for certain best flour quality flour for products and flour their bakeries. improvement. • “Manitoba” still means strong flour in Italy “Manitoba” Flour What the ? …Mamma Mia ! Declining CWRS , increasing DNS Our grain handling system has changed . Massive consolidation • When I started . We still loaded box cars to Churchill. Lots of wooden elevators loading less than 10 cars. Trains stopped in each town. • Hundreds of elevators have been closed. • Today most elevators load 100-112 car unit trains . 10,000 tonnes each. • Newly segmented wheat pipeline (post CWB) wants efficiency and more volume/ less product segregations. Handling system consolidation • 2-5 trains /origins can make one vessel. • Less blending than when trains came from 50 different origins to make up one vessel. • This leads to more variation between cargoes. • Warburton’s is an example of an end user who has found a solution to this. Consistency is getting more important • Artisan bakers are being replaced by industrial baking plants. • Artisan bakers can stick fingers in dough add water , mix longer, to cope with variation. • Industrial plants rely more on automated machines with “Operators” pushing buttons for timed processes. • Variations can cause big headaches. • The handling system and baking system are moving in opposite directions… Help is on the way • The strength problem was initially thought to be due to environmental anomalies. • Weaker CWRS varieties being culled. • New varieties must be stronger to get registered. • Will help us regain market share and premiums in certain markets. High Yield vs High Quality • CWRS versus CNHR and CPSR. • Q: Will the market pay the premium to offset yield disadvantage for farmers ? • A: It depends on the year and the customer. • Scarcity of protein = higher premiums. The impact of plunging ocean freight rates • Plunge on ocean freight brings every type of wheat to the buyer’s door, new competition. • Mexico now imports Canadian , American, French, Russian, Baltic, Argentine and Black Sea wheats (used
Load more

Recommended publications
  • Product List Number 5B - October 1, 2017
    Product List Number 5b - October 1, 2017 Sweet Imports LLC – Product List 5b Page 1 Index Mineral Water 1 Tomato Products 2 Organic Sea Salt 4 Extra Virgin Olive Oil 4 ABM and Vinegars 6 Baked Products 8 The food industry has many moving parts and this is even more true when dealing with artisanal companies that produce many excellent Pasta 10 products that are very seasonal, and availability can be severely Rice 17 impacted by the outcome of the latest harvest. Flour 19 At Sweet Imports we strive to give you the most up-to-date pricing Baking Yeast 23 and information on product availability as possible. If this is a printed Truffle Products 24 document it may not be the latest revision published and some Seafood 27 information may be obsolete. Pesto and Ligurean Specialties 29 Please take a moment to log on to our website at https://sweetimports. Preserved Vegetables 32 com/wholesale-account/ and download the latest Product List. Capers 35 Buffalo Mozzarella 37 Fruit Preserves 38 Chocolate 43 Licorice 50 Confetti 50 Candy 51 Dessert Mixes 62 Our cover tribute to Italian excellence 1963 Ferrari 250 GTO Page ii Sweet Imports LLC – Product List 5b Sweet Imports LLC – Product List 5b Page iii Lauretana water springs in a pristine and wild ground at more than 1000 metres above sea level, in the North of Piedmont, surrounded by Biella Alps, a natural environment, protected and unpolluted, far from industrial and agricultural sites. It comes from the hydrogeological area of Monte Rosa glacier, that with its 4.600 metres overlooks the border between Italy and Switzerland: the mineral water flows deep, keeping unaltered all its organoleptic qualities and without running any risk of contamination.
    [Show full text]
  • Zymomonas Mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose
    foods Article Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose Alida Musatti * , Carola Cappa * , Chiara Mapelli, Cristina Alamprese and Manuela Rollini Dipartimento di Scienze per gli Alimenti, la Nutrizione, l’Ambiente, Università degli Studi di Milano, Via G. Celoria, 2-20133 Milano, Italy; [email protected] (C.M.); [email protected] (C.A.); [email protected] (M.R.) * Correspondence: [email protected] (A.M.); [email protected] (C.C.); Tel.: +39-02-5031-9150 (A.M.); +39-02-5031-9179 (C.C.) Received: 21 December 2019; Accepted: 11 January 2020; Published: 15 January 2020 Abstract: Zymomonas mobilis, because of its fermentative metabolism, has potential food applications in the development of leavened baked goods consumable by people with adverse responses to Saccharomyces cerevisiae. Since Z. mobilis is not able to utilize maltose present in flour, the effect of sucrose addition (2.5 g/100 g flour) on bread dough leavening properties was studied. For comparison purposes, leavening performances of S. cerevisiae with and without sucrose were also investigated. Doughs leavened by Z. mobilis without sucrose addition showed the lowest height development (14.95 0.21 mm) and CO production (855 136 mL). When sucrose was added, fermentative ± 2 ± performances of Z. mobilis significantly (p < 0.05) improved (+80% and +85% of gas production and retention, respectively), with a dough maximum height 2.6 times higher, results indicating that Z. mobilis with sucrose can be leavened in shorter time with respect to the sample without addition. S. cerevisiae did not benefit the sucrose addition in terms of CO2 production and retention, even if lag leavening time was significantly (p < 0.05) shorter (about the half) and time of porosity appearance significantly (p < 0.05) longer (about 26%) with respect to S.
    [Show full text]
  • The Chemistry of the Strength of Wheat Flour
    THE CHEMISTRY OF THE STRENGTH OF WHEAT FLOUR. BY HERBERT ERNEST WOODMAN, PH.D., D.SC. (From the Animal Nutrition Institute, School of Agriculture, Cambridge University.) IT is well known that different flours vary enormously in respect of the size and shape of loaf they yield on baking. The factor which determines the quality of flour in this connection has been termed " strength" and the latter has been denned as "the capacity of flour for making large well-piled loaves"(l). Many views have been held from time to time regarding the ex- planation of flour strength from the chemical standpoint. The earliest view was that strength was determined by the gluten content of the flour, which by virtue of its tenacity was able to retain in the bread the carbon dioxide produced as a result of the activity of the yeast. Many cases, however, were investigated where flours possessing a high gluten content were not so strong as a flour with a low content of gluten. Furthermore, no accepted regularity has been found to exist between the strength of flours and the water-holding or gas retaining capacity of their glutens. Attention was next directed to the consideration of the individual proteins in the gluten of flour, namely, gliadine and glutenine. It was found that measurements of the absolute amounts of gliadine showed no correlation with strength. Neither was it possible to show any con- sistent relationship between strength and the ratio of gliadine to glutenine in the gluten. It was suggested by Hall (2) that gliadine might not be a definite substance and that the gliadine contained in very strong flours might be different from that in weak flours.
    [Show full text]
  • Product Catalogue Professionals
    MULINO PADANO PRODUCT CATALOGUE PROFESSIONALS 1 2 INDEX MULINO PADANO 2 THE MILL 4 OUR BRANDS 6 SPECIAL LINES AIMED AT YOUR 7 PROFESSION PERSONALISING 11 YOUR RECIPES 3 The choice of the best flour, a choice made by professionals Bread-making, pizza, pâtisserie and fresh pasta MULINO PADANO’S INNOVATION: production: professional worlds that are all similar but different from each other. United by passion, tradition, INNOVATION FOR PROFESSIONALS tricks of the trade and jealously guarded recipes, there is in all of them a strong urge to innovate and to satisfy the Today’s market and consumer tastes are changing rapidly. ever-changing tastes of today’s public. Professionals need to keep themselves continuously The one precious, fundamental ingredient that unites them updated in order to satisfy new demands not only in taste all is flour. but also in terms of health and nutritional content. To obtain an excellent flour, great attention is required With over 80 years of experience and continual investment in the choice of the grain to be milled and an extensive into research and development, we are the ideal partner knowledge of the various processing methods necessary. for you in your endeavours to create innovative recipes. Mulino Padano provides both and in so doing, guarantees that all of its professional flour ranges are ofconsistent quality and performance. Wheat and Flour: a family passion that has been renewed day in and day out, for more than 80 years Our soft wheat mill is located in Salara, in the ONE OF THE MOST province of Rovigo, on the banks of the Po, Italy’s INNOVATIVE MILLS main river.
    [Show full text]
  • Catalogue Flour
    Carefully checked quality Flour milling is the cradle of our rich tradition and has long been one of the most important pillars of Mlinotest. It also enabled the development of other related groups of products and, thus, the development of Mlinotest. The careful selection of the best ingredients and comprehensive control of the production process enable the consumers to use high- quality flour of different cereals in baking and cooking, and also create the best cooking specialities. Wheat flour can be used in many ways and has, therefore, been indispensable in our diet for centuries. Wheat flour is made by milling wheat grain, which can come in various grain sizes (granulations) and types. White wheat flour type 500 1 kg 10088 4 x 1 kg 10908 5 kg 10086 WHEAT FLOUR WHEAT Semi-white wheat flour type 850 1 kg 10091 5 kg 10096 www.mlinotest.si 3 Flour types are defined according to the content of mineral substances (ashes). The purest flour ground from wheat kernel has the lowest type, with semi-white and dark marked as type 850 or 1100, and wholemeal containing ground whole wheat grains. Wholemeal wheat flour Dark wheat flour 1 kg 10220 1 kg 10095 WHEAT FLOUR WHEAT ORGANIC white wheat flour White bread mix 1 kg 10916 1 kg 10308 4 www.mlinotest.si Different types of special flour differ from each other in terms of their baking characteristics, making them more or less suitable for a certain type of pastry. This means that a suitable raw material – wheat with the required characteristics, needs to be selected for each flour type as well.
    [Show full text]
  • GOBLE FWG 1900 OAC.Pdf
    THESIS A COMPARISON OF THE RELATIVE VALUES OF CERTAIN WHEATS FOR FLOUR & BREAD-MAKING. -By- F. W. Goble. Department of Chemistry, 1900. A COMPARISON OF THE RELATIVE VALUES OF CERTAIN WHEATS FOR FLOUR & BREAD-MAKING. At the present time considerable work has been done at different experiment stations in determining varieties of wheat. In this work simply the yield per acre has been con- sidered without any reference to the milling quality of the grain. This has been especially of late, the complaint of the millers. They claim that the Canadian flour standard is being lowered in the Old Country on account of the farmers growing certain varieties of wheat simply for the yield, with out taking into consideration that quality of the grain. To a certain extent we find this to be the case. it does not always pay farmers, as a body, to grow certain varieties of wheat because, by so doing, they may reap a peck or more grain per acre. If good milling qualities went hand in hand with a large yield this might be done, but such is not the case. In the investigations carried on for this work, as will be seen further on, two of the most popular "inter wheats no- grown in Ontario, produce a low grade of flour, and bread of an in- ferior quality. This work was done with the object of comparing some six different varieties of wheat as to quality, or as to their relative value as flour for bread making. The results are worked out from duplicates, and where they did not agree, the work was separated until concordant results were obtained, 2 While these results are correct for the samples of grain used, they cannot relied upon as absolutely correct for all samples of these varieties.
    [Show full text]
  • GLUTEN FREE Produzione Di Farine Senza Glutine Production of Gluten Free fl Ours by Grinding Using a Con Macinazione a Pietra Dedicata
    CATALOGO 2019 NOI UN MULINO MOLTO PARTICOLARE Siamo sognatori, crediamo nei campi e nel sole, nella bontà del lavoro che trasforma. Siamo orgogliosi, affondiamo le mani nelle nostre farine dopo la macinatura e solleviamo una nuvola che diventerà pane di domani, torta di compleanno op i tajarin della domenica… Siamo testardi, contro ogni regola imprenditoriale abbiamo una fi liera in gran parte biologica (Biagricert), certi che il mondo possa cambiare iniziando dalle nostre tavole. Siamo tradizionalisti, lavoriamo solo con macine in pietra naturale. Siamo puristi, per non utilizzare sostanze chimiche conserviamo farine e altri prodotti in celle frigo a temperatura e umidità controllata. Ma soprattutto siamo liberi: scegliamo ogni giorno di proporvi solo l’eccellenza, senza compromessi. We are dreamers, we believe in fi elds and sunshine, we believe in the genuine work that transforms basic things. We are proud. After the grinding, we plunge our hands into our fl our and we raise a cloud that will become bread the day after... We are stubborn, most of our production chain is biological (Biagricert) and we are sure that the world can change starting from our tables. We are traditionalists, we work using only volcanic millstones. We are purists, we want to avoid the use of chemical substances, therefore we keep our fl our and other products in the refrigeration cells where we constantly check the temperature and the humidity. But, above all, we are free: every day we offer you only the excellence. BIO-SOFIA LA NOSTRA VISIONE DI UN MONDO INTEGRALE 140% DI ENERGIA RINNOVABILE ⋅ RENEWABLE ENERGY Grazie all’impianto fotovoltaico installato sul tetto del mulino e la centrale idroelettrica azionata dall’acqua che un tempo lo alimentava produciamo più energia di quanta ne utilizziamo.
    [Show full text]
  • Food-List-2017-Website.Pdf
    Divella S.p.A. has been producing high quality durum wheat pasta for over 120 years. In 1980 the founder, Francesco Divella, built his first wheat mill in Rutigliano, a small agricultural community at the heart of the vast Apulian plains which has been the best durum-wheat growing area in Italy for centuries. Today, Divella is one of the leading producers of dry pasta in Italy with the sole aim of providing customers with a top quality product produced from carefully selected durum wheat using traditional methods combined with technological advances. Premium dried pasta. produced from a superior selection of durum wheat and bronze cut, superb quality. Penne Rigate No.27B Ridged pasta quills 24 x 500g Spaghetti Ristorante No.8B Long pasta strands 24 x 500g Linguine No.14B Flat, narrow long strands 24 x 500g Casarecce No.25B Thick pasta twists 24 x 500g Gnocchetti Sardi No.58B Small pasta shells 24 x 500g Penne Ziti Rigate No.27 Ridged pasta quills 24 x 500g Penne Mezzani Rigate No.23 Short, thin, ridged pasta quills 24 x 500g Penne Ziti No.32 Smooth pasta quills 24 x 500g Fusilli No.40 Short pasta twists 24 x 500g Elicoidali No.22 Wide ridged pasta tubes 24 x 500g Tofe No.54 Small pasta shells 24 x 500g Gomiti No.53 Small hollow rainbow shape 24 x 500g Spaghetti Ristorante No.08 Long pasta strands 36 x 500g Spaghettini No.09 Narrower than spaghetti 36 x 500g Vermicelli No.07 Thick pasta strands 36 x 500g Linguine No.14 Flat, narrow long strands 36 x 500g Bucatini No.06 Long, narrow hollow strands 36 x 500g Tagliatelle Gialle No.95 Thin
    [Show full text]
  • Volatile Organic Compounds in Breads Prepared with Different Sourdoughs
    applied sciences Article Volatile Organic Compounds in Breads Prepared with Different Sourdoughs Lucia De Luca, Alessandra Aiello , Fabiana Pizzolongo * , Giuseppe Blaiotta , Maria Aponte and Raffaele Romano Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, Italy; [email protected] (L.D.L.); [email protected] (A.A.); [email protected] (G.B.); [email protected] (M.A.); [email protected] (R.R.) * Correspondence: [email protected] Abstract: Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (molar ratio between lactic and acetic acid) ranged from 0.39 to 3.4 in sourdoughs. Lactic acid was prevalent in all types of bread and showed the highest value in bread made from sourdough with a 1.5 bacteria/yeast ratio (8722.24 mg/kg). Moreover, volatile organic compounds were identified in bread samples. Alcohols, aldehydes, and acetic acid were mainly found. The alcohol concentration ranged from 140.88 to 401.20 ng/g. Aldehydes ranged from 185.01 to 454.95 ng/g, and acetic acid ranged from 91.40 to 173.81 ng/g.
    [Show full text]
  • Not Only Pizza
    MAGAZINE FEBRUARY 2019 - N°3 NOP NOT ONLY PIZZA HISTORY ALFA EXPERIENCE OUTDOOR COOKING RECIPES The biggest wood fired Franco Pepe: “How Wood and gas ovens, Not only pizza, oven hub in the world. I met Alfa ovens”" the italian art discover Alfa ovens Since 1977 DESIGN AND PERFORMANCE To explain who we are, it’s DOMESTIC AND COMMERCIAL necessary to focus on our core WOOD AND GAS PIZZA OVENS. principle, the quality. Alfa has been producing ovens for over 40 “BEING THE WORLD’S lfa ovens: a great drive to continuous innovation years being inspired by constant family for 40 years. and the never-ending search innovation, careful selection Alfa company for potential markets. A large of all-Italian materials and an MOST INNOVATIVE 0°- that was founded almost maniacal attention to A family including all of our in 1977 by Rocco Lauro and detail. Products with a unique 500°C (932°F) OVEN Marcello Ortuso, and is now employees, dealers, suppliers design fitting well into rustic or managed by the family second whose common thread is COMPANY WHILE generation, has established contemporary decors, in terraces the quest for itself as an as well as gardens or in the vast quality. During MAINTAINING THE industry leader “let’s imagine a world restaurant industry at large. all this time, over time. Our where the wood-fired CREATIVITY AND THE major strength oven is a tool for everyone we have sold In the has always and not just for pizzerias more than 500 ITALIAN TRADITION THAT been the or restaurants” 000 ovens all passion and the beginning it over the world, HAS DISTINGUISHED US urge to keep the company in family hands the most tangible sign of our was the oven.
    [Show full text]
  • De'longhi BDM1500
    INDEX Using the appliance safely . .189 Characteristics of the appliance and accessories . .190 Control panel . .192 Baking progress indicator . .193 Menu settings . .194 Using the appliance . .196 Simple steps to bake with the appliance . .198 Baking bread: an art and a science . .199 Important tips for measuring quantities . .200 The baking process . .200 How to use the Delay Bake function . .201 Power failure backup . .202 Practical tips . .202 Cleaning and maintenance . .203 Recipes . .204 Information on the display . .215 Troubleshooting . .216 FAQ . .218 Important information for correct disposal of the product in accordance with EC Directive 2002/96/EC. At the end of its working life, the product must not be disposed of as urban waste. It must be taken to a special local authority differentiated waste collection centre or to a dea- ler providing this service. Disposing of a household appliance separately avoids possible negative consequences for the environment and health deriving from inappropriate disposal and enables the constituent mate- rials to be recovered to obtain significant savings in energy and resources.As a reminder of the need to dispose of household appliances separately, the product is marked with a crossed-out wheeled dustbin. TECHNICAL SPECIFICATION heating element 800W motor 120W frequency 50Hz voltage 220V - 240V net weight 6kg 188 USING THE APPLIANCE SAFELY 1. Read all instructions, warnings and labels carefully. Keep these instructions. 2. Remove all "foreign" material from the bread pan. 3. Clean the bread pan and paddle before use. 4. Remove the plastic film from the control panel and all labels. 5. Always plug the appliance into a 220 - 240V AC socket 6.
    [Show full text]
  • WGS CELEBRATORY MENU 29 December
    WGS CELEBRATORY MENU 29 December – 04 January WGS Resident C h e f Alessandro G i u s t e t t i WGS Celebratory Menu 1 March 2020 – 7 March 2020 LUNCH & DINNER | Sunday – Saturday Food – $70pp Wine pairing – (Half: $40pp) or (Full: $60pp) Join us for a specially crafted menu and dining experience by our award winning team Make your reservations now! Prices are subject to 10% service charge and 7% GST Kindly refer to restaurant’s official website for updated operating hours WGS Celebratory Menu Available for Lunch & Dinner #1 BEGINNINGS LAGANE, CHICKPEA, CHILLI, SPICY GARLIC Lagane is believed to be the oldest form of pasta and originates in Ancient Greece. Made from hardened wheat flour and water, it was adopted by the Romans and became lasagne – meaning “sheet of pasta”. The combination of Lagane and chickpea was described by Roman poet Horace in Basilicata and is said to be the first written reference to pasta. Our Lagane is made with a Manitoba flour, a specialised flour with a high gluten content from the USA/Canada, and water. #2 PASTA’S RENAISSANCE SPAGHETTO PESTO GENOVESE In the 1300’s pasta’s popularity was on the rise and dried pasta became a staple of many an Italian home as well as being used as a food source on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Our dried spaghetto is simply made with semolina and water and paired with a traditional pesto Genovese.
    [Show full text]