For Body & Soul
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TOKEN CHARGE: €3.50 THE RAPS CUSTOMER MAGAZINE AUTUMN 2016 FOR BODY & SOUL Traditional German fare Version 2.0: a classic reinterpreted COUNTER OF IDEAS CREATIVE CUISINE TREND LEBERWURST HEARTY MEETS MATURING THE ONLY DIFFERENT MODERN GOODS More versatile than you thought: Goulash, sauerbraten & the Starter cultures: tailored liver sausage and pâté rest: trendy traditions to your needs RAPS_INSIDE_04_RZ_EN.indd 1 09.09.16 16:48 EDITORIAL CUSTOMER PORTRAIT TRIED AND TRUSTED RELOADED. Looking at familiar things from new angles unlocks creativity and Our customer portrait focusses on Christian Düring, a butcher from potential. In this issue we would like to show you some suggestions Saal an der Saale. He believes that ‘life is too short to be second-best’. and ideas about how you can restage things you thought you knew, INTERVIEWED: and benefit from them. We hope you enjoy the read. For example, a glimpse into the world of French and Belgian gour- CHRISTIAN DÜRING met pâtés reveals how the good old liver sausage – ‘Leberwurst’ in Sascha Thaens TOKEN CHARGE €3.50 German – can be brought to life using a few simple tricks. Traditional Director Sales Management & Strategy they help me to make my products even better. matched starter cultures. In January I’m going German fare, after all, is enjoying a renaissance – and not only in THE RAPS CUSTOMER MAGAZINE AUTUMN 2016 Nowadays you have to be so good that your to build myself a new chamber for ripening Germany. Young customers especially are rediscovering classics like FOR BODY customers no longer wish to be without your sausages. That will give me full control of my goulash, sauerbraten and other similar dishes. You too can benefit & SOUL Traditional German fare 2.0: a classic reinterpreted products. If you can deliver a unique flavour ‘babies’ from the cutter, to the filling machine, from this trend, especially if you discover how hearty traditional meals combined with top quality, you’ll survive. all the way to the ripening and refrigerating can be combined with a growing awareness of diet, and how modern Mr Düring, how did you become so passionate chamber – summer and winter. It’s one of my interpretations can generate new enthusiasm. about the butcher’s trade? How do you guarantee quality? life-long dreams. COUNTER OF IDEAS CREATIVE CUISINE TREND LEBERWURST HEARTY MEETS MATURING THE I grew up with animals. My parents opened Quality begins with the animals. I slaughter ONLY DIFFERENT MODERN GOODS More versatile than you thought: Goulash, sauerbraten & the Starter cultures: tailored liver sausage and pâté rest: trendy traditions to your needs their butchery in 1959. I wanted to follow in female piétrain pigs and young bulls from the CONTENTS BOOK STORE my father’s footsteps when I was still a boy. High Rhoen mountains. The animals must I began my apprenticeship here in 1982, and not be stressed – ethics are important to me. Customer Portrait page 3 PRACTICAL AND FOOD IS THE my father passed away soon after that. So the My maxim at work is that coolness means Christian Düring RELEVANT NEW POP, ... path became clear to me. freshness. Everything you do needs the ideal temperature. Cleanliness and hygiene are also absolutely essential. My machines are Counter of Ideas page 4 Few industries are transforming as ... says nutrition expert Hanni Rützler, whose Christian Düring is a butcher by trade so shiny you can see your reflection in them. quickly as the food industry. Expecta- ‘Food Report 2017’ has just been published. Liver delivers and conviction. His business now pro- My sisters, who run our sales, think the same tions are changing and new products Once again, Rützler has identified and ana- duces 120 different kinds of sausage. way. Customers see that and appreciate it. are arriving on the market, awareness lysed the latest trends in the industry. In her Creative Cuisine page 6 His recipe for success is uncompromi- is growing and new target groups new publication she looks at ‘New Flavou- sing quality, from the way animals are What constitutes the special Düring flavour? For body & soul are appearing. All this is a challenge ring’, examines ‘Convenience 3.0’ solutions kept all the way to the way the perfect First of all, not too much salt: just 16 grams to marketing. Andreas Peters, an more closely, combines ready-made meals product is made. per kilogram of brühwurst. But my seasoning International page 8 experienced marketing manager who with freshness, and explores how substitute is stronger to make up for it. We Franconians has worked for big-name food brands, products are becoming part of mainstream Thanksgiving downsized like things to be good and tasty. It costs money presents his new book Good Food eating in Beyond Food. What did you inherit from your father? but it allows me to try out new things. I don’t Marketing in which, starting from a Food Report 2017 Trend page 9 An aspiration and an understanding of quality agree that customers won’t eat what they practical standpoint, he explores ten Hanni Rützler, Wolfgang Reiter, and cleanliness. He said there are three types don’t know. A mature performance themes that are particularly relevant to June 2016, 116 pages of butcher: bad ones, average ones and really successful food marketing. ISBN 978-3-945647-31-8 good ones. I knew that life was too short to be What are you currently working on – which RAPS Inside page 10 Good Food Marketing second-best. new products are behind your counter? Andreas Peters, May 2016, 168 pages Cleanly clean I’m very involved in high-end products. For ISBN – 978-3-86641-315-3 How is the trade changing? instance, I have invested in a new ham press People Inside page 11 You can no longer win people over with just and refined RAPS’ Katengold product for my Giving impetus to the market black pudding and liver sausage. The butcher dry-cured ham. I always give RAPS products of the 21st century has to offer perfection – a slant of my own. I’m especially proud of my colouring, consistency, packaging sizes. Basic salamis too, and I put a lot of effort into them. Panorama page 12 seasoning, seasoning blends, sausage casing, The meat has to be good, the machines have to Market hall revival starter cultures – RAPS is a major ally to me be right, the seasoning has to fit. I always get in all these important aspects of my work, and RAPS’ ‘little helpers’ for my salami – perfectly 2 INSIDE INSIDE 3 RAPS_INSIDE_04_RZ_EN.indd 2 09.09.16 16:48 RAPS_INSIDE_04_RZ_EN.indd 3 09.09.16 16:48 COUNTER COUNTER OF IDEAS OF IDEAS LIVER DELIVERS TIPS ON THE PRODUCTION Leberwurst, or liver sausage, is considered rustic and traditional. OF ASPIC MASS But a closer look reveals remarkable diversity and sophistication. · Dissolve 80 g ARA-CRISTAL-SUPER (prod. no. 1000710-006) completely in one litre of water (90 °C) without frothing. · Ingredients like red wine, caramel and roast juice are suitable for flavouring the aspic layer to taste · Cocktail cherries, mandarin segments, orange slices and spices (bay leaves, cloves, pepper corns) can be used to garnish. In France and Belgium, pâté – which is in fact a variation of liver OUR BEST COARSE OR FINE THAT IS sausage – is considered a fine delicacy, and has been since the RECIPES Renaissance. Garnished and refined using the best and most THE QUESTION expensive spices from faraway colonies, pâtés were considered a high-point of French aristocratic banquets. Because liver sausage COARSE LIVER PATE The butcher’s trade knows 50 different types of liver is treated as a simple country snack here in Germany, people PEAR WILLIAMSGEIST sausage and the German Food Code lists almost 70 often forget about the diversity of flavours it offers. But as a result Recipe number: 5500768 types. These different kinds of leberwurst differ in the of the virtue of making use of every part of the slaughtered pig, (For a total of 10 kg) seasoning they use, their consistency and the exact Germany’s leberwurst has become extraordinarily diverse over composition of different meats in them. the centuries – from coarse to fine, and with variations from INGREDIENTS: That is why we have developed a region to region, from the Pfalz to Holstein. So it’s always worth 1 kg pork liver 180 g nitrite curing salt giving a little thought to what’s available if you’re considering 1 kg S 3 – coarse, 40 g 1001154 CLIVIA GOLD matching product for every serving liver sausage. de-fatted pork with NO MSG requirement. 10 % visible fat 10 g 1000785 COLO-FIX A look at the world of international gourmet pâtés can inspire 1 kg S 10 – fat jowls 10 g 1000611 GLUTALIN German butchers, chefs and food manufacturers to turn their 800 g S 8 – back bacon 20 g 1000757 FETTFAX TOP trusty old leberwurst into a delicacy in its own right – with fresh UNUSUAL 1,8 kg pork liver 150 g pears (tinned) ideas for refining it, as a flavouring ingredient in the kitchen and in COMBINATIONS 3,92 kg S 4 - lean pork belly 70 g Williamsgeist brandy the form of serving suggestions. Some more surprising combina- with 25 % visible fat One especially interesting counterpoint to the hearty taste of tions can turn the traditional liver sausage into an extraordinary leberwurst is the sweet-and-sour taste of chutney made of METHOD: experience for the taste buds. For instance, fruity pear and ARABELLA GOLD NO MSG/ALG fruits such as apricots and figs. Flavouring chutneys using Dice the pears finely and marinate them overnight in the Williams- Williamsgeist brandy are a perfect addition to leberwurst.