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24 January 2011
In this edition & Current Recipes
Ebic+fresh+start+in+2011
The European Bakery Innovation Centre (EBIC) starts 2011 with a new website. With a new fresh design and improved usability. The renewed EBIC website offers companies in the bakery chain information and opportunities for collaboration and sharing knowledge.

Savings+with+Crumb+Soft
Bakeries all over the world use Sonneveld's Crumb Soft for softer bread. Using this universal fat substitute results in better bread products and at the same time, savings can be realised. The dosage in comparison to traditional fats is low (1/5 to 1/4 of needed fat content). This results in a much lower trans fatty acid content in end products and substantial savings in storage and packaging waste, when using Crumb Soft.

New%21+Credin+cr%26%23232%3Bme+p%26%23226%3Btissi%26%23232%3Bre+powders

With Credin crème pâtissière powders you can produce delicious instant custard. These Crèmes Pâtissières are suitable for all kinds of end products. You can make the tastiest cream buns, puff pastries or flans. All Credin's crème pâtissière powders can be baked and they are stable when frozen. And they are excellent for turning into a delicious light Swiss cream.

Sonneveld+supports+production+of+sustainable+palm+oil
Sonneveld has started an active policy in support of sustainable palm oil. We have been compensating for our annual use of palm oil with GreenPalm certificates since October 2010. It is our aim to only use sustainable palm oil in our bakery ingredients from 2013.

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Bakery Ingredients
Sonneveld Group B.V. -   Rietgorsweg 1-3 -   P.O. Box 42 - 3350 AA Papendrecht -   The Netherlands
Tel. +31 (0)78 644 25 25 -   www.sonneveld.com -   info@sonneveld.com