Confectionery Varieties + + + High Fibre & Organic Lines+ + + Exhibitions & Promotions

News

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147

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2 2 Bakels News – No 147 / 2008

BEHIND THE SCENES

Food and Hotel Asia 2008

Without doubt one of the more popular Bakery, Food and Hotel Exhibitions in the Asian region is the Food and Hotel Asia, com -monly referred to as FHA, held from 22 to 25 April in Singapore.

With over 2.600 companies from 69 countries exhibiting, trade visitors were treated to a wealth of new and exciting concepts, ingredients and machinery launched at the bi-annual event.

Encompassing 75.000sqm, over 7 exhi- bition halls; 37.000 guests visited over a four-day period to meet with leading bakery ingredient suppliers from through-out the region.

Bakels was represented by our Singapore and Malaysian companies who presented a host of new and attractive products.

Our Bakels demonstrators continuously baked and decorated exciting bakery items throughout the duration of the 4 days – always a draw card for any exhibition.

Baking on the Kokoda Track

André Arndt, export marketing manager of Australian Bakels, and John Wallace, managing director of BNG Trading, our agent in Papua New Guinea, took baking to the extremes during a trek along the world famous Kokoda Track. This rugged jungle track rises from 300mt to 2.200mt above sea level and the area is inhabited mainly by aboriginal people.

André, a German Master Baker, gave baking demonstrations using Bakels premixes and «bush ovens» in the villages of Etogi and Menari. The three companies involved, Australian Bakels, BNG Trading and PNG Trekking, donated 2 new bush ovens to these villages.

Nordic Bakery 2008

Nordbakels would like to thank all their customers who visited their stand at Nordic Bakery 2008 held from 22 to 26 April in Älvsjö, Stockholm. This year the Nordic Bakery was organized together with Gastro Nord and Wine Nordic which was a success given the total amount of 29.310 visitors.

Nordbakels presented Bakbel fruit fillings, no-bake slices, new organic bread mixes, muffins and Pettinice. Refreshments were available throughout each day, including high quality confec-tionery lines which were produced on the stand by our confectio-ners. The Pettinice demonstration was especially appreciated.

We are happy having been able to participate at this exhibition which was very sucessful for the whole Bakels Group. We are very pleased to inform you that Nordbakels received a special prize for the exhibition stand:

«Nordbakels offers a bright inviting exhibition stand, where all senses are tempted. We have full activity and the proverb ‹from a to z› is a very accurate de s c ription of the NB presentation. Their bakers achieve delicacies using Bakels ingredients.»

After-show party featuring drummer Michael Ohlson

3

Behind the Scenes 2

Editorial / Contents 3

Innovate British Bakels 4-5

Innovate South Bakels 6-7

Innovate Australian Bakels 8-9

Innovate NZ Bakels 10-11

Innovate Irish Bakels 12

Innovate Nordbakels 13

Innovate Bakels Chile 14

Innovate Bakels Peru 15

The Bakels World 16

Published by EMU AG, SwitzerlandPrinted in Switzerland

Dear Reader

Can anyone recall a more challenging time for the baking industry? As well as spiralling raw material costs we, bakers and ingredient manufacturers alike, have to contend with increasing energy costs and the knock on effects of problems in the global financial

system. The full affects of these and how they will impact on consumer buying patterns is as yet unclear. However we believe there are some lessons from the past which still hold true.

• Consumerswillnotcompromiseonquality.Theymaypurchase less of the more expensive lines but they will expectwhatevertheydobuytobetopquality.

• Consumerswillvalueanoccasionaltreattobringsome pleasure into their lives. Indulgent «weekend lines» will still be purchased and indeed could become even more popular.

• Consumerswillplacemoreemphasisonvaluetherefore special promotions will help maintain foot fall and spend levels in retail bakeries.

• Consumerswillstillbeinterestedinnewproductssodon’t cut back on innovation and new product introductions.

• Andfinally,thosemarketswherehealthyeatingisamajor trend are unlikely to see an economic down-turn reverse this trend. Consumers will not return to eat what they consider to be less healthy products simply to save a little money.

So the basic advice to our customers, if we may be so bold as to give advice, is to keep on innovating and introdu-cingquality,healthyorindulgentlines.Wehopeyoufindsome ideas for these in this edition of Bakels News.

Once again we thank you for taking the time to read Bakels News, and for your valued custom.

Armin UlrichChairman

Editorial CONTENTS

4 4 Bakels News – No 147 / 2008

British BakelsINNOVATE

Multi Wholegrain Gets Stamp of Approval

British Bakels has recently launched the first ever product outside of the USA and Canada to carry the US Whole Grains Council stamp of approval – Multi Wholegrain Bread Concentrate.

The consumer group, the Whole Grains Council, was formed in 2003 to educate the public about whole grains. One way they achieve this is by issuing a «Wholegrain Stamp» for approved products.

The report added that consumer aware-ness of wholegrain is linked to fibre and that products which make high-fibre claims are «invariably popular». Bakers who use Multi Wholegrain can legally make this claim.

Leatherhead continues: «Recent research conducted by Nielsen showed that whole- grain products were the most commonly purchased ‹healthier› foods, with 93% of consumers having purchased foods labelled as wholegrain or high fibre – 48% doing so regularly». This makes Multi Wholegrain a potentially huge product for bakers.

The Whole Grains Council stamp of approval along with other Multi Whole-grain point of sale material is now available to British Bakels customers.

The stamp tells the consumer how many grams a single serving of the product carries. In Multi Wholegrain’s case it is a mini- mum of 29gr per 50gr serving, well in excess of the 18gr or so the average Britain eats today.

Consumers want to eat healthily and, while they see wholegrain as the leading healthy food, they also want to enjoy what they eat. These principles were the driving force in developing Multi Wholegrain.

Research by Leatherhead Food International also found that adult consumers are more likely to choose healthy breads with «bits» which is why Multi Wholegrain Bread Concentrate contains four different types of grains and rye flour. Multi Wholegrain Bread Concentrate is used on a 50/50 ratio with wholegrain flour.

5

British Bakels INNOVATE

Single Portion Cakes

The humble fairy cake, traditionally a sponge cake base with a simple iced top, is enjoying a renaissance as the new American style cup cake.

As more consumers are looking for single portion cakes as small indulgent treats, cupcakes provide bakers with the opportunity to sell a very good margin line, either on its own or alongside sandwiches and soft drinks, to boost their take away trade.

British Bakels Multi Mix Cake Base is ideal for the production of cup cake bases. (There also are over forty recipes available for other cake concepts made with this versatile mix). The cupcakes can be finished using Bakels Fudgice, a delicious soft eating fudge topping that sets with a non-stick surface. Fudgice is available in four flavours, Rich and Mellow Chocolate, Toffee & Vanilla.

For pure indulgence instead of Fudgice, Millionnaires Caramel and Banoffee Toffee can be used.

Larger users will find the cost benefits of using Neutral Liquid Fudgice Concentrate, to which they will add their own shortening and icing sugar, very attractive. The Fudgice produced from Neutral Liquid Fudgice Concentrate can be coloured and flavoured and once applied is touch dry in seconds, making it ideal for swirl decorated cakes where a high definition is required.

Life Member Award

At the Scottish Association of Master Bakers conferencebanquetheldinMay2008,KeithHouliston, British Bakels sales director, was made an Honorary Life Member of the Association in recognition of his outstanding contribution to the SAMB.

Of the thirty two individuals who have been awarded life membership only seven, inclu- dingKeith,havenotbeenbakers.

PicturedherewithhiswifeElaine,Keithjoined Bakels in 1981 becoming very active in the SAMB whilst living and working in

Scotland.DespiterelocatingtoEnglandKeithremainsfullyinvolvedwiththeAssociationandin their words has «become their ambassador south of the border organising more study trips, meetings and golf tournaments than any other member».

6 6 Bakels News – No 147 / 2008

South BakelsINNOVATE

Egg free products are requested by an increasing number of consumers and they can be a cost effective and convenient way of producing traditional bakery lines.

Egg Free Sponge Mix

Egg Free Sponge Mix also requires only the addition of water to produce a fine textured, soft eating sponge cake which is completely egg free.

This product is also very versatile as it can be used for many different sponge based products.

Instant Milk Tart Custard

Milk custard tarts are traditional favourites. For quick and easy production of these popular products we have developed an Instant Milk Tart Custard which needs only the addition of cold milk to produce a quick setting traditional milk tart filling.

Egg Free Scone Mix

Only the addition of water is required to produce a wonderful soft eating Egg Free Scone Mix.

Easy to make – easy to sell. Buy some and see.

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South Bakels INNOVATE

Bakels People – Dawn Jacobs

Dawn Jacobs is retiring from South Bakels after 41 years of loyal service.

DawnwasborninWestdene,justaround the corner from the company she would eventually work for and retire from. She has two sons Anthony and Garth who are both working overseas.

She worked for SA Druggists and Dragon Gas in the accounts department before joining South Bakels on 16 March 1967 also in the accounts department.

Dawn transferred to the telesales department in 1992 where she has worked for the past 16 years. Dawn has seen many changes at South Bakels in her 41 years but insists «we are still one big happy family» and «I will miss them all when I retire».

Dawn, we wish you a well deserved retirement and many years filled with good health and happiness.

They don’t make them like you anymore. God Bless, from all at South Bakels!

Sales Conference 2008

South Bakels held their annual sales conference on 7 – 10 February at Misty Hills Country Hotel & Conference Centre in Johannesburg.

The guest of honour was the Bakels Group chairman/CEO Armin Ulrich who highlighted the various Group activities and achievements of 2007.

AttheawardsdinnerontheSaturdayeveningJurgenKlostawasawarded the sales representative of the year 2007 trophy.

Multiseed Rye Mix

A complete mix which requires only the addition of yeast and water to produce a light rye bread, full of crushed wheat, sun- flower seed and linseed.

Multiseed Rye is pleasant eating with a distinctive rye flavour.

Ciabatta Bread Mix

Bakels Ciabatta Bread mix needs only the addition of yeast, water and olive oil to produce traditional Ciabatta bread by using either the overnight method or the no- time dough method.

The Ciabatta produced is a crispy product with very open internal texture. Chopped olives can be added to produce a traditional Olive Ciabatta.

8 8 Bakels News – No 147 / 2008

Australian BakelsINNOVATE

Frozen Batter Cakes

Australian Bakels is increasing its range of frozen batter cakes through the deve- lopment of market accepted freezer-to-oven products. The efforts of our product innovation and R&D teams have resulted in a quick turn around of products that satisfy customer requirements.

The range includes 3 variants of slab cakes. These are deposited into bakeable cardboard trays, conveyed through a spiral freezer, packed and then delivered to our customers by frozen transport. The custo- mer simply removes batter cake from the freezer, then bakes, finishes and sells it!

Three standard and mini-sized muffin varieties further comple-ment the range and provide Australian Bakels with the opportu-nity to service the market with an extensive assortment of products.

These products are all of the highest quality, using the finest ingredients and designed for a market that allows our customers to simply take the required amount from the freezer and bake. Wastage is reduced and freshness improved as you can bake as needed.

Also available is a range of mini bar cakes. These, too, are deposited into specially designed containers that serve as both the retail and baking packaging.

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Australian Bakels INNOVATE

General Manager Appointed

WearepleasedtoannouncetheappointmentofAndyNelsonasgeneralmanager of Australian Bakels. He was previously our sales & marketing director.

Andy joined Bakels 7 years ago from a senior management position with Woolworth’sin-storebakeriesandpriortothatworkedwithseverallargeUKbakeries.

All-in-all, Andy has 29 years’ baking industry experience and tertiary qualificationsinbusinessmanagement.

WecongratulateAndyonhispromotionandwishhimeverysuccess.

Bob Orth has retired as managing director of Australian Bakels on 1 July 2008 and is continuing full time as a director of Australian Bakels. He will also work on Group projects in the PRC and some other Asian countries, a role he will continue on a part-time basis from 2009.

New Slice Mixes

Australian Bakels has added 3, bake or no-bake, all-in slice mixes to its current range of premium slices:

• Cranberry&WhiteChocHedgehog• OrangeCitrusHedgehog• BlackForestHedgehog

These new slice mixes only require the addition of Bakels Cake Margarine and water to produce delicious, premium slices at a low cost per slice.

Individual decorating and finishing can then be achieved using the Bakels range of ready-to-use icings and toppings.

Please contact your Bakels representative to obtain a copy of the new Bakels «Simply Irresistible Slice Range» brochure.

10 10 Bakels News – No 147 / 2008

INNOVATE NZ Bakels

Bakels Cheese Sauce

Bakels have recently launched Bakels Cheese Sauce. Avail-able in 10 x 1kg easy pour pouches Bakels Cheese Sauce has proved an instant success.

With the continued high cost of dairy products Bakels Cheese Sauce is a tasty, economic and fail safe direct alternative to grated cheese and will help send your pie sales into space.

Bakels Mousse

With the ease of use (add water only) and simplicity to make decadent desserts Bakels Mousse has been a hit in the local NZ market.

Having a wide range of applications Bakels Mousse has proven popular with supermar-kets, café’s, catering companies, rest homes and bakeries.

By simply adding cold water and mixing Bakels Mousse is ready to use as a filling for mousse cakes or simply placed in a dessert cup, topped with your favourite toppings and ready for immediate consumption.

Commonly seen as a summer dessert, Bakels Mousse has proven to be very popular in the NZ winter months as well, and is growing in popularity as an alternative to ice-creams and rich chocolate cakes for dinner time desserts.

Now available in three flavours: chocolate, strawberry and vanilla.

Bakels Cheese Sauce is an ambient shelf stable sauce that is convenient and easy to use with controlled portions to maximise time efficiencies and minimise waste.

Contact your local Bakels bakery advisor to order today.

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NZ Bakels INNOVATE

Tri Nations Rugby Pie Promotion

With the All Blacks, Wallabies and Spring Boks once again in a heated contest for the Tri Nations crown in 2008, the Bakels Tri Nations promotion has attracted huge success. The New Zealand public have rallied round in support of the Rugby Pie with fanatic sales throughout the country. Support your team and your customers alike by making the Rugby Pie a winner in your pie warmer. Receive a free promotional rugby ball, shelf ticket and posters with every combination purchase* while stocks last.

For further information, merchandising material and recipe ideas contact your local bakery advisor or phone 0800 BAKELS.* Conditions apply

New Appointments

Bakels would like to welcome David Yorwath and Vaughan Dew to the Northern regional sales team.

David brings 29 years of bread, cake and pie manufacturing experi-ence. David has already settled into his new role and is looking forwardtocontinuingthegrowthintheSouthAuckland,Waikatoand Coromandel areas.

Vaughan comes to Bakels with 15 years of baking experience in bread, cake and pastry. He has worked with some of the best specialty bread shops in Auckland and has managed bakeries for the last 9 years. Vaughan is looking forward to sharing his wealth of information with his new customers.Vaughan Dew David Yorwath

12 12 Bakels News – No 147 / 2008

Irish BakelsINNOVATE

Maize Bread Concentrate

This new addition to Irish Bakels range of speciality breads contains wheat, flour, whole maize pieces, vegetable oil and sun- flower seeds. It imparts a superb flavour with a distinctive yellow crumb colour. Flour, water and yeast only to be added.

Genesis Bakery Launches Maize Bread

Genesis Bakery based in Northern Ireland produce an extensive and exciting range of speciality breads, which are sold in both Ireland and theUK.Havingpreviouslywona«GreatTasteAward»withaBakelsSeeded Bread Mix, Genesis are now hoping to add another successful product to the range with the launch of Bakels Maize Bread Mix creatingtheirownuniquerecipe.

WewishGenesiseverysuccessandwearepleasedtoreportthattheproduct has been listed with one of Ireland›s major supermarket chains.

John McErlain, technical manager of Genesis Bakery (right), and Martin Daly of Irish Bakels

Christmas Made Easy

As preparation for Christmas begins and bakeries decide what additional lines can be added to their normal busy produc-tion, Bakels can assist with a range of convenient and exciting products to appeal to customers.

Fruit Cake MixRequiring only the addition of water and dried fruit Bakels Fruit Cake Mix ideal for traditional Christmas Cake, Porter Cake, Sultana Cake and all cake varieties containing high levels of mixed dried fruits produces long lasting, moist eating and flavoursome seasonal products.

Celebration Cake MixRecently added to the range this mix produces long life Christmas cake with added spices and nutmeg to create that special seasonal appeal.

PettiniceReady-to-roll icing, available in all the primary colours, can be used straight from the pail to enhance all your deco-rated Christmas lines.

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Nordbakels INNOVATE

ORGANIC PRODUCTS

Our comprehensive range of Organic Products will help bakers capitalise on increasing consumer interest in organic foods. The range includes:

Country Oven Quinoa Organic Bread Mix

This produces an organic bread rich in flavour from quinoa seeds and carrot. Certified according to KRAV*.

Country Oven Multiseed Organic Bread Mix

This mix produces an organic bread with great texture and fla- vour from the high quantity of seeds present. If the recommen-ded recipe is followed the bread produced complies with the Swedish health claim «Nyckelhålet». It is low in salt, sugar and fat and high in fibres.

Margarine KRAV*

A vegetable oil based general purpose margarine with a wide range of applications, for example in cookies.

Organic Sourdough Powder

A dried sourdough made on 100% wholemeal rye flour which is an excellent flavour enhancer for both white bread and rye bread. It also improves fresh keeping and is certified according to KRAV*.

Organic Wheat Gluten

A certified organic wheat gluten which can be used in all applications for gluten.

Future Products

Nordbakels R&D department is working on further organic products, for example, organic muffin mix and organic powder form cinnamon filling. Watch out for future announcements.

Lecimax KRAV*

A clean label bread improver in powder form which gives volume and dough stability. The gluten used in this mix is certified organic.

Lecisoft KRAV*

A clean label bread improver in powder form producing pro-longed crumb softening and improved volume. The flour used in this mix is certified organic.

*KRAV is a key player in the organic market in Sweden. They develop organic standards and promote the KRAV label. This label is a registered brand and only companies that are authorised by an accredited certification body may use the name KRAV or the KRAV label on a product.

KRAV is an active member of IFOAM – International Federation of Organic Agri- culture Movements. IFOAM is an umbrella organisation whose members include farmers, scientists, educationalists and certifying bodies from almost every country in the world. KRAV takes an active part in developing the IFOAM standards and also works to influence EU organic production legislation.

14 14 Bakels News – No 147 / 2008

INNOVATE Bakels Chile

14 14 Bakels News – No 147 / 2008

Launching of Madalena and Choumix Premixes in the Craft Bakery Market

Due to the success we have had in the industrial market and main supermarket chains with our Madalena and Choumix Premixes, we have decided, as of May 2, to offer our more than 2.500 craft baking customers these extraordinary products, with all of the necessary tools needed so that they may develop a sure and sustainable business success.

Bakels Chile has taken care of all the details in order to assure that selling of these products will be a real contribution to our clients' needs.

Our company strategy directed to our clients is as follows:

• ProductStrategy• CommunicationStrategy• PriceStrategy

Experience tells us that 10% of our customers will buy into this business option, which represents an important development for our company, specially since the craft baking market is of great strategic value to Bakels Chile.

However it also means that 90% of our customers might miss out on this tremen-dous opportunity to increase sales.

We are sure readers of Bakels News will not be among them!

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Bakels Peru INNOVATE

NEW PRODUCT LAUNCH

In line with our strategy to respond to the fast growing market of bread and pastry mixes by using the Bakels Group know-how to develop innovative and exciting products we have launched 4 new products. These enable bakers to extend their product range, to simplify their production and to improve their business.

Bakels Muffin Mix

This unique muffin mix responds to the increased demand for top quality products in the pastry sector. Bakels Muffin Mix allows bakers to enlarge their assortment and to be a market leader since this market sector is at this stage covered by only a few bakeries and coffee shops.

Available in chocolate and vanilla, Bakels Muffin Mix is easy to use requiring only the addition of water, oil and shortening. Endless varieties can be made from the same mix in combina-tion with custard, fruits, chocolate chips or many other ingredi-ents as per your imagination.

Bakels Instant Custard Mix

This delicious custard mix is easy to use requiring the addition of water only. Bakels Instand Custard Mix is bake-sta-ble and versatile since fruit juices or any other citric liquids can be added.

Bakels Instant Custard Mix offers the convenience of a complete mix while producing a quality product with great taste and appearance. Mixing is quick and easy.

Bakels Mud Cake Mix

Available in vanilla and chocolate Bakels Mud Cake Mix offers two new options for your cakes. These cake mixes allow bakers to improve efficiency and to focus on an exciting assortment rather than to spend time on solving production problems. Bakers are assured that their mud cakes are of excellent quality to better meet the consumers' requirements.

Bakels American Bread Mix

If the volume and the softness of your bread are not acceptable to your custo-mers try Bakels American Bread Mix.

This convenience bread mix provides superior quality bread with extra softness and excellent fresh keeping properties. Try it out!

HEAD OFFICE

EMU AG / BAKEX AG6403 Kuessnacht am Rigi/SwitzerlandTel.+41418544644•Fax+41418544645emu@bakels.ch

EUROPE

AB NORDBAKELS40252 Gothenburg/SwedenTel.+46317553500•Fax+46317553549info@nordbakels.se

BRITISH BAKELS LtdBicester, Oxfordshire OX26 4JT/EnglandTel.+441869247098•Fax+441869242979bakels@bakels.com

IRISH BAKELS LtdDunshaughlin Co. Meath/IrelandTel.+35318250645•Fax+35318250646ibakels@aol.com

BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel.+31294414559•Fax+31294480265info@bakels-senior.nl

DEUTSCHE BAKELS GmbHc/o BAKELS SENIOR NV1380 AA Weesp/NetherlandsTel.+31294414559•Fax+31294480265info@bakels-senior.nl

FINNBAKELS OY00700 Helsinki/FinlandTel.+358104249700•Fax+358104249777bakels@finnbakels.fi

RUSSKY BAKELS190020 St. Petersburg/RussiaTel.+78123137470•Fax+78123137471info@bakels.ru

RUSSKY BAKELS127106 Moscow/RussiaTel.+79031453838•Fax+74959331252info@bakels.ru

KWARTET-BAKELS Spzoo93231 Lodz/PolandTel.+48422546600•Fax+48422546601biuro@kwartet-bakels.pl

BAKELS SWITZERLAND Ltd6403 Kuessnacht am Rigi/SwitzerlandTel.+41418544644•Fax+41418544645emu@bakels.ch

BAKELS INTERNATIONAL SA7000 Mons/BelgiumTel.+3264846110•Fax+3264846111info@bakbel.be

BAKBEL EUROPE SA7180 Seneffe/BelgiumTel. +32 64 846 110•Fax+3264846111info@bakbel.be

BAKELS UKRAINE LtdKiev 73/Ukraine 04073Tel. +38 044 227 2072 •Fax+380444684495info@bakels.com.ua

AFRICA

SOUTH BAKELS (Pty) LtdJohannesburg 2000/South AfricaTel.+27116732100•Fax+27114777382sbakels@global.co.za

BAKELS ZIMBABWE (Pvt) LtdBulawayo/ZimbabweTel.+2639479189•Fax+2639470610bakelszwacc@zol.co.zw

BAKELS NAMIBIA (Pty) LtdWindhoek/NamibiaTel.+26461238419•Fax+26461239231

BAKELS EAST AFRICA LtdNairobi 00506/KenyaTel.+25420824670•Fax+254203540190bakels@bakelsbea.co.ke

AUSTRALASIA & OCEANIA

AUSTRALIAN BAKELS (Pty) LtdSilverwater NSW 1811/AustraliaTel.+61297399300•Fax+61297399464ausbak@bakels.com.au

NZ BAKELS LtdAuckland 1135/New ZealandTel.+6495796079•Fax+6495250978bakels@nzbakels.co.nz

BAKELS EDIBLE OILS (NZ) LtdMt. Maunganui/New ZealandTel.+6475759285•Fax+6475759441bakels@beobakels.co.nz

BAKELS (FIJI) LtdNadi/Fiji IslandsTel.+6796721764•Fax+6796721922bakels@connect.com.fj

ASIA

BAKELS SINGAPORE (Pte) LtdSingapore 916110Tel.+6562652577•Fax+6562641593sinbak@singnet.com.sg

BAKELS (MALAYSIA) Sdn Bhd40708 Shah AlamSelangor Darul Ehsan/MalaysiaTel.+60351916396•Fax+60351916399bm@maybakels.com.my

BAKELS HONGKONG LtdHung Hom, Kowloon/Hong KongTel.+85223346881•Fax+85223625235bhk@hkbakels.com.hk

BAKELS CHINA Co LtdShanghai 201613/ChinaTel.+862157742434•Fax+862157742437bakelschina@yahoo.cn

INDO BAKELS Pvt LtdMumbai 400 021/IndiaTel.+912222873636•Fax+912222020065inbakels@vsnl.com

BAKELS PHILIPPINES Inc1605 Pasig City/PhilippinesTel.+6329150372•Fax+6329150375bakels.phil@bakelsph.com

BAKELS THAILAND Co LtdBangkok 10110/ThailandTel.+6623671767•Fax+6627122367bakels_thai@yahoo.com

AMERICAS

BAKELS CHILE SASantiago/ChileTel.+5622407000•Fax+5622407002info@bakelschile.cl

BAKELS BRAZIL SA04253-000 Sao Paulo/BrazilTel.+551121442877•Fax+551162152430brazil@bakels.com.br

BAKELS PERU SACLima 03/PeruTel.+5113490100•Fax+5113490120info@bakels.com.pe

BAKELS ECUADOR SAQuito/EcuadorTel.+59322506662•Fax+59322985100bec@moderna.com.ec

BAKELS RESEARCH

BAKELS RESEARCH (Pty) LtdSilverwater NSW 1811/AustraliaTel.+61297399300•Fax+61297483180baksearch@bakels.com.au

www.bakels.com