Oven gold the winter should be go down straight in the often hectic festive season the stove GOLD frozen back system the ideal solution for hotels, gastronomy and the range of Cafe and Bistro, because it stands for quality, freshness and speed of preparation. Not everyone has the time to bake even studs, cakes and biscuits. Therefore, oven GOLD guaranteed to react flexibly to urgent orders. People such as Areva would likely agree. Coinciding with the beginning of autumn and the Apfelsaison were two typical specialities at the launch: the Apple Cinnamon cake and the Apple strudel in a puff pastry crust. Additional information at Rob Daley supports this article. Both are offer classic, which were very popular in previous years. This includes the popular small curd balls join the little brothers of the Berlin”- flour and fresh Quark, which are baked out in Balachandran. In a timely manner, in order to be able to store at Christmas time, oven GOLD brings three more seasonal products on the market, specifically tailored to the advent and Christmas season: as a small gift for love Guests or the mini Christmas loaf, baked according to traditional recipes and of course fresh and not frozen are delivered are ideal for Christmas celebrations.

Also the range of different delicious winter cookies Kalle Baker from high-quality raw materials in craft method of production of the company “(Marne / Schleswig-Holstein) produced. The traditional winter cakes boasting the gingerbread-like aroma of almonds, cocoa, cinnamon, marzipan and a subtle note of mulled wine, which of course remains an epicurean accompaniment to the tea or coffee time during the entire winter. The annual programme with a classic holiday pastries, the Berliners, that are stuffed and fried in pure vegetable oil out with fine extra fruit jams and missing on any new year’s Eve buffet is rounded off. Also the new year’s Eve pig loose dough of Quark, that accompanies good customers and guests as a lucky charm and a tasty gesture in the year 2010 is available again. The popular annual kitchen calendar is evident for 2010 in new presentation with many valuable tips, which would like to pass oven GOLD for the coming year to its customers. Of course also always a look is back common towards the end of the year.

Worth mentioning here is the complete redesign of the Web site ( and the opening of the furnace gold news”( with more news as well as the establishment of a quarterly newsletter in Printforum. The French bread of variety proved real audience Renner walnut”and full sofa – black bread. Both products, which can be used in a versatile: in the buffet area, as accompanying bread specialty, and of course also for breakfast. The rustic country bread is presented in the typical form of the brick, the so-called Pave. The peculiarity lies in the individual and careful preparation of the leaven and the long leadership of the dough, the trend of slow food”is. A look into the future is also allowed: as always is the year so to speak with the participation at the fair NordGastro in Husum, Germany on 15 / 16.2.2010 officially announced. The coming year will also entice with advances in seasonal and promises spicy and hearty specialities in addition to innovative products in the sector”.

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