Bauli Group

May 23, 2010

Bauli’s History

Ruggero Bauli, the company’s founder, started his activity in 1922 with a small laboratory and one recipe, the one for Pandoro that follows ancient confectionery traditions enriched with characterists of great modernity, starting with the natural rising.
Ruggero Bauli was aware that his activity offered great opportunities for development. His resolution led him to make an important choice: in 1950, he went into industrial production and this set the scene to create a model that turned to be a success.

The market showed that it recognized and appreciated this type of product. Within a short time, Bauli covered the entire national territory and the credibility of his name started to take on some importance. The brand success meant a considerable company transformation.

In the Sixties, Ruggero’s three sons took over: Alberto, Adriano and Carlo.
The firm went through a stage of development based on an inseparable alliance between the original recipe, homemade quality and innovation. This helped the company reach a high and the subsequent acquisition of FBF in Romanengo near Crema (the most important production factory of Croissanterie on the domestic territory). In July 2006, the acquisition was made of the entire equity stake of the Italian historical brand Doria, famous for its production of biscuits and crackers with a production site in Orsago in the province of Treviso.

Who Bauli is today

 Bauli originates from the craftsmanship of Ruggero Bauli. Over the years, thanks to their know how, their enthusiasm for confectionery quality and technological improvement, the company has acquired a strong leadership in the products for festive occasions and the Croissant industry which accounts for a fourth of the entire Christmas and Easter sales with peaks of 38% in the Pandoro segment and a share of more than 22% in the Croissant one.

Total sales for 280 million Euro, total factory area of 420.000 sqm, 54.000 sqm of which used as central warehouses at production sites, an average total of 1,214 employees, 4 production factories, 31 production lines, and 27 distribution centres. Such figures make the Bauli Group an important entity, with 170 product types and 697 market references in the baked products industry. A family reality strongly representative of the best tradition in Italian industry.

The key to Bauli’s success is in having combined the skill of homemade recipes with high technology. Bauli’s quality today is guaranteed by high standards that are unattainable in craftsman production, but that can only be reached by selecting top quality raw materials, by thousands of tests and checks on the entire production line and the production process.

A Demoskopea survey has reported an index of 70% in trust and of 97% in the brand spontaneous recognisability, that rank Bauli among the most prestigious brands in the food industry. Their closeness to the customer /consumer and the strong emotional emphasis based on the association with festive moments enrich add delight and magic to the quality of the product.

Bauli group’s Mission

Today, the BAULI GROUP is a reality that includes firms motivated by the same continual and constant search for quality excellence and aims at gaining the customer’s trust by offering specialization, innovation, and service.
The Group’s mission intends to involve the person in the festive occasions and in everyday enjoyment, in an experience of genuine tastes and spontaneous acts of love both for oneself and others, while combining modernity and tradition, through their brands and during festive occasions and daily consumption. Authentic emotions, the values of the family, the meals around the table, the spirit of sharing, the rediscovered traditional recipes.

With the goal of offering quality excellence in products and services to the customer.
To the Bauli Group this means ensuring a taste not only due to high quality ingredients but also an Italian way of eating that is made up of smells and emotions that transform every day life into special and unique moments.

Bauli focuses also on Environment and Safety Policy, respecting seven Golden Rules:

1 Safety in the Workplace

We improve awareness, we train, we motivate, and make our cooperators responsible and aim at preventing any event that may endanger the Environment and health, while indicating the foreseen company goals and the systems necessary to attain them.
Our steady committment has allowed us to consideraby reduce both the number of accidents and their recurrence, seriousness, and impact rate.
In 2006, the important result was reached of 1 accident out of every 61.300 hours of work done and our next goal that we are committed to is zero accidents.

2 Environment Protection

We monitor, measure, and then improve our performance in terms of Environment and safety while searching for the best suitable methods as well as the best organizational and plant solutions.

3 Minimum Energy Impact

We continually check the consumption of valuable resources such as drinking water, energy and methan gas by limiting their use to what is strictly necessary.

4 Controlled drainage

Water drains linked to the purification plant are under close control with correct maintenance and management while guaranteeing the observance of the specific regulations legally in force.
Each week, our Chemical-microbiological Lab carries out 13 checks and each operator, in turn, performs 11 daily checks to ensure the proper operation of the drains.

5 Selective Refuse Collection

We continually improve the management of the garbage collection and processing, while taking special care with the differentiated collection of recyclable and non-recyclable plastic materials.
We also give special attention to the management of any hazardous garbage.

6 Environment-friendly

We decide which resources, like raw materials or packaging within the production process, might be subject to possible improvements to be Environment-friendly while fostering, for instance, the use of eco-friendly material or less consumption of the same materials.

7 Behavior Ethics

 

Bauli Quality System

The Bauli Group’s need to speak of quality is based on two fundamental issues:
– the constant focus on the expectations of the customer/consumer
– the awareness that should characterise the firm, its Quality-oriented way of thinking, of operating with respect for all those that have a reasonably close relationship with the company (suppliers, banks, unions).
For this reason, the basis of the Bauli Quality Management System is the implementation and diffusion of procedures and indicators, at all company levels, which permit managing company issues in such a way as to fully attain the preset Quality levels.
It is the Bauli Group’s brand closeness to the customer/consumer that daily motivates the company to seek constant improvement of both the product and the production process.
The contiunous refining of the company’s ability to see ahead and the greater knowledge allow Bauli to interpret the signals from the market and to implement and better the System to make it more efficient, competitive, and, most of all, able to “measure” technical, commercial, and economic phenomena and performances (“Quality indexes”).
The Search of Excellence

Quality is a “raison d’être”, the choice made by the Bauli Group. However, quality is a demanding project that requires a complex decisions and considerable partecipation by all those involved. A product quality exits as well as a less apparent quality related to the sharing of the company values.

The Bauli Group pursues both these goals: product quality excellence and the search for perfect organization that covers every sector, from research to marketing, from technological evolution to the professionalism of its staff.

Each and every target met is the result of teamwork; company values are shared values and the drive to make the company a successful one certainly comes from the participation of everyone.

Distribution Structure

Bauli has central warehouses at each production site for a total of 54.000 sqm and it also owns a satellite warehouse and 27 distributors for festive products and 1 warehouse for regular consumption products.

 

Sales Structure

  • For festive products:
    – 51 AGENCIES
  • For regularly sold products:
    – 37 AGENCIES
    – 52 PARTNERS

 

Employees

Total of Group Average: 1218

Bauli Group Turnover 07/08: 314,8 million Euro

Image

Investments in advertising: over 20 million Euro Source: AC NIELSEN – Gross investments.
Brand awareness index: 97% Source: Abacus

Easter Market

Purchasing families 4 million
Dove-shaped Easter cake market share 23,1
Easter cake market share 15,8
Special occasions market share 21,4
Bauli Egg market share 10,9
Source: AC NIELSEN PA09

 

Christmas Market

Purchasing families 7 million
Festive products market share 25,7
Traditional Panettone market share 19,2
Traditional Pandoro market share 28,7
Special occasions market share 30,2
Cake market share 27,8
Source: AC NIELSEN NA08

 

Continual Product Market

Snack Market
Purchasing families 4,9 million
Croissant share 21,4
Source: IRI INFOSCAN A.T. April 2009

Biscuit Market
Purchasing families 5,8 million
Bucaneve share 3,4
Source: AC NIELSEN A.T. March 2009

Cracker Market
Purchasing families 2 million
Doriano share 7,9
Source: AC NIELSEN A.T. April 2009

Our Brands

Since 1922, year of its establishment, Bauli has been offering confectionary products to its customers to which transform both festive moments and ordinary daily ones into special and unique moments.

 

A consolidated and long-lasting tradition of exclusive and inimitable products, like the Bucaneve biscuit with its easily recognisable shape or the Doriano cracker with the taste of real bread. Doria has always been known for its goodness and naturalness and its range of sweet and savoury products can be enjoyed at any moment of the day.

FBF S.p.a is a leading company in the Italian snack market as well as a leader in the production of naturally leavened puff pastry products.

FBF produces and markets Croissants, Bundle and Braid-like Doughnuts and more recently sugar-free Croissants, chocolate-chip rolls, and double dough bundle doughnuts.

 

Bauli in the World

 The Bauli Group exports to the following Countries:

UNITED STATES OF AMERICA – ROMANIA – GERMANY – MALTA – SPAIN – FRANCE – SWITZERLAND – CANADA – VENEZUELA – AUSTRALIA – GREAT BRITAIN – BELGIUM – SLOVENIA – AUSTRIA – LIBYA – HUNGARY – CROATIA – BULGARIA – ALBANIA – POLAND – UNITED ARAB EMIRATES – RUSSIA – CZECH REPUBLIC – NEW CALEDONIA – FINLAND – SAUDI ARABIA – JAPAN – GREECE – SWEDEN – LEBANON – IRELAND – ECUADOR – CHINA – NORWAY – AZERBAIJAN – DOMINICAN REPUBLIC – COSTA RICA – MEXICO – THE NETHERLANDS – GUATEMALA – SOUTH AFRICA – CHILE – THAILAND – ISRAEL – ARMENIA – DENMARK – KOSOVO – ETHIOPIA -BERMUDA – PARAGUAY – LUXEMBOURG – SLOVAKIA – LATIVA – TURKEY – CYPRUS – GUADELOUPE – GHANA – GEORGIA – NICARAGUA – COLUMBIA – MOLDOVA – MALDIVES – INDIA – SEYCHELLES – NEW ZEALAND – HONG KONG – PORTUGAL – ESTONIA

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AUGUSTA PANETTONI S.p.A.

May 17, 2010

History

Augusta Panettoni was founded in 1945 thanks to the passion of a famous pastry Chef who produced his Panettoni using the traditional Milanese recipe.

In 1983, a new company took over the original one, and gave rise to new and more sophisticated industrial production,  that respected the original recipe. The company aimed to increase the sales not only in Italy but also in Europe.

In 1995, the layout of the production unit was modified in order to make it more efficient and to reduce redundant resources. An analysis laboratory was created to control the quality of the raw materials, the production process and the final product.

Today, Augusta Panettoni sells its product beyond European borders, continues to enhance the quality of its products especially Panettone and Pandoro which represent its core business.

Strategy

In future, as in past, the philosophy that will characterize Augusta Panettoni’s Management will be steady quality and competitive prices.

Distribution Markets

 

  • Australia
  • Belgium
  • Brazil
  • Canada
  • France
  • Germany
  • Japan
  • Great Britain
  • Mexico
  • Romania
  • Spain
  • USA

 

Distribution channels:

  • Mass Distribution
  • Commercial Centres
  • Private companies
  • Distributors

 

Products

Panettone astuccio

Panettone Sacchetto

 

News

Hand-made Panettoni and Sugar- free Panettoni

MARKET ANALYSIS OF OVEN-BACKED AND CELEBRATION PRODUCTS

May 17, 2010

“Competitors” analysis in marketing and strategic management is an assessment of the strengths and weakness of current and potential competitors.

In its study it has analyzed the evolution of the market and established the trends, especially of the oven- backed and celebration products. 

 Analyzed Companies

Albertengo Panettoni S.p.A.; Augusta Panettoni S.p.A.; Balocco S.p.A.; Battistero S.p.A.; Bauli S.p.A.; Bettini Panettone S.p.A.; Bonifanti S.p.A.; D. Lazzaroni & C. S.p.A.; Dal Colle Industria Dolciaria S.p.A.; Deco Industrie S.c.p.A.; Dolciaria A. Loison S.r.l.; Flamigni S.r.l.; Galup S.p.A.; Granmilano S.p.A.; Gruppo Buondì Bistefani S.p.A.; IDB Industria Dolciaria Borsari S.r.l.; Ind. Dolciaria Fraccaro Spumadoro S.p.A.; La Torinese S.p.A.; Maina Panettoni S.p.A.; Melegatti S.p.A; Mincarelli Dolciaria S.r.l.; Molidolce S.r.l.; Muzzi S.r.l.; Nestlè Italiana S.p.A.; Paulani S.p.A.; Pandoro Principe S.r.l.; Sapori Di Siena S.r.l.; Valentino S.r.l.; Vergani S.r.l.

 Sector Identification

The sector comprises:

  • Oven- backed and celebration products:

–         Panettone

–         Pandoro

–         Colomba

(These three products can be produced in respect  of  approved  traditional recipes or are special products, which form a particular range of each producer).

  • Snacks
  • Cakes and Tarts

(snacks, cakes and tarts form the diversification strategy adopted to maintain market presence during off-season).

 Sectors indicators

  • Production Value at factory cost: € 1680.6Mn
  • Average annual variation in production:

 quantity :+0.9%

value:+2.1%

  • Turn- over of the four most important companies: 50.5%
  • Turn- over of the first eight most important companies: 64.6%
  • Export against total production quantity: 9.5%
  • Market value at factory cost:  € 1533.5Mn

This market is stable. Celebration products have slightly increased their market share due to a consistent promotional campaign and the maintenance of an accessible price strategy.

Main study results

The market of oven- backed and celebration products has an estimated value of € 729 Mn.

Companies in general adopt a strategy of diversification focused on their special products to attract new consumers.

Substantially this highly penetrated market is mature and the tendency is to maintain a stable positioning, with some small increases.

Consumer behaviour is traditionally oriented and where the quality- price strategy plays an important role.

The market is primarily territorial, with some new entrance point in the global market

Panettone on-line

May 17, 2010

It seems unbelievable, but it’s true… You can buy a Panettone even using Internet.

Pasticceria Zanardi (Omegna, VB) is also specialized in the sale of Panettone on-line, a real artisan Panettone, skillfully produced.

In its virtual catalogue you can find the traditional Milanese Panettone in transparent packaging or in a more sophisticated one with a violet gift wrap on a real Murano plate.

Below there is one of Pasticceria Zanardi’s suggestions:

The packaging includes a traditional 500gr Panettone with an elegant and well designed cake dish made by Alessi.

INGREDIENTS:

  • Flour
  • Butter
  • Sugar
  • Vanilla
  • Egg yolks
  • Raisins
  • Candied Orange

 

PRICE:

€ 22.70

Pastry Chef’s Interwiew (Real Answers from “Pasticceria Maximus, Milano”)

May 10, 2010

  1. In which period do you usually produce Panettone?

 From November to January

 

2.   How often do you usually produce Panettone and how many cakes do you make each time?

 We produce 10 Panettoni per day

 

 3.   What are the main sizes and how much does each size weigh?

We have three sizes of Panettone:

–         the smaller one (500gr)

–         the medium size (1kg) 

–         the biggest one (2kg) 

       The maximum size we can produce is a 5kg Panettone, to order.  

4.   Do you respect the Chamber of Commerce regulations for the making of hand- made Panettone?

 √    yes                                                                                           □ no

5.   Mark the ingredients that you usually use:

      Water

    √   Flour

    √   Sugar

    √   Eggs and/or yolks

    √   Fresh milk and/or sterilised milk  and/or condensed milk

    □  Yogurt Bacteria and/or yogurt

    √   Butter

    √   Cocoa Butter

    √   Raisins and candied fruit

      Natural yeast

      Salt

    □  Honey

    □  Malt

    √  Vanilla

      Natural aromas

    □  Brewer’s yeast

    □  Starch

    □  Plant sourced fats

    □  Butter- milk and derivatives

    □  Soya

    □  Food colouring and conserves

6.   Preparation phases (mark the phases that you respect):

  • Preparation of the Natural Yeast                           √    yes   □ no
  • Preparation of the risen dough                               √    yes   □ no
  • Shaping:                                                                            √    yes   □ no

             a.    “Spezzatura” (apportionment of the dough)

             b.    “Pirlatura” (rounding of the top)

             c.     “Posa dei pirottini” (placing of the dough in the mould)

  • Rest and Rising of the dough                              √   yes   □ no
  • Cooking                                                                        √   yes   □ no
  • Cooling                                                                         √   yes   □ no

 

7.   In the production of your Panettone, do you respect these indices?

  • Raisins and candied fruit weight/ Panettone weight ≥ 20%        

                                                                                                                               √   yes □  no

  • Fatty Substances/ Panettone dough ≥ 10%                          √  yes □  no

 

8.   What machines do you use?

Kneader

Rising cupboard

Oven

9.   How do you package your Panettone?

We use our named cardboard boxes.

10.   When can you sell your product once it has cooled?

24 hours later

 

11.   What is the expiry date?

Three weeks maximum

 

12.    How many Panettoni do you usually sell in the period that you have indicated in the first question?

We sell about 100 Panettoni.

 

13.   What makes your Panettone different from the others?

Our Panettone is hand- made. It is the result of years of experimentation. It cannot be imitated!

 

14.   What is the difference between your Panettone and another made by a Bakery?

Our Panettone is the real artisan one, while the Bakery’s is sometimes industrial. The taste of our Panettone is unmistakable!

 

15. What motivates your hard work?

 We have done this work from generations… it’s our life!

Baker’s Interwiew (Real Answers from “Antico Forno di Pecchio, Milano”)

May 5, 2010

  1. In which period do you usually produce Panettone?

 From November to December

 2.   How often do you usually produce Panettone and how many cakes do you  make each time?

 We make 30 Panettoni per day

 3.   What are the main sizes and how much does each size weigh?

We produce Panettoni from 3 hundred grams to 3 kilos.

4.   Do you respect the Chamber of Commerce regulations for the making of hand- crafted Panettone?

 √    yes                                                                                           □ no

5.   Mark the ingredients that you usually use:

      Water

    √   Flour

    √   Sugar

    √   Eggs and/or yolks

    □  Fresh milk and/or sterilised milk  and/or condensed milk

    □  Yogurt Bacteria and/or yogurt

    √   Butter

    √   Cocoa Butter

    √   Raisins and candied fruits

      Natural yeast

      Salt

    □  Honey

    □  Malt

    □  Vanilla

      Natural aromas

    □  Brewer’s yeast

    □  Starch

    □  Plant sourced fats

    □  Butter- milk and derivatives

    □  Soya

    □  Food colouring and conserves

6.   Preparation’s phases (mark the phases that you respect):

  • Preparation of the Natural Yeast                           √    yes   □ no
  • Preparation of the risen dough                               √    yes   □ no
  • Shaping:                                                                            √    yes   □ no

             a.    “Spezzatura” (apportionment of the dough)

             b.    “Pirlatura” (rounding of the top)

            c.     “Posa dei pirottini” (placing of the dough in the mould)

  • Rest and Rising of the dough                              √   yes   □ no
  • Cooking                                                                        √   yes   □ no
  • Cooling                                                                         √   yes   □ no

 

7.   In the production of your Panettone, do you respect these indices?

  • Raisins and candied fruit weight/ Panettone weight ≥ 20%        

                                                                                                                       □ yes  no

  • Fatty Substances/ Panettone dough ≥ 10%                 □ yes √  no

 

8.   What machines do you use?

Kneader

Rising cupboard

Oven

9.   How do you package your Panettone?

We use a food laminated paper and our brand paper.

10.    When can you sell your product once it has cooled?

12 hours later

 11.    What is the expiry date?

One month

 12.    How many Panettoni do you usually sell in the period that you have indicated in the first question?

We sell about 300 Panettoni in two months.

 13.    What makes your Panettone different from the others?

It is made only using egg yolks. It  also tastes good and is hand- made.

 14.    What is the difference between your Panettone and another made by a Patisserie?

The substance is the same, the difference is that we sell lots of other products and not only cakes.

 15.    What motivates your hard work?

 Passion in what we do and in what we produce.

Production Compliancy

April 27, 2010

The making of  the traditional Panettone is strictly disciplined by an approved standard: The Chamber of Commerce Regulation of Making the Hand- crafted Panettone.

In the standard, the regulations that must be respected cover the identity of the product, the logo of the producer, the ingredients and the procedures for making and packaging Milanese Traditional Panettone. Certain ingredients are not allowed.

The phases of the production are very well defined. See the diagrams below:

Even the sale of Panettone, the monitoring and the certifications are provided for in the standard.

There is also an area of discretion which leaves the chef a margin of liberty in combining the ingredients and their ratios.

What to do with the left- overs?

April 22, 2010

Every Christimas the same problem arises: “What can I do with the left- over Panettone?”

You should know that Panettone could be the basis for thousands of  marvelous sweet delights.

Below there are three interesting ideas for your left- overs:

  1. Panettone  Pudding

INGREDIENTS:

  • 200 gr. of a slightly dried Panettone
  • 200 gr. of sugar
  • 4 eggs
  • 1lt of milk
  • 4 spoons of rum
  • A piece of cinnamon
  • Lemon peel (half lemon)
  • 20 gr. of butter

     

      PROCESS

  • Baste a pudding mould with the butter, cut the Panettone into fine slices and put them inside the mould. Then sprinkle them with the rum.
  • Put the milk in a saucepan with the lemon peel and the piece of cinnamon and bring it to the boil. In another bowl whip- up the eggs with the sugar and when the milk cools, add it to the bowl. Pour the mixture into the mould.
  • Cook the pudding in “Bain Marie” in the oven for about 1 hour.

 

  1. Tiramisù made with Panettone

INGREDIENTS

  • 500 gr. of mascarpone
  • 80 gr. of sugar
  • 4 eggs
  • A cup of coffee
  • Cocoa powder
  • A Panettone

 

PROCESS

  • Divide the yolks from the whites. Whip-up the whites. Mix the yolks with the mascarpone and the sugar. When they are well mixed, add the stiffened whites to obtain the cream.
  • Cover the mould with slices of Panettone and pour the coffee over them and add a layer of cream.
  • Repeat the same operation for another time to two layers. Sprinkle the cocoa on the surface.
  • Put the cake in the fridge for around 6 hours.

 

  1. Toasted Panettone with Vanilla Cream

INGREDIENTS

  • 400 gr. of Milk
  • 2 yolks
  • 2 spoons of flour
  • A vanilla pod
  • 3 spoons of sugar

 

PROCESS

  •  Bring the milk to the boil with the Vanilla pod. When it cools add the sugar, the flour, the yolks and boil the mixture to obtain a dense cream.
  • Toast the slices of  Panettone and serve them hot with the cream. Delicious for breakfast!

The tasters’ Impressions

April 19, 2010

I’d like to introduce you to my tasters. I have choosen four tasters from different walks of life:

  • Taster number 1:  “A Good Food Loover”
  • Taster number 2: ” A sweet- tooth”
  • Taster number 3: “A food expert”
  • Taster number 4: “A casual taster”

Below are there impressions:

1.  The Good Food Lover: ” The taste is similar to the typical Panettone’s flavour, but the consistency recalls bread!”

2. The Sweet- tooth: ” If we substitute a cup of tea with a glass of wine, just about anything tastes great!”

3. The Food Expert: “The flavour could be associated with Panettone. It’s a pity it was undercooked in the middle and the dough had not risen enough due to the lack of kneading or the general inability of the cook”.

4. The Casual Taster: “Oh, Is it a Panettone? I thought it was a Plum Cake!”

Home-made Panettone (2nd day)

March 17, 2010

SECOND DAY

Morning, 9:00 AM

INGREDIENTS:

  • the dough made the day before
  • 100 gr. of flour
  • lukewarm water

 

Take the dough, made the day before, and knead it with flour and some lukewarm water for a long time, on a flat surface.

Let it rise for 2 hours in a warm place.

RESULT

 

Morning, 11:00 AM

INGREDIENTS:

  • The risen dough
  • 100 gr. of flour
  • lukewarm water

 

Repeat the preavious procedure with 100 gr. of flour more, combined with lukewarm water.

Let it rise for another 3 hours.

 RESULT

 

Afternoon, 2:00 PM

INGREDIENTS:

  • 50 gr. of raisins
  • 150gr. of butter
  • 80 gr. of candied fruit
  • 400 gr. of sugar
  • 2 eggs
  • 4 egg whites
  • 570 gr of flour
  • a pinch of salt

Soack the raisins a cup of lukewarm water until they swell.

Melt the butter in a saucepan over a law flame to avoid it frying.

Melt the sugar with a pinch of salt in a saucepan with a little water.

Remove the saucepan from the flame and add two eggs and the beaten whites.

Resume the dough and knead it with flour, the melted butter and the mixture of sugar and eggs.

Knead it for a long time and before the end of the procedure put the squeezed raisins and the candied fruit in the dough.

Put some butter on the surface of the baking tin.

Put the dough in the baking tin and cover it with a napkin for 3 hours, in a warm place.

RESULT

 

Afternoon, 7:30 PM

Heat the oven to 180°C.

Place the dough in the oven for 45 minutes

Remove the cake from the oven, turn it upside down to avoid the raisins sinking and let it cool.

YOUR PANETTONE IS READY!!!!!!!

ENJOY!!

RESULT