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Pillsbury® News & Events
Tea made easy with Pillsbury™ Scone Mix

Pillsbury™ Bakeries and Foodservice is pleased to announce that tea time has just been made that much simpler and tastier with the introduction of the Pillsbury™ Scone Mix.

Depending on where you are, you are bound to hear different pronunciations of the word scone. Some people pronounce it “skon”, rhyming with “con” and “John”, while others will say “skoun”, rhyming with “cone” and “Joan”. You can say either, and people will know what you’re referring to.

Scones became popular and an essential part of the fashionable ritual of taking tea in England during the early 1800’s. One afternoon, Anna, the Duchess of Bedford, ordered the servants to bring tea and sweet breads, which included scones. She enjoyed the scones and tea so much that she ordered them every afternoon.

Having tea and scones in the afternoon has become a well known tradition, and is referred to as ‘Afternoon Tea’. The popularity of this has spread throughout the world, and even in South Africa establishments offer ‘Afternoon Tea’ or the fancier ‘High Tea’ to their guests.

The versatility of scones allows them to be prepared in various ways by adding chocolate chips, raisins or cheese in the mix for instance. It is also common to have plain scones with various toppings - they are often served topped with cream, jam or both. Eating scones with cream and jam is known as Cream or Devonshire Tea. The name Devonshire Tea comes from the county of Devon in England, where it is a local speciality.

Traditionally, scones are taken fresh from the oven, split into two and each half covered with clotted cream. They are then topped with strawberry jam, although raspberry jam can also be used. It’s important to note that traditionally butter and margarine should never be included and the tea should be served with milk.

Scones can also be served at breakfast with muffins, or as part of Eggs Benedict for a more filling meal.

The Pillsbury™ Scone Mix is a 10kg pack and offers bakers convenience and easy preparation, producing scrumptious and fluffy scones. These scones are quick and easy to prepare ensuring that you will meet your customer’s needs in time.

Leigh Mervitz, the brand manager at Pillsbury says “Bakers will enjoy using and preparing this product as much as their customers will love the taste. As with other Pillsbury products, the Scone Mix is designed so that bakers make profitable products without compromising on taste.”

Pillsbury is committed to providing the foodservice industry with quality solutions that can be trusted.


Pillsbury® Promotions
bake-offPillsbury™ in conjunction with the South African Chefs Association is proud to present the Pillsbury Bake-Off® Competition

The Pillsbury™ Bake-Off® competition the first of which was held in 1949, some 60 years ago, has evolved into an American institution. Now, for the first time, The Bake-Off trade competition is being launched in South Africa.

Open to the trade only, the competition invites bakeries and food service industry, to use Pillsbury products to create simple, delicious recipes. The trade version follows the same model as the world famous Pillsbury Bake-Off competition where a finalist with a simple idea could will a substantial prize.

There will be 10 finalists in each category who will compete for a total cash prize of R30 000.

Bake-Off Basics

What can entrants win?

li R5 000 - Trainee Chefs
R10 000 - Unit Chefs/B&B’s
R15 000 - Hotel/Restaurant Chefs

Pillsbury product hampers will also be awarded to each of the 10 finalists and first and second runner up in each category will receive a 5 day course at the South African Chefs Association Skills Training Kitchen.

Eligible Products

The full range of Pillsbury products available in South Africa (see products section). Some major distributors include Seaworld, Blue Marine, Lusitania, 3663, East Cape Foods, KLL & Fisherman’s Deli.

Participants must use at least one Pillsbury product and additional points will be awarded for full use of the Pillsbury Products Basket.

Judging Criteria

Recipes are judged according to taste, appearance, creativity and consumer appeal.

Selection of Finalists

Judges will select 100 recipes to be placed online at www.hospitalitymarketplace.co.za up to 28 February 2010. During the period, customers will be able to vote once for their favourite recipe in each category. Judges will select the top 100 recipes, to be narrowed down through the judging and voting process to 40 then 20 then 10. The final presentation of the Bake-Offf will take place at the Centre for Culinary Excellence on the 21 July 2010.

For more information contact Leigh Mervitz


Pillsbury® Bake-off®
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