Bidfood

The goodness of nature now available on your table

Bidfood

Bidfood UAE Signs Distribution Agreement With Kraft Heinz Foodservice

Bidfood
Bidfood

The goodness of nature now available on your table

Bidfood

Bidfood UAE Signs Distribution Agreement With Kraft Heinz Foodservice

Bidfood

ABOUT BIDFOOD

ABOUT
BIDFOOD

Bidfood is the world's leading foodservice distribution company outside North America covering more than 35 countries in five continents. Focused on foodservice, Bidcorp comprises a mix of well-established leading and rapidly growing market positions, offering significant future upside. The profile of the customer base is strategically targeted to fully service the foodservice industry’s needs.

 

 

Bidfood Middle East, part of JSE-listed Bidcorp, currently operates in five markets in the GCC (United Arab Emirates, Saudi Arabia, Bahrain, Oman, and Jordan) catering to customers as a wholesale food distributor in a wide range of sectors within the foodservice and catering industries. These include hotels, restaurants, cafes, QSRs, sub-distributors, wholesalers, entertainment, as well as many independent operators in the hospitality industry.

Operating Across

5 continents
35 countries

Employees

30,000

Listed on the

Johannesburg
Stock Exchange

OUR
LATEST NEWS

February 12, 2020 | 10:10 AM

3 Bread Storage Techniques To Prolong Freshness


Bread is a staple in many societies, so it isn’t surprising that more and more establishments need to store tons of it for their customers. From fast food to high-end restaurants and cafes, bread plays a vital role in the culinary world. Aside from being served as is, bread can also be made into several other things, including sandwiches, toast, and side dishes, pudding and eggs and bacon. Considering this, it is imperative that you make sure that the batches of bread you buy (or bake) stays fresh for as long as possible. While every batch of bread is bound to go stale at some point, this doesn’t necessarily mean you can’t try to prolong its freshness. Whether it is bought from the supermarket or picked up from your favorite bakery, proper storage is the key to ensuring that your bread supply can last. Although there’s no single rule that applies to all, you can learn from the following three bread storage techniques to avoid serving stale bread to your customers. 1. Shelving For bakeries, cafes, and similar establishments, displaying bread and cakes in counters or shelves is crucial for sales. When done properly, shelving bread can make the products last longer. Consider the following tips to ensure that you can make the most out of this food product: • Use Airtight Containers When displaying baked goods, the use of the correct containers is crucial. For most bread, wrapping it in a foil or tucking it in an airtight bag is the best way to go. This is because these types of containers protect the bread from moisture. Keep in mind that even the slightest moisture can lead to the growth of mold. • KeepBread Away from Direct Sunlight When planning your restaurant or bakeshop layout, make sure to consider which parts of the space get sunlight at different times of the day. Remember that bread to be put on display should be placed in a dry, cool area where sunlight cannot reach it. • Don’t Wrap Hot Bread Hot bread that has just been brought out fresh from the oven can last longer if you let it cool before packing. Wrapping them while still warm can lead to excess moisture and might even end up making the bread soft or even moldy. 2. Freezing Most food products should be stored in a cool place to keep them fresh, but bread is a bit trickier. Essentially, you can keep bread that won’t be consumed immediately in the freezer, but never in the fridge. Read below to know why: • Avoiding the Refrigerator As mentioned earlier, bread should be kept in a cool place. However, keeping bread in the fridge can cause it to stale up to six times faster than it normally would when placed on a shelf or counter. This is because refrigeration can hasten the degradation of the starch and moisture loss that could lead to stale bread. That is, of course, unless the bread is made commercially, which essentially means it contains preservatives that keep it in a “fresh” state longer. The refrigerator top is also a bad place to keep bread in as it usually emits high temperatures that could cause the bread to dry out rapidly. It is also believed to cause condensation in the bread that can trigger degradation. • Maximizing the Freezer Although refrigeration can expedite the recrystallization of starches contained in bread, freezing doesn’t. This is because the temperature in the fridge allows water within the bread to move, but the freezer does not. So, like frozen cakes, bread can also do better in the freezer than in the fridge. In fact, freezing is considered the best way to preserve its freshness (or at least, in the exact same state it was when you placed it inside the freezer). This is because icy environments inhibit starch degradation and keep the bread in a stable state. The best part is, it can last for as long as two to three months in the freezer. Frozen bread can be reheated in a toaster or oven for ten to 15 minutes at about 350 degrees Fahrenheit to re-gelatinize the starches, bringing it back to its springy and chewy state. Just remember to keep it in a sealed zip-lock bag with as little air as possible before freezing. If you’re fond of toast, remember to slice the bread before keeping it in the freezer. Slicing bread in several pieces is also a good practice even if you don’t like toast as it can help avoid defrosting the entire loaf, only to re-freeze what remains. One more thing you must remember is to freeze bread while it is still fresh. Never do so when it’s starting to go stale. 3. Boxing While they aren’t as good as freezers, good quality and big-sized bread boxes can be a cheaper alternative for storing bread. This is because such containers can help create an environment with a more balanced humidity while permitting air circulation. Just remember to avoid overfilling it and remove any paper bag wrapper that can trap moisture which, in turn, destroys the crust. Final Advice: Consider the Bread Type Generally, different types of bread have varying shelf lives. Aside from following the three storage techniques listed in this article, you should also consider the kind of bread you’re preserving as some contain ingredients that can help them keep for longer.
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February 11, 2020 | 10:10 AM

3 Best Selling Types of Bread to Serve in Your Restaurant


Are you wondering which types of bread to serve your customers? How do you choose which ones to include in your breadbasket? What do you do when you don’t even know how to bake bread? Put your worries to rest and read on to find out some of the bestselling bread that you can serve in your restaurant. Plus, if baking is not your bread and butter, then you can rely on reputable wholesale food suppliers to provide you with a mouthwatering assortment of bread that will surely please your customers. Breaking bread Bread is said to be one of the oldest forms of sustenance for humans. Originally, people believed it to date back to ancient Egyptian times as far back as 2,000 B.C. However, it seems to have been consumed even back during the age of the prehistoric man. The discovery of starch grains found on grinding stones suggest that prehistoric humans may have enjoyed flatbread as part of their diet. Fast forward to today, the flatbread of yore has evolved into different varieties. It is enjoyed all over the world, especially in regions like Central Asia, Europe, the Middle East, and North Africa. In these countries, bread is considered to be a staple, eaten alone or as a perfect accompaniment to other hearty dishes. From baguettes and loaves, white bread to black bread, arepas (Columbian or Venezuelan flat, round cornmeal bread) to zopfs (Austria, German, or Swiss plaited bread), people have discovered many ways to make and eat bread. Typically made from different kinds of wheat and non-wheat flour, bread aficionados who have adverse reactions to gluten can now also enjoy these baked goods with gluten-free options. Basically, there are three main kinds of bread. One group would be those that rise the highest and have to be baked in pans. Another kind of bread would be those types that have medium volumes such as French and rye bread. The last kind are those that hardly rise at all and are similar to what our ancestors would probably have prepared – flatbreads. Now that we know the very basics about bread, let’s jump to the juicier part – examples of the bestselling bread that you can serve in your restaurant: 1. Bagels This roll-with-a-hole has become a popular choice. Oftentimes chewy on the inside with a somewhat crisp exterior shell, this dense and doughy bread can either be eaten toasted or untoasted. Sometimes sprinkled with poppy or sesame seeds, and at times, salt, it can be a delicious addition to your restaurant menu. Bagels or beigels, as these were historically spelled (and still spelled as that in other parts of the world such as London), are said to have been around since the 17th century. While their origins are quite obscure, these are believed to have originated from the Jewish communities of Poland. Bagels nowadays can be baked from scratch, bought frozen, or can be conveniently delivered by your trusty food supplier. You can serve these halved, smothered in cream cheese and topped with lox or you can make your own variations and serve these as a sandwich. 2. Baguettes The baguette is a kind of bread with a chewy interior and crisp exterior is believed to have come from Vienna and later adapted by the French. It is usually a long, thin loaf of crusty bread that can also be called a French loaf, a French stick, or simply, French bread (although most will find this confusing as there are many varieties). Baguettes may be considered a staple in France but have since crossed boundaries and are now thoroughly enjoyed the world over. Boulangeries and bakeries mostly carry this long, oblong bread as customers find it easy to pair with other dishes such as pasta or soups. For your restaurant, you can diagonally slice the bread, toast it a bit, and serve it as part of your breadbasket as an appetizer. It can be served with herbed butter or jam, if you so choose, although the French usually eat theirs without butter. It can also be served as a sandwich or as an accompaniment for soups like French onion soup or tomato soup. You can also serve as a Bruschetta, a toasted sliced baguette topped with a tasty mix of basil, garlic, tomato, and olive oil. 3. Croissants Easily identifiable with their crescent shape, croissants are also a popular choice to serve in restaurants. These buttery and flaky bread are similar to puff pastry after it has been rolled and folded several times, resulting in an airy confection that melts in your mouth. Believed to have come from the ovens of Austria, it has become one of the most favored bread in the world. Various adaptations have sprung up, from the medialunas (meaning half moon) of Argentina to the ay çöreği of Turkey. It can be baked with cheese, chocolate, cinnamon, and nuts rolled in. It can also be filled with meats like ham or bacon, or with savory fillings such as fruit jams or marmalade. For your menu, you can create your own croissant sandwich based on the palates of your target customers or serve it on its own. Bread is the stuff of life Just remember that whichever bread or types of bread you want to serve, you have to serve it as fresh as it can be. When you can’t bake your own, getting your bread supply from a trustworthy and dependable food supplier is the best way to go. It can even prove to be more cost-effective in the long run as you won’t need to pay for overhead expenses and equipment. There are even ready-to-bake croissants that can be delivered straight to your pantry for absolute freshness when served. Of course, the ease and convenience this arrangement affords you also make it a winning deal. While humans cannot live on bread alone, it is undeniable that bread is an integral part of people’s lives. It is present in different variations in almost every meal and can be a wonderful addition to any restaurant menu.
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February 03, 2020 | 10:00 AM

‘Innovation that Drives Profitability’: Bidfood ME to Exhibit at Gulfood’s 25th Edition


Lock in the dates in your calendars and come see us at Stand D7-25, Hall 7! Click here for more  Bidfood Middle East is set to participate in the 25th edition of Gulfood, the world's largest annual food and beverage trade exhibition. Bidfood Middle East will host thousands of local and international show attendees from the F&B world at its eponymous stand from the 16th to the 20th of February, at the Dubai World Trade Center.  Keeping with the trade show’s theme of this year, ‘Rethinking Food’, Bidfood ME’s stand will display a multitude of product innovations from its portfolio under its overarching theme ‘Innovation that Drives Profitability’.  Plant-based cheese from Violife, superior high-oleic cooking oil from FlavOil, a range of product developments from Kraft Heinz, and a selection of gourmet salt from Cornish Sea Salt, among other surprises, will all be on full display around Bidfood ME’s space for passersby to explore. The products’ quality, application options, and attributes will be showcased front and center at the stand’s demo area, where corporate chefs and specialist mixologists will be highlighting the products via daily menu creations reinforcing Bidfood Middle East’s ‘full-solution’ product offering. “With a show as big as Gulfood in terms of reach and exposure, it is an incredible opportunity for Bidfood Middle East to reinforce why we are the leading foodservice distributor in the region. Not only does the quality of the brands we carry speak volumes, but our constant search for innovative products also allows us to remain ahead of the curve,” Bidfood Middle East CEO, Hisham Al Jamil, said. “This year’s theme at Gulfood is exactly what people can expect at our stand: a fascinating, curated range of product innovations that help drive profitability and provide a front-and-back-of-house solution to the F&B world. We invite everybody to pass by our stand, talk to our regional team, ask about the products and experience our range first-hand.” More than 15 of Bidfood Middle East’s brands will be displaying their products at the show, 12 of which will present their products on bespoke stands across the perimeter of the Bidfood ME space, and the rest via the culinary demo area inside the space. These include Kraft Heinz, Violife, Sweet Street, General Mills, CSM, FlavOil, Cornish Sea Salt, Black & White Coffee, The Handmade Cake Co., Pacific West, Bridor, Monin, and more. With around 98,000 visitors hailing from more than 192 countries and over 5,000 exhibitors, Bidfood Middle East’s team members will be flying in from all over the region (Jordan, KSA, Bahrain, and Oman) to represent the company and participate in the highly-anticipated show. 
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