NZ Bakels

NZ Bakels Producing baking ingredients since 1904. Follow us for updates, recipes, inspiration & more.

Providing the finest baking ingredients to bakeries nationwide and cake and gluten free mixes in your local supermarket. NZ Bakels manufacture and distribute a wide range of bakery ingredients, some of which are tailor-made for industrial bakeries while others are developed specifically for the craft and foodservice sectors. Products are formulated to suit each bakery sector and NZ Bakels companies have well-established sales and technical teams focused on serving either the industrial or craft bakery sectors. The industrial teams are even more specialised with separate industrial bread bakery, pastry or cake, and confectionery service teams in place. Customer service teams are also set up to provide expert support to their respective customers

Beyond the bake šŸ‘Øā€šŸ³Bakels Sourdough 10% is perfect as isā€¦ but the possibilities donā€™t stop there!From classic loaves to ...
28/09/2026

Beyond the bake šŸ‘Øā€šŸ³

Bakels Sourdough 10% is perfect as isā€¦ but the possibilities donā€™t stop there!

From classic loaves to creative CafƩ and Deli favourites, see just how versatile one sourdough base can be!

Pastrami & Cheese Toastie
Sourdough 10% in a Pastrami & Cheese Toastie šŸ„Ŗ
A Kiwi classic, crispy on the outside, cheesy and satisfying on the inside.

Stencilled Loaf
Make it your own!
Sourdough is the perfect canvas for a bakerā€™s creativity. Score it or stencil it and create a design that stands out on the shelf.



Calzone Rustico
Sourdough 10% in a Calzone Rustico.
One versatile base with endless flavour combination possibilities.

Garlic & Herb Fougasse
Garlic & Herb Fougasse šŸŒæ
The perfect pull-apart starter, made even better dipped in balsamic vinegar and olive oil.

Bruschetta
Sourdough 10% Bruschetta šŸ…
The perfect base for fresh, flavour-packed toppings.

Olive & Parmesan Focaccia
Packed with flavour, finished with rock salt, and made using our versatile Sourdough 10%.

Sourdough 10% Muffin Splits šŸž
Toast until golden, then serve warm with butter and your favourite spread. A simple breakfast made even better with Sourdough 10%.

16/09/2026

Buy 5 bags of Sourdough 10% and go in the draw to win! There are 10 sets to be won!

3951-51 Sourdough 10% 15kg

Promotion runs 21st September ā€“ 27th November

Follow our best practice for the best results with your Sourdough 10% loaves!Swipe through each post and check the capti...
10/09/2026

Follow our best practice for the best results with your Sourdough 10% loaves!

Swipe through each post and check the caption below for the step-by-step processing guidelines.

Need a little extra support?
Reach out to your Bakery Advisor to arrange a demonstration and get the most out of your Sourdough 10% !


Your Partners in Baking šŸ¤

1. Aim for finish dough temperature of 28Ā°C

2. Place all ingredients in mixing bowl

3. Mix for 6 minutes at slow speed, and 6 minutes at fast speed (or until fully developed)

Optional Inclusions:
When dough is developed, on slow speed, gently
back mix inclusions until ingredients are evenly dispersed through the dough.

Be careful not to over mix!

4. Transfer dough into bin/ container that has been lightly sprayed with Sprink

5. Pre-shape the dough and bulk ferment for 60 minutes

Tip dough onto a floured bench

7. Scale accordingly for products
ā€¢ Country Loaf: 800g
ā€¢ Large Baguette: 3.500kg head (10 x 350g)
ā€¢ Petite Baguette: 2.400kg head (12x 200g)
ā€¢ Pockets: 2.000kg head (20x100g)



8. Shape and mould

Country Loaf:
1. Pre-shape dough into a loose round

Round Loaf:
2. Flip the relaxed pre-shape over
3. Fold the outer edges into the middle in a circular pattern
4. Flip it seam-side down
5. Cup your hands or use scraper to pull the dough towards you, rotating it against the bench

Oval Loaf:
2. Gently stretch the dough into a short rectangle
3. Fold the bottom up and the sides inward like a
letter
4. Roll the top edge down into a tight log
5. Pinch the edges and the seams
6. Place dough into a well-floured basket, seams facing up

Hot Tip: A good mould will give good structure and volume


Baguette/ Pockets:
1. Use appropriate plate for cutting of baguette and pockets
2. Flour the D20
3. Gently spread the dough in the D20 unit
4. Lightly flour the surface of the dough
5. Close the lid and continue with cutting procedure for D20
6. Place baguette/ pockets onto tray



9. Cover and dry proof for 90 minutes or if following the overnight re**rd method

Or if following the overnight re**rd method,

9. Place into chiller overnight to re**rd for 12-15 hours

10. Gently transfer onto a lined baking tray with seams

DONā€™T MISS OUT!Our new & improved Sourdough 10% has officially launched!āœØ Clean labelšŸž Improved flavouršŸ• Eligible for 24...
07/09/2026

DONā€™T MISS OUT!

Our new & improved Sourdough 10% has officially launched!

āœØ Clean label
šŸž Improved flavour
šŸ• Eligible for 24-hour ferment claims

And to celebrate, weā€™re offering an Introductory Offer, Save 20% per bag! šŸŽ‰

Get in touch with your Bakery Representative to organise a demonstration!

ā° Offer ends 27 November 2026, be sure to get your orders in!

23/08/2026

Double Decker Cheesecake

Made with Choc Hazelnut Spread
Product Code: 514121

Could you be New Zealandā€™s next Bread Baker of the Year?Are you a newly qualified, recently qualified or nearly qualifie...
20/08/2026

Could you be New Zealandā€™s next Bread Baker of the Year?
Are you a newly qualified, recently qualified or nearly qualified plant or craft baker?

Then the Bread Baker of the Year competition could be for you.

Held annually by the New Zealand Association of Bakers, Bread Baker of the Year recognises excellence among bakers emerging from their training. But itā€™s about much more than baking bread.

Entries are now open for the 2026 Competition! For an entry form and more information https://www.bakeinfo.co.nz/education/apprentice-zone/bread-baker-of-the-year/competition-2026/

07/08/2026

The Viral Jar Cake
Made with Speculoos Spread
Product Code: 514171

Address

421-429 Church Street East
Auckland
1061

Opening Hours

Monday 7:30am - 4:30pm
Tuesday 7:30am - 4:30pm
Wednesday 7:30am - 4:30pm
Thursday 7:30am - 4:30pm
Friday 7:30am - 4:30pm

Telephone

+6495796079

Website

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