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			Subscribe | Unsubscribe December. No.70

The festive season is upon us once again and the crisp winter winds breezing us by is a signal for us to be jolly and merry. The months have passed by so quickly that it is important for us to stop and look back and find the appropriate reasons to celebrate an outstanding 2011! From new product launches, to successful new brand introductions, to regional expansions and facility upgrades, to strengthened team work and a very positive working environment, there is a lot to be thankful for during this past year. Of course this year did not come as any less harder than the past, but the delight of working together with the same team, with the same motivations, with the same end goal, makes it all worth the effort. Happy holidays everyone!

SINODIS at FHC 2011 SINODIS' industry leadership and professionalism was no more as evident as how it manifested itself during FHC 2011. With an envious booth of modern zen architecture, which captured the open-minded entrepreneurial spirit of the organization, hundreds, if not reaching a thousand, visited the booth, inquiring about distribution capability around China, potential business collaborations between countries, or just old friends and industry colleagues stopping by to say hello, and even strangers just snapping up pictures of the booth, the hectic 3 days definitely defined why SINODIS has become the benchmark and partner-of-choice in this challenging industry. more

Sinodis Western Party at Shanghai Peninsula The oft-anticipated SINODIS PARTY has once again, delivered a blast. This year's unique party brought us to The Peninsula's eclectic Salon de Ning, where a huge King Kong sculpture stared down the stairs to warmly welcome every arriving guest. An exquisite team of alchemist-chefs were busy working on the laboratory of desserts to invent amazing dishes, distill chocolate, and serve their experimental creations such as frozen lollipops on goose liver or goat cheese brule. Not to say the least were the amazing mixes of alcohol filled in test tubes, which were gratefully downed by the gulp-fulls... more

Milky Lux Custard Cream Milky Lux - a name that connotes the rich, creamy texture of a custard dessert is now available in China! From the makers of fine gourmet dairy and chocolate products in France, Eurodelices introduced their latest dessert that not only tickles the taste buds but is also rich in calcium! Milky Lux comes in 6 flavors: Chocolate, Vanilla, Coffee, Caramel, White Chocolate and Pistachio... more

Barilla New Sauces Mozzarale & Ricotta Sauce: Fresh sauce made with mozzarella cheese and ricotta toscanella for getting the unique taste of genuine Italian cuisine. Perfect both for long and short pasta. Puttanesca Sauce: Fresh combination of black and green olives, capers and tomatoes. Puttanesca is one of the classic Italian recipes with a spicy touch, perfect both for long and short pasta. more

La Rose Noire Passion Cones & Tart Shells La Rose Noire has created brand new series of products (passion cones, tart shells, cake tarts and 3D tart shells) with all hand-made process and special shape. You will notice that the lines have been extended to provide a broader range of tastes, flavors and varieties to your guests. Passion cone exceed the original shape with unique sticks to add elegance to your work. The flakes or marble decoration with a variety of flavors of cones combined perfectly and make up of wonderful taste... more

Xavier David & Ireks Launching A paired fine cheese with freshly baked breads is like a romantic rendezvous in Venice - it will always be a match that does not go out of style! In our case, the setting took place in 2 beautiful cities last November in the autumnal afternoons, at Shanghai's Sasha's, and at Beijing's Hotel G, where SINODIS launched the new range of traditional French cheeses from Xavier David, and Ireks' French Village bread mix... more

VALRHONA Chocolate Demonstrations in Shanghai by Chef Lou Campagna In Shanghai this month, Valrhona Chef Lou Campagna led eight days of full-day demonstrations at popular Shanghai hotels and bakery concepts. Pastry chefs and staff from Peninsula, St. Regis, Intercontinental, New Heights, Q&T Café, Ichido, and Christine learned new ways to use P125, Valrhona's exclusive, high-concentrate chocolate. With less cocoa butter content in this particular chocolate, pastry chefs can create chocolate treats with less sweetness, less fat, and more powerful chocolate flavor! Chocolate ice creams and cakes are softer in texture and stronger in chocolate flavor and color... more

French Week at Beijing, 2011 The 2011 French Week was successfully held on September 24-25 at the SanLiTun Village. There were almost 30 delicious, SINODIS-represented products showcased during this event, which attracted many customers to buy, and provide high praises for such availability of good quality foodstuff from "home". more

La Rose Noire Demonstration, Shanghai On the occasion of autumn, La Rose Noire, one of Hong Kong's leading producers of fine bakery and pastry products, held a wonderful event at the Renaissance Shanghai Zhongshan Park Hotel, last October. Over 130 professional pastry chefs and guests from more than 50 hotels, pastry chains, bakery shops and restaurants, were invited to attend the event. Mr. Gerard Dubois, founder & owner of La Rose Noire, shortly introduced the history of his company, how it progressed to the category giant it has become, and presented the new product lines of Passion Cones & Tart Shells... more

Reblochon de Savoie AOP To enjoy Savoy! Rich in tradition, Reblochon is a semi-hard cheese made from unpasteurized cow's milk with a waxed rind. The full and fruity flavor of this finely structured, delicate cheese with a hint of hazelnut is very pleasing. Reblochon is also lactose-free. Reblochon is an AOP cheese and so is produced in a strictly controlled area, primarily the Haute Savoie, a part of the Savoie and the Arly Valley around the Aravis Pass. Haute Savoie is an area of very heavy rainfall where the plants grow profusely in spring and summer but which has a great deal of snowfall in winter... more

Q&A - Butter How many ways can butter be used? Butter can be used to cook in the same way as oil is used in Chinese cuisine. And just like cheese, butter can also be used to spread on the bread as an added flavor to your sandwich for breakfast. To have a varied texture to your bite, toast the bread to add that crunchy, butter-melting sensation... more

Eclair with Passion Choux Pastry Ingredients: 500 g water, 7 g salt, 20 g milk powder, 225 g butter 84%, 275 g flour, 500 g whole eggs Preparation: Preheat the oven to 250°C (475°F)... more

The Sinodis Journeyman (Kevin Dreyer - Sanya Food Service Sales Supervisor) I just graduated from school when I joined SINODIS, and was in full battle gear to become a super salesman ready to cross over the mountain to conquer the hardest-to-please customers in China. This was back a few years ago when I was still based in Beijing. As the years progressed, I moved on to the headquarters, in Shanghai, and felt much more the pressure of delivering more... more

Story of Santa Claus In the spirit of Christmas, our trivia question is: What is Santa Claus' origin? Greek? Turkish? Dutch? Italian? German? Swedish? American? Will you be surprised if we told you that it's actually a mix of all these? Strange but true - Saint Nicholas was born in the village of Patara, which used to be part of Greece, but in modern times is already part of Turkey. His being a very generous man enabled him to gather a very strong following within the Mediterranean countries... more

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