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Fonterra Cream Edgecumbe The factory director, Doug Gerry, along with the engineering project manager, Will Rouse, shares his muddy face experience.
The insatiable appetite of Chinese consumers for "muddy buns" has led the Edgecumbe plant in Fonterra to put into operation a new line of butter to meet the demand.
The chocolate treat, also called dirty dirty bread or zang zang bao as they are known in China.
The plant had to almost double its butter production line from 4500 tons to 7000 metric tons to meet the demand of Chinese pastry chefs
FONTERRA
The & # 39; Muddy Bun is the latest emerging food trend from China.
He produces butter in sheets of one kilogram to make it convenient for chefs
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"The bakers love them", says the director of Fonterra Edgecumbe Cream Factory, Doug Gerry
. factory and are exported from Tauranga to Shanghai and are then distributed
The first plate of butter will come out of the new butter line on 1 September.
"It has really been removed in the last two years, which is why we are increasing the capacity.We have been watching the demand for butter making for several years now.
" The construction of the project has Started in May, so this has been a quick change to put it into operation. "
Fifteen local contractors have been employed to complete the expansion on the site, which employs 380 people. no additional staff.
He said it was a boost for the local business community after a 12-month period that suffered severe flood damage after Cyclone Debbie
. everyone is glad that Fonterra has invested money in Edgecumbe. "
Recently, a chef from Fonterra copied the recipe and made a muddy bread that he tried.
His own verdict
"They are I do not know if people could eat a lot – very sweet and it has that good taste of butter."
The craze for muddy cabbages has begun after a bakery in Shanghai created the roll and waiting lines The purchase was noticed by a celebrity who then shared it on social networks, said Susan Cassidy , director general of Fonterra, in charge of world restoration
Bread is a croissant filled with chocolate ganache, which is a combination of I am, chocolate and cream cheese. There is more cream on the bread and everything is sprinkled with cocoa.
"There is no way to eat that and keep a clean face and the" selfies "online have only made people try it. It was soon picked up by some people. other bakeries producing their own mud buns Fonterra's chefs have jumped on the trend, their butter is used to make the dough and the cream and cream cheese are filling.
"Once we we have seen the trend, our chefs have been able to use all the ingredients and stimulate the trend. "
The demand for bread showed that the demand for butter was as strong as ever. global stocks and consumer demand – particularly in Asia – for dairy products as people move towards more natural products, "she said.
Mr. Cassidy said that He was closely monitoring China's emerging emerging food trend. 9659015] "The pace of innovation and experimentation is so fast, especially in China, that there are things that come and go all the time … From time to time, something slams and becomes viral online and all of a sudden this is everywhere and this trend is occurring. "
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