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20 Dec 2017

Visiting the Elderly during Christmas Time!

Christmas means family to many! But to those who have got no family left is a different story…

A group of AppleCore Foods employees paid a visit to St. Vincent de Paul Residency in Luqa on Saturday the 16th of December and spent some of their precious time speaking to the elderly residents. The elderly were already very happy to see a large group of people around especially kids who were also giving them some small gifts to keep.

This was not only a great day to these elderly people but employees also felt very satisfied that they contributed and made some faces smile! 🙂

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20 Oct 2017

JDE Facility Visit

Between the 19th and 22nd of September, the AppleCore Beverage Team had the great opportunity to visit JDE in the Netherlands together with some clients who work with JDE coffee in their establishments.

Firstly they had the chance to cook their our own dinner and it was a fun experience as they were not expecting it. The group was introduced to JDE Heritage, learned more about JDE Professional and The Perfect Cup. Then, the group had a factory tour to learn about how different types of coffee beans are made followed by a presentation about The Cafitesse Concept and Coffee Roasting. The latter was the most significant experience for many as they blended, roasted and brewed their own coffee!

The group also visited central Amsterdam and the Ajax Football Stadium which is one of the largest Cafitesse & Espresso client owning over 50 coffee machines. Clients commented that the trip was very interesting and rewarding with vast knowledge that managed to be attained in such little time.

 

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13 Oct 2017

AppleCore Sales & Marketing Teams visit Arla Dairy in Denmark

Between the 20th and 23rd of September 2017, the Retail sales team, Marketing Coordinator and Merchandisers at AppleCore Foods had the opportunity to experience Arla dairy from a much closer perspective.

During the tour around the production and packing sites at Holstebro Butter Dairy, the team could see the process of producing Lurpak butter every day. They had a chance to try and test the butter itself for freshness and taste. The team also visited Holstebro Cream Cheese Dairy where they learnt how ingredients are blended together, how packaging is made and how everything is placed on pallets when ready.

 

At the Arla Innovation Centre, a presentation about the place was held and a representative explained that employees over there have all the necessary equipment and facilities to develop and try out new concepts. Moreover, different mozzarella types on dough were cooked in a pizza oven and the team learnt to identify the difference.

 

The last visit was at a high-end farm holding around 500 cows. The team could see how everything works with robots and the ‘happy cows’ were quite silent and living a good healthy life. Each cow is monitored and any unusual behaviour is immediately taken care of by the dedicated farmers.

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13 Sep 2017

Pizza Challenge 2017 winner completes Pizza Course at Accademia Pizzaioli

Mr. Alexandru Andrei Matanie has successfully completed a Pizza Course at the Accademia Pizzaioli in Portogruaro, Italy. The course took place between Friday August 25th and Monday August 28th, 2017.

The course was intensive and predominantly practical. As the theoretical part, it started off with a detailed explanation of the basic mixture of a classic pizza (flour, water, yeast, oil, salt).

In the practical part, Alex along with other students had to prepare the dough both using the direct and the indirect method (biga and poolish). As a result, Alex achieved more knowledge and speed when using equipment like: kneading machines, workbenches, blades and ovens.

 

At the end of the training, a certificate was issued by the Accademia Pizzaioli which holds International Quality Certifications UNI EN ISO 9001: 2008 and UNI ISO 29990: 2011.

4 Sep 2017

PjazzaPlace ’17 – The End of Season Partners’ Event

AppleCore Foods End of Season Partners Event – PjazzaPlace 17!

A gastronomic and networking celebration in the name of good food!

AppleCore Foods Ltd, recently hosted yet another talk-of-the-town, end-of-summer bash for local food retailers as well as clients in the hospitality and restaurants business.

PjazzaPlace is becoming known as a yearly calendar event for AppleCore Foods clientele and suppliers alike. As it has been done in the past four years the fifth event was held at the company’s premises at Hardrocks Business Park in Naxxar. 700 guests enjoyed great food and wine all imported by AppleCore Foods and prepared and cooked live by very motivated young promising chefs.  The guests were entertained by Airport Impressions acoustic duo followed by a pizza freestyle acrobatic show by World Champion Pizza Freestyle Cristian De Rosa from Molini Pivetti.

Commenting on the initiative, Antoinette Stellini, Director of Sales at AppleCore Foods said: “This is a B2B event which gives us the opportunity to network and thank our esteemed clientele and suppliers.  It is also an opportunity for the Company to promote its brands.”

Guests enjoyed a wide selection of charcuterie from Salumi Beretta and cheeses by Windyridge, Dalter, Basiron and Ile de France.  Fresh Pasta di Stefano was cooked and served with various sauces prepared by Menu srl.   Slow cooked pulled Irish lamb served in warm buns complimented by LambWeston fries was the highlight together with freshly baked pizzas prepared with Molini Pivetti flour topped with Arla mozzarella and Pomodorina by Menu srl.  Guests further enjoyed finger food by Locas, Stohos, Salud, CK Foods and Duca. The night was rounded off with freshly brewed Douwe Egberts coffee and in house prepared desserts by Menu srl.

View a full gallery of the event here

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25 Aug 2017

ISO 9001:2015 Certification

In July 2017, the management system of AppleCore Foods Ltd was independently audited and confirmed by the European Certification Institute as being in conformity with the ISO 9001:2015 standard in its sales and warehousing processes, and in the distribution of food/beverage products.

AppleCore Foods went through a rigorous testing process in all areas of operation until the ISO 9001:2015 certification was finally issued. Although this was not mandatory to conduct its business, the company strove to acquire this certification to assure its clientele of the standards that improve the efficiency and effectiveness of company operations.

ISO International Standards ensure that products and services are safe, reliable and of good quality. This fits in perfectly with the company’s mission statement: “The key to our success is to meet and exceed the customers’ needs in terms of quality of products supplied by our trusted partners and excellence of service. AppleCore Foods means excellence and integrity.” 

Click here to view our Quality Policy

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8 Jun 2017

Alexandru-Andrei Matanie WINS this year’s edition of The Arla Malta Pizza Challenge!

The third edition of the Arla Malta Pizza Challenge saw over 40 Pizzaioli compete against each other in a purposely set up pizza tent at the Valletta Waterfront, where Alexandru-Andrei Matanie took the top title of ‘Top Pizzaiolo’ in this year’s edition, and Salvatore Bianca and Paolo Filangeri placing second and third respectively. For the first time ever, this year’s competition fielded international competitors from the Romanian and Bulgaria pizza teams. Passers-by could see all the pizzaioli battle it out for the best pizza in a culinary show of technique, skill, style and creativity.

Each participant was given a total of 20 minutes to impress a team of international judges, including David Michel Mizoni, Director at Train2bake Ltd, Luciano Passeri, National Director at ‘Accademia Pizzaioli’ and Francesco Speranza, A.C.E.E.A. Jury President with a selection of three pizzas – the Pizza Classica, the Pizza Creativa and the Black Box Pizza. A dough kneading challenge was held on the final day of the competition.

The panel of judges assessed each participant and scored each step in the pizza-making process, including the preparation, baking, taste, visual presentation, creativity and even the overall hygiene of the contestants’ workstations.

The competition, was sponsored by ‘Arla – Closer to Nature’ through it’s famous Danish mozzarella cheese,  and included a number of prizes for the runner ups, with the overall winner taking home an all-expenses-paid professional pizza course at the Accademia Pizzaioli in Italy.

View a gallery of the event here

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24 Mar 2017

The Meat Academy #2

Date: 20th March 2017

Venue: AppleCore Foods Premises

Purpose: Irish Lamb Tasting

Highlight: Visit by the Irish Minister of State, Ms. Catherine Byrne and the Irish Ambassador for Malta, Mr. Padraig Mac Coscair

As an import/distribution and marketing food and beverage company, AppleCore Foods strive to offer their esteemed clients the best of the best. The Meat Academy Event was the second event of its type where clients were invited for an evening of Irish lamb tasting as prepared and cooked by Chef Christopher Gherxi. Nicolas Ranninger, Market Manager for Italy, Switzerland and Malta from the Irish Food Board – Bord Bia together with a representative from Irish Country Meats, Matthew O’Connor gave a short presentation about Irish lamb as an introduction to the event.

During this event AppleCore Foods sampled various lamb cuts from  Irish Country Meats which is the specialist lamb and sheep meat processing division of Slaney Foods, a subsidiary of the Linden Food Group.

It was with great pleasure that the Irish Minister of State, Ms. Catherine Byrne attended this event and gave a short speech about the love of the country side and the well being of how the animals are cared for by the farmers to make sure that the consumer receives the best quality Ireland can offer. H.E. the Irish Ambassador for Malta, Mr. Patrick Mac Coscair accompanied the Irish Minister of State for this event.

Irish food and beverage exports to Malta have reached €12 million in 2016, up by 4% when compared to the previous year. Specifically Irish lamb exports to Malta have double in 2016.

Antoinette Stellini Director of Sales was pleased to comment that AppleCore Foods customers are always offered premium quality products and the Meat Academy event serving Irish Country Meats lamb is a clear example of the way ‘we do business’.

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14 Mar 2017

The Arla Malta Pizza Challenge 2017

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Date: 26 – 29 May 2017

Venue: Valletta Waterfront, Malta

Participants will have 4 Pizza Categories to choose from. The more the participation the higher the chance of winning the GRAND PRIZE. The 4 categories are below:

 

 

Category 1: Pizza Classica (Friday and Saturday)PizzaChallenge2017_Challenges1

The aim of this category is to capture the classic pizza’s old-school technique, yet reinventing it in a modern interpretation. In the Pizza Classica category, we will see the following six variations:

  1. Margherita (tomato sauce, basil, mozzarella)
  1. Capricciosa (tomato sauce, mozzarella, ham, mushrooms, artichoke, olives)
  1. Diavola (tomato sauce, mozzarella, spiced salami)
  1. Prosciuto e Funghi (tomato sauce, mozzarella, ham, mushrooms)
  1. Frutti di Mare (tomato sauce, sea food, seasonings)

6. Quattro Formaggi (mozzarella, gorgonzola, parmiggiano/grana)

The basic ingredients are essential to replicate a classic pizza. Each participant must use the basic ingredients that define a classic pizza, but can also add a personal touch. For instance, once can use mozzarella di bufala, grilled artichoke, kalamata olives, a variety of spicy salami, different species of mushrooms, fresh or frozen sea food, a variety of cheeses etc.

The participants must provide their own ingredients with the exception of the mozzarella. ARLA mozzarella will be provided by the organisers.

Participants are also allowed to add other ingredients that reflect their own tastes, culture and imagination, always keeping in mind the basic ingredients.

When it comes to the dough, each participant must make their own, using their personal choice of ingredients. Judges in this category will be looking for a modern and interesting interpretation of the classic pizza.

Each participant has 10 minutes to create one great replica of the Pizza Classica. Evaluation criteria: Presentation 25 points | Taste 55 points | Hygiene, technique and skills 20 points.

 

Category 2: Pizza Creativa (Friday and Saturday)PizzaChallenge2017_Challenges2

This category brings together pizzaioli from different culinary experiences, in a fun and creative way. Each participant is expected to excel in creativity, innovation, intuition and personality in their creation.

Each participant must make their own preferred kind of dough, using their personal choice of ingredients and the final product can be presented in any shape they desire (round, square, star-shaped, calzone, etc.) Pizza dessert is also included in this category.

The participants must provide their own ingredients with the exception of the mozzarella. ARLA mozzarella will be provided by the organisers.

Evaluation criteria: Presentation 20 points | Taste 30 points | Creativity 30 points | Hygiene, technique and skills 20 points. Each participant has 10 minutes to bring one astonishing creation to life.

 

Category 3: Black Pizza Box (Friday and Saturday)PizzaChallenge2017_Challenges3

A new intriguing category within the Arla Malta Pizza Challenge, full of fun and personality. Each participant selects a random envelope each containing a unique number. A Black Box with surprise ingredients in it, will be assigned to them according to the number that would have been picked.

The Black Box consists of 7 distinct ingredients. Each Black Box has no identical ingredients, therefore each box is unique.

Each participant must make their own preferred kind of pizza using their own dough, using their personal choice of ingredients and the ingredients found in the black box. With regards to the sauce, they prepare two kinds of sauces (red sauce, white sauce, or green sauce etc). The choice of sauce must be stated in the application for the Arla Malta Pizza Challenge.

Evaluation criteria: Presentation 20 points | Taste 35 points | Use of ingredients 25 points | Hygiene, technique and skills 20 points. Each participant has 10 minutes to make one pizza.

Note: The jury will consider the amount of ingredients used from the Black Box and how they were used to achieve the final product.

Category 4: The Dough Kneading Challenge (Monday Morning)

The aim of this category is to create great dough, using just your hands, technique and basic ingredients: flour, water, salt, olive oil and yeast. The ingredients will be provided by the event organisers.

All the dough created in this category will be donated to charity.

Each competitor must use no more or less than 5kg of flour in total (either one type of flour or mixed). The amount of water, salt, yeast and olive oil can be adjusted by the participant according to their preference.

Evaluation criteria:

Speed – total time used up until the finished product is produced (20 points)
Quality – the quality of the dough is evaluated by the texture of dough, taste and technique (30 points)
Creativity – each competitor can choose from a range of flour, a maximum of 2 types of flour, which will determinate the level of creativity (25 points)
Final product – the baking (25 points)

 

General Guidelines

Each participant will be assessed throughout the competition by the Oven Judge and Technical Director appointed by the organiser.

Each participant must wear a professional uniform (chef jacket, chef trousers and chef hat and apron). These could be part of the company uniform that the participant represents, or they can also choose to wear the official uniform that is provided.

Each participant will be evaluated by an international commission of experts.

Each participant can benefit from complimentary professional advice of the Technical Director as well as the full jury, up to 50 minutes from the beginning of competition and 1 hour after competition ends.

Each participant can use the tools provided by the organiser, (knives, tomato spoons, spatulas etc.), or can use their own.

Where participants can use their own ingredients, this applies for all ingredients except for mozzarella. This should be exclusive to Arla.

In case of emergency, each competitor can ask for help from the organiser.

Each participant can be assisted by an another person when they present the pizza in the front of jury, but not during of competition.

The competition will be held in a public place in the presence of the public.

 

THE OVERALL GRAND PRIZE

 

Participation

Please view registration form here.

A fee of €10 per challenge will apply and is not refundable.
Closing date for applications: 20th May 2015

For more information contact Apple Core Foods offices on 23850729 or send an email on oseychell@applecorefoods.com
FOLLOW THE FACEBOOK EVENT HERE >>

 

10 Feb 2017

Fratelli Beretta trip

Another Business trip organised within the retail division for esteemed Supermarket owners, took place between the 30th of January and the 1st of February 2017.

Sales Manager Christopher Zammit Lupi together with Sales Representative Roderick Borg led the group to various factories and plants where different types of products are produced namely:

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  • Salami and Pancetta Plant in Garbagnate Monastero
  • Slicing Plant and Warehouse in Trezzo sull’Adda
  • Parma Ham Plant in Langhirano, Parma
  • Culatello Plant in Zibello

 

The group were given information about the process of making the mentioned types of items, storage and packaging. Without doubt, the group were definitely not left hungry but they were presented with a vast range of presentable and delicious sample straight from the making.

Sampling of Beretta Salamis

Sampling of Beretta Salamis

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