Pain • Viennoiserie • Pâtisserie
Transcription
Pain • Viennoiserie • Pâtisserie
2013 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page1 Collection Professionnelle Pain • Viennoiserie • Pâtisserie AN A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page2 La Boulangerie Plaisir Thank you for choosing BRIDOR. For over 20 years, we have created high quality traditional bakery breads and Viennese pastries for you and your customers, for your absolute pleasure. The pleasure of choosing the right product, the pleasure of preparing it, the pleasure of offering it, and the pleasure of eating it. Accompanied by training and advice, these frozen pre-products constitute the heart of the BRIDOR solution, for your customers and for yourself. It guarantees a unique experience from the first mouthful: crusty bread and flaky Viennese pastries, melt-in-the-mouth crumb, multiple full, ample and lingering flavours. Healthy and natural products made to our own recipes. This new BRIDOR de France catalogue has been designed for you. It lists nearly 200 stonebaked breads and butter Viennese pastries, all made in France. For baking to remain a pleasure, always… 2 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page3 BRIDOR’s commitments BRIDOR de France is committed to pleasure, health and good bakery practice. Rigorous selection of noble ingredients. Traditional French flours, cultivated in France, guaranteed free of additives (ground and sifted flour), type 65 minimum. Homemade starter yeast, refreshed daily. Pure butter, chosen for its excellent pastry-making qualities: textures, aromatic ranges, appropriate melting points. The highest quality ingredients for our chocolate, apple and apricot fillings, compotes and chips. Certain recipes created by our Master Bakers in collaboration with some of the greatest French names: Lenôtre-Paris, Frédéric Lalos – Quartier du Pain. The purest possible recipes (free of additives, improvers, colours, etc). Manufactured in the respect of traditional French bakery principles: dough is slow-kneaded, gently and progressively rolled, and allowed long rising times (for intense, complex and 100% natural flavours). Bruno ROUSSEAU C.E.O. 3 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page4 Une Recette Lenôtre Professionnel The best of French bakery for hotel and restaurant industry professionals. Nearly 45 exclusive recipes created by the master Bakers of LENÔTRE Paris and manufactured by BRIDOR de France. The rich flavours of these recipes remain delicate, associated with fine creativity. Each production run is certified by LENÔTRE Quality Control, providing a guarantee of conformity and a stamp of excellence. 4 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page5 Une Recette Lenôtre Professionnel 5 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page6 Une Recette Lenôtre Professionnel 6 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page7 NEW Collection Pâtisserie Discover the collection of macarons and miniature French desserts, or ‘mignardises’, by Bridor Une Recette Lenôtre Professionnel. A range of flavours that mixes both classic and all-new flavours, in fruit, chocolate or praline bites. Delicate, light in sugar and rich in natural goodness. An irresistible moment of sweetness for your moments of relaxation: over coffee, breaks with colleagues, banquets, dessert buffets, cocktail parties, specialist food events. 7 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:11 Page8 Pâtisserie - Une Recette Lenôtre Professionnel 8 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:12 Page9 La des Pains SELECTION OF BREADS is a harmonious assortment of 40 varieties of pre-stonebaked breads, designed to meet the needs of the hotel and catering industries, perfect for breakfasts, bread baskets, buffets and sandwiches. All are made using traditional French flour, slowly kneaded and fermented over many hours for to develop pronounced, natural flavours. They offer an artisanal appearance with regular, open cuts, a creamy-coloured crumb with irregular aeration, and an even, wellproportioned shape, a sign of careful preparation, and a generous but not excessive size, a guarantee of controlled proofing. Pre-baked on baking stones for extra crust and flavour. Supplied frozen for easy baking (only 15 to 20' from freezer to oven). 9 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:12 Page10 La Carte des Pains 10 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:12 Page11 Frédéric Lalos French Craftsmanship Award - 1997 Frédéric Lalos is a baker who is passionate about his work and enthusiastic about tradition - a real artist. He constantly strives for excellence in his work, and this resulted in him receiving the French Craftsmanship Award when he was just 26 years old. His staying power and constant search for perfection led him to work in several great establishments, from Lenôtre to the Hôtel Matignon. In his search for excellence, this inimitable craftsman has been able to bring a sense of nobility back to French Baking, notably in making traditional loaves fashionable once again. The new range of loaves from Bridor in the “Frédéric Lalos – Paris” range, is generous and made for sharing. Their shapes might be rustic and remind us of the breads of old, but their flavour is resolutely modern and mild with a slightly sweet taste. 11 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page12 Frédéric Lalos 12 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page13 Collection Viennoiserie The BRIDOR Viennese Pastry Collection consists of over 100 Viennese pastries made with all-butter pastry, using traditional slow, gentle and temperate French methods. Doughs are given long rising times, allowing yeasts the necessary fermentation period. This long fermentation time results in delicious pastries with a palette of natural, complex, rich and intense flavours. 13 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page14 Pre-proved range BRIDOR FROZEN RTB VIENNOISERIES are supplied pre-proved and eggwashed. They are ready to bake straight from frozen. A service product par excellence, they are quick and easy to prepare, guaranteeing freshness and flexibility. Items can be baked on demand. Ideal for the hotel and catering industries. 14 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page15 Pre-proved range Frozen pre-proved pastry Frozen pre-proved pastry Organic pre-proved pastry 15 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page16 Pre-proved range Frozen pre-proved pastry 16 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page17 Raw frozen range BRIDOR RAW FROZEN VIENNOISERIES should be allowed to proof, then eggwashed before baking. For kitchens producing significant quantities of Viennese pastries on a regular basis. Requires a fermentation room (warm and damp), to enable the yeasts to develop, and preparation by personnel qualified in bakery. 17 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page18 Raw frozen range 18 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page19 Raw frozen range 19 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page20 Fibres plus Fibres plus A range of healthy breads selected for their high grain and cereal content, for breads with distinctive flavours and a crusty bite, and which contribute to a more balanced diet. 20 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page21 Bio Organic Bio Organic Because food today should combine pleasure, wellbeing and respect for the environment, BRIDOR has created PURE, the first range of organically-certified breads and Viennese pastries by BRIDOR. BRIDOR PURE is made with certified organic farm produce: free of pesticides, respectful of the environment and of our health. 21 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page22 Les Références «Service» LES MINI PACKS CODES STANDARDS CODES MINI-PACKS PRODUITS / PRODUCTS CODE PAR CODE PAR Viennoiserie Prête-à-cuire Croissant Eclat du Terroir 80 g 31780 60 31825 25 Viennoiserie Prête-à-cuire Croissant 60 g 31000 70 30936 30 Viennoiserie Prête-à-cuire Pain au chocolat Eclat du Terroir 80 g 31792 60 31826 20 Viennoiserie Prête-à-cuire Pain au chocolat 75 g 31001 70 30937 20 Viennoiserie Prête-à-cuire Pain aux raisins 110 g 31002 60 32422 22 Viennoiserie Prête-à-cuire Croissant lunch 30 g 31778 195 31542 70 Viennoiserie Prête-à-cuire Pain au chocolat lunch 35 g 31776 210 31543 70 Viennoiserie Prête-à-cuire Pain aux raisins lunch 30 g 31290 230 31544 70 Viennoiserie Prête-à-cuire Mix viennoiserie lunch : 45 croissants, pains au chocolat, pains aux raisins 30220 135 31982 90 Viennoiserie Crue Croissant 60 g 30199 180 30202 60 Viennoiserie Crue Croissant Eclat du Terroir 70 g 31689 160 31715 50 Viennoiserie Crue Pain au chocolat 70 g 30132 180 30135 60 Pain Précuit Petit pain Finedor 45g 30895 50 31301 30 Pain Précuit Carré rustique 40g 31520 50 32147 30 Pain Précuit Petit pain multi-céréales 45g 30898 60 31305 35 Pain Précuit Petit pain aux olives vertes 45g 30897 45 31304 30 Pain Précuit Pain riche en fruits secs 180g 30894 20 32321 15 Pain Précuit Baguettine Bio Pure 140g 32497 25 32700 20 PETITS CONDITIONNEMENTS Grand pain Précuit Pavé rustique (Mini cond.) 450g 30734 25 31816 9 Grand pain Précuit Pavé multicéréales (Mini cond.) 30735 30 31817 9 22 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page23 Caption Une Recette Lenôtre Professionnel, a range of high quality breads and Viennese pastries, created by the Master Bakers of Maison Lenôtre in Paris, and made by BRIDOR in Brittany, near Rennes. Tradition Tradition: the spirit of a high-quality French bakery, rural and yet modern, is embodied through a wide range. classic Classic: contemporary bakery products that are delicious, simple and priced to suit everyone’s everyday budget. Weight Defrosting Packing Proving (28°C / 80% hum) Boxes-pallet Browning (whole eggs) Best before Bake Units per tray Temperature (°C) Conservation after defrosting Do not refreeze thawed product: Store at -18 ° C. CONCEPTION : CRÉDITS PHOTOS : APOINTSTUDIO - ROUGEREAU - GUILLAUME GAUTER - THINKSTOCK/GEORGE DOYLE - ISTOCKPHOTO - FOTOLIA - BRIDOR 23 www.bridordefrance.com Bridor de France - Olivet - 35530 - Servon sur Vilaine - France - Tél. +33 (0)2 99 00 11 67 - Fax +33 (0)2 99 00 21 26 Contact France : commercialfrance@le-duff.com - Contact International : exportsales@le-duff.com CODE : BR38ANV3 - ÉDITION FÉVRIER 2013 A BRIDOR 20 PAGES BOULANGERIE EN_Mise en page 1 01/03/13 11:13 Page24