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Food Solutions FOODSERVICE 2019

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Food Solutions SERVING INSPIRATION FOODSERVICE 2019 Coup de pates was founded over 25 years ago, supplying Artisans across Paris with quality raw ingredients to help save them time and effort. Over time, our relationships with these Artisans blossomed and we worked together to make and supply a range of semi-prepared and finished products - all made the traditional way, using the finest local ingredients. Today, we’re continuing these traditions – preparing solutions to help artisans, chefs, pastry chefs and bakers across France and the world. Starting at our innovation kitchen in Paris, we have assembled a team of chefs, pastry chefs and bakers whose hearts, minds and hands have spent years mastering the essential techniques of French cuisine. To keep our ideas fresh we draw inspiration from international gastronomy, using flavours and techniques from around the world to imagine and innovate food ideas that inspire. As an extension to top kitchens, our team partners with chefs and bakers to develop bespoke solutions that range from essential components to finished dishes. What sets us apart is that each dish is carefully prepared to exact standards to guarantee quality and help save time, improve efficiency and provide a canvas for creativity in kitchens. In our world, success doesn’t come in the form of stars or reviews. Instead, we draw satisfaction from the knowledge that we have given chefs the time, headspace and inspiration to express their creativity and passion by serving fine food that people love. Browse through our range of fine patisserie, moreish canapes and time-saving base products. 2 COUP DE PATES BREAD OUR FINEST SELECTION 3 4 BREADS BREADS COUP DE PATES 825766 29481 29081 29597 Diamond Petit Pain Mini Rustic Ciabatta Selection Gourmet Dinner Roll Selection Petit Pain Gourmet Selection Diamond shaped soup roll with a crisp crust and a light airy crumb. A mixed case with 20 x sunflower, 20 x plain, 20 x multi-cereals and seeds A wonderful selection of pain de campagne, black 90 gourmet petit pain in 3 different shapes and flavours; 30 rustic triangles, 30 Units: 180 | Weight: 50g Units: 60 | Weight: 40g olive, tomato and basil, and corn dinner rolls. flutes campagne and 30 multiseed sourdough rolls. Units: 200 | Weight: 35g Units: 3 x 30 | Weight: 45-55g 6-8 mins / 200°C 6-8 mins / 200°C 6-8 mins / 200°C 6-8 mins / 200°C 29599 29497 822892 Boule (Ready to Fill) Stone-Baked Mini Plain Bread Sticks Stone-Baked Mini Cereal Bread Sticks Hollowed bread boule, simply thaw & serve, perfect for filling with hearty soups, Stone-baked mini levain bread sticks made using white flour, Made using white flour, sesame seeds, linseeds, wheat germ stews or salads. rye flour and semolina. Length 18 cm ±2cm. and malted wheat. Length 18 cm ±2cm. Units: 44 | Weight: 125g Units: 90 | Weight: 45g Units: 80 | Weight: 50g 1-2 hours / 19-23°C 6-8 mins / 200°C 6 mins / 180-190°C 5 6 BREADS BREADS MINI MINI 835166 822936 26081 Small Pumpkin and Chia Seed Rustic Roll Mini Brioche Rolls Mini Sesame Seed Topped Brioche Rolls A small rectangle shaped natural sourdough bread packed with nutrient rich chia Fresh butter and eggs make these delicious mini brioche rolls soft and rich. Mini buttery brioche roll topped with sesame seeds perfect for filling seeds and topped with pumpkin seeds. Perfect as a sandwich carrier. Units: 100 | Weight: 12g and toasting. Units: 35 | Weight: 130g Units: 54 | Weight: 12g 8-12 mins / 200°C 1 hour / 19-23°C 1 hour / 19-23°C MINI 835326 822894 Small Spelt & Beetroot Rustic Roll Mini Spinach Brioche Rolls A small rectangle shaped spelt & beetroot bread with a vibrant colour and nutty A deliciously light and airy small spinach brioche roll, topped with black sesame seeds flavour. Topped with nutritious sunflower seeds this bread is perfect as a sandwich Units: 54 | Weight: 12g carrier. Units: 38 | Weight: 130g 1 hour / 19-24°C 8-12 mins / 200°C 7 8 BREADS BREADS COUP DE PATES 835291 22505 22507 Spelt & Beetroot Loaf Cherry Tomato Panfocaccia (full sheet) Mediterranean Focaccia A hand shaped natural rye sourdough spelt pave. This nutty flavoured bread is Hand placed, sweet cherry tomatoes studded into the surface of this traditional Individual focaccia with Italian extra virgin olive oil, dressed with cherry balanced with the sweet flavour of grated beetroot which also gives this bread its olive oil rich focaccia from Genoa, Italy. tomatoes, a medley of peppers, capers and oregano. vibrant colour. Units: 10 | Weight: 800g Units: 50 | Weight: 100g Units: 14 | Weight: 400g 1 hour / 19-23°C 3-5 mins / 170°C 1 hour / 19-23°C 3-5 mins / 170°C 10-12 mins / 200°C 835164 22384 401697 Spelt Loaf with Sprouted Rye Traditional French Sourdough Baguette Brioche Loaf A natural rye sourdough spelt bread enriched with nutritious spelt grains and A classic French wheat sourdough with an open textured crumb Hand braided brioche loaf made with pure butter & free range eggs. Unsliced for sprouted rye. This rustic stone baked spelt bread is finished with a top cut and and a flour dusted chewy crust. greater versatility flour dusted. Units: 25 | Weight: 250g Units: 6 | Weight: 400g Units: 12 | Weight: 450g 8-12 mins / 200°C 3 hours / 19-24°C 10-12 mins / 200°C 9 10 VIENNOISERIE OUR FINEST SELECTION 11 12 CROISSANTS CROISSANTS 847765 25965 Bonne Maman Filled Croissant Large Croissant au Beurre Isigny Sainte Mère® AOP A delicious buttery croissant filled with Bonne Maman strawberry jam Croissant made with Isigny AOP butter. Ready to bake. Units: 50 | Weight: 85g Units: 60 | Weight: 75g 1 hour / 19-23°C 18-20 mins / 165°C 16-20 mins / 170°C Isigny butter has been produced under 'Appelation d’Origine Contrôlée’ (AOP) since 1986. Its milk is sourced from an exceptional pastoral location by the sea, between fields and marshes of Bessin and Cotentin. The town of Isigney-sur-Mer is within a 30km radius, in the region of Calvados. The mild and humid climate, along with the rich alluvial soil, provide the pastures that form the incomparable taste and buttercup colour of Isigny milk and butter. 826157 826161 Duo Chocolate Croissant Duo Raspberry Croissant A buttery croissant filled with a chocolate creme and encased in a colored dough. A buttery croissant filled with a sweet raspberry compote and encased in a Units: 36 | Weight: 90g colored dough. Units: 36 | Weight: 90g 20-22 mins / 170°C 20-22 mins / 170°C 13 14 FILLED CROISSANTS MINI CROISSANTS COUP DE PATES 25336 Raspberry Croissant Rich raspberry centre inside a light flaky croissant topped with crunchy raspberry sugar crystals. Units: 32 | Weight: 100g 20-25 mins / 170°C MINI MINI 826160 826169 Mini Duo Chocolate Croissant Mini Duo Raspberry Croissant A mini buttery croissant filled with a chocolate creme and encased in a colored A mini buttery croissant filled with a sweet raspberry compote and encased in a dough. colored dough. Units: 48 | Weight: 45g Units: 48 | Weight: 45g 15-18 mins / 170°C 15-18 mins / 170°C 22122 Multiseed Wholemeal Croissant All the indulgence of a traditional buttery croissant with the addition of wholemeal and seeds. Units: 55 | Weight: 80g 20-25 mins / 170°C MINI MINI 25977 25604 Mini Croissant au Beurre Isigny Sainte Mère® AOP Mini Croissant au Beurre Premium ready to bake mini croissant made with Isigny AOP butter, milk and eggs. A rich buttery, ready to bake mini croissant. Units: 210 | Weight: 30g Units: 225 | Weight: 25g 13-16 mins / 170°C 13-16 mins / 170°C 15 16 PAIN AU CHOCOLAT SWEET PASTRIES COUP DE PATES MINI MINI 25978 25506 25417 25168 Mini Pain au Chocolat au Beurre Isigny Sainte Mère® AOP Mini Pain au Chocolat Chausson aux Pommes - Apple Puff Pastry d’Hubert® Almond Nougat Pastry Twist Premium ready to bake mini pain au chocolat made with Isigny AOP butter, milk Mini pain au chocolat filled with rich, dark, Belgian chocolate sticks. Flaky butter pastry turnover filled with a sweet apple compote. A flaky pastry stick rolled in a crunchy nougat and almond shell. and eggs and 2 chocolate bars. Ready to bake. Pre-proved and ready to bake. Units: 40 | Weight: 120g Units: 170 | Weight: 40g Units: 260 | Weight: 28g Units: 40 | Weight: 120g 13-16 mins / 170°C 13-16 mins / 170°C 25-30 mins / 170°C 30-35 mins / 170°C 25989 25275 834616 Pain au Chocolat au Beurre Isigny Sainte Mère® AOP Mini Chausson aux Pommes Beurre Fine Roulé aux Pralines Pain au chocolat made with Isigny AOP butter. Ready to bake. Our exclusive delicate pastry filled with apple pieces and encased A delicious buttery Danish pastry filled with a sweet almond brittle Units: 64 | Weight: 85g in a wonderful flaky pastry. Units: 50 | Weight: 130g Units: 150 | Weight: 40g 18-20 mins / 170°C 20-22 mins / 170°C 30 - 60 mins / 19-23°C 20-22 mins / 170°C 17 18 MINI SWEET PASTRIES SWEET PASTRIES COUP DE PATES MINI 25958 25215 22522 Mini Pain Au Raisin Chocolate Pastry Stick Unsweetened Pancake/Crêpe Buttery Danish pastry swirls filled with creamy custard and plump raisins. A thin rich pastry stick, generously filled with a delicious chocolate Made with just milk, flour, water, eggs and Units: 120 | Weight: 30g | Glaze after cooling and hazelnut centre. Add variety by scoring before baking. salt. Unsweetened for versatility. Units: 60 | Weight: 70g | Egg wash and score before baking Units: 50 | Weight: 70g 13-16 mins / 170°C 20-30 mins / 0-4°C 12-14 mins / 170°C 1 hour / 0-4°C MINI MINI 25959 25256 837288 Mini French Pastry Assortment Mini Torsade Goji Berry Tea Breakfast Loaf 50 mini croissants, 50 mini pain au chocolat, 50 mini pain au raisin Buttery Danish pastry filled with chocolate chips and a smooth vanilla cream Moist fruit & seed loaf, naturally sweetened with tea soaked fruit & honey, packed Units: 150 | Weight: 26.6g twisted to form a torsade.
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    ST0190/01 Standard for Advanced Baker Section 1: Occupational Profile of an Advanced Baker Bakers work in one of the largest, most dynamic and fastest growing sectors of the food and drink industry. Every day bakers make and sell millions of loaves of bread and baked goods, such as cakes, pies, pastries and biscuits to customers in the UK and around the world. Advanced bakers will have an in depth knowledge of bakery techniques and will demonstrate expertise in a range of bakery activities. They may work in craft, in store or in automated bakeries. They will have a full understanding of product costing and quality monitoring processes and will spend time working on activities such as product development and improvement. They will have both the knowledge and skills necessary to use problem solving techniques, quality assurance and Continuous Improvement (CI) techniques. They may be expected to lead others and will have skills in leadership and management. Advanced bakers may progress into more advanced technical or management roles. This apprenticeship is an ideal spring board for potential future leaders of the bakery industry. Section 2: The Knowledge, Skills and Behaviours Advanced bakers will have the following knowledge and understanding: Advanced understanding of baking techniques, methods and processes used within the baking industry, including methods for speciality production and manufacture; the principles of different mixing methods including high speed, spiral and planetary. Current legislation and regulation requirements and updates; and how to keep abreast of changes. Different bakery types: puff pastry manufacture, choux pastry principles, hot plate recipes, frying. Advanced principles of ingredients and their functionality, including how to select the correct ingredients for specific applications (to include core science).
  • Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper

    Mr. Pulkit Bhambi Mr. Vivek Kumar Prof. Sushma Rewal Chug Paper

    Paper 04: Food production operation and management Module 34: Laminated Pastries THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal, Vice Chancellor, Indira Gandhi University, Rewari Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi HOD, IHM Dehradun Content Writer Mr. Vivek Kumar Lecturer, IHM Dehradun. Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla ITEMS DESCRIPTION OF MODULE Subject Name Tourism and Hospitality Paper Name Food production operation and management Module Title Laminated Pastries Module Id 34 Pre- Requisites To know the classification of pastries, pastry faults and their causes, guide lines for making pastries. Objectives To understand pastries, understand the ingredients and methods used to make pastries, factors affecting the flakiness of pastries. Keywords Pastry, Croissant, puff pastry, Danish Pastry etc. TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Classification 4. Ingredients Used 5. Laminated Pastries 6. Preparation of Flaky Pastry 7. Phyllo Pastry 8. Some other Varieties of Pastries 9. Characteristics and Guidelines for Making Pastries 10. Pastry Faults and Their Reasons 11. Factors That Affect Flakiness of Pastry 12. Summary QUADRANT-I 1. Learning Outcomes: After reading this units, you will be able to:- i. Define pastries and classify them. ii. Understand the ingredients and methods used to make pastries. iii. Know the faults that occur when making pastries. iv. Factors affecting flakiness of pastry. 2. Introduction Definition of Pastries:- Most kinds of pastry are made with a combination of flour, fat and a liquid to bind. The texture, flavour and colour of the resulting pastry will vary tremendously depending on the proportions and type of ingredients used.