Part-Baked Baguettes

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Part-Baked Baguettes 1 ÉDITO Welcome to Grain d’Or Gel ! Nowadays, our fast, modern lives mean that people are looking for quick, practical meals that are varied and tasty but don’t break the budget. Our products answer these needs. With our expertise and know-how in producing traditionnal French breads, we have now developed a full range of carefully crafted Italian products including pizzas, al taglio, focaccias, focaccina and Sicilian bread. As a partner, we aim to understand your business and participate in new concept developement to grow your sales. We have an experienced and dynamic R&D team available to work with you proactively, offering new products and working on your requirements. We look forward to working with you and contributing to your success. Explore our catalogue to see future opportunities ! Defrosting Egg washed (Whole egg) Proofing (25°C with 70% of humidity) Baking in convection oven Baking in deck oven 2 LES PIZZAS 1/Les Prontos 6 2/Les Gustos 7 LES PIZZAS LES CROUSTILLANTS 1/Per l’aperitivo 10 2/Per la colazione 11 3/ Per tutto il giorno 12 Classic and special raw baguettes 12 Raw white breads 13 Raw special breads 15 Part baked baguettes 16 Part baked breads 17 Baked breads 18 LES CROUSTILLANTS 4/Per lo dessert 19 LES MOELLEUX 1/I Familari 22 2/Gli Individuali 24 LEXIQUE 26 LES MOELLEUX 3 4 LES PIZZAS 5 1. LES PRONTOS PEZZO PRONTO CruDO RAW PRONTOS PIZZA (Express dough ball) (Raw pizza disc with tomato sauce) Pre-spread, express dough ball is the guarantee of a crusty pizza with a Saves time ! Comes already topped with tomato sauce. tender bite and a traditionnal look ready in just over an hour. Code Diameter Raw weight Units/box Code Raw weight Units/box 120060 24 cm 250 g 45 180 g 50 30 to 60 min 1h15 4 min - 250°C 3 min - 320°C 3 min - 320°C LES PIZZAS Comes in diameter 28 cm Raw pizza disc RAW PIZZA SHEET Already pressed out, this pizza disc is ready to be topped and baked. Easy to use, the raw pizza sheet is ideal for cutting into portions after baking. Code Diameter Raw weight Units/box Code Size Raw weight Units/box 120041 24 cm 160 g 80 120082 37x57 cm 1015 g 10 1h30 to 2h 1h30 to 2h 4 min 30 10/12 min 250°C 180°C 3 min 350°C - 450°C Comes in diameter 28cm MÉMO Pizza dough : taste the difference ! Dough balls, discs or sheets, thin Italian-style crust or thick and soft American-style crust. Whatever you need, we can create your own recipe. 6 2. LES GUSTOS PEZZO CLASSICO CRUDO PEZZO duttile crudo PEZZO spesso CRUDO (Classic dough ball) (Easy dough ball) (Deep pan dough ball) Our best seller ! Ideal for a thin crispy pizza crust, this classic pizza dough Easy to press, the easy dough ballcan be used up to 72 hours after The deep pan dough ball is ideal for making delicious American pizzas ball is easy to spread out either manually, with a warm press machine or defrosting. with a soft and generous crust. a sheeter. Code Raw weight Units/box Code Raw weight Units/box Code Raw weight Units/Box 160 g 60 120116 160 g 60 120011 160 g 60 24 h to 4°C 24h to 4°C 24 h to 4°C 4 min - 250°C 1h30 4 min - 250°C 3 min 5 min 3 min 350°C/450°C 350°C/450°C 350°C/450°C Available in weight 200 g, Available in weight 200 g, Available in weight 200 g, 350 g, 560 g et 900 g. 350 g, 560 g et 900 g. 350 g, 560 g et 900 g. Our italian recipes PART-BAKED PIZZA DISC PART-BAKED PIZZA SHEET PEZZO al taglio cruDO Part-baked pizza disc just needs to be garnished and slipped into the oven. Easy to use, just needs garnishing and baking. The best way to make pizza slices. Ideal size for a family pizza, generous and tasty. Code Diameter Part-baked weight Units/box Code Size Part-baked weight Units/box Code Raw weight Units/box 28 cm 230 g 20 40x30 cm 500 g 20 1 kg 200 6 60 min 60 min 24h/48h to 4°C 4 min - 240°C 4 min - 240°C 2h to 4h 4 min 320°C/350°C 4 min 320°C/350°C 5 min - 360°C Comes in diameter 32 cm Comes in size 60x40 cm 7 8 LES CROUSTILLANTS 9 1. PER L’APERITIVO rEADY-TO-BAKE NOTE EMMENTAL TWIST Easy to prepare snack ! An original shape for a tasty lunchtime treat. - Saves you time Filled with Béchamel sauce and emmental cheese, the twist is an - High quality alternative to cheese croissants. - Flaky or brioche Code Size Pre proofed weight Baked weight Units/box - Great to eat on site or take away. 150023 17 cm 100 g 90 g 45 16-17 min 180°C Our italian recipes Part-baked nuts LES CROUSTILLANTS bastoncino Small bread made with olive oil, the bastoncino is ideal for an appetizer. Code Length Part-baked weight Baked weight Units/box 15 cm 95 g 85 g 42 8-10 min 230°C Also available in onions, green olives and black olives 10 2. PER LA COLAZIONE RAW APRICOT DANISH Raw sugar twist RAW HALF Viennese chocolate The classic Danish pastry. Filled with custard cream and apricot halves. Indispensable danish, the sugar twist is made from a deliciouspure butter chip baguette puff pastry. Code Raw weight Baked weight Units/box This tasty half viennese baguette is made from pure butter brioche with chocolate chips. 160010 115 g 100 g 40 Code Raw weight Baked weight Units/box 160014 100 g 90 g 120 Code Raw weight Baked weight Units/box 2h to 2h30 160002 125 g 110 g 130 2h to 2h30 Yes 2h30 Yes 16 min - 180°C 17 min - 160°C 15 min - 180°C Comes also in chocolate, raisins and salted butter caramel. ready-to-bake SALTED BUTTER fully baked individual Fully baked speculoos tart CARAMEL TWIST sugar tart A delicious combination of the great Northern French sugar tart with the flemish speciality. The ready-to-bake salted butter caramel twist is filled with a The fully baked individual sugar tart comes from the subtle combination combination of custard cream and caramel chips then topped with a dash of butter and sugar on a light and soft brioche base. Code Baked weight Units/ of Guérande salt. A light and sweet flavour to complement your range. Code Baked weight Units/box 160106 85 g 36 Code Pre proofed weight Baked weight Units/box 160061 75 g 42 30 s - 180°C 160099 100 g 90 g 45 30 s - 180°C 16 -18 min 180°C Comes in cacao cream and chocolate chips. NOTE Ready-to-bake danish pastry ! Minimum preparation for maximum freshness ! Ready-to-bake danish pastries are not short of flavours. They can be baked on demand without any planning which allows you to treat your customers with fresh Danish pastries any time of day. 11 3. PER TUTTO IL GIORNO > Classic and special raw baguettes RAW HALF-BAGUETTE Raw FLÛTE The half-baguette, also known as dejeunette, is perfect for sandwiches. The thin and crispy flûte is soft and tender inside. Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 100005 30 cm 175 g 125 g 70 100004 62 cm 280 g 200 g 50 2h to 2h30 2h to 2h30 Comes in raw backybox flûte. 17 min - 205°C 17 min - 210°C RAW BAGUETTE Raw parisian bread Can be shaped in many different ways : shaped as a head of wheat, Known in Picardie as Joko bread and as Parisian bread in other regions, it topped with poppy or sesame seeds, or left simply as a baguette. is an essential element in your display. Code Length Raw weight Baked weight Units/box Code length Raw weight Baked weight Units/box 100032 62 cm 330 g 250 g 50 100034 62 cm 530 g 400 g 30 2h to 2h30 Comes in length 66 cm and 2h to 2h30 Comes in raw backybox in raw backybox baguette. bread. 17 min - 210°C 21 min - 205°C 12 > Raw white bread Raw viennese baguette Raw granary baguette RAW PISTOLET Viennese baguette is ideal for soft and tender sandwiches. Tasty and healthy, enjoy all the benefits of seeds and cereals in this Pistolets are white bread rolls to be sold in packs for family breakfast. baguette : sunflower, sesame, flax seeds, oats, barley and wheat. Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 160001 55 cm 280 g 200 g 50 100006 10 cm 75 g 55 g 250 110017 55 cm 280 g 200 g 50 2h to 2h30 2h to 2h30 2h to 2h30 Yes 14 min - 205°C 18 min - 205°C 22 min - 160°C RAW COUNTRY STYLE BAGUETTE Raw rustic baguette RAW BROCHETTE BREAD The country style is known for its pointy ends and light creamy colour in addition to the white baguette, the rustic baguette is an essential part This small bread is a mix between a pistolet and a half baguette, coming from the rye flour in the dough. of your range. brochette bread is ideal for mini sandwiches. Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 110020 62 cm 330 g 250 g 45 110022 62 cm 330 g 250 g 50 100036 21 cm 110 g 80 g 80 2h to 2h30 2h to 2h30 2h to 2h30 18 min - 210°C 17 min - 205°C 14 min - 205°C 13 RAW BâTARD BREAD RAW BOULOT BREAD An essential white bread, the Bâtard bread is an alternative to baguette Traditionnal bread from Northern France is perfect for slicing and spreading.
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