DOCSLIB.ORG

Part-Baked Baguettes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

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.
Recommended publications
  • We Work with Our Customers to Develop the Products They Need. Over Time We Become a Trusted Partner, Not Just a Supplier.”

    We Work with Our Customers to Develop the Products They Need. Over Time We Become a Trusted Partner, Not Just a Supplier.”

    “We work with our customers to develop the products they need. Over time we become a trusted partner, not just a supplier.” /-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/ Our simple and honest approach to business has seen us gain numerous industry awards and achievements, yet we have no desire to grow much WELCOME TO bigger. Instead we wish to remain a small, friendly bakery, providing a personal service to those in London with a similar ethos of quality not FLOURISH quantity. We believe our success can be attributed to the fantastic products One of London’s we make alongside the great relationships we have developed with our staff, foremost independent suppliers and of course our customers. craft bakeries Whether you know us from our shops, the bakery, local farmer’s market or any of the fine restaurants or retailers that use our products, rest assured that you will be enjoying a world-class service and products created by master craftsmen using time-honored methods, natural ingredients, and baked in our traditional stone hearth ovens. Our bakery production runs 24 hours a day, 7 days per week. Our ovens never go cold, except for a few days over the Christmas and New Year’s period when we close to ensure our team take time out with their families. The product list that follows is merely a guide as to what we can make, if you have any specific requests or suggestions, please ask, we’ll endeavor to oblige (Minimum quantities will apply). – 1 – INTRODUCTION LONG FERMENTATION STAPLE LOAVES BUNS, BAPS AND ROLLS PASTRIES, TARTS AND SWEETS TS & CS Most breads use the same basic ingredients, flour, salt, yeast and water.
  • Traditional Baguette

    Traditional Baguette

    Team USA 2008 Formulas – contributed by Solveig Tofte TRADITIONAL BAGUETTE This is a fairly classic American baguette – FINAL DOUGH 40% of the flour goes into a poolish and : In the bowl of a spiral or vertical just 3% of the flour is used in a liquid planetary mixer with hook attachment, levain. The majority of the flavor comes place the poolish, levain and bread flour. from the poolish, and the small percentage : Adjust the water temperature for a OOD of levain brings a slightly more complex final dough temperature of 74°F. While W flavor from the wheat. The levain also adds mixing on first speed, add the water (this some strength and improves definition on dough shouldn’t be too soft). Mix for 2 the scores. minutes to incorporate and hydrate the ingredients. BRIAN PHOTO: The formula uses diastatic malted barley : Sprinkle the salt, yeast and malt powder flour to balance the high level of fermenta- over the top of the dough and autolyse tion in the formula. When prefermenting PROCess Preferments {poolish & levain} for 20 minutes. this much flour, the yeast has digested Mixing Type of mixer By hand : Mix on speed 1 for 2 minutes, adjusting most of the sugars before the final mix. hydration as needed. First fermentation Length 12 - 14 hours The enzyme activity provided by the malt : Mix on speed 2 to develop dough with Temperature 73°F will help extract additional sugars from the medium gluten development, about 45 Final dough starch in the flour, aiding in fermentation PROCess seconds. Mixing Type of mixer Spiral activity and coloration of the baguette in : Let the dough ferment in a covered Mix style Improved the oven.
  • Organic Traditional Baguette Organic Rustic Baguette Organic Sesame Baguette Organic Sourdough Loaf Organic Multiseed Loaf Organ

    Organic Traditional Baguette Organic Rustic Baguette Organic Sesame Baguette Organic Sourdough Loaf Organic Multiseed Loaf Organ

    MASON & GREENS BAKED GOODS ORGANIC TRADITIONAL BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SOURDOUGH STARTER, YEAST,SALT CONTAINS: WHEAT ORGANIC RUSTIC BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC RYE FLOUR, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SOURDOUGH, SALT CONTAINS: WHEAT ORGANIC SESAME BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SESAME SEEDS, ORGANIC SOURDOUGH STARTER, YEAST, SALT CONTAINS: WHEAT ORGANIC SOURDOUGH LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC MULTISEED LOAF ORGANIC WHITE FLOUR, ORGANIC SEEDS (ORGANIC ROLLED OATS, ORGANIC FLAXSEEDS, ORGANIC SESAME SEEDS, ORGANIC MILLET, ORGANIC SUNFLOWER SEEDS), ORGANIC SOURDOUGH STARTER, ORGANIC BARLEY, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC WALNUT RAISIN LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SEEDLESS RAISINS, ORGANIC WALNUTS, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT, WALNUT ORGANIC RUSTIC BOULE ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT OATMEAL RAISIN COOKIE WHEAT FLOUR, BROWN SUGAR, RAISIN, WHOLE GRAIN OAT, MARGARINE, COCONUT UNSWEETENED, MAPLE SYRUP, COCONUT MILK, CINNAMON, VANILLA EXTRACT, BAKING SODA, SEA SALT CONTAINS: WHEAT, SOYBEANS MORNING GLORY MUFFIN WHEAT FLOUR, SUGAR, CANOLA OIL, CARROT, BANANA, RAISINS, COCONUT, APPLE, CURACAO, VANILLA, CINNAMON, BAKINGPOWDER, CANDIED ORANGE, BAKING SODA, SALT, EGG SUBSTITUTE CONTAINS: WHEAT, COCONUT CRANBERRY VANILLA SCONE WHEAT FLOUR, COCONUT MILK, CRANBERRIES, COCONUT OIL, SUGAR, BAKING POWDER, VANILLA EXTRACT, SALT CONTAINS: WHEAT, COCONUT Copyright © 2020, Mason & Greens. All Rights Reserved.
  • MAISON Valérie Lhomme Stylisme De Bérengère Abraham

    MAISON Valérie Lhomme Stylisme De Bérengère Abraham

    ENCYCLOPÉDIE DU Marie-Laure Fréchet Photographies de PAIN MAISON Valérie Lhomme Stylisme de Bérengère Abraham ENCYCLOPÉDIE DU Faire du pain chez soi, c’est renouer avec une technique ancestrale. C’est aussi choisir ses ingrédients, pour un pain sain et à son goût. Cette encyclopédie apprend à faire naître et à nourrir son levain, à connaître les farines et les étapes de la panification et surtout à faire SON pain, avec simplement l’équipement d’une cuisine ménagère. Cet ouvrage est LA bible pour les amateurs du « fait maison » ! PAINMAISON • Un cahier pratique qui rassemble L’histoire du pain • Le pain et la nutrition (index glycémique, calories, fibres, gluten, additifs) • Ce qui fait le pain (des céréales à la farine, l’eau, le sel, le levain, la levure…) • Les pains de France, les pains du monde… • La partie technique comporte de nombreux pas à pas S’organiser • Le matériel nécessaire • La maîtrise du temps • Les quantités • Le pétrissage • La fermentation • Le lamage • La cuisson • La conservation • Utiliser les restes • Plus de 100 recettes illustrées Les pains classiques • Les pains de France • Les pains de table salés • Les pains sucrés du goûter • Les pains du monde • Avec du pain • Avec de la pâte à pain • Les restes du pain • Les desserts au pain • Une auteure pédagogue et passionnée Marie-Laure Fréchet est journaliste culinaire. Elle aime le pain et en fait chez elle pour sa famille. • La contribution de boulangers, pâtissiers, chefs, brasseuses, etc. Roland Feuillas, Julien Burlat, Alex Croquet, Sarah Bertin, Juan Arbelaez, Chambelland, Olivier Vandromme, Mamiche, Magda Gegenava, Dada Zahra, Apollonia Poilâne, Laura Zavan, Florent Ladeyn, Julien Duboué, Sonia Ezgulian, Cocomiette, François Daubinet, Jessica Préalpato.
  • Gourmet Sandwiches

    Gourmet Sandwiches

    Gourmet Sandwiches American Combo $9.99 Ham, Turkey, Roast Beef, American Cheese, Lettuce And Tomato On A Hero Anchor $9.99 Fresh Turkey, Cranberry Sauce And Stuffing On 7 Grain Health Bread Cajun Style $9.99 Cajun Chicken, Pepper Jack Cheese, Grilled Red Peppers, Leaf Lettuce And Cilantro Chipotle Sauce On A Triangle Crispina Cambrie Style $9.99 Breaded Eggplant, Imported Provolone, Roasted Peppers And A Spinach And Artichoke Spread On Focaccia Chicken Blast $9.99 Breaded Chicken Cutlet, Fresh Mozzarella, Roasted Peppers, Sautéed Spinach And Sweet Pesto Sauce On Triangle Crispina Chicken Cutlet Melt $9.99 Breaded Chicken Cutlet, Bacon, Lettuce And Tomato With Your Choice Of Cheese And Dressing On A Toasted Hero Claudia’s Classic $9.99 Grilled Chicken, Avocado, Lettuce, Tomato, Red Onion And Balsamic Vinaigrette On A Toasted Hero Colby Beef Slam $9.99 Roast Beef, Colby Jack Cheese, Leaf Lettuce And Jalapeno Ranch Dressing On Tomato Focaccia Delightful Club $9.99 Smoked Turkey, Muenster Cheese, Avocado, Tomato, Romaine Lettuce And Russian Dressing On A Sesame Pumpernickel Club Gucci House $9.99 Herb Grilled Chicken, Fresh Mozzarella, Prosciutto, Mixed Greens And Roasted Sundried Tomato Spread On Focaccia Health Baguette $9.99 Marinated Grilled Chicken, Fresh Mozzarella, Sundried Tomatoes, Leaf Lettuce And Sweet Pesto Sauce On A 7 Grain Baguette Honey Maple Baguette $9.99 Honey Maple Turkey Breast, Brie Cheese And Sweet Roasted Almond Honey Mayo On A 7 Grain Baguette Horton Point $9.99 Grilled Roast Beef, Melted Mozzarella, Grilled Onions,
  • French Bread Was Actually Created in Vienna

    French Bread Was Actually Created in Vienna

    French Bread Was Actually Created In Vienna National French Bread Day is enjoyed by millions across the United States each year on March 21st. French bread, also known as a baguette, is a long thin loaf made from basic lean dough. It is defined by its length and its crisp crust. The French have been baking long sticks of bread for over 200 years; but it was only in 1920 that the current baguette we know and love came into being. Over time, French law has established what is and what is not a baguette. The French are known for their high standards where culinary arts are concerned. To preserve quality in their bread, laws were passed requiring minimum quantities of certain quality ingredients in each loaf of bread. Beginning in 1920 a labor law prevented all workers, bakers too, from starting their day before 4 a.m. Bakers adjusted by shaping their loaves of bread, so they baked more quickly and evenly. As a result, the long, narrow loaves were found to be convenient for slicing and storing. French Bread Day is a great opportunity to indulge in some comfort food at its finest! Serve French bread warm, slathered with butter and a chunk of cheese on the side. Why not embrace the whole continental experience and have a glass of fine French wine with it? Although it is known as French bread, this amazing wonder of chewiness was created in Vienna during the Industrial revolution (1800s), along with steam ovens. Since steam is a huge part of the French Bread process, the steam ovens were important in the process.
  • Livret E?Le?Ve Couv Ok

    Livret E?Le?Ve Couv Ok

    Cahier de l’élève ÀÀ ll’’ééccoollee dduu PPaaiinn Sommaire Page 2 La fabuleuse histoire du pain De la préhistoire à nos boulangeries modernes, le pain aura accompagné l'histoire. Page 4 Métamorphose d'un grain de blé Du grain semé au champ doré d'épis mûrs, le blé va se développer suivant le cycle des saisons. Page 6 L'extraction de la farine C'est au moulin que l'on fabrique, selon un processus maîtrisé, la farine qui va donner du bon pain. Page 8 L'art de fabriquer le pain Chaque boulanger fait son pain selon une recette ancestrale qui est la même depuis des siècles. Page 12 Le pain sous toutes ses formes Diversité de formes et de saveurs, et qualités nutritionnelles sont les atouts du pain en France. Page 14 Éveil au pain Héritage de notre histoire, le pain fait partie de notre patrimoine sensoriel, culturel, individuel et collectif. Page 16 Les métiers Céréalier, meunier et boulanger. Les secrets du pain Le matin, à midi ou le soir, tu manges du pain pour accompagner tes repas. Tu vas peut-être parfois en acheter toi-même à la boulangerie. Quelle bonne odeur à l'intérieur ! Les pains ont de belles couleurs et des croûtes si bien dorées que cela met l'eau à la bouche. Ficelles, flûtes, bâtards, couronnes, pains de seigle, de mie ou de campagne, que de noms et de formes pour un seul aliment ! On voudrait presque tous les goûter… Pour faire ces pains, il a fallu un boulanger, mais aussi de la farine… Et la farine n'existe que s'il y a du blé … Tout un chemin pour pouvoir enfin être mangé ! Pour découvrir cette fabuleuse histoire du pain, suis Miette et Pat dans les pages de ce livret.
  • Hearty Multiseed

    Hearty Multiseed

    CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma BRIOCHE 50 MIX 3 Clean label solution A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads.
  • Mastering the Art of Bread. Cottage Bakery Baked Artisan Breads and Rolls

    Mastering the Art of Bread. Cottage Bakery Baked Artisan Breads and Rolls

    MASTERING THE ART OF BREAD. COTTAGE BAKERY BAKED ARTISAN BREADS AND ROLLS. EXPERIENCE BAKED RIGHT IN. FROM PROOF TO PERFECTION, EVERY TIME. • The Cottage Bakery portfolio, synonymous with quality, indulgence and innovation, meets the industry need to produce true, authentic baked artisan breads and rolls • Variety of flavors ranging from savory to sweet • Elevate by topping with seasonings and cheeses TRUE ARTISAN PROCESS. • All-natural dough starter • Long fermentation and proof times • Hand scored • Hearth oven baked on natural stone EXCEPTIONAL TASTE. • Chewy, crisp crust • Moist, open inner crumb • Deliciously complex flavor CONVENIENCE AND FRESHNESS. • Parbaked and flash-frozen to preserve quality • Easily finished in your oven • Saves time and labor AWAKE THE ARTISAN IN YOU. THE ARTISAN BAKERY SINCE 1954 GROWTH OF SPECIALTY TOAST ORDERS, LIKE AVOCADO TOAST, MARKET IS EXPECTED TO GROW 4.1% COTTAGE BAKERY HAS PRACTICED ARTISAN SINCE 2010.2 FROM 2019 TO 2024.1 BREAD BAKING FOR OVER 65 YEARS. 4X 1 Artisan Bakery Market Research Report, Market Research Future, 2020 2 Insider, 2019 Instantly turn any sandwich or burger BAKED into a gourmet offering. ARTISAN • Available in oblong, rectangular or square rolls SANDWICH • Variety of flavors ranging from savory to sweet CARRIERS • Elevate by topping with GO GOURMET. seasonings and cheeses ROASTED GARLIC STEAK SANDWICH ON ARTISAN CIABATTA ROLL An artisan, elevated sub roll crafted with BAKED a thin crust and easier bite. ARTISAN • Perfect for hot or cold deli sandwiches • Sturdy enough for a variety of THIN CRUST condiments BREAD • Easy bite and a soft, moist inner crumb THE PERFECT BITE. PULLED PORK AND SLAW ON THIN CRUST FRENCH DEMI SUB ROLL Elevate bread baskets, sliders or sandwich BAKED offerings with a diverse variety of artisan ARTISAN dinner rolls.
  • Menu for May and June 2021

    Menu for May and June 2021

    Menu for May and June 2021 HOLIDAY SPECIALS Mother's Day For Mother's Day celebrations we recommend our beautiful Rose Cake or our Heart Shaped Eclairs (limited availabilty). For brunch or lunch, consider a quiche or two. Our very popular Raspberry Heart Sandwich Cookies are also available. Memorial Day Summer Berry and Blueberry Pie are a great way to welcome in the warmer months. We will make loads of Shortcakes, so you can put together your own heavenly Strawberry Shortcake dessert. Graduation Place an order for one or more of our PARTY CAKES. Each one serves up to 16 people. Father's Day We will have our regular menu items as well as the Cowboy Cookie, Chocolate Cream Pie and Eclairs! Eclair Day We will have our famous Eclairs on June 22nd ! Place your orders! SPECIALTY BREAD SCHEDULE TUES WED THUR FRI SAT SUNDAY AND TIME Complete Round * noon EVERYDAY BREAD AVAILABLE Buttermilk Oat Bread & Cinnamon Swirl 1:00 x French 9:00 Buttermilk Oat Cinnamon Raisin Bread 1:00 x Olive Bread & Rolls 10:00 Old World Bread * x x Italian 11:00 Six Grain Bread 1:00 * Focaccia 11:00 German Rye * 1:00 Cracked Rye * (Large) 1:00 Focaccia Flavors Heirloom Wheat x Rosemary, Artichoke Red Onion & Challah, Raisin Challah, Challah Rolls 1:00 x Olive, Spinach & Roasted Red Pepper, Black Olive Bread, Black Olive Rolls x Tomato Pie. Sourdough Football, Round & Seeded x French Bread Shapes Country Bread * x Baguette, Epi, Ficelle, Roll, Football Seeded Bread * x Hearth Wheat Bread* x MORNING SPECIALS Multi-Grain * x Assorted Croissants, Scones, Danish, Apple Gorgonzola Fougasse x Butter Pecan Roll our Daily Muffin, Morning Pumpkin Seed Cranberry Bread x Rolls.
  • 2# 6 Oz Bread Flour 78% 15 Oz Pastry Flour 22% 4 ½ Oz Sugar 10% 31 Grams Salt 2% 31 Grams Fresh Yeast 2% 5 ¼ Oz Butter 10% 15 Oz Water 30%

    2# 6 Oz Bread Flour 78% 15 Oz Pastry Flour 22% 4 ½ Oz Sugar 10% 31 Grams Salt 2% 31 Grams Fresh Yeast 2% 5 ¼ Oz Butter 10% 15 Oz Water 30%

    Croissant 7# 8 oz TW ​ ​ Dough: 2# 6 oz bread flour 78% 15 oz pastry flour 22% 4 ½ oz sugar 10% 31 grams salt 2% 31 grams fresh yeast 2% 5 ¼ oz butter 10% 15 oz water 30% Beurrage 1 # 8 oz butter 44% Method: Bring dough together, ferment, make butter block, laminate 3 fold 3 times with 30 min between each or book fold 2 times. Bake 400. Brioche 2# ​ Preferment 3 oz Bread Flour 2 oz Water ⅛ tsp Instant Yeast ¼ tsp Kosher Salt Dough 16 oz Bread Flour 4 oz Milk, scalded 6 oz Eggs, beaten (4 eggs) ¼ oz Instant Yeast ¼ oz Kosher Salt 1 oz Sugar 8 oz Butter, softened 5 oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. Combine milk and instant yeast, add in preferment and stir. Add in bread flour, stirred eggs. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first ​ ​ speed, adding in softened butter throughout mixing until all incorporated, add in salt, mix on second speed for 20 minutes. Let ferment in refrigerator for 1 hour. Divide into shapes (loaf, braids) let rest for 20-30 minutes. Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 20 minutes, at 380 degrees F. Country Bread 2# ​ Preferment 9 ⅜ oz Bread Flour 6 oz Water ⅛ tsp Instant Yeast ⅛ oz Kosher Salt Dough 8 ⅜ oz Bread Flour ⅞ oz Rye Flour 6 ⅝ oz Water ⅛ oz Instant Yeast ⅛ oz Kosher Salt ⅛ oz Malt 15 ⅝ oz Preferment Method: Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight.
  • Dbayeh Bake-Brew-Menu-05-06

    Dbayeh Bake-Brew-Menu-05-06

    17,500 PUMPKIN SOUP Blend of pumpkin, carrots, sweet potatoes, 17,500 coconut cream, pumpkin seeds 12,000 12,000 17,500 10,000 17,500 12,000 70,000 15,000 13,500 16,000 13,500 17,000 14,500 9,500 7,000 14,000 19,500 15,500 9,500 8,750 17,500 HALLOUMI BASIL 14,500 19,500 5,000 10,000 16,000 21,000 7,750 15,500 16,000 7,750 15,500 CHICKEN AVOCADO 50,000 / cake for 10 pers. 8,000 / piece 75,000 / large tart for 10 pers. 6,000 / piece 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 10,000 20,000 20,000 6,500 / piece 68,000 / large tart for 10 pers. 7,500 / piece 2,000 / piece 10,500 21,000 28,000 6,500 / piece 50,000 / large tart for 10 pers. 6,500 / piece 50,000 / cake for 10 pers. 3,000 12,000 10,000 20,000 7,500 / piece 68,000 / cake for 10 pers. 3,500 12,000 6,500 / piece 50,000 / large tart for 10 pers. 3,500 10,500 21,000 6,500 / piece 50,000 / cake for 10 pers. 15,000 12,500 16,000 ENERGY BAR 4,000 3,500 4,000 7,000 6,000 4,000 4,000 6,000 6,000 6,000 5,000 NUTELLA CROISSANT 5,000 5,000 5,000 6,000 6,000 6,000 6,000 11,000 5,000 5,000 1,500 13,500 BRIOCHE NUTELLA FEUILLETÉE CROISSANT 15,000 PAIN DE MIE NATURE BAGUETTE DE TRADITION AU PAVOT FICELLE APÉRO THYM, TOMATES PAIN MULTI-CÉRÉALES NATURAL COUNTRY LOAF 4,500 POPPY SEEDS TRADITIONAL BAGUETTE 3,500 CONFITES ET FROMAGE MULTIGRAIN BREAD 5,000 PAIN DE MIE COMPLET BREAD WiTH THYME, DRIED TOMATOES BAGUETTE DE TRADITION AUX SÉSAMES & CHEESE 6,500 PAIN DE SEIGLE WHOLE WHEAT COUNTRY LOAF 7,000 SESAME TRADITIONAL BAGUETTE 3,500 RYE BREAD 5,500 PAIN DE MIE MULTICÉRÉALES FICELLE