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Home , Baguette, Faluche (bread), Ficelle, Fougasse (bread)

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 , we have now developed a full range of carefully crafted Italian products including , al taglio, focaccias, focaccina and Sicilian .

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 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 (Express 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 , the twist is an - High quality alternative to cheese . - Flaky or 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 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 and black olives

10 2. PER LA COLAZIONE

RAW APRICOT DANISH Raw 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 chip 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 . 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 . 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 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. Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 100003 22 cm 330 g 250 g 50 100007 25 cm 530 g 400 g 30 2h to 2h30 2h30 to 3h 25 min - 190°C 30 min - 190°C

Comes in weight 630 g

RAW LONG BREAD RAW SMALL WHITE ROLL With its nice golden crust, the long bread is a family size bread. Easy to use, small white roll can be shaped into different products : crown, daisy flower, single bread roll. Code Length Raw weight Baked weight Units/box Code Raw weight Baked weight Units/box 100065 55 cm 1200 g 950 g 12 100013 75 g 55 g 180 3h to 3h30 2h to 2h30 40 min - 190°C 14 min- 205°C

Raw white roll raw round bread To make traditionnal canapé sandwiches, put 3 or 4 rolls en the bread Its round shape and crispy crust make it an appetizing bread. To be mould. offered pre-sliced for your customer’s convenience.

Code Raw weight Baked weight Units/box Code Raw weight Baked weight Units/box 100009 120 g 100 g 100 100010 330 g 250 g 50

2h to 2h30 2h30 to 3h

18 min- 180°C 30 min- 190°C

Comes in weight 530 g and 630 g

14 > Raw special breads raw added salt free bread raw bran bread RAW WHOLE WHEAT BREAD Even people on a special low salt diet can enjoy their daily bread ! Enjoy the benefits of wheat bran - a source of fiber - with this bread. Whole wheat bread is one of themost popular breads all year around.

Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 110008 22 cm 330 g 250 g 50 110068 21 cm 410 g 300 g 40 110069 22 cm 410 g 300 g 40

2h to 2h30 2h30 to 3h 2h30 to 3h

35 min - 190°C 22 min - 200°C 35 min - 190°C

Comes in weight 530 g

Raw round rustic bread raw granary bread RAW RYE BREAD An essential in your range, a round rustic bread. Best sold sliced. Crunchy in your mouth, cereal bread is made from a harmonious flour Dark-coloured inside, slightly acid, rye bread is a great complement to mix combined with sunflower, sesame, flax seeds and oat flakes. your special bread range. Code Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box Code Length Raw weight Baked weight Units/box 110012 530 g 400 g 25 110018 24 cm 340 g 250 g 50 110070 22 cm 410 g 300 g 40 2h30 to 3h 2h30 to 3h 2h to 2h30 40 min - 190°C 25 min - 190°C 35 min - 190°C

Comes in long form.

NOTE Raw white bread : technology serving taste ! Our are made from the finest ingredients. They can be used different ways: baked on wire and mesh, baked in deck ovens, slow proof, quick proof. They can be customised with seeds, flour and different cuttings.

15 > Part-baked baguettes

raw walnut bread Part-baked half rustic Walnut bread will complete your special bread assortment. baguette Code Length Raw weight Baked weight Units/box Half baguettes are the perfect format for sandwiches 110006 24 cm 410 g 300 g 35 Code Length Part-baked weight Baked weight Units/box

2h to 2h30 110064 28 cm 145 g 130 g 60

35 min - 180°C 20 min

7 min - 220°C

RAW SEMOLINA BREAD PART-BAKED HALF BAGUETTE Made from a mix of wheat flour and durum semolina, semolina bread will Quick to use, the part-baked half baguette will give you flexibility in your add an oriental touch to your range. production.

Code Raw weight Baked weight Units/box Code Length Part-baked weight Baked weight Units/box 110030 900 g 750 g 17 100089 28 cm 145 g 130 g 60

1h30 20 min

1h 7 min - 220°C

23 min - 180°C

RAW SMALL BREAD Part-baked baguette Ideal for afternoon snacks, small milk bread will please everyone with its A thin and crispy crust baguette revealing a soft and tender heart, an soft slightly sweet taste reminiscent of brioche. essential in your display.

Code Length Raw weight Baked weight Units/box Code Length Part-baked weight Baked weight Units/box 160003 13 cm 60 g 50 g 200 100050 62 cm 270 g 250 g 40

2h to 2h30 20 min

Yes 9 min - 220°C

15 min - 160°C

16 > Part-baked breads

PART-BAKED RUSTIC FLÛTE PART-BAKED FLÛTE PART-BAKED WHITE ROLL Produced from a mix of rye and wheat flour, the rustic flûte is part-baked The thin and crispy crust flûte is soft and tender inside. Already pre-baked, round white bread comes in an attractive shape. in a deck oven. Code Length Part-baked weight Baked weight Unité/box Code Length Part baked weight Baked weight Units/box Code Length Part-baked weight Baked weight Units/box 100059 52 cm 230 g 210 g 40 100053 17 cm 440 g 400 g 18 110081 52 cm 230 g 210 g 40 20 min 45 min 20 min 8 min - 220°C 20 min - 220°C 8 min - 220°C

PART-BAKED FLOURed BAGUETTE PART-BAKED PARISIAN BREAD part-baked round rustic bread A typical version of bread, the Baguette is not only the most classic shape Known in Picardy as Joko bread and in other regions as Parisian bread, it Round rustic bread is a top-seller to be offered sliced. but also the most appreciated one. is an essential element in your display. Code Length Part-baked weight baked weight Units/box Code Length Part-baked weight Baked weight Units/box Code Length Part-baked weight Baked weight Units/box 110079 17 cm 440 cm 400 g 20 100051 58 cm 270 g 250 g 35 100052 62 cm 440 g 400 g 25 45 min 20 min 30 min 20 min - 220°C 9 min - 220°C 15 min - 220°C

NOTE Part-baked baguettes : fresh crispy baguettes any time of day ! Part-baked baguettes need little reprocessing time enabling you to quickly meet demand and satisfy customers with a freshly baked product.

17 > Baked breads

PART-BAKED LONG RUSTIC BREAD Indispensable, the long rustic bread will complete your range.​ Code Part-baked weight Baked weight Units/box Our italian recipes 110078 440 g 400 g 20

45 min FULLy BAKED SICILIAN BREAD 20 min - 220°C Produced from durum wheat and topped with sesame seeds, the Sicilian bread has a tight and firm crumb.

Code Length Baked weight Units/box 110146 27 cm 300 g 10

6 min - 210°C

PART-BAKED WHOLE WHEAT BREAD Whole-wheat bread is one of the most famous classics among special breads. Another classic. Sells all year round !

Code Part-baked wheight Baked weight Units/box 110061 330 g 300 g 25

20 min 12 min - 220°C FULLy BAKED SFILATINO Ideal for sandwiches or breakfast, the Sfilatino is the Italian answer to the French baguette.

Code Length Baked weight Units/box 37,5 cm 150 g 26

30 s - 180°C

18 4. PER EL DESSERT

RAW BRIOCHE BASE raw puff pastry disc This pure butter tart base is perfect for sugar tarts 30% butter

Code Diameter Raw weight Baked weight Units/box A pure butter puff pastry ideal for sweet or savoury snacks. 160000 28 cm 350 g 315 g 50 Code Diameter Raw weight Units/box 130025 29 cm 235 g 30 1h30 to 2h

30 min 14 min - 180°C 30 min - 180°C Comes in diameter 11 cm

Also available in 12 cm, 18 cm and 23 cm diameter. raw puff pastry sheet 30% butter Ready-to-use, puff pastry sheets is suitable for sweet or savoury.

Code Size Raw weight Units/box 130020 60x40 cm 900 g 16

30 min

30 min - 180°C

NOTE Ready-to-use pastries ! So easy ! Let your imagination roam free. Raw pastry bases available in 2 dough types : a soft brioche dough and a light and crispy puff pastry dough. Generate extra sales. Whatever format you need we can produce it.

19 20

LES MOELLEUX 21

1. I FAMILIARI

Our italian recipes

Delicious soft and fragrant bread, ideal to serve with a salad or soup.

FULLy BAKED ROSEMARY FULLy BAKED ROSEMARY sel de Guérande GREEN OLIVE FOCACCIA

Code Size Baked weight Units/box Code Size Baked weight Units/box 150039 57x37 cm 1350 g 2 150037 57x37 cm 1600 g 2

30 min 30 min

3/4 min 3/4 min 180°C 180°C LES MOELLEUX

FULLy BAKED ROSEMARY FULLy BAKED BASIL ans HALF- BLACK OLIVE FOCACCIA DRIED CHERRY TOMATO FOCACCIA

Code Size Baked weight Units/box Code Size Baked weight Units/box 150038 57x37 cm 1600 g 2 150040 57x37 cm 1600 g 2

30 min 30 min

3/4 min 3/4 min 180°C 180°C

22

Our italian recipes

Typical bread from Provence, the can be enjoyed warm as PART-BAKED an individual portion for the appetiser. Crusty bread with honeycombed crumb, the ciabatta is ideal for sandwiches. fully baked basil and olive fully baked roquefort and Code Part-baked weight Baked weight Units/box fougasse nut fougasse 310g 280g 25

Code Baked weight Units/box Code Baked weight Units/box 40 min 150036 450 g 8 150035 450 g 8 15 min - 175°C

30 min 30 min

3/4 min 3/4 min 180°C 180°C

PART-BAKED VENeTIaN BREAD fully baked cream, bacon fully baked merguez pepper Sprinkled with piecs of potato, Venitian bread is a delicious family bread. bits and onions fougasse fougasse Code Part-baked weight Baked weight Units/box 380g 340g 25 Code Baked weight Units/box Code Baked weight Units/box

150033 450 g 8 150034 450 g 8 30 min

30 min 30 min 35 min - 170°C

3/4 min 3/4 min 180°C 180°C

raw The faluche is great shared with friends.

Code Raw weight Baked weight Units/box 100019 450g 400g 30

2h to 2h30

13/14 min 200°C

23 2. GLI INDIVIDUALI

Our italian recipes

PART-BAKED CIABATTA PART-BAKED MEZZALUNA Crusty bread with honeycombed crumb, the ciabatta is ideal for original A round italian bread folded in half, the mezzaluna can be garnished. sandwiches. Code Part-baked weight Baked weight Units/box Code Part-baked weight Baked weight Units/box 100 g 90 g 50 100 g 90 g 50 30 min 13/14 min 190°C 3/4 min 180°C

PART-BAKED TARTARUGA fully baked basil and half- Turtle shaped, the tartaruga is an original-looking bread that looks good dried cherry tomato focaccina on the shelf and is tasty for sandwiches. Small individual focaccia made with olive oil, the focaccina is a great Code Part-baked weight Baked weight Units/box addition to your snack range.

80 g 70 g 100 Code Baked weight Units/box

15 min 75g 45

20 min - 180°C 30 min

3/4 min 180°C

Comes in rosemary green olives, rosemary black olives and rose- mary sel de Guérande.

24 PART-BAKED FALUCHE part-baked pan bagnat This typical flat white bread frome Northern France can be enjoyed after A bread frome Southern France, the Pan Bagnat is a perfect only a few minutes in the oven. roll. Can also be sold in packs off the shelf.

Code Part-baked weight Baked weight Units/box Code Part-baked weight Baked weight Units/box 100018 110 g 105 g 30 100085 120 g 110 g 30

5 min - 180°C 10 min

10 min - 210°C Comes raw.

FULLy baked bagel FULLy baked poppy seed bagel Coming from New York City, the bagel is the new trendy bread to make The savoury taste of poppy seeds to boost your snack range. delicious snacks. Code Baked weight Units/box Code Baked weight Units/box 110139 115 g 30 100110 115 g 30 45 min 45 min 5 min - 180°C 5 min - 180°C

FULLy BAKED SESAME BAGEL A delicious sesame taste to add variety.

Code Baked weight Units/box 110140 115 g 30

45 min

5 min - 180°C

25 LES PIZZAS 1. Les prontos

Code Désignation Diameter Part-baked weight Pre proofed weight Raw weight Units/box Boxes/layer Layers/pallet

Pezzo pronto crudo (Express dough ball) 180 g 50 8 5

120060 Pronto’pizza® - raw pizza disc with tomato sauce 24 cm 250 g 45 8 5

120061 Pronto’pizza® - raw pizza disc with tomato sauce 28 cm 340 g 45 8 5

120041 Raw pizza disc 24 cm 1 60 g 80 8 5

120040 Raw pizza disc 28 cm 200 g 80 8 5

Part-baked pizza disc 28 cm 230 g 20 12 7

Part-baked pizza disc 32 cm 290 g 20 12 7

120082 Raw pizza sheet 37x57 cm 1015 g 10 4 12

120014 Ready to bake pizza sheet 37x57 cm 1015 g 5 4 20

Part-baked pizza sheet 40x30 cm 500 g 20 10 6

Part-baked pizza sheet 60x40 cm 1 kg 500 16 6 5

2. Les gustos

Code Désignation Diameter +/- 2 cm Part-baked weight Pre proofed weight Raw weight Units/box Boxes/layer Layers/pallet

120011 Pezzo classico crudo (classic dough ball) 23 cm 160 g 60 9 7

120045 Pezzo classico crudo (classic dough ball) 27 cm 200 g 50 9 7

120007 Pezzo classico crudo (classic dough ball) 35 cm 350 g 30 9 7

120016 Pezzo classico crudo (classic dough ball) 45 cm 560 g 20 9 7

120118 Pezzo classico crudo (classic dough ball) 55 cm 900 g 12 9 7

120116 Pezzo spesso crudo (deep pan dough ball) 22 cm 160 g 60 9 7

120119 Pezzo spesso crudo (deep pan dough ball) 25 cm 200 g 50 9 7

120120 Pezzo spesso crudo (deep pan dough ball) 30 cm 350 g 30 9 7

120121 Pezzo spesso crudo (deep pan dough ball) 35 cm 560 g 20 9 7

120117 Pezzo spesso crudo (deep pan dough ball) 53 cm 900 g 12 9 7

Pezzo al taglio crudo 1 kg 200 6 4 12

Pezzo duttile crudo (easydough ball) 23 cm 160 g 60 9 7

Pezzo duttile crudo (easydough ball) 27 cm 200 g 50 9 7

Pezzo duttile crudo (easydough ball) 38 cm 350 g 30 9 7

Pezzo duttile crudo (easydough ball) 45 cm 560 g 20 9 7

Pezzo duttile crudo (easydough ball) 56 cm 900 g 12 9 7

26 LES CROUSTILLANTS 1. Per l’aperitivo

Code Désignation Length +/- 2 cm Part-baked weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet

150023 Ready to bake emmental twist 17 cm 100 g 90 g 45 13 6

Part-baked nut bastoncino 15 cm 95 g 85 g 42 8 6

Part-baked onion bastoncino 15 cm 95 g 85 g 42 8 6

Part-baked green olibe bastoncino 15 cm 95 g 85 g 42 8 6

Part-baked black olive bastoncino 15 cm 95 g 85 g 42 8 6

2. Per la colazione

Code Désignation Size Raw weight Pre proofed weight Baked weight Units/box Bowes/layer Layers/pallet

160010 Raw apricot danish 115 g 100 g 40 8 12

160014 Raw sugar twist 100 g 90 g 120 8 5

160013 Raw chocolate twist 100 g 90 g 120 8 5

160012 Raw raisin twist 100 g 90 g 120 8 5

160092 Raw salted butter caramel twist 100 g 90 g 60 13 6

160002 Raw chocolate chip viennese baguette 125 g 110 g 130 8 5

160099 Ready to bake salted butter caramel twist 100 g 90 g 45 13 6

160098 Ready to bake chocolate cream and chocolate chip twist 100 g 90 g 45 13 6

160061 Fully baked individual sugar tart 75 g 42 8 5

160106 Fully baked sepculoos tart 85 g 36 8 6

27 3. Per tutto il giorno - Classic and special raw baguettes

Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Bowes/layer Layers/pallet

100005 Raw half baguette 30 cm 175 g 125 g 70 8 5

100008 Raw 55 cm 175 g 125 g 75 8 7

100004 Raw flûte 62 cm 280 g 200 g 50 6 7

100032 Raw baguette 62 cm 330 g 250 g 50 6 7

100031 Raw baguette 66 cm 330 g 250 g 50 6 7

100056 Raw baguette backybox 65 cm 330 g 250 g 1200 2 1

100034 Raw parisian bread 62 cm 530 g 400 g 30 6 7

100057 Raw parisian backybox 65 cm 520 g 400 g 720 2 1

330g 250 g 100073 Raw baguette/bread backybox 65 cm 960 1 1 520g 400 g

160001 Raw viennese baguette 55 cm 280 g 200 g 50 8 7

110017 Raw granary baguette 55 cm 280 g 200 g 50 8 7

110020 Raw country style baguette 62 cm 330 g 250 g 45 6 7

110022 Raw rustic baguette 62 cm 330 g 250 g 50 6 7

3. Per tutto il giorno - Raw white breads

Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet

100006 Raw pistolet 10 cm 75 g 55 g 250 8 5

100036 Raw brochette bread 21 cm 110 g 80 g 80 8 5

100003 Raw bâtard bread 22 cm 330 g 250 g 50 8 5

100007 Raw boulot bread 25 cm 530 g 400 g 30 8 5

100015 Raw boulot bread 27 cm 630 g 500 g 25 8 5

100065 Raw long bread 55 cm 1200 g 950 g 12 6 7

100013 Raw small white roll 75 g 55 g 180 8 5

100009 Raw white roll 120 g 100 g 100 8 5

100010 Raw round bread 330 g 250 g 50 8 5

100011 Raw round bread 530 g 400 g 30 8 5

100012 Raw round bread 630 g 500 g 25 8 5

28 3. Per tutto il giorno - Raw special bread

Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet

110008 Raw added salt free bread 22 cm 330 g 250 g 50 8 5

110068 Raw bran bread 21 cm 410 g 300 g 40 8 5

110069 Raw whole wheat bread 22 cm 410 g 300 g 40 8 5

110013 Raw whole wheat bread 26 cm 530 g 400 g 30 8 5

110025 Raw small rustic roll 75 g 55 g 180 8 5

110116 Raw rustic pistolet 10 cm 75 g 55 g 250 8 5

110012 Raw round rustic bread 530 g 400 g 25 8 5

110028 Raw long rustic bread 22 cm 530 g 400 g 30 8 5

110128 Raw 8 mixed cereals pistolet 10 cm 75 g 55 250 8 5

110018 Raw mixed cereals bread 24 cm 340 g 250 g 50 8 5

110005 Raw 8 mixed cereals bread 24 cm 410 g 300 g 35 8 5

110066 Raw granary and seed bread 22 cm 410 g 300 g 40 8 5

110123 Raw 22 cm 410 g 300 g 40 8 5

110124 Raw multigrain topping bread 22 cm 410 g 300 g 40 8 5

110120 Raw sesame bread 22 cm 410 g 300 g 40 8 5

110118 Raw sesame topping bread 22 cm 410 g 300 g 40 8 5

110119 Raw poppy bread 22 cm 410 g 300 g 40 8 5

110117 Raw poppy topping bread 22 cm 410 g 300 g 40 8 5

110122 Raw sunflower seeds bread 22 cm 410 g 300 g 40 8 5

110121 Raw sunflower seeds bread 22 cm 410 g 300 g 40 8 5

110125 Raw olive oil and basil bread 22 cm 410 g 300 g 40 8 5

110070 Raw rye bread 22 cm 410 g 300 g 40 8 5

110006 Raw walnut bread 24 cm 410 g 300 g 35 8 5

110030 Raw semolina bread 900 g 750 g 17 8 5

160003 Raw small milk bread 13 cm 60 g 50 g 200 8 5

29 3. Per tutto il giorno - Part-baked baguettes

Code Désignation Length +/- 2cm Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet

110064 Part-baked half rustic baguette 28 cm 145 g 130 g 60 4 6

100089 Part-baked half baguette 28 cm 145 g 130 g 60 4 6

100050 Part-baked baguette 62 cm 270 g 250 g 40 3 6

110081 Part-baked rustic flûte 52 cm 230 g 210 g 40 4 6

100059 Part-baked flûte 52 cm 230 g 210 g 40 4 6

100051 Part-baked floured baguette 58 cm 270 g 250 g 35 4 6

100052 Part-baked parisian bread 62 cm 440 g 400 g 25 3 6

3. Per tutto il giorno - Part-baked breads

Code Désignation Length +/- 2cm Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet

100053 Part-baked white roll 17 cm 440 g 400 g 18 4 6

110079 Part-baked round rustic bread 440 g 400 g 20 4 6

110078 Part-baked long rustic bread 440 g 400 g 20 4 6

110061 Part-baked whole wheat bread 330 g 300 g 25 4 6

3. Per tutto il giorno - Baked breads

Code Désignation Longueur +/- 2cm Poids cru Poids précuit Poids cuit Unités/carton Carton/couche Couches/palette

Full baked sfilatino 37,5 cm 150 g 26 8 7

110146 Full baked sicilian bread 27 cm 300 g 10 8 7

4. Per el dessert

Code Désignation Diameter Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet

160031 Raw brioche base 11 cm 80 g 70 g 150 8 5

160000 Raw brioche base 28 cm 350 g 315 g 50 8 5

130022 Raw puff pastry disc 30¨% butter 12 cm 50 g 130 13 6

130023 Raw puff pastry disc 30¨% butter 18 cm 110 g 75 13 6

130024 Raw puff pastry disc 30¨% butter 23 cm 145 g 30 8 12

130025 Raw puff pastry disc 30¨% butter 29 cm 235 g 30 8 11

130021 Raw puff pastry sheet 30% butter 60x40 cm 900 g 16 2 12

130020 Raw puff pastry sheet 30% butter 60x40 cm 900 g 16 2 12

30 LES MOELLEUX 1. I familiari

Code Désignation Size Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet

150037 Fully baked rosemary and green olive focaccia 57x37 cm 1600 g 2 4 18

150038 Fully baked rosemary and black olive focaccia 57x37 cm 1600 g 2 4 18

150039 Fully baked rosemary and sel de Guérande focaccia 57x37 cm 1350 g 2 4 18

150040 Fully baked basil and half-dried cherry tomato focaccia 57x37 cm 1600 g 2 4 18

150033 Fully baked cream, bacon bits and onion fougasse 450 g 8 8 7

150034 Fully baked merguez peppers fougasse 450 g 8 8 7

150035 Full baked Roquefort and nut fougasse 450 g 8 8 7

150036 Full baked basil and olive fougasse 450 g 8 8 7

100019 Raw faluche 450 g 400 g 30 8 5

Part-baked ciabatta 310 g 280 g 25 6 4

Part-baked venetien bread 380 g 340 g 25 6 4

2. Gli individuali

Code Désignation Size Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet

100018 Part baked faluche 110 g 105 g 30 8 5

100014 Raw individual faluche 125 g 105 g 130 8 5

100085 Part baked pan bagnat 120 g 110 g 30 8 6

Part baked tartaruga 80 g 70 g 100 6 4

100110 Full baked bagel 115 g 30 8 8

110139 Full baked poppy seeds bagel 115 g 30 8 8

110140 Full baked sesame bagel 115 g 30 8 8

Part-baked ciabatta 100 g 90 g 50 8 6

Part-baked mezzaluna 100 g 90 g 50 6 9

Fully baked rosemary and sel de Guérande focaccina 75 g 45 4 16

Fully baked rosemary and green olive focaccina 75 g 45 4 16

Fully baked rosemary and black olive focaccina 75 g 45 4 16

Fully baked basil and half-dried cherry tomato focaccina 75 g 45 4 16

31 ZAC NOVO Rue Lavoisier BP 455 59464 Lomme Cedex [email protected] 0033 (0)3 20 17 05 30 www.graindorgel.fr