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Authentic, Artisan European Bread & Pastry

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Authentic, Artisan European Bread & Pastry (239) 961 6116 [email protected] www.landert.us Croissants Butter Croissant Art. No.: 820330 / 1231 Crispy Butter Croissant with 17% Weight: 90Gr. / 3.2oz. Butter Content. Airy, flaky, buttery. QTY in Case: 48 Mini Croissant Art. No.: 823446 Straight, airy, crispy Butter Weight: 30Gr. / 1.06oz. Croissant. Origin: France QTY in Case: 180 Butter Croissant filled with Chocolate Nougat-Cream Art. No.: 22411 / 848376 Airy, golden brown, butter Weight: 110Gr./ 3.9oz. croissant, creamy filling, crispy QTY in Case: 48 minced hazelnuts as decoration. Croissant Du Fournil Art. No.: 22071 Authentic French Butter Weight: 70Gr./2.5oz. Croissant, curved. Highest quality. QTY in Case: 165 Needs proving. Mini Chocolate Croissant Art. No.: 848375 / 14502 Classic mini croissant filled with Weight: 53Gr. / 1.9oz. finest chocolate QTY in Case: 120 Butter Croissant “Le Tourier” Art. No.: 22229 The Top Quality Curved Croissant. Weight: 70Gr. / 2.5oz. 30% real Butter content. Origin: France QTY in Case: 69 Assortment of Mini Pastries Art. No.: 25959 Mini Croissant, Mini Pain au Weight: 26.7Gr./0.94oz. Chocolate, Mini Raisin Vanilla Pastry. Origin: France QTY in Case: 150 Butter Croissant “D’Isigny” The original, straight Croissant Art. No.: 25965 found in Paris. Authentic flavor, Weight: 75Gr / 2.6oz. taste and feel. 30% butter QTY in Case: 60 content. Rolls (Pre-baked) Premium Mini Roll Selection Art. No.: 819852 / 20477 Mini diamond Roll, Malted Mini Weight: 45Gr. / 1.6oz. Loaf, Ciabatta Black Olive, Multi Grain Roll QTY in Case: 60 Mini Roll Selection Art. No.: 819851 / 20476 Sunflower Roll, Farm Bun, Weight: 40Gr. / 1.4oz. Multigrain Roll, Sesame Roll QTY in Case: 120 Mini Bead Roll “Lozange du Fournil” Art. No.: 825766 / 29039 The typical, crispy French Dinner Weight: 50Gr. / 1.76oz. Roll. Stone baked. Origin: France QTY in Case: 180 Rustic Bread Roll Art. No.: 820279 / 25029 The Swiss traditional, Crispy Roll. A Weight: 350Gr./12.4oz. Swiss Organic Quality Product (15 QTY in Case: 15 (with 4 items with 4 attached Rolls) Rolls) Figotte Solene, Multigrain Art. No.: 29497 Longish Multi-Grain Roll with Weight: 50Gr. / 1.8oz. Sesame and brown Flax Seeds. Origin: France QTY in Case: 80 Protein Roll Art. No.: 819890 / 20495 Protein-rich whole grain wheat Weight: 66Gr. / 2.3oz. roll with flax seeds and sunflower seeds QTY in Case: 40 Art. No.: 820332 / Ciabatta Sandwich Cut 20611088 Italian Ciabatta (Sandwich), sliced Weight: 115g./ 4.1oz. (ready-baked) QTY in Case: 60 Rolls (Pre-baked) Mini Brioche Roll Art. No.: 26080 These fully baked oval shaped Weight: 12Gr. / 0.42oz. Mini Brioche Rolls are unique for hours d'hoeuvres (mini sliders). QTY in Case: 100 Mini Brioche This is a fully baked round shaped Art. No.: 820503/26107 original Mini Brioche from Weight: 10Gr. / 0.35oz. France. Exceptional in taste, QTY in Case: 100 slightly sweet. Petit Pain Soft Art. No.: 29098 Soft roll made in France. Ideal for Weight: 45Gr. / 1.6oz. small sandwiches or for breakfast. QTY in Case: 32 Mini White Roll Art. No.: 29453 Authentic French roll. Crispy Weight: 35Gr. / 1.2oz. outside, soft and moist inside. QTY in Case: 110 Art. No.: 848155 / Baker Roll 820335 The crispy, oval shaped wheat roll Weight: 70Gr. / 2.5oz. from Germany. QTY in Case: 112 Art. No.: 819882/ 814380 Multi-Grain Roll Weight: 85Gr. / 3.0oz. Topped with sesame and linseed. QTY in Case: 100 Art. No.: 452379 Pumpkin Seed Roll Weight: 85Gr. / 3.0oz. Topped with pumpkinseed. QTY in Case: 100 Rolls & Buns Petits Pains Gourmets Solene Art. No.: 29081 Field Roll, Corn Roll, Basil Tomato Weight: 35Gr. / 1.2oz. Roll, Olive Oil Roll QTY in Case: 200 Buchettes du Fournil Art. No.: 29481 Assortment Weight: 40Gr. / 1.4oz. Sunflower Roll, Bran Roll, QTY in Case: 60 Multigrain Seeded Roll Malted Mini Loaf Art. No.: 827932 Longish shaped wheat rolls with a Weight: 40Gr. / 1.4oz. dark, crispy crust and a dark, airy crumb QTY in Case: 60 Football Roll An exclusive sandwich roll for Art. No.: 826084 special events. Wheat roll with Weight: 90Gr. / 3.2oz. crispy crust and airy crumb. QTY in Case: 24 Kaiser Roll Art. No.: 827911 Round wheat roll with a star-like Weight: 70Gr. / 2.5oz. stamp and crispy crust. QTY in Case: 100 Brioche Burger Bun Art. No.: 819892/ A high quality, slightly sweet 834254 Burger Bun. Golden brown baked. Weight: 90Gr. / 3.2oz. Soft crust, sliced, ready-baked. Vegan. QTY in Case: 30 Red Burger Bun Art. No.: 819889/ An Eye-Catcher Bun. Soft, sliced, 832185 ready-baked. Vegan. Weight: 83Gr. / 2.9oz. Origin: Switzerland QTY in Case: 30 Pretzel Products Art. No.: 819878 / 77 Mini Party Pretzel Mix Weight: 40Gr. / 1.4oz. (salt grains included) QTY in Case: 144 Art. No.: 820300 / 10430 Pretzel Roll Weight: 45Gr. / 1.6oz. German Pretzel roll (ready-baked) QTY in Case: 120 Art. No.: 820276 / 10435 Pretzel Baguette Weight: 80Gr. / 2.8oz. Pretzel sub (ready baked) QTY in Case: 70 Lye Triangle Art. No.: 848371 / 10113 Crispy Butter Pretzel Triangle. Weight: 100Gr. / 3.5oz. Ideal for Sandwiches QTY in Case: 50 Mini Pretzel Stick The original German pretzel Art. No.: 6315 recipe, but in convenient stick Weight item: 31Gr./1.1 oz. format (comes with salt grains). QTY in Case: 200 pieces Ready-baked product. Pretzel Art. No.: 820275 / 10433 Original German Pretzel. Weight: 85Gr. / 3.0oz. Ready-baked QTY in Case: 50 Bavarian Pretzel, 6oz Art. No.: 6304 (comes with salt grains) Weight: 170Gr./6 oz. Ready-baked product. QTY in Case: 24 Maxi Butter Pretzel Croissant Art. No.: 10118 Delicious Butter-Pretzel Croissant. Weight: 80Gr./2.8oz. Crispy, soft texture, buttery, QTY in Case: 105 extraordinary taste. Artisan Breads, Baguettes & Bread Specialties Casareccio Kalamata Olives Art. No.: 819856/ 20672 Top of the Line Italian Ciabatta Weight: 530Gr. / 18.7oz. with Greek Kalamata Olives, floured surface, slightly cracked. QTY in Case: 15 Traditional Bread Art. No.: 819861/ 22002 Rustic Mixed Wheat Sourdough Weight: 360Gr. / 12.7oz. Bread QTY in Case: 12 Twist Bread Art. No.: 820259/ 11108 Rustic white bread, twisted Weight: 400Gr. / 14.1oz. Origin: Switzerland QTY in Case: 18 Rustico Baguette Mixed Wheat Bread with 6% grain Art. No.: 819891/ 36 & seed mixture (sesame, Weight: 280Gr. /9.9oz. sunflower, linseeds, poppy seeds, QTY in Case: 24 oat flakes) Ciambella Pure Art. No.: 819855/ 20671 Ring-shaped authentic Italian Weight: 530Gr. / 18.7oz. Ciabatta QTY in Case: 12 Andalusian Flat Bread A Mediterranean wheat bread Art. No.: 819857/20673 with extra virgin olive oil and light Weight: 530Gr. / 18.7oz. malt sprinkling. Seasoned with sea QTY in Case: 15 salt. Protein Bread Cylinder-shaped rich in protein Art. No.: 819888/ 20496 whole wheat bread with linseeds Weight: 400Gr. / 14.1oz. and sunflower seeds, ready- baked. QTY in Case: 24 Artisan Breads, Baguettes & Bread Specialties White Bread Italian Style Art. No.: 20655/820406 (Ciabatta) Weight: 570Gr./20.1oz. Typical Italian white Bread QTY in Case: 12 Specialty. Airy crumb, crispy crust French Demi Baguette Art. No.: 819873/ 29018 This Demi Baguette is the top of Weight: 130Gr. / 4.6oz. the line Sandwich Baguette QTY in Case: 50 The French Baguette Art. No.: 29024 The best Baguette we could find Weight: 400Gr./ 14.1oz. in Europe for South Florida. Origin: France. QTY in Case: 18 Olive Ciabatta Mediterranean Art. No.: 820288/ Crispy, Italian Style Ciabatta with 40582088 Green Olives and Mediterranean Herbs. Vegan. Weight: 9.9oz. QTY in Case: 25 Farmers Bread (Badisches Art. No.: 819881/ Bauernbrot) 813922 Longish mixed wheat bread. Weight: 1000Gr. / 35oz. Floured, airy crumb, crispy crust, evenly porosity. QTY in Case: 8 Butter Braid (Butter Zopf) Art. No.: 847301/ Also known as Challah Bread. 820409 Plaited, yeast pastry dough. Soft, Weight: 515Gr./18.2oz. slightly sweet. QTY in Case: 12 Farmer’s Potato Bread Art. No.: 819860 / 20685 Solid, crispy crust, soft and moist Weight: 500Gr./ 17.6oz. inside. 10% potato flour. QTY in Case: 14 Artisan Breads, Baguettes & Bread Specialties PurPur Bread Rustic “Heirloom” grain bread Art. No.: 819858 / 20682 with soft grainy crust (Ancient Weight: 600Gr. /21.1oz. purple wheat, rye, pumpkin and QTY in Case: 14 sunflower seeds, walnuts) Ancient Grain Bread Art. No.: 819859 / 20684 Whole wheat bread with ancient Weight: 500Gr. / grains (forest perennial rye, 17.6oz. einkorn, emmer, spelt flour, wholegrain oat flour, barley). QTY in Case: 14 Rustic Crust Bread Art. No.: 838675/820378 Round mixed rye (30%) bread. Weight: 750Gr./26.5oz. Middle brown baked, soft crumb and crispy crust. QTY in Case: 12 Pointed Baguette Solene (Vegan) Art. No.: 18463 Specialty baguette with pointed Weight: 290Gr./10.2oz ends for an alternative to the QTY in Case: 20 authentic French baguette. Rustic Baguette Solene Art. No.: 838166 (Vegan) Weight: 350Gr./12.35oz Whole wheat rustic, country side QTY in Case: 18 baguette from France. Baguette 56cm Smaller radius than the Authentic Art. No.: 29103 French Baguette, making it a Weight: 340Gr. / 12oz. great option for “Bruschetta”. QTY in Case: 40 Needs proving. Gluten-Free Products Gluten-Free Raisin Bread Art. No.: 822036 Delicious loaf with fresh sultanas, Weight: 400Gr. /14.1oz. raisins and currants QTY in Case: 4 Art. No.: 822032 Gluten-Free Multigrain Bread Weight: 400Gr. / Mixture of sunflower seeds, flax 14.1oz. seeds, millet and poppy seeds. QTY in Case: 6 Gluten-Free White Bread Art. No.: 822031 Wheat and milk-free, soft crumb Weight: 400Gr./ 14.1oz. with satisfying crust. QTY in Case: 4 Specialty Items Art. No.: 29474 Focaccia Nature Weight: 100Gr. /3.5oz. Authentic Focaccia QTY in Case: 64 Canapain® Assorted Art. No.: 22292 A variety of of four different Weight: 250Gr. / 8.8oz. canapains: Basil Pesto, Lemon, QTY in Case: 10 Green Olive, Cocoa .
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    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.
  • Bakery Ingredient List May 2021

    Bakery Ingredient List May 2021

    Bakery at Gimme Ingredient List Updated 5/2021 Croissants Almond Croissant (N). Wheat flour, water, butter, sugar, yeast, iodized salt, emulsifier: mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, flour treatment agent: ascorbic acid, color: annatto. Filling: sugar, almonds, egg white. Topping: almonds. Contains: gluten, egg, milk, nuts. Butter Croissant. Enriched flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), unsalted butter (cream, natural flavorings), water, milk, sugar, yeast, egg, salt, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), gluten (wheat), deactivated yeast. Elder and Raspberry Croissant (V)(N). WHEAT flour, margarine (vegetable palm fat, sunflower oil, water, emulsifier: mono- and di-glycerides of fatty acids - from palm; acidity regulator: citric acid), elder and raspberry filling 18% (glucose-fructose syrup, sucrose, elder 18%, raspberry 17%, gelling agent: pectin; acidity regulator: citric acid; flavours), water, yeast, sugar, fructose from grapes, mixture of oilseed (sunflower, sesam, flax seeds in varying proportions), SOY flour, CEREALS 1,1% (RYE, OAT, BARLEY flour in varying proportions), salt, natural yeast (WHEAT), malted BARLEY flour 0,42%, emulsifiers: mono and diacetyltartaric acid esters of mono-and diglycerides of fatty acids, mono- and di-glycerides of fatty acids; anti-caking agent: calcium carbonate; dextrose; natural flavours, malted CEREALS flour: WHEAT; antioxidant: ascorbic acid,
  • Festiwal Chlebów Świata, 21-23. Marca 2014 Roku

    Festiwal Chlebów Świata, 21-23. Marca 2014 Roku

    FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu.