Jacquet Foodservice Salesbook
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Food Service salesbook BREADS, PASTRIES AND WAFFLES FROM THE FARMER TO THE BAKER Limagrain, an International Cooperative Group: #1 in France, for bakery: European flour in France #1 seeds producer +10 , 000 employees N°1for Bakery – Pastry 1,400 employees largest seed company Billion Million Production #4 in the world 2.3 turnover in 19/20* 360 turnover in 19/20* 7 sites BELGIUM One subsidiary in NORTH AMERICA Selected premium wheat seeds FRANCE Cultivated in the center of France Headquarter Pastry plants Wheat transformated into high quality flour Bread plants We produce the bakery items in accordance with traditionnal baker’s culture *Fiscal Year July 1st to June 30th JACQUET, THE SAVOIR-FAIRE FOR PROFESSIONALS Major player in the industrial bakery-pastry industry, Jacquet is a company specialized in the manufacture and commercialization of bread and pastry specialties through its Jacquet, Brossard, Milcamps and Lebreton brands. Jacquet covers the whole range of bakery and pastry products and take part in the Foodservice sector by proposing creative and qualitative products for moments of conviviality and pleasure. We are developing around 4 areas of expertise that cover every moment of the day, from breakfast to meals, including desserts and gourmet breaks. We bring answers adapted to the diversity of our clients’ requirements such as: • Specialized independent and national foodservice distribution • Specialized bakery and pastry distribution • Cash & Carry • Collective catering • Commercial catering OUR PRODUCTS OUR BREADS 05 OUR PASTRIES 11 OUR WAFFLES 21 OUR BREADS FRANCE JACQUET, A PIONEER BRAND IN BAKERY Tartine Maline, 1st bread with the shape of toast st Philibert Jacquet’s 1 pre-baked bread All our breads became 1st premium Bakery in 2006 palm oil free Paris 1st soft bread hamburger 1983 bun in supermarkets 1880 1959 2 011 2019 1995 Acquisition of 2 011 Jacquet by the 1885 1979 Limagrain group Brasserie 1st hamburger bun Inventor of toasted Burger, 2016 1st stone baked Precursor to bread : Gold medal at hamburger bun no added the 1989 sugar Great Exhibition Our commitment to bread quality: 100% of our breads are palm oil free since 2011 95% of Jacquet breads have a nutriscore A or B 100% French origin guaranteed OUR BREADS Our commitment to offer quality products is driving Jacquet to create soft and savoury breads. Our soft-bread and buns are perfect for hamburgers, sandwiches and toasts " and" can be consumed all day offering a gourmet experience." BURGERS SANDWICHS Sliced Bun’s Sliced Bun’s with Sliced Giant Bun’s Sliced Round Sandwich sesame seeds with sesame seeds Hot Dog Bread Plain Burger Sensation Burger Sensation Burger Sensation Special Sandwich Special Sandwich Viennois Brioché Brioché with seeds Bread Plain Bread Wholemeal Sliced Wheat Giant Burger Brasserie Triple Burger with Muffin 3 seeds Burger Plain sesame seeds OUR RECIPES VEGETARIAN CLUB SANDWICH BURGER WITH COMTÉ THE HOT CHEESE AND BACON WITH SHRIMP ROLL MAPPLE SIRUP BURGER WITH COMTÉ x4 VEGETARIAN x6 THE HOT x1 CHEESE AND BACON WITH CLUB SANDWICH SHRIMP ROLL MAPPLE SIRUP INGREDIENTS INGREDIENTS INGREDIENTS FOR THE SHRIMP ROLL • 4 Jacquet Giant Burger Buns • 12 slices of Jacquet wholemeal bread • 1 Jacquet hot dog bread • 200 g of frozen peeled • 8 slices of Comté cheese • 1 large handful of spinach shoots • 3 raw peeled shrimps shrimps • 4 beef burgers • 2 zucchinis • 1 avocado • 4 tablespoons of liquid • 12 slices of bacon • 3 avocados • 2 iceberg lettuce leaves full cream • 2 tablespoons of maple syrup • 10 chopped mint leaves • 1 bit of dill • 1 egg white • 1 tomato • The juice of 1 lemon • 2 tablespoons of cocktail sauce • ½ lime peel • Rocket • 1 tablespoon of poppy seed • 2 small onions in vinegar, thinly • Salt, pepper • Sauce • 2 tablespoons of olive oil sliced • Plastic wrap • Salt, pepper • Salt and pepper PREPARATION PREPARATION PREPARATION 1 Heat a frying pan and cook the burgers over high 1 Quickly toast the slices of bread, set aside. 1 Prepare the shrimp roll: in a blender, mix the fro- heat for 2 minutes on each side. Season with salt. 2 Peel the avocados, cut 2 avocados into thin slices. zen shrimps with the liquid cream and egg white Then add the 2 slices of Comté cheese to the meat Crush the 3rd one with a fork and mix with the to make a white cream. Season, add the lime zest to let it melt. lemon juice, a trickle of olive oil and the poppy and a little dill. Spread the preparation on 1 sheet 2 Sear the slices of bacon in a pan. When it is seeds. Season with salt and pepper. of plastic wrap and roll up tightly at the ends to cooked, add the maple syrup and keep cooking 3 Wash and dry the spinach shoots. form a sausage. Poach for 20 minutes in simme- for 1 minute over high heat to caramelize it. 4 Cut the zucchinis into thick slices and grill them in ring water. 3 Toast the burger buns then spread the sauce of an oiled grill pan. 2 Heat the bread for 30 seconds in the microwave. your choice on the base of the bread. 5 Spread the mashed avocado between 4 slices, 3 Garnish the hot dog bread with cocktail sauce. 4 Add rocket, the steak with the cheese, 3 slices of add the spinach shoots, add a slice of bread, then 4 Arrange in each one a nice leaf of salad. Add the bacon with maple syrup, then finish with two slices the avocado slices, the grilled zucchini, the mint, sliced avocado. In the center, put the shrimp roll. of tomato and rocket. Bon appetit ! salt and pepper and close with the last slices of 5 Decorate with a few dots of sauce and with the bread. shrimps on top. Add dill and chopped pickled Tip: Serve these burgers with red cabbage and 6 Hold the sandwiches with toothpicks and cut them onions. carrot coleslaw! in 2 or 4. This recipe was imagined by Chef Cyril Rouquet- Enjoy ! Prevost. Tip: You can replace the shrimp roll with surimi sticks. LOGISTICS INFORMATION NET WEIGHT UNITS/ CASES/PALLET TOTAL SHELF SHELF LIFE AFTER PRODUCT NAME (G) CASE 1200 x 800 LIFE (MONTHS) THAWING SLICED BUN’S 53 48 68 9 SLICED BUN’S WITH SESAME SEEDS 55 48 68 9 SLICED GIANT BUN’S WITH 85 30 68 9 SESAME SEEDS SLICED HOT DOG 60 36 68 9 GIANT BURGER WITH 3 SEEDS 85 30 68 9 BRASSERIE BURGER PLAIN 82,5 48 68 4 BURGER SENSATION VIENNOIS 75 30 68 9 3 DAYS BURGER SENSATION BRIOCHÉ 90 30 48 9 BURGER SENSATION BRIOCHÉ 90 30 48 9 WITH SEEDS SPECIAL SANDWICH 1100 5 48 9 BREAD PLAIN SPECIAL SANDWICH 1100 5 48 9 BREAD WHOLEMEAL ROUND SANDWICH 975 5 48 9 BREAD PLAIN SLICED WHEAT MUFFIN 61 48 68 9 TRIPLE BURGER WITH SESAME 85 28 68 9 SEEDS Frozen OUR PASTRIES FRANCE JACQUET, A PASSIONATE AND AUTHENTIC PRODUCER OF PASTRIES Launch of the Brownie creation Georges Brossard’s Bakery First cake with high preservation quality Acquisition of Brossard by and Pastry 1996 the Limagrain group 1931 1962 1964 2 011 Creation of the crêpe factory 1931 Lebreton by M. J-P Lebreton Launch of the 2009 industrialization Acquisition of the crêpe factory Lebreton by of biscuits Jacquet, member of the Limagrain group Certifications: Our commitment to crêpes and crêpes flakes quality Our commitment to brownies and madeleines quality OUR PASTRIES The Jacquet pastries are bound to give you immeasurable pleasure and an authentic French experience! Whether enjoyed as a dessert, dipped in tea or served with a cup of coffee, " our pastries surprise you by their softness and their delicious" taste. CRÊPES CAKES French Crêpes with French Crêpes with chocolate filling strawberry filling Plain French Mini Brownies with Madeleines chocolate chips Plain French Plain French Crêpes Madeleines x40 OUR RECIPES CRUNCHY BROWNIE RASPBERRY FOREST SHORTCAKE FRENCH CRÊPES RASPBERRY x8 CRUNCHY x6 FOREST x4 SHORTCAKE BROWNIE FRENCH CRÊPES INGREDIENTS INGREDIENTS INGREDIENTS • 24 Jacquet Plain French Madeleines • 6 Jacquet Mini Brownies with FOR THE CARAMELIZED • 4 Jacquet Plain FOR THE GARNISH chocolate chips NUTS Crêpes • 200 g of ham FOR THE MOUSSE • 30 g of shelled nuts • 400 g of spinach FOR THE MILK CHOCOLATE • 15 g of powdered sugar FOR THE SAUCE • 180 g fresh Paris mushrooms • 500 g of raspberries • 50 g of flour • 40 cl liquid full cream GANACHE • 5 g of soft butter • 70 g grated cheese • 110 g dark chocolate • 1 pinch of salt • 50 g butter • 1 onion • 80 g powdered sugar • 60 cl of milk • 5 gelatin leaves • 200 g liquid full cream • Piping bag • 1 tablespoon of olive oil • Salt & Pepper & • Butter, Salt • 1 tablespoon of blackcurrant liquor Grated nutmeg • Some strawberries and raspberries for decoration PREPARATION PREPARATION PREPARATION FOR THE MILK CHOCOLATE GANACHE 1 Melt the milk chocolate in a bath-water over low heat. FOR THE BÉCHAMEL 1 Mix 350 g of raspberries with the powdered su- 2 Bring the liquid cream to the boil in a saucepan. 1 In a saucepan, melt the butter and add the flour. gar and filter the coulis. 3 Gradually pour the liquid cream over the chocolate, stirring Stir with a wooden spoon. The flour should just 2 Mix the blackcurrant liquor with 6 tablespoons of vigorously each time. The mixture should be smooth and ho- thicken the preparation. Then pour the milk gra- this coulis and set aside. mogeneous. dually, stirring constantly, until the sauce thickens. 3 Put the gelatin leaves to soften in a bowl of cold 4 Leave to cool and keep in a cool place. 2 Add salt, pepper and nutmeg and set aside.