delifrance brochure 2010 bars & cafe

Bars

Cof

fees

catalogue-2010-7.indd 4 23/12/2009 15:55:34

Dear Partner and Customer,

As everyone planned, 2009 has been a tough year. However, the crisis allowed us to work closer to you and, together, we were able to face and find out solu-tions to go ahead.

That’s the real partnership !

Opinions are different about what will happen in 2010. One thing is sure: we have to be different andcommunicate it well.

Hence, Délifrance is committed in several activities:

Innovation : extension of our LE PAIN HERITAGE range (introduction of mixed boxes), new breads with inno-vative flavours (figs, herbs, nuts), new original shapes in viennoiserie (plait, papillon), packaging and creative shapes in pastry (square 3 chocolates).

Sustainability: all our production sites are involved into water and electricity saving and recycling.

Naturality : progressive removal of all artificial colours and flavours in our viennoiserie, using no Hydrogenated Vegetable Oils (HVO), and keep the quality and the ingredients selection …

Communication : a tool even more adapted to your needs: in 2010, it is not one but 3 brochures which have a selection of products and technologies adapted to the different end users.

We are sure that you will find in the 2010 selection new products to launch in your market with the right POS material to communicate.

Please be in touch with us, we are here to help

And above all … Bon appétit.

CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 2 23/12/2009 12:54:20

Christian ROBINDélifrance Export Director

Martine TONIUTTIBack office &Export marketing manager

Jérémie MANSOTExport Manager

Nadine MIRANDE-NEYArea Export Manager

Maguy DELRIEUCommercial Assistant

Sylvie GIBERTCommercial Assistant

Sophie PRETINCommercial Assistant

Jean-Christophe MAINHAGUFinancial Controller


With our customers at the heart of everything we do, we strive to offer the best service through local sales offices, appropriate logistics and quality products.Our passion for our products is intimately linked to our drive to find and create the finestingredients.Thanks to the expertise of our parent company, Grands Moulins de Paris (milling company of the NutriXo group), we have competence in every field – literally.This means Délifrance has expert support on the milling side, which guarantees the quality and the origin of the flour used in Délifrance recipes.

Délifrance,the importance of authenticity.

20production

sites

3300employees

2000+ references

adapted to your needs

4000 partners throughout the

world

17subsidiaries

Photo champ de blé


Proximity and face to face discussions with clients or suppliers is the basis of the client relationship.Délifrance is very proud to have founded a strong worldwide network through 17 subsidiaries. This allows us to be more efficient and even closer to our clients. Outside these countries, the Délifrance flag is flown by more than 30 partners and distributors all over the world.

Délifrance Hungaria

DélifranceAustria

COUNTRIES SERVED BYDÉLIFRANCE SUBSIDIARIES


Nut

ritio

n

Envi

ronm

ent

Qua

lity

6

To reduce our impact on the environment we have integrated this subject in our ma-nagement system, objectives, and plans.Therefore, in 2009, we:

- Implemented a system to reduce our water consumption by 5%.

- Implemented a system to reduce our energy consumption by 5%.

- Worked on the eco-design of packa-gings: Délifrance strives to use packagings made from easily recyclable materials and, where possible, uses recyclable cardboard boxes.

Délifrance is able to offer high-quality products thanks to a strong quality policy.On all our production sites, we have ins-talled and maintain an efficient quality system, which has been validated by standards such as ISO 22000, BRC and IFS. In addition to this, organic certifications and customer specifications impose ad-ditional constraints. Furthermore, Délifrance’s suppliers must guarantee the consistent quality of their products and comply with Délifrance’s requirements.They must all have a HACCP system and respect existing good practice guidelines in terms of production and hygiene.

From production to packaging, a pro-duct passes through 50 to 90 checkpoints and, thanks to controlled logistics, with controlled temperature, Délifrance en-sures optimum quality all the way from the production site to the customer’s point of sale or warehouse.


Nut

ritio

n

Nat

ural

ity

Délifrance wants to ensure consumers that pleasure can go hand in hand with nutri-tion:

- We can provide nutritional values for all of our products.

- We have progressively reduced the salt content in all our bread in accordance with nutritional recommendations.

- Délifrance has developed breads which are “source of omega 3”, an essential fatty acid that is often consumed in insufficient amounts.

- Délifrance’s French bread provides fibre and complex sugars, but doesn’t contain added fat nor added sugars (contains na-turally occuring fat/sugars), which gives it a nutritional advantage compared to standard white tin loaf.

Délifrance aims to produce delicious pro-ducts with nutritional qualities which cor-respond to changing customer expecta-tions.This is why, for example, all of Délifrance’s viennoiserie recipes are HVO*-free,thereby limiting the trans fatty acid content.Margarines used by Délifrance contain 1% or less than 1% trans fatty acids.

- Naturally, our bread recipes do not contain any artificial colours or flavours.- Délifrance is also gradually eliminating all artificial colours and flavours from vien-noiserie products- In pastry and savoury products Délifrance favours recipes that are free from artificial colours and flavours.- Délifrance limits the use of additives, like preservatives, to what is necessary in terms of appearance, taste, texture, and food safety.*HVO = Hydrogenated Vegetable Oil


With a wide range from dinner rolls to big loaves to share and many different flavours and recipes, Délifrance helps you to adapt and vary your bread range depending on your customers’ desires, needs or time of the day.


Brea

d


The original sandwich range

S8611Sandwich cereals pave26cm 120g65 Units/Box

11’ 200°C

S8612Sandwich white pave22cm 120g65 Units/Box

11’ 200°C

Shelf life -18°C in the original packaging: 12 months.

S8613Ciabatta22cm 140g65 Units/Box

11’ 200°C

10

S8610Sandwich white pave poppy22cm 120g65 Units/Box

11’ 200°C

Ready to bake

BROCHURE CAFE ET BAR 2010.indd 2 22/12/09 20:33:57

The provencette sandwich range

6554Panini pre toasted19,5cm 110g80 Units/Box

20’ 200°Cfill and grill 2 mn

684(1)

Provencette22cm 100g60 Units/Box

10’-12’ 200°C

6833Foccacia140cm 100g64 Units/Box


5272Panini pre toasted presliced21cm 80g54 Units/Box


Shelf life -18°C in the original packaging: 12 months.(1) Provencette bags and napkins included ni the box.

Ready to bake Thaw and serve


S7289Bagel PavotØ11,5cm 85g50 Units/Box

45’ ambiant T°

12

The flavoured sandwich range


Ready to bake

S7294Boule italienne origanØ12,5cm 120g50 Units/Box

11’ 200°C

S7288Bagel SesamØ11,5cm 85g50 Units/Box

45’ ambiant T°

S7293Boule italienne basilicØ12,5cm 120g50 Units/Box

11’ 200°C

Thaw and serve


The provencette sandwich bread range

Shelf life -18°C in the original packaging: (1) 12 months, (2) 9 months.

Ready to bake

5269(2)

Sunflower seed bread22cm 130g75 Units/Box

8’-10’ 200°C

5805(1)

half baguette cereales25cm 125g55 Units/Box

8’-10’ 200°C

645(1)

Panecillo29cm 120g72 Units/Box

10’-12’ 200°C


With this exclusive range, Délifrance emphasizes the heritage of the french bakery tradition.A selection of the best French wheat,“home-made” fresh sourdoughs and baking on natural Alpine stone : these are some ingredients that go into LE PAIN HERITAGE.


Le P

ain

Hérit

age


16

3 recipes to satisfy all tastesPart baked in a natural stone hearth oven for an attractive,

tasty and crunchy crust, Le Pain Héritage has something for everyone:

Poolishrecipe with subtle �avours of cereal and sweet almond for a delicately balanced taste.

Levain recipe, with a more pro-

acidic with notes of rye and sourdough for a

Céréales recipe, with fruity and grilled notes and the crunchy texture of seeds for an indulgentexperience.


The rustic Ruby by Seth Ward - Abode Hotel Exeter, UK

Winner of the Délifrance Sandwich Competition 2009

Bread demi baguette levain 130g, beef, celeriac remoulade, confit garlic and parsley butter, mixed leaves, crispy shallots.

French Michelin Guide® 2 Star Chefs,the POURCEL BROTHERS:

“Lewhich are the elements thatinspire our cuisine…” - Jacques & Laurent Pourcel

Winner


7961Losange Heritage Sourdough16cm 80g80 Units/Box

9’-11’ 210°C


18

7938Heritage Half Baguette25cm 130g70 Units/Box

9’-11’ 210°C

Ready to bake



Ready to bake

7957Small Heritage Pave Sourdough7cm 40g110 Units/Box

6’-8’ 210°C

8926Assorted smallpavé sourdough(flour dusting,poppy seeds,sesame)6,5cm 40g3x35 Units/Box

6’-8’ 210°C

7958Small Heritage Pave Cereals7cm 40g110 Units/Box

6’-8’ 210°C

7959AssortedPetits PainsTriangle cereals:9cm 40gDinerroll sourdough:9cm 40gLosange Poolish:12cm 40g3x35 Units/Box

6’-8’ 210°C

7956Small Heritage Pave7cm 40g110 Units/Box

6’-8’ 210°C


Savour the Délifrance viennoiserie, an airy puff pastry that simply melts in the mouth.This year, we invite you to taste particularly appe-tising and interesting shapes (papillon, plaits ...) in big and small sizes that both adults and children will enjoy !


Vien

noise

rie


The classic viennoiserie range

3102Curved Croissant (butter 18%)90g80 Units/Box

15’-18’ 175°C

848Croissant (butter 24%)55g80 Units/Box

15’-18’ 175°C989Croissant (butter 24%)70g50 Units/Box

15’-18’ 175°C

2256Pain au chocolat (butter 22%)70g70 Units/Box

15’-18’ 175°C

851Pain au chocolat60g80 Units/Box

15’-18’ 175°C

Shelf life -18°C in the original packaging: 12 months.Products are eggwashed.

850Curved croissant55g80 Units/Box

15’-18’ 175°C

22

846Raisin whirl (butter 13%)96g60 Units/Box

15’-18’ 175°C

852Raisin whirl96g60 Units/Box

15’-18’ 175°C

Ready to bake


The harmonie rangeThe Harmonie range offers well balanced products, mixing butter and margarine, for a competitive price.

Shelf life -18°C in the original packaging: 12 months.Products are eggwashed.

Ready to bake

7069Pain au chocolat75g80 Units/Box

15’-18’ 180°C

7088Raisin whirl100g60 Units/Box

17’-20’ 180°C

7053Croissant60g100 Units/Box

15’-18’ 180°C


The mini classic range

3118(2)(3)

Mini croissant (butter 18%)25g160 Units/Box

12’-15’ 180°C

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

24

1635(2)(3)

Mini croissant (butter 24%) 25g120 Units/Box

13’-16’ 170°C

Ready to bake

161(1)

Mini croissant25g340 Units/Box

13’-15’ 175°C

Proves and bakes at the same time

9432(2)(3)

Croissant (AOC butter 20%)40g100 Units/Box

15’-20’ 180°C


1636(2)(3)

Mini pain au chocolat (butter 22%)25g120 Units/Box

13’-16’ 170°C

3119(2)(3)

Mini pain au chocolat (butter 16%)25g160 Units/Box

12’-15’ 180°C

3120(2)(3)

Mini raisin whirl (butter 14%)30g150 Units/Box

12’-15’ 180°C

1637(2)(3)

Mini raisin whirl (butter 14,5%)30g120 Units/Box

13’-16’ 170°C

Ready to bake

The mini classic range

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

163(1)

Mini Pain au Chocolat25g380 Units/Box

13’-15’ 175°C

164(1)

Mini raisin whirl30g300 Units/Box

13’-15’ 175°C


8682(2)(3)

Pain au chocolat (AOC butter 17,5%)45g180 Units/Box

15’-18’ 180°C



26

1283Choc’orange mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1284Custard Cream mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1286Apple & maple syrup mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

The mini fruity range

1307 Assorted box of mini duo - 3x40 Units/Box (1282, 1283 & 1284)


1281Cherry mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1282Blackcurrant and apricot danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1280Hazelnut-chocolate mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C


5295(1)

Mini apple turnover (butter 19,5%)35g120 Units/Box

18’-20’ 185°C

The specialties range

Shelf life -18°C in the original packaging: (1) 12 months, (2) 18 months, products are eggwashed.

Ready to bake

2179(1)

Long chocolate chip roll120g60 Units/Box

15’-18’ 175°C

9420(1)

Chocolate hazelnut roll topping hazelnut (butter 20%)80g60 Units/Box

18’-20’ 175°C

4095(1)

Choco twist (butter 14%)100g50 Units/Box

15’-18’ 185°C

1973(1)

Chocolate chip twist (butter 13%)100g60 Units/Box

15’-18’ 185°C

8775(2)

Apple turnover (butter 18,5%)100g48 Units/Box

25’ 185°C

packaging

p ackaging


6561(1)

Wholemeal and multicereal croissant (butter 20%)80g55 Units/Box

15’-18’ 175°C


2261AllumetteChoco Hazelnut70g100 Units/Box

13’-15’ 180°C

28


Shelf life -18°C in the original packaging: 6 months, products are eggwashed.


8032Papillon(butter 15,5%)80g75 Units/Box

16’-18’ 180°C



Shelf life -18°C in the original packaging: 6 months, products are eggwashed.

8992Cherry & cottagecheese Danish120g90 Units/Box


2261AllumetteChoco Hazelnut70g100 Units/Box

13’-15’ 180°C 19’-21’ 180°C

8736Mini Chocolate chip twist(butter 12%)50g65 Units/Box

16’ 175°C


30

8988Vanilla Plait95g60 Units/Box

The plait range

8990Choco-nuts Plait95g60 Units/Box


17’-19’ 180°C

17’-19’ 180°C



The plait range



6906Pecan Maple Plaitcontains 3 bags of mapple syrup95g60 Units/Box

17’-19’ 180°C


32

7655Mini Brioche Nanterre (AOC butter 20,5%)65g40 Units/Box

1h ambiant T°

6907Brioche filled with chocolate and hazelnut (fresh butter 15%)65g40 Units/Box

1h ambiant T°

The brioche range


7656Mini Brioche Nanterre chocolate chips(AOC butter 17,5%)65g40 Units/Box

1h ambiant T°

6910Brioche filled with apricot (fresh butter 15%)65g40 Units/Box

1h ambiant T°

1759Small topped plain brioche (fresh butter 20,5%)45g45 Units/Box

45’ ambiant T°

Thaw and serve

recipe

r e c i p e

recipe

r e c i p e


7147Raspberry croissant (butter 14%)90g48 Units/Box

15’ 190°C

5044Apricot croissant (butter 17%)90g - 48 Units/Box

15’ 190°C

6896Apricot croissant (butter 15%)70g - 60 Units/Box

15’ 190°C

6897Croissant filled with lemon custard cream (butter 14,5%)70g60 Units/Box

15’ 190°C

The filled croissants range


Ready to bake

7145Chocolate and hazelnut croissant (butter 14%)90g - 48 Units/Box

15’ 190°C

6898Chocolate and hazelnut croissant (butter 14,5%)70g - 60 Units/Box

15’ 190°C

7146Marzipan croissant (butter 14%)90g48 Units/Box

15’ 190°C

7144Chocolate croissant (butter 14,5%)90g48 Units/Box

15’ 190°C


The sandwich bread range

1234(1)Nom du ProduitØ12,3cm 456g78 Units/Box




Shelf life -18°C in the original packaging: 12months.


46


11’ 220°C 11’ 220°C

11’ 220°C 11’ 220°C

11’ 220°C 11’ 220°C

Ready to bake

You will love our hot savoury range, characterised by their tasty recipes (grilled vegetables, cooked in bechamel sauce or spicy tomato sauce).The generosity of their filling (often more than 50 %) and their ease of use (25 to 30 minutes directly from the freezer to oven). Just enjoy it !


Savo

ury


36

The basket and lattice range


1624(1)

Vegee lattice (mushrooms, carrots, broccolis, shallots)19cm 120g50 Units/Box

19’ 190°C

9470(2)

Spinach and ricotta basket8x8 cm 110g40 Units/Box

25’-30’ 200°C

9471(2)

Mediterranean vegetables basket8x8 cm 110g40 Units/Box

25’-30’ 200°C


Ready to bake

6913Onion and cheese basket8x8 cm 110g40 Units/Box

25’-30’ 200°C

6924Chicken and leek basket8x8 cm 110g40 Units/Box

25’-30’ 200°C

The basket and lattice range


Ready to bake

6890Ham and cheese (emmental) basket8x8 cm 110g40 Units/Box

25’-30’ 200°C

6925Goat cheese basket8x8 cm 110g40 Units/Box

25’-30’ 200°C

6916Broccoli basket8x8 cm 110g40 Units/Box

25’-30’ 200°C


38

The puff pastry range

8050Meat puff pastry14cm 110g96 Units/Box

25’-30’ 220°C

8049Cheese (emmental) puff pastry14cm 110g96 Units/Box

25’-30’ 220°C

875Sausage roll19,5cm 120g94 Units/Box

25’-30’ 220°C

2193Quiche lorraine prestige(bacon smoked with beech wood, ham, fresh eggs)Ø10cm 110g32 Units/Box

20’-25’ 220°C


208Spinach puff pastry11,5cm 120g56 Units/Box

25’-30’ 220°C

Ready to bake

packaging

packaging

packaging

packaging


The snacking products range

1684Pizza Baguette (ham, mushroom, cheese and tomato sauce)28cm 170g18 Units/Box

10’-12’ 200°C

1687Baguette pepperoni (salami, tomato sauce, green+red peppers)28cm 170g18 Units/Box

10’-12’ 200°C


1683Baguette flambee (bacon, cheese, onions, fresh cream)28cm 180g18 Units/Box

10’-12’ 200°C

Ready to bake


Pastries are delicacies that can be savoured individually or shared with friends and family. Cakes symbolize sweetness and sophistication. Fruity or chocolate flavours, crunchy or creamy, there is a taste for everyone in our selection.


Past

ry


42

The individual prestige range


8051(2)

Coffee eclair16cm 80g40 Units/Box

4h 0/4°C

8052(2)

Chocolate eclair16cm 80g40 Units/Box

4h 0/4°C

95Chocolat fondantØ7cm 90g20 Units/Box45 seconds at 850 W in a microwave

Thaw and serve Ready to bake

recipe

r e c i p e


(1)

The pastry to share range

Shelf life -18°C in the original packaging: 12 months. Cool down at ambiant temperature during 2h30

Ready to bake

7380Chocolate custard tartØ27cm 2000g8 Units/Box

1h 175°C

7374Coconut custard tardØ27cm 2000g8 Units/Box

1h 175°C

7509Custard tartØ27cm 2000g4 Units/Box

1h 175°C


44

The American range


2236Raspberry doughnut75g48 Units/Box

1h ambiant T°

2238American chocolate donut58g72 Units/Box

1h ambiant T°

Thaw and serve

2289Chocolate doughnut75g48 Units/Box

1h ambiant T°

2433Plain doughnut60g48 Units/Box

1h ambiant T°


The American range


8058Muffin plain with sugar grains topping95g28 Units/Box

45’ ambiant T°

8059Muffin chocolate95g28 Units/Box

45’ ambiant T°

2195BrowniesLxWxH39,5x30,5x4 cm2400gpre-cut in30 units of 80g4 Units/Box

12h 0/4°C

Thaw and serve


Create an atmosphere with light POS materials like posters or tent cards, or larger equipment like furniture or displays.

We work together to create special kits that are suited to your needs.

Do not hesitate to contact us: we will help you to make your choice!


Serv

ices

Serv

ices


The Délifrance sales tools

48

Posters: 60x40cm, 20 Units/Box; Counter tent cards: 12x16,5cm, 20 Units/Box

Poster Table-tent card


The Délifrance POS material

9241Batch ofmagnetisedlabels4x8cm10 Units/Bag

97118Baguette& viennoiseries display case +10 magnetised labels70x35x40cm1 Unit/Box

97119Viennoiserie tray + cover +10 magnetised labels15x50x30cm1 Unit/Box

3 97104Baguette bag9x3,5x60cm1 000 Units/Box

4 S9935Brioche bag14x10x38cm500 Units/Box5 S9896Plait bag11x3x17,5cm2000 Units/Box

1 9242Small croissant bag (holds 1)9x5x17cm2000 Units/Box2 97103Large bread bag16x5x35cm1 000 Units/Box

9982«collector’s» metal plaque40x60cm1 Unit/Box

9981Délifrance chalkboard40x60cm1 Unit/Box

One display to adaptaccording to your needs

1

2

4

53


50

Le Pain Héritage POS material

3 S8428PosterLe Pain Héritagepoolish baguette40x60cm20 Units/Box

7 S8420Small wooddisplay70x39x35cm1 Units/Box

6 S8421Metal display65x32x36cm1 Units/Box

9 S8419Metal boardpoolish baguette40x60cm1 Units/Box

5 S8424Cardboard display190x40x60cm1 Units/Box

4 S8429PosterLe Pain Héritagepoolish halfbaguette40x60cm20 Units/Box

1 S8432PosterCereals Pavé40x60cm20 Units/Box

2 S8431PosterSourdough Pavé40x60cm20 Units/Box

8 S8433Table tent card baguette poolish25x16x5cm10 Units/Box

12 3 4

5

6 7

8

9


Provencette POS material

94031A-Board(1)98x60x65front: posterback: chalkboard1 Unit/Box

94028(6)«collector’s» metal plaque40x60cmenbossed metal1 Unit/Box

94026(4)Chalkboard40x60cm1 Unit/Box

94027(5)Chalkboard penwhite writing1 Unit/Box

94025(7)PosterDouble sided40x60cm3 Units/Box

94029(2)Counter tent cards16,5x12x7cm6 Units/Box

94030(3)StickersRepositionnable5x12cm4 Units/Box

94023 - Basic kit 2+3+4+5+6+7 94024 - Premium kit 1+2+3+4+5+6+7


All t

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Cof

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321

449

€ - R

egist

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Num

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313

167

173

RCS

Cré

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[email protected]

Délifrance S.A.99 rue Mirabeau94853 Ivry sur Seine Cedex - FranceTél. +33 (0)1 49 59 75 00Fax. +33 (0)1 49 59 75 47

your local partner

catalogue-2010-7.indd 73 23/12/2009 15:57:21

delifrance brochure 2010 bars & cafe

Documents

dlifrance recipes

dlifrance flag

quality products

selection of products

selection new products

new breads

new original shapes

face discussions