1 Raw material storage
2 Raw material weighing
3 Kneading
4 Extrusion of dough and butter
Our bread know-how
From individual bread rolls to half-baguettes, baguettes and large breads,we offer a wide variety of formats and recipes.This also includes local specialities (focaccia, ciabatta...) and rustic-inspired products using a wide range of inclusions and toppings.
The secret of these breads, their texture, appearance and taste, lies in our French heritage, the ingredients we use and our strong expertise in pre-fermentation (sourdough techniques, poolish, biga) which reflect a century of know-how.
Our offer include part-baked bread for customers who want to bring out the flavours and textures of a freshly baked bread and fully baked bread to provide a full service to customers who don’t have an oven in their store.
Our viennoiserie expertise
We offer a wide range of classic viennoiseries - butter croissant, pain au chocolat, pain aux raisins - and specialities to meet the demands of consumers and our customers: filled viennoiseries, organic, vegan, etc.
Thanks to our know-how in several technologies we create ready to prove viennoiseries for customers who are equipped with a fermentation room and ready to bake viennoiseries – pre-proved and eggwashed – for an easy and quick baking.
Our patisseries know-how
Expert in French patisserie classics, all our layer cakes, choux pastry products and millefeuilles are made in our workshops in Brittany, France.
Inspired by the passion of professional bakers and patissiers, our pastry chefs develop and design recipes to offer the very best products. These include classic French recipes and revisited international bestsellers inspired by the latest trends.
All our patisseries are ready to thaw and serve, this means that you just need to defrost them in a fridge or at room temperature depending on the product type before serving your customers.
Our savoury know-how
Thanks to our expertise in puff pastry, we can offer a wide range of savoury products, including a variety of high-quality snacks in different shapes, doughs and recipes: baskets, snails, twists, baskets and croissants.
We also offer a vegetarian range (escargots épinard, vegetable baskets, vegetable puff pastries, etc.) and a range of festive products with our Délifrance ready-to-fill products.
All our puff pastry savoury products are ready to bake for an easy and quick baking in store.
How our products are manufactured
History of a croissant
To begin with, our bakers create and test the recipes in our pastry laboratory in Romans-sur-Isère in the south of France.
Once the laboratory models have been validated, we move on to the industrial-scale tests. To develop the recipe on an industrial scale, we first select the raw materials: butter, flour, sugar, eggs, milk, yeast and salt.
We meet the demands of consumers and our customers on a daily basis (organic products, simplification of ingredient lists, procurement of sustainable raw materials, certifications – chocolate, palm oil, etc.- vegan products…).
Manufacturing steps
5 hours, is the duration of the production process between kneading and entry of the pallet in the cold chamber.
5 Dough folding
6 Rest
7 Cutting
8 Shaping and shaping check
9 Oven baking / Browning / Deep-freezing
10 Quality control laboratory
11 Bagging and boxing
12 Palletisation
13 Storage
The frozen bakery, pastry and savoury market in figures
34%
The share of bake-off/frozen products in the fresh bakery, pastry and savoury market in Europe (source: GIRA, 2022)
+ 10%
A dynamic market which has been growing for 10 years (source: GIRA, 2022)
Growth supported by the good image of Bake-off & its advantages:
✔ Convenience & practicality
✔ Reduction of food waste
✔Solution for the lack of skilled personnels
✔ Good value for money
✔ Innovative products availability at anytime
CLOSE-UP ON DEEP-FREEZING
Deep-freezing is an industrial technique which consists in cooling foodstuffs quickly and suddenly (in a few minutes to an hour) by exposing them intensely to temperatures ranging from -30°C to -50 °C.
By means of this process, the water contained in the cells is finely crystallized, thus limiting cell destruction and preventing the proliferation of micro-organisms which are rendered dormant at low temperature. The products thus treated retain their freshness, their texture and their flavour while preserving most of the nutrients and vitamins.