All products Part Baked - Pre - Proved Frozen - No - No
Mini Pain au Chocolat
Item No.
402945
180
30g
113.1
WHEAT flour ( origin: France), butter21%, water, chocolate 10% ( sugar, cocoa mass, cocoa butter, emulsifier [ sunflower lecithin ], natural vanilla flavouring ), sugar, yeast, whole EGGS, WHEAT gluten, salt, malted WHEAT flour, deactivated yeast, flour treatment agent ( E300 ), enzymes ( xylanases, hemicellulase, transglutaminases, cellulases, alpha-amylases ).
Thawing time: 30 minutes. Preheat oven to 200°C (392 °F). Baking time: 10 to 12 minutes at 165°C (329 °F).
per 100g
1576
377
21
14
39
10
2
7
1
400
No
Yes
No
No
No
Mini Pain aux Raisins
Item No.
402969
200
35g
101.2
WHEAT flour, custard cream 20% (water, sugar, modified starch, WHEY, CREAM powder, skimmed MILK powder, MILK proteins, EGG white powder, thickener [ E401], flavourings, colour [ beta-carotene]), BUTTER 15.5%, water, raisins 15% (raisins, vegetable oil [ sunflower or rapeseed or cotton]), sugar, yeast, whole EGGS, WHEAT GLUTEN, salt, deactivated yeast, malted WHEAT flour, flour treatment agent (E300), enzymes (amylases, xylanases).
For allergens, including cereals containing gluten, see ingredeints in CAPITALS. The product may contain traces of Nuts.
Defrosting: 30 mns. at 18-22°C Baking time: 13-16 mns. at 170/175°C The baking instructions may vary with the equipment used and the label following to customers requirements.
n/a
per 100g
1211
289
13
8.9
36
15
2.1
5
0.88
332
No
Yes
No
No
No
Vegan Curved Plain Croissant Sourdough & High in Fibre
Item No.
5555
48
75g
262.125
Margarine (vegetable fats and oils (palm, sunflower), water, salt, concentrated lemon juice), water, WHEAT flour, fresh sourdough 14% (WHEAT flour, water), sugar, WHEAT gluten, yeast, cane sugar, fibers 2% (peas, potato, citrus fruits, bamboo), WALNUT flour, salt, alkalized low-fat cocoa powder, glucose syrup, WHEAT bran, natural flavors, SESAME seeds, caramelized sugar, beta glucans from BARLEY, poppy seeds, RYE flour, flaxseeds, gelling agent: E440, acidifier: E330. MAY CONTAIN TRACES OF EGGS, MILK, SOY AND OTHER NUTS
For allergens including Cereals containing Gluten, see ingredients in CAPITALS. May contain traces EGGS, MILK, SOY, MUSTARD AND OTHER NUTS.
Preheat the oven to about 170 °C. Place the product on the baking trays and bake for 23-27 min . To ensure uniform baking, turn the trays in the oven half-way through.
1 days
per 100g
1483.3
349.5
24.4
12.4
25.4
7.1
3
7.9
0.7
No
Yes
No
Yes
No
Buchette Noire Aux Graines De Tournesol - Rye & Sunflower
Item No.
582
20
340g
996.2
WHEAT (GLUTEN) flour, water, RYE (GLUTEN) flour, crushed RYE (GLUTEN) ,sunflower seeds 7%, dark flax seeds, roasted malted barley (GLUTEN) flour, salt, yeast, wheat GLUTEN, malted wheat (GLUTEN) flour.
Allergens: GLUTEN. For allergens, including cereals containing gluten, see ingredients in CAPITALS. The product may contain traces of NUTS, SESAME and SOYA.
24h
per 100g
1234
293
6.2
0.8
45
1.5
10
1.2
480
No
Yes
No
Yes
No
Cheese Twist
Item No.
831265
56
90g
263.7
WHEAT flour, water, palm fat, whole MILK, CREAM, EGGS, mix of cheeses (3%) (EMMENTAL, GOUDA, GOYA, potato starch), GOUDA (3%), EGG white, yeast, modified starch, WHEY powder, chives, rapeseed oil, sugar, MUSTARD (water, MUSTARD seed, vinegar, salt, sugar, spice), iodized salt (salt, potassium iodate), salt, glucose syrup, thickener (E 401, E 412), pepper, MILK protein, stabilizer (E 450), WHEAT GLUTEN, WHEAT malt flour, emulsifier (E 472e), SOYA flour, dextrose, flour treating agent (lipo-oxygenase, cellulases, amylases, oxidases, E 300, alpha-amylases, hemicellulase), LACTOSE, spice, acidity regulator (E 341, E 262), carrot extract, flavouring, carthamus extract.
12h at room temperature
per 100g
1223
293
15.8
8.6
29.7
4.1
1.7
7.3
1.2
No
Yes
No
No
No
Round Loaf Country Bread
Item No.
BU85900
18
550g
1210
WHEAT FLOUR, WATER, RYE FLOUR, WHEAT LEAVEN ( WHEAT FLOUR, WATER), SALT, YEAST, WHEAT GLUTEN, MALTED WHEAT FLOUR.
Preheat the oven at 230°C. Ventilated oven: bake the frozen product on a rack, injecting steam, cook for 12 to 15 minutesà 210°C. Deck oven: bake the frozen producton the heart, injecting steam, cook for 16 to 20 minutes at 230-240°C. Let rest 20 minutes on rack at room temperature
per 100g
934
220
0.5
0.1
44
1.2
7.3
1.1
No
Yes
No
Yes
No
Square Linseed Bread
Item No.
BU87600
20
450g
1242
WHEAT flour, water, brown flax seeds 6%, salt, yeast, WHEAT GLUTEN, malted WHEAT flour, emulsifier: E472, flour treatment agent: E300
For allergens, including cereals containing gluten, see ingredeints in BOLD. The product may contain traces of Sesame & Nuts.
Preheat the oven at 230°C. Ventilated oven : bake the frozen product on a rack, injecting steam, cook for 12 to 15 minutesà 210°C. Deck oven: put the product directly frozen on the sole, inject steam, cook for 16 to 20 minutes at 230-240°C - Let rest 20 minutes on rack at room température
per 100g
1174
276
3.2
0.4
50
1.5
9.6
1.3
No
Yes
No
Yes
No
Malted Sandwich Bread
Item No.
BU94600
60
140g
403.2
WHEAT FLOUR, WATER, RYE FLOUR, CRUSHED RYE, SUNFLOWER SEEDS, ROASTED MALTED BARLEY FLOUR (2%), BROWN FLAXSEEDS, SALT, YEAST, MALTED WHEAT FLOUR, WHEAT GLUTEN
Preheat the oven at 230°C. Ventilated oven : bake the frozen product on a rack, injecting steam, cook for 4 to 6 minutes at 210°C. Deck oven : bake the frozen producton the hearth, injecting steam, cook for 5 to 8 minutes at 230-240°C - Let rest 15 minutes on rack at room température
per 100g
1212
288
6
0.8
44
1.5
10
1.2
No
Yes
No
Yes
No
