Bridor quality. for your NEW. everyday bread

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1 Bridor quality for your everyday bread NEW

2 Bread: nourishing food. Eaten daily all over Europe, bread is considered to be healthy and essential for a balanced diet *. In France, baguettes (59% of the consumption) remain undeniably the symbol of French bread. Source: Gira *Survey Les français au régime (French people dieting) - Observatoire du pain 2012

with friends, Sunday family breakfast, celebration meals, etc.

Changes in the market Changing consumer lifestyles and the rise of fast food means an increased

3 The core market remains everyday bread. The bread market is splitting into two: on the one hand, there are special occasion breads for brunch with friends, Sunday family breakfast, celebration meals, etc. and on the other, we have the core market, which remains everyday bread. Changes in the market Changing consumer lifestyles and the rise of fast food means an increased consumption of bread suitable for sandwiches. Bread is adapting to new lifestyles. Source: Gira Europe After several years in decline, the market for bread has rallied and stabilised. In tough economic times, consumers turn to simple and convenient foods.

4 Our response to a changing market: Bridor essentials range Baguettes / Baguette 280g: the core of the market The traditional white baguette with balanced flavours and a pale cream interior. Uses a fermented dough for more taste / Multigrain Baguette 280g Fermented dough baguette, rich in seeds. Almost 9% seeds (sunflower, sesame, poppy, millet, gold and brown flax) for more flavours and crunchiness / Baguette de campagne 280g Bridor yeast and rye-based baguette according to the code of use. Bread rolls / Roll 40g / Rectangular roll 55g A traditional white recipe with balanced flavours and a pale cream interior. Uses a fermented dough for more taste / Rectangular roll with rye and seeds 55g More than 9% seeds (sunflower, sesame and brown flax) for more flavour and crunchiness.

Sandwich breads 34793 / Baguettine sandwich 140g A traditional

Uses a fermented dough for an even better taste.

from Bridor fermented dough, rich in grains.

brown flax) for more flavours and crunchiness.

dough Baguettine covered with blue poppy seeds.

/ Buckwheat Baguettine sandwich 140g Wheat and buckwheat

Uses buckwheat flour for a rustic interior colour and a richer

34795 / Ciabatta 140g 34796 / Ciabatta with olive oil 140g

A recipe containing 2%, 1 st cold pressing olive oil (extra

Ideal shape and texture for making toasted sandwiches or

Once defrosted, slice and add filling then toast for 2-3 min

34662 / Burger bread 90g (Fully baked) The classic burger bun

5 Sandwich breads / Baguettine sandwich 140g A traditional white recipe with balanced flavours and a pale cream interior. Uses a fermented dough for an even better taste / Multigrain Baguettine sandwich 140g Baguettine made from Bridor fermented dough, rich in grains. Almost 9% seeds (sunflower, sesame, poppy, millet, gold and brown flax) for more flavours and crunchiness / Sesame Baguettine sandwich 140g Bridor fermented dough Baguettine covered with sesame seeds. 2% sesame seeds for better crustiness and attractive appearance / Poppy-seed Baguettine sandwich 140g Bridor fermented dough Baguettine covered with blue poppy seeds. 2% blue poppy seeds for more crustiness and attractive appearance / Buckwheat Baguettine sandwich 140g Wheat and buckwheat sourdough Baguettine. Uses buckwheat flour for a rustic interior colour and a richer taste / Ciabatta 140g / Ciabatta with olive oil 140g Soft, tasty ciabattas, the perfect shape for sandwiches. A recipe containing 2%, 1 st cold pressing olive oil (extra virgin), wholesome and tasty, for an even softer texture. Flavoured breads to reduce fillings / Bread for toasting 140g A soft tasty loaf. Ideal shape and texture for making toasted sandwiches or paninis. Simple to prepare. Once defrosted, slice and add filling then toast for 2-3 min at 270 C depending on filling / Burger bread 90g (Fully baked) The classic burger bun revisited in a small ciabatta. A loaf that is soft on the inside, with a thin crust. Fully baked: easy to prepare for high responsiveness. Once defrosted, slice then toast for 1-1½ minutes / Sesame burger bread 90 g (Fully baked) All the properties of the burger bread, topped with sesame seeds for extra crispiness. Fully baked: easy to prepare for high responsiveness. Once defrosted, simply slice then toast for 1-1½ minutes.

of high quality among French people*. Home-made flour mix, never pre-mixed. Grains and seeds: Exclusive home-made mixes by Bridor.

A production method inspired by artisan know-how A production line guaranteed stress-free Slow, gentle kneading at appropriate speeds. Long dough resting time.

6 Bridor quality: serving the essentials. High quality ingredients Top quality French bakers flours: Baguettes and baguettines produced using Label Rouge certified flour: the most widely recognised symbol of high quality among French people*. Home-made flour mix, never pre-mixed. Grains and seeds: Exclusive home-made mixes by Bridor. Slow fermentation, thanks to: Low quantities of yeast for a natural, aromatic development. Working with fermented dough or sourdough. A production method inspired by artisan know-how A production line guaranteed stress-free Slow, gentle kneading at appropriate speeds. Long dough resting time. High hydration to ensure excellent conservation. Long proving and fermentation times to help aromas develop Dough proves in vats for up to 3 hours. Priming of shaped loaves for 2-3 hours at medium temperature before pre-cooking. In total: dough rests for up to 6 hours. *Survey Notoriété et image Label Rouge (Label Rouge awareness and image), Opinion Way, 2010.

Baked in stone bread ovens made from genuine marble Baked in the traditional French way for an extra crunchy crust.

Part-baked at 80% Retains all taste qualities. Ease of preparation. Availability and high responsiveness by professionals.

Regular well-proportioned form, showing careful shaping. Good development but not too much, ensures controlled growth.

7 Baked in stone bread ovens made from genuine marble Baked in the traditional French way for an extra crunchy crust. Gas oven for better head distribution and more even baking. Conduction baking giving better flavour development. Part-baked at 80% Retains all taste qualities. Ease of preparation. Availability and high responsiveness by professionals. Artisan visuals Evenly spaced, broad cuts. Cream-coloured interior containing holes of various sizes. Regular well-proportioned form, showing careful shaping. Good development but not too much, ensures controlled growth. Consistent quality Number 1 selection criterion for professionals*. A strict selection of ingredients, an effective new production tool, a regular production line and finished product quality inspections. *Etude sur les usages et attitudes en surgelés (Survey on use of and attitudes to frozen products), CHD Expert, 2014.

Chefs tips * Code DAMPER 34790 Baguette 280g** - 50 cm 25 32 12 5 10 min Closed 10 min 180 C 35180 Baguette 280g** - 50 cm - with bag 25 32 12 5 10 min Closed 10 min 180 C 34791 Multigrain Baguette

Closed 10 min 180 C 35182 Baguette campagne 280g** - 50 cm- with bag 25 32 12 5 10 min Closed 10 min 180 C 34793 Baguettine sandwich 140g - 26 cm 50 32 12 6 10 min Closed 10 min 180 C 34794

8 Chefs tips * Code DAMPER Baguette 280g** - 50 cm min Closed 10 min 180 C Baguette 280g** - 50 cm - with bag min Closed 10 min 180 C Multigrain Baguette 280g** - 50 cm min Closed 10 min 180 C Multigrain Baguette 280g** - 50 cm- with bag min Closed 10 min 180 C Baguette campagne 280g** - 50 cm min Closed 10 min 180 C Baguette campagne 280g** - 50 cm- with bag min Closed 10 min 180 C Baguettine sandwich 140g - 26 cm min Closed 10 min 180 C Multigrain Baguettine sandwich 140g - 26 cm min Closed 10 min 180 C Poppy Baguettine sandwich 140g - 26 cm min Closed 10 min 180 C Sesame Baguettine sandwich 140g - 26 cm min Closed 10 min 180 C Buckwheat Baguettine sandwich 140g min Closed min C Ciabatta 140g Closed 10 min 210 C Ciabatta with olive oil 140g Closed 10 min 210 C Roll 40g min Closed 8-9 min C Rectangular roll 55g min Closed 8-9 min C Rectangular roll with rye and seeds 55g min Closed 8-9 min C Bread for toasting 140g min min 270 C Burger bread 90g (fully baked) min min 180 C Sesame burger bread 90g (fully baked) min min 180 C * Improved packaging for better logistics ** Baked baguette weight > 250 g BR62ANV4 - JANUARY 2015 EDITION - Design Production Landeau Création Photo credits: A point studio - Franck Hamel - Centre Culinaire Contemporain - Studio Rougereau - Thinkstock: miss_j Denis Raev Wavebreakmedia Ltd David De Lossy Bridor France - Olivet Servon sur Vilaine - France - Tel. +33 (0) Fax +33 (0) France Contact: commercialfrance@le-duff.com - International Contact: exportsales@le-duff.com

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