REDISCOVER BREAD REVIVING BREAD ADVICE FOR EVERYONE. Just right **** **** ** ***** ***** ****

Transcription

1

2 REDISCOVER BREAD Rediscover the delectable smell of a freshly baked loaf, the unmistakable crunch of an artisan crust and the flavour of true sourdough bread. That s Crystal, a premium product with all the qualities of high hydration bread, a new and rising trend. Made with loving care, double fermented and exquisitely hydrated, its white crumb, soft and open structured, is attractive to look at and even better to eat. A unique product with its own personality that will enhance all your dishes. REVIVING BREAD ADVICE FOR EVERYONE Serving your bread just right is the key to success. That s why, we suggest you follow the recommendations in the table so that your bread tastes fresh from the oven. Just right Convection 240º (air not controlled) Grill (full) Salamander (upper and lower grill) Convection Belt 240º (guided air) Crystal Range 1 1,5 1,5 1,5 Durability crunchy **** ** ***** **** Durability crunchy with oil ***** Durability crunchy butter **** Recommended concept: CRUNCHY

3 CRYSTAL RANGE Cristal is a varied, premium range with a soft texture, intense aroma and all the natural flavour of fresh bread that gives you endless possibilities. Its delicate crisp crust and bubbly open structure makes it the ideal base for premium sandwiches, bread services with personality and original, irresistible tapas and canapés. It s time to stand out from your competitors and offer your customers premium products that will have them coming back time and time again. Seize the moment and create better dishes and services. The formula for success High hydration (between 70% and 80%) Made with sourdough Clean Label 100% natural With virgin Olive oil Classic format Gran Crystal Sourdough 12 u 360 g 4x º ,5 cm Crystal Sourdough Flute 35 u 145 g 4x º cm Crystal Sourdough Loaf 12 u 325 g 4x º ,5 cm Does not contain olive oil Gran Crystal Sourdough Pre-Sliced 64 u 50 g 4x º 1 8 cm aprox. Sandwich Crystal Sourdough 1/2 Baguette 24 u 85 g 4x cm Spelt Crystal Demi Baguette 24 u 90 g 4x º 1 23 cm Rye Crystal Demi Baguette Sandwich Crystal Bread 24 u 100 g 4x º cm Square Crystal Sourdough Bun 24 u 95 g 4x º 1 13 cm Crystal Sourdough 1/3 Baguette 28 u 65 g 4x cm Crystal Sourdough Roll 55 u 40 g 4x ,5 cm 24 u 90 g 4x º 1 23 cm

4 69830 Crystal Sourdough Burger Crystal Sourdough Burger Crystal Kornspitz Burger Crystal Sourdough Mini Burger Crystal Sourdough Sesame Mini Burger Decorated with white sesame. Quinoa Rye and Kamut Spelt Multigrain Mini Ciabattas Assortment Burgers 24 u 75 g 4x cm 30 u 50 g 4x ,5 cm 24 u 70 g 4x cm Mini Burger 90 u 20 g 4x cm 90 u 22 g 4x cm Ciabattas 75 u g 8x º cm Tomato Cheese Green olives Crystal Sourdough Burger 120 (P/S) Organic Crystal Sourdough Bun Crystal Sourdough Beer Burger Crystal Sourdough 4 Seed Mini Burger Decorated with golden flaxseed, brown linseed, sunflower and sesame seeds. 90 u 22 g 4x cm Mediterranean Mini Ciabattas Assortment 75 u g 8x º 1 7,5-8,5 cm 24 u 75 g 4x cm 24 u 75 g 4x º 1 12,5 cm 24 u 80 g 4x cm

5 MORE THAN FRANKFURTERS WALKIRIA BAVIERA MEX HOT DOG AWESOME BISMARCK MONTESINO Sausages are internationally diverse, popular sandwich fillings, perhaps because there are infinite ways of preparing them and because there are so many varieties, with different meats and spices. Regardless of differences, a sausage sandwich is loved by old and young alike. They are easy and quick to prepare, making them a top choice in bars, cafés and restaurants. You need two things to create a perfect combo: a quality sausage and good bread. Frankfurter with foie mousse, oregano, paprika, cumin and grated parmesan shavings. Grilled Bratwurst sausage with sauerkraut and mayonnaise mixed with Dijon mustard and poppy seeds. Spicy grilled sausage with chopped avocado, coriander, lime juice, chopped tomato and onion. Top with mayonnaise with ketchup, mustard, Tabasco and crunchy onion. Grilled chistorra sausage with freshly fried quail eggs, strips of piquillo peppers sautéed with garlic and Biscayne sauce. Bockwurst-type sausage wrapped in bacon, with mustard, mayonnaise, ketchup and a crispy fried onion topping. Grilled black pudding or white sausage with sliced mushrooms sautéed with garlic and parsley, creamed Portobello mushroom and onion shoots. But if you want to take things further, try some of our recipe suggestions, which are a guaranteed ticket to success. Crystal Sourdough 1/2 Baguette Good companions You can always enhance the experience by a garnish to complement the flavours. SAUERKRAUT COLESLAW KARTOFFELSALAT RUSSIAN SALAD White cabbage fermented with vinegar and spices. Col y zanahoria ralladas aliñadas con mahonesa y mostaza. Ensalada de patata alemana. Puede ser con o sin mahonesa. Patatas y otras hortalizas cocidas amalgamadas con mahonesa.

6 BRUNCH MANIA PASTRAMI PANINO AMAZING SAMPAYO MON DIEU MUFFULETTA MOUSTAKI Another English craze that has reached our shores to stay. It consists of combining breakfast with lunch, called bruch, perfect for weekends when we get up later and can t decide which meal to have. More and more cafés, restaurants and hotels are offering this option, serving lunch from 10 am to 5 pm to increase sales. The food available is very varied, from fried eggs, sausages and fruit, to roast meat, vegetables, pasta and seafood. But different types of artisan bread and sandwiches are always on the menu. Thinly sliced pastrami and Emmental cheese with onion jam, rocket and mustard. Thin slices of grilled beef with slices of tomato, onion, Provolone cheese, avocado and a splash of Tabasco and mustard. Pork marinated with herbs, vermouth and garlic, roasted and shredded. Accompany with gherkins and pickles and honey-mustard mayonnaise. Thin slices of smoked ham and Gruyere-type cheese, Dijon mustard and tomato jam. Thin slices of mortadella, salami and soft Manchego cheese with chopped olives, carrots, celery, cauliflower, roasted pepper, parsley and oregano. Prepared sardines marinated in oil and vinegar with thin slices of cucumber and tomato, tzatziki sauce and shredded iceberg lettuce. Here are some ideas to delight your customers from classic dishes to original recipes. Crystal Sourdough 1/3 Baguette The pleasure of a garnish Make the best brunch ever with the perfect accompaniment to awaken your five senses. FRESH FRUIT Seasonal fruit salad, original skewers and pasta fruit salad. EGGS BENEDICT The star dish at brunch. Eggs on toast with hollandaise sauce. DAIRY PRODUCTS Greek yoghurt with toppings to taste. Nuts, dehydrated fruits, oats, granola, muesli... DRINKS Fruit and vegetable juices, coffee and tea. Cocktails are very fashionable.

7 HEALTHY LIVING DOESN T MEAN DIETING GREEK NORWEGIAN VALENTINA NEW ROSY KARACHI PURPLE RAIN We are more and more concerned with health, which is reflected in our diets. One example of this is the healthy eating trend. It isn t a question of cutting quantities or dieting. It just means choosing healthy products. That s why it is important to stock a range of healthy, great quality options to satisfy a growing trend that excludes processed and transgenic foods. Slices of feta cheese with wafer thin slices of cucumber, sliced tomato, pitted black olives, a selection of lettuces and oregano vinaigrette. Sliced smoked salmon, fresh cheese spread mixed with chopped dill, think slices of gherkin, onion and capers. Slices of Mozzarella with anchovies, roasted red pepper strips and basil leaves. Dressed with olive vinaigrette. York ham cut into super fine julienne strips and accompanied with sliced pickles, tomatoes, onion shoots and mustard. Lentil burgers (mashed lentils with beaten egg, chopped onion and cumin), breaded and oven roasted. Served with lettuce, yoghurt sauce and coriander. Roasted aubergine, peeled and blended with light cheese spread, chopped capers and parsley. Drained tuna, oregano, and lettuce combined with raw sesame seeds. A good way of satisfying this need is to offer a selection of healthy, medium-sized sandwiches in your restaurant made with top quality artisan bread. There are endless possibilities, but here are some ideas to start with. Crystal Sourdough Roll Natural is the way to go Smoothies and detox juices are the perfect way of adding colour and flavour to 100% healthy food. GREEN SMOOTHIE SALAD SHAKES DETOX FOREVER YOUNG Celery, cucumber, spinach, green apple and ginger. Avocado with chives, sweetcorn and mango or watermelon with tomato and Mozzarella. Cucumber, carrot, celery, Romaine lettuce, beetroot, spinach and kale. Orange, cumin, pineapple, grape, carrot and lime.

8 FROM TAPAS TO TAPAS UNBELIEVABLE PIQUANT GALICIAN CAPTAIN NEMO SEAFOOD SALTY Nothing attracts people like tapas. They make great snacks and never get boring. You might say that this is the tasting menu par excellence. But to make a good tapa or pincho you need a good bread base. Not just any old slice of bread or roll will do. You need something with an ideal consistency, crumb and texture to get the most from your dishes. In a bar, restaurant or cafe, tapas and pinchos are a great way to tempt people in, boost sales or get yourself known. Ride this cultural and social wave. Mussels, marinated with thin strips of onion, carrot and sautéed green pepper, coriander leaves, soya oil and ginger. White tuna belly with strips of roasted pepper, rocket leaves, parsley mayonnaise and spicy sauce. Octopus carpaccio with a red pesto of aromatic herbs (dried tomatoes, almonds, capers, parsley, basil, garlic and olive oil), pepper and rocket. Calamari with thin slices of tomato, baby spinach and tartar sauce (mayonnaise with chopped capers, dill, onions and hard-boiled egg). Chopped surimi and cooked prawns flavoured with mayonnaise mixed with a little mustard and a few drops of orange juice. Serve with lettuce, chopped gherkins and sprouts. Anchovies in oil with black olives, grated tomato with salt and olive oil and onion in very thin strips. The following recipes are examples of some of these recipes. Crystal Sourdough Mini Burger Extras Offering a good presentation, a garnish, combo or drink can be a turning point in your tapas sales. PRESENTATION ACCOMPANIMENTS COMBOS DRINKS Choose attractive serving dishes and trays and decorate your tapas with different garnishes. Serve your tapas with garnishes like as potato chips, spicy potatoes, salads, etc. Create tapas combos + drink or menus with different tapas and drinks for sharing. Give a free drink with some tapas. Glasses of beer, glasses of wine, vermouth, spritz, etc.

9 REAL PATA NEGRA NAPOLEON POPEYE HUNGARIAN IDEAL SOLANO BRAVE Dishes that symbolise Spanish culture and cuisine... bread with cured meat and sausages. A popular combination in Spain and abroad, offering unmistakable aromas, flavours and textures. Quick and easy to prepare, they are guaranteed to please the most exquisite tastes. It s the simplest way to win over your customers but not everything goes. Ingredients matter, we are talking about Ibérico products and superb crystal bread, which is a product that enhances and adds personality to your dishes. The options for making these sandwiches are endless. Thin slices of Ibérico ham with fresh mini omelette and roasted green pepper strips. Slices of Ibérico sausage with tender spinach sautéed with mushrooms, garlic, parsley and a topping of romesco sauce. Slices of Ibérico chorizo sausages with slices of fresh Burgos cheese, basil and piparra chilli. Thin slices of cured Ibérico pork with poached onion and slices of tender Manchego cheese. Slices of Iberian sobrasada sausage grilled with sliced fresh figs, Mozzarella, baby salad leaves and a few drops of honey vinaigrette. Thin slices of Ibérico morcón sausage served with roasted peppers cut into strips and very thin slices of tomato. There are so many types of cold meats and combinations that you can to create and play with flavours. These original recipes are a starting point. Gran Crystal Sourdough Perfect formats for eating with sausages and cheeses Top it with cheese Add to your repertoire by combining cold meat and sausage boards with a selection of fine national and international cheeses. IDIAZÁBAL TORTA DEL CASAR EMMENTAL GORGONZOLA Made with sheep s cheese. Sometimes has characteristic smoky notes. Made from sheep s milk curd with thistle flowers. Very creamy texture and a slightly bitter aftertaste. A classic among prestigious melting cheeses. It is made in the valley of the river Emme in Switzerland. The soft, creamy texture and blue cheese flavour makes it a favourite.

10 THE BURGER BOOM ARGENTINA ISLAND IBERICUS OSAKA SEAFOOD GREEN Hamburgers, the dish of the moment, have been elevated from a perfect fast food to a star on numerous restaurant menus as a gourmet dish. The options are growing all the time. But you won t make a perfect hamburger without the perfect burger gun, and there s a roll that goes perfectly with the ingredients of each recipe. 100% beef burger with roasted red peppers and thin strips of courgette, topped with feta cheese. Beef burger with crunchy bacon, salad leaves and slices of Cheddar cheese. Ibérico pork burger with strips of bacon and melted brie cheese served with honeyed apricots. White fish and breadcrumb hamburger sautéed with soy sauce and dressed with wasabi mayonnaise and lemon. Red tuna burger with spring onion, mushrooms and red cabbage with mustard, honey and soya sauce. Lentil burgers with brown rice, goat s cheese, asparagus, wild asparagus and hummus. With good bread and good ingredients, the sky s the limit. That s why we produce a wide range of hamburger rolls to satisfy even fussy eaters. Crystal Sourdough Burger Range Rolls your restaurant can t do without Better together When it comes to garnishes, the sky s the limit... a well-dressed hamburger tastes even better. FRENCH FRIES CORN ON THE COB NACHOS GUACAMOLE COLESLAW Fresh fried French fries. With mayonnaise, chopped coriander and grated cheese. Avocado, onion, tomato, coriander and a few drops of Tabasco. Grated cabbage and carrot dressed with mayonnaise and mustard.

11 JALISCO FRANKFURT Bratwurst with red cabbage, bacon and green apple For a combo Accompany with light beer and potato chips INGREDIENTS 1 bratwurst 40 g of red cabbage in julienne strips 40 g of bacon strips ¼ Granny Smith apple in cubes 2 tablespoons crispy onion Mayonnaise 1 teaspoon turmeric powder METHOD Crystal Sourdough 1/2 Baguette Sauté the red cabbage with bacon and a pinch of salt. Grill the bratwust and toast the bread. Put the bratwust in the bread, followed by the sautéed red cabbage and bacon. Add the diced apple and crispy onion. Mix two tablespoons of mayonnaise with the turmeric and pour onto the bratwurst.

12 THE FARMHOUSE Turkey sandwich with courgette and carrot aioli For brunch Green apple, celery and romaine lettuce juice, and a bowl of fresh fruit INGREDIENTS 4 thin slices of grilled turkey ¼ courgette, cut into thin slices Rocket leaves For the aioli 2 carrots Lemon juice 1 small clove of garlic Salt and olive oil METHOD Crystal Sourdough 1/3 Baguette To make the aioli, chop and boil the carrots, and crush with the clove of garlic, salt, a few drops of juice of lemon juice and olive oil until it has the consistency of aioli. Set aside. Grill the slices of courgette on a griddle. Toast the bread and put the rocket on the bottom, followed by the turkey slices, roast courgette and finally, the carrot aioli.

13 PERFECTION Breakfast roll with Ibérico ham, Brie and avocado INGREDIENTS 2 slices of cured ham Brie cheese Avocado Cream of balsamic For breakfast Serve with freshly squeezed orange juice and coffee with milk Crystal Sourdough Roll METHOD Slice the avocado and Brie. Slice and toast the bread. First add the ham, then the Brie, avocado and drizzle with balsamic.

14 NORDIC Salmon slider with Nordic cream INGREDIENTS 2 small slices of smoked salmon 2 tablespoons of cream cheese 1 apple 1 tablespoon chopped red onion 1 piece of sweet and sour pickle For tapas Serve with a small glass of white wine Crystal Sourdough Mini Burger METHOD Dice the apple and gherkin. In a bowl, mix the cream cheese, apple, onion, gherkin and a pinch of salt. Toast the bread and set aside. Top the bread with the mixture, the salmon and put on the top.

15 ACAPULCO Turkey burger with cheddar, avocado, coriander anhuitlacoche The taste of Mexico Serve with fried bananas. INGREDIENTS 1 Cristal Kornspitz burger bun 1 slice Cheddar cheese Onion rings 1 avocado Mayonnaise 4 tablespoons chopped red onion Salad leaf mix Huitlacoche mushrooms (Mexican) Coriander leaves For the burger: 720g minced turkey 4 tablespoons chopped white onion 4 teaspoons paprika 2 tablespoons dried oregano METHOD Crystal Kornspitz Burger Mix the turkey mince, onion and paprika in a bowl. Form the hamburger patties. Grill on both sides and top with cheese when cooked. Slice the bun by half and toast. Spread the bottom half of the bun with mayonnaise mixed with red onion, green leaves, the hamburger with cheese and onion rings, sliced avocado, coriander leaves and huitlacoche. Put on the top half of the roll and serve.

16 OSAKA Fish burger with wasabi mayonnaise Japan with bread Serve with chive, basil, coriander or parsley tempura Crystal Sourdough Beer Burger INGREDIENTS Cristal Beer Burger Mayonnaise Powdered wasabi Soya sauce Grated lemon zest Salad leaves For the burger: 560g white fish 40g breadcrumbs Fish stock 4 eggs Dill Panko METHOD Moisten the breadcrumbs in the fish stock, drain and process with one egg and the fish. Season with salt and pepper and add few fresh dill leaves. Shape into burgers and coat with panko. Cook on a grill greased with a few drops of virgin olive oil. Make a mayonnaise with wasabi to taste, a few drops of soy sauce and lemon zest. Spread the base with mayonnaise, add the burger and then the young shoots.

17 GAYA Veal Organic Burger with cherry tomatoes and basil Back to the origins Serve with organic courgette spaghetti Organic Crystal Sourdough Bun INGREDIENTS Organic Crystal Sourdough Bun 4 organic cherry tomatoes 4 organic basil leaves 3 organic asparagus 140g of organic veal meat 1 slice of organic cheese 1 organic little ripe tomato A handful of organic salad leaves METHOD Saute the cherry tomatoes in a frying pan with a bit of olive oil and salt. Chop and add the basil leaves and the asparagus. Cook for 3 more minutes while stirring. Grill the hamburger on both sides and top with cheese when cooked. Slice the bun by half and toast. Rub the tomato on the base of the bread, pour a trickle of olive oil and add some salad leaves. Then arrange the burger with the cheese and top with the sauté cheery tomatoes and chopped asparagus.

18 BAMBINOS Vegetables, cheeses, canned fish, diverse mediterranean options. Serve with cherry tomatoes, lettuce mesclun and Detox juices. Multigrain Mini Ciabattas Assortment Quinoa Rye and Kamut Spelt INGREDIENTS JUNO MINI CIABATTA Quinoa Multigrain Mini Ciabatta A portion of tuna belly in olive oil An avocado Salad baby leaves Juice of one lime Tabasco Sauce DIANA MINI CIABATTA Spelt Multigrain Mini Ciabatta 2 slices of fresh goat cheese 2 or 3 green asparagus Salad baby leaves Red pepper sauce MINERVA MINI CIABATTA Rye and Kamut Multigrain Mini Ciabatta ½ chicken breast A courgette Spinach sproud leaves Honey Mustard

19 PICCOLO Cheeses, vegetables, cured meats, edless ingredients for these delicious miniatures. INGREDIENTS CAPRI MINI CIABATTA Tomato Mediterranean Mini Ciabatta 2 slices of tomato A portion of burrata cheese Basil leaves Olivada Serve with olive assortment, cheeses and vegetables Mediterranean Mini Ciabattas Assortment Tomato Green olives Cheese POSITANO MINI CIABATTA Green Olives Mediterranean Mini Ciabatta 1 little aubergine 3 anchovies 1 stipped grilled pepper 1 teaspoonful of capers Extra virgin olive oil PORTOFINO MINI CIABATTA Cheese Mediterranean Mini Ciabatta Bresaola slices Rocket leafs 2 rehydrated sun-dried tomatos 5 parmesan chippings Módena balsamic vinegar

20 SALES TIPS In cafés More value, more difference. This very special, 100% natural bread comes in a range of formats so that you can offer filled baguettes at any time to satisfy every need. A unique opportunity to make a difference in your business. Better bread, better dishes. Prepare with an attractive selection of cured and smoked fillings, a healthy option or a tasty Frankfurter. A bread that makes the most from your recipes with its texture, flavour and softness. In restaurants Whether you serve take away food or sit-down meals, it s always good to have a surprise up your sleeve. Suggest the olive oil of the week to give a premium air to this Mediterranean bread. Original ideas In hotels Exclusive, exceptional bread that looks great on your buffet displays. Light, with a honeycomb crumb and fine crust, it makes excellent toast. Grab &Go and Take Away Prepare sandwiches of different fillings and sizes ready to take away. It s a practical way to offer your customers a quick solution to a busy city life. Don t forget the importance of presentation and helping people to make up their minds. Prepare sandwiches with whole flutes and when you have put them together, but into small pieces and create an orderly display with several heights on a special plate or tray.

21