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ÉDITO Welcome to Grain d Or Gel! Nowadays, our fast, modern lives mean that people are looking for quick, practical meals that are varied and tasty but don t break the budget. Our products answer these needs. With our expertise and know-how in producing traditionnal French breads, we have now developed a full range of carefully crafted Italian products including pizzas, al taglio, focaccias, focaccina and Sicilian bread. As a partner, we aim to understand your business and participate in new concept developement to grow your sales. We have an experienced and dynamic R&D team available to work with you proactively, offering new products and working on your requirements. We look forward to working with you and contributing to your success. Explore our catalogue to see future opportunities! Defrosting Egg washed Proofing (Whole egg) (25 C with 70% of humidity) Baking in convection oven Baking in deck oven 2
LES PIZZAS LES PIZZAS LES CROUSTILLANTS 1/Les Prontos 6 2/Les Gustos 7 LES CROUSTILLANTS 1/Per l aperitivo 10 2/Per la colazione 11 3/ Per tutto il giorno 12 Classic and special raw baguettes 12 Raw white breads 13 Raw special breads 15 Part baked baguettes 16 Part baked breads 17 Baked breads 18 4/Per lo dessert 19 LES MOELLEUX 1/I Familari 22 2/Gli Individuali 24 LES MOELLEUX LEXIQUE 26 3
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LES PIZZAS 1. LES PRONTOS PEZZO PRONTO CruDO (Express dough ball) Pre-spread, express dough ball is the guarantee of a crusty pizza with a tender bite and a traditionnal look ready in just over an hour. Code Raw weight Units/box 1h15 3 min - 320 C 180 g 50 RAW PRONTOS PIZZA (Raw pizza disc with tomato sauce) Saves time! Comes already topped with tomato sauce. Code Diameter Raw weight Units/box 120060 24 cm 250 g 45 30 to 60 min 4 min - 250 C 3 min - 320 C Comes in diameter 28 cm Raw pizza disc Already pressed out, this pizza disc is ready to be topped and baked. Code Diameter Raw weight Units/box 120041 24 cm 160 g 80 RAW PIZZA SHEET Easy to use, the raw pizza sheet is ideal for cutting into portions after baking. Code Size Raw weight Units/box 120082 37x57 cm 1015 g 10 1h30 to 2h 4 min 30 250 C 3 min 350 C - 450 C 1h30 to 2h 10/12 min 180 C Comes in diameter 28cm MÉMO Pizza dough : taste the difference! Dough balls, discs or sheets, thin Italian-style crust or thick and soft American-style crust. Whatever you need, we can create your own recipe. 6
2. LES GUSTOS PEZZO CLASSICO CRUDO (Classic dough ball) Our best seller! Ideal for a thin crispy pizza crust, this classic pizza dough ball is easy to spread out either manually, with a warm press machine or a sheeter. Code Raw weight Units/Box 120011 160 g 60 24 h to 4 C 4 min - 250 C 3 min 350 C/450 C Available in weight 200 g, 350 g, 560 g et 900 g. PEZZO duttile crudo (Easy dough ball) Easy to press, the easy dough ballcan be used up to 72 hours after defrosting. Code Raw weight Units/box 24 h to 4 C 4 min - 250 C 3 min 350 C/450 C Available in weight 200 g, 350 g, 560 g et 900 g. 160 g 60 PEZZO spesso CRUDO (Deep pan dough ball) The deep pan dough ball is ideal for making delicious American pizzas with a soft and generous crust. Code Raw weight Units/box 120116 160 g 60 24h to 4 C 1h30 5 min 350 C/450 C Available in weight 200 g, 350 g, 560 g et 900 g. Our italian recipes PART-BAKED PIZZA DISC Part-baked pizza disc just needs to be garnished and slipped into the oven. Code Diameter Part-baked weight Units/box 60 min 4 min - 240 C 4 min 320 C/350 C 28 cm 230 g 20 PART-BAKED PIZZA SHEET Easy to use, just needs garnishing and baking. Code Size Part-baked weight Units/box 60 min 4 min - 240 C 4 min 320 C/350 C 40x30 cm 500 g 20 PEZZO al taglio crudo The best way to make pizza slices. Ideal size for a family pizza, generous and tasty. Code Raw weight Units/box 24h/48h to 4 C 2h to 4h 5 min - 360 C 1 kg 200 6 Comes in diameter 32 cm Comes in size 60x40 cm 7
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LES CROUSTILLANTS 1. PER L APERITIVO ready-to-bake EMMENTAL TWIST An original shape for a tasty lunchtime treat. Filled with Béchamel sauce and emmental cheese, the twist is an alternative to cheese croissants. Code Size Pre proofed weight Baked weight Units/box 150023 17 cm 100 g 90 g 45 16-17 min 180 C Our italian recipes NOTE Easy to prepare snack! - Saves you time - High quality - Flaky or brioche - Great to eat on site or take away. Part-baked nuts bastoncino Small bread made with olive oil, the bastoncino is ideal for an appetizer. Code Length Part-baked weight Baked weight Units/box 15 cm 95 g 85 g 42 8-10 min 230 C Also available in onions, green olives and black olives 10
2. PER LA COLAZIONE RAW APRICOT DANISH Raw sugar twist RAW HALF Viennese chocolate chip baguette The classic Danish pastry. Filled with custard cream and apricot halves. Indispensable danish, the sugar twist is made from a deliciouspure butter puff pastry. Code Raw weight Baked weight Units/box This tasty half viennese baguette is made from pure butter brioche with chocolate chips. 160010 115 g 100 g 40 Code Raw weight Baked weight Units/box 160014 100 g 90 g 120 Code Raw weight Baked weight Units/box 160002 125 g 110 g 130 Yes 2h30 Yes 16 min - 180 C 17 min - 160 C 15 min - 180 C Comes also in chocolate, raisins and salted butter caramel. ready-to-bake SALTED BUTTER CARAMEL TWIST The ready-to-bake salted butter caramel twist is filled with a combination of custard cream and caramel chips then topped with a dash of Guérande salt. A light and sweet flavour to complement your range. Code Pre proofed weight Baked weight Units/box 160099 100 g 90 g 45 16-18 min 180 C fully baked individual sugar tart The fully baked individual sugar tart comes from the subtle combination of butter and sugar on a light and soft brioche base. Code Baked weight Units/box 160061 75 g 42 30 s - 180 C Fully baked speculoos tart A delicious combination of the great Northern French sugar tart with the flemish speciality. Code Baked weight Units/ 160106 85 g 36 30 s - 180 C Comes in cacao cream and chocolate chips. NOTE Ready-to-bake danish pastry! Minimum preparation for maximum freshness! Ready-to-bake danish pastries are not short of flavours. They can be baked on demand without any planning which allows you to treat your customers with fresh Danish pastries any time of day. 11
3. PER TUTTO IL GIORNO > Classic and special raw baguettes RAW HALF-BAGUETTE The half-baguette, also known as dejeunette, is perfect for sandwiches. 100005 30 cm 175 g 125 g 70 Raw FLÛTE The thin and crispy flûte is soft and tender inside. 100004 62 cm 280 g 200 g 50 17 min - 205 C 1 7 min - 210 C Comes in raw backybox flûte. RAW BAGUETTE Can be shaped in many different ways : shaped as a head of wheat, topped with poppy or sesame seeds, or left simply as a baguette. 100032 62 cm 330 g 250 g 50 Raw parisian bread Known in Picardie as Joko bread and as Parisian bread in other regions, it is an essential element in your display. Code length Raw weight Baked weight Units/box 100034 62 cm 530 g 400 g 30 Comes in length 66 cm and in raw backybox baguette. 17 min - 210 C 2 1 min - 205 C Comes in raw backybox bread. 12
Raw viennese baguette Viennese baguette is ideal for soft and tender sandwiches. 160001 55 cm 280 g 200 g 50 Yes 22 min - 160 C Raw granary baguette Tasty and healthy, enjoy all the benefits of seeds and cereals in this baguette : sunflower, sesame, flax seeds, oats, barley and wheat. 110017 55 cm 280 g 200 g 50 18 min - 205 C > Raw white bread RAW PISTOLET Pistolets are white bread rolls to be sold in packs for family breakfast. 100006 10 cm 75 g 55 g 250 14 min - 205 C RAW COUNTRY STYLE BAGUETTE The country style is known for its pointy ends and light creamy colour coming from the rye flour in the dough. 110020 62 cm 330 g 250 g 45 Raw rustic baguette in addition to the white baguette, the rustic baguette is an essential part of your range. 110022 62 cm 330 g 250 g 50 RAW BROCHETTE BREAD This small bread is a mix between a pistolet and a half baguette, brochette bread is ideal for mini sandwiches. 100036 21 cm 110 g 80 g 80 18 min - 210 C 1 7 min - 205 C 14 min - 205 C 13
RAW BâTARD BREAD An essential white bread, the Bâtard bread is an alternative to baguette 100003 22 cm 330 g 250 g 50 25 min - 190 C RAW BOULOT BREAD Traditionnal bread from Northern France is perfect for slicing and spreading. 100007 25 cm 530 g 400 g 30 2h30 to 3h 30 min - 190 C Comes in weight 630 g RAW LONG BREAD With its nice golden crust, the long bread is a family size bread. 100065 55 cm 1200 g 950 g 12 3h to 3h30 40 min - 190 C RAW SMALL WHITE ROLL Easy to use, small white roll can be shaped into different products : crown, daisy flower, single bread roll. Code Raw weight Baked weight Units/box 100013 75 g 55 g 180 14 min- 205 C Raw white roll To make traditionnal canapé sandwiches, put 3 or 4 rolls en the bread mould. Code Raw weight Baked weight Units/box 100009 120 g 100 g 100 raw round bread Its round shape and crispy crust make it an appetizing bread. To be offered pre-sliced for your customer s convenience. Code Raw weight Baked weight Units/box 100010 330 g 250 g 50 18 min- 180 C 2h30 to 3h 30 min- 190 C Comes in weight 530 g and 630 g 14
> Raw special breads raw added salt free bread Even people on a special low salt diet can enjoy their daily bread! 110008 22 cm 330 g 250 g 50 raw bran bread Enjoy the benefits of wheat bran - a source of fiber - with this bread. 110068 21 cm 410 g 300 g 40 2h30 to 3h RAW WHOLE WHEAT BREAD Whole wheat bread is one of themost popular breads all year around. 110069 22 cm 410 g 300 g 40 2h30 to 3h 22 min - 200 C 35 min - 190 C 35 min - 190 C Comes in weight 530 g Raw round rustic bread raw granary bread RAW RYE BREAD An essential in your range, a round rustic bread. Best sold sliced. Code Raw weight Baked weight Units/box 110012 530 g 400 g 25 2h30 to 3h 40 min - 190 C Comes in long form. Crunchy in your mouth, cereal bread is made from a harmonious flour mix combined with sunflower, sesame, flax seeds and oat flakes. 110018 24 cm 340 g 250 g 50 2h30 to 3h 25 min - 190 C 35 min - 190 C Dark-coloured inside, slightly acid, rye bread is a great complement to your special bread range. 110070 22 cm 410 g 300 g 40 NOTE Raw white bread : technology serving taste! Our doughs are made from the finest ingredients. They can be used different ways: baked on wire and mesh, baked in deck ovens, slow proof, quick proof. They can be customised with seeds, flour and different cuttings. 15
> Part-baked baguettes raw walnut bread Walnut bread will complete your special bread assortment. 110006 24 cm 410 g 300 g 35 35 min - 180 C Part-baked half rustic baguette Half baguettes are the perfect format for sandwiches Code Length Part-baked weight Baked weight Units/box 110064 28 cm 145 g 130 g 60 20 min 7 min - 220 C RAW SEMOLINA BREAD Made from a mix of wheat flour and durum semolina, semolina bread will add an oriental touch to your range. Code Raw weight Baked weight Units/box 110030 900 g 750 g 17 1h30 1h PART-BAKED HALF BAGUETTE Quick to use, the part-baked half baguette will give you flexibility in your production. Code Length Part-baked weight Baked weight Units/box 100089 28 cm 145 g 130 g 60 20 min 7 min - 220 C 23 min - 180 C RAW SMALL MILK BREAD Ideal for afternoon snacks, small milk bread will please everyone with its soft slightly sweet taste reminiscent of brioche. 160003 13 cm 60 g 50 g 200 Yes Part-baked baguette A thin and crispy crust baguette revealing a soft and tender heart, an essential in your display. Code Length Part-baked weight Baked weight Units/box 100050 62 cm 270 g 250 g 40 20 min 9 min - 220 C 15 min - 160 C 16
PART-BAKED RUSTIC FLÛTE Produced from a mix of rye and wheat flour, the rustic flûte is part-baked in a deck oven. Code Length Part-baked weight Baked weight Units/box 110081 52 cm 230 g 21 0 g 40 20 min 8 min - 220 C PART-BAKED FLÛTE The thin and crispy crust flûte is soft and tender inside. Code Length Part-baked weight Baked weight Unité/box 100059 52 cm 230 g 210 g 40 20 min 8 min - 220 C > Part-baked breads PART-BAKED WHITE ROLL Already pre-baked, round white bread comes in an attractive shape. Code Length Part baked weight Baked weight Units/box 100053 17 cm 440 g 400 g 18 45 min 20 min - 220 C PART-BAKED FLOURed BAGUETTE A typical version of bread, the Baguette is not only the most classic shape but also the most appreciated one. Code Length Part-baked weight Baked weight Units/box 100051 58 cm 270 g 250 g 35 20 min 9 min - 220 C PART-BAKED PARISIAN BREAD Known in Picardy as Joko bread and in other regions as Parisian bread, it is an essential element in your display. Code Length Part-baked weight Baked weight Units/box 100052 62 cm 440 g 400 g 25 30 min 15 min - 220 C part-baked round rustic bread Round rustic bread is a top-seller to be offered sliced. Code Length Part-baked weight baked weight Units/box 110079 17 cm 440 cm 400 g 20 45 min 20 min - 220 C NOTE Part-baked baguettes : fresh crispy baguettes any time of day! Part-baked baguettes need little reprocessing time enabling you to quickly meet demand and satisfy customers with a freshly baked product. 17
> Baked breads PART-BAKED LONG RUSTIC BREAD Indispensable, the long rustic bread will complete your range. Code Part-baked weight Baked weight Units/box 110078 440 g 400 g 20 Our italian recipes 45 min 20 min - 220 C FULLy BAKED SICILIAN BREAD Produced from durum wheat and topped with sesame seeds, the Sicilian bread has a tight and firm crumb. Code Length Baked weight Units/box 110146 27 cm 300 g 10 6 min - 210 C PART-BAKED WHOLE WHEAT BREAD Whole-wheat bread is one of the most famous classics among special breads. Another classic. Sells all year round! Code Part-baked wheight Baked weight Units/box 110061 330 g 300 g 25 20 min 12 min - 220 C FULLy BAKED SFILATINO Ideal for sandwiches or breakfast, the Sfilatino is the Italian answer to the French baguette. Code Length Baked weight Units/box 37,5 cm 150 g 26 30 s - 180 C 18
4. PER EL DESSERT RAW BRIOCHE BASE This pure butter tart base is perfect for sugar tarts Code Diameter Raw weight Baked weight Units/box raw puff pastry disc 30% butter A pure butter puff pastry ideal for sweet or savoury snacks. 160000 28 cm 350 g 315 g 50 Code Diameter Raw weight Units/box 1h30 to 2h 14 min - 180 C Comes in diameter 11 cm 130025 29 cm 235 g 30 30 min 30 min - 180 C Also available in 12 cm, 18 cm and 23 cm diameter. raw puff pastry sheet 30% butter Ready-to-use, puff pastry sheets is suitable for sweet or savoury. Code Size Raw weight Units/box 130020 60x40 cm 900 g 16 30 min 30 min - 180 C NOTE Ready-to-use pastries! So easy! Let your imagination roam free. Raw pastry bases available in 2 dough types : a soft brioche dough and a light and crispy puff pastry dough. Generate extra sales. Whatever format you need we can produce it. 19
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LES MOELLEUX 1. I FAMILIARI Our italian recipes Delicious soft and fragrant bread, ideal to serve with a salad or soup. FULLy BAKED ROSEMARY sel de Guérande FOCACCIA Code Size Baked weight Units/box 150039 57x37 cm 1350 g 2 30 min 3/4 min 180 C FULLy BAKED ROSEMARY GREEN OLIVE FOCACCIA Code Size Baked weight Units/box 150037 57x37 cm 1600 g 2 30 min 3/4 min 180 C FULLy BAKED ROSEMARY BLACK OLIVE FOCACCIA Code Size Baked weight Units/box 150038 57x37 cm 1600 g 2 30 min 3/4 min 180 C FULLy BAKED BASIL ans HALF- DRIED CHERRY TOMATO FOCACCIA Code Size Baked weight Units/box 150040 57x37 cm 1600 g 2 30 min 3/4 min 180 C 22
Our italian recipes Typical bread from Provence, the fougasse can be enjoyed warm as an individual portion for the appetiser. fully baked basil and olive fougasse fully baked roquefort and nut fougasse PART-BAKED CIABATTA Crusty bread with honeycombed crumb, the ciabatta is ideal for sandwiches. Code Part-baked weight Baked weight Units/box 310g 280g 25 Code Baked weight Units/box 150036 450 g 8 Code Baked weight Units/box 150035 450 g 8 40 min 15 min - 175 C 30 min 30 min 3/4 min 180 C 3/4 min 180 C fully baked cream, bacon bits and onions fougasse Code Baked weight Units/box 150033 450 g 8 30 min 3/4 min 180 C fully baked merguez pepper fougasse Code Baked weight Units/box 150034 450 g 8 30 min 3/4 min 180 C PART-BAKED VENeTIaN BREAD Sprinkled with piecs of potato, Venitian bread is a delicious family bread. Code Part-baked weight Baked weight Units/box 380g 340g 25 30 min 35 min - 170 C raw faluche The faluche is great shared with friends. Code Raw weight Baked weight Units/box 100019 450g 400g 30 13/14 min 200 C 23
2. GLI INDIVIDUALI Our italian recipes PART-BAKED CIABATTA Crusty bread with honeycombed crumb, the ciabatta is ideal for original sandwiches. Code Part-baked weight Baked weight Units/box 13/14 min 190 C 100 g 90 g 50 PART-BAKED MEZZALUNA A round italian bread folded in half, the mezzaluna can be garnished. Code Part-baked weight Baked weight Units/box 30 min 3/4 min 180 C 100 g 90 g 50 PART-BAKED TARTARUGA Turtle shaped, the tartaruga is an original-looking bread that looks good on the shelf and is tasty for sandwiches. Code Part-baked weight Baked weight Units/box 15 min 20 min - 180 C 80 g 70 g 100 fully baked basil and halfdried cherry tomato focaccina Small individual focaccia made with olive oil, the focaccina is a great addition to your snack range. Code Baked weight Units/box 30 min 75g 45 3/4 min 180 C Comes in rosemary green olives, rosemary black olives and rosemary sel de Guérande. 24
PART-BAKED FALUCHE This typical flat white bread frome Northern France can be enjoyed after only a few minutes in the oven. Code Part-baked weight Baked weight Units/box 100018 110 g 105 g 30 Comes raw. 5 min - 180 C part-baked pan bagnat A bread frome Southern France, the Pan Bagnat is a perfect sandwich roll. Can also be sold in packs off the shelf. Code Part-baked weight Baked weight Units/box 100085 120 g 110 g 30 10 min 10 min - 210 C FULLy baked bagel Coming from New York City, the bagel is the new trendy bread to make delicious snacks. Code Baked weight Units/box 100110 115 g 30 45 min 5 min - 180 C FULLy baked poppy seed bagel The savoury taste of poppy seeds to boost your snack range. Code Baked weight Units/box 110139 115 g 30 45 min 5 min - 180 C FULLy BAKED SESAME BAGEL A delicious sesame taste to add variety. Code Baked weight Units/box 110140 115 g 30 45 min 5 min - 180 C 25
LES PIZZAS 1. Les prontos Code Désignation Diameter Part-baked weight Pre proofed weight Raw weight Units/box Boxes/layer Layers/pallet Pezzo pronto crudo (Express dough ball) 180 g 50 8 5 120060 Pronto pizza - raw pizza disc with tomato sauce 24 cm 250 g 45 8 5 120061 Pronto pizza - raw pizza disc with tomato sauce 28 cm 340 g 45 8 5 120041 Raw pizza disc 24 cm 1 60 g 80 8 5 120040 Raw pizza disc 28 cm 200 g 80 8 5 Part-baked pizza disc 28 cm 230 g 20 12 7 Part-baked pizza disc 32 cm 290 g 20 12 7 120082 Raw pizza sheet 37x57 cm 1015 g 10 4 12 120014 Ready to bake pizza sheet 37x57 cm 1015 g 5 4 20 Part-baked pizza sheet 40x30 cm 500 g 20 10 6 Part-baked pizza sheet 60x40 cm 1 kg 500 16 6 5 2. Les gustos Code Désignation Diameter +/- 2 cm Part-baked weight Pre proofed weight Raw weight Units/box Boxes/layer Layers/pallet 120011 Pezzo classico crudo (classic dough ball) 23 cm 160 g 60 9 7 120045 Pezzo classico crudo (classic dough ball) 27 cm 200 g 50 9 7 120007 Pezzo classico crudo (classic dough ball) 35 cm 350 g 30 9 7 120016 Pezzo classico crudo (classic dough ball) 45 cm 560 g 20 9 7 120118 Pezzo classico crudo (classic dough ball) 55 cm 900 g 12 9 7 120116 Pezzo spesso crudo (deep pan dough ball) 22 cm 160 g 60 9 7 120119 Pezzo spesso crudo (deep pan dough ball) 25 cm 200 g 50 9 7 120120 Pezzo spesso crudo (deep pan dough ball) 30 cm 350 g 30 9 7 120121 Pezzo spesso crudo (deep pan dough ball) 35 cm 560 g 20 9 7 120117 Pezzo spesso crudo (deep pan dough ball) 53 cm 900 g 12 9 7 Pezzo al taglio crudo 1 kg 200 6 4 12 Pezzo duttile crudo (easydough ball) 23 cm 160 g 60 9 7 Pezzo duttile crudo (easydough ball) 27 cm 200 g 50 9 7 Pezzo duttile crudo (easydough ball) 38 cm 350 g 30 9 7 Pezzo duttile crudo (easydough ball) 45 cm 560 g 20 9 7 Pezzo duttile crudo (easydough ball) 56 cm 900 g 12 9 7 26
LES CROUSTILLANTS 1. Per l aperitivo Code Désignation Length +/- 2 cm Part-baked weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet 150023 Ready to bake emmental twist 17 cm 100 g 90 g 45 13 6 Part-baked nut bastoncino 15 cm 95 g 85 g 42 8 6 Part-baked onion bastoncino 15 cm 95 g 85 g 42 8 6 Part-baked green olibe bastoncino 15 cm 95 g 85 g 42 8 6 Part-baked black olive bastoncino 15 cm 95 g 85 g 42 8 6 2. Per la colazione Code Désignation Size Raw weight Pre proofed weight Baked weight Units/box Bowes/layer Layers/pallet 160010 Raw apricot danish 115 g 100 g 40 8 12 160014 Raw sugar twist 100 g 90 g 120 8 5 160013 Raw chocolate twist 100 g 90 g 120 8 5 160012 Raw raisin twist 100 g 90 g 120 8 5 160092 Raw salted butter caramel twist 100 g 90 g 60 13 6 160002 Raw chocolate chip viennese baguette 125 g 110 g 130 8 5 160099 Ready to bake salted butter caramel twist 100 g 90 g 45 13 6 160098 Ready to bake chocolate cream and chocolate chip twist 100 g 90 g 45 13 6 160061 Fully baked individual sugar tart 75 g 42 8 5 160106 Fully baked sepculoos tart 85 g 36 8 6 27
3. Per tutto il giorno - Classic and special raw baguettes Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Bowes/layer Layers/pallet 100005 Raw half baguette 30 cm 175 g 125 g 70 8 5 100008 Raw ficelle 55 cm 175 g 125 g 75 8 7 100004 Raw flûte 62 cm 280 g 200 g 50 6 7 100032 Raw baguette 62 cm 330 g 250 g 50 6 7 100031 Raw baguette 66 cm 330 g 250 g 50 6 7 100056 Raw baguette backybox 65 cm 330 g 250 g 1200 2 1 100034 Raw parisian bread 62 cm 530 g 400 g 30 6 7 100057 Raw parisian backybox 65 cm 520 g 400 g 720 2 1 100073 Raw baguette/bread backybox 65 cm 330g 520g 250 g 400 g 960 1 1 160001 Raw viennese baguette 55 cm 280 g 200 g 50 8 7 110017 Raw granary baguette 55 cm 280 g 200 g 50 8 7 110020 Raw country style baguette 62 cm 330 g 250 g 45 6 7 110022 Raw rustic baguette 62 cm 330 g 250 g 50 6 7 3. Per tutto il giorno - Raw white breads Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet 100006 Raw pistolet 10 cm 75 g 55 g 250 8 5 100036 Raw brochette bread 21 cm 110 g 80 g 80 8 5 100003 Raw bâtard bread 22 cm 330 g 250 g 50 8 5 100007 Raw boulot bread 25 cm 530 g 400 g 30 8 5 100015 Raw boulot bread 27 cm 630 g 500 g 25 8 5 100065 Raw long bread 55 cm 1200 g 950 g 12 6 7 100013 Raw small white roll 75 g 55 g 180 8 5 100009 Raw white roll 120 g 100 g 100 8 5 100010 Raw round bread 330 g 250 g 50 8 5 100011 Raw round bread 530 g 400 g 30 8 5 100012 Raw round bread 630 g 500 g 25 8 5 28
3. Per tutto il giorno - Raw special bread Code Désignation Length +/- 2cm Raw weight Pre proofed weight Baked weight Units/box Boxes/layer Layers/pallet 110008 Raw added salt free bread 22 cm 330 g 250 g 50 8 5 110068 Raw bran bread 21 cm 410 g 300 g 40 8 5 110069 Raw whole wheat bread 22 cm 410 g 300 g 40 8 5 110013 Raw whole wheat bread 26 cm 530 g 400 g 30 8 5 110025 Raw small rustic roll 75 g 55 g 180 8 5 110116 Raw rustic pistolet 10 cm 75 g 55 g 250 8 5 110012 Raw round rustic bread 530 g 400 g 25 8 5 110028 Raw long rustic bread 22 cm 530 g 400 g 30 8 5 110128 Raw 8 mixed cereals pistolet 10 cm 75 g 55 250 8 5 110018 Raw mixed cereals bread 24 cm 340 g 250 g 50 8 5 110005 Raw 8 mixed cereals bread 24 cm 410 g 300 g 35 8 5 110066 Raw granary and seed bread 22 cm 410 g 300 g 40 8 5 110123 Raw multigrain bread 22 cm 410 g 300 g 40 8 5 110124 Raw multigrain topping bread 22 cm 410 g 300 g 40 8 5 110120 Raw sesame bread 22 cm 410 g 300 g 40 8 5 110118 Raw sesame topping bread 22 cm 410 g 300 g 40 8 5 110119 Raw poppy bread 22 cm 410 g 300 g 40 8 5 110117 Raw poppy topping bread 22 cm 410 g 300 g 40 8 5 110122 Raw sunflower seeds bread 22 cm 410 g 300 g 40 8 5 110121 Raw sunflower seeds bread 22 cm 410 g 300 g 40 8 5 110125 Raw olive oil and basil bread 22 cm 410 g 300 g 40 8 5 110070 Raw rye bread 22 cm 410 g 300 g 40 8 5 110006 Raw walnut bread 24 cm 410 g 300 g 35 8 5 110030 Raw semolina bread 900 g 750 g 17 8 5 160003 Raw small milk bread 13 cm 60 g 50 g 200 8 5 29
3. Per tutto il giorno - Part-baked baguettes Code Désignation Length +/- 2cm Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet 110064 Part-baked half rustic baguette 28 cm 145 g 130 g 60 4 6 100089 Part-baked half baguette 28 cm 145 g 130 g 60 4 6 100050 Part-baked baguette 62 cm 270 g 250 g 40 3 6 110081 Part-baked rustic flûte 52 cm 230 g 210 g 40 4 6 100059 Part-baked flûte 52 cm 230 g 210 g 40 4 6 100051 Part-baked floured baguette 58 cm 270 g 250 g 35 4 6 100052 Part-baked parisian bread 62 cm 440 g 400 g 25 3 6 3. Per tutto il giorno - Part-baked breads Code Désignation Length +/- 2cm Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet 100053 Part-baked white roll 17 cm 440 g 400 g 18 4 6 110079 Part-baked round rustic bread 440 g 400 g 20 4 6 110078 Part-baked long rustic bread 440 g 400 g 20 4 6 110061 Part-baked whole wheat bread 330 g 300 g 25 4 6 3. Per tutto il giorno - Baked breads Code Désignation Longueur +/- 2cm Poids cru Poids précuit Poids cuit Unités/carton Carton/couche Couches/palette Full baked sfilatino 37,5 cm 150 g 26 8 7 110146 Full baked sicilian bread 27 cm 300 g 10 8 7 4. Per el dessert Code Désignation Diameter Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet 160031 Raw brioche base 11 cm 80 g 70 g 150 8 5 160000 Raw brioche base 28 cm 350 g 315 g 50 8 5 130022 Raw puff pastry disc 30 % butter 12 cm 50 g 130 13 6 130023 Raw puff pastry disc 30 % butter 18 cm 110 g 75 13 6 130024 Raw puff pastry disc 30 % butter 23 cm 145 g 30 8 12 130025 Raw puff pastry disc 30 % butter 29 cm 235 g 30 8 11 130021 Raw puff pastry sheet 30% butter 60x40 cm 900 g 16 2 12 130020 Raw puff pastry sheet 30% butter 60x40 cm 900 g 16 2 12 30
LES MOELLEUX 1. I familiari Code Désignation Size Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet 150037 Fully baked rosemary and green olive focaccia 57x37 cm 1600 g 2 4 18 150038 Fully baked rosemary and black olive focaccia 57x37 cm 1600 g 2 4 18 150039 Fully baked rosemary and sel de Guérande focaccia 57x37 cm 1350 g 2 4 18 150040 Fully baked basil and half-dried cherry tomato focaccia 57x37 cm 1600 g 2 4 18 150033 Fully baked cream, bacon bits and onion fougasse 450 g 8 8 7 150034 Fully baked merguez peppers fougasse 450 g 8 8 7 150035 Full baked Roquefort and nut fougasse 450 g 8 8 7 150036 Full baked basil and olive fougasse 450 g 8 8 7 100019 Raw faluche 450 g 400 g 30 8 5 Part-baked ciabatta 310 g 280 g 25 6 4 Part-baked venetien bread 380 g 340 g 25 6 4 2. Gli individuali Code Désignation Size Raw weight Part-baked weight Baked weight Units/box Boxes/layer Layers/pallet 100018 Part baked faluche 110 g 105 g 30 8 5 100014 Raw individual faluche 125 g 105 g 130 8 5 100085 Part baked pan bagnat 120 g 110 g 30 8 6 Part baked tartaruga 80 g 70 g 100 6 4 100110 Full baked bagel 115 g 30 8 8 110139 Full baked poppy seeds bagel 115 g 30 8 8 110140 Full baked sesame bagel 115 g 30 8 8 Part-baked ciabatta 100 g 90 g 50 8 6 Part-baked mezzaluna 100 g 90 g 50 6 9 Fully baked rosemary and sel de Guérande focaccina 75 g 45 4 16 Fully baked rosemary and green olive focaccina 75 g 45 4 16 Fully baked rosemary and black olive focaccina 75 g 45 4 16 Fully baked basil and half-dried cherry tomato focaccina 75 g 45 4 16 31
ZAC NOVO Rue Lavoisier BP 455 59464 Lomme Cedex contact@graindorgel.fr 0033 (0)3 20 17 05 30 www.graindorgel.fr