EN
Pro
fess
ion
al C
olle
ctio
n 20
16
P A I N S • V I E N N O I S E R I E S • P Â T I S S E R I E S
True and genuine
French excellencein bakery
2. BRIDOR
BVC
ert.
6034
657
Bruno ROUSSEAUC.E.O.
True to its convictions and values, BRIDOR seeks the best quality and
authentic bakery and pastry practices to satisfy its customers:
• Careful selection of noble raw materials.
• Flour from local milling companies.
• House chef yeast.
• Pure-butter viennoiseries.
• BRIDOR recipes from our Master Bakers.
• Macarons exclusively made with French-style meringue.
• Made according to French bakers’ methods: the dough is kneaded
slowly, rolled out gently and gradually, and left to stand to develop
intense flavours.
• Simple to use, making life easier for our customers.
• All of our products are made in France.
Our positioning as «Craftsman when it comes to products, industrial
when it comes to management» has ensured our success for more than
25 years. On top of that, our French Touch plus innovation.
Inventing bakery and pastry-making for the future to help our customers
grow - that is our ambition!
BRIDOR de France is committed to pleasure, health and good bakery practice.
4. BRIDOR
Alain BLANCHARD. Chef pâtissier Lenôtre - Lenôtre Franchise Manager
You need a lot of time to find that alchemy of taste and appearance, and to transpose traditional recipes with all of their original quality intact. This detailed work over 15 years has brought the Bridor Une Recette Lenôtre Professionnel range its success in France and worldwide.
“
“
BRIDOR 5.
The best of French bakery for hotel and restaurant industry professionals. Exclusive recipes created by the master Bakers and Pastry Chefs of LENÔTRE Paris and manufactured by BRIDOR de France, with a range of flavours, from classic to original ones, but still fine and delicate. Each production run is certified by LENÔTRE Quality Control, providing a guarantee of conformity and a stamp of excellence.
BRIDOR
UNE RECETTELENÔTREPROFESSIONNEL
6. BRIDOR
Whether the breads are long, round, or small, what matters is that they taste good and that they are made with quality products. That is what customers are looking for.
Frédéric LALOS.Best French Craftsman of the year 1997
“
“
BRIDOR 7.
SIGNÉFRÉDÉRIC LALOS
BRIDOR
Frédéric LALOSBest French Craftsman of the year 1997
Frédéric LALOS is a baker who is passionate about his work and enthusiastic about tradition - a real artist. He constantly strives for excellence in his work, and this resulted in him receiving the French Craftsmanship Award when he was just 26 years old. His staying power and constant search for perfection led him to work in several great establishments, from Lenôtre to the Hôtel Matignon. In his search for excellence, this inimitable craftsman has been able to bring a sense of nobility back to French Baking, notably in making traditional loaves fashionable once again. The new range of loaves from BRIDOR by Frédéric LALOS is generous and made for sharing. Their shapes might be rustic and remind us of the breads of old, but their flavour is resolutely modern and mild with a slightly sweet taste.
8. BRIDOR
“
“ Éclat du Terroir for me is the guarantee of a product that maintains its quality all year round and in all circumstances. This is what a quality product is about.
Christophe P. Baker
BRIDOR 9.
BRIDOR
ÉCLAT DUTERROIR
Drawing inspiration from French pastry-making tradition, the Éclat du Terroir range is a concentrate of BRIDOR know-how in a selection of exceptional ready-to-prove or ready-to-bake Viennese pastries.Exclusively all butter, slowly and gently laminated, left to stand for long resting time, give to our pastries this exceptional both taste and flakyness with a rich natural aroma. Partner to traditional bakers and pastry chefs who refuse to compromise on quality, the brand combines all the qualities expected by demanding profesionnals and consumers.
BRIDOR 11.
BRIDOR
AUTHENTIC& CLASSIC
In order to meet the demands of our customers, unlabeled Bridor products come in 2 range levels: «Authentic» and «Classic». All of them are made of first-class ingredients according to the rules of French bakeries and pastry makers. All raw materials are checked against specifications and undergo strict quality control at various stages of the manufacturing process, through to the finished product.«Authentic» products are distinguished by their elaborate recipes (a higher proportion of butter), exceptional ingredients (breads with special grains, or ready-to-prove viennese pastries made with Charente Poitou AOP butter), while «Classic» products are good, simple, affordable products for everyday use.
The S
ervi
ce P
rod
uct
ran
ge
Glu
ten
-fre
e a
nd
Org
anic
pro
du
cts
Pât
isse
rie
Vie
nn
ese
Pas
trie
s
BRIDOR 13.
Bre
ads
Th
e C
hef’
s Ad
vice
14 - 15 INDIVIDUAL BREADS
16 CATERING BREADS
16 SANDWICH BREADS
16 BAGUETTES
17 BREAD LOAVES
24 - 25 MACARONS
25 - 26 PETITS-FOURS
Breads Pâtisserie14 24
28 - 29 MINI PACKS
29 THE SMALL PACKAGINGS
29 PASTRY BLISTERS
29 CONSUMER BAGS
30 BAKING INSTRUCTIONS: BREADS
30 BAKING INSTRUCTIONS: INPUT-PRODUCTS
31 BAKING INSTRUCTIONS: RAW FROZEN VIENNESE PASTRIES
31 BAKING INSTRUCTIONS: READY TO BAKE VIENNESE PASTRIES 31 BAKING INSTRUCTIONS: FULLY BAKED PRODUCTS
18 - 19 THE ESSENTIALS
19 MINIS & LUNCHS
20 SWEET TREATS
20 BRIOCHES & INPUT-PRODUCTS
20 GLUTEN-FREE PRODUCTS
21 THE ESSENTIALS
22 MINIS & LUNCHS
22 - 23 SWEET TREATS
23 SAVOURIES
18
21
27
28
30
Gluten-free and Organic products
The Service Product range
The Chef’s Advice
Raw Frozen Viennese pastries
Ready to bake Viennese pastries
BRIDOR
PROFESSIONALCOLLECTION
CO
NTE
NTS
14. BRIDOR
N!
For baking instructions in video, please go to www.bridordefrance.tv
30896
Rustic square roll 40gBox of 50 pieces (96 b./pal.)
31823
Black olives and thyme Finedor 50gBox of 50 pieces (96 b./pal.)
30895
Finedor 45gBox of 50 pieces (96 b./pal.)
31692
Finedor Epi 40gBox of 40 pieces (96 b./pal.)
31588
Mixed Rolls (30 Finedor, 30 Multi-seed, 30 green Olives)Box of 90 pieces (64 b./pal.)
35672
Mixed gourmet rolls (30 Figs, 30 Walnuts, 30 Raisins)Box of 90 pieces (64 b./pal.)
30893
Petit Pain de Campagne 45gBox of 60 pieces (96 b./pal.)
30898
Multi-seed roll 45gBox of 60 pieces (96 b./pal.)
31520
Rustic square 40gBox of 80 pieces (64 b./pal.)
31480
Rye bread 45gBox of 60 pieces (96 b./pal.)
35130
Rustic roll 55gBox of 70 pieces (64 b./pal.)
33417
Pavé Campagne 50gBox of 130 pieces (36 b./pal.)
33993
Buckwheat roll 45gBox of 50 pieces (96 b./pal.)
31824
Maxi Finedor 80gBox of 50 pieces (64 b./pal.)
30416
Rustic Triangle 55gBox of 50 pieces (64 b./pal.)
31720
Tomato basil roll 50gBox of 45 pieces (96 b./pal.)
33994
Authentic rye bread 50gBox of 50 pieces (96 b./pal.)
30897
Green olives roll 45gBox of 45 pieces (96 b./pal.)
THE BREAD MENU
The BRIDOR Bread Menu is a harmonious assortment of almost 100 varieties of stone part-baked or baked breads, designed to meet the needs of the hotel and catering industries, perfect for breakfasts, bread baskets, buffets and sandwiches. All are made using flour from local milling companies, at least T65, slowly kneaded and fermented over many hours for to develop pronounced, natural flavours. They offer an artisanal appearance with regular, open cuts, a creamy-coloured crumb with irregular aeration, and an even, wellproportioned shape, a sign of careful preparation, and a generous but not excessive size, a guarantee of controlled proofing.
IND
IVU
DU
AL
BR
EAD
S /
PAR
T-B
AK
ED
BRIDOR 15.
N!
N!
N!
N! N!
Bre
ads
31586
Plain flute «especially for breakfast» 70gBox of 55 pieces (64 b./pal.)
30729
Pavé Campagne 70gBox of 100 pieces (36 b./pal.)
35194
Sesame roll 50gBox of 130 pieces (36 b./pal.)
35150
Poppy seed roll 50gBox of 130 pieces (36 b./pal.)
34971
Rectangular rye and seeds roll «Essential» 55gBox of 140 pieces (32 b./pal.)
35674
Walnut and hazelnut roll 55gBox of 150 pieces (32 b./pal.)
33001
Diamond shaped poppy seed roll 55gBox of 100 pieces (36 b./pal.)
34922
Rectangular plain roll «Essential» 55gBox of 140 pieces (32 b./pal.)
35661
Fig roll 55gBox of 150 pieces (32 b./pal.)
33003
Diamond shaped sesame roll 55gBox of 100 pieces (36 b./pal.)
34921
Plain roll «Essential» 40gBox of 200 pieces (32 b./pal.)
35660
Raisin roll 55g Box of 150 pieces (32 b./pal.)
33002
Diamond shaped multi-seed roll 55gBox of 100 pieces (36 b./pal.)
33000
Diamond shaped plain roll 55gBox of 100 pieces (36 b./pal.)
33074
Mixed Diamond shaped rolls 4x25 piecesBox of 100 pieces (36 b./pal.)
32681
Organic plain roll 50gBox of 140 pieces (32 b./pal.)
34252
Plain roll 55gBox of 100 pieces (32 b./pal.)
33574
Plain roll 30gBox of 200 pieces (32 b./pal.)
34250
Plain stick 40gBox of 150 pieces (32 b./pal.)
35433
Gluten-free plain roll 45g Box of 50 pieces (64 b./pal.)
34251
Multi-seed stick 40gBox of 150 pieces (32 b./pal.)
34253
Black olives stick 45gBox of 150 pieces (32 b./pal.)
35432
Gluten-free seed roll 45g Box of 50 pieces (64 b./pal.)
IND
IVU
DU
AL
BR
EAD
S /
PAR
T-B
AK
EDIN
DIV
UD
UA
L B
REA
DS
/ FU
LLY
BA
KED
16. BRIDOR
30894
Fruit bread 180g Box of 20 pieces (96 b./pal.)
32984
Preserved tomato bread 35gBox of 60 pieces (96 b./pal.)
32981
Curry bread 35gBox of 60 pieces (96 b./pal.)
32990
Preserved tomato bread 80gBox of 25 pieces (96 b./pal.)
32987
Curry bread 80gBox of 25 pieces (96 b./pal.)
33364
Baguette Campagne 280gBox of 25 pieces (32 b./pal.)
32672
Baguette «1778» 280gBox of 25 pieces (32 b./pal.)
32676
Organic Baguette 280gBox of 25 pieces (32 b./pal.)
34790
Baguette «Essential» 280gBox of 25 pieces (32 b./pal.)
34792
Baguette Campagne «Essential» 280gBox of 25 pieces (32 b./pal.)
34791
Multigrain Baguette «Essential» 280gBox of 25 pieces (32 b./pal.)
33362
Baguette Parisienne 280gBox of 25 pieces (32 b./pal.)
34662
Square burger bread «Essential» 90gBox of 40 pieces (64 b./pal.)
34675
Square sesame burger bread «Essential» 90gBox of 40 pieces (64 b./pal.)
35020
Sesame half-baguette «Essential» 140gBox of 50 pieces (32 b./pal.)
31612
Green olives ciabatta bread 140gBox of 30 pieces (64 b./pal.)
35023
Toasting bread 140gBox of 50 pieces (32 b./pal.)
31611
Multi-seed half-baguette 140gBox of 28 pieces (64 b./pal.)
34794
Multigrain half-baguette «Essential» 140gBox of 50 pieces (32 b./pal.)
32497
Organic half-baguette 140gBox of 25 pieces (64 b./pal.)
34796
Ciabatta bread with olive oil «Essential» 140gBox of 46 pieces (32 b./pal.)
31610
Half-baguette rustic 140gBox of 25 pieces (64 b./pal.)
34793
Plain half-baguette «Essential» 140gBox of 50 pieces (32 b./pal.)
34795
Ciabatta bread «Essential» 140gBox of 46 pieces (32 b./pal.)
35021
Poppy seed half-baguette «Essential» 140gBox of 50 pieces (32 b./pal.)
33790
Plain ciabatta bread 180gBox of 36 pieces (32 b./pal.)
33432
Basil and tomato ciabatta bread 140gBox of 25 pieces (64 b./pal.)
CA
TER
ING
BR
EAD
S /
PAR
T-B
AK
ED
SAN
DW
ICH
BR
EAD
S /
PAR
T-B
AK
ED
SAN
DW
ICH
BR
EAD
S /
FULL
Y B
AK
ED
BA
GU
ETTE
S /
PAR
T-B
AK
ED
BRIDOR 17.
N!
N!
N!
N!
N!
N!
N!
N!
N!
N!
N!
N!
Bre
ads
33917
Organic loaf 450gBox of 18 pieces (24 b./pal.)
32991
Sharing bread 300gBox of 25 pieces (32 b./pal.)
34503
Muesli loaf 280gBox of 26 pieces (32 b./pal.)
35262
«Twisté» loaf 500gBox of 10 pieces (32 b./pal.)
35026
Fig loaf 330gBox of 26 pieces (32 b./pal.)
33363
«Bâtard» 330gBox of 20 pieces (32 b./pal.)
34671
Buckwheat and raisin loaf 350gBox of 20 pieces (32 b./pal.)
35110
Muesli loaf 330gBox of 26 pieces (32 b./pal.)
35171
Polka loaf 400gBox of 20 pieces (32 b./pal.)
33365
«Bâtard» 540gBox of 14 pieces (24 b./pal.)
34234
Walnut loaf 400gBox of 25 pieces (32 b./pal.)
35032
Walnut and hazelnut loaf 330gBox of 26 pieces (32 b./pal.)
35027
Raisin loaf 330gBox of 26 pieces (32 b./pal.)
34909
Spelt loaf 450gBox of 18 pieces (24 b./pal.)
32992
Rustic Multigrain/seed loaf 450gBox of 16 pieces (32 b./pal.)
34672
Grand Parisien loaf 1,1 kgBox of 8 pieces (24 b./pal.)
32993
«Pochon» loaf 450gBox of 16 pieces (32 b./pal.)
34674
Grand Multigrain/seed loaf 1,1 kgBox of 8 pieces (24 b./pal.)
35030
Rye loaf 330gBox of 26 pieces (32 b./pal.)
35630
Chocolate chip loaf 330gBox of 25 pieces (32 b./pal.)
34233
Wholemeal loaf 330gBox of 26 pieces (32 b./pal.)
34673
Grand «Pochon» loaf 1,1 kgBox of 8 pieces (24 b./pal.)
35112
6 grain loaf 330gBox of 26 pieces (32 b./pal.)
34110
Lemon-Rye loaf 330gBox of 26 pieces (32 b./pal.)
30734
Pavé Rustic 450gBox of 25 pieces (20 b./pal.)
33573
Pavé Epeautre-Graines de courge tournesol Bio 450gBox of 16 pieces (32 b./pal.)
35261
Bread like a Panettone 330gBox of 13 pieces (64 b./pal.)
35031
Mediterranean loaf 330gBox of 26 pieces (32 b./pal.)
34230
Fig loaf 330gBox of 26 pieces (32 b./pal.)
30735
Multi-seed loaf 450gBox of 30 pieces (20 b./pal.)
BR
EAD
S LO
AV
ES /
FU
LLY
BA
KED
BR
EAD
S LO
AV
ES /
PA
RT-
BA
KED
18. BRIDOR
For baking instructions in video, please go to www.bridordefrance.tv
31802
Croissant 70gBox of 165 pieces (64 b./pal.)
33453
Pain Raisins 120gBox of 99 pieces (64 b./pal.)
30995
Croissant 80gBox of 120 pieces (64 b./pal.)
30195
Croissant 50gBox of 200 pieces (64 b./pal.)
31803
Pain Chocolat 80gBox of 150 pieces (64 b./pal.)
30299
Pain Raisins 105gBox of 120 pieces (56 b./pal.)
35022
Curved Croissant «Sourire» 70g (pre-eggwashed)Box of 165 pieces (64 b./pal.)
30199
Croissant 60gBox of 180 pieces (64 b./pal.)
32566
Croissant «Success» 70gBox of 165 pieces (64 b./pal.)
30132
Pain Chocolat 70gBox of 180 pieces (64 b./pal.)
33914
Croissant 70gBox of 165 pieces (64 b./pal.)
32577
Pain Chocolat «Success» 80gBox of 150 pieces (64 b./pal.)
32521
Pain Chocolat (1 bar) 80gBox of 150 pieces (64 b./pal.)
30269
Pain Raisins 105gBox of 120 pieces (64 b./pal.)
31691
Pain Chocolat 80gBox of 150 pieces (64 b./pal.)
32569
Pain Raisins 130gBox of 90 pieces (64 b./pal.)
30234
Apple Turnover 105g*Box of 50 pieces (96 b./pal.)
THE VIENNESE PASTRY COLLECTION
THE RAW FROZEN VIENNESE PASTRIES
The BRIDOR Viennese Pastry Collection consists of over 150 Viennese pastries made with all-butter pastry, using traditional slow, gentle and temperate French methods. Doughs are given long rising times, allowing yeasts the necessary fermentation period. This long fermentation time results in delicious pastries with a palette of natural, complex, rich and intense flavours.
*Except for the Apple Turnovers.
THE
ESSE
NTI
ALS
/ R
AW
FR
OZE
N
BRIDOR Raw Frozen Viennese Pastries should be allowed to proof, then eggwashed before baking*. For kitchens producing significant quantities of Viennese pastries on a regular basis. Requires a fermentation room (warm and damp), to enable the yeasts to develop, and preparation by personnel qualified in bakery.
BRIDOR 19.
30158
Croissant 50gBox of 200 pieces (64 b./pal.)
30168
Croissant 60gBox of 180 pieces (64 b./pal.)
30063
Croissant 71gBox of 150 pieces (64 b./pal.)
35099
Croissant 80gBox of 150 pieces (64 b./pal.)
30095
Pain Chocolat 70gBox of 180 pieces (64 b./pal.)
32099
Pain Chocolat 80gBox of 150 pieces (64 b./pal.)
30104
Pain Chocolat 96gBox of 132 pieces (64 b./pal.)
30261
Pain Raisins 105gBox of 120 pieces (64 b./pal.)
32659
Pain Raisins 120gBox of 105 pieces (64 b./pal.)
32670
Apple and Vanilla Turnover 105g*Box of 50 pieces (96 b./pal.)
30228
Apple Turnover 105g*Box of 50 pieces (96 b./pal.)
31800
Croissant Lunch 30gBox of 200 pieces (96 b./pal.)
31801
Pain Chocolat Lunch 35gBox of 200 pieces (96 b./pal.)
30292
Pain Raisins Lunch 35gBox of 360 pieces (64 b./pal.)
31252
Apple Turnover Lunch 40g*Box of 255 pieces (64 b./pal.)
30300
Pain Raisins Lunch 30gBox of 400 pieces (64 b./pal.)
30227
Apple Turnover Lunch 40g*Box of 255 pieces (64 b./pal.)
30192
Croissant Lunch 30gBox of 400 pieces (64 b./pal.)
30126
Pain Chocolat Lunch 32gBox of 340 pieces (64 b./pal.)
31026
Croissant Lunch 30gBox of 400 pieces (56 b./pal.)
31025
Pain Chocolat Lunch 32gBox of 340 pieces (56 b./pal.)
31024
Pain Raisins Lunch 35gBox of 360 pieces (64 b./pal.)
33980
Mini Croissant 25gBox of 200 pieces (96 b./pal.)
33981
Mini Pain Chocolat 30gBox of 200 pieces (96 b./pal.)
33982
Mini Pain Raisins 35gBox of 200 pieces (96 b./pal.)
30179
Mini Croissant 20gBox of 200 pieces (96 b./pal.)
30109
Mini Pain Chocolat 28gBox of 200 pieces (96 b./pal.)
30281
Mini Pain Raisins 30gBox of 200 pieces (96 b./pal.)
32921
Mini Croissant 20gBox of 200 pieces (96 b./pal.)
32922
Mini Pain Chocolat 28gBox of 200 pieces (96 b./pal.)
32923
Mini Pain Raisins 30gBox of 200 pieces (96 b./pal.)
32924
Mini Apple Turnover 40g*Box of 255 pieces (64 b./pal.)
Vie
nn
ese
Pas
trie
sTHE
ESSE
NTI
ALS
/ R
AW
FR
OZE
N
LUN
CH
/ R
AW
FR
OZE
N
MIN
IS /
RA
W F
RO
ZEN
20. BRIDOR
N!
N!
32434
Large Pain Chocolat 150gBox of 84 pieces (56 b./pal.)
33442
Cocoa and Hazelnut Croissant 90gBox of 60 pieces (96 b./pal.)
30958
Cream Cravate 100gBox of 80 pieces (64 b./pal.)
33472
Apricot Twist 110gBox of 65 pieces (64 b./pal.)
30000
Apricots Croissant 115gBox of 40 pieces (96 b./pal.)
30310
Almonds Triangle 90gBox of 100 pieces (56 b./pal.)
30042
Chocolate Suisse (pre-eggwashed) 120gBox of 70 pieces (80 b./pal.)
30302
Chocolate Twist 120gBox of 65 pieces (64 b./pal.)
30307
Pre-chocolate twist (to be twisted) 90gBox of 90 pieces (96 b./pal.)
33471
Raspberry Twist 110gBox of 65 pieces (64 b./pal.)
31293
Mini Chocolate Twist 28gBox of 180 pieces (96 b./pal.)
30028
Mini Brioche 30gBox of 400 pieces (64 b./pal.)
30031
Mini Brioche 60gBox of 210 pieces (64 b./pal.)
30019
Square Croissant dough 65gBox of 220 pieces (64 b./pal.)
30081
Puff pastry sheet to roll 2kg Box of 6 pieces (80 b./pal.)
GLU
TEN
-FR
EE /
FU
LLY
BA
KED
35430
Gluten-free Madeleine 30gBox of 50 pieces (96 b./pal.)
35431
Gluten-free Brioche 50gBox of 50 pieces (64 b./pal.)
SWEE
T TR
EATS
/ R
AW
FR
OZE
NB
RIO
CH
ES /
RA
W F
RO
ZEN
INPU
T-PR
OD
UC
TS /
RA
W F
RO
ZEN
No
n-b
ind
ing
ph
oto
BRIDOR 21.
N!
N!
N!
N!
Vie
nn
ese
Pas
trie
s
32960
Croissant 50gBox of 120 pieces (64 b./pal.)
31780
Croissant 80gBox of 60 pieces (64 b./pal.)
31792
Pain Chocolat 80gBox of 60 pieces (64 b./pal.)
35203
«Sourire» Curved Croissant 70gBox of 70 pieces (64 b./pal.)
30198
Croissant 50gBox of 120 pieces (64 b./pal.)
33250
Croissant 40gBox of 165 pieces (64 b./pal.)
30214
Croissant 60gBox of 70 pieces (64 b./pal.)
30458
Croissant 70gBox of 60 pieces (64 b./pal.)
32504
Organic Croissant 70gBox of 60 pieces (64 b./pal.)
35419
Pain Chocolat 55gBox of 100 pieces (64 b./pal.)
32822
Pain Chocolat 65gBox of 90 pieces (64 b./pal.)
30147
Pain Chocolat 70gBox of 90 pieces (64 b./pal.)
32564
Organic Pain Chocolat 75gBox of 70 pieces (64 b./pal.)
30277
Pain Raisins 105gBox of 60 pieces (64 b./pal.)
31000
Croissant 60gBox of 70 pieces (64 b./pal.)
31044
Croissant 70gBox of 60 pieces (64 b./pal.)
35676
Croissant 90gBox of 50 pieces (64 b./pal.)
31001
Pain Chocolat 75gBox of 70 pieces (64 b./pal.)
31027
Pain Chocolat 80gBox of 70 pieces (64 b./pal.)
31002
Pain Raisins 110gBox of 60 pieces (64 b./pal.)
THE READY TO BAKE VIENNESE PASTRIESBRIDOR Frozen Ready To Bake (RTB) Viennese Pastries are supplied pre-proved and eggwashed. They are ready to bake straight from frozen.A service product par excellence, they are quick and easy to prepare, guaranteeing freshness and flexibility. Items can be baked on demand. Ideal for the hotel and catering industries.
THE
ESSE
NTI
ALS
/ R
EAD
Y T
O B
AK
E
22. BRIDOR
N!
34421
Almonds Croissant 90gBox of 60 pieces (64 b./pal.)
30009
Apricots Croissant 115gBox of 60 pieces (64 b./pal.)
32160
Cinnamon Swirl 100gBox of 60 pieces (64 b./pal.)
32155
Cranberries Twist 90gBox of 70 pieces (64 b./pal.)
34632
Caramel Twist 85gBox of 70 pieces (64 b./pal.)
32063
Cream Pastry Roll 90gBox of 70 pieces (64 b./pal.)
33927
Milk chocolate Twist 90gBox of 70 pieces (64 b./pal.)
34045
Apricot Twist 85gBox of 70 pieces (64 b./pal.)
32717
Large Pain Chocolat 150gBox of 36 pieces (64 b./pal.)
34420
Cocoa and Hazelnut Croissant 90gBox of 60 pieces (64 b./pal.)
30308
Chocolate Twist 90gBox of 70 pieces (64 b./pal.)
34044
Raspberry Twist 85gBox of 70 pieces (64 b./pal.)
35191
Croissant Lunch 30gBox of 195 pieces (64 b./pal.)
30128
Pain Chocolat Lunch 32gBox of 240 pieces (64 b./pal.)
32918
Pain Chocolat Lunch 32gBox of 240 pieces (64 b./pal.)
31290
Pain Raisins Lunch 30gBox of 230 pieces (64 b./pal.)
30194
Croissant Lunch 30gBox of 240 pieces (64 b./pal.)
32881
Croissant Lunch 30gBox of 240 pieces (64 b./pal.)
30122
Mini Pain Chocolat 28gBox of 260 pieces (64 b./pal.)
32956
Mini Croissant 20gBox of 260 pieces (64 b./pal.)
32182
Mini Pain Chocolat 25gBox of 250 pieces (64 b./pal.)
32183
Mini Pain Raisins 30gBox of 260 pieces (64 b./pal.)
30190
Mini Croissant 20gBox of 260 pieces (64 b./pal.)
30294
Mini Pain Raisins 30gBox of 260 pieces (64 b./pal.)
32181
Mini Croissant 25gBox of 225 pieces (64 b./pal.)
32958
Mini Pain Chocolat 28gBox of 260 pieces (64 b./pal.)
31778
Croissant Lunch 30gBox of 195 pieces (64 b./pal.)
31776
Pain Chocolat Lunch 35gBox of 210 pieces (64 b./pal.)
35192
Pain Chocolat Lunch 35gBox of 210 pieces (64 b./pal.)
35193
Pain Raisins Lunch 30gBox of 230 pieces (64 b./pal.)
30298
Pain Raisins Lunch 35gBox of 260 pieces (64 b./pal.)
30220
Mixed Lunch Viennoiseries 3x45 piecesBox of 135 pieces (96 b./pal.)
32919
Pain Raisins Lunch 35gBox of 260 pieces (64 b./pal.)
33320
Mixed Lunch Viennoiseries 3x45 piecesBox of 135 pieces (96 b./pal.)
LUN
CH
/ R
EAD
Y T
O B
AK
EM
INIS
/ R
EAD
Y T
O B
AK
ELA
RG
E SW
EET
TREA
TS /
REA
DY
TO
BA
KE
BRIDOR 23.
N!
N!
N!
N!
N!
N!N!
N! N!
N!
N!
Vie
nn
ese
Pas
trie
s
33123
Ham-Cheese Swirl 120gBox of 54 pieces (64 b./pal.)
33141
Mustard-3 cheeses Swirl 120gBox of 54 pieces (64 b./pal.)
33140
Pizza Swirl 120gBox of 54 pieces (64 b./pal.)
34401
Ham-Cheese Lattice 100gBox of 70 pieces (64 b./pal.)
34040
Mini Artichoke and Basil Lattice 35gBox of 100 pieces (96 b./pal.)
34043
Mini Vegetables (zucchini-tomato-sweet pepper) Lattice 35gBox of 100 pieces (96 b./pal.)
34041
Mini Onion Lattice 35gBox of 100 pieces (96 b./pal.)
34042
Shallot and Tomato Lattice 35gBox of 100 pieces (96 b./pal.)
34054
Mixed mini Vegetables Lattices 4x50 piecesBox of 200 pieces (64 b./pal.)
33190
Mini Hazelnut-Praline Swirl 40gBox of 120 pieces (96 b./pal.)
31104
Mini Blackcherry Lattice 40gBox of 100 pieces (96 b./pal.)
32156
Mini Cranberries Twist 30gBox of 100 pieces (96 b./pal.)
REA
DY
TO
BA
KE
LAR
GE
SWEE
T TR
EATS
/
35435
Zaatar Croissant 70gBox of 70 pieces (64 b./pal.)
34732
Multigrain Croissant 70gBox of 70 pieces (64 b./pal.)
35172
Raisins Suisse 100gBox of 60 pieces (64 b./pal.)
33441
Chocolate Suisse 100gBox of 70 pieces (64 b./pal.)
35161
Chocolate Hazelnut Bear Paw 100gBox of 30 pieces (96 b./pal.)
35091
Apple Twist 85gBox of 70 pieces (64 b./pal.)
33191
Mini Green tea Matcha-Cranberries Swirl 40gBox of 120 pieces (96 b./pal.)
31103
Mini Mango Lattice 40gBox of 100 pieces (96 b./pal.)
32232
Mixed Mini Gourmandises 4x35 piecesBox of 140 pieces (96 b./pal.)
33192
Mini Menton lemon Swirl 40gBox of 120 pieces (96 b./pal.)
33193
Mixed mini Swirls (60 Praline, 60 Green tea-Cranberries, 60 Lemon)Box of 180 pieces (64 b./pal.)
31106
Mini Apple Lattice 40gBox of 100 pieces (96 b./pal.)
31507
Mixed mini Fruits Lattices (25 Mango, 25 Blackcherry, 25 Apple, 25 Strawberry)Box of 100 pieces (96 b./pal.)
34949
Mini Raspberry Twist 25gBox of 100 pieces (64 b./pal.)
34950
Mini Apricot Twist 25gBox of 100 pieces (64 b./pal.)
32322
Mini Apricot Lattice 40gBox of 100 pieces (96 b./pal.)
31105
Mini Strawberry Lattice 40gBox of 100 pieces (96 b./pal.)
32323
Mini Raspberry Lattice 40gBox of 100 pieces (96 b./pal.)
32330
Mini cream pastry roll 40gBox of 180 pieces (64 b./pal.)
32157
Mini Cinnamon Swirl 35gBox of 260 pieces (64 b./pal.)
31701
Mini Chocolate Twist 28gBox of 100 pieces (96 b./pal.)
34951
Mini Caramel Twist 25gBox of 100 pieces (64 b./pal.)
35730
Mini Zaatar Croissant 35gBox of 195 pieces (64 b./pal.)
35681
Mini Multigrain Croissant 35gBox of 180 pieces (64 b./pal.)
SMA
LL S
WEE
T TR
EATS
/ R
EAD
Y T
O B
AK
E
LAR
GE
SAV
OU
RY
TR
EATS
/ R
EAD
Y T
O B
AK
ESM
ALL
SA
VO
UR
Y T
REA
TS /
REA
DY
TO
BA
KE
24. BRIDOR
1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
6.
N!
N!
N!
For baking instructions in video, please go to www.bridordefrance.tv
Best Before Date: 12 months
Best Before Date: 12 months
1. Lemon2. Salted butter caramel3. Raspberry4. Chocolate (São Tomé, Ghana, Tanzania)5. Vanilla (Tahiti, Madagascar and Bourbon)6. Coffee
33440
Small Macarons assortment N°1 (1,152 kg)16 pieces par recette - Box of 96 pieces (96 b./pal.)
34111
Small Macarons assortment N°2 (1,152 kg)16 pieces par recette - Box of 96 pieces (96 b./pal.)
1. Chocolate (São Tomé, Ghana, Tanzania)2. Vanilla (Tahiti, Madagascar and Bourbon)3. Pistachio4. Raspberry5. Salted butter caramel6. Lemon
Best Before Date: 12 months
Best Before Date: 12 months
Best Before Date: 12 months
35721
100% Raspberry Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
35722
100% Chocolate Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
35720
100% Vanilla Macaron Tray (1,152 kg) Box of 96 pieces (96 b./pal.)
THE PÂTISSERIE COLLECTION
The BRIDOR Pâtisserie Collection includes an assortment of petits fours and macarons. Frozen fine bakery products are made according to traditional French bakery rules: home-made tartlets with a 100% butter base, tender choux pastry made with butter, high-quality custard cream made hot with fresh eggs and full-cream milk, home-made biscuits, fruit compotes, etc. Everything you need to make teatime a treat!
MA
CA
RO
NS
/ R
EAD
Y T
O S
ERV
E
BRIDOR 25.
1.
2.
3.
4.
5.
6.
1. 2. 3. 4. 5. 6. 7. 8. 9.
N! N!
N! N!
1. 2. 3. 4. 5. 6. 7.
1. 2. 3. 4. 5. 6. 7.
Best Before Date: 12 months
35723
100% Lemon Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
Serving instructions for macarons:Let the products thaw for 4h at +4°C covered with the film. Allow them to sit for 30 minutes at room temperature before tasting.
Best Before Date: 12 months
35724
100% Salted Butter Caramel Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
Best Before Date: 12 months
35725
100% Pistachio Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
Best Before Date: 12 months
35726
100% Coffee Macaron Tray (1,152 kg)Box of 96 pieces (96 b./pal.)
1. Paris-Zanzibar, Chocolate (São Tomé, Ghana, Tanzania) 2. Paris-Deauville, Isigny AOP salted butter caramel3. Paris-Montréal, Raspberry-Cranberries 4. Paris-Brest, hazelnut-almond praliné 5. Paris-Tokyo, Yuzu 6. Paris-New York, Philadelphia cream cheese, macadamia nuts pieces and Isigny AOP salted butter caramel
1. Pear-Verbena Tartlet2. Apricot-Honey Entremets3. Dark Chocolate Mini éclair4. Raspberry-Fromage Blanc Tartlet5. Coconut-Passion Fruit Chocolate Shell6. Lemon Tartlet7. Morello cherry-Pistachio Tartlet8. Entremets like a Concerto9. Praline cream Puff
Pât
isse
rie
33902
«Choux Paris B.» Tray - 48 pieces (608g)8 pieces per recipe - 1 tray per box (200 b./pal.)
Serving instructions:Remove the film and let the products thaw for 2h-2h30 at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
34678
«Petits-Fours Mix» Tray - 63 pieces (861g)7 pieces per recipe - 1 tray per box (200 b./pal.)
Serving instructions: Remove the film and let the products thaw for 3h-4h at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
Best Before Date: 12 months
Best Before Date: 12 months
34677
«All Chocolate» Tray - 35 pieces (385g)Per tray: 5 pieces per recipe 2 trays (70 pieces) per box (200 b./pal.)
Serving instructions: Remove the film and let the products thaw for 3h-4h at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
1. Cocoa Financier2. Entremets like a Concerto3. Isigny AOP salted butter Chocolate shell4. Chocolate-Raspberry Millefeuille5. Coconut-Passion Fruit Chocolate Shell6. Opéra Entremets7. Cocoa Cake
1. Pineapple-Passion Fruit Tartlet2. Raspberry-Fromage Blanc Tartlet3. Apple Tatin Tartlet4. Chocolate Tartlet5. Red currant-Raspberry Tartlet6. Lemon Tartlet7. Apricot-Pistachio Tartlet
34679
«Tartelettes» Tray - 28 pieces (418g)Per tray: 4 pieces per recipe 2 trays (56 pieces) per box (200 b./pal.)
Serving instructions: Remove the film and let the products thaw for 3h-4h at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
Best Before Date: 18 months
Best Before Date: 12 months
MA
CA
RO
NS
/ R
EAD
Y T
O S
ERV
EPE
TITS
-FO
UR
S /
REA
DY
TO
SER
VE
26. BRIDOR
1.
2.
3.
4.
5.
6.
1.
2.
3.
4.
5.
6.
N!
1. 2. 3.4. 5.
6.7.
8.
N!
1.
2.
3.
Best Before Date: 18 months
34891
«Baby éclairs» Classic Flavours Tray 48 pieces (624g) 8 pieces per recipe - 1 tray per box (200 b./pal.)
Serving instructions:Remove the film and let the products thaw for 2h-3h at 4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
1. Vanilla2. Coffee3. Chocolate
Best Before Date: 18 months
35646
«So Moelleux» Tray - 48 pieces (528g)6 pieces per recipe - 1 tray per box (312 b./pal.)
Serving instructions:Let the products thaw for 1h at room temperature, covered with the film before tasting.
1. Vanilla2. Lemon, almond slivers3. Cocoa4. Vanilla, almond slivers5. Pistachio6. Cocoa with extra cocoa nibs7. Lemon8. Pistachio, pistachio slivers
Best Before Date: 18 months
34680
«Baby religieuses» Tray - 48 pieces (768g)8 pieces per recipe - 1 tray per box (200 b./pal.)
Serving instructions: Remove the film and let the products thaw for 2h-3h at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
1. Coffee2. Lemon 3. Dark Chocolate4. Vanilla5. Raspberry6. Salted Caramel
34681
«Baby éclairs» Assorted Flavours Tray 48 pieces (624g)8 pieces per recipe - 1 tray per box (200 b./pal.)
Serving instructions: Remove the film and let the products thaw for 2h-3h at +4°C. Allow them to sit for maximum 15 minutes at room temperature before tasting.
1. Coconut2. Coffee3. Lemon 4. Raspberry 5. Dark Chocolate6. Vanilla
Best Before Date: 18 months
PETI
TS-F
OU
RS
/ R
EAD
Y T
O S
ERV
E
BRIDOR 27.
N! N!
N! N!
Glu
ten
-fre
e a
nd
Org
anic
pro
du
cts
32504
Organic Croissant 70gBox of 60 pieces (64 b./pal.)
32564
Organic Pain Chocolat 75gBox of 70 pieces (64 b./pal.)
33023
Consumer Bag x6 Organic plain rolls 50gBox of 10 consumer bags (64 b./pal.)
32681
Organic plain roll 50gBox of 140 pieces (32 b./pal.)
32497
Organic half-baguette 140gBox of 25 pieces (64 b./pal.)
32676
Organic Baguette 280gBox of 25 pieces (32 b./pal.)
33917
Organic loaf 450gBox of 18 pieces (24 b./pal.)
33573
Organic spelt loaf with squash and sunflower seeds 450gBox of 16 pieces (32 b./pal.)
THE ORGANIC REFERENCES
Because food today should combine pleasure, wellbeing and respect for the environment, BRIDOR has created a range of organically-certified breads and Viennese pastries by BRIDOR. BRIDOR’s Organic References are made with certified organic farm produce: free of pesticides, respectful of the environment and of our health.
THE GLUTEN-FREE PRODUCTS
Drawing on its expertise in bakery products, a know-how it has been cultivating since 1988, Bridor chose to take up the challenge of making high-quality gluten-free products with the launch of its new gluten-free range, which comes with many key advantages.
• products that are just as delicious as conventional recipes
• safety = zero contamination due to its individual packaging that can be used in the oven until 160°C
• kitchen to plate in record time: 100% fully baked, ready within a few minutes in a ventilated oven or micro-wave oven
For baking instructions in video, please go to www.bridordefrance.tv
35430
Gluten-free Madeleine 30gBox of 50 pieces (96 b./pal.)
35431
Gluten-free Brioche 50gBox of 50 pieces (64 b./pal.)
35433
Gluten-free plain roll 45gBox of 50 pieces (64 b./pal.)
35432
Gluten-free seed roll 45gBox of 50 pieces (64 b./pal.)
GLU
TEN
-FR
EE /
FU
LLY
BA
KED
OR
GA
NIC
VIE
NN
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PAST
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S /
RTB
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GA
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BR
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S /
PAR
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SUM
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AG
/ P
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28. BRIDOR
> 30135
> 34947
> 34946
> 32147
1.
2.
THE SERVICE PRODUCT RANGE
The Essentials
Ready To Bake
Ready To Bake
Ready To Bake
Ready To Bake
Lunch
Ready To Bake
Ready To Bake
Ready To Bake
Ready To Bake
Ready To Bake
Small Sweet Treats
Ready To Bake
Ready To Bake
The Essentials
Raw Frozen
Raw Frozen
Lunch
Raw Frozen
Minis
Raw Frozen
Croissant 80g
Croissant 60g
Pain Chocolat 75g
Pain Raisins 110g
Croissant Lunch 30g
Pain Chocolat Lunch 35g
Pain Raisins Lunch 30g
Mixed Lunch Viennoiseries (x30 croissants, x30 pains chocolat, x30 pains raisins)
Mixed Lunch Viennoiseries (x30 croissants, x30 pains chocolat, x30 pains raisins)
Mixed Mini Fruits Lattices(x25 mango, x25 raspberry, x25 apple)
Mixed Mini Gourmandises (x30 chocolate twist, x30 cranberries twist, x30 cream pastry roll)
Croissant 60g
Pain Chocolat 70g
Mixed Lunch Viennoiseries (x30 croissants, x30 pains chocolat, x30 pains raisins)
Mixed Mini Viennoiserie (x36 croissants, x36 pains chocolat, x24 pains raisins, x24 apple turnover)
31825
30936
30937
32422
31542
31543
31544
33861
31982
34441
34440
30202
30135
31545
30219
25
30
20
22
70
70
70
90
90
75
90
60
60
120
120
132
120
120
132
120
120
120
144
132
120
120
120
120
120
120
31780
31000
31001
31002
31778
31776
31290
30220
30199
30132
1.
Product Type Product Code Pieces/ Box
Boxes/ Palet
Standard Code
MIN
I PA
CK
S /
VIE
NN
ESE
PAST
RY
BRIDOR 29.
N!
N!
N!
3.
4.
2.
> 34960
> 35817
> 35493
> 31941
> 33023
Individual Breads
Part Baked
Part Baked
Part Baked
Part Baked
Catering Breads
Part Baked
Breads Loaves
Part Baked
Sandwich Breads
Part Baked
Part Baked
Fully Baked
Breads Loaves
Part Baked
Part Baked
Petits-Fours
Ready to Serve
Ready to Serve
Ready to Serve
Individual Breads
Part Baked
Pastries
Ready To Bake
Ready To BakeCO
NSU
MER
BA
GS
1.
2.
3.
4.
31301
31305
31304
32147
32321
33860
34945
34946
34947
31816
31817
35817
35493
34960
33023
31942
31941
30
35
30
30
15
4
20
20
30
9
9
12 blis.
12 blis.
5 blis.
10 bags
10 bags
12 bags
120
120
120
132
132
96
72
72
72
64
70
84
60
64
64
56
56
30895
30898
30897
31520
30894
32993
34793
34794
34662
30734
30735
32681
Finedor 45g
Multi-seed roll 45g
Green olives roll 45g
Rustic square 40g
Fruit bread 180g
«Pochon» loaf 450g
Plain half-baguette «Essential» 140g
Multigrain half-baguette «Essential» 140g
Square burger bread 90g
Pavé Rustic (mini box) 450g
Multi-seed loaf (mini box) 450g
Consumer bag x6 Organic plain rolls 50g
Consumer bag x6 Pain chocolat 75g
Consumer bag x6 Croissant 60g
The S
ervi
ce P
rod
uct
ran
ge
Product Type Product Code Pieces/ Box
Boxes/ Palet
Standard Code
MIN
I PA
CK
S /
BR
EAD
PAC
KA
GIN
GS
THE
SMA
LLPA
STR
Y
BLI
STER
S
Chocolate and Coffee Mini Eclairs in a blister (x10 pieces) 130g
Café gourmand in a blister (x12 pieces) 238g
Large blister of assorted petits-fours x50 673g
30. BRIDOR
THE CHEF’S ADVICE
BAKING TABLE For information only to be adaptedto your oven (1)
Individual rolls
Sandwich breads
Baguettes
Bread Loaves (around 400g)
Bread Loaves (around 1 kg)
100% fully baked rolls, sticks & bread like a Panettone
9x9 cm Burger breads
Toasting bread
35 or 80 g Arc en Ciel
Fruit bread 180g Une Recette LenôtreProfessionnel
30019 Square Croissant dough 65g
30081 Puff pastry sheet to roll 2kg
PRODUCT STEP defrosting recommended
BEST BEFORE DATE
STEP 1: defrosting recommended (2)
5 minutes
10 minutes
15 minutes
30 minutes to 1 hour
1 hr. to 1:30
30 minutes
30 minutes
30 minutes
20 to 30 minutes
20 to 30 minutes
STEP 2: baking in an oven preheated to 190°C/210°C (3)
8 to 12 minutes
12 to 18 minutes
12 to 18 minutes
15 to 30 minutes
15 to 30 minutes
(Optional: reheating for 3 minutes at 180°C)
Slice and then toast for 1 to 1 1/2 min.
Slice and then toast for 2 to 3 min. to 270°C
Reheating for 5 minutes at 150°C (be careful not to colour the bread)
17 minutes to 170°C
STEP 3: cooling beforeserving (4)
10 to 15 minutes
30 minutes
30 minutes
45 minutes
30 minutes to 1 hour
(Optional: 5 minutes)
15 to 30 minutes
30 minutes
Take out 30 minutes before using
Take out 12h before using
9 months
6 months
BR
EAD
BA
KIN
G I
NST
RU
CTI
ON
SIN
PUT-
PRO
DU
CTS
BEST BEFORE DATE: 12 MONTHS
BRIDOR 31.
BAKING TABLE For information only to be adapted to your oven (1)
Croissants (50-60g)
Croissants (70-80g)
Pains Chocolat
Large Pain Chocolat
Pains Raisins
Apple Turnover
Minis / Lunchs
Mini Apple Turnover
Large sweet treats
Small sweet treats
Mini Brioche 30g
Mini Brioche 60g
BAKING TABLE For information only to be adapted to your oven (1)
Croissants (50-60g)
Croissants (70-80g)
Pains Chocolat
Large Pain Chocolat
Pains Raisins
Minis / Lunchs
Large sweet treats
Small sweet treats
Large Savoury Treats
Small Savoury Treats
Gluten-free breads and brioche
Gluten-free madeleine
FULL
Y B
AK
ED P
RO
DU
CTS
(1) Check your oven and have it inspected on a regular basis. (2) Direct defrosting before baking. You can defrost your bread in its box at +4°C the evening before. (3) Breads - Always preheat your oven before baking. Closed vents. (4) Cooling on a mandatory rack and trolley, in a temperate, well-ventilated room. (5) Viennese Pastries - Always preheat your oven before baking. Opened vents. (6) Do not heat in a gas or stone oven. Do not refreeze thawed product: Store at -18°C.
PRODUCT STEP 2: Cooling before serving
STEP 1: Baking Ventilated Oven and Rotary Oven (6) at 160°C in its packaging
10 minutes
8 minutes
2 min. out of the packaging
2 min. out of the packaging
Temperature(5)
Time
STEP 2: Baking Stone Oven
STEP 3: Cooling before serving (4)
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
15-18 min.
18-20 min.
18-20 min.
20-23 min.
18-20 min.
13-15 min.
18-20 min.
13-15 min.
18-20 min.
13-15 min.
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
18-20 min.
20-22 min.
20-22 min.
23-25 min.
20-22 min.
15-17 min.
20-22 min.
15-17 min.
20-22 min.
15-17 min.
15 min.
15 min.
15 min.
15 min.
15 min.
15 min.
15 min.
15 min.
15 min.
15 min.
STEP 1: Defrosting recommended
STEP 2: Baking Ventilated Oven and
Rotary Oven
Temperature(5)
Time
16
12
12
6
11
20
8
24
12
24
8
6
6
3
8
12
6
18
8
18
15-30 min.
15-30 min.
15-30 min.
15 -30 min.
15-30 min.
15-30 min.
15-30 min.
15-30 min.
15-30 min.
NO
40 x 60 32,5 x 53
16
12
12
6
11
12
20
20
8
24
20
12
8
6
6
3
8
8
12
12
6
18
10
8
40 x 60 32,5 x 53
STEP 1: Rollout and Prove (24° humidity 70%)
1h30 - 2h
1h45 - 2h15
2h - 2h30
2h - 2h30
1h45 - 2h15
No (to thaw 1 hour)
1h30 - 1h45
No (to thaw 1 hour)
1h30 - 2h
1h15 - 1h45
1h30 - 1h45
1h30 - 2h
Yes
Yes
Yes
Yes
Yes
Pre- eggwashed
Yes
Pre- eggwashed
Yes
Yes
Yes
Yes
STEP 2:Egg Washed(eave-dry for 15 minutes before egg washing)
165-170°C
165-170°C
165-170°C
165-170°C
165-170°C
190-200°C
165-170°C
190-200°C
165-170°C
165-170°C
165-170°C
165-170°C
15-18 min.
18-20 min.
18-20 min.
20-23 min.
18-20 min.
18-20 min.
13-15 min.
15-18 min.
18-20 min.
13-15 min.
8-10 min.
10-12 min.
180-190°C
180-190°C
180-190°C
180-190°C
180-190°C
200-210°C
180-190°C
200-210°C
180-190°C
180-190°C
180-190°C
180-190°C
18-20 min.
20-22 min.
20-22 min.
23-25 min.
20-22 min.
20-22 min.
15-17 min.
18-20 min.
20-22 min.
15-17 min.
10-12 min.
12-14 min.
15 min.
15 min.
15 min.
15 min.
15 min.
30 min.
15 min.
30 min.
15 min.
15 min.
15 min.
15 min.
STEP 3: BakingVentilated Oven and
Rotary Oven
Temperature (5)
Time Temperature (5)
Time
STEP 3: BakingStone Oven
STEP 4: Cooling before serving (4)
Th
e C
hef’
s Ad
vice
BEST BEFORE DATE: VIENNESE PASTRIES: 9 MONTHS
BEST BEFORE DATE: 12 MONTHS
BEST BEFORE DATE: VIENNESE PASTRIES: 9 MONTHS EXCEPT APPLE TURNOVER: 12 MONTHS AND MINI BRIOCHES: 4 MONTHSR
AW
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Bridor de France - Olivet - 35530 - Servon sur Vilaine - France - Tél. +33 (0)2 99 00 11 67 - Fax +33 (0)2 99 00 21 26Contact France : [email protected] - Contact International: [email protected]
www.bridordefrance.comwww.bridordefrance.tv
BR
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aire
Co
nte
mp
ora
in -
No
n-b
ind
ing
ph
oto
s