Frozen bread, fusette, cereals, bagel... | Le Delas Rungis
Frozen bread, fusette, cereals, gluten-free, bagel...
Bridor has developed a gluten-free range made from rice, buckwheat or millet flour and packaged in individual sachets. Already baked, the breads are very quick to put back to work. They only require a few seconds in a microwave directly in their specially adapted bag to be served to the consumer. In addition, they retain all their taste properties for up to 48 hours after defrosting.
Bridor has developed a gluten-free range made from rice, buckwheat or millet flour and packaged in individual sachets. Already baked, the breads are very quick to implement. They only require 30 seconds in a microwave directly in their specially adapted bag to be served. In addition, they retain all their taste properties for up to 48 hours after defrosting.
For restaurants, banquets or buffets, the quality of the bread is an important detail. These cereal rolls, pre-baked on the hearth and made by the master bakers of the Lenôtre school, can be used to serve fresh or even hot bread. They are made with sesame and brown flax seeds as well as malted wheat flakes and wheat germ. Practical, these individual rolls can be served just 8 minutes after taking them out of the freezer, after baking at 210°C.
Practical and easy to prepare, these individual rolls are pre-baked on the floor and can be stored in the freezer. Only the necessary quantity of bread is then baked in the oven. Ready in a few minutes, these crusty breads in the traditional form are elaborated with care, they allow you to serve bread that is always fresh, even hot.
The baguette is an authentic and crispy bread that is ideal for the preparation of many sandwich recipes, classic or original. Part-baked, frozen and ready to bake as soon as they come out of the freezer, baguettes allow you to always have fresh bread on hand.
The Frédéric Lalos signature, MOF Boulangerie, based in Paris 15th arrondissement, guarantees a rigorous selection of French flours, without additives, without improvers, homemade sourdough, long resting of the dough pieces, before baking in a deck oven, fiber intake, and better preservation after baking, thanks to superior hydration of the dough pieces.
This bread is characterized by its rustic shape reminiscent of our breads of yesteryear. Its manual shaping with four folds gives it this shape of pocket, allows to obtain a thick crust of traditional aspect which resists time.
The use of buckwheat flour makes it naturally rich in magnesium, phosphorus and vitamin B.
Sweet flavors and a smell of honey to share both at breakfast or as an accompaniment to a more typical traditional dish.
The Frédéric Lalos signature, MOF Boulangerie, based in Paris 15th arrondissement, guarantees a rigorous selection of French flours, without additives, without improvers, homemade sourdough, long resting of the dough pieces, before baking in a deck oven, fiber intake, and better preservation after baking, thanks to superior hydration of the dough pieces.
Crushed wheat germ, a rounder taste, a milky and sweet flavor, a beautiful golden and crunchy crust, a well-dimpled crumb.
The Frédéric Lalos signature, MOF Boulangerie, based in Paris 15th arrondissement, guarantees a rigorous selection of French flours, without additives, without improvers, homemade sourdough, long resting of the dough pieces, before baking in a deck oven, fiber intake, and better preservation after baking, thanks to superior hydration of the dough pieces.
This bread is characterized by its rustic shape reminiscent of our breads of yesteryear. Its manual shaping with four folds gives it this shape of pocket, allows to obtain a thick crust of traditional aspect which resists time.
The use of buckwheat flour makes it naturally rich in magnesium, phosphorus and vitamin B.
Sweet flavors and a smell of honey to share both at breakfast or as an accompaniment to a more typical traditional dish.
The Frédéric Lalos signature, MOF Boulangerie, based in Paris XVth, guarantees a rigorous selection of French flour, without additives, without improvers, a homemade sourdough, a long rest of the dough pieces, before baking in a hearth oven, a contribution of fibers, and better conservation after cooking, thanks to superior hydration of the dough pieces. Like a memory of our breads of yesteryear, this fiber-rich bread is characterized by its rustic shape and its made-to-measure mix of cereals: brown flax, yellow flax, sunflower and wheat flakes to gain in flavor and aroma. Its taste is modern, smooth and very slightly sweet.
Wheat and rye, wheat sourdough.Generous chunks of walnuts. Notes of nuts, pepper and the countryside. An intense nutty flavour. Suggested pairing : Artisan cheeses.
Fruit of the collaboration between Bridor and the Chefs of Maison Lenôtre-Paris, the Collections of breads, pastries and pastries, "Bridor Une Recette Lenôtre Professionnel" meet the requirements of the most talented Chefs and establishments.
A new recipe with black olives and thyme, more hydrated for better preservation with a more voluminous appearance and improved honeycombing... The taste is also enhanced. Finally, the manual grigne gives it an exceptional appearance and crispiness.
The ciabatta-sized “Cristal” bread (roughly 44x10cm) is the result of an artisanal, hand-kneaded procedure, ensuring the bread has a tender crumb with large air holes, making it exceptionally light with a very fine and crispy crust. Its neutral taste optimises the flavour of a good olive oil, tender tomato flesh or a sprinkling of fleur de sel. This bread is the ideal accompaniment to tapas, the finest hams and charcuteries, cheeses, pâtés and anchovies, and will not become soggy.
The product is part-baked, and it is recommended that you finish cooking (without defrosting) by baking the bread for 12-14 minutes in an oven preheated to 180-190°C, or by cutting the loaf in half lengthwise and placing crust-side up under a salamander for 4 - 5 minutes.
