Frozen bread, fusette, cereals, bagel... | Le Delas Rungis
Frozen bread, fusette, cereals, gluten-free, bagel...
The Galzinette Campagne is a small part-baked sourdough bread roll made from naturally leavened dough and carefully selected wheat flour. With its thin golden crust, airy crumb and rustic flavour, it is ideal for professional food service needs.
Part-baked and immediately frozen, it offers fast preparation and consistent quality. This 45 g individual roll has been carefully selected by Le Delas, your Rungis-based wholesaler, for its practicality and versatility in both traditional and catering formats.
Culinary uses
Reheat in the oven for a few minutes. Perfect with cheese boards, charcuterie platters, starters or lunch trays. Also suitable for mini sandwiches or as table/buffet bread service.
Storage and handling
► Frozen ❆ – Store at –18 °C
► Do not refreeze once thawed
► Reheat in oven at 180 °C for 8–10 minutes
► Consume within 24 hours after baking
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.
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.
The Galzinette Nordique is a small, frozen part-baked sourdough roll made with wholemeal flour and seeds (linseed, sunflower, poppy), inspired by Northern European breads. With its thin, slightly brown crust and dense, hearty crumb, it offers deep cereal flavours with a mild sourdough tang.
Pre-portioned at 45 g, it is quick to prepare and delivers consistent quality. Carefully selected by Le Delas, your Rungis-based supplier, this rustic-style mini baguette is ideal for bread baskets, buffet service, or individual sandwiches.
Culinary uses
Perfect with smoked fish, Nordic salads, mature cheeses or soups. Also great as a table bread or base for individual sandwiches. Pairs beautifully with flavoured butters, herring, salmon or cold meats.
Storage and handling
► Frozen ❆ – Store at –18 °C
► Do not refreeze after thawing
► Reheat in oven at 180 °C for 8–10 minutes
► Consume within 24 hours after baking
The Galzinette Nature is a small part-baked roll made with wheat flour and natural sourdough, without seeds or added grains. It features a thin, lightly golden crust and a soft, airy crumb, with a mild and well-balanced flavour suited to all types of service.
Part-baked and quickly frozen to preserve its quality, it is simple and quick to prepare. Carefully selected by Le Delas, your trusted supplier in Rungis, this 45 g mini baguette offers consistency and ease of use for food service professionals.
Culinary uses
Reheat and serve with main courses, cheese platters, charcuterie, or lunch menus. Also suitable for mini sandwiches, tartines or as breakfast or buffet bread in collective catering.
Storage and handling
► Frozen ❆ – Store at –18 °C
► Do not refreeze after thawing
► Reheat in oven at 180 °C for 8–10 minutes
► Consume within 24 hours after baking
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.
