Burger bread, rice cakes, panko breadcrumbs… | Le Delas
From burger bun to rice panko breadcrumbs...
Crunchy and flavored with garlic, these croutons are perfect for fish soups or certain mixed salads.
Sandwich loaf of ideal size for toasted and club sandwiches.
Panko breadcrumbs are of Japanese origin. It differs from traditional breadcrumbs in that it has a lighter, airier texture and a particularly crispy crust without absorbing excess fat. Thanks to its specific grain size and low oil absorption, it gives a golden, dry and tasty result when pan-fried, baked or fried. This product has been carefully selected by Le Delas, your wholesaler at Rungis, to meet the requirements of catering professionals looking for precise textures and controlled finishes.
Ideal for coating fish, shellfish, white meats (such as poultry escalopes), vegetables or vegetarian preparations such as croquettes or patties. It's just as suited to traditional Japanese dishes such as tonkatsu and as it is to contemporary finger food.
For the best breadcrumbs: dip the food in beaten egg or doughnut batter before coating with Panko breadcrumbs, then cook.
With cereals and grilled, these mini toasts are conducive to all inspirations: topped with tapenade, puree of candied tomatoes, anchovy cream, pesto, as an accompaniment to tapas...
A soft, long-lasting brioche.
Long slices for many uses
Le Delas offers you this plain sliced bread in the classic 550g format. Made from quality ingredients, this sandwich bread is an essential part of any professional kitchen. Its soft texture and neutral flavour make it the perfect base for your sandwiches, toast, croque-monsieur or to accompany your dishes in sauce. Versatile, this sandwich bread will be your ally for quick and tasty preparations.
Special bread for hamburger
For nems and spring rolls.
These round plain croutons are an ideal choice for adding texture and crunch to your salads and soups.
This malted bread, dense and rich in flavour, is a traditional Finnish speciality from the Archipelago region off the south-west coast of Finland, from which it takes its name. Traditionally served with fish soup, it also accompanies smoked salmon, fish spreads and cold meats. On the sweet side, its mild flavour is ideal with seasonal fruit. This bread can also be eaten as a hard bread: cut into thin slices and dried in the oven, it becomes firmer and crunchier, to be enjoyed as is or with toppings. Vegan, it is also suitable for people with lactose intolerance and can be kept in the fridge for two months.
Add water to the preparation and mix until a homogeneous paste is obtained. 150g of tempura mix for 200ml of water.
These crunchy sandwiches are made in Norway using an ancestral recipe that's additive-free and rich in fibre. An exquisite blend of grains and cereals for the perfect dose of energy: rolled oats, wholemeal rye flour, sunflower seeds, sesame seeds, wholemeal spelt flour, spelt bran, oat bran, pumpkin seeds and coconut petals. Multiple ingredient combinations are possible to create unique and tasty breakfasts using these Norwegian crispbreads as a crunchy backdrop (peanut or almond butter, cheese, fresh or dried fruit, honey, scrambled eggs, avocado, salmon...).
Ces tartines croustillantes avec des graines de courges grillées, sont fabriquées en Norvège selon une recette ancestrale sans additifs et riche en fibres. Un assemblage exquis de graines et de céréales pour offrir une dose parfaite d'énergie : flocons d'épeautre, graines de tournesol, graines de lin, son d'avoine, graines de courge 11%, son de blé, son d'épeautre, farine d'épeautre complète. De multiples combinaisons d'ingrédients sont possibles pour créer des en-cas, collations uniques et savoureux en utilisant ces pains craquants norvégiens comme toile de fond croustillante (purée de légumes rôtis, fromage frais de chèvre, houmous, poissons fumés, sardines, champignons...).
