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Product > Bakery > Breads, bagels & pretzels
Product Code: 300300
Frozen, par baked.
A round taste; A milky and mild flavour; Fluffy and slightly crusty.
Length: 57cm +/-2cm.
Instructions: To bake for 15 to 18 minutes at 200 degrees.
Frozen, pre-proved. Instructions: Defrost for about 30 min. Sprinkle with salt, spray with neutral flavoured oil and bake in a preheated convection oven at 170 degrees for 10 to 12 min.(Comes with a bag of salt).
Frozen. Par baked. Exceptional baguette, skillfully prepared with a blend of wheat and rye flours, combined with the distinctive Bridor leaven. Crafted exclusively from high-quality Label Rouge wheat flour. Length: 55cm +/-2.5cm.Instructions: Bake for 8 to 10 min at 190 degrees.
Frozen, par baked. 22cm long and 7cm wide. Stone oven part-baked Italian ciabatta sandwich rolls. Length: 20.5cm +/-2cm.Instructions: Option 1: From frozen, bake for 8 to 10 min at 200 degrees. Option 2: For a less crispy crust, thaw for 30 min and bake for 6 min at 200 degrees.
Frozen. Ready to bake. Length: 54cm Experience the essence of classic French country style with our baguette: soft and airy breadcrumb inside, encased in a thin, crisp, and golden crust. Length: 49.5cm +/-2.5cm.Instruction: Bake for 12 to 15 min at 190 degrees.
Frozen. Ready to bake. Discover the rustic charm of our country-style baguette. Crafted with buckwheat leaven, it boasts unparalleled strength and character, enhanced by the richness of rye flour. Experience the nostalgic aroma of warm hay, combined with the subtle notes of malted wheat and the bold taste of roasted coffee. This extraordinary recipe is the creation of Frederic Lalos, a renowned artisan who earned the prestigious title of Meilleur Ouvrier de France Boulanger (Best Craftsman in France for Bakery) in 1997. Length: 48cm +/-2.5cm.Instructions: Option 1: From frozen, bake for 13 to 15 min at 190 degrees. Option 2: For a less crispy crust, thaw for 30 min and bake for 8 to 10 min at 190 degrees.
Frozen. Par-baked. Assortment of 30 French mini baguette, 30 olive ciabatta, 30 cereal rolls. Bread recipes developed by the famous Lenotre Patisserie in Paris. Instructions: From frozen, bake for 6 to 8 min at 190 degrees.