Lantmännen Brochure Rustieke Broden A4 ENG

Rustic bread, Happy customers

DISCOVER THE ADVANTAGES OF PREMIUM BAKE-OFF BREAD FOR YOUR BUSINESS

Go for

satisfied customers

with rustic bread Everything that is rustic, authentic and high quality, scores high. Whether in hotels, restaurants, lunchrooms or sandwich bars. In this brochure you will discover an exclusive selection of breads which will make a difference for you and your business and increase guest satisfaction. Expand your range with on-trend, premium products that you can introduce every day afresh at various eating times.

In addition to our top products, you will also find recipes in this brochure that help you extend your creative boundaries. Want to bet that premium, rustic bread will soon be the star of your business?

02

1

LARGE RUS TI C LOAVES ( p8) The unadulterated uncut bread

2

RUSTIC BAGUETTE S

(p12)

Classics with a twist

3

RUSTIC CIABATTAS

(p16)

Italian taste explosion with character

4

RUSTIC BRE AD ROLLS ( p20) Your ally in every eating situation

5

ASSORTM E N TS & M IN I’S ( p24) For a delicious lunch, reception or successful dinner

03

P RE MIUM R U S T IC B RE A D NOW AL SO AVAIL AB L E IN B A KE -OF F !

The advantages of Bake-Off at a glance

4. VARIOUS TIMES FOR USE 3. LESS WASTE, FEWER COSTS

2. EASY STOCK CONTROL 1. ALWAYS FRESH! With bake-off bread products, you serve your customers deliciously fresh bread at any time of the day.

Moreover, the smell of freshly baked bread is always irresistible. Simply put a few loaves in your oven to stimulate your sales.

04

Done with being dependent on others, such as the local baker. From now on, you just keep an eye on your stock yourself. And what happens when you find yourself in a panic at peak times?

Then you can easily cope with that using bake-off products.

Waste is one of the biggest problems in our sector. With bake-off products, that is a thing of the past. You only bake off what you actually need and keep the rest for later.

Serve the bread in different varieties, both in the morning and in the afternoon and the evening. Or magically convert leftover loaves into a delicious snack such as French toast or bruschettas. A bit of extra pampering for your customers, with a minimal impact on your food costs.

3. TRENDY PRODUCTS

Rustic bread. The best choice for your business Of course you only want the best for your business. And that certainly applies to your bread.

Rustic loaves radiate quality. That's why they are the best choice for your business in any situation.

1. 100% SATISFIED CUSTOMERS & GUESTS Make the difference with the perfect

Profit from the trend towards rustic, traditional and authentic products and so meet the needs of your customer.

supply: miniature buns, rustic uncut loaves or traditional baguettes. Your customers won’t know what to choose first from the whole delicious range.

2. MAXIMUM TURNOVER Customers are willing to pay considerably more for rustic, authentic-looking loaves.

Adding rustic loaves to your range is thus a simple way to increase your profit.

4. DISTINCTIVE RANGE Introduce the wide rustic assortment into your business and distinguish yourself from your competitors.

5. VARIETY Put more variety into your menu and be ready at any time of the day to meet your customers' needs. Big or small? In your business, everyone will find something to his taste.

05

Something for everyone...

PREMIUM INGREDIENTS AND PREPARATION METHOD

SOURDOUGH For a unique, refined taste.

TOPPING WITH SEEDS AND KERNELS For a natural, healthy appearance.

BRICK KILN Where the dough turns into a rustic loaf with a crispy crust and the taste of yesteryear.

OLIVE OIL For a rich, full-bodied taste that you won't forget quickly.

06

BAKED ON THE OVEN FLOOR For a thin, crispy crust.

DUSTED WITH FLOUR One of the first things consumers think of in rustic bread.

For every kind of outlet RESTAURANTS SANDWICH BARS HOTELS Bread plays an important role in increasing customer satisfaction.

Especially if it concerns the breakfast buffet.

Improve the experience of your buffet with this rustic bread.

Your customers expect more all the time. Even during lunch, they want something special, nutritious and healthy to eat.

With this choice of rustic loaves, you might even exceed their expectations.

And...on top of that, you will earn more.

The bread basket is often the first thing your customers are served. With a high-quality, innovative, rustic bread basket, you immediately show how important quality is to you and your restaurant. With some delicious oil and tapenades along with it, you will see that your guests are happy to pay a bit extra for that.

07

1

L A R GE RUS TI C L O AVES

The unadulterated uncut bread LARGE RUSTIC LOAVES

A single cutting movement through the crispy, rustic loaf suffices to appeal to everybody's senses. Serve in a basket or process as rustic toasted or plain sandwich.

08

R EC IP E

RUSTIC TOASTED SANDWICH PRODUCT Miller’s loaf white 23610001

INGREDIENTS Miller’s loaf white, farmhouse butter, slices of boiled country-made ham, slices Gouda cheese, ketchup

TIP

ntact nt the co To preve irty getting d grill from t to s e b is ly, it too quick g in k a b f et o put a she . n e e tw be paper in

PREPARATION METHOD 1 Cut the bread into equal slices and lay them out flat. 2 Spread with butter and cover the slices with Gouda cheese. 3 Lay half a slice of ham on top of the cheese and close the sandwiches. 4 Heat the sandwiches between a double contact grill until the cheese is melted.

5 Serve with a jar of ketchup.

09

1

L A R GE RUS TI C L O AVES

RE CI P E

ALP BREAD PASTRAMI PRODUCT Alp bread 25370001

INGREDIENTS 3 slices of Alp bread, mozzarella, beef tomato, grilled eggplant, lettuce, pesto, veal pastrami

TIP

cious Also deli beef. with salt

10

PREPARATION METHOD Grill three slices of Alp bread.

Spread two cuts on one side with pesto and the third slice on both sides with pesto. 3 Take one slice of bread and top with lettuce, tomato and mozzarella.

4 Place on top the slice that you have spread with pesto on both sides and cover it with aubergine and pastrami. 5 Top the tower off with the last slice of bread.

1 2

ON OFF ER

LARGE RUSTIC LOAVES

22070000

FARMER’S BREAD DARK 12600001

FARMER’S BREAD WHITE Weight 400 g Length 27 cm Pcs/box 10 Use within (mos.) 12 60’

Weight 400 g Length 27 cm Pcs/box 10 Use within (mos.) 12 60’

15’ 170°-190°C

15’ 170°-190°C

23600001

MILLER’S LOAF MULTIGRAIN

25600000

Weight 800 g Length 28 cm Pcs/box 4 x 2 Use within (mos.) 9 60’

LINGOT APRICOT AND FIGUES

15’ 170°-190°C 25370001

ALP BREAD

Weight 350 g Length 18 cm Pcs/box 2 x 6 Use within (mos.) 12 60’

15’ 170°-190°C

Weight 600 g Length 29 cm Pcs/box 14 Use within (mos.) 12 60’

15’ 170°-190°C

23610001

Olive oil Dusted with flour Brick kiln Sourdough

MILLER’S LOAF WHITE Weight 800 g Length 28 cm Pcs/box 4 x 2 Use within (mos.) 9 60’

15’ 170°-190°C

Topping with seeds and kernels Baked on the oven floor

11

2

RUS TI C B A G UETTES

Classics with a twist RUSTIC BAGUETTES

Instantly give your customers that holiday feeling with these rustic baguettes. The well-known classic, but then just with that tiny bit more.

12

“ Also

delicious as a hot bread roll!

” 13

2

RUS TI C B A G UETTES

TIP

andTie the s ether g wich to ing. tr s with a

RECI P E

PAN GALICIA PRODUCT Pan Galicia media white 25590000

INGREDIENTS Pan Galicia media white, brie, grilled courgettes, cherry tomatoes, pesto, matured ham, cress, basil

14

PREPARATION METHOD 1 Bake off the Pan Galicia according to the baking instructions. 2 Allow the bread to cool off and cut in half. 3 Spread the halves with pesto. 4 Cover with brie, courgettes, ham and cherry tomatoes.

5 Finish off with basil and cress.

ON OFF ER

RUSTIC BAGUETTES

25550000

ARTISANALE BAGUETTE 25590000

PAN GALICIA MEDIA WHITE

Weight 130 g Length 26 cm Pcs/box 50 Use within (mos.) 12 15’

18’ 170°-190°C

Weight 125 g Length 25 cm Pcs/box 50 Use within (mos.) 12 15’

8’ 170°-190°C

25360001

RUSTIC BAGUETTE WHITE Olive oil Dusted with flour

Weight 320 g Length 40 cm Pcs/box 18 Use within (mos.) 12 15’

18’ 170°-190°C

Brick kiln Sourdough Topping with seeds and kernels Baked on the oven floor

15

3

RUS TI C C IAB ATTAS

Italian taste explosion with character RUSTIC CIABATTAS

Our ciabattas are made the way the traditional baker prescribes: with plenty of water and long rest periods, with olive oil and sourdough developed ourselves.

16

“Contains a

smidgen of olive oil

“

17

3

RUS TI C C IAB ATTAS

RECI P E

NORDIC BENEDICT PRODUCT

PREPARATION METHOD

Ciabattina 15880004

1 Bake off the Ciabattina according to the baking instructions. 2 Cut the cooled off ciabatta in half and toast the two halves briefly on the insides. 3 Poach the eggs. 4 Season the spinach with salt and pepper and cover the underside of the ciabatta with the spinach. 5 Twist the salmon into 3 small rosettes and lay them on top of the spinach. 6 Lay the poached eggs between the salmon rosettes. 7 Heat the BĂŠarnaise sauce and pour it over the salmon and the eggs. 8 Finish off with coarse salt and pepper and close the roll.

INGREDIENTS Ciabattina, smoked salmon, spinach, 2 eggs, BĂŠarnaise sauce

18

ON OFF ER

RUSTIC CIABATTAS

15860000

CIABATTA Weight 350 g Length 36 cm Pcs/box 20 Use within (mos.) 12

12450000

CIABATTA

15’

4’ 170°-190°C

Weight 130 g Length 17 cm Pcs/box 60 Use within (mos.) 12 15’

4’ 170°-190°C

15880004

CIABATTINA Olive oil Dusted with flour Brick kiln

Weight 170 g Length 26 cm Pcs/box 45 Use within (mos.) 12 15’

4’ 170°-190°C

Sourdough Topping with seeds and kernels Baked on the oven floor

19

4

RUS TI C B U NS

Your ally in every eating situation RUSTIC BREAD ROLLS

Lift the classic filled bread roll to a higher level with the rustic varieties. Extend your range with our rustic bread rolls and pamper your customers’ taste buds.

20

R EC IP E

VIETNAMESE “BANH MI” SANDWICH PRODUCT Rustic baguette white 27250000

INGREDIENTS Rustic baguette white, crispy chicken, pickled vegetables, red pepper in rings, coriander, Japanese kewpie mayonnaise

PREPARATION METHOD 1 Bake off the Rustic baguette according to the baking instructions. 2 Cut the cooled off baguette open at the top and spread the inside with kewpie mayonnaise. 3 Cover the bread roll with roasted crispy chicken. 3 Finish off with pickled vegetables, red pepper and coriander.

21

4

RUS TI C B U NS

RECI P E

FESTIVE AVOCADO PRODUCT Rustic baguette brown 27260000

INGREDIENTS Rustic baguette brown, avocado in slices, roasted cauliflower, skyr (low-fat Icelandic quark), honey tomatoes, black sesame seeds, salt, pepper, Tahoon Cress

22

PREPARATION METHOD 1 Bake off the Rustic baguette according to the baking instructions. 2 Cut the cooled off baguette in half and spread with skyr. 3 Cover in tiled fashion with avocado slices. 3 Add salt, pepper, tomatoes, cauliflower and Tahoon Cress. 3 Close the bread roll.

ON OFF ER

RUSTIC BREAD ROLLS

27250000

RUSTIC BAGUETTE WHITE 26650000

RUSTICO BROWN

26640000

RUSTICO WHITE

Weight 100 g Length 10 x 10 cm Pcs/box 30 (2x15) Use within (mos.) 12 15’ 4’ 170°-190°C

Weight 100 g Length 17 cm Pcs/box 60 (4x15) Use within (mos.) 12 30’

4’ 170°-190°C

Weight 100 g Length 10 x 10 cm Pcs/box 30 (2x15) Use within (mos.) 12 15’ 4’ 170°-190°C

27260000

Olive oil Dusted with flour Brick kiln Sourdough Topping with seeds and kernels

RUSTIC BAGUETTE BROWN Weight 100 g Length 17 cm Pcs/box 60 (4x15) Use within (mos.) 12 30’

4’ 170°-190°C

Baked on the oven floor

23

5

AS S ORTMENTS & M INI’S

For a delicious lunch, reception or successful dinner ASSORTMENTS & MINI’S

You’ll never get a second chance to make a first impression, especially not in the catering industry. So always pamper your customers right from the start with an extensive and varied selection of high quality bread rolls.

24

R ECIPE

PICK & MIX MINI’S PRODUCT Mini rustico white 2652 & Mini rustico brown 2653

INGREDIENTS Mini white and brown bread rolls, roast beef with BBQ glazing, mayonnaise with green herbs, red onions in rings, watercress, coriander, scampi, red Thai curry, mayonnaise, goat cheese, walnuts, kewpie mayonnaise, pear (conference), honey

PREPARATION METHOD Defrost the mini bread rolls and bake them off according to the baking instructions. 2 Cut the bread rolls open and cover them with the ingredients.

1

FOR THE GOAT CHEESE 1. Coat both sides with kewpie mayonnaise.

2. Cut the pear into thin slices using a mandolin slicer.

3. Cut the goat cheese into slices.

4. Cover the bread roll with the pear and put the slices of goat cheese on top of that.

5. Finish off with honey and crushed walnuts.

FOR THE BUTCHER CUT 1. Spread herbal mayonnaise on both sides of the bread roll.

2. Cover them with roast beef.

3. Finish off with the watercress and half of the red onion.

FOR THE THAI CURRY 1. Mix the curry with mayonnaise.

2. Cut the coriander finely.

3. Spread herbal mayonnaise on both sides of the bread roll.

4. Then dress the top with the scampis.

5. Finish the whole off with the half of the red onion, coriander and the rest of the sauce.

TIP

Serve on a wooden p lank.

GOAT CHEESE

BUTCHER CUT

THAI CURRY

25

5

AS S ORTMENTS & M INI’S

ON O F F ER 26530000

MINI’S

MINI RUSTICO BROWN 26520000

MINI RUSTICO WHITE 12230004

MINI CIABATTA

Weight 50 g Length 8 x 8 cm Pcs/box 2 x 20 Use within (mos.) 12 15’

Weight 50 g Length 8 x 8 cm Pcs/box 2 x 20 Use within (mos.) 12 15’

4’ 170°-190°C

Weight 35 g Length 6 cm Pcs/box 3 x 23 Use within (mos.) 12 15’

4’ 170°-190°C

NEW

4’ 170°-190°C 27230000

16660002

MINI TIGER PISTOLET

MINI BAGUETTE BROWN Weight 30 g Length 8 cm Pcs/box 260 Use within (mos.) 12 15’

24410000

15’ 170°-190°C

NEW 27240000

MINI RUSTIC ROLL

MINI BROWN BAGNAT

Weight 35 g Diameter Ø 7 cm Pcs/box 100 Use within (mos.) 9 30’ OR

4’ 170°-190°C

Weight 35 g Diameter Ø 7 cm Pcs/box 160 Use within (mos.) 9 30’ OR

4’ 170°-190°C

Weight 35 g Diameter Ø 7 cm Pcs/box 100 Use within (mos.) 9 30’ OR

4’ 170°-190°C

16650003

MINI BAGUETTE WHITE Weight 30 g Length 8 cm Pcs/box 260 Use within (mos.) 12 15’

26

15’ 170°-190°C

ON OFF ER

ASSORTMENTS

22090000

MINI ASSORTMENT PRESTIGE 16830008

RESTO ASSORTMENT NEW 27270000

ASSORTMENT MINI ROUND ROLLS 12410000

MINI ASSORTMENT RECEPTION Weight 27 g Pcs/box 4 x 18 Use within (mos.) 9 30’

/

Weight 30 g Pcs/box 5 x 20 Use within (mos.) 10 15’

4’ 170°-190°C

Weight 30 g Pcs/box 5 x 20 Use within (mos.) 10 15’

4’ 170°-190°C

Weight 35 g Diameter Ø 7 cm Pcs/box 60 (3x20) Use within (mos.) 9 30’ OR

4’ 170°-190°C 20470000

MINI ASSORTMENT SANDWINO Weight 35 g Length 6 x 6 cm Pcs/box 4 x 18 Use within (mos.) 10 Sandwino 30’

/

Olive oil Dusted with flour Brick kiln Sourdough Topping with seeds and kernels Baked on the oven floor

27

Lantmännen Unibake, Partner in

Your Success!

Why choose Lantmännen Unibake?

The market is constantly changing. People are increasingly eating out, ‘on the go’. Classical meals are being replaced by new eating times. Whoever takes advantage of this will win. But that is not self-evident. Your customer demands more of an experience and wants everything faster. You need to respond to the latest trends: health, local products, a vegetarian selection...

The government is also demanding and the regulations are complicated. All in all, you have a whole lot on your plate. That’s why Lantmännen Unibake would like to be a ‘Partner in Your Success’.

What does that involve?

The next step

We want to be more than just a supplier of quality bake-off products.

We are keen to join in your thinking process. Not only about your product range and your menu, but also about the success of your business.

www.lantmannen-unibake.be/ campagnes/partner-in-your-success

How do we do that?

1. Training courses for you and your staff 2. Support for your marketing and sales 3. Inspiration, as much as you want!

And what does that mean for you?

• More satisfied and loyal customers/guests • Increased turnover • Reduced food costs and higher margins • More knowledge and inspiration

Sign up for the Success e-mails:

Take one of our Unibake Academy training courses.

Find out more at: www.lantmannen-unibake.be/ unibake-academy/workshops Contact your Regional Manager, because everything begins with a good chat. info-be@lantmannen.com or Tel. +32 (0)52 31 59 00

Order now from your wholesaler and discover the advantages of our rustic bread for yourself.

Totally convinced? Or still need some more information?

Our account managers would be pleased to visit you. Make an appointment soon! Would you rather try out some samples first? Then contact our regional managers!

CONTACT LANTMÄNNEN UNIBAKE BELGIUM-LUXEMBURG

Nijverheidsstraat 3 1840 Londerzeel T: +32 (0)52 31 59 00 E: info-be@lantmannen.com W: lantmannen-unibake.be W: mypastridor.be