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Retail stores

Coffees

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Dear Partner and Customer, As everyone planned, 2009 has been a tough year. However, the crisis allowed us to work closer to you and, together, we were able to face and find out solutions to go ahead. That’s the real partnership ! Opinions are different about what will happen in 2010. One thing is sure: we have to be different and communicate it well. Hence, Délifrance is committed in several activities: Innovation : extension of our LE PAIN HERITAGE range (introduction of mixed boxes), new breads with innovative flavours (figs, herbs, nuts), new original shapes in viennoiserie (plait, papillon), packaging and creative shapes in pastry (square 3 chocolates). Sustainability: all our production sites are involved into water and electricity saving and recycling. Naturality : progressive removal of all artificial colours and flavours in our viennoiserie, using no Hydrogenated Vegetable Oils (HVO), and keep the quality and the ingredients selection … Communication : a tool even more adapted to your needs: in 2010, it is not one but 3 brochures which have a selection of products and technologies adapted to the different end users. We are sure that you will find in the 2010 selection new products to launch in your market with the right POS material to communicate. Please be in touch with us, we are here to help And above all …

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Bon appétit.

23/12/2009 12:54:20


Christian ROBIN Délifrance Export Director

Martine TONIUTTI Back office & Export marketing manager

Jérémie MANSOT Export Manager

Maguy DELRIEU Commercial Assistant

Nadine MIRANDE-NEY Area Export Manager

Sylvie GIBERT Commercial Assistant

Sophie PRETIN Commercial Assistant

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Jean-Christophe MAINHAGU Financial Controller

23/12/2009 12:54:25


Délifrance, the importance of authenticity. With our customers at the heart of everything we do, we strive to offer the best service through local sales offices, appropriate logistics and quality products. Our passion for our products is intimately linked to our drive to find and create the finest ingredients. Thanks to the expertise of our parent company, Grands Moulins de Paris (milling company of the NutriXo group), we have competence in every field – literally. This means Délifrance has expert support on the milling side, which guarantees the quality and the origin of the flour used in Délifrance recipes.

20 ion product sites 17 subsidiaries

4000 partners throughout the world 3300 employees

es 2000+ referenc r adapted to you needs

Photo champ de blé

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23/12/2009 12:54:27


Délifrance Austria Délifrance Hungaria

COUNTRIES SERVED BY DÉLIFRANCE SUBSIDIARIES

Proximity and face to face discussions with clients or suppliers is the basis of the client relationship. Délifrance is very proud to have founded a strong worldwide network through 17 subsidiaries. This allows us to be more efficient and even closer to our clients. Outside these countries, the Délifrance flag is flown by more than 30 partners and distributors all over the world.

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23/12/2009 12:54:29


Environment

Quality

Délifrance is able to offer high-quality products thanks to a strong quality policy. On all our production sites, we have installed and maintain an efficient quality system, which has been validated by standards such as ISO 22000, BRC and IFS. In addition to this, organic certifications and customer specifications impose additional constraints. Furthermore, Délifrance’s suppliers must guarantee the consistent quality of their products and comply with Délifrance’s requirements. They must all have a HACCP system and respect existing good practice guidelines in terms of production and hygiene.

To reduce our impact on the environment we have integrated this subject in our management system, objectives, and plans. Therefore, in 2009, we:

- Implemented a system to reduce our water consumption by 5%. - Implemented a system to reduce our energy consumption by 5%.

- Worked on the eco-design of packagings: Délifrance strives to use packagings made from easily recyclable materials and, where possible, uses recyclable cardboard boxes.

From production to packaging, a product passes through 50 to 90 checkpoints and, thanks to controlled logistics, with controlled temperature, Délifrance ensures optimum quality all the way from the production site to the customer’s point of sale or warehouse.

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23/12/2009 12:54:34


Délifrance wants to ensure consumers that pleasure can go hand in hand with nutrition:

Naturality

- We can provide nutritional values for all of our products.

Nutrition

- We have progressively reduced the salt content in all our bread in accordance with nutritional recommendations. - Délifrance has developed breads which are “source of omega 3”, an essential fatty acid that is often consumed in insufficient amounts. - Délifrance’s French bread provides fibre and complex sugars, but doesn’t contain added fat nor added sugars (contains naturally occuring fat/sugars), which gives it a nutritional advantage compared to standard white tin loaf.

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Délifrance aims to produce delicious products with nutritional qualities which correspond to changing customer expectations. This is why, for example, all of Délifrance’s viennoiserie recipes are HVO*-free, thereby limiting the trans fatty acid content. Margarines used by Délifrance contain 1% or less than 1% trans fatty acids. - Naturally, our bread recipes do not contain any artificial colours or flavours. - Délifrance is also gradually eliminating all artificial colours and flavours from viennoiserie products - In pastry and savoury products Délifrance favours recipes that are free from artificial colours and flavours. - Délifrance limits the use of additives, like preservatives, to what is necessary in terms of appearance, taste, texture, and food safety. *HVO = Hydrogenated Vegetable Oil

23/12/2009 12:54:38


With a wide range from dinner rolls to big loaves to share and many different flavours and recipes, Délifrance helps you to adapt and vary your bread range depending on your customers’ desires, needs or time of the day.

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Bread CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 9

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The baguette range 601(2) White baguette 70cm 330g 50 Units/Box 20’-22’ 200°C

505(1) Multicereal baguette 57cm 280g 40 Units/Box 20’-22’ 200°C

621(2) Large white baguette 70cm 530g 30 Units/Box 25’-30’ 200°C

Shelf life -18°C in the original packaging: (1) 4 months, (2) 6 months.

Ready to prove (proving 24°C/3h)

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The baguette range 672 White baguette 57cm 220g 30 Units/Box 10’-12’ 200°C

1834 Baguette Prestige 57cm 250g 24 Units/Box 10’-12’ 200°C

506 Multicereal baguette 58cm 250g 30 Units/Box 10’-12’ 200°C

7986 Rustic Baguette 51cm 285g 30 Units/Box 10’-12’ 200°C

1901 Large white baguette 58cm 400g 24 Units/Box 12’ 200°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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The big loaves range 2355 Ciabatta 28cm 250g 32 Units/Box 13’-15’ 210°C

178 Country loaf 26cm 440g 16 Units/Box 10’-12’ 200°C

679 Walnut loaf 31cm 440g 16 Units/Box 15’-18’ 200°C

678 Multicereal loaf 31cm 440g 16 Units/Box 15’-18’ 200°C

677 White loaf with poppy seed topping 31cm 440g 16 Units/Box 15’-18’ 200°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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The big flavoured breads range 78006 Nuts almonds and cereals pave 15cm 365g 30 Units/Box 18’ 210°C

78009 Cereals and figs bread 14cm 360g 32 Units/Box 12’-14’ 210°C

78008 Muesli pave 17cm 365g 24 Units/Box 18’ 210°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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With this exclusive range, Délifrance emphasizes the heritage of the french bakery tradition. A selection of the best French wheat, “home-made” fresh sourdoughs and baking on natural Alpine stone : these are some ingredients that go into LE PAIN HERITAGE.

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Le Pain Héritage CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 19

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3 recipes to satisfy all tastes Part baked in a natural stone hearth oven for an attractive, tasty and crunchy crust, Le Pain Héritage has something for everyone:

Poolish

recipe with subtle flavours of cereal and sweet almond for a delicately balanced taste.

Céréales

recipe, with fruity and grilled notes and the crunchy texture of seeds for an indulgent experience.

Levain

recipe, with a more proacidic with notes of rye and sourdough for a

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7959 Assorted Petits Pains Triangle cereals: 9cm 40g Dinerroll sourdough: 9cm 40g Losange Poolish: 12cm 40g 3x35 Units/Box 6’-8’ 210°C

8926 Assorted small pavé sourdough (flour dusting, poppy seeds, sesame) 6,5cm 40g 3x35 Units/Box 6’-8’ 210°C

8085 Heritage Baguette 51cm 285g 30 Units/Box 10’-12’ 210°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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Savour the DĂŠlifrance viennoiserie, an airy puff pastry that simply melts in the mouth. This year, we invite you to taste particularly appetising and interesting shapes (papillon, plaits ...) in big and small sizes that both adults and children will enjoy !

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Viennoiserie CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 25

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The classic croissant range 114(1) Croissant (butter 22,5%) 50g 200 Units/Box

117(1) Croissant (butter 24%) 60g 180 Units/Box 13-15’ 185°C

13-15’ 185°C

848(2)(3) Croissant (butter 24%) 55g 80 Units/Box 15’18’ 175°C

989(2)(3) Croissant (butter 24%) 70g 50 Units/Box

3102 (2)(3) Curved Croissant (butter18%) 90g 80 Units/Box

850(2)(3) Curved Croissant 55g 80 Units/Box 11’ 220°C

15’18’ 175°C

15’18’ 175°C

Shelf life -18°C in the original packaging: (1)6 months, (2)12 months (3)products are eggwashed

Ready to prove (proving 24°C/2h30)

Ready to bake

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The classic croissant range 152 Charentes butter croissant (butter 28%)* 60g 180 Units/Box 13-15’ 185°C

1157 Croissant (butter 22,5%)** 80g 140 Units/Box 11-13’ 185°C

1329 Croissant* 50g 200 Units/Box 13-15’ 185°C

Shelf life -18°C in the original packaging: 6 months.

Ready to prove (proving 24°C/2h30*, 3h**)

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The classic pain au chocolat range 158(1)(3) Maxi Pain au chocolat (butter 20%) 120g 90 Units/Box 13-15’ 185°C

2256(2)(3) Pain au chocolat (butter 21%) 70g 70 Units/Box

851(2)(3) Pain au chocolat 60g 80 Units/Box 15’18’ 175°C

15’18’ 175°C

Shelf life -18°C in the original packaging: (1)6 months, (2)12 months (3)products are eggwashed

Ready to prove (proving 24°C/3h)

Ready to bake

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The classic pain au chocolat range 926(1) Charentes butter Pain au Chocolat (butter 21%) 65g 160 Units/Box 13-15’ 185°C

122 Pain au chocolat 65g 160 Units/Box

156 Pain au chocolat (butter 20%) 60g 200 Units/Box

13-15’ 185°C

13-15’ 185°C

Shelf life -18°C in the original packaging: 6 months, products are eggwashed.

Ready to prove (proving 24°C/3h)

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The classic raisin whirl range 852(2)(3) Raisin whirl 96g 60 Units/Box 15’-18’ 175°C

846(2)(3) Raisin whirl (butter 13%) 96g 60 Units/Box 15’-18’ 175°C

149(1) Raisin whirl 100g 120 Units/Box 13’-15’ 185°C

150(1)(3) Raisin whirl (butter 15,5%) 100g 120 Units/Box 13’-15’ 185°C

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

Ready to prove (proving 24°C/3h)

Ready to bake

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The harmonie range The Harmonie range offers well balanced products, mixing butter and margarine, for a competitive price. 7053 Croissant 60g 100 Units/Box 15’-18’ 180°C

7088 Raisins whirl 100g 60 Units/Box 17’-20’ 180°C

7069 Pain chocolat 75g 80 Units/Box 15’-18’ 180°C

Shelf life -18°C in the original packaging: 12 months. Products are eggwashed.

Ready to bake

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The mini classic range 101(1) Mini croissant (butter 24%) 20g 400 Units/Box 9’-11’ 185°C

3118(2)(3) Mini croissant (butter 18%) 25g 160 Units/Box 12’-15’ 180°C

103(1)(3) Mini raisin whirl (butter 13%) 30g 300 Units/Box 9’-11’ 185°C

3119(2)(3) Mini pain au chocolat (butter 16%) 25g 160 Units/Box 12’-15’ 180°C

104(1)(3) Mini pain au chocolat (butter 20%) 25g 380 Units/Box 9’-11’ 185°C

3120(2)(3) Mini raisin whirl (butter 14%) 30g 150 Units/Box 12’-15’ 180°C

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

Ready to prove (proving 24°C/2h30)

Ready to bake

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The mini classic range 161(1) Mini croissant 25g 340 Units/Box 13’-15’ 175°C

8736(1) Mini twist chocolate chips 50g 65 Units/Box 16’ 175°C

163(1) Mini Pain au Chocolat 25g 380 Units/Box 13’-15’ 175°C

9432(2)(3) Croissant (AOC butter 20%) 40g 100 Units/Box 15’-20’ 180°C

164(1) Mini raisin whirl 30g 300 Units/Box 13’-15’ 175°C

8682(2)(3) Pain au chocolat (AOC butter 17,5%) 45g 180 Units/Box 15’-18’ 180°C

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

Proves and bakes at the same time

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Ready to bake

22/12/09 21:00:50


The mini danish range 1280 Hazelnutchocolate mini danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1283 Choc’orange mini danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1281 Cherry mini danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1284 Custard Cream mini danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1282 Blackcurrant and apricot danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1286 Apple & maple syrup mini danish (butter 19%) 35g 120 Units/Box 15’-18’ 175°C

1307 Assorted box of mini duo - 3x40 Units/Box (1282, 1283 & 1284) Shelf life -18°C in the original packaging: 6 months.

Proves and bakes at the same time

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The specialties range pa

8775(2) (3) Apple turnover (butter 18,5%) 100g 48 Units/Box 25’ 185°C

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aging

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5295(2) (3) Mini apple turnover (butter 19,5%) 35g 120 Units/Box 18’-20’ 185°C

160(1) (3) Custard cream roll** 95g 100 Units/Box 13’-15’ 185°C

6561(2) (3) Wholemeal and multicereal croissant (butter 20%) 80g 55 Units/Box 15’-18’ 175°C

4095(1) Choco twist (butter 14%) 100g 50 Units/Box 13’-15’ 185°C 1807(2) Chocolate chip twist (butter 12,5%)** 100g 60 Units/Box 25’ 185°C

286(1) (3) Almond triangle (butter 20%)* 100g 84 Units/Box 13’-15’ 185°C

Shelf life -18°C in the original packaging: (1) 6 months, (2) 12 months, (3) products are eggwashed.

Ready to prove (proving 24°C/2h30*, 3h**)

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Ready to bake

22/12/09 21:01:12


The specialties range 9420(2) Chocolate hazelnut roll topping hazelnut (butter 20%) 80g 60 Units/Box 18’-20’ 175°C

8032(1) Papillon (butter 15%) 80g 75 Units/Box 16’-18’ 180°C

2261(1) Allumette Chocolate Hazelnut 70g 100 Units/Box 13’-15’ 180°C

Shelf life -18°C in the original packaging: (1)6 months, (2)12 months.

Proves and bakes at the same time

Ready to bake

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The plait range 8988 Vanilla plait 95g 60 Units/Box 17’-19’ 180°C

8990 Choco-nut plait 95g 60 Units/Box 17’-19’ 180°C

6906 Pecan maple plait contains 3 bags of mapple syrup

95g 60 Units/Box 17’-19’ 180°C

Shelf life -18°C in the original packaging: 10 months.

Proves and bakes at the same time

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The brioche range re

1759 Small topped plain brioche (fresh butter 20,5%) 45g 45 Units/Box 45’ 0/4°C

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8197 Brioche with sugar grains under flowpack (butter 12,5%) 400g 12 Units/Box 3h ambiant T°

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6910 Brioche filled with apricot (fresh butter 15%) 65g 40 Units/Box 2h30 ambiant T°

6907 Brioche filled with chocolate and hazelnut (fresh butter 15%) 65g 40 Units/Box 2h30 ambiant T°

9646 Brioche with choco chips under flowpack (butter 12%) 350g 12 Units/Box 3h ambiant T°

Shelf life -18°C in the original packaging: 12 months.

Thaw and serve

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The filled croissants range 5044 Apricot croissant (butter 17%) 90g 48 Units/Box 15’ 190°C

7147 Raspberry croissant (butter 14%) 90g 48 Units/Box 15’ 190°C

7145 Chocolate and hazelnut croissant (butter 14%) 90g 48 Units/Box 15’ 190°C

7144 Chocolate croissant (butter 14,5%) 90g 48 Units/Box 15’ 190°C

7146 Marzipan croissant (butter 14%) 90g 48 Units/Box 15’ 190°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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Pastries are delicacies that can be savoured individually or shared with friends and family. Cakes symbolize sweetness and sophistication. Fruity or chocolate flavours, crunchy or creamy, there is a taste for everyone in our selection.

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Pastry CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 53

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The individual prestige range 8051 Coffee eclair 16cm 80g 40 Units/Box 4h 0/4째C 8052 Chocolate eclair 16cm 80g 40 Units/Box 4h 0/4째C

Shelf life -18째C in the original packaging: 18 months.

Thaw and serve

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The individual prestige pastry range 95 Chocolat fondant Ø7cm 90g 20 Units/Box 45 seconds at 850 W in a microwave

494 Mille feuille vanille 12cm 110g 54 Units/Box 3h 0/4°C

Shelf life -18°C in the original packaging: 12 months.

Thaw and serve

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Ready to bake

22/12/09 21:01:44


The Crousty Pie® range 9406 Crousty Pie® base with almond cream Ø7,5cm 30g 32 Units/Box

3

2

1780 Crousty Pie® base with almond cream Ø10cm 65g 32 Units/Box

1 Put the frozen Crousty Pie® in your oven and bake it 15 to 20 minutes at 170°C. Put your preparation or your fresh fruits. Decorate and serve. OR

1

2

1

Put your fruits on the Crousty Pie® still frozen. Bake 15 to 20 minutes at 170°C. Glaze and serve.

2

3 3

Shelf life -18°C in the original packaging: 18 months.

Ready to bake

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The individual pastry range 8313 Dark chocolate tartlet Ø10cm 90g 24 Units/Box

8314 Caramel & hazelnut tartlet Ø10cm 90g 24 Units/Box

3h 0/4°C

3h 0/4°C

8371 Lemon tartlet Ø10cm 120g 24 Units/Box 3h 0/4°C

8348 Lemon tartlet with meringue Ø10cm 120g 24 Units/Box 3h 0/4°C

Shelf life -18°C in the original packaging: 12 months.

Thaw and serve

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The prestige pastry to share range re

7700 Extreme Chocolate 100% chocolate LxWxH 33x10,2x 3,5 680g 10/12 portions 4 Units/Box 12h 0/4°C

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8173 Opera layer cake LxWxH 33x10,2x 3,5 850g 10/12 portions 4 Units/Box 2h30 0/4°C

6552 Tiramisu layer cake LxWxH 25,5x11x 4 610g 10/12 portions 4 Units/Box 6h 0/4°C

1802 Black forest layer cake LxWxH 33x10,2x 3,5 740g 10/12 portions 4 Units/Box 3h 0/4°C

Shelf life -18°C in the original packaging: 18 months.

Thaw and serve

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The prestige pastry to share range 9461 Triple chocolate cube LxWxH 12,8x11x 6,5 500g 12 Units/Box 12h 0/4°C

2791 Mango passion layer cake LxWxH 33x10,2x 3,5 770g 4 Units/Box 8h 0/4°C

2384 Strawberry layer cake LxWxH 33x10,2x 4,5 1000g 4 Units/Box 12h 0/4°C

1939 Red fruits layer cake (raspberries, blueberries, redcurrants) LxWxH 33x10,2x 3,5 820g 4 Units/Box 10h 0/4°C

6418 Raspberry low fat layer cake LxWxH 33x10,2x 3,5 800g 4 Units/Box 10h 0/4°C

Shelf life -18°C in the original packaging: 18 months.

Thaw and serve

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DĂŠlifrance is inviting traditional French viennoiserie and bread to the frozen aisle. For an indulgent breakfast that is simple and fun to prepare and suited to all tastes !

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Retail catalogue-2010-7.indd 57

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The retail frozen range 9487 6 Petits pavés 70g 7 Bags/Box 6’-8’ 210°C

9486 6 Losange diamond rolls 70g 7 Bags/Box 6’-8’ 210°C

2579 10 Multigrain Petit Pain 40g 7 Bags/Box 8’-10’ 200°C

9485 6 Sourdough Petits pavés Plain Poppy seeds Sesame seeds 70g 7 Bags/Box 6’-8’ 210°C

2577 10 White Petit Pain 40g 7 Bags/Box 8’-10’ 200°C

2578 10 Farmhouse Petit Pain 40g 7 Bags/Box 8’-10’ 200°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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The retail frozen range re

2478 10 mini pains chocolat (butter 16%) 25g 10 Bags/Box 15’-18’ 185°C

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2475 6 croissants (butter 18%) 55g 10 Bags/Box 15’-18’ 185°C

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8978 5 pains au chocolat (butter 24%) 70g 10 Bags/Box 15’-18’ 185°C

2479 10 mini pains raisins (butter 14%) 30g 10 Bags/Box 15’-18’ 185°C

2477 10 mini croissants (butter 18%) 25g 10 Bags/Box 15’-18’ 185°C

Shelf life -18°C in the original packaging: 12 months.

Ready to bake

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Create an atmosphere with light POS materials like posters or tent cards, or larger equipment like furniture or displays. We work together to create special kits that are suited to your needs. Do not hesitate to contact us: we will help you to make your choice!

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Services CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 63

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The DĂŠlifrance sales tools

Poster

Table-tent card

Posters: 60x40cm, 20 Units/Box; Counter tent cards: 12x16,5cm, 20 Units/Box

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The Délifrance POS material 9981 Délifrance chalkboard 40x60cm 1 Unit/Box

9982 «collector’s» metal plaque 40x60cm 1 Unit/Box

97119 Viennoiserie tray + cover + 10 magnetised labels 15x50x30cm 1 Unit/Box

9241 Batch of magnetised labels 4x8cm 10 Units/Bag

1 9242 Small croissant bag (holds 1) 9x5x17cm 2000 Units/Box 2 97103 Large bread bag 16x5x35cm 1 000 Units/Box 3 97104 Baguette bag 9x3,5x60cm 1 000 Units/Box 4 S9935 Brioche bag 14x10x38cm 500 Units/Box 5 S9896 Plait bag 11x3x17,5cm 2000 Units/Box

4 97118 Baguette & viennoiseries display case + 10 magnetised labels 70x35x40cm 1 Unit/Box

2

3

5

1 One display to adapt according to your needs

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Le Pain Héritage POS material 1 S8432 Poster Cereals Pavé 40x60cm 20 Units/Box

1

2

3

5 S8424 Cardboard display 190x40x60cm 1 Units/Box

4

6 S8421 Metal display 65x32x36cm 1 Units/Box

2 S8431 Poster Sourdough Pavé 40x60cm 20 Units/Box

6

7 7 S8420 Small wood display 70x39x35cm 1 Units/Box

3 S8428 Poster Le Pain Héritage poolish baguette 40x60cm 20 Units/Box

4 S8429 Poster Le Pain Héritage poolish half baguette 40x60cm 20 Units/Box

8

9

5

8 S8433 Table tent card baguette poolish 25x16x5cm 10 Units/Box

9 S8419 Metal board poolish baguette 40x60cm 1 Units/Box

50 CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 66

23/12/2009 13:11:28


Provencette POS material

94031 A-Board(1) 98x60x65 front: poster back: chalkboard 1 Unit/Box

94026(4) Chalkboard 40x60cm 1 Unit/Box 94027(5) Chalkboard pen white writing 1 Unit/Box

94029(2) Counter tent cards 16,5x12x7cm 6 Units/Box

94028(6) «collector’s» metal plaque 40x60cm enbossed metal 1 Unit/Box

94030(3) Stickers Repositionnable 5x12cm 4 Units/Box

94025(7) Poster Double sided 40x60cm 3 Units/Box

94023 - Basic kit 2+3+4+5+6+7

CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 67

94024 - Premium kit 1+2+3+4+5+6+7

23/12/2009 13:11:36


your local partner

catalogue-2010-7.indd 76

export@delifrance.com

Délifrance S.A.

99 rue Mirabeau 94853 Ivry sur Seine Cedex - France Tél. +33 (0)1 49 59 75 00 Fax. +33 (0)1 49 59 75 47

S.A. au capital de 19 321 449€ - Registered Number: 313 167 173 RCS Créteil.

All the food products set forth in this document are frozen and/or deep-frozen. This catalog is exclusively for professionals of Retail Stores.

www.delifrance.com

23/12/2009 17:34:39


DELIFRANCE BROCHURE 2010 RETAIL STORES  

BROCHURE DELIFRANCE 2010 FOR RETAIL STORES

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