sandwich bread France

... advantage," that of authentic flavors, to our range of gluten-free products. Safety and peace of mind: We pay special attention to the selection and securing of our raw materials to offer high-quality products guaranteed to be gluten-free. Custom gluten-free formulation: Whether it's bread, shortcrust pastry, biscuits, crepes, sandwich bread, or pastries, we adapt to our clients' specifications to formulate the gluten-free solution that meets their needs.

...The gourmet sandwich is the ideal choice for serving sandwiches. With a golden, crispy, and floury crust, it features a soft texture that is delightful to bite into. We can find subtle nuances in its flavor, making it a bread that pairs well with any food. REF:P117A EAN-13:8436017104363 EAN-14:18436017104360 PRECOOKED WEIGHT (G):135 g COOKED WEIGHT:110 g LENGTH (CM):27 cm WIDTH (CM):6.5 cm...

...Sac sandwich 2 soufflets made of bleached Kraft paper 35gr/M² or natural Velin Kraft paper 36-40gr/M². Suitable for food contact, this bag allows you to package your sandwiches while ensuring their preservation and visibility to your customers. It can be customized in size and printing to enhance your communication.

...Uncooked pressed cheese made from raw cow's milk, aged for a minimum of 15 days, sliced and frozen. Tartiflette, savory pies, pizza, salad, sandwich..

...Gyros is the street food dish found everywhere in Greece: a sandwich in pita bread, filled with spiced grilled meat (either chicken or traditionally lamb), a generous dollop of tzatziki, and fresh vegetables. This Greek Gyros mix will take you on a journey and can complement any type of grilled barbecue meats.

... professional panini press, will be useful in your bakery, snack bar, sandwich shop, and other food service establishments. You can create all kinds of hot sandwiches such as: Red peppers and goat cheese, REUBEN sandwiches (corned beef, sauerkraut, Swiss cheese, and olive oil), Pesto chicken, Parma ham and mozzarella, Chicken and feta cheese, Chicken quesadilla (with tortillas). Grill Dimensions: L 410 x W 370 x H 200 mm Top Plate Dimensions: L 335 x W 220 mm Bottom Plate Dimensions: L 335 x W 230 mm Temperature Thermostat: 50 to 300°C Power: 2200 W / 230 V Weight: 20 kg...

...This delicious olive oil bread is available in different formats: breakable sheets, large sheets, or individual for a gourmet sandwich. It will delight your taste buds and meet all your needs.

...Our specific ingredients provide the desired appearance, texture, and preservation for all types of packaged products (brioche, pancakes, sandwich bread, etc.). This technology allows products to maintain their softness for up to 6 months.

...The buckwheat crepe can be enjoyed cold at breakfast as a substitute for bread, but also rolled up like a "healthy sandwich" filled with green salad, raw vegetables, tuna, or small pieces of chicken. Traditional crepe from the Poher region, in Central Finistère Diameter: approximately 40 cm Ingredients: Milk, buckwheat flour (55%), wheat flour, eggs, non-GMO soy flour, sunflower oil, salt...

... bags, paper napkins, hamburger paper, plastic packaging, food films, made in France Metal: sealing machine, cardboard dispenser: pizza boxes, pastry boxes Hygiene: disposable pastry bags, baking paper, stretch food films, PPE, covers, garbage bags, aluminum foil, disposable aprons, guitar sheets, pastry kits, vacuum bags, cash register bags, logistics palletization film Custom packaging: tote bags, handles, sliced bread, croissant bags, sandwich bags...

The company LE PETRIN DU PAPE is primarily a team of bakery professionals capable, thanks to state-of-the-art equipment, of producing thousands of loaves of bread each day. The team consists of around 100 people specialized either in production or in delivery service. We manufacture and deliver a wide range of white, country, and specialty breads, both baked and par-baked, in Toulouse and its surrounding areas. Our bread range includes individual rolls, sandwich loaves, and family-sized breads. We complement our bread offerings with a selection of pastries.

...rolling conveyor, film cutter; - snack and sandwich lines: bread slicers, bread depilers, filling conveyors, ultrasonic slicers, turners, filling stackers, bread slice stackers, dynamic press; - biscuit handling and logistics: aligner, distribution station; - meat packaging: tray depiler, dynamic accumulator, pacing device, screw feeder, angel hair.

... packaging; Alpal® paper packaging; king cake supports and bags; macaroon boxes and cases; baking molds; baking papers; papers and muslins; bread and baguette bags; croissant bags; waterproof bags for chicken, meat, and fish; fruit and vegetable bags; sandwich bags; white pastry supports and gold pastry supports.

Born from the expertise of French baking, the breads in the Le Pain Héritage range from Délifrance are baked in a stone hearth oven, giving them a fresh crumb and an irresistibly crispy crust. The range includes sharing breads, sandwich breads, and individual breads, and features three unique and delicious recipes: Cereals (with its fruity and toasted notes, as well as the crunch of its cereal seeds), Poolish (with delicate aromas of grains and sweet almond), and Levain (with more pronounced notes: a slight acidity, hints of rye, and sourdough).

Fresh products of the day Bakery, pastry, and sandwich production Café We are developing a concept for French bakeries, pastries, and sandwich shops. We are looking for potential partners in your area, so please feel free to contact us so that we can provide you with more information regarding this project, hoping that you will find it of interest for the development and diversification of your activities.

At Royaumeix, we cultivate grains – wheat, rye, and spelt – which we transform into flour at our artisanal stone mill. This production allows us to create our various products, including plain or seed breads, which are hand-shaped and baked in a wood-fired oven, as well as brioches and flour. Specialties: Plain wheat flour breads or with seeds, spelt bread, rye bread, country-style brioches, sandwich bread, seed fougasse, flours, tortillas, and spelt shells;...

Born from the expertise of French baking, the breads in the Le Pain Héritage range from Délifrance are baked in a stone hearth oven, giving them a fresh crumb and an irresistibly crispy crust. The range includes sharing breads, sandwich breads, and individual breads, and features three unique and delicious recipes: Cereals (with its fruity and toasted notes, along with the crunch of its cereal seeds), Poolish (with delicate aromas of grains and sweet almond), and Levain (with more pronounced notes: a slight acidity, hints of rye, and sourdough).