breads France

...Discover the creamy honey from Pocquet Apiculture, a true delight for honey lovers. Its smooth texture and delicately sweet taste make it a perfect choice for spreading on your breads and pancakes. This honey is the result of a controlled crystallization process, which gives it its unique consistency. Each jar is the product of artisanal craftsmanship, ensuring a superior quality product, rich in...

Creator and manufacturer of wicker and polypropylene displays dedicated to the food industry, Candas, a responsive SME, has been perpetuating the tradition of basketry in France for over 60 years by offering you baskets and displays of all shapes, handcrafted and often custom-made. These baskets are used in bakeries and also serve for the presentation of fruits, vegetables, and catering products.

...Do you want to adjust your flours to create breads and baguettes that comply with the regulations for Traditional French bread?

...From classic whole grain bread to original bran and rye bread, NOVEPAN offers you various recipes to complement your range of white breads.

... almonds, walnuts, and raisins to enhance their antioxidant power. - Their high energy content makes them a recommended food for athletes. They can be eaten as they are, whole, or chopped or powdered, in cakes, cookies, breads...

...Our organic breads are made from untreated flours (type 65 or 80) sourced from organic farming, which retain most of the nutritional qualities of the original grain. These products are healthy and respectful of both people and the environment.

... body. The hibiscus flower has numerous antioxidant properties that deeply affect the skin, digestion, and transit. Cloves detoxify thoroughly, while cinnamon strengthens the immune system. Whether sweet or savory, this jelly becomes the perfect accompaniment for all your meals. Served at breakfast or as a dessert, it pairs wonderfully with pancakes, yogurts, and other breads. Used as a topping for your dishes, its spicy red fruit flavor perfectly complements meats and fish. Volume: 260 ml...

...This oven has the capacity to bake a wide variety of breads or pizzas. A pyrometer on the door allows you to easily monitor the oven's temperature. Fully metallic and insulated with fireproof fabric, it is equipped with rotating tray(s) made of refractory stone, where the hearth is separated from the baking chamber. Features Model VHK01: oven for 6 to 7 breads, has 1 level with a diameter of 100 cm Model VHK02*: extra-large model for 28 to 40 breads, levels with a diameter of 120 cm...

... information for 100 g of spice bread Energy 1307 KJ / 312 Kcal Fat 1.4 g of which saturated fatty acids 0.15 g Carbohydrates 68.3 g of which sugars 42.7 g Protein 4.7 g Salt 0.2 g Minimum durability date 4 months after production. Our spice breads are handcrafted in a workshop located in Faverolles-sur-Cher in Loiret-Cher. Pure honey, as we do not add any other sweetening ingredients to our recipe. Net weight: 250g Packaging: wooden mold-film-label + counter label Production time: 15 days...

...It will allow you to customize and differentiate your breads. The marking is permanent and the uses are multiple (under or on the dough, as a stencil...) Very durable, it has a long lifespan. Easy to clean.

...Our flour includes the whole grain. It is rich in proteins, fibers, minerals, and vitamins. Beneficial for health. The grain, germ, and husk provide better nutritional value. The granulation of our flour allows for easy and daily use. Enjoy all the benefits of the seed while maintaining your culinary habits. Usage: alone or in combination for all your savory or sweet preparations: cakes, quiches, pancakes, sauces, creams, breads…...

...The Salamandre baking tray is a cardboard baking tray designed for special breads and brioche. It withstands significant temperature variations (from -28°C to 220°C) and allows for even baking.

... industrial or RHF. We manufacture and market caramel in various forms and recipes, and provide professionals with Industrial Food Products (PAI): - Liquid caramel for topping, glazing, or filling - Caramel chunks for cookies, breads, brioches, ice creams, truffles…: Classic recipe, fresh cream from Normandy, salted butter, AOP. - Thermostable caramel chunks for baking resistance - Caramel powder We listen to our clients and can support you in your reflections and development needs.

Manufacturer of paper and cardboard packaging for bakeries, pastry shops, viennoiseries, and caterers. Manufacturer of packaging papers and paper bags for pastry shops, bakeries, and viennoiseries. Manufacturer of cardboard boxes for pastry shops. Manufacturer of paper bags for packaging viennoiseries, breads, sandwiches, pancakes,... Manufacturer of baking papers for bakeries. Catering packaging boxes. Presentation accessories in paper for pastry shops. Cardboard packaging solutions for supermarkets...

... request for special breads. We offer both baked and par-baked bread in all forms. Our factory, built in 2014, guarantees the use of the most modern techniques in the production of our products, ensuring superior bread quality thanks to our dough hydrated to over 70% instead of the usual 50 or 60%. This feature guarantees consistent quality 7 days a week, 365 days a year. Our current production...

... chicken - Coquelet - Quail - Guinea fowl - Rabbit - Duck (whole, duckling, fillet, wing, thigh ...) - Foie gras duck (magret, foie gras) - Turkey - Turkey cuts - Processed turkey - Kebab - Charcuterie - Pigeon - Game - Pastries / Breads - Butter - ...

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).

The MENISSEZ company positions itself as one of the leaders in frozen pre-cooked products under protective atmosphere and baked breads. The company now generates over 50% of its revenue from exports, producing more than 100,000 tons each year. Present in our market for over 50 years, our experience allows us to stay in touch with our market to best meet your needs and suggestions.

Since 1703, MOULINS DUMÉE has been producing flour for baking, flour for specialty breads, pastry flour, flour for industry, and improvers for thousands of clients: industrial bakers, artisan bakers, and independent pastry chefs. MOULINS DUMÉE is among the top 10 largest mills in France. The new production site opened its doors in the Salcy area of Gron (89) in September 2015. It has a wheat...

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).