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...

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

... 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.

... 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...

Guéry, a sheet metal and boiler-making company founded in 1864 in La Tourlandry (located between Angers and Cholet in the Mauges region), has a workshop of 10,000 m² and over 60 employees who have been applying their expertise for generations. We work on the design, manufacturing, and distribution of various products in three areas: - WELDING: Light and heavy piping (boiler-making) for bulk hand...

...The professional dough former allows you to shape small rolls, baguettes, long loaves, short loaves, and large breads. You can make breads ranging from 100 grams to 3 kilograms with the dough former. It is an essential machine for bakers. With the dough former, you can work safely thanks to its protection system. The loading of the bread dough is done manually into the dough shaping machine. The...

...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.

...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...

... 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...

...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.

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 - ...

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, 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).