DELIFRANCE BROCHURE 2010 RETAIL STORES

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catalogue-2010-7.indd 5 23/12/2009 17:30:51

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 solu-tions 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 andcommunicate it well.

Hence, Délifrance is committed in several activities:

Innovation : extension of our LE PAIN HERITAGE range (introduction of mixed boxes), new breads with inno-vative 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 … Bon appétit.

CATALOGUE HOTELS RESTAURANTS FINAL 231209.indd 2 23/12/2009 12:54:20

Christian ROBINDélifrance Export Director

Martine TONIUTTIBack office &Export marketing manager

Jérémie MANSOTExport Manager

Nadine MIRANDE-NEYArea Export Manager

Maguy DELRIEUCommercial Assistant

Sylvie GIBERTCommercial Assistant

Sophie PRETINCommercial Assistant

Jean-Christophe MAINHAGUFinancial Controller


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 finestingredients.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.

Délifrance,the importance of authenticity.

20production

sites

3300employees

2000+ references

adapted to your needs

4000 partners throughout the

world

17subsidiaries

Photo champ de blé


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.

Délifrance Hungaria

DélifranceAustria

COUNTRIES SERVED BYDÉLIFRANCE SUBSIDIARIES


Nut

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Envi

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6

To reduce our impact on the environment we have integrated this subject in our ma-nagement 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 packa-gings: Délifrance strives to use packagings made from easily recyclable materials and, where possible, uses recyclable cardboard boxes.

Délifrance is able to offer high-quality products thanks to a strong quality policy.On all our production sites, we have ins-talled 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 ad-ditional 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.

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


Nut

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Nat

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Délifrance wants to ensure consumers that pleasure can go hand in hand with nutri-tion:

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

- 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 na-turally occuring fat/sugars), which gives it a nutritional advantage compared to standard white tin loaf.

Délifrance aims to produce delicious pro-ducts with nutritional qualities which cor-respond to changing customer expecta-tions.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 vien-noiserie 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


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.


Brea

d


The baguette range

621(2)

Large white baguette70cm 530g30 Units/Box

25’-30’ 200°C

505(1)

Multicereal baguette57cm 280g40 Units/Box

20’-22’ 200°C

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

10

601(2)

White baguette70cm 330g50 Units/Box

20’-22’ 200°C

Ready to prove (proving 24°C/3h)

BROCHURE SUPERMARCHE ET RETAIL 2010.indd 2 22/12/09 20:59:30

The baguette range

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

Ready to bake

506Multicereal baguette58cm 250g30 Units/Box

10’-12’ 200°C

1901Large white baguette58cm 400g24 Units/Box

12’ 200°C

7986Rustic Baguette51cm 285g30 Units/Box

10’-12’ 200°C

1834Baguette Prestige57cm 250g24 Units/Box

10’-12’ 200°C

672White baguette57cm 220g30 Units/Box

10’-12’ 200°C


The big loaves range

677White loaf with poppy seed topping31cm 440g16 Units/Box

15’-18’ 200°C

679Walnut loaf31cm 440g16 Units/Box

15’-18’ 200°C

2355Ciabatta28cm 250g32 Units/Box

13’-15’ 210°C

678Multicereal loaf31cm 440g16 Units/Box

15’-18’ 200°C


12

178Country loaf26cm 440g16 Units/Box

10’-12’ 200°C

Ready to bake


78009Cereals and figs bread14cm 360g32 Units/Box

12’-14’ 210°C

The big flavoured breads range


Ready to bake

78008Muesli pave17cm 365g24 Units/Box

18’ 210°C

78006Nuts almonds and cereals pave15cm 365g30 Units/Box

18’ 210°C


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.


Le P

ain

Hérit

age


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3 recipes to satisfy all tastesPart baked in a natural stone hearth oven for an attractive,

tasty and crunchy crust, Le Pain Héritage has something for everyone:

Poolishrecipe with subtle �avours of cereal and sweet almond for a delicately balanced taste.

Levain recipe, with a more pro-

acidic with notes of rye and sourdough for a

Céréales recipe, with fruity and grilled notes and the crunchy texture of seeds for an indulgentexperience.



Ready to bake

8085Heritage Baguette51cm 285g30 Units/Box

10’-12’ 210°C

8926Assorted smallpavé sourdough(flour dusting,poppy seeds,sesame)6,5cm 40g3x35 Units/Box

6’-8’ 210°C

7959AssortedPetits PainsTriangle cereals:9cm 40gDinerroll sourdough:9cm 40gLosange Poolish:12cm 40g3x35 Units/Box

6’-8’ 210°C


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


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The classic croissant range

117(1)

Croissant(butter 24%)60g180 Units/Box

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

114(1)

Croissant(butter 22,5%)50g200 Units/Box

Ready to prove (proving 24°C/2h30)

13-15’ 185°C 13-15’ 185°C

3102 (2)(3)

Curved Croissant(butter18%)90g80 Units/Box

15’18’ 175°C11’ 220°C

850(2)(3)

Curved Croissant55g80 Units/Box

Ready to bake

848(2)(3)


15’18’ 175°C

989(2)(3)


15’18’ 175°C

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The classic croissant range


1157Croissant(butter 22,5%)**80g140 Units/Box

11-13’ 185°C

1329Croissant*50g200 Units/Box

13-15’ 185°C

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

152Charentesbutter croissant(butter 28%)*60g180 Units/Box

13-15’ 185°C

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158(1)(3)

Maxi Pain au chocolat(butter 20%)120g90 Units/Box

13-15’ 185°C

2256(2)(3)

Pain au chocolat(butter 21%)70g70 Units/Box

851(2)(3)

Pain au chocolat60g80 Units/Box

15’18’ 175°C15’18’ 175°C

The classic pain au chocolat range

Ready to prove (proving 24°C/3h) Ready to bake

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

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156Pain au chocolat(butter 20%)60g200 Units/Box

13-15’ 185°C

122Pain au chocolat65g160 Units/Box

13-15’ 185°C

926(1)

Charentes butter Pain au Chocolat(butter 21%)65g160 Units/Box

13-15’ 185°C

The classic pain au chocolat range


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

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Ready to bake

The classic raisin whirl range

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

846(2)(3)

Raisin whirl (butter 13%)96g60 Units/Box

15’-18’ 175°C

852(2)(3)

Raisin whirl96g60 Units/Box

15’-18’ 175°C

150(1)(3)

Raisin whirl (butter 15,5%)100g120 Units/Box

13’-15’ 185°C

149(1)

Raisin whirl100g120 Units/Box

13’-15’ 185°C



The harmonie rangeThe Harmonie range offers well balanced products, mixing butter and margarine, for a competitive price.

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

Ready to bake

7069Pain chocolat75g80 Units/Box

15’-18’ 180°C

7088Raisins whirl100g60 Units/Box

17’-20’ 180°C

7053Croissant 60g100 Units/Box

15’-18’ 180°C


The mini classic range

3118(2)(3)

Mini croissant (butter 18%)25g160 Units/Box

12’-15’ 180°C

103(1)(3)

Mini raisin whirl (butter 13%)30g300 Units/Box

9’-11’ 185°C

3119(2)(3)

Mini pain au chocolat (butter 16%) 25g160 Units/Box

12’-15’ 180°C

104(1)(3)

Mini pain au chocolat (butter 20%) 25g380 Units/Box

9’-11’ 185°C


3120(2)(3)

Mini raisin whirl (butter 14%)30g150 Units/Box

12’-15’ 180°C

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101(1)

Mini croissant (butter 24%) 20g400 Units/Box

9’-11’ 185°C

Ready to bakeReady to prove (proving 24°C/2h30)


Ready to bakeProves and bakes at the same time

The mini classic range

8736Mini twist chocolate chips50g65 Units/Box

16’ 175°C


163(1)

Mini Pain au Chocolat25g380 Units/Box

13’-15’ 175°C

164(1)

Mini raisin whirl30g300 Units/Box

13’-15’ 175°C

161(1)

Mini croissant25g340 Units/Box

13’-15’ 175°C

9432(2)(3)

Croissant (AOC butter 20%)40g100 Units/Box

15’-20’ 180°C

8682(2)(3)

Pain au chocolat(AOC butter 17,5%)45g180 Units/Box

15’-18’ 180°C


(1)

Proves and bakes at the same time

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1283Choc’orange mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1284Custard Cream mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1286Apple & maple syrup mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

The mini danish range

1307 Assorted box of mini duo - 3x40 Units/Box (1282, 1283 & 1284)


1281Cherry mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1282Blackcurrant and apricot danish (butter 19%)35g120 Units/Box

15’-18’ 175°C

1280Hazelnut-chocolate mini danish (butter 19%)35g120 Units/Box

15’-18’ 175°C


5295(2) (3)

Mini apple turnover (butter 19,5%)35g120 Units/Box

18’-20’ 185°C

The specialties range


160(1) (3)

Custard cream roll**95g100 Units/Box

13’-15’ 185°C

286(1) (3)

Almond triangle (butter 20%)*100g84 Units/Box

13’-15’ 185°C

6561(2) (3)

Wholemeal and multicereal croissant (butter 20%)80g55 Units/Box

15’-18’ 175°C

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

4095(1)

Choco twist (butter 14%)100g50 Units/Box

13’-15’ 185°C1807(2)

Chocolate chip twist (butter 12,5%)**100g60 Units/Box

25’ 185°C

8775(2) (3)

Apple turnover (butter 18,5%)100g48 Units/Box

25’ 185°C

packaging

p ackaging


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


The specialties range

2261(1)

Allumette Chocolate Hazelnut70g100 Units/Box

13’-15’ 180°C

8032(1)

Papillon (butter 15%)80g75 Units/Box

16’-18’ 180°C

9420(2)

Chocolate hazelnut roll topping hazelnut (butter 20%)80g60 Units/Box

18’-20’ 175°C

Ready to bake


The plait range



8990Choco-nut plait95g60 Units/Box

17’-19’ 180°C

8988Vanilla plait95g60 Units/Box

17’-19’ 180°C

6906Pecan maple plaitcontains 3 bags of mapple syrup

95g60 Units/Box

17’-19’ 180°C


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9646Brioche with choco chips under flowpack (butter 12%)350g12 Units/Box

3h ambiant T°

6907Brioche filled with chocolate and hazelnut (fresh butter 15%)65g40 Units/Box

2h30 ambiant T°

The brioche range


8197Brioche with sugar grains under flowpack (butter 12,5%)400g12 Units/Box

3h ambiant T°

6910Brioche filled with apricot (fresh butter 15%)65g40 Units/Box

2h30 ambiant T°

1759Small topped plain brioche (fresh butter 20,5%)45g45 Units/Box

45’ 0/4°C

Thaw and serve


recipe

r e c i p e

recipe

r e c i p e

7147Raspberry croissant(butter 14%)90g48 Units/Box

15’ 190°C

5044Apricot croissant (butter 17%)90g48 Units/Box

15’ 190°C

The filled croissants range


Ready to bake

7145Chocolate and hazelnut croissant (butter 14%)90g48 Units/Box

15’ 190°C

7146Marzipan croissant (butter 14%)90g48 Units/Box

15’ 190°C

7144Chocolate croissant(butter 14,5%)90g48 Units/Box

15’ 190°C


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.


Past

ry


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The individual prestige range


8051Coffee eclair16cm 80g40 Units/Box

4h 0/4°C

8052Chocolate eclair16cm 80g40 Units/Box

4h 0/4°C

Thaw and serve


The individual prestige pastry range


494Mille feuille vanille12cm 110g54 Units/Box

3h 0/4°C

95Chocolat fondantØ7cm 90g20 Units/Box45 seconds at 850 W in a microwave

Thaw and serve Ready to bake


Ready to bake

The Crousty Pie® range

1780Crousty Pie® base withalmond creamØ10cm 65g32 Units/Box


38

9406Crousty Pie® base withalmond creamØ7,5cm 30g32 Units/Box

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

OR

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

1 2 3

1

23

1 2 3

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The individual pastry range

8371Lemon tartletØ10cm 120g24 Units/Box


8348Lemon tartlet with meringueØ10cm 120g24 Units/Box

8313Dark chocolate tartletØ10cm 90g24 Units/Box

8314Caramel &hazelnut tartletØ10cm 90g24 Units/Box

Thaw and serve

3h 0/4°C

3h 0/4°C

3h 0/4°C

3h 0/4°C

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The prestige pastry to share range


1802Black forest layer cakeL x W x H33x10,2x 3,5740g10/12 portions4 Units/Box

3h 0/4°C

7700Extreme Chocolate 100% chocolateL x W x H33x10,2x 3,5680g10/12 portions4 Units/Box

12h 0/4°C

Thaw and serve

8173Opera layer cakeL x W x H33x10,2x 3,5850g10/12 portions4 Units/Box

2h30 0/4°C

6552Tiramisu layer cakeL x W x H25,5x11x 4610g10/12 portions4 Units/Box

6h 0/4°C

p


recipe

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6418Raspberry low fat layer cakeL x W x H33x10,2x 3,5800g4 Units/Box

10h 0/4°C

2384Strawberry layer cakeL x W x H33x10,2x 4,51000g4 Units/Box

12h 0/4°C

2791Mango passion layer cakeL x W x H33x10,2x 3,5770g4 Units/Box

8h 0/4°C

9461Triple chocolate cubeL x W x H12,8x11x 6,5500g12 Units/Box

12h 0/4°C

1939Red fruits layer cake (raspberries, blueberries, redcurrants)L x W x H33x10,2x 3,5820g4 Units/Box

10h 0/4°C

The prestige pastry to share range


Thaw and serve


Délifrance 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 !

catalogue-2010-7.indd 56 23/12/2009 16:35:35

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The retail frozen range

257810 Farmhouse Petit Pain40g7 Bags/Box

8’-10’ 200°C

94866 Losange diamond rolls70g7 Bags/Box

6’-8’ 210°C

94856 Sourdough Petits pavés Plain -Poppy seeds - Sesame seeds70g7 Bags/Box

6’-8’ 210°C

257910 Multigrain Petit Pain40g7 Bags/Box

8’-10’ 200°C


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257710 White Petit Pain40g7 Bags/Box

8’-10’ 200°C

94876 Petits pavés70g7 Bags/Box

6’-8’ 210°C

Ready to bake


247710 mini croissants (butter 18%)25g10 Bags/Box

15’-18’ 185°C

247910 mini pains raisins (butter 14%)30g10 Bags/Box

15’-18’ 185°C

The retail frozen range


Ready to bake

247810 mini pains chocolat (butter 16%)25g10 Bags/Box

15’-18’ 185°C

89785 pains au chocolat (butter 24%)70g10 Bags/Box

15’-18’ 185°C

24756 croissants (butter 18%)55g10 Bags/Box

15’-18’ 185°C

recipe

r e c i p e


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!


Serv

ices

Serv

ices


The Délifrance sales tools

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

Poster Table-tent card


The Délifrance POS material

9241Batch ofmagnetisedlabels4x8cm10 Units/Bag

97118Baguette& viennoiseries display case +10 magnetised labels70x35x40cm1 Unit/Box

97119Viennoiserie tray + cover +10 magnetised labels15x50x30cm1 Unit/Box

3 97104Baguette bag9x3,5x60cm1 000 Units/Box

4 S9935Brioche bag14x10x38cm500 Units/Box5 S9896Plait bag11x3x17,5cm2000 Units/Box

1 9242Small croissant bag (holds 1)9x5x17cm2000 Units/Box2 97103Large bread bag16x5x35cm1 000 Units/Box

9982«collector’s» metal plaque40x60cm1 Unit/Box

9981Délifrance chalkboard40x60cm1 Unit/Box

One display to adaptaccording to your needs

1

2

4

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Le Pain Héritage POS material

3 S8428PosterLe Pain Héritagepoolish baguette40x60cm20 Units/Box

7 S8420Small wooddisplay70x39x35cm1 Units/Box

6 S8421Metal display65x32x36cm1 Units/Box

9 S8419Metal boardpoolish baguette40x60cm1 Units/Box

5 S8424Cardboard display190x40x60cm1 Units/Box

4 S8429PosterLe Pain Héritagepoolish halfbaguette40x60cm20 Units/Box

1 S8432PosterCereals Pavé40x60cm20 Units/Box

2 S8431PosterSourdough Pavé40x60cm20 Units/Box

8 S8433Table tent card baguette poolish25x16x5cm10 Units/Box

12 3 4

5

6 7

8

9


Provencette POS material

94031A-Board(1)98x60x65front: posterback: chalkboard1 Unit/Box

94028(6)«collector’s» metal plaque40x60cmenbossed metal1 Unit/Box

94026(4)Chalkboard40x60cm1 Unit/Box

94027(5)Chalkboard penwhite writing1 Unit/Box

94025(7)PosterDouble sided40x60cm3 Units/Box

94029(2)Counter tent cards16,5x12x7cm6 Units/Box

94030(3)StickersRepositionnable5x12cm4 Units/Box

94023 - Basic kit 2+3+4+5+6+7 94024 - Premium kit 1+2+3+4+5+6+7


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[email protected]

Délifrance S.A.99 rue Mirabeau94853 Ivry sur Seine Cedex - FranceTél. +33 (0)1 49 59 75 00Fax. +33 (0)1 49 59 75 47

your local partner

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DELIFRANCE BROCHURE 2010 RETAIL STORES

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