Bread range http://www.briogel.s1503.com/en/our-bread/bread-range/ Wed, 11 Aug 2010 00:26:15 +0100 E-majine Manage 60 Salami and walnut bread http://www.briogel.s1503.com/en/our-bread/bread-range/56-salami-and-walnut-bread.html Precooked frozen

INGREDIENTS

Flour, Wine, water, rosette salami, walnut, olive oil, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

4-5 mins at 170-200°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
220 g 22 48 4,84 kg
]]> Thu, 06 May 2010 07:54:07 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/56-salami-and-walnut-bread.html

Salami and walnut bread

Precooked frozen photo1

Precooked frozen

INGREDIENTS

Flour, Wine, water, rosette salami, walnut, olive oil, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

4-5 mins at 170-200°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
220 g 22 48 4,84 kg

Voir la fiche

]]> Batard loaf with rosemary and raisins http://www.briogel.s1503.com/en/our-bread/bread-range/55-batard-loaf-with-rosemary-and-raisins.html Precooked frozen

INGREDIENTS

Flour, water, raisins, sourdough, yeast, improver, salt, rosemary.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
300 g 15 48 4,50 kg
]]> Thu, 06 May 2010 07:52:58 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/55-batard-loaf-with-rosemary-and-raisins.html

Batard loaf with rosemary and raisins

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, raisins, sourdough, yeast, improver, salt, rosemary.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
300 g 15 48 4,50 kg

Voir la fiche

]]> Batard loaf with walnuts http://www.briogel.s1503.com/en/our-bread/bread-range/54-batard-loaf-with-walnuts.html Precooked frozen

INGREDIENTS

Flour, water, walnuts, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
300 g 15 48 4,50 kg
]]> Thu, 06 May 2010 07:50:42 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/54-batard-loaf-with-walnuts.html

Batard loaf with walnuts

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, walnuts, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
300 g 15 48 4,50 kg

Voir la fiche

]]> Plain daisy bread with poppy seeds http://www.briogel.s1503.com/en/our-bread/bread-range/53-plain-daisy-bread-with-poppy-seeds.html Precooked frozen

INGREDIENTS

Flour, water, poppy, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
630 g 9 40 5,67 kg
]]> Thu, 06 May 2010 07:43:47 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/53-plain-daisy-bread-with-poppy-seeds.html

Plain daisy bread with poppy seeds

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, poppy, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
630 g 9 40 5,67 kg

Voir la fiche

]]> Daisy bread with cereals http://www.briogel.s1503.com/en/our-bread/bread-range/52-daisy-bread-with-cereals.html Precooked frozen

INGREDIENTS

Flour, water, cereals, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
630 g 9 40 5,67 kg
]]> Thu, 06 May 2010 07:40:37 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/52-daisy-bread-with-cereals.html

Daisy bread with cereals

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, cereals, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

At room temperature.

BAKING

Rotary oven: 12-15 mins at 180°C.
Deck oven: 12-15 mins at 180°C.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
630 g 9 40 5,67 kg

Voir la fiche

]]> Corn bread with sunflower seeds http://www.briogel.s1503.com/en/our-bread/bread-range/51-corn-bread-with-sunflower-seeds.html Precooked frozen

INGREDIENTS

Flour, water, sunflower seeds, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
330 g 12 48 3,96 kg
]]> Thu, 06 May 2010 07:19:55 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/51-corn-bread-with-sunflower-seeds.html

Corn bread with sunflower seeds

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, sunflower seeds, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
330 g 12 48 3,96 kg

Voir la fiche

]]> Batard loaf with lardons http://www.briogel.s1503.com/en/our-bread/bread-range/50-batard-loaf-with-lardons.html Precooked frozen

INGREDIENTS

Flour, water, lardons, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg
]]> Thu, 06 May 2010 07:13:50 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/50-batard-loaf-with-lardons.html

Batard loaf with lardons

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, lardons, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg

Voir la fiche

]]> Batard loaf with cheese http://www.briogel.s1503.com/en/our-bread/bread-range/49-batard-loaf-with-cheese.html Precooked frozen

INGREDIENTS

Flour, water, cheese, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg
]]> Thu, 06 May 2010 07:10:00 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/49-batard-loaf-with-cheese.html

Batard loaf with cheese

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, cheese, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg

Voir la fiche

]]> Batard loaf with figs http://www.briogel.s1503.com/en/our-bread/bread-range/48-batard-loaf-with-figs.html Precooked frozen

INGREDIENTS

Flour, water, figs, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
340 g 14 48 4,76 kg
]]> Thu, 06 May 2010 07:05:38 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/48-batard-loaf-with-figs.html

Batard loaf with figs

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, figs, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
340 g 14 48 4,76 kg

Voir la fiche

]]> Batard loaf with chorizo http://www.briogel.s1503.com/en/our-bread/bread-range/47-batard-loaf-with-chorizo.html Precooked frozen

INGREDIENTS

Flour, water, chorizo, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg
]]> Wed, 05 May 2010 15:25:29 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/47-batard-loaf-with-chorizo.html

Batard loaf with chorizo

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, chorizo, sourdough, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg

Voir la fiche

]]> Batard loaf with apricots and hazelnuts http://www.briogel.s1503.com/en/our-bread/bread-range/46-batard-loaf-with-apricots-and-hazelnuts.html Precooked frozen

INGREDIENTS

Flour, water, apricots, sourdough, hazelnuts, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg
]]> Wed, 05 May 2010 15:22:21 +0100 http://www.briogel.s1503.com/en/our-bread/bread-range/46-batard-loaf-with-apricots-and-hazelnuts.html

Batard loaf with apricots and hazelnuts

Précuit congelé photo1

Precooked frozen

INGREDIENTS

Flour, water, apricots, sourdough, hazelnuts, yeast, improver, salt.

PRESERVATION

Store at -18°C.

DEFROSTING

1h at room temperature in plastic bag or blister pack to prevent the product from drying out.

BAKING

6-8 mins at 170-200°C.

Rapid baking is recommended to keep the product soft.

PACKAGING

Net weight UV Units / carton Carton / Pallet Net weight carton
270 g 16 48 4,32 kg

Voir la fiche

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