gourmand catalogue 2015

EN

INTERNATIONALPRODUCT CATALOGUE

GOU00115_Gourmand_Cataloog_ENG.indd 1 1/10/15 16:41

Gourmand – BelPastry is part of the Dossche family's group of companies and is well-supported by Dossche Mills (flour for bakers, biscuits and other human

nutrition since 1875), Flinn (heat-treated flour), Mexma Foods (tortillas). Altogether, the group has some 550 employees worldwide.

Member of


Flour Puff pastry products

Tortillas

Bakeries, biscuit industry,food producers

1.000 tons of fl our per day

Bakeries, retail,food service

2 million products per day

Retail,food service

450.000 tortillas per day

Heat-treated flour

Food & Feed industry

60 tons mixes per day


Pure specialitiesGourmand products consist exclusively of frozen Viennoiserie. But within this niche, the range is particularly wide in terms of sorts, sizes, flavours, etc., including croissants, chocolate croissants, Swiss pastries, Danish pastries and on-the-go products.

Focus on Viennoiserie and Danish pastry

Gourmand focuses exclusively on the Viennoiserie niche, playing a leading role on the international scene in the frozen leavened puff pastry sector.

Gourmand puts the emphasis on:• delivering premium quality products and service;• meeting the desired delivery times;• flexibility in terms of customers' requirements;• respect in every external and internal business relationship;• creating a better working environment.


State-of-the-art production Standards at the service of qualityGourmand selects only the best ingredients for puff pastry products and each item is tailored to suit the product, the customer, the market place, the country and local customs. Apart from its great taste, real butter has a positive effect on the characteristic of the “layers” in puff pastry. The product stays fresher for longer after baking - and with the right types of fl our and with Gourmand at the source within the Dossche group. The best yeast contributes towards our pastries, with excellent volume and long shelf life. Observing the rising and resting times has a huge impact on this “living” product.

The production equipment is geared entirely to quality and capacity. Advanced automation for measuring, kneading, line management and monitoring results in good stability and a lower level of human error. A new production line recently came into operation, enabling the production of 40,000 tonnes of Viennoiserie a year. The frozen treats are packaged fully automatically in boxes, containers or consumer packaging.

Gourmand produces on an industrial scale, yet still upholds the authentic recipe, love of the craft and quality. It complies with standards imposed from both outside and within. These are established in a constantly evolving quality assurance system (BRC and IFS certifi ed).

At Gourmand, we produce in accordance with the HACCP standards. For the by-products, Gourmand has a GMP label (Good Manufacturing Practices). Moreover, Gourmand voluntarily follows the RSPO standard (Roundtable on Sustainable Palm Oil) and the NAFNAC concept (No Artifi cial Flavours and No Artifi cial Colours) for plain and chocolate croissants. All the company's production is sesame-free.

Automatic dosingof ingredients

Kneading the dough Formattingthe products

PackagingFreezingProduction ofpuff pastry

1 2 3 4 5 6


Mission

Vision

Values

All over the world consumers are looking for a bit of a “treat”. Travelling people and shifting consumption moments makes small food items relevant. Laminated dough, Viennoiserie and Danish pastry in particular, address this global food trend.

This is why we want to be the world’s leading laminated dough supplier, by:

• Producing and marketing consumer relevant products

• Customer satisfaction

• Operational excellence

• Great people and organisation

We bring “indulgence” to consumers worldwide and make our customers smile.

WINNING - LEADERSHIP - TEAM - QUALITY - COURAGE


More about Gourmand...sustainability: bringing balance between people, efficiency and environment

• Application of standards for the lowest carbon emission (target of <100g/km).

• Heat recycling.

• Reuse of waste water.

• Solar panels.

• All the energy used is based on renewable wind power that does not generate either CO2 or nuclear waste.

• Optimisation of the supply chain.

• Keeping packaging to a minimum.

• Waste prevention by means of staff awareness and a constant search for waste recycling possibilities.

• Solidarity-Gourmand is fully invested in the community and considers it a duty to think about the less fortunate and people with a slight disability who are nevertheless able to work.


HANDLING INSTRUCTION

Brush each product with egg yolk before placing them in the oven. This will give your fi nal products a shiny golden fi nish.2

Add your own twist! Once baked, add your own toppings to the fi nished products to taste.4

Use parchment paper. Leave enough space between products, so they have plenty of room to bake.1

Bake the products in the oven and let them cool on the baking tray. 3

ONLY ON READY TO PROVE PRODUCTS

P. 63P. 63


TIPS

Make sure the oven is properly preheated. While preheating, set the oven 25°c higher than the specifi ed baking temperature. Because opening the oven causes the temperature to drop, preheating to a higher temperature will ensure the products still achieve a nice colour if there is a considerable difference between the specifi ed baking temperature and your oven temperature.

Since baking temperatures can vary from oven to oven, the specifi ed baking temperature we provide is meant to be used as a guideline.

Lower the oven temperature if the products brown too much, but are still too wet inside. Shorten the baking time if they brown too much and are dry inside.

Add steam at the beginning of the baking process. This gives you a crispier, puffi er fi nish. Allow the steam to escape 5 minutes before baking to ensure that the products are not fully baked.

After baking, leave the products to cool suffi ciently before placing them in displays or packaging them.

Conservation

Ensure that the products are always stored at -18°C / -0.4°F. De-frosted products should not be re-frozen.

Always store your products in closed bags. The air circulation in the freezer can cause the products to dry out.

Follow the FIFO system (First In First Out) for optimum stock control of your products.

Defrosting

Press your thumb into the center of the dough. If it feels soft, you know it’s thawed enough.

The day before baking, you can arrange the products on a rack or tray in the refrigerator. Remember to cover them well with plastic wrap in order to prevent them from drying out.

Proving

Never allow the pastry products to rise at a temperature higher than 30°C. The butter or margarine starts melting at that temperature, which harms the pastry structure.

Baking


VIENNOISERIE Ready to bake

Croissant 16

Swirl 32

Pain au chocolat 34

Specialities 36

Puff pastry 44

Mini selection 46

Mix assortment 52

UNPACK THAW BAKE COOL OFFFREEZER

SpecialitiesSwirl

Mini selection

Pain au chocolat

Mix selectie

Croissant

Puff pastry

± 35-55 min

Product that can be baked from frozen.

For the best baking results, we recommend that the products are defrosted prior to placing in the oven.


DANISH PASTRYReady to bake

Mini Danish pastry

Danish pastry

± 17 min

BAKE COOL OFFUNPACKFREEZER

Danish pastry 56

Mini Danish pastry 58

Product that can be baked from frozen.


UNPACK PROVE BAKE COOL OFFFREEZER

± 135 min

VIENNOISERIEReady to prove

Pain au chocolat

Swirl

Specialities

Croissant

Croissant 64

Swirl 68

Pain au chocolat 70

Specialities 72

Products which still have to prove before being baked.

THAW


FREEZER

UNPACK

THAW

BAKE

COOL OFF

± 35-55 min

Every bite a hit and bursting with flavour, as the filling’s spread evenly through the product.

All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.


VIENNOISERIE Ready to bake

Croissant

Croissant plain

Croissant sweet filling

Croissant savoury filling

Croissant mini plain

Croissant mini sweet filling

Croissant mini savoury filling

Swirl

Pain au chocolat

Specialities

Specialities sweet filling

Specialities savoury filling

Puff pastry

Mini selection

Mix assortment

16

20

24

26

28

30

32

34

36

40

44

46

52

15VIENNOISERIEReady to bake

butter

margarine

blend


CROISSANT PLAIN

16 VIENNOISERIEReady to bake

croissant straight55 g




24 % 21 % 20 %

quantities/case 105 (3x35) 80 (2x40) 80 (2x40) 90 (3x30)

weight/case 5,78 kg 5,36 kg 5,6 kg 7,2 kg

cases/pallet 48 64 64 48

pre-heat oven (bake temperature + 25°C)

Thaw & bake defrost time 30 min 30 min 30 min 30 min

bake temperature 180°C 180°C 180°C 180°C

bake time 16 - 18 min 18 - 20 min 18 - 20 min 18 - 20 min

Bake from frozen bake temperature 165°C 165°C 165°C 165°C


product code 41256.46 41067.30 41670.30 41080.46




CROISSANT MULTIGRAINThe most versatile and healthy croissant to be served at any occasion and in a variety of ways

Our multigrain croissants can boast with a rich mix of grains and seeds.

They are utterly buttery, flaky and light. So much so the will tempt even your

most demanding customer. Being decorated with a mix of grains, they show

off a delicious and crunchy crust and will immediately draw your customer's

attention.

× Based on a traditional French butter croissant recipe

× Excellent hold after baking

× Source of fiber

× Contains a.o. spelt, sunflower seeds and flaxseed

× Also available in 25g & 42g

× source of fiber × with spelt and flaxseed

croissant multigrain straight80 g

19 %

60 (2x30)

4,8 kg

64

30 min

180°C

18 - 20 min

165°C

20 - 25 min

41580.30



CROISSANT PLAIN


croissant curved70 g



22 % 22 % 24 %

quantities/case 80 (2x40) 90 (3x30) 60 (2x30)

weight/case 5,6 kg 7,2 kg 5,4 kg

cases/pallet 64 48 64


Thaw & bake defrost time 30 min 30 min 30 min

bake temperature 180°C 180°C 180°C

bake time 18 - 20 min 18 - 20 min 18 - 20 min

Bake from frozen bake temperature 165°C 165°C 165°C


product code 42067.30 42081.46 42290.30




BUTTERCROISSANT PRALINE

× Traditional French butter croissant recipe× Bake stable filling & topping× Topped with Belgian dark chocolate drizzles


CROISSANT SWEET FILLING

croissant praliné

85 g

croissant praliné100 g

croissant almondpaste

100 g

croissant sugar100 g


weight/case 5,1 kg 6 kg 6 kg 6 kg








product code 50285.30 50200.30 50400.30 50300.30






croissant apricot85 g

croissant custard cream

85 gcroissant raspberry

85 g










product code 50600.30 50700.30 50701.30

Special order = min. MOQ required



BUTTERCROISSANT APRICOT

× Traditional French butter croissant recipe× Bake stable filling & topping× Smooth fruit filling of apricot and apple× Natural yellow sugar sprinkled over the croissant



CROISSANT SAVOURY FILLING


× with a slice of artisanal ham

× with Gouda cheese (filling & topping)


ham & Gouda croissant100 g

Gouda croissant100 g

quantities/case 60 (2x30) 60 (2x30)

weight/case 6 kg 6 kg

cases/pallet 64 64


Thaw & bake defrost time 30 min 30 min

bake temperature 180°C 180°C

bake time 18 - 20 min 18 - 20 min

Bake from frozen bake temperature 165°C 165°C


product code 61000.30 60000.30


CROISSANT MINI PLAIN


mini croissant

25 g

mini croissant

25 g

midi croissant

42 g

minicroissant multigrain

25 g

midi croissant multigrain

42 g

22 % 22 % 19 % 19 %

quantities/case 150 (2x75) 150 (2x75) 90 (2x45) 150 (2x75) 90 (2x45)

weight/case 3,75 kg 3,75 kg 3,78 kg 3,75 kg 3,78 kg

cases/pallet 88 88 88 88 88


Thaw & bake defrost time 20 min 20 min 20 min 20 min 20 min

bake temperature 180°C 180°C 180°C 180°C 180°C

bake time 12 - 14 min 12 - 14 min 12 - 14 min 12 - 14 min 12 - 14 min

Bake from frozen bake temperature 165°C 165°C 165°C 165°C 165°C


product code 41025.20 41625.20 41042.42 41525.20 41542.20



mini croissant

25 g

mini croissant

25 g

midi croissant

42 g


25 g


42 g

22 % 22 % 19 % 19 %

quantities/case 150 (2x75) 150 (2x75) 90 (2x45) 150 (2x75) 90 (2x45)

weight/case 3,75 kg 3,75 kg 3,78 kg 3,75 kg 3,78 kg

cases/pallet 88 88 88 88 88


Thaw & bake defrost time 20 min 20 min 20 min 20 min 20 min

bake temperature 180°C 180°C 180°C 180°C 180°C


Bake from frozen bake temperature 165°C 165°C 165°C 165°C 165°C


product code 41025.20 41625.20 41042.42 41525.20 41542.20



Savoury Sweet Plain






mini croissantpraliné

45 g

mini croissant praliné

45 g

mini croissant apricot

45 g


45 g










product code 50245.20 50246.20 50640.20 50646.20

CROISSANT MINI SWEET FILLING



mini croissantalmondpaste

45 g

mini croissantcustard cream

45 g

mix minifi lled croissant

45 g

108 (3x36) 108 (3x36) 108 (3x36)

4,86 kg 4,86 kg 4,86 kg

88 88 88

20 min 20 min 20 min

180°C 180°C 180°C

15 - 17 min 15 - 17 min 15 - 17 min

165°C 165°C 165°C

19 - 21 min 19 - 21 min 19 - 21 min

50445.20 50745.20 50999.20


almond paste

praliné

apricot



CROISSANT MINI SAVOURY FILLING

miniGouda croissant

40 g

miniham & Gouda croissant

40 g


weight/case 4,32 kg 4,32 kg

cases/pallet 88 88







product code 60640.20 61640.20





32

SWIRL

VIENNOISERIEReady to bake

mini swirl30 g

swirl96 g

swirl100 g

swirl100 g


weight/case 4,5 kg 5,76 kg 6 kg 6 kg





bake time 12 - 14 min 20 - 22 min 20 - 22 min 20 -22 min



product code 52010.20 57096.30 52001.30 52600.30



4x decoration tips

swirl straight100 g

75 (3x25)

7,5 kg

40

30 min

180°C

20 - 22 min

165°C

20 - 25 min

51001.46


PAIN AU CHOCOLAT


mini pain au chocolat30 g

pain au chocolat70 g











product code 53010.20 53070.20 53675.20

All our pains au chocolat are NAFNAC, No Artificial Flavours and No Artificial Colours.




pain au chocolatcustard cream

90 gpain au chocolat

120 g

90 (3x30) 60 (2x30) 80 (2x40)

7,65 kg 5,4 kg 9,6 kg

48 64 48

30 min 30 min 30 min

180°C 180°C 180°C

20 - 22 min 20 - 22 min 20 - 22 min

165°C 165°C 165°C

20 - 25 min 20 - 25 min 20 - 25 min

53000.46 53500.30 58001.46



SPECIALITIES SWEET FILLING


Belgian pastry plain75 g

Belgian pastry with raisins

85 g

mini twist chocolat cream

45 g

chocolate custard twist

90 g


weight/case 6 kg 6,8 kg 4,5 kg 4,5 kg








product code 43000.46 54000.46 54245.19 54290.20



mix mini viennoiserie 25-30 g

225 (3x75)

6,375 kg

64

20 min

180°C

12 - 14 min

165°C

20 - 25 min

41099.30




trellis apple90 g

trellis cheese cake & red fruit

90 g

trellis hazelnut cream

90 g

mini mixedsweet trellis

45 g






bake temperature 160 - 170°C 160 - 170°C 160 - 170°C 170°C



bake time 22 - 27 min 22 - 27 min 22 - 27 min 20 min

product code 54610.30 54620.30 54630.30 54699.30



Two great flavours with every bite


SPECIALITIES SAVOURY FILLINGSAVOURY FILLING


trellisham & cheese

110 g

trellis spinach & ricotta

110 g

trellis Mediterranean

110 g










product code 64610.30 64620.30 64630.30



SPECIALITIES SAVOURY FILLING

cheese swirl100 g

Bread roll with halal sausage165 g



cases/pallet 48 40





Bake from frozen bake temperature 165°C

bake time 22 - 27 min

product code 69100.46 38700.46



PUFF PASTRY


triangle apricot110 g

triangleapple110 g

triangle apple raisins with sugar topping

115 g

turnover cherry110 g










product code 00130.00 00230.00 05230.30 00300.30



MINI SELECTION

46 MINISELECTION

mini croissant

25 g

mini croissant

25 g

midi croissant

42 g

22% 22%










product code 41025.20 41625.20 41042.20


47MINI SELECTION


25 g


42 g

19% 19%

150 (2x75) 90 (2x45)

3,75 kg 3,78 kg

88 88

20 min 20 min

180°C 180°C

12 - 14 min 12 - 14 min

165°C 165°C

18 - 20 min 19 - 20 min

41525.20 41542.20





MINI SELECTION

48 MINISELECTION

mini croissantpraliné

45 g

mini croissant praliné

45 g


45 g


45 g










product code 50245.20 50246.20 50640.20 50646.20

MINI SELECTION


49MINI SELECTION

mini croissantalmondpaste

45 g

miniGouda croissant

40 g

miniham & Gouda croissant

40 g

mini croissantcustard cream

45 g

108 (3x36) 108 (3x36) 108 (3x36) 108 (3x36)

4,86 kg 4,32 kg 4,32 kg 4,86 kg

88 88 88 88

20 min 20 min 20 min 20 min

180°C 180°C 180°C 180°C

15 - 17 min 15 - 17 min 15 - 17 min 15 - 17 min

165°C 165°C 165°C 165°C

19 - 21 min 19 - 21 min 19 - 21 min 19 - 21 min

50445.20 60640.20 61640.20 50745.20



× with Gouda cheese (filling & topping) × with Gouda cheese

(filling & topping)


MINI SELECTION

50 MINISELECTION

mini pain au chocolat

30 g

mini swirl30 g

mini maple pecan

42 g










product code 53010.20 52010.20 59240.00


51MINI SELECTION


MIX ASSORTMENTMIX ASSORTMENT

52 MIXASSORTMENT

mix mini viennoiserie

25-30 g

mix minifi lled croissant

45 g

mini mixedsweet trellis

45 g









bake time 20 - 25 min 19 - 21 min 20 min

product code 41099.30 50999.20 54699.30


53MIX ASSORTMENT

mix mini Danish Pastry

42 g

mix largeDanish Pastry

85 g - 95 g- 100 g

120 (5x24) 48 (4x12)

5,04 kg 4,56 kg

96 88

190°C 190°C

14 - 17 min 17 - 20 min

59199.00 59399.01


FREEZER

UNPACK

BAKE

COOL OFF

± 17 min

BAKE FROM FROZEN


DANISH PASTRY Ready to bake

Danish pastry

Mini Danish pastry

56

58

55DANISH PASTRYReady to bake

butter

margarine

blend

maple pecan syrup

icing glace


DANISH PASTRY

56 DANISH PASTRYReady to bake

cinnamon swirl85 g

maple pecan95 g

Danish crown custard cream

100 g







product code 57300.00 59140.00 59130.00


BAKING TIPS

Do not allow the Danishes to thaw.

Just take them from the freezer to the oven.

Special order = specific MOQ required

Maple pecan:

cover the pastries with maple syrup

just as they come out of the oven.

Danish crowns + cinnamon roll:

top with icing glaze or another topping

after the product has fully cooled.


Danish crown raspberry

100 g

Danish crownapple100 g

48 (4x12) 48 (4x12)

4,56 kg 4,8 kg

96 96

190°C 190°C

17 - 20 min 17 - 20 min

59120.00 59180.00



MINI DANISH PASTRY

mini cinnamon whirl

42 g

mini Danish crownraspberry

42 g

mini Danish crowncustard cream

42 g

mini maple pecan

42 g







product code 57310.00 59220.00 59230.00 59240.00



mini Danish crown apple

42 g

120 (5x24)

5,04 kg

96

190°C

14 - 17 min

59280.00

Special order = specific MOQ required


MINI DANISH PASTRY


mix mini Danish Pastry

42 g

mix large Danish Pastry

85 g - 95 g - 100 g



cases/pallet 96 120




product code 59199.00 59399.01


61DANISH PASTRYReady to bake 61DANISH PASTRYReady to bake


± 135 min

FREEZER

UNPACK

THAW

BAKE

COOL OFF

PROVE


VIENNOISERIE Ready to prove

Croissant

Croissant savoury filling

Swirl

Pain au chocolat

Specialities sweet filling

Specialities savoury filling

64

66

68

70

72

74

63VIENNOSERIEReady to prove

± 135 min

butter

margarine

blend


CROISSANT

64 VIENNOISERIEReady to prove

croissant curved 60 g




weight/case 12 kg 12 kg 14 kg



defrost time 60 min 60 min 60 min

proof time 60 min 60 min 60 min



product code 12160.86 12260.46 11270.46




CROISSANT SAVOURY FILLINGCROISSANT SAVOURY FILLING

ham & Goudacroissant

100 g

Goudacroissant

100 g



cases/pallet 64 64


defrost time 60 min 60 min

proof time 60 min 60 min



product code 31000.30 30001.30





SWIRL


swirl100 g

swirl straight100 g



cases/pallet 40 40






product code 22000.46 21001.46



Decoration tips


PAIN AU CHOCOLAT




pain au chocolatcustard cream

90 g


weight/case 14 kg 13,5 kg 16,2 kg



defrost time 60 min 60 min 60 min

proof time 60 min 60 min 60 min



product code 23100.86 23200.46 23500.46




Decoration tips




Decoration tip




Danish square60 g

Belgian pastry with raisins

75 g



cases/pallet 40 40






product code 19000.30 24001.46


SPECIALITIESSAVOURY FILLING


cheese swirl100 g

Bread roll with halal sausage

165 g


weight/case 15 kg 13,2 kg

cases/pallet 40 40






product code 34000.46 38700.46


www.AB.beGourmand S.A. • Drève Gustave Fache 6, 7700 Moeskroen - Belgium • T. + 32 (0)56 85 90 90 • F. + 32 (0)56 85 90 76 • [email protected]

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gourmand catalogue 2015

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