BRIDOR PRODUCT RANGE 2021 - Waterside Food Services
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Your contact :
Marti MARCH
BRIDOR PRODUCT
RANGE 2021
mmarch@groupeleduff.com
07834586198
Breads
FLOURS THE TASTE EXCELLENCE AND
SELECTED
WITH CARE
OF TRADITION CREATIVITY
Minimum T65 wheat flours. The doughs are worked, kneaded A range resulting from pure
Millers situated less than 250km and formed slowly, with long rising French baking expertise or inspired
from our sites. and fermentation times for an by the know-how of foreign bakers.
airy crumb, full-fledged
and natural flavours.
Our breads are baked or part-baked
in a real stone oven.
THE BREAD
COLLECTION
20
BREADS SELECTED
PART-BAKED OR
BAKED IN A REAL AVEC
SOURDOUGH
LEVAIN
BRBL10 Lemon-Rye Bread 330g x 26
STONE OVEN ONLY BRBL03 Large parisian Loaf 1.1 kg x 8
Excellent flours
minimum T65 (Traditional flour)
Local millers
situated less than 200 km
from our sites
The taste of tradition
The doughs are worked with respect, AVEC
SOURDOUGH
LEVAIN
kneading and forming them slowly,
with many hours of fermentation AVEC
SOURDOUGH
BRBL15 Buckwheat raisin loaf 350g x 20
LEVAIN
for an airy crumb and full-fledged,
natural flavours BRBL01 Large multigrain Loaf 1.1 kg x 8
Excellence and Creativity
A range resulting from pure
French baking expertise, or inspired
by the expertise of foreign bakers
A bespoke range
Breakfast, catering or snacking:
a tailor-made range to meet the
BRBL11 Nordic Loaf 330 g x 26
needs of every professional AVEC
SOURDOUGH
LEVAIN
All of our breads are vegetarian BRBL02 Large “Pochon” Loaf 1.1 kg x 8
THE
BRBR16 B’Break 2 olives and rosemary 70g x 40 BRCI06 Olive and green olives ciabatta 140g x 30
SAVOURY
/ F U L LY B A K E D B R E A D S
BRBR15 B’Break Marinated
Tomatoes & Rosemary 70g x 40
AVEC
SOURDOUGH
LEVAIN
BRBA30 Caractère half-baguette 120g (x50)
BRBA31 Cereals and seeds half-baguette 120g (x50)
BRBA32 Rye and cereals half-baguette 120g (x50)
BRBR17 B’Break Chorizo 70g x 40
A S N A C K R A N G E T H AT ’ S :
- pure pleasure: generous and indulgent recipes.
- Convenient: 70g size ideal to eat on-the-go.
- Hassle-free: fully baked, mini pack.
- A source of inspiration for a multitude of uses and recipes!
BRBR10 Assortment of Elegance Rolls
30 Nordic 60g
+ 30 Ancient Grains 50g
+ 30 Demi-Lunes 50g
Viennese pastries
EXCLUSIVELY PURE BUTTER
TASTE FLEXIBILITY AND
PUFF PASTRY SPEED
THE
OF TRADITION
Charentes-Poitou PDO butter or Fine Butter for Viennese Viennese pastries made in the spirit of Offering both RTP (ready-to-prove)
pastries with a melting texture and fine lamination. French pastry-making. and RTB (ready-to-bake)
to meet every need.
The dough rests for many hours
for flavoursome Viennese pastries RTP : prove, egg wash and bake
with complex, rich and intense aromas RTB : defrost and bake
and golden lamination.
EXCLUSIVELY
eggs from barn hens.
THE VIENNESE
PASTRY
COLLECTION
20 SBCR45 Croissant 55 g x 110 RTB
OF VIENNESE PASTRIES
MADE WITH LAMINATED
* PDO: Protected Designation of Origin
SBCR41 Pain aux Raisins 96 g x 66 RTB
PUFF PASTRY
SBCR40 Pain au Chocolat 75 g x 70 RTB
PURE BUTTER
CHARENTES-POITOU FINE BUTTER
PDO BUTTER*
Crafted in the spirit of
FRENCH PASTRY-MAKING
SBDA24 Lunch Pain aux Raisins 30 g x 230 RTB
Slowly, gently, and carefully.
SBCR46 Lunch Croissant 25 g x 225 RTB
The dough rests for many hours for
flavoursome viennese pastries with SBDA23 Lunch Pain au Chocolat 35 g x 210 RTB
complex, rich and intense aromas.
10
TAILOR-MADE RANGES
French-Style Viennese Pastries:
Excellence and tradition.
Indulgent Viennese Pastries:
Taste and creativity.
SBDA21 Mini Friandises assortment x 200 RTB
(50 raspberry extravagants 35g + 50 praline fingers 35g
Baking Instructions + 50 vanilla custard triangles 40g + 50 chocolate twists 28g
FLEXIBILITY& SPEED
RTB
READY TO BAKE FROM FROZEN
A service product par excellence,
they are quick and easy to prepare. SBDA20 Mini Gourmandises assortment x 140 RTB
guaranteeing freshness and flexibility. (35 custard extravagants 40g + 35 cinnamon swirls 35g
+ 35 cranberries twists 30g + 35 chocolate twists 28g)
SBCR60 Vegan raspberry croissant 90 g x 44 RTB
B
SBDA26 Cinnamon Swirl 100g x 60 RTB
SBDA25 Maple Pecan Delice 90g x 70 RTB
SBDA80 Maxi praliné finger 90g x 60 RTB
SBDA81 Maxi chocolate finger 90g x 60 RTB
SDBA99 Pastel de nata 60 g x 60
g)
SBDA92 Vanilla and chopped hazelnut SBDA91 Orange and chopped hazelnut SBDA90 Cherry and flax seeds
crown 96 g x 48 RTB crown 96 g x 48 RTB crown 96 g x 48 RTB
THE SAVOURY
COLLECTION
Made from a delicious croissant dough, this flaky, spiral-shaped bun
is the ideal base for stunning top-quality burgers and desserts.
SBCR47 Country-style Croissant 70 g x 70 RTB BRBU80 Bun’n’Roll 85 g x 50 RTB
BUFB01 Assortment of Savoury Mini Swirls 3 x 75 BUFB02 Tomato and Goat’s Cheese Tarti’s 85 g x 70 RTB
(Pesto 30g + Pizza 35g + Cheese 35g) RTB
TARTI’S
A very flavoursome new snacking solution,
MINI SWIRLS inspired by savoury tarts!
- Flavoursome, generous fillings with an intense
A mini size for more opportunities
flavour.
to enjoy them
- Three easily identifiable flavours, with cooked
- Three generous and flavoursome fillings.
recipes and crunchy toppings.
- Easily recognisable flavours.
- A very handy shape, particularly well-suited
- Attractive golden lamination.
to eating "on-the-go".MACARONS Modern recipe on a base of whipped ganache. Natural colourants and flavours SBCC21 Mixed French Macaroons - 48 pieces +/-12g (576g) 6 pieces per recipe 1. Lemon 2. Salted Caramel 3. Raspberry 4. Vanilla 5. Chocolate 6. Pistachio 7. Coffee 8. Passion Fruit
The Chef’s advice
More how-to videos on
www.bridor.com
STEP 1: STEP 2:
BAKING TABLE TRAY ARRANGEMENT STEP 3:
Defrosting Baking in an oven preheated
to adjust according to your oven 40 x 60 Cooling before serving
recommended to 230°C
Mini/lunch pastry 15-20 min 12-14 min at 165/175°C 15 min
Viennese pastry
Mini indulgent viennese pastry 30 min 13-15 min at 165/175°C 15 min
Provide a spacing
Croissant 40-60g ideally of 2 to 3 cm 15-20 min 15-17 min at 165/175°C 15 min
between each product
Maxi indulgent viennese pastry 15-20 min 12-18 min at 165/175°C 15 min
Panettone 75 min Fully baked -
Mini snacks 30-45 min 14-15 min at 165/170°C 30 min
Tarti’s 85g 30-45 min 15-16 min at 165/175°C 30 min
Savouries
Provide a spacing
Laugen croissant ideally of 2 to 3 cm 30-45 min 15-18 min at 165/175°C 30 min
between each product
Country-Style Croissant 30-45 min 16-18 min at 165/175°C 30 min
Bun’n’Roll 30 min 15-16 min at 175°C 30 min
Finedor 0-10 min 6-8 min at 200-210°C 15 min
Provide a spacing
Breads
B’ Break 45 min 2-3 min at 180°C 15 min
ideally of 2 to 3 cm
So Moelleux 100g between each product 0-10 min 5-7 min at 180°C 30 min
Breads to share (+ de 330g) 0-10 min 16-18 min at 190-200°C 45 min
/ COMMENTS
Phone number 01889-586444
Website www.watersidefoods.co.uk
Email orders@watersidefoods.co.ukYou can also read
