Bridor Is Widening Its Organic Range

For more than twenty years, Bridor has been proposing frozen French-style high-quality Viennese pastries made in as natural a way as possible to conserve the taste and ensure the good health of consumers. Fuelled by this commitment and by its dynamic innovative force, Bridor has expanded its organic range with the addition of five new references aimed at the professional market.

“Pleasure and healthy living together on a plate” Louis Le Duff

The Bridor PURE organic range

> 4 bread references:

The 140g PURE Baguettine frozen, pre-cooked in a stone oven and certified AB.
Cooking time: 10 to 12 minutes at 190/200° C

The 280g PURE Baguette frozen, pre-cooked in a stone oven and certified AB.
Cooking time: 10 to 12 minutes at 190/200° C

The small 55g PURE pavé, frozen, pre-cooked in a stone oven and certified AB.
Cooking time: 7 to 8 minutes at 190/200° C

The small 55g grain and cereal PURE pavé, frozen, pre-cooked in a stone oven and certified AB.
Cooking time: 7 to 8 minutes at 190/200° C

> 2 Viennese pastry references:

The 70g PURE croissant, frozen, pure butter, ready to cook and certified AB.
Cooking time: 18 to 20 minutes at 170°C

The 75g PURE pain au chocolat , frozen, pure butter, ready to cook and certified AB.
Cooking time: 18 to 20 minutes at 170°C

In this range, certified ECOCERT, the breads and Viennese pastries are made with a minimum of 95% of organic raw materials (flour, cereals, butter, eggs). Organic farming uses production methods that respect the environment and encourage a
healthy lifestyle.

In addition to this new organic range, Bridor has gone even further in its commitment to taste and naturalness, by taking out any DATEMs (emulsifiers for Viennese pastries) and vanilline (synthetic flavouring) which has been replaced by a natural Vanilla flavouring.

Bridor is at the forefront in producing items that are tasty and flavoursome, a synonym for wellbeing, a healthy lifestyle and pleasure.

ECLAT DU TERROIR

“Eclat du Terroir”, the brand leader in artisanal French Viennese pastries, is a pure butter French style Viennese pastry, made from carefully selected ingredients. Using AOC Charentes-Poitou butter ensures a unique puff pastry, an incomparable lightness which results in an exceptional crispness, along with a melt-in-the-mouth texture and a soft centre.

Three years of painstaking development were necessary for Bridor to reach this level of quality. Since its inception in 2007, the “Eclat du Terroir” croissant has become a staple in the frozen Viennese pastry market in France and throughout the world. This range is sought after by bakers who are looking for an exceptional product.

Today Bridor has enlarged its “prestige” range with two new references:
• 130g “Eclat du Terroir” pain aux raisins

Its exceptional quality is due mainly to its crisp puff pastry combined with a soft and melting centre, afforded by a patisserie cream and tender juicy raisins.
The “Eclat du Terroir” pain aux raisins is presented in 130g portions for a generous
serving, compared to the average pain on the market which is approximately 110g.
Packaging: 90 units

• The 80g “Eclat du Terroir” pain au chocolat, 1 portion (15% chocolate)

Bridor has reinvented the pain au chocolat with this reference where the puff pastry is rolled around a generous bar of chocolate. In fact the “Eclat du Terroir” pain au chocolat contains 15% chocolate whereas the market average is just 12%. In addition, a whole bar, a more generous portion, enhances the chocolatey taste and gives a unsurpassed melting centre sensation. Packaging: 150 units

These two new references join a range which has already proved successful in the uncooked and pre-proved market.

• The 70g uncooked and 80g pre-proved “Eclat du Terroir” croissant
• The 80g “Eclat du Terroir” pain au chocolat, 2 pieces, uncooked or pre-proved

THE NEW “BREAD MENU” FROM BRIDOR

Following the success of its range of pre-cooked rolls launched in the early 2000s, Bridor has doubled its offer to more than 50 high quality references, adapted to the requirements of professionals in the restaurant and hotel trades.

Bridor has stayed true to its values and convictions, the basis for its reputation for quality over he years. The company uses only the best raw ingredients in its manufacturing processes
(traditional French flour guaranteed free of additives, preservatives, improvers or added flavours). There is a lengthy fermentation and proving time, up to six hours, and
pre-cooking is done in a real stone oven (Italian marble).

Authentic breads

By respecting the traditions of artisanal French bakery, the new Bridor “Bread Menu” has all the characteristics of an authentic product:

• Hautes qualités gustatives
• Good texture and visual aspect, golden crust
• Crusty and crispy,
• Light, smooth and airy bread
• Long shelf life after cooking

A simplified preparation process
The Bridor “Bread Menu” was developed to ensure a very simple production process. It only needs 10 to 15 minutes cooking time in all oven types at 200 °C – 220 °C.

5 bread types for a wide and varied choice
Currently with more than 50 references, the Bridor “Bread menu” meets all the demands of restaurant trade professionals: breakfast, main meals, sandwiches, buffets, catering banquets etc… with a wide range of shapes and flavours from neutral and delicate soft breads, to acidic or flavoured ones.

The menu has 5 families:
• Baguettes (Organic, Parisian, Tradition 1778, Harvest Cereal, Country Style, 'Délifibres' (fibre-rich)
• Large slicing loaves (Country Bâtard, Pavé Délifibres … )
• Sandwich breads (Organic Pure nature, Ciabatta, baguettine Délifibres…)
• Small rolls (Square Organic, Fusettes, Flûtes, rustic Pavés …)
• Catering breads (slicing bread that is rich in dried fruit)

THE NEW BRIDOR SUCCESS RANGE

During the EUROPAIN trade show and after two years of research and development, Bridor is proud to announce the launch of its exclusive new Viennese pastry range SUCCESS, specially developed for demanding bakers with special attention paid to effectiveness and product process flexibility.

It is true that certain bakers work under difficult conditions, linked to their geographical situation for example: air that is too warm, too cold, too dry, too damp. Because of this, making Viennese pastries (proving, cooking) is not always easy.

Bridor is aware of this issue and is meeting the challenge with the preview launch of this range of Viennese pastries with high tolerance during cooking procedures and a high quality end result.

Thanks to SUCCESS, the professional is guaranteed a crusty and flavoursome Viennese pastry in every situation. Several real situation tests have shown:
• The product can be used in all temperature and air humidity situations.
• An excellent tolerance during the proving as well as the cooking process.
• Dough which is easier to work

The range consists of two references:
• The 70g SUCCESS croissant, pure butter, available frozen uncooked
• The 80g SUCCESS pain au chocolat, pure butter, available frozen uncooked

The exceptional production process tolerance of SUCCESS Viennese pastries is obtained without the use of dough improvers This quality is obtained in a natural manner, using the different stages of manufacture: kneading, resting, layering, shaping. Here, again, Bridor has stuck to its values and is committed to its constant search for pleasure and naturalness.

BRIDOR IN A FEW WORDS

A unique art, a singular passion

Bridor creates and produces high-quality French-style frozen Viennese pastry for cooking, prepared according to baking tradition.

Known for its product-service and reputed for its quality, Bridor proposes bakery solutions to professionals who love good taste and gastronomic tradition. They are simple to prepare and they guarantee, all year round: Pleasure, freshness, reactivity, flexibility and control of costs.

Also, with its catalogue of over 50 bread products and 150 Viennese pastry items, Bridor offers a large range of frozen products for all eating times and places, including breakfast, lunch, snacks, tea-times or seminar coffee-breaks.

And of course, as a subsidiary of the Le Duff Group, Bridor has an industrial complex at its disposal, covering over 20,000m² and based in Servon-sur-Vilaineon the outskirts of Brittany. This allows Bridor to optimise a traditional
manufacturing process using the most recent and innovative technologies available.

In search of excellence

The quest for excellence is one of the company's fundamental values, and takes form in the use of high quality raw materials and in observing the various stages of manufacture inspired by specialist know-how, with the object of making bread and
Viennese pastries that are exquisite in terms of their taste, texture and quality, in accordance with the highest standards of French quality.

French-style luxury and art of living.

Bridor has made itself the ambassador of the art of gracious living in the French style by exporting its breads and Viennese pastries 'made in France' throughout the world. The Bridor teams communicate values of quality, luxury, good taste,
sophistication, in partnership with the Lenôtre house of Paris, with which it has worked for nearly 10 years, developing its Une Recette Lenôtre Professionnel products (“a professional Lenôtre recipe”).

Source: Bridor