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| Monday, May 09, 2011 | 15:41 |
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Company NewsBridor and Lalos – making characterful breads together
(Drinks Media Wire). Following the resounding success of its breads baked in stone deck ovens, as well as its rolls and baguettes, Bridor has joined forces with Frédéric Lalos to launch an innovative new range of great traditional breads for hotel and catering professionals under the Lalos name.
This range of three large characterful loaves and their rustic shape recall old-time bread. The range of flavours has been tailored to contemporary trends, and their markedly modern taste combines gentle, slightly sweet flavours, so that they can be shared and enjoyed by all, on any occasion. They can be served with regular family meals, or at the breakfast buffet.
- ‘Pain de Partage’ – bread to share
The distinctive feature of this loaf is its innovative concept, which ties back into the ancient tradition of bread symbolising sharing and togetherness: the word ‘companion’ comes from the Latin “cum panem” and means “one with whom you eat bread”.
It is pre-cut into 6 portions and can be broken by guests at the table, for optimum freshness.
Regarding flavours, the use of “Grand Arôme” wheat adds hints of caramel, while natural white yeast, made from wheat flour, gives it a gentle texture and avoids all sourness. Durum wheat semolina, sprinkled on top for a finishing touch, adds a crunchy texture.
‘Pain de Partage’, pre-cooked in a stone deck oven and frozen
Weight: 300 g
Packaging: 25 units / box
Cooking: 12 to 15 minutes in any type of oven at 195°C
- Pochon loaf
This rustic-looking, traditional loaf takes its name from its hand-formed, four-fold bag shape. The yeast-based recipe has been tweaked to produce gentle flavours, with no hint of sourness: buckwheat adds strength and character, while “Camp Rémy” wheat provides more body.
The secret of its flavour lies in the optimum mix of selected yeasts and a long fermentation period.
Pochon loaf, pre-cooked in a stone deck oven and frozen
Weight: 450 g
Packaging: 16 units / box
Cooking: 15 to 18 minutes in any type of oven at 190°C
- Grain bread
This bread is rich in fibre and essential fatty acids.
The blend of cereals used is very specific: sesame, brown flax, yellow flax, sunflower and wheat flakes, for added taste power. The slightly brown dough is dotted with full seeds, which makes for a full and crunchy effect in the mouth.
Grain bread, pre-cooked in a stone deck oven and frozen
Weight: 450 g
Packaging: 16 units / box
Cooking: 15 to 18 minutes in any type of oven at 190°C
This range was developed according to timeless baking precepts: traditional French flour; leaving the dough to rise for a long time to develop the natural aromas of the bread; light and airy, hydrated dough; and baking in a stone deck oven, with no additives.
Frédéric Lalos has succeeded in adding the little extra touch which is the hallmark of his excellence: powerful taste, crafted appearance, fine shiny, crispy crust, subtle flavours and more.
A few words about Frédéric Lalos…
Best Craftsman of France award-winner – 1997
A passionate baker steeped in tradition, Frédéric Lalos is a truly creative craftsman. His sole aim is excellence in his trade – a goal which led him to the lofty heights of being recognised as one of the “Best Craftsmen of France” when aged just 26. Beginning his career with a title to which many others devote their entire life’s work is a fitting summary of Frédéric Lalos’ working philosophy. His tenacity and perfectionism have led him to work with the finest establishments, from Lenôtre to the office of the French prime minister. He now heads up a number of Parisian bakeries under the trade name ‘Le Quartier du pain’.
For more information, log onto Bridor’s NEW WEBSITE: www.bridordefrance.com
Bridor Marketing Contact: Patrick Eyroi - peyroi@le-duff.com
Bridor Press Contact: Laurence Maignan - laurence.maignan@bureaudepresseagro.com- +33 (0)2 99 36 24 07
Le Duff Group Press Contact: Patrice Avellan - pavellan@groupeleduff.com - +33 (0)1 53 91 29 21
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Contact
| Name: Patrick Eyroi |
| E-mail: peyroi@le-duff.com |
| Web: http://www.bridor.fr |
| Company: Bridor |
| Address: ZA Olivet - 35530 Servon sur Vilaine |
| Country: FRANCE |
| Phone: +33 (0)2 99 00 11 67 |
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