Delice de France has introduced no fewer than 18 new breads into its range. Here is a selection of the favourites. For more information please Contact Us for a brochure.
1. Fully Baked Large White Baguette (5469)
A large white French Baguette, which is large in size and ideal table bread. Thaw and serve for added convenience.
2. Genoese Focaccia Selection (5421 & 5422)
Two large Focaccia sheets, made in Genoa, Italy-the home of focaccia. The dough is hand-dimpled while olive oil is poured over and finished with either tomatoes or sliced onions.
3. Giotto Range (5418 & 5419)
Attractive stone-baked sourdough rolls rolls are made using a ‘Biga’ starter dough, which takes 16 hours to ferment, and come in two varieties - Durum Wheat and Brown with Sesame Seeds.
4. Malted Wheat Baguette (3258)
A full flavoured, large malted wheat baguette containing kibbled malted wheat and wheat bran.
5. Organic Bloomer (6017)
A Soil Association accredited organic bloomer, made and dusted with premium Organic flour. Stone baked and hand cut, this bloomer has a hearty crust and open crumb structure and a wheaty flavour.
6. Stone Baked Dejeunette Selection (5416 & 5417)
Premium stone-baked sourdough white demi-baguettes with tapered ends and dusted with flour. Their natural sourdough ‘levain’ is fermented for 35 hours and the stone-baked in both White and Multicereal
7. Tegolino (6641)
A traditionally baked square Italian Ciabatta. Made with a sourdough that has had a 16 hour fermentation period before being cut. This bread is stone baked and has a light open texture and rich aroma.
Other new additions to the bread range include:
• French Couronne
• Petit Pain Mixed Gourmet Selection
• Stone Baked Baguette au Levain
• Malted Wheat Baguette
• Large White Baguette 'Thaw & Serve'
• Organic Bloomer
Please Contact Us if you require further information on any of the products detailed above or any other products in the range.
