Post on 23-Jul-2016
description
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
GOU00115_Gourmand_Cataloog_ENG.indd 2 1/10/15 16:41
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
GOU00115_Gourmand_Cataloog_ENG.indd 3 1/10/15 16:41
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.
GOU00115_Gourmand_Cataloog_ENG.indd 4 1/10/15 16:42
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
GOU00115_Gourmand_Cataloog_ENG.indd 5 1/10/15 16:42
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
GOU00115_Gourmand_Cataloog_ENG.indd 6 1/10/15 16:42
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.
GOU00115_Gourmand_Cataloog_ENG.indd 7 1/10/15 16:42
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
GOU00115_Gourmand_Cataloog_ENG.indd 8 1/10/15 16:42
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
GOU00115_Gourmand_Cataloog_ENG.indd 9 1/10/15 16:42
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.
GOU00115_Gourmand_Cataloog_ENG.indd 10 1/10/15 16:42
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.
GOU00115_Gourmand_Cataloog_ENG.indd 11 1/10/15 16:42
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
GOU00115_Gourmand_Cataloog_ENG.indd 12 1/10/15 16:43
GOU00115_Gourmand_Cataloog_ENG.indd 13 1/10/15 16:43
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.
GOU00115_Gourmand_Cataloog_ENG.indd 14 1/10/15 16:43
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
GOU00115_Gourmand_Cataloog_ENG.indd 15 1/10/15 16:43
CROISSANT PLAIN
16 VIENNOISERIEReady to bake
croissant straight55 g
croissant straight67 g
croissant straight70 g
croissant straight80 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
bake time 20 - 25 min 20 - 25 min 20 - 25 min 20 - 25 min
product code 41256.46 41067.30 41670.30 41080.46
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 16 1/10/15 16:44
17VIENNOISERIEReady to bake
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
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 17 1/10/15 16:44
CROISSANT PLAIN
18 VIENNOISERIEReady to bake
croissant curved70 g
croissant curved80 g
croissant curved90 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
pre-heat oven (bake temperature + 25°C)
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
bake time 20 - 25 min 20 - 25 min 20 - 25 min
product code 42067.30 42081.46 42290.30
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 18 1/10/15 16:44
19VIENNOISERIEReady to bake
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 19 1/10/15 16:44
20 VIENNOISERIEReady to bake
BUTTERCROISSANT PRALINE
× Traditional French butter croissant recipe× Bake stable filling & topping× Topped with Belgian dark chocolate drizzles
GOU00115_Gourmand_Cataloog_ENG.indd 20 1/10/15 16:44
CROISSANT SWEET FILLING
croissant praliné
85 g
croissant praliné100 g
croissant almondpaste
100 g
croissant sugar100 g
quantities/case 60 (2x30) 60 (2x30) 60 (2x30) 60 (2x30)
weight/case 5,1 kg 6 kg 6 kg 6 kg
cases/pallet 64 64 64 64
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 18 - 20 min 18 - 20 min 18 - 20 min 18 - 20 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 20 - 25 min 20 - 25 min 20 - 25 min 20 - 25 min
product code 50285.30 50200.30 50400.30 50300.30
CROISSANT SWEET FILLING
21VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 21 1/10/15 16:45
CROISSANT SWEET FILLING
22 VIENNOISERIEReady to bake
croissant apricot85 g
croissant custard cream
85 gcroissant raspberry
85 g
quantities/case 60 (2x30) 60 (2x30) 60 (2x30)
weight/case 5,1 kg 5,1 kg 5,1 kg
cases/pallet 64 64 64
pre-heat oven (bake temperature + 25°C)
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
bake time 20 - 25 min 20 - 25 min 20 - 25 min
product code 50600.30 50700.30 50701.30
Special order = min. MOQ required
GOU00115_Gourmand_Cataloog_ENG.indd 22 1/10/15 16:46
23VIENNOISERIEReady to bake
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
Special order = min. MOQ required
GOU00115_Gourmand_Cataloog_ENG.indd 23 1/10/15 16:46
CROISSANT SAVOURY FILLING
24 VIENNOISERIEReady to bake
× with a slice of artisanal ham
× with Gouda cheese (filling & topping)
× 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
pre-heat oven (bake temperature + 25°C)
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
bake time 20 - 25 min 20 - 25 min
product code 61000.30 60000.30
GOU00115_Gourmand_Cataloog_ENG.indd 24 1/10/15 16:46
25VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 25 1/10/15 16:46
CROISSANT MINI PLAIN
26 VIENNOISERIEReady to bake
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
pre-heat oven (bake temperature + 25°C)
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
bake time 18 - 20 min 18 - 20 min 19 - 21 min 18 - 20 min 19 - 21 min
product code 41025.20 41625.20 41042.42 41525.20 41542.20
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 26 1/10/15 16:46
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
pre-heat oven (bake temperature + 25°C)
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
bake time 18 - 20 min 18 - 20 min 19 - 21 min 18 - 20 min 19 - 21 min
product code 41025.20 41625.20 41042.42 41525.20 41542.20
27VIENNOISERIEReady to bake
Special order = min. MOQ required
Savoury Sweet Plain
× source of fiber × with spelt and flaxseed
× source of fiber × with spelt and flaxseed
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 27 1/10/15 16:46
28 VIENNOISERIEReady to bake
mini croissantpraliné
45 g
mini croissant praliné
45 g
mini croissant apricot
45 g
mini croissant apricot
45 g
quantities/case 108 (3x36) 108 (3x36) 108 (3x36) 108 (3x36)
weight/case 4,86 kg 4,86 kg 4,86 kg 4,86 kg
cases/pallet 88 88 88 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min 20 min 20 min
bake temperature 180°C 180°C 180°C 180°C
bake time 15 - 17 min 15 - 17 min 15 - 17 min 15 - 17 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 19 - 21 min 19 - 21 min 19 - 21 min 19 - 21 min
product code 50245.20 50246.20 50640.20 50646.20
CROISSANT MINI SWEET FILLING
GOU00115_Gourmand_Cataloog_ENG.indd 28 1/10/15 16:47
29VIENNOISERIEReady to bake
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
Special order = min. MOQ required
almond paste
praliné
apricot
GOU00115_Gourmand_Cataloog_ENG.indd 29 1/10/15 16:47
30 VIENNOISERIEReady to bake
CROISSANT MINI SAVOURY FILLING
miniGouda croissant
40 g
miniham & Gouda croissant
40 g
quantities/case 108 (3x36) 108 (3x36)
weight/case 4,32 kg 4,32 kg
cases/pallet 88 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min
bake temperature 180°C 180°C
bake time 15 - 17 min 15 - 17 min
Bake from frozen bake temperature 165°C 165°C
bake time 19 - 21 min 19 - 21 min
product code 60640.20 61640.20
× with a slice of artisanal ham
× with Gouda cheese (filling & topping)
× with Gouda cheese (filling & topping)
GOU00115_Gourmand_Cataloog_ENG.indd 30 1/10/15 16:47
31VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 31 1/10/15 16:48
32
SWIRL
VIENNOISERIEReady to bake
mini swirl30 g
swirl96 g
swirl100 g
swirl100 g
quantities/case 150 (2x75) 60 (2x30) 60 (2x30) 60 (2x30)
weight/case 4,5 kg 5,76 kg 6 kg 6 kg
cases/pallet 48 56 64 64
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 30 min 30 min 30 min
bake temperature 180°C 180°C 180°C 180°C
bake time 12 - 14 min 20 - 22 min 20 - 22 min 20 -22 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 18 - 20 min 20 - 25 min 20 - 25 min 20 - 25 min
product code 52010.20 57096.30 52001.30 52600.30
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33VIENNOISERIEReady to bake
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
GOU00115_Gourmand_Cataloog_ENG.indd 33 1/10/15 16:48
PAIN AU CHOCOLAT
34 VIENNOISERIEReady to bake
mini pain au chocolat30 g
pain au chocolat70 g
pain au chocolat75 g
quantities/case 150 (2x75) 60 (2x30) 60 (2x30)
weight/case 4,5 kg 4,2 kg 4,5 kg
cases/pallet 88 88 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 30 min 30 min
bake temperature 180°C 180°C 180°C
bake time 12 - 14 min 20 - 22 min 20 - 22 min
Bake from frozen bake temperature 165°C 165°C 165°C
bake time 18 - 20 min 20 - 25 min 20 - 25 min
product code 53010.20 53070.20 53675.20
All our pains au chocolat are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 34 1/10/15 16:48
35VIENNOISERIEReady to bake
pain au chocolat85 g
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
All our pains au chocolat are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 35 1/10/15 16:49
SPECIALITIES SWEET FILLING
36 VIENNOISERIEReady to bake
Belgian pastry plain75 g
Belgian pastry with raisins
85 g
mini twist chocolat cream
45 g
chocolate custard twist
90 g
quantities/case 80 (2x40) 80 (2x40) 100 (2x50) 50 (2x25)
weight/case 6 kg 6,8 kg 4,5 kg 4,5 kg
cases/pallet 48 40 96 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 30 min 30 min 20 min 30 min
bake temperature 180°C 180°C 180°C 180°C
bake time 20 - 22 min 20 - 22 min 15 - 17 min 20 - 22 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 20 - 25 min 20 - 25 min 19 - 21 min 20 - 25 min
product code 43000.46 54000.46 54245.19 54290.20
GOU00115_Gourmand_Cataloog_ENG.indd 36 1/10/15 16:49
37VIENNOISERIEReady to bake
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
GOU00115_Gourmand_Cataloog_ENG.indd 37 1/10/15 16:49
SPECIALITIES SWEET FILLING
38 VIENNOISERIEReady to bake
trellis apple90 g
trellis cheese cake & red fruit
90 g
trellis hazelnut cream
90 g
mini mixedsweet trellis
45 g
quantities/case 60 (2x30) 60 (2x30) 60 (2x30) 150 (3x50)
weight/case 5,4 kg 5,4 kg 5,4 kg 6,75 kg
cases/pallet 64 64 64 64
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 30 min 30 min 30 min 20 min
bake temperature 160 - 170°C 160 - 170°C 160 - 170°C 170°C
bake time 20 - 22 min 20 - 22 min 20 - 22 min 15 - 17 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 22 - 27 min 22 - 27 min 22 - 27 min 20 min
product code 54610.30 54620.30 54630.30 54699.30
GOU00115_Gourmand_Cataloog_ENG.indd 38 1/10/15 16:50
39VIENNOISERIEReady to bake
Two great flavours with every bite
GOU00115_Gourmand_Cataloog_ENG.indd 39 1/10/15 16:50
SPECIALITIES SAVOURY FILLINGSAVOURY FILLING
40 VIENNOISERIEReady to bake
trellisham & cheese
110 g
trellis spinach & ricotta
110 g
trellis Mediterranean
110 g
quantities/case 60 (2x30) 60 (2x30) 60 (2x30)
weight/case 6,6 kg 6,6 kg 6,6 kg
cases/pallet 64 64 64
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 30 min 30 min 30 min
bake temperature 170°C 170°C 170°C
bake time 20 - 22 min 20 - 22 min 20 - 22 min
Bake from frozen bake temperature 165°C 165°C 165°C
bake time 22 - 27 min 22 - 27 min 22 - 27 min
product code 64610.30 64620.30 64630.30
GOU00115_Gourmand_Cataloog_ENG.indd 40 1/10/15 16:50
41VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 41 1/10/15 16:51
42 VIENNOISERIEReady to bake
SPECIALITIES SAVOURY FILLING
cheese swirl100 g
Bread roll with halal sausage165 g
quantities/case 75 (3x25) 80 (2x40)
weight/case 7,5 kg 13,2 kg
cases/pallet 48 40
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 30 min 60 min
bake temperature 180°C 180°C
bake time 20 - 22 min 18 - 20 min
Bake from frozen bake temperature 165°C
bake time 22 - 27 min
product code 69100.46 38700.46
× with Gouda cheese (filling & topping)
GOU00115_Gourmand_Cataloog_ENG.indd 42 1/10/15 16:51
43VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 43 1/10/15 16:51
44 VIENNOISERIEReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 44 1/10/15 16:51
PUFF PASTRY
45VIENNOISERIEReady to bake
triangle apricot110 g
triangleapple110 g
triangle apple raisins with sugar topping
115 g
turnover cherry110 g
quantities/case 75 (3x25) 75 (3x25) 72 (3x24) 75 (3x25)
weight/case 8,25 kg 8,25 kg 8,28 kg 8,25 kg
cases/pallet 64 64 64 64
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 26 - 28 min 26 - 28 min 26 - 28 min 26 - 28 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 28 - 32 min 28 - 32 min 28 - 32 min 28 - 32 min
product code 00130.00 00230.00 05230.30 00300.30
Special order = min. MOQ required
GOU00115_Gourmand_Cataloog_ENG.indd 45 1/10/15 16:51
MINI SELECTION
46 MINISELECTION
mini croissant
25 g
mini croissant
25 g
midi croissant
42 g
22% 22%
quantities/case 150 (2x75) 150 (2x75) 90 (2x45)
weight/case 3,75 kg 3,75 kg 3,78 kg
cases/pallet 88 88 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min 20 min
bake temperature 180°C 180°C 180°C
bake time 12 - 14 min 12 - 14 min 12 - 14 min
Bake from frozen bake temperature 165°C 165°C 165°C
bake time 20 - 25 min 18 - 20 min 19 - 21 min
product code 41025.20 41625.20 41042.20
GOU00115_Gourmand_Cataloog_ENG.indd 46 1/10/15 16:51
47MINI SELECTION
minicroissant multigrain
25 g
midi croissant multigrain
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
Special order = min. MOQ required
× source of fiber × with spelt and flaxseed
× source of fiber × with spelt and flaxseed
GOU00115_Gourmand_Cataloog_ENG.indd 47 1/10/15 16:51
MINI SELECTION
48 MINISELECTION
mini croissantpraliné
45 g
mini croissant praliné
45 g
mini croissant apricot
45 g
mini croissant apricot
45 g
quantities/case 108 (3x36) 108 (3x36) 108 (3x36) 108 (3x36)
weight/case 4,86 kg 4,86 kg 4,86 kg 4,86 kg
cases/pallet 88 88 88 88
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min 20 min 20 min
bake temperature 180°C 180°C 180°C 180°C
bake time 15 - 17 min 15 - 17 min 15 - 17 min 15 - 17 min
Bake from frozen bake temperature 165°C 165°C 165°C 165°C
bake time 19 - 21 min 19 - 21 min 19 - 21 min 19 - 21 min
product code 50245.20 50246.20 50640.20 50646.20
MINI SELECTION
GOU00115_Gourmand_Cataloog_ENG.indd 48 1/10/15 16:51
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 a slice of artisanal ham
Special order = min. MOQ required
× with Gouda cheese (filling & topping) × with Gouda cheese
(filling & topping)
GOU00115_Gourmand_Cataloog_ENG.indd 49 1/10/15 16:52
MINI SELECTION
50 MINISELECTION
mini pain au chocolat
30 g
mini swirl30 g
mini maple pecan
42 g
quantities/case 150 (2x75) 150 (2x75) 120 (5x24)
weight/case 4,5 kg 4,5 kg 5,04 kg
cases/pallet 88 88 96
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min
bake temperature 180°C 180°C
bake time 12 - 14 min 12 - 14 min
Bake from frozen bake temperature 165°C 165°C 190°C
bake time 18 - 20 min 18 - 20 min 14 - 17 min
product code 53010.20 52010.20 59240.00
GOU00115_Gourmand_Cataloog_ENG.indd 50 1/10/15 16:52
51MINI SELECTION
GOU00115_Gourmand_Cataloog_ENG.indd 51 1/10/15 16:52
MIX ASSORTMENTMIX ASSORTMENT
52 MIXASSORTMENT
mix mini viennoiserie
25-30 g
mix minifi lled croissant
45 g
mini mixedsweet trellis
45 g
quantities/case 225 (3x75) 108 (3x36) 150 (3x50)
weight/case 6,375 kg 4,86 kg 6,75 kg
cases/pallet 64 88 64
pre-heat oven (bake temperature + 25°C)
Thaw & bake defrost time 20 min 20 min 20 min
bake temperature 180°C 180°C 170°C
bake time 12 - 14 min 15 - 17 min 15 - 17 min
Bake from frozen bake temperature 165°C 165°C 165°C
bake time 20 - 25 min 19 - 21 min 20 min
product code 41099.30 50999.20 54699.30
GOU00115_Gourmand_Cataloog_ENG.indd 52 1/10/15 16:52
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
GOU00115_Gourmand_Cataloog_ENG.indd 53 1/10/15 16:53
FREEZER
UNPACK
BAKE
COOL OFF
± 17 min
BAKE FROM FROZEN
GOU00115_Gourmand_Cataloog_ENG.indd 54 1/10/15 16:53
DANISH PASTRY Ready to bake
Danish pastry
Mini Danish pastry
56
58
55DANISH PASTRYReady to bake
butter
margarine
blend
maple pecan syrup
icing glace
GOU00115_Gourmand_Cataloog_ENG.indd 55 1/10/15 16:53
DANISH PASTRY
56 DANISH PASTRYReady to bake
cinnamon swirl85 g
maple pecan95 g
Danish crown custard cream
100 g
quantities/case 48 (4x12) 48 (4x12) 48 (4x12)
weight/case 4,08 kg 4,56 kg 4,8 kg
cases/pallet 96 88 96
pre-heat oven (bake temperature + 25°C)
Bake from frozen bake temperature 190°C 190°C 190°C
bake time 17 - 20 min 17 - 20 min 17 - 20 min
product code 57300.00 59140.00 59130.00
GOU00115_Gourmand_Cataloog_ENG.indd 56 1/10/15 16:53
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.
57DANISH PASTRYReady to bake
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
GOU00115_Gourmand_Cataloog_ENG.indd 57 1/10/15 16:53
58 DANISH PASTRYReady to bake
MINI DANISH PASTRY
mini cinnamon whirl
42 g
mini Danish crownraspberry
42 g
mini Danish crowncustard cream
42 g
mini maple pecan
42 g
quantities/case 120 (5x24) 120 (5x24) 120 (5x24) 120 (5x24)
weight/case 5,04 kg 5,04 kg 5,04 kg 5,04 kg
cases/pallet 96 96 96 96
pre-heat oven (bake temperature + 25°C)
Bake from frozen bake temperature 190°C 190°C 190°C 190°C
bake time 14 - 17 min 14 - 17 min 14 - 17 min 14 - 17 min
product code 57310.00 59220.00 59230.00 59240.00
GOU00115_Gourmand_Cataloog_ENG.indd 58 1/10/15 16:53
59DANISH PASTRYReady to bake
mini Danish crown apple
42 g
120 (5x24)
5,04 kg
96
190°C
14 - 17 min
59280.00
Special order = specific MOQ required
GOU00115_Gourmand_Cataloog_ENG.indd 59 1/10/15 16:53
MINI DANISH PASTRY
60 DANISH PASTRYReady to bake
mix mini Danish Pastry
42 g
mix large Danish Pastry
85 g - 95 g - 100 g
quantities/case 120 (5x24) 48 (4x12)
weight/case 5,04 kg 4,56 kg
cases/pallet 96 120
pre-heat oven (bake temperature + 25°C)
Bake from frozen bake temperature 190°C 190°C
bake time 14 - 17 min 17 - 20 min
product code 59199.00 59399.01
GOU00115_Gourmand_Cataloog_ENG.indd 60 1/10/15 16:54
61DANISH PASTRYReady to bake 61DANISH PASTRYReady to bake
GOU00115_Gourmand_Cataloog_ENG.indd 61 1/10/15 16:54
± 135 min
FREEZER
UNPACK
THAW
BAKE
COOL OFF
PROVE
GOU00115_Gourmand_Cataloog_ENG.indd 62 1/10/15 16:54
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
GOU00115_Gourmand_Cataloog_ENG.indd 63 1/10/15 16:54
CROISSANT
64 VIENNOISERIEReady to prove
croissant curved 60 g
croissant curved60 g
croissant straight70 g
quantities/case 200 (4x50) 200 (4x50) 200 (4x50)
weight/case 12 kg 12 kg 14 kg
cases/pallet 40 40 40
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min 60 min
proof time 60 min 60 min 60 min
bake temperature 180°C 180°C 180°C
bake time 14 - 16 min 14 - 16 min 14 - 16 min
product code 12160.86 12260.46 11270.46
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 64 1/10/15 16:54
65VIENNOSERIEReady to prove
All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 65 1/10/15 16:54
66 VIENNOISERIEReady to prove
CROISSANT SAVOURY FILLINGCROISSANT SAVOURY FILLING
ham & Goudacroissant
100 g
Goudacroissant
100 g
quantities/case 100 (2x50) 100 (2x50)
weight/case 10 kg 10 kg
cases/pallet 64 64
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min
proof time 60 min 60 min
bake temperature 180°C 180°C
bake time 16 - 18 min 16 - 18 min
product code 31000.30 30001.30
× with a slice of artisanal ham
× with Gouda cheese (filling & topping)
× with Gouda cheese (filling & topping)
GOU00115_Gourmand_Cataloog_ENG.indd 66 1/10/15 16:54
67VIENNOSERIEReady to prove
GOU00115_Gourmand_Cataloog_ENG.indd 67 1/10/15 16:54
SWIRL
68 VIENNOISERIEReady to prove
swirl100 g
swirl straight100 g
quantities/case 150 (3x50) 150 (3x50)
weight/case 15 kg 15 kg
cases/pallet 40 40
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min
proof time 60 min 60 min
bake temperature 180°C 180°C
bake time 16 - 18 min 16 - 18 min
product code 22000.46 21001.46
GOU00115_Gourmand_Cataloog_ENG.indd 68 1/10/15 16:55
69VIENNOSERIEReady to prove
Decoration tips
GOU00115_Gourmand_Cataloog_ENG.indd 69 1/10/15 16:55
PAIN AU CHOCOLAT
70 VIENNOISERIEReady to prove
pain au chocolat70 g
pain au chocolat75 g
pain au chocolatcustard cream
90 g
quantities/case 200 (4x50) 180 (4x45) 180 (4x45)
weight/case 14 kg 13,5 kg 16,2 kg
cases/pallet 40 40 40
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min 60 min
proof time 60 min 60 min 60 min
bake temperature 180°C 180°C 180°C
bake time 14 - 16 min 16 - 18 min 16 - 18 min
product code 23100.86 23200.46 23500.46
All our pains au chocolat are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 70 1/10/15 16:55
71VIENNOSERIEReady to prove
Decoration tips
All our pains au chocolat are NAFNAC, No Artificial Flavours and No Artificial Colours.
GOU00115_Gourmand_Cataloog_ENG.indd 71 1/10/15 16:55
72 VIENNOISERIEReady to prove
Decoration tip
GOU00115_Gourmand_Cataloog_ENG.indd 72 1/10/15 16:55
SPECIALITIES SWEET FILLING
73VIENNOSERIEReady to prove
Danish square60 g
Belgian pastry with raisins
75 g
quantities/case 200 (4x50) 200 (4x50)
weight/case 12 kg 15 kg
cases/pallet 40 40
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min
proof time 60 min 60 min
bake temperature 180°C 180°C
bake time 14 - 16 min 16 - 18 min
product code 19000.30 24001.46
GOU00115_Gourmand_Cataloog_ENG.indd 73 1/10/15 16:55
SPECIALITIESSAVOURY FILLING
74 VIENNOISERIEReady to prove
cheese swirl100 g
Bread roll with halal sausage
165 g
quantities/case 150 (3x50) 80 (2x40)
weight/case 15 kg 13,2 kg
cases/pallet 40 40
pre-heat oven (bake temperature + 25°C)
defrost time 60 min 60 min
proof time 60 min 60 min
bake temperature 180°C 180°C
bake time 16 - 18 min 18 - 20 min
product code 34000.46 38700.46
GOU00115_Gourmand_Cataloog_ENG.indd 74 1/10/15 16:55
75VIENNOSERIEReady to prove
GOU00115_Gourmand_Cataloog_ENG.indd 75 1/10/15 16:55
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 • info@gourmand.be
Member of
WWW.GOURMAND.EU
GOU00115_Gourmand_Cataloog_ENG.indd 76 1/10/15 16:55