Recipes For Products With Nutritional Benefits #Well-Being

30439 - LONG NORTHERN BREAD 300G
PLU : 30439
( Label : Pain nordique )
bakery / bread 200g 300g Page 1
Code Type Raw material Quantity Unit Weight Material

kg
30436 PSF NORTHERN DOUGH 0.400 UNITE 0.400 MOULD 18CM LG
5227 PSF FLOURING 0.008 KILO 0.008 UNLOADING GLOVE
25962 MP 5 SEEDS MIX 0.015 KILO 0.015
Total weight KILO 0.423
Net weight KILO 0.300
Applied ratio Installation Conservation Sell-by date

Manufactured bakery J+1 Ambient La journée
Cuisson Time Temperature Preheating Vapour Support Key Adjustment

Salva open hearth oven 30 min 230°C Yes Hearth CF 5/5/5
MIWE open hearth oven 30 min 240°C Yes Hearth CF 3.3
Comment:
Ouvrir la clé du four pendant les 5 minutes avant la fin de la cuisson
Take off 400g pieces of dough, flour them. Shape in long, cover entirely with 5 seeds mix.
Put in 18cm baking pan.
DIRECT : leave for fermentation 60min +/- 15min

OR
DELAYED SHAPING : Shape and put to cold straightaway (48h max).
Take out of the cold according to the needs,
put back at room temperature 30min before baking.
Do not score.
Put in the oven with mist.
Open the oven oura during 5min before the end of baking time.
Take out of the oven and leave for bleeding on grating.

Bake hot.
Recipe 30439-FAB-02 valid from 19.03.2019 to - Non-biding pictures Printed on25.03.2019

30439 - LONG NORTHERN BREAD 300G
PLU : 30439
( Label : Pain nordique )
bakery / bread 200g 300g Page 2

kg
30436 PSF NORTHERN DOUGH 0.400 UNITE 0.400 MOULD 18CM LG
5227 PSF FLOURING 0.008 KILO 0.008 UNLOADING GLOVE
25962 MP 5 SEEDS MIX 0.015 KILO 0.015


Comment:
Ouvrir la clé du four pendant les 5 minutes avant la fin de la cuisson
Take off 400g pieces of dough, flour them. Shape in long, cover entirely with 5 seeds mix.
Put in 18cm baking pan, weld at the bottom.
DIRECT : leave for fermentation 60min +/- 15min

OR
DELAYED SHAPING : Shape and put to cold straightaway (48h max).
Take out of the cold according to the needs,
put back at room temperature 30min before baking.
Do not score.

Bake hot.

30437 - NORTHERN FALUCHE 130G
PLU : 30437
( Label : Faluche nordique 130g )
bakery / bread 100g Page 3

kg
30436 PSF NORTHERN DOUGH 0.165 UNITE 0.165 BAKING TRAY
5227 PSF FLOURING 0.005 KILO 0.005 STEEL GRATE
25962 MP 5 SEEDS MIX 0.010 KILO 0.010 UNLOADING GLOVE

Manufactured bakery La journée Ambient La journée

Rotating open hearth oven 15 min 220°C Yes Hearth CF
Divide the dough to get 165g pieces of dough.

Ball and leave for rest 15min.
Flatten with your fingertips to shape a 12cm of diameter cercle.
Wet with water and a brush.

Spread the seeds mix all over the surface of the piece of dough.
Put 6 pieces of dough by tray on a floured nap.
Leave for fermentation 1h30 at 25°C.

Then put in the oven with mist.

Bake as closly as possible from sandwichs production.

30437 - NORTHERN FALUCHE 130G
PLU : 30437
( Label : Faluche nordique 130g )

kg
30436 PSF NORTHERN DOUGH 0.165 KILO 0.165 BAKING TRAY
5227 PSF FLOURING 0.005 KILO 0.005 STEEL GRATE
25962 MP 5 SEEDS MIX 0.010 KILO 0.010 UNLOADING GLOVE



Ball and leave for rest 15min.
Flatten with your fingertips to shape a 12cm of diameter cercle.
Wet with water and a brush.

Spread the seeds mix all over the surface of the piece of dough.
Put 6 pieces of dough by tray.
Leave for fermentation 1h30 at 25°C.

Then put in the oven with mist.

Bake as closly as possible from sandwichs production.

30438 - NORTHERN STICKBREAD 50G
PLU : 30438
( Label : Benoîton nordique 50g )
bakery / roll bread Page 5

kg
30436 PSF NORTHERN DOUGH 0.070 UNITE 0.070 STEEL GRATE 40X60
5227 PSF FLOURING 0.003 KILO 0.003 BAKING TRAY
Total weight KILO 0.073 TRAPEZOIDAL SCRAPER
Net weight KILO 0.050 PRESS PLATE TO ROLL
GRATE CUTTER BY 18


Salva open hearth oven 15 min 240°C Yes Plate CF 5/5/1
MIWE open hearth oven 15 min 250°C Yes Plate CF 3.1
Rotating open hearth oven 15 min 220°C Yes Plate CF
Take the tray out of the cold room.

Use the grating of 18 with the adapted pan.
Flour uniformly the pan.
Using the trapezoidal scraper take off the edge of the tray.
Turn the tray over at the bottom of the shaping machine.
Take off the paper and put it back in the tray.
Flour the dough and spread by hand to even up the surface.

Proceed to the cutting.
Take a tray with the shaped pieces of dough.
Place 6 pieces of dough bt tray and cut them in two using the trapezoidal scraper.
A tray equals to 36 breadsticks and 3 gratings.

Take out of the oven and leave for bleeding
Bake as closely as possible from selling.
NB : Trays must be out of the cold room 30min max before using.
/!\ Store the empty trays with the paper at +3°C to avoid moisture.

30438 - NORTHERN STICKBREAD 50G
PLU : 30438
( Label : Benoîton nordique 50g )

kg
30436 PSF NORTHERN DOUGH 0.070 UNITE 0.070 STEEL GRATE 40X60


Shape by long: 20cm length, arrange on grating by 12.
DIRECT: leave for fermentation 60min +/- 10min.
MASS DELAYED : leave for fermentation 90min +/- 10min.
DELAYED SHAPING : shape and pu to cold straightaway (36h max).

Take out of the cold according to the needs and put back at room temperature 30min
before baking.
Do not score.

Take out of the oven and leave for bleeding.

5956 - WHOLEWHEAT CHOC BREADSTICK 50G
PLU : 8206
( Label : aux pépites de chocolat )

kg
30448 PSF WHOLEGRAIN CHOCOLATE DOUGH 0.070 KILO 0.070 STEEL GRATE 40X60


Shape in long: 20cm length, arrange by 12 on a grating.
DIRECT: fermentation time 60min +/-10min.

MASS DELAYED: fermentation time 90min +/- 10min.
DELAYED SHAPING: shape and put to cold straightaway (36h max).
Take out of the cold according to the needs, put back at room temperature 30min before
baking.
Do not score.


5956 - WHOLEWHEAT CHOC BREADSTICK 50G
PLU : 8206
( Label : aux pépites de chocolat )

kg
30448 PSF WHOLEGRAIN CHOCOLATE DOUGH 0.070 KILO 0.070 PRESS PLATE TO ROLL
5227 PSF FLOURING 0.003 KILO 0.003 GRATE CUTTER BY 18
Total weight KILO 0.073 STEEL GRATE 40X60
Net weight KILO 0.050 BAKING TRAY


MIWE aero 10 min 250°C Yes Plate CF 3.0
Take the tray out of the cold room.

Use the grating of 18 with the adapted pan.
Flour uniformly the pan.
Take the edge of the tray off using the trapezoidal scraper.
Turn the tray over at the bottom of the shaping machine.
Take the paper off and put it back oin the tray.
Flour uniformly the dough and spread by hand to even up the surface.
Make the cutting.
Take the grating with the shaped pieces of dough.
Place 6 pieces of dough by grating

and cut them in two using the trapezoidal scraper.
A tray equals to 36 breadsticks and 3 gratings.

Nb : The trays must be out of the cold room 30min max before using.
/!\ Store the empty trays and the papers at +3°C to avoid moisture.

3616 - FRUIT WHOLEGRAIN BREADSTICK 50
PLU : 7494
( Label : BENOITON complet aux fruits )

kg
60763 MP BENOITON COMPLET FRUITS 57G PCS 1.000 UNITE 0.057 BAKING TRAY
Total weight KILO 0.057 UNLOADING GLOVE

Frozen bakery Ambient la journée

Direct proving 1h30 2h 26°C No Plate
Fan oven 12min 200°C 200°C Yes Plate CF
Salva open hearth oven 15 min 220°C 220°C Yes Plate CF 5/5/5
Take out of the freezer the needed amount of product.

Close bags and boxes.
Place on a tray (5x2).
Leave for fermentation on the dedicated cupboard.
Bake following the baking scale.
Recipe 3616-FIN-05 valid from 21.03.2019 to - Non-biding pictures Printed on25.03.2019

PLU : 7494

kg
28173 PSF PATE FLD COMPLET MUESLI 0.070 KILO 0.070 STEEL GRATE 40X60
Total weight KILO 0.070 BAKING TRAY

Ambient

Divise the dough to get 70g pieces of dough.

Shape into slightly elongated shapes: 20cm.
Arrange no more than 12 by grating.
DIRECT: proving 60 min +/-10min

DELAYED DOUGH: proving 90 min +/- 10min
DELAYED SHAPING: shape and put to cold straightaway ( 36h max).
Remove from cold according to the need,

put back to temperature 30min before baking.
Do not mark.

Bake following the baking scale.
Cook as closely as possible from selling.

PLU : 7494

kg
28174 FP MUESLI WHOLEGRAIN DOUGH TRAY 2.5KG DIVI 0.029 UNITE 0.073 STEEL GRATE 40X60

Ambient la journée

Take out the boxes from the cold area.

Use a the grate 18 with the adapted plate and flour (rye and wheat flouring) uniformatly.
With scraping, unstick the edge of the box.
Turn the box in the machine "diviforme".
Unstick the sheet and replace in the box.

Spread the dough by hands or with the tray to even up the face uniformly.
Flour the top of dough and cut.
Take the tray with the shaped pieces of dough.

Arrange 6 pieces of dough by tray and cut in 2 using a trapezoidal scraper
in order to shape 2 breadsticks by piece of dough.

Take out of the oven and leave to cool down on a grate.
NB: the boxes must be taken out of the cold room 30min max before using
/!\ Store boxes and sheets at +3°C, to avoid moisture.

25988 - OLIVE FLD BREADSTICK 50G
PLU : 5761
( Label : olives )

kg
60760 MP BENOITON AUX 2 OLIVES 57G PCS 1.000 UNITE 0.057 BAKING TRAY

Frozen bakery Ambient La journée

Fan oven 3 min 220°C Yes Plate CF
Remove the batons from the freezer.

Place on a baking tray (6x2).
Bake immediately from frozen.
Inject a little steam.
Once cooked, transfer to a wire rack to cool.

When cool, display for sale.

PLU : 5761
( Label : olives )

kg
27062 FP 2 OLIVE FLUTE DOUGH TRAY 2.5KG DIVI 0.027 UNITE 0.070 PRESS PLATE TO ROLL
5227 PSF FLOURING 0.003 KILO 0.003 GRATE CUTTER BY 18

Ambient The day

MIWE aero 10 min 250°C Yes Plate CF 3.3

With the scraper, unstick the edge of the box.

Spread the dough by hands or with the tray to even up the face uniformly.
Flour the top of the dough and cut.
Take the sheet with the shaped pieces of dough.

Arrange 5 pieces of dough by plate and cut in 2 using a trapezoidal scraper
in order to shape 2 breadsticks by pieces of dough.
One tray aquals 36 breadsticks and 4 plates.

Take out of the oven and leave to cool down on a grate.
/!\ Store boxes and sheets at +3°C, to avoid moisture.

PLU : 5761
( Label : olives )

kg
23062 PSF 2 OLIVE OIL FLAMAND PIECE OF DOUGH 0.072 KILO 0.072 STEEL GRATE 40X60

Manufactured bakery Ambient The day

Divide the dough to obtain 70g dough balls,

thus 2.1kg of dough for a division by 30.
Shape in length : 20cm.
Arrange on a plate by 10 max.
DIRECT : proving 60min +/-10min

DELAYED DOUGH : proving 90min +/-10min
DELAYED SHAPING : shape and put to cold (36h max) straightaway.
Take out of the cold according to the needs.

Take back to temperature 30min before cooking.
Do not score.
Bake hot.

30436 - NORTHERN DOUGH
bakery / plain dough Page 15

kg
21829 PSF MULTISEED DOUGH 1.000 KILO 1.000
30406 MP FARINE ORGE MALTE TORREFIE 0.030 KILO 0.030
5189 MP WATER 0.030 KILO 0.030

Manufactured bakery J+1
Take 3% of the dough weight of malt.
As soon as the kneading machine stop, add malt and water.

Knead 4min at first speed.
DIRECT :
Proving time : 60min.
No flap.
DELAYED SHAPING :
Store in an open tray at +3°C as soon as the kneading machine stoped.
45min later, close the tray.
DIRECT SHAPING :
Take off and shape the pieces of dough.
Put them to cold.
Let them reheat at room temperature 30min before cooking.
TRAY :
Proving time : 30min, weight the tray.

30436 - NORTHERN DOUGH

kg
27021 PSF MULTISEED DIVI PANEO DOUGH 1.000 KILO 1.000
30406 MP FARINE ORGE MALTE TORREFIE 0.030 KILO 0.030
5189 MP WATER 0.030 KILO 0.030

Take 3% of the dough weight of malt.
As soon as the kneading machine stop, add malt and water.

Knead 4min at first speed.
DIRECT :
No flap.
DELAYED SHAPING :
Store in an open tray at +3°C as soon as the kneading machine stoped.
45min later, close the tray.
DIRECT SHAPING :
Take off and shape the pieces of dough.
Put them to cold.
Let them reheat at room temperature 30min before cooking.
TRAY :
Proving time : 30min, weight the tray.

30440 - NORTHERN DOUGH TRAY 2,5KG

kg
30436 PSF NORTHERN DOUGH 2.500 UNITE 2.500 ROLL PIN
25962 MP 5 SEEDS MIX 0.300 KILO 0.300 DOUGH BOX 9.8L
11625 MP PAUL FLOUR T65 0.080 KILO 0.080 PTFE FIBER SHEET

Manufactured bakery Réaliser 8h mini Chilled 4°C
avant utilisation 3°C
/!\ Scrub the trays with a trapezoidal scraper before any use.
At the end of the kneading, weight 2,5kg pieces of dough the tray.
Shape lightly.
Leave for rest 30min.
Spread the piece of dough using the rolling pin or by hand.

Make a 50cm long and 30cm wide piece od dough.
Fold up in 3.
Place a PTFE fiber paper at the bottom of the tray.

Flour the paper.
Cover uniformly with seeds (about 200g).
Place the piece of dough weld on top.

Add the remainder of seeds.
Flour the piece of dough.
Put the tray on a tarpaulin ladder.

Put the label of the day.
Store the ladder at +3°C during 8h min before using.
Recipe 30440-FAB-02 valid from - to - Non-biding pictures Printed on25.03.2019

30448 - WHOLEGRAIN CHOCOLATE DOUGH

kg
23327 PSF FLD COMPLET DOUGH 1.000 KILO 1.000
13875 MP CHOCOLATE CHIPS 0.250 KILO 0.250
5189 MP WATER 0.125 KILO 0.125
4071 MP COCOA POWDER 0.020 KILO 0.020

Respect of procedure
Dough temperature: 24°C production area temperature: 25°C Base temperature: 65°C
Hydration: 65% Check time: 1H30 Final proof time: 2H
***25% of chocolate chip and 2% of cacao powder by dough kg***
As soon as the kneading machine stop, add the chocolate chips,

the cacao powder and the water.
Blend during 4min at first speed.
As soon as the kneading machine stop,

Take out of the tray using water.
Leave 30min for proving.

30448 - WHOLEGRAIN CHOCOLATE DOUGH

kg
13875 MP CHOCOLATE CHIPS 0.250 KILO 0.250
5189 MP WATER 0.125 KILO 0.125
4071 MP COCOA POWDER 0.020 KILO 0.020

Hydration: 65% Check time: 1H30 Final proof time: 2H
***25% of chocolate chip and 2% of cacao powder by dough kg***
As soon as the kneading machine stop, add the chocolate chips,

the cacao powder and the water.
Blend during 4min at first speed.
As soon as the kneading machine stop,

put out of the tray using water.
Leave for proving 30min.

28174 - MUESLI WHOLEGRAIN DOUGH TRAY 2.5KG DIVI
PLU : 28174

kg
28173 PSF PATE FLD COMPLET MUESLI 2.500 KILO 2.500 ROLL PIN
11625 MP PAUL FLOUR T65 0.080 KILO 0.080 DOUGH BOX 9.8L
Total weight KILO 2.580 PTFE FIBER SHEET

réaliser 8h mini
avant utilisation
/!\ before any use, clean the tray using a trapezoidal scraper.
Take 2.5kg pieces of dough into the tray.

Slightly shape.
Laisser reposer 30 minutes sur une échelle.
Spread the pieces of dough by hand: 60cm long ant 40cm wide.
Fold up in 3.
Place a PTFE fiber sheet on the bottom of the tray.

Flour it.
Place the pieces of dough into the tray.
Flour them.
Put the tray on a film-wrapped scale and put the label of the week on it.
Store the scale at +3°C during at least 8h but no more than 48h before use.

28173 - PATE FLD COMPLET MUESLI
bakery / Special dough Page 21

kg
27024 PSF COMPLET FLD DIVI PANEO DOUGH 10.000 KILO 10.000
21210 MP SULTANA SMALL RAISINS 0.750 KILO 0.750
8077 MP HAZELNUT PIECE 2/4 0.640 KILO 0.640
8198 MP ABRICOT SEC CUBE 8/10 0.750 KILO 0.750
5189 MP WATER 0.860 KILO 0.860

Réaliser 8h min avant
utilisation
Place the dry fruit and nuts in a water tray (water temperature : 35°C)
Blend the whole.
Leave it during 30min to 1h.
Incorporate the blend to the dough into the kneader.

Let mix during 4min at 1st speed to get a homogeneous blend.
As soon as the lneader stop, tak the dough out of the bowl.

27024 - COMPLET FLD DIVI PANEO DOUGH

kg
8064 MP COMPLETE GRINDING FLOUR T150 10.000 KILO 10.000
5189 MP WATER 7.000 KILO 7.000
3115 Trading LIVE YEAST 500G 0.100 KILO 0.100
22312 MP LIQUID LEAVEN 1.000 KILO 1.000
4864 MP SALT 0.280 KILO 0.280
27027 PSF PAUL DOUGH DIVI PANEO 2.000 KILO 2.000

réaliser 8h mini Chilled 4°C
avant utilisation
Hydration: 70% Check time: 60 min Final proof time:
Comment:
T°eau = T°base - (T° fournil + T° farine)
Calculate the temperature of the water to be added.

Pour the water and the flour into the kneader.
Mix 3min at 1st speed.
Make an autolyse during at least 30min and no more than 4h.
Ajouter la levure en miettes.
Knead 10min at 1st speed.

Add salt, fermented dough and liquid leaven 3min before the end of kneading.
Knead 4min at 2nd speed.

Adapt kneading duration to get a dough at 25°C +/-1°C.
As soon as the kneading stop, put the dough out of the bowl using water.
Put it into a tray.
Leave for proving 1h, with flap after 30min of proving.
Recipe 27024-FAB-05 valid from - to 13.10.2017 Non-biding pictures Printed on25.03.2019

27027 - PAUL DOUGH DIVI PANEO

kg
11625 MP PAUL FLOUR T65 10.000 KILO 10.000
5189 MP WATER 7.000 KILO 7.000
4864 MP SALT 0.220 KILO 0.220

realize mini 8hrs Chilled 4°C
before using
Hydration: 70% Check time: 3h Final proof time:
Comment:
T°water=T°base-(T°room+T°flour)
Calculate the temperature of water to add.
Pour in the kneader the water and the flour.

Mixe for 3 minutes in 1st speed.
Make an autolyse forminimul 30 minutes ( maxi 4hrs)
Add the yeast and the salt.

Knead for 10 minutes in 1st speed.
At the end of kneading:

Place the dough in box or dough container.
Leave to ferment for 3h and knock back twice.
At the end of the 1st fermentation time

, weight the dough and place it in the boxes.
Leave to rest for 30 minutes.

28173 - PATE FLD COMPLET MUESLI
bakery / Special dough Page 24

kg
21210 MP SULTANA SMALL RAISINS 0.750 KILO 0.750
8077 MP HAZELNUT PIECE 2/4 0.640 KILO 0.640
8198 MP ABRICOT SEC CUBE 8/10 0.750 KILO 0.750
5189 MP WATER 0.860 KILO 0.860
Comment:
Place the dry fruit and nuts in a water tray (water temperature : 35°C)
Blend the whole.
Leave it during 30min to 1h.
Incorporate the blend to the dough into the kneader.

Let mix during 4min at 1st speed to get a homogeneous blend.
As soon as the lneader stop, tak the dough out of the bowl.

23327 - FLD COMPLET DOUGH

kg
8064 MP COMPLETE GRINDING FLOUR T150 10.000 KILO 10.000
5189 MP WATER 7.000 KILO 7.000
4864 MP SALT 0.180 KILO 0.180
5052 PSF PAUL DOUGH 2.000 KILO 2.000

Manufactured bakery
Dough temperature: 25°C production area temperature: 25°C Base temperature: 65-72
Comment:
Put in the mixer the water, the flour.

Knead 3 min in first gear.
Let autolyse during 30min (4 hours maxi).
Add the yeat in pieces.
Knead 10 min in fisrt gear (kneader oblique or spiral) or 10 min in second gear (planetary).
3 min before the end, add the salt, the dough and the liquid leaven.
Knead 4 min in second gear (oblique, spiral or planetary).
Adapt the time to obtain 25°C -/- 1°C.
DIRECT: leave a rest to 1 hour. After 30 min, Break once with water.
DELAYED DOUGH: For blocking cold, must immediately in boxes to cold to + 3 ° C,

for 45 minutes uncovered.
At the end of the 45 minutes, once the dough is cold, close the tray,
date and keep 48 h maxi to cold.
DELAYED SHAPING:
Leave 1 hour min, shape the dough, put cold (48h maxi).
Back to temperature during 30 minutes, before baking.

23062 - 2 OLIVE OIL FLAMAND PIECE OF DOUGH

kg
23061 PSF PATE FLD HUILE 2 OLIVE 0.520 KILO 0.520
5227 PSF FLOURING 0.011 KILO 0.011

23061 - PATE FLD HUILE 2 OLIVE

kg
23071 PSF PATE FLD HUILE 10.000 KILO 10.000
4587 MP BLACK OLIVE SLICES 1.000 KILO 1.000
4589 MP GREEN OLIVE SLICES 1.000 KILO 1.000
Dough temperature: 25°C production area temperature: 25°C Base temperature:
Hydration: Check time: 30 min Final proof time:
As soon as the kneader stop add the olives.
DIRECT: Proving time: 30 min, without flap.
DELAYED IN MASS : as soon as the kneader stop pu to cold at +3°C in an open tray for
45min.
Then, close the tray.
Put the date on the tray and store 36h max in a cold place.
DELAYED SHAPING :
Proving : 30min, take off the pieces of dough and shape them.
Leave for 30min to put back at room temperature.
Then, put to cold.

23071 - PATE FLD HUILE

kg
23108 PSF FLEMISH DOUGH 10.000 KILO 10.000
4457 MP OLIVE OIL 0.500 KILO 0.500
As soon as the kneader stop, add the olive oil.
Knead for 4min at 1st speed.
DIRECT: proving time : 30min.
DELAYED IN MASS:
Put the dough in an open tray in a cold place at +3°C during 45min
DELAYED SHAPING:
Proving : 30min.
Shape the pieces of dough and put to cold.
30min before baking, put the daugh back to room temperature during 30min.

23108 - FLEMISH DOUGH

kg
5189 MP WATER 6.400 KILO 6.400
4864 MP SALT 0.180 KILO 0.180
Comment:
Calculate the water temperature to add.

Pour the water in the kneader
Add the flour .
Knead 3 minutes in 1st speed

Leave an autolyse for 30 minutes
Add the yeast broken.
Knead 10 minutes in 1st speed. (oblic or spiral kneader) or

10 min in 2nd speed (planetaire), 3 min before the end of kneading, add the salt,
fermented dough and liquid leaven.
Knead 4 minutes in 2nd speed.
Adapt the kneading times to obtain the temperature to 25°C +/-1.

Add, if necessary the other ingredients ( nut, olive...)
DIRECT: Let point 60 minutes, without flap.

DELAYED in MASS: Upon discontinuation of trouble, put on cold + 3 ° C, open tray
for 45 min, after 45 min close the tray, dated and maintain maximum 48h.
SHAPED DIFFERENT: Make autolyse with liquid leaven and improving.
Leave 30min point, take the dough and shape, before setting the cold.
Right out of the cold leave a primer 30min.
A scoring and cook with steam.

5052 - PAUL DOUGH

kg
5189 MP WATER 7.000 KILO 7.000
4864 MP SALT 0.187 KILO 0.187
Hydration: 70% Check time: 4 h Final proof time:
Comment:
Water T° = T°base - (bakery T° + flour T°) spiral and oblique kneader: 73°C planetary kneaders:78
* Assemble the ingredients in the kneader
* Calculate the temperature of the water to be added and add the water
* At the start of kneading, reverse the mixer direction for 1.5 minutes for faster and more
uniform mixing (only applies to spiral kneaders),
* Kneading time: 10 minutes in 1st gear.

* Take the temperature of the dough at the end of kneading, it should be 28°C.
* Record the time that kneading finished.
* Remove from the kneader using a plastic scraper or a dough cutter and water.
* Leave to prove for 4 hours in a draught-free place.
* Knock back three times with water (once every hour).

27062 - 2 OLIVE FLUTE DOUGH TRAY 2.5KG DIVI
PLU : 10401

kg
27033 PSF 2 OLIVE FLEMISH DOUGH DIVI PANEO 2.500 KILO 2.500 ROLL PIN
11625 MP PAUL FLOUR T65 0.080 KILO 0.080 DOUGH TRAY 9.8L
Total weight KILO 2.580 PTFE FIBER SHEET

avant utilisation
/!\ Before any use, clean the tray with a trapezoidal scraper.
At the end of the proving periode, make 2.5kg pieces of dough on the tray.
Shape slightly.
Leave for rest 30min in a dedicated scale.
Spread the piece of dough by hand.

60cm long and 40cm wide.
Fold up in 3.
Place a PTFE fiber sheet in the bottom of the tray.
Flour the sheet.
Place the piece of dough on a tray.

Flour them.
Put the tray on a film-wrapped scale and put the label of the week on it.
Store the scale at +3°C during at least 8h before use.

27033 - 2 OLIVE FLEMISH DOUGH DIVI PANEO

kg
27028 PSF PATE FLD HUILE OLIVE DIVI PANEO 1.000 KILO 1.000
4587 MP BLACK OLIVE SLICES 0.100 KILO 0.100

avant utilisation
*** 10% green olives ans 10% black olive by dough kg ***
As soon as the kneader stop, add the olives.

Knead for 4min at 1st speed.
As soon as the kneader stop, take the dough out of the bowl using water.
And put it on a tray.

27028 - PATE FLD HUILE OLIVE DIVI PANEO

kg
27020 PSF FLEMISH DOUGH DIVI PANEO 10.000 KILO 10.000

avant utilisation
*** 5% olive oil per dough kg ***
As soon as the kneader stop add the olive oil.
Use straightaway or incorporate the other ingredients.

27020 - FLEMISH DOUGH DIVI PANEO

kg
5189 MP WATER 6.400 KILO 6.400
4864 MP SALT 0.180 KILO 0.180

avant utilisation
Comment:

Pour the water and flour in the mixer bowl.
Mix 3 min at 1st speed.
Leave an autolysis for 30 min minimum, 4h maximum.
Prepare the raw materials for the inclusions.

Add the yeast in crumbs.
Knead 10 min at 1st speed.

3 min before the end, add the salt, the fermented dough and the liquid starter.
Knead 4 min at 2nd speed.
Adapt the time of kneading so the temperature of the dough is 25°C +/-1°C.
Add the inclusions.
At the end of kneading, take the dough out of the bowl with water
and place in boxes.
Leave to proof for 30 min.

30455 - VEGAN VEGETABLE TAGLIATELLE SW
PLU : 30455
( Label : Le Maraîcher )
catering / sandwich Page 35

kg
30437 FP NORTHERN FALUCHE 130G 1.000 UNITE 0.130 CUT RESISTANT GLOVE
30417 MP HOUMOUS BETTERAVE CRS 0.020 KILO 0.020 DESSERT SPOON
30454 PSF SLD BEAD PREPARATION 0.045 KILO 0.045 METAL SPATULA
30442 MP TAGLIATELLE LEGUME 0.030 KILO 0.030 SERRATED KNIFE
30297 MP GERME DE POIS VERTE 0.006 KILO 0.006
25411 MP SAUCE THYM CITRON SQUEEZ 0.005 KILO 0.005

Chilled 4°C 5h
Using the serrated knife and the anti-cut glove open entirely the bread in two.
With a spatula pread the beetroot houmous on the lower face of the bread.
Spread one and a half tablespoon of the salad bead preparation.

Cover with the vegetable tagliatelles.
Sprinkle the green pea sprouts over the tagilatelles.

On the upper side of the bread, spread the thyme lemon sauce.
Close the upper side of the bread, letting the ingredients visible.
Put up for sale at +4°C.
Recipe 30455-SFA-03 valid from 25.03.2019 to - Non-biding pictures Printed on25.03.2019

30452 - VEGAN VEGETABLE TAGLIATELLE BEAD SLD
PLU : 30452
( Label : Maraîchère )
catering / salad to take away Page 36

kg
8486 MP MIXED LEAF SALAD BAG 0.070 KILO 0.070 DESSERT SPOON
30454 PSF SLD BEAD PREPARATION 0.060 KILO 0.060 SALAD BASKET
30442 MP TAGLIATELLE LEGUME 0.030 KILO 0.030 LID
30298 MP CHOU ROUGE RAPE 0.025 KILO 0.025
30337 MP GRAINE SOJA EDAMAME CRS 0.020 KILO 0.020
22348 MP YELLOW CHERRY TOMATO FRESH 0.021 KILO 0.021
25411 MP SAUCE THYM CITRON SQUEEZ 0.002 KILO 0.002

Chilled 4°C La journée
Put the salad mix.

A the left, place 2 bead salad preparation tablespoons.
Arrange the vegetable tagliatelles and the shredded cabbage.

Place the soy seeds on the lower corner of the basket.
Place the green pea sprouts.
Finish with 3 small yellow tomatoes and a bit of lemon thyme sauce over the cabbage.
Close the lid.
Put the date on the side of the bascket.
Put up for sale at +4 °C.

30453 - VEGAN VEGETABLE TAGLIATELLE BEAD LEMON THYME
PLU : 30453
SLD
catering / salad Page 37

kg
8486 MP MIXED LEAF SALAD BAG 0.080 KILO 0.080 SALAD TONGS
30454 PSF SLD BEAD PREPARATION 0.080 KILO 0.080 BUTTER DISH
30442 MP TAGLIATELLE LEGUME 0.040 KILO 0.040 DESSERT SPOON
30298 MP CHOU ROUGE RAPE 0.030 KILO 0.030 SOUP PLATE
30337 MP GRAINE SOJA EDAMAME CRS 0.030 KILO 0.030
22348 MP YELLOW CHERRY TOMATO FRESH 0.024 KILO 0.024
29356 PSF beet humus 0.020 KILO 0.020
30456 PSF CITRUS FRUIT VINAIGRETTE SAUCE 0.050 KILO 0.050

A la demande
Put the salad mix in the middle.
Place the bead salad preparation using a tablspoon.
All around, arrange the vegetables tagliatelle,

the shredded cabbage and the soy seeds.
Place the green pea sprouts and the 4 yellow small tomatoes.
Just before serving, place the houmous beetroot.
Pour the vinaigrette sauce over the vegetables around the plate and serve straightaway.

29593 - Shrimp pineapple sesame SW
PLU : 29593
( Label : Le crevettes ananas )

kg
23079 FP PP SW CHARLEMAGNE SESAME 130G 1.000 UNITE 0.130 SERRATED KNIFE
18097 PSF SOFT WHITE CHEESE CURRY 0.030 KILO 0.030 CUT RESISTANT GLOVE
10643 PSF SALAD SW 0.010 KILO 0.010 SPATULA
22513 MP MIX COLORS CARROT YELLOW & ORANGE 0.010 KILO 0.010 CHOPPING BOARD
RADISH
29562 PSF Lemon marinated shrimps 0.040 KILO 0.040
30095 PSF ROASTED DRIED PINEAPPLE 0.020 KILO 0.020

Chilled 4°C 5h
Using the anti-cut glove and the serrated knife

cut the bread in two witout untie both part of the bread.
Using the spatula,

spread on the two sides of the bread the curry fromage blanc.
Arrange the lettuce leaves letting them visible.
Sprinkle with the carrot radish blend.

Put 5 shrimps and 5 pineapple pieces alternating.
Close the bread.

Take care that all the ingredients are still visible.
Put up to sale at +4°C.

29575 - Shrimp pineapple curry salad (take-away box)
PLU : 29575

kg
7591 MP BATAVIA LEAF SALAD BAG 0.060 KILO 0.060 TUNG
29565 PSF Curry noodles 0.090 KILO 0.090 PANIER SALADE PAUL
22513 MP MIX COLORS CARROT YELLOW & ORANGE 0.020 KILO 0.020
RADISH
5899 PSF TOMATO QUARTER 0.030 KILO 0.030
5177 PSF CUCUMBER SLICES 0.018 KILO 0.018
29566 PSF Roasted pineapple 0.020 KILO 0.020
29564 PSF Roasted sesame 0.001 KILO 0.001

Chilled 4°C the day
Place the salad in the box, put the seasoned pasta.
Place the radish carott mixture and the tomatoes quarters.
Add the slices of cucumber, the pineapple, the marinated shramps.
Put the sesame on shramps. Close the lid, date and store at + 4 ° C

29571 - Shrimp pineapple curry salad (restaurant)
PLU : 29571
( Label : Salade crevette ananas )

kg
19696 MP ARUGULA SALAD 0.020 KILO 0.020 SALAD TONGS
29565 PSF Curry noodles 0.150 KILO 0.150 SOUP PLATE
RADISH
5098 PSF CUCUMBER PIECES 0.030 KILO 0.030
29566 PSF Roasted pineapple 0.035 KILO 0.035
11221 PSF LEMON QUARTER 0.010 KILO 0.010
29564 PSF Roasted sesame 0.001 KILO 0.001
5058 PSF Dressing Vinaigrette 0.010 KILO 0.010

A la demande
In the plate, arrange the rocket salad.

Make sure to give more volume on the sides than in the middle of the plate.
Place the seasoned pasta, spread the mixture radish and carrots
around the rocket
Add the tomatoes quarters and the cucumber pieces.
Add marinated shramps and pineapple.

Finish with the lemon quarter and sesma on the salad.

25581 - SW FALUCHE RONDE NICOIS THON
PLU : 5685
( Label : Pain faluche thon )

kg
28399 FP FALUCHE CHARLEMAGNE BUTTER ROUND 1.000 UNITE 0.100 SERRATED KNIFE
17223 MP LOW FAT MAYONNAISE SAUCE 0.040 KILO 0.040 CUT RESISTANT GLOVES
10643 PSF SALAD SW 0.010 KILO 0.010 SPATULA
5097 PSF TOMATO SLICES 0.040 KILO 0.040
5177 PSF CUCUMBER SLICES 0.020 KILO 0.020
5260 PSF HARD BOILED EGG 0.025 KILO 0.025
4971 MP PLAIN TUNA 0.040 KILO 0.040

Manufactured catering take Chilled 4°C 5h
away
Cut the faluche in 2 using the serrated knife and the anti-cut glove.
Do not cut entirely the parts of the bread.
Spread the mayonnaise on one face of the bread.
Arrange the lettuce, then place 4 tomato slices.

Add 4 cucomber slices ans half of a sliced egg.
Place the tuna on top and the 5 olive slices.
Close the sandwiche.


25816 - SLD THON OEUF
PLU : 5724
( Label : thon tomate salade )

kg
22382 PSF SLD CARROT RADISH MIX 0.130 KILO 0.130 SOUP PLATE
RADISH
5058 PSF Dressing Vinaigrette 0.050 KILO 0.050

Restaurant catering Chilled 4°C La journée
Arrange the salad radish carrot in the middle of the plate.

Add the coloured blend.
Add the egg in quarter and the tomato quarters.
Sprinkle with tuna.
Finish with the green olives.
When ordered, add the vinaigrette.

Serve straightaway.

25815 - SLD THON OEUF VAE
PLU : 5723
( Label : Thon tomate salade )

kg
8486 MP MIXED LEAF SALAD BAG 0.100 KILO 0.100 LID
22513 MP MIX COLORS CARROT YELLOW & ORANGE 0.040 KILO 0.040 EGG CUTTER
RADISH
5899 PSF TOMATO QUARTER 0.060 KILO 0.060 ROUND BOWL

Manufactured catering take Chilled 4°C La journée
away
Place the salad on the bottom of the bowl.
All around, place the 4 quarters of tomato,

the egg cut into quartes and the colored mix.
Finish with the tuna crumbs.

Sprinkle the green olives in the middle of the bowl.
Close the lid, put the date on the side of the bowl.

30095 - ROASTED DRIED PINEAPPLE
catering / sweet mixture Page 44

kg
29552 MP ANANAS ROTI MARINE CTF 1.000 KILO 1.000 MIXING BOWL
Total weight KILO 1.000 COLANDER
Net weight KILO 0.780 PARING KNIFE
COLANDER

Chilled 4°C J+1
Open the plastic capping using a knife.
Pour the content into a colander placed on top ov a mixing bowl.
Leave for drying a few moments.
Verser le jus des ananas rôtis dans une barquette avec couvercle.
Use the dried pineapple according to the needs.
After the service, pour the roasted pineapple left over into a basket with the juice.
Put the date on the basket.

Store at +4°C.
Recipe 30095-FIN-02 valid from - to - Non-biding pictures Printed on25.03.2019

18097 - SOFT WHITE CHEESE CURRY
catering / savoury mixture Page 45

kg
4397 MP 20% GREEK YOGURT 1.000 KILO 1.000 MIXING BOWL
25694 MP MARINADE GOUT INDIEN PURE 0.250 KILO 0.250 WHISK
Total weight KILO 1.250 SCALES

Chilled 4°C J+1
Place fromage blanc in a bowl.
Add the marinade.
Mix well
Place it in the container.
Date on the side (not on the lid).

30456 - CITRUS FRUIT VINAIGRETTE SAUCE

kg
5009 MP DRESSING, VINAIGRETTE 0.938 KILO 0.900 ENTONNOIR
25411 MP SAUCE THYM CITRON SQUEEZ 0.100 KILO 0.100 FLACON VERSEUR
Total weight KILO 1.000 WHISK
Net weight KILO 1.000 MIXING BOWL

Chilled 4°C J+2
Pour into a mixing bowl the vinaigrette sauce and the lemon thyme sauce.
Whip energetically.
Using a funnel, decant into a vial with a spout, and shake before using.
Use straightaway or store film-wrapped and dates at +4°C.

30454 - SLD BEAD PREPARATION

kg
30302 MP THYME CITRUS SLD PREPARATION 0.400 KILO 0.400 FORK
5189 MP WATER 0.670 KILO 0.670 MIXING BOWL

Chilled 4°C J+1
Pour the dehydrated citrus fruit thyme bead salad preparation into a mixing bowl.
Add the olive oil and the cold water.
Film-wrapped and date.

Leave for rest at +4°C during 1h30.
After swelling, lightly dessed using a fork.
The salad is ready to use.

Use straightaway or film-wrapped the mixing bowl.
Put the date on it and store at +4°C.

29565 - Curry noodles

kg
29559 MP NID DE NOUILLE CTS 0.250 KILO 0.250 MIXING BOWL
29580 PSF Curry seasoning 0.020 KILO 0.020 SPATULA

Chilled 4°C day +1
Put frozen pasta in hot water.
Soak about 5 minutes.
Leave the pasta well drained
In a bowl, put the pasta and add the curry sauce.
Using the spatula, mix gently.
Reserve cool.

29580 - Curry seasoning

kg
5058 PSF Dressing Vinaigrette 0.050 KILO 0.050 MIXING BOWL
25694 MP MARINADE GOUT INDIEN PURE 0.025 KILO 0.025 WHISK

Chilled 4°C day +1
Put the sauce in a bowl.
Add the marinade
Mix the sauce. Use immediatly or date and store at +4°C.

5058 - Dressing Vinaigrette

kg
5122 PSF LEMON JUICE 0.300 KILO 0.300
4864 MP SALT 0.010 KILO 0.010
4702 MP BLACK PEPPER GROUND 0.001 KILO 0.001

Chilled 4°C
Recipe 5058-FAB-01 valid from - to 03.05.2010 Non-biding pictures Printed on25.03.2019

5122 - LEMON JUICE

kg
4170 MP FRESH YELLOW LEMON 0.190 KILO 0.190


5899 - TOMATO QUARTER
PLU : 5899

kg
4978 MP TOMATO 47/57 1.000 KILO 1.000 CHOPPING BOARD
Total weight KILO 1.000 PARING KNIFE
Net weight KILO 0.880 SCALES

* Wash the tomatoes with vinegar

* Remove the tops and bottoms using a paring knife.
* Cut the tomatoes in quater and store at +4°C, date, cling-film cover.

5098 - CUCUMBER PIECES

kg
4193 MP CUCUMBER FRESH 1.000 UNITE 0.300 CHOPPING BOARD
Total weight KILO 0.300 KITCHEN KNIFE
Net weight KILO 0.290 PEELER
SPOON

Chilled 4°C Day of prep.
* Wash the cucumber in running water.
* Cut off the ends.
* Peel using a vegetable peeler.
* Cut into two lengthwise.
* Scrape out the seeds with a teaspoon.
* Cut into small pieces using a kitchen knife.

29562 - Lemon marinated shrimps

kg
22562 MP PRAWN SHELLED 0.380 KILO 0.380 COLANDER
4457 MP OLIVE OIL 0.020 KILO 0.020 CHOPPING BOARD
11668 MP LEMON JUICE 0.010 KILO 0.010 CUT RESISTANT GLOVE
9227 MP FRESH DILL 0.004 KILO 0.004 MIXING BOWL
4864 MP SALT 0.001 KILO 0.001 KITCHEN KNIFE
4702 MP BLACK PEPPER GROUND 0.001 KILO 0.001

The day before, put the shrimps in a colander, on the bowl and add a film and date it.
Let it thawed all the night and strain in a cold room
The next day, place the drained and thawed shrimps in a bowl.
Add olive oil and lemon juice.
Add dill previously chopped, salt and pepper.
With spatula, mix all and marinate for a few minutes.

29566 - Roasted pineapple

kg
20900 PSF PEELED PINEAPPLE 0.350 KILO 0.350 PLASTIC CONTAINER
4457 MP OLIVE OIL 0.030 KILO 0.030 SPATULA
11469 MP PIZZA SPICE/HERB MIX 0.001 KILO 0.001 FRYING PAN
4910 MP SUGAR N°2 GRAN 600 0.002 KILO 0.002

Chilled 4°C day +1
Heat the oil in the pan
When the oil is hot,

pour the pineapple into pieces then add the pizza mix and the sugar.
Fry on high heat for 7 to 8 minutes (mix)
When the caramelization is enough,

Put in a box and cool immediately

20900 - PEELED PINEAPPLE
cakes / sweet mixture Page 56

kg
9209 MP PINEAPPLE FRESH 1.000 UNITE 1.500 CHOPPING BOARD
Total weight KILO 1.500 CUT RESISTANT GLOVE
Net weight KILO 0.720 SERRATED KNIFE
KITCHEN KNIFE

Chilled 4°C day +1
Wash the pineapple.
Start from the top of the pineapple and slice the skin from top to bottom,
you must orient your knife so as to remove as little flesh as possible.
Slice the pineapple in 2 pieces. With a small kitchen knife,

remove the "hard" part in the heart of the pineapple,
Cut slices or cubes.

11221 - LEMON QUARTER

kg
4170 MP FRESH YELLOW LEMON 0.145 KILO 0.145 KITCHEN KNIFE

Chilled 4°C J+1
* Cut the lemmon into 6

29564 - Roasted sesame

kg
4437 MP SEED SESAME 0.050 KILO 0.050 BAKING TRAY
Total weight KILO 0.050 PLASTIC CONTAINER

Ambient day +1

Fan oven 10MIN 180°C OUI No Plate CO
Add sesame on the tray.
Roast sesame in oven by stirring the plate during cooking.
At the end of the cooking, let cool on the plate
Put it in a box, date and store at room temperature.

28399 - FALUCHE CHARLEMAGNE BUTTER ROUND
PLU : 28399
( Label : Faluche 100g )

kg
28397 PSF CHARLEMAGNE BREAD DOUGH 0.130 KILO 0.130 BAKING TRAY
5227 PSF FLOURING 0.003 KILO 0.003 STEEL GRATE 40X60


Salva open hearth oven 10 min 240°C No Plate CF 5/5/1
MIWE open hearth oven 10 min 250°C No Plate CF 3.1
Rotating open hearth oven 10 min 210°C No CF
*Divide the dough to obtain patons of 130g, leave rest in relax 20 min.
*Shape in round of 14cm.
*Put 6 dough pieces on a plate and make a hole in the center.
*DIRECT : leave a rest to 60 min +/- 15 min.

*DELAYED DOUGH : store at +4°C(48H max).
place at room temperature 30 min before bake.
*Bake without steam.
*Put out the oven, and leave to cold down on grate.

*Cook as close to manufacturing as possible.

28397 - CHARLEMAGNE BREAD DOUGH

kg
22805 PSF PATE CHARLEMAGNE 10.000 KILO 10.000
3990 MP FRESH BUTTER 0.500 KILO 0.500
** 5% butter per dough kg **
As soon as the kneader stop add the butter.

DIRECT: proving time: 30 min.
DELEAYED SHAPING:
Proving time: 30 min, shape the piece of dough and put to cold.
Before baking, put back at room temperature during 30min.

22805 - PATE CHARLEMAGNE

kg
5189 MP WATER 7.000 KILO 7.000
26609 Conso BÖCKER AM 48H+ 0.050 KILO 0.050
30178 PSF SALT 0.230 KILO 0.230
Comment:
Water T° = Base T° - (Bakery T° + Flour T°)

NB: with the shaped delayed method, hydration must be 65% of water per kg of flour.
Pour the flour and water in the kneading machine.

Leave an autolysis 30 min to 4h, cover and store at room temperature.
Add the yeast.

SPIRALE/OBLIQUE MIXER: knead 10 min at 1st speed.
PLANETARY MIXER: knead 10 min at 2nd speed.
3 min before the end of kneading, add salt, fermented dough and improver.
Knead 2 to 4 min at 2nd speed.

Adapt the kneading time so the temperature of the dough is 25°C +/- 1°C.
As soon as you stop kneading, take out of the bowl with water.
DIRECT: leave to proof for 1h.

DELAYED DOUGH: place in the cold at +4°C for 45 min.
Once cold, cover and keep covered 48h maximum in the cold.
DELAYED SHAPING: leave to proof for 30 min. Weigh and shape.
Leave to fermentation for 60 min, and place in the cold (48h max) right away.
Take out of the cold according to your needs,
leave at room temperature 30 min before baking.

5227 - FLOURING

kg
4370 MP BREAD FLOURING 0.800 KILO 0.800
12692 MP FLEURAGE MAIS BLE 0.100 KILO 0.100
Recipe 5227-FAB-02 valid from 17.08.2009 to 10.03.2013 Non-biding pictures Printed on25.03.2019
10643 - SALAD SW

kg
4844 MP BATAVIA SALAD 3.000 UNITE 1.200 PARING KNIFE
12100 MP COLOURED ALCOHOL VINEGAR 6% 0.015 KILO 0.015 CHOPPING BOARD
Total weight KILO 1.215 PLASTIC BOX
Net weight KILO 0.800 SALAD SPINNER
SINK

Chilled 4°C Day of prep. +1
* Remove wilted or damaged leaves
* Cut off the base, taking care to remove a cone section from the heart.
* Fully fill a sink container designed for this purpose with cold water and
add a glass of vinegar per 10 L container of water.
* Remove the leaves from the salads and put them in the container of water.
* Do not press down on the leaves or put in too much salad, there should be at least
15 cm of water with no salad in it at the bottom of the container.
* Mix the leaves without stirring up the bottom (where dirt will have settled).
* Leave to soak for 5 minutes, then mix again and leave for another
5 minutes. Depending on how dirty the salad is, repeat this operation 2 or 3 times.
* Place the leaves in the spinner without compressing them or cutting the leaves
in order to ensure that they keep well
Be careful not to pick up any of the dirt in the bottom of the container
* Place in a plastic container with a lid and date.
* Cut the leaves at time of use.
5097 - TOMATO SLICES

kg
4978 MP TOMATO 47/57 1.000 KILO 1.000 CHOPPING BOARD
Net weight KILO 0.990 SCALES

Chilled 4°C
* Wash as many tomatoes as you need in cold water
* Remove the top and the bottom using a paring knife
* Slice the tomatoes using a tomato cutter and place them in a plastic container
Recipe 5097-FIN-04 valid from - to 23.06.2017 Non-biding pictures Printed on25.03.2019

5177 - CUCUMBER SLICES

kg
4193 MP CUCUMBER FRESH 1.000 UNITE 0.300 CHOPPING BOARD

Chilled 4°C
* Wash the cucumber with cold water.
* Cut the extremity with a paring knife, and remove them
* Slice the cucumber .

5260 - HARD BOILED EGG

kg
6224 MP PEELED HARD-BOILED EGG 43/53 1.000 UNITE 0.053


22382 - SLD CARROT RADISH MIX

kg
5036 PSF WASHED MIXED SALAD 1.000 KILO 1.000 MIXING BOWL
22513 MP MIX COLORS CARROT YELLOW & ORANGE 0.250 KILO 0.250 SPOON
RADISH

In bowl, add salad and radish carrot mixture.
Mixe delicately
Store at +4°C, clingfilm cover and date.

25085 - PAULETTE MULTISEED 100G
PLU : 5602
( Label : Paulette grainée 100g )

kg
27063 FP PP SW MULTISEED 2.5 KG DIVI DOUGH BOX 0.056 UNITE 0.160 GRATE CUTTER BY 18
5227 PSF FLOURING 0.005 KILO 0.005 TRAPEZOIDAL SCRAPER
Total weight KILO 0.165 PRESS PLATE

Ambient The day


With scraping, unstick the edge of the box.

Spread the dough with the hands or with the tray to equalize the face uniformatly.
Flour (rye and wheat flouring) the top of dough and cut.
Take the sheet with the shaped pieces of dough.

Place the pieces of dough on a floured baking mat.
Score with one blade stroke on the whole length of the piece of dough.
Put in the oven with some steam.

Put out the oven and leave to cold down on a grate.
/!\ Store the boxes and sheets at +3°C, to avoid the molds.

27063 - PP SW MULTISEED 2.5 KG DIVI DOUGH BOX
PLU : 10402

kg
27021 PSF MULTISEED DIVI PANEO DOUGH 2.500 KILO 2.500 ROLL PIN
11625 MP PAUL FLOUR T65 0.080 KILO 0.080 DOUGH TRAY 9.8L
25962 MP 5 SEEDS MIX 0.300 KILO 0.300 PTFE FIBER SHEET

8 hours min Chilled 4°C
before using
Scrape the trays, with a trapezoidal horn, before each use
At the end of the kneading, weigh dough pieces of 2.5 kg in the tray.
Make a slight shaping.
Let stand for 30 minutes in a ladder.
Spread the dough with the roll or by hand on

60 cm long and 40 cm wide.
Fold in 3.
Place a sheet of PTFE fiber at the bottom of the tray

Flower the leaf.
Arrange the key dough above in the box.

Add flour.
Put the box on a ladder and dated to 48 hours.
Keep the ladder cold at + 3 ° C minimum 8 hours, max 48h
before use.

27021 - MULTISEED DIVI PANEO DOUGH

kg
17365 MP 6 CEREALS WHEAT + 4 SEEDS 2.800 KILO 2.800
25962 MP 5 SEEDS MIX 2.700 KILO 2.700
5189 MP WATER 7.900 KILO 7.900
30178 PSF SALT 0.290 KILO 0.290

Manufactured bakery Prepare 8h minimum Chilled 4°C The day
before use
Hydration: 79 % Check time: 30 min Final proof time:
Comment:
Water T° = Base T° - (Bakery T° + Flour T°)

Pour the water, flours and seeds mix in the kneader bowl.
Make an autolysis of 30 min minimum (maximum 4h).
Add the yeast in pieces.

3 min before the end, add the salt, the fermented dough and the liquid starter.
Knead 4 min at 2nd speed.

Adapt the time of kneading so the temperature of the dough is 25°C +/-1°C.
At the end of kneading, take the dough out with water

and place in a box.
Leave to rest 30 min.
27027 - PAUL DOUGH DIVI PANEO

kg
5189 MP WATER 7.000 KILO 7.000
30178 PSF SALT 0.220 KILO 0.220

Prepare 8h minimum Chilled 4°C The day
before use
Pour the water and flour in the kneader.

Make an autolysis for at least 30 min (4h maximum).
Add the yeast in crumbs and the salt.

Knead for 10 min at 1st speed.
At the end of kneading, take out of the bowl with water

and put the dough in a box or a dough container.
Leave to ferment for 3h and fold twice.
30 min before the end of proving, weigh the dough in boxes.

Leave to rest for 30 min.

5227 - FLOURING

kg
4370 MP BREAD FLOURING 0.800 KILO 0.800
12692 MP FLEURAGE MAIS BLE 0.100 KILO 0.100

30467 - CRANBERRY GRANOLA RED BERRIES FROMAGE BLANC
PLU : 30467
( Label : Fromage blanc fruits rouges granola )
cakes / dessert Page 73

kg
30447 MP COMPOTEE FRUIT ROUGE CTS 0.040 KILO 0.040 CONICAL GLASS MUG
4397 MP 20% GREEK YOGURT 0.070 KILO 0.070 DESSERT SPOON
30352 MP GRANOLA FLOCON AVOINE COURGE 0.020 KILO 0.020 SMALL BOWL
CRANBERRIE CRS
Total weight KILO 0.130 CRISTAL BOWL INSERT
Net weight KILO 0.130 PIPING BAG
LID

Chilled 4°C J+1
RESTO:
Put the stewed fruits at the bottom of the glass.
TA:
In a cup, put the red berries compote using a spoon.
RESTO:
Add the fromage blanc.
TA:
Add the fromage blanc using a piping bag.
RESTO:
Add the granola on top of the fromage blanc.
Serve straightaway in order to avoid granola softening.
TA:
Put a transitional cup with granola.
Close the pot with the lid and put the date on one side.

30470 - RED BERRIES MUESLI OATS CHIA SEED BIRCHER
PLU : 30470
( Label : Bircher aux fruits rouges )
cakes / dessert Page 74

kg
30468 PSF MUESLI OATS CHIA SEED BIRCHER PREPARATION 0.130 KILO 0.130 PIPING BAG
5157 PSF HULLED STRAWBERRIES 0.010 KILO 0.010 DESSERT SPOON
9239 MP RASPBERRY FRESH 0.008 KILO 0.008 PLANCHE A DECOUPER BLANC
17127 MP BLUEBERRIES FRESH 0.005 KILO 0.005 PARING KNIFE
17128 MP BLACKBERRIES FRESH 0.005 KILO 0.005 SMALL BOWL
9241 MP FRESH RED CURRANT 0.005 KILO 0.005 LID
Total weight KILO 0.163 CONICAL GLASS MUG

Chilled 4°C J
RESTO:
Using a pipe or a spoon, put the needed amount of muesli-bircher at the bottom of the
conical mug.
TA:
Using a pipe or a spoon, put the needed amount of muesli-bircher at the bottom of the
bowl.
RESTO :
On a shopping board, cut the strawberries, the raspberries and the blackberries in two.
Add the bircher-muesli.
Serve straightaway.
TA:
On a shopping board, cut the strawberries, the raspberries and the blackberries in two.
Add the muesli-bircher.
TA:
Close the pot with the lid and put the date on one side.

29539 - Strawberry melon mint juice 20cl
PLU : 29539
drink / cold drink Page 75

kg
5157 PSF HULLED STRAWBERRIES 0.130 KILO 0.130 20 CL TRANSP CUP
4536 MP MELON CANTALOUP FRESH 0.100 KILO 0.100 CONIC MUG GLASS 28CL
6388 PSF FRESH MINT 0.002 KILO 0.002 CHOPPING BOARD
Total weight KILO 0.232 JUICE EXTRACTOR
Net weight KILO 0.200 BLACK STRAW
PARING KNIFE
Wash the fruits (vinegar water, and rinse with cold water), (cf BPH 07).
Cut the fruits.
NB: It is important to keep fruits at + 4 ° C
to make a fresh fruit juice without having to put ice cubes. Put the fruits in the centrifuge
Serve the glass with its lid and the straw for the VAE
Serve immediately in glass for restauration or in a plastic

cupwith straw for take-away.
After each use, pour half a glass of water into the machine.
Regularly empty the hopper.
Clean the machine at the end of the day

29538 - Strawberry melon mint juice 40cl
PLU : 29538

kg
5157 PSF HULLED STRAWBERRIES 0.260 KILO 0.260 CONIC GLASS 42CL
4536 MP MELON CANTALOUP FRESH 0.200 KILO 0.200 BLACK STRAW
6388 PSF FRESH MINT 0.004 KILO 0.004 CHOPPING BOARD
TRANSPARENT CUP 40CL 16 OZ
Laver les fruits ( eau vinaigrée , et rinçage à l'eau froide),(cf BPH 07).
Couper les fruits.
NB: il est important de bien garder les fruits à +4°c pour faire un jus de fruits
frais sans devoir mettre de glaçons.
Mettre les fruits dans la centrifugeuse.
Servir le verre avec son couvercle et la paille pour la VAE.
Servir de suite en verre avec la paille pour la restauration.
Après chaque utilisation, verser un demi verre d'eau dans la machine.

Vider régulièrement le bac à déchets.
Nettoyer l'ensemble en fin de journée.

29758 - JUICE APPLE PEAR GINGER 20CL VAE RES
PLU : 29758

kg
12782 MP FRESH GALA APPLES 0.190 KILO 0.190 CHOPPING BOARD
4700 MP FRESH PEAR 0.190 KILO 0.190 20 CL TRANSP CUP
20661 MP FRESH GINGER 0.005 KILO 0.005 BLACK STRAW
CUT RESISTANT GLOVE
GLASS
LID

Chilled 4°C On order
Fresh + 4°C
Wash fruit ( vinegar water and rinse with cold water)
Cut frut and ginger
Pass the fruit and ginger in the juice extractor robot cut,
with before hand the glass or the cup placed underneath.
Serve in transparent cup with its lid and straw for the takeaway sale.
Serve now in glass with straw for restauration.
It is important to keep the fruits weel +4°C, for make a fresh fruit juice without
having to put ice.
Empty regularly the tray. Clean the entire centrifuge at the end of the day.

29759 - JUICE APPLE PEAR GINGER 40CL VAE RES
PLU : 29759

kg
12782 MP FRESH GALA APPLES 0.380 KILO 0.380 CHOPPING BOARD
4700 MP FRESH PEAR 0.380 KILO 0.380 PARING KNIFE
20661 MP FRESH GINGER 0.010 KILO 0.010 CUT RESISTANT GLOVE
Total weight KILO 0.770 BLACK STRAW
Net weight KILO 0.500 JUICE EXTRACTOR
CONIC GLASS 42CL
TRANSPARENT CUP 40CL 16 OZ
LID

Chilled 4°C On order
Fresh + 4°C
Wash fruit ( vinegar water and rinse with cold water)
Cut frut and ginger
Pass the fruit and ginger in the juice extractor robot cut,
with before hand the glass or the cup placed underneath.
Serve in transparent cup with its lid and straw for the takeaway sale.
Serve now in glass with straw for restauration.
It is important to keep the fruits weel +4°C, for make a fresh fruit juice without
having to put ice.
Empty regularly the tray. Clean the entire centrifuge at the end of the day.

30468 - MUESLI OATS CHIA SEED BIRCHER PREPARATION
PLU : 30468
cakes / savoury mixture Page 79

kg
11958 MP SEMI SKIMMED MILK 0.600 KILO 0.600 MIXING BOWL
7318 MP LIQUID CREAM UHT 35% 0.150 KILO 0.150 WHISK
4910 MP SUGAR N°2 GRAN 600 0.090 KILO 0.090 STRETCH FILM
4397 MP 20% GREEK YOGURT 0.225 KILO 0.225
11668 MP LEMON JUICE 0.060 KILO 0.060
30408 MP FLOCON AVOINE BABY 0.200 KILO 0.200
30483 MP GRAINE DE CHIA BIO 0.050 KILO 0.050

Chilled 4°C J+1
Put in a mixing bowl all liquid ingredients.

Make the blend the day before.
Mix all liquid ingredients with a whip.

Add oatflakes, sugar and chia seeds and mix again.
Film-wrapand put the date on a side of the bowl.

Store at +4°C.

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30439 - LONG NORTHERN BREAD 300G

bakery / bread 200g 300g Page 1

Code Type Raw material Quantity Unit Weight Material

5227 PSF FLOURING 0.008 KILO 0.008 UNLOADING GLOVE

25962 MP 5 SEEDS MIX 0.015 KILO 0.015

Total weight KILO 0.423

Net weight KILO 0.300

Applied ratio Installation Conservation Sell-by date

Cuisson Time Temperature Preheating Vapour Support Key Adjustment

DIRECT : leave for fermentation 60min +/- 15min

Put in the oven with mist.

Take out of the oven and leave for bleeding on grating.

Recipe 30439-FAB-02 valid from 19.03.2019 to - Non-biding pictures Printed on25.03.2019

bakery / bread 200g 300g Page 2

Code Type Raw material Quantity Unit Weight Material

5227 PSF FLOURING 0.008 KILO 0.008 UNLOADING GLOVE

25962 MP 5 SEEDS MIX 0.015 KILO 0.015

Total weight KILO 0.423

Net weight KILO 0.300

Applied ratio Installation Conservation Sell-by date

Cuisson Time Temperature Preheating Vapour Support Key Adjustment

DIRECT : leave for fermentation 60min +/- 15min

Put in the oven with mist.

Take out of the oven and leave for bleeding on grating.

Recipe 30439-FAB-01 valid from 19.03.2019 to - Non-biding pictures Printed on25.03.2019

bakery / bread 100g Page 3

Code Type Raw material Quantity Unit Weight Material

5227 PSF FLOURING 0.005 KILO 0.005 STEEL GRATE

25962 MP 5 SEEDS MIX 0.010 KILO 0.010 UNLOADING GLOVE

Total weight KILO 0.180

Net weight KILO 0.130

Applied ratio Installation Conservation Sell-by date

Cuisson Time Temperature Preheating Vapour Support Key Adjustment

Divide the dough to get 165g pieces of dough.

Flatten with your fingertips to shape a 12cm of diameter cercle.

Wet with water and a brush.

Put 6 pieces of dough by tray on a floured nap.

Leave for fermentation 1h30 at 25°C.

Take out of the oven and leave for bleeding on grating.

Recipe 30437-FAB-01 valid from 19.03.2019 to - Non-biding pictures Printed on25.03.2019

bakery / bread 100g Page 4

Code Type Raw material Quantity Unit Weight Material

5227 PSF FLOURING 0.005 KILO 0.005 STEEL GRATE

25962 MP 5 SEEDS MIX 0.010 KILO 0.010 UNLOADING GLOVE

Total weight KILO 0.180

Net weight KILO 0.130

Applied ratio Installation Conservation Sell-by date

Cuisson Time Temperature Preheating Vapour Support Key Adjustment

Divide the dough to get 165g pieces of dough.

Flatten with your fingertips to shape a 12cm of diameter cercle.

Wet with water and a brush.

Put 6 pieces of dough by tray.

Leave for fermentation 1h30 at 25°C.

Take out of the oven and leave for bleeding on grating.

Recipe 30437-FAB-02 valid from 19.03.2019 to - Non-biding pictures Printed on25.03.2019

bakery / roll bread Page 5

Code Type Raw material Quantity Unit Weight Material

5227 PSF FLOURING 0.003 KILO 0.003 BAKING TRAY

Total weight KILO 0.073 TRAPEZOIDAL SCRAPER

Net weight KILO 0.050 PRESS PLATE TO ROLL

Applied ratio Installation Conservation Sell-by date

Cuisson Time Temperature Preheating Vapour Support Key Adjustment

Take the tray out of the cold room.