product guide - total foodservice solutions · butter croissant generously filled with marzipan and...

C R E AT I N G A W O W

"One of the great things about PANESCOFOOD.COM is that theyoffer a great service to us"

Simon Howarth, Managing Director Total Foodservice

PRODUCT GUIDE

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O r d e rO n l i n e

Tel Yorkshire: 01484 536 688 Tel North West: 01254 828 330

[email protected] @Total_Food_Serv /totalfoodserviceuk www.totalfoodservice.co.uk

O r d e rO n l i n e

Assortment of “Macarons de Paris” in 6 different tastes:chocolate, raspberry, pistachio, lemon, caramel and 2 mochaflavoured macarons; packaged in a black blister.

12 G

8 X 2 X 6 PCS C/S

DEFROST 4°C • 120’

5001507 / 81560

COFFRET MINI MACARONSDE PARIS

THAW & SERVE

PATISSERIE

The new my sweet moment range from PANESCO is perfect addition to your table thatallows you to savour these well-deserved moments: a delicious dessert after a meal,seductive sweetness whilst relaxing or an extraordinary extra with coffee.

my sweetmoment

SERVEDSWEETNESSDESERVEDMOMENTS

Tempting desserts prepared for you with care and finesse is what my sweet moment is all about, the aim isultimate seduction: promising to the eye, with an incomparable taste and ready to serve.

50

00

64

0 /

50

01

29

6

/

Add a little extra wow withsome simple yet effectivedecoration, a brush withedible glitter or a dip inchocolate or be aselaborate as you desire.

– - a selection of mini treats with which you can surpriseyour customers. Perfectly sized to serve along with a tea or coffee as a dessert

option for those ‘too full for a dessert’, but would love a coffee and can be temptedby something small and sweet .

Inspirational videos to demonstrate some of the many serving suggestions are availableto view on our website WWW.PANESCOFOOD.COM

Assorted box of mini doughnuts, containing 28strawberry filled doughnuts decorated in pink icing,28 hazelnut-coca filled doughnuts decorated indark icing with hazelnuts, 28 plain doughnuts deco-rated in white icing with multi-coloured confetti, 28plain doughnuts decorated in dark icing with cocoa.

5001502 / 7503318-23 GØ 5.5 CM4 X 7 X 4 PCS C/SDEFROST 22°C • 30’ THAW & SERVE

NEW

Serving suggestion video available online to show how these can easily betransformed into fun fancy doughnut beacons & hot drink cheer up's.

Mini pancake from a traditional Dutch batter with wheat flour,eggs, sugar, milk and a leavener. Serving suggestion videoavailable online to show how these can easily be transformedinto fun pancake pops & mini pancake trifle shots. SimplyThaw & Serve or heat to serve.

5001500 / 315258 G8 X 60 PCS C/SBAKING 200°C • 6-8’MICROWAVE 800W • 60” FULLY BAKED

NEW

Mini waffle with caramelised sugar and vanilla. Suitable as athaw & serve product. Serving suggestion video availableonline to show how these can easily be transformed into funice cream sandwiches.

5001501 / 9936415 G1 X 120 PCS C/SDEFROST 22°C • 60’BAKING 200°C • 0-3’ FULLY BAKED

NEW

Ideal for fun party buffets / Children’s buffets & Weddings. Createdelicious displays that can be personalised with ease.

Choux pastry filled with hazelnut cream and coated with darkchocolate and crushed hazelnuts. Serving suggestion video'savailable online to show how to transform our profiterolerange into fruit filled profiteroles and profitewow's.

5001191 / 4258318 G196 PCS C/SDEFROST 4°C • 60’

THAW & SERVE

Choux pastry filled with caramel mousse and enrobed withcrunchy caramel cocoa coating. Serving suggestion video'savailable online to show how to transform our profiterolerange into fruit filled profiteroles and profitewow's.

5001498 / 7456020 G1 X 190 PCS C/SDEFROST 4°C • 60’

THAW & SERVE

NEW

Baked puff pastry cup filled with egg custard, a "crème brûlée"in a puff pastry cup. Thaw and serve. Traditional Portuguesedessert.

5000769 / 4582225 G175 PCS C/SDEFROST 22°C • 30’BAKING 180°C • 0-4’

FULLY BAKED


THAW & SERVE

Beignet made according to the traditional recipe: deep-frieddough with yeast & butter stuffed with caramel and dustedwith icing sugar.


THAW & SERVE

NEW


Beignet made according to the traditional recipe: deep frieddough with yeast and butter filled with a paste of Belgianchocolate and hazelnuts and dusted with icing sugar.

THAW & SERVE

Beignet made according to the traditional recipe: deep-frieddough with yeast & butter stuffed with a puree of red fruitsraspberry, blueberry, blackberry and dusted with icing sugar.

Butter croissant generously filled with marzipan and toppedwith almond slivers.

90 G

64 PCS C/S

BAKING 170°C • 18 - 20’

5000913 / 19018

ALMOND FILLED CROISSANTWITH BUTTER

READY TO BAKE

VIENNOISERIE

A bite sized classic French swirl of butter pastry with creamycustard and raisins, pre egg-washed.

30 G

5 X 30 PCS C/S

BAKING 170°C • 12 - 15’

5000650 / 31278

MINI PAIN AUX RAISINS AU BEURRE

READY TO BAKE

A butter rich mini croissant, pre - egg washed, ready to bake.

25 G

4 X 40 PCS C/S

BAKING 170°C • 12 - 15’

5000648 / 89759

MINI CROISSANT AU BEURRE

READY TO BAKE

Pain au Chocolat from laminated yeast-dough (with butter), twodark chocolate bars & pre-egg washed.

75 G

4 X 20 PCS C/S

BAKING 170°C • 18-20’

5000181 / 70593

PAIN AU CHOCOLAT AU BEURRE

READY TO BAKE

Bite sized butter pastry with two bars of dark chocolate, preegg-washed.

25 G

4 x 40 PCS C/S

BAKING 170°C • 12-15’

5000649 / 62036

MINI PAIN AU CHOCOLAT AU BEURRE

READY TO BAKE

Assorted box of puff pastry lattices with butter (laminated yeastdough) and 4 different fruit fillings: apple dice, morello cherries,mango & strawberry; pre-glazed.

40 G

4 X 25 PCS C/S

BAKING 180°C • 16-18’

5001150 / 73081

ASSORTIMENT FEUILLETÉSAUX FRUITS

READY TO BAKE

Egg-washed pre-proved rich butter croissant.

22 G

±136 PCS C/S


BAKING 175°C • 14-16’

5001456 / 82622

MINI CURVED BUTTER CROISSANT

READY TO BAKE

Classic French croissant with butter, open layers of the laminat-ed yeast dough for a nice volume, pre egg-washed.

65 G

4 X 20 PCS C/S

BAKING 170°C • 17 - 19’

5000655 / 40967

CROISSANT AU BEURRE 65

READY TO BAKE

Fully baked butter croissant of exceptional quality. Althoughthis is a thaw & serve product, it is at its best when warmed up.

55 G

40 PCS C/S


BAKING 180°C • 0-3’

5000914 / 60152

FULLY BAKED CROISSANTAU BEURRE 55

FULLY BAKED

Very crispy Danish pastry swirl filled with cinnamon and brownsugar paste, 1 bag of white icing sugar enclosed.

85 G

4 X 12 PCS C/S

BAKING 180°C • 18-22’

5001473 / 85929

CINNAMON SWIRL

READY TO BAKE

With butter laminated yeast dough filled with vanilla cream andchocolate chips, hand twisted & pre egg-washed.

100 G

1 X 50 PCS C/S

BAKING 170°C • 16 - 18’

5000653 / 12968

MAXI CHOCOLATE TWISTERWITH BUTTER

READY TO BAKE

Quiche is usually served lukewarm or cold as a snack. But can also be served asa meal component replacement, instead of vegetables or potatoes. That's why wesuggest to serve this quiche as a healthy snack or as a side dish with poachedsalmon or cod.

Other ideas to upgrade your quiche:

● Add a cherry tomato the last 4 minutes of the baking and sprinklewith fresh chopped parsley.

● Top the quiche with some crispy bacon.

● Top the quiche with a little slice of smoked salmon.

● Or, simply season with ground nutmeg.

If you are not sure whether your quiche is done or not, bake it for 4 to 6 minuteslonger; it will not harm as long it is not black.

Puff pastry filled with cheese soufflè and decorated with gratedcheese.

130 G

60 PCS C/S


BAKING 180°C • 20-22’

5000023 / 95524

DUTCH CHEESELATTICE

READY TO BAKESavoury shortcrust tart with a batter of creamed spinach andgoat cheese.

Ø 10CM / 150 G

27 PCS C/S


BAKING 180°C • 12-15’

5000850 / 79592

QUICHE AU FROMAGE DECHÉVRE & ÉPINARDS

PART BAKED

Variety of authentic bruschetta, crispy baguette slices, rubbedwith oil, garlic & tomato and topped with three different tastytoppings: Bruschetta “Spinaci” - with feta cheese, spinach anddiced tomatoes / Bruschetta “Salami” - cheese, salami anddiced bell pepper / Bruschetta “Pomodori” - cheese and dicedtomatoes.

38 G

8 X 3 X 3 PCS C/S


BAKING 180°C • 4-6’

5001305 / 13334

MINI BRUSCHETTASELECTION

READY TO BAKE

Assortment of 5 different mini savoury pastry snacks in a short-crust cup, delivered in a black silcon oven resistant tray, readyto heat.5 salmon-dill, 5 cauliflower-broccoli, 5 tomato-goat cheese -basil, 5 tartiflette, 5 mushroom-garlic-parsely.

18 G

5 X 25 PCS C/S

BAKING 180°C • 12 - 15’

5000849 / 45415

MINI TARTELETTESAPERO ASSORTI

READY TO BAKE

SAVOURY

Fine puff pastry with cream butter, nuts and maple syrup readyto bake.

35 G

+/- 86 PCS C/S


BAKING 180°C • 14-16’

5001457 / 60125

MINI DANISH SWIRL NUTS

READY TO BAKE


Brioche rollwith cherries

THAW & SERVE

Open brioche roll richly filled with cherries, with sugar pearlsand decorated with almond flakes. Ideal breakfast alternative.

NEW


THAW & SERVE

Open brioche roll richly filled with pieces of apple, with sugarpearls and decorated with almond flakes. Thaw & Serve.

Brioche rollwith apple

NEW

NARTUR, nurtured by nature, includes piece for piece delicious bakery products with real vegetablesor fruits. From breakfast through to lunch to an afternoon snack, NARTUR seizes each moment of the

day with an appropriate, fresh frozen bakery delicacy.

Inspirational video’s to demonstrate serving suggestions - available to view on our websiteWWW.PANESCOFOOD.COM

NARTURNURTURED BY NATURE

5001493 / 7102870 G / 9.3CM3 X 60 PCS C/SDEFROST 22°C • 60’BAKING 190°C • 0-3’

THAW & SERVE

Danish multigrain rye roll enriched with beetroot and horse-radish, decorated with yellow linseed. Fully baked, suitable asa thaw & serve product.

Danish rye rollbeetroot & horseradish

NEW

Surprisingly enriched with tasteful veg such as beetroot (15%), rye kernels &sunflower seeds, rye sourdough & barley malt.

To be served on its own as a healthy snack, as a side dish or a starter with a salad. Notto mention the many creative ideas it brings to make canapés or authentic smørrebrød.

Why not try the Danish Rye Roll – Beetroot & Horseradish with:

Slices of beetroot, soft goat cheese quenelle, chopped pistachio & a few drops of honey.

Dices of beetroot with bresaola & ricotta, red onion rings and cress

Soused herring, butter, scallion, pink grapefruit, radishes & ginger

Delightfully different and yet so recognisable,our Mini Savoury Muffins are perfect for decorating.Why not try mixing cream cheese with Turmeric,curry, parsley, garlic or even beet juice to pipearound the top. For the sprinkles use crumbleddried bacon, olive slices, parsley, over baked cherrytomatoes, parmesan biscuit, grated lime peel… thepossibilities are endless.

Perfect served as part of a Ploughman's, idealwarmed or thaw & serve with cold meats & cheesesor as an accompaniment to soup.

Don't forget if you log on to our website WWW.PANESCOFOOD.COMand click on 'Inspiration' you can view our online recipe video

'Mighty Muffin Appetizers'.

Savourymini muffinspinach

Mini savoury tulip muffin with aninclusion of spinach and

decorated with chopped zucchini.

T H A W & S E R V E

Savourymini muffin

tomato

T H A W & S E R V EMini savoury tulip muffin withan inclusion of tomato anddecorated with cherry tomato.

PANESCOFOOD.COM is proud to present a balanced and healthy fibre rich bread rangewithout any added sugars or fats. Our unique flour mix contains an explosion of naturalingredients including wheat, rye, millet, oats, sunflower kernels & pumpkin seeds.

With BORN, we serve up tasty fibre rich bread in every bite.

O A T S W H E A T

P U M P K I N S E E D S

R O A S T E D M A L T

R Y E

M I L L E T

S U N F L O W E RK E R N E L S

5 0 0 1 3 8 2

BORNKAISER ROLL DARK60 G

85 PCS C/S


BAKING 190°C • 8-10’

Fibre rich roll from wheat flour & roasted barley malt and a mix ofpumpkin seeds, rye, sunflower seeds, millet (sorghum) and oats –flour dusted.

/ 73871

ADVANTAGES OF OUR ARTISAN & SOURDOUGH BREADS:

SPECIAL TASTE AND STRUCTURE: A FIRM, YET MOISTCRUMB, A CRISPY CRUST AND PRONOUNCED,COMPLEX TASTE.

MADE FROM 100% NATURAL INGREDIENTS

ACCORDING TO NUTRITIONAL EXPERTS, SOURDOUGHBREAD IS EASIER TO DIGEST.

ARTISAN-PRODUCED BREAD WITH A SLOW MIXINGPROCESS AND LONG RESTING TIME ENSURES THEBREAD STAYS FRESH FOR LONGER.

REVIVAL OF TRADITIONAL METHODS OUR BREADS AREBAKED ON STONE.

Four elementary, natural stages in the artisanal Elements process. Our ELEMENTS range goes back tobasics, the perfection of pure simplicity. It is the creation of delicious bread by a combination of naturalelements according to the art of the craftsman. Selection of 100 natural ingredients, adding the correctvolume of water produces a fluid dough and a more airy bread, long rising time in special tubs in anenclosed environment with specific temperature control to optimise the taste and finally the entire range isbaked on stone.

BACK TO BASICS: PERFECTION FROM PURE SIMPLICITYTRADITION

SYMBOL KEY:

Our ELEMENTS breads

Part of our ELEMENTS breads - this logo marks ourTraditional Spanish Barra Range.

Part of our ELEMENTS breads - this logo marks ourTraditional Italian Pagnotta Range.

A country style bread made from wheat. The wheat sourdoughenances the taste of the moist crumb and thick crust. Baked onstone and flour dusted (E-free and natural product).

+/- 57CM

1900 G

4 PCS C/S


BAKING 200°C • 18-22’

5001048 / 54840

PAVÉ GARDE CHASSE 1900

PART BAKED

Rustic malted multigrain loaf from wheat and rye with a ryesourdough starter, enriched with sesame seeds, sunflowerseeds and linseeds, flour dusted and baked on stone.

900 G

9 PCS C/S


BAKING 200°C • 15-18’

5001447 / 86752

LARGE SOURDOUGH BOULOTMULTIGRAIN

PART BAKED

A country style bread made from wheat, rye and toasted maltflour and enriched with soy, sunflower and sesame seeds.Baked on stone and flour dusted.

5000986 / 63748

PAVÉ GARDE FORESTIER 1900

PART BAKED

+/- 57CM

1900 G

4 PCS C/S


BAKING 200°C • 18-22’

27 CM / 120 G

45 PCS C/S


BAKING 200°C • 12-15’

5001514 / 72828

SPELT MULTIGRAINHALF BAGUETTE 120

PART BAKED

A very healthy nutritive bar, 10% raisins and 10% haxelnuts,pefumed with cinnamon. Artisanal, stone baked and flourdusted.

+/- 19 CM

57 G

60 PCS C/S

BAKING 190°C • 0-3’

5000428 / 64892

BÂTONNET AUX RAISINSET NOISETTES

PART BAKED

Artisanal sourdough baguette, hand shaped, with a very crispyflour dusted, golden brown crust and juicy open crumb struc-ture, baked on stone.

50 CM / 500 G

12 PCS C/S


BAKING 200°C • 7-10’

5000909 / 55879

LA BAGUETTE PARISIENNERUSTIQUE 500

PART BAKED

Authentic sourdough multigrain baguette with plenty of seedsand grains: linseed, sesame seed, sunflower seeds, oat flakes& oat grits, wheat bran & wheat flakes, coarsely ground rye androasted barley malt, baked on stone.

+/- 54 CM

280 G

20 PCS C/S

BAKING 200°C • 8-10’

5001145 / 66076

BAGUETTE MULTICÉRÉALESÀ L´ANCIENNE 280

PART BAKED

Multigrain half baguette from wheat enriched with spelt.

PART BAKED

27 CM / 125 G

50 PCS C/S


BAKING 190°C • 8 - 10’

5000787 / 13918

BARRA GALLEGA MEDIA PAYSAN 125

This bread is an ideal partner for tapas: patta negra, dried orsmoked fish (sardines, anchovy) and marinated or grilled vegetables.

It is also superb when sliced and used for sandwiches or as pizzabases / bruschetta.

Sprinkle some olive oil on a slice of Barra Gallega and grill it Spreadsome pesto on the toast. Dress with fresh grilled vegetables such ascourgettes (zucchini), yellow bell pepper, diced fresh tomatoes. Softcream cheese, crème fraîche or sour cream and finish with freshbasil leaves.

Traditionally stone baked Spanish half baguette from whole-meal with a thin crust and open crumb structure.

Organic bread made with wheat and rye flour and a traditional“culture ancienne” sourdough.

450 G

15 PCS C/S


BAKING 200°C • 12-15’

5000922 / 16797

ORGANIC PAVÉ AU LEVAIN450 BE-BIO-02

PART BAKED

PART BAKED

27 CM / 125 G

50 PCS C/S


BAKING 190°C • 8 - 10’

5000602 / 11606

BARRA GALLEGA MEDIA 125

Artisanal country bread from Spain, made with a light textureand a crispy crust. Superb when sliced and used for sand-wiches or as pizza bases. It has a rustic finish, with a crispycrust and a light very airy texture in the middle so it is not asheavy as Ciabatta can be.

45 G

35 PCS C/S


BAKING 200°C • 3 - 5’

5001265 / 18186

MINI PAGNOTTELLARUSTICA 45

PART BAKED

Artisanal and natural white mini roll from ciabatta type dough,folded by hand, flour dusted and baked on stone. E free.Ideal dinner roll.

Pagnottella - Italianstyle ciabatta dough,hand rolled and bakedon stone.

It is the prolonged risingand high liquid (75% water & oil)content that produce this very light bread withits uniquely open and porous texture. The very wet doughis tricky to handle and to shape. The dough must behandled with a very light touch so that none of theprecious air bubbles are knocked out.

Fully baked crusty ciabatta with open crumb structure. A longrise time of the liquid dough provides the many large holes andtypical taste (with sourdough starter and olive oil), for aconvenient authentic sandwich offer.

17.5 CM

120 G

45 PCS C/S


BAKING 170°C • 17 - 19’

5000561 / 32605

FB CIABATTA 120

FULLY BAKED

Mini rustic and natural dark wheat roll with barley malt, foldedby hand, flour dusted and baked on stone, E free.

45 G

35 PCS C/S


BAKING 200°C • 3 - 5’

5001266 / 74907

MINI PAGNOTTELLAPAESANO 45

PART BAKED

45 G

3 X 12 PCS C/S


BAKING 200°C • 3 - 5’

5001279 / 49588

ASSORTED MINI PAGNOTTELLAMEDITERRANEA 45

PART BAKED

Mixed box of artisanal mini wheat rolls in three flavours:12 x Tomato, 12 x Onion and 12 x Black Olive. Baked on stone,ideal to accompany soups & salads.

Wood oven baked focaccia enriched with olive oil extra viergeand topped with sundried cherry tomatoes & herbs.

37 X 28 CM

800 G

10 PCS C/S


BAKING 200°C • 3-5’

5000481 / 49794

FOCACCIA WITH SUNDRIED TOMATOES

PART BAKED

An original flat Italian bread, traditionally made with extra virginolive oil, sea salt and rosemary - baked on stone; perfect heightto slice and fill.

37 X 27 CM

800 G

4 PCS C/S


BAKING 200°C • 8-10’

5000786 / 19740

FOCACCIA ROSMARINO

PART BAKED

Focaccia - Refreshing idea to serve itduring drinks, cut into dices. Or, as a sidedish with a salad. Another idea is to use thisfocaccia as a pizza base and top it with onlyparmesan cheese or with tuna and red onion or mozzarella and fresh basil leaves.

Indispensable for the tapas buffet or a sandwich menu. An exciting assortment in one box of 40g artisan rustic mini

rolls, which are delicious served in a basket to accompany anytype of meal, making this a versatile product. The box contains20 Plain, 20 with Cereals, 20 with Brans and 20 with SunflowerSeeds. Can also be filled and served as a classy buffet item.

40 G

4 X 20 PCS C/S

BAKING 190°C • 3-5’

5000550 / 58474

ASSORTEDMINI RUSTIC

PART BAKED

Diamond shaped multigrain roll with rye, sourdough, linseed,wheat bran, sunflower seeds, sesame seeds, sesame androasted barley, baked on stone.

16 CM

80 G

110 PCS C/S


BAKING 200°C • 6-8’

5001510 / 57755

RUSTIC MULTIGRAIN DIAMOND 80

PART BAKED

NEW

Diamond shaped white roll from wheat, with rye sourdough,flour dusted and baked on stone.

16 CM

80 G

110 PCS C/S


BAKING 200°C • 6-8’

5001509 / 86239

RUSTIC WHITE DIAMOND 80

PART BAKED

NEW

Our Rustic Diamonds are a very distinctive roll -a superb alternative to the Classic Petit Pain.The inclusion of Rye Sourdough as a starter bringsextra taste and openness to the crumb.

Portion sized quality roll for the bread basketon buffets to accompany breakfasts, soups,luncheons.

Rustic, stone baked flat wheat bread with open and moistcrumb (sourdough starter and olive oil), flour dusted. Ideal foran original authentic sourdough sandwich or burger bun.

Ø 14,5 CM

100 G

48 PCS C/S

BAKING 190°C • 5-8’

5000791 / 31399

FLAGUETTE SOURDOUGH BAP

PART BAKED

“The Flaguette - our sourdough bap is multifunctionalallowing you to add an artisan twist to menu items”

No need to pre-bake simply slice, gently toast the outside and bruch with garlicbutter.Sprinkle with grated cheese and grill gently for a cheesy garlic bread.

No need to pre-bake, simply slice, fill and heat on a Panini grill.

Works well with a number of different flavours, from country style smoked hamand cheddar cheese wih a fresh mixed salad to warm succulent pulled porktopped with red cabbage, coleslaw or apple sauce.

No need to pre-bake, simply slice the flaguette into strips and toast in the oven,perfect served with houmous.

Soft round bun from brioche dough. Thaw & Serve productideal as a hamburger bun or bacon & egg breakfast option.

Ø 11,5 CM

85 G

50 PCS C/S


5001384 / 68148

ROUND BRIOCHEBUN 85

THAW & SERVE

Fully baked and pre-grilled, ready to fill.

21 CM /110 G

55 PCS C/S


BAKING 200°C • 2-3’

2103758 / 43389

PRE-GRILLEDPANINI 110

FULLY BAKED

Square, Thaw & Serve wheat roll with roasted onion and adecoration of parsley, sesame seeds, linseed & garlic semolina.

100 G

60 PCS C/S


5001125 / 29189

SANDWICHBUN GRECO

THAW & SERVE

130 G

45 PCS C/S


BAKING 220°C • 3-4’

Oval roll, focaccia type of bread decorated with nigella andsesame seeds.

5000898 / 96903

PANINI SESAME & NIGELLA

FULLY BAKED

Rustic round dark multigrain loaf from wheat and rye flour,enriched with oat and rye grains, linseed, pumpkin seeds,sesame seeds and malted oats & malted barley, flour dusted.

500 G

12 PCS C/S


BAKING 190°C • 15-18’

5001281 / 41796

DARK FARMERSBREAD 500

PART BAKED

BOULANGERIE

Soft roll from wheat with raisins, currants, nuts and oat bran.

8.5CM

75G

3 X 12 PCS C/S


BAKING 170°C • 0-3’

5001439 / 99737

FULLY BAKEDSOFT MUESLI ROLL

FULLY BAKED

Rustic oblong loaf from wheat flour, enriched with a little ryeflour to enhance the taste & flour dusted, after an old recipefrom the Ardennes.

600 G

12 PCS C/S


BAKING 190°C • 15-18’

5001282 / 25891

WHITE FARMERSBREAD 600

PART BAKED

8.5 CM

22G

6 X 25 PCS C/S


5000644 / 46003

MINI BRIOCHE ROLL 22

THAW & SERVE

Typical Belgian soft small roll of brioche dough, enriched withmilk, sugar and eggs.

Extra flat bread with a certain light anis taste (fennel).

23 X 18 CM

37 G

8 X 8 PCS C/S


5000055 / 78630

TUNNBRÖD

THAW & SERVE

Fully baked dark cylinder loaf with dried plums, dried apricots,raisins, sunflower seeds and nuts. As a thaw & serve product itis very convenient in all kinds of food service and catering, aswell as in specialised cheese shops and deli’s and in manyrestaurant applications.

500 G

6 PCS C/S


5000967 / 64375

SUPREME FRUITSCONFECT 500

THAW & SERVE

Gluten-free multigrain roll with linseeds, sunflower seeds &millet malt flour.

70G

80 X 1 PCS C/S


5001282 / 49399

GLUTEN - FREEMULTIGRAIN ROLL

THAW & SERVE

Five slices of gluten-free & lactose-free bread in 2 flavours:light with millet malt and brown with linseed & sunflowerseeds. Presented in a sealed blister with gluten-free andlactose-free label, thaw & serve.

242 G

12 X 1 PCS C/S


5001377 / 24648

GLUTEN FREEBREAD SLICES DUET

THAW & SERVE

Soft flat bread sometimes referred to as "Polar Bread". Made inSweden. Usually stacked in layers with fillings in between, thencut in half and either wrapped for take-away, or served with agarnish to eat in.

Ø 16 CM

50 G

12 X 6 PCS C/S


5001282 / 57360

VIKINGBRÖDROUND

THAW & SERVE

Emptied, round bread to fill. The top is cut off and flour dustedand functions as the lid. Heat for 2-3 minutes to seal beforefilling with hot chili, thick soup or chowder.

125 G

3 X 12 PCS C/S


BAKING 200°C • 2-3’

5000617 / 37553

BOWL BREAD

FULLY BAKED

The Supreme Fruits confect is adaptable to any time of day:Breakfast - served lightly toasted topped with Greek yoghurt,fruit and drizzled with honey, Light Bite - toasted and toppedwith grilled cheese & chutney, Lunch - Toasted with goats cheese, sliced fresh fig and caramelised onion chutney or toasted with a whole baked Camembert cheese as a sharing starter.

Product details are correct at time of printing.

For more details, recipe suggestions and inspiration visit our website:

WWW.PANESCOFOOD.COM or follow us on Facebook ‘Panesco UK’

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