Raw breads

Half-baguette – Raw

The half baguette, also know as the 'dejeunete', is perfect for sandwiches.

CodeLengthRaw weightCooked weightUni./colis
10000530cm175g125g70
2h à 2h30
17min-205°C

Flûte – Raw

The thin and crispy crust flûte has a soft and tender crumb.

CodeLengthRaw weightCooked weightUni./colis
10014362cm280g200g40
2h à 2h30
17min-210°C

Baguette – Raw

This baguette can be shaped into many different forms: a head of wheat, topped with poppy or sesame seeds, a crown shape, or simply a baguette. Also aviable as a raw backy box baguette in 1.200 units

CodeLengthRaw weightCooked weightUni./colis
10014462cm330g250g40
Also available as a raw backy box baguette
2h à 2h30
17min-210°C

Parisian baguette – Raw

Know in Picardy as 'joko bread' and in other regions as 'Parisian bread', it is an essential element for your product display. Also aviable in parisian baguette backy box

CodeLengthRaw weightCooked weightUni./colis
10014562cm530g400g25
Also available as a raw backy box Parisian bread
2h à 2h30 - 26°C
21 min

Pistolet – Raw

The pistolet is a white bread roll to be sold in packs for family breakfasts.

CodeLengthRaw weightCooked weightUni./colis
10000610 cm75g55g250
2h à 2h30 - 26°C
14min - 205°C

Batard bread – Raw

An essential white bread roll to be sold in packs for family breakfast.

CodeLengthRaw weightCooked weightUni./colis
10000322cm330g250g50
2h à 2h30 - 26°C
25 min - 190°C

Boulot bread – Raw

A traditional bread from Northern France, boulot bread is perfect for slicing and spreading.

CodeLengthRaw weightCooked weightUni./colis
10000725cm530g400g30
Also available in 630g.
2h30 à 3h - 26°C
30min - 190°C

Long bread – Raw

A 'sharing bread', the long bread is a perfect size is a perfect size for the whole family to enjoy.

CodeLengthRaw weightCooked weightUni./colis
10014755cm1200g950g10
3h à 3h30 - 26°C
40min - 190°C

White roll – Raw

Easy to use, the white roll can be shaped into different forms: a crown, a daisy or an individual bread roll.

CodeRaw weightCooked weightUni./colis
10001375g55g180
2h à 2h30 - 26°C
16min - 205°C

Sandwich roll – Raw

To make tasty, traditional sandwich bread, place 3 or 4 rolls, into a bread loaf mould.

CodeRaw weightCooked weightUni./colis
100009120g100g100
2h30 - 26°C
18min - 180°C

Round bread – Raw

Its round shape and crispy crust make it an appetising bread. To be offered pre-sliced for your customers' convenience.

CodeRaw weightCooked weightUni./colis
100010330g250g50
Also available in 530g
2h30 à 3h - 26°C
30min - 190°C

Viennese baguette – Raw

The Viennese baguette is essential for soft textured sandwiches.

CodeLengthRaw weightCooked weightUni./colis
16012054cm290g200g52
2h à 2h30 - 26°C
22min - 160°C
Oui

Granary baguette – Raw

Enjoy the variety of seed and cereal flavours in this baguette: sunflower, sesame and flax seeds, oats, barley and wheat.

CodeLengthRaw weightCooked weightUni./colis
11001755cm280g200g50
2h à 2h30 - 26°C
18min -205°C

Rustic baguette – Raw

As an addition to the white baguette, the rustic baguette is an essential element for your product range.

CodeLengthRaw weightCooked weightUni./colis
11016162cm330g250g40
2h à 2h30
17min-205°C

Bread without added salt – Raw

As bread is the most widely consumed food in France, Novepan has developed a bread which can by people on a low salt diet.

CodeLengthRaw weightCooked weightUni./colis
10006422cm340g250g40
2h à 2h30
25min-200°C

Round rustic bread – Raw

Authentic and essential for your product range, the round rustic bread is best sold sliced.

CodeRaw weightCooked weightUni./colis
110012530g400g25
Also available in long.
2h30 à 3h
40min-190°C

Long rustic bread – Raw

Authentic and essential for your product range, this recipe will find its perfect place in your assortment.

CodeLengthRaw weightCooked weightUni./colis
11002826cm530g400g30

Bran grain bread – Raw

Enjoy the benefits of wheat bran - a source of fibre.

CodeLengthRaw weightCooked weightUni./colis
11006821cm410g300g40
2h à 2h30
35min-190°C

Whole wheat bread – Raw

Whole-wheat bread is one of the most popular special breads and sells all year round.

CodeLengthRaw weightCooked weightUni./colis
11006922cm410g300g40
Also available in 530g
2h30 à 3h
35min-190°C

Granary bread – Raw

With a crunchy texture, granary bread is made from a combination of flours, sunflower, sesame and flax seeds, and oat flakes.

CodeLengthRaw weightCooked weightUni./colis
11001824 cm340g250g50
2h à 2h30 - 26°C
25min -190°C

Rye bread – Raw

With a dark-coloured crumb and being slightly acidic, rye bread is a great addition to your special bread product range.

CodeLengthRaw weightCooked weightUni./colis
11007022 cm410g300g40
2h à 2h30 - 26°C
35min - 190°C

Walnut bread – Raw

This autumnal loaf contains carefully selected walnuts.

CodeLengthRaw weightCooked weightUni./colis
11000624 cm410g300g35
2h à 2h30 - 26°C
35min - 180°C