all

Compare the size

Bread is shown on A4 size grey background.
Average size of the bread for informational purposes only.

 a4
100 Baguette
101 Parisien (Baguette)
103 Grand Batard Sour-Dough
104 Petit Batard
105 Petit Pain Brown
106 Petit Pain Sour-Dough
107 Function Roll White
108 Petit Boule
109 Petit Pain Long White
110 Large Boule
111 Large Boule Country Grain
124 Mittagong
147 Function Roll Brown
148 Long Vienna
154 Grand Batard Brown
165 Large Vienna
168 Petit Pain White
169 Half Baguette White
178 Grand Batard White
180 Capucine
190 Rustica Bread
220 Half Baguette Brown
305 Petit Boule Rye
406 Grand Batard Rye
407 Pain Sandwich Country Grain
408 Pain Sandwich White Traditional
409 Pain Sandwich Brown
421 Bread Basket
500 Turkish Bread
501 Baby Turkish Bread
600 Vienna Seed & Grain Basket
602 Bambino Sunflower
603 Bambino Pepitas
605 Ciabatta Panini
607 Bambino Basket
Click to enlarge
Code
 100   Baguette
Type Oven used Shape
sour dough (mild) rack long, thin
Units/box Weight Approx. size
28 ~300g 54-57 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C -

Code
 101   Parisien
Type Oven used Shape
white rack long, thick
Units/box Weight Approx. size
18 ~440g 54-57 cm
Suggested baking time Suggested temperature Extras
15-20 mins
or until golden brown		 180°C -

Code
 103   Grand Batard Sour Dough
Type Oven used Shape
sour dough (mild) stone (artisan) medium
Units/box Weight Approx. size
27 ~300g 26-30 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C -
top of page
Code
 104   Petit Batard
Type Oven used Shape
sour dough (mild) stone (artisan) short
Units/box Weight Approx. size
44 ~150g 16-20 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 105   Petit Pain Brown
Type Oven used Shape
wholemeal rack small
Units/box Weight Approx. size
120 ~60g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 106   Petit Pain Sour Dough
Type Oven used Shape
sour dough (mild) rack small
Units/box Weight Approx. size
120 ~60g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 107   Function Roll White
Type Oven used Shape
white rack small
Units/box Weight Approx. size
192 ~45g 8-9 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 108   Petit Boule
Type Oven used Shape
sour dough (mild) stone (artisan) round, small
Units/box Weight Approx. size
40 ~190g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 109   Petit Pain White Long
Type Oven used Shape
white rack short
Units/box Weight Approx. size
72 ~90g 13-15 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 110   Large Boule
Type Oven used Shape
sour dough (mild) stone (artisan) medium, round
Units/box Weight Approx. size
20 ~440g 15-17 cm
Suggested baking time Suggested temperature Extras
15-20 mins
or until golden brown		 180°C -
top of page
Code
 111   Large Boule Country Grain
Type Oven used Shape
sour dough (mild) stone (artisan) medium, round
Units/box Weight Approx. size
20 ~440g 15-17 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C grain
top of page
Code
 124   Mittagong
Type Oven used Shape
sour dough (mild) stone (artisan) Long
Units/box Weight Approx. size
9 ~1000g 54-58 cm
Suggested baking time Suggested temperature Extras
15-20 mins
or until golden brown		 180°C -
top of page
Code
 147   Function Roll Brown
Type Oven used Shape
wholemeal rack small
Units/box Weight Approx. size
192 ~45g 8-9 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 148   Long Vienna
Type Oven used Shape
sour dough (mild) stone (artisan) long
Units/box Weight Approx. size
15 ~590g 54-58 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C -
top of page
Code
 154   Grand Batard Brown
Type Oven used Shape
wholemeal rack medium
Units/box Weight Approx. size
28 ~300g 28-32 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C -
top of page
Code
 165   Large Vienna
Type Oven used Shape
sour dough (mild) stone (artisan) medium
Units/box Weight Approx. size
18 ~590g 35-39 cm
Suggested baking time Suggested temperature Extras
15-20 mins
or until golden brown		 180°C -
top of page
Code
 168   Petit Pain White
Type Oven used Shape
white rack small
Units/box Weight Approx. size
120 ~60g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 169   Half Baguette White
Type Oven used Shape
white rack medium
Units/box Weight Approx. size
48 ~160g 25-29 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 178   Grand Batard White
Type Oven used Shape
white rack medium
Units/box Weight Approx. size
28 ~300g 28-32 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C -
top of page
Code
 180   Capucine
Type Oven used Shape
sour dough (mild) stone (artisan) round, small
Units/box Weight Approx. size
80 ~80g 7-9 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 190   Rustica Bread
Type Oven used Shape
sour dough (mild) stone (artisan) medium
Units/box Weight Approx. size
14 ~600g 35-39 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C olive oil
top of page
Code
 220   Half Baguette Brown
Type Oven used Shape
wholemeal rack medium
Units/box Weight Approx. size
48 ~160g 25-29 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 200°C -
top of page
Code
 305   Petit Boule Rye
Type Oven used Shape
sour dough (mild) stone (artisan) round, small
Units/box Weight Approx. size
40 ~220g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
top of page
Code
 406   Grand Batard Rye
Type Oven used Shape
wholemeal rack medium
Units/box Weight Approx. size
28 ~300g 28-32 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C -
top of page
Code
 407   Pain Sandwich Country Grain
Type Oven used Shape
multigrain rack short
Units/box Weight Approx. size
48 ~150g 17-19 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C grain
top of page
Code
 408   Pain Sandwich White Traditional
Type Oven used Shape
white rack short
Units/box Weight Approx. size
48 ~150g 17-19 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C -
top of page
Code
 409   Pain Sandwich Brown
Type Oven used Shape
wholemeal rack short
Units/box Weight Approx. size
48 ~150g 17-19 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C -
top of page
Code
 421   Bread Basket - Variety of Bread
Type Oven used Shape
- - -
Units/box Weight Approx. size
14 - -
Suggested baking time Suggested temperature Extras
until golden brown - -
top of page
Code
 500   Turkish Bread
Type Oven used Shape
white rack medium, flat
Units/box Weight Approx. size
15 ~540g 35-39 cm
Suggested baking time Suggested temperature Extras
5 mins
or until golden brown		 200°C sesame and cumin seed
top of page
Code
 501   Baby Turkish Bread
Type Oven used Shape
white rack square, small, flat
Units/box Weight Approx. size
20 ~180g -
Suggested baking time Suggested temperature Extras
5 mins
or until golden brown		 200°C sesame and cumin seed
top of page
Code
 600   Vienna Seed & Grain Basket
    6 x 4 seeds, 6 x soy and linseed, 6 x farmer mix grain
Type Oven used Shape
sour dough (mild) stone (artisan) medium
Units/box Weight Approx. size
18 ~500g 35-39 cm
Suggested baking time Suggested temperature Extras
10-15 mins
or until golden brown		 220°C 4 seeds, soy and linseed, farmer mix grain
top of page
Code
 602   Bambino Sunflower
Type Oven used Shape
white rack square, small, flat
Units/box Weight Approx. size
80 ~50g -
Suggested baking time Suggested temperature Extras
5 mins
or until golden brown		 220°C sunflower seed, country grain
top of page
Code
 603   Bambino Pepitas
Type Oven used Shape
white rack square, small, flat
Units/box Weight Approx. size
80 ~50g -
Suggested baking time Suggested temperature Extras
5 mins
or until golden brown		 220°C pumpkin seed
top of page
Code
 605   Ciabatta Panini
Type Oven used Shape
white rack short, flat
Units/box Weight Approx. size
36 ~150g 17-19 cm
Suggested baking time Suggested temperature Extras
to be toasted n/a -
top of page
Code
 607   Bambino Basket
    40 x poppy seed, 40 x pepitas, 40 x sunflower
Type Oven used Shape
white rack square, small, flat
Units/box Weight Approx. size
120 ~50g -
Suggested baking time Suggested temperature Extras
5 mins
or until golden brown		 220°C poppy, pumpkin, sunflower seed, country grain
top of page

Request the price list.
Would you like to try our bread? Just request sample.
Need hard copy of the catalogue? Tell us about it.