PRODUCT PLACEMENT

All day long sandwich product, thaw & serve for breakfast item for hotel and restaurant, transport & event catering & bakery.

PRODUCT INFORMATION - SOMETHING NICE TO KNOW

The Brioche Soft Roll is a typical Belgian – Flemish product by its form. Called a “soft sandwich” in Dutch, which must sound very strange in the ears of our English speaking friends. Although the dough type “brioche” exists quite a long time, this brioche soft roll ‘s history is not that old. It is a luxury kind of dough that was only made on festivities and holidays after the 2nd World War. In France this product should name “brioche” or “petit pain viennois” or “petit pains au lait” dependent of its form and amount of enrichments. 

The addition of one or more enriching ingredients – such as butter, oil or margarine, eggs and milk – results in a bread with a soft, tender crumb that becomes more cake-like in direct proportion to the quantities of the enrichments added. Certainly when sugar is added.  It is obvious that this kind of bread is served at breakfast or tea-time with butter and marmalade.  

But, due to its enrichments, it prevent the dough of drying out which results in a longer shelf-life. That is the reason why these rolls are used today to fill with all kinds of cheese, meat and salads (as a sandwich) to serve on a buffet during a cocktail party or on a pick-nick.  
Sometimes smaller filled brioches (20-30gr) are used to stuff fill a bigger empty loaf, called a “party or surprise bread”.

For the same reason these rolls are suitable for air-bus and train catering. 

But, brioche dough, has also its applications in some celebrated classic dishes, most notably “Beef Wellington” and “Foie d’oie gras”.

 For more products available for indent order, please view catalog here.