The plain sandwich bread It is one of the essential products in artisan baking. Prised for its soft crumb, moist texture and versatility, it is enjoyed by consumers from breakfast right through to dinner.
Easy to incorporate into a range of breads, the artisan sandwich bread meets the expectations of customers looking for a high-quality product.
A flour suitable for making sandwich bread
The quality of a sandwich bread It all starts with the choice of flour. The Label Rouge BAGATELLE® T45 Flour enables you to make sandwich bread with a soft, moist crumb. The bread is made using natural sourdough, with no additives or preservatives.
plain sandwich bread – a bread to enjoy at any time of day
Thanks to its soft texture and good shelf life, the plain sandwich bread is naturally suited to a wide range of occasions.
- At breakfast : toasted or untoasted, spread with butter, jam, fruit compote or chocolate spread
- On a picnic : cold sandwiches
- As an aperitif : toasted bread, cold sandwiches cut into quarters
- Hot : as a savoury croque
- As a club sandwich with exotic flavours or sweet-and-savoury combinations (avocado, prawns, pineapple; duck, figs, walnuts; marinated chicken, raw vegetables)
A great choice for breakfast and a snack
The artisan sandwich bread supports consumers at breakfast, it is best enjoyed toasted or without butter, jam or a spread, as part of a balanced meal consisting of a piece of fruit, a dairy product and a drink. At teatime, it also makes a delicious treat for both children and adults, either on its own or served with a few simple ingredients
Back-to-School Event Pack
'Tea Time' Poster
Preview of the leaflet
Create a range of products based on sandwich bread
The artisan sandwich bread can easily be adapted to suit consumers’ various needs. Whether plain, wholemeal, toasted or as part of a snack range, it expands the range of breads and creates more opportunities for customers to make a purchase.
Salmon club sandwich on plain and wholemeal sandwich bread
Ingredients for 2 Clubs :
4 slices of plain white bread (8 mm thick) • 2 slices of
wholemeal bread (8 mm thick) • 40 g cucumber • 100 g crème
fraîche • 2 tsp horseradish • 2 hard-boiled eggs • 30 g low-fat mayonnaise • 80 g
smoked salmon • 1 tomato • Salad
1. Toast the slices of white bread.
2. Cut the cucumber into small pieces. Mix with the crème fraîche and horseradish.
3. Cut the hard-boiled eggs into small pieces and mix with the
mayonnaise.
4. Keep the mixtures chilled.
5. Cut the salmon into pieces.
Editing :
1. Take a slice of plain white bread.
2. Spread the crème fraîche mixture on top.
3. Arrange the salmon over the entire surface.
4. Cover with a slice of wholemeal bread.
5. Spread the egg and mayonnaise mixture on top.
6. Top with salad.
7. Place two large slices of tomato on top.
8. Cover with the plain white bread.
9. Insert the skewers into two corners and slice diagonally.
Proper storage to minimise waste
Thanks to being baked in a tin, this artisan sandwich loaf has a good preservation and remains soft several days. To enjoy it for even longer, simply put it in the toaster. Its texture becomes deliciously rich, its flavours come to the fore and it feels just like bread fresh from the oven. A simple way to extend its shelf life, to reduce waste food and to encourage consumers to enjoy every slice.
Ask your sales adviser for the booklet of waste-reducing recipes and open-faced sandwich ideas.
