How our products are manufactured

Would you like to know how our products are manufactured, from design to production?
Here, in the form of the history of a croissant, is a detailed explanation of our expertise in frozen products.

THE FROZEN BAKERY, PASTRY AND SAVOURY MARKET IN FIGURES

The share of bake-off/frozen products in the fresh bakery, pastry and savoury market in Europe (source: GIRA)

bake-off

A dynamic market which has been
growing for 10 years (source: GIRA)

+ 4,3%

Solid arguments and
a good general image

Practicality: use adapted to demand, less waste
Innovative products which follow market trends
Good value for money

 

croissant-recipe

HISTORY OF A CROISSANT

To begin with, our bakers create and test the recipes in our pastry laboratory in Romans-sur-Isère in the south of France.
Once the lab models are validated, we move on to the industrial-scale tests. To develop the recipe on an industrial scale, the first requirement is rigorous selection of the raw materials, which are the same as those used by the artisan baker, i.e. butter, flour, sugar, eggs, milk, yeast and salt.
We meet the demands of consumers and our customers on a daily basis (organic products, simplification of ingredient lists, procurement of sustainable raw materials, certifications – chocolate, palm oil, etc.- vegan products…).

MANUFACTURING STEPS

5 hours, is the duration of the production process between kneading and entry of the pallet in the cold chamber.
1

Raw material storage

2

Raw material weighing

3

Kneading

4

Extrusion of dough and butter

5

Dough folding

6

Rest

7

Cutting

8

Shaping and shaping check

9

Oven baking / Browning / Deep-freezing

10

Quality control laboratory

11

Bagging and boxing

12

Palletisation

13

Storage

We recently opened a new production line on the Romans-sur-Isère site, a multi-purpose, ergonomic, high-tech line to meet the worldwide growing demand for pastry products.
Our objective: To offer the best possible product.
romans-manufacture
romans-délifrance
frozen

Close-up on deep-freezing

PRINCIPLE
Deep-freezing is an industrial technique which consists in cooling foodstuffs quickly and suddenly (in a few minutes to an hour) by exposing them intensely to temperatures ranging from -30°C to -50 °C.
By means of this process, the water contained in the cells is finely crystallized, thus limiting cell destruction and preventing the proliferation of micro-organisms which are rendered dormant at low temperature. The products thus treated retain their freshness, their texture and their flavour while preserving most of the nutrients and vitamins.
ADVANTAGES
This is a method which is also used by artisan bakers and pastry-makers. It allows them to manufacture batches of products, freeze them and store them temporarily before using them as and when they need them. The artisan thus saves time, reduces his labour costs and limits losses. The advantages of deep-freezing:
Constant product quality
Increased product shelf life
Reduction of waste
Greater flexibility
Cooking on demand: fresh products
on shelves all day long
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