www.belpastry.com

PRODUCT CATALOG 2017/11 US

- Company highlights

- Quality standards

- Tips & tricks for storage, defrosting and baking

- Information about possible fat types

- Clarification on used symbols

GENERAL INFORMATION P. 2 - 5

- Sweet Filled Croissants

- Danish Pastries

- Specialties

- Plain Croissants

- Pains au Chocolate

PRODUCT DETAILS P. 6 - 19

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Our head office and production facility in Mouscron, BELGIUM

OUR COMPANY

For over 30 years, Gourmand has been the leader in producing and supplying value added frozen laminated pastries. Operating in the U.S. under the BelPastry brand since 2010, we offer danish pastries, sweet filled croissants and other pastries with sweet or savory fillings to retail and food service.

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We constantly work on further improvement of the balance between people, efficiency and environment. Today we already recycle ourheat and self-supply our electricity as well out of solar panels as out of renewable and green wind power.

Our production facility combines efficiency with production quality. We limit the risk of human error, by using advanced automation for measuring, kneading line management, monitoring results and packaging. Whereas our pre-ferment techniques produce products with intense flavors and crispier and puffier textures.

Automatic dosingof ingredients

Kneading the dough Formattingthe products

PackagingFreezingProduction ofpuff pastry

1 2 3 4 5 6

Quality standards are important as well, we maintain strict internal quality standards and procedures, which are audited by external parties on a regular basis. They assure our production policies comply with the BRC, IFS and FDA certificates. Gourmand also adheres to the RSPO standard (Roundtable on Sustainable Palm Oil).

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TIPS AND TRICKS

Storage1. Ensure the products are always stored at -18°C/ -0.4°F

2. Defrosted products should never be refrozen.

3. Always store your products in closed bags. The air circulation in the freezer can cause the products to dry out.

4. Follow the First Expired First Out rule for optimum quality control of your frozen products.

Defrosting Please check the detailed product specific information on defrosting on the

pages 8 to 19 and keep in mind Danish Pastries should NEVER be thawed. These products need to be placed in the oven straight from the freezer.

To check if the products are thawed, push your thumb softly into the center of the dough. If it feels soft it is ready to bake.

Baking Make sure the oven is properly preheated. During preheating, set the

oven 25°C/ 77°F higher than the specified baking temperature, since the temperature drops when opening the oven.

Always leave enough space between the products and use parchment paper to ensure the products easily comes off the baking sheet.

Since baking temperatures can vary from oven to oven, the specified baking temperature we provide is meant to be used as a guideline.

If the products are golden brown on the outside, but are unbaked on the inside, lower the temperature.

Before serving, leave the products on the tray to cool after baking. Once baked, add your own twist by using toppings on the products.

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SYMBOLSFAT TYPES

ButterFatty substance made of 82% milk fat- Superior taste, crispness, layering and mouthfeel comparing to other

fat types

SuperblendFatty substance made of a special selection of different fat types and addition of sourdough.- New generation of butter alternatives- Butter-like taste- Similar layering, crispness and mouthfeel like butter products- Good value for money

Danish MargarineFatty substance made of vegetable fat- Ideal fat type for Danish Pastries- The specific layering makes the pastries light and crispy

Drizzle the Maple Pecan with maple syrup right after baking

Top with icing or another topping after the product is fully cooled

Products which are quaranteed NAFNAC. NAFNAC No Artificial Flavors, No Artificial Colors

Made with Belgian Chocolate

Butter

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INDEX

SWEET FILLED CROISSANTS

- Praliné Croissant (Chocolate Hazelnut) - 3.5 oz Butter .................................................................................................................................................. 9

- Mix Mini Filled Croissants (Almond - Praliné - Apricot) - 1.5 oz Superblend ................................................................................................................... 9

DANISH PASTRIES

- Maple Pecan Braid - 3.35 oz Danish Margarine .......................................................................................................................................................... 11

- Mini Maple Pecan Braid - 1.5 oz Danish Margarine ..................................................................................................................................................... 11

- Mini Danish Custard Cream Crown - 1.5 oz Danish Margarine .................................................................................................................................... 11

- Mini Danish Raspberry Crown - 1.5 oz Danish Margarine ............................................................................................................................................ 11

- Mini Danish Apple Crown - 1.5 oz Danish Margarine .................................................................................................................................................. 11

- Mix Mini Danish Pastry (Danish Custard Cream Crown, Danish Raspberry Crown,

Danish Apple Crown, Mini Maple Pecan Braid & Cinnamon Swirl) - 1.5 oz Danish Margarine ...................................................................................... 11

SPECIALTIES

- Chocolate Twist with Custard Cream - 3.2 oz Butter ................................................................................................................................................... 13

- Multigrain Croissant - 2.8 oz Butter ............................................................................................................................................................................. 13

- Mix Mini Viennoiserie (Plain Croissant, Pain aux Raisins & Pain au Chocolat) - 0.9 oz Butter ....................................................................................... 13

- Mix Mini Croissants (Multigrain, Plain & Pretzel) - 0.9 oz Butter ................................................................................................................................... 13

PLAIN CROISSANTS

- Mini Butter Croissant - 0.9 oz Butter ........................................................................................................................................................................... 15

- Midi Butter Croissant - 1.5 oz Butter ........................................................................................................................................................................... 15

- Butter Croissant - 3.5 oz Butter .................................................................................................................................................................................. 15

- Butter Croissant Curved - 3.2 oz Butter ...................................................................................................................................................................... 15

For more information or to contact a Sales Representative in your region, please visit www.belpastry.com

PAIN AU CHOCOLATE

- Pain au Chocolate - 3.0 oz Butter ............................................................................................................................................................................... 17

INNOVATIONS

- Praliné Croissant (Chocolate Hazelnut) - 3.0 oz Superblend ........................................................................................................................................ 19

- Raspberry Croissant - 3.0 oz Superblend ................................................................................................................................................................... 19

- Mini Raspberry Croissant - 1.5 oz Superblend ............................................................................................................................................................ 19

- Italian Cream Croissant - 3.0 oz Superblend ............................................................................................................................................................... 19

- Croissant REALE - 2.8 oz Superblend ....................................................................................................................................................................... 19

- Blueberry Custard Braid - 3.5 oz Danish Margarine ..................................................................................................................................................... 19

- Gouda Cheese Swirl - 3.5 oz Superblend ................................................................................................................................................................... 19

- Jalapeño & Cheddar Swirl - 3.5 oz Superblend .......................................................................................................................................................... 19

- Gouda Cheese Pastry - 3.6 oz Superblend ................................................................................................................................................................. 19

- Spinach & Ricotta Pastry - 3.6 oz Superblend............................................................................................................................................................. 19

- Multigrain Pastry with Goat Cheese & Fig Jam - 3.6 oz Superblend ............................................................................................................................ 19

For more information or to contact a Sales Representative in your region, please visit www.belpastry.com 7

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SWEET FILLED CROISSANTS

Butter

FAT TYPES NEW CODE OLD CODE oz DEFROST TIME BAKE TIME / BAKE TEMP

PRALINÉ CROISSANT (CHOCOLATE HAZELNUT)

Butter 132570000114 50203 3.5 oz 60 100 30 min 16 - 20 min / 340 - 355°F

MIX MINI FILLED CROISSANTS (Almond - Praliné - Apricot)

199710450114 / 1.5 oz 108 130 30 min 16 - 20 min / 340 - 355°F

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DANISH PASTRIES

FAT TYPES NEW CODE OLD CODE oz DEFROST TIME BAKE TIME / BAKE TEMP

MAPLE PECAN BRAID

159605950614 59140 3.35 oz 48 150 Freezer to oven 16 - 20 min / 360 - 375°F

MINI MAPLE PECAN BRAID

159605421014 59240 1.5 oz 120 150 Freezer to oven 12 - 16 min / 360 - 375°F

MINI DANISH CUSTARD CREAM CROWN

153676420114 / 1.5 oz 120 150 Freezer to oven 12 - 16 min / 360 - 375°F

MINI DANISH RASPBERRY CROWN

152605420114 59220 1.5 oz 120 150 Freezer to oven 12 - 16 min / 360 - 375°F

MINI DANISH APPLE CROWN

151676420114 / 1.5 oz 120 150 Freezer to oven 12 - 16 min / 360 - 375°F

MIX MINI DANISH PASTRY (Danish Custard Cream Crown, Danish Raspberry Crown,Danish Apple Crown, Mini Maple Pecan Braid & Cinnamon Swirl)

199625420114 59199 1.5 oz 120 150 Freezer to oven 12 - 16 min / 360 - 375°F

Danish margarine Maple syrup Icing 11

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SPECIALTIES

Butter

FAT TYPES NEW CODE OLD CODE oz DEFROST TIME BAKE TIME / BAKE TEMP

CHOCOLATE TWIST WITH CUSTARD CREAM

Butter 134500900314 54290 3.2 oz 50 130 30 min 16 - 20 min / 340 - 355°F

MULTIGRAIN CROISSANT

Butter 115570800214 41583 2.8 oz 60 100 30 min 16 - 20 min / 340 - 355°F

MIX MINI VIENNOISERIE (Plain Croissant, Pain aux Raisins & Pain au Chocolate)

Butter 199510300314 41099 0.9 oz 225 100 30 min 12 - 16 min / 340 - 355°F

MIX MINI CROISSANTS (Multigrain, Plain & Pretzel)

Butter 199500250114 41098 0.9 oz 225 100 30 min 12 - 16 min / 340 - 355°F

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PLAIN CROISSANTS

Butter

FAT TYPES NEW CODE OLD CODE oz DEFROST TIME BAKE TIME / BAKE TEMP

MINI BUTTER CROISSANT

Butter 111570252114 41025 0.9 oz 150 130 30 min 12 - 16 min / 340 - 355°F

MIDI BUTTER CROISSANT

Butter 111570420214 41043 1.5 oz 90 130 30 min 12 - 16 min / 340 - 355°F

BUTTER CROISSANT

Butter 111500000114 41000 3.5 oz 50 100 30 min 16 - 20 min / 340 - 355°F

BUTTER CROISSANT CURVED

Butter 112510900314 42290 3.2 oz 60 100 30 min 16 - 20 min / 340 - 355°F

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PAIN AU CHOCOLATE

Butter

FAT TYPES NEW CODE OLD CODE oz DEFROST TIME BAKE TIME / BAKE TEMP

PAIN AU CHOCOLATE

Butter 126500851914 53000 3.0 oz 90 70 30 min 16 - 20 min / 340 - 355°F

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Please consult your local representative on the terms and conditions to list these products.

Praliné Croissant(Chocolate Hazelnut)

3.0 oz

Croissant REALE2.8 oz

Raspberry Croissant3.0 oz

Mini Raspberry Croissant1.5 oz

Italian Cream Croissant3.0 oz

INNOVATIONS

Gouda Cheese Pastry3.6 oz

Spinach & Ricotta Pastry3.6 oz

Blueberry Custard Braid3.5 oz

Multigrain Pastry with Goat Cheese & Fig Jam

3.6 oz

Gouda Cheese Swirl3.5 oz

Jalapeño & Cheddar Swirl3.5 oz

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Gourmand – BelPastry is part of the Dossche family's group of companies and is well-supported by Dossche Mills (flour for bakers, biscuits and other human

nutrition since 1875), Flinn (heat-treated flour), Mexma Foods (tortillas). Altogether, the group has some 550 employees worldwide.

Member of

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Associate Company

BelPastry, Inc. • P.O. Box 1810 • Issaquah, Washington 98027

T. 855-932-3721 • info@belpastry.com

www.belpastry.com

Head Office

Gourmand N.V. • Drève Gustave Fache 6, 7700 Moeskroen - Belgium

T. + 32 (0) 56 85 90 90 • F. + 32 (0) 56 85 90 76 • info@gourmand.eu

www.gourmand.eu