Fournil97 Bakery - Product range

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By type
- white
- wholemeal
- sourdough
- multigrain
- fruit
By weight
By size
- small
- short
- medium
- long

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

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Code

103

Grand Batard Sourdough

Type	Oven used	Shape
sourdough (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	-

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Code

110

Large Boule

Type	Oven used	Shape
sourdough (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	-

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Code

111

Large Boule Country Grain

Type	Oven used	Shape
sourdough (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

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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	-

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Code

155

Provencale

Type	Oven used	Shape
sourdough	stone (artisan)	medium
Units/box	Weight	Approx. size
12	~300g	28-32 cm
Suggested baking time	Suggested temperature	Extras
8-10 mins or until golden brown	220°C	kalamata olives, rosemary, olive oil, parmesan

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Code

165

Large Vienna

Type	Oven used	Shape
sourdough (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	-

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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	-

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	-

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Code

190

Rustica Bread

Type	Oven used	Shape
sourdough (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

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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	-

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	-

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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	-	-

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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

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Code

600

Vienna Seed & Grain Basket

6 x 4 seeds, 6 x soy and linseed, 6 x farmer mix grain

Type	Oven used	Shape
sourdough (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

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Code

608

Mecut

Type	Oven used	Shape
fruit	stone (artisan)	medium
Units/box	Weight	Approx. size
21	~250g	-
Suggested baking time	Suggested temperature	Extras
10 mins or until golden brown	220°C	fig, hazelnut

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Code

609

Chestnut

Type	Oven used	Shape
fruit	stone (artisan)	round
Units/box	Weight	Approx. size
14	~300g	-
Suggested baking time	Suggested temperature	Extras
15 mins or until golden brown	200°C	fig, hazelnut, chestnut

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