Compare the size

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

 a4
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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
 108   Petit Boule
Type Oven used Shape
sourdough (mild) stone (artisan) round, small
Units/box Weight Approx. size
40 ~190g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°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 (mild) 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
 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
 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
 305   Petit Boule Rye
Type Oven used Shape
sourdough (mild) stone (artisan) round, small
Units/box Weight Approx. size
40 ~220g 10-12 cm
Suggested baking time Suggested temperature Extras
8-10 mins
or until golden brown		 220°C -
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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
 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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Code
 610   Flute
Type Oven used Shape
fruit stone (artisan) long
Units/box Weight Approx. size
15 ~300g -
Suggested baking time Suggested temperature Extras
10 mins
or until golden brown		 220°C hazelnut
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