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Réunion collection – 27 mars 2006

A company of. Réunion collection – 27 mars 2006. Introduction. For the last 25 years, Délifrance has aimed to supply the best French bakery, viennoiserie, pâtisserie and savoury products and to offer user-friendly fast meal concepts throughout the whole world. Organization in a nutshell.

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Réunion collection – 27 mars 2006

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  1. A company of Réunion collection – 27 mars 2006

  2. Introduction For the last 25 years, Délifrance has aimed to supply the best French bakery, viennoiserie, pâtisserie and savoury products and to offer user-friendly fast meal concepts throughout the whole world.

  3. Organization in a nutshell Milling activity BVP activity Restaurants activity Bread Grands Moulins de Paris Viennoiserie Pâtisserie Euromill Savouries 600 restaurants in the world Intermeunerie

  4. Milling Bread Viennoiserie Brioche Pâtisserie Savouries Production NutriXo’s activities 2,300 employees € 440 M 1,300 employees € 380 M • Turnover 2006 = € 820 M • 3,600 employees • 1.2 million tons of wheat milled per year

  5. Grands Moulins de Paris The Milling division • Production and commercialisation of flours, mixes, ready to use preparations for bakeries, industrials (retail, export…) • GMP has also developed : • - a range of branded flour • - the Ronde des Pains for bakery concept. • 860 employees • 17 mills in France and in Belgium

  6. Inter Farine The Milling division in short • Inter Farine is a GIE (Economic Interest Group). The purpose of this association was to bring together 20 independent millers in order to promote new brands of flour like Copaline, …. • 120employees • 1 mill in Brienne le Château Euromill Nord / Storione • 38 %of the flour national market. • Production of the flour Francine (owned at 62 % by NutriXo). • 320 employees • 3 mills in Reims, St Quentin and Marseille

  7. INTER FARINE EUROMILL Nord / Storione GMP Sales Units Mills presence

  8. Corebusiness: • Produces and sells French frozen bakery products such as bread, viennoiseries, pâtisserie and savouries. Délifrance develops French quick service restaurant concepts under the Délifrance brand. • 1,400 employees • Délifrance is an international company: • 53 % turnover realized abroad Délifrance • 10 plants • 16 subsidiaries

  9. Appétit de France • Integrated within the NutriXo Group • at the beginning of 2004 • 400 employees • Corebusiness: • Production and selling of French frozen bakery products such as ready to bakeviennoiseries and brioches. Appétit de France has developed notably a great know-how in the production of brioche products (viennoiserie and pâtisserie…) • APPÉTIT DE FRANCE: • 3 production units in France: Bourg de Péage, Tailly and Romans • a hightech production unit.

  10. Integrated in 2006 in NutriXo Group • 400 employees • Corebusiness: • Production and sale of ready to bake and baked breads and viennoiseries. Krabansky • KRABANSKY: • 1 production unit in the North of France: • Dunkerque

  11. Integrated in January 2007 in NutriXo Group • 85 employees • Corebusiness: • Production and sale of deep-frozen and fresh pastry: Cakes, tarts and chou pastry products. Touflet Gourmet • Touflet Gourmet: • 1 production unit in Normandy : Heudebouville

  12. NutriXo « Académie » : a team of engineers, technicians who develop, analyse, control products. • Délifrance benefits from group’s know-how in flour • Délifrance R&D, it is : 20 bread-making industry engineers and technicians. NutriXo Research & Development

  13. École de Boulangerie Pâtisserie de Paris (founded in 1929) • Education and training centre • Bakery & Pâtisserie professionals education • NutriXo customers training • Internal Nutrixo employees training • 19 employees

  14. European deep-frozen BVP companies 3rd European deep-frozen BVP company Source: DLF 2006

  15. Sales by ranges 4 Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter

  16. Sales by countries Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter

  17. 1. Catering 2. Retail 3. Craft Bakeries (without France) 4. Industrial operators Sales by markets Source : Turnover Base May 2004 DLF S.A

  18. 15 factories: • - 11 in France • - 4 abroad (Belgium, • The Netherlands, UK, Lebanon) • 16 subsidiaries : Austria, Belgium, Germany, Greece, Hungary, Italy, Middle-East, The Netherlands, Portugal, Russia, Singapore, Spain, Sweden, Switzerland, UK, Poland + Export division (USA, South America, • Eastern Europe…) Délifrance units Total capacity : 127,000 tons per year

  19. Délifrance sites Quality certifications • Quality certifications : • - ISO 9000 –2000 • - ISO 9001 • - ISO 9002 • - HACCP • - BRC / TLC • - IFS version 4 • - ISO 22 000

  20. The Products

  21. Ready to prove : The product is frozen after being shaped. Then, it must prove before baking. • Ready to bake : The product has already proved. It just needs to be baked. • Oven prove :The product goes directly from the deep-freeze to the oven. It proves during baking. This technology is mainly used for viennoiserie. Technologies

  22. Part-baked: The product has already proved and been part-baked. The client just has to finish the baking process. This technology enables to serve hot bread for each meal. • Baked : The product is ready to use. This technology is used for brioches and for some frozen patisseries. • MAP (Modified Atmosphere Packaging) : The part-baked bread is packed in a protective atmosphere. This technology enables it to be kept for 12 weeks at room temperature (20°C) Technologies

  23. White bread • Multi-grain bread • Speciality bread • Flavoured bread • Vienna bread Raw bread

  24. White bread • Traditional bread • Multi-grain bread • Speciality bread • Flavoured bread • Provencette • Others (rosaces…) Part-baked bread

  25. Croissant • Pain au chocolat • Raisins whirl • Autres (twist, …) Viennoiseries

  26. Raw Brioche • Small topped Brioche • Nanterre Brioches • Milk roll • Others

  27. Pastry Products • Cakes to share • Individual cakes • Tartlets • Mini-sweets

  28. Savoury Products • Puff Pastry Products • Quiche and Tartlets • Petits fours (Buffet bites)

  29. Deep-frozen filled sandwiches

  30. MAP Products

  31. Client portfolio • Délifrance has customers in a wide variety of customer • segments : • Catering (Food Service catering) : hotels, restaurants, cafés, service station, transport, leisure and education catering, workplace, health and welfare • Multiple and convenience retail : superstores, supermarkets, local shops • Craft bakeries and bakery outlets • Industrial operators • Specialized areas : home delivery, Freezer center “Our products and services are enjoyed around the world by a wide range of customers who share our passion for French quality products” Our business partners have access to our comprehensive knowledge sources in the food industry

  32. In a nutshell … • Délifrance, is… : • - 87,000 T of bread per year : 3.6% market share in Europe - 69,000 T of viennoiseries per year : 10% market share in Europe 21% market share in RTB • 7,700 T of brioches per year • …and it’s : • - 3 M croissants per day • - 1 M baguettes per day

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