Aryzta Food Solutions has launched four new sourdough breads to boost foodservice operator menus.
The new range, which is supplied frozen and part-baked, comprises a sourdough bloomer, an extra-large white sourdough, sourdough baguette and fruit & nut sourdough loaf.
The new breads are made using a stiff starter dough with a five-day fermentation process and the flour has been sourced from Aveyron in southern France. Aryzta said the range offered an authentic subtle flavour and that its crust was enhanced by stone baking.
“The craftsmanship and quality represented in these breads really is something to behold,” said Aryzta Food Solutions’ head of marketing Paul Whitely.
“Frozen at source, these maintain their freshness right up until service, and can help to save on costly wastage, making them perfect for a variety of sectors, from cafés and delis through to restaurants, bars, hotels and the B&I (business and industry) sector.”
Aryzta last month warned that its 2018 EBITDA would be down 15% year on year on a like-for-like basis, with reported EBITDA down 20%. The business, which was updating a previous estimate that its 2018 EBITDA would be “broadly in line” with 2017, insisted its revenue was “relatively” stable.