2 IntroductionFor 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 activityBVP activityRestaurants activityBreadGrands Moulins de ParisViennoiseriePâtisserieEuromillSavouries600 restaurants in the worldIntermeunerie
4 Bread Viennoiserie Brioche Pâtisserie Savouries Production NutriXo’s activitiesMillingBread Viennoiserie Brioche Pâtisserie Savouries Production2,300 employees€ 440 M1,300 employees€ 380 MTurnover 2006 = € 820 M3,600 employees1.2 million tons of wheat milled per year
5 The Milling division Grands Moulins de Paris 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 employees17 mills in France and in Belgium
6 The Milling division in short Inter FarineInter 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, ….120 employees1 mill in Brienne le ChâteauEuromill Nord / Storione38 % of the flour national market.Production of the flour Francine (owned at 62 % by NutriXo).320 employees3 mills in Reims, St Quentin and Marseille
7 Mills presenceINTER FARINEEUROMILL Nord / StorioneGMPSales Units
8 Délifrance 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 employeesDélifrance is an international company:53 % turnover realized abroad10 plants16 subsidiaries
9 Appétit de France Integrated within the NutriXo Group at the beginning of 2004400 employeesCorebusiness:Production and selling of French frozen bakery products such as ready to bake viennoiseries 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 Romansa hightech production unit.
10 1 production unit in the North of France: KrabanskyIntegrated in 2006 in NutriXo Group400 employeesCorebusiness:Production and sale of ready to bake and baked breads and viennoiseries.KRABANSKY:1 production unit in the North of France:Dunkerque
11 1 production unit in Normandy : Heudebouville Touflet GourmetIntegrated in January 2007 in NutriXo Group85 employeesCorebusiness:Production and sale of deep-frozen and fresh pastry: Cakes, tarts and chou pastry products.Touflet Gourmet:1 production unit in Normandy : Heudebouville
12 NutriXo Research & Development NutriXo « Académie » : a team of engineers, technicians who develop, analyse, control products.Délifrance benefits from group’s know-how in flourDélifrance R&D, it is : bread-making industry engineers and technicians.
13 École de Boulangerie Pâtisserie de Paris (founded in 1929) Education and training centreBakery & Pâtisserie professionals educationNutriXo customers trainingInternal Nutrixo employees training19 employees
22 TechnologiesReady 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.
23 TechnologiesPart-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)
24 Raw bread White bread Multi-grain bread Speciality bread Flavoured breadVienna bread
25 Part-baked bread White bread Traditional bread Multi-grain bread Speciality breadFlavoured breadProvencetteOthers (rosaces…)
26 Viennoiseries Croissant Pain au chocolat Raisins whirl Autres (twist, …)
27 Raw BriocheSmall topped BriocheNanterre BriochesMilk rollOthers
28 Pastry ProductsCakes to shareIndividual cakesTartletsMini-sweets
32 Client portfolioDélifrance has customers in a wide variety of customersegments :Catering (Food Service catering) : hotels, restaurants, cafés, service station, transport, leisure and education catering, workplace, health and welfareMultiple and convenience retail : superstores, supermarkets, local shopsCraft bakeries and bakery outletsIndustrial operatorsSpecialized 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
33 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 Europe21% market share in RTB7,700 T of brioches per year…and it’s :- 3 M croissants per day- 1 M baguettes per day