Presentation on theme: "Réunion collection – 27 mars 2006 A company of. Introduction For the last 25 years, Délifrance has aimed to supply the best French bakery, viennoiserie,"— Presentation transcript:
Réunion collection – 27 mars 2006 A company of
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 BVP activityMilling activity Restaurants activity Grands Moulins de Paris Euromill Intermeunerie Bread Viennoiserie Pâtisserie Savouries 600 restaurants in the world
-Turnover 2006 = € 820 M -3,600 employees -1.2 million tons of wheat milled per year Bread Viennoiserie Brioche Pâtisserie Savouries Production Milling NutriXo’s activities € 440 M1,300 employees € 380 M 2,300 employees
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 employees 17 mills in France and in Belgium
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, …. 120 employees 1 mill in Brienne le Château Inter Farine 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
Mills presence INTER FARINE EUROMILL Nord / Storione GMP Sales Units
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 employees Délifrance is an international company: 53 % turnover realized abroad 10 plants 16 subsidiaries
Appétit de France Integrated within the NutriXo Group at the beginning of employees Corebusiness: 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 Romans - a hightech production unit.
Krabansky Integrated in 2006 in NutriXo Group 400 employees Corebusiness: Production and sale of ready to bake and baked breads and viennoiseries. KRABANSKY: - 1 production unit in the North of France: Dunkerque
Touflet Gourmet 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: - 1 production unit in Normandy : Heudebouville
NutriXo Research & Development 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.
Education and training centre Bakery & Pâtisserie professionals education NutriXo customers training Internal Nutrixo employees training 19 employees École de Boulangerie Pâtisserie de Paris (founded in 1929)
Source: DLF 2006 European deep-frozen BVP companies 3rd European deep- frozen BVP company
Sales by ranges Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter 4
Sales by countries Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter
Sales by markets Source : Turnover Base May 2004 DLF S.A 1.Catering 2.Retail 3.Craft Bakeries (without France) 4.Industrial operators
Délifrance units 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…) Total capacity : 127,000 tons per year
Quality certifications Délifrance sites Quality certifications : - ISO 9000 – ISO ISO HACCP - BRC / TLC - IFS version 4 - ISO
Technologies 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 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)
Raw bread White bread Multi-grain bread Speciality bread Flavoured bread Vienna bread
White bread Traditional bread Multi-grain bread Speciality bread Flavoured bread Provencette Others (rosaces…) Part-baked bread
Croissant Pain au chocolat Raisins whirl Autres (twist, …) Viennoiseries
Raw Brioche Small topped Brioche Nanterre Brioches Milk roll Others
Pastry Products Cakes to share Individual cakes Tartlets Mini-sweets
Our business partners have access to our comprehensive knowledge sources in the food industry “Our products and services are enjoyed around the world by a wide range of customers who share our passion for French quality products” 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
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