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Viennoiserie (croissants, sweet bread and buns): the golden vein.

Viennoiserie : le filon doré.

Author(s) : SICOT D.

Type of article: Article

Summary

The frozen "Viennoiserie" industry has been recording for 10 years average growth rates greater than 10% per year and its market in 1993 is assessed as being 70,000 tons. The creation of the "mini-viennoiserie" has been an important factor. Its products are very often delivered raw and frozen, the bulkier and more fragile frozen pre-cooked products remaining marginal despite the speed of its developments. The development of the cooking process offers an extra alternative. For the fresh, prepackaged "viennoiserie", freshness is the most sought-after quality. The croissant is largely outgrown by the individual bun or the divided brioche. But the sweet bun progresses rapidly and seeks diversity with fillings that meet children's taste.

Details

  • Original title: Viennoiserie : le filon doré.
  • Record ID : 1994-3917
  • Languages: French
  • Subject: Figures, economy
  • Source: Prod. frais - vol. 2 - n. 12
  • Publication date: 1993/09
  • Document available for consultation in the library of the IIR headquarters only.

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