Bret's

It's good to make c Take off the earth. But c The c And surely if you bought them, it's for their original flavors. Today we are in Brittany to visit their factory and discover how they are imagined, the flavors you will find tomorrow in the stores. The c The brand represents half of the vol The other half are distributors, that is, products sold under the brands of Leclerc, Intermarchu00e9 or Lidl, for example. So the owners arrive in the area, the area is a nice reception for the owners before. And then we will go to the stage of the haul. In addition, we have what is called a calibrator stretcher. The biggest calibrator stretchers must be cut in half. A long calibrator, We also have an optical trigger for calibrator. We will eliminate the calibrator with flaws. We do it at the end for the c Obviously, that's good to make c And you see, our optical trigger, it'still on a statistical model, it can't eliminate everyt Well, here are the soft earth apples. We will cut them in half. In the stage, before the frittose, we will rinse several times the pedals to remove the excess starch. For the Breton c The sunflower oil, it, is 95% French. The company has reached 100% in a few years. A crucial step now for earth apples, it's time to go through the frittose. The other step, we have already seen, is the optical trigger. Here, we will do it. Well, here it's not complicated, we do it in real. The French are hot in the heart. There will be quality controls in the factory, by quality controllers, the operators in the lines themselves. Here, it's the control rate on the salt. We are making the recipe that uses to make the aromatized c In fact, the good t So inside, they have a system that brings the powder, and the dr These are their original flavors, w The brand is even selling to have introduced the aromatized c For us, it's the weight of c All we see is a weight here, it's 125 grams. The goal is on the average batch, we are the water above 125 grams. The whole life of the taste is that the pedals are not homogenous. The patates are not homogenous. So we will never make a bag without 125 grams. Once the c But how do the breads know each other? Throughout the year, the Palto group teams taste dozens of propositions. Today, on the menu, gratin d'offinois and poulet laquets. A little tour in the coolings of a tasting. In fact, to create the aromas, we rely on the knowledge and the knowledge of our partners who will develop the seasonings that we will powder on the c So we received powder, we applied them on c So here, gratin d'offinois. So you will see how we do it. In fact, each one in our corner, we will analyze first what we see, the visual. All t Especially if we do not exchange, we do not influence each other. In visual, I noted a lot of rubrains. In odour, I noted acid cream. Yes, it makes very buttery, hot butter, w It gives me the same kind of gratin feel, and it comes out of the oven. In odour? In odour. In my taste, I still have the side of the acid cream, the attack, with a slightly muscadine taste. And I still find the taste of the potato in the end of the mouth with a good length in the mouth. And then the verdict is, is it good, is it not good? And when everyone is ready at that moment, we discuss, we agree on somet . . What do you t I think it lacks a bit of gratin note A little bit, yes. I did not find it too much. No, I did not. The cheese note, I really have on the side of the acid cream, but I do not have any cheese. You have to rework it, and we increase the gratin note, is that it? Without being taken into account, I t A lot of types of products, we taste several hundred products a year. So it tastes And then when we feel that there is a little sometimes it takes to be a little improved, modified, a little more sugar, a little less acidity, a more marked onion note, or on the contrary, a slightly reduced viendu00e9 note. In visual, I have red powder with brown marks. In the nose, I have a slightly grater viendu00e9 note. It's very cooked. At the level of taste, I have a c On the other hand, I have a The whole is still quite juicy, but here, the Until very little time before the end, I find it well balanced. There is the juice, the sugar, we are well in the liquid. On the other hand, the eye comes to the end and it's finally, it remains almost more than that. It's too For us, it's ultra important, the product must be good. Even if it is toned, even if it is peeled, it must absolutely, when I put it in my mouth, I find it good, balanced, and not disappointing, that it does not sell a promise that it does not hold. It'super good. It removes the flavors that we are not used to have, because it introduces a little Asian exotic cuisine, a little salty, spicy, acid sugar. It's good. Now, how do we call it? How do we paint it on a sachet? What illustration will we put? Because the cons Typically, the type of proposition where it is extremely good, and from a point of view of pleasure, in the elliptical, what we are going to talk about, the pleasure that we have in our mouths, it's really very good. But you have to keep in mind that it is a product that must be put in a container and that it must be used by cons T Yes, it can work, no, it is completely overlapped. It happens, sometimes we say to ourselves, it's going to be super interesting, it will bring new t And then the cons The guacamole, we say to ourselves, at the moment, everyone has taken guacamole with its tortillas. So we will try to, yes, it's a good idea, we will taste and we will try to offer the cons And the cons If I want to eat guacamole at the aperitif, there is everywhere in the supermarkets, where it's even so simple to crush an avocado with a little bit of c With the success of the brand Breds, the Alto group can no longer answer all the questions. A new factory is about to be built in Brittany. Currently, we have the limit of what we could do in our factories. So we are, by the way, willing to give up the market share in distributors. I'm not It'still our And then, when we do it, we open the door to foreign competitors. It'still a very important market for us. After, the brand Breds also took the lead since 2012, with an acceleration from 2020. We would like to push the brand Breds again, which is that it can become the n And then, also, now, to come back to the distributor brand, to start the market share again, once we have our new factory. We have planned to build a new factory, w So in 18 months, the bulldozers are in action, because the travaux started a week ago. And then, t 50,000 tons of c