1. A company of
Réunion collection – 27 mars 2006

2. 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.

3. Organization in a nutshell
Milling activity
BVP activity
Restaurants activity
Bread
Grands Moulins de Paris
Viennoiserie
Pâtisserie
Euromill
Savouries
600 restaurants in the world
Intermeunerie

4. Bread Viennoiserie Brioche Pâtisserie Savouries Production
NutriXo’s activities
Milling
Bread Viennoiserie Brioche Pâtisserie Savouries Production
2,300 employees
€ 440 M
1,300 employees
€ 380 M
Turnover 2006 = € 820 M
3,600 employees
1.2 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 employees
17 mills in France and in Belgium

6. The Milling division in short
Inter Farine
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
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

7. Mills presence
INTER FARINE
EUROMILL Nord / Storione
GMP
Sales 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 employees
Délifrance is an international company:
53 % turnover realized abroad
10 plants
16 subsidiaries

9. Appétit de France Integrated within the NutriXo Group
at the beginning of 2004
400 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.

10. 1 production unit in the North of France:
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

11. 1 production unit in Normandy : Heudebouville
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

12. 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 : bread-making industry engineers and technicians.

13. École de Boulangerie Pâtisserie de Paris (founded in 1929)
Education and training centre
Bakery & Pâtisserie professionals education
NutriXo customers training
Internal Nutrixo employees training
19 employees

15. 3rd European deep-frozen BVP company
European deep-frozen BVP companies
3rd European deep-frozen BVP company
Source: DLF 2006

16. Sales by ranges 4
Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter

17. Sales by countries
Source: Oscar 2005 – Délifrance Data. Based on 2005’s 1st quarter

18. Sales by markets 1. Catering 2. Retail
3. Craft Bakeries (without France)
4. Industrial operators
Source : Turnover Base May 2004 DLF S.A

19. Délifrance units Total capacity : 127,000 tons per year 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

20. Quality certifications
Délifrance sites
Quality certifications :
- ISO 9000 –2000
- ISO 9001
- ISO 9002
- HACCP
- BRC / TLC
- IFS version 4
- ISO

21. The Products

22. 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.

23. 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)

24. Raw bread White bread Multi-grain bread Speciality bread
Flavoured bread
Vienna bread

25. Part-baked bread White bread Traditional bread Multi-grain bread
Speciality bread
Flavoured bread
Provencette
Others (rosaces…)

26. Viennoiseries Croissant Pain au chocolat Raisins whirl
Autres (twist, …)

27. Raw Brioche
Small topped Brioche
Nanterre Brioches
Milk roll
Others

28. Pastry Products
Cakes to share
Individual cakes
Tartlets
Mini-sweets

29. Savoury Products Puff Pastry Products Quiche and Tartlets
Petits fours (Buffet bites)

30. Deep-frozen filled sandwiches

31. MAP Products

32. 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
“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 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