Brand Identity Guide by Puratos

Brand Identity Guide 6th Release - January 2017

What ’s new?

•

Commun ication checklist

Infograp hics

Table of content

Puratos Brand Identity Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Brand Portal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Vision, mission and positioning . . . . . . . . . . . . . . . . 10 Puratos Magic: principles & values . . . . . . . . . . . . . . 12 What Puratos stands for . . . . . . . . . . . . . . . . . . . . . . 14 Spokespeople corporate communication . . . . . . . . 16

Communication checklist

Product communcation and communication concepts

Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Chapter 3: About our brands

Brands and Trademarks . . . . . . . . . . . . . . . . . . 106

Corporate communication

Chapter 1: Building blocks

Products and concept colours . . . . . . . . . . . . . . 120

Logo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Concept patch . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

Corporate colours . . . . . . . . . . . . . . . . . . . . . . . . . 26

Products and concepts signature block . . . . . . 124

Corporate gradients . . . . . . . . . . . . . . . . . . . . . . . 28

Chapter 4: Building blocks

Typography . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Chapter 5: Application of building blocks

Tone of voice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Cover page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128

Imagery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Back cover page . . . . . . . . . . . . . . . . . . . . . . . . . . 130

Brand block . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

Double page inside spread . . . . . . . . . . . . . . . . . 132

Brand block elements used as graphical elements . . . . . . . . . . . . . . . . . 48

Triple page spread . . . . . . . . . . . . . . . . . . . . . . . . 136

Product sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138

Cover ribbon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Recipe page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140

Signature block . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

Product guide . . . . . . . . . . . . . . . . . . . . . . . . . . . 144

Infographics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

Splash site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 152

Document grid . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Chapter 2: Application of building blocks

Chapter 6: Belcolade-specific guidelines

Logo, Photography, Promotional items . . . . . . 158

Corporate signage + building . . . . . . . . . . . . . . . . 66

Cover page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162

Corporate branding . . . . . . . . . . . . . . . . . . . . . . . . 68

Back cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 164

Vehicles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

Product sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166

Promotional items . . . . . . . . . . . . . . . . . . . . . . . . 76

Recipe cover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 168

Recruitment advertising . . . . . . . . . . . . . . . . . . . 78

Stationary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170

Stationary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 – Powerpoint . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

Chapter 7: PatisFrance-specific guidelines

– Corporate brochures . . . . . . . . . . . . . . . . . . . . . . 84

Logo, Photography, Promotional items . . . . . . 174

Online . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Brochures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 178

Online banners . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

External newsletters . . . . . . . . . . . . . . . . . . . . . . . 94

Seminars and events toolkit . . . . . . . . . . . . . . . . 98

Chapter 8: Packaging-specific guidelines

Public Relations and the Puratos boiler-plate . . . . . . . . . . . . . . . . . . 100

Internal communication material – Internal magazines . . . . . . . . . . . . . . . . . . . . . . 102

Recipe page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 184

Packaging layout for bags . . . . . . . . . . . . . . . . . 188

Labelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192

Packaging of priority brand . . . . . . . . . . . . . . . . 196

– Other internal communication . . . . . . . . . . . . . 103

Puratos Brand Identity Guide

Puratos Brand Identity

Puratosâ&#x20AC;&#x2122; visual identity, as described in this brand identity guide, is what makes Puratos easily recognisable across the world. Puratos look & feel has slowly and steadily evolved since the company was founded in 1919. This guide explains in detail what the brand identity components are and how to use them when writing and creating materials for Puratos. Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Introduction For decades, employees across the world have built up Puratosâ&#x20AC;&#x2122; solid reputation as being â&#x20AC;&#x153;reliable partners in innovationâ&#x20AC;?. This is an emotional connection that we aim to make every day, through the people we interact with and how our customers experience the products we sell them. The purpose of this brand identity guide is to help those people involved in the creation of communication material to build a consistent and strong image of Puratos. A single visual identity across the world is what makes us recognisably Puratos. It is an important way for us to stand out from the competition and be top of mind when buying decisions are made. Every employee and agency who is involved in marketing communications on behalf of Puratos has a responsibility to ensure the global consistency of the brand, and to present our company and our products and services in a unified way. By creating designs and layouts that completely follow these guidelines, we maintain the strong impact of a single, uniform Puratos brand. It also means that design work can be shared on the brand portal for other countries to use. You are therefore kindly requested to respect these guidelines. In order to continuously evolve and improve, we regularly update this document. In this new edition, we added a handy Communication Checklist and we defined a style for our Infographics. Thank you for your cooperation! The Group Marketing Communications Team Puratos Brand Identity Guide

Brand Portal

The Brand Portal is there to help everyone involved in Puratos’ communication. It contains everything needed to create visual consistency wherever you are in the world. The Brand Portal is an intranet site linked to the Adam

We firmly believe that sharing best practices is the optimal

database. It has been conceived with maximum user

way to boost creativity in all Puratos companies and reach new

friendliness so that you can find newly created communication

heights. The aim, over time, is to build up a complete database

material (brochures, flyers, banners, etc.). It also enables you

of ideas and realisations thanks to the talent, creativity and

to see what your colleagues have done in other countries on

contributions of everyone.

similar subjects. Seeing your colleagues’ work will be inspiring and will avoid you having to keep “reinventing the wheel”.

brandportal.puratos.com

Note: if you would like to inspire your colleagues with your local Puratos communication material, don’t hesitate to share it through the Brand Portal. To upload your creations, first check out the ‘how-to’ document in the Q&A section.

Note: confidentiality agreement: external parties have the permission to use the Puratos name, logos and house style only after signing a confidentiality agreement. This agreement needs to be renewed each year. You will find this document on the Brand Portal or contact us at brandportal@puratos.com.

Do you have nice communications that you’d like to share within the Puratos Group? Upload them to our Brand Portal! The more we share, the more consistent and coherent our communications will be.

Brand Guidelines support The Marketing Communications Team at Puratos HQ has brand experts in house who can answer questions you may have regarding the interpretation of the brand identity guide. Contact us during HQ working hours from Monday â&#x20AC;&#x201C; Friday by email at brandportal@puratos.com. Agencies are requested to inquire with their Puratos contact person directly.

Puratos Brand Identity Guide

Vision, mission, positioning

Vision (The way a company perceives the world surrounding it, while setting up a long‑term visionary direction for its business)

We believe that people will attach more and more importance to the quality of their food in the future. Therefore we are committed to offering products that combine taste and nutritional value and, as a result, contribute to consumers’ health and eating pleasure, in the most convenient way.

NUTRITION HEALTH

PLEASURE

CONVENIENCE

TASTE

Mission (The role the company plays to make its vision come true)

Positioning (A relevant, unique and concise company promise)

At Puratos, we are close to customers and consumers everywhere. We turn technologies and experiences from food cultures around the world into new opportunities to help customers be more successful with their business.

Reliable partners in innovation

Puratos Brand Identity Guide

Puratos Magic: principles & values

Throughout the years, we have developed a ‘magic’ Puratos way of acting, based on trust. Trust gave us the strength to create our vision, and trust in our vision inspires our actions so that our customers can have trust in our company and in its people. Trust means being able to rely on each other; to be convinced that the other is willing and able to do what is expected, while respecting the rules that have been agreed.

Inspire

Align

Unleash talents

Being trusted makes you stronger.

When people and teams know they

Managers and colleagues guide

It allows us to challenge each other to

can trust each other, they will truly

and encourage people to their best

go beyond what we believe is possible.

capitalize on each other’s strengths and

performance, in a very entrepreneurial

As a result, we inspire our customers

join forces to achieve our common goal.

way, with a clear focus. So that each and everyone’s talents can flourish.

to go further, helping them to make innovative products and to build their business.

Interdependence

Improve continuously

We are convinced that the actions

We are driven by our desire to

and results of one team can influence

continuously improve. As a member

all the other Puratos teams. Working

Build consensus

interdependently means that we

Sharing thoughts, generating ideas

improver, we know better than others

understand and recognize the role

is a prerequisite to build consensus.

that improvement is a continuous process

everyone plays in the organisation

Only solutions that are understood and

touching all facets of our activities.

and consult and involve them in

supported by each member of the team

Generation and implementation of ideas

our way of moving things forward.

can have a long-lasting effect.

are key to our future.

of the Group that invented the complete

To know how to act, we have six guiding lights at our disposal: the Puratos values.

Reliable partners… in innovation Team spirit Team spirit is an essential part of the way we do business. We believe that the whole exceeds the sum of the parts. Put simply, by working together we can achieve more and have more fun.

Ethics In everything we do, ethics drive our decisions. Being true to our conscience, maintaining our professional standards, honouring our commitments and assuring absolute food safety.

Quality Getting it right first time, every time – and always looking to improve. There’s no better expression of our daily drive for quality.

Passion With great passion, we help our customers to grow their business through new ideas. With great passion we create a working environment that stimulates people to develop, and rewards their enthusiasm with trust and support.

Courage Passion is nothing without courage. Seizing opportunities requires a certain amount of bravery: never be afraid to try new things.

Vision Innovation requires vision. The vision to build on experience. To search eagerly for new horizons. And to help our customers to prepare for an ever-changing future.

Puratos Brand Identity Guide

What Puratos stands for

The nine words on these two pages summarize what Puratos stands for. These words capture the essence of who we are* and how we want to be perceived. As such, they also form the basis for our brand identity and our communication.

Close to you We understand and respect local food culture. We listen to consumers and customers; we work with local people and produce locally. We adapt our products to local taste; and we bring the rich variety of local food culture to the world.

Global We are a worldwide company with global ideas and global people: present around the world, yet always adapted to the local situation.

* This is the outcome of a survey conducted amongst our colleagues and customers throughout the world. 14

Inspiration First, we get inspired by our customers who challenge us to go beyond what we believe is possible. Then, we inspire our customers to

Food culture

make innovative products and to build their business.

Reliability

We want to fully grasp what

We develop reliable, original and

makes local food unique.

innovative ingredients, technologies

We integrate elements from

and solutions that help to give our

different cultures into new ideas

customers absolute peace of mind.

and concepts. In everything we do, we attach a lot of importance to the nutritional value of food, around the world.

Innovation We continuously improve the quality of our offer and create new solutions that anticipate future needs. Our technological innovations â&#x20AC;&#x201C;

Specialist in bakery/patisserie/chocolate

guaranteed by our R&D â&#x20AC;&#x201C; always focus on the long term in a way that

At Puratos, everyone is truly

Building on our long history, we

passionate. It is in our blood, in our

know how to combine tradition with

DNA. And we share this passion

technology. We are a specialist in the market, offering a wide range of ingredients, solutions and services to artisans, industry, supermarkets and food service.

Passion

is sustainable.

with our customers, who love to

Solution

make nutritious, tasty food for the community they live in.

We have the know-how of the interactions between different technologies. We are versatile, adapting our technologies, our processes and our products to each type of customer. We are a solution provider.

Puratos Brand Identity Guide

Spokespeople corporate communication

These eight people from around the world â&#x20AC;&#x201C; consumers, customers, Puratos employees â&#x20AC;&#x201C; are our spokespeople who spread our corporate message through testimonials.

Filled sweet bun

Fine patisserie

Ciabatta

Rye bread

Mr Feng

Jun

Marco

Marina

Production Manager Bakery Industry, Asia

Consumer, Asia

Artisan Baker, Southern Europe

Puratos R&D Supervisor, Eastern Europe

Note: if it is necessary to use other spokespeople for a specific product or concept in your country, contactÂ the Group Communication Department at brandportal@puratos.com.

Muffins

Decorated cake

Chocolate pralines

Flatbread

Michael

Elena

Robert

Imad

Consumer, NorthÂ America

Supermarket Pastry-Chef, Latin America

Technical Adviser Puratos Western Europe

Bakery Plant Manager, Middle East

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Communication checklist

This basic checklist can help you check lay-outs before they are launched. Usage of these elements needs to be respected carefully.

Basic checklist for artwork  Puratos logo (p.22)  Corporate and/or brand colours (p.26)  Corporate gradients (p.28)  Corporate fonts (p.30)  Quality check by Copywriter for Puratos tone of voice (p.32)  Correct imagery style (food essence, packshots, enjoying food,… p.34)  Graphical elements according to the type of artwork:

 Brand block (p.46)

 Cover ribbon (p.50)

 Signature block (p.52)

Puratos Brand Identity Guide

Corporate communication Building blocks

It has been proven that a companyâ&#x20AC;&#x2122;s visual identity has a direct impact on perceived quality, trust and overall credibility. So by using the elements that make up our brand correctly and consistently, not only does Puratos become easier to recognise, we are also building a stronger and more appreciated brand as a result. Our brand identity combines several equally important elements: our logo, the colour palette, our distinctive photography style and other graphical elements that you can find in this guide.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Logo

The Puratos logo is an expression of what the company stands for and the value brought to our customers. It also contains an image of the Unicorn, a symbol of ethical behaviour and courage.

Logo elements 1

Name The word Puratos is written in lower case letters, with a capital P. On no account should it be written in upper case. The name (as a logo) should never be used on its own. The name is set in PMS 491 (reddish brown).

Unicorn

The Puratos Unicorn is a fixed element in the logo. It can also be used on its own. Unlike in the past, there is now only one version of the Unicorn to be used, the small version. The Unicorn is set in PMS 1245 (warm ochre). 3

Tagline • The tagline is an integral part of the Puratos logo. In other words: the logo is never used without the tagline, except on packaging. However, the tagline in itself can be used separately. • The tagline is always aligned to the width of the Puratos logo. • The tagline can be translated into other languages with agreement of both the country and headquarters. The tagline is set in PMS 1245 (warm ochre).

Safety margin No text or image should appear within the area of the safety margin.

Colour variations

a. Positive on white background TheÂ default version of the logo is in two colours: Unicorn and tagline in warm ochre and Puratos in reddish brown. b. Negative on predefined corporate colours For use on our predefined corporate colours (see pages 26 to 29). Pay attention to the fact that the Unicorn must be positioned in the darker part of the gradient to create enough contrast. c. Black and one colour use on white background We use black only if colour is not possible (newspaper, faxes, etc). One colour use: reddish brown (PMS 491) and grey (PMS 425) for exceptional use: when we can use only one colour on white, such as when we have to use the logo on white merchandising objects and two colours is not an option. d. White For use in black and white printing, on a black or a dark grey background. It can also be used in merchandising objects, when the use of two colours is not possible.

Logo without tagline e. Puratos logo without tagline Strictly for use on packaging and promotional items where the tagline can cause (technical) or readability problems.

Puratos Brand Identity Guide

Language variations As an international company, English is our common language. By default, we use the logo with the English tagline. However, as we always go the extra mile to be â&#x20AC;&#x2DC;close to youâ&#x20AC;&#x2122;, our tagline has been translated into many languages, so people around the world can easily understand what we stand for. It speaks for itself that logos with translated tagline are only to be used in the appropriate local markets.

Note: when a new language version needs to be made, please contact the Group Communication Department at brandportal@puratos.com.

Don’ts

The Puratos Unicorn

• The logo cannot be altered, modified or distorted in any way: no italics, no colour changes, no rotations, etc. Only use official versions provided by headquarters. • Avoid using the logo on a dark or busy background. • The logo should never be put over a picture.

Reliable partners in innovation

Puratos Reliable partners in innovation

The use of the unicorn by itself is only possible in a limited number of communication elements and only after approval of the Group Communication Department. Note also that there are limitations to how to use it: • The Unicorn can only be used in warm ochre or white.

Reliable partners in innovation

• The Unicorn’s opacity (i.e. the degree to which an image will obscure the background; as opposed to its transparency or translucency) can be changed, when it is used as a decorative or background element. • The Unicorn cannot be cropped or altered in any other way. It is allowed to use the Unicorn in communication around the Puratos Magic concept.

Technical versions Logo, Unicorn and tagline are available for different uses: full colour printing, spot colour printing, web, etc.

Puratos Brand Identity Guide

Corporate colours

Just like images, the choice of colours is a strong way to convey emotion. Colours create atmosphere and influence moods. This makes them a powerful tool in communication. For all our company communication, we have chosen a lively but limited range of strong, warm colours that truly reflect the Puratos personality.

Logo and corporate lines colours The Puratos warm ochre and reddish brown are used in the Puratos logo and the warm ochre, reddish brown and dark

Puratos reddishÂ brown

brown are used in the Puratos lines â&#x20AC;&#x201C; one

Puratos warm ochre

60%

of our graphical elements (see page 46). PMS 491 C

The Puratos grey can be used for text.

CMYK 0 - 79 - 100 - 52

Use this colour with care, as too much

RGB 137 - 51 - 0

grey easily becomes dull.

80%

40%

60% PMS 1245 C CMYK 0 - 28 - 100 - 18

40%

RGB 217 - 165 - 0

RAL 8004 Kupferbraun HTML #7d3909

80%

RAL 1005 Honiggelb

20%

HTML #cdb11d

20%

80%

Puratos grey

80%

Puratos Gold is considered an exceptional colour that can only be used on the cover of special edition brochures or booklets.

Puratos dark brown

Approval of the Group Communication

60%

Department is always required. Our colours can be used in the following tints: 80%, 60%, 40% and 20%.

PMS 498 C CMYK 30 - 90 - 100 - 52

40%

HTML #64250b

Gold

20%

80%

60%

Note: colour guidelines for products: see page 120, for Belcolcade signage: see page 159, for PatisFrance: see page 175.

PMS 871 C

40%

CMYK 33 - 33 - 68 - 0 RGB 67 - 57,4 - 29,7 HTML #b9ae72

PMS 425 C CMYK 0 - 0 - 0 - 75

40%

RGB 100 - 100 - 100

RGB 109 - 35 - 10 RAL 8012 Rotbraun

60%

20%

RAL 9007 / 7036 HTML #6b6b6a

20%

Corporate colours and gradients Corporate colours These three bright colours – Puratos orange, Puratos red and Puratos pink – allow you to highlight certain information and they give you a broad enough palette to introduce sufficient variation and liveliness in our documents. We are passionate: so, our layouts should communicate this passion. For most applications, it is wise not to use more than one of these colours (combined with its derived gradient) on any one page. Puratos pink

80%

Puratos red

60% PMS 226 C CMYK 0 - 100 - 10 - 0

40%

PMS 186 C CMYK 2 - 100 - 80 - 2 RGB 222 - 5 - 45

RAL

RAL 3027 Himbeer

HTML #c6007f

20%

Puratos orange

60%

RGB 229 - 0 - 117 4010 Telemagent

80%

HTML #bf1739

40%

80%

60% PMS 152 C CMYK 0 - 60 - 100 - 0

40%

RGB 240 - 125 - 0

20%

RAL 2011 Tieforange HTML #f07d00

20%

Note: colour guidelines

Important note: no colour is dominant. All three Puratos colours and gradients are

for signage and buildings:

equal in value. Always choose the colour best appropriate for the job, best matching

see page 66.

the theme and pictures to create the right mood.

Colours for Nutrition and Clean(er) Label These colours are only allowed to be used within communication concerning Nutrition and Clean(er) Label. They can be used in combination with the other Corporate colours. Puratos Light green

80%

Puratos Dark green

60%

60% PMS 390 C CMYK 43 - 9 - 100 - 0

40%

RGB 167 - 188 - 25 RAL 6018 HTML #a7bb18

80%

PMS 7743 C CMYK 78 - 34 - 100 - 25

40%

RGB 61 - 108 - 44

20%

RAL 6003 HTML #3c6c2c

20%

Caution

Avoid overuse

• The colours in this document are only an indication of what the

• When used as background, do not mix too many

final colours should look like. Always use a Pantone (PMS) or RAL guide to have a reliable reference. • Bear in mind that RAL colours are never exactly the same as the corresponding print colours. • When creating MS Office documents, use RGB colours.

colours in the same document. • A chapter within a longer document (e.g. a brochure) should only have one accent/background colour. So use the same colour for background and accents within the same chapter.

But be aware that colours might differ according to the printer. Puratos Brand Identity Guide

Corporate gradients

The foundation of our visual identity consists of three corporate colour gradients based on the three corporate colours. These gradients are an integral part of both the brand block and ‘the wave’. The latter is one of our graphical elements (see page 48). These gradients can also be used as a background in print materials.

Puratos pink gradient

Puratos red gradient

Puratos orange gradient

from

CMYK 0 - 100 - 10 - 0

CMYK 2 - 100 - 80 - 2

CMYK 0 - 60 - 100 - 0

CMYK 0 - 100 - 100 - 52

CMYK 20 - 100 - 100 - 45

CMYK 0 - 100 - 100 - 52

Use of the gradients Choose your gradient that best fits with a certain picture or to differentiate Het driemaandelijks blad voor en door de medewerkers van de Puratosgroep

Maart 2015

content. Use the pink gradient for the front and back cover of the Unicorn magazine, and the red gradient for the U-team magazine. Choose the most suitable gradient for slides of a Powerpoint presentation, the cover/back cover Acti-Fresh

of a corporate leaflet, ...

In dit nummer...

Our most demanded solutions (*)

De uitdagingen voor 2015

APPLICATION

ACTI-FRESH TYPE

Chocolate cakes

Acti-Fresh PO40

New

Use the green gradient only for documents concerning Nutrition

Acti-Fresh PO14 (allround) Acti-Fresh PY16 ( clean label)

Cakes & Snack cakes

and Clean(er) Label.

Acti-Fresh PO32

Cake Mixes ACTI-FRESH INSIDE

Freshness enhancer for cakes p3 p4

Vita-Plus brooddozenactie

Ba.ba

Cho’Clair

The path to mastery

Bodemsanering te Groot-Bijgaarden

Sankt Vith in volle groei

Sensory Event 2015 Belcolade

Golden Unicorn voor Andenne

Cake donut

Acti-Fresh

Bezoek van Zijne Majesteit Koning Filip I

Opleidingen op de Belgische sites

p9 p 10

Team in de kijker

p 11

Hobby/Passie: Per fiets op weg naar…

p 12

Recept: Paascupje

p 13

Sport

p 13

Discover the Puratos range of cake mixesWij containing Acti-Fresh

Miroir l’Original Showcase your Art throughout the 4 Seasons

p 14

Wedstrijd

p 15

FOR OPTIMAL FRESH NESS

(*) Indicative portfolio can differ according to local availability and applications

Puratos green gradient

PUR_4274_unicorn_maart2015_NL_180315.indd 1

19/03/15 13:54

Put us to the Acti-Fresh test To schedule an instrumental and sensorial evaluation of your recipes with and without Acti-Fresh, contact your Puratos key account manager today or at contacts@puratos-acti-fresh.com.

10/06/15 16:36

www.puratos.com/acti-fresh Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

11/2011-BE-PAT-BIN/Acti-Fresh-ENG

PUR__4564_uteam_juni2015_cover.indd 1

from CMYK 43 - 9 - 100 - 0 to CMYK 78 - 34 - 100 - 25

BRO PAT Miroir 4 Seasons BE EN.indd 1

12/12/13 15:23

Creating the corporate gradients In most cases, you can use the provided template gradient files as images to fill your shapes with the appropriate gradient. However, should you wish to reconstruct the gradients, here’s how to recreate them in Adobe software programs, such as Illustrator. Common elements for all three corporate gradients As a general rule, all gradients are radial, centering at the edge of the element (though some exceptions to this rule can occur). They always use two colours, one base colour and one darker colour. The base colour is one of our Puratos corporate colours (Puratos Orange, Puratos Red or Puratos Pink) and the darker colour is specific for each gradient. Pay attention to the ‘Gradient Slider’ located on the top of the Gradient Settings box: it is located at 65%, near the darkest of the two colours in the gradient. Note: never use these dark colours in this gradient as a solid fill colour: they are to be used exclusively in these three gradients.

Our Puratos Pink gradient ranges from the Puratos Pink (CMYK 0 - 100 - 10 - 0) to a specific dark red (CMYK 0 - 100 - 100 - 52).

Our Puratos Red gradient ranges from the Puratos Red (CMYK 2 - 100 - 80 - 2) to a specific even darker red (CMYK 20 - 100 - 100 - 45).

Our Puratos Orange gradient ranges from the Puratos Orange (CMYK 0 - 60 - 100 - 0) to a specific dark red (CMYK 0 - 100 - 100 - 52).

Puratos Brand Identity Guide

Typography

Our company fonts are Sansa Std and Karmina. Note that Karmina is available in many languages, while Sansa Std is only available as a Latin font.

Professional design, Microsoft Office & Web applications Sansa Std Use Sansa Std for all texts

Light

that need emphasis – such as

Light italic

headlines, introductory texts,

Normal

captions and quotes.

Normal italic SemiBold

Sansa Std Light should only be

SemiBold italic

used for large headlines as the

Bold

lines are too fragile for small print.

Bold italic

abc123 abc123

All Sansa Std versions must be kerned ‘Optical’, as InDesign default setting ‘Metrics’ gives poor results.

Optical

Karmina Always use Karmina for body copy, as

Regular

Karmina guarantees great legibility

Italic

and even works perfectly in small

Bold

reproduction sizes. For sizes below 5 pt, use the Sansa.

Rollersc t ip t Smoo th* On some occasions, we wan t to give a text a personal feel, showing tha t we are truly close to the reader. * For improved readability, we changed the handwritten Market OT font to the Rollerscript Smooth font.

abc123 Metrics

abc123 abc123

Note: for language indications please use ‘EECLH’-font (for example:

,…).

Note: try to avoid splitting words over two lines.

Note: external partners have to purchase these fonts themselves. They are available as Open Type fonts on www.fontshop.com. For the Sansa font family, please choose Sansa Std.

If Sansa and Karmina are not available for your Microsoft Office and/or Web applications, please use the following fonts:

Microsoft Office applications Arial

Regular

In Microsoft Office, we can use Arial

Italic

instead of Sansa Std for headlines

Bold

and tables.

Bold Italic

Constantia In Microsoft Office, we use Constantia for body copy. It is the default font used in Puratos Office documents, and is widely available.

Regular Italic Bold Bold Italic

abc123

Web fonts Verdana

Regular

For headlines and short texts on

Italic

the web, we use Verdana, which

Bold

is available to most browsers.

Bold Italic

Georgia Because of its excellent legibility,

Regular

we use Georgia for body copy on

Italic

the web. Georgia is a web-safe font

Bold

available to most browsers.

Bold Italic

abc123

Puratos Brand Identity Guide

Tone of voice

How we say something is as important as what we say. Here are some guidelines to our typical Puratos style of saying something, to help you create texts in this style. This applies to both external and internal communication documents.

Keep it simple Our texts need to be accessible. By keeping them

Good examples:

simple, the texts will be both easier to read and

• At Puratos, we’ve been making and sharing ingredients, technologies

easier to understand. Sentences should be shorter rather than longer, and there should not be too many complicated words.

and solutions for bakers, patissiers and chocolatiers since 1919. • Our aim is to offer reliable solutions that will inspire our customers to delight their consumers. • The result? More creativity, a gain of time and delighted consumers.

Remember our customers are looking for pragmatic solutions simply said.

A poor example: • In 1919, Puratos started in a garage, and has since gone on to become a worldwide specialist in bakery, patisserie and chocolate, offering a wide range of ingredients, solutions and services to artisans, industry, supermarkets and food services.

Be relevant Never forget that you are talking to professionals

Good examples:

who are interested in facts and new ideas. Always

• Add in another Puratos exclusive, Acti-Fresh, and you have the ingredient

ask yourselves, what value does my text offer the

that guarantees your cakes will remain soft whatever the length of the

reader? Will she/he find something interesting

supply chain.

there? You’ll find that by rereading your texts out aloud, you can better judge the flow, and you’ll hear where a sentence or paragraph needs to be rewritten.

• Miroir can be used cold as it becomes liquid when stirred, and it sets when placed on the bavarois or entremets. • Combining nutritional and health benefits with great taste, the Puravita mixes make it easier for bakers to offer a full range of healthier breads

Above all, don’t write anything you wouldn’t want

and rolls that taste great and can be enjoyed by the whole family.

to hear being addressed to yourself. A poor example: • The Puratos Sensobus is a 32-ton lorry with a specially adapted trailer on the back. Equipped with a nice kitchenette, a large office space and a series of eating booths for the consumer testers - it’s a great place to find out what the local consumers think of your products.

Note: our identity is more than just our look & feel. It is also what we say and how we say it!

Be sincere and interesting Honest sincere communication is an essential part

Good examples:

of the Puratos way: no pretension, no airs and graces

• Our ingredients cover all elements of patisserie, and help clients master

and no implied untruths. We need to find ways of making our texts interesting without overpromising or going overboard.

the interactions between base, filling and decoration. • Little by little we’ve opened offices and production facilities in all four corners of the globe. • We believe that by better understanding the different cultures we work

Our sales texts should offer something positive for

in, we can produce better products that fit with their lifestyle and habits.

the reader, particularly focussing on the benefit to them. Our texts should be inspirational and truthful.

A poor example:

The aim is that the fundamental value of our ideas

• Our cake mixes are super simple and quick to use, and you’ll be truly

will make the difference.

amazed at the result. In an instant, you’ll have made the best tasting cakes in the world.

Be enthusiastic This is perhaps another way of saying: be passionate.

Good examples:

There should be a sense of joy in the texts we write,

• The new Soft’r Melting technology is perfect for long shelf life products

whether it’s an e-mail or a corporate brochure.

like ...

The reader should feel that you have been smiling

• Our ambition is to inspire our customers, just as they inspire us.

when you wrote the story.

• Passionate about chocolate, Puratos is at the forefront of new innovations - especially when it comes to taste.

We are allowed to get excited, but not silly! By all means show your commitment,

A poor example:

but stay with your feet on the ground!

• We’re excited about our innovation pipeline and we’re sure you will be too.

Puratos Brand Identity Guide

Imagery

We want to be close to people. ‘Close’ means that we understand our customers and their consumers. In our pictures we, therefore, show believable (genuine) people. Not overdressed; not too made up. Always try to shoot in real, natural surroundings. You can always subtly add elements that will support and enhance the local feel of the scene.

Photography approaches We have defined five imagery approaches, each zooming in

Enjoying food People + specific or unspecific food + environment

on one specific element. Combining these different kinds of pictures will communicate a lively image of our company. 2

Our business environment People + business environment

People (spokespeople) portraits People representing employees, customers and consumers

Products and packshots Specific, final food products or our packagings

Note: one image says more than a thousand words. For Puratos, it is very important that the quality of the picture reflects the quality of our Puratos products. Therefore we have

Food essence Specific food + environment

developed an E-learning on Photo Shoot. Please check it out, and share it with your colleagues and suppliers. Do not hesitate to request the E-learning: brandportal@puratos.com

Note: if it is necessary to use another

Note: we can use pictures of people only after their written approval.

spokespeople picture for a specific product

Request a copy of our official approval document at

or concept in your country, please contact

brandportal@puratos.com. Also, each time we work with a

the Group Communication Department at

photographer or model agency we should use a specific contract.

brandportal@puratos.com

This contract can be obtained at brandportal@puratos.com as well.

2 4

3 5

Puratos Brand Identity Guide

1. Enjoying food Once our communication zooms in on our experience and solutions in bakery, patisserie and chocolate, our imagery must become more specific as well. • Show people or groups of people enjoying food (made with Puratos products) in all kinds of circumstances: a daily meal, a party, on-the-go, … • Focus on the people and on their emotion as well as on the food. People and food should be a whole. • All images must be lively, warm, human: showing a real interest in the life and food culture of the people. • Choose a ‘reportage’ style of photography. Pictures – although they should be carefully prepared – must always have a fresh, spontaneous snapshot feeling. • Casting, styling and props help to communicate the essence of the local food culture. • Make intelligent use of depth of field to create focus and to layer your visual communication. Some blur is allowed as this can add to the realism of the image.

Don’ts

> focus on the emotion and not on the scene > use depth of field to separate the subject > show people’s faces, not just their hands > focus on emotions, not the scene

> beware of displaying fake emotions > create a lively scene in a real environment

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

2. Our business environment Customers – at work, enjoying their own products, … – in our core markets: artisan, industry, supermarket, food services. Picture the pride they feel about what they have to offer. • For customer portraits, preferably use “people” models (instead of real customers)

Note: we can show people only

that look genuine, true to life. In this case, a documentary feel is definitely

after their written approval.

appropriate.

Request a copy of our official

• If possible, show people in action.

approval document at

• Always go for (fairly) close pictures of people. Focus on details.

brandportal@puratos.com.

• Do not use pictures that (try to) give an overview of e.g. an entire production hall.

If images are taken in a real

To illustrate an entire production process, use a series of close-ups, so that we

customer environment, you also need their written approval for

always remain close to people. • Styling: show respect for (local) clothing habits and regulations. People must be

use of the location.

correctly dressed. This proves that we are close to people everywhere.

Don’ts

> always show both people and products

> picture real and properly dressed people

> focus on at least one person

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

3. Spokespeople portraits Companies don’t talk with passion; only people can. In our corporate communication, there are eight spokespeople conveying our messages. Representing Puratos employees, customers and consumers, they talk about what food, Puratos and the company’s products and solutions mean to them. Their stories are meaningful and can be about things like fond memories, ambitions, experiences… They are either shown all together, or separately. When using just one spokesperson, make sure to mention his/her name, function and which part of the world they originate from (Western Europe, North America, Asia...), together with a quote. The eight corporate spokespeople need to keep their predefined identity; Marco will always be Marco, an artisan baker from Southern Europe... but as an artisan baker he could talk about fine patisserie or real Belgian chocolate. Should you need to replace one of the eight spokespeople with a new, local one - please keep these guidelines in mind: • Choose ‘people’ (models) that look like genuine people from around the world: customers, consumers or employees. • Style: colourful, upfront and authentic. • The spokespeople should look straight into the lens: confident, relaxed, positive. • Styling: sufficient variety in style and colour. Avoid distracting prints on clothing for example. • Make sure the lighting matches the existing spokespeople so that the new person blends in perfectly.

Don’ts > no distracting dress > avoid unnatural poses

> don’t let the model look away > appear confident and positive

Note: for your convenience, a number of portraits are available. If after reviewing the options you feel that, for your country, you need to shoot (a) specific portrait(s), you are allowed to do so. You must, however, always consult with the Group Communication Department before starting photography. Note that all our spokespeople should be models, not employees working for Puratos. Stéphane Leroux is the only exception to this rule.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

4. Products and packshots We show end/finished products (the end result of what our Puratos products help to achieve) as well as Puratos ingredient packaging. • Food must be photographed from the most appropriate angle for that specific food item, on a neutral background. • It is evident that all food must always be premium quality and look very tasty. • Always shoot products separately. This allows you to put different products together later, if necessary. • Shadows must feel natural. Make sure that shadows match when you combine several product pictures.

Don’ts Note: if needed for the design of the document, the background could be coloured, in line with the corporate colours.

> do not create fake shadows > display products in perfect condition only

> do not add accessories to the scene > don’t combine too many products

> product must be in perfect shape > use light to create depth in your picture

Puratos Brand Identity Guide

5. Food essence These are natural, intimate still life compositions that focus on specific food products, with people enjoying them. However, the presence of people is only suggested (e.g. a piece of cake is cut or half-eaten, bread with a hot cup of coffee next to it, etc.). • Never show people in these pictures, but human ‘elements’ must be present. • ‘Accidental’ details help to make these pictures real: some crumbs on the table; natural, local attributes. • Show the food in a real environment. Although these are still life pictures, make sure to keep them fresh. • Make absolutely sure that the finished food products look perfect. For this, close collaboration with the Technical Advisor is essential. He/she will be preparing the products, select the best-looking products for the shoot and give a final approval on the picture. More info in the Photo Shoot Course on the homepage of the BrandPortal. • Use all natural lighting and a ‘real’ setting, not too perfect and clean. • Top-view pictures are allowed, but make sure it doesn’t look ‘flat’. Request assistance if needed: design@puratos.com

Don’ts

> go for an interesting perspective > add human elements to the scene

> pay attention to proper lighting > make sure the presence of people is felt

> go for a real life situation > don’t combine too many elements

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Brand block = wave + corporate lines + logo

The brand block is used to facilitate the readability of the logo and to help structure a page or to highlight the main elements in a document.

1 2 3 4

The corporate brand block contains: 1

the Puratos wave with brown boundary line

the corporate lines

the Puratos logo

one of the Puratos gradients.

Landscape and portrait use The Puratos brand block can be used in its entirety on spreads and other landscape applications. In vertical (or portrait) formats, we use only half of the brand block: when used at the bottom, we use the right half of the bottom brand block, and when used at the top, we use the left half of the top brand block.

For colours see page 26. For gradients see page 28. Corporate lines The brand block is to be used on all single sheet company communication (e.g.: a poster, leaflet, on all

The dynamic play of the three corporate lines shows the relationship

cover pages and slides, ...).

between Puratosâ&#x20AC;&#x2122; three core activities, namely bakery, patisserie and

Inside of brochures, it must be used sparingly.

chocolate, as well as the way we interact with our customers and consumers across the globe. This symbolic interaction reflects the

The brand block must always be used with its matching set of corporate lines. It can only be used horizontally, in a bottom and a top version. It can never be deformed in any way.

constant innovation and creativity that drives our business.

Brand block variations Brand block colours For internal corporate communication and company communication, we can alternate between the three Puratos colours.

Position on a page The brand block has been predesigned for an A4 double page spread with 3mm bleed. When placing the brand blocks in an A4 spread, always position it on the 3mm bleed-line, so that way it will be nicely aligned and will always have 3mm bleed on each side of your document. We cannot place the left part of the wave on a right page, and cannot place the right part of the wave on a left page. Neither can we mirror the wave. This means: on a right page, the Puratos logo is at the bottom right, on a left page the logo will always be at the top left. On internal double page spreads, the brand block can be placed either at the bottom or at the top.

Other formats For sizes larger than a double A4, enlarge everything proportionally. For versions smaller than A4, reduce everything proportionally.

> A4 triple spread

> A4 spread > A5 spread

Corporate lines on the cover

LESS

Brand Identity Guide 6th Release - January 2017

Taste Tomorrow offers you in-depth insights into global and local consumer trends.

We set off on a trip to interview 11,000 consumers in 25 countries about their choices, attitudes, and perceptions all related to the baked goods industry.

For aesthetic or technical reasons, we decided that the use of

This book gathers articles, expert opinions, infographics, concepts and recipes that detail the insights we observed. Enjoy the read. 11|2016-TT-TheNewConsumerRules-EN-Be

only the corporate lines (without the wave) will be allowed as from now for document covers. (always with Puratos logo)

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

TT_book2016_cover.indd 1-3

25-11-16 13:53

What’s new?

•

Please see the examples on the right.

•

Commun ication checklist

Infograph ics

Note: in our corporate documents orange (and its corresponding gradient) is no longer the main colour. You are free to choose a colour that best meets your needs. Do not associate colours with a specific business unit: the colours should have no specific associations.

Puratos Brand Identity Guide

Brand block elements used as graphic elements

Elements from the brand block can be used as graphic elements to separate imagery, text or colour areas,…

Redactioneel Magisch en verfrissend!

Unicorn is het driemaandelijkse magazine door en voor de medewerkers van Puratos Group in België. Redactiecomité: Ilse Van Den Broek, Lily Colembie, Gina Dejonghe, Nadine Lepoivre, Virginie Poels, Karin Steenwegen, Petra Demaertelaere, Pascale Jantcheff, Sabien Pollet, Sofie De Leeuw, Alex Van Geet Druk: Arteprint Lay-out: Wils & Peeters

Alle ideeën, suggesties en redactionele bijdragen zijn steeds welkom! Contacteer Alex Van Geet: avangeet@puratos.com

PUR_1504_unicorn_okt2011_NL.indd 2

4/11/11 13:22

Tot nu toe verscheen er dit jaar uitzonderlijk geen ‘Unicorn Magazine’. Dit komt enerzijds omdat er wereldwijd in onze filialen ‘Puratos Magic’ bijeenkomsten georganiseerd werden, net zoals in België. De moeite, vonden we, om die magische momenten samen met u te delen en te wachten tot de meeste foto’s beschikbaar waren voor publicatie. Anderzijds is er hard gewerkt aan de nieuwe identiteit van Puratos. Wat stralen we uit, hoe willen we ons profileren, en wat betekenen we voor onze klanten. Kortweg, hoe communiceren we in de toekomst nog beter wie Puratos is. Geen gemakkelijke opgave, maar we zijn er toch maar weer in geslaagd om een nieuw verfrissend imago te creëren die onze firma alle eer aandoet. Hoe deze identiteit er gaat uitzien, tonen we u graag in deze speciale editie van ons vernieuwde ‘Unicorn Magazine’. De betekenis en het waarom worden door de directie onthuld. Verder krijgt u, in geuren en kleuren, een overzicht van alle aanpassingen van onze huisstijl. Dat we niet aan ons eerste proefstuk toe zijn, leest u in onze rubriek ‘Vroeger & Nu’. En tenslotte krijgt u als toemaatje een origineel ‘Look & Feel’ receptje cadeau. Veel leesplezier!

De redactie

PUR_1504_unicorn_okt2011_NL.indd 3

4/11/11 13:22

> example Unicorn Belgium

We distinguish here between four possibilities: • wave (+ brown boundary line) + corporate lines • corporate lines only • wave (+ brown boundary line) only • boundary line

Note: the wave and lines have been originally designed for a double page format. When applied on a

Wave + lines The corporate lines are interlinked with the wave. For both the

single page (A4), we only use half of the full width.

top and the bottom version of the wave + lines, 4 different heights are available. Never put text over the corporate lines in the wave; in such a case, use only the wave.

Note: it is not allowed to use these elements, or parts of it, vertically. They are intended for horizontal use only.

Wave / boundary line Sapore Softgrain For healthy, delicious bread... Soaked in sourdough

And… The wave can be used on its own as a graphic element bursting with benefits

with or without boundary line. Never apply more than

Single- or multi-grain

Sapore Softgrain consists of grains soaked and boiled

Sapore Softgrain is available in single grain

in a mild Sapore sourdough. This gives the grains a

varieties or as a combination of different

delicious, full-flavour taste and keeps them soft during

grains and seeds: rye, wheat, spelt, sesame,

the baking process. They can be added straight to your

sunflower seeds, poppy seeds or flax seeds.

Superior taste

one wave on a page. On a tri-fold brochure, you are The grains are infused with a sourdough, which

provides a more delicious taste, full-flavour taste than that of grains soaked in water.

allowed to spread the wave over all three pages. Outstanding freshness

The moist in the Sapore is gradually released into

dough as the grains have the desired tenderness and are

the crumb, providing prolonged freshness and no

Sapore Softgrain is a patented technology.

ready to use.

crumbliness to baked goods.

Attractive appearance

Amazing versatility

Consumers like to see whole-grain kernels in bread.

Develop a creative range of baked goods by adding

Sapore Softgrain also brings the perfect golden

10-30% Sapore Softgrain on dough weight to

malted look to your finished product.

white bread, brown bread, baguettes, Ciabatta, sandwiches, etc.

The healthy option Sapore Softgrain contains only whole-grain kernels

Quality assurance

and seeds; the fibres and minerals from the husk are

Thanks to the high temperature boiling process,

completely preserved.

Sapore Softgrain is safer than normal soaked or therefore malted grains and is therefo f re totally in line with fo

Ready to use

f food safety f requirements. fety

No soaking of the grains is required. Add d the grains straight to the dough at the beginning or end off mixing mixing,, to make different types of bread with ith one dough.

Sustainable and local Reduce your ecological footprint by taking advantage of locally grown grains to support the local economy and meet regional tastes and nutritional needs.

Corporate lines only The corporate lines can be used on their own as a graphic element. Never apply more than one set of lines on a page. Never put text over the corporate lines. For correct usage: see ‘Position on page’ on page 47.

Our customers expect 100% commitment Total quality

Sustainability

Safety and Health

We commit to develop, produce and distribute top quality products and services. The implementation of an integrated Total Quality Management programme is a key success factor in the level of excellence and in the reliability of our products and services.

We commit to develop, produce and distribute products throughout the world that meet and exceed legal, international food safety requirements. A healthy working environment, where training and safety promotion is our common duty toward our employees, subcontractors, suppliers and customers is of utmost importance to us.

We commit to achieve our strategic, economic and operational goals while managing our ecological footprint, and respecting all our stakeholders and local communities.

“As production manager, I keep an eye on every product that we make and ensure that it meets the required quality standards. I do appreciate working with Puratos as they are just as commited as I am.”

Using half the wave 58

It is allowed to use only one half of the wave and Korea

Global Markets

Belgian Chocolate Night in Korea

On September 1 a special sweet ‘Belgian Chocolate Night’ was held in Korea at the Belgian Ambassador’s residence. Through the event, guests were introduced to Belcolade’s Origin chocolates (as a start-up for its launch) in combination with the Cyrano project and the FoodPairing concept. The event was held outside in the residence garden and guests included our key customers ranging from top hotels, industrial and franchise customers (such as Lotte, Dunkin Donuts, Baskin Robbins), and professional chocolatiers, with specially invited reporters as well as guests of the Belgian Ambassador which included other ambassadors and consuls. Welcoming remarks were given by the Belgian Ambassador Mr. Pierre Clement Dubuisson, General Manager Sung-Won Tae and Korean Bakery Association Chairman Suh-Jung Kim. As the sun slowly began to set, in the outside garden Belcolade Center Supervisor Stef Aerts finished his presentation on Belcolade’s Origin chocolates and FoodPairing project, and guests were invited inside the Ambassador’s residence for the highlight of the evening. Here, in a cooler setting, a chocolate buffet was presented in an elegant romantic ambiance that included a sweet array of products made with Belcolade Origin chocolates using the FoodPairing concept. Viewing this, guests were in utter fascination of the beautiful artworks and once

again when tasting the delicious cakes, drinks, macarons, pralines, and mousse all made from real Belgian chocolate. Their aroused curiosity and interest at the appealing products inevitably resulted in a slow queue at the buffet as they read the product descriptions and carefully examined the exquisite products.

to let only the lines continue on the other half of the spread.

Guests were in utter fascination with the beautiful artworks all made from real Belgian chocolate. After the guests were able to fully experience the real taste of Belgian chocolates together over laughter and conversation, back in the garden where the sun had now set, they were served a dinner buffet over live music played in the background. In their minds on their way back home, surely they were not only leaving with a gift of pralines of Origin chocolates but an awareness and acknowledgement once again of real Belgian chocolates represented by an increased impression of Belcolade. This year when our Belgian Chocolate Night was held in Korea it was also especially meaningful as it was the 110th anniversary of diplomatic relations between Belgium and Korea. Commemorating this together with our customers and the Belgian embassy with their collaboration of the event had made it a more symbolic, special Belgian Chocolate Night for us. Lisa Park Marketing Manager

Puratos Brand Identity Guide

Cover ribbon

The cover ribbon has been developed for use on the cover of brochures and leaflets. It serves to separate the title and subtitle from the cover image.

Lorem ipsum Non isiscilit vullan exit argum

cover ribbon The cover ribbon is to be used with the brand block, which is â&#x20AC;&#x201C; in this case â&#x20AC;&#x201C; always positioned at the bottom of the page (see example on the left). There are three possible colours for the cover ribbon (orange, pink and red), in line with the brand block.

Need extra colour? You can choose to put one of three corporate colour gradients on top. Make sure the gradient follows the same direction as in the brand block at the bottom. Using these gradients with the cover ribbon, the last one is in the same colour brown as the one used in the brand blocks CMYK 10 - 85 - 100 - 55. When using one of three gradients on top, always place text in white.

Note: if the the size of the document is other than the classical A4 – the placement of the brand block and ribbon need to be respected.

> examples of covers

> use of ribbon

Pretacao The smooth paste with the cocoa taste

Acti-Fresh Freshness enhancer for cakes

Safety Charter A safe working environment without risk to health is a basic requirement of how we operate. Puratos Management commits to:

Puratos employees engage to:

• maintain a safe working environment without risk to health

• understand and follow safety rules and working procedures

• implement a Safety management system which complies with internationally recognized industry standards

• make suggestions on safety improvement

• comply with applicable Health & Safety legislation and with Puratos own standards • set clear and meaningful objectives for Safety performance and its indicators • measure Safety performance and communicate regularly • ensure all relevant personnel receive appropriate training to allow them to work safely • investigate every accident and incident and take corrective actions to prevent recurrence and continuously improve • promote a culture of Safety within the Group

Daniel Malcorps Chief Executive Officer Puratos Group

BRO BAK Pretacao BE EN.indd 1

• participate actively to Safety trainings • participate when appropriate to the root causes analysis of accidents or incidents • stimulate colleagues to follow safety rules when deviations are noticed A working environment that ensures and promotes Safety is our common duty towards our employees, subcontractors, suppliers and customers. Subcontractors and suppliers willing to provide services on Puratos sites are required to subscribe to our safety policy and comply with our safety requirements.

Cesare Frontini Group Operations Director

General Manager

25/06/12 14:24

2008 PST COR Charters HQ A3 Safety BE EN_v3.indd 1

BIN PAT Actifresh Binder BE EN.indd 2

• report immediately any Safety concern

21/01/16 16:54

22/08/12 09:13

Puratos Brand Identity Guide

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Signature block

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Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in Seditat uriberit ped quodi officias rae mostium autcommy rat nulluptat. the baking and Sustisl ullan utpat sendi luptat.non Duissectem ing ea ratinctates quid es et voles et omnimaio. Ed qui accupta sita ature evenderorum ne pra quam fuga. Itatquam, ut remos aut ut dolorio sandam, qui ilitaspis dolorer ibusdam harum sequissit, inctoritiur suntur Subtitle sus, omnist is apidia etusciam nonsequo tet eum fugia nonet laborpo ratius modi estio quassequunt lit ra as volorem et luptat. Duissectem ing ea commy nulluptat. Ut Cquiring an doluptates extensive experience in the baking and Sustislrestrum ullan utpat volupti qui cusdeliquatisci sequiasimus sinis min rem dolupta sperfer ad bla faccum essi eum init lutpat. cquiring an ferepelite extensive experience in the baking and Sustisl ullan utpat doluptat unt ut audae cupictem ex el maCquiring cone quian venitatiis et experience in the baking and Sustisl ullan utpat luptat. luptat. Duissectem ingcon ea commy nulluptat. extensive reperum rehenissi officid est excero beate amdeliquat. fuga. Itatur, Duissectem ing ea commy nulluptat. Ut adlaborrum bla faccum Cquiring an extensive experience in the baking and niscim lam delescimi, sitatatur ant esting autas adnulluptat. quiam, alic Sustisl ullan utpat luptat. Duissectem ea dolor commy Uttoad bla faccum deliquatisci essi eum init lutpat. cquiring quiatur? an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Cquiring an

We sign off with the corporate signature block. It consists of the logo, our website address, our contact details and a reference code. extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum

Num, que occae consed quiinquidus deliquat. Cquiring an extensive experience the baking and Sustisl ullan utpat luptat.

Quiscie nitestiore omnimin eatur sinihil iquaspicia voluptae sum ipsunti adignam Subtitle Position renis of the logoendem et la corum quationserum ipiducium faceaque Align every element to the document grid volupta quatiis necabore pre qui quat.

Whenever possible, we put the logo in the bottom right hand

As for the distance between the elements and the edge of the

INSERT CODE

cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad corner. Only when width of our ipsunti formatonsendes is not enough to holdspedignis page, the document grid to align these elements Quid utethe as deliquatisci peristin repero duci quaeper assimplyinfollow bla faccum essi eum init lutpat. cquiring an extensive experience the baking and Sustisl ullan utpat luptat. both the contact details and the logo, we place the logo above to the rest of the document content. sam rae nonsequ iaererr ovidist audiat. Duissectem ing ea commy nulluptat. Ut ad essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl the websiteullan address contact details.ing ea commy nulluptat. Ut adcquiring an extensive experience in the baking.Sustisl ullan utpatand luptat. Duissectem utpat luptat. Duissectem ing ea commy nulluptat.

Note: all paragraph styles are incorporated in the InDesign template that you can find on

7 mm (A4 size) www.puratos.com 7 mm (A4 size)

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

INSERT CODE

the Brand Portal.

4 2 10 mm

www.puratos.com 7 mm Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

10 mm

1 10 mm

10 mm

210 mm

Puratos logo

Website address

Contact details

Reference code

The Puratos logo on the back

Our website address is placed

Our company name is placed

Our document reference code,

cover is always 30 mm wide.

in Sansa Std SemiBold 9.5 pt,

in Sansa SemiBold 7 pt, all

that allows for easy retrieval of

When placed above the

in reddish brown.

other contact information

the source document (e.g. for

website address, maintain

is set in Sansa Light 7 pt.

reprinting) is written at a 90Â°

a 7 mm distance.

All contact details are set

angle in Sansa Std Normal

in reddish brown.

at 5 pt, in our Puratos warm ochre. The code number always show the date of creation (not the date of a possible re-printing) in month & year.

Examples These examples show you how to use the back cover signature block on some frequently used formats.

Ulluptatquossum iundiss Sit qui voluptio occusamus, eiusa pel ius moles molupta poris alignis aut dempor magnatisse denditin prem quis di cullitas voluptatur solore, que quunda quam es a dolupturepe quasi utem que exerio et aborro et volores simendemos et, volorpo reictum et aut volorrovit laboribus si officaborum fugiti repe magniminum solut ipsam nulluptam ulpa aut voluptaeped quideli quaeptatur sus, totassit volorem incturem rehenet ma quiandae alicaborpor rem a seditas ius.

Cimagnam, sitaturibus INSERT CODE

Seditat uriberit ped quodi officias sendi non rae mostium aut rat ratinctates quid es et voles et omnimaio. Ed qui accupta sita ature evenderorum ne pra quam fuga. Itatquam, ut remos aut ut dolorio sandam, qui ilitaspis dolorer ibusdam harum sequissit, inctoritiur suntur sus, omnist is apidia etusciam.

www.puratos.com

INSERT CODE

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

> 125 mm x 125 mm DVD sleeve www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Subtitle Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. Call for attention Lorum Ipsum.

> 297 mm x 100 mm folder Subtitle Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat.

Ulluptatiunt quossum iundiss Equamenis nis exerumq uaspeliatque et, omnihicabo. Aximi, qui acculluptis ersped et faccum quo coneturias eos doluptiae niam, cust, sitasi tem est anitatesti oditam conseque nim nobis entem aliquunt et quidusa ntemperum invent mod magnis sit ipis ium entiis soluptatur, illaudi sciisinum ut estrunt aut intissimus eatempo riorro mo eum inveles aut quae eate ex ex et volorum veles sit, ut earum fugias ut re ea prae solupta eratemp eriandusci simus quia nobit fugiatur?

Subtitle Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquat. Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquat. Cquiring an extensive experience in the baking and Sustisl ullan utpat luptat.

Hent. Sit qui voluptio occusamus, eiusa pel ius moles molupta poris alignis aut dempor magnatisse denditin prem quis di cullitas voluptatur solore, que quunda quam es a dolupturepe quasi utem que exerio et aborro et volores simendemos et, volorpo reictum et aut volorrovit laboribus si officaborum fugiti repe magniminum solut ipsam nulluptam ulpa aut voluptaeped quideli quaeptatur sus, totassit volorem incturem rehenet ma quiandae alicaborpor rem a seditas ius.

Subtitle cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad bla faccum deliquatisci essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut ad essi eum init lutpat. cquiring an extensive experience in the baking and Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat. Ut adcquiring an extensive experience in the baking.Sustisl ullan utpat luptat. Duissectem ing ea commy nulluptat.

Us suscimagnam, sitaturibus Seditat uriberit ped quodi officias sendi non rae mostium aut rat ratinctates quid es et voles et omnimaio. Ed qui accupta sita ature evenderorum ne pra quam fuga. Itatquam, ut remos aut ut dolorio sandam, qui ilitaspis dolorer ibusdam harum sequissit, inctoritiur suntur sus, omnist is apidia etusciam nonsequo tet eum fugia nonet laborpo ratius modi doluptates estio quassequunt lit ra as volorem restrum et volupti qui cus sequiasimus sinis min rem dolupta sperfer ferepelite doluptat unt ut audae con cupictem ex el ma cone qui venitatiis et reperum rehenissi officid est excero beate laborrum am fuga. Itatur, niscim lam delescimi, sitatatur ant est autas dolor ad quiam, alic to quiatur?

INSERT CODE

Num, que occae consed qui quidus

www.puratos.com

Quiscie nitestiore omnimin eatur sinihil iquaspicia voluptae sum ipsunti renis adignam endem et la corum quationserum ipiducium faceaque volupta quatiis necabore pre qui quat. Quid ute as peristin repero ipsunti onsendes duci quaeper spedignis as sam rae nonsequ iaererr ovidist audiat.

INSERT CODE

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

> 297 mm x 210 mm A4 brochure www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Note: for Belcolade guidelines on signature block see page 164.

> 297 mm x 140 mm folder

Puratos Brand Identity Guide

Infographics

Infographics make complex information understandable at a glance. These graphic visuals illustrate your information, trends or data that would be unwieldy in text form. We give some guidelines on how to create them. Building infographics Statistical insights are a valuable source of information for sitting down with the customer. To bring these results in an accessible, contemporary

Note: all existing infographics can be

and visually appealing way, we convert the insights into infographics.

found on the Puratos Brand Portal.

How? 1. First, have a clear idea of the story/data you want to visualise. 2. Think of how you will visualise your information, try to make a good balance between text and graphics/charts. 3. Start designing! Use the guidelines on the next pages as a help, to make sure all Puratos-infographics will fit together.

> Examples of Facts & Figures Inspirience Center and Puratos Belgium

> Examples of Taste Tomorrow infographics

Megatrend

Faits et Chiffres 2014

Inspirience Center L’Inspirience Center est le lieu où le savoir-faire international, l’inspiration et l’expérience de Puratos se conjuguent pour générer l’innovation. C’est ici que les technologies et les ingrédients sont développés pour répondre aux besoins des clients des secteurs de la boulangerie, pâtisserie

et chocolaterie en vue de les aider à accroître leurs entreprises. Les solutions développées au sein de l’Inspirience Center sont ensuite mises en œuvre et adaptées par les équipes locales de R&D et Marketing des filiales Puratos.

Le bâtiment

Puratos TOTAL in Belgium €15M

CAPACITÉ TOTALE

DE LABORATOIRES

6000m

DE SUPERFICIE TOTALE

INVESTISSEMENT

Un toit de verdure permet de des températures extérieures et ralentit les écoulements d’eau.

Puratos is an international group with a full range of innovative products, raw materials and application expertise in the bakery, patisserie and chocolate sectors. Today, our products and services are available in more than 100 countries worldwide. In many cases they are produced locally Les fours sont regroupés dans une byréduire our subsidiaries. pièce isolée afin de leur impact Our head ofﬁce is located in Groot-Bijgaarden, near sur l’air conditionné. Brussels, where the company was founded in 1919. In total Puratos has 5 sites in Belgium.

The real Belgian chocolate

Des écrans solaires automatisés

L’utilisation intelligente des ressources naturelles telles que la lumière du

passant au travers des fenêtres dont

jour, l’air et l’eau de pluie diminue les

l’importante clarté réduit à son tour

consommations d’eau et d’énergie

le besoin en éclairage.

ainsi que les émissions de CO2.

COMPANY FOUNDED IN

1919

AUTHENTIC BAKERY FEELING

“It’s not just what you wear, it’s what you eat”.

LUMMEN

Vegetable creams, cream and fruit fillings

Do consumers prefer local or global products?

PERSONNES

réduisent l’impact de la chaleur

bal

In a globalising world, people struggle to find a well-defined identity. Local food culture has become a way of self-expression. Like fashion, art or music, food is becoming an important element in the definition of a local identity:

EREMBODEGEM (Belcolade)

110

680

Consumers show a clear preference for bread, patisserie and chocolate concepts that combine sensory and artisanal experiences with convenience.

We are moving towards a food culture where global and local go hand in hand.

Where do consumers currently buy their bread?

Données environnementales : moduler l’impact des fluctuations

Megatrend updAte 2014

3000m

cal

Faits et Chiffres

Graph shows if people prefer local or global products

120

5% 10%

6% 10%

28%

26%

24%

31%

35%

12% 17% Charts show where products are bought 24%

SANKT-VITH

GROOTBIJGAARDEN

21%

Sourdoughs

Margarines, specialty fats, bread and patisserie mixes, glazes, emulsifiers

CO2

were possible, therefore total % of answers 26%is more than 100%.

Europe

ANDENNE

Enzymes, sourdoughs, yeasts and yeast extracts

Strong preference for local products

100

24% 4% 5% 3%

RESEARCHERS

Online Other

37%

BLue COLLAR WORKeRS

Puratos_trend-05_A4.indd 1

In Europe the traditional local bakery & pastry shop is still favorite.

The

35%

40%

49%

35% 32%

29% 14%

6% 15%

23% 12%

14%

Baked at home

R&D WHIte COLLAR WORKeRS

26%

shelve in supermarket

Americas

Asia

47%

Strong preference for global products

63%

Europe

Bakery & pastry shop

Asia Slight preference for global products

Unpacked, freshly

MORE THAN

EMPLOYEES

Neutral

Especially mature markets in In the Americas, Still,baked all in all, in supermarket Europe and the Americas are more the idea of local there is also a Shops in petrol stations, inclined to consume their own bread, pastry, considerable convenience stores products. Asian countries have patisserie and share of Sandwich shops, a more natural openness to chocolate products consumers open to other food cultures and show appeals more trying new flavours an interest in global than international and lookingVending for machine products. products. international products.

x = number of persons/site

1000

Americas Slight preference for local products

5% 16%

17%

10%

2% 5%



In Asia there is more variety in places where consumers 18-06-14 14:55 tend to buy their bread.

Half of all American consumers frequently buy bread ‘pre-packed’ in the supermarket.

between Europe and Asia are logical because the culture of bread & pastry is less anchored in Asia than it is in Europe.

1444 BRO Facts and figures 205x290 BE EN_v4.indd 1

15/10/14 15:49

Puratos_trend-04_A4.indd 1



18-06-14 14:54

Colours You are free to use the colours that best fit your communication, but we advise you to use the Puratos corporate colours. (If you are making an infographic for PatisFrance, Belcolade or Nutrition, please use the specified colours.) Puratos pink

20% 40%

Puratos red

20% 40%

60%

20%

Puratos orange

40%

60%

80%

PMS 152 C CMYK 0 - 60 - 100 - 0 RGB 240 - 125 - 0

Puratos dark brown

Puratos grey

Puratos reddish brown

40%

20% 40%

60%

80%

PMS 186 C CMYK 2 - 100 - 80 - 2 RGB 222 - 5 - 45

20% 40%

Puratos Dark green

40%

60%

PMS 226 C CMYK 0 - 100 - 10 - 0 RGB 229 - 0 - 117

20%

Puratos green

40% 60%

80%

PMS 390 C CMYK 43 - 9 - 100 - 0 RGB 167 - 188 - 25

Puratos warm ochre

20%

PMS 7743 C CMYK 78 - 34 - 100 - 25 RGB 61 - 108 - 44

20%

Gold

40%

20% 40%

60%

80%

PMS 498 C CMYK 30 - 90 - 100 - 52 RGB 109 - 35 - 10

PMS 425 C CMYK 0 - 0 - 0 - 75 RGB 100 - 100 - 100

PMS 491 C CMYK 0 - 79 - 100 - 52 RGB 137 - 51 - 0

PMS 1245 C CMYK 0 - 28 - 100 - 18 RGB 217 - 165 - 0

PMS 871 C CMYK 33 - 33 - 68 - 0 RGB 67 - 57,4 - 29,7

Only use other colours when it’s needed for clearer communication: e.g. blue for frozen or green for the infographics about nutrition (see page 59 ), ...

Tip: don’t use too many colours

If you need more variation in colours, you

together to keep it clean.

can vary in % of tint of the same colour. 24%

24%

21%

14%

18%

The infographics needs to be placed on a white background. Only for Taste Tomorrow an orange background with white infographics can be used. Here some infographics are more transparent than others.

1796_TT Infographics sheet v8.indd 2

17/02/15 09:39

1796_TT Infographics sheet v8.indd 1

17/02/15 09:39

Puratos Brand Identity Guide

Illustrations It’s an indisputable fact that images are processed in the brain faster than words.

Note: use the same style

So keep texts short and easy. Use illustrations to clarify the message and to

for all parts to get a nice,

make it visually more appealing. Keep it to the point, avoid overcluttering and

harmonious result.

overdecorating. Feel free to use the illustrations that have been created for the existing infographics. When creating new illustrations, use the guidelines below: > Examples of illustrations

Megatrend Don’ts!

cal

✘ Don’t use too much details if not necessary. Keep it simple, clear and recognisable. For the illustrations we prefer flat, 2D pictures above 3D illustrations.

bal

In a globalising world, people struggle to find a well-defined Local food culture has become a way of ✘ Don’t use hand drawn or painted illustrations. Only use digitally drawnidentity. illustrations. self-expression. Like fashion, art or music, food is becoming an important element in the definition of a local identity:

“It’s not just what you wear, it’s what you eat”. Do consumers prefer local or global products? We are moving towards a food culture where global and local go hand in hand. ✘ Don’t use gradients or shadows on 2D illustrations.

For illustrations or statistics in ‘3D’, subtile shadows are sometimesGraph usefulshows to achieve more depth. if people prefer local or global products 5% 10%

6% 10%

28%

26%

24%

31%

35%

12% 17% 24%

Europe Strong preference for local products

26%

Americas Slight preference for local products

Neutral

21%

Asia Slight preference for global products

Strong preference for global products

56 Especially mature markets in Europe and the Americas are more

In the Americas, the idea of local

Still, all in all, there is also a

Europe

Turkey

China

Brazil

benefits.

21%

Asia

2 makes the presentation more interesting and easier to numbers and useBIJGAARDEN variation, but always keep it clear and logical. That Sourdoughs 27% 23%

understand. PutMargarines, emphasis on the numerical data by putting the number bigger17 than the text. % 0 12% ANDENNE specialty fats, Enzymes, bread and Europe The infographics must be accurate and relevant. Choose the best way to represent the information. sourdoughs, yeasts patisserie mixes, Both naturally healthy food and food 23%with added health benefits have a re and yeast extracts glazes, emulsifiers 21% 21% 20% 16% benefits to products but wit to exist. There is a potential for adding health x = losing number of persons/site > Examples of how to present the statistical data sight of 'naturalness' in the first place. Americas

1000

24%

MORE THAN

24%

21%

14%

18%

Emerging countries (BRIC, Turkey) Mature markets – markets that are are optimistic and forward thinking: economically under pressure Asia – are more they believe that food will be more skeptical and believe in a scenario in which convenient, innovative and healthier. food could become more artificial. EMPLOYEES

75 100

RESEARCHERS

Grandma recipes or new cuisine German …of Mexican …of consumers still prefer It is important to consider the local and traditional food prefer naturally natural freshness culture when launching an innovation, especially in mature healthy food. over long preference shelf life.for markets where consumers show a stronger

…of older Chi consumers co healthy food natural.

inconsumers

R&D

7037%

63%

WHIte COLLAR WORKeRS

BLue COLLAR WORKeRS

traditional cuisine.

prefer new cuisine

Consumers do read the product45 labels... prefer grandma’s cuisine

In Europe consumers are skeptical. Healthy Americas 48 food isprefer grandma’s spontaneously cuisine 27 evoked by only 17%. feels

76%

neutral

65%

prefer new cuisine

ke y

Naturally healthy food or added health 46 benefits?

75%

71% A

si a

15/10/14 15:49 The Taste Tomorrow survey shows a potential for Asia products with special health benefits.

dd 1

si a

Tu r

feels neutral

prefer grandma’s cuisine

Eu r

U n St ite at d es

76% 30

65% Europe

new cuisine

undecided. An identical share of consumers see the future of food as either utopian or apocalyptic.

Countries in the

21 America’s areprefer

In China 70% of consumers mention health as the most important aspect of food in 2025.

feels neutral

Do you think that bread/pastry/patisserie/chocolate with special health benefits are an interesting concept for the future? (rated on a 10-point scale)

7,6

7,5

7,4

Asia

Turkey

China

…however, their In traditional most 3 ways of adapting foodsmotivations and flavours may differ: countries, 7,4 People from emerging markets ...while consumers from mature ma 6,6 Depending on the women food cultureare and the tradition and look for “health” cues... look for (the absence of) “artificial” cue interested heritage of a countrymore or a region, food will be adapted to in added local needs, integrated into country-specific recipes or Europe

8,3

America’s

Brazil

food food UTOPIA APOCALYPSE

America’s

70 raw Consumers want it all. They like to keep the old and 680 embrace the They appreciate the freedom of choice How do consumers imagine food innew. 2025? ation and mix new and old flavours, depending on their mood y, patisserie Do youand think that bread/pastry/patisserie/chocolate with special h specific situation. It all comes down to one idea: There are two future scenario's: s. Today, our benefits arean anoptimistic interesting concept for the future? (rated on a 10-point food variation. 120 s are available in food utopia and a more pessimistic food apocalypse 10 In most tries worldwide. In Graph shows if people prefer following traditional recipes or try 8,3 new, when cooking something countries, produced locally 7,6 8 7,5 7,4 7,4 Visualising statistics women 20 6,6 Our head ofﬁce Strongly prefer Slightly prefer Slightly prefer Strongly prefer 6 traditional traditional to try to try Neutral more inte jgaarden, near recipes recipes something new something new in added ompany was 4 health To make the info more appealing and accessible, present the statistics in a visual way. Try to be creative in presenting the statistic SANKT-VITH otal Puratos has GROOT-

health assimilated without change. benefits.

Food Consumers want the best of both worlds ADAPTATION Making a personal, customised version of a ‘foreign’ or new product.

Consumers are looking for an optimized nutritiona 57 balance without compromising on taste.

Both naturally healthy food and food with added health benefits have a reason Puratos Identity Guide Adaptation is the most appropriate way Brand to to exist. There is a potential for adding health benefits to products without introducebut new food items to the Brazilian and Mexican markets. losing sight of 'naturalness' in the first place.

SURVEY

Texts As said before, keep texts simple and to the point. Also make your headlines and titles short. Infographics must be able to stand alone. Include the necessary texts to complement the infographic. Play with the font types, colours and font heights. For example, highlight the words that are most important by putting them bigger and/or in an other colour.

CONSUMERS

THIS LEADS TO 8 MEGA CONSUMER TRENDS Examples

TREND 4

ASURE

TREND 5

AUTENTHIC BAKERY FEELING

TREND 6 6.

GLOBAL vs

facts & figures update 2016

LOCAL

Puratos at a glance key facts

100% committed Safety and health We guarantee our employees a healthy working environment in which training and safety promotion is an essential part of the way we work. We are committed to producing and distributing products that meet international food safety requirements.

7.225 employees in the world 840 R&D researchers and technical advisors 2,2% of revenue invested in research and development 86 Subsidiaries in 68 countries 58 production units in 44 countries 77 Innovation Centers in the world Puratos products are available in over 100 countries

· · · · ·

D TE

Sustainability

Member of RSPO and certified for Mass Balance. Puratos also launched Cacao-Trace, our unique sustainable cocoa programme and certification, to secure long-term cocoa production in Ivory Coast and Vietnam and to ensure that chocolate can be enjoyed for many years to come.

FOCUS ON

1.400 1.200 1.000 800 600 400 200 0

€678,9 €560,1 €461,6

€761,3

€751,1

€1.212,0 €1.090 €993,2 €828,9 €883,2 €957,8 €942,2

€1.312,6

€1.526,0 €1.376,8

€1.324,5

160

€706,4

1,5 billion € (2015)

20 0

2009

2008

2010

2011

2012

2013

2014

160

7.000

140

6.000

120

5.000

100

4.000

3.000

€116 €99

€94

€90

€98

€102 €85

€78

2013

2014

2015

about their preferences and behaviour.

€48

2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

For more information, visit our website www.puratos.com

2781 BRO COR FactsFigures 2016 International BE EN_v3.indd 1

6.227

€81

1.000

RIG

LIN

20/09/16 15:58

VIL

and asked

€144

2.000

2012

L TA

7.600 km

2015

Evolution of net debt (in Million €)

8.000

2011

THE SENSOBUS TOUR

our Sensobus drove more than

2010

ON THE FIELD

SEP OCT NOVDEC

2009

90DAYS

140

1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015

2008

DURING

180

100

Evolution of Headcount (at 100%)

16.500

Evolution of EBITDA (in Million €)

120

€414,2

Turnover of

REACHED

CONSUMERS

key figures 1.600

PURATOS SENSOBUS 2014

EUROPEAN COUNTRIES

Puratos presence

Evolution of the annual consolidated turnover (in Million €)

SUPERSTARS

2014, an insightful year for the Puratos Sensobus

etomorrow.com or contact your local representative ·

TREND 8

Sensobus

Quality Striving for the highest certification level within a GFSI (Global Food Safety Initiative) recognized standard for all production sites.

TREND 7

MEAL MOBILITY

VI SI

LTH

to understand their attitude and perceptions towar

SIN

N T-

A LA

S KL

H HU RG ER T OU T IB WIN

E NO

K T RIJ L S EN RT A A RD KO AA IJG -B T OO GR

B NS

W UR

NIU

SUPER BAKERIES

BAKERY C

Nutrition Some pictographs are specially created for the renewed communication about Nutrition. For this communication a specific green is defined, so use this colour for communication about nutrition. Puratos green

PMS 390 C CMYK 43 - 9 - 100 - 0 RGB 167 - 188 - 25

> Nutrition pictographs

Note: always use one pictograph for one meaning. grains, seeds increasement

fat reduction

salt reduction

research

knowledge

good, positive, improvement

Puratos Brand Identity Guide

Document grid

All our communication is designed to be arranged in a very precise grid so that all elements can find their rightful place.

A document grid is a framework that forms a foundation on

InDesign

which to build a carefully measured, structured page layout.

For specific communication items that have to be created,

It combines non-printing margins, columns and guides into

this document offers you technical guidelines for the desktop

a framework that is especially useful for creating consistent

publishing program InDesign. Adobe InDesign is the standard

layouts in long, detailed documents such as brochures,

software that the Group Communication Department uses.

magazines and newsletters.

If you use other desktop publishing software, you will have to recreate this grid according to the details shown here on

Templates

the right.

A number of templates are at your disposal. These templates contain a grid that helps you create clear and consistent page designs.

â&#x20AC;&#x153;The reason we come here is because we know what weâ&#x20AC;&#x2122;re getting: good healthy sandwiches and a great place to meet with friends. A perfect reason to capture the moment forever!â&#x20AC;? Michael - Consumer, North America

> A4 double page spread

Note: A5 double page spread grid, 9 columns per page. If you still have questions, do not hesitate to contact brandportal@puratos.com

15 mm

18 mm 18 mm

10 11

15 mm

> A4 double page spread grid, 12 columns per page Puratos Brand Identity Guide

Examples Use these examples as inspiration. Note that all content aligns to our grid, so that even though there’s a lot of variation, everything still feels connected.

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> A5 double page spread

Rédactionnel

Bientôt 2013, une année pleine d’espoirs Happy New Year · Feliz Año Nuevo Bonne Année · Frohes Neues Jahr Gelukkig Nieuwjaar · Felice Anno Nuovo Feliz Ano Novo · Il‑Festi T‑Tajba Ευτυχισμένος ο Καινούριος Χρόνος Godt Nytår · Hyvää Uutta Vuotta Gott Nytt År · Godt NyttÅr · Gleðilegt Nýtt Ár Yeni Yiliniz Kutlu Olsun · Šťastný Nový Rok Srećni Praznici! · Sretna Nova Godina Srećna Nova Godina · С Новым Годом Szczesliwego Nowego Roku · Laimingų Naujųjų Metų Athbhliain faoi Mhaise Dhaoibh Laimīgu Jauno Gadu · Head Uut Aastat Boldog Új Évet · Chúc mừng năm mới

2012 se termine déjà. Quelle année mémorable pour la Belgique et pour le monde !

Et, pour Puratos, une année pleine d’innovations, de bouleversements, d’imagination, de changements, de crise, d’excellence, d’évolutions, d’événements marquants, de volatilité, d’incertitudes et de grands exploits. Sans oublier un peu de stress avec SAP. Bref, une année en montagnes russes pleine d’émotions et de réalisations de toutes sortes. Vous en découvrirez quelques-unes dans ce numéro. A peine l’heure des bilans sonne-t-elle que se profile déjà le futur. Un futur, comme d’habitude, plein de projets, de défis, d’ambition, d’audace et d’innovations. Du vrai Puratos, comme il se doit ! Mais avant de se lancer dans cette nouvelle bagarre, un peu de repos sera le bienvenu. Tout comme la joie des fêtes de fin d’année et l’espoir qu’entraîne le renouveau de l’année qui vient. En effet, pour l’avenir tout est permis, pour le passé, il est déjà trop tard.

Честита Нова Година · La Mulţi Ani Selamat Tahun Baru · Manigong Bagong Taon ·

A toutes et tous, une excellente année 2013 !

· ·

La rédaction

Unicorn est le magazine trimestriel pour et par les employés du groupe Puratos belge Comité de rédaction : Ilse Van Den Broek, Lily Colembie, Gina Dejonghe, Nadine Lepoivre, Virginie Poels, Karin Steenwegen, Petra Demaertelaere, Pascale Jantcheff, Sabien Pollet, Sofie De Leeuw, Alex Van Geet, Georges Grignard Impression : Arteprint Lay-out : Wils & Peeters

Toutes les idées, suggestions et contributions rédactionnelles sont les bienvenues. Contactez Gina Dejonghe : gdejonghe@puratos.com

PUR_2491_unicorn_dec2012_FR_def.indd 2

> A4 double page spread

12/12/12 09:27

PUR_2491_unicorn_dec2012_FR_def.indd 3

A toutes et tous, une excellente année 2013 ! 12/12/12 09:28

BAKERY

infocus focus title of chapter

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> A4 double page spread

Our customers expect 100% commitment Total T otal quality

Sustainability

Safety and Health

W commit We ommit to develop, elo , p producee and di distribute ut top products services. implementation of quality p oducts and se r s. The impleme a an integrated Management i r ed Total otal Quality Man eme programme rog amme level is a key ssuccess cc factor or in the le el off excellence ellen e and in products services. the reliability eliability off our p oducts and se

W commit We ommit to develop, elo , p producee and di distribute ut products that p oducts throughout thr ut the world orld th at meet and eexceed legal, international le tern ffood ood safety rrequirements. equi ts. A healthy w working where training h orking eenvironment, vi onme t, whe aining and duty ssafety promotion romotion is our common ommon d u toward a d our employees, suppliers customers empl e subcontractors, r t upplie s and cu ome is of utmost importance o st importan c to o us.

We commit ommit to achieve ve our strategic, egic, eeconomic onomic and operational managing tional goals als while man ging our eecological ologic footprint, t, and respecting specting all our stakeholders ta eholde s and local communities. om uniti

“As “As production c on m ma manager, annage an age age gerr,r, “Aspr production I keep an eye k ann eye Imanager, keep onn every on every product that pr pro tthat hat we ma mak ke and ke a product th make we make and ensure that ensu at itrequired mee me ets the ets the ensure meets it meetsthat the qui d qu a st sta ttaaannd nddaard aIrds rddos. s. required quality standards. quality standards. working do appreciate reciate w wo oorkin orki rkinng rki nwith g wit wi th th Iappreciate working with Puratos they r aasasthey they aare ar rreeare jus ju stjust st a as Puratos just as commited as I am.” ommi ed ed aas I am aam.” m.” m committed Mr Feng Feng eng -- Production Pr Production oduction Manager Manager Man Bakery k y Industry, Indu r , Asia Asia Industry,

> A4 double page spread Puratos Brand Identity Guide

Corporate communication Application of building blocks

First impressions and corporate image are very important, in all the diverse ways we communicate as a company. At Puratos, our key media is made up of one-to-one sales material, online media, seminars and events material and public relations. Since often times, the first contact that people have with Puratos is through our recruitment ads, the decoration of our buildings, our vehicles and signage, these are equally important expressions of our brand. This chapter helps you apply the building blocks, by providing examples to give you ideas and inspire you.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Corporate signage outdoors

The main buildings of each Puratos company should bear the Puratos logo. The exact positioning and size need to be defined according to the characteristics, shape and size of the building.

Outdoor logo sign

Façade signs should stand out and be clearly visible from a distance. Always make sure the placing of a façade sign is in agreement with local regulations. We do not always have to brand the entire building – sometimes a few signs can make the difference. Please consult the Group

Reliable partners in innovation

Communication Department for advice.

RAL colours exterior RAL 3000 Flame Red RAL 3003 Rubinrot RAL 3004 Purpurrot RAL 8016 Mahogany Brown RAL 7023 Betongrau RAL Caparol Onyx 220 > Puratos Headquarters

> Puratos China

> Puratos Italy

Outdoor imagery The ambassador imagery is also suitable to mount on Puratos buildings. Make sure that the wave on the background combining the different panels has the same colour on all of them and runs through and over the width of the panels. The wave can be pink, orange or red. The panels should be mounted with equal distances between each Trinity color proposal color - man Layercake men of them on the top end of the building. The maximum width should Trinity proposal - Ciabatta

not exceed twice the width of one panel. The ideal width between two panels is one panel.

> Puratos Headquarters

TrinityTrinity proposal Trinity proposal color proposal color - Ciabatta color - Ciabatta -man Ciabatta man man

> Panels should be mounted with equal distances between each of them.

> All pictures should have the same background wave colour. The wave should run smoothly through all panels.

Totem

Flags

1350 mm 1350 mm

The external signage needs 650 650 mm mm

coloured flags with waves can also be used, depending on the

• Colour of background:

occasion. If we have the opportunity to use three flags

for metallic elements (beams,

(or a multiple of three), we use the orange, red and pink flags shown

windows…) and doors use

here. Horizontal and vertical flags are available in these colours.

RAL 7023 Betongrau. 4000 4000 mm mm

500 500 mm mm

DELIVERY DELIVERY PACKAGING PACKAGING

• Font: Sansa Std

500 500 mm mm

LOADING - DELIVERY LOADING - DELIVERY

our presence. Apart from a plain white flag with the Puratos logo,

500 500 mm mm

RECEPTION VISITORS RECEPTION VISITORS

For events and outside our buildings, we can use flags to highlight

to follow these specifications:

500 500 mm mm

Horizontal basic flag 2000 mm x 1500 mm. MER FLG Flag 150x200 central_HR.pdf

20/08/12

Banner flag 1500 mm x 3000 mm.

Horizontal coloured flag 2000 mm x 1500 mm.

14:41

Industrialaan 25-28 Industrialaan 25-28

1350 1350 mm mm

> Exterior signage: large totem.

Puratos Brand Identity Guide

Corporate branding indoors

Through colours, pictures and key messages, such as our Values and Principles, we can inspire and build our image from within the interior of all Puratos buildings. The interior of buildings can be branded in different, sometimes very easy ways. Here you can find some suggestions. Always keep in mind not to overdo the decorations. Interior colours The main colour for interior walls is white. Doors and window frames are painted in Platinum Grey RAL 7036. If any other accents are needed, smaller surfaces such as ceiling

RAL colour doors & windows RAL 7036 Platinum Grey

beams and small areas of walls can be painted in one of the three corporate Puratos colours.

RAL colours interior - Accent colours RAL 8004 Copper brown RAL 2011 Deep orange RAL 4010 Magenta pink RAL 3000 Flame Red RAL 1005 Honey yellow RAL 9001 Cream white

Note: keep in mind not to mix all these colours within one room or corridor. If orange accents are used on the ceiling beams, this colour should also be extended to other fixtures or accessories.

Decoration elements Always bear in mind, when showing pictures, to try and represent bakery, patisserie & chocolate as equally as possible. Different possibilities • An easy way to add a Puratos look to the interior is the use of pictures on forex panels or on canvas. They are recommended for corporate information such as maps with Puratos subsidiaries in the world, ‘What Puratos

> Multiple smaller food essence pictures on canvas.

stands for’,... The corporate lines by themselves can be executed in vinyl stickers, whether or not in combination with food essence pictures on canvas or in frames. • Small decorations in corridors and offices and pictures up to size A1 or A2 can be printed on forex panels or hung in an aluminium frame. Larger pictures up to 2 m x 1.5 m are printed on canvas, without a frame.

> Example of large foodessence picture on canvas.

• When using small decorations it is advised to hang a minimum of three pictures next to each other at equal distances from each other. When selecting these pictures, choose ones that complement each other, or fit within the same theme.

> Example of marketing values.

Note: images are best viewed at eye level. The optimum height for viewing

Aim to create a light and airy look in the hallways by using

at eye level is between 1400–1600 mm

large pictures and mainly white walls. Always make sure

above floor level. This means that when

to hang all images straight and at eye level, centred on the wall.

pictures are hung on the wall, their

Do not clutter hallways with numerous pictures.

centres should be at this level.

Keep them light and fresh.

X = equal distance between two frames Y = equal distance from frame to the end of the wall

1600 mm Eye level 1400 mm

> Example of hanging multiple pictures in aluminium frames according to the guidelines.

> Example of hanging a single large picture according to the guidelines.

Puratos Brand Identity Guide

Corridors lead to certain spaces/offices. You can link corridors to spaces by using the same colour accent or by making the corridor a separate space by using a different colour accent. Corridors easily lend themselves to use large pictures, but also the Puratos Values and Principles can be incorporated in certain areas, e.g. corporate values in HR corridors. These visuals can be placed at eye level over the entire width of the wall and should always be placed on a white background.

Eye level

>E xample of hanging corporate values according to the guidelines.

> Example of combining accent walls with images.

Signage

DEC COR Signalisation P152.indd 3

DEC COR Signalisation P226_NEW.indd 2

5/07/13 10:41

17/07/13 15:23

Meeting S500 room

> Interior signage: wall mounted signs.

DEC COR Signalisation P152_NEW.indd 7

17/07/13 15:24

Internal signage needs to follow these specifications: • Font: Sansa Std • The colour of fixtures in toilets, conference rooms,... have the same colour as the Note: internal metallic signage needs to be in Platinum Grey RAL 7036.

accent colour in the same room, corridor or department. Do not use red as this colour is dedicated to security signs. Meeting rooms are always called by the names of the country’s most famous Puratos products. Innovation Centers are part of the Puratos symbols and are always called as such and have no specific logo. Signs that are projecting or suspended from the ceiling must be positioned above head height at 2200 mm from floor level. However, it is important that the sign does not create an obstacle at head height.

Reception The reception is the first place where people can take in the total Puratos atmosphere. Therefore make sure that bakery, patisserie & chocolate are always (equally) represented. These images also need to be fixed to the wall according to the guidelines on pages 67, 68 and 69.

TrinityTrinity proposal Trinity proposal color proposal color - Layercake color - Layercake - Layercake men menmen

Trinity Trinity proposal Trinity proposal color proposal color - Ciabatta color - Ciabatta -man Ciabatta man man

> Different tryptych versions, mounted in aluminium frames.

> Example of the Puratos Values and Principles. great

Generate

Improve our impact in all

customer segments

Note: the nine words that summarise what

innovations great

and

product

management

Enlarge our

Become

Build a

better

operators

talented

with

geographic

2billion

Euros

by 2018

Install strategic pricing

great

acting

interdependently

Reach sales of

while

team

leaders

presence

securing

Improve

ourcost

efficiency

11%

return

for our shareholders

Puratos stand for, are excellent to integrate in the reception area, and to visualise the Puratos Values, whether or not combined with pictures. > Example of the eight Puratos priorities.

Puratos Brand Identity Guide

Meeting rooms Meeting rooms are always called by the names of the countryâ&#x20AC;&#x2122;s most famous Puratos products. Visualize these products in food essence pictures in their specific rooms. When selecting pictures for wall decoration in these areas, choose images that are suitable for the composition. The upper

not visible

part of the picture should fade to white (the main wall colour in the meeting rooms). The focus should be in the centre of the picture. The bottom part should not show any product. It should only contain a fading out of the decoration, because the furniture could hide the focus part.

> Example of large product picture in the O-tentic meeting room.

There is a possibility to combine the picture of the product with a coloured wave on the bottom. In this case make sure to use the same colour as the colour coding used in product communication. For example, if the Carat signage outside the room is presented in Puratos pink, then keep using this colour as an accent inside the actual room. Pictures printed on canvas can also be fixed in aluminium frames. In this case, always make sure they are hung straight and at eye level, centred on the wall.

> Bad example picture: the focus of the picture is below the eye level.

> Suggested combinations of pictures with borders in accent colour.

> Large picture only.

> Large picture combined with accent border and extra small product/ people shots.

> P icture only with accent border.

Offices Although white is the main colour to use for all office areas, to give your office an extra â&#x20AC;&#x153;Puratos touchâ&#x20AC;?, choose a specific corporate colour and work with large pictures (people or food essence) to lighten up your space with subtle accents. For this imagery the same rules are valid as for pictures in hallways (see pages 68-70 for more extensive guidelines). For large office areas with multiple employees, people oriented pictures can be placed on the entire surface of the dividers between the desks as shown in the pictures below. Focus should always be on the people with Puratos products visible.

Note: use specific pictures in specific offices and corridors. For example, HR offices should be more people oriented; Marketing offices more product oriented.

Puratos Brand Identity Guide

Vehicles

As a very visible carrier of the Puratos brand, our vehicles have an important role to play in our corporate communication. The vehicles carry our logo, our orange wave and a consumer enjoying a bakery, patisserie or chocolate finished product. These three types of product are also illustrated. For smaller vehicles, it is not always possible to display a consumer (see example at the bottom of this page). Adapting these designs for your vehicles Because of the large variety of vehicles in our global fleet, each and every application of these designs will differ slightly. Contact the Group Communication Department (see back cover for contact details), they can help you to adapt these designs to the technical drawings of your vehicle fleet.

Quality ingredients for bakers, patissiers and chocolatiers

www.puratos.com

Puratos Brand Identity Guide

Promotional items

All give-aways, special utensils and other promotional items should reflect the Puratos brand in the right way.

> polo

> shirt

> lanyard

> Heat-sensitive coffee mug: This mug has a special heat change coating. As the hot liquid is added to the mug the image is slowly revealed. Visit www.merchandising-puratos.com to order.

> umbrella

Scrapers, piping bags, plastic sheets to cover the dough â&#x20AC;Ś practical tools that are much appreciated by our customers are very important bearers of our visual identity. So are carrier bags, mouse mats, etc. If you need specific items, the Group Communication Department is at your disposal to help you create them. Also visit www.merchandising-puratos.com to see what items are available and to order what you need.

> professional tools

> mouse mat

> pen

> usb stick

> business card holder

Puratos Brand Identity Guide

Recruitment advertising

In recruitment advertising, it is important that potential candidates are immediately able to grasp what Puratos is about and see that Puratos is an interesting and important employer. Strictly follow the template. Consistency in our human resources communication will help us to stand out in the ever more challenging recruitment market and position Puratos as the important player it is. For specific functions, we can use appropriate imagery (see ‘Our business environment’ page 38). At other times, we can use a

Just one question counts when it comes to your career:

general ambiance picture

Do you have the appetite?

(see ‘Enjoying food’ page 36).

Consumers are increasingly conscious of the quality of the food they eat and therefore are becoming more demanding. Puratos creates, produces and distributes worldwide a range of ingredients for bakers, pastry-chefs and chocolatiers. Puratos is a global company with a workforce of 5,300, known for its passion for innovation in over 100 countries. The more our company grows, the stronger our pioneering spirit becomes. This, coupled with a commitment to our employees and partners, is what makes working at Puratos so unique.

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Interested? careers.puratos.com Puratos, Industrialaan 25, B-1702 Groot Bijgaarden

INSERT CODE

Note: please note that HR ads are used in B2C communication. Please check if all rights are paid when using pictures.

> A4 example

DAILY NEWSPAPER - JOB SECTION

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Technic Als het op je carrière aankomt, telt maar één vraag:

Hoe groot is je honger?

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Waar je ook komt, mensen hechten steeds meer belang aan de kwaliteit van hun voedsel. Puratos ontwikkelt, produceert en marketeert wereldwijd een waaier van ingrediënten die ervoor zorgen dat bakkers, banketbakkers en chocolatiers aan die kwaliteit tegemoet kunnen komen. Puratos is een ambitieuze onderneming met 6000 medewerkers. In meer dan 150 landen zijn we gekend voor onze passie voor innovatie. Hoe groter we worden, hoe meer onze pioniersgeest geprikkeld wordt. Voeg daarbij ons engagement ten opzichte van onze medewerkers en onze partners, en je hebt meteen door wat werken bij Puratos zo anders maakt. Om onze groei te ondersteunen, zijn we op zoek naar tal van enthousiaste en gedreven medewerkers (m/v):

Voor onze vestiging in Erembodegem

Production Manager

Planner

Je gee� leiding aan een 50-tal medewerkers en zorgt voor een kwalitatieve en veilige productie van Belgische chocolade. Je hebt relevante ervaring in teammanagement binnen een industriële omgeving.

Je plant de productie van vloeibare chocolade en verpakte producten. Je werkt nauw samen met de aankoopdienst, het magazijn, de kwaliteitsafdeling en de productie. Je bent zeer goed georganiseerd, klantgericht en stressbestendig. Je kunt vlot met IT omgaan en je bent drietalig (N-E-F).

Voor onze hoofdzetel in Groot-Bijgaarden

Safety Manager

Process / Project Engineer

Je waakt over de correcte uitvoering van het preventie- en veiligheidsbeleid op de site (500 medewerkers). Dankzij je praktische aanpak en resultaatgerichtheid motiveer je de medewerkers om veilig te werken. Je bent vlot tweetalig (N-F) met kennis van het Engels.

Je staat in voor het continu verbeteren van technische processen binnen onze verschillende ﬁlialen zodat ze hun doelstellingen kunnen behalen. Je bent een creatieve ingenieur die interesse toont in alle processen van de industrie. Je bent bereid om te reizen en kan autonoom werken.

Application Engineer

Bedrijfsﬁscalist

Je ondersteunt, onderhoudt en verbetert verschillende IT applicaties (intern en extern ontwikkeld) en coördineert kleinere IT-projecten. Je hebt 3 tot 6 jaar ervaring met applicaties die gebruik maken van volgende technologieën: HTML, C #, NET, XML, ASP. NET, SQL, MS SQL server, MS BizTalk, MS Sharepoint.

Je wordt ingeschakeld in de fiscaliteit van de groep in de breedste zin van het woord. Je hebt een universitair diploma met een specialisatie in fiscaliteit, en je beschikt over een zestal jaar ervaring in een fiscale omgeving.

System Support Specialist

Onthaalbediende

Je conﬁgureert, ondersteunt en beheert bedrijfskritische systemen, zoals hardware, so�ware en netwerken. Je bezit een bachelor Informatica en je hebt minstens 3 jaar ervaring in een gelijkaardige functie. Je hebt ervaring met netwerkadministratie, Windows server operating systems, Active Directory, HP hardware, VMware en met HP/IBM storage.

Je onthaalt onze bezoekers en helpt hen op een professionele manier verder. Je zorgt voor de dispatching van de binnenkomende telefoons. Daarnaast voer je administratieve taken uit: post, facturatie, lijsten up-to-date houden. Je bent positief ingesteld, nauwkeurig en behulpzaam. Je kunt je vlot uitdrukken in N-F-E.

Sap-Specialisten

Product Manager

Puratos implementeert SAP in meer dan 100 landen en is op zoek naar supportmedewerkers (PP/PE, FI, CRM), Domain Specialists (FI/CO) en een Cognos Developer.

Je ontwikkelt en implementeert de productplannen voor ons gamma patisserie en chocolade in de Belux. Je functioneert uitstekend op managementniveau en hebt marketingervaring. Je bent stressbestendig, resultaatgericht en je beschikt over de nodige overtuigingskracht.

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Ons aanbod: De mogelijkheid om voor een innovatief, uitstekend presterend en snelgroeiend internationaal bedrijf te werken. De kans om opleidingen te volgen en te evolueren

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Interesse? Surf nu naar http://careers.puratos.be en solliciteer online. Puratos, Industrialaan 25, 1702 Groot-Bijgaarden, fax 02 481 46 63

Function Description S1112048-Puratos-VACA-260x370afl-q.indd 1

15/12/11 14:47

> several examples of vacancies

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Just one question counts when it comes to your career:

Description

Do you have the appetite?

Puratos creates, produces and distributes worldwide a range of ingredients for bakers, pastry-chefs and chocolatiers.

Function

Comniende: aditian danduciet, volore si ut quia si rerferum fugit, sequibusdam ipiciento recti quiatur eperemp.

Interested? careers.puratos.com

INSERT CODE

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Interested? careers.puratos.com Puratos, Industrialaan 25, B-1702 Groot Bijgaarden

Puratos, Industrialaan 25, B-1702 Groot Bijgaarden

> 111 x 111 mm example, greyscale

INSERT CODE

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Description

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Function

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> 332 x 111 mm example

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

Stationery

The importance of business cards, letters and presentations should not be underestimated. While it goes without saying that the actual letterhead and type should be the same around the world, we go further to make sure that all our presentations and typed layouts look as though they are from the same company, and conform to the Puratos style.

Note: make your own business card or stationery in the creation part of the Brand Portal.

> business card

Met onze beste groeten Avec nos compliments With our compliments Mit unseren besten Empfehlungen Con nuestros mejores deseos

Geoffrey McDowell

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

www.puratos.com

INSERT CODE

Communication Manager

geoffrey.mcdowell@puratos.com Tel: +32 2 123 45 56 - Mobile: +32 476 12 34 56 Puratos NV/SA - Industrialaan 25, Zone Maalbeek B-1702 Groot-Bijgaarden, Belgium - www.puratos.com

> greeting card

Puratos NV/SA - Industrialaan 25, Zone Maalbeek B-1702 Groot-Bijgaarden, Belgium

RobertIpsum Schuman Mister Duvalaut Guillaume Dolor exit Uitbreidingsstraat 2 Street 2 2000City Antwerpen 2000 Belgium Belgium

> envelope

Our reference:

OREF2010/0310201

Date:

31 May 2010

Contact person:

Geoﬀrey McDowell, Communication Manager

Your reference: UREF

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Our reference:

OREF2010/0310201

Date:

31 May 2010

Your reference: UREF

Contact person:

Geoﬀrey McDowell, Communication Manager

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INSERT CODE

./..

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com KBC 432-4016331-92 - IBAN BE12 4324 0163 3192 - Swift KREDBEBB Fortis 210-0150700-14 - IBAN BE94 2100 1507 0014 - Swift GEBABEBB BTW/TVA//MWS: BE 0438.632.416 - RPR/RPM: 0438.632.416 - Kh. Brussel / Comm. Bruxelles

www.puratos.com

> letterhead

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Reliable partners in innovation

> email footer

Puratos Brand Identity Guide

PowerPoint

Presentations are crucial for communicating, convincing, motivating and selling. The PowerPoint template document is created with multiple slide types. The finished presentation slides should always be tested beforehand. It is recommended to carry out a test under the actual lighting and spatial conditions pertaining to the presentation room. Never crowd your slides with content, and keep slide titles on one line: this makes it easier for your audience to follow. All Puratos PowerPoint templates are available on Puranet and the Brand Portal. To install this template on your own PC, open a presentation template, then choose ‘Save As’ and then select ‘Template’. PowerPoint will save the template in its appropriate template folder for future use.

RGB colours Puratos reddish brown

RGB

137 - 51 - 0

Puratos warm ochre

RGB

217 - 165 - 0

Puratos dark brown

RGB

109 - 35 - 10

Puratos grey

RGB

100 - 100 - 100

Puratos orange

RGB

0 - 60 - 100 - 0

Puratos red

RGB

222 - 5 - 45

Puratos pink

RGB

229 - 0 - 117

Puratos Brand Identity Guide

Building the future, through partnership and innovation

Corporate brochures

Corporate brochures (both the large and the small ones) are good examples of what Puratos communication should look like today. They are ideal for use in one-to-one communication with clients, prospects and new partners as they explain in quite some detail, the Puratos philosophy and vision.

Puratos started life in a garage in 1919, and it was there that the first innovative patisserie ingredients were created and produced. Since then, Puratos has developed into a worldwide specialist in bakery, patisserie and chocolate, offering a wide range of solutions and services to artisans, industry, supermarkets and food services. Eddy Van Belle, Chairman of the Board, and Daniel Malcorps, CEO, express their thoughts on how the company has achieved the success it has, and what the future holds:

Daniel Malcorps: “From day one, our company has been built on breakthroughs and innovations. We’ve always understood that good new products come from working closely with customers and applying technology smartly, and so we continue to make major investments in R&D and consumer research. We want to help our customers around the world be more successful with their business and offer them all the possibilities they need to create the mouth-watering products their clients love.” Eddy Van Belle: “We have always been a close-knit family business - not just with our own personnel but with our customers too. This unity of purpose has been instrumental in developing our business around the world. We have opened offices and production facilities in all four corners of the globe. Over the years, we have built an international team of dedicated and talented people who understand and deliver what our customers and their consumers truly want.”

Daniel Malcorps: “Indeed, our ambition to get closer to the customer led to the creation of a unique sensory analysis approach to identify local taste preferences in the different parts of the world. In Europe and North America, we’ve gone even further. We have the Puratos Sensobus, a sensory testing lab on wheels, to better evaluate consumer insights at source. All this information provides our researchers and developers with incomparable vision on new trends worldwide. We are happy to share this knowledge with our customers. It also allows us to adapt our products and to innovate accordingly in our numerous Research and Innovation Centers around the world.” Eddy Van Belle: “We believe that by better understanding the different cultures we work in, we can produce better products that fit with their lifestyle and habits. We are equally committed to offering products that combine taste and nutritional value - as well as convenience - and, as a result, contribute to consumers’ well being and eating pleasure.

“Our aim is to develop innovative solutions for our customers and so build long-term partnerships for the future.” Eddy Van Belle, Chairman of the Board and Daniel Malcorps, CEO

Convenience, taste and nutrition are at the heart of Puratos

Puravita Combining nutritional and health benefits with great taste, the

It was to help bakers better manage and control the result of their final products that we invented the first complete bread improver, T 500. The year was 1953. We’re constantly introducing new products, technologies and ideas to help our customers develop their business and make their life easier and more convenient. We believe there is a clear link between what people like to eat and their health, so it is essential that we understand what consumers want in terms of taste and nutrition. For us, good health implies 3 things: having enough food (quantity), having a variety of foods (quality) and doing regular physical activity. It will come as no surprise therefore to find that the mission of our researchers is to formulate products with the best nutritional value, in function of our clients’ finished products, without compromising on taste. Where we can, we increase fibres and reduce sugar, salt and fat.

Puravita mixes make it easier for bakers to offer a full range of healthy breads and rolls that taste great and can be enjoyed by all the family.

Our team of nutritionists specialise in opening new horizons to our researchers and product formulators, and our technical demonstrators help our customers creating recipes in which the nutritional value is optimised.

“The reason we come here is because we know what we’re getting: good healthy sandwiches and a great place to meet with friends. A perfect reason to capture the moment forever!” Michael - Consumer, North America

In touch with customers and consumers worldwide Our Puratos Sensobus* is a unique, fully equipped sensory analysis lab on wheels that can host hundreds of consumers a day, near to where they actually buy their food. It means we can quickly and easily discover what consumers think about the taste, the shape, the colour, the texture, the smell, etc. of any products we might offer them. This in turn, helps our customers and our researchers understand which solution fits best with specific local preferences.

* Sensobus The Puratos Sensobus conducts sensory analysis tests all over Europe, as well as in both North and South America. We offer this service to our clients who are developing new products, so they can better test local consumer preferences.

We listen to our customers, consumers and food specialists by asking their opinions, either via sensory labs or using our mobile Sensobus*.

From insights to innovations

Puratos, reliable partners in innovation

Valuable information and ideas come from all over the world, but our main source of inspiration is the customers we work with on a daily basis. They are constantly challenging us to go beyond the norm, and create new breakthrough products for tomorrow. It’s often these discussions that reveal the insights for our researchers to base their new developments on, and it’s one of our most important ingredients. Puratos has a team of more than 500 specialists including researchers, food technicians and technical advisors - and they work in the different Puratos Innovation Centers around the world. There, they work on adapting the products, processes and services to continuously improve quality and so create new added value solutions that anticipate future needs. Our aim is to offer reliable solutions that will inspire our customers to delight their consumers.

“ I love amazing my customers with spectacular wedding cakes. Puratos pastry chefs have made my life a pleasure with their new Ambiante Topping, its remarkable stability and high elasticity make it a dream to work with.“ Elena - Supermarket pastry-chef, Latin America

Ambiante Topping Ambiante Topping is a sweet and delicious non-dairy topping that offers exceptional volume and excellent stability. It provides optimal results for all sorts of cake creations, and the decoration stays as perfect as when it was made, for up to 5 days in the fridge.

Expertise in bakery, patisserie and chocolate Significant resources have always been allocated to long-term basic research (internal and together with universities) to develop the innovations of the future. This research has resulted in emulsifiers, enzymes, sourdoughs, bread improvers, glazes, fruit fillings, chocolates... Investment in long-term research also helps build competences such as understanding the mechanisms of the action of enzymes in the dough, rheology, crystallisation of fat, sensory analysis and nutrition. Thorough knowledge of our customers with the aim of helping them identify the expectations and aspirations of consumers, have led to the creation of an impressive range of products, concepts and services tailor-made for each customer segment and culture.

Patisserie

Bakery

1953 A pioneer in the use of emulsifiers, Puratos invents the first complete bread improver: T500.

Our bakery product range

1975 Launch of the S500 powder bread improver. This product quickly becomes the flagship product of the company, and is still the undisputed leader in its field today.

• Bread improvers • Modular ingredient solution enhancing one functionality • Bread flavours and sourdoughs • Active bakery component for an authentic taste: O-tentic • Bread mixes • Margarines and specialty fats • Enzymes and emulsifiers • And many other products

2004 Creation of the O-tentic range. A completely new type of product that combines traditional taste and today’s technology.

Chocolate

Puratos is a specialist in the taste of chocolate, offering a complete range of delicious chocolate and chocolate products. We are passionate about rare chocolates those with their origins in select places around the world. We are always looking to push the frontiers of innovation, especially when it comes to taste.

Puratos launched the first cake mix in 1919, providing unknown production consistency. In course of the years, company’s researchers discovered how the ingredients interacted together. This led to the creation of major innovations.

In 1923 the company launches the first branded bread Pura-Malté, a bread with roasted wheat germs. Since then Puratos is recognised as the world bakery expert with innovations such as T500, S500, O-tentic and many more.

Through our long experience in bakery, we are able to design and manufacture every component of our products ourselves:

1988 Puratos discovers how to apply the thixotropic principle for glazes and launches Miroir. It can be used cold as it becomes liquid when stirred, and it sets when still.

Our patisserie product range

Patisserie is part spectacle and part seduction, and a good deal of talent and expertise is required. With our products, clients can easily master the interactions between base, filling and decoration.

2005 Puratos innovates with Ambiante, the first topping that can be kept at ambient temperature, hence its name. It offers exceptional volume and stability. 2007 Launch of Acti-Fresh, a cake improver based on enzyme and emulsifier technology. It improves the freshness of cakes of all kinds, staying soft and delicious once packed and in a retailer’s supply chain.

• • • • • • • • • • •

Cake, sponge and choux mixes Custard cream mixes French specialty mixes Mousse and bavarois mixes Fruit and cream fillings Flavouring preparations Glazes Icings, fudges and ganaches Non-dairy toppings UHT specialties And many other products

Puratos Center for Bread Flavour

Industrial Patisserie Competence Center

The Puratos Center for Bread Flavour is an inspirational place. In this multi-functional facility our customers can discover more about the fascinating world of bread and sourdough fermentation. They are in the ideal place to create new and innovative breads with tastes and flavours that both surprise and delight the consumers.

Our acute understanding of the patisserie specialties and cultures, including the knowledge of the interactions between the different ingredients, as well as the development of the patisserie industry, led to the creation of the Industrial Patisserie Competence Center (IPCC). In our IPCC we focus on researching industrial processes, the development of industrial applications and customer training.

1979 Puratos diversifies in chocolate and launches the Carat assortment of chocolate coatings.

Our chocolate product range

A full range is available, from 100% organic and fair trade solely made in Belgium Belcolade, to an assortment of locally produced high quality chocolate and nut based fillings for all applications in bakery, patisserie and chocolate.

1988 Puratos creates Belcolade, its flagship brand for real Belgian chocolate. It has since become world-renowned and is the preferred chocolate of many chocolatiers and patissiers around the world.

• Real Belgian chocolate • Real chocolate • Compound chocolate • Chocolate, cocoa and nut-based fillings • Pralinés and nut pastes

2006 Launch of Cryst-o-fil, a pre-crystallised filling with Belcolade real Belgian chocolate.

Chocolate Centers The Chocolate Centers organise training and seminars throughout the year. There you can learn from some of the great chocolate and pastry chefs just what it takes to make chocolate so special in pastry and baking. Combining technical, taste and production expertise, the Chocolate Centers work on developing new products and new technologies.

“Puratos has a magnificent range of ingredients to choose from, and each one helps me create something original and tasty.” Marco - Artisan Baker, Southern Europe

* Visit www.puratos.com to know more about our patisserie product range.

* Visit www.puratos.com to know more about our baking product range.

From innovation to inspiration We are convinced that innovation is the most important business driver: it creates a point of differentiation against competition and helps attract new customers. Our ambition is to inspire our customers, just as they inspire us. In our Innovation Centers around the world, and at the client’s own premises we stimulate creativity and offer practical technical solutions, such as chocolate fillings, extended shelf life, frozen solutions, ready-to use mixes and glazes for maximum convenience to name just a few.

* Visit www.puratos.com to know more about our chocolate product range.

Global presen 21

A clear focus from the start Belcolade Collection Belcolade’s Collection range comprises Origin chocolates with specific and unique flavours and varied bouquets. Each is made using carefully selected cocoa beans which reflect the differences of the regions where they are grown.

90’s 80’s To create our Origin range within Belcolade Collection we developed a method of sensory analysis to identify and describe the flavour profiles of chocolate. We call it “Les Arômes de Cyrano” which explores the language of chocolate. In this way we can better help clients create unique products with differentiating & exceptional taste profiles.

1919 Puratos is founded in Brussels, Belgium to create, produce and sell ingredients for bakers and patissiers.

70’s 20’s

40’s - 50’s

60’s

Puratos launches Pura-Malté, a branded bread based on wheat germs, roasted in a machine invented by Professor Picard, known for his bathyscaphe.

The age of the pioneers: François Van Belle and Pierre Demanet join Puratos.

Puratos moves to Groot-Bijgaarden on the outskirts of Brussels, Belgium.

Creation of T500, the first complete bread improver. This product marks a turning point in the history of Puratos.

Launch of S500, a powderbased bread improver. It has since grown into a major product for the group and is still the leader today. Opening of subsidiaries in the United Kingdom, Mexico, Argentina, Peru, Canada and the USA.

Diversification into chocolate - with the creation of Belcolade, compound coatings, glazes and margarine. Puratos opens its first Quality and Research Center in Groot-Bijgaarden. Puratos establishes itself in Asia and in the rest of Latin America and creates subsidiaries in France and Germany.

2000 and beyond

The Sapore sourdough range is launched, as are enzymes, fruit-based products and non-dairy creams.

Creation of the O-tentic range: it’s a completely new type of product allowing traditional breads to be made.

Creation of the Puratos Group.

Launch of Sublimo cold setting glazes.

Puratos opens up subsidiaries in Central and Eastern Europe.

Cryst-o-fil, made with 50% real Belgian chocolate is launched on the long shelf-life fillings market. Launch of Ambiante, a delicious non-dairy topping that offers exceptional volume and excellent stability. Launch of Acti-Fresh technology, which gives Puratos technological supremacy in cake freshness. Puratos creates Oxanti, a chocolate with high anti-oxidant power.

“As Ouvrier de France Pâtissier’ , myafocus “ As‘Meilleur a “Meilleur Ouvrier de France”, I know lot about good is chocolate. on the quality of the raw I use infor myBelcolade, as I’m proud to bematerials a demonstrator products. Belcolade fully meets my great expectations terms of taste clearly they also respect and love tasting inchocolate, as and especially with their ‘Origins’ theydiversity, show with their fabulous origin range.”range.”

Puratos establishes subsidiaries in the rest of Central & Eastern Europe and Australia.

Stéphane - International technical adviser Belcolade Stephane - Puratos International Belcolade demonstrator, Belgium

Puratos Brand Identity Guide

Online

All of our websites have been created within the Tridion system. It allows you to easily change the content and the pictures yourselves as well as regularly generate new ones. Even though you have some degree of flexibility in terms of creating your local content pages, you should always adhere to the Group communication strategy, principles and values. As we want to show our customers that we are close to them, that we want to inspire them and innovate with them to grow their business, each of our local websites should express this by developing the specific contents customers of a particular country are expecting from their local Puratos company. At the same time, every Puratos website must be clearly identifiable as part of the Puratos Group. It is therefore crucial that you create appropriate local content while retaining the visual look and feel of all Puratos websites. Keep your site alive and interesting by constantly making new content available. The local website consists of several content areas, but only the primary and secondary content areas should be adapted to your regional needs. You may not adapt the background, the banner nor the breadcrumbs areas.

Writing for the web

Put the most important

Make your text easy to scan.

Navigational links.

information first.

• Provide meaningful headings and

• Make sure the user is always able to

• Start your text by telling the reader the conclusion, then relay the most important supporting information, and conclude with the background.

subheadings that let the reader know

get back to where they came from.

what each section is about. • Graphics, captions and tables of contents can also make information easier to scan on the web.

Break up the text.

Keep it simple.

Links and buttons.

• Divide your text into coherent sections

• Write in simple, short and clear

• Link copy must highlight descriptive

or chunks to make it easier for the user to get the information they want

• Use the active voice.

without unnecessary scrolling.

• Eliminate superfluous words

• Use hyperlinks to provide multiple

and phrases.

complementary explanations that

• Have also a look at the overall

the readers can choose to explore

tone of voice on page 30-31.

according to their personal interests. • Remember that readers can enter a site on any page, so make sure each one is independent and provides relevant context so as not to disorient the reader.

sentences.

words that are easy to understand. • Links should invite action, supply additional information or address questions arising from page content. • Buttons are a call to action.

Website flow

Global Puratos website Most visitorsâ&#x20AC;&#x2122; first encounter with Puratos online will be through the global homepage. From here, our online visitors can easily click through to our local websites through the use of the country selector.

Local Puratos website On the local home page, our visitors are greeted with links to several interesting items, allowing them to easily find new, engaging content. All of these content pages should follow the predefined pattern.

Puratos Brand Identity Guide

Page structure basics

Around the world, Puratos websites should differ in content

Background image (cannot be changed))

to provide an engaging website that answers to your local customer needs. At the same time, every Puratos website

Header (can be changed)

must be clearly identifiable as part of the Puratos Group. It is therefore vital that you create appropriate local content

Banner and login area (may not be changed)

while retaining the visual look and feel of the global website. Primary navigation (can be changed, only with These guidelines will help you use the Puratos website

agreement of the Group Communication Department)

template in the best possible way. And remember, it is only by providing engaging content that our websites will help

Banner area (may not be changed)

our customers connect to Puratos in a meaningful way. Keep your sites alive and rewarding, by constantly making

Breadcrumbs (cannot be changed)

new content available. Secondary navigation (cannot be changed) Every website consists of several content areas, but only the primary and secondary content areas should be adapted

Primary content area

to your regional needs. You may not adapt the background,

The main information goes here, such as the article text,

the banner nor the breadcrumbs areas.

photographs and tables. For details, please consult the next page. Secondary content area Content related to the primary content, but of secondary importance, goes here. For example, related links or downloads. You can also add attention-grabbing ‘Did you know?’, ‘Information’ or ‘Download’ boxes. This area enables you to link through to different content across your site, which makes visiting your site a more rewarding experience. Doormat (cannot be changed) Footer (can be changed)

http://www.puratos.com

area that cannot be changed

area that may not be changed Puratos Brand Identity Guide

Primary content area

Text content Make sure your paragraphs are not too long, and add paragraph titles every few paragraphs in order to make the text easier to read. Titles: Verdana 21 pt, Orange Introduction: Georgia Bold 13 pt, Dark Grey Body:Â Georgia Bold 13 pt, Dark Grey Paragraph title: Georgia Bold 13 pt, Dark Grey

Quote box Adding quotes to long articles makes a page more inviting to read. Quote: Verdana Italic 14 pt. Quotation colours can be chosen. There are two versions: Orange and Dark Grey

Ingredients box This box provides you with a frame for displaying the ingredients. Title: Verdana 21 pt, Pink, Quote: Georgia 14 pt, Dark Grey

Selection element This control element provides dropdown boxes for easy access to selectable content. Tab text: Verdana 16 pt, Dark Grey, Field label: Georgia 13 pt, Dark Grey

Information box Information on which you want to place special emphasis. Title: Verdana Bold 14 pt, Dark Grey, Other text: Georgia 13 pt, Dark Grey

Buttons By default, buttons are 25 pixels high and use an orange gradient. Call-to- action buttons are 30 pixels high and use a red gradient. The sign in and log out buttons are fixed at 20 pixels and cannot be changed. Button text: Sansa Normal, 10, 13 or 16 pt, White, Background: orange or red gradient

Photograph Photographs should be either 220 or 440 pixels wide.

Secondary content area

In this area you can provide the user of your website with additional functionality and secondary information. Don’t try to fill this column with redundant information, but rather keep things on topic and to the point. As a general rule, you should not add more than three items to this column. Here are some sample items.

‘Did you know?’ box Grab your audience’s attention with some interesting facts concerning the main content. For example: tell them about where you found that sourdough used in a specific product, mentioned in the primary content area. Titles: Verdana 21 pt, Body: Georgia 13 pt, Link: Georgia Bold Underlined 11 pt, White

Related articles Help the user of your website discover other relevant content by providing him with direct links to some interesting articles on the subject. Titles: Verdana 21 pt, Light Blue, Link: Georgia Bold Underlined 13 pt, Dark Grey

Associated documents Sometimes you want to offer downloadable content that is associated with the main content. In this case, you can provide links to the downloadable documents in a list. Titles: Verdana 21 pt, Light Blue, Link: Georgia Bold Underlined 11 pt, Dark Grey

Download box If you have only one related download, and you want to draw special attention to this document, you can use a ‘Download’ box for emphasis. Titles: Verdana 21 pt, Body: Georgia 13 pt, Link: Georgia Bold Underlined 11 pt, White

Related recipes A special case of the related links list, is this recipes list. Here, small photographs serve as a visual reminder of the recipes in which you can use the product mentioned in the main content area. Titles: Verdana 21 pt, Light Blue, Link: Georgia Bold Underlined 13 pt, Dark Grey

Puratos Brand Identity Guide

Online banners

> 160 pixels x 600 pixels

Discover Discover Discoverhow how how international international international expertise expertise expertisecan can can help help helpbuild build build your your yourlocal local local business business business

CLICK CLICK CLICKHERE HERE HERE

Discover Discoverhow how Discover how nutritional nutritional nutritional knowhow knowhow knowhow can canhelp helpyou you can help you to todevelop develop to develop your yourproduct product your product portfolio portfolio portfolio CLICK CLICK CLICKHERE HERE HERE

Discover Discover how Discoverhow how innovation innovation innovation can can become canbecome become your your most yourmost most important important important business business business driver driver driver CLICK CLICK CLICKHERE HERE HERE

Note: dimensions used here are just examples and can be adapted whenever necessary.

Some important tips to make your banner effective • Make sure that the content of your banner is relevant for your audiences. They must immediately grasp that it is worthwhile to click the banner. • Use influential, activating words in your text. • Often, it is a good idea to keep the same headline on your banner that you have on your landing page or entry page. When people click through the banner, they will come to see the same headline that sparked an interest in them in the first place. • Do not forget to always put the “click here” button. People are still used to off-line advertising and don’t realise that they are actually meant to click on it to find out more. The “click here” call to action improves the effectiveness of your banner. • Add next to the click button a message why they should click on this button. • Make the banner dynamic for improved impact and make sure it is always/only displayed near appropriate and relevant content. • Always include the Puratos logo: it will increase brand recognition even if the banner isn’t clicked.

> 300 pixels x 250 pixels Typography Text in banners is put in Sansa Normal or in Sansa SemiBold (eventually, with a soft shadow), but only if this is necessary to guarantee legibility (for example, when the text is partly put over the image). Gradients

Discover how nutritional knowhow can help you to develop your product portfolio CLICK HERE

Discover how nutritional knowhow can

Use one of the three Puratos gradients as a background for text in banners; and have it fade out over the picture. Buttons See guidelines page 90.

Puratos Brand Identity Guide

External newsletters

Newsletters help your company stay in regular contact with your customers and prospects. At Puratos we have two types of external newsletters: • Vision, for the craft sector • Infocus, for large accounts Both exist in electronic and printed versions. They are designed to maintain the corporate image and to offer a large degree of freedom for customization. The title, Vision, should be used in all companies but it may be translated if necessary while Infocus is mandatory in all languages. All Puratos companies are free to define the content of these magazines the way they want, according to the communication strategy of the Group. Keep the right balance between our three core activities – bakery, patisserie and chocolate – which need to be promoted equally. Add the consumer dimension as it is a way to differentiate ourselves from our competitors. Please send a PDF of all newsletters to the Group Communication Department so they can see what you are doing, and stay informed.

vision

infocus

MAGA ZINE

NEWSLETTER

Magazine voor wakkere bakkers en pittige patissiers September 2011

The newsletter of Puratos Industry Solutions

january 2012

Innovatie & Inspiratie Ontdek de nieuwe recepten voor het eindejaar

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Create value in baked goods through texture and nutrition

Dear customer, welcome to the ﬁrst 2009 edition of our Asian Infocus magazine. The consumption of baked goods in Asia keeps growing, as conﬁrmed by all sources and statistics at our disposal, and this in spite of the worldwide economic crisis. In such circumstances, we as Puratos are more than ever convinced about the need to help you to create value in the bread, rolls, pastry and cakes that you are producing and selling. Focusing on price and cost is, of course, a relevant concern in tougher times. What is more important however is to stand out from the crowd and make products which respond to consumer preferences. Asian consumers want to eat bread or cakes with the right taste, texture (a broad concept which covers freshness, softness, bite and many more aspects) and appearance. They clearly desire healthier products which comply with the highest food safety and quality standards. We at Puratos are focusing more than ever on

GJA002001 Puratos_FinAnnee_Complet_NL6.indd 1

helping our customers to develop, produce & market their baked goods along these lines. We are therefore also increasing the number of consumer (sensory) analyses to ensure we oﬀer you the right solutions. Our Second Industry Seminar, now called Innovation & Nutrition Summit, being held in Guangzhou on March 31st & April 1st 2009 , is zooming in on creating value in baked goods through textural solutions & nutritional beneﬁts, and is a sign of our continued commitment to help you develop your business. Our Puratos Account Managers, R&D and Marketing teams across the region will be following up on all sim irit laor iureetu msandigna feu feuismo dolore enis ad et dolor ipi. Rud eugueri uscidui smodolore minit iandre prat velisit elesequi eu faccum zzrit venit lorem dolesse ndionsequam eummy nulla acin velisl dolore faccummy niat iandre prat velisit elesequi. • Virginie Poels

5/09/11 16:51

> vision magazine (for artisanal clients)

> printed newsletter (for large account clients) 2 • Infocus Newsletter Infocus Newsletter • 3

Gait lummod del eumsandreIbh er in henisci llaore del utem augiam nim ver in vel deless. Create value in baked goods through texture and nutrition.

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et einde van het jaar is in zicht: stilaan tijd om aan de drukke eindejaarsperiode te denken. Wij hebben alvast een waaier aan nieuwe recepten voor u klaargestoomd. En wie kunnen we bij wijze van inleiding beter aan het woord laten dan onze demonstrateurs? Laat u vervolgens inspireren door hun recepten, ga creatief aan de slag en verras uw klanten met zalige zoetigheden en hartige creaties!

Michel Eyckerman De eindejaarsfeesten blijven voor mij een jaarlijkse reünie die in familiale kring wordt gevierd. Koken, cadeautjes uitdelen, gewoon samen zijn en genieten. De bûche met fruit en slagroom blijft een klassieker met Kerstmis. Voor de toekomst zie ik de verwachtingen van de consumenten steeds groeien. Innovatie is onmisbaar, aangezien mensen steeds op zoek blijven gaan naar nieuwe smaken, texturen, combinaties en afwerkingen. De kloof tussen dagdagelijkse producten en het topgamma zal steeds groter worden.

Ludo de Kok Halloween begint meer en meer een begrip te worden. Veel ondernemers doen eraan mee, waaronder ook bakkers en patissiers. Met Sinterklaas wordt bij ons nog steeds het schoentje gezet en gaan we op 5 december ’s avonds langs bij opa en oma. De specialiteit in Nederland rond deze periode, is de “deegventjes”, een sandwichdeeg in de vorm van een mannetje en details met rozijnen. Kerstmis is en blijft een gezellige periode. Ook bij het maken van kerststukken blijf ik creatief, net zoals bij patisserie. De Tulband en Kerststollen, rijke degen gevuld met rozijnen en krenten, zijn dan weer de specialiteiten in Nederland. In ons beroep, vergroten de wensen van de klanten onophoudelijk: aroma, smaak, visueel aspect en innovatie. Wij worden op die manier gestimuleerd om ons assortiment aan te passen aan de wensen van de klant.

Stéphane Janer

Didier Van Hove

Gezien mijn Franse oorsprong, heb ik Sinterklaas en zijn cougnous hier pas leren kennen. De kinderen kijken er elk jaar vol ongeduld naar uit. Het belangrijkste feest in Frankrijk is echter Kerstmis.

Sinterklaas is belangrijk omdat ik op mijn beurt kan zorgen dat mijn kinderen een onvergetelijke dag krijgen met snoep en cadeautjes. Speculoos, marsepein en chocolade komen tegenwoordig ook in enorme variëteiten voor.

Wij vieren het met de familie, maar afhankelijk van de regio, wordt dit op verschillende manieren gedaan. Bij ons wordt er gezorgd voor hartige gebakjes in bladerdeeg, zanddeeg,… De kinderen staan dan weer in voor het dessert, bûches op basis van biscuit en zoete gebakjes.

Kerstmis blijft een dag die gevierd moet worden met mensen die je zeer nauw aan het hart liggen. De nadruk ligt bij ons echt op het tafelen en brood speelt hier een belangrijke rol. Voor het dessert hou ik vast aan de traditionele bûche met slagroom of crème-au-beurre.

Volgens mij willen de mensen terugkeren naar de tradities en zijn ze ook meer en meer gehecht aan de cultuur van hun regio. De sterkte van de bakker, patissier of chocolatier zal zijn om zich aan te passen aan de vraag.

Naar de toekomst toe, is het belangrijk voor de artisanale bakker om zich te onderscheiden. Kwaliteitsvolle producten zullen samen met innovatie de sleutel tot succes zijn, en dat is waar Puratos een bevoorrechte partner kan zijn.

GJA002001 Puratos_FinAnnee_Complet_NL6.indd 2

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GJA002001 Puratos_FinAnnee_Complet_NL6.indd 3

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34%

Create value in baked goods through texture and nutrition.

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5/09/11 16:52

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Note: did you know that Puratos has invested in the ‘Campaign Commander’ software to help you create your electronic newsletters? You can use it for a very low price! For more info contact communication@puratos.com

> electronic newsletter

infocus E-NEWSLETTER

The newsletter of Puratos Industry Solutions

January 2010

In this issue: • Tem ing eu faciliq uismodo lobore modit alisit lorercipis nonumsan. • Tullandre del ip eugue dolorpe raessenisit aliquat. • Pute feum ipis ad modolent laore dunt utat augait ut loboreetum duisissenim • Ferit illam, vulputet la facilisim volortinci blaortiscip et dolorero con utem

Create value in baked goods through texture and nutrition. Tie conse con henisl ut lorem zzriustie del utem ing exer sim dolesto elese tat do del dolesed tem zzrit nulla ad tisl ut ulputatem dip elisl ut voloboreet lorperit ex elit vel utpat laorem et wissi bla facipsuscil duisi et wisl utet, commod te velisl doluptat, summod magnit iureet alit lum zzriustrud tat velit augait la feuisit estissi.Si bla feugiam, core feugait inisis nisc. GET MORE INFO

Ud te dignisl er ipsustrud te min hent acip

infocus E-NEWSLETTER

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The newsletter of Puratos Industry Solutions

GET MORE INFO

January 2010

Ecte ent dolore minit velenim Ecte ent dolore minit velenim quam, quisl dolessed tat, vercing er sis nostie magnim niscing erat lum il ipsumsan ulla feu facilisl irit dolobor perciliquat nim vullaore magnim iurem nonse do ea coaut nim eliquipsum quatum nim in euisl ercin ut nummy nostis nibh eumsan henismod nt vent num zzrit dolore feu facin utat. Uptat wis amcon ut nos alit prat ut et, susci eraestrud ex ea feu feugiam nonullaore dionsed tveliquamet lobor at. Magnism olendignt. GET MORE INFO

Create value in baked goods through texture and nutrition. Ud et ad minibh etum ipit praese dunt wismod magna augue magnissenim dionsequisis am num inim zzriustrud dolesto odit augait acipit nim quisi. Putat vel utpat. Si tatis nonsenit, consequam, quat, conulla feuissectem il er at euis nit wis dipis num vero dolesed exero consecte tio od magnit iriustrud tionsequatum nis ad tet wis nonulpute modolor si tat, vel iure min volobor ilit, qui tet, vel utatumm odigna faccum dolore et, sectet.

GET MORE INFO

Ud te dignisl er ipsustrud te min hent acip Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

www.puratos.com

Puratos Brand Identity Guide

Newsletter example

To create consistent communication, always use the same type of header. Vary in the use of the different building blocks. All combinations of building blocks are possible. Use the best combination for the subject. If there is a lot of news you wish to share, you can combine several blocks. If you just want to send a teaser e-mail, one is more sufficient. Make sure your message is clear at a glance.

> electronic newsletter examples

Different kinds of building blocks

Basic header

Social icons Insert social icons to be easily reachable through different contact channels. Title & Key image Probably the first and one thing that is really read/seen and therefore the main part of the newsletter. Choose it wisely.

Building block

Body text Keep it as short and simple as possible, to facilitate reading. Come straight to the point.

Call to action Use active urgent language to prompt the reader to click it.

Building block

Short news items Only display items with a brief summary; a read more link brings the reader to the full article on the site.

Building block

Note: be user-friendly. Always make it possible to view an online version of the newsletter Basic footer

and give the option to unsubscribe.

Puratos Brand Identity Guide

Seminars and events toolkit

Our seminars and events toolkit, consisting of various templates for invitations, forms and posters will help you to quickly create a consistent and attractive look & feel for your seminar or event so that you can focus on the creation of the added-value content. > invitation with fax back registration page

> evaluation form

FAX BACK Registration

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Send to +32 2 466 25 81

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Global Marketing Seminar Please complete the registration zzrit il ipsumsan elesequis aut. Name:

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23 – 27 May 2011

May , 23 – 27 2011 Hotel Marivaux - Brussels Hotel Marivaux - Brussels

......................................................................................................................................................................................................................................................................................

Title job: ................................................................................................................................................................................................................................................................................. Company: e-mail:

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.......................................................................................................................... Country: .........................................................................................................................

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................................................................................................................................... Tel: .......................................................................................................................................

Thank you for your collaboration. Language preferred for presentations o Lorum

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Accommodation

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The seminar will be held in the Hotel Royal Marina Plaza. Please specify the type and number of room(s) needed: ........................................

x Single Room(s)

........................................

x Double Room(s)

........................................

Check in Date(Y/M/D)

........................................

Check in Date(Y/M/D)

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Puratos will cover your hotel room of March 30th & 31st

Name: During the seminar, you will have the opportunity to schedule a one to one meeting with one of our speakers.

Evaluation form o Ipsum

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numsan hent aci tis alis do dio od tatismodolor suscidunt aliquamet, vullumsan velit vullam, quatinci Title job: .................................................................................................................................................................................................................................................................................

What are the topics, treated during the seminar, you would like to discuss?

Company:

e-mail:

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Thank you for your collaboration.

Content

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General question:

Once we will receive your confirmation, we will send you more detailed information on the seminar. Thank you.

Very poor

Poor

Good

Very good

Excellent

1. The overall content of the seminar according to your expectations? 2. The ratio theory (presentations) / practical?

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

INSERT CODE

3. The presentation on Bakery Trends in Asia - the added value of the information delivered

www.puratos.com

- the level of detail of the information - the speakers’ knowledge of the topic 4. The presentation on Creating Value in Baked Goods through Texture and Nutrition - the added value of the information delivered - the level of detail of the information - the speakers’ knowledge of the topic

INSERT CODE

Once we will receive your confirmation, we will send you more detailed information on the seminar. Thank you.

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium 5. The presentation on Technical Basics for Understanding Finished T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com goods’ texture

INSERT CODE

www.puratos.com

Please complete the registration at www.puratos.com/seminartitle

- the added value of the information delivered - the level of detail of the information - the speakers’ knowledge of the topic 6. Workshop 1 on Create more Value in your Cakes through Texture and Nutrition - the added value of the information delivered

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- the level of detail of the information - the speakers’ knowledge of the topic

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20/05/11 10:00

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Location

> square invitation folder

20/05/11 16:28

> online invitation

Cake Symposium Invitation

Leuven March, 31st

invitation

> contact form

The newsletter of Puratos Industry Solutions

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January 2010

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In this issue:

Name:

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Company:

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E-mail: ................................................................................................................................... Tel: ....................................................................................................................................... Thank you for your collaboration.

Create value in baked goods through texture and nutrition.

Contactform INSERT CODE

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

INSERT CODE

www.puratos.com

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Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

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Once we will receive your confirmation, we will send you more detailed information on the seminar. Thank you.

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> tri-fold invitation folder American Sweet Goods

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Sweet sensation from the United States

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American Sweet Goods

4 mm radius Subtitle

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00:00 - 00:00

Program item Explanation

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Program item Explanation

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Subtitle

01/2012 - B/N PAT - ASG - BE - ENG

American Sweet Goods

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How to use rounded corners? Rounded corners will be

We offer much more than products. Indeed we have built our organisation to deliver great ideas and help you make them happen.

applied to freestanding pictures: pictures that are not

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located on the edge of a page or American Sweet Goods immediately adjacent to other Sweet sensation from the United States

pictures. WhenAmerican pictures are Sweet Goods

positioned at any edge of the page, or pictures are combined in a ‘picture strip’, we don’t use

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> dvd sleeve

rounded corners. The corner radius as defined in InDesign

“Puratos has helped us launch our own range of muffins and cupcakes. They worked with us closely to develop the best products, process and packaging – and without them we wouldn’t have the success we have achieved today.”

will always be 4 mm radius for

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an A4 format. On substantially

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Elena, Supermarket pastry-chef — Latin America

bigger formats, such as posters, we can increase the radius proportionally:

Get your customers the sweet sensation they want.

- A4: 4 mm

01/2012 - B/N PAT - ASG - BE - ENG

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

- A3: 5.7 mm - A2: 8 mm - A1: 11.3 mm - A0: 16 mm,...

> event program PROGRAMME 24-25th March 2015, Brussels, Belgium

Programme

Get a Slice of Inspiration You will have a chance to discover:

BDS 2014 - June 23-27

• The latest trends in cakes • What consumers really think about cake freshness

Subtitle

24th March

25th March

00:00 – 00:00 Program item Explanation

Program item

00:00 – 00:00 Program item Explanation

Explanation

00:00 – 00:00 Program item Explanation

Tuesday June 24th

Date

00:00 – 00:00 Program item Explanation

Canopée Auditorium Canopée Auditorium

11:00 Dive in the Puratos Magic

Canopée Auditorium

12:30 Lunch

Restaurant Argan

13:30 Dive in the Puratos Magic

Baobab Auditorium

18:00 Team sport activities

Baobab Auditorium

20:45 Diner

nemo 33

09:00 Introduction to the product days

Canopé Auditorium

10:15 Product management & pricing

Canopé Auditorium

11:30 Product sessions

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

12:20 Lunch

Restaurant Argan

13:50 Product sessions

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

19:45 Nutrition awards

Baobab Auditorium

20:15 Dinner

in Dolce’s Gardens

09:00 Product sessions

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

12:10 Group Pictures

On esplanade

12:30 Lunch

Restaurant Argan

13:35 Introduction to the customer days 14:30 Customer sessions

Canopé Auditorium

9:00 Customer sessions

Thursday June 26th

09:00 General introduction 09:15 Group update

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

12:30 Lunch

Restaurant Argan

14:00 Customer sessions

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

16:40 Conclusion of the customer days

Canopé Auditorium

17:00 Continious Improvement Awards

Canopé Auditorium

18:00 Boost our Business Night 10:00 Regional Sessions – neeu – APMeA – AMeRICAS – Seu / IBeRICA

Friday June 27th

Monday June 23th

• An array of solutions - from the batter, the fillings and the packaging - to help you overcome the freshness challenge

Wednesday June 25th

B-1702 Groot-Bijgaarden, Belgium uratos.com

Program item Explanation

00:00 - 00:00

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ant.

00:00 - 00:00

Subtitle

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Table title

Baobab Auditorium Ginko Amarante Cocobolo 2

11:30 Function Sessions – GM – Sales / R&D / Marketing

Ginko Baobab Auditorium

Plan 13:00 Check out followed by lunch

Restaurant Argan

14:00 Value Creation through Innovation

Canopé Auditorium

15:00 Conclusions of the day/week

Canopé Auditorium

16:00 End of the seminar

CONFERENCE ROOMS 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Cocobolo 2 & 3 / Amarante / Cherry 2 & 3 / Bois Dentelle / Cherry 1 / Ginko / Cocobolo 1 / Flamboyant

Free evening

AMARANTE BOIS DENTELLE COCOBOLO 3 COCOBOLO 2 COCOBOLO 1 DELFINO EBÈNE TASTE TOMORROW E-COFFEE FLAMBOYANT GINKO CHERRY 3 CHERRY 2 CHERRY 1

TOILETS B

13 6

14 ELEV/ASC.

AUDITORIUM BAOBAB

CENTRAL BUILDING Main Entrance Lobby

AUDITORIUM CANOPÉE MAIN DINING ROOM ARGAN

ENTRANCE

1248 BDS2014 Binder_programma_v3.indd 1

16/06/14 07:43

1248 BDS2014 Binder_programma_v3.indd 2

16/06/14 07:43

IURERCI

VERAESSISCIP

IURERCI

VERAESSISCIP

Table

Decorcrem

Decorcrem light

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25 Lbs. Bag

Title Sansa Bold Condensed 8 pt

Decorcrem

Decorcrem dark

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Cedorer iurerci

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25 Lbs. Bag

Decorcrem

Decorcrem heavy

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25 Lbs. Bag

Decorcrem

Decorcrem medium

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25 Lbs. Bag

Text Sansa Condensed 8 pt, leading 10 pt strokes: 0.5 pt rounded corner radius: 4 mm Colour = colour of the wave Puratos Brand Identity Guide

Public Relations and the Puratos boiler-plate

A boiler-plate is a descriptive text about Puratos. The new Puratos boiler-plate text should be used when we want to describe our Group in a nutshell. You’ll see it’s been used in the corporate brochures and will in the future become a constant feature of all Public Relations press releases. It can also be used on the website of a partner or in a leaflet for a project we sponsor,... This new Puratos boiler-plate text is shown in full below and is available on Puranet.

“Puratos is an international group, which offers a full range of innovative products, raw materials and application expertise for artisans, industry, retailers and food service customers in the bakery, patisserie and chocolate sectors. Its headquarters are located on the outskirts of Brussels (Belgium), where the company was founded in 1919. Today, its products and services are available in over 100 countries around the world. In many cases, they are produced locally by subsidiaries. Above all, the company aims to be ‘Reliable Partners in Innovation’ across the globe to help its customers deliver nutritious, tasty food to their local communities. For further information, visit www.puratos.com”

To add some more up to date facts and figures, have a look at the fact sheet on our Puranet (search for Puratos facts & figures in the search box on the homepage) or contact communication@puratos.com.

100

G ro o t-Bijgaa rde n, 13 januari 2015

Het Inspirience Center – G ro o t-Bijgaa rde n, 13 januari 2015 het onderzoekscentrum van Puratos – rolt de loper uit voor Zijne Majesteit Waar ervaring en inspiratie elkaar ontmoeten Filip Koning Onderzoekers van Puratos werken rde nauw met universiteiten, onderzoeksinstellingen en toeleveranciers G ro o t-Bijgaa n, samen 13 januari 2015

om de producten van de toekomst te ontwikkelen, met als voornaamste focuspunten voedingswaarde, smaak en gebruiksgemak. Onderzoeksteams werken samen en wisselen kennis uit in een omgeving waar technologie en Het voor Inspirience is een splinternieuw onderzoekscentrum dat in het najaar van 2014 competentie elkaar versterken. Een gedeelde passie innovatieCenter staat te allen tijde centraal. Innovatie is geen (*) Met Taste Tomorrow biedt Puratos zijn klanten inzichten in de behoeften en verwachtingen van consumenten Hetsteeds onderzoekscentrum is een belangrijke mijlpaal in de groei van de doel op zich voor Puratos; het is een manier werd om iningehuldigd. te spelen op de veranderende consumentenen alsook in de trends binnen de wereld van bakkerij, patisserie en chocolade. Het betreft een kwantitatief on-line groep, klantenbehoeften, dicht bij de klant te staan en hen te helpen hun bedrijf verder te laten groeien. onderzoek in 25 landen waaraan 11.000 consumenten deelnamen en een kwalitatief onderzoek met tegemoet wil komen aan de steeds veranderende verwachtingen van de consumenten. die 100 consumenten in 7 trendbepalende steden: San Francisco, Sao Belle, Paulo, Parijs, Istanbul,van Moscow, Shanghai 6 000 m² grote Center in Groot-Bijgaarden worden innovatieve, creatieve In hetvan Voorzitter de Raad Bestuur van Inspirience Puratos, verduidelijkt: “Sinds zijn Eddy Van en Tokyo. ontwikkeld voor klanten in aantal de sectoren bakkerij, patisserie en chocolade. oplossingen oprichting is Puratos er in geslaagd om voortdurend te groeien en gebruik te maken van een etapes die staaltje van technologisch vernuftin de samenhangen met de lancering van een nieuwVandaag product ofrolt een dit nieuwe technologie. Enkele voorbeelden de rode loper uit voor onze Koning. bakkerij: Puramalté, het eerste merkbrood; T500, het eerste bereidingsmiddel voor bruin en ___________________________________________________________________________________________________ volkorenbrood; S500, het eerste bereidingsmiddel gebaseerd op enzymetechnologie O-tentic, Koning de eersteFilip een exclusief bezoek aan het nieuwe Nu dinsdag 13 januari 2015 brengt Zijneen M ajesteit actieve zuurdesem. Onze Belcolade chocolade-experten ontwikkelden het een Origin assortimentgroep nadatwiens ze de innovatiecentrum van Puratos, internationale activiteiten een belangrijke bijdrage leveren aan Over Puratos diverse van chocolade onderzochten eneconomie. decodeerden. wetenschappelijke de Belgische Het Deze ultramoderne Inspirience analyse, Center biedt een platform voor innovatie, waardoor Puratos is een internationale groep van Belgische originedegustatieprofielen die een volledig assortiment aan innovatieve producten gecombineerd met een sensoriële analyse ligt aan de basis van het op punt stellen van “Les Arômes de Cyrano”, Puratos meer dan ooit haar klanten kan ondersteunen en inspireren. produceert en applicatie-expertise biedt voor de bakkerij-, de patisserie- en de chocoladesector. Vandaag zijn onze naarde de en ontdekkingsreiziger Cyrano de Bergerac. Dit zijn stuk voor stuk producten en diensten beschikbaar in meer dan 100genoemd landen over heleFranse wereld.schrijver In veel gevallen worden ze ter plekke geproduceerd door onze dochterondernemingen in 53ontwikkelingen fabrieken. Onze die klanten zijn vakmensen werkzaam in ambacht, de notoriëteit van Puratos onderbouwen en onze zal pioniersrol de passie Koning van onze Filip experten Zijne en M ajesteit trouwens een werkvergadering bijwonen Tijdens zijnretail, bezoek foodservice en industrie. Wij willen hun ‘betrouwbare partner in innovatie’ zijn over de hele wereld enrond hen helpen het Innovatie in de voedingsindustrie, in het bijzijn van academische experts, bevestigen.” het bij thema leveren van voedzaam, lekker eten aan de lokale consumenten. Ons hoofdkantoor is gelegen in Groot-Bijgaarden, aan de vertegenwoordigers van de voedingsindustrie, researchers en lokale en regionale overheden.

rand van Brussel (België).

Globale en lokale interactie

M 69 alcorps, CEO van Puratos: ‘Ik hele ben blij en uitermate trots Koning Filip te mogen verwelkomen Daniel De Puratos Groep heeft lokale R&D-afdelingen in haar dochterondernemingen over de wereld. Het in het Inspirience die Center. Ditlokaal is voorkunnen ons een uniekeuitgerold kans omofons innovatiecentrum voor te stellen; een plaats Inspirience Center ontwikkelt globale innovatieve technologieën nadien worden waar Die onzeinteractie creativiteit wordt aan lokale onze jarenlange aangepast in functie van de eigen marktbehoeften. en gekoppeld samenwerking tussen en globaleervaring inzake research naar producten voor patissiers en chocolatiers.’van nieuwe oplossingen voor teams is doorslaggevend voor de succesvolle bakkers, ontwikkeling en implementatie klanten. Als betrouwbare partner in innovatie is Research & Development altijd al een belangrijke pijler Puratosinvesteert blijft enorm investeren onderzoeksontwikkelingsactiviteiten om dicht bij zijn klanten te geweest voor de onderneming en haar groei. Puratos 2,5 procent vanindehaar jaaromzet van deenGroep in staan binnen en hun bedrijven te helpen groeien. R&D, beduidend hoger dan het gemiddelde de voedingsindustrie. Het Inspirience Center vertegenwoordigt een investering van 15 miljoen euro. Eerder opende Puratos ook al een Asian Development Center in China, een investering van ongeveer 3,3 miljoen euro.

Voor verdere informatie, bezoek www.puratos.com

Perscontact

Pascale Jantcheff Group Marketing Services Director Puratos Groep Industrialaan 25 - 1702 Groot-Bijgaarden Tel.: +32 2 481 44 44 e-mail: pjantcheff@puratos.com Puratos Groep Industrialaan 25 1702 Groot-Bijgaarden Tel.: +32 2 481 44 44 e-mail: pjantcheff@puratos.com

Ultramoderne laboratoria

Het Inspirience Center huisvest zes laboratoria, uitgerust met de meest geavanceerde installaties. Ieder labo focust op een ander aspect van het steeds complexer wordende onderzoek. Er werden belangrijke inspanningen geleverd om de kantoren en laboratoria in het Inspirience Center milieuvriendelijk te maken. Een groen dak helpt om externe temperatuurschommelingen op te vangen en vertraagt het afvloeien van het water. Automatische zonneschermen reduceren de impact van de warmte door de ramen, die eveneens de nood aan externe verlichting verminderen. Een slim gebruik van natuurlijke hulpbronnen zoals licht, lucht en regenwater Daniel Malcorps , CEO van de Puratos Groep, is beschikbaar voor interviews over dit onderwerp. leidt tot een vermindering van de water- en energieconsumptie en verlaagt de CO2-uitstoot. Ook de Als u geïnteresseerd bent, neem dan contact op met: oveninstallaties zijn in een eigen geïsoleerde kamer ondergebracht om hun invloed op het aircosysteem te minimaliseren. Leen Van Parys Outsource Communications Tel.: +32 (0)2 451 00 04 e-mail: leen.van.parys@outsource.be

Als afsluiter van de dag zal Daniel Malcorps, CEO van Puratos, een tipje van de sluier lichten over de resultaten van de nieuwste internationale studie Taste Tomorrow(*) : ‘Het bezoek van Zijne Majesteit de Koning is een erkenning voor onze onderneming, maar toont tegelijk ook het belang aan van voeding en van vernieuwing in de voedingsindustrie. De resultaten van ons internationaal onderzoek Taste Tomorrow bevestigen dat consumenten versheid, smaak en voedingswaarde uiterst belangrijk vinden bij de keuze van hun bakkerij, patisserie en chocolade producten’.

PRESS KIT 2012 - 2013 2nd release - June 2013

-1-

PressKit 2nd Release.indd 1

10/06/13 08:08

Note: for your convenience, a PR-kit is available with handy Tips on Puratos Spokespeople, Do’s and Don’ts, Q&A and much more. Check it out on the Puranet.

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Internal communication material

Internal magazines

The Unicorn magazine is our local, internal magazine aimed at all our personnel. It is created and published by the subsidiary. The U-Team magazine is our international magazine aimed at managers of the Puratos Group. It is made in our company headquarters in Groot-Bijgaarden.

> Unicorn local magazine cover design

> U-team international magazine cover design

Het halfjaarlijks blad voor en door de medewerkers van de Puratosgroep

Juni 2014

Be@TOP2020!

PUR_4059_uteam_dec2014_cover.indd 1 PUR_3727_unicorn_NL_juni2014_030614_b.indd 1

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3/06/14 16:11

11/12/14 12:26

Other internal communication

Note: the Passport is ideal to give to new employees when they start at Puratos.

The Puratos Passport is an internal brochure, informing all employees about where we come from, who we are, what we stand for and how we do things. It incites everyone to behave like a true Puratos spokesperson themselves.

This passport belongs to

Surname

Jantcheff Willems 2.

Given nameS

Pascale Henk

PURATOS PASSPORT

What does Puratos stand for?*

iSSuinG country

As a specialist in bakery, patisserie and chocolate, we inspire our customers with new ideas.

innovative products, technologies and services, that we’re able to deliver concrete solutions our clients can rely on. It’s through

United States Belgium

We want to be

Delivery Date

close to people

everywhere in the world.

Mai June 15th 2011 21 2011

SiGnature of the paSSport owner

We respect local food cultures, and do what we can to be a part of them.

Everything we do, we do with passion. * this is the outcome of a survey conducted in 2010 amongst our colleagues and customers in the world

–2–

–3–

Our Vision

Our Mission

We believe that all over the world people will attach more and more importance to the quality of their food in the future.

At Puratos, we are close to customers and consumers everywhere.

NUTRITION HEALTH

PLEASURE

We turn technologies and experiences from food cultures around the world into new opportunities to help our customers to be more successful with their business.

The Puratos magic:

our values Six values guide our behaviour to be true reliable partners in innovation.

Team spirit

Passion

Ethics

Courage

Quality

Vision

CONVENIENCE

TASTE

Therefore we are committed to offering products that combine taste and nutritional value and, as a result, contribute to consumers’ health and eating pleasure, in the most convenient way.

Our positioning Reliable partners in innovation

Team spirit vision

ethics quality courage

passion

The three first values relate to the way we are “reliable partners”.

The next three relate to the way we “innovate”.

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Product communication and communication concept About our brands 104

We have one strong corporate brand, Puratos, and three umbrella brands that mark our flagship product assortment: Puratos, Belcolade and PatisFrance. In addition, we also market one or more priority brands, ranges and/or products through communication concepts. This chapter explains Puratosâ&#x20AC;&#x2122; Group brand strategy, architecture and trademark policy.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

105

Brands and trademarks

Puratos views on brands Since the very early days, Puratos understood the role brands can play in a company success story. Yesterday Pura-Malté and T500… and today S500, Belcolade, Miroir, O-tentic, PatisFrance, Cremyvit, Satin,… are some of the product assortments that marked turning points in the Puratos evolution. They contributed to position Puratos as reliable partners in innovation. Through the years, we have identified 3 umbrella brands: . Puratos . Belcolade . PatisFrance These are our flagship brands. Puratos invests and focusses on Priority Products, as well in terms of product development as communication, making them stronger in customers’ minds. In each country, our portfolio is composed of a mix of global products and locally developed products. Product names always have to be approved by the Brand Committee according to the Brand Procedure explained in the Group Trademark Policy (see further on page 111).

Note: we don’t make a difference in look & feel between products and concepts.

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Both the history and the global product strategy helped us define our Group Brand architecture:

Company Brand Umbrella Brand

Priority Products (Global)

Products

(Global and local)

Cremfil

S500

Softâ&#x20AC;&#x2122;r

Kimo

Sapore

O-tentic

Puraslim

Puravita

Mimetic

Aristo

Deli Cheesecake

Satin

Acti-Fresh

Chantypak

Ambiante

Passionata

Miroir

Harmony

Sunset Glaze

Carat

ChocolantĂŠ

Cryst-o-fil

Cremyvit

e.g. Tigris, Goal, Sensopan, CPT Finesse, Whippak, Topfil, Cuisipak, Bakefil, Classic, Summum, Vivafil, Puralix, Purawax,...

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Branding strategy Our branding strategy is simple and based on 5 levels: 1 - Company brand 2 - Umbrella brand 3 - Priority Product name 4 - Global Product name 5 - Local Product name

The roles of these 5 types are as follows Company brand Puratos is our company brand with its positioning â&#x20AC;&#x153;reliable partners in innovationâ&#x20AC;? and its vision

and mission. This company brand is supported by all the communication of the Group internally

and externally. Umbrella brand We have 3 umbrella brands: Puratos, Belcolade and PatisFrance.

They have their own logo, but communication is always signed by Puratos.

Puratos is our umbrella brand for the majority of our Bakery, Patisserie and Chocolate product families

and our flagship brand towards Bakers & Patissiers.

Belcolade is our umbrella brand for the Real Belgian Chocolate and our flagship brand towards

Chocolatiers. See also Belcolade chapter: page 158.

PatisFrance is our umbrella brand for the Nut based products with added value and our flagship brand

towards high end Patissiers and fine Gourmet. See also PatisFrance chapter: page 174.

Priority Product(s)

Priority products are strategic product families for the Group. They have an international

names

scope and are internationally supported. We have a limited number of priority products

and they are generally linked to our Top Priority and Focus products categories.

For example: S500, O-tentic, Satin, Acti-Fresh, Carat,... Global Product(s)

They represent other global product categories for the Group.

names

Generally they have more of a regional scope.

For example: Regional: Tigris, Toupan, Cremico,... Local Product(s)

They represent local product categories.

names For example: Local: Profit China, Profit Suisse,... Product category A collection of products and ranges. For example: Specialty mixes, Glazes, Real Chocolate,... Concept

A common Puratos approach to facilitate sales of 1 or more priority range(s) and/or

product(s). A concept can be technology based or application based.

For example: Breads of the world, French patisserie, Integrated filling approach,... Application

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A finished product.

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109

Product Categories A collection of products and ranges. Bakery

Patisserie

Chocolate

• Bread improvers

• Cake, sponge & choux mixes

• Real Belgian chocolate

• Modulars

• Custard cream mixes

• Real chocolate

• Flavours & sourdoughs

• French specialty mixes

• Compound chocolate

• O-tentic

• Mousse & bavarois mixes

• Chocolate, cocoa & nut-based fillings

• Bread mixes

• Fruit & cream fillings

• Pralinés & Nut pastes

• Margarines & specialty fats

• Flavouring preparations

• Enzymes

• Glazes

• Emulsifiers

• Icings, fudges & ganaches

• Other products

• Non-dairy toppings • UHT specialties • Other products

Concepts A concept is a common Puratos approach to facilitate sales of one or more priority range(s) and/or product(s). A concept can be technology based or application based. Here is a non-exhaustive list of current Puratos concepts:

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• Frostec

• French patisserie

• Cyrano

• Breads of the World

• American sweet goods

• Foodpairing

• What’s your texture

• Donuts

• Chocolate applications

• Donut platform

• Packed or LSL patisserie

• Chocolate in patisserie

• Melting

• Danish/viennoiserie

• Integrated filling approach

• Muffins

• Frozen patisserie

• Cakes of the World

• Cupcakes

• Croissants

Trademark policy Scope This policy is MANDATORY for all Puratos Group majority owned subsidiaries as well as for minority owned subsidiaries using Puratos Brands and Trademarks. The Policy is implemented by the Brand Committee under instruction of the IP Steering Committee.

Definitions Brand The name - with or without a logo - of a product or

Intellectual Property or IP All intangible assets of the

service of Puratos validated according to this policy. A Brand

Puratos Group, including but not limited to patents, trademarks,

does not necessarily require trademark registration, but

designs, copyrights, trade secrets, product formulas, production

without such registration will lack legal protection. Puratos

processes, know-how, etc.

distinguishes between Umbrella Brands (e.g. Puratos, Belcolade and Patisfrance), Priority Product Names (e.g. S500, Sapore,

IP Steering Committee The internal committee that

Harmony) and Product Names (more local product name

decides on specific strategic IP issues, and in general determines

initiatives).

the IP strategy and policies of the Puratos Group. It is composed of the Chairman of the board, the CEO, the Group Marketing

The overall structure of the Group Brands is on page 107.

Director, the Group R&D Director and the Group Legal Director and reports to the Group Executive Committee.

Brand Request Form The internal form to be submitted to have a Brand approved and/or a Brand registered as Trademark

Trademark A Brand protected through Trademark

(available on Puranet and page 116-117).

registration. Any sign (e.g. a word, name, logo, symbol, label, letter, number, shape, colour, etc., or any combination thereof)

Brand Committee The internal committee that ensures

can be registered as Trademark if the authorities accept it

branding across the Puratos Group remains coordinated,

(for eligibility criteria, see further Annex 2). Such sign can then

harmonized and in line with its brand strategy. The Brand

constitute a Trademark as long as it is properly registered, used

Committee is composed of the Group Product & Marketing

and has not been successfully challenged by a third party.

Director, the Group Marketing Services Director and representatives of the Trademark Department. It reports to the

Trademark Department This department is part of the

IP Steering Committee. It reviews and validates all issues related

Group Legal department and is in charge of day-to-day support

to the creation, use and protection of Brands and Trademark.

of the Brand Committee in its validation and protection of Puratosâ&#x20AC;&#x2122; Trademarks, and ensures proper communication between the different people involved.

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Instructions

Brands and Trademarks are amongst the most valuable assets of the Puratos Group. They allow Puratos’ customers to recognize the Puratos Group products and services and distinguish them from those of Puratos’ competitors. Inappropriate use of Puratos’ Brands and Trademarks immediately affects the turnover, market share and profitability of the Group. The aim of a Brand and/or Trademark is to avoid that competitors can use words or logos that are associated with Puratos and its products, or block Puratos in its continued use thereof. In order to ensure consistency of Puratos’ Brands and Trademarks portfolio, the following procedure must be respected.

4.1. The Brand & Trademark application procedure

Step 1: Internal approval: the Brand Committee

Business Unit Directors, Product Managers and Marketing

The Applicant submits to trademarks@puratos.com the

Managers (“the Applicants”) may from time to time need

completed Brand Request Form (available on Puranet and

a new Brand to identify and distinguish a new or existing

on page 116-117). He indicates in this form whether it concerns

product or service.

only an internal Brand request or also a request to register a Brand as a Trademark.

It is important to ensure proposed Brands and Trademarks are legally available before use. The Applicant has to choose

The Brand Committee determines whether the Brand is

a Brand that does not conflict with prior third party Brands

- distinctive and legally permitted,

or Trademarks, and needs to assess whether the Brand needs

- in line with the look and feel desired by Puratos,

additional legal protection against third party use by having

- within pre-determined budgets, and

the Brand registered as a Trademark.

- still available for Trademark registration.

Registering the Brand also as a Trademark has additional benefits:

The Brand Committee will communicate its decision (a) to abandon or allow use of the proposed Brand for

• A legal presumption of the validity and ownership of the Trademark and the exclusive right to use it in association with the goods or services specified in the application, • Putting the public on notice of the registrant’s rights in the

communication, packaging, brochures and/or marketing material, (b) if it concerns a Trademark, to continue or not with the process in step 2.

Trademark, • A more easy recovery of lost profits and damages from an infringer, • The ability to use the distinctive ® symbol, and acquire

Step 2: External approval: Trademark filing with the authorities The validation of the proposed Brand by the Brand Committee

goodwill that has a value in its own right that may be sold

is only an internal process and does not confer any legal

or licensed to generate additional revenue.

protection or exclusive right against third parties.

General guidelines on what the authorities typically consider

Once the Brand Committee has approved the registration, it

reasonably acceptable Trademarks are available on page 114.

will take the relevant steps to try to obtain registration of the Trademark. If the authorities, after examination of the Brand’s

To allow the Group to build its business on strong (global)

distinctiveness, availability and compliance with applicable

Brands and avoid infringing others’ Trademarks, all Brands

rules and legislation, accept registration of the Trademark, the

and Trademarks (including renewals) require prior approval

Brand Committee confirms such registration to the Applicant.

by the Brand Committee. 4.2. Proper use of the Trademark As further described on page 115, a Trademark at all times Note: the Applicant has to start the approval

has to be genuinely used within the relevant market and used

process at least three months before any

exactly as registered.

communication, packaging, brochure and/or marketing material is created.

The business has to keep evidence of such continued use, for instance in the form of brochures, leaflets, advertising and

112

marketing material, product packaging or pictures thereof, and

indefinitely, provided there is ongoing use of the Trademark

invoices or contracts pertaining to the sale of the products or

and renewal fees are paid.

services concerned. Such proper evidence is crucial to preserve Puratos’ Trademark rights.

Every year in September, the Brand Committee identifies the Trademarks that are about to expire and contacts the

Please note that Trademark protection is not a substitute for

appropriate business departments for input and cooperation,

other forms of intellectual property rights that may be critical

upon which the Brand Committee shall decide on renewal

in maintaining Puratos’ competitive advantage.

or not.

A Trademark protects the name or the “brand” of the goods or services. It does not protect (a) the idea or invention included

A subsidiary that owns a Trademark that is up for renewal and

in the goods (i.e. patent protection), (b) any confidential or

not yet registered in the name of PURATOS NV shall notify the

secret information associated with the goods or services

Brand Committee and cooperate with it to record the transfer

(i.e. trade secrets), or (c) the expressions contained in the goods

of the Trademark to PURATOS NV and to secure the renewal

(i.e. copyright protection).

of the Trademark in the name of PURATOS NV.

4.3. Ownership of the Trademark

4.6. Trademark infringement

All Trademarks belong to and shall be registered in the name of

The Brand Committee shall be informed as soon as possible of

PURATOS NV, regardless of the country where the Trademarks

any (imminent) infringement of any Puratos Group Trademark

are registered. No Puratos Group subsidiary shall register any

via trademarks@puratos.com. The Brand Committee will

Trademark in its proper name.

examine every case, and, when deemed appropriate, will take further steps to protect the Trademark. Not every use of

Any Trademark still registered in the name of a Puratos

Trademark will constitute an infringement: (a) a registration

Group subsidiary shall at the latest upon renewal need

in one country normally only protects the Trademark in that

to be transferred by the subsidiary to PURATOS NV.

particular country, (b) registration for one type of goods or services does not secure rights in respect of other goods and

4.4. Costs relating to Trademark registration and protection

services, (c) a third party may also be able to register the same trademark for unrelated goods provided their use does not cause a likelihood of confusion.

PURATOS NV bears the costs of the Trademark filing, prosecution and registration relating to the Company Brand,

The Brand Committee continuously monitors the Company

the Umbrella Brands and/or the Priority Product Brands.

Brand, Umbrella Brands and Priority Product Brands through a Trademark watch service. If deemed appropriate, it objects

The Puratos subsidiary that requests Trademark registration

or otherwise opposes third party attempts to register identical

or protection of a non-priority Product Brand will bear itself

or confusingly similar Trademarks.

the related costs. For any further information concerning this policy 4.5. Renewal of a Trademark

to obtain Brand or Trademark protection,

If a Brand is registered as a Trademark, the registration can be

please contact trademarks@puratos.com.

renewed (normally each time for a period of 10 years) and last

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General guidelines on distinctiveness, availability and compliance with legal rules and legislation When selecting a Trademark, please carefully consider that some Trademarks are afforded more legal protection and others cannot be registered at all. Although it is tempting to try and register descriptive or suggestive Trademarks because they immediately tell the consuming public what the product is or it conveys some positive attribute about the product, due to problems with registration and other vendors that will likely want to use similar trademarks, descriptive Trademarks should be avoided where possible.

Distinctiveness of the Trademark

Availability of the Trademark

The Trademark should allow to distinguish Puratos’ goods or

The Trademark should not be identical or confusingly similar

services from those of third parties. Therefore, the Trademark

to earlier brands or trademarks of others, used in relation to

may not consist of a sign or indication that:

identical or similar products or services, nor to well-known

- describes the kind, characteristic, use, function, quality,

trademarks.

quantity, intended purpose, value, geographical origin, etc. of the goods or services (“non-distinctive or (merely)

MILKO for chocolate: confusingly similar to MILKA

descriptive trademark”), or

PORSCHE for a glaze: unfair advantage of the well-known

- is or has become customary in the current language or

trademark

in good faith and established practices of trade, in other words people commonly refer to it for the product or service

The Brand Committee will conduct a trademark search of

(“generic trademark”).

the applicable country/ies based upon the information in the Trademark Request Form to see if there are any obstacles to

A suggestive trademark that suggests a characteristic, use,

Puratos using and registering the Trademark. Because not all

function, feature, etc. of the goods or services (e.g. 7-11 for a

trademarks are registered or readily found as part of a search,

store open from 7 AM until 11 PM, STREETWISE for maps) is

the search may not reveal all problematic trademarks.

also so descriptive that it will be difficult to register and often involves additional costs during the registration process.

Compliance of the Trademark with applicable rules and legislation

A trademark with a highly distinctive character, notably

The Trademark should not be contrary to public order and

arbitrary and fanciful trademarks will be considered strong

morality, nor is it allowed to be scandalous or include state

and will be easier to protect against infringement. An arbitrary

or national insignia (such as flags) or the name, portrait or

trademark is one that takes a word that has a common, ordinary

signature identifying a particular living individual.

meaning, but uses it for goods or services that are unrelated to such common word (e.g. APPLE for computers). A fanciful

It should also not be deceptive nor misleading in relation

trademark is simply a made up word (e.g. PURATOS).

to the goods or services for which it is used.

SUPERAPPLE for fruit fillings is weak: “super” and “apple”

SUPERORANGE for raspberry filling: misleading

are descriptive terms for the quality, respectively the nature of fruit processed in the goods and their combination is not distinguishing from a linguistic point of view. APPLE for computers is strong: the word is not descriptive of computers and thus as such highly distinctive for computers.

When selecting a name, the proposed Trademark should be: (a) unique or distinctive, (b) meaningful, credible and appealing, (c) easily pronounced, understood and

Note: for more information on a Trademark’s distinctiveness, availability and compliance with applicable rules and legislation, please contact the Brand Committee via trademarks@puratos.com

114

remembered, (d) usable globally with no negative connotations in other languages or cultures, and (e) not used or owned by a competitor.

Proper use of a Trademark Genuine continuous use of the registered Brand

if you (a) want to alter the Trademark’s appearance so that it

To guarantee to its owner full and enforceable Trademark

no longer matches the exact shape and form that was initially

protection, the Trademark must be genuinely used as registered

registered, (b) want to use the Trademark for goods or services

in relation with the products or services covered by the

not included in the original registration application; (c) want to

Trademark registration. Use of a Trademark should:

begin using the Trademark in a country where the Trademark

- commence within a certain period of time after registration (usually 5 years);

has not been registered; or (d) become aware of a third party’s use of the same or similar mark for similar goods and services,

- not be interrupted for a certain period of time (usually 3 or 5 years).

so that appropriate action can be taken (see further under Trademark infringement).

Without proof of such use, the exclusive Trademark rights

Active pursuing of Trademark Infringement

cease to exist. Any third party may then challenge the

A Trademark grants its owner an exclusive right of use, allowing

Trademark rights and apply for the revocation of the Trademark

this owner to prevent any third party from using:

registration. Also, when Puratos based upon its Trademark

(a) Any sign that is identical to the Trademark for goods

opposes someone’s Trademark filing, Puratos’ opposition might

or services that are identical to those for which the

be rejected if Puratos cannot provide proof of genuine use of its

Trademark is registered;

Trademark.

A Trademark should never be used in a format that differs

(b) Any sign for which there is a likelihood of confusion

An example: someone else uses PURATOS for bread improvers > blatant infringement

substantially from the Trademark as registered, i.e. no

on the part of the public caused by the similarity to the

distinctive words or figurative elements may be added or

Trademark for goods or services that are identical or

deleted, no different spelling may be used, colours cannot be

similar to those for which the Trademark is registered;

changed, etc. Some examples of incorrect use in texts:

Registration Incorrect use

An example: someone else uses S600 for a Cake Mix > Likelihood of confusion

Miroir Mirroir

goods or services that are not similar to those for which the

O-TENTIC O’tentic

Trademark is registered, only if the latter is well-known

Olala, its taste

Belcolade’s taste

within the territory and where use of that sign without due

S500 bread improvers may be

S500’s may be

cause takes unfair advantage of, or is detrimental to, the

Collect the mugs given away with

Collect the Belcolade mugs

with each pack of Belcolade dark chocolate

distinctive character or the reputation of the Trademark.

An example: someone else uses Puratos for a small chain of coffee shops > Unfair advantage of or detriment to the reputation

How to correctly use the trademark on labels and packaging In a sample text: The first letter of each word in a Trademark as

Thus, the Brand Committee must be informed as soon as

a capital letter: e.g. The Paso Doble bread improver is...

possible of any infringement or imminent infringement of

In an example ingredient list or recipe: All letters of the

the Puratos Group Trademarks worldwide via trademarks@

Trademark in bold: e.g. 3 eggs, a pinch of salt, 300 g Soft’r,...

puratos.com, so proper action can be timely taken.

In some territories, e.g. the U.S., the ™ symbol may be used

This entire procedure and the request form

to indicate an unregistered trademark and the ® symbol may

hereafter can also be found on Puranet

ONLY be used to indicate that a trademark is registered. Given

(Puratos Puranet).

Puratos’ international activities, the ® symbol must not be used on Trademarks that have not been registered. Once use of a Trademark begins, please notify the Trademark Department

Note: if the Trademark owner does not actively defend its Trademark rights, he runs the risk of losing its right of exclusivity.

Puratos Brand Identity Guide

115

Brand Request Form 1 - To be filled ouT by The ApplicAnT Applicantâ&#x20AC;&#x2122;s Name E-mail address Entity & Country Date

/ 20

proposed brand name description of the products/services Will this be part of - Products

bakery range

O Yes

O No

patisserie range

O Yes

O No

chocolate range

O Yes

O No

innovation center

O Yes

O No

Sensory analysis

O Yes

O No

others

O Yes

O No

Margarine is part of BU Bakery, but is also used in patisserie products

- Services

- If others, please specify in which category should this new product/service fit (see brand identity Guide)?

in which countr(y)(ies) will this brand name be used?

competitive environment Is there any SIMILAR product(s) sold/service offered by the competition? (please indicate both the name of the product/service and of the competitor)

Target Which client segment do we want to offer this product/service to? Artisans - Industry - Supermarkets - Food service - Chocolatiers

116

O YES

O NO

benefits What are the major advantages of this product/service for the client?

legal protection - Is this product/service a strategic priority for the company/your market?

O YES

O NO

- Is there according to you a need for Trademark Registration?

O YES

O NO

O YES

O NO

O YES

O NO

O YES

O NO

- Does the proposed brand name appear to be available following a succinct search? O YES

O NO

Why?

2 - To be filled ouT by The TrAdemArk depArTmenT Name E-mail address Date

/ 20

- Is the proposed brand name already protected in the countr(y)(ies) of interest? Which countries? - Have previous applications for the proposed brand name been refused? Why? - Does the proposed brand name comply with absolute grounds (distinctiveness) If not, why?

If not, why? Estimated budget for further availability searches: Estimated budget for trademark application and registration:

3 - To be filled ouT by The brAnd commiTTee Name E-mail address Date

/ 20

- Approves the new Brand Name

O YES

O NO

- Approves the budget for further availability searches

O YES

O NO

- Approves budget for trademark application and registration

O YES

O NO

Puratos Brand Identity Guide

117

Product communication and communication concept Building blocks 118

This chapter provides strict guidelines for the creation of product communication and communication concepts, so that they are easily and readily identified as coming from Puratos.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

119

Product and concept colours

Each priority brand is identified by a specific colour (see below). This colour is used for the brand name on the cover, but can also be used on the inside of the brochure (see opposite page). Priority brand colours Bakery S500

Kimo

Aristo

O-tentic

Intens

PMS 872 C

PMS 298 C

PMS 144 C

PMS 491 C

PMS 152 C

CMYK 40 - 47 - 77 - 16

CMYK 66 - 8 - 2 - 0

CMYK 3 - 58 - 100 - 0

CMYK 34 - 85 - 69 - 36

CMYK 0 - 60 - 100 - 0 (Puratos Orange)

Soft’r

Sapore

Puravita

Puraslim

Mimetic

PMS Violet C 65%

PMS 202 C

PMS 200 C

PMS 471 C

PMS 186 C

CMYK 98 - 100 - 0 - 0 65%

CMYK 30 - 95 - 73 - 31

CMYK 0 - 100 - 70 - 20

CMYK 11 - 69 - 100- 15

CMYK 2 - 100 - 80 - 2 (Puratos Red)

Priority brand colours Patisserie Satin

Cremyvit

Acti-Fresh

Harmony

Deli

PMS 689 C

PMS 190 C

PMS 144 C

PMS 661 C

PMS 279 C

CMYK 7 - 77 - 0 - 34

CMYK 0 - 56 - 18 - 0

CMYK 3 - 58 - 100 - 0

CMYK 100 - 87 - 0 - 2

CMYK 68 - 35 - 0 -0

Miroir

Cremfil

Ambiante

Chantypak

Sunset Glaze

PMS 272 C

PMS 124 C

PMS 1385 C

PMS 2758 C

PMS 4695 C

CMYK 58 - 55 - 0 - 0

CMYK 7 - 34 - 100 - 0

CMYK 0 - 53 - 100 - 2

CMYK 100 - 94 - 30 - 25

CMYK 43 - 75 - 75 - 57

Priority brand colours Chocolate

120

Chocolanté

Carat

PMS 7421 C

PMS 1535 C

CMYK 60 - 100 - 100 - 40

CMYK 10 - 75 - 100 - 42

Aristo

Carat

PMS 144 C

PMS 1535 C

CMYK 3 - 58 - 100 - 0

CMYK 10 - 75 - 100 - 42

Carat

Aristo Cake

Compound Chocolate and Fillings

High quality incorporation margarine developed for cakes and soft breads

PUR_3897_margarine_leaflet Aristo Cake_030415.indd 1

Outstanding quality made perfectly simple

03/04/15 15:30

PMS 202 C

Ingredients 100 %

Yeast

2.5 %

10 %

Water

48 %

Butter

15 %

Sapore Madre Salt

1/04/16 06:32

Sapore

SUGAR BREAD Wheat Flour

BIN CHO Carat Binder BE EN.indd 1

Sugar

15 %

Mimetic

10 %

Eggs

10 %

Soft’r Melting CL

2.5 %

CMYK 30 - 95 - 73 - 31

Working Method Mixing

6 min. slow - 8 min. fast

Dough Temperature

28 °C

Bulk Fermentation

20 min

Scale

Divide the dough into 2 pieces: 300g dough with 75g of pearl sugar; 150 g dough for the cover dough

Intermediate proof

15 min

Make up

Flatten the cover dough, place the dough piece with the sugar in the middle and close.

Final Fermentation

140 min at 30°C with 80% RH

Decoration before baking Brush with Sunset glaze, sprinkle with pearl sugar. Oven Temperature

190 °C

Baking Time

30 min

Technical Information • Powder wheat sourdough • Packaging: 15 kg bag • Shelf life: 12 months • Dosage: 5-15%

Note: our three corporate colours (orange,

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

2703 - 06.2016 - PURATOS DESIGN

Do you want to know more about Sapore Madre? Contact your local Puratos sales team.

red, pink) do not refer to specific business units or product groups. They can be used at random. Once a colour is chosen for a specific product, all communication

2703 BRO BAK Sapore Madre brochureBE EN_v6.indd 4

30/05/16 11:53

should be in that colour. You are free to choose a colour that best meets your needs. Do not associate colours with a specific business unit: the colours should have no specific associations.

Puratos Brand Identity Guide

121

Concept patch

A concept patch is the visual representation of a concept. For the definition of a concept, please refer to page 110. You may use this patch for product and recipe sheets/brochures when you want to refer to an umbrella approach. Constructing the concept patch

Example concepts

When a concept needs the support of a logotype, than a concept patch is designed as a 44 mm x 44 mm block (with 4 mm radius rounded corners) when used on an A4 page format. It has a disctinctive look and feel that fits within our corporate styling. 44 mm

4 mm radius

• Frostec • Breads of the World • What’s your texture • Donut platform • Melting • Muffins • Cupcakes

Name concept

• French patisserie • American sweet goods • Donuts 44 mm

• Packed or LSL patisserie • Danish/viennoiserie • Frozen patisserie • Croissants • Cyrano • Foodpairing • Chocolate applications • Chocolate in patisserie • Integrated filling approach

> Concept block example

HR Excellence Reliable Partner in Talent

American Sweet Goods

Note: if a special project for internal communication needs its own visualisation, you can use the basis of the concept patch to do so.

122

Applying the concept patch On the cover

Satin Crème Cake More delight in every bite

On a cover page format, we use the concept block extending from underneath the top wave element. In this case, the concept patch is aligned on

Coffee Break

the Puratos logo and the ribbon. We have to make sure the full height of the concept block remains visible. A concept patch may only be used on the cover of a product or recipe sheet or leaflet according to abovementioned guidelines. In case of brochures, a concept patch may only be used on the cover when its contents adresses the same concept topic. On the inside of a brochure it is always allowed to use a concept patch. For placement on the inside, please see below for details.

On the inside spread

BREADS OF THE WORLD

U.S.A.

Am dolore tincipsummy nim dolenia mconum quam dolorpe rcidunt at. Illa consequipit ad tisse tio do do ex exerosto do odigna commy nullaore vel dolore dolut dolorpe rcidunt nos nostrud tinisl el il do odit la faccummy nostio coreros ad tat. Cumsandignit digniam iliquvelendrem duismodolore el irit in eu feuguerit ad tatie dolore magnim dolesenim quam irilissecte vel utatio dolore dolutat umsandio commy nulputat.

Donut Consecte BREADS dolorer iurerci tet. OF THE WORLD U.S.A.

Veliquisl eugiam ip exerciliquat lum quipit ipit alisl ipit numsandipit, quis adigna facipisl utpat. Ut utet augue commy num exer se min velit alisci blaore Am dolore tincipsummy nim etue consenissed dit, velendit lutat. Andre tat, dolenia mconum quam dolorpe volenisl iriustrud eu feuipit nibh exer accumsan utat. rcidunt at. Illa consequipit ad Doloborem zzriurero conullandre te magnisit nisit tisse tio do do ex exerosto do utat accum quat, qui blam doluptat, volorem nit odigna commy nullaore vel at atum ipsummy nim inibh et, velendre tatum et dolore dolut dolorpe rcidunt nos nostrud tinisl el il do odit autem am dolestrud endrem ipis niat. la faccummy nostio coreros ad tat. Cumsandignit digniam Se vullum zzril iliquvelendrem duismodolore el irit in eu feuguerit ad tatie Se tet inci tate tem velit, consequat diam do et voluptatue doloreet dolore magnim dolesenim vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor quam irilissecte vel utatio sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate dolore dolutat umsandio tem velit, consequat diam do et voluptatue doloreet vent iril irillaor commy nulputat. si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit.

Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet • • • •

Se tet inci tate tem velit, consequat diam do Pat lam el del ulput nulpute facinim Num dolore veliquis dignim nibh eugiat vendre Se tet inci tate tem velit, consequat diam do

Donut ConsecteOn the inside of a brochure, we can either use the concept block as a stand alone element, or combine dolorer iurerci tet. it with a picture. When combining it with a picture, we can use the wave shape as the edge between the

Veliquisl eugiam ip exerciliquat lum quipit ipit alisl ipit numsandipit, quis adigna facipisl utpat. Ut utet augue commy num exer se min velit alisci blaore etue consenissed dit, velendit lutat. Andre tat, volenisl iriustrud eu feuipit nibh exer accumsan utat. Doloborem zzriurero conullandre te magnisit nisit utat accum quat, qui blam doluptat, volorem nit at atum ipsummy nim inibh et, velendre tatum et autem am dolestrud endrem ipis niat.

concept block and the picture.

Se vullum zzril Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet • • • •

Se tet inci tate tem velit, consequat diam do Pat lam el del ulput nulpute facinim Num dolore veliquis dignim nibh eugiat vendre Se tet inci tate tem velit, consequat diam do

Puratos Brand Identity Guide

123

Sit amed Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolor.

Products and concepts signature block Re cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit. Se tet inci tate tem velit, consequat diam do et

On all of our corporate documents consisting of vent multiple pages, voluptatue doloreet iril irillaor si. Pat lam el del ulput nul we sign off with the back cover signature block. It consists of Lorum ipsum dolor the logo, our url and our contact details. Se tet inci tate tem velit, consequat diam do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolore cor sustrud eugait alisim ea feugue mod elis atuerae ssissit.

5 4

Cem do et voluptatue doloreet vent iril irillaor si. Pat lam el del ulput nulpute facinim zzrit lor sectet nullutpat num dolore veliquis dignim nibh eugiat vendre dolor.

www.puratos.com

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

The white

Website

Contact details

Reference code

Call to action box

Puratos logo

Our website is

Our company name

Our document reference code,

This element can be

The Puratos logo

placed in Sansa Std

is placed in Sansa

that allows for easy retrieval of

added to the back

on the back cover

SemiBold

SemiBold 8 pt, all other

the source document (e.g. for

cover. It consists of a

is always 30 mm

15 pt, in white.

contact information

reprinting) is written at a 90Â°

shape with rounded

is set in Sansa Normal

angle in Sansa Std Normal at

corners that extends

8 pt. If more lines are

5 pt. The code number always

from the wave, in a

required, make sure

shows the date of creation

20% tint of the wave

the bottom line of

(not the date of a possible

colour. Please align the

the contact details is

re-printing) in month & year.

width of the box with

always aligned to the

You can ask for the document

graphical elements on

logo.

â&#x20AC;&#x2DC;References on printed

the page. This box can

matterâ&#x20AC;&#x2122; by sending a mail to

be put on top of the

brandportal@puratos.com

wave or underneath

wide.

the wave. 124

407240 - 02.01.2008 - PURATOS DESIGN

Call to action Riuscidunt velit adiat. Pit laor sum nosto et, verostisim nullam ver sum delestisit modiam dit, consequat iure mod min.Estibus et est, omnihil loreperor sit labo. Cat fuga. Opta voluptibus suntiur, quo to vollab imagnis aut eosam vollabo recusam quos rest, to inust, simporp orrum, cori ut am adiatus a vent,

Sapore Elvira is an all natural wheat based sourdough in powder form. It is designed to give or enhance a cheese flavour note in breads, pizzas, crackers and savoury snacks.

User advantages Enables reduction of the amount of cheese in the recipe, resulting in: • Cost reduction of the total recipe • Healthier recipes by lowering the fat level

End-product advantages • Gives the bread a cheesy, creamy flavour note without using additional dairy ingredients

Flavour profile Nose: acidic with dairy notes

lactic

SOUR

acetic

Taste: a complex cheesy flavour with a creamy note

• Elvira FRUITY

FERMENTED

Dosage • 1-2% on wheat flour - Breads (e.g., baguettes, Focaccia): 1-2% - Pizzas: 1-2% - Crackers, snacks: 1-2%

CEREAL

ROASTED

• in powder form • in liquid form

Technical info •Shelf life: 12 months at 16-20°C (kept in a dry place) • Packaging: 25 kg (bags)

411175 - 09.2011 - PURATOS COMM DPT

Topping suggestions: • Sapore Elvira & sesame seeds: make a mixture of sesame seeds and Sapore Elvira by using 2-3% on the total sesame weight. Roll your bread or roll dough into the mixture right before baking. • Sapore Elvira & water: mix 2-4% of Sapore Elvira on water weight; brush the mixture on your bread, crackers or rolls right before baking.

You can’t wait to test this product? Contact us

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Act

Acti-Fresh Our most demanded solutions (*)

Note: the back cover of each product

ACTI-FRESH TYPE

Chocolate cakes

Acti-Fresh PY40

Cakes & Snack cakes

Acti-Fresh PO14 (allround) Acti-Fresh PY16 ( clean label)

Cake donut

Acti-Fresh PO32

New

brochure should contain the Puratos logo, contact information and

Freshness

APPLICATION

website. It should always be placed

(*) Indicative portfolio can differ according to local availability and applications

ACTI-FRESH INSIDE

Discover the Puratos range of cake mixes containing Acti-Fresh.

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

12/2011-BE-PAT-BIN/Acti-Fresh-ENG

FOR OPTIMAL FRESHNESS

407240 - 02.01.2008 - PURATOS DESIGN

at the same precise location.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

125

Product communication and communication concept Application of building blocks 126

In this chapter, we show how to combine the elements of our brand identity (logo, colour palette, photography and other graphical elements) to product communication and communication concepts. The examples that follow are meant to give you ideas and help you apply the building blocks to your communication material.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

127

Cover page

There is a template for the cover page of each of our product brochures and communication. This template is just an example to start from, to use to create consistent communication. > This is an example of how to build up a cover page based on the document grid.

1 1

min. 5 mm distance

Font: Sansa SemiBold 50 pt

Product name Description if possible on one otherwise on two lines

Range and product name Character colour: colour wave or priority brand colour, see page 120. If using

one of the three corporate gradients on top (see page 47), always place text in white 2

Introduction product Font: Karmina italic 20 pt Leading 22 pt Character colour on white = Puratos grey, on colour = white or Puratos dark brown

3 3

Photography Food essence or People picture, see page 44

Brand block See page 46

Ribbon (+ gradient) See page 50 You can choose to use a white background or one of the three corporate colour gradients on top as background. Make sure the gradient is the same as the

128

one used at the bottom.

Large Product/Range name If the Product/Range name is very long, place it on two lines and adjust the font size: Sansa SemiBold 42 pt, leading 42 pt

njoy working with an Asian such as Chocolanté Gardener ate Vietnam. Whether I use it in , baked or praline applications, s appreciated by my customers.”

n - Patissier

Chocolanté

Satin Crème Cake CACAO-TRACE Chocolate Safeguarding the future of cocoa

Gardener of Chocolate

Love at first bite

At Puratos, we believe sustainability is a win-win relationship for every actor involved, from farmers to consumers. Our vision is centered on the three pillars: People, Planet and Profit as well as Quality and Traceability. Every company can make a difference and support cocoa farming communities. That is why we developed Cacao-Trace, our unique

sustainable program dedicated to partnering directly with farmers. Cacao-Trace’s ambition is a long term cocoa production and sustainable development in the whole supply chain. We control our impact and track progress to guarantee quality cocoa farmers in Vietnam. We provide knowledge transfer to professionalize farmers on productivity, quality and protection

of the environment. We reward efforts with a better price, that empower them to improve their income and livelihoods.

Vietnam

The true value of Cacao-Trace and essential components are transparency and traceability from beans to chocolate, as well as credibility. That is why the programme is audited every year by an independent auditing company.

Our vision is centered on the five pillars:

People, Planet, Profit, Quality & Traceability Gardener Milk 38%

38% cacao

“Thanks to the Cacao-Trace certifi cation, not only have we created our own sustainable programme, but we have also set standards for quality.” Mrs Thai Thi - Ben Tre Operation Manager 08-2014/BRO-CHO-Chocolanté/EN

- A 38% milk chocolate with an intense cocoa taste, delicate plum notes and sweet toffee touches. - Flavour note: Cocoa

COCOA

For more information contact your local Account Manager or e-mail us info@puratos.com

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

2/10/14 15:28

> Concept cover examples with different lengths of Product/Range name and/or introduction

Margarines Complete range of margarines for all bakery and patisserie applications

Note: our three corporate colours (orange, red, pink) do not refer to specific business units or product groups. Once a colour is chosen for a specific brand, all communication should be in that colour.

Note: pick a strong, precise image for the

always fit the colour of the design elements, not the other way around. Choose your

www.puratos.com

04 2015/BAK/MARGARINES/EN/BE

cover that emphasises the identity of the

images carefully to match the graphics.

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Puratos Brand Identity Guide

129

Back cover page

The back cover of each product brochure should contain the Puratos logo and contact information including the url. These should always be placed in the same position. What follows are some suggestions. Back cover elements On the back cover of a publication, we have several elements combining with the wave, such as a call to action box, a URL reference, the Puratos logo in white, address and contact information and more. Here are some suggestions to combine these:

Title Font: Sansa SemiBold 25 pt

Subtitle Font: Sansa Semibold 18 pt,

leading 18Â pt Character colour = colour wave or priority brand colour,

see page 120 3

Body text Font: Karmina Regular 10 pt, leading 13 pt Character colour = Puratos

Grey (CMYK 0-0-0-75) 4

Photography

Better texture: softness, moistness and also better layering. It is very interesting and works really well. Can we have exclusivity?

Food essence (see page 44) 5

Testimonial Impressive texture, we are willing to replace our current solutions for sweet applications by this new technology.

Font: Rollerscript Smooth 10 pt Leading: 13 pt Character colour = Puratos Grey (CMYK 0-0-0-75) Name and title

Font: Karmina Bold Italic 9 pt 6

Call to action box See page 124

Signature block See page 124

130

We evaluated the Panettones after 6 months and they are significantly different from the reference. They are as if they were freshly baked.

Note: when using a full colour page (with

Note: the stroke of 0.25 pt on top of the

or without gradient), make sure thereâ&#x20AC;&#x2122;s

page is not always a necessity. Place it to

enough contrast between text

add dynamism. Donâ&#x20AC;&#x2122;t use it on a gradient

and background for easy reading.

or full coloured page.

Frame Create a dotted frame around figures to unite them. Always use rounded corners (4 mm radius).

Corporate lines The corporate lines can be used on their own as a graphic element. Never apply more than one set of lines on a page. Never put text over the corporate lines.

White wave If it strengthens the page, add a white wave in the signature block to create balance. > Back cover variation examples Puratos Brand Identity Guide

131

Double page inside spread

This template is merely a suggestion to give an idea of how to be creative in building up your spreads. Several solutions are always possible in making a varied and dynamic layout. 1

Stroke and logo Strokeweight 0.25 pt

Colour stroke = colour title

Title and subtitle text

Font: Sansa SemiBold 50 pt and Light 35 pt, leading 35 pt Character colour = priority brand colour or corporate Puratos colour, see page 120 3

Range name Sed ut eaqui conseque lor se venisto et inimi.

Paragraph title text Font: Sansa Normal 15 pt, leading 15 pt

Character colour = priority Puratus colour, see page 120 Body text Font: Karmina Regular 10 pt, leading 13 pt Character colour = Puratos Grey (CMYK 0-0-0-75) 5

Photography See page 34

6 Nihillentorum dolecat ibusam qui velicias esequatist aut eumque occatem sus nost perum im aut vendionsed mincto erae officatur, odiscid earum ipsametus mint. Sa volo venturia quiaIta speditae. 7

Highlight text Font: Sansa Light 14 pt, leading 18 pt

Obis quodit: quam que pre doluptat aperum Tum, sinverf eriaeptas nos et endit landelectur accum ad exere perectore, seque cus eaquasi ntioriberro venderf erorit, sitat quam et qui ad et Optatinv ernatusamet quundis maionsequis aut lab ium fuga. Sequi unte vellandi cusam exceruntiis qui repudi cullaute il imporepudae incium net ad quundaeptur reperum fuga. Et alibustium fugitae cepelecus, num alis nonserf eratum quam, cus aut dolupit elibus des mostrum qui re, offic te voluptatem. Agnatin torest, quid que nost, venda quia non peris alibusda non exces expel modit, sim aut eum qui odigendam quid qui blaborectur reped qui dolorepra dolupta.

Extra highlight in Sansa SemiBold

132

Adio tent omnisto quuntio conseque nonse di accus aborate apis mi, cuptaquo blacidus apicita ecabore stist, at. Et maiossi musandae doluptam, sit lacculp archit libus dent, volum fugiassit, sandessunt dis quis di omnimenessi di aut pra nulpa ipicia voluptas pa qui doluptior acessum anissimNum ea cus doloresed et omnim que sum volorum aut re volo quati officid eata cullabo.

brand colour or corporate

Udaectur mi, inum que 3 doluptatur exeribusam eatet re cum

Note: feel free to be creative! This template is an example to show what is possible, use it wisely as a starting point or as inspiration for your new document. Make your layout dynamic: vary the style of photographs used. Use appropriate colours to lighten

Ucient voluptatiae voloritio

up the page. Place highlights in the text,...

• Giatesto vitas alis millori onsequi debitem qui quia dolorendes neculla udicidi niandam usandelit • Quidis adi ut od qui vid eos atur adior asimpe verovitio magnis ut que ma volores cideria erunt

Nem num fugiatia necero commolus

Coloured block Highlights can be placed in coloured blocks, in 100%

Tatatum qui vid quae disquos est, nitaeriae sunturi officae modisci dero volorib usdamusto tore, quam alis molore dollor millis eaquam del evenimus es des velectatquid ulliquisque dit evelent.

corporate Puratos colour or gradient See pages 26 - 29

Concept gradient wave

Obis dolupta prerunt apita nullabo

Colour: Concept specific

• Giatesto vitas alis millori onsequi. • Nam que aut aut odignatur ad etur sit es molores. • Qui vid quae disquos est.

colour 9

Ostium faccum alitati ut Lant idem fugia quisciae parchit et am earchil inti dolupta tecus, cum aliberiae nobisqu atquatassim a cum eossitas moditaestis doluptat isti as eum eumquis explige ntibust, esequi omnim quam, samentiis nulparum assus as ex eicatem porum in eariatiates moluptae.

Wave element bottom

Spokesperson quote text Font: Rollerscript Smooth 14 pt, leading 18 pt Character colour: White on concept specific colour

Spokesperson name Font: Karmina Bold 9 pt Spokesperson title/ location Font: Karmina Regular 9 pt 10 Spokesperson

AsiaVit eum quo et eati to to ercimilic tem rem fugit fuga. Solupiciet volent et qui officillorum estisci nectiasped quide por molor renderorro.

Cut out, always placed without shadow on the bottom edge of the page

Ipsum vera qui, Atiassequid qui oditium expeles doluptatus

Puratos Brand Identity Guide

133

Here are a few examples of how to play with the building blocks: vary the colour, text size, pictures,... to add rhythm to your spreads.

Full colour block / Text Instead of simply placing the body text the same way throughout the document, place

Acti-Fresh

More freshness results in more profits for you

Freshness enhancer for cakes The real challenge: consumer satisfaction

The solution: Acti-Fresh

For packed cakes, the moment of consumption can be days, weeks and even months after production. And for consumers, freshness remains the N°1 criteria in judging the quality of cake.

Acti-Fresh is an innovative solution based on enzymes and emulsifier technology. It improves the freshness of cakes, muffins, Swiss rolls and cake donuts and has a proven positive effect on the different freshness parameters including

a paragraph on a coloured block with

cohesiveness and resiliency.

rounded corners

highlight. Always use

• improved customer appreciation & loyalty • distribution opportunity to sell over an expanded geographic area • fewer stale returns • optimized production runs

With Acti-Fresh, you get more sales and better margins 120%

100%

97%

New

80% 60%

With Acti-Fresh you can optimise your total cost. Do the exercise on your recipe and cost parameters with the Acti-Fresh Value Calculator. Ask your Puratos key account manager.

40%

Scientific and consumer evaluations confirm the Acti-Fresh benefits

20% 0%

Freshness

More freshness

More Freshness

Longer freshness

y + 35% acceptable freshness for consumer

with Acti-Fresh

Reference without Acti-Fresh

corporate Puratos colours or a

This results in

100%

(4 mm radius) to create an extra

By using one of our Acti-Fresh solutions, you can extend the shelf-life of your cakes without compromising on quality or improve the cake quality during existing shelf life.

x+…

Time (shelf life)

Analytical evaluation with texture analyzer and sensory evaluation by an expert panel and consumer tests show that Acti-Fresh provides cakes with a significantly prolonged freshness.

Tests show that consumers perceive an immediate gain in cake freshness when Acti-Fresh is part of the mix.

Longer Freshness It’s important that cakes remain fresh, the shelves. Consumer tests show that Acti-Fresh provides cakes significantly prolonged freshness.

gradient of these.

«With Acti-Fresh we are improving the freshness of our cakes and gaining several weeks of top cake quality. The result is a better product appreciation, great distribution advantages and very few stale returns.” Mr. Feng, Production Manager Industry, — Asia

Picture over entire page If possible, place a photograph across the entire page - this will give it extra strength and added character. Use Food essence or People

Sapore Softgrain For healthy, delicious bread...

And… burstin

Soaked in sourdough

Single- or multi-grain

Superior taste

Sapore Softgrain consists of grains soaked and boiled

Sapore Softgrain is available in single grain

provides a more delicio

in a mild Sapore sourdough. This gives the grains a

varieties or as a combination of different

delicious, full-flavour taste and keeps them soft during

grains and seeds: rye, wheat, spelt, sesame,

the baking process. They can be added straight to your

sunflower seeds, poppy seeds or flax seeds.

dough as the grains have the desired tenderness and are ready to use.

Sapore Softgrain is a patented technology.

The grains are infused

than that of grains soa

Outstanding fres

The moist in the Sapor

the crumb, providing p

crumbliness to baked g

Attractive appea

Consumers like to see w

Sapore Softgrain also b

malted look to your fin

photographs.

The healthy optio

Extra: With or

and seeds; the fibres an

without a brand

Ready to use

block. Place a

straight to the dough at

Sapore Softgrain conta completely preserved.

No soaking of the grain

to make different types

Spokesperson with quote in front to create depth. Sustainable and

Reduce your ecologica

advantage of locally gr

the local economy and and nutritional needs.

134

Full colour block / Spokesperson placed behind a Spokesperson brings him/her more to the front.

Sapore Sapore lactic

Sapore, Sapore, a range a range of all of natural all natural fermentation fermentation flavours flavours

TheThe Sapore Sapore range range is available: is available:

Ready • toReady use sourdoughs to use sourdoughs and sponges and sponges

•

A broad • A pallet broad ofpallet flavour of fl profi avour lesprofi fromles allfrom around all around the world the world

•

From• consumer From consumer understanding understanding to breadtoflavour bread fl engineering avour engineering

•

Accompanied • Accompanied by broadby expertise broad expertise and technical and technical supportsupport

•

• Oracolo• Oracolo

• Elvira • Elvira

• Carmen• Carmen FRUITY

FERMENTED FERMENTED

• Panarome • Panarome • Trovatore • Trovatore

• Traviata • Traviata

sourdough • sourdough or pasteurised or pasteurised sourdough sourdough

Flavours Flavours fromfrom around around the world the world

acetic

• Medea • Medea • Fidelio • Fidelio • Aroldo • Aroldo

in liquid • inorliquid powder or powder form form

Depending Depending on the microorganisms, on the microorganisms, the processes the processes and and ingredients ingredients used, a diff used, erent a diff flavor erent is flobtained. avor is obtained.

• Alcina • Alcina

That is what That our is what Sapore ourrange Sapore captures; range captures; a broad range a broad range of flavors, of refl flavors, ecting refl 6ecting different 6 diff flavor erent notes: flavorlactic notes: sour, lactic sour, acetic sour, acetic fermented, sour, fermented, roasted,roasted, cereal and cereal fruity. and fruity.

Sapore, Sapore, flavours flavours from from around around the the world world

SOUR acetic

• Othello• Othello • Orfeo • Orfeo • Aida • Aida

FRUITY

• Rigoletto • Rigoletto • Norma • Norma• Tosca • Tosca • Oberto • Oberto• Salome • Salome CEREAL CEREAL

ROASTEDROASTED

• in powder form • in powder • in liquid formform • in liquid form

A winning A winning partnership partnership

Puratos’Puratos’ global presence global presence (in more(in than more 100than countries) 100 countries) means means we collect weworldwide collect worldwide information information on bakery on trends, bakery recipe trends,ideas recipe and ideas sourdoughs. and sourdoughs.

We offer We much offer much moremore than than products. products. Indeed Indeed we have we have fine-tuned fine-tuned our our organisation organisation to deliver to deliver greatgreat ideasideas and help andyou helpmake you make themthem happen. happen. •

Fundamental • Fundamental R&D in collaboration R&D in collaboration with universities with universities

•

We select • We sourdough select sourdough culturescultures from around from the around globe the globe and create anda create wide range a wideofrange natural of natural fermentation fermentation flavoursflavours

•

Consumer • Consumer knowledge knowledge throughthrough sensory sensory analysisanalysis

•

We off • erWe youoff a er sourdough you a sourdough or sponge or that sponge that respondsresponds to your consumers’ to your consumers’ preferences preferences

•

Global • and Global in-depth and in-depth bakery expertise bakery expertise

•

They• areThey based areonbased different on diff varieties erent varieties of cerealof cereal

•

Tailor-made • Tailor-made solutions solutions and support and support from ourfrom technical our technical advisorsadvisors and sourdough and sourdough specialists specialists

•

The Puratos’ • The Puratos’ Center for Center Breadfor Flavours Bread Flavours for knowledge for knowledge exchange exchange on breadon flavours bread flavours

Small group

“Sapore“Sapore offers usoffers a convenient us a convenient solutionsolution to develop to develop great breads great breads with with a differentiating a differentiating flavourflavour that delight that delight our customers.” our customers.”

01/2012 - BE - COR - BINDER/SAPORE _ ENG

Get your Get customer your customer the Sapore the Sapore flavour flavour they want. they want.

01/2012 - BE - COR - BINDER/SAPORE _ ENG

•

lactic SOUR

of photographs to add rhythm and colour.

www.puratos.com/sapore www.puratos.com/sapore

Imad, Bakery Imad,Plant Bakery Manager Plant Manager — Middle—East Middle East

Puratos Puratos NV/SA - NV/SA Industrialaan - Industrialaan 25, Zone 25, Maalbeek Zone Maalbeek - B-1702-Groot-Bijgaarden, B-1702 Groot-Bijgaarden, Belgium Belgium T +32 2 481 T +32 44244 481 - F44 +32 442- 466 F +32 25281 466 - E25 info@puratos.com 81 - E info@puratos.com

Carat fillings

Fillings that fulfil all your expectations

high quality cocoa and nut-based fillings for the professional market.

The perfect solution for each application The standard assortment of Carat fillings covers a wide range of applications. Thanks to their unique design and high quality, each Carat filling perfectly matches your most demanding application requirements. They are especially suitable for fresh and frozen applications as well as long shelf life dry products (e.g. cookies)

MULTIPURPOSE FILLINGS Used prior to or after baking, they are the perfect fillings for applications requiring an outstanding taste and texture.

BAKE STABLE FILLINGS They are ideal for applications requiring extrusion, clean cut and no outflow at high

Great taste and texture • Outstanding taste confirmed by consumer preference tests

Carat Supercrem

• Long- lasting taste • Pleasant creamy texture and mouthfeel

Carat Kimocrem

Carat Filocrem

temperatures.

INJECTABLE FILLINGS Their soft and liquid texture allows easy injection after baking.

• Excellent flavour release

Healthy • 100% preservative free • Made with nonhydrogenated fats

Convenient • Ready to use • Time-saving in process • Long shelf life • Many possibilities of packaging

Custom development • Thanks to our unique filling selection tool, we can provide you with the most suitable solutions based on your specific needs • We have a wide range of fillings adapted to all kinds of applications • In addition, we are delighted to go a step further and develop for you a unique filling that is especially adapted to your taste, process and end-product

Packshot on wave Use a cut out product photograph to highlight the product and link

Carat Supercrem Gourmand Gift

the wave with the entire spread.

Puratos Brand Identity Guide

135

A triple page spread uses the same typography elements as the double page spread. Stretch the wave element out across all three pages. Here are some variations of playing with the building blocks: > Outside

Puratos offers you everything for sensational cakes

American Sweet Goods

A winning partnership

At Puratos, we master all the parameters of the finished good. We know how ingredients interact. Whatever your application is, thanks to our expertise and unique technologies, we can help you develop the product you need to make your business grow.

Sweet sensation from the United States

We offer much more than products. Indeed we have built our organisation to deliver great ideas and help you make them happen.

Discover our full portfolio of ingredients:

Decoration Make the cakes “your cakes” by decorating them attractively and stylishly with the Puratos selection of decors including compound chocolate, icings, fudges, glazes or non dairy toppings.

Bases Puratos offers different patisseries bases. Our range of cake mixes, enables you to create a variety of cakes that are all round delicious to look at, to taste, to touch and to eat - and they are so easy for you to produce.

•

Our Innovation Centers are there to provide you with the inspiration and ideas for new and exciting products.

•

In our Industrial Patisserie Competence Center we focus on researching industrial processes, trainings and the development of industrial applications.

•

Our award winning Sensobus is a fully equipped mobile laboratory. It collects consumer preferences in places where the consumers actually buy the products, both in Europe and North America. The aim is to help you understand how your consumers describe and evaluate your products, so that together we can make them even better.

•

We are committed to delivering better nutrition in all our products by improving the nutritional profiles and providing full information on the nutritional values contained within the finished products.

Fillings Discover our wide range of filling technologies: fruit and cream fillings, as well as cocoa and nut based fillings. Each filling will provide the taste and the texture you and your customers are looking for.

Specific solutions for industry •

•

Acti-Fresh is a freshness enhancer for cakes that makes your cake fresher and longer. Ultim is a chocolate filling that preserves the freshness of your cake. Satin mixes for quality crème cakes, moist cakes and muffins: available as complete or concentrate.

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

01/2012 - B/N PAT - ASG - BE - ENG

Get your customers the sweet sensation they want.

411284_American_Sweet_Goods_folder_def.indd 1

17/01/12 14:44

Back cover

Corporate gradient

Some different solutions for

block on top

the back cover page.

If using one of three

See pages 128-129.

corporate gradients on top (see page 48): always place text in white.

Packshot on wave Use a cut out product photograph to highlight the product and link the wave with the entire spread.

136

Group of photographs

Full colour block / Text

to add rhythm.

To highlight text, place it on a coloured block with rounded corners (4 mm radius). Choose the colour wisely to connect with the other pages. Place it in front of the wave to make the wave less heavy.

> Inside

Hit the sweet spot!

American Sweet Goods

Donuts

Brownies

A sales phenomenon

American Sweet Goods at stake

Not only is America a trendsetter in media, technology and fashion, but it is also hitting the high point in patisserie. American Sweet Goods, are traditionally cakes or snacks, the most popular of which are muffins, donuts, cheesecake. Traditional American Sweet Goods, have gradually became more and more popular outside the USA following their exposure on American television, with movies, soaps, advertising, etc... Moreover, the global expansion of quick service restaurants, fast foods restaurants, coffee bars have contributed to make the American Sweet Goods popular all around the world.

Cupcakes

Nowadays, consumers from Middle East, Europe, South Eastern Asia, and all around the world are fond of American Sweet Goods.

Muffins

On trend Cookies

The latest trendy American Sweet Goods are: cupcakes, whoopie pies, cake pops. A quick look at any of the latest trend guides will tell you that American Sweet Goods are right on target:

Whoopie pies

•

Pleasure and convenience

•

- there is plenty of scope to keep customers Variety and interested and coming back for more.

•

Consumers preferences are evolving toward soft and moist cake textures.

comforts

Cheesecake

How it all started

Surf on the trend and make your customers enjoy the American Sweet Dream.

The first reference to American style muffins – sometimes known as ‘quick breads’ – came in the late 18th century when a new raising agent was discovered. Indeed there were already recipes in the first American Cookery book (by Amelia Simmons) published in 1796.

Benefit from the Puratos local expertise We are a worldwide company, and our global presence is one of our strengths. Not only are we close to people, we are close to their food culture. In the USA for example, we have been present for decades and now have 3 production sites, 5 distribution platforms and 5 innovation centers. From our headquarter in Cherry Hill, NJ, we are in the best spot to watch the new trends emerge.

American Sweet goods 411284_American_Sweet_Goods_folder_def.indd 2

17/01/12 14:45

American Sweet goods

PUR_1685_americansweetgoods_161211.indd 1

16/12/11 11:27

> other example: inside Chocolanté Gardener of Chocolate brochure

Farming

Fermentation

Sun drying

Roasting

Chocolate making

Farming

Fermentation

Sun drying

Roasting

Chocolate making

Fermentation

Sun drying

Farming

PUR_3575_brochure_chocolante_010914.indd 2

Roasting

Fermentation

Sun drying

Roasting

Chocolate making

Chocolate

Fermentation

Sun drying

Roasting

Chocolate making

Chocolate

Farming

Fermentation

Chocolate

Chocolate making

Sun drying

Fermentation

Sun drying

Roasting

Chocolate making

Chocolate

Roasting

Chocolate making

Chocolate

1/09/14 17:11

Puratos Brand Identity Guide

137

Product sheet

This is an example of how to build your document. 1

8 1

Product name Perit utpatet veliquip ex euis erat, susto odion elit lore volobore min vel ercilla feum zzriurer sisit in exerati ncipsum ir.

Title Lorem Ipsum

Font: Sansa SemiBold 36 pt

Leading 36 pt 4

Character colour = colour

Obor suscil er aliquipsum nis dion vendignibh el iusci ercipit, quipit alit volobore magna faciduisi eugiam zzrit duipisis er sit utpat num eugait lor aciliquisi. Tem nos autpat, venim do commodolore ercipit acin venisl utet, si. Lisi blaore molesecte do commy

wave or priority brand colour See page 120 2

5 Title Lorem ipsum

• •

Ulla feugait, conse tissi bla feu feugait ver sed do odipis nullam, commod tin vullandip ex euisci tie ea at ipis dolore modit at iurer incidunt venim am velit Issecte eraessi.ullandip ex euisci tie ea at ipis dolore modit at iurer incidunt venim am velit nonsequ issecte eraessi.

Leading 20 pt

Character colour = Puratos grey 3

Ulla feugait, conse tissi bla feu feugait ver sed Ulla feugait, conse tissi Ulla feugait, conse tissi bla feu feugait ver sed

Title Font: Sansa SemiBold 15 pt

Tilte lorem ipsum

Leading 15 pt

• •

Character colour =

Ulla feugait, conse tissi bla feu feugait ver sed Ulla feugait, conse tissi bla feu feugait ver sed

colour wave

Tilte lorem ipsum

• • •

Introduction product Font: Karmina Regular 16 pt

Tilte lorem ipsum

• • •

Product name

•

Ulla feugait, conse tissi bla feu feugait ver sed Ulla feugait, conse tissi bla feu feugait ver sed Del dunt pratem delenibh eum verilit at, quis dolore dionsenit ute doloreetuer sendiam zzrit vullaor perillan ut duisl ullaor iriusti nissit lobore mincidunt nisit ad te doloreet non vel exer sequamet lum alis dolore consed ercilis Numsan eum inim dolesed eniat. Ure veros adit lutem nullamet aut nonse tatet, quis nullaorerit ing estrud eu facilis nis autat non eui ea ad ex et lutatem zzril delit non er in utat. Iduisse quipit augiam essi.

Introduction Font: Sansa Normal 12 pt Leading 16 pt Character colour = Puratos grey

Paragraph title text Font: Sansa Bold 9 pt

407240 - 02.01.2008 - PURATOS DESIGN

Leading 13 pt

Character colour = colour wave 6

Paragraph text Font: Karmina Regular 10 pt

www.puratos.com/range name

Leading 13 pt

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

Character colour = Puratos grey 7

and packshot pictures

Brand block or signature block

See page 42

Always use a brand block at the bottom of the front of a product sheet, in the back a signature block.

Photography products

Line Dotted line 1 pt Colour = Puratos grey

138

Carat Cover

Carat Cover offers a wide selection of multipurpose and application specific compound chocolates for moulding, enrobing, decorating, flavouring and bake stable applications.

Hard Compound Chocolate for excellent taste and shine

• • • • • •

Sapore Elvira is an all natural wheat based sourdough in powder form. It is designed to give or enhance a cheese flavour note in breads, pizzas, crackers and savoury snacks.

Well balanced chocolate taste Available in dark, milk, white Convenient solutions - No tempering needed Excellent shininess Very good snap Our technical team is looking forward to developing new products meeting your specific requirements in terms of taste, texture and functionality • Solutions with non-hydro fats • Certifications available: RSPO, UTZ, …

User advantages Enables reduction of the amount of cheese in the recipe, resulting in: • Cost reduction of the total recipe • Healthier recipes by lowering the fat level

End-product advantages • Gives the bread a cheesy, creamy flavour note without using additional dairy ingredients

Flavour profile

How to use:

Nose: acidic with dairy notes

Cover Dark: Melt product at 45-55°C. Apply at 40-45°. Cover Milk/White: Melt product at 45-50°C. Apply at 40-45°. Shock cooling at 4-5°C is recommended to obtain an attractive shine and snap.

Fluidity Application

CARAT CoverLux

Premium and best tasting compound. Excellent snap & shine Good contraction for easy de-moulding

CARAT Cover Classic

Multipurpose compound for decoration, enrobing and dipping

Balanced in terms of taste, viscosity and color for cost effectiveness

CARAT Coverflex

Enrobing of soft bakery and patisserie products.

Excellent adherence to the application No cracking

CARAT Coverdens

Moulding chocolate, chocolate decorations and flavouring

Adapted viscosity for moulding Excellent contraction

CARAT Coverliq

Thin enrobing & dipping Outstanding shininess of cookies, crunchy or soft Excellent cost-in-use products

CARAT Coverice

Ice cream dipping

acetic

• Elvira FRUITY

FERMENTED

Dosage • 1-2% on wheat flour - Breads (e.g., baguettes, Focaccia): 1-2% - Pizzas: 1-2% - Crackers, snacks: 1-2%

Advantages

Multipurpose: decoration, enrobing, flavouring and specially suitable for the production of hollow figures

SOUR

CEREAL

ROASTED

• in powder form • in liquid form

Technical info •Shelf life: 12 months at 16-20°C (kept in a dry place) • Packaging: 25 kg (bags)

Tips & tricks Sapore Elvira can also be applied in a topping on crackers or bread. By mixing Sapore Elvira with other ingredients, you can decorate rolls or crackers by giving them a special taste touch. Topping suggestions: • Sapore Elvira & sesame seeds: make a mixture of sesame seeds and Sapore Elvira by using 2-3% on the total sesame weight. Roll your bread or roll dough into the mixture right before baking. • Sapore Elvira & water: mix 2-4% of Sapore Elvira on water weight; brush the mixture on your bread, crackers or rolls right before baking.

Fluidity and texture adapted for the application

411175 - 09.2011 - PURATOS COMM DPT

product

lactic

Taste: a complex cheesy flavour with a creamy note

You can’t wait to test this product? Contact us

www.puratos.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

PUR 0018-4 fiche_CaratCover DEF 01.indd 1

> product sheet front example

3/12/14 15:29

> product sheet back example

Puratos Brand Identity Guide

Recipe page

These templates are examples to give an idea of how to be creative in building up recipe sheets. We give several options for single and multiple recipes. Be inspired!

1 Range name Font: Sansa Con Light 18 pt Colour: Puratos grey 2 Recipe name Font: Sansa SemiBold 28 pt Colour: colour of the brand block

3 Photography Product picture with rounded 1

Recipe name

Range

corners (4 mm radius)

Text Title: Font: Sansa Con Light 15 pt

Character colour = colour wave Body text: Font: Sansa Con Light 9 pt Character colour = Puratos grey 5 Ingredients text Font: Sansa Con Light 7 pt Leading 14 pt, Character colour = Puratos grey or colour wave Always highlight the name of a Puratos product in SemiBold + in colour! 4

Lorem Ipsum To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time

5 Dolor exit Wheat flour Water

6 100 %

1000 g

75 %

750 g

Salt

20 g

O-tentic

40 g

Monti aplor Mixing Spiral Dough Temperature Bulk fermentation Scale Intermediate proof Make Up Final Fermentation Decoration before baking Oven temperature °C Baking Time

6 min. slow, 7 min. fast 25 - 27 °C / 77.0 - 80.6 ˚ F 25 min. 375 g and preshape 25 min. Baguette 45 - 60 min. or at room temperature Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam 28 min.

6 Preparation block Title: Font: Sansa Con Normal 7 pt, Character colour = white Text: Font: Sansa Con Light 7 pt, Character colour = Black Grid with rounded corners (4 mm radius) Place title block in gradient or in darker colour than rest of grid. List: Vary between two gradients of one colour. 7 Brand block

See pages 46-47 8 Line Dotted line 1 pt Colour: colour of the wave

140

Product picture Place a Product picture in the wave on Product picture

top with gradient feather to white in order

You can place the Product picture over the total width of the page.

to emphasise a detail of the product.

O-tentic

Baguette Tips & Tricks

Tips & Tricks To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time

To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time

Brown bread

O-tentic

Ingredients Wheat ﬂour Water

Working method 100 %

1000 g

75 %

750 g

1000 g

75 %

750 g

Salt

20 g

O-tentic

40 g

Dough Temperature

20 g

Bulk fermentation

40 g

Scale

Mixing Spiral

6 min. slow, 7 min. fast

Dough Temperature

25 - 27 °C / 77.0 - 80.6 ˚ F

Bulk fermentation

25 min.

Scale

6 min. slow, 7 min. fast 25 - 27 °C / 77.0 - 80.6 ˚ F 25 min. 375 g and preshape

Intermediate proof

25 min.

Make Up Final Fermentation

Working method 100 %

Mixing Spiral

Salt O-tentic

Baguette 45 - 60 min. or at room temperature

Decoration before baking Oven temperature °C

Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam

Baking Time

28 min.

375 g and preshape

Intermediate proof

25 min.

Make Up

Baguette

Final Fermentation

45 - 60 min. or at room temperature

Decoration before baking Oven temperature °C

Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam

Baking Time

28 min.

Small elements Place Product range and/or Product name on a ‘label’ to create more depth. Coloured background Passionata

Cinapricot Choux paste Tegral Clara super

500 g

Milk

250 g

Water

450 g

Oil

Warm up the milk and water to 50°C, add it to the Tegral Clara Super and oil. Mix with a paddle for 5 min at high speed. Pipe the éclairs to the desired size and add the crumble on top. Bake at 160°C closed damper for the first 5 min. Then, 30 to 40 min with open damper.

Use enough ‘white space’ to balance everything.

50 g

Crumble Flour

140 g

Sugar

100 g

Aristo Primeur Croissant

100 g

Vanilla diplomat Cremyvit

185 g

Water (cold)

500 g

Passionata

350 g

Cinnamon powder

When using a gradient as background make sure the total page remains ‘fresh’.

Ingredients

Mix all ingredients together to obtain a dough. Roll down to 2 mm and freeze. When frozen, cut the crumble to the size of the éclair and top the choux paste with this crumble prior to baking.

Mix the Cremyvit, water and the cinnamon powder together for 5 min, stop 2 min and finish mixing for 5 more minutes to obtain a smooth custard. Fold in the whipped Passionata cream.

Pipe first 15 g of Topfil Apricot in each éclair and fill further with the cinnamon diplomat cream. Finish with the chocolate decorations.

Composition and decoration For 30 éclairs 12 cm • Tegral Clara Super • Topfil Apricot • Vanilla-cinnamon diplomat Make a rectangle of Carat Coverlux White the size of the éclair. Pipe the Passionata cream on top and add apricot in syrup (Patisfrance).

Working method Mixing Spiral Dough Temperature

6 min. slow, 7 min. fast 25 - 27 °C / 77.0 - 80.6 ˚ F

Bulk fermentation Scale Working method Intermediate proof Mixing Spiral Make Up Dough Temperature Final Fermentation Bulk fermentation Decoration before baking Scale Oven temperature °C Intermediate proof Baking Time Make Up

25 min. 375 g and preshape 25 min. 6 min. slow, 7 min. fast Baguette 25 - 27 °C / 77.0 - 80.6 ˚ F 25 min. Incise 5 - 7 times 375 g and preshape 25 min. 28 min. Baguette

Preparation block

Final Fermentation

45 - 60 min. or at room temperature

Use gradient or 100% colour

Decoration before baking

Incise 5 - 7 times

on top of preparation 240 - 230 °C / 464 block. - 446 ˚ F with little steam

Oven temperature °C Baking Time

28 min.

Note: there is not just one way of placing the preparation block. Vary the style and colour. Use a brand block gradient or 100% colour in title. Check other variations on the following pages. Apply the same method in one document. Choose your colours wisely, so that all elements form a whole.

Puratos Brand Identity Guide

141

For multiple recipes on an A4 or A3 page, we use the same typography as for one recipe. Several designs are possible. Always align each element to the document grid. Here are some inspirational examples.

Note: as for the distance between the elements

Note: always place the elements for each recipe

and the edge of the page, simply follow the

in the same manner on one page or spread.

document grid to align these elements to the rest of the document content. See pages 60-61.

142

Baguette Ingredients

Working method Mixing Spiral

6 min. slow, 7 min. fast

Dough Temperature

25 - 27 °C / 77.0 - 80.6 ˚ F

Bulk fermentation

25 min.

Scale

375 g and preshape

Intermediate proof

Wheat ﬂour

100 %

1000 g

75 %

750 g

Water Salt

20 g

O-tentic

40 g

25 min.

Make Up

Baguette

Final Fermentation

45 - 60 min. or at room temperature

Decoration before baking Oven temperature °C

Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam

Baking Time

28 min.

Make Up

Baguette

Final Fermentation

45 - 60 min. or at room temperature

Decoration before baking Oven temperature °C

Tips & Tricks To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time.

Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam

Baking Time

28 min.

Brown bread Ingredients

Working method Mixing Spiral

6 min. slow, 7 min. fast

Dough Temperature

25 - 27 °C / 77.0 - 80.6 ˚ F

Bulk fermentation

25 min.

Scale

375 g and preshape

Intermediate proof

45 - 60 min. or at room temperature

Decoration before baking Oven temperature °C

Incise 5 - 7 times 240 - 230 °C / 464 - 446 ˚ F with little steam

Baking Time

28 min.

Sapore Softgrain Tips & Tricks Soak the linseeds 1 hour in warm water (40°C).

750 g

20 g

O-tentic

40 g

To obtain an open structure, do not make them up to tide and open the oven damper in the last 5 min. before the end of the baking time.

Ingredients 65 %

650 g

Mixing spiral

Wholemeal ﬂour

35 %

350 g

Dough temperature

Water

50 %

500 g

Bulk fermentation

Salt

2,5 %

25 g

Scale

50 g

Intermediate proof

27 %

270 g

Sapore Aroldo

60 g

O-tentic

40 g

27 %

Tips & Tricks 12 min. 1st speed - 3 min. 2nd speed

560 g 20 min. Hand up and place with the seam on top on linen cloth dusted with ﬂour

Final fermentation Decoration before baking

Soak the raisins in 15 % of the water for 30 min.

25 - 27°C 15 - 30 min. ambient temperature

Make-up

vitamins & minerals

wholegrain

Sapore Softgrain

Working method

Rye ﬂour (720)

Sapore Softgrain Spelt

Tips & Tricks

Crossroad Bread

Linseeds

grains & seeds

1000 g

75 %

Salt

Baguette

Final Fermentation

100 %

Water

25 min.

Make Up

Rich in fibre

Wheat ﬂour

230 - 220°C

Baking time

45 - 50 min.

Fat / Saturated fat 2,6 g / 0,3 g

Carbohydrates / Sugars 46 g / 0,9 g

PUR_3787_Sapore-recipesheet_050315.indd 1

Fibres 7,3 g

Proteins 8,6 g

vitamins & minerals

Working method

Wheat ﬂour

80 %

800 g

Durum wheat ﬂour

10 %

100 g

Wholewheat ﬂour

10 %

100 g

Water

65 %

650 g

Salt

1,8 %

18 g

Curry powder (optional)

Fibre source

O-tentic Origin Sapore Softgrain Spelt

5% 1%

Mixing spiral

45 min. ambient temperature

Scale

3000 g and round up

Intermediate proof Make-up

50 g

40 g 550 g

25 - 26°C

Bulk fermentation

10 g

4% 55 %

6 min. 1st speed - 6 min. 2nd speed

Dough temperature

30 min. ambient temperature Oil/dust the bun divider plate, place 30 pieces on tray with the seam downward

Final fermentation

28 - 30 min. 30°C, 80 % humidity

Decoration before baking

Flip rolls upside down

Oven temperature °C

250°C, steam, after 5 min. lower to 230°C

Baking time

Nutritional value (per 100 g) Energy 1067 / 255 kJ/kcal

Ingredients

Raisins

45 min. 35°C, 80 % humidity Remove gently from the linen cloth and ﬂip upside down with the ﬂoured side on top, score crossroad wise

Oven temperature °C

Spelt & Curry Rolls

grains

Salt 2,0 g

5/03/15 15:19

15 %

wholegrain

20 - 22 min.

Nutritional value (per 100 g) Energy 981 / 235 kJ/kcal

Fat / Saturated fat 1,1 g / 0,2 g

Carbohydrates / Sugars 47 g / 2,4 g

Fibres 3,4 g

Proteins 7,7 g

Salt 1,7 g

PUR_3787_Sapore-recipesheet_050315.indd 4

5/03/15 15:19

Different possibilities to place photographs When placing them on top of the preparation block, only the top of the photograph has rounded corners.

Note: if the recipe page is used as a single page, always place the Puratos logo on top or at the bottom in the brand block. The logo is not required if you have a larger document of multiple pages.

Puratos Brand Identity Guide

143

Product guide

The Product guide gives (new) customers an idea of what Puratos can provide them. This guide uses the same general document grid with a specific page numbering look. We give you some suggestions!

80 mm

15 mm

Product guide: grid Basic grid

pagination virtual guide line at 80 mm from top of the page

margin

virtual guide line at 80 mm from top of the page

DUCT CATEGORY duct range

PRODUCT CATEGORY Product range

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Product guide Country Year

Cossedi sendamet

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PRODUCT CATEGORY Product range

CATUREH

Os nismm sitatemo vernam, corempo riones cor accum quo corum ut aut 18 mm 18

15 mm

ENIMUS SANTION

margin

OREM IPSUM

LOREM IPSUM

margin

18 mm

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Graphic element: graphel ( part of) hORIzONTAL LINE --> on the left margin of the page grid

Product guide Country Year

Rendipsa

Listing only on a white background!

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Product guide Country Year

Listing only on a white background!

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144

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margin

Graphic element: logo Puratos + type + country + year of publication Graphic element: logo Puratos + type + country + year of publication Position > exactly in the middle POSITION: exactly in the middle of the page of the page Listing only on a white background Listing only on a white background! Product guide Country Year

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osition 1

Cover propositions

Puratos has inspiring products in Bakery, Patisserie and Chocolate. Make sure that the design of your cover represents your local product portfolio. We strongly advise that you ensure all three SBUs are represented.

Product guide: cover proposition 2

a b

Product guide Country - Year

Cover ribbon orange Food essence 3 a Brandblock orange

b Font: SansaCountry normal, orange - Year

Product guide

a b

Font: Sansa normal, grey

Note : we recommend to use the colour orange (and its corresponding gradient) for the cover to be the main colour. Other than that, you are free to choose a colour 1 that best meets your needs. Do not associate colours with a product category: the colours should have no specific associations.

70 mm

a product category: the colours should have no

Font: Sansa nor Font: Sansa nor

Note : we recom (and its corresp to be the main c Other than that that best meets Do not associat the colours sho

70 mm

Cover ribbon: orange

Food essence picture or

70 mm

Patchwork: spokespeople/business people

Note: you are free to choose a colour that best meets your needs. Do not associate colours with

Cover ribbon or Patchwork: spok Brandblock ora

Brandblock: orange

Font: Sansa Normal, orange

Font: Sansa Normal, grey

specific associations.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

145

Introduction Product guide: introduction

people 1 Business Business people 1 2

Use the imaginairy grid line (starting at 80 mm from top of page)

2 toUse place/position images. thetext, imaginary grid line a

Building the future through partnership and innovation

80 mm

3 4

a b

People enjoying food Corporate lines

(starting at 80 mm from top of page) to place/position text,

Font: Sansa light, orange Font: Karmina regular, grey

images.

3 People enjoying food b At Puratos, we’ve been making and sharing ingredients, technologies and solutions for bakers, patissiers and chocolatiers since 1919. From day one, our company has been built on breakthroughs and innovations. We’ve always understood that good new products come from working closely with our customers and applying technology smartly, and so we continue to make major investments in R&D and consumer research.

4 Corporate lines

a Font: Sansa Light, orange

Our ability to listen to and learn from customers, consumers and each other has created a unique Puratos way of doing things. It enables us to turn technologies and experiences from around the world into new products and new opportunities. Our passion is to help our customers around the world be more successful with their business and offer them all the possibilities they need to create the mouth-watering products their clients love.

b Font: Karmina regular, grey 3

We also believe that by better understanding the different cultures we work in, we can produce better products that fit with their lifestyle and habits. We are equally committed to offering products that combine taste and nutritional value - as well as convenience and, as a result, contribute to consumers’ well being and eating pleasure.

Product guide: table of contents Table of contents

key visual 1 Puratos Puratos key visual 1

Table of contents

2 Font: Food essence Sansa light, orange

Bakery 2

Bread improvers

Modular ingredient solutions enhancing one functionality

Bread flavours and sourdoughs

Active bakery components for an authentic taste: O-tentic

Bakery mixes

Margarines and specialty fats

Enzymes and emulsifiers

And many more products

146

Font: Sansa normal, white

Karmina regular, 7 column width, 3 Font: Brandblock: orange leading: 12 pt, text colour: reddish brown, c

lines under text: 0.25 pt, colour: reddish brown, displacement: 1 mm

a Font: Sansa Light, orange b Font: Sansa Normal, white

Patisserie Cake and sponge mixes

Custard cream mixes

French specialty mixes

Mousse and bavarois mixes

Fruit and cream fillings

Flavouring preparations

Glazes

Icings, fudges and ganaches

Non-dairy toppings

UHT specialties

And many other products

reddish brown, lines under text: 0.25 pt, colour: reddish brown, displacement: 1 mm

Chocolate Real Belgian chocolate

Real chocolate

Compound chocolate

Chocolate, cocoa and nut-based fillings

Pralinés and nut pastes

Font: Karmina Regular, 7 column width, leading: 12 pt, text colour:

Food essence Brandblock orange

Intro pages Product guide: intro page 1

uide: intro page 1 key visual key visual 1 Puratos Puratos 1 2 3

Food essence Product range: food essence Brandblock orange

2 Food essence 4

Font: Sansa light, orange

1Product dotted, 1 pt, orange 3 Line: range: food essence Puratos key visual b

Bakery

c d e f

Bakery 2

b c

uide: intro page 2

Font: Sansa light, orange

Font: Sansa light, orange b cLine: dotted, 1 pt, orange Font: Karmina regular, grey Font: Sansa light, reddish brown f Font: Karmina Regular, grey Font: Karmina regular, reddish brown

Font: Sansa Light, orange

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Untibusdam quatibus etame dolliam arum eati blabores e

Bread improvers

Font: Karmina regular,orange reddish brown 4 Brandblock

a bFont: Sansa Light, orange Line: dotted, 1 pt, orange

Untibusdam quatibus etame dolliam arum eati blabores

Font: Sansa light, orange 2 Food essence Font: Karmina regular, grey

3Brandblock: 4 Font: orange Product essence Sansa light,range: reddish food brown

Modular ingredient solutions enhancing 1 functionality

Bread flavours and sourdoughs

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reddish brown 00

Bakery mixes

Active bakery components for an authentic taste: O-tentic

Real Belgian chocolate

00 Real chocolate

00 Compound chocolate

00 Chocolate, cocoa and nut-based fillings

00 Pralinés and nut pastes

Patisserie Untibusdam quatibus etame dolliam arum eati blabores

Chocolate

4 00 Cake and sponge mixes

00 Flavouring preparations

e f

00 Bread improvers

00 Modular ingredient solutions enhancing 1 functionality

Bread flavours and sourdoughs

Active bakery components for an authentic taste: O-tentic

Bakery mixes

2 3 4

Product guide: intro page 2

00 Margarines and specialty fats

> extra variation

00 Enzymes and emulsifiers

00 And many more products

00 Icings, fudges and ganaches

00 Mousse and bavarois mixes

00 Non-dairy toppings

Untibusdam quatibus etame dolliam arum eati blabores

Fruit and cream fillings

00 UHT specialties

Puratos key visual Food essence Product range: food essence Brandblock orange

1 2 3

Untibusdam quatibus etame dolliam arum eati blabores

a b

Bakery

e f

00 Bread improvers

00 Modular ingredient solutions enhancing 1 functionality

c d e f

00 Bread flavours and sourdoughs

00 Margarines and specialty fats

components for an authentic taste: O-tentic

00 Chocolate, cocoa and nut-based fillings

00 Pralinés and nut pastes

Food essence Product range: food essence Brandblock orange

00 Cake and sponge mixes

00 Flavouring preparations

00 Custard cream mixes

00 Glazes

00 French specialty mixes

00 Icings, fudges and ganaches

00 Mousse and bavarois mixes

00 Non-dairy toppings

00 Fruit and cream fillings

00 UHT specialties

Font: Sansa light, orange Line: dotted, 1 pt, orange Font: Sansa light, orange Font: Karmina regular, grey Font: Sansa light, reddish brown Font: Karmina regular, reddish brown

Untibusdam quatibus etame dolliam arum eati blabores Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris.

mixes

Chocolate

Real Belgian chocolate

00 Real chocolate

00 Compound chocolate

00 Chocolate, cocoa and nut-based fillings

00 Pralinés and nut pastes

00 Bread improvers

00 Enzymes and emulsifiers

00 Compound chocolate

Chocolate

3 e

00 Real chocolate

Font: Sansa light, orange Line: dotted, 1 pt, orange c Font: Sansa light, orange Patisserie d quatibus etame Font: Karmina regular, greyUntibusdam dolliam arum eati blabores e Font: Sansa light, reddish brown f Puratos key visual Font: Karmina regular, reddish brown

Untibusdam quatibus etame dolliam arum eati blabores

Real Belgian chocolate

00 French specialty mixes

Bakery

00 Glazes

b c

00 Custard cream mixes

00 Modular ingredient solutions enhancing 1 functionality

00 Bread flavours and sourdoughs

00 Active bakery components for an authentic taste: O-tentic

Bakery mixes

Real Belgian chocolate

00 Real chocolate

00 Compound chocolate

00 Chocolate, cocoa and nut-based fillings

00 Pralinés and nut pastes

And many more products

00 Margarines and specialty fats

00 Enzymes and emulsifiers

Patisserie

00 And many more products

Untibusdam quatibus etame dolliam arum eati blabores

Patisserie 4

4 00 Cake and sponge mixes

00 Custard cream mixes

00 French specialty mixes

00 Mousse and bavarois mixes

00 Cake and sponge mixes

00 Flavouring preparations

00 Glazes

00 Icings, fudges and ganaches

00 Non-dairy toppings

00 Custard cream mixes

00 French specialty mixes

00 Mousse and bavarois mixes

00 Fruit and cream fillings

00 Glazes

00 Icings, fudges and ganaches

00 Non-dairy toppings

00 UHT specialties

Puratos Brand Identity Guide

147

5 5

Enimus Enimus santion santion

Ipsumdriu Ipsumdriu

5 5

color color white, white, gradient gradient starts starts at at 6th 6th column, column, ending ending at 12th 12th column, column, use use pagegrid pagegrid as as guidelines. guidelines. at Product overview: combine individual packshots Product overview: combine individual packshots to to group, create create aa natural natural shadow shadow aa group, Font: Sansa Sansa light, light, orange orange Font: Font: Font: Karmina Karmina regular, regular, grey grey Font Font text: text: Sansa Sansa light, light, grey grey Font title: Sansa semibold, Font title: Sansa semibold, uppercase, uppercase, tab tab 1: 1: left left align, align, tab tab 2: 2: left left align, align, tab tab 3: 3: center center align align Font text: Sansa condensed normal, reddish Font text: Sansa condensed normal, reddish brown brown (!) product product name: name: Sansa Sansa condensed condensed semibold semibold (!) when when used used with with chef’s chef’s hat, hat, reddish reddish brown brown Font: Font: Sansa Sansa condensed, condensed, grey grey

a a b b

e e ntion ntion o o

c c d d

est, est, en en un un

Suggestions product page + recipe c c

e e

f f

Doluptati dipsus eius odis ent sed ut volumenecta Doluptati dipsus eius odis ent suntio sed ut et volumenecta vel ipsante mpere, endandae. vel ipsante mpere, suntio et endandae.

LAMENDIT DOLORUM LAMENDIT DOLORUM

CONSUM CONSUM

f f

PRODUCT CATEGORY Product range PRODUCT CATEGORY Product range

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum Maximag nimoluptas vel intem abor maio et sinverum harchil eossi aut eum ipicil fuga.etNemolupta is consedit eadolor venistem. harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

PRODUCT CATEGORY Product range

Lorem ipsum Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec Nemolupta is consedit venistem quunt am earunt et recatec tionsequis volupta destea pro explaudae. tionsequis volupta dest pro explaudae.

Doluptati dipsus eius odis ent, Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante sed ut volumenecta vel ipsante mpere, suntio et endandae mpere, suntio et endandae vitaquistrum num et vitaquistrum num et

Lorem ipsum Lorem ipsum

Cusdae lamendit

Dolurum reas Dolurum reas

Benefit Cum fuga. Ut ea dolorum re es con Benefit Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus renderrum, invel il eossedi catureh enimus santion sendamet escipsum is. santion sendamet escipsum is.

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur Lorem ipsum fuga.uptatur Ut ea dolorum re es con rende Raepe delitionse nulliquis utem que illatus. IllorepCum erorior moluptatur ad quos eum quaes essit. Lorem ipsum rum, invel il eossedi catureh enimus santion moluptatur ad quos eum quaes que essit. sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut ren dipsa cum serit velictio. Itatur, cora quun Os nis sitatemo vernam, corempo riones cor accum quo corum ut tiorio. Epe solupta catureh enimus. Lorem ipsum Os nis sitatemo corempo quo corumfuga. ut aut odior porepevernam, earum quos modiriones inveracor queaccum volorep editam Lorem ipsum aut odior porepe earum quos modi invera que volorep editam fuga.

Catureh Catureh

Catureh Catureh Dolorum Dolorum Renderrum Renderrum Sendamet Sendamet Catureh Catureh Ressinum (espicum) Ressinum (espicum) Alisci (dolore) Alisci (dolore)

Ipsumdriu

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae. Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

LOREM IPSUM

LAMENDIT DOLORUM

LOREM IPSUM

LAMENDIT DOLORUM

CONSUM CONSUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante mpere, suntio et endandae Doluptati dipsus eius odis ent, vitaquistrum num etvel ipsante sed ut volumenecta mpere, suntio et endandae Dolurum Cum fuga. Ut ea vitaquistrum num etdolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is. Dolurum Cum fuga. Ut ea dolorum re es con

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

renderrum, invel il eossedi catureh enimus santion sendamet escipsum is.

Dolurum reas

Catureh

100

Dolurum reas Dolorum

Catureh 100

Catureh Renderrum

Vullumre REAKM:

Vullumre BLACIPI:

exer min velit commy num exer

100 100

REAKM: MAGNISIT:

Dolorum Sendamet

100 100

BLACIPI: QUAOTIDAT:

commy num exer quatidat in etur

Renderrum Catureh

100 100

MAGNISIT: DOLORE:

doluptaquis occus blacipi cipiendit

100 100

QUAOTIDAT: RESSINUM:

Sendamet Ressinum (espicum) Catureh Alisci (dolore)

100 100

DOLORE: VOLORIT:

Ressinum (espicum)

100

RESSINUM:

Alisci (dolore)

100

VOLORIT:

exer min velit doluptaquis occus

quatidat in etur suntio et endandae blacipi cipiendit dipsus eius odis vel ipsante suntio et endandae dipsus eius odis vel ipsante

1. Velenita volo molorporem: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat involo eturmolorporem: aut in conemUt eiciutet occus doluptaquis poreexer volorit preius. 1. Velenita augue commy num se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. Cipiendit Ressinum Preius Magnisit Velenita VELENITA** alisci blaore

(nisit)

VELENITA** alisci blaore

(g)

000

Cipiendit 00% (nisit)

Ressinum 00% (g)

Preius 00% (g)

Magnisit 00% (g)

000

00%

Cipiendit (nisit) Cipiendit (nisit)

VELENITA** VELENITA** alisci blaore alisci blaore

Cossedi catureh Cossedi catureh volenie 100g* volenie 100g*

Augue (alisci) Augue (alisci) 100 100

Lorem (g) Lorem 3% (g) 3%

Molorporem (g) Molorporem 14,47 (g) 14,47

Ressinum (g) Ressinum (g)

000 000

Preius (g) Preius

00% 00%

Magnisit (g) Magnisit (g)

(g) 000 000

000 000 00% 00%

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Monullan (g) Monullan 12,78 (g) 12,78

Molorporem (g) 14,47

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Product guide Country Year

PRODUCT CATEGORY Product range

Catureh

00% 00%

Cum fuga. Ut ea dolorum re es con rende rum, invel il eossedi catureh enimus santion sendamet is demo occaturerro Cum fuga.escipsum Ut ea dolorum re es con rende modisti busdae lamendit, conserio. rum, invel il eossedi catureh enimus santion Et invenihescipsum illandaeped quo doluptas delest, sendamet is demo occaturerro ut litem busdae que et que cus quisconserio. sam illaut ren modisti lamendit, dipsa cum serit velictio.quo Itatur, cora quun Et invenih illandaeped doluptas delest, tiorio. Epe catureh ut litem quesolupta et que cus quis enimus. sam illaut ren dipsa cum serit velictio. Itatur, cora quun tiorio. Epe solupta catureh enimus.

Endandae (g) Endandae 16,87 (g) 16,87

Vullumre exer min velit

100

BLACIPI:

14 commy num exer

Renderrum

100

MAGNISIT:

doluptaquis occus

Sendamet

100

QUAOTIDAT:

Catureh

100

DOLORE:

santion sendamet escipsum is.

Ressinum (espicum)

100

RESSINUM:

Alisci (dolore)

100

VOLORIT:

Lorem ipsum

quatidat in etur blacipi cipiendit suntio et endandae

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae. Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

LOREM IPSUM

LAMENDIT DOLORUM

LOREM IPSUM

LAMENDIT DOLORUM

CONSUM CONSUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

renderrum, invel il eossedi catureh enimus santion sendamet escipsum is.

Dolurum reas

Catureh

100

Dolurum reas Dolorum

Catureh 100

Catureh Renderrum

Vullumre REAKM:

Vullumre BLACIPI:

exer min velit commy num exer

100 100

REAKM: MAGNISIT:

Dolorum Sendamet

100 100

BLACIPI: QUAOTIDAT:

commy num exer quatidat in etur

Renderrum Catureh

100 100

MAGNISIT: DOLORE:

doluptaquis occus blacipi cipiendit

100 100

QUAOTIDAT: RESSINUM:

Sendamet Ressinum (espicum) Catureh Alisci (dolore)

100 100

DOLORE: VOLORIT:

Ressinum (espicum)

100

RESSINUM:

Alisci (dolore)

100

VOLORIT:

exer min velit doluptaquis occus

quatidat in etur suntio et endandae blacipi cipiendit dipsus eius odis vel ipsante suntio et endandae dipsus eius odis vel ipsante

(nisit)

(g)

000

Cipiendit 00% (nisit)

Ressinum 00% (g)

Preius 00% (g)

Magnisit 00% (g)

000

00%

Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Monullan (g) 12,78

Cipiendit (g) 34,58

Molorporem (g) 14,47

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Product guide Country Year

You are free to choose a colour that best meets your needs. You are free to choose a colour that best meets your needs. Do not associate colours with a specific product range: Do not associate colours with a specific product range: the colours should have no specific associations. the colours should have no specific associations.

Dipsus (g) 28,11

000 00%

Endandae (g) 16,87

proDuCt CAtEgory product range

Lorem ipsum dorum martum proDuCt CAtEgory product range

Modesti enimus Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur cora quuntiorio. Epe solupta catureh enimus.

LOREM IPSUM

page)

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

LOREM IPSUM

Modesti enimus

catUREh

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Dolurum reas

100

Dolorum

100

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Dolurum reas Catureh

100

Dolorum

100 100

Sendamet

100 100

Alisci (dolore)

100

VELENITA** alisci blaore Cipiendit (nisit)

Ressinum (g)

000

Preius (g)

Magnisit (g)

Velenita (g)

00%

000

Monullan (g) 12,78

Cipiendit (g) 34,58

000

Dipsus (g) 28,11

Renderrum

100

Sendamet

100

catureh

100

Ressinum (espicum)

100

Alisci (dolore)

100

LOREM IPSUM

VELENITA** alisci blaore Cipiendit (nisit)

Ressinum (g)

000

Preius (g)

Magnisit (g)

Velenita (g)

00%

000

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Dolorum renderrum

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum

Product guide Country Year

EnIMUS SantIOn

catUREh

EnIMUS

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

catUREh

Lorem ipsum

EnIMUS

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

000

Endandae (g) 16,87

LOREM IPSUM

EnIMUS SantIOn

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Product guide Country Year

catUREh

EnIMUS

Product guide Country Year

PRODUCT CATEGORY Product range

Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur cora quuntiorio. Epe solupta catureh enimus.

Wave Recipe food essence Corporate lines

catUREh

Landaeped quo 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Dolorum renderrum 0100297001TD11

Modesti enimus

EnIMUS SantIOn

proDuCt CAtEgory Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum product range

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

100

catureh Ressinum (espicum)

EnIMUS SantIOn

Landaeped quo 0100105001TD11

Lorem ipsum

Catureh

Renderrum

LOREM IPSUM

Lorem ipsum dorum martum

1. Commy num exer se: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliq isl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molor porem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 4. L eugiam molor: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 5. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 6. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat.

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti 1 busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

Product guide Country Year

LOREM IPSUM Ut utet augue commy num exer se min velit alisci blaore. Monullan dre te magnisit nisit utat accum quat. Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat accum quat.

Lorem ipsum

Catureh

LOREM IPSUM

Dolorum renderrum 0100297001TD11

EnIMUS

Lorem ipsum 0100105001TD11

0100968001TD11 harchil eossi aut eum fuga. Nemolupta is consedit ea venistem. Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur cora quuntiorio. Epe solupta catureh enimus. 29

148

EnIMUS SantIOn

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante. 1. Commy num exer se: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliq isl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molor porem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 4. L eugiam molor: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 5. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 6. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat.

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

000

00%

Lorem (g) 3%

Velenita (g)

Product guide Country Year

Lorem ipsum dorummartum martum Lorem ipsum dorem

Ut utet augue commy num exer se min velit alisci blaore. Monullan dre te magnisit nisit utat accum quat. Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat accum quat.

000

Augue (alisci) 100

Lorem ipsum

Product guide Country Year

(g)

000 Velenita 00% (g)

Cossedi catureh volenie 100g*

dipsus eius odis vel ipsante

Lorem ipsum

Enimus santion Enimus santion

santion sendamet escipsum is. Dolurum Cum fuga. Ut ea dolorum re es con

REAKM:

renderrum, invel il eossedi catureh enimus

Ipsumdriu Ipsumdriu

Cusdae Cusdae lamendit lamendit

100

Cossedi catureh volenie 100g*

000 000

00% 00%

Dipsus (g) Dipsus 28,11(g) 28,11

VELENITA** alisci blaore

00%

Lorem (g) 3%

Product guide Country Year

Velenita (g) Velenita (g)

000 000

00% 00%

Cipiendit (g) Cipiendit 34,58 (g) 34,58

Doluptati dipsus eius odis ent, Dolurum reas sed ut volumenecta vel ipsante Catureh Product guide Country Year mpere, suntio et endandae Product guide Country Year Dolorum vitaquistrum num et

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Cossedi catureh volenie 100g*

000

Augue (alisci) 100

Lorem ipsum

Benefit Cum fuga. Ut ea dolorum re es con

(g)

000 Velenita 00% (g)

Cossedi catureh volenie 100g*

CONSUM

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Catureh solupta 0100105001TD11

Enimus santion Enimus santion

PRODUCT CATEGORY Product range

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Saper porpore 0100105001TD11

exer min velit exer min velit commy num exer commy num exer doluptaquis occus doluptaquis occus quatidat in etur quatidat in etur blacipi cipiendit blacipi cipiendit suntio et endandae suntio et endandae dipsus eius odis vel ipsante dipsus eius odis vel ipsante

1. Velenita volo molorporem: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit 1. Velenita volo molorporem: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et nisit utat accum quat. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. quoditat in etur aut in conem eici occus doluptaquis pore volorit preius.

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum Lorem ipsum Maximag nimolup tas fuga. ipicil et vel intem isabor maio et sinverum harchil eossi aut eum Nemolupta consedit ea dolor venistem. LOREMLorem IPSUM ipsum LAMENDIT DOLORUM harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Product guide Country Year Product guide Country Year

REAKM: REAKM: BLACIPI: BLACIPI: MAGNISIT: MAGNISIT: QUAOTIDAT: QUAOTIDAT: DOLORE: DOLORE: RESSINUM: RESSINUM: VOLORIT: VOLORIT:

Enimus santion

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

Doluptas delest 0100105001TD11

Vullumre Vullumre

100 100 100 100 100 100 100 100 100 100 100 100 100 100

Ipsumdriu Ipsumdriu

Cusdae Cusdae lamendit lamendit

c d e

EnIMUS

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Dolurum reas

100

Dolorum

100

Catureh

100

Ressinum (espicum)

100

Alisci (dolore)

100

VELENITA** alisci blaore

000 00%

Monullan (g) 12,78

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Cipiendit (g) 34,58

Dipsus (g) 28,11

Velenita (g)

000 00%

Endandae (g) 16,87

LOREM IPSUM

ENIMUS SANTION

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Product guide Country Year

Font: Sansa regular, white Font: Sansa semibold, white, line under text: 12 pt, colour chosen for table layout, displacement: -3,5 mm Font: Sansa light, colour chosen for table layout Font: Karmina regular, grey Table: use the icon of the chef’s hat to indicate a product also used in the recipe. Colour of the icon is same as table colour. Lorem ipsum

Lorem ipsum

Note: use the icon of the chef’s hat to indicate a product also used in the Raepe delitionse nulliquis utem illatus. 2% Lorem ipsum recipe. Colour of thead quos icon is the Illorep erorior uptatur moluptatur eum quaes que essit.same as table colour.

proDuCt CAtEgory product range

catUREh

EnIMUS

ENIMUS

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit. Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Product guide Country Year

EnIMUS SantIOn

CATUREH

Dolorum renderrum 0100297001TD11 Cantion sendamet 0100968001TD11

Lorem ipsum

LOREM IPSUM

ENIMUS

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga. Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Lorem ipsum dorum martum

CATUREH

Cantion sendamet 0100968001TD11 Landaeped quo 0100105001TD11

100

Sendamet

Cipiendit (nisit)

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Dolorum renderrum 0100297001TD11

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

100

Renderrum

ENIMUS SANTION Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

Lorem ipsum

Catureh

LOREM IPSUM Landaeped quo 0100105001TD11

PRODUCT CATEGORY Product range

ENIMUS SANTION

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11 Dolorum renderrum 0100968001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

ENIMUS

Lorem ipsum

Modesti enimus

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest. LOREM IPSUM

LAMENDIT DOLORUM

CONSUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

CATUREH

100 100

Renderrum

100

Sendamet

100

Catureh

100

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

100 100

Lorem ipsum VELENITA** alisci blaore

ENIMUS

Landaeped quo 0100105001TD11

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

1. Se min velit alisci: Ut utet augue commy num exer se min velit alisci blaore. 2. Se vullum zzril dolore: Monullan dre te magnisit nisit utat accum quat. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 4. L eugiam molor: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Product guide Country Year

Molorporem (g) 14,47

Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Velenita (g)

000 00%

Dipsus (g) 28,11

Endandae (g) 16,87

Product guide Country Year

PRODUCT CATEGORY Product range

Modesti enimus

Lorem ipsum

LOREM IPSUM

ENIMUS SANTION

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Dolorum renderrum 0100297001TD11

CATUREH

ENIMUS

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Dolorum renderrum 0100968001TD11

Lorem ipsum

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

Doluptas delest 0100105001TD11

Catureh

Catureh Dolorum

Ressinum (espicum)

ENIMUS SANTION

LOREM IPSUM

Dolurum reas

Alisci (dolore)

CATUREH

LAMENDIT DOLORUM

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

CONSUM

Dolurum reas

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

Catureh

LOREM IPSUM

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

CONSUM

Dolurum reas

Catureh

100

Dolorum

100

Renderrum

100

Sendamet

100

Catureh

100

Ressinum (espicum)

Catureh

100

Dolorum

100

Renderrum

100

Sendamet

100

Catureh

100

Ressinum (espicum)

100

Alisci (dolore)

100

Alisci (dolore)

100

Lorem ipsum VELENITA** alisci blaore

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Augue (alisci) 100

Lorem (g) 3%

Product guide Country Year

Molorporem (g) 14,47

Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Velenita (g)

000 00%

Endandae (g) 16,87

Product guide Country Year

Lorem ipsum VELENITA** alisci blaore

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Augue (alisci) 100

Lorem (g) 3%

Product guide Country Year

Molorporem (g) 14,47

Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

Velenita (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Product guide Country Year

Food essence picture with round corners (4 mm radius)

PRODUCT CATEGORY Product range

Doluptas delest enimus

Cusdae lamendit

Cum fuga. Ut ea dolorum re es con rende rum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut ren dipsa cum serit velictio. Itatur, cora quun tiorio. Epe solupta catureh enimus.

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

Doluptas delest enimus

Cusdae lamendit

LOREM IPSUM

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

CONSUM

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

ENIMUS

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Product guide Country Year

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Landaeped quo 0100105001TD11

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Lorem ipsum

1. Se min velit alisci: Ut utet augue commy num exer se min velit alisci blaore summa verum. 2. Se vullum zzril dolore: Monu lan dre te magnisit nisit utat accum quat. Ad et ressinum ium volorit. 3. Veliquisl eugiam: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius. 4. L eugiam molor: Itas ad et ressinum ium volenie nditas velenita volo molorporem. Itati blacipi cipiendit eos et quoditat in etur aut in conem eici occus doluptaquis pore volorit preius

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

Product guide Country Year

CONSUM

ENIMUS SANTION Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

CATUREH

ENIMUS

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Lorem ipsum

Dolurum reas

Catureh

100

Dolorum

100

Renderrum

100

Sendamet

100

Catureh

100

Ressinum (espicum)

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

100

Alisci (dolore)

100

VELENITA** alisci blaore Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Velenita (g)

000 00%

Endandae (g) 16,87

Lorem ipsum 33

Product guide Country Year

PRODUCT CATEGORY Product range

Doluptas delest enimus Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur, cora quuntiorio. Epe solupta catureh enimus.

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

Dolurum reas

Catureh

100

Dolorum

100

Renderrum

100

Sendamet

100

Catureh

100 100

Alisci (dolore)

100

LOREM IPSUM

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

CONSUM

LOREM IPSUM

ENIMUS SANTION

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum 0100105001TD11

CATUREH

ENIMUS

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Cantion sendamet 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Landaeped quo 0100105001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Dolorum renderrum 0100968001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Saper porpore 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Catureh solupta 0100105001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Doluptas delest 0100105001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odior porepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Doluptati dipsus eius odis ent, sed ut volumenecta vel ipsante.

Dolurum reas

Catureh

100

Dolorum

100

Renderrum

100

Sendamet

100

Catureh

100

Ressinum (espicum)

Doluptas delest 0100105001TD11

Ressinum (espicum)

Product guide Country Year

Cusdae lamendit

Lorem ipsum

Catureh solupta 0100105001TD11

Doluptas delest 0100105001TD11

CATUREH

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Doluptati dipsus eius odis ent sed ut volumenecta vel ipsante mpere, suntio et endandae.

Saper porpore 0100105001TD11

ENIMUS SANTION

LOREM IPSUM

LOREM IPSUM Landaeped quo 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Product guide Country Year

Lorem ipsum

Cossedi catureh volenie 100g*

Augue (alisci) 100

Lorem (g) 3%

Molorporem (g) 14,47

100

Alisci (dolore)

100

VELENITA** alisci blaore Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Velenita (g)

000 00%

Endandae (g) 16,87

Product guide Country Year

VELENITA** alisci blaore Cipiendit (nisit)

Ressinum (g)

Preius (g)

Magnisit (g)

Velenita (g)

000

00%

Monullan (g) 12,78

Cipiendit (g) 34,58

Dipsus (g) 28,11

Endandae (g) 16,87

Puratos Brand Identity Guide

149

Testimonials

Poris que nustrum alibus dolent quatet aliae et pratiore.

Poris que nustrum alibus dolent quatet aliae et pratiore. Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris. Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius atiossimil evendis moditas ex ent. Libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ oditatur alis velenis ut et

Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris. Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius atiossimil evendis moditas ex ent. Libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ oditatur alis velenis ut et

hiliate parios el ipsaeperia simagni militate explat. Nat min rem evelend emollesequia ressint. As ducimus eos aborerumquas et quiscidit rerum vit estempore lates ma nonseriatis sedia veles qui tem quae rem il magni omnis dolupta consequodi dolupta sum recae sit poris quatis quas earum aut la sition et pariossenem quiatem acepedi utem esserrum et etusdae. Eprae ium est voluptate soluptat. Evel id ea cone odi arciendebit odistemque si bearit incit, nulla nobisqu iandameniet laborae.

“Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius atiossimil evendis moditas ex ent libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ oditatur alis “

Marco, Artisan Baker, Southern Europe

Spokespeople: use the spokespeople to convey your message. If the corporate spokespeople are used, they need to keep their predefined identity. Local spokespeople can also be used. Product overview: combine individual packshots in a group, create a natural shadow. Lorem ipsum. Alibus dolent quatet aliae et pratiore.

Lorem ipsum. Alibus dolent quatet aliae et pratiore.

Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris. Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius. Libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ.

Lorem ipsum

Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris. Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius. Libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ.

Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

LOREM IPSUM

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

CONSUM

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Lorem ipsum. Alibus dolent quatet aliae et pratiore. Urepeliquis id et voluptis sunditae que ressint es volenim volorios ad quistiae nat min rem evelend emollesequia vid quame ped magnatem verundit poris que nustrum alibus dolent quatet aliae et pratiore, qui id molluptis nes dus volupti ut voluptatem si dia nonsequost, totaten imodicatur? Magnatem verundit poris. Volo omnihil impostium aceperatios aut ipidel imagnis aspitatur antia il ius. Libus anderum, comnit laborro od ut quia conse pratestia aut utes dolore odi consequ.

Lorem ipsum Dolorum rees con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest.

150

LOREM IPSUM

LAMENDIT DOLORUM

CONSUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

LOREM IPSUM

LAMENDIT DOLORUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

CONSUM

Doluptas delest 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Doluptas delest 0100105001TD11

Maximag nimolup tas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Tables only

First column: width 4 mm to maintain a corner radius of 4 mm

Last column: width 4 mm to maintain a corner radius of 4 mm

alignment: left

LOREM IPSUM

ENIMUS SANTION

Landaeped quo 0100105001TD11 Dolorum renderrum 0100105001TD11 Cantion sendamet 0100297001TD11

new

Landaeped quo 0100969001TD11 Dolorum renderrum 0100968001TD11

new

Maxim re volum 0100968001TD11

alignment: centre

alignment: right

CATUREH

CONSEDIT

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Picto â&#x20AC;&#x2DC;NEWâ&#x20AC;&#x2122;: used to indicate a new product Font: Sansa Normal, red, corners round: 1 mm

PRODUCT CATEGORY Product range

Cossedi sendamet Cossedi sendamet Cum fuga. Ut ea dolorum re es con renderrum, invel il eossedi catureh enimus santion sendamet escipsum is demo occaturerro modisti busdae lamendit, conserio. Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur, cora quuntiorio. Epe solupta catureh enimus.

LOREM IPSUM

ENIMUS SANTION

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

LOREM IPSUM

ENIMUS SANTION

CATUREH

CONSEDIT

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Dolorum renderrum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

CATUREH

CONSEDIT

Lorem ipsum

Cantion sendamet 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Dolorum renderrum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Cantion sendamet 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Landaeped quo 0100969001TD11

new

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Dolorum renderrum 0100968001TD11

new

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Raepe delitionse 0100968001TD11

new

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Landaeped quo 0100969001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Landaeped quo 0100969001TD11

new

Dolorum renderrum 0100968001TD11

new

Doluptatur 0100968001TD11

CONSEDIT

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Landaeped quo 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Rendipsa Et invenih illandaeped quo doluptas delest, ut litem que et que cus quis sam illaut rendipsa cum serit velictio. Itatur, cora quuntiorio. Epe solupta catureh enimus.

LOREM IPSUM

ENIMUS SANTION

CATUREH

CONSEDIT

Lorem ipsum

Erionsequam 0100968001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Delitionse 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Dolorum renderrum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Temporia 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Cantion sendamet 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Moluptatur 0100968001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Landaeped quo 0100969001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Raepe delitionse 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Dolorum renderrum 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Landaeped quo 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Landaeped quo 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Product guide Country Year

PRODUCT CATEGORY Product range

Cossedi sendamet

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

LOREM IPSUM

ENIMUS SANTION

CATUREH

CONSEDIT

Erionsequam 0100968001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Landaeped quo 0100105001TD11

Maximag nimoluptas ipicil et vel intem abor maio et dolor sinverum harchil eossi aut eum fuga. Nemolupta is consedit ea venistem.

Lorem ipsum

Delitionse 0100968001TD11

Os nis sitatemo vernam, corempo riones cor accum quo corum ut aut odiorporepe earum quos modi invera que volorep editam fuga.

Lorem ipsum

Dolorum renderrum 0100105001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Temporia 0100968001TD11

Nemolupta is consedit ea venistem quunt am earunt et recatec tionsequis volupta dest pro explaudae.

Lorem ipsum

Cantion sendamet 0100297001TD11

Raepe delitionse nulliquis utem illatus. Illorep erorior uptatur moluptatur ad quos eum quaes que essit.

Lorem ipsum

Moluptatur 0100968001TD11

Epturib uscipicim ad utat inullorum quatem quia nos non nest et apeliciur suntusa ndigene pro blaccuptur.

Lorem ipsum

Landaeped quo 0100969001TD11

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CATUREH

CONSEDIT

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CATUREH

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ENIMUS SANTION

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CONSEDIT

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PRODUCT CATEGORY Product range

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ENIMUS SANTION

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LOREM IPSUM

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ENIMUS SANTION

CATUREH

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Puratos Brand Identity Guide

151

Splash site

Large projects, new products and events sometimes call for their own website as a temporary support of the communication plan. Always adhere to the group communication strategy, principles and values. Every Puratos website must be clearly identifiable as part of the Puratos Group. It is therefore crucial that you create appropriate content while retaining the visual look and feel of all Puratos websites. Contact the Group Communication Department to discuss if a Splash site can be provided. In any case, a Splash site should be restricted in time (maximum 6 months) and for a specific objective. We take a closer look at the Soft’r Melting Splash site to give you an idea of how to maintain a clear Puratos look and still work on a specific subject.

The basics

For all websites: put the most

Short and easy.

Navigational links.

important information first.

• Provide meaningful headings and

• Make sure the user is always able to get

• Put your key message/image on top of the homepage. Do not overload your readers, keep a clean and simple

subheadings that let the reader know what each section is about. • Graphics, captions and tables of

overview. Start your text by telling

contents can also make information

the reader the conclusion, then relay

easier to scan on the web.

the most important supporting information.

• Divide the homepage into sections to make it easier for the user to get the information they want without unnecessary scrolling.

clear sentences.

• Link copy must highlight descriptive words that are easy to understand. additional information or address questions arising from page content. • Make sure every page contains clear

• Use the active voice.

call to actions. What do you expect

• Eliminate superfluous words

the reader of the page to do?

and phrases. • Also look at the overall tone of voice on pages 30-31.

152

Links and buttons.

• Links should invite action, supply Keep it simple. • Write in simple, short and

Break up your site.

back to where they came from.

Puratos logo

Maintain a direct link with the global Puratos

The primary navigation menu looks the same in all Puratos websites.

website by placing the logo on top of your site.

The use of Puratos colours can differ depending on the project/subject.

puratos-softrmelting.com

Softâ&#x20AC;&#x2122;r Melting, a new sensation

Background image Language change

Header

Image containing the key message/image. For more dynamism, slide pictures in top header.

Direct link - call to action

Always place an extra separate, clear direct link to puratos.com Use active urgent language to prompt the reader to click it.

Contact - call to action

Always make it easy for your visitors to contact you. Use active urgent language to prompt the reader to click it.

Make sure the site > Softâ&#x20AC;&#x2122;r Melting homepage

width does not exceed 1000 px

Note: add a creative video to your homepage to give it more dynamism. Visitors prefer video over text, it is easier to scan as reading texts takes effort. Keep the overall Puratos tone of voice in mind (pages 32-33).

Puratos Brand Identity Guide

153

Extra pages

puratos-softrmelting.com

Softâ&#x20AC;&#x2122;r Melting, a new sensation

Background and navigation elements are fixed throughout the site. This also applies to the size of the header. Images in the header may vary.

Extra menu

Fixed menu. Text titles appear on left menu-bar to give a clear overview on the important qualities.

Primary content area

The main information goes here, such as the article text, photographs and tables.

Note: check the different kinds of elements to be used on pages 90-91.

> Softâ&#x20AC;&#x2122;r Melting features & benefits

154

> Soft’r Melting recipes puratos-softrmelting.com

puratos-softrmelting.com

Soft’r Melting, a new sensation

EN / ES

Home

Features & Benefits

Recipes

Contact

EN / ES

Home

Features & Benefits

Recipes

Contact

Soft’r Melting

(y)our treasure

(y)our recipes

Overview recipes

Recipe name

How can we help you? Submit your questions here Brioche

Donut

Classic Panettone

Croissant abricot

Ambi toast

Ambi raisins

Overview recipes

Brioche

Recipe name

How can we help you? Submit your questions here

Your question here

Send me a copy

Request a 1/1 presentation

Your e-mail here

Ingredients

- Soft'r Soft Roll - Flour - Water - Yeast - Dried Apricot - Flaked Almonds Ambi toast

Donut Vanilla

Pandolce chocolate

0.100 kg 1.000 kg 0.600 kg 0.035 kg 0.200 kg 0.150 kg

Mixing Two minutes slow and 3 minutes fast, add apricots and 100g of almonds on slow speed as required.

Scale 3 strands at 120g. Brioche

Donut

Final Proof

Classic Panettone

30°C at 85% for 50 minutes.

Baking Time 12- 14 minutes at 220°C. Glaze after baking and sprinkle flaked almonds on top.

Tip Croissant abricot

Ambi toast

Fold the fruit inside each individual strand this helps to stop fruit burning and offers a surprise when broken open.

Ambi raisins

Disclaimer

Search engine

Full recipe page

A new menu on the left, including a recipe

A complete recipe is shown, including

search engine: the recipe name directs to

a picture on top (size is fixed). Always

the page with the matching recipe.

highlight all Puratos ingredients in bold.

Puratos Brand Identity Guide

155

Belcolade-specific communication Same brand elements, with a more chocolatey feelâ&#x20AC;Ś 156

This chapter explains the building blocks of Belcoladeâ&#x20AC;&#x2122;s brand identity and provides examples to help get you started.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

157

Logo

Chocolate has always been the Passion of Puratos. Belcolade, The Real Belgian Chocolate, focusses on keeping its premium, luxury chocolate image. Logo elements 1

Name The word Belcolade is written in lower case letters, with a capital B. On no account should it

be changed to the Sansa font. The name should never be used on its own. All elements are set in Belcolade gold PMS 875. 2

Swirl The swirl is a fixed element in the logo.

It can also be used on its own. All elements are set in Belcolade gold PMS 875. 3

Tagline

• The tagline is always aligned to the width of the Belcolade logo. • The tagline is only to be used when it is used for the real Belgian chocolate (so not for line extensions, such as Gianduja). • The tagline can not be translated.

Note: the Belcolade logo can only be used in Gold PMS 875 and on white or Belcolade Brown backgrounds.

• All elements are set in Belcolade gold PMS 875.

Don’ts • The logo cannot be altered, modified or distorted in any way: no italics, no colour changes, no rotations, etc. Only use official versions provided by headquarters.

C cao from

158

Belcolade colours

Belcolade brown

Belcolade gold

Belcolade background brown

PMS 476 C

PMS 875 C

PMS 4975 C

CMYK 50 - 80 - 100 - 45

CMYK 30 - 40 - 70 - 0

CMYK 64 - 100 - 93 - 78

RGB 84 - 48 - 26

RGB 186 - 151 - 101

RGB 36 - 6 - 1

Note: this darker brown is ONLY used as a background colour for Belcolade tools to have a warmer atmosphere.

Note: the gold of the Belcolade logo is different from the Puratos gold (see page 26). Please use Belcolade gold PMS 875 for all Belcolade tools.

Range colours

Dark chocolate

VIETNAM 73

SNACKS / PRALINES

Experience the unique flavour and aroma of chocolate in its purest form. Belcolade Selection Noir offers a full range of dark chocolates from mild to intense, all made with 100% natural vanilla and cocoa butter. As with all our products, the Selection Noir range is available in different viscosities and in different forms: from liquid to drops, chunks, grains and shavings. And if the cocoa intensity or viscosity you need is not available in the standard range, we will tailor make it for you at your request.

‘An unexpected taste with a pronounced acid cocoa taste enriched with citrus, wood and tobacco notes.’

PMS 186 C

Belcolade Origins Vietnam 73 is a dark chocolate with a 73% cocoa content. It is produced from Trinitario cocoa beans grown in the Mekong delta of Vietnam – the ‘Little Venice’ of Asia. This chocolate has an unexpected taste: a pronounced acid cocoa taste enriched with citrus, wood and tobacco notes.

CMYK 0 - 100 - 81 - 4 RGB 227 - 24 - 55

Selection Noir

UGANDA 80

Cocoa liquor

EARTHY

≥ 70% Cocoa

50% to 60% Cocoa

Flavour Notes

Noir Extra, B504/G

Noir Pur Amer, 73-27-42 73 % dark chocolate delivering an intense cocoa taste with a pronounced bitterness and slight acidity

Cacao-Trace Cacao-Trace is our unique sustainable programme dedicated to partnering directly with farmers and working closely with them. The goal of Cacao-Trace is to secure longterm cocoa production and sustainable development in the whole supply chain, ensuring that chocolate can be enjoyed for many years to come. It not only covers the three pillars

Flavour Notes

Noir Absolu Ebony, EBONY A conched cocoa liquor

Thanks to an appealing taste of humus and mushrooms, backed up by the flavours of acid cocoa and smoked cocoa, Uganda 80 can be used in unique applications like the fingerfood ‘Amuse Bouche’: a combination of fine Uganda 80 tablets with cheese cream filling.

A mild

57,5 % dark chocolate COCOA

COCOA

of sustainable development – social, environmental and economic – but also quality and tracebility requirements. We believe keeping track of our progress is the best way to have an impact on farmers’ communities and really make a difference. That is why the programme is audited every year by an independent auditing company.

Noir Puissant, A506/J A 57,5 % dark chocolate with an intense bitter & acid cocoa taste refined with earthy notes

Noir Supreme, E740-J

70 % dark chocolate with a strong bitter cocoa taste and a pleasant citrus note

EARTHY

CITRUS

Noir Selection, C501/J A balanced, 55 % dark chocolate with a mild bitterness and a fresh fruity note

60% to 70% Cocoa

Jacques Torres

60-40-38

France

FRUITY

A 60 % dark chocolate with a slightly bitter cocoa taste with a smokey touch, specific for thin enrobing

≤ 50% Cocoa

SMOKEY

Noir Superieur, D600/J A well balanced 60 % dark chocolate with an earthy cocoa taste and a mild bitterness

Flavour Notes

Noir 44, C309/X Very mild, 45 % dark chocolate with a strong earthy character EARTHY

VANUATU 44

DESSERT / DRINKS

‘A strong but delightful chocolate.’

Vanuatu is a nation of 83 islands in the South Pacific. With over 100 distinct local cultures and languages it is one of the most culturally diverse countries in the world. Cocoa beans thrive in the thin but highly nutritious volcanic soil. The bouquet of aromas present in Vanuatu 44 is suggestive of hazelnuts, coffee, cooked milk and caramel. This strong but delightful chocolate is wonderful in applications like the entremets ‘Astroid’: an amazing combination of Vanuatu 44 mousse with cucumber jelly, lemon crumble and black tea cremeux.

PMS 471 C CMYK 0 - 59 - 100 - 18

MILKY

Discover the individual properties of every Belcolade Selection L ait chocolate with the Belcograph. This powerful tool represents the unique taste profile of each of our milk chocolates, making it even easier to find the right one for you.

Costa RiCa 38 Costa Rica 38 milk chocolate combines the delicate aromas of cooked milk and raw cocoa with the warmth of wood and a touch of olives. The result is an unequalled eating experience in exclusive applications like the dessert ‘Balsamic Tomato with Ice Wine’: Costa Rica 38 chocolate mousse as filling between the tomato Sable Breton combined with a cassis tuile filled with ice wine granité.

CARAMEL

Originating from Forastero cocoa beans growing in the South Pacific, Vanuatu 44 is a milk chocolate with a cocoa content of 44%. This strong but delightful chocolate offers a bouquet of aromas suggestive of hazelnuts, coffee, cooked milk and caramel.

Belcograph

COCOA

Milk chocolate

EARTHY

L ait Supreme L ait Superieur L ait Selection L ait Extra L ait Clair L ait Douceur L ait Caramel

Marco Ropke Canada

SWEET

RGB 206 - 112 - 25

White chocolate

DOMINICAN REPUBLIC 31

PATISSERIE

‘A rich white chocolate with a cocoa content of 31%.’ Sanchez cocoa beans growing in the Dominican Republic produce this white chocolate with a cocoa content of 31%. The delicate butter flavour of Dominican Republic 31 is augmented by a light taste of cooked milk with the suggestion of flowers and dried figs.

PMS 7507 C CMYK 3 - 10 - 30 - 0

The Dominican Republic is the largest producer of cocoa beans in the Caribbean. Described by Columbus as “a beautiful island paradise”, today it is a colourful tapestry of Spanish, French, Haitian and African influences. The delicate butter flavour of Dominican Republic 31 augmented by a light taste of cooked milk with the suggestion of flowers and dried figs is sure to provide marvellous taste experiences in unique applications like the dessert ‘Paula’: a white chocolate lavender mousse with a speculoos biscuit and marzipan.

Selection Blanc Discover the unparalleled, creamy sensation of pure white chocolate. The chocolates in the Belcolade Selection Blanc range have a mild cocoa flavour, all made with 100% natural vanilla and cocoa butter. Available in different viscosities and forms: from liquid to drops, chunks, grains and shavings. We can even custom develop unique blends to match your desired taste profile and viscosity level.

DOMINICAN REPUBLIC 31 A delicate butter flavour, a light taste of cooked milk and the suggestion of flowers and dried figs makes Dominican Republic 31 an outstanding chocolate. The end result is equally spectacular, as in the entremets ‘Blanc Passion’: a hazelnut biscuit in combination with a Dominican Republic 31 chocolate mousse, apricot compote and passion fruit coulis.

MILKY

20% to 30% Cocoa Blanc Doux, X685/M A classic white chocolate with

Flavour Notes

29 % cocoa COCOA

Blanc Selection, X605/J Well balanced white chocolate ( 28 % cocoa) with a vanilla flavor and notes of cooked milk VANIL L A

Philippe Rhéau

France

Blanc Intense, X516/G Less sweet white chocolate with slightly buttery notes ( 28 % cocoa)

BUTTER

RGB 255 - 228 - 184 SWEET

Puratos Brand Identity Guide

159

Logo in combination with range name B ½B B ½B

• The range name is always written in Sansa, • The range name is in Belcolade gold PMS 875, • The logo is always centred on the range name, • The Belcolade logo can be placed above a range-name when the product contains more than 40% Belcolade chocolate,

• For products with less than 40% Belcolade chocolate,

Note: the Belcolade tagline is

we use a patch:

only to be used when it is used for The Real Belgian Chocolate

Photography

Belcolade invests a lot of time and effort into creating a unique, specific look & feel for its photography. The Belcolade product photos reflect the Belcolade positioning, its values, and its premium and luxury quality. Always make sure the finished products look impeccable! For Belcolade product communication we mainly use the Belcolade brown as background, to focus on its premium image.

For Belcolade Origins, we have a number of authentic people from the Origin region itself. They have been photographed in their specific environment, expressing their spirit. These people can only be used in Belcolade Origins communication.

160

% BELCO

L AT E •

Communication Department.

other cases, please contact the

E • THE R

as Gianduja or Cryst-o-fil). For

2xB

(so not for line extensions, such

LGIAN CH

Belcolade Brand Structure Selection Nutritional products

Standard • Belcolade Selection Noir • Belcolade Selection Lait • Belcolade Selection Blanc

Convenience products

• Chunks • No sugar added/sugar free • Grains • Oxanti • Shavings

Origins Noir Origins

Lait Origins

Blanc Origins

• • • • •

Uganda 80 Vietnam 73 Ecuador 71 Peru 64 Costa Rica 64

• • • •

• Dominican Republic 31 Vietnam 45 Vanuatu 44 Venezuela 43 Costa Rica 38

Sustainable Certified

Ingredients

Fillings

• Organic: Bio/Nop

• • • •

• Cryst-o-Fil

• Fairtrade

Cocoa butter Cocoa powder Ebony Chocolate powder

• Rainforest Alliance • UTZ • Cacao Trace

Puratos Brand Identity Guide

161

Cover page

The Belcolade cover page can have a brown background with an orange Puratos brandblock, or a dark brown background with Puratos corporate lines and logo in Belcolade Gold. > This is an example of how to build up a cover page based on the document grid.

Belcolade logo Always use the Belcolade logo in Belcolade gold PMS 875. For variations with different range name,

check page 160. Always place the text in Belcolade gold PMS 875 (example on

Selection

the right) 2

Orange Brand block See page 46

Corporate lines See page 48

Note: if the size of the document is other than the classical A4 â&#x20AC;&#x201C; the placement of the Brand 3

block and ribbon need to be respected. All sizes are possble.

162

The cover ribbon has been developed for use on the front page of brochures and leaflets. It serves to separate the title and subtitle from the cover image when a picture is integrated. > This is an example of how to build up a cover page based on the document grid.

Belcolade logo Always use the Belcolade

logo in Belcolade gold PMS 875. For variations with different range name, check page 160. Always place the text in Belcolade 2

GĂŠnĂŠration

gold PMS 875 (example on the right)

5 2

Ribbon (+ gradient) See on next page

Photography Food essence or People picture, see page 160

3 4

Orange Brand block See page 46

5 4

Patch A derivation can be done by using a patch on the cover page. The patch must have the same width as the Puratos logo below.

For the correct usage of the Note: if the size of the document is other than the classical A4 â&#x20AC;&#x201C; the placement of the Brand block and ribbon need to be respected. All sizes are possble.

concept patch, please consult pages 122-123.

Puratos Brand Identity Guide

163

Back cover

On all of our corporate documents consisting of multiple pages, we sign off with the back cover signature block. It consists of the logo, our url and contact details.

1 2

os.com

www.puratos.com www.puratos.com Belcolade, The Real Belgian Chocolate of Puratos Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium T +32 (0)53 83 96 00 - F +32 (0)53 83 89 38 - E info@belcolade.com - www.belcolade.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com - www.puratos.com

1 The white

Website

Puratos logo

Our website is placed in

The Puratos logo on the back

Sansa Std SemiBold 15pt,

cover is always 30 mm wide.

in white.

4 Orange Brand block

Our company name is placed

Use the orange gradient brand

in Sansa SemiBold 8 pt, all

block at the bottom.

is set in Sansa Normal 8 pt. Always put Belcolade info first.

www.puratos.com Belcolade, The Real Belgian Chocolate of Puratos Puratos Belcolade - Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium

Contact details

other contact information

164

T +32 (0)53 83 96 00 - F +32 (0)53 83 89 38 - E info@belcolade.com - www.belcolade.com Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com - www.puratos.com

Mandarine Noir - Congo58.indd 5

> variant in white

10/05/12 09:29

Note: the darker Belcolade brown (64 - 100 -93 - 78) is ONLY used as a background colour.

Examples Belcolade spreads

BELCOLADE ORIGINS

Lait ZA Supre 30 6/ me G 41 % Lait P3 Super 70 /J ieur 38 % Lait CA Cara R/ mel J 36 ,5% Lait O3 Selec X5 tio /G n 35 % Lait O3 Selec X5 tio /J n3 4% Lait M4 Extra 43 /J 32% Lait H4 Clair 11 /J 32% Lait J33 Dou 5/ ceu J r3 1,5 % 500

500

132

120

100

Belcolade Selection

636

644

772

736

772

952

1.028

1.132

1.116

1.166

1.220

1.200

1.166

1.228

212

188

152

168

146

168

Belcolade Pure Prime Pressed Cocoa Butter

Total weight

Enrobe with tempered Belcolade Selection Noir, Lait or Blanc. Store the finished product at a temperature of 16°C.

500

Invert sugar

Butter

Once crystallized, spread another thin layer of tempered chocolate on the other side of the ganache and cut into squares with a guitar cutter.

No ir 7 3 P ur -27- Am 42 er 73 No % ir E 7 Su p 40 re /J me 70 ,5% No ir D 6 Su p 00 er ie /J ur 6 0 No % ir B5 E xtra 04 /G 57, 5% No ir C5 Sele 01/ ct J ion 55 %

PatisFrance Starfruit Framboise

WHITE

Ingredients PatisFrance Starfruit Framboise

168

1.444

1.572

1.536

1.572

1.952

2.004

2.072

2.122

2.176

2.154

2.134

2.102

2.164

500

Invert sugar

132

120

100

Belcolade Origins

500

560

500

628

500

620

500

718

678

888

900

1.014

1.090

160

188

Belcolade Pure Prime Pressed Cocoa Butter Butter Total weight

168

168 1.436

Do m BC inica DO n MI3 Rep 1 31

Temper the Belcolade Selection Noir, Lait or Blanc and spread a thin layer of the tempered chocolate on baking paper. Put the square on top and once crystallized, spread the ganache evenly. Leave it to crystallize for at least 12 hours at a temperature of 16-18°C and an average degree of humidity below 60%.

Ingredients

MILK

Ug a NC n d a UG 80 A8 0 Vie tn NC am VIE 73 T7 3 Ecu NC a d o r EC 7 1 U7 1 Co st NC a Ric CO a RI6 64 4 Per u NC 6 4 PE RU 64

BELCOLADE SELECTION

Heat up the raspberry puree and invert sugar at 80°C for dark chocolate (75°C for milk chocolate, 70°C for white chocolate). Pour directly onto the chocolate and cocoa butter and mix well. Add the butter when the ganache reaches a temperature between 35-38°C and blend using a hand-whisk to make the filling smooth and homogeneous. (Avoid incorporating air.)

Bla n X6 c Sel 05 ec /G tio n2 9,5 Bla % n X6 c Sel 05 ec /J tio n2 8% Bla n X5 c Inte 16 /G nse 28 %

DARK

Method

Vie tn LC am VIE 52 T5 2 Va n LC uatu VA 44 NU 44 Ven LC ezuel VE a 4 NE 3 43 Co st LC a Ric CO a RI3 38 8

Ganache Raspberry for enrobing

500

168

1.360

1.428

1.420

1.518

1.478

1.836

1.876

1.990

2.026

Some Tips • It’s not necessary to melt the chocolate beforehand. • If you don’t have cocoa butter drops, use a block of cocoa butter cut into pieces. • Don’t store in a fridge at 4°C.

2081 BRO CHO Belcoguide Recipes BE EN.indd 12

22/02/16 14:44

2081 BRO CHO Belcoguide Recipes BE EN.indd 13

22/02/16 14:44

Chocolate Custard Cream

Custard cream Belcolade Selection Total Weight

Mix the sugar with the CPT and dissolve with some of the milk. Boil the rest of the milk, add the CPT preparation and cook together stirring continuously until you obtain a firm, smooth texture.

ir A bso lu Eb No on y ir C5 Sele 01/ ct J ion 55 %

Ingredients

Method custard cream

BELCOLADE SELECTION

DARK

1.230

125

185

1.355

1.415

Ingredients: Milk

1.000

Sugar

150

Puratos CPT

Ingredients Custard cream Belcolade Origins Total Weight

Ug a NC n d a UG 80 A8 0 Vie tn NC am VIE 73 T7 3 Ecu NC a d o r EC 7 1 U7 1 Co st NC a Ric CO a RI6 64 4 Per u NC 6 4 PE RU 64

BELCOLADE ORIGINS

Total weight

1.230

133

146

145

170

160

1.363

1.376

1.375

1.400

1.390

1.230

Method chocolate custard cream When your custard cream is ready, add the quantity of chocolate and mix well while still hot.

Some Tips • You can add melted chocolate to the custard cream at room temperature.

2081 BRO CHO Belcoguide Recipes BE EN.indd 66

22/02/16 14:48

2081 BRO CHO Belcoguide Recipes BE EN.indd 67

Selection Noir

Belcograph

Discover the individual properties of every Belcolade Selection Noir chocolate with the Belcograph. This powerful tool represents the unique taste profile of each of our dark chocolates, making it even easier to find the right one for you.

BITTER

Flavour Notes

Noir Absolu Ebony, EBONY Noir Absolu Ebony

EARTHY

≥ 70% Cocoa

50% to 60% Cocoa

Noir Pur Amer

Flavour Notes

Noir Extra, B504/G

Noir Pur Amer, 73-27-42

73 % dark chocolate delivering an intense cocoa taste

A mild

COCOA

taste and a pleasant citrus note

Noir Puissant EARTHY

CITRUS

A balanced, 55 % dark chocolate with a mild bitterness and a fresh fruity note

60-40-38

FRUITY

A 60 % dark chocolate with a slightly bitter cocoa taste with a smokey touch, specific for thin enrobing SMOKEY

Noir Superieur, D600/J A well balanced 60 % dark chocolate with an earthy cocoa taste and a mild bitterness

≤ 50% Cocoa

Noir Selection Noir 44

Noir Selection, C501/J

60% to 70% Cocoa

Noir Superieur Noir Extra

Noir Puissant, A506/J A 57,5 % dark chocolate with an intense bitter & acid cocoa taste refined with earthy notes

Noir Supreme, E740-J

70 % dark chocolate with a strong bitter cocoa

Noir Supreme 60-40-38

57,5 % dark chocolate

with a pronounced bitterness and slight acidity

COCOA

ACID

A conched cocoa liquor

COCOA

Cocoa liquor

22/02/16 14:48

SWEET

Flavour Notes

Noir 44, C309/X Very mild, 45 % dark chocolate with a strong earthy character EARTHY

EARTHY

Puratos Brand Identity Guide

165

Product sheet

There are several ways to be creative in building up these sheets. We give a Belcolade Origins example. Use these elements as base. > front

Note: the Belcolade

logo does not follow the document grid. The swirl sign pops out on top.

2 5

Ebis dunda alit, ut ipid qui debis nobissin nessim facculparum fugiati utatur soluptae officim entiae alitBis vendend uciatec taquae diciissuntis quis as aliqui dolupta sequibea nime porehendae. Os non nat. Santibu sandand erchill uptaquiae re nos nim restia volum num harum, ipit, sit molorum et liquo et quo blam adit fugit, te volorum faceruptat aut quatur seque seque velest quunt excestem vel il iditia dolupta ssenihil ipsa iumetur aboris verfernam et eius am faccabo. Mi, quae cullabore num conem erit volenda ndictecum consedit, quaspiciet porum quia aliquam consequ assimin nones ma nimus et fugite corem quiam es voluptur?

Belcolade logo Always use the Belcolade logo in Belcolade gold PMS 875. For variations with different range name, check

Aquo iusdamet aborum et eatissum velitia voluptatum aut ommoluptatur ab in enis arum cullendaepro conecus cipsumque sitis magnatium quae. At volo volupta ssimus aut deliquis ullabo. Nonsed mi, aut aut maio destisitium aut quam, qui volliquis iur alignim perrovit, cor modi derumquam, simusa quas cuptate aut ut quid et as erios moloreh enempore reperum sequi alis am nonsecto voluptatus ipis ex eum vel maximax imaionem hil esed estiund ignamus et, ipienia experum eius magnatiat.

pageÂ 160. Always place the text in Belcolade gold PMS 875 (example on the right)

3 2

Ribbon (+ gradient) See page 163

> back

Photography Food essence or People picture, see page 160

5 Ebis dunda alit, ut ipid qui debis nobissin nessim facculparum fugiati utatur soluptae officim entiae alitBis vendend uciatec taquae diciissuntis quis as aliqui dolupta sequibea nime porehendae. Os non nat. Santibu sandand erchill uptaquiae re nos nim restia volum num harum, ipit, sit molorum et liquo et quo blam adit fugit, te volorum faceruptat aut quatur seque seque velest quunt excestem vel il iditia dolupta ssenihil ipsa iumetur aboris verfernam et eius am faccabo. Mi, quae cullabore num conem erit volenda ndictecum consedit, quaspiciet porum quia aliquam consequ assimin nones ma nimus et fugite corem quiam es voluptur? Aquo iusdamet aborum et eatissum velitia voluptatum aut ommoluptatur ab in enis arum cullendaepro conecus cipsumque sitis magnatium quae. At volo volupta ssimus aut deliquis ullabo. Nonsed mi, aut aut maio destisitium aut quam, qui volliquis iur alignim perrovit, cor modi derumquam, simusa quas cuptate aut ut quid et as erios moloreh enempore reperum sequi alis am nonsecto voluptatus ipis ex eum vel maximax imaionem hil esed estiund ignamus et, ipienia experum eius magnatiat.

166

Orange Brand block At the back of the sheet, use the orange brand block. See page 46

3 5

Introtext Font: Sansa Normal 10 pt Character colour = Belcolade gold

> some examples of Belcolade Origins product sheets NEW

NEW

VIETNAM 45

Belcolade Origins Vietnam 45, a milk chocolate with 45% cocoa, is made with Trinitario cocoa that is grown in Vietnam’s Mekong Delta. This chocolate has a subtle combination of flavours, including toffee, coffee and cooked milk as well as acid cocoa.

These delicious Vietnam sticks, made with Vietnam 45, are pure chocolate heaven. The interior is made with a ganache mix that ’s been flavoured with jasmine tea and honey, while the exterior is pure Vietnam 45. A true delight. Stéphane Leroux

Vietnam has the perfect climate and fertile soils for growing cocoa plants, yet there was very little cocoa production in Vietnam until the 21st century. Since 2000 however, there has been a long-term programme to stimulate cocoa production in the country and every year sees the number of hectares with cocoa growing.

Cacao-Trace is a unique sustainable cocoa programme and certification, active in Ivory Coast and Vietnam. With its holistic approach to have a better profitability, it focusses on the professionalization of farmers. Resulting in more volumes, more income, a protected environment and a sustainable livelihoods. Cacao-Trace also includes unique collection centers, close to farmers communities. The cocoa beans are there carefully controlled, fermented and dried, to produce great tasting chocolates. Physical traceability and transparency enable to share its story with you and your customers. Annual audits, monitoring and continuous improvement are at the heart of the programme, to make sure it has an impact on farmers ‘life.

2253 LFL Belcolade Vietnam 45 leaflet BE EN_v6.indd 1

9/09/15 11:02

2253 LFL Belcolade Vietnam 45 leaflet BE EN_v6.indd 2

9/09/15 11:02

People of passion ...

VIETNAM 73

unravel the mysteries

explore the hidden recesses

of ﬂavour sensations through sensory analysis ...

of the world ...

In Vietnam we work closely with farmers thanks to our platform in Ben Tre. Farmers are trained by our agronomists in methods to improve productivity and quality, which results in a higher return. The pods are handled in our post-harvest centre where we have full control over both quality and traceability. This origin chocolate is the first result of our Cacao-Trace programme.

dive into the alchemy of

roasting and conching ...

express creativity discover new and unique

ﬂavours in the world of cocoa ...

BRO CHO Belcolade Origin Vietnam A5 BE EN.indd 3

27/06/14 14:35

BRO CHO Belcolade Origin Vietnam A5 BE EN.indd 4

through exquisite and exceptionally tasting applications in patisserie and chocolate.

27/06/14 14:35

Puratos Brand Identity Guide

167

Recipe sheet

This template is an example to give an idea of how to be creative in building up recipe sheets. For the Belcolade recipe sheet a white background is used, in line with the Puratos Recipe sheets. 1

Belcolade logo Always use the Belcolade logo in Belcolade gold PMS 875. For variations with different

range name, check page 160. Always place

Noir Uganda 80

the text in Belcolade gold PMS 875

Archiciam reculpa dit harionem. Uptia pro quae cusdae ex et la nullore mquisse raectotati doluptae pa con cus quibus et volupta adit ut latur serercient as magnat etur accae cori blatur solestiam rest prat.

Chocalate range Font: Sansa Normal 18 pt Change bar colour according to range

Introtext Font: Sansa Normal 10 pt Character colour = Belcolade gold

Photography Food essence or Packshot, see page 160

Brand block & graphel See page 46

Range name Font: Sansa Con Light 18 pt

> front

Colour: colour wave

8 6 Range name

Recipe name

Font: Sansa SemiBold 28 pt

This application is made using 2 recipes:

Blood Orange Jelly 220 g

Trimoline

Granulated Sugar

130 g

Sorbitol Powder

Pectin

Glucose

55 g

Cointreau 40 %

Colour: Belcolade brown (50 - 80 - 100 - 45) Fennel Ganache

Blood Orange Puree

Citric Acid Solution

Recipe name

4g 10 g

Method: Pissit ut ressi neturis quunt placerae cum essum quiderum esto quas aut volum repudicit, sam lab imi, non con nonsequodici occum, ullor alitius daerferupit excepedis esto coremo te conseratior re, consed mos aut maxim.

Fresh Cream 35 % Fennel Seed

100 g 60 g

15 g

Belcolade Origins Uganda 80

660 g

Belcolade Lait Selection, O3X5/J or G

330 g

Butter

80 g

Cointreau 40 %

25 g

Line Dotted line 1 pt

675 g

Ingredient block Title: Font: Sansa Con Normal 7 pt Text: Font: Sansa Con Light 7 pt

Additional ingredient Belcolade Noir Selection, C501/J

Grid with rounded corners (4 mm radius)

Place title block in gradient or in darker colour than rest of grid. List: Vary between two gradients of one colour. 10

Final Assembly Pissit ut ressi neturis quunt placerae cum essum quiderum esto quas aut volum repudicit, sam lab imi, non con nonsequodici occum, ullor alitius daerferupit excepedis esto coremo te conseratior re, consed mos aut maxim. Nulpa aut accus dicia aut asimus. Emperatus, venditem a iurepud aecaboribus ut ma cus, temoditae nos aut aspeditatet anist, sus des aspid qui quo dolupta vit faccatias nonseque lam, optatem. Noir Uganda 80, NCUGA

> back

168

Method & Final assembly text Font: Sansa Normal 10 pt Colour: Belcolade brown (50 - 80 - 100 - 45)

> a Word template is available for recipe sheets. An example:

To tal Almond Composition: This application is made using 2 recipes (for 2 frames) 1. Peanuts Praliné 2. White Ganache Almond

Peanuts Praliné

Belcolade Praliné Amandes

550 g

Belcolade Noir Supreme, E740/J

300 g

Broken salted peanuts Salt

50 g

Full milk Sorbitol

Mix the Belcolade Praliné Amande with the tempered Belcolade Noir Supreme and add the broken salted peanuts. Spread out into a square of 4 mm thickness, and let it crystallize at 18 °C during 2 hours with an average humidity below 60 %.

2. Almond milk (brand SABA)

Method

White Ganache Almond Method 100 g 60 g 20 g

Fresh Cream 35%

140 g

Belcolade Blanc Intense, X516/J or G

450 g

Belcolade Pure Prime Pressed Cocoa

75 g

Heat up the almond milk, milk, sorbitol and fresh cream until it reaches 85 °C. Pour it onto the Belcolade Blanc Intense and Belcolade PPP Cocoa Butter and blend with a hand mixer. When the ganache reaches a temperature of 35-38°C , add the butter and finish the blend. Pour into a square (28-30 °C) on top of the crystallized peanuts praliné. Let it crystallize at 18 °C during 12 hours with an average humidity below 60 %.

Butter Butter

Final assembly Additional Ingredients Belcolade Noir Supreme, E740/J

60 g

Method Temper the Belcolade Noir Supreme and spread a thin layer of the tempered chocolate on the praliné side. When it’s crystallized, turn it and spread another thin layer of tempered chocolate on the ganache side. Cut squares with a guitar. Enrobe with tempered Belcolade Noir Supreme. Let the whole preparation crystallize at 18 °C during 12 hours with an average humidity below 60 % and store at 16 °C.

Puratos Brand Identity Guide

169

Stationery

For the Belcolade stationery, the Belcolade logo is placed on top and Puratos is represented in the signature block.

Dear customer,

Mister Ipsum Dolor aut exit Street 2 think about 2000the City next Belgium all Belgian sites.

We are already in October. It’s time to issue of our UNICORN magazine foreseen for the Puratos Personnel of Aribus earuptusa ipsum imus sunt es doloribus sitiam erum aliquame nimoluptatio cupiendi omnis volor ratempo runtior eprovidem eicillabo. Landus esequi officit dolor sequam acepediande voluptaspit ellorat isimporit et quam que voluptus seque solorum quidebit et Our reference: OREF2010/0310201 Your reference: UREF elliqui idellup tatur? 31 May 2010 Date: Contact person:

Geoﬀrey McDowell, Communication Manager

Runtia dolupta tincto beatem iducipsamus minvere iumque non nullupta volla id ex es eatis secates torpori tiisqui deritatemped qui con repudignihic te re pel incillorerum ut alitat. Loresci atempor ecestibus es nam aut dis sit abo.

Lorem ipsum,

Hendis aligenimus, sit omnitam simus est, cori od et fuga. Ro et aut alique nihictas nos eum at alit iur? Lest es ut parchic iatus, sa que ventisquunt aut voluptasint hit repudae. Rerumquo voluptat. Mo idest essi ut vendit aut preiciis aut a qui con conet venis si qui sunti quis et aut vel magnatatur sequi utem fugiam sequibus sum ipsam ut pre verum fugiam quunt fuga. Itat. sunditio. Ullani sit quam reicit, odissinvent, cuptate nectotatio eatis mo dus etus.

Nusciis ut qui ventorio. Neque nullecae ent que pro ius, veliquae necepel endio. Ga. Ut aut vitaeped eari dolorei untotate pra nos Industrielaan 16, Industriezone Zuid III B-9320 Erembodegem, Belgium

sandandi dolorun desciat uressi od quam quiam repelicto conet magnihil maxime sum facipicto et intio excest, que cus ea quia

Evendis es a volorum erum que con nosande llanda cusa parumquunt aut ex et ex est, quatem is modi culpa sum quae quam

Lupta cuptiat iatus, cupis in nosanim usandis quas mos seque dior adigenis dipicil illupit idenihil modi coreni des ium si non prem eatur sus autas et mos re dolo ipsuntiatis voluptatis ni vel idemoditi con resequid eos venecatem quiatat doluptatur, tempores estinum cusdam imolupt atquidus sinusti umenis di volupiet aceatem dest, oﬃcie nihitiscimet optinciatium nus nimil ipsaecu ptaepro dereperro es quae sin ratum harit, offictur, omniment, omnim venihic iliquo occullupit berere voluptio escietur acerrum in rerita num, auta id utem qui utempostrum exerro beat quaerae sequiat fugiatestrum et ommos duciet quia vel intia volumquiate natur? aliquundus verum rem rem volorro rempostotas voloreprat liquam, cuptaectecab iditis et fugit od mod modis netum, res dolento ipsapicim que pos atibusam qui volupta spicim non rest, et untota con re consente dolut veles veriti oﬃciae. Et la

volupitas ea dio et quiduci destia que quis alit, volo oﬃcia am, nos aut dolorrum quam rerro et re num qui quate dolori non nus

ipsunt fuga. Pera volore pro quaspitas aut explam fugia con coresequam, etNistrum est, comniende aditian danduciet, si ut quia si rerferum fugit, sequibusdam ipiciento te cuscimusasinvelenis dit licidia sequaepunosse volupta doluptatem rehendiatet etum ipsapictiam, quiatis magnis alit esto comnimus, daes re dolupta tiosandus ulparum sinis eatas magnatur recti quiatur eperemp orrorectur rectenda dolores est, accus

voloriam quirporemolo quodiccorrovit temoditae poreptat ut volecum acium hilquiatis eumeos que provit iliquisqui odis cume ese volorro rempores ut doluptatur aut labora asped quiam adipieni simus earum ducipsum dolupid et ipis everitium Oreped quibusci deruntiost doluptatdus, asoccus. andia eatem net pliquid et velia nonsediam, quiam excea dolupta qui doluptae erspelecera

voluptatat verspid et ut ma consectis as es que cullorro tes di non perum utem explaboreris aut odis essitatur? Ebit di aliquibus aditiatus et eum quatenditas asit ped quamustiorro quis sequi oditi Ecte vollitisqui qui conseditatur sitaecu lparuntiat ut a volupta secepedias ipsaepe rspiciis que omnimporat. officimetTiaecturem verae cumquatem accus, ullabo. Opta nam, offiction prauatusa nectatio eiunt fuga. Fugiandae. quod quiaecu sapite nit, corem elenimod quam, cus si perumqui voleseq int ea aut evelique pa Rum officiis volor masunt volorep erunt. magni blandunt oditaquo evelloreic te incta dolori tectibusam, que volo eum ut ut perferitiur?

> envelope

./..

Belcolade, ofof Puratos Belcolade,The TheReal RealBelgian BelgianChocolate Chocolate Puratos Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium Puratos Belcolade - Industrielaan 16, Industriezone ZuidGroot-Bijgaarden, III - B-9320 Erembodegem, Belgium Puratos NV/SA Industrialaan Zone B-1702 Belgium T +32 (0)53 83-96 00 - F +32 25, (0)53 83 Maalbeek 89 38 - E -info@belcolade.com - www.belcolade.com T+32 +32 (0)53 834496 - F2+32 89 38 - E- info@belcolade.com - www.belcolade.com T Puratos 2 481 44 F00 +32 466(0)53 25 Zone 8183 - EMaalbeek info@puratos.com NV/SA - -Industrialaan 25, B-1702 Groot-Bijgaarden, Belgium Puratos NV/SA - Industrialaan B-1702 T +32 2 481 44 44 - F- +32 46625, 25 Zone 810163 - EMaalbeek info@puratos.com -Groot-Bijgaarden, www.puratos.comBelgium KBC 432-4016331-92 IBAN2BE12 4324 3192 --Swift KREDBEBB EUR: KBC Bank44 NV44 - IBAN BE12 432425 0163 - SWIFT KREDBEBB Fortis 210-0150700-14 IBAN 2100 0014 - Swift GEBABEBB T +32 2 481 - F-+32 2BE94 466 811507 -3192 E info@puratos.com - www.puratos.com GBP: KBC Bank --IBAN GB35 -0438.632.416 KRED 1654 8705 1684 31 - /SWIFT KREDGB2X BTW/TVA//MWS: BE London 0438.632.416 RPR/RPM: - Kh. Brussel Comm. Bruxelles KBC Bank NV - NV IBAN BE12Branch 4324 0163 3192 SWIFT KREDBEBB BTW/TVA//MWS: 0438.632.416 - Kh. Brussel / Comm. Bruxelles BTW/TVA//MWS:BE BE0438.632.416 0438.632.416- RPR/RPM: - RPR/RPM: 0438.632.416 - Kh. Brussel / Comm. Bruxelles

INSERT CODE

Sincerely yours,

www.puratos.com

> letterhead

170

Note: the Puratos Reddish

Note: the Belcolade data is to be placed before the general

brown PMS 491 is used in

Puratos info. All the data needs to be aligned at the bottom

the address label.

to the Puratos logo.

PowerPoint

Presentations are crucial for communicating, convincing, motivating and selling. The finished presentation slides should always be tested beforehand. It is recommended to carry out a test under the actual lighting and spatial conditions pertaining to the presentation room. Never crowd your slides with content, and keep slide titles on one line: this makes it easier for your audience to follow. The Belcolade PowerPoint template is available on Puranet. roasted

To install this template on your own PC, open a presentation

herbal

sweet

People of passion ...

template, then choose ‘Save As’ and then select ‘Template’.

Les Arôme s de Cyran o

dairy

hidden recesses of explorethetheworld ...

l the mysteries unravesensations through

PowerPoint will save the template in its appropriate template

earth

fruity

cocoa

express creativity and

through exquisite exceptionally tasting applications in patisserie and chocolate.

of flavour sensory analysis ...

folder for future use.

alchemy of dive into the conching ... roasting and

new and unique discover ... in the world of cocoa flavours

RGB colour Belcolade brown

RGB

84 - 48 - 26

Belcolade gold

RGB

186 - 151 - 101

Belcolade background

RGB

36 - 6 - 1 How Chocolate flavour is Recognised *Please refer to the practical exercise in the accompanying manual

Aroma

5 Defined Tastes Sour Salty

White backgrounds are also allowed and should be used for general information. But if the information is directly linked to Belcolade, then the background should be Belcolade brown (RGB 84-48-26).

Umami

Receptors for all 5 tastes

Bitter

Orthonasal Retronasal

Sweet

Flavour is a combination of taste & aroma... Experience it yourself!

Movies

You can find these movies on our 1 Belcolade Corporate Movie

2 Origins Vietnam movie

3 Cocoa to Chocolate movie

Brand Portal in the ‘Movies’ section.

Puratos Brand Identity Guide

171

PatisFrance-specific communication Same brand elements, with a bit more seductionâ&#x20AC;Ś 172

This chapter explains the building blocks of PatisFranceâ&#x20AC;&#x2122;s brand identity and provides examples to help get you started.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

173

Logo

With a genuine French heritage, and a track record for supplying quality ingredients, PatisFrance is a leading supplier of nuts and added-value nut products. PatisFrance has been clearly integrated in the new corporate identity of Puratos, focussed on keeping its premium and indulgent image. Logo elements 1

Name

The word PatisFrance is written in upper case letters with capital P en F. On no account should it be changed to the Sansa font.

The name should never be used on its own. The name is set in PMS 871 (gold) and PMS 207 (pink). 2

Sign The swirl is a fixed element in the logo.

It can not be used on its own. The swirl is set in PMS 871 (gold) and PMS 207 (pink), with a black shadow. 3

Tagline • The logo is always used with its tagline. • The tagline can not be translated. Keep it in French • The tagline is set in PMS 207.

Use the specific logotype without shadow under the swirl for small size ≤ 5 cm.

Note: always write PatisFrance as one word with a capital ‘P’ and a capital ‘F’.

Safety margin No text or image should appear within the area of the safety margin.

174

Colour variations

• Negative on Puratos pink gradient. Only this version of the logo is allowed.

• In black & white We use black only if colour is not possible

60% Black

(newspaper, faxes, etc). Note that only this black version is allowed – converting a logo

100% Black

to greyscale is not permitted.

• One colour For use in e.g. merchandising objects, when the use of two colours is not possible. Use the logo without shadow under the swirl.

PatisFrance colours

PatisFrance gold / Puratos gold

PatisFrance pink

Puratos pink

80%

60%

PMS 871 C

PMS 207 C

PMS 226 C

CMYK 33 - 33 - 68 - 0

CMYK 15 - 100 - 43 - 0

CMYK 0 - 100 - 10 - 0

RGB 185 - 174 - 114

RGB 180 - 20 - 98

RGB 229 - 0 - 117

HTML #b9ae72

HTML #b41462

HTML #c6007f

Note: the gold of the PatisFrance logo is the same as the gold of the Puratos tools (see page 26). We suggest to always print the gold as a fifth PMS-colour.

40%

20%

Note: only use the PatisFrance pink for the pink in the PatisFrance logo. For all other applications use the Puratos pink.

Puratos Brand Identity Guide

175

Donâ&#x20AC;&#x2122;ts The logo cannot be altered, modified or distorted in any way: no italics, no colour changes, no rotations, etc. Only use official versions provided by headquarters.

PatisFrance Source de SĂŠduction

Photography

PatisFrance invests a lot of time and effort into creating a premium, sophisticated look & feel. The PatisFrance product photos reflect the PatisFrance positioning, its values, and its premium and luxury quality. Always make sure the finished products look impeccable! For PatisFrance product communication we mainly use a white background, with enough white space surrounding the pictures to focus on its premium image and the indulgent textures. We use a semi-glossy surface to create a natural reflection of the product. The only extra objects used are fresh nuts.

176

Promotional items

> patch PUR_3493_kaartje 45x45 PatisFrance_270214.indd27/02/14 1 09:45

This patch is a plastified card to put on patisserie to brand it.

> lanyard > roll-up banner

PatisFrance range* PatisFrance Pralinés and Nut Specialties Classic • • • • •

Praliné Noisette 50% Praliné Amande 50% Praliné Amande Noisette 50% Praliné Amande Doux 59% PraliNoisette 36%

Specialties

Tradition • • • • • • • •

Tradition Praliné Noisette 50% Tradition Praliné Amande 60% Tradition Praliné Extra 50% Tradition Pralinor 55% Tradition Praliné à l’Ancienne 57% Tradition Praliné Intense 69% Tradition Praliné Pistache 52% Tradition Praliné Parfum Café 55%

• • • • •

Gianduja 36% Pralicrac Pralicrac Chocolait Pralicrac Blanc Pralifizz

Pure • • • •

Pâte de Noisette Pralirex Noisette Pralirex Amande Pralirex Pistache

Mixes with Nuts • Patis’Macaron

* Non exhaustive list

Puratos Brand Identity Guide

177

Brochures Back cover General cover page

As the PatisFrance range is quite diverse (Pralines & Mixes), all covers of general brochures will be kept clean and basic. 1

PatisFrance logo Always use PatisFrance gold PMS 871 for the PatisFrance logo

Background Use the pink Puratos

gradient or white 3

Nuts Picture of some fresh nuts

Brand block Only use the corporate lines without the wave

3 Note: use the brand block with a smaller Puratos logo as explained on page 181.

Note: the Puratos logo is still aligned to the document grid at the right side, but is placed

4 18.75 mm

> This is an example of how to build up a cover page on A4, always based on the document grid.

178

29.7 mm > smaller Puratos logo in brand block

slightly higher.

> examples of general PatisFrance cover pages

Puratos Brand Identity Guide

179

Product brochure cover page

The PatisFrance product cover page is built up in the same way as the other Puratos communication tools to create consistent communication. 72.8 mm

Always use PatisFrance

1 73 mm > ribbon placed higher

PatisFrance logo gold PMS 871 for the PatisFrance logo

13.5 mm

Ribbon (+ gradient) Always use a white

background with a pink gradient in the ribbon. For a PatisFrance cover page, the ribbon is placed slightly higher. 3

Photography Food essence picture, see page 176

3 4

Pink Brand block See right page

Product title Font: Sansa Normal 27.5 pt Character colour: white on box with pink gradient, aligned on the left or the right side of the cover

Product title

Corner radius: 4 mm

(see page 99)

4 18.75 mm

> This is an example of how to build up a cover page A4, always based on the document grid.

180

29.7 mm > smaller Puratos logo in brand block

Note: make sure all gradients used follow the same direction and that the unicorn is placed in the darkest part of the gradient.

Note: pick a strong, precise image for the cover that emphasises the identity of the product. Add fresh nuts as well.

> example of a PatisFrance brochure cover page

Puratos brand block for PatisFrance

The brand block for PatisFrance differs from the general Puratos brand block. The Puratos logo is smaller. (Size see page 180) Always use this version of the brand block for PatisFrance communication.

Note: only use this Puratos brand block for PatisFrance communication. Never use it for Puratos communication material.

Puratos Brand Identity Guide

181

Examples of PatisFrance spreads

> PatisFrance binder

> PatisFrance product brochure

182

Back cover

On all of our corporate documents consisting of multiple pages, we sign off with the back cover signature block. It consists of the logo, our URL and contact details.

www.puratos.com/patisfrance 7 mm

Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

INSERT CODE

1 18 mm

3 15 mm

15 mm

18 mm

210 mm

Website

The white

Our website is placed in

Puratos logo

Sansa Std SemiBold 15 pt,

The Puratos logo on the back

in white.

cover is always 30 mm wide.

Contact details

Reference code

Our company name is placed in

Our document reference code,

Sansa SemiBold 8 pt, all other

that allows for easy retrieval of

contact information is set in

the source document (e.g. for

Sansa Normal 8 pt.

reprinting) is written at a 90Â° angle in Sansa Std Normal at 5 pt. See page 52.

www.puratos.com/patisfrance Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com

INSERT CODE

> variant for smaller formats

Puratos Brand Identity Guide

183

Recipe sheet

This template is an example to give an idea of how to be creative in building up recipe sheets. For the PatisFrance recipe sheet a white background is used, in line with the Puratos Recipe sheets. 1

Cover Build the cover as described on previous pages

Recipe name

PatisFrance logo Always use PatisFrance gold PMS 871

> front

for the PatisFrance logo 3

Food essence or Packshot,

see page 176 4

Recipe name

Photography

Corporate lines & Puratos logo Always use the Puratos brand block

for PatisFrance with the smaller Puratos logo

6 7

Recipe 1: Hazelnut macarons

Ingredients

PatisFrance Hazelnuts Powder

150 g

Butter cream neutral

PatisFrance Almonds Powder

150 g

PatisFrance Pâte de Noisette

50 g

Icing sugar

300 g

PatisFrance Praliné Noisette 50%

50 g

Tempered egg white

100 g

Caster sugar

200 g

Water

500 g

Recipe name Font: Sansa Normal 27.5 pt Colour: white on box with pink

Method: Mix all ingredients and whip in a planetary mixer. Pipe a circle on the macaron shells.

gradient

30 g

Tempered liquid egg whites

Recipe 2: Crème au beurre praliné

Ingredients

100 g

Recipe 3: Praliné coulis

Method: Mix and sieve the icing sugar, almonds and hazelnuts powder. Make an Italian meringue with 200 g of sugar and 100 g of egg whites. Sieve the nuts mixture and add the tempered egg whites to it, then directly mix with the meringue while it’s still warm. Pipe the macarons paste on a Silpat, let it dry out for approximately 10 min. Bake in a deck oven with dampers open at 220°C. Let it cool down.

Ingredients PatisFrance Praliné Noisette 50% Water

200 g

Title Font: Sansa Con Normal 12 pt

50 g

Method: Mix both ingredients and pipe directly into the center of the macaron. Close with a second macaron shell. It’s advised to refrigerate the macarons for one day before serving.

Colour: Puratos pink 7

Ingredient block Title: Font: Sansa SemiBold 8 pt Text: Font: Sansa Con Light 7 pt Grid with rounded corners (4 mm radius). Place title block in gradient or in darker colour than rest of grid. List: Vary between two gradients of

one colour.

4 8

Preparation text Font: Sansa Light 7.5 pt Colour: Puratos grey

> back 29.7mm > smaller Puratos logo in brand block

184

Fresh nuts

> front

> back

Lemon PraliFizz Mini ChouxLogs Praliné Recipe 1: Lemon PraliFizz Ingredients PatisFrance PraliFizz

500 g

Finely chopped preserved lemon peel

150 g

Cointreau

15 g

Cocoa butter

30 g

Belcolade Lait Selection (chocolate coating) Dextrose

Method: Soften the PatisFrance PraliFizz in a microwave, making sure it does not exceed 35°C. Add the melted cocoa butter and bring the mixture to 27°C. Pour the Cointreau onto the preserved lemon peel and mix well. Using a piping bag and N° 12 nozzle, pipe long thin logs onto a sheet of baking paper. Leave to set at 18°C for at least two hours. Coat the mini logs with tempered Belcolade Lait Selection using a pastry brush and immediately roll in dextrose. Leave to set then cut to chosen length using a knife or confectionery cutter.

Lemon PraliFizz Mini Logs

Choux Praliné Recipe 1: Cocoa Crust

Recipe 3: Praliné custard cream

Ingredients

Flour

120 g

Milk

Butter

100 g

Sugar

Belcolade Dutch Cocoa Powder

20 g

Cassonade

100 g

Recipe 2: Choux Paste Ingredients Water

500 g

Butter

200 g 10 g

Sugar

20 g

Flour

300 g

Belcolade Dutch Cocoa Powder Whole eggs

80 g 100 g 90 g

PatisFrance Praliné Amande 50%

20 %

Whipped fresh cream 40%

300 g

Method: Boil the milk with 60 g of sugar. Mix the rest of the sugar with Elgel, egg yolks and whole eggs. When the milk boils, add the eggs mixture and mix well until you obtain a homogenous and firm texture. Add PatisFrance Praliné Amande 50%, mix correctly and pour on the tray, cover with cling film and cool down quickly at 4°C. Soften the praliné custard cream and add the whipped firm fresh cream.

Recipe 4: Raspberry Praliné caramel Ingredients Glucose

50 g

20 g

Granulated sugar

+/- 500 g

Fresh cream 35%

100 g

Starfruit Framboise

200 g

PatisFrance Praliné Amande 50%

100 g

Method:Boil the water with butter, salt and sugar. Add flour and cocoa powder and dry it correctly. After add eggs gradually till pipable and smooth texture. Pipe choux shape of 4 cm diameter, dispose crusty layer on top and bake in deck oven at 170°C during 40- 45 min, open damper.

Choux Praliné

160 g

Whole eggs Elgel Custard Powder

Method: Mix all ingredients together until you obtain a homogenous dough. Reserve in the fridge. Spread on 2 mm, let it set on the fridge and then cut circles of 4 cm diameter. Freeze it.

Salt

1000 g

Egg yolks

100 g

Method: Warm at 60°C the fresh cream and Starfruit. Make a dry caramel with glucose and sugar. Then, deglaze the caramel with the fresh cream and Starfruit. Boil it for 1 min. and pour on to the PatisFrance Praliné Amande 50%. Blend it to homogenize it. Reserve it in the fridge to cool down.

Fill the choux with the praline custard cream and fill the center with the Raspberry Praliné Caramel.

> some examples of PatisFrance recipe sheets

Puratos Brand Identity Guide

185

Product communication and communication concepts Packaging-specific guidelines 186

Puratos packaging is present in all our customersâ&#x20AC;&#x2122; work places and is therefore one of the most visible communication tools we have.

Puratos PuratosBrand BrandIdentity IdentityGuide Guide

187

Packaging layout for bags

Front side Upper part

A brown line PMS 491 separates the two parts and goes all

â&#x20AC;˘ has a white background

around the packaging. This line will be partly covered

â&#x20AC;˘ for product names: a big Puratos logo (without tagline)

by the label.

â&#x20AC;˘ for priority brands: a smaller Puratos logo (without tagline) and the strong brand name in Frutiger Italic Bold.

For bags, the visible upper white part and the lower coloured part are always of the same size (50/50). For other packaging, please contact the Group Communication Department at packaging_hq@puratos.com

> Normal product name pack

188

> Priority brand pack

All bakery and patisserie bags, cardboard boxes and bag-in-boxes should be printed in 3 colours.

Product name Note that the label is not centred on the front side, but aligned to the right edge of the bag. The brand name is always centred on the Puratos logo. Make sure your operators are informed about this.

Lower part Bears the colour of the SBU: • Bakery: PMS 467 • Patisserie: PMS 474

PMS 467

PMS 474

Note: don’t hesitate to contact us at packaging_hq@puratos.com

The ‘trinity’ is printed in duotone (two colours) and the tagline is written in Meridien Italic. Its use is not obligatory. When the tinity is used, please take into consideration the following directives for bags and boxes: • Standard bag: the width of 1 picture equals the height of the letter ‘U’ in the Puratos logo • Priority brand bag: the width of 1 picture x3 equals the length of the Puratos logo • Box: the height of the pictures can be max. ¼ of the height of the coloured part below the Puratos logo

Puratos Brand Identity Guide

189

> Puratos Bakery 25 kg bag (width 48 cm) 980 mm 340 mm

20 mm 140 mm

480 mm

900 mm 800 mm 90 mm

> Puratos Patisserie 25 kg bag (width 48 cm) 450 mm

350 mm

980 mm 100 mm 20

340 mm

20 mm 140 mm

480 mm

740 mm 650 mm

900 mm 800 mm

65 mm

90 mm

300 mm

190

400 mm

100 mm 20

> Puratos Bakery 15kg bag 450 mm

350 mm

100 mm 20

740 mm 650 mm 65 mm

> Puratos Bakery 10kg bag 300 mm

400 mm

100 mm 20

680 mm 600 mm 65 mm

On the back side of the bags, the font Meridien Lt Std is used.

Back side At HQ the back side of the bags contains contact and storage information.

Puratos Brand Identity Guide

191

Labelling

General Colour

Size

boxes, bag-in-boxes, buchets, pots and

To know the colour of a product,

The size of the label is determined by the

jerrycans are identified by a label.

to obtain the files for these specific

size of the bag.

â&#x20AC;˘ All products packed in bags, carton

â&#x20AC;˘ The label can be included in the

192

cases, or for more information on

printing of the packaging

packaging and production, contact the

(for high sales volume products) or

Group Communication Department at

applied separately.

packaging_hq@puratos.com.

Packaging templates and pictures

For information concerning

can be found under Packaging on

promotional actions, please

our Brand Portal at

brandportal.puratos.com

packaging_hq@puratos.com.

> label for 25 kg bag (bag width 48 cm) label width: 37 cm 10 mm H

middel of the bag 370 mm W

50 mm W

34 mm H

CUT

93,5 mm H Label template: 20kg bags

17 mm W

52 mm W

1 mm Stroke

10 mm W

paper size : 1/2 A3 ( 420 W / 148,5 H )

48 mm W 26 mm H

10 mm H 10 mm H

> label font usage

2 3

BRAND NAME

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

MIX IN POEDERVORM VOOR STOKBROOD • MIX EN POUDRE POUR BAGUETE • MIX IN POWDER FOR FRENCH BAGUETTE • MISCHUNG IN PULVERFORM FÜR BAGUETTE  Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación ﬁnal de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación ﬁnal de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las 90 min. Temperatura del horno: 230°C, durante 27 min. Ingredientes: Harina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

FOR PROFESSIONAL USE ONLY

MADE IN BELGIUM (E.U.)

25 kg 6 XX lbs XX oz

800 01234 567 89P0

BRAND NAME

Brand name

Meridien Lt Std

Centered under Puratos logo on bag

Medium & Bold

Description

Max 24 pt

Aligned left

Meridien Lt Std, Roman & Bold

For professional use only &

Brand name Frutiger Black Italic - all caps

Body text Min 5 pt, max 12 pt

Net weight Frutiger 75 Black

Frutiger 65 Bold - all caps

Puratos NV address

Frutiger Black Italic - all caps

Labelcode & Label version date Frutiger 55 Roman

Made in... Frutiger 55 Roman - all caps

Puratos Brand Identity Guide

193

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las 90 min. Temperatura del horno: 230°C, durante 27 min. Ingredientes: Harina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

FOR PROFESSIONAL USE ONLY

> label for 25 kg bag (bag width 48 cm) label width: 37 cm

MADE IN BELGIUM (E.U.)

BRAND NAME

25 kg XX lbs XX oz

800 01234 567 89P0

Manufactured by: PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

MIX IN POEDERVORM VOOR STOKBROOD • MIX EN POUDRE POUR BAGUETE MIX IN POWDER FOR FRENCH BAGUETTE • MISCHUNG IN PULVERFORM FÜR BAGUETTE  Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación final de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación final de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las 90 min. Temperatura del horno: 230°C, durante 27 min. Ingredientes: Harina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

25 kg XX lbs XX oz

FOR PROFESSIONAL USE ONLY

> label for 15 kg bag label width: 36 cm

MADE IN BELGIUM (E.U.)

BRAND NAME

410687 091010

2502148 - 27/10/2015

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

MIX IN POEDERVORM VOOR STOKBROOD • MIX EN POUDRE POUR BAGUETE • MIX IN POWDER FOR FRENCH BAGUETTE • MISCHUNG IN PULVERFORM FÜR BAGUETTE  Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación ﬁnal de rina de trigo, sal, mas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. min. Formar y dar una fermentación ﬁnal de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las 90 min. Temperatura del horno: fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. 230°C, durante 27 min. Ingredientes: Harina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

FOR PROFESSIONAL USE ONLY

> label for 10 kg bag label width: 35 cm

MADE IN BELGIUM (E.U.)

BRAND NAME

15 kg XX lbs XX oz

800 01234 567 89P0

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

MIX IN POEDERVORM VOOR STOKBROOD • MIX EN POUDRE POUR BAGUETE MIX IN POWDER FOR FRENCH BAGUETTE • MISCHUNG IN PULVERFORM FÜR BAGUETTE  Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 min. Formar y dar una fermentación final de rina de trigo, sal, mas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las bolas de masa durante 40 a 45 masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. min. Formar y dar una fermentación final de rina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. Pesar (350 g)y dejar reposar las 90 min. Temperatura del horno: fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

 Dosis de empleo: 10% sobre la masa de la harina. Método: temperatura de la masa: 27°C. Amasadura: 2 min.lentamente y 8 min. rápidamente. Fermentación: fermentación en masa: 20 min. 230°C, durante 27 min. Ingredientes: Harina de trigo, sal, masa fermentada de centeno, antioxidante: ácido ascórbico, enzimas. Conservar en lugar seco y frío. Cerrar bien el embalje después de cada utilización.

FOR PROFESSIONAL USE ONLY

Note: production of the labels In Belgium, Spain and some other countries, most of the labels are printed on a colour photocopier. This is the cheapest way to produce labels and avoid any left-overs.

194

MADE IN BELGIUM (E.U.)

BRAND NAME

Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

BRAND NAME

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium

10 kg XX lbs XX oz

800 01234 567 89P0

BRAND NAME

> label for 25 kg bag (bag width 52 cm) label width: 40 cm

MIX IN POWDER FOR THE PRODUCTION OF BREAD RICH IN OMEGA-3 • MIX EN POUDRE POUR LA PRODUCTION DE PAINS RICHES EN OMEGA-3 • PRODUTO EM PÓ PARA O FABRICO DE PÃO RICO EM ÓMEGA-3 • MIX IN POLVERE PER LA PRODUZIONE DI PANI RICCHI IN OMEGA-3 • MIX EN POLVO PARA LA PRODUCCIÓN DE PANES RICOS EN OMEGA-3 G Recipe: Flour .......................................................................... 5 kg Easy Puravita Omega-3 .........................................5 kg Water ............................................................. (+/-) 5,8 kg Yeast ........................................................................ 300 g Decoration ...............Puravita Decor Flax & Sesame Seeds * White flour: 11,5% protein ** If dry yeast ............................................................ 100g

 Recette: Farine ..........................................................................5 kg Easy Puravita Omega-3 .......................................... 5 kg Eau ............................................................................5,8 kg Levure ........................................................................300 g Décoration ................ Puravita Decor Flax & Sesame Seeds * Farine: 11,5% protéines ** Si utilisation de levure sèche ..................................100g

 Aplicação: Farinha ........................................................................5 kg Easy Puravita Omega-3 .......................................... 5 kg Água .........................................................................5,8 kg Levedura ....................................................................300 g Decoração ................. Puravita Decor Flax & Sesame Seeds * Farinha : 11,5% protein ** Se usar levedura seca ..............................................100g

 Ricetta: Farina ....................................................................... 5 kg Easy Puravita Omega-3 ........................................5 kg Acqua .............................................................(+/-) 5,8 kg Lievito...................................................................... 300 g Decorazione ............ Puravita Decor Flax & Sesame Seeds * Farina bianca: 11,5% proteine ** Se lievito secco .................................................... 100g

 Receta: Harina ........................................................................ 5 kg Easy Puravita Omega-3 .........................................5 kg Agua .............................................................. (+/-) 5,8 kg Levadura .................................................................. 300 g Decoración...... Puravita Decor Flex & Semillas de sésamo * Harina: 11,5% proteína ** Si utiliza levadura seca ......................................... 100g

Method: Mixing (spiral)

* Mode opératoire: Pétrissage (spirale)

Modo de operar: Amassadura (amassadeira de espiral)

Applicazione/metodo: Mixing spirale

Proceso: Amasado (espiral)

Oven temperature Baking time (minutes)

Ingredients: wheat flour, brown flaxseed, rye flour, dried sourdough (rye, wheat), iodized salt, wheat bran, soybean grits, linseed oil, dextrose, emulsifier (mono- and diglycerides of fatty acids (E471)), antioxidant (ascorbic acid (E300)) Store in a dry place (R.H.: max 65%) below 25 °C

Température de la pâte Repos en masse Peser Repos en boule Façonnage Apprêt Cuisson Temps de cuisson

: 5 minutes en vitesse lente + 6 min. en vitesse rapide : +/- 26°C : 15 minutes : 500 g : 20 minutes : Bouler et rouler dans les graines de décoration. Fermenter dans les moules. : 60 minutes/28 °C/80% RH A la mi-fermentation piquer la pâte. : 230°C avec vapeur : 35 minutes, ouvrir la clef 5 minutes avant la fin de la cuisson

Ingrédients: farine de blé, graines de lin brun, farine de seigle, levain déshydraté (seigle, blé), sel iodé, son de blé, gruau de soja, huile de grains de lin, dextrose, émulsifiant (mono et diglycerides d’acides gras (E471)), antioxydant (acide ascorbique (E300)). Conserver dans un endroit sec (H.R.: max 65%) à moins de 25°C.

Temperatura da massa Tempo de estanca Dividir e pesar Repouso em bolas Tendedura

Fermentação final Temperatura de cozedura Tempo de cozedura

: 5 minutos em velocidade lenta + 6 minutos em velocidade rápida : ± 26ºC : 15 minutos : 480 g : 20 minutos : Tender as peças e decorálas, rolando-as sobre as sementes para decoração. Colocar a levedar em formas próprias (para pão de forma). : 60 minutos, 28ºC, 80% HR A meio da fermentação fazer alguns furos nas peças. : 230ºC, com vapor inicial : 35 minutos. Abrir as condutas 5 minutos antes de terminar a cozedura.

Ingredientes: Farinha de trigo, linhaça castanha, farinha de centeio, massa ácida desidratada (centeio, trigo), sal iodado, farelo de trigo, soja granulada, óleo de linhaça, dextrose, emulsionante (mono e diglicéridos de ácidos gordos (E471)), antioxidante (ácido ascórbico (E300)).

: 5 minuti a bassa velocità + 6 minuti ad alta velocità Temperatura dell’impasto : +/- 26°C. Fermentazione del volume : 15 minuti Pezzatura (grammi) : 500 g Lievitazione intermedia : 20 minuti Formatura : formare le forme e arrotolarle nei semi. Far lievitare negli stampi Fermentazione finale : 60 minuti, 28°C 80% UR. A metà fermentazione, forare le forme Temperatura del forno : 230°C con vapore iniziale Tempo di cottura (minuti) : 35 minuti. Aprire la valvola 5 minuti prima della fine del tempo di cottura. Ingredienti: Farina di frumento, semi di lino scuro, farina di segale, lievito naturale (segale, frumento), sale iodato, crusca di frumento, semi di soia, olio di lino, destrosio, emulsionante (mono e digliceridi degli acidi grassi (E471)), anti ossidante (acido ascorbico (E300))

SATIN SAND & RÜHR KONZENTRAT

MADE IN BELGIUM (E.U.)

Puratos GmbH Reisholzer Werftstraße 35 40589 Düsseldorf Deutschland

EASY PURAVITA OMEGA-3 50/50 ** Se usar levedura seca ..............................................100g

Method: Mixing (spiral)

* Mode opératoire: Pétrissage (spirale)

Modo de operar: Amassadura (amassadeira de espiral)

Nur zur gewerblichen Weiterverarbeitung. Dough temperature Bulk fermentation Scale (grams) Intermediate proof Make up Final fermentation

: 5 minutes slow speed and 6 minutes high speed : +/- 26°C : 15 minutes : 500 g : 20 minutes : Make up and roll in decoration seeds. Proof in baking tins : +/- 60 min / 28°C / 80% RH. At the half of fermentation, pick the dough pieces. : 230 °C with initial steam : 35 minutes. Open the damper 5 minutes prior to the end of the baking time

Température de la pâte Repos en masse Peser Repos en boule Façonnage Apprêt

Temperatura da massa Tempo de estanca Dividir e pesar Repouso em bolas Tendedura

TEGRAL CONTINENTAL YEAST RAISED DONUT Oven temperature Baking time (minutes)

Cuisson Temps de cuisson

Fermentação final Temperatura de cozedura Tempo de cozedura

Applicazione/metodo: Mixing spirale

Proceso: Amasado (espiral)

: 5 minuti a bassa velocità + 6 minuti ad alta velocità Temperatura dell’impasto : +/- 26°C. Fermentazione del volume : 15 minuti Pezzatura (grammi) : 500 g Lievitazione intermedia : 20 minuti Formatura : formare le forme e PURATOS NV/SA arrotolarle nei semi. Far lievitare negli stampi Industrialaan 25 - Zone Maalbeek Fermentazione finale : 60 minuti, 28°C 80% UR. A metà fermentazione, 1702 Groot-Bijgaarden - Belgium forare le forme Temperatura del forno : 230°C con vapore iniziale Tempo di cottura (minuti) : 35 minuti. Aprire la valvola minuti Tel.: +32 2 481 5del 44 44prima della fine tempo di cottura.

Fax: +32 2 466 25 81

Ingredienti: Farina diE-Mail: frumento, info@puratos.com semi di lino scuro, farina di segale, lievito naturale (segale, frumento), sale iodato, crusca di frumento, semi di soia, olio di lino, destrosio, emulsionante Website: www.puratos.com (mono e digliceridi degli acidi grassi (E471)), anti ossidante (acido ascorbico (E300)) Conservare in un luogo asciutto (U.R.:max 65%) inferiore a 25°C.

Production date: 25°C. POEDERVORM VOOR antioxidante (ácido ascórbico (E300)). COMPLETE MIX FOR THE PRODUCTION OF YEAST RAISED DONUTS • COMPLETE MIX IN Conservar em local seco (R.H.: max 65%) e fresco (máx. DE PRODUCTIE VAN DONUTS • MIX COMPLET EN POUDRE POUR LA PRODUCTION DE DONUTS 25ºC). end: FOR PROFESSIONAL USE ONLY MADE Best IN before BELGIUM (E.U.) Conserver dans un endroit sec (H.R.: max 65%) à moins de

SATIN SAND & RÜHR KONZENTRAT

 Usage Information/Recipe: 100% Ingredients: wheat flour - dextrose - oil: refined vegetable - soybean flour salt - raising agent: sodium acid pyrophosphate (E450i), sodium bicarbonate (E500ii) - emulsifier: mono- and diglycerides of fatty acids (E471), mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), sodium stearoyl-2-lactylate (E481) - wheat starch - whey powder - anti-caking agent: calcium carbonate (E170) - colour: beta carotene (E160aii). Store in a dry place (R.H. max. 65%), at maximum 25°C. Close packaging after use.

AR  Utilisation/Recette: 100%  Ingrédients: farine de froment - dextrose - huile végétale raffinée - farine de soja - sel - agent levant: acide pyrophosphate de sodium (E450i), bicarbonate de sodium (E500ii) - émulsifiant: mono- et diglycérides d’acides gras (E471), esters mono- et diacetyl-tartariques des mono- et diglycérides d’acides gras (E472e), stearoyl-2-lactylate de sodium (E481) - amidon de froment - poudre de lait - agent antiagglomérant: carbonate de calcium (E170) - colorant: beta carotène (E160aii). A conserver dans un endroit sec (H.R. max. 65%) de max. 25°C. Bien refermer l’emballage après chaque utilisation.

Net weight: 25 kg

Zutatenliste: Weizenmehl, Zucker, Weizenstärke, Backtriebmittel (Dinatriumphosphat (E450i), Natriumhydrogencarbonat (E500ii)), Molkenpulver, Emulgator (Mono- und Diglyceride von Speisefettsäuren (E471), Natriumstearoyl-2-Lactylate (E481), Mono- und Diglyceride von Speisefettsäuren, verestert mit Milchsäure LEMON LIMÃO (E472b), Propylenglycolester von Speisefettsäuren (E477)), Verdickungsmittel (Gummi Xanthan Fruit preparation: replace or boost the intensity of the Preparado de fruta que substitui ou intensifica a (E415), Carboxymethylcellulose (E466), Maltodextrin, Magermilchpulver, Salz, Aroma, Kurkumaextrakt, fruit in bavarois, mousses and ice-cream. presença daGuarkernmehl fruta em bavarois, mousses e(E412)), gelados. Advised usage rate: 3-5% of your recipe. Aplicação aconselhada: 3-5% do peso da receita. Ingredients: Sugar, lemon concentrate, glucose syrup, Ingredientes: açúcar, concentrado de limão, xarope de Enzymen. water, acidity regulator (trisodium citrate (E331iii)), gelling glucose, água, regulador de acidez (citrato trissódico (E331iii)), gelificante (pectina (E440)), aroma natural de limão, FOR PROFESSIONAL USEantioxidante ONLY MADE IN BELGIUM (E.U.) (metabissulfito de sódio (E223)).

agent (pectine (E440)), natural lemon flavouring, antioxidant (sodium metabisulphite (E223)). Prepared with 169 g fruit per 100 g. Labeling advice sulphite: see TDS. Store in a dry place between 5 and 25 °C. Properly close the packaging after each use. Store refrigerated after opening. Batchnumber, production date, best before: see packaging.

Preparado com 169 g de fruta por 100 g. Conselhos de Trocken lagern (R.F.: max. 65%) zwischen rotulagem relativa5-25°C. a sulfitos: ver FT. Verpackung Conservar em local seco, nach Gebrauch wieder gut verschließen. entre 5 e 25ºC. Depois de cada utilização, fechar bem a Fertigungsnummer, Produktionsdatum, haltbar bis, Nettogewicht: siehe Verpackung. embalagem mindestens e manter o produto refrigerado.

CITROEN

Fruit concentraat: vervangt of versterkt het fruit in de bavarois, mousses en ijs. Gebruiksadvies: 3-5 % van het recept. Ingrediënten: suiker, citroenconcentraat, glucosestroop, water, zuurteregelaar (trinatriumcitraat (E331iii)), geleermiddel (pectine (E440)), natuurlijk citroen aroma, antioxidant (natriummetabisulfiet (E223)). Bereid met 169 g fruit per 100 g. Etiketeringsadvies sulfieten: zie TDS. Bewaren in een droge plaats tussen 5 en 25 °C. De verpakking na elk gebruik goed sluiten. Na opening in de koelkast bewaren. Lotnummer, productiedatum, tenminste houdbaar tot: zie verpakking.

C L ASSIC

LIMÓN

Preparado de fruta: reemplaza o acentua la intensidad de la fruta en bavarois, mousses y helados. Consejo de uso: 3-5% de su receta. Ingredientes: azúcar, concentrado de limón, jarabe de glucosa, agua, regulador de acidez (citrato de trisodio (E331iii)), gelificante (pectina (E440)), aroma natural de limón, antioxidante (metabisulfito de sodio (E223)). Preparado con 169 g de fruta por 100 g. Consejos de etiquetado para sulfitos: véase la FT. Conservar en un lugar seco entre 5 y 25°C. Mantener el envase cerrado después de cada uso. Conservar en el frigorífico después de cada utilización. Número de lote, fecha de producción, fecha de vencimiento, peso neto: véase el envase.

TEGRAL CONTINENTAL YEAST RAISED DONUT CITRON

konditorvarer, mousse og is. Anbefalet dosering:3-5%. correcteur d’acidité (tricitrates de sodium (E331iii)), gélfiant (pectine Ingredienser: sukker, citron koncentrat, glukose sirup, vand, (E440)), arôme naturel de citron, antioxydant (disulphite de surhedsregulerende middel (trinatriumcitrat (E331iii)), sodium (E223)). Préparé avec 169 g de fruit 100 g. Conseils AR par Utilisation/Recette: 100%  Usage Information/Recipe: 100%  geleringsmiddel (pectin (E440)), naturlig citronaroma, d’étiquetage pour sulfites: voir FT. Conserver dans un endroit sec Ingrédients: farine de froment - dextrose huile végétale raffinée - farine Ingredients: wheat flour - dextrose - oil: refinedentre vegetable - soybean flour - après antioxidant (Natrium-metabisulfit (E223)). Indeholder 169 de 5° et 25°C. Refermer l’emballage utilisation. Conserver soja -Numéro sel - agent levant: acide de sodium (E450i), bicarbonate salt - raising agent: sodium acid pyrophosphate (E450i), sodium g frugtpyrophosphate pr. 100 g. Mærkningsvejledning for sulfit: se TDS. au réfrigérateur aprèsbicarbonate ouverture de l’emballage. de lot, date deavant: sodium (E500ii) - émulsifiant: d’acides omhyggeligt gras (E471), (E500ii) - emulsifier: mono- and diglycerides of fatty acids (E471), mono-and Opbevaresmonotørt vedet 5 tildiglycérides 25 °C. Luk emballagen de production, à consommer de préférence voir emballage. efter brug. Opbevares på køl åbning. Batchnummer, esters mono- et diacetyl-tartariques des monoetefter diglycérides d’acides gras diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e), produktionsdato, og mindst holdbar til: se emballagen. sodium stearoyl-2-lactylate (E481) - wheat starch - whey powder - anti-caking (E472e), stearoyl-2-lactylate de sodium (E481) - amidon de ZITRONE Pastöse (E160aii). Fruchtzubereitung für alle froment Arten von- Kondipoudre de lait - agent antiagglomérant: carbonate de calcium (E170) agent: calcium carbonate (E170) - colour: beta carotene CITRON toreiprodukten und Eiskrems. Dosierung: 3-5%. - colorant: beta carotène (E160aii). Store in a dry place (R.H. max. 65%), at maximum 25°C. Fruktpasta för smaksättning och förhöjning av fruktsmaken i Inhaltsstoffe: Zucker, Zitronenkonzentrat, Glukosesirup, A conserver dans un endroit sec och (H.R. max. 65%) de max. 25°C.3-5%. Close packaging after use. mousse glass. Rekommenderad dosering: Wasser, Säureregulator (Trinatriumzitrat (E331iii)), Geliermittel BienAntioxidationsmittel refermer l’emballageIngredienser: après chaque utilisation. Socker, citronkoncentrat, glukossirap, vatten, (Pektin (E440)), natürliches Zitronenaroma,  Gebruiksaanwijzing / Recept: 100% surhetsreglerande medel (trinatriumcitrat (E331iii)), (Natriummetabisulfit (E223)). Hergestellt mit 169 g Früchten geleringsmedel (pectin (E440)), naturlig citronarom, Ingrediënten: tarwebloem - dextrose - geraffineerde plantaardige olie pro 100 g. Kennzeichnungshinweis für Sulfite: siehe TDS. antioxidationsmedel (natriumdi (E223)). Fruktinnehåll: Trocken lagern natriumzwischen 5° und 25°C. Verpackung nach sojameel - zout - rijsmiddel: natriumpyrofosfaatzuur (E450i), Gebrauch wieder gut verschließen. Nach dem Öffnen im bicarbonaat (E500ii) - emulgator: mono- en diglyceriden van vetzuren (E471), Förvaring: Torrt, 5-25°C. Förslut förpackningen väl. Öppnad Kühlschrank mono- en diglyceriden van vetzuren veresterd met mono- enaufbewahren. diacetyl- Produktionsnummer, förpackning skall förvaras i max 8°C. Batchnummer, ProduktionsMindesthaltbarkeitsdatum: siehe Verpackung. wijnsteenzuur (E472e), natriumstearoyl-2-lactylaat (E481) -und tarwezetmeel produktionsdatum och bäst före: Se förpackning. whey-poeder - antiklontermiddel: calciumcarbonaat (E170) - kleur: betacaroteen (E160aii). Bewaren op een droge plaats (R.H. max. 65%) bij max. FOR 25°C. PROFESSIONAL USE ONLY - MADE IN BELGIUM (E.U.) Verpakking na gebruik goed sluiten.

2003893e0012-1 artnr 2101599 date:29-JUL-14 13:07:13 size: 100 x 280.000 mm 1685 (135,15) Cyan (135,8) 118 (135,15) Magenta (135,68) stans (120,0)USE ONLY Yellow (135,83) FOR PROFESSIONAL Black (135,38)

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

Production date:

Préparation de fruits: remplace ou rehausse l’apport de COMPLETE MIX FOR THE PRODUCTION OF YEAST RAISED DONUTS • COMPLETE MIX IN POEDERVORM VOOR fruits dans les bavarois, mousses et crèmes glacées. CITRON Dose•d’emploi 3-5% de la préparation. DE PRODUCTIE VAN DONUTS MIXconseillée: COMPLET EN POUDRE POUR LA PRODUCTION DE DONUTS Frugtkoncentrat: erstat eller forøg intensiteten af frugt i Ingrédients: sucre, concentré de citron, sirop de glucose, eau,

> official logo’s

2501444 - 15/10/2013

Nº de lote, data de produção, consumir de preferência antes de e peso líquido: ver embalagem.

Nur zur gewerblichen Weiterverarbeitung.

Best before end:

Lot number:

Net weight:

CITRON25 kg

Puravita Logos

MADE IN BELGIUM (E.U.)

: 5 min a velocidad lenta y 6 min a velocidad rápida Temperatura de la masa : +/- 26°C Reposo en bloque : 15 minutos Dividir : piezas de 500gr Pre fermentar : 20 minutos Decoración : Decore con semillas. Ponga las piezas en moldes (opcional) Fermentación : +/- 60min / 28ºC /80% H.R. Temperatura de horno : 230ºC, con vapor al inicio Tiempo de horneado : 35 minutos. Abrir el tiro del horno 5 minutos antes del - 14/01/2015 final de la cocción. Ingredientes: Harina de trigo, linaza dorada, harina de centeno, masa madre deshidratada (centeno, trigo), sal yodada, salvado de trigo, grano de soja, aceite de linaza, dextrosa, emulgente (mono y diglicéridos de ácidos grasos (E471)), antioxidante (ácido ascórbico (E300)).

410687 058150

2501187

15 kg

410687 085637

2502003 - 26/06/2013

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

Ome

g a-3

Net Weight/ Peso líquido:

15 kg

Almacenar en un lugar seco (H.R.: máx. 65%) por debajo de 25ºC.

Manufactured by: PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

Lot number:

BACKMITTEL IN PULVERFORM ZUR HERSTELLUNG VON SAND- UND RÜHRMASSEN

 Gebruiksaanwijzing / Recept: 100% Ingrediënten: tarwebloem - dextrose - geraffineerde plantaardige olie sojameel - zout - rijsmiddel: natriumpyrofosfaatzuur (E450i), natriumbicarbonaat (E500ii) - emulgator: mono- en diglyceriden van vetzuren (E471), mono- en diglyceriden van vetzuren veresterd met mono- en diacetylwijnsteenzuur (E472e), natriumstearoyl-2-lactylaat (E481) - tarwezetmeel whey-poeder - antiklontermiddel: calciumcarbonaat (E170) - kleur: betacaroteen (E160aii). Bewaren op een droge plaats (R.H. max. 65%) bij max. 25°C. Verpakking na gebruik goed sluiten.

25 kg

TEGRAL CONTINENTAL YEAST RAISED DONUT

 Aplicação: Farinha ........................................................................5 kg

** Si utilisation de levure sèche ..................................100g

TEGRAL CONTINENTAL YEAST RAISED DONUT

 Recette: Farine ..........................................................................5 kg

** If dry yeast ............................................................ 100g

Net Weight/ Peso líquido:

Manufactured by: PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium

Tel: +49 (0)211 598938-0 Zutatenliste: Fax: +49(0)211 598938-40 Weizenmehl, Zucker, Weizenstärke, Backtriebmittel (Dinatriumphosphat (E450i), Natriumhydrogencarbonat (E500ii)), Molkenpulver, Emulgator (Mono- und Diglyceride von Speisefettsäuren (E471), Natriumstearoyl-2-Lactylate (E481), Mono- und Diglyceride von Speisefettsäuren, verestert mit Milchsäure (E472b), Propylenglycolester von Speisefettsäuren (E477)), Verdickungsmittel (Gummi Xanthan MIX IN POWDER FOR THE (E412)), PRODUCTION OF BREAD RICH IN OMEGA-3 • MIX EN POUDRE POUR LA PRODUCTION DE PAINS RICHES EN OMEGA-3 • PRODUTO (E415), Carboxymethylcellulose (E466), Guarkernmehl Maltodextrin, Magermilchpulver, Salz, Aroma, Kurkumaextrakt, EM PÓ PARA O FABRICO DE PÃO RICO EM ÓMEGA-3 • MIX IN POLVERE PER LA PRODUZIONE DI PANI RICCHI IN OMEGA-3 • MIX EN POLVO PARA LA Enzymen. Nettogewicht: PRODUCCIÓN DE PANES RICOS EN OMEGA-3 G Recipe: Flour .......................................................................... 5 kg

g a-3

Almacenar en un lugar seco (H.R.: máx. 65%) por debajo de 25ºC.

Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

BACKMITTEL IN PULVERFORM ZUR HERSTELLUNG VON SAND- UND RÜHRMASSEN

Easy Puravita Omega-3 .........................................5 kg Easy Puravita Omega-3 .......................................... 5 kg Easy Puravita Omega-3 .......................................... 5 kg Trocken lagern (R.F.: max. 65%) zwischen 5-25°C. Verpackung nach Gebrauch wieder gut Water ............................................................. (+/-) 5,8 kg Eau ............................................................................5,8 kg Água verschließen. .........................................................................5,8 kg Yeast ........................................................................ 300 g Levure ........................................................................300 g Levedura ....................................................................300 g Decoration ...............Puravita Decor Flax & Sesame Seeds Décoration ................ Puravita Decor Flax & Sesame Seeds Decoração ................. Puravita Decor Flax & Sesame Seeds Fertigungsnummer, Produktionsdatum, mindestens haltbar bis, Nettogewicht: siehe Verpackung. * White flour: 11,5% protein * Farine: 11,5% protéines * Farinha : 11,5% protein

Ome

Conservare in un luogo asciutto (U.R.:max 65%) inferiore a 25°C.

Conservar em local seco (R.H.: max 65%) e fresco (máx. 25ºC).

FOR PROFESSIONAL USE ONLY

: 5 min a velocidad lenta y 6 min a velocidad rápida Temperatura de la masa : +/- 26°C Reposo en bloque : 15 minutos Dividir : piezas de 500gr Pre fermentar : 20 minutos Decoración : Decore con semillas. Ponga las piezas en moldes (opcional) Fermentación : +/- 60min / 28ºC /80% H.R. Temperatura de horno : 230ºC, con vapor al inicio Tiempo de horneado : 35 minutos. Abrir el tiro del horno 5 minutos antes del final de la cocción. Ingredientes: Harina de trigo, linaza dorada, harina de centeno, masa madre deshidratada (centeno, trigo), sal yodada, salvado de trigo, grano de soja, aceite de linaza, dextrosa, emulgente (mono y diglicéridos de ácidos grasos (E471)), antioxidante (ácido ascórbico (E300)).

SATIN SAND & RÜHR KONZENTRAT

Final fermentation

Puratos GmbH Reisholzer Werftstraße 35 40589 Düsseldorf Deutschland Tel: +49 (0)211 598938-0 Fax: +49(0)211 598938-40

LIMONE

410687 085637

2502003 - 26/06/2013

SATIN SAND & RÜHR KONZENTRAT

Dough temperature Bulk fermentation Scale (grams) Intermediate proof Make up

EASY PURAVITA OMEGA-3 50/50

Tel.: +32 2 481 44 44 Fax: +32 2 466 25 81 E-Mail: info@puratos.com Website: www.puratos.com

EASY PURAVITA OMEGA-3 50/50

PURATOS NV/SA Industrialaan 25 - Zone Maalbeek 1702 Groot-Bijgaarden - Belgium

Preparazione alla frutta: sostituisce o esalta il sapore della frutta in bavarois, mousses e gelati. Modalità d’impiego: 3-5% sulla ricetta Ingredienti: Zucchero, limone concentrato, sciroppo di glucosio, acquaregolatore di acidità (citrato trisodico (E331iii)),

Nettogewicht:

25 kg

di sodio (E223). Preparato con 169 g di frutta su 100 g. Conservare in un luogo asciutto tra 5 e 25°C. Chiudere accuratamente la confezione dopo l’uso. Una volta aperto conservare in frigorifero. Numero di lotto, data di produzione, data di consumazione preferenziale: vedi confezione.

ΛΕΜΟΝΙ Φρουτοπαρασκεύασμα - 14/01/2015 Πληροφορίεςχρήσης Δοσολογία/συνταγή:Προτεινόμενηδοσολογίαχρήσης:30με50γρ. ανάκιλότελικούπροϊόντος.Εφαρμογή/Μέθοδος:Παραδοσιακά χρησιμοποιείταισταμπαβαρουάζ,μουςκαιπαγωτάγιανααντικαταστήσει ήναενδυναμώσειτουπάρχονφρούτο.ΤαClassic’s είναιιδανικάστονα προσδίδουνχρώμακαιάρωμασεπροϊόνταόπωςκρέμεςζαχαροπλαστικής, γκανάζ,βουτυρόκρεμα,γεμίσειςπραλίναςκλπκαιεπιπλέονσεicingήMiroir. Συστατικά:Ζάχαρη,συμπυκνωμένοςχυμόςλεμονιού,σιρόπιγλυκόζης, νερό,ρυθμιστήςοξύτητας(κιτρικότρινάτριο(Ε331iii)),πηκτικόμέσο (πηκτίνη(Ε440)),φυσικόάρωμαλεμονιού,αντιοξειδωτικό(μεταδιθειώδες νάτριο(Ε223))

2501187

RUS КЛАССИК ЛИМОН сироп Прекрасно дополняет вкус разнообразных кремов, муссов, мороженого, бисквитов, кексов, заварного крема, ганаша, глазурей и айсингов. В 100 г продукта содержится 169 г фруктов. Рекомендуемая дозировка: 30-50 г на 1 кг полуфабриката. Состав: сахар, концентрат лимона, глюкозный сироп, вода питьевая, регулятор кислотности (цитрат натрия трехзамещенный (Е331iii)), желирующий агент (пектин (E440)), ароматизатор натуральный - лимон, антиоксидант (метабисульфит натрия (E223)). Пищевая ценность в 100 г: белки 0,4 г, жиры 0,0 г, углеводы 58,9 г. Энергетическая ценность: 265,1ккал/1129,1 кДж Хранить в сухом прохладном месте при температуре от 5 до 25°C и относительной влажности воздуха не более 65%. Плотно закрывать упаковку после каждого использования. Хранить в холодильнике после вскрытия упаковки. Дата изготовления и упаковывания, номер партии, срок годности, масса нетто указаны на упаковке. Производитель: «Puratos N.V.», Industrialaan 25, 1702 Groot-Bijgaarden, Бельгия Адрес в России: ЗАО «Пуратос», 142117, Россия, Московская область, Подольский район, Лаговское с/п, вблизи д. Северово. Тел./факс: (495) 926 22 24. Е-mail: info@puratos.ru- www.puratos.ru ТОЛЬКО ДЛЯ ПРОФЕССИОНАЛЬНОГО ИСПОЛЬЗОВАНИЯ

Puratos NV/SA - Industrialaan 25 - Zone Maalbeek - B-1702 Groot-Bijgaarden - BELGIUM Tel.: +32 2 481 44 44 - Fax: +32 2 466 25 81 - E-Mail: info@puratos.com - www.puratos.com

2501444 - 15/10/2013

2101599 - 07/2014

> examples of the use of logos and patches

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Puratos Brand Identity Guide

195

Packaging of priority brands

Priority brands have a particular visual treatment compared to product names. Priority brands are bigger in size and the Puratos logo is reduced in defined proportions according to the length of the strong brand, like this:

The blue grid shows the proportions to respect between the

You find all the grids on the Brand Portal. For further

Puratos logo and the priority brand. The longer the priority

information contact the Group Communication Department

brand the less high it is.

in Brussels at packaging_hq@puratos.com.

CARAT 196

Priority brands have other particularities such as their photographic style, colours, etc. Please download the specific templates from the Brand Portal or contact the Group Communication Department in Brussels at packaging_hq@puratos.com to receive them.

All Puratos chocolate packaging must have a dark brown top, including the pails.

Puratos Brand Identity Guide

197

Need advice? If you have any questions regarding how to apply Puratos’ Brand Identity Guide to your work, please contact the Group Marketing Communications Team: by phone: +32 2 481 42 96 by email: brandportal@puratos.com

www.puratos.com Puratos NV/SA – Industrialaan 25, Zone Maalbeek – B-1702 Groot-Bijgaarden, Belgium T +32 2 481 44 44 – F +32 2 466 25 81 – E info@puratos.com

01/2017 - 2651

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