Technology

READY TO BAKE

Viennoiseries

Phase 1

Preheat the oven at 180°C (preheat at 190°C for a full load) for all type of Viennoiseries.

Preheat the oven at 200°C (preheat at 210°C for a full load) for the Almond and Apple Turnover.

Phase 2

 Put the carton out of the freezer, take the product you need to bake and return the box immediately.

Phase 3

Place the frozen products on a nonstick tray or over a silicon net or paper. Keep 3cm distance between the products.

Phase 4

Project ends on time, and when you're fully satisfied.

Weight Range/Viennoiseries Baking Time Temperature
35g-50g 12-14min 170°C
55g 16-18min
75-85g 18-20min
above 85g 20-22min
Apple/Almonds Turover 20-22min 190°C
Mini Apple and Alminds Turnover 17-19min

Phase 5

Take out the product from the oven when the time is done (make sure they are well colored).

Phase 6

Let it cool to room temperature before displaying.

READY TO PROOF

Viennoiseries

Phase 1

Set the proofer at 24°C and 85% humidity.

Phase 2

Put the carton out of the freezer, take the product you need to bake and return the box immediately.

Phase 3

 Place the frozen products on a nonstick tray or over a silicon net or paper. Keep 6cm distance between the products

Phase 4

 Preheat the oven at 200°C (preheat at 210°C if the oven is full load).

Phase 5

 Place the trays in the proofer for 90 min or until the product double the size.

Phase 6

Take the product from the proofer glaze them and decorate them according to standards.

Phase 7

Range Viennoiseries Specialities Mini Viennoiserie
Direct Proofing 24°C for 2-2.5 hrs
Baking Time 16-18 min 15-17 min 13-15 min
Temperature 170°C


 Note: Specialities except Apple and Almonds Turnover.

Phase 8

Take out the product from the oven when the time is done (make sure they are well colored).

Phase 9

Let it cool to room temperature before displaying.

READY TO BAKE

Hard Bread

Phase 1

Preheat the oven at 220°C (preheat at 240°C for a full load).

Phase 2

Put the carton out of the freezer, take the product you need to bake and return the box immediately.

Phase 3

Place the frozen products on a nonstick tray or over a silicon net or paper. Keep distance between the products.

Phase 4

Large breads like batard and balls will need to defrost for 30 min before baking to make sure the heat will reach the heart of the bread.

Phase 5

Range Baking Time Temperature
All kind of hard breads 210°C
Baguettes 3min
Sandwiches and Rolls 3min
Batards and Balls 3min


Bake the breads on 210 °C for 3 min with open exhaust to give the crust and the color to the bread.

Phase 6

Take out the breads from the oven when the time is done (make sure they are well colored).

Phase 7

Let it cool to room temperature before displaying.

READY TO PROOF

Hard Bread

Phase 1

Set the proofer at 24°C and 85% humidity.

Phase 2

Put the carton out of the freezer, take the product you need to bake and return the box immediately.

Phase 3

Place the frozen products on the adequate tray for every product or over a silicon net or paper. Keep distance between the products.

Phase 4

Put the tray in the proofer for about 90mn time can vary according to the size of the product and the quantity of product in the proofer.

Phase 5

Preheat the oven at 220°C (preheat at 240°C for a full load).

Phase 6

When the product double in size take them out the proofer make the adequate seeding for decoration, scarify them and put them in the oven.

Phase 7

Bake the breads at 210°C for 8 min with 12 seconds of steam.

Phase 8

RANGE Prrofing Time Baking Time Baking Temperature
Ready to Proof Hard Bread 26°C and 90% humidity 190°C
Loafs over 300g 8+20 min
from 250g to 100 g 8+12 min
less than 80g 8+5 min


Open exhaust and continue baking for another :20mn for batard or balls weighing over 300gr. 12min for bread weighing between250 and 100gr, and 5 min for Mini bread.

Phase 9

Let it cool to room temperature before displaying.


* Note: Hard breads are all breads with a crust. They usually don’t contain butter or milk.