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.

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.

Phase 1

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

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

 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.

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

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.

Phase 1

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

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

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.