HANDLING AND BAKING ADVICE

PRODUCT STORAGE
  • Our products must be stored at -18ēC.
  • On receipt, the products must be inmediately stored in the deep freeze store or chest.
  • FIFO storage practice must be applied. That is, the product which has been stored longest must be baked first.
  • If ice forms in the chest this must be defrosted or if the temperature is below -18ēC. the thermostat must be adjusted.
  • The product must be kept in our boxes and/or bags. Without this protection the product will quickly deteriorate and dry up.
  • In the deep-freeze store, the boxes must be placed so that air flows around them. It is better to put them up on a pallet, away from the walls.
STORAGE OF LEFT OVER PRODUCTS
  • Cover with a plastic sheet and store in the fridge to avoid drying up.
  • Under no circunstances should the product be refrozen.
DEFROSTING
  • Cover the product with plastic to protect it from draughts and to prevent it drying up.

FERMENTATION
  • A prover is recommended for all those products that require fermentation. Humidity must be 80% and temperature 28/30ēC.
  • If humidity is below 80% the product will dry up.
  • Without a prover it is difficult to get the required temperature and humidity and the final features of the product will be clearly inferior.

If no prover is available:

  • 1. Always protect the product from draughts, placing it in closed cabinets..
  • 2. To reach the 30ēC required we can use a low power (no air) heater.
  • 3. To create humidity we can place a container with water on a small electric device, covering the product with a plastic sheet.
BAKING
Remember:
  • Each product requires a given baking temperature.
  • ˇ Baking time will be longer if the product is still frozen.
DECORATION
  • If you wish to decorate with pinenuts, almonds, etc., these must be incorporated before baking.
  • Egg is always applied after fermentation and before baking.
  • In case of fermentation plus humidity, never paint the product with egg. In case of dry fermentation, paint with a fair amount of egg diluted with water. Never decorate the product if just baked; it will sink.
  • Sweet decorations, chocolate hundreds and thousands and jelly are always applied after baking. (Except glazing, which has to be applied before).