Some tips

1. Use parchment paper. Leave enough space between products, so they have plenty of room to defrost.
2. Brush each product with egg yolk before placing them in the oven. This will give your final products a shiny golden finish.
3. Bake the products in the oven and let them cool on the baking tray.
4. Add your own twist! Once baked, add your own toppings to the finished products to taste.

Conservation and defrosting tips

  • Ensure that the products are always stored at -18°C / -0.4°F. De-frosted products should not be re-frozen.
  • Always store your products in closed bags. The air circulation in the freezer can cause the products to dry out.
  • Follow the FIFO system (First In First Out) for optimum stock control of your products.

Baking tips

  • Brush the uncooked products with egg white before placing them in the oven. This ensures a nice shine after baking.
  • Add steam at the start of the baking process. This will allow you to obtain a crunchier product and more volume. Five minutes before the end of the baking time, let the steam escape, otherwise the products will not be completely baked through.
  • After baking, allow enough time for the products to cool on the baking trays before displaying or packaging them.

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Proving tips

  • Never leave butter products rise at temperatures over 32°C/90°F, otherwise the butter will begin to melt and you will lose the typical texture.