Baking

SIGNATURES

Shelf life 6 months

Thawing No

Proving 2 hrs 30 at 26°C

Browning Yes

Preheating 200°C

Baking

Signature Croissant: 18-20 mins at 165°C

Signature pain au chocolat: 22-24 mins at 165°C

Cooling

*

30 mins

GOURMETS

Shelf life 9 months

Thawing No

Proving 2 hrs 30 at 26°C

Browning Yes

Preheating 200°C

Baking 18-20 mins at 165°C

Cooling

*

30 mins

AUTHENTICS

MINI

READY-TO-PROVE READY-TO-BAKE

Shelf life

9 months

Raisin swirl: 6 months

12 months

Thawing No 30 mins

Proving 2 hrs 30 at 26C No

Browning Yes No

Preheating 200CApple turnovers 230C

Baking

Mini viennoiseries 30 g 1012 mins at 165C

Mini apple turnover 40 g 1214 mins at 190C

Cooling

30 mins

CRAVINGS

READYTOPROVE READYTOBAKE

Shelf life 6 months 12 months

Thawing No 30 mins

Proving 2 hrs 30 at 26C No

Browning Yes No

Preheating 200C

Baking

Cream pain au chocolat 2224 mins at 165C

Chocolate chip twist 2022 mins at 165C

Chocolate chip swiss 1618 mins at 165C

Cooling

30 mins

FILLED CROISSANTS

Shelf life 12 months

Thawing 30 mins at room temperature

Preheating 200°C

Baking

Filled croissants: 18-20 mins at 165°C

Mini filled croissant: 14-16 mins at 165°C

Cooling

*

30 mins

AUTHENTICS

READY-TO-PROVE READY-TO-BAKE

Shelf life 9 months 12 months

Thawing No 30 mins

Proving 2 hrs 30 at 26°C No

Browning Yes No

Preheating 200°C/Apple turnovers: 230°C

Baking

Croissant 50 g: 14-16 mins at 165°C

Croissant 60-65 g: 16-18 mins at 165°C

Croissant 70 g: 18-20 mins at 165°C

Croissant 75-86 g: 20-22 mins at 165°C

Pain au chocolat 60 g: 18-20 mins at 165°C

Pain au chocolat 70-75 g: 20-22 mins at 165°C

Pain au chocolat 80-85 g: 22-24 mins at 165°C

Raisin swirl 110 g: 20-22 mins at 165°C

Raisin swirl 125 g: 24-26 mins at 165°C

Apple turnover 100 g: 18-20 mins at 190°C

Apple turnover 120 g: 20-22 mins at 190°C

Cooling

*

30 mins

CLASSICS

READYTOPROVE READYTOBAKE

Shelf life

6 months

Pain au chocolat 60 g

Croissant 50 g 9 months

12 months

Thawing No 30 mins

Proving 2 hrs 30 at 26C No

Browning Yes No

Preheating 200CApple turnovers 230C

Baking

Croissant 50 g 1416 mins at 165C

Croissant 60 g 1618 mins at 165C

Croissant 86 g 2224 mins at 165C

Pain au chocolat 60 g 1820 mins at 165C

Pain au chocolat 70 g 2022 mins at 165C

Pain au chocolat 80 g 2224 mins at 165C

Raisin swirl 96 g 2022 mins at 165C

Apple turnover 85 g 1820 mins at 190C

Cooling

30 mins

VIENNOISERIES

Always take out and plate the products you

need for baking, following the baking sheet

layout rules set out in the technical data sheets.

Observe the baking times and

temperatures indicated and leave

the oven closed when cooking.

Leave the products to cool for at least

30 minutes before handling them.

GOLDEN RULES FOR PRODUCT PREPARATION

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