Ready to Bake products
Dear professionals, if you follow the simple baking instructions on the box, baking your croissants or your viennoiseries at the specified temperature and for the specified time, they will obviously be delicious for your customers, but how about taking it to the next level?
Our community of chefs has come together to give you the simplest professional baking tips and the best pastry techniques for restaurants, hotels, coffee shops, bakeries and commercial kitchens. Take a few minutes to read the following, you won't be disappointed.
Unlock expert techniques from our professional chef community and elevate your viennoiserie to exceptional standards through these four essential steps:
The arrangement of your frozen products on the tray is crucial for even baking. Follow these specific guidelines based on your product type and size to ensure optimal results.
FOR READY TO BAKE CROISSANT, PAIN AU CHOCOLAT, OTHER SPECIALTIES FROM 50g to 90g
Arrange 12 viennoiseries per tray: 4 pieces lengthwise x 3 across.
For gastronorm tray: 2x4 croissants
FOR READY TO BAKE SWIRLS &
OTHER PRODUCTS OVER 90G
Arrange 3x3 per tray
FOR READY TO BAKE MINI VIENNOISERIE
FROM 20G TO 40G
For mini-viennoiserie, plan for 24 to 30
pieces per tray, spaced out evenly.
Follow recommended baking temperatures and adjust baking time to your oven (+/– 3 minutes): check internal doneness during your initial trials.
Align all croissants in the same direction, facing the airflow, to ensure a uniform baking.
Bake with the damper (oura) open to ensure a crisp, flaky texture. Option: keep the damper closed for the first 5 minutes to allow further rising.
- For perfect pastries, oven ventilation is crucial: strong ventilation promotes rising but risks uneven baking, while low ventilation ensures uniformity.
- For a crispy finish, open the damper and thaw products for 30 minutes beforehand, especially with strong airflow.
- Avoid mixing different products or using incorrect cooking times, as this compromises the result.
During baking, check appearance and volume to ensure consistent quality.
If the products appear too dark, lower the baking temperature by 5 to 10°C and extend by 3 to 5 minutes, or reduce the fan speed if adjustable.
OUR EXPERT TIPS FROM CHEF LUCAS
GO TO THE EXTRA MILE !
Give your customers the pleasure of choosing: offer two baking profiles for your croissants!
One baked for 16 minutes for a softer texture and stronger buttery notes.
One baked for 19 minutes for a crispier, more contrasted texture.
They will love choosing based on their preference of the day!
Display the viennoiseries on racks or perforated trays to let them cool down, while maintaining crispness.
- Apply syrup glaze to viennoiseries immediately upon removing from the oven (such as pain aux raisins, fruit turnovers, and custard-filled pastries) to achieve an attractive finish and enhanced flavor profile.
If you notice irregularities in proofing or baking, inspect the equipment: proofing cabinet or oven (humidity setting, thermostat calibration, etc.).
If the issue is not equipment-related, contact customer service for technical support.
5 ways to avoid waste & turn your unsold products into additional sale
- • “Save our product from yesterday”: sell the product from the day before alone or in bundle, with a special discount.
- • “Re”freeze baked product: a frozen product that has been baked can be freezed again and kept up to 3 months in the freezer.
We advice to flash bake for 2 mins before putting them on sale again. - • “Happy Hour Offer”: 30 minutes before closing, offer an extra product for each product sold. Happy customer, lower waste!
- • “No Waste All Taste” recipes: use your stale products to renew your inspiration with our fancy & innovative recipes
- • Partner with an app to avoid food waste & generate additional sales: Too Good To Go operates in all Europe,
Karma in several countries, Phenix in France, Munch in Eastern Europe and probably many other local solution.