In this article, we introduce to you how to perfectly bake your viennoiserie products and your breads.

 

BAKING VIENNOISERIES:

Step 1 : Pre-heat the oven to 170°C (190°C for turnovers).

Step 2 : Remove the box from the freezer, place the frozen viennoiseries on baking trays with baking paper (leave at least 2-3 cm between each product on the baking tray).

Step 3 : Put the baking trays in as soon as the oven is at the right temperature and set the oven (baking exhaust closed) to 170°C (190°C for turnovers) for the length of time below:

 

 RANGE

BAKING TIME

TEMPERATURE

 CLASSIC standard viennoiserie products (Croissants / Pain chocolat)

 CLASSIC filled viennoiserie products  ≤ 70G

 SPECIALITY products ≤ 100g

   18-20 min

        170°

 CLASSIC Maxi Viennoiserie products (Maxi Pain chocolat)

 CLASSIC filled viennoiserie products  > 70G

 SPECIALITY products > 100g

    21-23 min

 CLASSIC mini viennoiserie products

   13-15 min

 CLASSIC filled mini viennoiserie products

 Mini SPECIALITY products

   15-17 min

 Turnovers

   20-22 min

         190°

 Mini Turnovers

   17-19 min


Step 4 : Remove the trays from the oven as soon as the alarm goes off.

Step 5 : Leave the products to cool for 15 to 20 minutes before putting the viennoiserie products in a display or bag.

 

  • Arranging products on baking trays : 

- To allow the heat to circulate more effectively, it is preferable to use perforated trays.

- Leave at least 2-3 cm between each product on the trays.

- Avoid baking on Silpat sheets (silicone-based baking sheets).

- To obtain more regular layering, leave the products to defrost on baking trays for 10 - 20 minutes (depending on their weight) before baking.

 

BAKING BREAD

Step 1 : Preheat the oven to 230°.

Step 2 : Remove the box from the freezer and place the frozen bread on racks (with at least 2 - 3 cm between each product).

Step 3 : Put the racks in as soon as the oven is at the right temperature, reduce the oven's temperature to 210°C and bake according to the instructions below:

RANGE

Mini Breads

Sandwichs Breads

Baguettes

BAKING TIME

7-8 min

9-10 min

10-12 min

TEMPERATURE

210°

 
Step 4 : Inject steam for 2 - 3 seconds at the start of baking if your oven allows it.

Step 6 : Remove the bread from the oven as soon as the alarm goes off.

Step 7 : Leave the products to cool for 15 to 20 minutes before slicing.

 

MORE TIPS:

  • Bake preferably in a fan-assisted oven
  • Keep the bread at room temperature for best quality
  • Bake products several times throughout the day to ensure best quality
  • Leave the products to cool down completely if you want to put them in bags 

 

See our Bread Selection

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