Handling and Baking Tips
Allow the bread or pastries to defrost in the refrigerator until thawed. Both bread and pastries should be kept away from fans or draughts which will adversely dry out the product.
Can be placed directly on trays ready to bake. Steam if available, or water spray prior to baking, to ensure a crisp golden crust.
Allow the bread to defrost at an ambient temperature (~15 minutes) or in a cool room (~1 hour). Serve bread once thawed out. It is recommended to consume the bread within 4 hours of thawing. Alternatively, to obtain perfect results, warm the bread in the oven for about 2 minutes at high temperature (~200°C) before serving.
READY TO BAKE PASTRIES
Should be placed on baking tray lined with baking paper and require sufficient space between and above items to allow the proving to finish. Let sit in the room for 20-30 minutes or for best results put in a proofer at 26-29 degrees for an hour. Egg wash for that crisp, glossy exterior and bake at 180 degrees for 15-17 minutes.
READY TO PROVE PASTRIES
For best results, a commercial proving oven should be used prior to baking. Alternatively, defrost at room temperature and prove to required size at 28°C max before following the Ready to Bake Pastry steps above.
In order to enjoy our products as they are meant to be, all products should be received frozen at -18°C.
Par-baked bread from Bakers Maison can be kept frozen at -18°C, or alternatively refrigerated for up to four days. Once the carton is opened, ensure that the bread is kept covered to prevent it from drying out. Bread kept frozen can last up to nine months from the date of manufacture.
Fully-baked bread from Bakers Maison can be kept frozen at -18°. Bread kept frozen lasts for up to nine months. Once the carton is opened, cover the bread with a plastic bag to prevent it from drying out.
Pastries from Bakers Maison should be kept frozen at -18° until ready to use. Frozen pastries last up to nine months from date of manufacture.