Good vs Bad baked Baguettes
In order to achieve "the perfect bake", it is essential to follow these 4 golden rules:
1. Preheat the oven
2. Tray up all breads and pastries from frozen
3. Bake at the appropriate temperature
4. Visually check each tray before removing from the oven
Breads that have been perfectly baked will achieve their maximum shelf life, are more visually appealing, will ensure that your shoppers have a good eating experience and in turn will increase sales.
1. Preheat the oven to the correct temperature.
- Preheating to a higher temperature compensate for heat loss when loading the oven.
- Placing frozen food in the oven will dramatically reduce the oven temperature.
- Preheating ensures baking begins immediately meaning baking times remain accurate.
2. Tray up from frozen according to guidelines
- Allow the recommended space between products.
- Don't mix product with different bake times and temperatures.
- Place trays of seeded breads on the bottom of trolleys and oven.
Tray Up tips: Ensure products are not touching and if possible use wire racks for baking instead of flat trays as this will allow for heat to circulate evenly.
3. Bake at the directed temperature and time.
Bake from frozen unless directed to do otherwise. Our breads are categorised according to the way they are made, thus they require different preheat and baking temperatures. Please refer to each products baking guidelines.
Oven tips: If you have a steam injection option on your oven, adding 10 seconds of steam at the start of the bake time could help you to achieve an extra crisp crust.
4. Visually check all items before removing from the oven.
Check for an even golden brown colour on French breads and a dry crisp bottom on pastries. Return to the oven immediately and continue baking until ‘The Perfect Bake’ is achieved.
Serving tips: Allow baguette to cool fully before use. This will help to avoid tearing when slicing and product will also be less delicate to handle.