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Handling and Baking Tips

We recommend the easy ‘Freezer to Oven’ baking method for the majority of our products. This method works best with the Bakers Maison range of French style breads, pastries and sweets because it:
  • requires no thawing prior to baking;
  • reduces preparation time;
  • offers a convenient and foolproof baking process; and
  • guarantees quality and consistency, every time.

Thawing

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.

PAR-BAKED BREAD

Can be placed directly on trays ready to bake. Steam if available, or water spray prior to baking, to ensure a crisp golden crust

FULLY-BAKED BREAD

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 paper and require sufficient space between and above items to allow the proving to finish. Egg washing of pastries prior to baking will give a crisp, glossy exterior and make them lighter and fluffier in texture. Steam can also be used.

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 egg-washing and baking.

Receipt and Storage

In order to enjoy our products as they are meant to be, all products should be received frozen at -18°C.

PAR-BAKED BREAD

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

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

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.



prep


Baking

In order to prepare your Bakers Maison products correctly, follow the directions in the baking chart below. Temperatures may vary from oven to oven. When baking muffin mix, we advise you to take into account the fact that the weight of wet dough will reduce by approximately 12% after baking. One 4kg tub will make approximately:

  • 28 Large muffins 120g
  • 50 medium muffins 70g
  • 100 mini muffins 35g
BREAD Par BakeBaking TemperatureBaking from frozenBaking from thawed
Baguettes/Batards & Loaves 180-200°C 15 minutes 13 minutes
Demi baguettes/Sandwich Rolls 180-200°C 12 minutes 10 minutes
Dinner Rolls 180-200°C 10 minutes 8 minutes
BREAD Fully BakeBaking TemperatureBaking from frozenBaking from thawed
Baguettes/Batards & Loaves 180-200°C 10 minutes 8 minutes
Demi baguettes/Sandwich Rolls 180-200°C 6 minutes 6 minutes
Dinner Rolls 180-200°C 6 minutes 4 minutes
PASTRIESBaking TemperatureBaking from frozenBaking from thawed
Large Croissants & Danish    180-200°C 17 minutes 15 minutes
Medium Croissants & Danish 180-200°C 15 minutes 13 minutes
Small Croissants & Danish 180-200°C 14 minutes 12 minutes

Finishing  

Imaginative decorating of our pastries will greatly enhance the appearance of the finished product. When cool, glaze and decorate with icing sugar and crushed or flaked nuts.