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We would like you to enjoy perfect Bakers Maison breads and pastries every time, so please take a moment to read some helpful hints.

We recommend the easy Freezer to Oven baking method for the majority of our products

  • No thawing required prior to baking
  • Reduced preparation time
  • Convenient and foolproof baking process
  • Guaranteed quality and consistency

Receipt and Storage

All products should be received frozen at -18°C

PAR-BAKED BREAD

  • Can be kept frozen at -18°C or alternatively refrigerated for up to 4 days. Once the carton is opened, ensure the bread is kept covered to prevent it from drying out.
  • Bread kept frozen can last up to 9 months from date of manufacture

FULLY-BAKED BREAD

  • Can be kept frozen at -18°. Bread kept frozen lasts for up to 9 months. Once the carton is opened, cover the bread with a plastic bag to prevent it from drying out.

PASTRIES

  • Should be kept frozen at -18° until ready to use
  • Frozen pastries last up to 9 months from date of manufacture

MUFFIN MIXES

  • Should be kept frozen at -18° until ready to use
  • Any remaining muffin mix can be kept refrigerated for 24 hours
  • Muffin mix kept frozen lasts up to 6 months from date of manufacture

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.

MUFFIN MIXES

  • Defrost muffin mix in tub. Place thawed muffin mix into desired muffin tray and bake

Baking

Follow directions on baking chart below. Temperatures may vary from one oven to another.

BREAD Par Bake Baking
Temperature
Baking
from frozen
Baking
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 Bake Baking
Temperature
Baking
from frozen
Baking
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
PASTRIES Baking
Temperature
Baking
from frozen
Baking
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
MUFFIN MIX Baking
Temperature
Baking
from thawed
Oven type
Muffin Mix 165°C 25-30 minutes Fan Forced
Medium Croissants & Danish 165°C 25-30 minutes Conventional

When baking muffin mix, take into account that wet dough weight will reduce by approximately 12% after baking. One 4kg tub makes approximately:

  • 28 Large muffins 120g
  • 50 medium muffins 70g
  • 100 mini muffins 35g

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. 

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