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15.03.2021 TECHNOLOGICAL INSTRUCTION FOR PROCESSING FROZEN BAKERY PRODUCTS

                                TECHNOLOGICAL INSTRUCTION FOR PROCESSING FROZEN BAKERY PRODUCTS
Defrosting (thawing) of frozen Bakery snacks - consists in the gradual increase of their temperature from -18 ° С to + 4 ° С.
1.Defrosting takes place after the products to be baked have been released from the packaging and placed in baking trays.
2. Conducted in air: - at a temperature up to + 4 ° С (in a refrigeration facility) for not more than 12 hours; - at room temperature for 30-60 minutes.
3. It is not allowed to re-freeze already thawed product Processing of Bakery products made from yeast dough
   1. Final fermentation (in a leavening agent, at 30-32 ° C and humidity 65-75%, for 50-90 minutes.
   2. The finished products are left for 5-10 minutes at room temperature to dry the excess condensed moisture from their surface.
   3. Preparation for baking - spread with egg melange and garnish according to the recipe.
4. Baking:
   4.1. In a preheated oven, up to 190 ° C, load the trays with the products prepared for baking.
   4.2. The temperature decreases to 170 ° C after 2-3 - the time is determined by the amount of snacks loaded for baking.
   4.3. Bake for 15-25 minutes, until golden yellow to yellow-orange color of the surface. For products sprinkled with sugar, more intense coloring is allowed due to its caramelization.
   4.4. It is recommended to reduce the temperature to 150 ° C in the last 5-6 minutes in order to complete the process inside and to avoid toasting and burning on the outside.
Aim to achieve a slightly golden color, not a tan. A burnt crust is an indication of elevated levels of acrylamide (a proven carcinogen) in food. Processing of Bakery products prepared without yeast (pie or puff pastry) - baked immediately after defrosting (thawing).
  1. Preparation for baking - spread with egg melange and garnish for the products for which this is provided by recipe.
  2. Baking - is carried out according to the mode described above.
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