Manage your business
We set out some practical tips to guarantee the maximum quality and finish of the products. We also orient you to make you stand out and run your business in the most effective way possible.
Advice for Finish and Decoration
Before and/or after the baking process, the professional can contribute with his/ her personal touch to decoration, in order to provide the product with a more attractive appearance. Moreover, it helps to differentiate a savoury product from a sweet one. The most used decoration products are: Egg: many products are painted with egg prior to their cooking so that they reach an attractive gold colour during baking. Jelly: it is applied after baking to provide the product with a brighter and more attractive appearance. It also helps toppings to stay fixed to the piece. Sweet toppings: black or white chocolate noodles, glazed sugar, grated coconut, chocolate coverage, candied fruit, crocanti, etc. Savoury toppings: Almonds, pine-nuts, oregano, sesame, grated cheese, sliced mushrooms, poppy seeds, etc.
Advice for Baking
The baking is the process by which products acquire their characteristic colour, shape, texture, aroma and flavour. The oven temperature we make reference to, is indicated for convective ovens (hot air). If dealing with induction ovens (plaque), temperature must be of 30ºC more. Cooking times provided are indicative, therefore they can be modified according to each professional’s preferences. If the time is shorter than the appropriate one, the product could appear raw inside. If the cooking time is much longer, the piece could dry up.
Advice for Fermentation
During fermentation process, dough undergoes various changes: the gluten structure is modified, its volume is increased and flavours and aromas are developed. Humidity shall range between the 75 and the 80%. By respecting this level, we prevent pieces from being very wet, of a smaller size or without brightness. The recommended temperature is that of +28º / 30ºC. High temperatures cause the dough’s weakening and the pieces’ lack of development. Comply with the indicated fermentation time. The optimum fermentation stage is known when, by pressing lightly with wet fingers, the piece returns to its previous condition. If it doesn’t, it means the time has been excessive.
Advice por Thawing Process
Take out the product from the freezer in the shortest possible time, to avoid strong changes of temperature while the freezing room is open. Thawing shall be carried out in closed places without air draughts, to prevent pieces from cracking and drying up. Comply with thawing times indicated for each product. Once the product is thawed, it can not be refreezed.
Advice for Storage
Always store products at freezing rooms until their use is necessary. During storage, products should be maintained at a stable temperature of –18ºC. Always protect products with their plastic bags appropriately sealed. Take into account: · Stock Control to foresee orders and avoid lack of goods. · Product placing to make its identification and stock control easier. · Product rotation period to make a first use of the products stored for a longer time and respect best before dates.
Advice for making sweet pastries stand out
Sweet pastries are the queen of breakfasts and afternoon snacks par excellence. Discover our extensive selection with a wide variety of products, sizes, and fillings that meet the needs of children and adults at the different consumption times. Here are our tips: Generate footfall peaks: pastries help you to make your business profitable and will generate footfall at key hours such as breakfast and the afternoon snack. Allow your customers to eat with their eyes: help yourself with signage and informative labels with the descriptions of the products and their differential values to help them to make the purchase decision. We also recommend have the products on the shelf in a coherent and rational way so that the consumer can seem them and take the decision as early as possible When you feel hungry: pastries are an impulse purchase product, so that it is essential that the product have an irresistible appearance. To do so, we offer you some finishing and decoration advice. Croissants and Pastry Snails: Brush with egg before baking and add a layer of gelatine after baking. In the case of snail pastries, decorate with chocolate hundreds and thousands or with melted chocolate. Sweet Pains au Chocolat: Brush with egg before putting it in the oven and add a glaze after the baking. Decorate with almonds before baking or with chocolate or glacé sugar once baked. Ensaïmadas: Sprinkle with glacé sugar once they have cooled. For the ensaïmadas, brush with gelatin, after baking and decorate with hundreds and thousands, almond seeds, etc. Sweet Pastry: Brush with egg before baking and cover with gelatine after the baking. In cannolis and large horseshoe pastries, we suggest you make cuts on the surface by way of decoration before putting it in the oven. Once baked, decorate with chocolate flakes, glacé sugar, etc.