With these tips you are sure to achieve the best results while preparing our products.
Ensure products are stored at -18°C/-0.4°F.
Defrosted products should never be refrozen.
Always store products in sealed bags (the air circulation in the freezer can cause products to dry out).
Follow the First Expired, First Out rule for optimum quality control of products.
Check the detailed product information, keeping in mind Danish pastries should NEVER be thawed (these products go from freezer to oven).
To check if products are thawed, push your thumb softly into the center of the dough; if it feels soft, it is ready to bake.
Make sure the oven is properly preheated, ideally 25°C/75°F higher than the specified baking temperature, due to the temperature drop when the oven door opens. Use parchment paper, leaving adequate space between products.
Since baking temperatures vary from oven to oven, the specified baking temperature should be used as a guideline.
If products appear to be baking too dark or not dark enough, adjust oven temperature or baking time accordingly.
Allow products to cool on baking tray, adding topping as desired, before serving.