DEEP-FREEZER AND STORAGE RANGE
page 28 out of 37
4.2
Utilisation council
4.2.1
Information over times of deep freezing, storage and defrosting of the products
-Cooked Products
Products
Deep-freezing
Storage
Defrosting
Current raised paste
- Swiss brioches
- Russian brioches
- Kougloffs
- Sections with almonds
- Scnecks
- Not furnished fishings
Fine brioche
- Brioches nanterre
- Crowns
- Saint Genix
- Small brioches head
After cooking, without
delaying too much,
deep-freeze the
products (while they are
a little bit hot), at the
temperature of -24°C
during 1 hour 30
following its growth.
8 to 10 days
Pass the products during one minute
in the oven at 210°C they regain their
warm and brilliant color. Afterwards let
them defrost at a room’s temperature.
In the case of a quick sale, defrost the
small pieces during 2 minutes in a
moderate oven (210°Cand finish by
leaving 5 to 6 minutes the articles in
the same tray.
Génoises biscuits
Macédoines/Quatre-quarters
Amandines
– fruit cakes
Marcelins
Idem
15 days
At roo
m’s temperature
Pie cooked with fruits
Idem
15 days
Defrost for a passage of few minutes
in the oven at 210°C. Stop
immediately and finish at room’s
temperature.
Chou pastry not furnished
Idem
15 days
At room’s temperature
Fine brioche
-
Croissants
-
Chocolate breads
Idem
8 to 10 days
Defrost during 3 minutes with the oven
at 210°C and
finish at room’s
temperature by leaving the articles in
the same tray.
-Detailed and not cooked products
Products
Deep-freezing
Storage
Defrosting
Puff pastry
-
Chicken vol-au-vents
-
Turnovers, storages
-
Pies
-
Pithiviers
-
Puffed pancake
-
Palmiers
-
etc...
After the shaping, let the
dough rest few minutes
on the tray and deep-
freeze at -24°C. After
approximately 1 hour for
small parts and more for
bigger parts, pile up the
articles with - 18°C.
15 to 20 days
Defrost slightly at room temperature
during 8 to 10 minutes following the
growth of the products, afterwards
brown it, scratch it and cook it.
Pastas
-
Shortcrust
-
Sweetened
-
Sanded
Freeze sinkings and the
detailed articles (kind
sanded) with - 24°C and
store with - 18 °C.
10 to 15 days
Defrost the pieces at room
temperature before being browned
and scratched, and cook directly the
dough.
-Partially assembled products
Products
Deep-freezing
Storage
Defrosting
Puff pastry
Deep-freeze the articles
stuffed and masked but
not frozen.
15 days
Defrost entirely in the refrigerator at +
5 °C before freezing and decorating it.
-
Shortcrust
-
Sweetened
topping
cooked sugar
-
babas
-
Traditional mocha coffees
-
Savarins Chantilly
-
Saint Honoré
Deep-freeze and store it
once the process is
completed.
8 to 10 days
Defrost entirely in the refrigerator at +
5 °C.
