Berlys

Storage

Pastry must always be stored in the freezer within the original box and with the label clearly visible. The box does not just provide all the information on product; it protects it from breakage, maintains the cold and does not allow humidity to enter.

Placing on the tray

Remove items from their boxes and place them carefully on a flat, unperforated tray, protecting them with paraffinated paper if necessary. Leave sufficient space between items to ensure optimum and even baking. Let them rest for a few minutes at room temperature before placing them in the proving chamber.

Preheating the oven

Preheat the oven to a temperature above that to be used for cooking. This ensures that the oven does not lose heat when the door is opened to introduce the trays with the cold product. Thus the pastry does not lose humidity and remains fresh for longer. For example, to bake at 170ºC, preheat to 190ºC.

Finish

Before baking, check that all the pieces on the trays are suitably separated so as not to impair their development and allow the air to circulate properly between then. If there is not sufficient space, the pieces may stick together and not bake well.
Remember that:

• Different types can be baked at the same time as the whole Pastry Plus and Gourmet range is cooked at a temperature of 170ºC.
• Cooking time varies according to the type of pastry: Large items with filling need more time than those with no filling or in mini format.

Cold decoration

When baking is complete, remove the trays from the oven and let them cool on the shelves. Sweet pieces can be painted with syrup using a brush certified for patisserie, or decorate them according to taste. Then place them on display trays, if possible without a doily, for correct, attractive presentation.