Berlys

Storage

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

Placing on the tray

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

Fermentation

Fermentation must be as even as possible for this type of pastry, at a temperature of between 27 and 30º Cº maximum at 70/75% humidity in relation to temperature. The time depends on each product.

There are controlled proving chambers on the market which adjust the parameters automatically, completing the thawing and fermentation cycle automatically.

For puff pastry, only thawing is necessary as the dough contains no yeast.

Preheating the oven

Always preheat the oven to a temperature above that to be used for baking. For example, for baking at 185ºC, preheat to 210ºC. 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 so that, by not drying out, it is kept fresh for longer. It also needs less baking time and develops more the formation of the pastry in the product.

Cooling and decorating

When baking is complete, remove the trays from the oven and let them cool on the tray shelves. Paint sweet items with syrup, always using a brush certified for patisserie, and decorate according to taste with coloured grains, flakes, coverings, almonds, icing sugar, etc.