Viennoiseries
| Code | Product Name | Single Weight | Units In Case | Bake off Guide |
|---|---|---|---|---|
| 61258 | Straight Butter Croissant (65g) | 65g | 68 | 9 |
|
Straight Butter Croissant (65g)
Product Code: 61258
Single Weight: 65g
Units In Case: 68
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61526 | Straight Butter Croissant (90g) | 90g | 80 | 9 |
|
Straight Butter Croissant (90g)
Product Code: 61526
Single Weight: 90g
Units In Case: 80
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61259 | Butter Pain au Chocolate | 80g | 68 | 9 |
|
Butter Pain au Chocolate
Product Code: 61259
Single Weight: 80g
Units In Case: 68
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 60302 | Butter swirl with custard & raisins | 110g | 60 | 9 |
|
Butter swirl with custard & raisins
Product Code: 60302
Single Weight: 110g
Units In Case: 60
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61190 | Custard & chocolate chip twist | 100g | 52 | 9 |
|
Custard & chocolate chip twist
Product Code: 61190
Single Weight: 100g
Units In Case: 52
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61262 | Mini Butter Croissant | 25g | 160 | 9 |
|
Mini Butter Croissant
Product Code: 61262
Single Weight: 25g
Units In Case: 160
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61261 | Mini Butter Pain au Chocolate | 30g | 160 | 9 |
|
Mini Butter Pain au Chocolate
Product Code: 61261
Single Weight: 30g
Units In Case: 160
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61212 | Mini Viennoiseries Selection | 0g | 150 | 9 |
|
Mini Viennoiseries Selection
Product Code: 61212
Single Weight: 0g
Units In Case: 150
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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