Suggested Baking Instructions:

(A) Proving* with Prover

1. Tray up spaced apart on silicone paper.
2. Defrost for 1 hour.
3. Prove at 33°C for 1 and half to 2 hours at 70% humidity.

(B) Proving without Prover

1. Tray up spaced apart on silicone paper, spray with water and cover with light plastic sheet (not cling film).
2. Prove 8 to 12 hours (winter), or 6 to 10 hour (summer), at room temperature away from direct heat or until 3 times frozen size.

Baking (A) and (B)
Bake at 190 to 210°C for 12 to 14 minutes or until golden brown. Steam 20 seconds at start of bake.

1. Tray up spaced apart on silicone paper.
2. Prove at 33°C for 1 to 1 and half hours at 70% humidity.
3. Bake at 190-210°C for 12 to 15 minutes or until golden brown. Steam 20 seconds at start of bake.

Note: Without prover, follow croissant procedure (B). Less proving time will be required. Prove so that pastry is twice original thickness.

1. Thaw for 15 minutes. Egg wash. Dip in seed/topping.
2. Prove at 40°C for 60 to 75 minutes at 70% humidity.
3. Bake at 210-220°C for 15 minutes or until golden brown. Steam 20 seconds at start of bake.

Instructions for boiling
If desired drop into boiling water for 30 to 60 seconds after proving. Sprinkle with topping and bake.

* Prove = Allow to rise.

1. Tray up danish pastries or croissants spaced apart. Thaw all products for a minimum of 30 minutes prior to baking.
2. Baking temperature 170-180°C
3. Bake all croissants and mini-danish pastries for 12 to 15 minutes. All boat and snail danishes for 15 to 18 minutes.
4. Steam for 10 seconds at start of bake if oven used has this option (steam in the oven makes the pastries a little lighter and fluffier in texture and gives them a crisp shiny exterior).

Note: All the above products can be baked from frozen state. Slightly longer baking times may be necessary. Best results however, will be achieved by thawing products first.

1. Tray up and thaw for 45 to 60 minutes. Egg wash.
2. Bake at 200°C for 20 to 25 minutes until golden brown

1. Tray up spaced apart, thaw for 20 minutes. Spread into 'V' shape.
2. Bake at 200°C for 15 to 18 minutes until golden brown
   DO NOT PROVE THIS PRODUCT

1. Stir batter gently, scoop into paper cups in muffin trays.
2. Bake at 180-200°C for 18 to 25 minutes depending on size. Test centre of muffin with a prong. If prong comes out clean, muffins are baked.

Note: When creating your own flavour muffins using plain batter, add 15-18% on batter weight of drained fruit, nuts, honey etc. (E.g. 750-900g/5kg tub)

1. Thaw batter in tub
2. Scoop into paper cups in muffin trays
3. Allow to stand for 30 minutes
4. Bake at 170°-180°C until golden brown,
   25-30 minutes

See tub label for full baking and handling instructions.

1. Scoop dough into round balls and place on baking tray, pre-greased or lined with silicone paper.
2. Press balls down to 1 cm thick, leaving space between cookies.
3. Bake at 170-180°C for 18 to 25 minutes (large cookie approximately 70gm, for a crisp outside and a chewy moist inside).
4. For an all through crisp cookie bake for 4 to 6 minutes longer and lower baking temp by 10°C.

Baking Instructions (all flavours)

1. Allow tub of batter to thaw for 1 hour
2. Grease a four sided baking tray or line with silicone paper/Glad Bake. Spread to a height of 1.5 - 2cm
3. Allow to stand for 30 minutes before baking
4. Bake at 170ºC for approximately 25 minutes
5. To test when baked, lightly press a finger onto the baked batter - if the finger mark springs back, the Brownies are baked
6. Cut into slices when warm or cool. Enjoy!

Recipe Ideas

• Black Forest
  Lightly mix in 200gm of drained sour/dark cherries to 1kg of batter
• Original Brownies
  Lightly mix in 100gm of chopped walnuts to 1kg of batter
• Choc Cherry Brownies
  Lightly mix in 150gm chopped glace cherries to 1kg of batter
• Choc Fudge Brownies
  Use batter as supplied in tub
• Rum 'n Raisin Brownies
  Lightly mix in 100gm raisins and 50ml dark rum or 5ml rum essence to 1kg of batter
• Hedgehog
  Lightly mix in 100 gm arrowroot biscuits, broken into small pieces, 50gm sultanas and 50gm chopped walnuts to 1kg of batter
• Jaffa
  Lightly mix in 100gm Jaffa's to 1kg of batter
  
• Peppermint Crisp
  Lightly mix in 100gm Peppermint crisp, broken into small pieces to 1kg of batter
• Triple Choc
  Lightly mix in 100gm Small white chocolate pieces to 1kg of batter
• Cappuccino
  Use batter as supplied in tub After baking, once cool spread with butter icing and lightly dust with cocoa

1. Place Scones on baking tray from frozen keeping them close together

2. Bake directly from frozen at 190-200°C for
approximately 20-25 minutes, until golden brown

3. Serve warm with jam and freshly whipped cream …enjoy!

For a deep golden colour, brush with eggwash before baking

Thaw for 1 hour. Brush with egg glaze before baking if desired.

Bake at 210°-220°C until golden brown, 20-25 mins

All pies are round in shape and are in individual, straight sided foil cases for easy baking and serving

• Brush with apricot glaze, (made up from 3 parts apricot jam, one part water, a little sugar, then brought to the boil in a microwave oven or in a saucepan on the stove).
• And sprinkle with sliced toasted almonds.
• Or drizzle with fondant, after glazing with apricot
• Pushed for time? Even a light dusting with icing sugar will do the trick..

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ACN: 003 840 113
ABN: 51003840113

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