COOKING METHODS

TRADITIONAL DOUGH

Take the product out of the freezer and put it on a greased baking dish, then in a preheating oven at 180oC – 200oC for approximately 35 minutes. In an oven with up and down resistance, the cooking time is extended and it has to be baked at 180oC.

PASTRY DOUGH

Take the product out of the freezer, put it on a greased baking dish and then in a preheating oven, with up and down resistance, at 50oC for 15 minutes and for 30 minutes more at 180οC-200οC. Optionally, you can spread egg on its surface to give it a nice colour and shine.

DOUGH PRODUCTS WITH YEAST

Take the product out of the freezer and put it in the fridge on a greased baking dish. The next day put the product in the dough proofer at 35oC and 70% humidity until it expands. Then bake it at 170oC until it gets a beautiful golden colour for approximately 25 minutes.The baking time can be extended and adjusted depending on the oven.

BREAD RINGS

-FILLED BREAD RINGS: Take the product out of the freezer, put it on a greased baking dish and then in a preheating oven, with up and down resistance, at 50oC for 15 minutes and for 30 minutes more at 180ο-200οC. Optionally, you can spread egg on its surface to give it a nice colour and shine.

-BREAD WITH YEAST: Take the product out of the freezer and put it in the fridge on a greased baking dish. The next day put the product in the dough proofer at 35oC and 70% humidity until it expands. Then bake it at 170oC until it gets a beautiful golden colour for approximately 25 minutes.The baking time can be extended and adjusted depending on the oven.

-BREAD RING WITH CHEESE: Take the product out of the freezer and put it on a greased baking dish, then in a preheating oven at 180o – 200oC for approximately 35 minutes. In an oven with up and down resistance, the cooking time is extended and it has to be baked at 180oC.

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