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Frozen Dough
Product labels contain basic baking instructions. Please follow
these guidelines for best results.
- Keep frozen at -18°C at all times.
- Thaw until soft before proving.
- Never put frozen dough into the prover without fully defrosting first.
- When frozen dough is placed in an industrial fridge overnight, always use plastic cover to avoid skinning.
- Make sure the prover is set on 38°C – 40°C with 80% humidity. Steam should not be visible.
Freezer-to-oven pastry
Freezer-to-oven technology allows you to bake products without proving required.
This saves time and electricity and gives consistent results.
- Always follow baking instructions on product labels carefully.
- Please note all FTO products have a blue label on the box.
- NEVER PROVE FTO PRODUCTS.
- DO NOT DEFROST FTO PRODUCTS.