Line the baking trays with baking paper or spray 
with cooking spray.

Place the frozen pastry on the trays approx. 5cm/2 inches apart.

Place the icing
bags on top of 
the oven or 
another warm 
place to defrost.

Check outer case label for baking temperature and time.

As a guide, preheat the oven 
(no steam) to 180°C/356°F.

Standard size 
pastries are baked for 18 minutes. Mini sized pastries are baked for 15 minutes.

Let the pastries 
cool for 15 min
before decoration.

If the pastry is too hot, the icing will melt.

Cut a small hole in the icing bag supplied with the products.

Hold the bag approx. 5cm/2inches above the pastry. 

Start with the pastries at the far end of the tray from you.

Spin the icing in thin lineds across each pastry.

Line the baking trays with baking paper or spray 
with cooking spray.

Place the frozen croissants on the trays approx. 5cm/
2 inches apart.

Check outer case label for baking temperature and time.

As a guide, preheat the oven to 190°
C/374°F (no steam).

Standard size croissants are 
baked for 18 minutes. Mini size croissants are baked for 15 minutes.

Let the croissants cool for 10 min before display or decoration. 


Croissants must
not be stacked on display.

Dust the croissants with icing sugar if supplied.



Start with the croissants at the far end from you.

DO NOT thaw sandwich bread prior to baking.

Place the frozen bread on the 
trays approx. 5cm/2 inches apart.

Check the outer case label for baking temperature and time.

As a guide, preheat the oven 
(no steam) to 200 - 210°C/392 - 410°F.

Standard
sandwich breads
are baked for 8 - 10 minutes.

Let the bread cool for 5-10 min prior to placing them in baskets.
 
This prevents the crust of the bread from becoming soft.

Place the frozen loaves onto perforated or wire baking trays.

Check the outer case label for baking temperature and time.

As a guide, preheat the oven 
(no steam) to 210°C/410°F.

Loaves are baked for 12 - 14 minutes, depending on size.

Let the bread cool for 5-10 min prior to placing it in baskets.

This prevents the crust of the bread from becoming soft.