How to Bake Schulstad Pastries
Remove from the case the amount of product needed and quickly return the case back to the freezer. Both your freezer and product should remain cold so that the remaining product does not start to thaw.
Keeping the product at a constant temperature will prevent ice / freezer burn from affecting the product, causing a loss of flavor and quality.
Pastry double in size during the baking process so it is best to leave 1-2 inches in between.
Thaw the croissants for 15-30 minutes, so that they develop a better structure while baking. If you bake them from frozen, their shape and texture will not be the best it can be.
If you thaw them for over 30 minutes, cover with plastic wrap to prevent the surface of the croissants from dehydrating.
There is no need to thaw Danish pastries. They should go straight into the oven while still frozen.
The baking time is more important than the baking temperature. If the temperature is too high, the pastries will burn and will remain raw inside.
Every oven is a little different so a small test bake is always recommended whenever you bring a new item into your kitchen.
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