Vie de France Yamazaki, Inc. Bread Handling Instructions

Vie de France Yamazaki, Inc. Bread Handling Instructions
Vie de France Yamazaki, Inc. Bread Handling Instructions
Parbaked Bread
Preheat convection oven to temperature shown on chart.
Place frozen parbaked bread directly on oven racks or use perforated trays. Use time
guidelines on chart. (If desired, apply 5 seconds of steam at start of bake.)
Mini Alpine French 400˚F 6-12 min
Mini Boule
French 400˚F 6-12 min
Sourdough 350˚F 12-15 min
Romano, Swiss & Parsley350˚F 10-15 min
Boule Sourdough 350˚F 15-18 min
Table Loaf Seven Grain 350˚F 6-10 min
Panella 350˚F 6-12 min
Midi Baguette French 400˚F 6-12 min
Batard
French 400˚F 6-12 min
Sourdough, Multigrain, Seven Grain 350˚F 6-10 min
Petit Pain
French 400˚F 6-12 min
Sourdough, Multigrain, Seven Grain, Romano, Swiss & Parsley350˚F 6-10 min
Bistro
French 400˚F 6-12 min
Wheat, Multigrain, Sourdough 350˚F 6-10 min
Italian Panino 350˚F 6-12 min
Breadstick
Parmesan Cheese, Italian Spice, Soft French 350˚F 2-3 min
Mini Baguette French 400˚F 6-12 min
Sub Roll
Milano 8", Milano 12" 350˚F 6-12 min
Multigrain 8", Soft French 8", Soft French 12" 350˚F 6-10 min
Sandwich Round
Soft French, Multigrain, Romano, Swiss & Parsley, Potato Onion, 350˚F 6-10 min
Rustic Mini Loaf 7" 350˚F 6-10 min
Vie de France Yamazaki, Inc. Bread Handling Instructions
Important: Various ovens may require slight modifications in the recommended baking
times. If adjustments are necessary to achieve proper bake color, keep bake time the
same and adjust baking temperature.
Vie de France Yamazaki, Inc. Bread Handling Instructions
Thaw-and-Serve Bread
1. Thaw overnight in refrigerator or for one hour at room temperature in poly bag.
2. Warm in convection oven for 2–3 min. at 350˚F if needed.
Frozen Bread Dough
1. Thaw for 8–12 hours in refrigerator (38˚– 42˚F) on 18"x 26" paper-lined tray.
Cover with plastic.
French Bread: 3 rows of 5
Other Flavors: 3 rows of 4
Once thawed, rest at room temperature for 20–30 min. until internal temperature of
dough is 50˚–60˚F.
2. To shape baguette, batard and alpine, set bread shaper at appropriate setting (refer
to your operator’s manual). To shape boules, use downward pressure and gently pull the
dough toward you. Make quarter turns and continue until the dough forms a firm ball
with smooth exterior skin. For additional shape ideas, contact your local Vie de France
representative.
3. Place loaf seam side down on filet or perforated pan.
4. Proof in preheated proof box at 85˚–88˚F and 83–86% humidity for the following times:
French: 11⁄ 2–2 hours
Sourdough: 21⁄ 2–3 hours
Other Flavors: 11⁄ 4–11⁄ 2 hours
5. To cut baguette, batard and alpine, hold double-edge razor blade at 45˚ angle to
loaf and make cuts. To cut boule, hold blade perpendicular to loaf and make cuts.
6. Bake in preheated convection oven. Apply 5–20 seconds of steam.
NOTE: Instead of steam, apply eggwash before baking egg bread.
French: 400˚ 15–35 min.
Egg Bread: 300˚ 25–35 min.
Other Flavors: 350˚ 25–35 min.
7. Cool for 15 min. before displaying. Cool to room temperature before packaging.
NOTE: Time and temperature will vary based upon dough weight and individual
equipment
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