Quality bread and pastries in record time: a great advantage for your business
Rushing is never much fun, but we’ve all been there. Fortunately, today there are options to offer the highest-quality products in the blink of an eye.
In the movie ‘Modern Times,’ Charles Chaplin shows how hectic life can be - especially for a worker at the time of the Great Depression, when industrialisation and assembly lines were the major features of the economy. And, although several decades have passed since it premiered – in 1936 – society continues to operate at a pace that is often very demanding and exhausting.
Nowadays, making the most of time is not an option: it’s practically a necessity. We each face and have to deal with it as best we can and, if you have a cafeteria or bakery, of course you’ve sometimes asked yourself how to offer quality products in record time, which is key to being able to adapt to the customers’ needs.
Frozen doughs are one of the possible solutions. The reason for this is simple: thanks to frozen doughs for the catering industry it’s easy to have exquisite foods that preserve their characteristics intact in cold rooms. To be able to offer the customer these product, you just have to defrost them - the time normally varies between 20 and 30 minutes - and then give them a blast in the oven.
What kind of products can you offer? Products of all kinds, and for all tastes. For example, in the case of breads, garden bread and water sandwiches are the type of products that make you stand apart and which are always good to have to hand. In the former case, garden bread , you will need to bake it at 180 degrees for only 14-16 minutes to make it crisp and tasty. On the other hand, in the case of the water sandwich - that type of bread that makes a sandwich “exceptional” - you just have to leave it in the oven at 180 degrees for about 10-12 minutes. Quick and easy.
But, if that weren’t enough, there are also “express” products: those that only need a blast in the oven for about 4-5 minutes, which will give you a hot bread, as if it were freshly baked, in a moment and thus be able to accompany the meals in your restaurant or cafeteria with a delicious bread that makes the grade in terms of quality and flavour.
But that’s not all. The advantages of pre-baked bread or pre-baked frozen bread are not limited to this type of product: frozen doughs are also used in pastries thanks to pastry doughs. For example, in the case of an Intense Croissant with Hélène Sourdough - one of the latest offerings of cafeterias and bakeries that want to succeed with their menu - is clearly seen.
This croissant defrosts in 30 minutes, and only needs baked for 12-16 minutes at 180 degrees. The result? An intense, enveloping buttery flavour with tempting aromatic notes of caramel. Delicious.
Savoury snacks are also products that, thanks to frozen doughs, you can offer at your establishment. Bear in mind, of course, that the defrosting time will be a bit longer, about an hour, that is, 60 minutes. However, it’s worth the wait.
To offer, for example, a Pizza Puff Pastry will require about 60 minutes’ defrosting, but only about 20-25 minutes at a temperature above 180 degrees, to be succulent. Moreover, thanks to their size and versatility, these types of products are perfect to eat all at once, whether at lunch, in mid-afternoon, and even for lunch or dinner.
Empanadillas, on the other hand, are a type of savoury snack that you always want. And little wonder. They’re delicious, there are a multitude of flavours, and they’re very simple to eat. In the case of the Puff Pastry and Bacon Empanadilla - which is filled with 50% bacon and a touch of onion; just the thought of it makes your mouth water - it will also take an hour’s defrosting, and 25-30 minutes’ baking at 180 degrees. Another option available are assorted artisan products, for which only 30 minutes’ defrosting and 12-15 minutes’ baking at 180 degrees will be required.
The most positive thing about offering pastries with these characteristics is that you decide how much and when. You can bake a first batch first thing in the morning, or at lunch, and wait until they’re finished before you offer the next. That way, you do not waste products and you can bake as needed. Thanks to frozen dough, you own your own time. And how Chaplin would have liked to be able to say the same.
