Tips and Wrinkles.

Defrosting scones between trays of cooling part baked products.

Scones bake better if fully de-frosted. The aim should be to have creamy sides and a golden brown top and bottom. By using the hot Danish trays interleaved with the frozen scones the defrost is much quicker but the trays not warmed too much.

All baguettes of the same length and ease of handling.

These baguettes are all the correct length and so fit easily into the baskets. Although not visible here for most loaves the cuts are displayed beneath the writing.

This is a full set for Confectionary ready to go.

The product is in trays in a particular order on the rack depended upon the oven variables so as to have all items properly baked at the same time. Doing so means that one rarely has to pull trays early of return a rack to the oven.

Things to note.

Danish Whirls and Puff paste products cook at a similar temperature / time and so are racked together. However the Apple Turnovers are at the top as this is the best position for an even bake.

The second from the left is a Crew Rack. It is being used to store the goods before transfer to an oven rack.

On the third from left rack the smaller items are lower in the rack to allow for the rack oven hotspots.

The coolest position in the rack ovens is the bottom tray. The final (fourth) rack has Chocolate Twists at this position.

 

   
   

 

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