Is steam needed?

Steam is a crucial element in the baking process of the bread. The absence of steam will significantly reduce the quality of the baked product & might result into blowouts, voids & dull color.

Can we use non-perforated pans?

Our bread is recommended to be baked on perforated channel and perforated sheet pans. If baked on non-perforated pans you may experience a reduction in the quality of the finished product.

What kind of oven is needed to bake?

A rotating rack oven with steam is the recommended oven to bake our product.

Why does it need to be misted?

Misting of the bread aides in the thawing, proofing, and baking process of our bread. The lack of misting may result in a reduction of quality in the finished product such as blowouts, voids & dull color.

What if they leave it in the fridge for over 24 hours before baking?

The overnight cooler time of our product has a range which allows for different bakery conditions. 24 hours has shown to be the high limit for best quality if the cooler is working correctly and maintaining a constant temperature of 37°F – 41°F.

Can it be baked same day if it’s broken out?

It is not recommended to bake the same day as you prepare the bread for overnight cooler. You will see a reduction in the quality of the bread such as low volume, denser texture & flavor.

Can it be rushed same day if it goes in proof box?

Our bread is specifically formulated to be a floor proof product and not recommended to go into a proof box. Any increase in trying to rush the proofing process will result in a lesser quality product.

If our steam is broken, can the bread still be eaten?

If the oven’s steam is broken, it is recommended not to bake the bread until it is fixed. Although it is safe to eat, the quality of the bread is not recommended to sell to your customers.