Shelf life & Storage
 
Technical Support and Training
French Gourmet offers on-site support. Upon request, its technical advisors will train staff in the proper handling and baking to acquire the baking results and satisfaction the brand delivers.

Temperature Control
French Gourmet’s Artisan Frozen Dough leaves the plant in prime condition. To insure product integrity is maintained, French Gourmet takes quality control beyond their dock by tracking the temperature of each and every container shipped from the plant to both of their East and West Coast warehouses where stock is readily available.

Shelf Life
The croissants, Danishes, puff pastry sheets, strudel and muffin batter have a shelf life of one year when stored at -10° F (-23° C). The bulk dough slabs, sheets, logs have a shelf life of six months at -10° F (-23° C). The proof'n bake bread have a shelf life of 6 months at -10° F (-23° C).
Shelf life varies when storage temperature fluctuations exist. (See thermometer.)