Product Type

Thawing Time

Oven Steam

(in seconds)

Convection/

Rack Oven Temperature

Baking Time

(in minutes)

Deck oven temperature

Baking time

(in minutes)

Not required except when oven steam is not available, then thaw for 15 to 30 minutes and spray a water mist on product just before placing the product in the oven.

1 oz / 28 g

8-10

350°F / 175°C

12-14

400°F / 205°C

14-16

1.5 oz / 42 g

10-12

350°F / 175°C

14-16

400°F / 205°C

15-17

2.5 oz / 70 g

12-14

350°F / 175°C

15-17

400°F / 205°C

16-18

3.5 oz / 98 g

14-16

350°F / 175°C

16-19

400°F / 205°C

17-19

4.5 oz / 126 g

16-18

365°F / 185°C

19-21

400°F / 205°C

21-23

All Danishes – any flavor

1.25 oz / 35 g

8-10

350°F / 175°C

12-14

400°F / 205°C

14-16

2 oz / 56 g

10-12

350°F / 175°C

13-15

400°F / 205°C

15-18

2.5 oz / 70 g

14-16

350°F / 175°C

14-16

400°F / 205°C

17-19

3.5 oz / 98 g

16-18

350°F / 175°C

15-17

400°F / 205°C

20-22

NOTES:  1.   Place pieces on paper-lined or greased baking pan.

2.      To avoid freezer burn, tightly seal unused product in the enclosed plastic bag and return the box immediately to the freezer.

3.      Egg washing croissants and Danishes is optional

4.      For best results in volume or flakiness, baking with steam is required.

Baking time will vary depending on oven type and atmospheric environment.

Bake all products to a medium gold color in order for product to be flaky and retain flakiness longer.  When processing croissant and Danish slabs, thaw in the refrigerator for 4 to 8 hours to retain the dough firmness needed to laminate.  Thawing slabs at room temperature will make the dough too soft and uneven in texture to laminate correctly.

Product Type

Thawing Time

(in minutes)

Convection/Rack

Oven Temperature

Baking Time

(in minutes)

Deck oven temperature

Baking time

(in minutes)

Apple & Cherry Strudels

1.75 lb / 784 g

15-30

350°F / 175°C

30-35

400°F / 205°C

35-45

5-10

350°F / 175°C

18-25

400°F / 205°C

24-28

4-8 hours

NOTES:  1.   Place pieces on paper-lined or greased baking pan.

2.      To avoid freezer burn, tightly seal unused product in the enclosed plastic bag and return the box immediately to the freezer.

3.      Egg washing is optional

Baking time will vary depending on oven type and atmospheric environment.

It is necessary to bake all puff pastry to a medium gold color in order to be flaky and retain its flakiness.  When baking 1.75lb / 784g strudels, do not let the filling reach boiling point as it will open up the braids.  When processing slabs, thaw in the refrigerator for 4 – 8 hours to retain the dough firmness needed to laminate.  Thawing slabs at room temperature will make the dough too soft and uneven in texture to laminate correctly.

SCOOP’N BAKE MUFFIN BATTERS BAKING INSTRUCTIONS