It is important to know the potential that Fripan products can offer your business and the best wayto handle them from the moment they arrive at your establishment until they are served. In this section you will find some practical advice that will be useful to get the most out of our products and to satisfy your customers.

STORAGE

It is important to immediately store frozen products inside the freezer.
Recommended temperature is -18 ° C.

THAWING

Thaw the product in a protected atmosphere. Place on oven trays or on silicone paper. Follow the recommended thawing time.

FERMENTATION

If proofing is required, it is important to follow the handling instructions of each product.
It can be left out all night at room temperature.

HANDLING BEFORE BAKING

Traditional Pastries: Brush with egg before baking.
Pre-proofed pastries: No proofing required. Thaw and bake.
Bread: Thaw thoroughly before baking.
Minute Bread: Does not require baking, but can be toasted or flash - baked for a en extra crunch..

HANDLING BEFORE BAKING

Place the pastry / bread in the oven when it has reached the proper temperature. Remember not to open the oven while the product is baking and follow the cooking time indicated for each reference. Once cooked, remove the product and let it cool on the same tray without putting anything on top of it.

DECORATION

Decoration of sweet pastries: Paint the pastries with gelatine to make them stand out more. You can also sprinkle grain sugar or icing sugar on top for a more glazed look, or decorate it with toasted almonds, chocolate chips or coloured sprinkles.
Decoration of savoury pastries: Decorate with sesame seeds, oregano, grated cheese, chopped pistachios or olives before baking the product.

DISPLAY

Paper doilies or trays are a good base to display the product.
Put the products that you want to sell most of in the most visible part of your display case.
The products your customers ask for can be put in the least visible part of your display case.
It is advisable to change the display case products in the morning and again in the afternoon and separate the sweet from the savoury products.