Gilles Bakery specialty
range offers the opportunity to create
a variety of quality bread and pastry products.
Our range has been specially developed in frozen,
fast proved and a ready-to-bake format, so that
you are able to meet customer demand and minimise
waste while saving on time and labour.
BAGUETTE
370gr x 50/ctn
Procedure:
Thaw the
dough
Proofing:
Approx. 1½ hrs
at 35°C.
Make cuts on an angle on top of dough (see
picture)
Bake:
Preheat
oven to 230°C.
Baking time: approx. 30-35 mins at 180°C.
Good steam required.
BAGUETTE 1/2
200gr x 80/ctn
Procedure:
Thaw the
dough
Proofing:
Approx. 1½ hrs
at 35°C.
Make cuts on an angle on top of dough (see
picture)
Bake:
Preheat
oven to 230°C.
Baking time: approx. 25-30 mins at 180°C.
Good steam required.
MINI BAGUETTE
135gr x 110/ctn
Procedure:
Thaw the dough
Proofing:
Approx. 1½ hrs
at 35°C.
Bake:
Preheat oven to 230°C.
Baking time: approx. 25-30 mins at 180°C.
Good steam required.
COUNTRY BAGUETTE
500gr x 30/ctn
Procedure:
Thaw the
dough.
Grease perforated trays.
Put baguettes on tray.
Proofing:
Add generous amount
of plain flour on top before proving.
Approx. 1½ hrs at 35°C with normal
humidity setting.
Make 4 deep angled cuts on top
Bake:
Preheat oven to 230°C
Baking time: approx. 30-35 min at 180°C.
Good steam required
FICELLE
200gr x 90/ctn
Procedure:
Thaw the dough
Proofing:
Approx. 1 hr at 35°C.
Cut as in picture
Bake:
Preheat
oven to 230°C.
Baking time: approx.20-25 min at 180°C.
Good steam required
BATIQUE
370gr x 45/ctn
Procedure:
Thaw the dough.
Cut as in picture
Proofing:
Approx. 1 ½
hrs at 35°C
Bake:
Preheat oven to 230°C.
Baking time: approx. 35 min at 180°C.
Good steam required.
