Deep-frozen Viennese pastries

Flexibility meets craftsmanship

Being an artisan is not for the faint of heart. Far from the limited concerns (and offerings) of bygone bakeries, today’s artisan must wear the hats of an entrepreneur as well as a craftsman. Balancing these two demands is a constant endeavour that requires several qualities.

As you grapple with many daily challenges, such as labour shortages, ever-widening product ranges and increasingly demanding customers that keep you from investing all of your energy into your craft, might deep-frozen Viennese pastries be the answer you’ve been looking for?

 

Deep-frozen Viennese pastries are an alternative or complementary solution adapted to your needs and expectations:

  • For bulk morning batches, raw products that must be proofed and eggwashed before baking need specific equipment and expertise.
  • For quick/stopgap runs or end-of-the-day batches, ready-to-bake Viennese pastries are easier and quicker to use (already proofed and eggwashed).

This new production setup will enable you to offer your demanding customers deliciously crisp and golden Viennese pastries while simplifying your structures so as to concentrate on what you know and do best: making artisan bread.

The use of deep-frozen Viennese pastries guarantees:

  • A consistent quality for all your Viennese pastries throughout the year, from the essential croissants and pains chocolat to the miniatures, pains raisins and twists that pull in gourmet customers.
  • A more flexible and nimble production line and an effective solution to your labour shortages.
  • A significant time saving in the preparation of Viennese pastries that frees up more of your time to make bread or diversify into high-growth areas (especially the snack food market).
  • Lower costs (due to the systematic weights and sizes of the pastries) and thus higher profits.
  • An effective way of ensuring uninterrupted supply and thus preventing losses in revenue.

But what exactly is deep-freezing?

It consists in rapidly cooling food by exposing it to temperatures of -30°C to -40°C, thus crystallizing the water contained in the cells.
The food must then be kept at a temperature of -18°C until used, which is why it is so important that the cold chain be maintained at all times by all parties involved.
Deep-freezing combines two natural means of preservation – drying and cooling – and doesn’t change the composition of food but keeps it in a suspended state; this makes it particularly well suited to Viennese pastries with their high proportion of dry ingredients and low water content.