Guidelines

STORAGE OF FROZEN PRODUCTS

•  Store product at -18⁰C or below.
•  Maintain the cold chain at all times.   
DO NOT RE-FREEZE PRODUCT THAT HAS BEEN ALLOWED TO DEFROST.
•  Store partly used boxes with lid and liner closed.
•  Rotate stock on a "FIRST IN, FIRST OUT" basis.

MERCHANDISING

•  Keep product warm in a pie warmer at a temperature between 65⁰C and 70⁰C for no longer than 4 hours.
•  Place a small dish of water in the pie warmer to reduce drying out of product.
•  Rotate stock on a "FIRST IN, FIRST OUT" basis.
•  Estimate daily sales so that all product is sold out by the end of the day. (Frequent bakes are better than one large bake at the start of the day. This ensures freshness, quality and good appearance).
•  Product that will not be used immediately must be chilled and stored at below 7⁰C for no longer than 5 days or otherwise frozen and stored at -18⁰C or lower.

NOTE

PREPARATION FOR BAKING

•  Remove the required amount of stock for baking.
•  For best results allow product to partially defrost (according to weather) before baking.   DO NOT DEFROST IN THE BOX, USE A BAKING TRAY AND SPACE THE PRODUCT EVENLY.
•  Egg glaze the product if required. (Do NOT use egg to glaze the Spinach & Feta and Curry Veg Pies)   (IT WILL BE INDICATED ON THE BOX IF THE PRODUCT HAS NOT BEEN PRE-GLAZED).
•  Place the product on a baking tray, allowing adequate space between the product.
•  For products without foils grease the tray lightly or use baking sheets.

BAKING GUIDELINES

•  PRE-HEAT the OVEN to approx. 220⁰C, then reduce to BAKING TEMPERATURE of approx. 200⁰C (suggested oven temperatures are a guide only, as all ovens vary).
•  The high temperature ensures the puff pastry rises.
•  Do not use steam.
•  Bake for approx. 25 minutes until golden brown.   
(IT IS ESSENTIAL TO FOLLOW THE BAKING GUIDELINES).

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