Hey everyone, I run a bread and bakery business and to begin with, I was using Bridor’s frozen croissants. I would just thaw, bake and send it off. But there is a lot of wastage while storing it in the freezer as a lot of croissants get stuck to each other in the whole thawing and freezing back process. As whenever I have to bake one, I take out the whole packet, thaw all of it, separate out one croissants from the whole ball of other croissants stuck together and put the rest of it the freezer. This way, most of them are not able to retain their beautiful shape and hence I have to discard them.
Any solution that one can suggest to avoid so much wastage of time and efforts to check if it is thawed enough to separate it from other croissants? Much appreciated
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