Panera Bread/Saint Louis Bread LLC. Celebration 2 – 2015 BAKERY MANUAL TABLE OF CONTENTS - Book 1 (Some products may not be available at all locations) Section One – Sourdough Breads 1. XL Sourdough Loaf 2. Sourdough Loaf 3. Sourdough Soup Bowl 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. Strawberry Hot Cross Buns New England Roll Soft Dinner Roll (side choice) Dinner Rolls (bunches) Soft Roll (breakfast sandwich) Sprouted Whole Grain Roll Cinnamon Raisin Swirl Bread Cobblestone Honey Wheat All-Natural White Bread All-Natural White Miche Flatbread 8. 9. 10. 11. 12. 13. Whole Grain Chocolate Chip Cinnamon Swirl & Raisin Cherry Vanilla Pumpkin Pie Sprouted Grain Bagel Flat oo Asiago Loaf Asiago Cheese Demi Tomato Basil Tomato Basil (MoveTheBake) Focaccia Asiago Focaccia Challah Bread Ciabatta Holiday Bread Chocolate Pecan Babka Cheese Babka Chocolate Truffle Babka Pr 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. f Section Two – Specialty Breads Section Three – Bagels 1. 2. 3. 4. 5. 6. 7. Asiago Cinnamon Crunch Plain Everything Sesame Blueberry French Toast Panera Bread/Saint Louis Bread LLC. Celebration 2 – 2015 Section Four – Artisan Breads 1. 2. 3. 4. 5. 6. 7. Country Small Loaf Rye Small Loaf Semolina Small Loaf 3 Cheese Small Loaf Whole Grain Small Loaf Artisan French Baguette Specs French / Whole Grain Baguettes Pictures 8. 9. 10. 11. 12. 13. 14. 15. 3 Cheese Demi Baguettes 3 Seed Demi Baguettes Country Miche French Miche Semolina Miche Rye Miche Three Cheese Miche Whole Grain Miche Section Five – Reference 4. Pan Breads Size Chart / Hobart-Wiesheu Deck Oven 5. Adamatic Oven Controls/Polin Operating Procedures 6. Dough Sheeter Cleaning Instructions f Fresh Dough - Spec Modifications for Move the Bake 2. Pan Up & Scoring Chart Artisan Bread / Pan Up & Scoring Chart Fresh Dough 3. All-Natural Miche Size Chart / Tomato Basil Loaf Size Chart oo 1. Section Six – Quality Control Guides Sourdough Soup Bowl (2 sheets) Holiday Bread (2 sheets) Cheese Babka Babka Chocolate Varieties New England Roll (2 sheets) Sprouted Whole Grain Roll Pr 1. 2. 3. 4. 5. 6. Late Bake SBS separate from Manual 1. Baguettes Posted 7. 8. 9. 10. 11. 12. Soft Dinner Roll (side choice) Dinner Roll (bunches) Soft Roll (breakfast sandwich) Ciabatta Cinnamon Raisin Swirl Bread Flatbread Pr oo f Sourdough Breads Pr oo f XL SOURDOUGH LOAF PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED PRODUCT SPECIFICATION AND INFORMATION SHEET 6 TO A SHEET PAN RAW WEIGHT COOLER BAKED WEIGHT N/A DIMENSIONS RAW 1 DAY DIMENSIONS BAKED (LxWxH) PAN UP Pan: Amount: Prep: 34.0 oz (+/- .25 oz) 31.0 oz (+/- .25 oz) 10.0" x 4.25" x 2.5" (+/- .25") 11.0" x 5.5" x 4.0" (+/- .25") UTENSILS NEEDED XL Mold 3 Pan Spray Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray an XL baking mold with pan spray (Fig. 1) Reshape loaves as needed, place into the mold, making sure all seams are facing down (Fig. 2) Spray product with water - all Sourdough should be sprayed with water after pan up (Fig. 3) Place on a covered baking rack PRE PROOF PREP - N/A Fig. 2 PROOF oo f Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP Score 3 times (3" long) from 1 to 7 o'clock, holding the knife at a 45 degree angle (Fig. 4) BAKE Temp: Vent: Steam: Time: 1ST CYCLE 420° Closed 20 seconds 10 minutes Fig. 3 Pr Spray all Sourdough with water prior to placing into the oven (Fig. 5) Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes 2ND CYCLE 420° Open N/A 20 - 25 minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 4 QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color, thick, blistered and shiny crust with strong sour taste and aroma. It contains no oil, fat, sugar, or cholesterol. QUALITY ASSURANCE 1. Pop any surface bubbles prior to scoring, that may have occurred during proof. 2. It may be necessary to mist dough with water before scoring if it is dry to the touch after proofing. 3. Product must be tacky to the touch when placed in the oven. 4. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach Fig. 5 proper dimensions. This can also happen if the oven does not steam or vent was left open. 5. XL Sourdough may need to bake up to 5 minutes LONGER than the other sourdough products. ESTIMATED HANDS-ON TIME 2 minutes for 3 loaves XL Sourdough Loaf 11.06.2014 Pr oo f SOURDOUGH LOAF PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED PRODUCT SPECIFICATION AND INFORMATION SHEET 10 TO A SHEET PAN RAW WEIGHT COOLER BAKED WEIGHT N/A DIMENSIONS RAW 1 DAY DIMENSIONS BAKED (LxWxH) PAN UP Pan: Amount: Prep: 19.0 oz (+/- .25 oz) 16.0 oz (+/- .25 oz) 8.0" x 3.5" x 1.75" (+/- .25") 10.25" x 5.5" x 3.25" (+/- .25") UTENSILS NEEDED Screen 6 Pan Spray Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray the screen with pan spray (Fig. 1) Reshape loaves as needed, make sure all seams are facing down and place up to 6 loaves on a screen as shown (Fig. 2) Spray product with water - all Sourdough should be sprayed with water after pan up (Fig. 3) Place on a covered baking rack PRE PROOF PREP - N/A Fig. 2 PROOF oo f Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP Score 3 times (2" long) from 1 to 7 o'clock, holding the knife at a 45 degree angle (Fig. 4) BAKE Temp: Vent: Steam: Time: 1ST CYCLE 420° Closed 20 seconds 10 minutes Fig. 3 Pr Spray all Sourdough with water prior to placing into the oven (Fig. 5) Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes 2ND CYCLE 420° Open N/A 15 - 20 minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 4 QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color, thick, blistered and shiny crust with strong sour taste and aroma. It contains no oil, fat, sugar, or cholesterol. QUALITY ASSURANCE 1. Pop any surface bubbles prior to scoring, that may have occurred during proof. 2. It may be necessary to mist dough with water before scoring if it is dry to the touch after proofing. 3. Product must be tacky to the touch when placed in the oven. Fig. 5 4. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach proper dimensions. This can also happen if the oven does not steam or vent was left open. ESTIMATED HANDS-ON TIME 3 minutes for 6 loaves Sourdough Loaf 11.06.2014 Pr oo f SOURDOUGH SOUP BOWL PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED PRODUCT SPECIFICATION AND INFORMATION SHEET 24 PER SHEET PAN RAW WEIGHT NO TOPPING COOLER BAKED WEIGHT WITH TOPPING DIMENSIONS RAW (DxH) N/A 1 DAY DIMENSIONS BAKED (DxH) PAN UP Pan: Amount: Prep: 10.0 oz (+/- .25 oz) 8.7 oz (+/-.25 oz) 3.25" X 2.75" (+/-.25") 5.0" X 3.5" (+/-.25") UTENSILS NEEDED Screen 12 Pan Spray Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray screen with pan spray (Fig. 1) Reshape bowls as needed (Fig. 2) Place up to 12 (3x4) on the screen (Fig. 3) Note: Be careful with the spacing of the soup bowls so the product does not touch after proofing Spray product with water - all sourdough should be sprayed with water after pan up (Fig. 4) Place on a covered baking rack Fig. 2 f PRE PROOF PREP - N/A PROOF Floor proof covered rack for 60 minutes Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP oo Note: Floor time is cumulative from when product was pulled from cooler Fig. 3 Place a score on top of the soup bowl, as shown in (Diagram & Fig. 5) Each line should be approximately 1.5" in length Spray all sourdough with water prior to placing into the oven (Fig. 6) BAKE 1ST CYCLE 420 Degrees Closed 20 seconds 10 minutes Temp: Vent: Steam: Time: Pr Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes 2ND CYCLE 420 Degrees Open N/A 20 - 25 minutes Fig. 4 Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 5 QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color with a thick, blistered, shiny crust and a strong sour taste and aroma. Sourdough contains no oil, fat, sugar, or cholesterol. QUALITY ASSURANCE 1. Do not make the scores too long as it becomes difficult for retail associates to cut out the center. 2. It is important to ensure spacing is adequate before baking. If bowls are baked touching each other this causes weak spots and soup leakage. 3. Soup bowls must be baked to a dark orange-brown color ensuring a hard crust forms so that soup does not seep through the crust. 4. Product must be tacky to the touch when placed in the oven. 5. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach proper dimensions. This can also happen if the oven does not steam or vent was left open. Fig. 6 ESTIMATED HANDS-ON TIME 3 minutes for 12 soup bowls Sourdough Soup Bowl 11.06.2014
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