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
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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
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1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
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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
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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
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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
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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
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Sourdough Breads
Pr
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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
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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
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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
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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
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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
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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
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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