Preservation in the heated display cabinet

The heated display cabinet should be regulates at 60-70 C. It is mandatory to clean thoroughly and sterilize the cabinet from the previous day.

It is important to let the products to cool off at least for 5 minutes at ambient temperature after baking, so as to desorb the excessive heat and humidity to the enviroment. This procedure prevents the product not to shrivel during heat preservation.

The products should not be kept in the cabinet over 4 hours. This will cause gradual degradation of the organoleptic properties of the product (flavor, taste, texture), whereas a very long preserving period might involve danger to the consumer, especially if the product has been unwillingly cross-contaminated (partially clean equipment, used gloves e.t.c.).

To avoid over-preservation in the cabinet, you should regulate the quantity of the product we bake and the time periods between the bakings, depending on the daily required consumption of your company.

Baking dough products

It is preferable to preheat our oven before putting in the products.

The temperature and the time required are defined by the dough type, the product size and the oven capacity.

Below we have populated a list with the suggested temperatures for each type of product, yet, we must point out that the experience acquired during baking is much more valuable than any instruction.


Type of product                                      Temperature       Time

One-portion & mini puff patries              180°C                 20-25 min

Peasant pies                                          180°C                 30-35 min

Puff pastry pies                                      180°C                 30-40 min

Croissants & mini croisants                  170°C                 10-15 min

Brioche                                                  170°C                  10-15 min

Pizzas (frozen dough)                           170°C                  Until cheese is melt (10-15 min)

Pizzas (prebaked dough)                      170°C                  Until cheese is melt (10 min)

Krouasini dough pies                             170°C                 20-25 min

Vergas dough pies                                180°C                  20-25 min

Thessaloniki’s type pies                        170°C                  25 min & for another 10 min on

the other side

On every label there are instructions on defreezing, preparation and baking each product.

Pre baking preparation

All dough products that contain yeast must first be placed in the stove so as to let the dough rise. This concerns croissants, brioche, pizzas and peynirlies.

The stove should be regulated at 40-50oC with humidity 70%. In the case you do not possess one, you can spray occassionally the products with water and leave them covered at a place with similar temperature.

The usually required time for the products to rise is 70-75 minutes, if the product is handled straight from the freezer, or 25-30 minutes, if the product is handled straight from the fridge.

Optionally, should you wish to make a product more shiny after baking, you can brush it with egg (diluted 1:1 with water) and you can also add sesame for decoration.

As far as the pies are concerned, they should be deeply cut on the pre-cut marks, so as to enhance the desorption of the humidity and to achieve evenly baked product.

A similar technique is the piercing of the product with a fork, which can be implemented on all the products which you do not wish to rise excessively.

Defreezing frozen dough products

Before placing the product on the pan, we shall brush the latter with vegatable oil or place baking paper with a view to preventing the products from sticking to the pan during baking. It is wise to defreeze and bake the product on the same pan so as to prevent further moving.

The defreezing of frozen dough products can take place either in the fridge or at ambient temperature.

In the fridge they need from 4 to 8 hours, depending on their size, so as to be fully defrozen.

At ambient temperature, they need from 45 minutes to 1,5 hour, depending on their size and the ambient temperature, so as to be fully defrozen.

We can tell that a frozen dough product is fully defrozen, when it's colour has darkened throughout all it's surface, and it's texture resembles that of human skin.

Storage of deep frozen dough products

Our customers receive our products in deep frozen state.

It is crucial that the storage conditions are suitable for keeping the product under the right temperature. Thus, it is just to check the temperature and the general function of the freezer at least thrice a day.

The door or cover of the freezer should be closed firmly and not to be kept open for long periods.

Should we receive a new batch of one product and there left few pieces of the previous batch, we put the first in our freezer in a way that the previous batch is consumed first (first in, first out). No defrozen product should be re-frozen.


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After 28 years of existence, we operate "state of the art" equipment inside a very well maintained building, abiding by national and european legislation on food production, we continue our effort to produce, always with the passion, the responsibility and the enthusiasm of our very first day, the old and the newest products.

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info Total facility space 1500 s.m.