Storage & Handling
Storage at -18°C or colder.
Thaw under plastic overnight in a cold room (approx. 4–8°C) or for 60–90 minutes at room temperature. Proof for approx. 60–80 minutes in a proofing cabinet (37°C, 70% humidity). Brush with egg or similar before baking if desired. If raisins are desired, gently add them before baking. Bake for 9–12 minutes at 160°C. NOTE! Baking times and temperatures are guidelines depending on the oven.