A Trip to Paris

Hi all-

 

I have just returned from Paris where I was working, and, of course, eating!!

 

First, I met with three chefs, Nicolas Bernardé, MOF, Pascal Pinot, and Laurent Duchene, MOF, for quality testing of B & D Flours. The verdict: the quality is superior.

 

I also met with the people at Grands Moulins of Paris to discuss the tolerance of freezing products made with B & D Flours.

 

We confirmed B&D Flour's tolerance of freezing.  It is important to reduce the water to 52% if freezing is desired.  ie, per kilo our recipe says to put 560 grams/ml of water.  If you want to freeze the croissant, you should reduce that to 520 grams/ml water.

For croissants, you make them as indicated including the second proof, and perform the egg wash. It is at this point that they can be frozen.

If you have done this, they can be put directly into the 400 degree oven from the freezer and baked for 17 minutes and there is NO loss of quality!

For brioche, it’s very similar.  Just completely proof the breads, egg wash, and freeze them uncooked.  Cook them at 375 degrees for half an hour.

For baguettes, it is recommended to cook them half way and then freeze them.  They can then be finished in ten minutes in a 400 degree oven.

We are so excited with the results of both the quality testing as well as the experiments with freezing. We really do have terrific products on our hands and we can’t wait to share them with you!