Ready to prove
| Image | Code | Product | Thawing | Direct rise | Controlled rise | Preheat/Baking |
|---|---|---|---|---|---|---|
| Butter | ||||||
 |
5100002 | Straight butter croissant PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5104002 | Straight butter croissant INTENSE PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100011 | Chocolate roll PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5104011 | Chocolate roll INTENSE PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100013 | Chocolate cream roll PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100021 | Danish butter roll with raisins PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5103021 | Danish butter roll with raisins 75g PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100022 | Danish butter roll PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5103022 | Danish butter roll 70g PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100023 | Danish Butter roll with chocolate drops PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100028 | Danish Butter square (not rolled) PLF-B | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100029 | Coco-chocolate roll GBD-B New | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5100030 | Caramel-chocolate roll GBD-B New | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100032 | Butter twist PLF-B | 45′ | 1h30-2h 28-29°C |
blocking 2°C 1h30-2h 28-29°C |
12-15′ 175°C/165°C |
 |
5100035 | Sugar twist PLF-B | 45′ | 1h30-2h 28-29°C |
blocking 2°C 1h30-2h 28-29°C |
12-15′ 175°C/165°C |
| Margarine | ||||||
|
5100040 | Croissant PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100041 | Sugar croissant PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5100042 | Chocolate roll PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100055 | Round Swiss whirl with frangipane PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5100056 | Round Swiss whirl PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5103056 | Round Swiss whirl 105g PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100057 | Long Swiss roll PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5103057 | Long Swiss roll 95g PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
|
5100058 | Round hazelnut cinnamon whirl PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100060 | Shell squares PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100065 | Pudding pastry PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100066 | Twist with chocolate drops PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |
 |
5100070 | Triangle crème PLF-M | 45′ | 2h-2h30 28-29°C |
blocking 2°C 2h-2h30 28-29°C |
15-18′ 175°C/165°C |