Ευρωπαική Σφολιάτα » Products

Bougatsa 1100gr

admin — Tue, 24 Jun 2014 09:33:04 +0000

BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray and put it directly into oven. Bake for 35 – 40′ minutes.

Bougatsa 300gr

admin — Tue, 24 Jun 2014 09:43:41 +0000

BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray and put it directly into oven. Bake for 30-35′ minutes.

Bougatsa 600gr

admin — Tue, 24 Jun 2014 09:40:45 +0000

BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray and put it directly into oven. Bake for 30 – 40′ minutes.

Bougatsa 800gr

admin — Tue, 24 Jun 2014 09:36:32 +0000

BAKING INSTRUCTIONS: Preheat the oven at 190°C. Place the frozen product on a baking tray and put it directly into oven. Bake for 35 – 40′ minutes.

Brioche with double sausage

admin — Tue, 24 Jun 2014 10:04:50 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft.

Apply proofing for 40 – 50 minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 20-25′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

Brioche with Feta cheese & Tomato

admin — Tue, 24 Jun 2014 10:06:27 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft.

Calzone with Ham

admin — Wed, 25 Jun 2014 02:42:24 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for 30–40 minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 15-20′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

Chocolate Croissant

admin — Wed, 25 Jun 2014 01:52:19 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for about 60′ minutes at temperature of 30-35°C and relative humidity of 75-80%r until they double their volume. Spread with egg yolk diluted in water (always towards the same direction). Preheat the oven at 190°C and bake for 20′ minutes.

Attention: the final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

Koulouri Bacon/ Cheese Braid

admin — Tue, 24 Jun 2014 10:11:57 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft.

Apply proofing for 30′ minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 20-25′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.

Koulouri with Cheese

admin — Tue, 24 Jun 2014 10:09:38 +0000

BAKING INSTRUCTIONS: Remove products from freezer. Place them on baking trays and leave at room temperature for about 30 minutes until soft. Apply proofing for 30′ minutes at temperature of 30-35°C and relative humidity of 75-80% until they double their volume. .Preheat the oven at 200°C. Spray with steam and bake for 20-25′ minutes. Attention: The final product will triple in volume. Therefore adequate space must be provided between pieces to avoid sticking to each other.