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Defrost Options

  1. The day before using the puff pastry you can transfer it from the freezer to the fridge to thaw.
  2. 4 hours before using the puff pastry you can transfer it from the freezer to the fridge to thaw.
  3. Take it out of the freezer at room temperature and monitor the temperature until the dough is between 5 and 10ºC. In this method, the defrost time depends on the ambient temperature and conditions of the work space.

Once defrosted, we do not recommend freezing it again, as the shelf life of the product is shortened and it may affect its appearance and flavor.

THAWING

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Ideal Temperature

  • The ideal temperature to work the puff pastry is 5ºC.
  • Make sure you work in a cool environment without humidity so that the quality of the puff pastry is not affected.