Reheating: Reheat the viennoiserie into a 160ºC oven for 2-3 minutes or 5-8 minutes if from the fridge.
Best Before: Up to 1 day at room temperature, 3 days in chiller and 1 month in freezer.
May be stored in the chiller for up to 3 days only.
Reheating: Reheat loaf in 180ºC oven for 5-8 minutes. If from freezer, defrost 2-3 hours at room temperature and reheat in 180ºC oven for 10 – 15 minutes. Let the loaf cool for 10 minutes before slicing.
Alternatively, reheat in 200ºC oven for 10 minutes, then allow to rest for 10 minutes before slicing.
Best Before: Up to 3 days at room temperature and 2 months in freezer. (Sourdough)
Up to 1 day at room temperature and 1 month in freezer.. (Baguette)
Reheating: Reheat quiche into a 160ºC oven for 5-8 minutes, 10-12 minutes if from chiller.
Best Before: Up to 1 day at room temperature and 3 days in chiller.
Reheat in a 160ºC oven for 3 minutes. Allow to rest for 10 minutes at room temperature