In order to improve the image of the products, we recommend proper organisation of baking time so that the bakery products are not all baked together in the morning and kept in heat chambers until sold, but are gradually baked depending on demand.
After baking and before placing the products in a heat chamber, it is recommended that they rest for 5 minutes on the pan so as to avoid product sweating in the display case, as well as the ‘shrivelling’ of the product.
Hot products intended for sale must be preserved at a temperature over 60°C.
The recording of heat chamber temperatures at regular intervals is now mandatory.
The staff must faithfully apply hygiene rules at all stages of preparation and until the product reaches the customer (baking, keeping in the heat chamber, separating into portions, serving and delivery).