It is recommended that pizzas be baked on the top shelves of the oven so as to ensure that its dough and ingredients are more uniformly baked.

Add extra materials (cold cuts or cheeses or vegetables) if you want to improve their image and create new product codes.

In order to improve the image of the products, we recommend proper organization 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 ‘shriveling’ 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).

In order to improve baking, cover the surface of the pie with parchment paper as soon as it is golden brown and then prolong baking until the bottom is better baked. 

You can give it a more country-style look by sprinkling flour or semolina on top of the products, after proofing and before baking.

You can give it a shiny and appealing look by spreading butter or some kind of fat on top after baking.

At phyllo products (bougatsa, country-style triangular pies, etc.) during baking, it is recommended that the products be turned over halfway through the baking time and once they are golden brown.                               

In this way, the products are baked in the oil and acquire a glow.                                                                      

When keeping bougatsa in a heat chamber, it is best to flip it over at regular intervals so that the pastry dough does not go soft.

The process of properly baking products is what makes a product acceptable to the customer and ensures the safety of consumer health.

• Follow the baking instructions provided by the producer. Puff pastry, croissant, pizza or mini pies need different cooking time and way of cooking.

• Adjust the baking time and temperature to your oven. Every package writes on product’s cooking instructions but ovens may vary.

• It is necessary to preheat the oven in order to properly bake the products. In that way your product will be crispier and cooked from inside in the right way.

• Wherever it is proposed that a mixture of egg and water be spread on the surface of the product prior to baking, we recommend that the mixture be regularly renewed and kept in the refrigerator.

You can also replace the use of the egg and water mixture for spreading on top of the products with sugar water (mainly on products ideal for fasting) or milk. Sugar water will give extra aromas and milk will give an extra attractive view.

The thawing process should take place under controlled conditions, so as to minimize the risk of microbiological spoilage of foods.

• Thawing in a refrigerator or thawing chamber (2-5°C) is the best way to thaw frozen food. Especially products like croissants, puff pastries, pizza are sensitive at thawing and that is the reason why we should be very careful.
• While in the refrigerator for the purpose of thawing, it is recommended that the products be covered so as to avoid contamination. Also we avoid the smell absorption of other foods that exist in the same refrigerator.
• Under no circumstances should products be thawed using water or a microwave.
• Thawed products must be baked immediately or be kept in a refrigerator.
• Follow the thawing and preparation instructions provided by the producer.
• Thawing chambers and refrigerators must be cleaned and decontaminated regularly using approved preparations so as to avoid the development of pathogenic microorganisms that contaminate food.

Freezing is a healthy method of storing food without preservatives, as it holds back - in a natural way - the activity of agents that cause food to spoil.

• All frozen goods must be placed in the freezer (-18°C) immediately upon receipt
• Thawed products may not be refrozen, as this degrades the quality of the food
• The label containing the necessary traceability information must accompany the product throughout the storage process
• It is necessary to check the expiry dates of the products upon receipt. Under no circumstances may products be kept after the ‘best before’ date set by the producer
• A frozen products management system must be applied. The first products purchased must also be the first products sold (F.I.F.O.)
• All products stored in the freezer must be covered so as to protect the surface of the products against the immediate effects of freezing
• The recording of freezing temperatures at regular intervals is now mandatory
• Great attention must be paid to freezer maintenance. Proper ventilation of the motor and regular defrosting significantly improve the storage conditions of goods
• Do not over-fill the freezer. Proper air circulation during freezing also improves the storage conditions of goods
• Freezer doors must remain open for the least possible time and must be tightly sealed so as to reduce the cost of energy consumed by the freezer and to avoid the building of ice on the walls
• For obvious reasons, do not place products in the freezers that are not frozen. This causes the risk of spoiling the products in the freezer

After baking, you can also serve with syrup. In this way they can be preserved longer and at the same time you create new product codes with more weight.