Home

Foodservice

Technical Support/FAQ's

We operate a technical School of Baking near our corporate headquarters to provide comprehensive training in the proper handling and preparation of Vie de France bakery products. The classes are taught by members of our Technical Support Staff who have been trained in various aspects of baking and the culinary arts.

The School offers two programs provided free of charge to Vie de France customers: a three-day Par-bake Bread/Frozen Laminated Dough course and a five-day Frozen Bread Dough/Frozen Laminated Dough course. Both courses include training on Frozen Dough Cookies, Muffins and Brioche. The curriculum is designed to teach the fundamentals of running a successful frozen dough bake-off operation. The classes cover baking, finishing techniques, production, merchandising, menu ideas and troubleshooting.

We limit class size to allow personalized instruction of the step-by-step baking techniques, as well as provide information on the equipment recommended by the School. In certain cases, training can be completed on-site at your location. Students graduate from the School of Baking with the knowledge and skills to run a successful operation with confidence.

Frequently Asked Questions

1. Do I have to bake Vie de France products in a convection oven?
   No. However, optimum results will be more difficult to achieve. Conventional Oven: increase oven temperature 25-50 degrees more than the baking instructions printed on the box label, and increase bake time an additional 5-15 minutes. It is very important to use an oven thermometer to verify accurate oven temperature. If bake time is exceeding more than 5-15 minutes longer than initial bake time, you may need to increase temperature more than 50 degrees.


2. Can I use Vie de France products if I do not have a proofer?
   Yes. The process of proofing without a proofer is called bench proofing. This can be done several ways. Option 1: Place frozen product on a sheet pan lined with parchment paper. Cover each pan with a plastic poly bag or cover entire rack with a rack cover. Place under refrigeration overnight. The following day, place pans at room temperature, covered, in a warm area of the kitchen. DO NOT place on or next to extreme direct heat. Direct heat will cause butter to melt out of croissants or cause a crust to form on bread preventing it from rising evenly. Product is proofed when it doubles in size and bounces back when gently touched. Exact proof time will vary depending on product type and room temperature. Please use the following as a guideline only. The following times are based on a 70° F room temperature. Croissants: 2-4 hours, Danish/Cinnamon Swirls: 2-5 hours, bread: 2½-5½ hours. Option 2: Place frozen product on a sheet pan lined with parchment paper. Cover each pan with a plastic poly bag or cover entire rack with a rack cover. Leave frozen product at room temperature until it doubles in size and bounces back when gently touched. Exact proof time will vary depending on product type and room temperature. Please use the following as a guideline only. The following times are based on a 70° F room temperature. Croissants: 8-12 hours, Danish/Cinnamon Swirls: 8-12 hours, Bread: 4-6 hours to thaw, then shape and recover for an additional 3-6 hours. NEVER BENCH PROOF ENTRÉE CROISSANTS.


3. How do I achieve a crust on the bread without a steam-injected oven?
   Spray the bread with water until it is soaking wet just before placing it in the oven. Or, place a pan of hot water in the bottom of the oven and then throw ice into the water after the bread is loaded in the oven just before closing the door. Please keep in mind the finished results will not be the same as a steam-injected oven.


4. How do I know when croissants are fully proofed?
   Proofing is complete when product doubles in size. It may be necessary to place a frozen croissant next to a proofed croissant to get a good visual. In addition, the croissant will bounce back when gently touched. Be careful of over-proofing. Many air bubbles on the surface of the croissant is an indication of over-proofing, which will cause the croissant to collapse during baking.


5. Croissants always look small when I bake them.
   Check to make sure proofing times are accurate. If you are bench proofing, refer to question #2. If you are using a proofer, check to make sure the temperature is set between 85-88° F and the humidity is between 83-86%. Croissants will take 1-1½ hours to fully proof. Refer to question #4 for correct proofing guidelines. In addition, check the use-by-date on the box to make sure the croissants have not passed that date. Croissants will not reach optimum size after the use-by-date has expired.


6. How do I get Vie de France cookies to spread more?
   Vie de France refers to our cookie as a gourmet cookie which is meant to be thicker and heartier. However, if you prefer a thinner cookie, thaw the cookies at room temperature for 45 minutes before baking. Reduce the baking time 2-3 minutes.


7. Do I proof Puff Pastry?
   No. Puff Pastry proofs as it bakes in the oven. In fact, proofing puff pastry will ruin the product. When baking puff pastry products, bake when the product is very cold. Moisture in the dough is replaced by steam between the laminated layers during the baking process thus creating air pockets in the dough, which gives it its flaky texture. Puff Pastry products include: Strudel, Palmier and Sheets.


8. Why is the crust on the bread flaking?
   This is most common in par baked breads. It is usually a result of thawing and refreezing the bread before baking. Check to make sure the bread is still frozen when you receive it from your distributor. If the product is thawed upon delivery, the best thing to do is refuse it and send it back to the distributor. However, if you have to accept it, place it in the refrigerator instead of the freezer until using it. If you cannot use it within a day, separate the bread in the box to prevent it from crushing. Always keep it covered to prevent it from drying out. Use refrigerated bread within one week. When baking refrigerated par baked bread, reduce baking time 2-3 minutes.
9. Do your products contain gluten?
   Yes, all products manufactured by Vie de France contain gluten. Gluten is found in wheat, which is a key component of the flour used by Vie de France. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products.

If your question is not answered here, please use the "Contact Us" form to send us a message. Or call 1-800-446-4404, and press '5' for technical assistance.