Frozen bakery
Baking simit, börek and poğaça from frozen
Many of our simit and börek lines are partly baked and frozen, so they finish in your oven. A few habits make the difference between pale and golden.
Shop the products
Straight from the freezer
Most part-baked and frozen pastries go into the oven frozen. Thawing first can make them soggy. Check the pack, because a few products are made to thaw.
Oven
- Heat the oven fully before the tray goes in.
- Use the temperature and time printed on the pack. Ovens differ, so check a few minutes early.
- Leave space between pieces so the hot air reaches every side.
Freezer
Keep frozen pastry in a freezer at -18 °C and close the bag tightly after taking out what you need. Do not refreeze pastry that has thawed.
