espanol ingles

Cuban Bread preparation procedure

Frozen Cuban Dough - 40 count, 14 oz./unit (keep frozen until needed)

Equipment Requirements:

  • Baking Tray
  • Baking Paper
  • Baking Cart
  • Proofer (or rack/rack cover)
  • Latex Gloves
  • Packing Material

1- Place dough on trays (4 or 5 loaves depending of tray) about 2 inches apart to defrost. Place trays in cart. Place carts in proofer. Proofer must be air


2-Proofing at room temperature (75/80F) takes about 8/9 hours from frozen. Time is reduced if proofer is used. For instance, at 100F/80% humidity proofing time is approximately 3 to 4 hours. Over proofing affects bread taste and volume..


3- Proofing is complete when bread loaf achieves 80/90% of its full size. Full size should be achieved during baking. Dough must remain soft to touch on the outside to avoid crust thickening.


4- . Bake for 22 minutes at 350F. Allow for bread to cool down before packing. Cuban bread should be baked to a light crust and light golden appereance.


5- Cooled bread must be packed in bags as per packaging/pricing requirements. Plastic bags will enlarge life of bread.