Baguettes & Crusty Rolls
The art of a good crusty roll and baguette is the injection of steam into the oven as you load. This glazes the product with water gelatinising the starch on the surface. After a period of time the steam is let out and the products finish baking in the dry. The end product has a biscuity crust and a nice shine.
Unit 4, Pegasus Mews, Pegasus Drive,
Biggleswade, Bedfordshire, SG18 8QA