ARTICLE CODE
As mentioned in our previous catalogue the SAP system was introduced within Panesco Europe. This means that from now every article has a unique article code, consisting of 7 digits. The old Panesco codes are no longer valid. To avoid indistinctness and misunderstandings we advise you to use the (SAP) article code in all communication. The product name may differ from country to country but the article code is unique and exclusively linked to one product.

PRODUCTNAME
Panesco sticks as much as possible to the original, genuine name of the product in the native language. However this is sometimes unpronounceable, therefore we translate the name where appropriate. Where possible and to simplify the classification we use first “the name” and then the “specification”, e.g. Kaiser roll multigrain, Corn briotte with linseed, Gipfel sesame and pumpkin.

READY TO PROVE
Ready to prove products are raw (yeast-) dough products which need to be put into the raising cabinet (28°-32°C, humidity 80%).

READY TO BAKE
Part baked and pre-proved items, which need to be baked-off in the oven more than 10 minutes.

READY TO SERVE HOT
Fully baked products which need to be warmed up to be ready for consumption.

FULLY BAKED (FB)
Products which are baked for at least 90% and which are ready to serve or ready for consumption after thawing. Most of the time these products have a baking suggestion to heat them 2 – 3 minutes in the oven to improve the quality (crispiness).

THAW & SERVE
Products which are 100% baked and finished off, ready to eat after thawing.

COMPONENTS TO USE
Products that are 100% baked but not finished. They need an extra handling or extra ingredients to make them ready for consumption.

SOURDOUGH
Bread dough with a significant % (7) of sourdough, levain, natural leavener, sponge or biga. Most of the time these kinds of breads contains little or no yeast.

PAYSAN
Bread containing at least 70% wholemeal.

MULTIGRAIN
Bread made with a blend of different meals or flours and an addition of minimum 5 different seeds, bits or flakes.

ROLL
An individual mini loaf of bread up to 200 grams.

BREAD LOAF
Loaf tends to refer to an individual unit of a big bread, often sliced to eat and a weight over the 200 grams.

OTHER BREADS
Bread products which have not their own (sub-)category or difficult to classify in one main category due to their versatility, example: focaccia, flatbreads such as wraps and tunnbröd.

ARTISANAL
Bread product which has one of these characteristics: long fermentation and long bowl rest periods, small automatic production flow, a fluid dough (more water than meal), mostly but not necessarily with sourdough and/or baked on stone.

DIRECTIONS FOR USE:
As we are working with bread, you will know that yeast is an important ingredient which makes our bread a living product. So, all products have tolerances. Therefore the values printed in this catalogue are indicative and for commercial use. It is important to know that the mentioned dimensions of the products are these measured frozen (not baked). 

BAKING INSTRUCTIONS:
Baking instructions differ according to the type of equipment. Therefore these instructions do not guarantee optimal results.

IF YOU SHOULD NEED MORE INFORMATION OR IF YOU WOULD LIKE TO ORDER SAMPLES OR PANESCO PRODUCTS, PLEASE CONTACT YOUR LOCAL PANESCO AGENCY.