Research has shown that customers when baking off our products within their business commonly encounter the following problems: Why is my French bread flaking? Was your delivery put away in the freezer or was it left to start to defrost on the loading bay? Was it frozen when delivered? Has it been defrosted and then refrozen? Is it stacked correctly on shelving off the floor in the freezer? Why are my doughnuts dry and stale? Have you defrosted them overnight in your retarder or chiller if so this will make them lose moisture. Have you baked them at the right temperature for the correct amount of time? Why is my bread soggy in the middle? Did you bake at the correct temperature for the right amount of time achieving core temperature. Some bread you need to defrost before baking, check your bake instructions. Why do my muffins or cake batters not peak properly? Did you allow them to fully defrost, Check the time on the baking instruction it is only a guide some bakeries are colder than others are. Did you bake them at the right temperature and time with the correct top and bottom settings. Why are my egg custards spilling over? Have they have been defrosted prior to baking as this will make them spill over. Why are my egg custards Cracking and sinking? The custard has been overbaked and has peaked up losing excessive moisture and causing it to dry out. Ensure that you bake for the correct time and temperature.