Product Specifications

Specification Value
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Product Frozen Unbaked Pan Sobao

Net Weight 255 g (9 oz) per loaf

Length Approximately 13 in (33 cm)

Storage Keep Frozen at 0°F (-18°C) or below

Shelf Life Up to 3 months (stored frozen)

Proofing 95°F (35°C), 75–85% Relative Humidity

Bake Temperature 300°F (149°C)

Bake Time 14-16 minutes

🔥 Baking Instructions

Follow these instructions carefully for the best crust, oven spring, and authentic Puerto Rican flavor.

Step 1 — Remove from Freezer

📦 Remove the desired number of loaves from the freezer.

Place each frozen loaf on a parchment-lined baking tray, leaving approximately 3 inches (8 cm) between loaves.

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Step 2 — Proof

🌡️ Proofing Conditions

• Temperature: 95°F (35°C)

• Relative Humidity: 75–85%

• Typical Time: 90–120 minutes

Allow the dough to proof until it has nearly doubled in size.

The dough should feel light and airy, and it should spring back slowly when gently touched.

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Step 3 — Bake

🔥 Bake in a preheated oven.

• Temperature: 300°F (149°C)

• Time: 14–16 minutes

Bake until the crust develops a rich golden-brown color.

The finished loaf should reach an internal temperature of 200–205°F (93–96°C).

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Step 5 — Cool

❄️ Transfer the bread to a cooling rack immediately after baking.

Allow to cool for 15–20 minutes before slicing or serving.

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⏱ Estimated Total Time

Stage Time

Proof 90–120 minutes

Bake 14–16 minutes

Cool 15–20 minutes

Total Approximately 2 to 2½ hours

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✅ Signs the Dough Is Ready to Bake

• Nearly doubled in size.

• Smooth, rounded appearance.

• Light and airy when gently touched.

• Finger indentation slowly springs back.

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Important Notes

⚠️ Food Safety

This product contains raw frozen dough and must be fully baked before consumption. Do not consume undercooked dough.

Store frozen at 0°F (-18°C) or below until ready to proof.

Do not refreeze dough that has completely thawed.

💧 Humidity Tip (for proofers without humidity)

If your proofer has no humidity control, place a pan of hot water inside.

🌡️ Internal Temperature

The finished loaf should reach an internal temperature of 200–205°F (93–96°C).

❄️ Frozen Storage

• Keep the product frozen at 0°F (-18°C) or below until ready to use.

• Store loaves in their original sealed packaging or a tightly sealed freezer bag to prevent freezer burn.

• Do not thaw the dough before proofing.

• For best quality, use within 3 months of the production date.

• Once removed from the freezer, proceed directly to the proofing process.

• Do not refreeze dough that has completely thawed.

📦 Handling

• Handle frozen loaves gently to maintain their shape.

• Avoid stacking unprotected loaves on top of each other.

• Keep approximately 3 inches (8 cm) between loaves during proofing to allow for proper expansion.

🍞Freshly Baked Bread Storage

• Allow bread to cool 15–20 minutes on a cooling rack before packaging.

• Store at room temperature in a paper bread bag or bread box.

• Best enjoyed within 24 hours.

• Bread may be frozen after baking for up to 30 days in an airtight freezer bag.

⭐ Best Results

For the traditional smooth, glossy Pan Sobao appearance:

• Do not score the loaf.

• Bake immediately after proofing.

• Avoid over-proofing.

• Cool on a wire rack before packaging.

❓ Troubleshooting

Bread did not rise enough

Possible causes:

• Proofer too cold

• Insufficient proof time

• Dough partially thawed before proofing

Solution:

• Allow the dough to proof until it has nearly doubled in size before baking.

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Crust is pale

Possible causes:

• Oven temperature too low

• Underbaked

• Insufficient baking time

Solution:

• Bake until the loaf develops an even golden-brown color and reaches an internal temperature of 200–205°F (93–96°C).

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Top crust cracked or burst

Possible causes:

• Dough was under-proofed

• Oven temperature too high

• Dough dried out during proofing

Solution:

Proof until the loaf is fully expanded and slightly puffy. If using a proofer without humidity, place a pan of hot water inside.

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Dense or heavy crumb

Possible causes:

• Under-proofing

• Oven not fully preheated

• Dough was handled roughly after proofing

Solution:

Allow the dough to become light and airy before baking. Handle carefully after proofing to preserve the gas cells.

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Wrinkled or collapsed loaf

Possible causes:

• Over-proofed dough

• Overbaked or dried out

• Bread cooled in a draft

Solution:

Bake as soon as the loaf reaches the proper proof. Cool on a wire rack at room temperature.

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📞 Need Assistance?

📞 Questions?

Panaderías Boricua Frozen Products

📧 sales@panaderiasboricua.com

📞 (203) XXX-XXXX

🌐 panaderiasboricua.com

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