Panera Bread/Saint Louis Bread LLC. Celebration BAKERY MANUAL. TABLE OF CONTENTS - Book 1

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1 Panera Bread/Saint Louis Bread LLC. Celebration BAKERY MANUAL TABLE OF CONTENTS - Book 1 (Some products may not be available at all locations) Section One Sourdough Breads 1. XL Sourdough Loaf 2. Sourdough Loaf Section Two Specialty Breads 1. Asiago Loaf 2. Asiago Cheese Demi 3. Tomato Basil 4. Tomato Basil (MoveTheBake) 5. Focaccia 6. Asiago Focaccia 7. Challah Bread 8. Ciabatta 9. Holiday Bread 10. Chocolate Pecan Babka 11. Cheese Babka 12. Chocolate Truffle Babka Section Three Bagels 3. Sourdough Soup Bowl 13. Strawberry Hot Cross Buns 14. New England Roll 15. Soft Dinner Roll (side choice) 16. Dinner Rolls (bunches) 17. Soft Roll (breakfast sandwich) 18. Sprouted Whole Grain Roll 19. Cinnamon Raisin Swirl Bread 20. Cobblestone 21. Honey Wheat 22. All-Natural White Bread 23. All-Natural White Miche 24. Flatbread 1. Asiago 2. Cinnamon Crunch 3. Plain 4. Everything 5. Sesame 6. Blueberry 7. French Toast 8. Whole Grain 9. Chocolate Chip 10. Cinnamon Swirl & Raisin 11. Cherry Vanilla 12. Pumpkin Pie 13. Sprouted Grain Bagel Flat

2 Panera Bread/Saint Louis Bread LLC. Celebration Section Four Artisan Breads 1. Country Small Loaf 2. Rye Small Loaf 3. Semolina Small Loaf 4. 3 Cheese Small Loaf 5. Whole Grain Small Loaf 6. Artisan French Baguette Specs 7. French / Whole Grain Baguettes Pictures Section Five Reference 8. 3 Cheese Demi Baguettes 9. 3 Seed Demi Baguettes 10. Country Miche 11. French Miche 12. Semolina Miche 13. Rye Miche 14. Three Cheese Miche 15. Whole Grain Miche 1. Fresh Dough - Spec Modifications for Move the Bake 2. Pan Up & Scoring Chart Artisan Bread / Pan Up & Scoring Chart Fresh Dough 3. All-Natural Miche Size Chart / Tomato Basil Loaf Size Chart 1. Sourdough Soup Bowl (2 sheets) 2. Holiday Bread (2 sheets) 3. Cheese Babka 4. Babka Chocolate Varieties 5. New England Roll (2 sheets) 6. Sprouted Whole Grain Roll 1. Baguettes Posted Section Six Quality Control Guides Late Bake SBS separate from Manual 4. Pan Breads Size Chart / Hobart-Wiesheu Deck Oven 5. Adamatic Oven Controls/Polin Operating Procedures 6. Dough Sheeter Cleaning Instructions 7. Soft Dinner Roll (side choice) 8. Dinner Roll (bunches) 9. Soft Roll (breakfast sandwich) 10. Ciabatta 11. Cinnamon Raisin Swirl Bread 12. Flatbread

3 Sourdough Breads

PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED 6 TO A SHEET PAN COOLER N/A 1 DAY XL SOURDOUGH LOAF PRODUCT SPECIFICATION AND INFORMATION SHEET RAW WEIGHT BAKED WEIGHT DIMENSIONS RAW DIMENSIONS

1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray an XL baking mold with pan spray (Fig. 1) Reshape loaves as needed, place into the mold, making sure all seams are facing down (Fig.

3) Place on a covered baking rack PRE PROOF PREP - N/A PROOF Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover,

4) Spray all Sourdough with water prior to placing into the oven (Fig. 5) Note: Dough should be tacky to the touch.

20-25 minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 2 Fig. 3 Fig.

5 PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED 6 TO A SHEET PAN COOLER N/A 1 DAY XL SOURDOUGH LOAF PRODUCT SPECIFICATION AND INFORMATION SHEET RAW WEIGHT BAKED WEIGHT DIMENSIONS RAW DIMENSIONS BAKED (LxWxH) 34.0 oz (+/-.25 oz) 31.0 oz (+/-.25 oz) 10.0" x 4.25" x 2.5" (+/-.25") 11.0" x 5.5" x 4.0" (+/-.25") PAN UP Pan: XL Mold Amount: 3 Prep: Pan Spray UTENSILS NEEDED Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray an XL baking mold with pan spray (Fig. 1) Reshape loaves as needed, place into the mold, making sure all seams are facing down (Fig. 2) Spray product with water - all Sourdough should be sprayed with water after pan up (Fig. 3) Place on a covered baking rack PRE PROOF PREP - N/A PROOF Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP Score 3 times (3" long) from 1 to 7 o'clock, holding the knife at a 45 degree angle (Fig. 4) Spray all Sourdough with water prior to placing into the oven (Fig. 5) Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes BAKE 1ST CYCLE 2ND CYCLE Temp: Vent: Closed Open Steam: 20 seconds N/A Time: 10 minutes minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 2 Fig. 3 Fig. 4 QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color, thick, blistered and shiny crust with strong sour taste and aroma. It contains no oil, fat, sugar, or cholesterol. QUALITY ASSURANCE 1. Pop any surface bubbles prior to scoring, that may have occurred during proof. 2. It may be necessary to mist dough with water before scoring if it is dry to the touch after proofing. 3. Product must be tacky to the touch when placed in the oven. 4. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach proper dimensions. This can also happen if the oven does not steam or vent was left open. 5. XL Sourdough may need to bake up to 5 minutes LONGER than the other sourdough products. Fig. 5 ESTIMATED HANDS-ON TIME 2 minutes for 3 loaves XL Sourdough Loaf

PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED 10 TO A SHEET PAN COOLER N/A 1 DAY SOURDOUGH LOAF PRODUCT SPECIFICATION AND INFORMATION SHEET RAW WEIGHT BAKED WEIGHT DIMENSIONS RAW DIMENSIONS

1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray the screen with pan spray (Fig.

2) Spray product with water - all Sourdough should be sprayed with water after pan up (Fig.

place in the proof box for 3 hours PRE BAKE PREP Score 3 times (2" long) from 1 to 7 o'clock, holding the knife at a 45 degree angle (Fig.

If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes BAKE 1ST CYCLE 2ND CYCLE Temp: 420 420 Vent: Closed Open Steam: 20 seconds N/A Time: 10 minutes

7 PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED 10 TO A SHEET PAN COOLER N/A 1 DAY SOURDOUGH LOAF PRODUCT SPECIFICATION AND INFORMATION SHEET RAW WEIGHT BAKED WEIGHT DIMENSIONS RAW DIMENSIONS BAKED (LxWxH) 19.0 oz (+/-.25 oz) 16.0 oz (+/-.25 oz) 8.0" x 3.5" x 1.75" (+/-.25") 10.25" x 5.5" x 3.25" (+/-.25") PAN UP Pan: Screen Amount: 6 Prep: Pan Spray UTENSILS NEEDED Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray the screen with pan spray (Fig. 1) Reshape loaves as needed, make sure all seams are facing down and place up to 6 loaves on a screen as shown (Fig. 2) Spray product with water - all Sourdough should be sprayed with water after pan up (Fig. 3) Place on a covered baking rack PRE PROOF PREP - N/A PROOF Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP Score 3 times (2" long) from 1 to 7 o'clock, holding the knife at a 45 degree angle (Fig. 4) Spray all Sourdough with water prior to placing into the oven (Fig. 5) Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes BAKE 1ST CYCLE 2ND CYCLE Temp: Vent: Closed Open Steam: 20 seconds N/A Time: 10 minutes minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance Fig. 2 Fig. 3 Fig. 4 QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color, thick, blistered and shiny crust with strong sour taste and aroma. It contains no oil, fat, sugar, or cholesterol. QUALITY ASSURANCE 1. Pop any surface bubbles prior to scoring, that may have occurred during proof. 2. It may be necessary to mist dough with water before scoring if it is dry to the touch after proofing. 3. Product must be tacky to the touch when placed in the oven. 4. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach proper dimensions. This can also happen if the oven does not steam or vent was left open. Fig. 5 ESTIMATED HANDS-ON TIME 3 minutes for 6 loaves Sourdough Loaf

PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED SOURDOUGH SOUP BOWL PRODUCT SPECIFICATION AND INFORMATION SHEET 24 PER SHEET PAN RAW WEIGHT NO TOPPING 10.0 oz (+/-.

1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray screen with pan spray (Fig. 1) Reshape bowls as needed (Fig. 2) Place up to 12 (3x4) on the screen (Fig.

PRE BAKE PREP Place a score on top of the soup bowl, as shown in (Diagram & Fig. 5) Each line should be approximately 1.5" in length Spray all sourdough with water prior to placing into the oven (Fig.

4 Temp: 420 Degrees 420 Degrees Vent: Closed Open Steam: 20 seconds N/A Time: 10 minutes 20-25 minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal

9 PACKAGE STORAGE SHELF LIFE FROZEN SHELF LIFE THAWED SOURDOUGH SOUP BOWL PRODUCT SPECIFICATION AND INFORMATION SHEET 24 PER SHEET PAN RAW WEIGHT NO TOPPING 10.0 oz (+/-.25 oz) COOLER BAKED WEIGHT WITH TOPPING 8.7 oz (+/-.25 oz) N/A DIMENSIONS RAW (DxH) 3.25" X 2.75" (+/-.25") 1 DAY DIMENSIONS BAKED (DxH) 5.0" X 3.5" (+/-.25") PAN UP Pan: Screen Amount: 12 Prep: Pan Spray UTENSILS NEEDED Fig. 1 PAN UP PREP Pull Sourdough from the cooler and keep covered Spray screen with pan spray (Fig. 1) Reshape bowls as needed (Fig. 2) Place up to 12 (3x4) on the screen (Fig. 3) Note: Be careful with the spacing of the soup bowls so the product does not touch after proofing Spray product with water - all sourdough should be sprayed with water after pan up (Fig. 4) Place on a covered baking rack Fig. 2 PRE PROOF PREP - N/A PROOF Floor proof covered rack for 60 minutes Note: Floor time is cumulative from when product was pulled from cooler Remove the rack cover, place in the proof box for 3 hours PRE BAKE PREP Place a score on top of the soup bowl, as shown in (Diagram & Fig. 5) Each line should be approximately 1.5" in length Spray all sourdough with water prior to placing into the oven (Fig. 6) Note: Dough should be tacky to the touch. If dough is dry even after being sprayed with water, place back into the proof box for up to 5 minutes BAKE 1ST CYCLE 2ND CYCLE Fig. 4 Temp: 420 Degrees 420 Degrees Vent: Closed Open Steam: 20 seconds N/A Time: 10 minutes minutes Note: Bake times may vary, bake to color FINISH Refer to the back side of this page for ideal product appearance QUALITY CHARACTERISTICS Sourdough is our signature product. It has a dark orange-brown color with a thick, blistered, shiny crust and a strong sour taste and aroma. Sourdough contains no oil, fat, sugar, or cholesterol. Fig. 3 Fig. 5 QUALITY ASSURANCE 1. Do not make the scores too long as it becomes difficult for retail associates to cut out the center. 2. It is important to ensure spacing is adequate before baking. If bowls are baked touching each other this causes weak spots and soup leakage. Fig Soup bowls must be baked to a dark orange-brown color ensuring a hard crust forms so that soup does not seep through the crust. 4. Product must be tacky to the touch when placed in the oven. 5. If product is dry when placed in the oven, it will have a dry hazy (chalky) crust and usually will not reach proper dimensions. This can also happen if the oven does not steam or vent was left open. ESTIMATED HANDS-ON TIME 3 minutes for 12 soup bowls Sourdough Soup Bowl

Fresh Dough Spec Modifications for Move the Bake. Section One Sourdough Breads

Reference Fresh Dough Spec Modifications for Move the Bake Section One Sourdough Breads Sourdough Day Baker will pan up the day before Night Baker gives 30 min 1hour floor time covered prior to proof box