No, it is best to leave a bit of space between the items, because this helps the hot air circulate.
Yes, because the temperature falls when taking products in and out of the oven.
No, vienoisserie is almost always brushed with egg yolk during the production process and is ready to be baked immediately.
The products either thawed slightly and were then frozen again or they were baked too long or they were possibly stored thawed at refrigerator temperature for too long.
The products thawed slightly during transport and/or storage and they were then frozen again.
The products were thawed for too long and/or baked too quickly. The pastry was not allowed to puff enough.
Respect the baking time.
The products were either stored uncovered at room temperature for too long or they were slightly thawed and then frozen again.
The products were baked at too high a temperature; and/or the baking time was disregarded. Lower the baking temperature, and/or respect the baking time.
Always preserve frozen bake-off items at -18 °C and keep them away from strong-smelling products.
It is important to keep the box and the plastic storage bag sealed properly. If this is not done, the products will dry out and ice will form on them. Products that have been thawed or defrosted may never be frozen again.