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Get creative all you want with this all-natural croissant dough in a fun triangular shape.
| Code: | Unit Weight: | Case Pack: |
|---|---|---|
CR009-FS | 52 oz | 8 |
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Kosher Certified
Enriched Wheat Flour (Wheat Flour, Ascorbic Acid Added As A Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Vegetable Margarine (Vegetable Oil [Palm Oil], Water, Salt, Mono- and Diglycerides, Soya Lecithin, Natural Flavor, Citric Acid, Color [Beta Carotene], Mixed Tocopherol [Soy Derived] as Antioxidant and Vitamin A), Unsalted Butter, Sugar, Yeast, Salt, Whole Dry Milk, Artificial Flavor (Contains Milk), Dough Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes).
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
Preparation: Croissants at room temperature (approx. 70F) for approx. 30 minutes.
Proofing: (A) Room Temperature (approx. 70F.): place Croissants on lined baking pan cover with plastic wrap and let proof for approx. 6 to 7 hours. (B) Proofer: place Croissants on lined baking pan, put into proofer with temperature at 90 degree fahrenheit to 95 degree fahrenheit and humidity at 80% for approx. 2 to 3 hours. Proofed Croissants will be at least 2 times bigger than the frozen size.
Egg Wash: thoroughly mix egg yolks and egg whites together. Pour egg mixture into spray bottle. Spray egg wash (lightly) over the surface of proofed croissant.
Baking Size & Temperature:
All proong and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
