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Chocolate is the centerpiece of this simple but captivating croissant bar. Flaky, buttery, rich and bewitching.
| Code: | Unit Weight: | Case Pack: |
|---|---|---|
CR037 | 4 oz | 63 |
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Kosher Certified
Croissant Dough (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 Conditioner [Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes]), Bittersweet Chocolate (Sugar, Unsweetened Chocolate, Cocoa Fat, Soy Lecithin, Natural Vanilla Flavor).
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
Preparation: Croissants at room temperature (approx. 70°F) for approx. 30 minutes.
Proofing: (A) Room Temperature (approx. 70°F.): 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 proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.
