Raisin Roll, Custard Cream, Large 5oz / 84

Raisin Roll, Custard Cream, Large 5oz / 84

Made with croissant dough, this roll teases the taste buds and awakens cravings with custard cream raisin filling.

Code:	Unit Weight:	Case Pack:
CR012	5 oz	84

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Kosher Certified

Unbleached Enriched Flour (Wheat Flour, Ascorbic Acid, Enzyme, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Milk (Milk, Vitamin D3), Water, Margarine (Palm Oil, Water, Salt, Mono and diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene for color, Mixed Tocopherol as antioxidant, Vitamin A), Unsalted Butter, Instant Vanilla Custard Mix (Sugar, Food Starch-Modified, Disodium Phosphate, Contains 2% or less of each of the following: Corn Starch, Sodium Acid Pyrophosphate, Artificial Flavor, Salt, Calcium Acetate, Potassium Sorbate as a preservative, Natural and Artificial Flavor, FD&C Yellow 5, FD&C Yellow 6), Sugar, Yeast, Corn Starch, Salt, Whole Dry Milk, Natural Flavor and Wheat Flour, Dough Conditioner (Vital Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]).

Milk, Wheat

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
Thawing and refreezing dough may cause degradation of product performance.
For superior taste and freshness, all products should be consumed on the day of preparation.

Preparation: Custard Cream Raisin Rolls at room temperature (approx. 70°F) for approx. 15 to 20 minutes.

Proofing: (A) Room Temperature: (approx. 70°F): Place Rolls on a lined baking pan, cover up with plastic wrap and let proof for approx. 6 hours. (B) Proofer: Place Rolls on a lined baking pan, put into proofer with temperature at 90°F to 95°F and humidity at 90% for approx. 1-1/2 to 2 hours. Proofed Custard Cream Raisin Rolls will be at least 2 times larger 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 Custard Cream Raisin Rolls.Suggestion: Immediately before baking and after egg wash, sprinkle approx. 1/2 teaspoon of fi ne granulated sugar on the top of each roll.

Baking Size & Temperature:

All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.