Croissant, Almond, Large Straight, All Butter/Natural, 4oz / 54

Croissant, Almond, Large Straight, All Butter/Natural, 4oz / 54

Generous slices of almonds fill up and top off this powdered-sugared croissant, making it a definite attention-getter.

Code:	Unit Weight:	Case Pack:
CR015-NAT	4 oz	54

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All Natural

Derived From Bioengineering

Unbleached Enriched Flour (Wheat Flour, Ascorbic Acid, Enzyme, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Unsalted Butter, Water, Whole Milk (Milk, Vitamin D3), Sugar, Powdered Sugar (Sugar, Corn Starch), Almonds, Pasteurized Eggs, Yeast, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Dry Milk, Salt, Canola Oil, Dough Conditioner (Vital Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Natural Almond Flavor, Invert Syrup, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Corn Starch.

Eggs, Milk, Tree Nuts (Almonds), 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: 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.