Croissant, Cream Cheese, Rectangle Large 4oz /72

Croissant, Cream Cheese, Rectangle Large 4oz /72

With its golden exterior and delicate top, rich cream cheese nestles between the buttery layers of this croissant.

Code:	Unit Weight:	Case Pack:
CR036-RECT	4 oz	72

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Kosher Certified

Unbleached Enriched Flour (Wheat Flour, Ascorbic Acid, Enzyme, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Water, Sugar, 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, Icing Base (Vegetable Shortening [Soybean Oil, Vegetable Mono & Diglycerides, Tocopherols [Vitamin E] and Vitamin C Palmitate as antioxidants], Sugar, Wheat Starch, Nonfat Dry Milk, Salt, Emulsifier [Water, Mono-and Diglycerides, Polyglycerol Esters, Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, Natural Flavor], Contains 2% or less: Corn Starch, Polysorbate 60, Soy Lecithin, Dried Egg Whites, Sorbitan Stearate, Titanium Dioxide [Color], Artificial Flavor), Yeast, Corn Starch, Pasteurized Eggs, Salt, Whole Dry Milk, Natural Flavor and Wheat Flour, Dough Conditioner (Vital Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]).

Eggs, Milk, Soy, 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.