Croissant, Chocolate Bar, Large Straight 4oz / 63

Croissant, Chocolate Bar, Large Straight 4oz / 63

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

New to Le Chef?Click here

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).

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.