Croissant, Strawberry Cheese, Large Rect, 4oz/ 72

Croissant, Strawberry Cheese, Large Rect, 4oz/ 72

A flaky, buttery croissant dough filled with a sweet strawberry and cream cheese filling, perfect for breakfast or dessert.

Code:	Unit Weight:	Case Pack:
CR039-RECT	4 oz	72

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Derived From Bioengineering

Kosher Certified

Flour (Wheat Flour, Ascorbic Acid, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Cream Cheese (Pasteurized Milk & Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), Unsalted Butter, Strawberry Fillings (Water, High Fructose Corn Syrup, Strawberries, Corn Syrup, Sugar, Food Starch- Modified, Dehydrated Apples with Sodium Sulfite, Contains 2% or less: Sodium Benzoate, Sodium Propionate, Potassium Sorbate, Salt, Artificial Flavor, Sodium Alginate, Lemon Juice Concentrate, Citric Acid, Red 40, Phosphoric Acid, Blue 1), Base (Palm Oil, Water, Salt, Shortening [Soybean Oil, Vegetable Mono & Diglycerides, Tocopherols, Vitamin C Palmitate], Sugar, Wheat Starch, Nonfat Dry Milk, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene, Vitamin A, Emulsifier [Water, Mono- & Diglycerides, Polyglycerol Esters, Diacetyl Tartaric Acid Esters Of Mono- & Diglycerides, Natural Flavor]. Contains 2% Or Less: Polysorbate 60, Sorbitan Stearate, Titanium Dioxide, Artificial Flavor), Eggs, Yeast, Salt, Corn Starch, Natural & Artificial Flavor, Improver (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.