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Croissant, Cream Cheese, Large 4oz /6 (Sealed Fresh)

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

Code:Unit Weight:Case Pack:

CRB036-6TS

4 oz

6

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Derived From Bioengineering

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 (Modified Palm Oil, Water, Mono and Diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Beta Carotene for color, Vitamin A Palmitate), Unsalted Butter, Glaze (Water, Vegetable Oil, Vegetable Proteins, Dextrose, Maltodextrins, Starch), Glaze (Water, Sugar, Glucose Syrup, Apricots Puree from Concentrate, Citrus Pectin, Citric Acid, Potassium Chloride, Sunflower Oil, Potassium Sorbate as a preservative, Artificial Flavor, Calcium Citrate), 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 of each of the following: Corn Starch, Polysorbate 60, Soy Lecithin, Dried Egg Whites, Sorbitan Stearate, Titanium Dioxide for 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.
  • For superior taste and freshness, all products should be consumed on the day of preparation.

FOR SEALED FRESH BAKE™

  • Allow pastries to thaw at room temperature for approximately 1-½ to 2 hours.
  • Remove pastry from box and place on a sheet pan lined with parchment paper.
  • Place sheet pan in a preheated oven.
  • CONVECTION OVEN 375°F for approximately 4 to 5 minutes;
  • CONVENTIONAL OVEN 400°F for approximately 4 to 5 minutes