img
img
img
img
img
img

Croissant, Dulce De Leche Cheese, 3.5oz / 10 (Sealed Fresh)

A delectable fusion of flavors, this croissant combines the rich sweetness of dulce de leche, a traditional Hispanic caramel, with the rich and creamy cheese. The result is a harmonious blend that will satisfy your breakfast cravings.

Code:Unit Weight:Case Pack:

CRB086-10TS

3.5 oz

10

Login

New to Le Chef?Click here

Derived From Bioengineering

Unbleached Enriched Flour (Wheat Flour, Ascorbic Acid, Enzyme, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dulce De Leche (Water, Milk, Glucose, Sugar, Interesterified Soybean Oil, Butter, Potassium Sorbate as preservative, Carrageenan, Baking Soda, Agar Agar, Natural Flavor), Water, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Guar Gum), 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, Sugar, Glaze (Water, Vegetable Oil, Vegetable Proteins, Dextrose, Maltodextrins, Starch), Yeast, 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), 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