Croissant, Long Triangle, All Natural, 3.25oz. / 84

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:

• Size: 1.3 oz, Conventional: 350°F (15-17 min), Convection: 325°F (15-17 min)
• Size: 2.5-4.25 oz, Conventional: 350°F (17-19 min), Convection: 325°F (17-19 min)
• Size: 4.5 oz, Conventional: 350°F (18-19 min), Convection: 325°F (18-19 min)

All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.