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CROISSANTS – Triangle
85gr x 150/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx. 1 ½
hrs at 30°C. |
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| Bake: |
Approx. 15-20 min at
180°C.
Steam required. |
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| NB: No steam is required if croissant is egg washed
after proving |
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CROISSANTS – Large
90gr x 150/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx. 1 ½
hrs at 30°C. |
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| Bake: |
Approx. 15-20 min at
180°C.
Steam required. |
| |
|
| NB: No steam is required if croissant is egg washed
after proofing. |
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CROISSANTS – Small
45gr x 300/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx. 1 ½
hrs at 30°C. |
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| Bake: |
Approx. 12-15 min at
180°C.
Steam required. |
| |
|
| NB: No steam is required if croissant is egg washed
after proofing. |
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CROISSANT - STRAIGHT
65gr x 160/ctn
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 |
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| Procedure: |
Allow dough to thaw |
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| Proofing: |
Approx. 1½ hrs
at 30°C |
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| Bake: |
12-15 mins at 180°C
approx.
Steam required
|
|
NB: No steam is required if croissant is egg
washed after proving |
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APPLE TURNOVERS - Puff pastry - Thaw and Bake
175gr x 50/ctn
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| Procedure: |
Thaw the dough.
Option 1: Egg wash the
top and bake.
Option 2: spray with water
dip in sugar and bake.
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| Bake: |
Approx. 22 mins at
195°C (No proving is needed) |
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| Topping: |
Glaze
with apricot jam
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| Option: |
This product
can be baked from frozen. (Add 5 –
10 mins to the baking time).
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CHOCOLATE CROISSANT
80gr x 150/ctn
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 |
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| Procedure: |
Thaw the
dough |
|
| Proofing: |
Approx. 1 hr at 30°C. |
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| Bake: |
Approx. 18 mins at
180 - 200°C. |
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| Topping: |
Glaze and drizzle with
chocolate. |
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CHOCOLATE SNAIL
135gr x 100/ctn
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 |
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| Procedure: |
Thaw the dough |
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| Proofing: |
Approx. 1 hr at 30°. |
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| Bake: |
Approx. 18 mins at
180 C. |
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| Topping: |
Finish with dusting
sugar. |
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CHOCOLATE TWIST
135gr x 90/ctn
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 |
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| Procedure: |
Thaw the
dough. |
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| Proofing: |
Approx. 1 hr at 30°C. |
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| Bake: |
Approx.
18 mins at 180 C. |
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| Topping: |
Finish product with
dusting sugar or chocolate. |
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RAISIN BRIOCHE
135gr x 100/ctn
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 |
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| Procedure: |
Thaw the
dough. |
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| Proofing: |
Approx. 1 ½
hrs at 30°. |
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| Bake: |
Approx. 18 mins at
180 - 200°C. |
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| Topping: |
Finish with apricot
glaze. |
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APRICOT TURNOVERS - Puff pastry
- Thaw and Bake
175gr x 50/ctn
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| |
 |
|
| Procedure: |
Thaw the dough.
Option 1: Egg wash the
top and bake.
Option 2: spray with water
dip in sugar and bake.
|
|
| Bake: |
Approx. 22 mins at
195°C.
(No proofing is needed). |
|
| Topping: |
Glaze
with apricot jam.
|
|
| Option: |
This product
can be baked from frozen. (Add 5 –
10 mins to the baking time).
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