HANDLING & BAKING INSTRUCTIONS FOR A FULL RACK
Filled Croissants & Danish
- Keep in freezer (below 0°F) until ready to use.
- Place desired amount of product on a lined full sheet baking pan and thaw completely at room temperature (about 1 hour).
- Proof for 1 hour and 25 minutes at 85-90% humidity, or until double in size.
- Top Danish and Figure 8 product with any fruit filling. Top Raisin Danish and Butterhorn with streussel topping or powdered sugar.
- Oven bake: conventional (375°F for 15-20 minutes); Convection (340°F for 18-22 minutes.)
- After baked, you may coat with glaze.
Baking time and temperature may vary according to shop conditions and altitude.
Cook thoroughly to an internal temperature of 165 F before consumption, do not consume raw.
Curved & Straight Croissants
- Keep in freezer (below 0°F) until ready to use.
- Place desired amount of product on a lined full sheet baking pan and thaw completely at room temperature (about 1 hour).
- When defrosted do the following for the straight croissant:
A. Make sure the tail is underneath.
B. Bend and shape.
C. Pinch ends slightly. - Proof for 1 hour and 25 minutes at 85-90% humidity, or until double in size.
- Egg wash before putting in the oven.
- Oven bake: conventional (375°F for 15-20 minutes); Convection (340°F for 18-22 minutes.)
Puff Pastry
1. Keep in freezer (below 0°F) until ready to use.
2. Place desired amount of product on a lined full sheet baking pan and thaw completely at room temperature (about 3 hours).
3. Oven bake: conventional (350°F for 15-20 minutes); Convection (350°F for 18-22 minutes.)
Recommendations for baked products: For Almond Croissant and Bear claw, brush or spray with egg wash and top with sliced almonds & powdered sugar. For Chocolate Croissant, brush or spray with egg wash and drizzle chocolate for topping. Make sure croissants are fully baked and golden brown.