​Filled croissants & danish

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 1 hour).
3. Proof for 1 hour and 25 minutes at 85-90% humidity, or until double in size.
4. Top Danish and Figure 8 product with any fruit filling. Top Raisin Danish and Butterhorn with streussel topping or powdered sugar.
5. Oven bake: conventional (375°F for 15-20 minutes); Convection (340°F for 18-22 minutes.) 
6. After baked, you may coat with glaze.

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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

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 1 hour).
3. When defrosted do the following for the straight croissant:
   A. Make sure the tail is underneath. 
   B. Bend and shape.
   C. Pinch ends slightly.
4. Proof for 1 hour and 25 minutes at 85-90% humidity, or until double in size.
5. Egg wash before putting in the oven.
6. 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. 

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