View Original Size
Not jumbo but still pretty large. Made with all vegetable margarine and top quality spring wheat flour. Each croissant has 16 laminated layers for extra flakiness.
Handling and Preparation
Place product on paper-lined tray, evenly spaced apart. Fully proofed or baked product will be approximately 1 ½ to 2 times the size of the frozen, unbaked product. Thaw for 45-60 minutes. Proof at humidity and 35 degrees C / 100 degrees F for 50-60 minutes. If desired, spray proofed croissants with egg wash. Bake at 180 degrees C / 360 degrees F for 12-13 minutes or until golden. As individual ovens vary, these are guidelines only.
