Product Information
How to Use
1) Place frozen croissant on a baking tray, cover with plastic wrap loosely and proof at room temperature for about 2.5hours prior to baking. Alternatively, place the frozen croissant on baking tray, cover with plastic wrap and proof in chiller (dough expansion around 1.5x dough size for 8 – 12 hours, after that proof at room temperature for 30-60 minutes prior to baking.
2) Brush the top surface with egg wash
3) Bake at 175°C for 22minutes
Storage
Keep product frozen until ready to use
Ingredients
French Flour (unbleached), Levain (sourdough), Cane Sugar, Butter, Sea Salt, Yeast.
Allergens
Wheat, Gluten & Dairy
Country of Origin: Singapore
