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Butter Croissant

FREEZER TO OVEN
VR10 – Mini Butter Croissant
25 g / 0.88 oz  |  Case of 200 units
VR01 – Butter Croissant       
40 g / 1.41 oz  |  Case of 150 units
VR02 – Butter Croissant       
65 g / 2.30 oz  |  Case of 80 units

PROOF AND BAKE
M01 – Mini Butter Croissant   
25 g / 0.88 oz  |  Case of 200 units
R01 – Butter Croissant       
52 g / 1.83 oz  |  Case of 150 units
Preparation
Freezer to oven
Bake straight from frozen at 162°C / 325°F for 10 to 15 minutes.

Proof and bake
Proof at 28°C / 82°F for 2 hours.
Glaze with beaten eggs. Bake at 162°C / 325°F for 12 to 15 minutes.