Mini croissant made of deepfrozen Danish pastry with butter, eggwashed. The product is ready- to-bake and preproofed.
Place the frozen (already eggwashed) products on a baking tray at intervals of 4 or 5 cm.
Bake the croissants ± 16 minutes
in a convection oven at 170/180°C
in a deck oven at 200/210°C.
DO NOT REFREEZE AFTER DEFROSTING.
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