Laurent- Extra Large Croissant Butter RTP (100 in ctn)

Traditional Large Croissant FROZEN DOUGH

PC 9229

Weight: 104g – 116g
Length: 6.5cm – 9.5cm
Width: 5.5cm – 7.5cm
Height: 3cm – 5cm

Carton QTY: 100

Baked Status: RTP – Ready to Prove

Additional Information

Baking instructions

  1. Defrost raw dough
  2. Pre Heat oven to 200’C
  3. Place onto your baking tray – Greasing tray before
  4. Brush dough with desired product
  5. Bake croissants for 12 – 15 Minutes or till golden brown in colour
  6. Leave to cool on tray
  7. Serve or fill as desired