| BARCODE | 6009700144698 |
|---|---|
| PROD CODE | 4705 |
Croissant FTO Medium
Frozen, unbaked crescent shaped pastry.
Product Quantity:
80
Product Weight:
98g
Breakfast croissant
Ingredients
- Goosebumps croissant
- Eggs
- Cold Meats
- Cheddar cheese
- Mozzarella cheese
- red onions
- Salt
Product Preparation Method
- Remove the croissant from the box
- Pack the croissants on a perfortated flat pan and defrost for 30min covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Slice cooled croissant open on top
- Prepare the filling mix ,eggs ,mushrooms ,cold meats ,cheeses and salt
- Spoon 25g of the egg mix into the open cut on top of the croissant
- Bake for 10min on 180 degrees open damper
Chocolate croissant
Ingredients
- Goosebumps Croissant
- Zeelandia Dip Choc
- Zeelandia Mont Blanc icing
Product Preparation Method
- Remove the croissant from the box
- Pack the croissants on a perfortated flat pan and defrost for 30min covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Melt the Dip Choc at 40-45degrees
- Prepare a piping bag Dip choc
- Dip the ends of the croissants with 5g each in Dip Choc ,and drizzle 5g dip choc and dust with 1 g Mont blanc
Cherry croissant
Ingredients
- Goosebumps Croissant
- Zeelandia Dip Cherry
- Zeelandia Mont Blanc icing
Product Preparation Method
- Remove the croissant from the box
- Pack the croissants on a perfortated flat pan and defrost for 30min covered with a plastic sheet
- Preheat the oven to 210 degrees celcius ,and bake at 180degrees for 20 -25min closed damper 15sec steam
- Open damper last 5 min of baking
- Remove croissants from the oven and leave to cool
- Melt the Dip Cherry at 40-45degrees
- Prepare a piping bag Zeelandia Dip cherry
- Dip the ends of the croissants in Dip Cherry 5g each ,and drizzle 5g Dip cherry and dust with 1 g Mont blanc