Basic Croissant
RM100.00
Buttery, flaky, viennoiserie pastry are made with layer of yeast-leavened dough and butter ,from a casual pastry to almost daily food, with the aids of technology and reengineer of the recipe, crusty on the outside; moist and the tender in the middle, making it another signature product of SCH.
Description
Type
Mini Croissant
Medium Croissant
Jumbo Croissant
Handling Instructions
Oven (PPF)
- Thaw from freezer to room temperature (28 C – 30 C) for 20-30minutes
- Preheat oven at 200 C
- Bake the product at 150 C -180 C for 12-18 minutes (with ample steam in pre-heated oven) until the product turn golden brown
- Ready to serve
Oven (FBF)
- Thaw from freezer to room temperature (28 C – 30 C) for 20-30 minutes
- Preheat oven at 200 C
- Bake the product at 180 C -200 C for 2 minutes (with little steam in pre-heated oven) until the product turn golden brown
- Ready to serve
Additional Information
Method
Proof & oven bake, thaw & oven bake, oven, toaster, microwave for thawing, thaw & serve.
Additional information
| State | Mini PPF, Mini FBF, Medium PPF, Medium FBF, Jumbo PPF, Jumbo FBF |
|---|