Specifications
| Product Code | 06496 |
| Units Per Case | 160 |
| Unit Weight | 2 |
| GTIN Case | 00773889064967 |
| GTIN Item |
| Gross Case Weight | 22.5 LB |
| Net Case Weight | 20 LB |
| Case Dimensions | 17.88 IN (L) x 12.63 IN (W) x 7 ON (H) |
| Pallet | Tiers: 8 High: 7 |
| Kosher | DAIRY |
Nutrition
Nutrition Facts
serving size: 1 CROISSANT (46 G)
| amount per serving | |
| calories | 170 |
| calories from fat | 60 |
| total fat | 6g |
| saturated fat | 3g |
| trans fat | 0g |
| cholesterol | 0mg |
| sodium | 220mg |
| total carbohydrates | 24g |
| dietary fiber | 1g |
| sugars | 3g |
| protein | 4g |
Ingredients
INGREDIENTS FOR THE U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, ENZYME, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PALM OIL, SUGAR, YEAST, CONTAINS LESS THAN 2% OF THE FOLLOWING: CANOLA AND/OR SOYBEAN OIL, SALT, WHEY (A MILK DERIVATIVE), WHEAT GLUTEN, MARGARINE (VEGETABLE OILS (PALM, CANOLA), WATER, MONO AND DIGLYCERIDES, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, VITAMIN D3), DATEM, MONO AND DIGLYCERIDES, SOY LECITHIN, ARTIFICIAL FLAVOR, COLORED WITH (TURMERIC AND ANNATTO EXTRACTS), ASCORBIC ACID, AZODICARBONAMIDE. CONTAINS: WHEAT, MILK, SOY
Allergens
milk, wheat, soybean
Storage
Shelf Life
- Frozen: 120 days
- Refrigerated: 0 days
- Ambient: 2 days (after baked), sealed in bag
Tips & Handling
1. PLACE ON SHEET PAN. 2. PLACE IN RETARDER OVERNIGHT OR COMPLETELY THAW AT ROOM TEMPERATURE. KEEP COVERED WITH PLASTIC. 3. REMOVE FROM RETARDER AND SHAPE THE CROISSANT BY BENDING UNTIL TIPS TOUCH IN A CLOSED C SHAPE, PLACE THEM 3 X 5 ON DONUT FRYING SCREENS. 4. TEMPER FOR 20 MINUTES AT ROOM TEMPERATURE. 5. PROOF AT 90 F (32 C) AND 50% HUMIDITY UNTIL DOUBLE IN SIZE. 6. LET DONUTS DRY AT ROOM TEMPERATURE FOR 15 MINUTES PRIOR TO FRYING. 7. FRY AT 375 F (190 C) UNTIL GOLDEN BROWN ON LOWER SIDE (2 MINUTES). TURN DONUTS QUICKLY AND FRY TO GOLDEN BROWN (2 MINUTES). TURN DONUTS AGAIN. 8. FINISH BY GLAZING, SUGARING OR ICING.
