Dough (RTP)
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Croissant 30gr
10000350
160 pcs x 30 gr
Thawing
28-30°C | 30 mins
Proofing
28-30°C | RH 75%| 90-120 mins
Bake
180°C | 10-12 mins
Shelf Life
4 months
-
Croissant 50gr
10000351
120 pcs x 50 gr
Thawing
28-30°C | 30 mins
Proofing
28-30°C | RH 75%| 90-120 mins
Bake
180°C | 10-12 mins
Shelf Life
4 months
-
Croissant Butter 30gr
10000370
160 pcs x 30 gr
Thawing
28-30°C | 30 mins
Proofing
28-30°C | RH 75%| 90-120 mins
Bake
180°C | 10-12 mins
Shelf Life
4 months
-
Croissant Butter 50gr
10000371
120 pcs x 50 gr
Thawing
28-30°C | 30 mins
Proofing
28-30°C | RH 75%| 90-120 mins
Bake
180°C | 10-12 mins
Shelf Life
4 months
-
Croissant Butter Pandan
10000944
160 pcs x 30 gr
Thawing
28-30°C | 30 mins
Proofing
28-30°C | RH 75%| 90-120 mins
Bake
180°C | 10-12 mins
Shelf Life
4 months
-
Danish Chocolate 30gr
10000357
200 pcs x 30 gr
Thawing
28 – 30°C | 30 mins
Proofing
28-30°C | RH 75% | 90-120 mins
Bake
180°C | 10-12 mins.
Shelf Life
4 months
-
Danish Raisin 30gr
10000356
165 pcs x 30 gr
Thawing
28 – 30°C | 30 mins
Proofing
28-30°C | RH 75% | 90-120 mins
Bake
180°C | 10-12 mins.
Shelf Life
4 months