Croissants

To achieve a bigger volume, defrost before baking, by leaving the product out at room temperature for 20 minutes. Preheat oven to 380 degrees (360 degrees if using convection). Place products on a greased baking tray, allowing space for growth during baking. Bake for 16 minutes at 360 degrees if thawed, 20 minutes if frozen. Croissants will be nicely browned when done. Note: Ovens vary; if the croissants are not baked thoroughly, lower the temperature by 10 degrees and add 2 minutes. If they are dry, raise the temperature by 10 degrees and deduct 2 minutes . Keep frozen until use. Respect the freezer shelf life. Do not refreeze dough after defrosting. Raw products must be cooked thoroughly to 165 degrees before consumption. Use proper gloves when handling. Content will be hot, allow 10 minutes to cool before eating.