To achieve a bigger volume, defrost before baking, by leaving the product out at room temperature for 20 minutes. Preheat oven to 380° (360° if using convection). Place products on a greased baking tray, allowing space for growth during baking. Bake for 16 minutes at 360° 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° and add 2 minutes. If they are dry, raise the temperature by 10° and deduct 2 minutes . Keep frozen at 0°F or below until use. Respect the freezer shelf life. Do not refreeze dough after defrosting. Raw products must be cooked thoroughly to 165°F before consumption. Use proper gloves when handling. Content will be hot, allow 10 minutes to cool before eating.
Chocolate Croissants: Enriched Flour (Unbleached Wheat Flour, Malted Barley flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Butter, Water, Semisweet Chocolate (sugar, unsweetened chocolate, cocoa butter, dextrose, milk fat (Butter), sunflower lecithin), Milk (Milk, Vitamin C, Vitamin D3), Sugar, Yeast, Eggs, Dough Conditioner (Enriched wheat flour, guar gum, deactivated yeast, xanthan gum, DATEM, ascorbic acid, enzymes), Wheat Gluten, Salt. CONTAINS: EGG, MILK, WHEAT