SB362 2.4 LBS 3 loaf/cs UnslicedSB364 2.4 LBS 3 loaf/cs Sliced Thick 3/4”SB366 2.4 LBS 3 loaf/cs Sliced Thin 1/2”

SQUAW BATARD

BBG01412 4.25 oz 12 pcs/cs

JALAPEÑO & CHEESE BAGEL

Baked, Sealed Fresh.

*Specifications and decorations in this catalog are subject to change without notice.

MEDIUM STRAIGHTCROISSANT

All Natural, All Butter,Baked, Sealed Fresh.

CRB00214 2 oz 14 pcs/cs

BRB07515 4 oz 15 pcs/cs

MIXED BERRY SCONE

Baked, Large, Sealed Fresh.

Joyful Eating Experiences T: 1.800.585.3243 • F: 1.323.888.2936 • order@lechef.net • www.lechefbakery.com

NEW

Unsliced ThickThin

T: 1.800.585.3243 • F: 1.323.888.2936 • order@lechef.net • www.lechefbakery.comNEW

MIXED BERRY SCONE (FROZEN DOUGH)

Scones, Mixed Berry, Triangle, Frozen Dough.

BR075 4.2 oz 72 pcs/cs

SPINACH, KALE & CHEESECROISSANT (FROZEN DOUGH)

CR094 3 oz 75 pcs/cs

Croissant, Spinach, Kale & Cheese,All Natural, Frozen Dough.

MEDIUM STRAIGHT CROISSANT(FROZEN DOUGH)

Croissant, Medium, Straight,All Natural, All Butter, Frozen Dough.

CR00290 2.2 oz 90 pcs/cs

HANDLING INSTRUCTIONSTo ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:• Store frozen dough products at: -10˚F to 0˚F• Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.• Thawing and refreezing dough may cause degradation of product performance.• For superior taste and freshness, all products should be consumed on the day of preparation.

ADDITIONAL BAKING TIPS• All proofing and baking times / temperatures may vary slightly, depending on the size of the oven, weather, product variations, etc.• To prevent dryness, spray the dough with water before proofing / baking. If using a proofer, you may need to increase the humidity level.• Please keep dough completely covered while being stored in the freezer or refrigerator.• Thawing and refreezing may cause poor product performance.• When using a convection oven, rotate baking pans to achieve uniformity.

A D D I T I O N A L B A K I N G T I P S

C R O I S S A N T1. Thaw Croissants at room temperature (approx. 70˚ F) for approx. 30 minutes. 2. Proofing:

(A) Room Temperature (approx. 70˚F): place Croissants on lined baking pan, cover with plastic wrap and let proof for approx. 4 hours. (B) Proofer: place Croissants on lined baking pan, put into proofer with temperature at 90˚F to 95˚F and humidity at 80% for approx. 2 to 2½ hours.

* Proofed Croissants will be at least 2 times larger than the frozen size.3. Egg Wash:

3.1 Thoroughly mix egg yolks and egg whites together. 3.2 Pour egg mixture into a spray bottle. 3.3 Spray egg wash lightly over the surface of proofed Croissants.

4. Bake: Size Conventional Convection 1.3 oz 350˚F 15-17 min. 325˚F 15-17 min. 2.5 ~ 4.25 oz 350˚F 17-19 min. 325˚F 17-19 min. 4.5 oz 350˚F 18-20 min. 325˚F 18-20 min.

NOTE: NOT READY TO EAT - Bake to internal temperature of 165˚F.as measured by a thermometer.* All proofing and baking times/ temperatures may vary slightly

depending on size of the oven, weather, product variations, etc.

KEEP FROZEN UNTIL READY FOR USE DO NOT STORE IN REFRIGERATOR

PR E FO R M E D TR IANG LE SCO N ES1. Preparation: Place the preformed frozen scones on the baking tray, sprinkle granulated sugar on top. Place scones in pre-heated oven immediately

2. Bake: Size Convection 4 oz 350˚F 20-25 min.

* No proofing needed. Temperatures may vary slightly depending on size of the oven, weather, product variations, etc.

Joyful Eating Experiences