Lay strips on top of each Cut 20 triangle shapes with a base line of each Brush off all excess flour and roll up the croissants Place onto a clean and lightly greased 2/lGN baking tray Lightly egg wash and half prove at 36ºC, low humidity Bake at for approximately 12 15 minutes – Remove from baking tray and place onto a cooling wire.
Lay strips on top of each Cut 20 triangle shapes with a base line of each Brush off all excess flour and roll up the croissants Place onto a clean and lightly greased 2/lGN baking tray Lightly egg wash and half prove at 36ºC, low humidity Bake at for approximately 12 – 15 minutes Remove from baking tray and place onto a cooling wire.
TM_Prepare_bakery_products_for_patisserie_FN_070214.docx