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croissant unproved **frozen**

CROISP

Locally manufactured. Nice buttery flavour. Just prove and bake off. Thaw the dough. Proof the dough for approximately 1 1/2 hours at 30�C. Bake for approximately 15-20 minutes at 180�C. Steam required. No steam is required if croissant is egg washed after proofing.

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