Croissant smör, ojäst 180x60 g

Tray arrangement (600 x 400): 12 items on a tray Proving directly: 1h45-2h at 27-28°C, humidity 70-80% or Controlled proving: 1h15-1h30 at 27-28°C, humidity 70-80% Drying: 10 min Glazing: Glaze the products. Preheating oven: 190°C Baking (in ventilated oven): approximately 15-17 min at 165-175°C, open damper Cooling and rest on tray: 15 min at room temperature