INGREDIENTS FOR THE U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, ASCORBIC ACID (ADDED AS A DOUGH CONDITIONER), THIAMINE MONONITRATE, RIBOFLAVIN, ENZYME, FOLIC ACID), WATER, MARGARINE (PALM OIL, WATER, CANOLA OIL, SUGAR, MONOGLYCERIDES, SOY LECITHIN, TO PRESERVE FRESHNESS (POTASSIUM SORBATE), CITRIC ACID, ARTIFICIAL FLAVOR, COLORED WITH (BETA-CAROTENE), VITAMIN A PALMITATE, VITAMIN D3), SUGAR, YEAST, WHEY POWDER (A MILK DERIVATIVE), SALT, WHEAT GLUTEN, ENZYMES, ASCORBIC ACID. CONTAINS: WHEAT, MILK, SOY MAY CONTAIN: EGGS, TREE NUTS AND SESAME CONTAINS A BIOENGINEERED FOOD INGREDIENT
1. PLACE ON SHEET PAN. 2. PLACE IN RETARDER OVERNIGHT OR COMPLETELY THAW AT ROOM TEMPERATURE. KEEP COVERED WITH PLASTIC. 3. REMOVE FROM RETARDER AND SHAPE THE CROISSANT BY BENDING UNTIL TIPS TOUCH IN A CLOSED C SHAPE, PLACE THEM 3 X 5 ON DONUT FRYING SCREENS. 4. TEMPER FOR 20 MINUTES AT ROOM TEMPERATURE. 5. PROOF AT 90 F (32 C) AND 50% HUMIDITY UNTIL DOUBLE IN SIZE. 6. LET DONUTS DRY AT ROOM TEMPERATURE FOR 15 MINUTES PRIOR TO FRYING. 7. FRY AT 375 F (190 C) UNTIL GOLDEN BROWN ON LOWER SIDE (2 MINUTES). TURN DONUTS QUICKLY AND FRY TO GOLDEN BROWN (2 MINUTES). TURN DONUTS AGAIN. 8. FINISH BY GLAZING, SUGARING OR ICING.
