Troubleshooting Guide - Frozen Croissant Dough
Not seeing desired results for frozen croissant dough? Get help below!
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Not seeing desired results for frozen croissant dough? Get help below!
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Possible Causes | Possible Solutions |
|---|---|
| Product is out of date | Dispose of out of date products. |
| Product has been through too many freeze-thaw cycles | Make sure croissants are properly stored in the freezer. If possible, only pull the amount needed out of the freezer. |
Possible Causes | Possible Solutions |
|---|---|
| Croissants are under proofed | Proof croissants until doubled in size. |
| Croissants are over proofed and have fallen | Proof croissants until doubled in size |
| Butter has melted out of croissants | Proof croissants at room temperature, covered or proof croissants in proof box at temperature lower than 85°F. |
Possible Causes | Possible Solutions |
|---|---|
| Croissants are under proofed | Proof croissants until doubled in size. |
Proof croissants until doubled in size. | Possible Solutions |
|---|---|
| In the oven – Croissants are most likely over proofed | Proof croissants until doubled in size. |
| Out of the oven – Croissants are under baked | Follow package directions for baking croissants. Have oven checked for accuracy using an oven thermometer. |
Possible Causes | Possible Solutions |
|---|---|
| Croissants are over proofed | Proof croissants until doubled in size. |
| Croissants were not fully thawed prior to proofing | Thaw croissants, covered, under refrigeration until completely thawed. |
| Humidity too high in proof box | Set proof box humidity controls to 70 – 80%. |
Possible Causes | Possible Solutions |
|---|---|
| Croissants were not egg washed prior to baking | Egg wash croissants using 1 part whole egg to 1 part water. |
