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delasmontanas | Dec 14, 201407:26 PM

Hi there -- this is a post for Ralph -- Thank You so much for the croissant formula -- it was my first try and they turned out beautifully!!! I work at a commercial bakery and used the sheeter to roll them and the Doyon convection oven to bake them. I am interested to know if you have any suggestions about oven temperature for that oven and length of bake -- I baked them at 300 degrees F -- and in retrospect, I could have baked them a little harder. So, any wisdom you care to pass on would be appreciated Thanks again!

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