Troubleshooting Guide - Frozen Croissant Dough

Not seeing desired results for frozen croissant dough? Get help below!
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  • Why didn’t the croissants proof?   Why are the croissants proofing too slowly?

    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    Product is out of date

    Dispose of out of date products.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.

  • Why didn’t the croissant rise during baking?

    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.

  • Why is the croissant dense?

    Possible Causes

    Possible Solutions

    Croissants are under proofed

    Proof croissants until doubled in size.

  • Why did the croissants collapse?

    Possible Causes

    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.

  • Why doesn’t the croissant have texture and definition?

    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%.

  • Why is the finished croissant dull in color?

    Possible Causes

    Possible Solutions

    Croissants were not egg washed prior to baking

    Egg wash croissants using 1 part whole egg to 1 part water.