Ready to prove

Image	Code	Product	Thawing	Direct rise	Controlled rise	Preheat/Baking
Butter
	5100002	Straight butter croissant PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5104002	Straight butter croissant INTENSE PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100011	Chocolate roll PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5104011	Chocolate roll INTENSE PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100013	Chocolate cream roll PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100021	Danish butter roll with raisins PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5103021	Danish butter roll with raisins 75g PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100022	Danish butter roll PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5103022	Danish butter roll 70g PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100023	Danish Butter roll with chocolate drops PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100028	Danish Butter square (not rolled) PLF-B	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100029	Coco-chocolate roll GBD-B New	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100030	Caramel-chocolate roll GBD-B New	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100032	Butter twist PLF-B	45′	1h30-2h 28-29°C	blocking 2°C 1h30-2h 28-29°C	12-15′ 175°C/165°C
	5100035	Sugar twist PLF-B	45′	1h30-2h 28-29°C	blocking 2°C 1h30-2h 28-29°C	12-15′ 175°C/165°C
Margarine
	5100040	Croissant PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100041	Sugar croissant PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100042	Chocolate roll PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100055	Round Swiss whirl with frangipane PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100056	Round Swiss whirl PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5103056	Round Swiss whirl 105g PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100057	Long Swiss roll PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5103057	Long Swiss roll 95g PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100058	Round hazelnut cinnamon whirl PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100060	Shell squares PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100065	Pudding pastry PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100066	Twist with chocolate drops PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C
	5100070	Triangle crème PLF-M	45′	2h-2h30 28-29°C	blocking 2°C 2h-2h30 28-29°C	15-18′ 175°C/165°C