A blended butter mix croissant with a light, open texture; filled end-to-end with almond paste and topped with flaked almonds.
Baking information: Bake frozen
Bake for approx. 20 minutes at 190°C. Recommended shelf life after baking is 24 hours.
Frozen (< -18°C)
|Weight / piece||96.3 g|
|Pieces / carton||48|
|Pieces / bag||24|
|Bags / carton||2|
|Cartons / pallet||70|
|Shelf life||12 months|
|Country of origin||BE|
Dough: WHEAT Flour (contains: WHEAT Gluten, Flour Treatment Agent (Ascorbic Acid E300)), Water, Palm Fat, Yeast, Sugar, Butter (MILK), Rapeseed Oil, Salt, Baking Improver (WHEAT Gluten, WHEAT Flour, Yeast, Flour Treatment Agent (Ascorbic Acid E300)), Emulsifier (Mono- and diglycerides of fatty acids E471), Acidity Regulator (Citric Acid E330), Flavouring, EGG. ALMOND Filling (19%) (Sugar, ALMONDS (6.5%), EGG White, Inverted Sugar Syrup, Water, EGG Yolk, Invertase E1103). Topping: ALMOND Flakes (4.2%). Inclusion: 1 x 65g Icing Sugar Pot (Icing Sugar, Potato Starch).
For allergens, including cereals containing gluten, see ingredients in CAPITALS. May also contain traces of other nuts.
Gluten wheat Egg Milk Nuts AlmondsMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||8.97 g|
|- of which sugars||13.7 g|