Our Pain au Chocolat is filled with the finest dark Belgian chocolate. The pastry has been allowed to develop naturally while it rests for a long period of time which contributes to making the pain light and airy. The Pain au Chocolat is brushed with egg which gives it a beautiful golden surface colour. A special feature of our filled croissants is that the filling goes right out to the ends of the croissant to ensure that every bite is a delight.
Baking information: Bake frozen
Directly from frozen into pre-heated oven at 170°C/338°F-190°C/374°F (convection oven). Bake for 21 minutes. Ovens vary, so adjust time, not temperature. Let the product cool down before serving. Successful results can also be optained by thawing the product for around 15 min. prior to baking.
At -18°C or colder. Do not re-freeze after defrosting.
|Weight / piece||75 g|
|Pieces / carton||48|
|Cartons / pallet||40|
|Shelf life||9 months|
|Country of origin||BE|
Wheat flour, water, palm oil, yeast, sugar, rapseed oil, butter 2%, salt, wheat gluten, emulsifier (vegetable E471), dried yeast, acidity regulator (E330), natural flavouring, flour treatment agent (amulase, E300, xylanase), egg. Chocolate 9,5% (sugar, cocoa mass, cocoa butter, emulsifier (E322-soya). Decoration: Egg. May contain trace of almond, hazelnuts and sesame seeds.
Gluten Egg Soya MilkMay contain trace of:
Nuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||9.4 g|
|- of which sugars||9.1 g|