A frozen croissant with real butter, filling creme patissiere, that still has to be baked after defrosting.
Baking information: Thaw & Bake
After defrosting (+/-15 min) at roomtemperature, bake at +/-185 °C for +/-21 min
Storage at -18°C or colder.
|Weight / piece||95 g|
|Pieces / carton||48|
|Pieces / bag||48|
|Cartons / pallet||80|
|Shelf life||12 months|
|Country of origin||BE|
Dough: WHEAT flour, Butter (MILK) (15,4%), water, yeast, sugar, WHEAT gluten, salt, dried yeast, flour treatment agent (alpha-amylase, amylase, E300, xylanase), EGG. Filling: (23,2%) water, sugar, modified corn starch, skimmed MILKpowder, EGG yolk, palm fat, preservative (E202), natural vanilla flavouring, salt. Decoration: corn cracks. May contain traces of: hazelnuts, almonds and sesame seeds.
Gluten Egg MilkMay contain trace of:
Gluten Egg Milk Nuts Sesame seeds
Nutrition information pr. 100 g.
|- of which saturates||9.45 g|
|- of which sugars||9.85 g|