A frozen croissant made with real butter, which must still be fully 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||70 g|
|Pieces / carton||48|
|Pieces / bag||24|
|Cartons / pallet||40|
|Shelf life||12 months|
|Country of origin||BE|
Dough: WHEAT flour, Butter (MILK) (20,6%), water, yeast, sugar, salt, WHEAT gluten, dried yeast, flour treatment agent (alpha-amylase, E300, xylanase), EGG. Decoration: EGG. May contain traces of: Hazelnuts, almonds and sesame seeds.
Nutrition information pr. 100 g.
|- of which saturates||0 g|
|- of which sugars||0 g|