A frozen croissant that still has to be baked after defrosting.
Baking information: Thaw & Bake
Defrost 15 min - baking time 21 min - baking temp 170°-190°C
Storage at -18°C or colder. Do not refreeze after defrosting.
|Weight / piece||70 g|
|Pieces / carton||48|
|Pieces / bag||24|
|Bags / carton||2|
|Cartons / pallet||80|
|Shelf life||12 Months|
|Country of origin||BE|
Dough: wheat flour, water, palm oil, sugar, yeast, rapeseed oil, Butter (milk) (1,7%), salt, wheat gluten, emulsifier (E471), acidity regulator (E330), natural flavouring, dried yeast, flour treatment agent (E300, enzyme), egg. Decoration: egg. May contain traces of: nuts.
Gluten Egg MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||8.6 g|
|- of which sugars||6.1 g|
|Fat (%)||17.38 %|