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||17 Months|
|Country of origin||BE|
Dough: wheat flour, water, palm oil, sugar, yeast, Butter (milk), coconut oil, salt, rapeseed oil, wheat gluten, emulsifier (E471), flour treatment agent (E300, enzyme), acidity regulator (E330), natural flavouring, egg. Decoration: egg. May contain traces of: hazelnuts, almonds.
Gluten Egg MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||9.6 g|
|- of which sugars||6.2 g|
|Protein (%)||8 %|
|Carbohydrate (%)||46 %|
|Fat (%)||46 %|
|Dietary Fiber (%)||1 %|