A mini croissant made with real butter, with an apricot filling which must still be fully baked.
Baking information: Thaw & Bake
Defrost 15 min - baking time 18 min - baking temp 170°-190°C
Storage at -18°C or colder. Do not refreeze after defrosting.
|Weight / piece||40 g|
|Pieces / carton||108|
|Pieces / bag||36|
|Bags / carton||3|
|Cartons / pallet||80|
|Shelf life||12 Months|
|Country of origin||BE|
Dough: wheat flour, Butter (milk) (18,1%), water, yeast, sugar, salt, wheat gluten, dried yeast, flour treatment agent (E300, enzyme), egg. Filling: sugar, apricots (2,0%), glucose syrup (wheat), apple, water, gelling agent (E410, E440ii), acidity regulator (E330, E331iii), natural flavouring. Decoration: egg. May contain traces of: nuts.
Gluten Egg MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||10 g|
|- of which sugars||12 g|