A frozen straight croissant made with real butter, which must still be fully 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||60 g|
|Pieces / carton||52|
|Pieces / bag||26|
|Bags / carton||2|
|Cartons / pallet||80|
|Shelf life||12 Months|
|Country of origin||BE|
Dough: wheat flour, water, Butter (milk) (15,8%), sugar, yeast, salt, wheat gluten, 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||9.3 g|
|- of which sugars||6.7 g|
|Fat (%)||13.71 %|