A mini croissant made with real butter, with a hazelnut filling, chocolate topping 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||45 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) (15,9%), water, yeast, sugar, salt, wheat gluten, dried yeast, flour treatment agent (E300, enzyme), egg. Filling: sugar, palm oil, hazelnuts (2,6%), reduced cocoa powder, skimmed milk powder, almonds, emulsifier (E322 (Soja)), natural vanilla flavouring. Decoration: chocolate (cocoa solids: 35 % minimum) (6,7%) (sugar, cocoa mass, cocoa butter, emulsifier (E322 (Soja ))), egg.
Gluten Egg Soya Milk Nuts
Nutrition information pr. 100 g.
|- of which saturates||11 g|
|- of which sugars||16 g|