A frozen croissant with real butter, filling creme patissiere, 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||95 g|
|Pieces / carton||48|
|Pieces / bag||24|
|Bags / carton||2|
|Cartons / pallet||40|
|Shelf life||12 Months|
|Country of origin||BE|
Dough: wheat flour, Butter (milk) (16,0%), water, yeast, sugar, wheat gluten, salt, dried yeast, flour treatment agent (E300, enzyme), egg. Filling (20,4%): water, sugar, modified corn starch (E1442), skimmed milkpowder, egg yolk, coconut fat, thickening agent (E466), vanilla extract, salt. Decoration: maize grits/ corn grits. May contain traces of: almonds and hazelnuts.
Gluten wheat Egg MilkMay contain trace of:
Nutrition information pr. 100 g.
|- of which saturates||9.5 g|
|- of which sugars||9.8 g|