This croissant is developed in accordance with the original, traditional French recipe. That means only the best ingredients and a lot of patience. A long rest period of at least 5 hours so that the dough can develop more aromas and flavors. Made with 23% butter. The croissant has a weight of 70 grams.
Ingredients
Dough: WHEAT flour, butter (MILK) (22,9%), water, sugar, yeast, salt, WHEAT GLUTEN, flour treatment agent (E300), enzyme, EGG. Decoration: EGG. May contain: other cereals containing gluten.
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |
|---|---|
| Per 100 (g) | |
| Energy (kJ/kcal) | 1466 / 350 |
| Total fat | 20 g |
| saturated fat | 13 g |
| Carbohydrates | 37 g |
| of which sugars | 6.8 g |
| Proteins | 6.2 g |
| Salt | 0.83 g |
Quality marks & features
Preparation
Bake in oven
After defrosting (+/- 30 min) at roomtemperature, bake at 170-180°C for +/- 19 min.
Contact details
Lantmannen Unibake Londerzeel
Nijverheidsstraat 3, 1840 Londerzeel
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer