The delicious vienneses pastries are made with a recipe rich in butter for meltingly soft texture and an intense taste
Description
This pain au chocolat combines the intense flavours of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy
Ingredients
WHEAT flour, fine butter (MILK) 21%, water, chocolate 8.6% (sugar, cocoa mass, cocoa butter 0.13%, emulsifier (SOYA lecithin), natural vanilla flavouring), sugar, yeast, whole MILK powder, WHEAT gluten, salt, EGGS, flour treatment agents (alpha-amylases, hemicellulases, ascorbic acid).Barn laid EGGS
GMO free: Yes
Irradiated: No
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) | 1576 / 377 |
| Total fat | 20 g |
| saturated fat | 13 g |
| trans fat | 0 g |
| Carbohydrates | 40 g |
| of which sugars | 11 g |
| Fibres | 2.7 g |
| Proteins | 7.9 g |
| Salt | 0.91 g |
| added sugar | 9.7 g |
Preparation
Bakken in oven
Tray arrangement (600 x 400) 12 items on a tray Defrosting approximately 30-45 min at room temperature. Preheating oven 190°C Baking (in ventilated oven)approximately 16-18 min at 165-170°C, open damper Cooling and rest on tray 15 min at room temperature
Contact details
BRIDOR
ZA Olivet 35530 Servon sur vilaine
Administrative:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer