Simple viennese pastries with a light and crispy texture, made from margarine or fatblend.
Description
The association of plants and the lovely taste of butter in a qualitative mini croissant.
Ingredients
WHEAT flour, fat blend (palm fat, water, coconut fat, concentrated butter (MILK), emulsifier (mono- and diglycerides of fatty acids), natural flavouring, acidity regulator (citric acid), colour (beta-carotene from natural origin)), water, yeast, sugar, EGGS, salt, WHEAT gluten, 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) | 1552 / 372 |
| Total fat | 21 g |
| saturated fat | 11 g |
| trans fat | 0 g |
| Carbohydrates | 37 g |
| of which sugars | 5.5 g |
| Fibres | 2.3 g |
| Proteins | 7.5 g |
| Salt | 0.99 g |
| added sugar | 4.4 g |
Preparation
Bakken in oven
Tray arrangement (600 x 400) 24 items on a tray Defrosting approximately 30-45 min at room temperature. Preheating oven 190°C Baking (in ventilated oven)approximately 13-14 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