A frozen croissant made with real butter, which must still be fully baked after defrosting.
Ingredients
Dough: WHEAT flour, butter (MILK) (20,6%), water, yeast, sugar, 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) | 1411 / 337 |
| Total fat | 18 g |
| saturated fat | 11 g |
| Carbohydrates | 37 g |
| of which sugars | 5.9 g |
| Fibres | 1.7 g |
| Proteins | 6.4 g |
| Salt | 0.86 g |
Preparation
After defrosting (+/- 30 min) at room temperature, bake at 170-190 °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