BUTTER CROISSANT GELFINOR SECRETS
Beschreibung
RGEL Secrets croissant
Zutaten
Flour (WHEAT), butter (MILK) (26%), water, sugar, yeast, WHEAT gluten, salt, whole MILK powder, devitalised dried WHEAT leaven, sweet whey powder (MILK), flour treatment agent (ascorbic acid), turmeric, enzymes.
Allergene
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Nutrients
| Product | |||
|---|---|---|---|
| Per 100 (g) | Per portion (75 g) | RI*/GDA | |
| Energy (kJ/kcal) | 1564 / 375 | 1173 / 281 | 14% |
| Total fat | 22 g | 16 g | 23% |
| saturated fat | 14 g | 11 g | 55% |
| Carbohydrates | 37 g | 28 g | 11% |
| of which sugars | 7.4 g | 5.6 g | 6% |
| Fibres | 1.2 g | 0.9 g | |
| Proteins | 6.7 g | 5 g | 10% |
| Salt | 0.91 g | 0.68 g | 11% |
*Reference-intake of an average adult (8400kJ/2000kcal).
Zubereitung
Controlled proving: blocking at 4°C (or blocking at -4°C then go to 28°C in 3h) then proving: 2h15 +/-15 min or Direct proving: 2h45 +/-15 min at 28°C (80% of humidity). Glaze with eggs. Preheat the oven. Baking: 14 +/-2 min at 175 +/-10°C, damper open. These instructions are merely indicative, baking time and baking temperature depend on the type of equipment. DO NOT REFREEZE AFTER DEFROSTING.
Kontaktdetails
VANDEMOORTELE EUROPE NV
"OTTERGEMSESTEENWEG-ZUID 816, 9000 GENT, BELGIUM"
Consumer Support:Diese Spezifikation stammt aus der Datenbank von PS in foodservice.
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