A new form of curved croissant with a rich butter recipe
Ingredients
WHEAT flour, fine butter (MILK) 25%, water, yeast, sugar, EGGS, salt, WHEAT gluten, flour treatment agents (alpha-amylases, hemicellulases, ascorbic acid).
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) | 1554 / 372 |
| Total fat | 21 g |
| saturated fat | 14 g |
| trans fat | 0 g |
| Carbohydrates | 37 g |
| of which sugars | 5.6 g |
| Fibres | 2.3 g |
| Proteins | 7.6 g |
| vegetable protein | 0 g |
| animal protein | 7.6 g |
| Salt | 0.97 g |
| added sugar | 4.4 g |
| salt added | 0.94 g |
Preparation
Bake in oven
Tray arrangement (600 x 400)9 items on a trayDefrostingapproximately 30-45 min at room temperaturePreheating oven190°CBaking (in ventilated oven)approximately 15-18 min at 165-170°C, open damperCooling and rest on tray15 min at room temperature
Contact details
Victoria Trading
Clarissenhof 1d, 4133 AB Vianen
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