A frozen croissant made with real butter that still has to be baked after defrosting.
Description
FRENCH BUTTER CURVED CROISSANT
Ingredients
Dough: WHEAT flour, Butter (MILK) (23,0%), water, yeast, sugar, salt, WHEAT gluten, flour treatment agent (E300), enzyme, EGG. Decoration: EGG. May contain traces of: hazelnuts, almonds.
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) | 1463 / 349 |
| Total fat | 20 g |
| saturated fat | 13 g |
| Carbohydrates | 36 g |
| of which sugars | 5.7 g |
| Fibres | 1.6 g |
| Proteins | 6.3 g |
| Salt | 0.85 g |
Preparation
Bakken in oven
After defrosting (+/- 15 min) at roomtemperature, bake at 170-190°C for +/- 21 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