The generosity, flavour and crispiness of the Eclat du Terroir recipe in a pain au chocolat
Zutaten
WHEAT flour, fine butter (MILK) 21%, water, chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier (SOYA lecithin), natural vanilla flavouring), sugar, yeast, whole MILK powder, WHEAT gluten, salt, emulsifier (rape lecithin), flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases)
GMO-frei: Ja
Bestrahlt: Nein
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) | |
| Energy (kJ/kcal) | 1627 / 389 |
| Total fat | 21 g |
| saturated fat | 13 g |
| trans fat | 0 g |
| Carbohydrates | 41 g |
| of which sugars | 13 g |
| Fibres | 2.6 g |
| Proteins | 7.7 g |
| Salt | 0.9 g |
Zubereitung
Geen bereiding noodzakelijk
Plating (600x400) 12 units per plate Grow for 1h30-1h45 at 27-28°C, humidity 70-80% Leave to dry for 10 min Gild products Preheat oven to 190°C Bake for 16-17 min at 165-175°C Cool on plate for 15 min at room temperature
Kontaktdetails
rens strijbosch
Het schild 39 V4, 5275EB, Nederland
Customer Support:Diese Spezifikation stammt aus der Datenbank von PS in foodservice.
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