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In stock
Braided with beech and poppy seeds
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Weight: | 130 g. |
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Packing: | 50 p. |
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Expiration date: | 6 months |
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Baking time: | 20 min. |
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Baking temperature: | 190-210 °C |
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Description
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General instructions for use
| Energy value | 424.15kcal/1774.02kJ |
| Carbohydrates | 59.03g |
| Sugars | 2.02g |
| Total fat | 16.95g |
| Saturated fat | 8.7g |
| Protein | 8.9g |
| Salt | 1.54g |
General instructions for use
| 1 phase: | Defrost the croissant for 30 minutes at a temperature of 30 ˚C. |
| 2 phase: | Ferment the pre-thawed croissant in a chamber at a temperature of 35 ˚C and a humidity of 60% for 60 minutes. |
| 3 phase: | Bake the fermented croissant for 20 minutes in a preheated oven at 210 ˚C with the addition of steam. |
