Product description
The perfect balance of wheat sourdough, milk, and butter ensures the delicate texture of a croissant made from the thinnest puff pastry.
Requires defrosting. Proof at a temperature of 25±2 °C
for 50-60 minutes, then bake at 170-180 °C for 18-22 minutes. Steam in the first minute.
Storage after cooking: 12 hours on a dry shelf.
The appearance of the product in the box may differ from its appearance on the photo on the website.
Specifications
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Unit weight, g120
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Shelf life in the freezer365 days at -18°C
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Key ingredientswheat flour, sugar, yeast
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Preparationdefrost at a temperature of 25±2°C for 50-60 minutes, bake at a temperature of 170-180°C for 18-22 minutes.
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