Storage & Handling
Storage at -18°C or colder. Do not refreeze after defrosting.
Defrost 15 min - baking time 15 min - baking temp 170°-190°C
Prepared with a mix of butter and margarine and 16 layers of dough. The mini viennoiserie have a weight of 30 grams.
Storage at -18°C or colder. Do not refreeze after defrosting.
Defrost 15 min - baking time 15 min - baking temp 170°-190°C
Milk, Soybean, Eggs, Cereals containing gluten, Wheat
Nut (Almond), Nuts, Soybean, Rye, Nut (Hazelnut)
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