Storage & Handling
Storage at -18°C or colder. Do not refreeze after defrosting.
Defrost 15 min - baking time 21 min - baking temp 170°-190°C
A straight croissant, made with 20% butter and 16 layers of dough. The croissant has a topping of rye, linseed and sunflower seeds. It has a weight of 75 grams.
Storage at -18°C or colder. Do not refreeze after defrosting.
Defrost 15 min - baking time 21 min - baking temp 170°-190°C
Milk, Eggs, Cereals containing gluten, Wheat, Rye
Nut (Almond), Nuts, Nut (Hazelnut)
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