Defrost the mini butter croissant for 15-20mins before baking.
Oven (170-180°C): Bake pastries on baking paper for 16-18 minutes. Leave to cool for 10 minutes before tasting.
Wheat flour, butter, water, sugar, eggs, yeast, wheat gluten, salt, enzymes (amylases, hemicellulases), flour treatment agent (ascorbic acid).
Allergen information: contains gluten, eggs, and dairy products. May contain traces of soya and nuts.
|Average Nutritional Values (serving size 100g)
||Per 100 g
Percent values are based on a 2000 calorie diet.
In the freezer at -18 ° C until the date indicated on the packaging.
Never refreeze a thawed product.