0 Mini swirl with raisins pure butter 24% 35 g | 24 % of butter in the dough (15,5% in the finished product) 200 pieces per box 30 min at room temperature 14 – 18 min at 165 – 170°C
0 Pure butter croissant 70 g | 24 % of butter in the dough 60 pieces per box 30 min at room temperature 18-20 min at 180°C
0 Cocoa & hazelnut croissant 85 g | Butter puff pastry 68 pieces per box 15 min at room temperature 18-20 min at 170-200°C
30 min at room temperature
30 min at room temperature
20 min at 200°C