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 Mini pure butter apple turnover 40 g | 33 % of butter in the dough (24,5% in finished product) 130 pieces per box 30 min at room temperature 12 min at 200°C
0 Pure butter swirl with raisins and custard 110 g | 24 % of butter in the dough (15,5% in the finished product) 60 pieces per box 30 min at room temperature 23-27 min at 165-170°C
4 h at 4°C
20 min at 200°C
30 min at room temperature