0 Mini croissant pure butter 24% 30 g | 24 % of butter in the dough 180 pieces per box 30 min at room temperature 14 – 18 min at 165 – 170°C
0 Pure butter pain au chocolat cream pure butter 18% 90 g | 18 % of butter in the dough (21% in the finished product) 70 pieces per box 30 min at room temperature 22-24 min at 165-170°C
0 Pure butter apple turnover 100 g | 33 % of butter in the dough (20,5% in the finished product) 54 pieces per box 1 h at room temperature 25 min at 200°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
30 min at room temperature
30 min at room temperature
