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 Cocoa & hazelnut croissant 85 g | Butter puff pastry 68 pieces per box 15 min at room temperature 18-20 min at 170-200°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
20 min at 200°C
30 min at room temperature
4 h at 4°C