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 Turnover filled with apple and raspberry pure butter 37% 100 g | 37 % 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 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
30 min at room temperature
30 min at room temperature
20 min at 200°C