0 Mini pure butter pain au chocolat 30 g | 24 % of butter in the dough (21% in the finished product) 180 pieces per box 30 min at room temperature 14 – 18 min at 165 – 170°C
0 Apricot croissant 130 g | Butter puff pastry 45 pieces per box 30 min at room temperature 25-30 min at 165-170°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
30 min at room temperature
30 min at room temperature
4 h at 4°C