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 Almond triangle pure butter 21% 100 g | 21 % of butter in the dough 84 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
4 h at 4°C
30 min at room temperature
20 min at 200°C