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
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 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 Apricot croissant 130 g | Butter puff pastry 45 pieces per box 30 min at room temperature 25-30 min at 165-170°C
4 h at 4°C
30 min at room temperature