Butter croissant 65g

Butter croissant 65g

120 mm

65 g

50 pcs

72 boxes

Gilding: Pasteurised whole liquid egg
Croissant dough roll 65g: Mega croissant flour, Butter (Fermented butter with lactic acid bacteria), Water, Sugar, Live yeast, Viennoise improving, Salt, Annatto colouring powder

defrosting time: 20 min
bake with some steam (3s injection)
bake in ventilated oven 12 min at 160°C + 5 min at 170°C
opened key 3 min before the end

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