Pain au raisins 100g

Pain au raisins 100g

110 mm

100 g

45 pcs

81 boxes

Gilding: Pasteurised whole liquid egg
Pain au raisin roll dough 100g: Mega croissant flour, Butter (Fermented butter with lactic acid bacteria), Water, Sugar, Live yeast, Viennoise improving, Salt, Annatto colouring powder, Raisin cream unit: water, sultana small raisins, unheated custard cream

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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