Buttercroissant

Classic butter croissant with 24 % butter and natural sourdough: golden brown and crisp outside, tender and airy layered inside.

Ideal for cafés, hotel breakfast buffets, bakeries and catering.

Preparation: straight from frozen into the preheated oven, bake 23–25 minutes at 165–170 °C.

Storage: frozen at a minimum of −18 °C, 10 months shelf life.