Mini Butter Croissant

Small butter croissant with 24 % butter and natural sourdough: golden brown and crisp outside, tender and airy layered inside, in a handy 40 g size.

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

Preparation: straight from frozen into the preheated oven, bake 20–22 minutes at 165–170 °C.

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