| |  | Description | | | Chocolate, cream or apricot jam croissants, perfect to start day in the best way.
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| | Ingredients | | | • Chocolate: soft wheat flour, water, sugar, vegetable margarine, eggs, yeast of beer, chocolate (12%), natural aromas, salt, emulsifying: E472, E322; dyes: E160b.
• Cream: soft wheat flour, water, sugar, vegetable margarine, eggs, yeast of beer, vanilla cream (20%), natural aromas, salt, emulsifying: E472, E322; dyes: E160b.
• Apricot jam: soft wheat flour, water, sugar, vegetable margarine, eggs, yeast of beer, jam of of apricots (12%), natural aromas, salt, emulsifying: E472, E322; dyes: E160b.
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| | Retail Packet | | |  | PSE tray with film and label for foods | | Pieces for packet | 10 | | Net weight | 650 g | | Average weight for piece | 65 g | | Packets for carton | 12 | | Chocolate EAN Code | 8006704500053 | | Cream EAN Code | 8006704500046 | | Apricot Jam EAN Code | 8006704500084 |
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| | Pallet | | | | | | Number
of Cartons | Cartons
for Layer | Number
of Layers | Dimensions
in centimeters | Weight* | | Pallet Retail | 54 | 9 | 6 | 80x120x133 | 412,2 Kg | | | *without platform - photo pallet - photo carton |
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| | Preparation | | | Let the croissants leaven at almost 18°C for 8-10 hours; brush with beaten whole egg, therefore cook in oven at 180°C for about 15 minutes.
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| | Storage | | | | In the freezer | | **** o *** (-18°C) | see the date on the packet | | ** (-12°C) | 1 month | | * (-6°C) | 1 week | | | In the ice box: 3 days | | | In the refrigerator: consume within 24 hours from defrosting. | | | Once defrosted, the product must not be refrozen, it must be kept in the refrigerator and consumed within 24 hours. |
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