RTP

BR31026 – Lunch Croissant Ready to Prove 30g

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30g x 400 – Ready to Prove

Delicate, buttery, and ready to bake. Our 30g Lunch Croissant is the perfect mini pastry for light meals, buffets, and on-the-go offerings.

Ready to prove – bake fresh for maximum aroma and texture
30g size – ideal for lunch boxes, snacks, and smaller portions
Serve plain or fill with cheese, ham, or sweet spreads

SKU: BR31026 Category: Viennoiserie and Pastries Tags: Viennoisserie, Pastries, Lunch Croissant, Ready to Prove

Description

WHEAT flour, water, fine butter (MILK) 17%, sugar, yeast, WHEAT gluten, salt, emulsifier (rape lecithin), flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases).

For allergens, including cereals containing gluten, see ingredients in capital letters. May contain traces of: sesame seeds, soya, nuts, eggs.

Date of minimum durability: 270 days (9 months) from the date of deep freezing marked on the package. Store at -18°C or below before use. DO NOT REFREEZE ONCE THAWED.

Storage conditions:
24h in refrigerator
3 days in the freezer compartment of the refrigerator
in the freezer at -18°C: until the date of minimum durability indicated on the packaging

Storage recommendations after baking:
At ambient temperature : 24 hours for organoleptic reasons ; 48 hours for food safety reasons. Maximum preservation after baking is 48 hours.

Per 100g:

Energy (kJ) – 1,462
Energy (kcal) – 349
Fat (g) – 15
of which saturates (g) – 9.6
of which trans fatty acids (g) – 0
Carbohydrate (g) – 44
of which sugars (g) – 6.5
Added sugars (g) – 5.2
Fibre (g) – 2.6
Protein (g) – 8.1
Salt (g) – 0.85
Sodium (g) – 0.34

	Tray arrangement (600 x 400)	20 items on a tray
	Proving directly	1h30-1h45 at 27-28°C, humidity 70-80%
	or Controlled proving	1h-1h15 at 27-28°C, humidity 70-80%
	Drying	10 min
	Glazing	Glaze the products.
	Preheating oven	190°C
	Baking (in ventilated oven)	approximately 13-14 min at 165-175°C, open damper
	Cooling and rest on tray	15 min at room temperature