PAIN AUX RAISINS
105 Net weight/volume
An unbaked, frozen, pre proved premier all-butter croissant pastry filled with raisins and a vanilla crème patissier.
IngredientsDough: WHEAT Flour (contains: WHEAT Gluten), Butter (MILK) (16,4%), Water, Yeast, Sugar, Baking Improver (WHEAT Gluten, WHEAT Flour, Flour Treatment Agent (Ascorbic Acid E300)), Skimmed MILKpowder, Salt, LACTOSE, EGG. Filling: Crème Patissière (17.1%) (Water, Sugar, Thickener (Modified Potato Starch), EGG, Whole MILK Powder, Whey Powder (MILK), Whole EGG Powder, Vanilla Flavouring with other Flavourings, Colour (Beta Carotene E160a(iii)), Vanilla Extract), Raisins (8.5%) (Raisins, Cotton Seed Oil). Topping: EGG Wash. For allergens, including cereals containing gluten, see ingredients in CAPITALS. May also contain traces of nuts and soya.
- Cereals containing gluten
May contain traces of
Storage & handling
At -18°C or colder. Do not re-freeze after defrosting.
Bake for 20 minutes at 190°C. Recommended shelf life after baking is 24 hours.
|Country of origin||Belgium|
|per 100 g|
|Energy, kJ||343 kcal|
|Energy, kJ||1440 kJ|
|Fat of which is saturated acids||9.9 g|
|Carbohydrate of which sugar||13.5 g|