Cereal croissant with curd and ketchup

Cereal croissant with curd and ketchup

Pastry others
95g
up to 3 months from date of manufacture

Preparation: after thawing let rise for 60-70 min. at 40 ° C and rel. humidity of 70%

Baking: in a preheated oven at 190 ° C - initial temperature of 210 ° C, 12 to 14 minutes

Weight in the frozen state 95 g

Loss of cooking about 12%

Packing 50 / 100 pieces in bags

Storage in freezer, -18 ° C and lower

Cream lump cottage cheese, ketchup

Product with excellent taste unusual combination creams, which imparts a unique flavor