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Croissant cheese and bacon filled
Soft salty puff-pastry, sourdrough
75g
50 / 100 pieces in plastic bags
up to 3 months from date of manufacture
in freezer, in -18 °C
Preparation:
after thaw let the pastry rise 60-80min in 40°C and humidity 70%
Baking:
loss 10-15%
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