Mix mini Viennese Pastry
Bridor Une Recette Lenôtre Professionnels
REF.
33861
The mini Viennese pastry assortment combines the convenience of mini packs, which are easy to insert on shelves, with an all-in-one mini Viennese pastry range with recipes that are rich in fine butter, with a crispy and meltingly-soft texture and delicious flavours.
The benefits of this product :
- An assortment of ready-to-bake mini Viennese pastries with Charentes-Poitou PDO butter
- An assortment of mini Viennese pastry classics
- An all-in-one assortment, ideal for small storage spaces
-
Ready to Bake
-
90
-
144
Storage conditions :
Store at -18°C or below before use. DO NOT REFREEZE ONCE THAWED.
Date of minimum durability :
12 months
Ingredients :
Lunch Pain au chocolat: WHEAT flour, Charentes-Poitou PDO butter (MILK) 20%, water, chocolate 14.1% (sugar, cocoa mass, cocoa butter, emulsifier (SOYA lecithin), natural vanilla flavouring), sugar, yeast, whole MILK powder, salt, EGGS, WHEAT gluten, flour treatment agents (alpha-amylases, ascorbic acid, hemicellulases). Lunch Croissant: WHEAT flour, Charentes-Poitou PDO butter (MILK) 23%, water, sugar, yeast, whole MILK powder, salt, WHEAT gluten, EGGS, flour treatment agents (alpha-amylases, ascorbic acid, hemicellulases). Pain aux Raisins: WHEAT flour, water, Charentes-Poitou PDO butter (MILK) 18%, raisins 12.9%, EGGS, sugar, maize starch, yeast, skimmed MILK powder, salt, whey powder (MILK), WHEAT gluten, whole MILK powder, EGGwhite powder, thickener (sodium alginate), emulsifier (rape lecithin), cotton-seed oil, non-hydrogenated rapeseed oil or sunflower oil, turmeric extract, natural flavouring, flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases), acidity regulator (citric acid), carrot extract. May contain traces of: sesame seeds, nuts.
Butter Type :
Beurre Charentes-Poitou (PDO)
Unit weight sold :
31.6667
g
Allegations :
Suitable for vegetarians
Tray arrangement information
Tray arrangement :
24 items on a tray
Defrosting information
Defrosting :
approximately 30-45 min at room temperature.
Pre-heating information
Preheating :
190°C
Baking information
Backing :
approximately 13-14 min at 165-170°C, open damper
Resting time information
Rack in a temperature :
15 min at room temperature
Videos
Didn't find what you were looking for ?