A double-coloured butter croissant made with natural and raspberry laminated yeast doughs and a generous raspberry filling. Containing 16% butter in the total recipe, it combines vibrant colour with a light, flaky texture and pronounced fruit flavour.
Technical
Format: Pre-proved frozen double-coloured butter croissant with raspberry filling; approximately 90 g each; 40 pieces per case
Preparation: Defrost for approximately 30 minutes at 22°C. Preheat oven to 200°C, then bake at 170°C for approximately 17 minutes
Storage: Keep frozen at −18°C
