Classic croissant without filling, cooked exclusively with real butter (20% in the composition). The product is proofed and shock-frozen.
Wheat flour, butter (20%), sugar, eggs, iodized salt, yeast, gluten, flour improver (ascorbic acid)
To be defrosted for 30-40 minutes at 22°C.
Bake in owen with steam for 12-16minutes at 170-175°C.
Let it cool.