Mini butter croissant – a compact croissant in a classic format, designed for portion serving and use in breakfast and buffet formats. It contains 20% butter, which provides a rich buttery taste and ensures a characteristic layered dough structure.
After baking, the croissant features an even golden crust, a well-defined layered structure, and a delicate, airy crumb. Thanks to its compact size, it is convenient for serving, holds its shape well, and is suitable both for individual consumption and for making mini sandwiches.
The product is pre-proofed and frozen, which simplifies the preparation process, reduces staff workload, and ensures consistent baking results.
Product size: weight before baking – 25 g; weight after baking – approximately 21 g; length – 6.5 cm; width – 4.2 cm; height – 2.5 cm.
Mini croissants are ideal for breakfasts, buffets, and catering, and can also be used as a base for various serving options.
La Lorraine Bakery Group is a Belgian family-owned company with more than 85 years of experience, one of the leading European manufacturers of professional bakery products for HoReCa.
WHEAT flour, butter (MILK) 20%, water, sugar, EGGS, iodised salt (salt, potassium iodate), baker’s yeast, gluten (WHEAT), flour treatment agent (ascorbic acid). MAY CONTAIN TRACES OF SOYA, SESAME SEEDS.
Put the products on a baking sheet with parchment at a distance of 2-3 cm from each other. Defrost (defrost) them for 30-40 minutes at room temperature. Preheat the oven to 180°C. Bake the products with steam humidification at 165-170°C for 12-14 minutes until evenly golden. Leave to cool.
