Butter Croissant Premium – a classic French croissant with 25% butter content, delivering a rich buttery flavour and a naturally layered dough structure. The recipe is based on high-quality ingredients, where butter defines the product’s premium level.
A long proofing process ensures even layer development and creates a light, airy texture.
After baking, the croissant features an even golden crust, a distinct layered structure, and a delicate crumb. It has a voluminous appearance, holds its shape well, and ensures consistent performance in operation.
Product size: weight before baking – 70g; weight after baking – approximately 58g; length – 14cm; width – 6cm; height – 4.5cm.
The format is optimal for HoReCa and retail as a ready-to-serve premium item or as a base for sandwiches and filled presentations.
La Lorraine Bakery Group is a Belgian family-owned company with over 85 years of experience and one of the leading European manufacturers of professional bakery products for HoReCa.
Wheat flour, butter (25%), water, sugar, eggs, iodized salt, yeast, gluten, flour improver (ascorbic acid)
Put the products on a baking sheet with parchment at a distance of 3-4 cm from each other. Defrost (defrost) them for 30-40 minutes at room temperature. Preheat the oven to 180°C. Bake the products at 165-170°C for 21-23 minutes until evenly golden brown. Leave to cool.
