Mini 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 minutes at 22°C. Bake in owen with steam for 10-12minutes at 180-190°C. Let it cool.