Butter-enriched croissant – a standard-size croissant designed as a versatile base for a wide range of fillings. It contains 2% butter, which provides a light buttery aroma without overwhelming the taste and allows for effective pairing with different types of fillings. This recipe optimizes cost efficiency and ensures consistent performance in use.
After baking, the croissant features an even golden crust, a well-defined layered structure, and a soft, airy crumb.
Product size: weight before baking – 65g; weight after baking – approximately 54g; length – 13.5cm; width – 6cm; height – 4cm.
The format is optimal for HoReCa and retail as a base product with versatile applications: for sandwiches, breakfasts, and combined serving formats.
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, water, palm fat, sugar, CHICKEN EGGS, sunflower oil, BUTTER (MILK) (1.8%), iodized salt (salt, potassium iodate), yeast, gluten (WHEAT), emulsifier (mono- and diglycerides of fatty acids), acidity regulators (citric acid, sodium citrate), salt, flavoring, color (carotenes), flour treatment agent (ascorbic acid). May contain traces of: oats, soy, nuts, sesame seeds.
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 with steam humidification at 165-170°C for 20-22 minutes until evenly golden. Leave to cool.
