Butter-enriched croissant XXL – a large-format croissant developed as a versatile base for fillings. The recipe contains 2% butter, providing a light buttery aroma without overpowering the taste and maintaining a balanced flavour profile with fillings. This formulation ensures cost efficiency and consistent performance in operation.
After baking, the croissant features a well-defined layered structure, a crispy crust, and a soft, airy crumb. It holds its shape well and is convenient for sandwich preparation.
Product size: weight before baking – 90 g; weight after baking – approximately 75 g; length – 15 cm; width – 6.5 cm; height – 4.5 cm.
The XXL format is optimal for HoReCa and retail, easy to handle and adaptable to various serving formats.
La Lorraine Bakery Group is a European manufacturer of professional bakery products with over 85 years of experience, whose products are adapted to the needs of HoReCa and ensure consistent results in operation.
WHEAT FLOUR, water, palm vegetable fat, sugar, palm vegetable fat, EGGS, rapeseed oil, BUTTER (MILK) (1.9%), iodized salt (salt, potassium iodate), yeast, emulsifiers (mono- and diglycerides of fatty acids, lecithin), antioxidants (glycerol and citric acid and fatty acid esters, concentrated mixed tocopherol, fatty ascorbic acid ester), flavoring, acidifier (citric acid), preservative (potassium sorbate), wheat gluten, salt, coloring, flour improver (ascorbic acid). May contain small amounts of: 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 40-50 minutes at room temperature. Preheat the oven to 180°C. Bake the products at 165-170°C for 22-24 minutes until evenly golden brown. Leave to cool.
