Apricot Butter Pastry

• Overview
• Ingredients and Allergens
• Preparation Guidelines & Shelf Life
• Nutritional Values & Kcals

Flaky croissant butter pastry filled with sweet juicy apricot halves on a layer of creme patissiere. This product is ready to bake.

Allergens - For allergens, see ingredients in CAPITALS. The product may contain traces of NUTS, SESAME, SOYA, RYE, BARLEY, OATS, SPELT.

Ingredients - WHEAT flour, apricots (25,3%), water, BUTTER (MILK) (12,6%), whole MILK, sugar, EGGS, yeast, modified starch, whole MILK powder, skimmed MILK powder, iodized salt (salt, potassium iodate), WHEAT GLUTEN, EGG yolk, WHEAT malt flour, LACTOSE (MILK), thickene

Ingredients - r (E 401), stabilizer (E 450), dextrose, flavouring, emulsifier (E 472e), flour treatment agents (lipo-oxygenase, cellulases, amylases, oxidases, E 300, xylanase, alpha-amylases, hemicellulase), firming agent (E 509), colouring agent (E 160a, E 101), anti

Ingredients - oxidant (E 300).

Preparation Guidelines - Pre-heat oven at 170°C. Take the pastry out of the packaging and let them thaw for 15 min at room temperature. Bake for 18-20 min with steam .

Shelf Life - 12 hours

Energy (kJ) - 1182

Energy (kcal) - 282

Total Fat (g) - 13

Saturated (g) - 8.8

Available Carbohydrate (g) - 35.6

Sugar (g) - 13.3

Dietary Fibre (g) - 1.4

Protein (g) - 5

Total Salt (g) - 0.5

Sodium (Na) (mg) - 200