This unique croissant is made using a soughdough base and is topped with a selection of seeds. With a light texture this croissant lends itself well as a sandwich carrier.
Allergens - For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of EGGS, soya, celery, almonds, hazelnuts, pecan nuts. Ingredients - WHEAT flour, water, vegetable oils (rapeseed, palm), 4% SESAME seeds, 4% flax seeds, 3% sunflower seeds, yeast, wholemeal WHEAT flour, WHEAT GLUTEN, iodised salt, dextrose, dried fermented WHEAT sourdough, vegetable proteins, malted BARLEY flour, salt, su Ingredients - gar, malted RYE flour, emulsifiers (E471, E322, E475, E472e), malted WHEAT flour, acidity regulator E330, flavourings, skimmed MILK powder, pea fibre, stabiliser E466, colouring E160a, flour treatment agent E300, antioxidant E300.
Preparation Guidelines - defrost at room temperature for 20-30 minutes. bake at 165-170°C temperature for 22-25 minutes. Give a steam for 5-10 seconds at the beginning of baking. consume after baking. Product shelf life after baking at room temperature - 16 hours. Shelf Life - 16h
Nutritional Values - per 100g Energy (kJ) - 1493 Energy (kcal) - 358 Total Fat (g) - 22 Saturated (g) - 9.1 Available Carbohydrate (g) - 31 Sugar (g) - 0.8 Dietary Fibre (g) - 3.1 Protein (g) - 7.5 Total Salt (g) - 1 Sodium (Na) (mg) - 400