Pain au Chocolat (Ready to Prove)

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

Pain au Chocolat made with a unique recipe with added milk and cream to add an indulgent flavour. Made with puree butter flaky pastry, soft centre and chocolate inclusion.

Allergens - For allergens, including cereals containing gluten, see ingredients in capital letters. May contain traces of: sesame seeds, nuts

Ingredients - WHEAT flour, fine butter (MILK) 20%, water, chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier (SOYA lecithin), natural vanilla flavouring), sugar, yeast, WHEAT gluten,

Ingredients - whole MILK powder, EGGS, salt, cream powder (MILK fat, non-fat dry matter of cream (MILK)), emulsifier (rape lecithin), colour (beta-carotene from natural origin), flour treatment agents (ascorbic acid, hemicellulases, alpha-amylases)

Preparation Guidelines - Proving directly: 1h50-2h10 at 27-28°C, humidity 70-80% or Controlled proving 1h20-1h35 at 27-28°C, humidity 70-80%. Drying: 20 min. Glaze the products. Preheating oven: 190°C. Baking in ventlated oven: 15-17 min at 165-175°C, open damper.

Shelf Life - 2 days

Energy (kJ) - 1801

Energy (kcal) - 431

Total Fat (g) - 22

Saturated (g) - 15

Available Carbohydrate (g) - 46

Sugar (g) - 14

Dietary Fibre (g) - 2.9

Protein (g) - 8.6

Total Salt (g) - 1

Sodium (Na) (mg) - 400