A light eating croissant is made with a vegan friendly recipe. This croissant is made with a fresh sourdough base and filled with a natural apricot jam made with apricots grown within the grounds of the Vesuvius.
Allergens - For allergens, including cereals containing gluten, see ingredients in CAPITALS. May contain traces of NUT,MILK, EGG, MUSTARD, SOYA AND SESAME. Ingredients - Natural yeast 22,2% (contains WHEAT), vegetable margarine (vegetable fat (palm), water, vegetable oil (rapeseed, palm, sunflower), emulsifiers: E471, E322, salt, acidulants: E330, E331, natural flavorings, coloring: E160a), apricot jam 17% (glucose-fructo Ingredients - se syrup (from WHEAT), apricot puree (55% - of which 9% on the finished product), sugar, thickeners: E440i, lemon juice), fresh sourdough 14,3% (WHEAT flour, water), WHEAT flour, water, sugar 5,5%, WHEAT gluten, salt, glucose syrup, natural flavors, gelli Ingredients - ng agent: E440, acidifier: E330.
Preparation Guidelines - Preheat the oven to about 170°C. Place the product on a baking tray and bake for 24 minutes. To ensure uniform baking, turn the tray in the oven half-way through. Shelf Life - 32hours
Energy (kJ) - 1586 Energy (kcal) - 380.5 Total Fat (g) - 23.4 Saturated (g) - 12.2 Available Carbohydrate (g) - 35.1 Sugar (g) - 7.4 Dietary Fibre (g) - 1 Protein (g) - 6.8 Total Salt (g) - 0.7 Sodium (Na) (mg) - 280