Search Results

Preparation: Do not refreeeze a defrosted product. Proving: 3h at 24°C. Allow the products to dry off for 10 minutes after proving.Glazing with liquid whole eggs, without water. Baking: Fan oven: 13 to 15 mn at 185°C / Stone oven: 14-16 min at 220°C
Ingredients: WHEAT flour, Charentes BUTTER 25.5 %, water, chocolate 10 % (sugar, cocoa, cocoa butter mass, emulsifier: E322 (SOYA lecithin)), sugar, yeast,wheat GLUTEN, whole MILK powder, salt, emulsifier: E471, flour treatment agent: E300, enzyme.
Allergy Information: Cereals containing gluten (i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains), Milk and products thereof (including lactose), Soybeans and products thereof.
May contains traces of : Eggs and products thereof, Nuts and products thereof.