Straight Croissant Plain


Ready to bake

GC0039 g 80 - PKGE pcs. 54

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Plain

24% of Butter

Straight Croissant apricot


Ready to bake

GC0037 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Apricot

Topped with Sugar Pearls

with filling of Italian Apricot Jam at 50%

19.5% of Butter

New Recipe

Straight Croissant Hazelnut Cream


Ready to bake

GC0035 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Hazelnut Cream

Topped with Chocolate Flakes

with Hazelnut filling al 16%

19.5% of Butter

New Recipe

Straight Croissant Custard


Ready to bake

GC0036 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Custard

Topped with Yellow Sugar

19.5% of Butter

Straight Croissant Strawberry


Ready to bake

GC0038 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Strawberry

Topped with Red Sugar

19.5% of Butter

Pain au Choccolat


Ready to bake

FB0014 g 70 - PKGE pcs. 76

Baking Time 22/24 min
Baking Temperature 160/165 °C

Filling: Hazelnut Cream

19% of Butter

New Recipe

Curved Cornetto Plain


Ready to bake

GC0034 g 80 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Plain

24% of Butter

Savory Straight Multigrains Croissant


Ready to bake

CR0075 g 80 - PKGE pcs. 54

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Plain

topped with Mixed Seeds

with Black Quinoa

23% of Butter

Sweet Straight Multigrains Croissant


Ready to bake

CR0074 g 80 - PKGE pcs. 54

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Plain

with Black Quinoa

24% of Butter

Straight Croissant orange


Ready to bake

CR0071 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Orange

topped with Quinoa

19.5% of Butter

Straight Croissant almond filling


Ready to bake

CR0070 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Almond filling

topped with Almond

19.5% of Butter

Straight Croissant cinnamon custard and apples


Ready to bake

CR0072 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Cinnamon Custard and Apples

19.5% of Butter

Straight Multigrains Croissant mixed berries


Ready to bake

CR0076 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: Mixed Berries

topped with Cane Sugar

with Black Quinoa

19.5% of Butter

Straight Multigrains Croissant honey


Ready to bake

CR0077 g 95 - PKGE pcs. 52

Baking Time 24/26 min
Baking Temperature 160/165 °C

Filling: with Honey filling at 40%

topped with Cane Sugar

with Black Quinoa

19.5% of Butter

Twistle Swirling


Ready to bake

IN0001 g 90 - PKGE pcs. 70

Baking Time 20/22 min
Baking Temperature 160/165 °C

Filling: Custard with Chocolate Drops

19% of Butter

Mini Straight Croissant Plain


Ready to bake

MC0025 g 25 - PKGE pcs. 225

Baking Time 14/16 min
Baking Temperature 160/165 °C

Filling: Plain

23% of Butter

Mix mini viennoiserie


Ready to bake

MT0002 g 30 - PKGE pcs. 135

Baking Time 14/16 min
Baking Temperature 160/165 °C

Mini Straight Croissant
Mini Pain au Chocolate
Mini Pain au Raisins