Vegan Puff Pastry apricot


Ready to bake

SV0001 g 95 - PKGE pcs. 35

Baking Time 24/27 min
Baking Temperature 170/180 °C

Filling: Apricot

Topped with Cane Sugar and Oatmeal

with filling of Italian Apricot Jam at 50%

Certified ICEA Vegan

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