Uncooked Viennese pastries

Triple the pleasure.

An attractive crispy flakiness with an indulgent and more authentic appearance.
A melt-in-the-mouth feeling thanks to the rich ingredients (up to 28% butter and 13% chocolate in the product).
An unequalled length in the mouth thanks to a unique resting time.
Croissant
70g

Ventilated oven: 16-20 at 170°C, dumper opened .

Proving: 2h15 – 2h30 to 26-28 ° C, 70-80% hygrometry.
Let dry: 10 min.
Brown the product.

Pain chocolat
80g

Ventilated oven: 16-20 at 170°C, dumper opened .

Proving: 2h15 – 2h30 to 26-28 ° C, 70-80% hygrometry.
Let dry: 10 min.
Brown the product.