Viennoiseries
| Code | Product Name | Single Weight | Units In Case | Bake off Guide |
|---|---|---|---|---|
| 32020 | Butter Croissant | 55g | 42 | 13 |
|
Butter Croissant
Product Code: 32020
Single Weight: 55g
Units In Case: 42
Bake off guide 13:
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| 32301 | Healthy Muesli, Cranberry and Banana Spiral | 150g | 32 | 9 |
|
Healthy Muesli, Cranberry and Banana Spiral
Product Code: 32301
NEW!
Single Weight: 150g
Units In Case: 32
Bake off guide 9:
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| 32190 | Vitality Pastry with Leek and Vegetables | 125g | 48 | 9 |
|
Vitality Pastry with Leek and Vegetables
Product Code: 32190
NEW!
Single Weight: 125g
Units In Case: 48
Bake off guide 9:
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| 32101 | Organic Spelt Croissant with Honey | 95g | 60 | 9 |
|
Organic Spelt Croissant with Honey
Product Code: 32101
NEW!
Single Weight: 95g
Units In Case: 60
Bake off guide 9:
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| 25020 | Chocolate Butter Croissant | 100g | 60 | 9 |
|
Chocolate Butter Croissant
Product Code: 25020
NEW!
Single Weight: 100g
Units In Case: 60
Bake off guide 9:
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| 32586 | Wholemeal Spelt Croissant | 100g | 50 | 9 |
|
Wholemeal Spelt Croissant
Product Code: 32586
NEW!
Single Weight: 100g
Units In Case: 50
Bake off guide 9:
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| 25041 | Almond Butter Croissant | 100g | 60 | 9 |
|
Almond Butter Croissant
Product Code: 25041
NEW!
Single Weight: 100g
Units In Case: 60
Bake off guide 9:
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| 61258 | Straight Butter Croissant (65g) | 65g | 68 | 9 |
|
Straight Butter Croissant (65g)
Product Code: 61258
Single Weight: 65g
Units In Case: 68
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61526 | Straight Butter Croissant (90g) | 90g | 80 | 9 |
|
Straight Butter Croissant (90g)
Product Code: 61526
Single Weight: 90g
Units In Case: 80
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61259 | Butter Pain au Chocolate | 80g | 68 | 9 |
|
Butter Pain au Chocolate
Product Code: 61259
Single Weight: 80g
Units In Case: 68
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 60302 | Butter swirl with custard & raisins | 110g | 60 | 9 |
|
Butter swirl with custard & raisins
Product Code: 60302
Single Weight: 110g
Units In Case: 60
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61190 | Custard & chocolate chip twist | 100g | 52 | 9 |
|
Custard & chocolate chip twist
Product Code: 61190
Single Weight: 100g
Units In Case: 52
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61262 | Mini Butter Croissant | 25g | 160 | 9 |
|
Mini Butter Croissant
Product Code: 61262
Single Weight: 25g
Units In Case: 160
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61261 | Mini Butter Pain au Chocolate | 30g | 160 | 9 |
|
Mini Butter Pain au Chocolate
Product Code: 61261
Single Weight: 30g
Units In Case: 160
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 61212 | Mini Viennoiseries Selection | 0g | 150 | 9 |
|
Mini Viennoiseries Selection
Product Code: 61212
Single Weight: 0g
Units In Case: 150
Bake off guide 9:
Place Danish/Viennoiserie on solid flat trays with baking sheet/paper and allow to stand for 10 minutes if possible before baking. Tray up product with a generous space to allow for even baking and air flow around the products. Ensure the damper/vent is closed prior to bake and then opened with 5 minutes of baking time remaining. Finish with glaze or as desired.
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| 32577 | Mini Multi-Grained Healthy Croissant | 50g | 60 | 9 |
|
Mini Multi-Grained Healthy Croissant
Product Code: 32577
NEW!
Single Weight: 50g
Units In Case: 60
Bake off guide 9:
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| 62099 | Mini Pastel de Nata | 24g | 175 | 13 |
|
Mini Pastel de Nata
Product Code: 62099
NEW!
Single Weight: 24g
Units In Case: 175
Bake off guide 13:
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| 29337 | Mixed Danish (Maple Pecan, Custard Crown, Cin Whirl) | 80g | 30 | 13 |
|
Mixed Danish (Maple Pecan, Custard Crown, Cin Whirl)
Product Code: 29337
Single Weight: 80g
Units In Case: 30
Bake off guide 13:
Allow to thaw completley at room temperature between 10 minutes and two hours, dependant on product density.
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