Description:
The Sugar-Coated Plain Croissant is a frozen bakery product, made with a soft, flaky dough that embodies the tradition of Italian pastry. Completely hollow inside, it is ideal for filling on the spot with creams, jams, chocolate, or Nutella, offering maximum creative freedom in pastry shops and cafés. The surface is coated with a generous layer of sugar crystals that caramelise during baking, adding a pleasant crunchiness . A raw frozen product, it is baked directly in the oven, releasing an irresistible aroma of butter and leavened dough.

Key Features:

• Shape: Curved, traditional Italian croissant shape .
• Type: Plain/hollow – perfect for filling as desired.
• Coating: Sugar crystals on the surface .
• Processing: Raw frozen – bake directly from frozen.
• Weight: Available in various sizes (75g, 90g, 100g) .
• No hydrogenated fats: A lighter, more wholesome recipe .

Ingredients: Wheat flour, margarine, water, natural sourdough, sugar, whole milk powder, yeast, eggs, butter, salt, milk proteins, modified potato starch, tapioca starch, flavourings .

Allergens: Contains gluten, eggs, milk and dairy products. May contain traces of soya, nuts, sesame seeds .

Perfect for:

• Breakfast at the café (filled to order)
• Buffets and catering (customisable)
• Takeaway and coffee breaks

Preparation:
Bake in a preheated oven at 165-170°C for 22-25 minutes directly from frozen . Once baked and cooled, fill with your chosen cream using a piping syringe or by splitting the croissant open.

Storage: Keep frozen at -18°C. Once baked and filled, consume within 24 hours.