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Flaky pastry with nettle, layered for a light and golden croissant.
Minimum order: one case
| Cooking Instructions | Defrost before baking for 15 - 20 min; once defrosted, place on a baking sheet in a pre-heated oven at 180ºC - 200ºC for 12 - 13 minutes |
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| Ingredients | WHEAT flour, water, pumpkin seed, sunflower seed, flax seed, nettle leaf (2.5%), cornmeal, OATS, wholegrain (malt, RYE & bran), potato starch, palm and rapeseed oil, dextrose, BARLEY malt flour, SESAME seeds, pea fibre, SOYA flakes, salt, fermented WHEAT flour, citric acid, sugar, yeast, emulsifiers: sunflower lecithin and (E471), Natural Colouring (E160a), flour treatment agent (ascorbic acid) |
