ALL BUTTER CROISSANT
Specifications: 30g/60g Country of Origin: France Ingredients: flour (WHEAT, malted WHEAT, stabilised WHEAT germs), butter (MILK) (23.5%), water, sugar, yeast, WHEAT gluten, semi skimmed MILK, salt, EGG yolk, Acerola powder, maltodextrin, colour (E160a(iii)), enzymes.
Storage Temperature: max. ‐18°C
Instructions for use: After baking, it's recommended to leave the bread to cool for 15 minutes.
Instructions for baking:
-
Preheat the oven to 180°C and then bake for 15-21 minutes at 165°C.
-
Preheat Vitantonio waffle baker and then bake for 7 minutes.
CROISSANT MARGARINE
Specifications: 30g/60g Country of Origin: France Ingredients: flour (WHEAT; malted WHEAT; stabilised WHEAT germs); margarine (23.5%) (vegetable oils and fats (palm; rapeseed); water; salt); water; sugar; yeast;
WHEAT gluten; salt; semi‐skimmed MILK; EGG yolk; Acerola powder; maltodextrin; colour (E160a(iii)); enzymes.
Storage Temperature: max. ‐18°C
Instructions for use: After baking, it's recommended to leave the bread to cool for 15 minutes.
Instructions for baking:
-
Preheat the oven to 180°C and then bake for 15-21 minutes at 165°C.
-
Preheat Vitantonio waffle baker and then bake for 7 minutes.
ALL BUTTER MINI CHOCOLATE ROLL
Specifications: 30g/60g Country of Origin: France Ingredients: flour (WHEAT; malted WHEAT; stabilised WHEAT germs); butter (MILK) (21.0%); water; sugar; cocoa mass; yeast; WHEAT gluten; semi‐skimmed MILK; salt;
EGG yolk; cocoa butter; emulsifier (lecithins); colour (E160a(iii)); Acerola powder; maltodextrin; enzymes.
Storage Temperature: max. ‐18°C
Instructions for use: After baking, it's recommended to leave the bread to cool for 15 minutes.
Instructions for baking:
-
Preheat the oven to 180°C and then bake for 15-21 minutes at 165°C.
-
Preheat Vitantonio waffle baker and then bake for 7 minutes.
PINCHED CROISSANT
Specifications: 85g Country of Origin: France
Ingredients: flour (WHEAT, malted WHEAT, stabilised WHEAT germs), water, butter (MILK) (21.5%), WHEAT gluten, yeast, sugar, salt, semi-skimmed MILK, EGG yolk, Acerola powder, maltodextrin, enzymes, colour (beta-carotene).
Storage Temperature: max. ‐18°C
Instructions for use: After baking, it's recommended to leave the bread to cool for 15 minutes.
Instructions for baking:
Thaw for 15-30 minutes. Preheat convection oven to 185°C, then bake at 165°C for 24 minutes.
Eliubis CO., LTD.
TEL: 04 23200440
Mail: info@eliubis.com.tw
NO. 480, SEC. 1, WENXIN RD., NANTUN DIST., TAICHUNG CITY 408032, TAIWAN (R.O.C.)