100% fat croissant 65gr


Defrosting: 30 Minuts.
Fermentation: 105 Minuts H32°.
Baking: 13 to 15 Minuts at 190°.

Croissant paris (straight) 65gr


Croissant de mantega fermentat 65gr


Defrosting: 30 Minuts.
Baking: 14 to 16 Minuts at 190°.

Croissant paris fermentat (straight) 65gr


Mini 100% butter 25gr


Defrosting: 30 Minuts.
Fermentation: 105 Minuts.
Baking: 12 to 13 Minuts at 190°.

100% butter artisan 25gr


Defrosting: 30 Minuts.
Fermentation: 105 Minuts.
Baking: 12 to 13 Minuts at 190°.

100% butter artisan micro


Chocolate butter artisan 21gr


Defrosting: 20 Minuts.
Fermentation: 105 Minuts H32°.
Baking: 12 to 13 Minuts at 190°.


*All these times are approximate, depending on types of oven, fermentation cabinets, climatology and places where you work.