Pain aux Raisins SG

224823 • 105 Net weight/volume
Crafted with 16 layers of all‑butter croissant dough and a unique dough‑resting process to develop optimum flavour and texture, this classic French pastry is rolled with rich vanilla crème pâtissière and large, juicy raisins into the traditional continental swirl shape. The result is a rich, buttery swirl with a light, open texture and an authentic French finish.

Allergens
Milk
Eggs
Cereals containing gluten
Wheat
May contain traces of
Almond
Nuts
Rye
Hazelnut

per 100 g
Energy, kJ 285 kcal
Energy, kJ 1195 kJ
Fat 13 g
Fat of which is saturated acids 7.1 g
Carbohydrate 37 g
Carbohydrate of which sugar 13 g
Fibre 1.7 g
Protein 5.2 g
Salt 0.63 g

INGREDIENTS: Dough: WHEAT flour (contains: WHEAT Gluten), Water, Palm Oil, Yeast, Sugar, Butter (MILK), Coconut oil, Baking Improver (WHEAT Gluten, WHEAT Flour, Flour Treatment Agent (Ascorbic Acid E300)), Skimmed MILKpowder, Rapeseed oil, Salt, LACTOSE, Emulsifier (Mono- and diglycerides of fatty acids E471), Acidity regulator (Citric acid E330), Natural Flavouring, EGG. Filling: Crème Patissière (26,7%) (Water, Sugar, Thickener (Modified Potato Starch), EGG, Whole MILK powder, Whey powder (MILK), Whole EGG powder, Natural Vanilla Flavouring with other Natural Flavourings, Colour (Beta-carotene E160a), Vanilla extract), Raisins (7,6%) (Raisins, Cotton Seed Oil). Topping: EGG Wash.

At -18°C or colder. Do not re-freeze after defrosting.

Bake for 20 minutes at 190°C. Recommended shelf life after baking is 24 hours.

Shelf life (months) 360

Country of origin Belgium
GTIN 05413056039651
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