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| Je hebt gezocht op EAN , echter is dit een gesaneerde EAN code. Onderstaand product met EAN 3419280011885 is het vervangende product |
GTIN:
3419280011885 (TU)
Articlenumber: 31691
TM: BE
Description
All the richness, taste and crunch of the Eclat du Terroir recipe in one pain au chocolat
Ingredients
WHEAT flour, Charentes-Poitou PDO butter (MILK) 21%, water, chocolate 10% (sugar, cocoa mass, cocoa butter, emulsifier (SOYA lecithin), natural vanilla flavouring), sugar, yeast, whole MILK powder, WHEAT gluten, salt, emulsifier (rape lecithin), flour treatment agents (ascorbic acid, alpha-amylases, hemicellulases)
GMO free:
Yes
Radiated:
No
Allergen
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| gluten | shellfish | egg | fish | peanuts | soy | milk |
| + | +/- | + | + |
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| tree nuts | celery | mustard | sesame | sulfite | lupine | mollusks |
| +/- | +/- |
| With | May contain | Without | Not delivered |
| + | +/- | o |
Nutrients
| Product | |
|---|---|
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Per 100
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| Energy (kJ/kcal) | 1629 / 390 |
| Total fat | 21 g |
| saturated fat | 14 g |
| trans fat | 0 g |
| Carbohydrates | 41 g |
| of which sugars | 13 g |
| Fibres | 2.7 g |
| Proteins | 7.8 g |
| Salt | 0.91 g |
| added sugar | 5.71 g |
Preparation
Bake in oven
Tray arrangement (600 x 400) 12 items on a tray
Proving directly 2h-2h15 at 27-28°C, humidity 70-80%
or Controlled proving 1h30-1h45 at 27-28°C, humidity 70-80%
Drying 10 min
Glazing Glaze the products.
Preheating oven 190°C
Baking (in ventilated oven)approximately 16-17 min at 165-175°C, open damper
Cooling and rest on tray 15 min at room temperature
Contact information
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BRIDOR ZA Olivet 35530 Servon sur vilaine |
This specification comes from the database of PS in foodservice.
The producer of this product is responsible for the accuracy of the data. Disclaimer